Holy cannoli! For those of you who missed it, I posted a roundup of Slow Cooker Dinner Recipes yesterday on the blog, and it absolutely crazy on Pinterest last night. I guess you all love your slow cookers!
I’m definitely a slow cooker fangirl too. In fact, the weather has cooled down and it’s now perfectly appropriate to cook dinner in the oven. But lately, I’ve still been letting my slow cooker do all of the work. It is just way too easy! And when it comes to 2-ingredients like this BBQ shredded chicken, it is even easier than easy. Yet the result is a big batch of shredded chicken that is still so flavorful, so moist, and so good. And it can be used in sandwiches, salads, soups, tacos, or whatever sounds good.
This Kansas City girl is definitely on board. Are you??
It’s that time of year again. The time when we sadly bid all those lovely summer tomatoes adieu, and turn on the slow cooker. As summer fades into fall and the nights grow cooler, there isn’t much more comforting than coming home after a long day’s work to a house permeated with the smell of dinner simmering away.
These one-pot dishes are perfect week night go-to’s because they practically make themselves. I like to call recipes like these “hibernation food.” They’re warm, filling, and satisfying, and the best part is you can do just about all your prep in the morning or the night before, so you barely have anything to mess with later.
I’ve scavenged high and low for 15 of the best slow cooker suppers in the food blogosphere, and wrangled recipes like buffalo chicken pasta, turkey chili baked potatoes, and butternut squash soup with maple roasted chickpeas. Hope you guys enjoy, and happy slow-cooking!
As promised, here is your second chicken enchilada soup recipe in one week!
For those of you who missed Monday’s post on Slow Cooker Chicken Enchilada Soup, I mentioned that our Gimme Some Oven Facebook seemed split down the middle when I asked whether they would like a slow cooker or 20-minute version of this soup. So I decided to make both! Although to “cheese” things up a bit, I based the 20-minute version off of the chicken enchilada soup I happen to adore at Chili’s.
This week’s recipe round-up is dedicated to all of you vegan friends who are looking for some simple and creative new dinner ideas. And hey — to all of you out there who aren’t vegan — don’t change the channel because I’m pretty positive you’re going to love all of these recipes too. Most of you know that I eat vegan and vegetarian food at least half of the time, and then (yes) happily indulge in all things cheese and bacon-y on the other days. But on my vegan days, I love experimenting and learning from other bloggers who have translated some of my favorite comfort foods to their vegan (and dairy-free) alternatives.
Hey coffee lovers! I thought it would be lovely to round out my coffee tutorials today with my first love. The place where my coffee-making journey began. The method I still use at least once a week, especially when pressed (get it?) for time.