Easy Crock Pot Pork Chops

slow cooker pork chops with mashed potatoes and gravy

These Crock Pot Pork Chops are fall-apart tender and ridiculously simple to make. The perfect comforting family meal!

If you need some more winter warmers, try this Award Winning Cheeseburger SoupLiterally the BEST Chicken Noodle SoupThe BEST Lasagna Ever!, or Hot Spinach Artichoke Dip.

slow cooker pork chops with mashed potatoes and gravy

Crock Pot Pork Chops

Hi! Natasha here from Salt & Lavender. I’m all over the comfort foods this winter, and these pork chops are about as comfort food-y as you can get! Making pork chops in the Crock-Pot is super easy. You don’t even have to sear the meat beforehand. This easy slow cooker pork chop recipe has the most amazing gravy and only uses a handful of ingredients. I hope you’ll love it!

These are the best ever Crockpot pork chops! Feel free to sprinkle a little chopped parsley on at the end like I did… it brings a nice freshness to the dish.

Crock-Pot pork chops collage (before and after cooking)

How to make Crock-Pot pork chops

  1. Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. Give it a stir.

  2. Add in the pork (submerge it in the liquid as best as you can).

  3. Cook on high for 3-4 hours or low for 6-8 hours.

  4. In a small bowl, mix the cornstarch and cold water together. Add it to your slow cooker, along with the cream. Let it cook for a few minutes until the sauce thickens up.

fall-apart tender Crock-Pot pork chops

How long to cook pork chops in the slow cooker

3-4 hours on high or 6-8 hours on low.

What kind of pork chops to use?

I used fairly thin, boneless ones. You can use thicker, bone-in ones as well (you may need to cook them on high for a little longer depending on how thick they are, and I’d only use four of them).

What to serve with Crock-Pot pork chops?

Try Parmesan Garlic Roasted Potatoes, the Best Ever Glazed Carrots, or these Garlic Herb Mashed Potatoes.

Other Crock-Pot recipes you’ll love:

Crockpot pork chops with gravy

Crock-Pot Pork Chops

These Crock-Pot Pork Chops are fall-apart tender and ridiculously simple to make. The perfect comforting family meal!

  • 2 pounds pork chops (boneless)
  • 1 packet pork gravy mix
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup beef broth
  • Pepper (to taste)
  • 2 tablespoons cornstarch + 2 tablespoons cold water
  • 1/4 cup heavy cream
  1. Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. Give it a stir.

  2. Add in the pork (submerge it in the liquid as best as you can).

  3. Cook on high for 3-4 hours or low for 6-8 hours.

  4. In a small bowl, mix the cornstarch and cold water together. Add it to your slow cooker, along with the cream. Let it cook for a few minutes until the sauce thickens up.

  • Feeds 4-6 depending on how much people eat.
  • You can sear the pork prior to adding it to the Crock-Pot if you wish.

Easy Crock Pot Chicken Pot Pie Recipe

With just 20 mins of prep Crock Pot Chicken Pot Pie is a great meal to make before you begin your day!

Juicy bites of chicken and lots of veggies in a creamy sauce topped with fluffy biscuits. 

A serving of crock pot chicken pot pie topped with a biscuit.

What’s in Crock Pot Chicken Pot Pie?

A little bit simpler than a classic chicken pot pie, this recipe is topped with biscuits or crescent rolls for the perfect rainy-day dinner.

  • CHICKEN I use chicken breasts and there is no need to pre-cook them. Put them in the freezer 15 minutes before cutting for easier handling. Chicken thighs work perfectly in this recipe too.
  • VEGETABLES  Frozen veggies make for quick prep but you can use fresh too. Simply chop and steam for a few minutes before adding. Use leftover roasted potatoes in this recipe too!
  • SAUCE Dairy (milk) doesn’t always hold up well in the slow cooker so I’ve used condensed soup in this recipe (it also makes prep quick). If you do make a homemade sauce, use heavy cream added towards the end of cooking (and thicken with a cornstarch slurry if needed).
  • SEASONINGS The soups have lots of flavor so I keep it simple with a few sprigs of parsley and some poultry seasoning. I skip the salt in this recipe as the soups have enough. Taste before serving and add more seasonings if needed.

Ingredients to make chicken pot pie in the slow cooker

How to Make Crock Pot Chicken Pot Pie

This chicken pot pie comes together in the slow cooker in just 3 simple steps!

  1. Place the all ingredients in the crockpot (per recipe below).
  2. Cook on high for 4 hours or on low for 7 hours.
  3. Add mixed veggies and cook another hour.

To serve scoop chicken pot pie into bowls and top with baked biscuits. Sub out pie crust or crescent rolls if you prefer!

Chicken pot pie being ladled out of the crock pot.

What to Serve with Crock Pot Chicken Pot Pie

Don’t forget to top with biscuits, like buttermilk or classic homestyle biscuits or even Cheddar Bay Biscuits, before serving!

Crockpot chicken pot pie is  a complete meal in itself so you really don’t need to add much. We sometimes add something fresh on the side if we want to stretch the meal a bit further.

  • A crisp tossed salad with a tangy vinaigrette
  • Fresh cut fruit (or a fruit salad)
  • A bowl of mixed olives, marinated peppadews, and mushrooms
  • An extra side of garlic bread to soak up every last drop

Got Leftovers?

If there ARE any leftovers, you mean? As long as they are kept covered in the refrigerator, crockpot chicken pot pie will keep about 4 days (store the biscuits separatly).

Crock Pot Chicken Pot Pie

Make this classic chicken pot pie recipe is the slow cooker for a quick and easy weeknight meal!

  • 1 large onion (diced)
  • 1 large russet potato (peeled and diced)
  • 3 skinless boneless chicken breasts (diced)
  • 1 can cream of celery soup (10.5 oz)
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup low sodium chicken broth
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon poultry seasoning
  • black pepper (to taste)
  • 3 cups frozen mixed vegetables (defrosted)
  • 8 baked biscuits (homemade or refrigerated)
  1. Add onion, potato and chicken to a 4qt slow cooker.
  2. In a small bowl, combine cream of celery soup, cream of chicken soup, broth and seasonings. Stir into chicken mixture and cook on high 4 hours or low 7 hours.
  3. Add mixed vegetables and cook 1 hour more.
  4. Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.

  5. Stir pot pie mixture, spoon into bowls and top with biscuits.

Favorite Crockpot Recipes

Crockpot chicken pot pie being ladled out of the crockpot.
A crockpot full of chicken pot pie filling.
Top image - a crockpot fill of chicken pot pie filling. Bottom image - a serving of crock pot chicken pot pie with a biscuits on top.

Slow Cooker Chicken Tortellini Soup

Slow Cooker Chicken Tortellini Soup is loaded with chopped vegetables, shredded cooked chicken, cheesy tortellini all slow cooked in a flavorful chicken broth. Dinner the whole family will love!

Adding in tortellini to soups just gives it a little more spunk. Try more soups with tortellini in them like this Slow Cooker Creamy Chicken Tortellini Soup, Creamy Tuscan Garlic Tortellini Soup or Creamy Sausage Tortellini Soup.

Slow cooker chicken tortellini soup in a slow cooker with ladle

Slow Cooker Chicken Tortellini Soup

I am sharing with you my Slow Cooker Chicken Tortellini Soup!

This soup is loaded with veggies, shredded chicken and cheese tortellini.

It’s a fun and easy twist on the classic chicken noodle soup.

Best of all this soup is made in a slow cooker.

That means little to no prep time and lots of flavor.

This soup simmers low and slow for 6 hours!

What you need to make Slow Cooker Chicken Tortellini Soup:

This Chicken Tortellini Soup is comforting at its best!

You won’t go wrong with this flavorful, SO DELICIOUS soup that will warm your soul.

It is quick and easy to make with all the simple ingredients.

Full of delicious flavors and has all the ingredients straight out of your pantry and refrigerator.

This Chicken Tortellini Soup will become a family favorite!

  • Chicken: boneless chicken breast
  • Carrots: medium, peeled and diced
  • Celery: stalks and diced
  • Onion: medium, diced
  • Garlic: cloves that are minced
  • Chicken broth: low sodium
  • Water: part of the broth.
  • Bay leaves: adds in flavoring and is taken out before serving. 
  • Italian seasoning: flavorful seasoning over the chicken. 
  • Cheese tortellini: pasta for thickness and rich flavorings added with the cheese stuffed inside. 
  • Parsley: optional
  • Salt and pepper: to taste

How to make Slow Cooker Chicken Tortellini Soup:

This Slow Cooker Chicken Tortellini Soup is super easy to make.

Simply add all of the ingredients to the slow cooker except for the tortellini.

I like to add them in about 15 minutes before serving so they don’t get mushy.

Serve this soup with some crusty bread and a nice salad and enjoy!

  • Cook in a slow cooker: Add all of the ingredients to a slow cooker except for the tortellini. Cook on low for 6 hours.
  • Cut up chicken: Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
  • Add in tortellini and cook: Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
  • Add toppings and serve: Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

Slow cooker chicken tortellini soup in a slow cooker with a ladle

Tips for making Slow Cooker Chicken Tortellini Soup:

This chicken tortellini soup is one of my favorites!

It is definitely made often during the winter months.

So simple to add it all into the slow cooker and cook on low all day.

Letting it simmer and smell the soup cook makes my mouth water while waiting for it to finish cooking.

Chicken Tortellini Soup is SO GOOD and can’t be topped with these cheesy tortellini pasta.

Here are more tips on how to make this the BEST Slow Cooker Chicken Tortellini Soup recipe.

  • Cut vegetables: It is best to cut the vegetables into larger chunks and all about the same width. This will ensure the vegetables cook throughout during the same time. The larger chunks won’t become mushy if this soup is reheated or frozen.
  • Fresh is better: Fresh tortellini cooks quicker compared to frozen. If you are using frozen tortellini, add a little more time to cook them longer in the slow cooker.
  • Substitute the tortellini: There are a few other types of stuffed tortellini.
  • Pasta or broth: Add in more tortellini to the soup or more water if you prefer more broth.
  • Creamier broth: Half and half or whipping cream can make this a creamier base broth if you are looking for a creamy broth.
  • Leafy greens: looking for a healthier version with leafy greens?! Try adding kale or spinach to the soup.

Storing Chicken Tortellini Soup:

Great for busy nights and making ahead or using as a freezer meal.

You can’t go wrong with this comforting Chicken Tortellini Soup recipe.

It is easy to make and tastes so good.

Warm up your family with this delicious Chicken Tortellini Soup recipe!

  • Prepare vegetables ahead of time: Trying to get a head start on this soup. Simply chop your vegetables the night before. When ready to make, add it all in the slow cooker to cook.
  • Can you make Chicken Tortellini Soup ahead of time? Yes, this is a great soup to make ahead of time. Simply follow the instructions and leave out the tortellini. Once it is cooked and cooled, place the chicken tortellini soup into a ziplock bag or airtight container. Store in the refrigerator for 4 to 5 days long. When you are ready to warm up, add in the tortellini pasta once the soup is warmed through.
  • Can you freeze Chicken Tortellini Soup? Yes! Once your soup has completely cooled, either leave out the tortellini or remove the tortellini before placing in a ziplock bag. Place in the freezer, laying flat for up to one month. When ready to thaw, simply place in the refrigerator over night until it is thawed.
  • How to warm up Chicken Tortellini Soup: When ready to warm up, place back into the slow cooker or a large pot over the stovetop. Warm up slowly, stirring occasionally. Once the Chicken Tortellini Soup is warmed up, add in the tortellini pasta. Cook until tender and everything is warmed through. 

Looking for more Soup Recipes? Here are my favorites:

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Slow Cooker Chicken Tortellini Soup

Slow Cooker Chicken Tortellini Soup is loaded with chopped vegetables, shredded cooked chicken, cheesy tortellini all cooked in a flavorful chicken broth. Dinner the whole family will love!

  • 1 1/2 pounds boneless chicken breast
  • 3 medium carrots (peeled and diced)
  • 3 stalks celery (diced)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 6 cups low sodium chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon Italian seasoning (or more to taste)
  • 2 cups cheese tortellini
  • chopped fresh parsley for serving (if desired)
  • salt and pepper to taste
  1. Add all of the ingredients to a slow cooker except for the tortellini.
  2. Cook on low for 6 hours.
  3. Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
  4. Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
  5. Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

Updated on January 5, 2020

Original Recipe Posted on November 20, 2015 by Kelley back from Chef Savvy

Vegetable Detox Soup

Vegetable Detox Soup is an easy one pot recipe perfect for getting back on track for the new year! Best of all, it’s comforting, flavorful and packed with lots of healthy vegetables.

Vegetable soup is one of my favorite to start the year off. Try these three soups that are filled with vegetables in each of them: Minestrone Soup, Beef Barley Soup or Classic Italian Wedding Soup.

Vegetable detox soup in a pot with ladle

Vegetable Detox Soup

This healthy and delicious Detox Vegetable Soup is just what you need to start the year off right.

It’s the perfect way to help you get back on track if you’ve been indulging in too many sweets during the holidays.

If eating healthier is one of your New Year’s resolutions, this soup is an easy way to get started.

This Detox Vegetable Soup is packed with tons of nutritious veggies, immune-boosting herbs and makes you feel warm, wholesome and nourished.

The best part is, this recipe comes together in just 20 minutes in one large pot. So cleanup is a breeze!

What’s Inside this Vegetable Detox Soup?

What I love about this soup is that it’s so easy to customize with what you like or have on hand.

It’s packed with detoxifying vegetables and leafy greens like kale, broccoli and celery.

The purple cabbage, diced tomatoes, cauliflower and carrots add color and help to fill you up.

While the lemon and ginger add a nice zing and help to boost your immune system.

And finally, the spices and fresh herbs tie the flavors together.

  • Olive oil: cooks the vegetables
  • Red onion: diced
  • Garlic: minced
  • Ginger: fresh, peeled and minced
  • Celery and Carrots: chopped
  • Broccoli florets and Cauliflower florets: split apart in small sections.
  • Turmeric: optional
  • Canned tomatoes: no salt diced tomatoes
  • Water: this will act as the broth with all the flavoring.
  • Italian seasoning: delicious flavoring
  • Pink Himalayan salt: or sea salt will work
  • Cracked black pepper: to taste
  • Kale: de-stemmed and torn into pieces
  • Purple cabbage: chopped
  • Lemon: juiced
  • Parsley: a handful for serving

How to make Detox Vegetable Soup:

  • Sauté vegetables: In a large pot, add oil and turn on the heat to medium-high. Add the onion, garlic and ginger. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli and cauliflower. Stir and cook for about 2-3 minutes, until slightly softened. Stir in the turmeric and diced tomatoes.
  • Boil vegetables: Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
  • Enjoy! Serve hot with chopped parsley.

vegetable detox soup in a pot

Tips for making Detox Vegetable Soup:

  • Cut vegetables: It is best to cut your vegetables the same size pieces. This will help cook evenly and together.
  • Tomatoes: If you would like more fresh vegetables, you can dice up Roma or sweet tomatoes to add in, instead of a can.
  • Leafy greens: Leave out the kale or spinach until about 20-30 minutes prior to serving it.
  • Pasta: Wanting pasta in your soup, add this towards the end of serving your soup.
  • Creamy soup: For a creamier soup, add in 1/2 cup of half in half, almond milk or coconut milk just before serving.
  • Adding Heat: To make this with some spice, add a dash of cayenne pepper, red pepper flakes or diced jalapeños to the soup.
  • Thicker soup: Add in tomato puree or tomato paste for a thicker soup base.

What goes well with Detox Vegetable Soup:

This is Detox Vegetable Soup is great topped with fresh herbs like parsley, oregano or basil.

To help add some carbs to this soup, we love to make one of my delicious homemade bread recipes.

Some of my favorites are breadsticks, garlic bread or rolls.

You could even serve the Detox Vegetable Soup with a baked potato or a side of zucchini rice as well.

Variations of Detox Vegetable Soup:

  • Vegetables: Corn (fresh or frozen), green beans (fresh or frozen), peas, potatoes, squash or zucchini.
  • Potatoes: add in russet, Yukon, sweet, red or gold potatoes for extra thickness and carbs.
  • Broth: instead of water, you can add in vegetable broth, chicken or beef broth if you would like more flavoring.
  • Meat: add in browned ground beef, lean turkey, sausage, pork, tofu or shredded chicken as a protein option.
  • Pasta: any type of pasta is a great way to add in thickness to your soup.

Vegetables cut and prepared in the pot

Storing Vegetable Detox Soup:

  • How long does Vegetable Detox Soup last? This is a great soup to have a meal plan. It generally lasts in ziplock or airtight container in the refrigerator for about 5 to 6 days.
  • Can you freeze Vegetable Detox Soup? Yes! This soup does well in the freezer. Simply let it cool after it has been cooked. Place in a ziplock bag and store flat in the freezer for up to 1 month. When you are ready to reheat, place in the refrigerator overnight to thaw.
  • Warming up Vegetable Detox Soup: When ready to warm up your thawed soup, simple place over the stove top and warm slowly, stirring occasionally. If you are using a microwave, slowly warm up your soup in slow increments, stirring in-between until it is warmed through.

More Flavorful Soup Recipes:

Vegetable detox soup served in a bowl with a spoon.

Vegetable Detox Soup

Vegetable Detox Soup is an easy one pot recipe perfect for getting back on track for the new year! Best of all, it's comforting, flavorful and packed with lots of healthy vegetables.

  • olive oil
  • 1/2 of a red onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (peeled and minced)
  • 2 cups chopped celery
  • 1 cup chopped carrots
  • 3 cups broccoli florets
  • 1 cup cauliflower florets
  • 1/2 teaspoon turmeric (optional or to taste)
  • 1 can 14.5 oz can of no salt diced tomatoes (preferably organic)
  • 4 cups water
  • 1 teaspoon Italian seasoning
  • pink Himalayan salt (or sea salt, to taste)
  • fresh cracked black pepper (to taste)
  • 2 cups kale (de-stemmed and torn in pieces)
  • 1 cup purple cabbage (chopped)
  • juice from 1/2 of a small lemon
  • handful chopped parsley (for serving)
  1. In a large pot, add oil and turn on the heat to medium-high. Add the onion, garlic and ginger. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli and cauliflower. Stir and cook for about 2-3 minutes, until slightly softened. Stir in the turmeric and diced tomatoes.
  2. Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
  3. Serve hot with chopped parsley.

Updated on January 4, 2019

Originally Posted on December 27, 2017 by  Kelly Kwok from https://lifemadesweeter.com.

 

Skinny Slow Cooker Kung Pao Chicken

Skinny Slow Cooker Kung Pao Chicken is a delicious chicken coated in a sweet and spicy sauce with tender vegetables and crunchy cashews. Skip the takeout, this is so much healthier and better!

I love the light and tastiness of this skinny Kung Pao Chicken recipe. If you are looking for skinny meals this new year try this Skinny Chicken Enchiladas, Skinny Fettuccini Garlic Alfredo and for a sweet dessert try this Skinny Mini Cheesecake.

Skinny Slow Cooker Kung Pao Chicken in a slow cooker with a wooden spoon.

Skinny Slow Cooker Kung Pao Chicken

I love making my favorite Asian take out dishes at home because I can lighten them up without sacrificing on the flavor.

This recipe is a lot healthier than the Baked Kung Pao Chicken you would typically get when ordering out.

According to My Fitness Pal, it’s about 443 calories per serving.

Plus, it’s really easy to whip up and has all the same amazing flavors we love.

Cook on low for a few hours then add in the veggies right near the end for the perfect tender & crisp texture.

You can serve this over your favorite quinoa, fried rice or even zoodles for a lower carb option.

Either way you choose, it’s so much easier and healthier than takeout!

What’s the difference between General Tso’s Chicken and Kung Pao Chicken?

Both Kung Pao and General Tso’s chicken are equally delicious with a sweet and spicy glaze sauce.

However, they are both different ways of cooking them and different flavoring of glazes over top of the chicken.

Skinny Slow Cooker Kung Pao Chicken recipe is served with a few vegetables and mixed in a sweet and tangy sauce that has a little bit of heat in it if you prefer.

Slow Cooker General Tso’s Chicken is breaded and usually fried chunks of chicken that are chopped up and cooked in a sweet and spicy sauce.

General Tso’s chicken does not usually have vegetables in it either.

Both dishes taste AMAZING and are simple to make.

With Kung Pao chicken you are able to control the spiciness and which vegetables you prefer in the recipe.

With these two recipes, you are sure to please your family and make the BEST food right at home.

What you need to make Skinny Slow Cooker Kung Pao Chicken:

Sweet, savory with just enough of a fiery kick that you can totally customize according to your taste.

There is no deep frying required. Just a little oil to brown the chicken.

Plus it has a generous serving of tender crisp veggies.

I used red peppers and zucchini but you can easily swap in your favorites.

  • Black pepper and salt: to taste
  • Chicken: skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
  • Olive oil: helps cook the chicken in a pan.
  • Red Chili Peppers: to taste found in Asian supermarkets or the International section of a large chain grocery store – see NOTE
  • Roast Cashews: or roasted peanuts
  • Red Bell Peppers: chopped into bite-sized pieces
  • Zucchini: chopped into halves

Sauce:

  • Soy Sauce: dark in color and adds a sweet and salty flavor.
  • Water: keeps the consistency thin and runny.
  • Honey: thickens the sauce and adds sweetness.
  • Hoisin Sauce: dark red appearance that has a slightly sweet and tangy flavor.
  • Garlic: minced
  • Ginger: freshly grated.
  • Red Pepper Chili Flakes: more or less depending on how much heat you prefer.

Cornstarch Slurry:

  • Cornstarch Powder: helps make it thicker.
  • Water: plus more as needed to thin out consistency of sauce

Skinny Slow Cooker Kung Pao Chicken in a slow cooker.

How to make Skinny Slow Cooker Kung Pao Chicken:

To make this Kung Pao Chicken, start by browning the chicken before adding it into the slow cooker.

If you are in a pinch, you can skip this step but browning the chicken on the stove first makes a big difference!

Then combine the sauce ingredients together and toss with the chicken.

  • In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated.
  • Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. **Skip this step if in a pinch and add chicken directly to the slow cooker.
  • Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)
  • In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
  • Cover and cook on LOW for 2.5 – 4 hours or HIGH for 1.5 – 3 hours. (SEE NOTE)
  • About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.
  • Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).
  • Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

Tips for making Skinny Slow Cooker Kung Pao Chicken:

  • Adding vegetables: If you are adding in more vegetables you will want to increase the amount of sauce to cover all of the vegetables and chicken.
  • Increase the heat: Add in cayenne powder or more red pepper flakes.
  • Decrease the heat: Leave out the red pepper flakes or substitute with chili garlic paste.
  • Shopping: Most the sauces are found in the Asian section of your local supermarket.
  • Substituting red chili peppers: If you can’t find dried red chili peppers, leave out and add an additional 1/2 – 1 teaspoon red pepper chili flakes.
  • Slow cooker tip: If your slow cooker runs hot, be sure to check on chicken earlier as it may cook faster than the suggested cooking times.
  • Stovetop Directions: Brown the chicken until cooked through (7-8 minutes). Then add vegetables and saute for about 3 minutes – or until tender. Add the sauce to the pan, turn to high heat and cook until the sauce bubbles and thickens up – about 1-2 minutes. Taste and adjust seasonings. Once everything is coated and heated through, serve hot with favorite sides.

Variations for making Skinny Slow Cooker Kung Pao Chicken:

  • What vegetables can I add to Skin Slow Cooker Kung Pao Chicken?  Broccoli florets, green beans, peas, sliced carrots, sliced yellow or green zucchini.
  • How do I change the heat/spiciness of kung pow chicken? One easy way to adjust the spiciness is to increase or decrease the amount of red pepper flakes listed in the recipe.
  • Can you use other meats? Yes! This Kung Pao Chicken recipe goes well with shrimp, pork or beef. Here is my Awesome Kung Pao Shrimp recipe.

Skinny Slow Cooker Kung Pao Chicken unclose photo with a wooden spoon.

Storing Skinny Slow Cooker Kung Pao Chicken:

  • How long will Skinny Slow Cooker Kung Pao Chicken last? This dish will last in the refrigerator for 3 to 4 days.
  • Can you meal prep Skinny Slow Cooker Kung Pao Chicken? Yes! This is perfect for meal prep. Make this and add rice or chow Mein to the meal prep containers. This makes about 4 to 5 days worth.
  • Can you freeze Skinny Slow Cooker Kung Pao Chicken? Yes, this recipe does well frozen. You can freeze it in a ziplock bag and lay flat in the freezer. It will last in the freezer for about 1 to 3 months long.
  • Warming up Skinny Slow Cooker Kung Pao Chicken: When ready to warm up, slowly warming up in a microwave will work great or adding it back into the slow cooker to warm on high or low heat for about 1 hours.

More Delicious Chinese Food to Try:

Skinny Slow Cooker Kung Pao Chicken in a bowl with rice and chopsticks to the side.

Watch a video on how to make Slow Cooker Kung Pao Chicken here:

Skinny Slow Cooker Kung Pao Chicken

Skinny Slow Cooker Kung Pao Chicken is a delicious chicken coated in a sweet and spicy sauce with tender vegetables and crunchy cashews. Skip the takeout, this is so much healthier and better!

  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 1 – 1 1/4 lbs boneless (skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks)
  • 3-4 tablespoons olive oil
  • **4 – 6 dried red chili peppers (to taste found in Asian supermarkets or the International section of a large chain grocery store – see NOTE)
  • 2/3 cup roasted cashews (or roasted peanuts)
  • 1 red bell pepper (chopped into bite-sized pieces)
  • 1 medium zucchini (chopped into halves)

Sauce (Feel free to double the sauce if you like more sauce)

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 Tablespoons honey
  • 2 Tablespoons hoisin sauce
  • 3 cloves garlic (minced)
  • 1 tsp grated fresh ginger
  • 1/4 – 1/2 teaspoon dried red pepper chili flakes

Cornstarch slurry

  • 2 Tablespoons cornstarch or arrowroot powder
  • 2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)
  1. In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated.
  2. Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. **Skip this step if in a pinch and add chicken directly to the slow cooker.

  3. Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)
  4. In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.

  5. Cover and cook on LOW for 2.5 – 4 hours or HIGH for 1.5 – 3 hours. (SEE NOTE)
  6. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.
  7. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).
  8. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

Updated on January 2, 2019

Originally Posted on January 18, 2017

**If you can’t find dried red chili peppers, leave out and add an additional 1/2 – 1 teaspoon red pepper chili flakes

**If your slow cooker runs hot, be sure to check on chicken earlier as it may cook faster than the suggested cooking times.

**FOR STOVETOP DIRECTIONS: Brown the chicken until cooked through (7-8 minutes). Then add vegetables and saute for about 3 minutes – or until tender. Add the sauce to the pan, turn to high heat and cook until the sauce bubbles and thickens up – about 1-2 minutes. Taste and adjust seasonings. Once everything is coated and heated through, serve hot with favorite sides.

Crock-Pot Lentil Soup

Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.

Looking for more slow cooker soup recipes? Then try this Potato Leek Soup, Pasta E Fagioli, or Chicken and Rice.

Crock-Pot Lentil Soup

Crock-Pot Lentil Soup

When you’re looking for a simple and satisfying appetizer, this slow cooker lentil soup recipe is a tasty solution. The diced vegetables, garlic, and herbs are first cooked briefly in the microwave to coax out more flavor before they’re added to the vessel.

Using a Crock-Pot to simmer the lentils ensures that they become perfectly tender without the need to keep an eye on the stovetop. Thick-sliced mushrooms and kale are added at the end of cooking so that they soften but don’t become overcooked. This soup is loaded with legumes and vegetables for a gluten-free French-inspired dish.

pouring soup liquid into a slow cooker

What are the best lentils to use?

French green lentil or Lentilles du Puy are recommended for this recipe. They’re small, greenish-black, mottled legumes. They deliver an earthy flavor, and when cooked hold their shape and have a firm- yet tender texture.

Brown or green lentils can also be used, but they have more of a creamy texture. I like to use them in my stovetop lentil soup. Do not use red lentils as they will completely fall apart after cooking.

How do you make lentil soup in a slow cooker?

  • Microwave the olive oil, celery, carrots, onions, garlic, and herbs until tender.
  • Add vegetable mixture, lentils, diced tomatoes, vegetable broth, salt, and pepper to the slow cooker.
  • Cover and cook until the lentils are tender; 4 to 6 hours on high, 7 to 9 hours on low.
  • Add mushrooms and kale, cook on high until tender.
  • Serve soup garnished with whopped parsley.

lentil soup inside a slow cooker

Adding in flavor

This French lentil soup gets a burst of flavor from the mixture of vegetables and herbs. Adding in red onion, celery, carrots, and garlic create a classic aromatic base. Diced tomatoes add balanced sweetness and acidity.

The mushrooms provide a savory umami flavor without adding in meat. Dried herbs de Provence gives it a fragrant rustic flavor from the lavender flowers, thyme, rosemary, basil, parsley, oregano, tarragon, and marjoram.

Serving lentil soup out of a crock pot

Can this soup be refrigerated or frozen?

The lentil soup can be stored in an airtight container and refrigerated for up to 5 days. Individual portions can be stored in the freezer for up to 1 month, defrost then reheat before serving.

Looking for some tasty entrees to serve with the soup? Try these!

Crock-Pot Lentil Soup in a white bowl

Crock-Pot Lentil Soup

Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced red onion (¼-inch dice)
  • 1/2 cup diced celery (¼-inch dice)
  • 3/4 cup diced carrots (¼-inch dice)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried herbs de Provence
  • 1 cup French lentils or lentils du puy (picked over and rinsed)
  • 14.5 ounce can diced tomatoes (with juice)
  • 8 cups vegetable broth or stock
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cup sliced brown mushrooms
  • 4 cups chopped kale (½-inch wide pieces)
  • 1 tablespoon chopped parsley
  1. In a microwave-safe bowl combine olive oil, onion, celery, carrots, garlic, and herbs de Provence. Heat in the microwave on high power for 5 minutes, stirring halfway through.
  2. Transfer vegetable mixture, lentils, diced tomatoes with juice, vegetable broth, salt add pepper to a 6-quart slow cooker.
  3. Cover and cook until lentils are tender, 4 to 6 hours on high setting, or 7 to 9 hours on low setting.
  4. Add the mushrooms and kale to the lentil soup. Cover and cook on high setting for 30 minutes.
  5. Taste the soup and season with salt and pepper as desired.
  6. Serve soup hot garnished with chopped parsley.

Slow Cooker Little Smokies Recipe (4 Ingredients)

Little Smokies are plenty tasty on their own, but just wait until you try sow cooking them in my sweet and tangy sauce. Barbecue sauce, grape jelly, and hint of sriracha make these little weenies burst with juicy flavors.

Everything you could want in an easy appetizer for parties or tailgating is found in this scrumptious recipe. Serve with a side of potato salad for the perfect tailgating meal!

A bowl full of little smokies in sauce garnished with parsley.

What are Little Smokies?

You might know these little guys as cocktail sausages or cocktail weenies. Little Smokies are miniature smoked pork sausages that are found in the refrigerated meat section of most grocery stores. They are as easy to prepare as hot dogs. You can boil, fry or microwave them. Or, as in this recipe here slow simmer them in a tasty sauce in a crockpot and serve hot.

Because they are bite-sized, they make perfect appetizers. They also make an easy dinner or lunch tucked inside mini slider buns or over rice.

Little smokies ingredients in front of a crockpot.

How to Make Little Smokies

If you love no-fuss recipes, then you’ll love Little Smokies. There’s no prepping to speak of unless you count tearing open a couple of packages!

  1. Toss everything into the slow cooker.
  2. Set on low and cook for 2 – 3 hours.

The sauce will thicken and produce a sticky sweet and sour like glaze on the sausages that is so yummy.

Stove Top

Add all ingredients to a saucepan and cook on low for about 20 minutes stirring occasionally.

Two images showing the little smokie ingredients on a crock pot before and after being cooked.

Variations

  • Apple jelly or even marmalade or cranberry sauce can substitute for the grape jelly with equally good results.
  • Swap out bbq sauce for ketchup or chili sauce.
  • Trade little smokies for cooked meatballs (or add both!). This recipe works with chopped hot dogs or smoked sausage as well.
  • Swap out the sauce for store bought or homemade sweet and sour sauce.

What to Make With Little Smokies

Just like in pigs in a blanket, these little smokies go well with all kinds of bread served as little sliders. The sauce is a sweet and sour type sauce so it’s also great over rice.

Leftovers?

Leftovers will keep in the fridge for up to four days or in the freezer for up to four months. Store in tightly covered containers or freezer bags.

Reheating is easy in the microwave or oven, with no need to thaw in advance. As the saying goes, good things come in small packages, and that’s definitely true with these Little Smokies.

Meaty Appetizers Perfect for a Party

Little Smokies

Just 4 ingredients and minimal prep this is the perfect appetizer!

  • 2 packages little smokies (16 oz each)
  • 1 cup bbq sauce
  • 1/2 cup grape jelly
  • 1 teaspoon sriracha (optional)
  1. Combine all ingredients in a small slow cooker.
  2. Cook on low 2-3 hours.

Top photo - A serving bowl full of little smokies and sauce. Bottom photo - Little smokies ingredients on a crock pot after being cooked
Little smokies in a crock pot after being cooked.
Top photo - Little Smokies in a slow cooker. Bottom photo - Little Smokies in a serving bowl.

Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip is a creamy appetizer dip filled with soft cream cheese, shredded spinach, chopped artichokes all melted together in a cheesy mixture blend and baked hot and bubbly in a skillet that is ready for dipping. Best appetizer everyone will love this holiday season!

Dipping is my favorite kind of appetizer! If you love warm dips try this Queso Verde Corn Dip, Chicken Alfredo Dip or Insanely Delicious Hot Crab Dip.

Spinach artichoke dip with bread dipped inside it.

Spinach Artichoke Dip

Creamy, rich and thick dip that is best for parties and dipping all night long.

The hot skillet is perfect for sharing and stays nice and warm all night long.

You will love this Hot Spinach Artichoke Dip!

This is one of a kind spinach artichoke dip filled with a hidden ingredient, mayonnaise that blends so well with the all the flavors giving it an extra boost.

Friends and family will love you as they dip and eat this spinach artichoke dip.

The blended cheeses will melt in your mouth and has a subtle artichoke taste.

Bring this spinach artichoke dip to your next party or enjoy it before a nice evening dinner.

It will sure to be the comforting appetizer that everyone needs this holiday season.

What you need to make Spinach Artichoke Dip

This spinach artichoke dip comes together so smoothly and effortlessly.

Quick and easy appetizer dip that will be the rave of your next dinner party.

To make this a complete meal serve your spinach artichoke dip first, then enjoy Baked Chicken Avocado Burrito, Best Ever Ambrosia Salad and Red Velvet Brownies with Cream Cheese Frosting for dessert.

The options are endless with this spinach artichoke dip as an appetizer.

Have a party to go to?! This makes for a warm and comforting dip during game night or out with friends celebrating.

See how quickly this spinach artichoke dip disappears at your next get together during the holiday season.

  • Cream cheese: softened
  • Sour cream: add in for thickness and flavor.
  • Mayonnaise: blends well and adds a hint of flavor and creaminess.
  • Garlic cloves: minced
  • Mozzarella cheese: shredded
  • Parmesan cheese: makes this even more cheesier and adds texture.
  • Artichokes: chopped
  • Spinach: frozen and thawed

Spinach and artichoke mixed in the cheese and mayonnaise sauce.

How to make Spinach Artichoke Dip

Creamy blend of cream cheese, sour cream and mayonnaise just becomes a smooth base for adding more ingredients too.

Watch how easily this spinach artichoke dip comes together and has SO. MUCH. FLAVOR!

Simply follow the instructions and bake this in a dish. It will keep hot throughout the night.

If you notice it needs to be reheated, simply add it to a slow cooker on warm or place back in the oven on low for 5 to 10 minutes.

Friends and family will be raving about your spinach artichoke dip!

This spinach artichoke dip is perfect during the holidays, game day or nightly fun.

Try these Super Tasty Game Day Dips or Jalapeno Poppers Recipe with Bacon for more fun appetizers.

  • Cream together: Preheat oven to 400 degrees. In a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. Add the garlic, mozzarella cheese, parmesan, artichokes and spinach.
  • Bake and serve: Spread the mixture evenly into a 1 quart baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced baguette or crackers.

Tips for making Spinach Artichoke Dip

This spinach artichoke dip is always a hit and everyone can’t stop dipping as they are gathered around.

Try my Skinny Three cheese Spinach Artichoke Dip for a lighter way of enjoying this delicious spinach artichoke dip.

Fresh, frozen or canned spinach will work great for this spinach artichoke dip recipe.

Artichoke hearts are best and easiest from a can.

Make this spinach artichoke dip as easy as you would like or more fresh flavors too!

This is a very simple and straightforward appetizer or dip for your next get together.

Enjoy these tips and variations to help you make the best spinach artichoke dip.

  • Frozen spinach: Thawing your spinach is best for this spinach artichoke dip. Once it is thawed, remove as much water/liquid from the spinach. You can squeeze the spinach in your hands or use a paper towel to squeeze it out. Frozen pieces of spinach will be long and stringy, simply chop it up the best you can.
  • Fresh spinach: You can use fresh spinach in this dip. Just make sure it is cooked before adding it to the mixture and then chop it up into pieces you prefer.
  • Canned spinach: I have not tried canned spinach but it can be used. You will want to drain it and also remove any extra liquid.
  • Artichokes: Jarred marinated artichoke hearts are great to use as well for more flavoring. If you would like a fresh artichoke, remove the prickly outside parts on the artichoke then chop it up.
  • Cheese: Substitute the cheese for Monterey Jack or fontina cheese for different flavoring.
  • Seasoning and spices: Add in garlic powder or for a spicy hot spinach artichoke dip try adding in red pepper flakes.
  • Slow cooker: To keep this spinach artichoke dip warm add it to a slow cooker on warm, stirring it occasionally.

What to serve with Spinach Artichoke Dip

Options are endless with this spinach artichoke dip.

So many ways to dip in and enjoy.

The thicker and bigger the cracker, chips or bread is, the better.

The more you can add, the better!

Try these variations of ways to serve with your spinach artichoke dip and watch it disappear quickly.

  • Crackers: Ritz, CLUB crackers or wheat thins are great for dipping.
  • Chips: Tortilla chips or pita chips are always easiest.
  • Bread: French bread, baguette bread or pita bread are soft and comforting.
  • Vegetables: cucumbers, bell peppers, carrots or celery all have a great crunch.
  • Pretzels: bigger, flatter pretzels are best and thick to dip with.

Spinach artichoke dip with bread dipped in it.

Storing Spinach Artichoke Dip

Making spinach artichoke dip is simple and easy to make.

It is perfect for making ahead and reheating if needed.

I love to make this ahead and let the flavors sit and continue to blend together even more.

Enjoy this delicious spinach artichoke dip with friends and family at your next party or have it as dinner appetizer.

It is so quick and easy to make that you don’t need to make ahead but here are some ways of storing and warming up this spinach and artichoke dip.

  • Making ahead before cooking: This will work well for making before your party. Simply mix all ingredients together following the instructions. Place in your skillet or pan for baking. Cover tightly and store in the refrigerator up to 8 hours. Once you are ready to bake, add a few extra minutes and bake according to directions.
  • Can you make spinach artichoke dip ahead? Yes, totally a great dip to make ahead of time. Follow the instructions to the spinach artichoke dip recipe. After baking the spinach artichoke dip let cool completely. Once it is cooled either tightly cover it with wrap or add it to another air tight container to store in the refrigerator. It will sit in the refrigerator for 2 to 3 days.
  • Can you freeze spinach artichoke dip? Yes! But not recommended with the cheeses and cream cheese, mayonnaise mixture. If you are wanting to be frozen simply follow the instructions to cooking it. Let cool and add it to an airtight container or ziplock bag. Freeze laying flat for up to 1 month. When ready to reheat, let thaw overnight in the refrigerator. It may be a bit watery from the water and dew left over top the spinach artichoke dip. Simply use a paper towel and remove the water access. Reheat in the oven, stove top, microwave or in a slow cooker.
  • Warming up: When ready to reheat, add it to an oven safe pan and reheat it until it is nice and bubbly hot or warm up slowly in a slow cooker on low or warm setting. You can also reheat over the stove top on low stirring occasionally until it is warm to the touch.

More delicious appetizer recipes

Spinach artichoke dip with bread

Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip is a creamy appetizer dip filled with soft cream cheese, shredded spinach, chopped artichokes all melted together in a cheesy mixture blend and baked hot and bubbly in a skillet that is ready for dipping. Best appetizer everyone will love this holiday season!

  • 8 ounce cream cheese (softened)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 garlic cloves (minced)
  • 1/2 cup mozzarella cheese (shredded)
  • 1 cup Parmesan Cheese (grated)
  • 1 14 ounce can Artichokes (chopped)
  • 6 ounce frozen spinach (thawed)
  1. Preheat oven to 400 degrees. In a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. Add the garlic, mozzarella cheese, parmesan, artichokes and spinach.
  2. Spread the mixture evenly into a 1 quart baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced baguette or crackers.

White Hot Chocolate

White Hot Chocolate is a rich and creamy decadent drink that melts in your mouth with a smooth, sweet white chocolate and vanilla flavoring. Warm up with this white hot chocolate during the holiday season! 

Warm drinks make winter season even better. If you love sitting by a fire with a mug in hand try this Classic Eggnog Recipe, Slow Cooker Apple Cider (2 Ways) or Cookies and Cream Hot Chocolate.

White hot chocolate in glasses with whipped topping.

White Hot Chocolate

When I was younger I hated chocolate.

My mom always told me it was probably because when she was pregnant with me, she ate a candy bar everyday on her break!

Unfortunately for my waistline, over the years I have started liking it more and more.

But if I had to choose between white and milk chocolate…. white chocolate every time!  I love white chocolate.

I was so excited to try this recipe for homemade white hot chocolate.

It has been freezing in Utah and we just got a huge snow storm!

This sure did hit the spot perfectly.

I thought it was the most delicious hot chocolate that I have ever tried!  It was amazing!!

What you need to make white hot chocolate

 

  • Milk of choice:  I prefer 1 % or 2% milk but you can substitute half and half, heavy cream, or a mixture.
  • Vanilla extract: a splash of this vanilla extract will add so much flavor to the white hot chocolate recipe.
  • White chocolate: chopped into small pieces.
  • Whipped Cream:  or marshmallows for topping!
  • Nutmeg: this is optional and tastes delicious!

How to make white hot chocolate

White chocolate has a low melting point.

You do not want to over cook your white chocolate.

Simply bring to a simmer and remove from heat right away to serve.

  • Combine and warm: Stir together milk, chocolate and vanilla in small saucepan.
  • Cook over heat: Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)
  • Serve and garnish: Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.White ho chocolate in a pot and a wooden spoon.

Tips for making white hot chocolate

  • Freeze white chocolate: Before chopping or grating your white chocolate pieces, freeze them first. This will help the white chocolate from melting or becoming too soft.
  • Prepare the white chocolate: For a more finely chopped white chocolate, you can use a blender or food processor if needed. Chopping or grating your white chocolate will also be fine.
  • Simmer and remove: Once the white hot chocolate is simmering take it off the stove immediately before it starts to boil. This will overcook your white hot chocolate.
  • Add in variations: After the white hot chocolate is simmering simply add in any variation that you like. Peppermint, mint or seasonings for extra added flavoring.
  • Garnish: Toast your white hot chocolate using a broiler or a kitchen torch to caramelize the top of the white hot chocolate.

Variations for white hot chocolate

 

  • Cream: Use any kind of milk you prefer such as whole, low-fat, skim, nondairy, almond milk or milk percentages. For more decadence, add a splash of cream or half-and-half to add a rich and creamy flavoring. Blend any of these combinations as well.
  • Chocolate: milk or dark chocolate work well with this recipe too. A blend of milk or dark with white chocolate is another way to enhance this warm drink for the winter season.
  • Toppings: top with white chocolate or chocolate chunks, peppermint or mint.
  • Candy: peppermint (extract even works), mint or mint chocolate, toffee or heath chunks are delicious.
  • Seasonings: Cinnamon and sugar blend, pumpkin pie spice or all spice.
    White hot chocolate in a glass cups with white chocolate chunks.

Storing white hot chocolate

  • Making ahead: This white hot chocolate is great for making ahead; however, you will want to slowly warm up and
  • Can you freeze white hot chocolate? White hot chocolate is hard to freeze once it is cooked together. It doesn’t warm up the best but it can be done if needed.
  • Warming up: 

More delicious holiday drinks to choose from

White hot chocolate in a glass mug

White Hot Chocolate

White Hot Chocolate is a rich and creamy decadent drink that melts in your mouth with a smooth, sweet white chocolate and vanilla flavoring. Warm up to this white hot chocolate this holiday season! 

  • 4 cups milk of choice (You can substitute half and half, heavy cream, or a mixture.)
  • 1 teaspoon vanilla extract
  • 8 ounces white chocolate (chopped into small pieces)
  • Whipped Cream or marshmallows for topping
  • Nutmeg (optional)
  1. Stir together milk, chocolate and vanilla in small saucepan.
  2. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)
  3. Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.

Updated on December 19, 2019

Original Post on November 15, 2012

Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is a thick and creamy soup base with chunks of cooked pork sausage, crunchy carrots, buttery kale and three cheese tortellini pasta cooked in a smooth and rich tomato sauce. This soup will become an instant favorite!

Winter soup is my favorite and this soup has all the flavors!  If you love tortellini as much as I do try this Slow Cooker Creamy Chicken Tortellini Soup, Creamy Tuscan Garlic Tortellini Soup or Slow Cooker Chicken Tortellini Soup.

Creamy sausage tortellini soup in a pot

Creamy Sausage Tortellini Soup

Thick, rich and smooth soup will warm you up this winter season.

The ground pork sausage is cooked ahead of time with the carrots

What you need to make Creamy Sausage Tortellini Soup

  • Ground pork sausage: cook ahead of time.
  • Carrots: chopped up and cooked with the pork sausage.
  • Onion: small and chopped
  • Garlic: minced
  • Italian seasoning: seasoning for all the flavoring.
  • Flour: this will thicken up your soup base.
  • Chicken broth: added flavoring and
  • Tomato paste: a flavorful thickener. 
  • Heavy cream: rich and creamy base.
  • Three cheese tortellini: pasta with a cheesy blend inside each bite.
  • Kale: chopped and adds a buttery smooth texture.
  • Salt and pepper: to taste!

How to make Creamy Sausage Tortellini Soup

  • Cook meat and sauté vegetables: In a large pot over medium high heat add the sausage. Cook and crumble until brown, remove and set aside on a plate. Add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.
  • Add in flour and remaining ingredients: Add in the flour to the vegetables and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.

Cooking sauste tortellini soup step by step

Variations of Creamy Sausage Tortellini Soup

  • Meat: change up your meat if you prefer turkey sausage, cubed chicken or ground beef if you do not have sausage.
  • Cream: heavy cream is best but if you are looking for a lighter side try half and half.
  • Vegetables: add in chunks of potatoes, mushrooms, zucchini or even bell peppers.
  • Tortellini: there are a few other flavors of tortellini or even ravioli will work great too.
  • Chicken broth: for other flavoring try beef broth or vegetable broth.
  • Tomato paste: a can of tomato sauce will also work to thicken and add that rich flavoring.
  • Seasoning: if you don’t have Italian seasoning blend together rosemary, oregano, thyme and basil.
  • Dairy-free: trade the cheese tortellini for a regular pasta like bowtie or penne and use greek yogurt or almond milk for a thickener. It will not be the same thickness and the taste will change but this will lead to a dairy-free tortellini soup.
  • Gluten-free: omit tortellini pasta and substitute it with any gluten free pasta.

Tips for making Creamy Sausage Tortellini Soup

  • For a spicier soup, try using a hot Italian sausage or adding red pepper flakes (1/4 teaspoon to start out with) to the soup.
  • Fresh or frozen tortellini will work in the soup. Fresh soup is best and will cook quicker. Add a little extra time simmering with frozen tortellini.
  • Make this soup ahead of time by preparing and cutting up the carrots and onions and cooking the sausage.
  • Use a slow cooker to cook and keep warm. Simply cook and sauté the ground sausage and vegetables. Add them all to the slow cooker leaving out the three cheese tortellini. When ready to serve, add in your tortellini until it is soft and tender, then serve.

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Storing Creamy Sausage Tortellini Soup

  • Making Creamy Sausage Tortellini Soup ahead of time: Prepare and make the creamy sausage tortellini soup ahead of time leaving out the tortellini pasta. Leave the stove top on low stirring occasionally until ready to serve, then add in the tortellini pasta to cook until tender.
  • Storing in the refrigerator: Cook the creamy sausage tortellini soup leaving out the tortellini pasta if you are not serving it. Once completely cooled, add to a ziplock bag or airtight container and store in the refrigerator for 3 to 4 days.
  • Can you freeze Creamy Sausage Tortellini Soup? This soup does great frozen. It is best to leave out the tortellini pasta if you know you are freezing it ahead of time. Tortellini can be frozen into the soup just know tortellini pasta will become softer. Completely cool the sausage tortellini soup and place in a ziplock bag. Lay it flat in the freezer for up to 1 month.
  • Warming up Creamy Sausage Tortellini Soup: You can either thaw your sausage tortellini soup in the refrigerator over night or simply add your ziplock bag to a bowl of water letting it thaw that way. Once thawed or taken from the refrigerator simply add the soup to the stove top or slow cooker. If you left out the tortellini, this would be a great time to add that back in and let cook for a few minutes before serving.

More delicious soup recipes

Creamy sausage tortellini soup in a bowl

Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is a thick and creamy soup base with chunks of cooked pork sausage, crunchy carrots, buttery kale and three cheese tortellini pasta cooked in a smooth and rich tomato sauce. This soup will become an instant favorite!

  • 1 pound ground pork sausage
  • 1 cup carrots (chopped)
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 1 Tablespoon Italian seasoning
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 6 ounce can tomato paste
  • 1 cup heavy cream
  • 1 9 ounce package three cheese tortellini
  • 3 cups kale (chopped)
  • salt and pepper to taste
  1. In a large pot over medium high heat add the sausage. Cook and crumble until brown, remove and set aside on a plate. Add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.
  2. Add in the flour to the vegetables and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.