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Slow Cooker Greek Chicken

October 27, 2025 By Karen Leave a Comment

Bring a taste of the Mediterranean right to your table with this Slow Cooker Greek Chicken! With tender chicken, fresh veggies, olive oil, lemon juice, oregano, thyme, Kalamata olives, and feta cheese, it’s a flavor-packed dish that’s sure to be a hit with the whole family.

Slow cooker Greek chicken in a serving dish.

Recipe Summary

Flavor Profile: Bright, zesty, and herb-packed with classic Mediterranean flavors like lemon, olive oil, oregano, thyme, and feta.
Texture: Tender, juicy shredded chicken with soft, flavorful veggies and briny pops from Kalamata olives.
Total Time: 4–5 hours (mostly hands-off slow cooker magic).
Best For: Busy weeknights, meal prep, or light Mediterranean-style dinners.
Pro Tip: Keep the lid closed! Every peek adds extra cook time and can dry out the chicken.

My family eats a lot of chicken (emphasis on a lot). So, I’m always looking for ways to keep our chicken dinners interesting, yet simple for those busy weeknights. Enter this Greek chicken crockpot recipe. It’s full of fresh, Mediterranean-inspired flavors and is a breeze to make thanks to the magic of the slow cooker.

I like to serve it over rice or orzo, but it’s also great on a bed of greens or stuffed inside a pita with a drizzle of tzatziki. For more tasty crockpot chicken dishes, check out this Parmesan chicken garlic pasta and this slow cooker French onion chicken.

Why You Will Love This Recipe

Easy to Make: The slow cooker does most of the work, making this a perfect dinner for busy nights.
Nutritious: This Greek crockpot chicken is packed with lean protein and colorful veggies. Serve it with orzo or rice for a well-rounded meal.
Full of Flavor: The chicken and veggies are infused with olive oil, fresh lemon juice, and earthy oregano and thyme. Then, the dish is topped with salty feta and briny olives for the perfect combination of flavors.

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Ingredients

Veggies: You’ll need red onion, garlic, red and yellow bell peppers, and zucchini.
Chicken Breasts: Add the chicken breasts right to the crockpot; you don’t need to sear them first.
Chicken Broth: You can use store-bought or homemade chicken broth. Feel free to use low-sodium broth if preferred.
Lemon Juice: I recommend avoiding the store-bought stuff and freshly squeezing your own lemon juice.
Seasonings: You’ll need oregano, thyme, salt, and pepper. You can also sprinkle on some fresh parsley for garnish after cooking.
Feta Cheese: Use packaged, crumbled feta or crumble your own. If you’ve got some left after making this, try my watermelon feta salad next.
Kalamata Olives: Feel free to use whole, pitted olives or slice them. If you’re buying the jarred ones, you can often find them already sliced.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Use chicken thighs: Swap the chicken breasts for boneless, skinless chicken thighs for a richer flavor
Add potatoes: Throw in some halved baby yellow or red potatoes to make this Greek chicken in a crockpot even more hearty.
Spice things up: Add pepperoncini peppers and/or a pinch of red pepper flakes for a kick of heat.

How to Make Greek Chicken in the Slow Cooker

To get started making this slow cooker Greek lemon chicken, grease your crockpot with a bit of olive oil or a light coating of cooking spray. Then, whisk together the olive oil, lemon juice, and seasonings in a small bowl.

Sauce for Greek chicken in a bowl with a whisk.

Step 1: Make the sauce. Whisk together olive oil, lemon juice, oregano, thyme, salt, and pepper in a small bowl.

Chicken breasts and sauce in a slow cooker.

Step 2: Add the chicken to the slow cooker. Put the chicken breasts into the crockpot and pour the oil-lemon mixture over top.

Step 3: Add the veggies. Place the veggies on top of and around the chicken.

Chicken, veggies and broth in the slow cooker.

Step 4: Add the broth and cook. Add the chicken broth and set your crockpot to low and cook for 4-5 hours.

Shredded chicken on a plate with two forks.

Step 5: Shred the chicken. Carefully remove the cooked chicken from the crockpot to a plate, and shred or slice. Then place the shredded chicken back into the crockpot and mix with the veggies.

Shredded chicken, olives and feta cheese added back into the slow cooker.

Step 6: Add cheese and olives. Top with the crumbled feta, Kalamata olives, and fresh parsley. Spoon over rice, orzo, or greens! It's also delicious with a side of roasted rosemary potatoes.

Expert Tips

Keep the lid on: Repeatedly moving the crockpot lid lets heat out, causing the dish to take longer to cook. The lid also helps to retain moisture, keeping the chicken tender and juicy.
Use a meat thermometer: Be sure the chicken is fully cooked before shredding it. The internal temperature should read 165°F.
Storing: Store leftovers in an airtight container in the fridge for up to 3-4 days. They can be enjoyed cold, at room temperature, or warmed up. To reheat, microwave gently in short bursts until just warmed through.

Cooked Greek chicken in a slow cooker with tongs lifting up some of the chicken.

Serving Suggestions

Serve this Greek shredded chicken and the cooking juices over rice or orzo, mix with pasta, or use it to make pita sandwiches.
Roasted red cabbage steaks are a simple and light side dish to pair with this slow-cooked Greek chicken.
Try it with a colorful drink like this dragon fruit lemonade.
Finish your meal with something sweet like lemon dump cake or chocolate orange cake.

Recipe FAQs

Why is my crockpot Greek chicken dry?

Overcooking can cause the chicken to come out dry, so be sure to check for doneness at the 4-hour mark and only continue cooking if needed.

Why are some of my vegetables not fully cooked?

If some of your veggies are firm, while some are tender, they may not have been cut evenly. Be sure to chop your veggies into similar-sized pieces so that they cook at the same rate.

More Slow Cooker Recipes

Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Slow Cooker Buffalo Chicken Chili

October 10, 2025 By Karen

This Slow Cooker Buffalo Chicken Chili is creamy, packed with protein, and has just the right amount of heat. With tender chicken, white beans, and a spicy buffalo sauce kick, it’s a surefire winner for game day, potlucks, or a simple family dinner.

Slow cooker buffalo chicken chili in a bowl.

I don’t know about you, but I am a huge fan of spicy buffalo wings, just not so much of the mess that comes with them. What’s great about this buffalo chicken chili recipe is that you get all the flavor of your favorite wings in an easier-to-eat form!

Plus, it’s loaded with protein thanks to the chicken and beans, so it’ll keep you feeling full and satisfied. For more chicken dinner ideas, check out this champagne chicken and these BBQ chicken thighs next.

Why You Will Love This Recipe

Crowd-Pleasing: Whether you’re feeding your hungry family, headed to a potluck, or hosting a game day get-together, this chili is sure to be a hit!
Customizable: Everyone can top their individual bowls with their favorites, such as sliced avocado, blue cheese crumbles, tortilla strips, and more.
Warm & Comforting: A hearty bowl of this buffalo chili is sure to warm you up on chilly fall and winter days. And when the weather turns warm, you’ve got to give this summer chili a try.

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Ingredients

Veggies: You’ll need onion, garlic, celery, and bell peppers. Any color of bell peppers will work.
Chicken Breasts: There’s no need to sear the chicken first. Just add it right to the crockpot!
White Beans: I used canned beans for convenience. Great Northern or cannellini beans both work for this recipe.
Seasonings: I used chili powder, garlic powder, and onion powder to flavor this white buffalo chicken chili.
Buffalo Sauce: Feel free to use your favorite brand and choice of heat level (mild, medium, or hot).
Chicken Broth: You can use either regular or low-sodium store-bought chicken broth. Or, try using this homemade chicken broth.
Cream Cheese: This helps balance the spiciness from the buffalo sauce and makes the chili creamy. For best results, use block cream cheese, not the kind in a tub.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Swap the Chicken Breasts: Try using ground chicken or turkey. Leftover rotisserie chicken will work too!
Dairy-Free: Use non-dairy cream cheese or canned coconut milk to add creaminess to the chili without the dairy.
Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. You can add more bulk by stirring in some spinach or kale during the last 15 minutes of cooking.

How to Make Crockpot Buffalo Chicken Chili

To get started making this crockpot spicy chicken chili, give your slow cooker a light coating of cooking spray.

Step 1: Sweat the vegetables. In a microwave-safe bowl, combine the onion, garlic, bell peppers, and celery. Cover and microwave for about 4-5 minutes.

Raw chicken breasts and chopped veggies in a slow cooker.

Step 2: Add chicken and vegetables to the slow cooker. Place the chicken breasts and the veggies into the crockpot. Sprinkle a little salt and pepper over top.

Beans and seasonings added to the slow cooker.

Step 3: Add beans and seasonings. Place the beans on top of the chicken and vegetables, then add the chili powder, garlic powder, and onion powder.

Buffalo sauce and broth added to the slow cooker.

Step 4: Pour in buffalo sauce and broth. Add the buffalo sauce and chicken broth to the crockpot.

Cooked buffalo chicken chili in the slow cooker.

Step 5: Cook. Cook for 6-7 hours on low or 3-4 hours on high.

Step 6: Shred the chicken. Carefully remove the cooked chicken from the crockpot and transfer to a plate. Use two forks to shred the chicken.

Blended beans and cream cheese in a blender.

Step 7: Blend. Scoop out a cup of beans and a cup of broth and add them to a blender, along with the cream cheese. Blend until the mixture is smooth. Pour the cream cheese mixture into the crockpot and stir.

Cooked slow cooker buffalo chicken chili in the slow cooker.

Step 8: Return the chicken. Stir the shredded chicken back into the crockpot. Allow it to cook for 10 more minutes. Serve with your favorite toppings and side dishes. We love it with a side of apple cranberry coleslaw for a cool contrast to the chili’s heat.

A ladle taking a scoop of buffalo chicken chil out of a slow cooker.

Expert Tips

Don't skip sweating the vegetables: Doing so helps soften them and enhances their flavor. It also releases moisture, which adds more liquid to the soup without it becoming too watery.
Adjust the heat: If you don’t like too much heat, feel free to reduce the amount of buffalo sauce by half. You can always add more at the end, but once it’s in you can’t take it out.
Storing and reheating: Store in an airtight container in the fridge for up to 3-4 days or freeze for 2-3 months. Thaw in the fridge overnight before reheating. The chili can be reheated on the stovetop or in the microwave. If it becomes too thick during storage, you can add a little broth when reheating to thin it out.

Serving Suggestions

Enjoy this buffalo chicken chili with a side of homemade cornbread and butter for an easy family dinner.
Serve it as the main dish for your next game day party along with some cold shrimp dip and dill pickle deviled eggs as appetizers.
After a bowl of spicy chili, sweeten things up with some pineapple dump cake or chocolate dump cake for dessert.

Recipe FAQs

Why is my buffalo chicken chili too thin?

If you find the chili is too thin for your liking, you can try cooking it for about 15-20 minutes more with the lid off to reduce some of the liquid. You can also use a potato masher to mash some more of the beans right in the slow cooker, or stir in a little more cream cheese to thicken it up.

Can I make buffalo white chicken chili on the stovetop?

Yes! Add the chicken, beans, veggies, seasonings, buffalo sauce, and broth to a large pot. Bring to a boil, then lower to a simmer and cover. Simmer until the chicken is fully cooked and shreddable, stirring occasionally. Then, follow the remaining recipe directions.

More Crockpot Chicken Recipes

Slow Cooker Turkey Legs

October 10, 2025 By Karen Leave a Comment

These Slow Cooker Turkey Legs are so flavorful, juicy, and fall-off-the-bone tender, they’ll quickly become a family favorite! They pair well with just about any side dish and are perfect for whenever you need a mostly hands-off dinner idea for busy nights.

Slow cooker turkey legs on a serving dish.

Recipe Summary

Flavor Profile: Savory, juicy, and fall-off-the-bone tender with simple pantry seasonings.
Best For: Easy weeknight dinners, meal prep, or a low-fuss holiday main.
Cooking Method: Slow cooker with a quick broil for crispy skin.
Pro Tip: Pat the legs dry and cook until 175–190°F for perfectly tender dark meat every time.
Serve With: Mashed potatoes, honey butter corn, roasted veggies, or use leftovers in turkey sliders.

If you’re a fan of my popular slow cooker chicken legs, then you’ve got to give this turkey leg recipe a try! It’s perfect if you’re looking for something a little heartier, as turkey drumsticks are inherently larger and meatier than chicken drumsticks.

And cooking turkey legs in a slow cooker is easier than oven-roasting a whole turkey, so if you’re in the mood for turkey without the fuss, this recipe is exactly what you need!

Plus, you don’t have to wait until the holidays to enjoy some home-cooked turkey. If your family is anything like mine, they will beg you to make these all year long! For more tasty turkey recipes, check out these Asian turkey meatballs and this air fryer turkey bacon next.

Why You Will Love This Recipe

Minimal Prep: Once you season the turkey legs, the slow cooker does the rest of the work, making this recipe perfect for busy families.
Perfect Flavor & Texture: If you want to know how to cook a turkey leg so it turns out juicy and tender instead of dry and tough, the crockpot is the answer! Cooking low and slow locks in moisture and allows the meat to soak up the flavor of the seasonings.
Versatile: These turkey legs are great for any occasion, from weeknight dinners to weekend gatherings. Plus, they pair well with almost any side dish and make terrific leftovers.

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Ingredients

Turkey Legs: You’ll need about 2 pounds of turkey legs. Note that this recipe also works with wings, so if you’ve got those on hand instead of legs, you can use them to make slow cooker turkey wings.
Olive Oil: Helps the seasonings stick and adds flavor to this turkey legs recipe. Feel free to use avocado oil if preferred.
Seasonings: A simple combination of garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper creates an amazing flavor.
Water: Keeps the meat moist and prevents it from sticking to the slow cooker. You can use slow cooker chicken broth instead to add even more flavor.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Spicy Kick: Add a bit of cayenne pepper or chili powder to the seasoning blend for a little heat.
BBQ Flavor: Replace the Italian seasoning with smoked paprika and brush the turkey legs with BBQ sauce during the last 30 minutes of cooking.
Thanksgiving Turkey Legs: Skip the fuss of cooking the whole bird and make crockpot drumsticks instead! Simply swap the Italian seasoning for poultry seasoning or use a blend of sage, rosemary, and thyme for that classic Thanksgiving flavor.

How to Make Turkey Legs in a Slow Cooker

To get started making this turkey drumstick recipe, lightly coat your slow cooker with non-stick cooking spray.

Turkey leg seasonings mixed together in a white bowl.

Step 1: Make the seasoning mixture. Add the garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper to a small bowl and stir to combine.

Raw turkey legs being brushed with olive oil.

Step 2: Brush turkey legs with oil. Use a basting brush or your hands to coat each side of the turkey legs with olive oil.

Seasoned raw turkey legs on a wooden cutting board.

Step 3: Rub with the seasoning mixture. Once coated with the olive oil, rub the seasoning blend onto both sides of the turkey legs.

Raw seasoned turkey legs in the slow cooker.

Step 4: Add turkey legs to the slow cooker. Place the seasoned turkey legs into the crockpot, then pour in the water.

Cooked seasoned turkey legs in the slow cooker.

Step 5: Cook. Cover and cook the turkey legs until they are tender.

Step 6: Broil. Transfer the turkey legs to a foil-lined baking sheet and broil for a few minutes to crisp up the skin. This step is optional, but I highly recommend it!

Expert Tips

Use the right size slow cooker: I recommend using at least a 6-quart crockpot so that you have enough room to fit the turkey legs without overcrowding.
Pat them dry: Use a paper towel to pat the turkey legs dry to help the olive oil and seasonings stick.
Check for doneness: Use a meat thermometer to ensure the turkey legs are fully cooked. For safety, the internal temperature should read at least 165°, but it’s recommended to cook dark meat to 175° to 190°F for the best texture.
Storing and reheating: Store leftover turkey legs in an airtight container in the fridge for up to 4 days. Place them in a baking dish with a little broth to keep them moist and reheat in the oven until warmed through.

Slow cooked turkey legs in the slow cooker with bowls of broccoli and mashed potatoes to the side.

Serving Suggestions

These turkey legs are great with potatoes! Try them with these purple mashed potatoes or these hasselback potatoes for a stunning side dish.
You can’t go wrong with a side of veggies. Roasted green beans and honey sriracha Brussels sprouts are great options.
Tear off your leftover turkey leg meat and use it to make these leftover turkey sliders for an easy lunch!

Recipe FAQs

How long does it take to cook turkey legs in a slow cooker?

It takes about 3-4 hours on low and 6-8 hours on high to make turkey legs in a slow cooker.

Do I need to sear the turkey legs before I put them in the slow cooker?

No, there’s no need to sear them first. Just season them, then place them right into the crockpot.

Can I make slow cooker turkey legs in the oven?

Yes! First, preheat your oven to 350°F. Season the turkey legs and place them in a roasting pan with ½ cup of water or broth. Cover with foil and bake for 1 ½ to 2 hours, or until the internal temperature reaches at least 165°F. To crisp up the skin, remove the foil for the last 15-20 minutes or broil for a couple of minutes at the end of cooking.

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Crockpot Cowboy Soup

October 3, 2025 By Karen Leave a Comment

This Crockpot Cowboy Soup is hearty, satisfying, and perfect for busy weeknights. Packed with ground beef, potatoes, beans, and mixed veggies, it’s a flavorful, filling soup the whole family will love!

A white bowl filled with crock pot cowboy soup and a spoon lifting a bite up.

Recipe Summary

Method: Slow cooker (set it and forget it!), just 15 minutes of browning + chopping before the crockpot does the work
Main Ingredients: Ground beef, beans, potatoes, mixed veggies, canned tomatoes, broth, pantry spices
Flavor & Texture: Hearty, savory, and comforting with a chunky, stew-like consistency
Meal Prep Friendly: Stores well in the fridge (3–4 days) or freezer (up to 3 months)
Serving Ideas: Pair with cornbread, biscuits, or crusty bread; great alongside a fresh salad

When you’ve got a house full of hungry kids (and a hungry hubby), you need a meal that’s fit for a cowboy (or cowgirl). And this slow cooker cowboy soup is exactly that! With beef, potatoes, beans, and veggies, it’s sure to satisfy your family’s hungry tummies.

Plus, this hearty cowboy soup is loaded with protein, fiber, and a slew of vitamins and minerals, making it a nutritious choice you can feel good about.

Serve it with cornbread sweetened with honey, biscuits, or crusty bread for a deliciously easy dinner! For more easy crockpot dinner ideas, check out these slow cooker boneless pork ribs and this slow cooker chicken stroganoff next.

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Why You Will Love This Recipe

Set and Forget: You only need 15 minutes to prep, and then you can let the slow cooker take over!
Simple Ingredients: This cowboy soup with ground beef is made with easy-to-find ingredients like frozen veggies, canned beans, and pantry seasonings.
Perfect for Meal Prep: The leftovers keep well, so you can make up a batch to enjoy throughout the week or freeze some for future meals.

Ingredients

Ground Beef: Feel free to use 80/20, 85/15, or 90/10 ground beef, depending on how lean you like your meat. For more ways to use ground beef, check out my taco spaghetti and cheeseburger tacos next.
Aromatics: Onion and garlic add depth of flavor to this cowboy crockpot soup.
Potato: Leave the skin on or peel if preferred. I used a russet potato, but you can use red or yellow potatoes if that’s what you’ve got on hand.
Frozen Veggies: I used a combination of frozen corn and frozen mixed vegetables. Feel free to use any variety you’d like, such as peas, carrots, green beans, etc.
Beans: I used canned pinto and black beans to keep prep quick and easy.
Canned Tomatoes: You’ll need canned tomato sauce and diced tomatoes with their juices.
Beef Broth: Feel free to use regular or low-sodium broth.
Seasonings: I used chili powder, paprika, cumin, salt, and pepper to flavor the soup.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

With Poultry: Swap the beef for ground chicken or turkey and use store-bought or homemade chicken broth instead of beef broth.
Different Veggies: Switch things up with what you’ve got on hand. Zucchini, mushrooms, and bell peppers all work well in this soup.
Turn Up the Heat: Try adding some sliced jalapenos or other hot peppers to spice up the soup. You could also mix in some of this jalapeno hot sauce.
Vegetarian: Leave out the meat and use vegetable broth instead. You can also use more veggies and beans (or some canned lentils) to add more bulk.

How to Make Crockpot Cowboy Soup

To get started making this crockpot cowboy soup recipe, give your slow cooker a light coating of cooking spray. If preferred, you can use a crockpot liner instead.

Step 1: Brown the meat. Heat a skillet over medium heat. Add the ground beef and cook until it’s lightly browned. Drain any excess grease.

Ingredients for making crock pot cowboy soup in a slow cooker.

Step 2: Begin adding ingredients to the slow cooker. Place the browned meat, onion, garlic, potato, corn, mixed vegetables, beans, and diced tomatoes in the crockpot. Mix to combine.

Sauce and seasonings added to the slow cooker.

Step 3: Add the sauce and seasonings. Pour in the tomato sauce and sprinkle on the seasonings.

Broth being poured on top of the other ingredients in the slow cooker.

Step 4: Pour in the broth. Add the broth and stir to combine.

All of the uncooked ingredients for this soup in the slow cooker.

Step 5: Cook. Set your slow cooker to low and cook for 6-8 hours, or cook for 3-4 hours on high.

Cooked crock pot cowboy soup in the slow cooker.

Step 6: Serve. Enjoy this crockpot cowboy soup as is or topped with fresh parsley. Our family loves having a side of tortilla chips and salsa pesto to munch on with the soup!

Expert Tips

Keep the lid closed: Resist the urge to take a peek at the soup before the time is up! Every time you open the lid, heat escapes, causing it to take longer to cook.
Check for doneness: Check the potatoes and veggies to ensure they are tender. If they aren’t soft enough, you’ll need to cook the soup for a bit longer.
Taste and adjust: Give the soup a taste after cooking and adjust the salt, pepper, and/or spices as desired.
Storing and reheating: Allow the soup to cool and then store it in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Reheat the soup on the stovetop until warmed through or in the microwave in short intervals, stirring in between. If the soup was frozen, thaw it in the fridge overnight before reheating.

Cooked crock pot cowboy soup being ladled out of the slow cooker.

Serving Suggestions

Soup and salad are a classic pairing. Serve a cup of cowboy hamburger soup with this beetroot feta salad or this Brussels sprout salad.
Bake a batch of cottage cheese banana bread to enjoy after a hearty bowl of this cowboy bean soup.
Need a gluten-free option for dessert? Try this gluten-free pumpkin bread to finish off your meal.

Recipe FAQs

Do I have to brown the beef to make cowboy soup in a crockpot?

Yes, it’s best to brown the meat first. Doing so helps keep the ground beef from clumping together as it cooks and allows you to drain off any excess fat before adding it to the slow cooker.

Can I make this cowboy soup recipe on the stovetop?

You sure can! Add the ground beef, onions, and garlic to a large pot and cook until the meat is lightly browned. Add the remaining ingredients and stir to combine. Bring the soup to a boil. Lower to a simmer and cook until the potatoes and vegetables are tender.

A white bowl filled with crock pot cowboy soup.

More Slow Cooker Soup Recipes

Crock Pot Pinto Beans

September 30, 2025 By Karen Leave a Comment

These Crock Pot Pinto Beans cook low and slow until tender, creamy, and full of flavor. Enjoy them over rice, stuffed inside tacos or burritos, added to grain bowls, or as a simple side dish. If you’re someone who loves to meal prep, these slow cooker pinto beans are going to become one of your new favorites!

A bowl of crockpot pinto beans on a table with a wooden spoon resting in the bowl.

Recipe Summary

Minimal prep: Just 10 minutes of rinsing and chopping.
Slow-cooked goodness: Beans turn out tender, creamy, and flavorful.
Budget-friendly: Makes a big batch from one bag of dry beans.
Versatile: Use in tacos, burritos, nachos, bowls, or as a side.
Meal-prep friendly: Stores 5 days in the fridge or 3 months in the freezer.

This recipe makes a large batch, so you can keep your family fed all week or freeze some of the beans for later. These tasty beans are a great side to pair with your favorite main dishes like hamburgers or bbq chicken thighs.

They’re also perfect for adding to Mexican-inspired dishes like tacos, nachos, or burritos, and make a tasty, protein-packed addition to grain bowls. The best part is they’re incredibly easy to make with minimal hands-on time! For more ways to enjoy beans, check out my 15 bean soup and three bean salad next.

Why You Will Love This Recipe

Budget-Friendly: Dry beans are one of the most affordable pantry staples, and this slow cooker pinto beans recipe makes a big batch that you can use for multiple meals.
Easy Cleanup: Everything cooks together in one pot, making cleanup a breeze. You can even use a crockpot liner to make it even easier.
Versatile: Simply serve these slow-cooked pinto beans over rice with a drizzle of avocado hot sauce for a tasty lunch, or use them to create other dishes like tacos, burritos, nachos, grain bowls, and more. The options are endless!

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Ingredients

Pinto Beans: Be sure you are using dry beans, not canned. You’ll need a 1-pound bag for this crock pot pinto beans recipe.
Broth: You can use either chicken broth or vegetable broth (for a vegetarian or vegan version) to cook the beans.
Aromatics: Onion and garlic add depth of flavor to the beans.
Seasonings: I used cumin, paprika, salt, pepper, and a bay leaf to season the beans.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Smoky & Spicy: Use smoked paprika instead of regular paprika and add some hot sauce or cayenne pepper
Subtly Sweet: Mix in a touch of honey, agave, maple syrup, brown sugar, or coconut sugar to add a little sweetness.
With Bacon: Stir in some chopped, cooked bacon just before serving to make crock pot pinto beans with bacon.

How to Make Pinto Beans in a Crock Pot

To get started making pinto beans in the crockpot, sort and pick through the beans, removing any broken pieces or small stones. Then, give the beans a good rinse to wash away any dust or dirt.

Step 1: Soak the beans. Place the dry beans in a large bowl and cover with water. Allow the beans to soak for 8 hours or overnight. Drain and rinse.

All of the ingredients for make crock pot pinto beans in the slow cooker.

Step 2: Add everything to the slow cooker. Add the broth, onion, garlic, cumin, paprika, salt, pepper, pinto beans, and bay leaf to the crockpot. Stir to combine the ingredients.

Step 3: Cook. Cover and cook for 8-10 hours on low or 5-6 hours on high.

PInto beans cooked in a slow cooker garnished with parsley.

Step 4: Adjust and serve. Remove the bay leaf and then give the beans a taste. Adjust the seasonings as desired and serve.

Expert Tips

Use a fresh bag of beans: Old beans may never fully soften even after cooking for a long period of time. Therefore, it’s best to start with a new bag when making pinto beans in a crock pot.
Spray or line the crockpot: Lightly coat your slow cooker with cooking spray or use a crockpot liner to prevent sticking and make cleanup easy.
Storing and reheating: Allow the beans to cool before storing them in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat on the stovetop or in the microwave with a little extra broth if needed. If frozen, thaw in the fridge overnight before reheating.

A bowl of slow cooker pinto beans with parsley in the background.

Serving Suggestions

Make these beans as part of a family dinner alongside these air fryer chicken wings and these crockpot collard greens.
Bring these slow cooked pinto beans to a potluck along with some homemade honey cornbread for dipping.
Stuff them in tacos or burritos, or use them on nachos and serve with some pineapple habanero salsa or fresh mango salsa.

Recipe FAQs

Can I make pinto beans in the crock pot without soaking them first?

Yes! Because of the long cooking time, you don’t really need to soak them. However, soaking is said to help with digestion, so if you're short on time, you could always quick-soak the beans instead. Add the beans to a pot and cover them with water. Then, bring to a boil and cook for 2 minutes. Remove the pot from the heat and let the beans sit in the hot water for 1 hour. Drain and rinse.

Can I make pinto beans in an Instant Pot?

Sure! Add the beans (unsoaked), broth, seasonings, onion, and garlic to the instant pot. Cook on high pressure for 45 minutes, and then allow a natural release for at least 15 minutes.

Pinto beans in the slow cooker with a wooden spoon lifting some up.

More Slow Cooker Recipes

Slow Cooker Pinto Beans

These Crock Pot Pinto Beans are easy to make with just 10 minutes of prep time (not including optional soaking). Slow-cooked in broth with onion and garlic and seasoned to perfection, they turn out tender, creamy, and ready for any meal!

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Course: Side Dish

Cuisine: American, Mexican-American

Keyword: Crock Pot Pinto Beans, Slow Cooker Pinto Beans

Prep Time: 10

Cook Time: 8

Optional Soak: 8

Total Time: 16 10

Servings: cups

Calories: 285kcal

Author: Karen

Ingredients

Instructions

Optional: Soak pinto beans in water overnight or for at least 8 hours, then drain and rinse before cooking.
Prepare the slow cooker by coating with a light coating of cooking spray.
Add the pinto beans, chicken broth, chopped onion, minced garlic, cumin, paprika, bay leaf, salt, and pepper to the slow cooker and stir to combine.
Cover and cook on low for 8–10 hours or on high for 5–6 hours, until beans are tender and creamy.
Remove the bay leaf, taste and adjust seasoning as needed before serving.

Notes

Use fresh beans for the best results, as older beans don’t turn out as tender.
If you don’t have time to soak the beans overnight, you can quick-soak them. Boil them in a covered pot of water for 2 minutes. Then, remove them from the heat and let them soak for 1 hour before draining and rinsing.
Leftover beans can be stored in an airtight container for up to 5 days in the refrigerator and up to 3 months in the freezer.

Nutrition

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Beef with Garlic Sauce

September 22, 2025 By Karen Leave a Comment

This Chinese Beef with Garlic Sauce is a delicious homemade twist on a takeout favorite! Tender strips of beef are paired with steamed broccoli and tossed in a savory, garlicky sauce with a touch of sweetness and a hint of heat.

Recipe Summary

Ready Fast: About 40 minutes start to finish.
Tender Beef: Thinly sliced flank steak with a restaurant-style texture.
Veggie Boost: Plenty of broccoli (swap in your favorites, too!).
Flavor Packed: Garlicky, savory sauce with a touch of sweetness + heat.
Perfect Pairing: Serve with rice or noodles for a complete meal.

If you’re looking for an easy weeknight dinner that delivers on flavor, this beef in garlic sauce is a must-try! The flavor rivals that of your favorite takeout spot and is sure to be a hit with the whole family. Plus, it’s a simple dish to prepare and will be on the table in about 40 minutes.

For more easy family favorites, check out this Texas toast pizza and this chicken broccoli rice casserole next.

Why You Will Love This Recipe

Better than Takeout: Skip the delivery and make this Chinese beef recipe at home instead. It’s fresher, faster, and just as good!
Customizable: It’s easy to adjust the heat level or change up the vegetables to suit your preferences.
Family-Friendly: This Chinese beef and garlic sauce is a well-balanced dish with protein and veggies that both kids and adults will enjoy. And if you need more kid-approved dinner ideas, these cheeseburger tacos are sure to be a winner!

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Ingredients

Flank Steak: Be sure to thinly slice across the grain so the meat cooks quickly and stays tender. I prefer flank steak for this dish, but skirt steak or sirloin will also work well. Try my skirt steak crockpot recipe too!
Baking Soda: Helps tenderize the beef, giving it a restaurant-style texture.
Broccoli Florets: You can chop the broccoli yourself or purchase pre-cut florets at the store. Frozen florets also work, but you’ll want to thaw them first and pat them dry with a paper towel.
Cornstarch: Thickens the sauce so it coats the beef and broccoli.
Rice Vinegar: Adds brightness and a touch of tanginess.
Brown Sugar: Balances the savory and salty flavors with a little sweetness.
Soy Sauce: Adds saltiness and an umami flavor.
Oyster Sauce: Adds richness and more umami flavor. If you don’t have any on hand, you can use hoisin sauce instead, but in that case you may want to use a little less sugar. More soy sauce will also work in a pinch.
Sesame Oil: Provides a nutty aroma and flavor.
Red Pepper Flakes: Adds a little heat. Feel free to leave out or adjust the amount as desired.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Gluten-Free: Use tamari in place of the soy sauce, and ensure the oyster sauce you are using is gluten-free.
Try Other Veggies: Use snow peas, bell peppers, carrots, and/or baby corn instead of (or in addition to) the broccoli.
Make it Spicy: Turn this dish into beef in hot garlic sauce by using more red pepper flakes, adding chopped chili peppers, or mixing in some chili oil.
Shredded Beef and Garlic Sauce: If you have leftover pot roast or braised beef, shred it and use it in place of the sliced steak. It’s a great way to use up leftovers!

How to Make Beef in Garlic Sauce

To get started making this garlic beef recipe, chop the broccoli and slice the beef.

Step 1: Tenderize the meat. Add the sliced beef to a bowl and toss with the baking soda. Allow it to sit for 10 minutes. Then, rinse the baking soda off the meat and pat it dry. Season with salt and pepper.

Sauce ingredients for beef and garlic sauce in a bowl.

Step 2: Make the sauce. While the beef is tenderizing, add the broth, garlic, cornstarch, soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes to a small bowl. Whisk until well combined.

Step 3: Cook the beef. Heat the olive oil in a skillet over medium-high heat. Add the beef and cook until browned, about 2-3 minutes per side. Remove the meat and place it on a plate.

Step 4: Steam the broccoli. Add the broccoli to the skillet with a little water and cover. Steam until tender-crisp, about 2-3 minutes.

Step 5: Combine the beef and broccoli. Add the meat back to the skillet and toss to combine with the broccoli.

Cooked beef and broccoli with garlic sauce in a skillet.

Step 6: Mix with the sauce. Add the sauce to the beef and broccoli mixture and cook until thickened, stirring frequently, about 2-4 minutes. Serve topped with green onions and sesame seeds.

Expert Tips

Don’t skip the baking soda: Flank steak can be tough, but tossing it with baking soda is a quick and effective way to tenderize the meat. It’s actually a trick often used in restaurants.
Taste and adjust the sauce: You can add more brown sugar for sweetness, more soy sauce for saltiness, or more red pepper flakes for heat.
Storing and reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave in 30-second intervals until warmed through.

Serving Suggestions

Serve this beef and garlic sauce as part of Asian-inspired dinner with these Asian turkey meatballs for an appetizer. Serve the main course with a side of rice or noodles for the perfect combination.
Enjoy a refreshing drink with your meal, like this dragon fruit lemonade.
Finish your meal with a sweet treat like apple butter cookies, chocolate cherry dump cake, or strawberry poke cake.

Recipe FAQs

What should I do if my beef in garlic sauce is too thick?

Simply whisk in a little more broth to thin out the sauce until it reaches your desired consistency.

Can I make this garlic beef recipe ahead of time?

Yes! You can make the sauce, slice the meat, and chop the broccoli a day in advance. Store each of them in separate airtight containers in the refrigerator. When you’re ready to cook, begin with the tenderizing step and continue with the recipe as written. Just be sure not to tenderize the beef in advance, as leaving the baking soda on too long can affect the texture and flavor.

More Beef Recipes

Roasted Butternut Squash Soup

September 16, 2025 By Karen Leave a Comment

This Roasted Butternut Squash Soup is creamy, flavorful, and perfect for fall! Tender, roasted squash is blended with sauteed onion, garlic, and a touch of maple syrup and cinnamon for a warm and comforting soup you’ll want to make on repeat.

Two bowls of roasted butternut squash soup with a spoonful resting on the side.

Recipe Summary

What It Is: A creamy roasted butternut squash soup with hints of cinnamon and no cream added!
Key Ingredients: Roasted squash, onion, garlic, broth, cinnamon, and broth.
Flavor Balance: Naturally sweet, lightly spiced, and perfectly cozy for fall.
Make-Ahead Friendly: Stores well in the fridge or freezer for easy reheating.
Serving Ideas: Garnish with toasted pumpkin seeds, a swirl of cream, or crusty bread for dipping.

When it comes to cooking butternut squash, roasting is by far my favorite method. Roasting brings out the squash’s natural sweetness and caramelized flavor, giving this soup a richer taste than you get from steaming, sautéing, or pressure-cooking.

This recipe has become a go-to for fall and winter. I love to serve it for the holidays because it’s flavorful and seasonal without being too heavy before a big meal.

If you love creamy, comforting soups, be sure to check out my chicken gnocchi soup and creamy chicken noodle soup next.

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Why You Will Love This Recipe

Creamy Without Heavy Cream: There’s no need for heavy cream in this creamy butternut squash soup! Instead, this recipe relies on the natural creaminess provided by the blended butternut squash. This keeps the soup light yet satisfying.
Perfect for Any Occasion: Enjoy it with some crusty bread and a seasonal salad like this Brussels sprout salad for an easy fall dinner or serve it as a starter for the holidays.
Make-Ahead Friendly: This soup freezes and reheats well, so you can prepare it in advance and simply warm it up when you’re ready to serve.

Ingredients

Butternut Squash: This recipe uses a whole squash rather than cubed squash, which allows it to roast evenly and become tender and easy to scoop.
Olive Oil: You’ll need some for roasting the squash and some for sauteeing the onion and garlic. Choose a high-quality extra virgin olive oil for the best flavor.
Aromatics: Sauteed onion and garlic add depth of flavor to the soup.
Chicken Broth: Adds the liquid needed to blend the squash into a smooth soup and helps create the perfect consistency.
Butter: Stirring in some butter after blending adds richness and helps round out the flavors.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Vegetarian: Simply replace the chicken broth with vegetable broth to make a vegetarian roasted squash soup.
Dairy-Free: Swap the butter for plant-based butter, extra virgin olive oil, or a bit of coconut cream. For a vegan version, do the same and use vegetable broth instead of chicken broth, or try this vegan butternut soup recipe.
Add More Autumn Flavor: Blend in some fresh or dried sage and/or thyme and a pinch of nutmeg for even more fall flavor.

How to Make Butternut Squash Soup

To get started making this roasted winter squash soup recipe, preheat your oven to 400°F and line a large baking sheet with parchment paper. Then, cut the squash in half lengthwise and remove the seeds.

Step 1: Prepare the squash. Rub or brush the insides of the squash with olive oil and season with salt and pepper.

Step 2: Roast the squash. Place the squash cut sides down on the parchment-lined baking sheet and bake until tender, about 45 minutes.

Onions and garlic cooking in a white skillet.

Step 3: Saute the onion and garlic. Heat olive oil in a skillet over medium heat. Add the onion and cook for about 5 minutes to soften. Then, add the garlic, salt, maple syrup, cinnamon, and pepper, and stir to combine. Cook for 1-2 more minutes.

Roasted butternut squash with some scooped out.

Step 4: Scoop the squash. After the squash has cooled, scoop the cooked flesh from the squash into the blender.

Ingredients for butternut squash soup in a blender.

Step 5: Transfer ingredients to a blender. Add the cooked onion and garlic mixture to a blender and pour in the chicken broth.

Step 6: Blend, heat, and serve. Secure the lid and blend until the mixture is smooth. Add more broth if needed. Transfer the mixture to a pot. Stir in the butter and cook the soup over medium-low heat until warmed through. Adjust the seasonings as desired and serve.

Butternut squash soup in a bowl with a spoonful held up over the bowl.

Expert Tips

Don’t use cold broth: If you’re using chicken broth that was previously refrigerated, allow it to come to room temperature before adding it to the blender. This will make it easier to blend and ensure a silky texture.
Use unsalted broth and butter: This will give you better control over the saltiness of the soup. You can always add more salt if needed, but you can’t take it out!
Storing and reheating: Store leftover, cooled soup in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat the soup on the stovetop until warmed through or in the microwave in short intervals, stirring in between. If the soup was frozen, thaw it in the fridge overnight before reheating.

Serving Suggestions

Serve this winter squash soup as a holiday starter along with this apple cranberry coleslaw or this beetroot feta salad.
Pair a bowl of butternut soup with a side of homemade cornbread for dipping.
There’s nothing like holiday leftovers! Enjoy a soup and sandwich for a day after Thanksgiving or Christmas lunch with these leftover turkey cranberry sliders.

Recipe FAQs

How do I know when the squash is done?

The squash is done when the flesh is easily pierced with a fork and the edges show some browning or caramelization. Check for doneness after 45 minutes, and then return the squash to the oven if it needs a little more time.

Can I use an immersion blender for this butternut soup recipe?

Yes, you can use an immersion blender if preferred, but note that the soup won’t be as silky smooth. Saute the onion and garlic mixture in a large pot instead of a skillet. Then, scoop the butternut squash flesh right into the pot followed by the broth. Stir everything together, and then use the immersion blender to blend until smooth. After blending, add the butter and warm the soup on the stovetop as directed in the original recipe.

Two bowls of roasted butternut squash soup with a spoon in one of the bowls.

More Soup Recipes

Butternut Squash Ravioli Sauce

September 16, 2025 By Karen Leave a Comment

With fresh sage and a touch of nutmeg, this Butternut Squash Ravioli Sauce is perfect for fall. It’s irresistibly rich and creamy, making it the ultimate homemade sauce for butternut squash ravioli!

Butternut squash ravioli sauce in a bowl on a table.

Recipe Summary

What It Is: A creamy, cozy sauce perfect for butternut squash ravioli.
Key Ingredients: Made with a touch of butter, cream, and Parmesan cheese + sage and fresh garlic.
Time: Just 15 minutes to prepare!
Make-Ahead Friendly: Easy to make ahead and reheat gently.
Serving Ideas: Pairs nicely with crispy pancetta or toasted walnuts on top. Sauce can be used on ravioli, vegetables, pasta, and more.

It’s no secret that fall is considered “pumpkin season.” From pumpkin spice lattes to pumpkin cookies and pumpkin smoothie bowls, pumpkin is everywhere! While I do admit I love pumpkin, there’s another gourd I love just as much – butternut squash!

In fact, butternut squash ravioli is one of my favorite fall pasta dishes. It’s so good with creamy sauces, but sometimes I find that the jarred ones are lacking in flavor and don’t always have the best texture. So, I decided to create a fall-inspired cream sauce for butternut squash ravioli, featuring the flavors of sage and nutmeg.

For more ravioli sauce ideas, check out this cottage cheese alfredo sauce and creamy mushroom sauce next.

Why You'll Love This Recipe

Quick and Easy. The best part is that you can whip it up in just 15 minutes, making it perfect for busy weeknights.
Just 6 Ingredients: That's all it takes to make a flavorful butter sauce for ravioli.
Versatile: While it's designed to be served with butternut squash ravioli, it also works great with vegetables, other pastas, and even as a sauce for sauteed chicken.
Fall Flavors: The combination of sage and butternut squash makes this an essential dish when you're craving the flavors of fall.

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Ingredients

Butter: Provides richness and has a slightly nutty flavor when browned. I recommend using unsalted butter, as salt is being added separately.
Garlic: Adds an aromatic, savory flavor to the butternut ravioli sauce.
Heavy Cream: Gives the sauce for squash ravioli its creaminess and smooth, velvety texture.
Parmesan Cheese: Adds an umami flavor and saltiness that complements the richness of the butter and cream.
Seasonings: Fresh sage leaves and nutmeg give the sauce some fall flair, while salt and pepper enhance the overall flavor.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Change up the cheese: Swap the Parmesan for Pecorino Romano or Asiago for a sharper flavor.
Brighten it up: Stir a squeeze of lemon juice or a sprinkle of lemon zest into the sauce after cooking to add brightness and balance the richness.
Add butternut squash puree: Whisk ½ cup of butternut squash puree (homemade or canned) into the sage cream sauce for even more butternut squash flavor. Note that this will create a thicker sauce, making it a great option for lasagna! If you’ve got a bunch of fresh butternut squash on hand, you might also enjoy this butternut squash soup.

How to Make a Sauce for Butternut Squash Ravioli

It’s so easy to make the best sauce for butternut squash ravioli! To get started, bring a pot of water to a boil as per the directions on your package of ravioli.

Step 1: Make the ravioli. Cook the ravioli according to package directions, drain, and set aside.

Sage leaves added to the melted butter in a skillet.

Step 2: Heat the butter and sage. Melt butter in a saucepan over medium heat. As it melts, add the sage leaves and cook for approximately 3-4 minutes, until the butter starts to brown and has a nutty aroma.

Garlic, butter and sage mixture in the pan.

Step 3: Add the garlic. Stir the garlic into the butter and sage mixture and cook until fragrant, about 1-2 minutes.

Butter mixture with cream, cheese and seasonings in the pan.

Step 4: Stir in the remaining ingredients. Reduce the heat to low. Then, add the heavy cream, cheese, salt, pepper, and nutmeg and stir to combine. Cook for about 3-5 minutes, stirring frequently, until thickened and bubbly.

Cooked ravioli with butternut squash sauce in the pan.

Step 5: Serve over ravioli. Remove the sauce from the heat and pour it over the cooked butternut squash ravioli. Serve the sauce over butternut squash ravioli, tortellini, or any pasta you’d like, along with a fall-inspired salad like this Brussels sprout salad.

Expert Tips

Grate your own cheese: Packaged pre-grated cheese doesn’t melt as well as freshly grated, so you’ll want to do it yourself for a smooth and silky sauce.
Keep an eye on the butter: The butter can quickly go from golden to burnt, so be sure to watch it carefully as it cooks with the sage leaves.
Serve immediately: The sauce will start to thicken up as it cools, so it’s best to serve it right away.

Serving Suggestions

Mix some veggies into your pasta and ravioli sauce, such as these roasted brussels sprouts and sweet potatoes.
Pair your raviolis and sauce with a veggie side dish like these roasted green beans or roasted red cabbage steaks. You can even top the veggies with the sauce - it’s not just for pasta!

Recipe FAQs

Why does my butternut squash ravioli cream sauce look oily?

If the cream is too cold or the heat is too high, it can cause the butter to separate from the cream. To prevent this, allow the cream to come to room temperature and be sure to reduce the heat before adding it to the pan. If your sauce has separated, you can try whisking in a little warm heavy cream to bring it back together.

Can I make this easy sauce for butternut squash ravioli ahead of time?

Yes, you can prepare the sauce up to 3 days in advance and keep it stored in an airtight container in the refrigerator. Reheat on the stovetop over low heat, adding a splash of cream if needed to loosen it up back to the right consistency.

More Fall-Inspired Recipes

Butternut Squash Ravioli Sauce

This creamy Butternut Squash Ravioli Sauce features the fall flavors of sage and nutmeg. It’s easy to make in just 15 minutes and is the perfect complement to butternut squash ravioli!

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Course: Dinner

Cuisine: American, Italian

Keyword: Butternut Squash Ravioli Sauce, Sauce for butternut squash ravioli

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings (about 1 ½ cups)

Calories: 424kcal

Author: Karen