Easy Cajun Red Beans and Rice

Easy Cajun Red Beans and Rice

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Easy Cajun Red Beans and Rice Recipe-It’s a taste of Louisiana in every bite!

There’s just something about a big bowl of hot, spicy red beans and rice any day of the year! If you’ve never tried them, you are missing out. I want to help you experience this delectable dish by providing you with an easy to follow recipe. Easy Cajun Red Beans and Rice is simple to make, inexpensive and extremely versatile. You can prepare it stove top, in your slow cooker or in your Instant Pot/Pressure Cooker. The spices can be adjusted to your own tastes so if you don’t care for spicy, just add less. You have so many options with this recipe.

Check out this easy to prepare, inexpensive, tasty Cajun #Red Beans and Rice Recipe #dinnerClick To Tweet

If you live in a high altitude, the beans will take much longer to cook than they do down south. Living in Colorado for a while proved quite a challenge for me when cooking dried beans. The beans never got soft enough! They were too firm and hard, even after cooking all day after pre-soaking and following directions to a “t”.

So take it from me and my first hand experience, if you live at a high altitude, plan to add some cooking time (quite a bit) to your recipe so that the beans will get nice and soft. I found a great blog post on ‘Simply Being Well’ and you can find it right here for more information on this subject.

I’m happy to say that a few years ago, we moved back to sea level and my days of hard red beans were over. ūüôā ¬†¬†Cajun Red beans and rice recipe-It's a delicious, inexpensive and very easy to prepare meal!

Alternative Cooking Methods

This recipe can be cooked on the stove top cooking low and slow over several hours. Using the Slowcooker? Brown everything up on the stovetop then transfer it to a Crockpot or Slow Cooker for 6-8 hours. Another option is to use a Pressure Cooker. Come to think of it, if I had my Instant Pot back in Colorado, I bet that my beans would have cooked beautifully. I haven’t cooked red beans in my Instant Pot yet, but I would start by sauteing the vegetables, then adding the beans and broth. ¬†The I would set it on the Automatic Bean Function or manual pressure for 20-30 minutes.

Disclaimer- I don’t have the exact timing for the Pressure Cooker. I personally would start with 20-30 minutes on high pressure and go from there. Just remember the pressure cooking is an option if you’re in a hurry!

I love to shower my bowl of Cajun Red Beans in Hot Pepper Sauce which finishes it off just perfectly. Serve red beans and rice with a nice salad and some hot garlic bread for a full and filing meal. Your family will love it!

Whatever method you decide to use, I hope you find them just as delicious as I do! I’d love to hear what you think about my recipe! Please leave a comment below – I love comments!!

Melissa

 

Red Beans and Rice

Ingredients

  • 1¬†pound¬†dried¬†Red¬†Beans
  • 1¬†large¬†onion¬†¬†chopped
  • 1¬†large¬†¬†bell¬†pepper¬†chopped
  • 2¬†cloves¬†chopped¬†garlic¬†
  • 3¬†stalks¬†celery¬†chopped
  • 2¬†tbsp.¬†vegetable¬†oil
  • 1¬†pound¬†Cajun¬†or¬†smoked¬†sausage¬†sliced
  • 2¬†quarts¬†water¬†or¬†chicken¬†broth
  • Salt,¬†pepper¬†and¬†Cajun¬†seasoning¬†to¬†taste¬†(be¬†careful¬†using¬†both salt¬†and¬†Cajun¬†seasoning¬†as¬†it¬†may¬†become¬†too¬†salty)
  • About 5 cups cooked rice
  • Tabasco or other Hot sauce but Tabasco is the best!

Instructions

  1. 1. Soak the red beans prior to use according to package directions. (Do not skip this step, or the beans will not soften.) After soaking, drain, pick through for rocks or other nonbean things and set aside. 
  2. 2. In a large pot, heat vegetable oil over medium heat until sizzling.  3. Sauté onion, bell pepper, garlic, and celery until slightly brown. 4. Add in the sliced sausage and brown for 2­-3 minutes
  3. 5. Remove from heat and let cool slightly.
  4. 6. Add the chicken broth, beans, and seasoning and bring to a boil on high heat. 7. Turn heat to a low simmer for at least 2 hours and up to 6 hours or until beans are tender.  8. Enjoy! Note: This can also be made in your slow cooker or Instant pot. 
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Slow Cooker Chili With Beans

Slow Cooker Chili With Beans

   Homemade SlowCooker Chili with Beans- A Bowl For Every Taste!

Around here, we love chili all year long. Even on days when it’s 98 degrees and 100% humidity, you might see us enjoying a bowl of Slow Cooker Chili with Beans! I know, most think of chili as Fall or Winter fare, perfect for the Football game on Sunday afternoons and you’d be right, but it’s such an easy and hearty recipe that you should really make it more often!

We all like it served a bit differently too. That’s why this recipe is so versatile and it would be perfect for a party food bar.¬†The hubs loves his over rice and I love mine over pasta. My mother on the other hand, prefers to eat hers plain with some saltine crackers. We top it with cheese and sour cream and sometimes avocado if we have it around.

Imagine the amazing chili bar set up for your next party: A big pot of delicious homemade slowcooker chili surrounded by bowls of shredded cheese, sour cream, sliced avocados, sliced jalapeno¬†peppers, diced onions, cilantro, steamed rice, pasta, corn or tortilla chips (or both!), diced fresh tomatoes and saltine crackers. What did I miss? Leave me a comment and let me know what you’d add to your Chili Bar!

Slow Cooker Chili with Beans - It's a Quick and Easy meal to prepare that is so versatile. Perfect for a Chili Bar at your next party!

I start my Slowcooker Chili with beans by using high quality lean ground beef that is browned with chopped onions and garlic. I don’t really have a secret to the chili, it’s just got to be full of flavor and my husband likes it more like a brothy soup instead of thick and heavy. I’ve found that homemade chili is much better when you are not shy with the chili powder. I use A LOT of Chili Powder. You will need to break out the measuring cups.

If you want a less soupy chili, just add less water or thicken it up with masa flour. (I’d start with 1 tablespoon of masa flour stirred into 2 tablespoons of the hot chili broth in separate bowl or cup until it’s smooth, then whisk it into the pot of chili. Repeat until you get the thickness you want) You can also use all purpose flour to do this but the masa flour really enhances and complements the flavors of the chili.

Do you prefer to use an electric pressure cooker?

Another benefit of this recipe is that you can use your electric pressure cooker and do it one pot style! Saute, brown and then turn the slow cooker or the pressure cooker on and let it do it’s thing. It will be delicious any way you decide to go. Low and slow or Fast and high, either way, you will be pleased!

Wow guests at your party by setting up a #homemadechili bar for customized bowls of yum!Click To Tweet

Slowcooker Chili with Beans is a quick and easy meal anytime!

I hope you enjoy this really easy, satisfying bowl of chili!

Melissa

Slow Cooker Beef And Bean Chili

Ingredients

  • 1/2 large onion chopped
  • 3 cloves garlic finely chopped or crushed
  • 1 tbsp vegetable or olive oil
  • 1 to 1 1/2 pounds lean ground beef
  • 1/4 cup chili powder
  • 1 1/2 teaspoon salt or to taste
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 28 oz can diced tomatoes
  • 1 can drained kidney beans plus one can of water for thinner chili
  • Optional Ingredients and Toppings:
  • Shredded Cheese
  • Sour Cream
  • Diced onion
  • Green Onion
  • Frito's or Tortilla Chips
  • Cooked Rice
  • Cooked Pasta
  • Avocado Slices
  • Sliced Jalapenos or other peppers
  • Fresh Cilantro

Instructions

  1. Heat the oil in a skillet and saute the onion until it's soft and clear. Add the garlic and ground meat and cook until the meat is browned.
  2. Add the chili powder, cumin, salt and pepper to the meat and mix well.
  3. Move the meat to the slow cooker and add the tomatoes, beans and water (if using).
  4. Stir well and turn the slow cooker on for 4-6 hours.
  5. If you are cooking this on the stovetop cook for 1 to 1 1/2 hours on low heat.
  6. Using the Instant Pot or other Pressure Cooker?
  7. Use the Saute function for the onions, garlic and meat, then turn it on the slow cooker function for 4-6 hours or Pressure Cook it on the Chili/Bean function.
  8. Serve plain or over rice, pasta or corn chips.
  9. Top with your favorite optional toppings
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Slow Cooker Vegetable Beef Soup

Slow Cooker Vegetable Beef Soup

 

The Value Of A Well Stocked Kitchen

Did you know if you have¬†a well stocked pantry and freezer, you can throw together all kinds of great meals in no time at all? All it takes is a little imagination and some key ingredients. This Slow Cooker Vegetable Beef Soup is one of those recipes. I cook like this a lot. I try to keep certain items on hand so that I can be spontaneous with our meals on those days when I want something different than what I’ve planned.

Number one is to make sure your pantry is stocked well. It doesn’t have to cost a lot to stock the pantry if you add to it a little each time you shop. There are just a few really important items you should always have on hand. When you have those and a freezer stocked up with meat, you end up with a limitless supply of meals you can come up with on the fly.

Pantry Essentials (a short list)

A few of the items you need for your pantry are:

  • Canned tomatoes-stewed, sauce, paste, Rotel
  • Broth and/or stock: Chicken, Beef and Vegetable and Beef Consomme (Campbells)
  • Canned vegetables (or frozen)
  • Pasta
  • Canned Campbells soups: Cream of chicken, mushroom, cheddar cheese or you can make your own. See this post by Lauren at Tastes Better From Scratch¬†for a great recipe to make your own creamed soups. For a dry version of condensed soups, you can try DIY Homemade Cream Of Anything Soup by Melanie at Fresh Start Nutrition.
  • Canned meat: Tuna, Salmon, Chicken
  • Dried beans
  • Flour, Sugar
  • Rice
  • Oatmeal

Back To The Soup

This Slow Cooker Vegetable Beef Soup started with a frozen piece of Rib Roast that was left over from Christmas. Just a little note on this.  You can use any type of beef from soup bones (super inexpensive), to stew meat, to leftover roast or steak. I save all left overs in the freezer, so I can pull them out anytime to make a stew or soup.

I sauteed the roast with a chopped onion, garlic and celery and then added some water. Next you’ll want to add some beef stock and a can of tomato sauce (or you could use stewed or diced tomatoes). Also included is a can of green beans, large chunks of potatoes¬†and a bag of fresh frozen corn we had from last summer. Slow Cooked it for 6 hours in your favorite kitchen appliance. My favorite is the Instant Pot.

I did season it a bit at the end, as it needed some salt and pepper, but I think that should always be done last, because everyone has different tastes when it comes to seasoning.

I hope you will enjoy this inexpensive, healthy family meal!

Melissa

 

Instant Pot Slow Cooker Vegetable Soup

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2-1 pound of beef (this could be left over roast, steak or even fresh stew meat or soup bones)
  • 1 onion, chopped
  • 2 cloves garlic chopped
  • 3 stalks chopped celery
  • 1 14 ounce can tomato sauce (you can also use stewed or diced tomatoes if that's what you have)
  • 3-4 peeled potatoes cut into large chunks
  • 8-16 ounces frozen or fresh vegetables of your choice (carrots, green beans, squash, corn, lima beans, peas, broccoli, cauliflower-really whatever you want)
  • 32 ounces Beef broth, beef consomm√© or stock or vegetable broth
  • 32 ounces Water
  • salt and pepper to taste

Instructions

  1. Sauté the beef with the chopped onion, garlic and celery until the vegetables are soft and the meat is browned on all sides.
  2. Add the water, broth and a can of tomato sauce (or stewed or diced tomatoes) and the vegetables.
  3. Turn the Instant Pot to the Slow Cooker function and let it cook for 6-8 hours on low.
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Instant Pot French Onion Rump Roast

Instant Pot French Onion Rump Roast

 

One Instant Pot French Onion Rump Roast = 2 Days of Meals for 3 People

I normally¬†cook my Rump Roast¬†in the oven and¬†while that’s still my favorite, but this Instant Pot French Onion Rump Roast is now a close second. ¬†(You can see The Rump Roast recipe here.)

You can use any size Roast for this recipe, just adjust your ingredients based on the size. I used a 3-4 pound roast which is what I usually use for our family of 3. This roast was enough for two full meals for all of us with leftovers for my husbands lunch.

Day 1

The first thing that needs to be done is to caramelize the onions and brown the roast. Look at that beautiful browned roast! Can your regular crockpot do that? I don’t think so. This Instant Pot does it all! My favorite part of the Instant Pot is that you can Saute in the same pot you slow cook your meal.¬†¬†And browning the meat to a nice golden brown, seals in the flavors for a better tasting finished product!

Bonus: You only have to wash one pot. WooHoo!!!!!

It's so easy to make a delicious Roast and Gravy in the #InstantPot, #Slowcooked to perfectionClick To Tweet

Next you will add the wine to the pan and scape up the bits from the bottom. Next add the dry onion soup mix and water and turn on the slowcooker!

If you want to thicken your gravy a little bit, you can add 1 tablespoon of flour to the pan after the roast is done and whisk it really well until the lumps are gone.¬†Whisk it good and fast or you will have lumps. You don’t want lumps do you? That’s probably the hardest part of the whole recipe.

The first day we had Instant Pot French Onion Rump Roast with mashed potatoes smothered in delicious onion gravy and green beans to balance out the meal.

Day 2

The next day we ate the leftover roast and gravy on Sourdough Po-Boy Rolls. They were great! I heated them in the oven with sliced swiss cheese with gravy on the side for dipping.

My new¬†Instant Pot has changed the way I cook and has really been a game changer for me as far as meal prep. If you don’t have an Instant Pot, I highly recommend you invest in one as soon as you can. You will not be disappointed.

This pot does it all.


 

(This post contains Affiliate Links which means I will make a small commission if you make a purchase through  a link on my site. See full disclosure policy here.)

If you’d like to read a little more about the features of the Instant Pot, head on over to my friend Char’s blog,¬†Pursue Your Project.¬†She has a great post with a lot of information about the Instant Pot and all the features it includes. You can link to her post here.

Instant Pot French Onion Pot Roast

Ingredients

  • 3-4 pound Roast. (I use Rump or Bottom Round)
  • 1 chopped or sliced onion
  • 2 large cloves garlic sliced
  • 1-2 tablespoons vegetable oil
  • 1/3 cup red or white wine
  • 1 package of Beefy Onion dry soup mix
  • 1- 1.5 cups water
  • Salt and Pepper to taste
  • 1 tablespoon flour to whisk into gravy if you want it thickened
  • DAY 2:
  • Po-Boy or Hoagie Rolls for sandwiches (3-4)
  • Sliced Swiss Cheese
  • Leftover roast and gravy

Instructions

  1. Season the roast lightly with salt and pepper.
  2. Press the Saute button on your Instant Pot and heat 1-2 tablespoons of oil.
  3. Add the onions and stir for about 3-5 minutes or until the onions are golden brown.
  4. Add the garlic to the onions and saute for about 1 more minute.
  5. Push the onions/garlic over to the side and add the roast to the pot, browning well on all sides.
  6. Once the roast is browned, add the wine to the pot and stir up all the browned bits at the bottom of the pan.
  7. Turn the saute function off and start the slowcooker by pushing the appropriate button on your pot.
  8. If you don't have an Instant Pot yet, you can brown the onions, garlic and roast on the stove top and then transfer it to your slow cooker.
  9. Sprinkle the dry onion soup mix over the roast, add the water and cover.
  10. Let it cook for 6-8 hours in the normal slow cooker mode.
  11. Note: You will want to cook this for 6-8 hours, but keep in mind the longer it cooks the more tender it will become. If you like it really tender, cook it for at least 8 hours. Also the timing will depend on the size of your roast.
  12. If you want to thicken your gravy, remove the roast from the pan and add 1 tablespoon of flour to the gravy and whisk it quickly until all the lumps are gone.
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Instant Pot French Onion Pot Roast

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Slowcooked Instant Pot Chicken and Sausage Gumbo

Slowcooked Instant Pot Chicken and Sausage Gumbo

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Slowcooked Instant Pot Chicken & Sausage Gumbo

As you may know I am over the moon with my new Instant Pot that I got for Christmas. Today I created Slowcooked Instant Pot Chicken and Sausage Gumbo in my “magic” pot.

But first, let me back up to yesterday. We were at Sam’s Club and you know how they always have a lot of samples on Saturdays? Well, usually, I am not a fan of much of what they are serving, but yesterday, I found my new favorite sausage of all time! Unfortunately, according to the sausage lady, it’s something new and seasonal that they will not carry for long. So I bought a couple of packages. It’s taking all I have not to go back and buy a case right now. I’m afraid if I don’t I’ll never have another chance to taste this delicious delicacy!!!

Slow ooked Instant Pot Chicken and Sausage Gumbo is a delicious cajun inspired meal for any day of the week!

Slow ooked Instant Pot Chicken and Sausage Gumbo is a delicious cajun inspired meal for any day of the week!

 

Well anyway, inspired by this delicious sausage I decided that our Sunday Dinner would be Slowcooked Instant Pot Chicken and Sausage Gumbo. So I picked up a Rotisserie Chicken in the deli section and the sausage and started planning the recipe in my head.

This Slowcooked Instant Pot Chicken and Sausage Gumbo went together so fast and was so easy. I started by sautéing the onions and garlic in the oil, then adding half a jar (8 oz.) of Roux to the onions. I then turned off the pot so the sauté would stop while I incorporated the roux into the onions and garlic.

Enjoy this delicious cajun inspired Slowcooked Instant Pot Chicken and Sausage Gumbo tonight!Click To Tweet

Slow ooked Instant Pot Chicken and Sausage Gumbo is a delicious cajun inspired meal for any day of the week!

Next, I added 2 cups of boiling water to the pot, stirring until all the roux was dissolved. Next the 32 oz of chicken stock and 2 cups of water was added.

Last but not least you will add the chicken and 2 links of sliced sausage. Are you wondering what is so special about this sausage? Well, it’s Pork sausage with red beans and rice inside. The flavor is amazing! So we are really having a combo Chicken and Sausage/Red Beans and Rice Gumbo today!

Next, the slow cooker was turned on low for 6 hours, but it was done in 4. If you are in a hurry, just put the pressure cooker on low for 60 minutes. Just one more reason to love the Instant Pot.

That’s it, so easy and so good!

Enjoy!

Melissa

Slow ooked Instant Pot Chicken and Sausage Gumbo is a delicious cajun inspired meal for any day of the week!

Slowcooked Instant Pot Chicken and Sausage Gumbo

Ingredients

  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon vegetable oil
  • 1 cup of very dark Roux-I used 1/2 jar Cajun Creole Roux
  • 2 cups boiling water
  • 32 ounces chicken broth or stock
  • 2 cups water
  • 1.5 to 2 cups cooked chicken
  • 2 links sausage-I used Polk's C'est Bon Cajun Style Link-Pork, Red Beans and Rice sausage
  • Salt, pepper and Cajun seasoning to taste (Tip-if using Cajun seasoning, be sure and start with a teaspoon at a time, adding sparingly to taste-don't use salt if using Cajun seasoning as it may become too salty)
  • Season to taste with Tobasco Sauce
  • Steamed Rice

Instructions

  1. Turn the Instant Pot to the high saute function
  2. Heat 1 tablespoon of oil and add the onion and garlic, sautéing them for about 2 minutes until softened
  3. Turn the instant pot off once the onions are soft and add the roux, working it into the onions/garlic until smooth and no longer lumpy.
  4. Add the 2 cups of boiling water and mix well until all the roux is dissolved.
  5. Add 32 ounces of chicken broth/stock plus 2 cups of water to the pot.
  6. Add the sliced sausage and chicken.
  7. Cover and turn the Instant Pot to Slow Cook for 4-6 hours.
  8. Serve over rice and season it with Tobasco Sauce for a little spice!
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Instant Pot Lemon Thyme Slowcooker Chicken

Instant Pot Lemon Thyme Slowcooker Chicken

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Instant Pot Lemon Thyme Slowcooker Chicken

Without even having to ask for it, I got an Instant Pot for Christmas from¬†my mother. I didn’t even know I wanted one until I got it. So, as the impatient soul that I am, I knew I had to create a new recipe ASAP! What resulted was really tender, juicy and delicious Instant Pot Lemon Thyme Slowcooker Chicken!

Now, to start, I’ll be honest and say I was a bit leary. A pressure cooker? What in the world did I need that for?¬†I’d never used a pressure cooker before. What if¬†the pressure builds too much¬†or I burn myself? So I did the prudent thing and read the directions. And guess what? It was not so scary and hard after all!

All in all, it was pretty easy to use and I am crazy in love with the saute feature. One of the things I don’t like about traditional slow cookers is that you have to brown the meat and vegetables on top of the stove, then transfer it to the Crockpot. If you don’t brown the meat first, the flavor is just not as good.

But not with the Instant Pot. It saut√©’s, slow cooks and pressure cooks! All in the same pot! And as I’ll show you with this recipe, I did a little of all three.

This Instant Pot Lemon Thyme Slowcooker Chicken is so easy to make and it turns out deliciously moist and tender. Your family will love it!

The Super Simple Recipe

You will start with a whole chicken seasoned with course salt, Thyme and Lemon slices. Next sautéed it in 1 tbsp. butter with one large clove of garlic until browned well on all sides. Cover it and turn the slow cooker function on for 4 hours.

Since this was my first time using the Instant Pot and the first for this particular recipe,¬†I found that¬†4 hours of slow cooking wasn’t quite enough. It was almost time for dinner and I didn’t have 2 more hours to slow cook¬†so I¬†started the pressure cooker and¬†let it cook for an additional 30 minutes. See? This Instant Pot is amazing!!

I served the chicken with some of Mimi’s Homemade Cornbread Dressing and my Mashed Sweet Potato, Butternut Squash and Carrot casserole. It was¬†the perfect dinner to round out our long Holiday weekend. I’d say this was first time Instant Pot success!

You can get your Instant Pot here!

This Instant Pot Lemon Thyme Slowcooker Chicken is so easy to make and it turns out deliciously moist and tender. Your family will love it!

Lemon Thyme Slowcooker Chicken

Lemon Thyme Slowcooker Chicken

Ingredients

  • Whole roasting chicken
  • 1-2 tsp course salt
  • 1 tsp thyme
  • 1 whole sliced lemon
  • 1 tbsp. butter
  • 1 clove sliced garlic
  • 1-2 tbsp. flour for the gravy

Instructions

  1. Season a whole chicken with course salt and thyme.
  2. Insert lemon slices under the skin on all sides of the chicken.
  3. Turn the instant pot on the saute function and add 1 tablespoon of butter with a large sliced clove of garlic.
  4. Add the chicken to the butter and garlic and brown on both sides.
  5. After it's browned, turn the slow cooker function on, cover and set it for 4-6 hours.
  6. (I cooked mine for 4 hours and it wasn't quite as done as I wanted so I turned the Instant Pot Pressure Cooker function on and finished cooking it that way for about 30 minutes, but you can also just slow cook it for a longer period of time to start with)
  7. When it's done, remove the chicken and add 1 tablespoon of flour to the gravy in the pot. Whisk well until all the lumps are dissolved. If it is not thick enough add another tablespoon of flour and whisk.
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Crockpot Potato Leek Soup

Crockpot Potato Leek Soup

Crockpot Potato Leek Soup

I wasn’t going to post this Crockpot Potato Leek Soup recipe, but it was easy, cooked in the crockpot while I was working, and tasted pretty great. Why should I keep that a secret?

My husband loves soup and the¬†night before I made this, he’d been on call for work so hadn’t slept well in between calls. I thought a great bowl of soup would be just what he needed before heading off to bed early.

Easy and Delicious, this Crockpot Potato Leek Soup is a recipe you will want to put in your regular menu rotation!

Just wanting to make a quick pot of soup, I did my usual “what do I have that I can make soup out of” routine and pulled out some potatoes, an onion and some leeks I had frozen from my last recipe. There’s always chicken broth in the pantry, so I figured I’d use that too.

I put it all together and turned on the crockpot and let it do it’s thing! Don’t you just love crockpots???

 

Make this delicious and easy Crockpot Potato Leek Soup for dinner tonight! Click To Tweet

It was so good! We ate it all with nothing leftover for my lunch tomorrow. Darn I should have made a bigger pot!

I would suggest doubling this recipe if you have hearty eaters or like to have leftovers for lunch the next day. The recipe makes enough soup for about 4 large bowls.

You could also cook this on the stove top if you wanted to make a quicker version.

Crockpot Potato Leek Soup

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours, 15 minutes

Yield: 4 servings

Ingredients

  • 3 medium potatoes
  • 1 small onion
  • 1 cup chopped leeks
  • 1 32 oz carton chicken broth
  • salt and pepper to taste
  • 2 tbsp butter
  • 1/8 cup of flour
  • 1 1/2 cup milk or cream
  • Sour cream and grated cheese for garnish

Instructions

  1. Peel and dice potatoes and onions and place in the crockpot.
  2. Add the Leeks to the potatoes and onions
  3. Pour all of the chicken broth into the crockpot
  4. Cover and cook on high for about 4 hours
  5. After the soup has cooked for about 4 hours, melt 2 tbsp of butter in a saucepan and add 1/8 cup of flour stirring well
  6. Whisk in the milk and stir until thickened and bubbly. It won't be too thick, just slightly thickened.
  7. When this is done, whisk it into the soup in the crockpot
  8. (I mashed the potatoes a bit so the chunks were smaller, but if you like larger chunks of potato skip this step)
  9. Salt and pepper to taste
  10. After you add the sauce to the crockpot, let the soup heat thoroughly and thicken a bit on low heat for 15 minutes to an hour, then serve garnished with sour cream and grated cheese
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Crockpot Potato Leek Soup is so delicious and easy to make!!

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Slow Cooker Beef Stew With Pinot Noir

Slow Cooker Beef Stew With Pinot Noir

Slow Cooker Beef Stew With Pinot Noir

I love to cook with wine. It’s a great way to elevate the flavor in any recipe! This Slow Cooker Beef Stew with Pinot Noir is no exception.

This Beef Stew is slow cooked and¬†it’s so rich and beefy. And the wine elevates the flavor to more than just your regular beef stew!

Why Pinot Noir you ask? Because that’s what I had on hand. But if you have another wine you’d like to use, by all means try it out. I bet it will be just as delicious!

 

This Slowcooker Beef Stew made with Red Wine is so delicious and comforting. It's a perfect cool fall evening meal!

I started with sliced onions, flour and stew meat and browned all of that up in some oil. Then I deglazed the pan with the wine.

After that the beef and onion mixture was put in the crockpot with the potatoes, carrots and liquid ingredients and then left to slowly cook while I was working.

This Slow Cooker Beef Stew made with Red Wine is so delicious and comforting. It's a perfect cool fall evening meal!

This can be served with cornbread or crusty French bread for a delicious weeknight dinner. You could even serve it over steamed rice if you’d like a bit heavier meal. Either way, it’s really good and will warm you up on those long winter nights.

I hope you enjoy!

I would love it if you would share this on Pinterest!

Slow Cooker Beef Stew With Pinot Noir is so rich and beefy, the wine elevates the flavor to more than just your regular beef stew!

This Slow cooker beef stew with Pinot Noir is so delicious and perfect for a cold fall or winter evening meal!

Slow Cooker Beef Stew With Pinot Noir

Slow Cooker Beef Stew With Pinot Noir

Ingredients

  • 1-1.5 pounds stew meat
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 tsp pepper
  • 2 small or one medium onions, sliced
  • 3 tablespoons vegetable oil
  • 1/2 cup red wine or 1/2 cup beef stock if you don't want to use wine
  • 4 medium potatoes-cubed
  • 3 cups baby or regular carrots
  • 2-3 cups beef or vegetable broth-use more if you like a thinner gravy. 2 cups makes a thick stew
  • 1 teaspoon kitchen bouquet
  • Salt and Pepper to taste

Instructions

  1. In a large bowl or ziplock bag, mix the flour and 1 tsp salt and 1/2 tsp of pepper. Add the stew meat and sliced onions and coat well.
  2. Heat 3 tablespoons of oil in a deep skillet. Then add the meat, onions and all the flour mixture to the hot skillet.
  3. Cook approximately 5 minutes on medium heat or until brown.
  4. Add 1/2 cup of wine or broth and stir well scraping up the browned bits on the bottom of the pan.
  5. Next, move all of the meat mixture to your slow cooker. Add the potatoes, carrots and broth.
  6. I used 2 cups of broth, but it was a very thick stew. If you want a thinner soupier broth, add 3 cups of broth.
  7. Cover and let cook on low for 6-8 hours.
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Crockpot Boston Butt Pulled Pork

Crockpot Boston Butt Pulled Pork

Crockpot Boston Butt Pulled Pork

When I found a beautiful Boston Butt roast at my local Publix store, I knew I had to have it. I’d been wanting to cook using a homemade rub in the crockpot,¬†so it was just the perfect time to make Crockpot Boston Butt Pulled Pork! Also, it was on sale so since the price was right it was a double win!

Pulled pork sandwiches are my favorite when I go to a Barbecue joint. ¬†Normally you have to go to a specialized restaurant to find really great barbecue since they have the special equipment and highly trained and experienced cooks. It’s simply what they do and so they’re great at it. ¬†However, I like to think that I’m able to cook just as good as the restaurants are, sans the fancy equipment and smokers. Sometimes, I’m right and sometimes I’m dead wrong and we have a less than perfect meal that’s quite a letdown. But not this time!

The Crock Pot does a wonderful job

by cooking the pork until it’s so tender and moist that it just falls apart! ¬†This piece of pork turned out moist and tender and so full of flavor that it rivals most every other pulled pork sandwich I’d ever had! See, you don’t really need all that special equipment to make a great Boston Butt. All you need is some good seasoning and a Slow Cooker and you’re well on your way to delicious home cooked Pulled Pork Sandwiches!

This is the best crockpot pulled pork recipe and it's so easy to prepare. Perfect for a summer BBQ party, add your favorite Barbeque sauce, some potato salad and baked beans for a fun summer dinner.

The rub is made from a mixture of Chili Powder, garlic powder, salt and pepper and was “rubbed” all over a frozen roast. Yes, I cook it from frozen. As you may remember, I sometimes cook my Rump Roasts from frozen, so I figured why not? Let’s see how it turns out! The Rump Roasts are always perfect so I had a good feeling that the Pork would be just as good. You can find my awesome Rump Roast recipe here.

This recipe was featured on Tada Thursday Link Party!

 

This is the best crockpot pulled pork recipe and it's so easy to prepare. Perfect for a summer BBQ party, add your favorite Barbeque sauce, some potato salad and baked beans for a fun summer dinner.

Isn’t it gorgeous?

This easy pulled pulled pork recipe¬†yields a moist, tender and perfect pulled pork sandwich and in fact it makes about 10 of them! Since we can’t eat that many at one time, it means I have leftovers!! ¬†I love leftovers that freeze well and can be used on those nights when I just don’t feel like cooking, which is rare but it does happen.

The cost? Just¬†a little over $13. That’s a pretty great deal for 10 pulled pork sandwiches, don’t you think?

Crockpot Boston Butt Pulled Pork

Crockpot Boston Butt Pulled Pork

Ingredients

  • 4-4.5 pound Boston Butt Pork Roast
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 cup water
  • Your favorite bottled Barbecue sauce

Instructions

  1. Mix all the dry ingredients together and rub all over the roast. Place the roast in the crockpot with 1/2 cup water and cover.
  2. Cook on low for 6-8 hours.
  3. Remove from crockpot and shred with a fork, then add barbecue sauce to taste.
  4. Enjoy!!
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This is the best crockpot pulled pork recipe and it's so easy to prepare. Perfect for a summer BBQ party, add your favorite Barbeque sauce, some potato salad and baked beans for a fun summer dinner.

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