It’s getting to be that time of the year. Field work is going to begin, many beef herd and seasonal dairies are calving, school sports are picking up. We are all looking for quick week night dinners! A recipe ranks even higher for me if I can chuck it in the crockpot and forget about it for the day.
I’ve compiled a handful of quick, minimal prep crock pot dinners. Please forgive the lack of pictures, I’ll add them in sometime. But the following are some tried and true quick crock pot go to’s I use.
Grape Jelly Meatballs
- 2 pounds frozen meatballs
- 1 jar chili sauce
- 1 small jar grape jelly
In a bowl combine the jelly and chili sauce. Place the meatballs in crock pot. Pour sauce mixture over top. Cook on low for 5-7 hours.
I like to serve these with cheesy potatoes (some places referred to as funeral potatoes) and coleslaw. They also go great in sub buns when on the run!
Nacho Cheese Chicken
- 3 pounds boneless, skinless chicken breasts
- 1 can fiesta nacho cheese soup
- 1 can cream of chicken soup
- 2 teaspoons garlic powder
Place the chicken in crock pot. Combine the soups and garlic powder. Pour over the chicken. Cook on low 6-8 hours.
We like to serve this over noodles or rice.
- 2 pounds of browned hamburger
- 2 cans cream of mushroom soup
- 1 envelope of powdered onion soup
- 16 ounces of sour cream
Mix the burger and soups. Cook on low in the crock pot for 4-6 hours. Before you are ready to serve stir in the sour cream.
We like to serve this over noodles, rice, toast, baked potatoes, pretty much anything! AND it’s a must green beans have to be your veggie 😉
Ham and Beans
- 1 pound of ham
- 1 pound of white beans (rinsed and sorted)
- 6 cups chicken broth
- 1 small onion diced
Put all ingredients in a crock pot on low for 8 hours.
This is great when served with cornbread!
- 3 pounds of meat (I realize this sounds generic but I have used chicken, roast beef, pork roast, venison. All have had great results)
- 1 packet ranch seasoning
- 1 packet taco seasoning
- 1 16 ounce jar of salsa
Place your choice of meat in the crock pot. Sprinkle the seasonings over the meat. Pour the jar of salsa on top. Cook on low for 8 hours (the longer the better if a roast). Shred the meat.
We have served this in tacos, sandwiches, just by itself with sides. I’ve also repurposed the leftovers in to black bean soup!
Just because it’s that time of the year when we’re all running around crazy, doesn’t mean we shouldn’t be able to eat a decent meal here and there. Hopefully these recipes can help make your life a little easier this spring!