This fail-proof Crockpot Candy recipe is a festive holiday favorite that tastes like it came straight from a candy shop. It’s made with rich chocolate, creamy peanut butter, and crunchy peanuts.

Easy Crockpot Chocolate Peanut Clusters

There’s something purely delightful about diving into a bite-sized cluster of chocolate and peanuts — it hits the sweet-and-salty spot just right. And when you make it in a slow cooker or crockpot, you get all the indulgence without the fuss.

These Crockpot Chocolate Peanut Clusters feel like they came straight from a candy shop, but you whipped them up at home while you tackled wrapping, chatting with friends, or just enjoying a cozy afternoon. They’re ideal for holiday trays, neighbor gifts, or anytime you want a little luxe treat with minimal stress.

In this post, I’ll walk you through the how-to, share some pro tips (like how to avoid melted chocolate goop in your crockpot), and even give you the “why” behind some of the ingredient choices so you feel confident. Whether you’re an experienced home cook or a first-time candy maker, this will feel approachable and fun.

Ingredients

Here’s everything you need to make these peanut clusters, including substitutions.

Ingredients	Why & Tips	Substitutions & Tweaks

1 lb white chocolate bark

Provides a sweet, creamy “white chocolate” layer and helps the clusters set firm. Using bark/candy coating makes the melting and setting easier.

If you can’t find bark, you can use white chocolate chips—just know they may need more careful melting or a short tempering step.

1 lb chocolate bark

Adds the rich chocolate layer that balances the sweet white layer and the salty peanut crunch.

You could use regular dark or milk chocolate bark/chips, whichever flavour you prefer.

2 cups semi-sweet chocolate chips

Adds a middle layer of chocolate to deepen flavour and improve texture/melt. Helps the mix stay chocolately throughout.

Swap semi-sweet for dark chocolate chips for richer flavour, or milk chocolate for lighter sweet.

4 cups salted peanuts

Offers crunchy texture, salty contrast, and substance (so each cluster isn’t just “chocolate”). Salted peanuts play beautifully with the sweetness.

If you prefer unsalted, use unsalted and add a pinch of fine sea salt on top. You could also swap in roasted almonds, cashews or mixed nuts.

1 ½ cups peanut butter

Adds creamy, nut-buttery richness and helps the clusters bind together a little.

Use almond butter or cashew butter for variation. Or skip if allergy-concerned, just be aware cluster may be more brittle.

½ cup evergreen sprinkles

Festive finishing touch — adds visual charm and a bit of fun extra sweetness/crunch.

Use any coloured sprinkles to match your occasion (red/white for Valentine’s, pastels for Easter). Skip sprinkles if you prefer plain or nut-forward.

How To Make Crockpot Candy

1. Break up the barks: Break both the white chocolate bark and the chocolate bark into smaller pieces so they melt evenly. Place them in a lightly greased crockpot.
2. Add remaining ingredients: Add the semi-sweet chocolate chips, the salted peanuts, and the peanut butter on top of the chocolate pieces.
3. Melt on LOW: Cover with the lid and cook for about 15 minutes on the LOW setting. 
   
4. Melt and stir: Then stir gently. Continue cooking on LOW for another 15-30 minutes, stirring occasionally, until everything is melted and smooth (no visible chunks of chocolate or large nut lumps).
5. Line baking sheets: While the mixture is melting, line two large baking sheets with parchment paper.
6. Scoop: Once the mixture is fully melted and smooth, use a 2-tablespoon cookie scoop (or two spoons) to scoop onto the lined baking sheets, leaving space between clusters. 
   
7. Decorate: Immediately top each cluster with a sprinkle of the evergreen sprinkles (or your chosen topping) while still tacky.
8. Let set: Allow clusters to set at room temperature for 1-2 hours. If you’d like to speed this up, place the baking sheets in the refrigerator until firm.
9. Serve or package: Once the clusters are firm, remove from the parchment and transfer to an airtight container, or package individually for gifting.
   

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Crockpot Candy

This foolproof Crockpot Candy tastes like it came from a candy shop. It’s loaded with rich chocolate, creamy peanut butter, and crunchy peanuts!

Course Dessert

Cuisine American

Keyword candy, crock pot recipes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Cool Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 75 pieces

Calories 126kcal

Author Jillian Wade

Equipment

• measuring cups
• Crockpot
• Mixing spoon
• Cutting board
• Sharp Knife
• baking sheets
• cookie scoop

Ingredients

• 1 pound white chocolate bark
• 1 pound chocolate bark
• 2 cups semi-sweet chocolate chips
• 4 cups salted peanuts
• 1 ½ cups peanut butter
• ½ cup sprinkles

US Customary – Metric

Instructions

Add ingredients to crockpot

• Break both the white and the chocolate bark into smaller pieces and place them in the crockpot. Add the semi-sweet chocolate chips, peanuts, and peanut butter on top.

Melt the chocolate

• Cover with the lid and cook on LOW for 15 minutes. Stir, then continue cooking for another 15–30 minutes, stirring occasionally, until the chocolate is fully melted and smooth.

Prep the baking sheets

• Line two large baking sheets with parchment paper.

Scoop and decorate

• Using two spoons or a 2-tablespoon cookie scoop, scoop the candy mixture onto the lined baking sheets. Top each cluster with evergreen sprinkles.

Let set

• Allow the clusters to set at room temperature for 1–2 hours. To speed up the process, place the baking sheets in the refrigerator.

Serve

• Once the clusters are firm, remove them from the parchment and enjoy or package them for gifting.

Notes

Storage Tips

• Room temperature: Store in an airtight container for up to 2 weeks.
• Refrigerator: Store for up to 3 weeks.
• Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 3pieces | Calories: 126kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.005g | Cholesterol: 2mg | Sodium: 46mg | Potassium: 116mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 1mg

Crockpot Candy Recipe FAQs

More Candy Recipes

• Easy Caramel Truffles
• 3-Ingredient Fudge

The post No-Fuss Crockpot Candy: Chocolate Peanut Clusters with Sprinkles appeared first on The Cozy Fork.

This slow cooker chicken and broccoli is tender, flavorful, and better than takeout. With only 10 minutes of prep, you will have a family-friendly meal ready to serve over rice. 

Slow Cooker Chicken and Broccoli with Savory Sauce

This slow cooker chicken and broccoli recipe comes together with just a few ingredients and ten minutes of prep time. By the time the crockpot works its magic, the chicken is tender, the broccoli is perfectly cooked, and the sauce is thick and delicious. Serve it over a bed of rice, and it’s the perfect dinner. It tastes like take-out but better! This dish is a family favorite and will become yours too after you make it.

Ingredients

Here is everything you need to make this dish, along with some simple substitution recommendations. 

• 3 lbs boneless skinless chicken breasts – The base of the dish. You can use chicken thighs or turkey breast as an alternative. 
• 4 cups fresh broccoli florets – Adds a fresh crunch and nutrients. Add frozen broccoli in the last hour of cooking instead of fresh, if needed. 
• 2 cups chicken broth – Keeps the chicken moist. Vegetable broth or beef broth will also work. 
• 1/3 cup soy sauce – Adds a savory flavor that enrichens the sauce. 
• 1 Tablespoon pure maple syrup – Adds a mild sweetness that balances the salty flavor. Use honey or agave as an alternative. 
• 1 teaspoon sesame oil – Provides a nutty flavor. Use olive oil for a milder flavor profile. 
• 1 teaspoon salt – Enhances the overall flavor. 
• 1 teaspoon pepper – Adds a mild kick to the dish. 
• 1 Tablespoon minced garlic – Use 1 teaspoon of garlic powder if you do not have fresh garlic. 
• 1 teaspoon ginger powder – You can substitute 1 Tablespoon fresh grated ginger. 
• 1 Tablespoon dried onion flakes – Use ½ small fresh finely diced onion instead of onion flakes. 
• 2 Tablespoons corn starch + 3 Tablespoons water – Thickens the sauce. You could also make a flour slurry.

How To Make Slow Cooker Chicken and Broccoli

Combine chicken, broccoli, and sauce in the slow cooker, let it cook, then thicken the sauce at the end.

Let me show you how:

1. Spray the slow cooker with nonstick spray.
2. Place the chicken breasts at the bottom. Add the broccoli on top.
3. In a medium bowl, whisk together the chicken broth, soy sauce, maple syrup, sesame oil, salt, pepper, garlic, ginger, and onion flakes. Pour the mixture over the chicken and broccoli.
   
4. Cover and cook on high for 3 hours (or low for 5–6 hours). For crisper broccoli, add it during the last 30 minutes of cooking.
5. In a small bowl, whisk together the cornstarch and water to form a slurry. Stir this into the slow cooker. Cover and cook for an additional 5–10 minutes, or until the sauce thickens.
6. Serve the chicken and broccoli over rice. Sprinkle it with sesame seeds and enjoy.
   

Make It A Meal

Serve these thick and chewy Chocolate Rice Krispies for a quick treat after dinner. 

Print

Slow Cooker Chicken and Broccoli

This slow cooker chicken and broccoli casserole is full of savory and sweet flavors. It is an easy, cozy dinner perfect for any night of the week.

Course Main Dish

Cuisine American

Keyword chicken, slow cooker recipe

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 people

Calories 243kcal

Author Jenna Harrison

Equipment

• Slow cooker
• mixing bowls
• whisk
• Measuring cups & spoons

Ingredients

• 3 lbs boneless skinless chicken breasts
• 4 cups fresh broccoli florets
• 2 cups chicken broth
• ⅓ cup soy sauce
• 1 Tablespoon pure maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 Tablespoon minced garlic
• 1 teaspoon ground ginger
• 1 Tablespoon dried onion flakes
• 2 Tablespoons corn starch
• 3 Tablespoons water

FOR SERVING:

• White Rice
• Sesame seeds

US Customary – Metric

Instructions

• Spray your slow cooker with nonstick spray.
• Place the chicken breasts in the bottom of the slow cooker. Add the broccoli on top.
• In a medium bowl, whisk together the chicken broth, soy sauce, maple syrup, sesame oil, salt, pepper, garlic, ginger, and onion flakes. Pour the mixture over the chicken and broccoli.
• Cover and cook on high for 3 hours (or low for 5–6 hours). For crisper broccoli, add it during the last 30 minutes of cooking.
• In a small bowl, whisk the cornstarch with water to form a slurry. Stir this mixture into the slow cooker and cook for an additional 5–10 minutes, or until the sauce has thickened.
• Serve over rice, sprinkle with sesame seeds, and enjoy.

Notes

Here are simple storage, reheating, and make-ahead tips. 

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Cool completely, then divide into portions and store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat: Warm gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.

Make ahead: Prep the sauce and chicken the night before, then add everything to the slow cooker in the morning.

 

Nutrition

Serving: 1cup | Calories: 243kcal | Carbohydrates: 9g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 1262mg | Potassium: 831mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 43mg | Calcium: 42mg | Iron: 1mg

Slow Cooker Chicken and Rice Recipe FAQs

More Main Dishes

• One-Pot Flank Steak Chili
• Creamy Ricotta Pesto Sauce
• Chili Cheese Tots (Sonic Copycat)

The post Easy Slow Cooker Chicken and Broccoli appeared first on The Cozy Fork.

Chicken and Gravy is my favorite kind of comfort food—it’s buttery, creamy, and doesn’t skimp on flavor. Plus, it’s an easy and fuss-free crockpot recipe!

Chicken and Gravy

There’s something about Chicken and Gravy that feels like a warm hug. It’s creamy, rich in flavor, and so easy to make. It’s the kind of comfort food that I crave over and over. I love serving it over mashed potatoes, rice, or buttered noodles. The crockpot does all the heavy lifting in this recipe with just 10 minutes of prep time.

Recipe Ingredients and Substitutions

Here are some notes on the ingredients in the chicken and gravy recipe, including simple substitutions.

• 6 chicken breasts (about 6 ounces each): Boneless, skinless chicken breasts are a lean, protein-packed option that turns beautifully tender in the slow cooker. You can also use boneless, skinless chicken thighs.
• ¼ cup salted butter: Adds richness and depth of flavor to the gravy. You can also use unsalted butter and season with salt to taste before serving. 
• 4 cups chicken broth: This provides the base of our flavorful gravy. Use low-sodium broth if you want more control over the salt level. You can also use vegetable broth. 
• ½ cup plus 2 Tablespoons flour: This helps to thicken the gravy as it cooks, giving it that velvety gravy texture.
• 1 teaspoon celery salt: This subtle, herby seasoning enhances the depth of flavor. If you don’t have celery salt, swap in regular salt and a pinch of dried celery flakes or powder. You can also use poultry seasoning. 
• 1 teaspoon garlic powder: Adds a mellow, savory depth to the dish. You can also use 1 Tablespoon of freshly minced garlic. 
• 1 teaspoon onion powder: The onion powder complements the garlic powder and rounds out the seasoning blend. You can also use half of a diced yellow onion instead. 
• ½ teaspoon paprika: adds a smoky, earthy warmth that adds complexity to the gravy. 
• Optional: ½ cup water + 2 Tablespoons cornstarch: If you prefer a thicker gravy, this cornstarch slurry helps achieve the gravy’s rich consistency without altering the flavor.
• Parsley (for garnish): This adds a pop of color and freshness to the finished dish. It’s optional, and you may admit it. 

How To Make Chicken and Gravy

This easy recipe delivers classic comfort food. Let me show you how:

• Place the Chicken in a large crockpot. 
• Place the butter pieces on top of the chicken. 

• Whisk the flour into the chicken broth in a medium bowl or large liquid measuring cup.
• Add celery salt, garlic powder, onion powder, and paprika to the chicken broth mixture and whisk to combine. 

• Pour the broth mixture over the chicken and cook on HIGH for four hours.
• Remove the chicken and shred the chicken into large pieces.

• If you want a thicker gravy, make a cornstarch slurry while the chicken is removed from the crockpot. Do this by whisking 2 Tablespoons of cornstarch into ½ cup of water.
• Then, whisk the slurry into the crockpot. Return the chicken to the crock pot and sprinkle the chicken and gravy with parsley. 
• Serve over mashed potatoes, noodles, or rice.

Chicken and Gravy FAQs

Print

Chicken and Gravy

Chicken and Gravy is my favorite kind of comfort food–buttery, creamy, and doesn’t skimp on flavor. Plus, it’s an easy and fuss-free crockpot recipe!

Course Main Dish

Cuisine American

Keyword chicken, crockpot recipes

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 people

Calories 386kcal

Author Jenna Harrison

Equipment

• 6 quart crockpot
• Liquid measuring cup
• measuring cups and spoons
• Forks for shredding chicken

Ingredients

• 6 chicken breasts about 6 ounces each
• ¼ cup salted butter cut into pieces
• 4 cups chicken broth
• ½ cup plus 2 Tablespoons flour
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika

OPTIONAL SLURRY:

• ½ cup water
• 2 Tablespoons cornstarch

GARNISHES:

• Parsley

US Customary – Metric

Instructions

• Add the chicken to a large crockpot.
• Place the butter pieces on top of the chicken.
• Whisk the flour into the chicken broth in a medium bowl or large liquid measuring cup.
• Add celery salt, garlic powder, onion powder, and paprika to the chicken broth mixture and whisk to combine.
• Pour the broth mixture over the chicken and cook on HIGH for four hours.
• Remove the chicken and shred the chicken into large pieces.
• If you want a thicker gravy, make a cornstarch slurry while the chicken is removed from the crockpot. Do this by whisking 2 Tablespoons of cornstarch into ½ cup of water. Then, whisk the slurry into the crockpot.
• Return the chicken to the crock pot and sprinkle the chicken and gravy with parsley.
• Serve over mashed potatoes, noodles, or rice.

Notes

Storage Tips:

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in an airtight container for up to 3 months.

Thaw: Thaw the mixture overnight in the refrigerator.

Reheat: Warm in a saucepan on the stove over medium heat or microwave in 30-second intervals until warm.

Nutrition

Serving: 2cups | Calories: 386kcal | Carbohydrates: 12g | Protein: 50g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 168mg | Sodium: 1294mg | Potassium: 891mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg

More Chicken Recipes

• Creamy Lemon Chicken
• Fried Chicken Tenders
• Crockpot Chicken Noodle Soup

The post Chicken and Gravy appeared first on The Cozy Fork.

This 3 Packet Roast is the ultimate slow cooker comfort meal! With just a handful of pantry-staple ingredients, it creates a rich, savory pot roast with tender beef and perfectly cooked vegetables. This simple yet flavorful recipe is a go-to for cozy family dinners or meal prepping for the week.

3 Packet Roast

With this recipe, the slow cooker does all the work! After a quick sear, everything goes into the crockpot, and hours later, you’re rewarded with melt-in-your-mouth beef and a deliciously seasoned gravy. This recipe features pot roast with onion soup mix, a tried-and-true classic for deep, savory flavor.

I love how simple it is to put together, and then the slow cooker does all the work, leaving me free to enjoy the day. You will love how the meat becomes tender and juicy while the vegetables cook alongside it, making it a one-pot meal perfect for busy days.

Ingredient Breakdown

• Beef chuck roast (3 lbs) – A well-marbled cut that becomes fork-tender after slow cooking.
• Olive oil (1 Tablespoon) – Helps develop a flavorful crust when searing.
• Italian dressing mix (0.6 oz packet) – Adds a herby, zesty depth to the roast.
• Lipton onion soup mix (1.0 oz packet) – A key ingredient that brings rich, oniony flavor.
• Au jus gravy mix (1.0 oz packet) – Creates a delicious, savory broth that coats the meat and veggies.
• Water (1 cup) – Helps dissolve the seasoning packets and keeps everything juicy.
• Yukon gold potatoes (2 lbs, scrubbed & quartered) – Creamy and buttery, these hold up well in the crockpot.
• Carrots (1 cup, peeled & sliced into rounds) – A touch of natural sweetness to balance the savory flavors.
• Celery (1 cup, sliced) – Adds a bit of texture and extra flavor.
• Onion (1 medium, sliced) – Softens and blends into the rich broth.

How To Make a 3 Packet Roast

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

1. Sear the roast – Heat olive oil in a cast iron skillet  and brown the roast on both sides for 2-3 minutes per side.
   
2. Layer in the crockpot – Transfer the roast to a slow cooker and arrange the potatoes, carrots, celery, and onions on top.
   
3. Season – Whisk all three seasoning packets into 1 cup of water until combined. Pour the mixture over the roast and vegetables. 
   
4. Slow cook – Cover, and cook on low for 8 hours until the meat is fall-apart tender.
   
5. Serve and enjoy – Shred the roast or slice it against the grain, then ladle the flavorful broth over everything before serving.
   

Pot Roast With Onion Soup Mix FAQs

More CrockPot Recipes

• CrockPot Costco Turkey Breast
• Crockpot Chicken Noodle Soup 
• Crock Pot Sausage and Peppers

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3 Packet Roast

This 3-packet roast is the ultimate slow cooker comfort meal! With just a handful of pantry-staple ingredients, it creates a rich, savory pot roast with tender beef and perfectly cooked vegetables.

Course Main Dish

Cuisine American

Keyword roast, slow cooker recipe

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 8 people

Calories 439kcal

Author Jenna Harrison

Equipment

• Cast iron skillet
• Crockpot
• measuring cups
• whisk
• Large spoon or spatula
• Knife
• Cutting board

Ingredients

• 3 lb beef chuck roast
• 1 Tablespoon olive oil
• 0.6 oz packet Italian dressing mix
• 1.0 oz packet Lipton onion soup mix
• 1.0 oz packet au jus gravy mix
• 1 cup water
• 2 lbs Yukon gold potatoes scrubbed and quartered
• 1 cup carrots peeled and cut into rounds
• 1 cup celery sliced
• 1 medium onion sliced

US Customary – Metric

Instructions

• Preheat a large cast iron skillet and add the olive oil.
• Sear the roast on both sides for about 2-3 minutes each.
• Remove the roast from the pan and place in a large crockpot.
• Add the potatoes, carrots, celery, and onions on top of the roast.
• Add all three packets to a cup of water and whisk together.
• Pour the packet mixture over the roast and vegetables.
• Cook in the crockpot on low for 8 hours.
• Serve and enjoy.

Notes

Store: Store leftovers in an airtight container in the refrigerator for 4 days.

Freeze: For longer storage, freeze portions of the roast and vegetables in freezer-safe containers with some of the broth. They will keep well for up to three months. Please note that the vegetables will lose their structure once defrosted.

Reheat: Warm in a pot on the stovetop over medium heat, adding broth or water if needed. You can also reheat it in the microwave at 30-second intervals until it is heated through.

Nutrition

Serving: 1.5cup | Calories: 439kcal | Carbohydrates: 26g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 689mg | Potassium: 1172mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2755IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 5mg

The post Crockpot 3 Packet Roast appeared first on The Cozy Fork.

Spice up your dinner routine with these Mexican Meatballs! Juicy, flavorful meatballs are baked and simmered in a rich enchilada and tomato sauce. Serve them over rice for a hearty, satisfying meal perfect for any night of the week.

This is one of those recipes that fits perfectly into my busy schedule but still makes me feel like I’ve created something special for my family. It is a stress-free dinner when my nights are hectic. Plus, the leftovers (if there are any) are a lifesaver for lunches or quick dinners later in the week.

What I Love About This Crockpot Mexican Meatballs Recipe 

• Versatile Serving Options: Serve over rice, in tacos, tortillas, or as an appetizer. There are so many options!
• Family Friendly: A cozy meal the whole family will enjoy, even picky eaters!
• Effortless Prep: Quick to assemble in just fifteen minutes with minimal cleanup.

Ingredients

• Lean ground beef
• Breadcrumbs
• Eggs
• Milk 
• Garlic cloves
• Taco seasoning
• Onion powder
• Salt
• Black pepper 
• Mexican blend cheese
• Red enchilada sauce
• Rotel tomatoes with green chiles

How To Make Crockpot Mexican Meatballs

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Make the Meatballs

1. Combine all the meatball ingredients except the shredded cheese in a large bowl. Mix evenly.
2. Add the shredded cheese and mix just until combined. Avoid overworking the mixture to keep the meatballs tender.
3. Shape the mixture into meatballs (about 1.5 inches in diameter) and place them on a lined baking sheet.

Bake the Meatballs

1. Bake in a preheated 375°F oven for 15 minutes or until the meatballs are firm.
2. Remove from the oven and transfer the meatballs to your crockpot, enchilada sauce, and Rotel tomatoes.

Slow-Cook the Meatballs and Sauce and Serve

1. Cover and cook on low for 3-4 hours or high for 2-3 hours until the meatballs reach an internal temperature of 160°F.
2. Spoon the meatballs and sauce over a bed of cooked rice. Garnish with chopped cilantro or parsley and a sprinkle of Mexican blend cheese.

Equipment

• Oven
• Baking sheet
• Parchment paper or silicone mat
• Large mixing bowl
• Crockpot
• Meat thermometer
• Mixing spoon

Make It A Meal

These Mexican Meatballs would be delicious served over this Cafe Rio Cilantro Lime Rice Recipe. 

Recipe FAQs

Can I make these meatballs ahead of time?

You can make these meatballs ahead of time and store them in the fridge or freezer until you need them.

Can I use ground turkey or chicken instead of beef?

I have not tested this recipe with anything other than ground. However, I imagine, ground turkey or ground chicken will work, as well as ground beef. 

How do I know when the meatballs are done?

Use a meat thermometer to ensure the internal temperature of the meatballs is 160 degrees F before serving. 

Can I make this recipe without a crockpot?

Yes, after baking the meatballs, simmer them with the sauce in a large pot on the stovetop over medium-low heat for about 20 minutes.

More Comfort Food Classic Recipes

• Fried Chicken Tenders Recipe
• Homemade Biscuits and Gravy
• Smoked Sausage and Potatoes – Sheet Pan Meal
• Easy Chicken Fajita Casserole
• Air Fryer Garlic Steak Bites Recipe
• Killer Guacamole Recipe

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Crockpot Mexican Meatballs

Mexican meatballs combine simple prep with crockpot convenience, making it perfect for busy weeknights, holiday parties, or weekend meal planning. With this recipe, you’ll enjoy a hands-off cooking process that saves time without sacrificing a hearty homemade meal!

Course Appetizer, Main Dish

Cuisine American, Mexican

Keyword ground beef, meatballs, slow cooker recipe

Prep Time 15 minutes minutes

Cook Time 5 hours hours 15 minutes minutes

Total Time 5 hours hours 30 minutes minutes

Servings 6 people

Calories 401kcal

Author Jillian Wade

Equipment

• Oven
• baking sheet
• Parchment paper or silicone mat
• large mixing bowl
• Crockpot
• meat thermometer
• Mixing spoon

Ingredients

Meatballs:

• 2 pounds lean ground beef
• 1 cup breadcrumbs
• 2 large eggs
• ½ cup milk
• 2 garlic cloves finely minced
• 1 packet taco seasoning or 2 Tablespoons homemade taco seasoning
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded Mexican blend cheese

Sauce:

• 28 ounce can red enchilada sauce
• 10 ounce can Rotel tomatoes with green chiles drained

For Serving:

• Cooked rice
• Cilantro or parsley for garnish
• Mexican blend cheese

US Customary – Metric

Instructions

PREP THE OVEN AND PAN:

• Move the oven rack to the middle position and preheat the oven to 375 degrees F.
• Line a rimmed baking sheet with parchment paper or a silicone baking mat.

MIX TOGETHER MEATBALLS:

• Mix the meat and all the meatball ingredients except for the cheese in a large bowl. Be sure to work the meat mixture evenly.
• Add cheese and mix just until blended.
• Shape the mixture into meatballs and place on the prepared baking sheet.

COOK MEATBALLS:

• Bake for 15 minutes until the meatballs are firm.
• Remove them from the oven and transfer them to your crockpot.
• Pour the sauce and tomatoes over the meatballs.
• Cook on low for 3-4 hours or on high for 2-3 hours or until the meatballs reach an internal temperature of 160 degrees F.

SERVE:

• Serve with rice, cilantro and cheese.

Notes

To Make The Meatballs Without A Crockpot: 

1. After baking the meatballs, transfer them to a large pot and pour the enchilada sauce and Rotel tomatoes over the top.
2. Place the pot on the stovetop and bring the sauce to a gentle simmer over medium heat.
3. Reduce the heat to medium-low and cook the meatballs in the sauce for about 20 minutes. This step ensures the meatballs are heated through and allows them to soak up the rich, spicy flavors of the sauce, making them even more tender and flavorful.
4. Be sure to stir occasionally to prevent sticking and ensure even cooking.
5. Serve over rice and your choice of toppings. 

Nutrition

Serving: 4meatballs | Calories: 401kcal | Carbohydrates: 28g | Protein: 42g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1692mg | Potassium: 713mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1121IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 6mg

The post Mexican Meatballs (Crockpot Recipe) appeared first on The Cozy Fork.

This crockpot stuffing recipe is the perfect hassle-free addition to any holiday meal. This easy, set-it-and-forget-it side dish will impress your family and friends without the stress.

If you need a simple side dish, this crockpot stuffing is your answer. It comes together quickly and easily without all the fuss. It’s a total game-changer for holiday meal prep. Making it in a slow cooker frees up much-needed oven space and guarantees moist and delicious stuffing every single time. 

What I Love About Crockpot Stuffing

• Perfect for holidays: You won’t need to stand over the stuffing while it cooks. Put everything in the crockpot and let the slow cooker do the work while you prepare other dishes. 
• Crowd-pleaser: This recipe has all the classic and comforting flavors of stuffing that you love. 
• Fail-proof recipe: Making this stuffing in the crockpot avoids dry or overcooked stuffing.

Equipment

• Measuring cups and spoons
• Large skillet
• Slow cooker
• Cutting board
• Chef’s knife
• Liquid measuring cup
• Mixing spoon

How To Make Crockpot Stuffing

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Cook the Veggies

Melt the butter in a skillet. Cook the celery and onions for 3-4 minutes. 

Then add salt, pepper, and poultry seasoning. Remove from heat and let cool.

Mix the Stuffing

In a large bowl, combine the bread cubes, veggie mix, eggs, fresh herbs, and chicken broth until the bread is moist.

Cook in the Crockpot

Transfer to the crockpot. 

Cook on high for 20 minutes, then on low for 3 hours before serving.

Make It A Meal

This stuffing is perfect alongside most proteins, such as this Crockpot Costco Turkey Breast. Complete the meal with these Creamy Yukon Gold Mashed Potatoes and a simple side salad.

Recipe FAQs

Can I make this ahead of time?

To make the stuffing ahead of time, complete the steps until you put the mixture in the crock pot. Instead, cover and refrigerate until you’re ready to cook.

How do I know when the stuffing is done?

You’ll know the stuffing is ready when it is set, and moist but not soggy.

Can I add sausage or other ingredients?

Yes, feel free to adjust to your liking. Cooked sausage, mushrooms, or even cranberries would be delicious additions.

More Holiday Recipes (coming soon!)

• Easy Pumpkin Dump Cake
• Cheesy Corn Casserole Recipe Easy
• 7 Up Salad

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Easy Crockpot Stuffing

This crockpot stuffing recipe is the perfect hassle-free addition to any holiday meal. It's an easy, set-it-and-forget-it side dish.

Course Side Dish

Cuisine American

Keyword crockpot recipes, holiday recipes, stuffing

Prep Time 20 minutes minutes

Cook Time 3 hours hours 25 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 12 people

Calories 277kcal

Author Jillian Wade

Equipment

• measuring cups and spoons
• Large Skillet
• Slow cooker
• Cutting board
• Chef’s knife
• Liquid measuring cup
• Mixing spoon

Ingredients

• ¾ cup unsalted butter
• 2 cups celery chopped
• 1 large yellow onion chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 12 cups dry bread cubes
• 2 large eggs lightly beaten
• 1 Tablespoon fresh rosemary finely chopped
• 1 Tablespoon fresh sage finely chopped
• 1 Tablespoon fresh parsley finely chopped
• 3-4 cups chicken broth

US Customary – Metric

Instructions

• Lightly spray the liner of the slow cooker with cooking spray.
• In a large skillet over medium heat, melt the butter.
• Add the chopped celery and onions to the skillet and cook for 3-4 minutes or until softened.
• Stir in the salt, pepper, and poultry seasoning, and cook for an additional 30-60 seconds.
• Remove the skillet from heat and let the mixture cool completely.
• Add the dry bread cubes to a very large mixing bowl.
• Stir in the cooled vegetable mixture until well combined.
• Lightly beat the eggs and mix them into the bread mixture.
• Add the fresh herbs and stir until everything is evenly combined.
• Add the chicken broth to the mixture until the bread is moistened but not soggy.
• Transfer the stuffing to the crockpot.
• Cover and cook on high for 20 minutes.
• Reduce the heat to low and cook for 3 hours or until the stuffing is set and lightly browned.
• Transfer the stuffing to a serving bowl or directly from the crockpot.
• Store any leftovers in the refrigerator.

Notes

To make the stuffing ahead of time, complete the steps until you put the mixture in the crockpot. Instead, cover and refrigerate until you’re ready to cook.

Nutrition

Serving: 1cup | Calories: 277kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 703mg | Potassium: 169mg | Fiber: 3g | Sugar: 4g | Vitamin A: 510IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

The post Easy Crockpot Stuffing appeared first on The Cozy Fork.

This easy crockpot Costco turkey breast recipe makes the most tender, flavorful turkey breast with minimal effort! With just a few ingredients and 4 hours of slow cooking, you’ll have a juicy, perfectly seasoned turkey that is perfect for any meal.

This slow-cooked Costco turkey breast recipe has become a lifesaver in my busy kitchen! It’s so simple to throw together. The crockpot does all the work with just a few basic ingredients like chicken stock, sage, and butter.

In four hours, you have the most tender, juicy turkey that tastes like you spent all day in the kitchen. Whether for an easy weeknight dinner or a Sunday meal, this recipe is a go-to for saving time without sacrificing flavor.

What I Love About This Costco Turkey Breast

• Great for meal prep: Leftovers are perfect for sandwiches, salads, or wraps.
• Versatile: Works for weeknight dinners or holiday meals.
• Simple Recipe: By following a few easy steps, this recipe is easy to make. 

Ingredients

• Costco Turkey breast 
• Chicken stock
• Ground sage
• Salt
• Pepper
• Salted butter

Equipment

• Liquid measuring cup
• Measuring spoons
• Crockpot
• Cutting board
• Sharp knife

How To Make Costco Turkey Breast

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Prep Turkey Breast:

• Place the turkey breast in a crockpot. Add chicken stock. 
• Sprinkle sage, salt, and pepper, over the top of the turkey breast. 
• Then, put cut butter pieces on top. 

Cook, Slice, and Serve:

• Cover and cook on low for 4 hours.
• Transfer the turkey breast to a cutting board. Slice and serve.

Recipe FAQs

Can I cook it on high?

You can, but it may dry out. Low heat is best for tender, juicy turkey.

How do I know when it’s done?

Use a meat thermometer. The turkey should reach an internal temperature of 165°F.

Can I use frozen turkey breast?

Sure, but I recommend thawing it first, to ensure even cooking.

More Holiday Recipes (coming soon!)

• Easy Crockpot Stuffing Recipe
• Creamy Yukon Gold Mashed Potatoes
• Easy Pumpkin Dump Cake
• Cheesy Corn Casserole Recipe Easy

Print

Crockpot Costco Turkey Breast

This easy crockpot Costco turkey breast recipe makes the most tender, flavorful turkey breast with minimal effort!

Course Main Dish

Cuisine American

Keyword crockpot recipes, turkey

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 10 people

Calories 195kcal

Author Jenna Harrison

Equipment

• Liquid measuring cup
• Measuring spoons
• Crockpot
• Cutting board
• Sharp Knife

Ingredients

• 3-4 pound Costco turkey breast
• ¾ cup chicken stock
• 1 ½ teaspoon ground sage
• 1 teaspoon salt
• 1 teaspoon pepper
• 5 Tablespoons salted butter but into 5 pieces

US Customary – Metric

Instructions

• In a large crockpot, add the turkey breast and the chicken stock.
• Sprinkle the sage, salt, and pepper on top of the turkey breast.
• Place the butter pieces on top of the turkey breast.
• Cover and cook on low for 4 hours.
• Transfer the turkey breast to a cutting board and slice and serve.

Nutrition

Serving: 0.33pound | Calories: 195kcal | Carbohydrates: 1g | Protein: 30g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 584mg | Potassium: 353mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 205IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg

The post CrockPot Costco Turkey Breast appeared first on The Cozy Fork.

Whip up this comforting crockpot chicken noodle soup effortlessly in your slow cooker and enjoy a warm, hearty meal with minimal effort.

This chicken noodle soup is my go-to for a comforting meal that doesn’t require much hands-on time. The rich, savory flavors come together beautifully with minimal effort, and there’s something so satisfying about knowing a warm, hearty soup is waiting for me and my family at the end of the day.

What You’ll Love About This Crockpot Chicken Noodle Soup

• Uses Simple Ingredients: Pantry staples like bouillon cubes and egg noodles come together quickly.
• Minimal Cleanup: One-pot cooking means fewer dishes to wash.
• Comforting and Hearty: A warm, savory meal perfect for cozy evenings.

Ingredients

• Salted butter: Adds richness and helps sauté the vegetables for enhanced flavor.
• Chopped onions: Bring a savory depth and sweetness as they cook down.
• Chopped carrots: Adds a slight sweetness and tender texture.
• Chopped celery: Contributes a subtle earthiness and crunch.
• Water: Acts as the base for the soup, allowing all the flavors to meld.
• Bouillon cubes: Infuses the broth with concentrated chicken flavor and seasoning.
• Shredded chicken: Provides a hearty protein and makes the soup filling.
• Poultry seasoning: Adds a blend of herbs that enhances the savory chicken flavor.
• Dried basil: Introduces a fragrant, slightly sweet herbal note.
• All-purpose flour: Thickens the soup slightly, giving it a richer consistency.
• Milk: Adds creaminess and balances the flavors.
• Egg noodles: Adds a soft, chewy texture that complements the soup’s broth and veggies.

How To Make Crockpot Chicken Noodle Soup

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Assemble in Crockpot:

• Add butter, veggies, water, bouillon, chicken, and seasonings to the crockpot.

Cook:

• Cook on high for 4 hours or low for 8 hours.

Thicken:

• Whisk flour into milk, then stir into the crockpot.

Add Noodles:

• Add noodles and cook on high for 15 minutes.

Serve:

• Ladle into bowls and enjoy!

Make It A Meal

Make some fresh bread to accompany this soup. My favorite recipe is this simple one-hour French bread. 

Storage 

SERVE: Serve with some nice crusty bread.

STORE: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.

FREEZE: It is best to freeze without the noodles. Add fresh noodles when reheating.

Recipe FAQs

Can I use leftover chicken?

Leftover chicken works great in this recipe and saves time.

Can I use chicken broth instead of water and bouillon cubes?

Sure. You can replace the water and bouillon cubes with chicken broth.

Can I add other vegetables?

This recipe is versatile enough to allow you to add in additional veggies of your liking.

More Comfort Food Classic Recipes

• Smoked Sausage and Potatoes – Sheet Pan Meal
• Chicken Fajita Casserole
• Chicken Pillows

Print

Crockpot Chicken Noodle Soup Recipe

Whip up this comforting chicken noodle soup effortlessly in your crockpot and enjoy a warm, hearty meal with minimal effort.

Course Main Dish

Cuisine American

Keyword crockpot recipes, soup

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 10 people

Calories 270kcal

Author Jillian Wade

Equipment

• Crockpot
• Cutting board
• Knife
• Measuring Spoons/Cups
• whisk

Ingredients

• 2 Tablespoons butter
• 1 ½ cups chopped onions
• 1 ½ cups peeled and chopped carrots
• 1 ½ cups chopped celery
• 10 cups water
• 8 bouillon cubes
• 3 cups shredded chicken
• 2 teaspoons poultry seasoning
• 1 teaspoon dried basil
• 3 Tablespoons all-purpose flour
• 1 cup milk
• 12 ounces egg noodles

US Customary – Metric

Instructions

• Add butter, onions, carrots, celery, water, bouillon cubes, shredded chicken, poultry seasoning, and basil to a large crockpot.
• Cook on high for 4 hours or low for 8 hours.
• Whisk the flour in the milk and pour mixture into the crockpot. Stir to combine.
• Add the egg noodles to the crockpot and cook on high for 15 minutes.
• Serve and enjoy!

Nutrition

Serving: 2cups | Calories: 270kcal | Carbohydrates: 32g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 872mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3435IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg

The post Crockpot Chicken Noodle Soup appeared first on The Cozy Fork.

Enjoy a hassle-free meal with our easy Crock Pot Sausage and Peppers recipe. Juicy sausage and colorful peppers simmered to perfection. It’s a true dump-and-go recipe.

What You’ll Love About Crock Pot Sausage and Peppers:

• Comfort Food: Sausage and peppers are full of flavor and are the perfect recipe because the whole family enjoys them. This recipe provides a satisfying and cozy comfort food experience.
• Easy Recipe: This slow cooker recipe requires minimal prep time and cooks throughout the day, perfect for busy nights.
• Customizable: This recipe is a great base, but you can easily customize it to your preferences.

Ingredients and Substitutions:

• Crushed tomatoes – The tomatoes are the base for the sauce the sausage and peppers are cooked in. Instead of crushed tomatoes, you can use diced or whole tomatoes, but you’ll need to puree them.
• Chicken broth – The broth gives the sauce a subtle layer of flavor. You can use chicken stock, beef broth, or vegetable broth.
• Fennel seeds, dried oregano, and dried basil – These herbs and seasonings give great flavor. If you don’t have one, you can use Italian seasoning.
• Garlic powder – Instead of garlic powder, use one clove of garlic, either chopped fine or passed through a garlic press.
• Red pepper flakes – If you don’t like a little bit of a kick, then omit.
• Italian sausage links – Feel free to use hot, sweet, or mild links.
• Yellow onion – It not only adds flavor to the sauce but also adds delicious bulk to your sub sandwich.
• Green bell pepper – While green is traditional, you can use any color.
• Fresh basil – You can omit the basil, but we love the freshness and pop of color it brings to the dish.
• Sandwich rolls – Use your favorite sandwich roll. We highly suggest brushing the rolls with butter and toasting them before serving.

How To Make Crock Pot Sausage and Peppers:

***This is just a teaser! To see the full ingredient list and complete instructions, scroll to the recipe card at the bottom of the page.

1. Combine and stir all sauce ingredients (crushed tomatoes, broth, fennel seeds, oregano, garlic powder, basil, red pepper flakes) in your slow cooker.
2. Add sausage links, sliced onion, and sliced pepper to the slow cooker. 
3. Stir everything together.
4. Cover and cook on low for 6 hours. Once cooked, stir in chopped fresh basil. 
5. Serve over pasta or on buns.

Top 3 Tips For Success:

1. Choose Quality Sausage: Opt for high-quality Italian sausage to enhance the dish’s flavor. 
2. Toast the Rolls: Toasting the Italian sandwich rolls adds a delightful crunch and prevents them from becoming soggy when served with the sausage and pepper mixture.
3. Check for Doneness: Ensure the sausage is fully cooked by checking its internal temperature with a meat thermometer. For safe consumption, it should reach at least 160°F (71°C).

Make It A Meal

We love serving these sausages and peppers over an Italian sandwich roll. If we have extra time, we toast the rolls. If you make a quick salad, too, you will have a delicious meal perfect for an easy weeknight dinner.

Serving & Storage: 

Serve: For optimal food safety, refrigerate leftovers within two hours of cooking.

Store: Leftover cooked sausage and peppers can be stored in an airtight container in the refrigerator for 3-4 days.

Freeze: Cooked sausage and peppers can be frozen in airtight containers or a freezer bag for up to 6 months.

Recipe FAQs:

What do you eat with sausage and peppers?

Serve it over rolls for a filling option. You’ll want to use a hearty roll to hold everything. Some examples include hero rolls, ciabatta, or hoagie rolls. Alternatively, you can serve this dish over rice or your favorite pasta. 

Do you have to peel casing off sausage before cooking?

You do not need to remove the casing before casing. It will become soft during the slow cooking process. 

Is it better to cook on high or low in a slow cooker?

While you can cook things on high in a slow cooker for 3-4 hours and have the meal ready sooner, we prefer to cook on low and let it cook all day. This is the beauty of a crock pot recipe, especially if you are gone all day. It allows the flavors of the ingredients to meld together. The slow cooker does the heavy lifting by creating a delicious meal with only a few minutes of prep. 

More From The Cozy Fork:

Print

Crock Pot Sausage and Peppers

Enjoy a hassle-free meal with our easy Crock Pot Sausage and Peppers recipe. Juicy sausage and colorful peppers simmered to perfection.

Course Main Course

Cuisine American, Italian

Keyword peppers, sausage, slow cooker recipe

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 8 people

Calories 572kcal

Equipment

• Crock Pot
• measuring cups and spoons
• Chef’s knife
• Cutting board
• Mixing spoon
• instant-read thermometer

Ingredients

SAUCE:

• 1 can crushed tomatoes 28oz can
• ¼ cup chicken broth
• 1 teaspoon fennel seeds
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes

SAUSAGE MIXTURE:

• 8 Italian sausage links
• 1 large yellow onion sliced
• 1 large green bell pepper sliced

GARNISHES & SERVE:

• ¼ cup fresh basil chopped
• 8 Italian sandwich rolls toasted

US Customary – Metric

Instructions

INSTRUCTIONS:

• Combine the sauce ingredients in the slow cooker and stir.
• Add sausage, yellow onion, and bell pepper, stirring to combine.
• Cover and cook on low for 6 hours.
• Check the sausage's internal temperature with an instant-read thermometer to ensure it is safe for consumption. It should reach at least 160°F (71°C) fully cooked.

GARNISH & SERVE:

• When done cooking add in the chopped basil, and stir to combine.
• Serve over Italian sandwich rolls and enjoy.

Nutrition

Serving: 1sandwich | Calories: 572kcal | Carbohydrates: 36g | Protein: 22g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 85mg | Sodium: 1141mg | Potassium: 344mg | Fiber: 2g | Sugar: 5g | Vitamin A: 117IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 12mg

The post Crock Pot Sausage and Peppers appeared first on The Cozy Fork.

Are you a Cafe Rio fan but don’t love the price it costs to eat out? Ditch the takeout line and make our Cafe Rio Sweet Pork recipe for a restaurant-worthy wholesome meal right in your kitchen! 

What You’ll Love About This Cafe Rio Pulled Pork Recipe

• Customizable: Like the original, your salad provides a canvas for personal preferences. Your family can tailor their salad with options like black beans, cilantro lime rice, sour cream, tortilla strips, and their choice of dressing. The result is smiling faces and full bellies. 
• Budget-Friendly: Make this meal at home for a fraction of what it costs to eat at Cafe Rio. 
• Easy Recipe: With only thirty minutes of prep time, you’ll set the slow cooker and walk away. You will return to delicious sweet pork that is mouthwatering and a thoroughly satisfying home-cooked meal. 

Every bite of this Cafe Rio pulled pork celebrates layers of flavor and textures, duplicating your love of Cafe Rio without leaving your house. Our copycat recipe is the real deal and will become one of your go-to meals! 

After one bite, you will think you are eating takeout. Your family will love dinner when this pulled pork is on the menu.

Making it yourself lets you and your family pile on your favorite toppings and save some cash. So skip eating out and gather your ingredients – your taste buds (and wallet) will thank you!

Sweet Pork Ingredients:

Here’s everything you need to make this stellar Cafe Rio copycat recipe.

• Boneless pork shoulder or butt roast – We prefer boneless pork shoulder, but you and use a pork butt roast, too. 
• Olive oil – You’ll need this to sear the pork. Vegetable oil is also an option. 
• Seasonings – You will need salt, chili powder, garlic powder, onion powder, cumin, and black pepper. 
• Dr. Pepper – The soda adds sweetness to the sauce and helps tenderize the meat. You can use Coke or root beer instead of Dr. Pepper. 
• Red enchilada sauce – To get the authentic flavor of the pulled pork, you need to use enchilada sauce (store-bought or homemade). 
• Green chilies – This doesn’t add heat, but rather another layer of flavor. 
• Brown sugar – The sweet pork gets its name from the signature sweet taste that brown sugar and Dr. Pepper give it. 

How To Make Cafe Rio Sweet Pork Recipe:

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

1. Combine the spices for the rub. 
2. Rub the seasoned pork with spices.
3. Sear for 1-2 minutes on each side. 
4. Place pork in the slow cooker. 
5. Pour one cup each of Dr. Pepper and red enchilada sauce over the pork and cook on low heat for 7-8 hours. 
6. Shred pork on a cutting board and return the shredded meat to the crock pot. 
7. Blend the remaining Dr. Pepper, enchilada sauce, chilies, and brown sugar. 
8. Pour and mix the sauce into the shredded pork.
9. Slow cook for 1-2 more hours, and then serve. 

Top Tips & Tricks:

• Browning matters: Sear the pork on all sides before braising. This adds depth of flavor and caramelization.
• Low and slow wins: For fall-apart tenderness, cook the pork on low heat in a slow cooker, pressure cooker, or oven.
• Shredding technique: Use forks or meat claws to shred the pork while it’s hot for a light and fluffy texture.

Make It A Meal

To make a delicious meal, prepare our other Cafe Rio recipes, including black beans, guacamole, and cilantro-lime dressing, as well as cilantro lime rice, to turn this sweet pork recipe into a copycat Cafe Rio Salad! You can also serve it with pico de gallo or homemade salsa. Doesn’t that look good?!

Print

Cafe Rio Pulled Pork

Ditch the takeout line and make our Cafe Rio sweet pork copycat recipe for a restaurant-worthy wholesome meal right in your kitchen!

Course Main Course

Cuisine American, Mexican

Keyword pulled pork

Prep Time 30 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 30 minutes minutes

Servings 8 people

Calories 297kcal

Author The Cozy Fork

Equipment

• measuring cups and spoons
• Cutting board
• Chef’s knife
• Crockpot
• Small mixing bowl
• Mixing spoon
• Large Skillet

Ingredients

PORK ROAST:

• 3 pounds boneless pork shoulder or butt roast
• 2 teaspoons salt
• 1 ½ teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• 1 bottle 16.9 oz Dr. Pepper divided
• 1 cup red enchilada sauce

SAUCE:

• Dr Pepper remaining
• 1 cup red enchilada sauce
• 1 can 4oz green chilies, drained
• ½ cup brown sugar

SERVING OPTIONS: (all optional)

• Tortillas
• Salad
• Rice
• Black Beans
• Dressing
• Pico de Gallo
• Guacamole

US Customary – Metric

Instructions

MAKE THE PORK :

• Combine seasonings in a small bowl.
• Rub pork with seasonings.
• Sear the pork in a frying pan for 1-2 minutes on both sides over medium-high heat.
• Place seared pork in a slow cooker.
• Add 1 cup Dr. Pepper and 1 cup enchilada sauce.
• Cover and cook on low for 7-8 hours or until the internal temperature reaches 200-205 degrees F.
• Remove the pork from the shred and return it to the slow cooker.

MAKE THE SAUCE:

• In a food processor or blender, combine the remaining Dr. Pepper, 1 cup enchilada sauce, green chilies, and brown sugar until well combined.
• Mix the sauce into the shredded pork.
• Continue cooking for 1-2 hours in the slow cooker. OR add the pork with sauce to a large-rimmed baking pan and cook in the oven at 350 degrees F for 60-90 minutes. Cooking in the oven will reduce the sauce.

SERVE:

• Serve and enjoy.

Notes

Serve: Serve in tacos, burritos, quesadillas, salads, and burrito bowls. You can keep the pork out for no more than two hours before it needs to be covered and stored in the refrigerator.

Store: Store the leftover pork in an airtight container for three to four days. 

Freeze: Once cooled, place the sweet pulled pork in freezer-safe containers. Freeze for up to 6 months.

Thaw: Thaw overnight in the refrigerator.

Reheat: Reheat in a saucepan over medium heat until heated through. Add a couple of tablespoons of water to the meat before reheating it.

Nutrition

Serving: 0.75cup | Calories: 297kcal | Carbohydrates: 19g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 1205mg | Potassium: 682mg | Fiber: 1g | Sugar: 17g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

The post Cafe Rio Sweet Pork Recipe appeared first on The Cozy Fork.