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Crock-Pot Chicken & Vermicelli Recipe {Easy, 3 Ingredients}

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Crock-Pot Chicken & Vermicelli Recipe {Easy, 3 Ingredients}

I put chicken in the slow cooker yesterday, and stared at it. lol! I’m so bored with food right now, I couldn’t think of anything to make! The weather is getting colder, so I’m craving comfort food. But, I’m busy and tired and don’t feel like cooking.

So, I wandered to the cupboard and stared at that stuff for a while. I saw the generic Rice-a-Roni and my mind wandered to recipes I’ve seen on Pinterest; I thought: Hey! That might work!!

Mustering up all my courage, I went for it!  First, I added water to the chicken in the Crockpot, then dumped in the flavor packet. I followed with the rice and vermicelli mixture and covered it. I set it to slow cook for 4 hours (my regular Crock-Pot doesn’t have a lot of settings, lol).

I stirred it twice, in that time. Twice. Not exactly hard work here, folks!

By late afternoon the house smelled AMAZING!  My family came out of the woodwork, asking when dinner would be ready. Then, at suppertime when it was ready, I uncovered it and stirred one more time. It was done, but how would it taste?

I was a little surprised at how incredible it tasted! There were just the right seasonings, and the rice mixture tasted — as my mom put it — “almost like stuffing”. I wondered if my family would think it was too done or too mushy. That’s a long time for rice to cook!  They did NOT think so; they loved it.

My husband had a good idea I think I’ll try next time: don’t add the rice and vermicelli right away. Wait, saute in a pan in oil until golden brown (as you would per the directions to make Rice-a-Roni). Then add it and let it soak up the goodness. That way it would be less cooked, a little crispier and a darker color. Don’t get me wrong, it was fantastic the way I did it. But, I think I’ll try the crispy way too. I like things crispy though! So, if you need super easy – just throw it all in and let it cook. If you want a little more crispy, you have that variation option as well.

I hope you love it like we did!

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Crock-Pot Chicken & Vermicelli Recipe {Easy, 3 Ingredients}

  • Author: Wendy
  • Total Time: 4 hours 1 min
  • Yield: 6-8 1x
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Description

Super easy Crock-Pot Chicken and Vermicelli Rice (Rice-a-Roni) in the slow cooker! You won’t believe how great this tastes. The whole family will love it!

Ingredients

Scale
  • 2 lbs chicken, I used boneless, skinless chicken breasts
  • 2.5 cups water
  • 1 box Rice-a-Roni, I used chicken flavored and it was a generic version

Instructions

  1. Add all to slow cooker and cook for 4 hours until done!
  2. Variation: add chicken, water and flavor packet, cook 3 hours. Brown rice in oil on stovetop and add for last hour of cook time.
  • Prep Time: 1 min
  • Cook Time: 4 hours
  • Category: Dinner
  • Cuisine: American

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Easy Slow Cooker Chili Recipe

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Easy Slow Cooker Chili Recipe

Easy Slow Cooker Chili Recipe

I can’t wait to hear how you like my Chili Recipe! This fabulous slow cooker chili rivals any stovetop chili I’ve ever tried. And compared to canned chili – well, canned does not compare!

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Crock-Pot Chili (Easy Slow Cooker Chili Recipe)

The long-simmering cooking method in the slow cooker gives the flavor lots of time to meld together. Over time, the chili will thicken and your house will smell amazing!

You can cook this overnight (if you can leave it alone!) or, it’s great to prepare everything and then start the Crock Pot in the morning and let it cook all day.  Because, you’ll throw everything in the crock pot and it’s ready in a few hours. Of course, you can also start it in the morning, and it will be ready by dinnertime! speaking of time: this stuff gets better over time. So, you can make it up ahead of time if you’re planning to serve it at a party (think Super Bowl party!)

Best Comfort Foods

Nothing warms up a cold winter day quite like a hot bowl of chili with beans. It’s even great in the summertime! You can add heat to it with chopped jalepenos or hot sauce (like Tapatio or Tobasco).  Or, skip the onions and peppers all together and make a milder version that even little ones will love. As with all my recipes, it’s really versatile. I almost never make it the same way twice!

And, did I mention it’s SUPER Yummy?!

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Easy Slow Cooker Chili Recipe

  • Author: Wendy
  • Total Time: 6 hours 20 mins
  • Yield: 6 servings 1x
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Description

This easy slow cooker chili is easy to make in the Crock Pot, and tastes great. It’s a hearty main dish, or serve over tortilla chips as an appetizer. It’s also a side dish in chili cheese fries, and more. Best of all it’s a favorite comfort food, anytime.

Ingredients

Scale
  • 1 large yellow onion, diced
  • 1 medium red or yellow bell pepper, diced
  • 3 Tablespoons olive oil
  • 6 Tablespoons garlic, finely chopped
  • 1/4 cup chili powder
  • 1 Tablespoon ground cumin
  • 1.5 teaspoons sea salt
  • 2 pounds lean ground beef
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • Sharp cheddar cheese, shredded
  • Green onions, sliced
  • Dollop of sour cream (optional)

Instructions

  1. Heat oil in a large frying pan over medium heat, add vegetables and saute until onions become translucent.
  2. Add garlic, chili powder and cumin, simmer for 1 minute.
  3. Add ground beef and salt, cook until browned.
  4. Put all in the slow cooker. Add all cans of tomatoes with sauce, paste and beans and stir.
  5. Cover and cook for 8 hours on low (or 6 hours on high).
  6. Salt to taste and serve topped with shredded cheese, green onions and sour cream.
  • Prep Time: 20 mins
  • Cook Time: 6 hours
  • Category: Main
  • Cuisine: American

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Don’t miss all of our Favorite Crock-Pot Recipes.

 

Crock-Pot Oatmeal Recipe (Slow Cooker Recipes)

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Crock-Pot Oatmeal Recipe (Slow Cooker Recipes)

Crock-Pot Oatmeal Recipe (Slow Cooker Recipes)

Years ago, an online friend introduced me to Crock-Pot Oatmeal with an amazing recipe. Back then, we called this overnight oats. Now that the craze to soak rolled oat oatmeal in things like coconut milk overnight came about, calling this overnight oats seems misleading. This is not the popular overnight oatmeal which is no-cook, in the fridge, often in a mason jar. But, it IS amazing!

Slow Cooker Recipes are awesome because they’re so easy to make! These recipes aren’t quick, but they don’t take much of your time. You just set everything up and let it cook for several hours.

In our Crockpot Oatmeal Recipe, you put everything in the Crock-Pot the night before and by morning it will be ready to eat! And, your house will smell amazing. This does not disappoint, trust me.

What you’ll need

Even if you don’t love oatmeal because it’s smooshie or slimy, you will love this!  See, you this is not made with traditional rolled oats (regular oatmeal). Instead, it’s made with steel cut oats which remind me of Grape Nuts cereal. When cooked overnight in the slow cooker, oatmeal recipes with steel cut oats are a great consistency. Not mushy or runny – just right!

Crock-Pot Oatmeal Recipe

Try it, and let me know what you think!

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Cinnamon & Brown Sugar Crockpot Oatmeal with Apples Recipe

  • Author: gimmie
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Description

This overnight oatmeal using steel cut oats is ridiculously good! It’s easy: just set it and let it cook while you sleep. When you wake up in the morning your whole house will smell scrumptious!

Ingredients

Scale
  • 2 cups steel cut oats
  • 8 cups water
  • 1 tsp. cinnamon
  • 1/2 cup brown sugar
  • 1 tsp. vanilla
  • 2 apples, peeled and diced
  • 1 cup raisins
  • 1 cup sliced bananas
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Coat Crockpot with nonstick cooking spray (e.g. Pam cooking spray)
  2. Add in all ingredients except bananas and walnut, stir
  3. Slow cook on LOW for 6-8 hours
  4. 10-15 minutes before serving, add bananas and walnuts and stir
  5. Add additional brown sugar and cinnamon if you’d like

Notes

Do NOT use instant or rolled oats (like traditional oatmeal). Use steel cut oats.

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Consider yourself warned about how good this recipe is!! The full recipe makes a very large batch of oatmeal. I usually halve everything instead because there’s nothing like waking up to the smell of this delightful morsel, and eating it fresh and hot!  Set it up the evening before you want it for breakfast, and let it cook overnight. Your house will smell fantastic in the morning!

Thanks to Jacque for giving me this recipe years ago, so that I might become ever-so-slightly addicted to Crockpot Oatmeal. 🙂

Shredded Beef Burrito Crock Pot Recipe

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Shredded Beef Burrito Crock Pot Recipe

Looking for a inexpensive, yummy meal?  Well, look to the Southwest! I love Mexican food, and so does my family. My ex-mother-in-law gave it to me. She was married to a Latino man who’s mother showed her how to make all kinds of wonderful Latin delicacies.

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I’ve been making this recipe for years. It’s super easy.  With a little planning your family could be enjoying this tasty dinner tonight!

If you have a Crock Pot and don’t use it, you’re missing out!  Cheaper cuts of meat can be absolutely delish if cooked long enough in a slow cooker. Don’t miss our beef roast buying guide for tips on getting the most for your money, and what to avoid!

No Beans About It!

Be sure to use the right beans! Because, they can be difficult to find in some areas. There are various brands, but the whole pinto beans flavored with jalapeños are best for this recipe.

My MIL was very clear: you MUST use Ranch Style beans. So, I wrongly thought that was a type of beans (and, technically it is), but she was referring to the brand name. Turns out, I can’t find those in Wisconsin and so I’ve substituted with La Costena without a problem.

Gimmie’s Shredded Beef & Bean Burritos

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Shredded Beef Burrito Crock Pot Recipe

  • Author: gimmie
  • Total Time: 59 minute
  • Yield: 4-6 servings 1x
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Description

This delicious recipe is a family favorite, and nobody has to know how easy it is! Just be sure to find the right beans, or your dish will lack flavor. Because, a lot of the taste comes from the beans and jalepenos. Don’t worry, it’s really not that hot!

Ingredients

Scale
  • 1 (5 lb) roast —  See guide to roast cuts (below) for more info.
  • 1 can (15 oz) Ranch Style Pinto Beans with Jalapeños
    (recommended type pictured, below. NOTE: for less spicy, choose plain pinto beans or beans without jalapeño peppers.)
  • salt (to taste)
  • pepper (to taste)

Instructions

  1. Place 2 cups water and roast in slow cooker and cook on low for 8 hour cook time (high for 5 hour cook time) – approx. time
  2. With 1 hour cook time left, drain any water left in slow cooker and add 1 can Ranch Style pinto beans
  3. Cook until roast shreds easily with fork
  4. Optional: add 1 can corn or finely chopped peppers (green, red, chili)
  5. Serve in warm tortilla, can be topped with shredded cheese, tomatoes, lettuce, sour cream, etc.
  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours
  • Category: Slow Cooker
  • Cuisine: Mexican

Keywords: slow cooker, Crock-Pot

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