Who doesn't love a deliciously easy meal? We have you covered. 

With the holidays in the air, I'm sure your calendar is filling up with visiting relatives and friends. Breakfast, lunches, dinners, desserts,  you will have  a lot of hungry tummies looking to you to supply the goods. This is when the slow cooker comes in. It's every busy person's dream. It allows you to deliver high quality meals, leaving you tons of extra time to take care of the million of other things you need to. 

I wasn't always a slow cooker follower, until my mid twenties when I realized that working a 9-5 didn't leave much time in the day to really focus on making a nutritious and delicious meal. Once I got the groove of things, I had a ton of easy recipes up my sleeve and they always came to the rescue when I had guests or invited to a potluck. 

Making a great meal doesn't necessarily mean a lot of work. Below are some recipes to get you going. 

 

Everything But The Kitchen Sink Chili

1 can black beans
1 can kidney beans
1 can white beans
1 can pinto beans
1 can corn
1 can diced tomatoes
1 can chicken broth
1 green bell pepper diced
1 yellow bell pepper diced
2 jalapenos diced
1 medium onion diced
3 minced garlic cloves
Diced cherry tomatoes
1 lb ground turkey (or beef)
Salt, pepper, chili powder to taste
Cook on high for 4 hours

Directions: throw all canned items into the crockpot, add chopped vegetables, add cooked ground meat, stir. Cook on high for 4 hours. Serve with sour cream and sprinkle cheese. 

 

Tomato Basil Soup

2 large cans of crushed tomatoes
2 cans chicken broth
1/2 cup diced onion
3 minced garlic cloves
1 cup heavy whipping cream
Chopped basil leaves
1/2 cup Parmesan cheese

Directions: Pour oil into frying pan, add diced onion and minced garlic. Cook until onions are caramelized. Once cooked, set aside. Pour crushed tomatoes into warm crockpot, add caramelized onions with garlic. Cook on high for 1 hour. Add heavy whipping cream, parmesan cheese, and basil. Cook on high for an additional 1 hour. Serve with toasted sourdough.

 

Apple Crisp

Apple Mixture
6 cups 1/2-inch slices apples, peeled or unpeeled
1/2 cup granulated sugar, mixed with 1/2 teaspoon ground cinnamon

Topping

 1 cup Original Bisquick™ mix
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into small pieces

Directions: Lightly grease slow cooker with cooking spray. In a medium bowl, mix flour, oats, and brown sugar. Set aside. In a large bowl, gently toss apples with lemon juice, granulated sugar, cinnamon, nutmeg and cornstarch. Place apples into bottom of slow cooker. Evenly cover apples with topping mixture, then sprinkle cubes of butter evenly over the top. Cover and cook for 2 ½ hours on high or 4 hours on low.

Remove the slow cooker lid for the final 15-20 minutes to allow the topping to crisp. Serve warm with a scoop of vanilla ice cream!

 

Morning Glory Eggs

1 bag frozen hash brown potatoes (32 oz)
1 lb bacon
1 small diced onion
8 oz shredded cheddar cheese
1/2 red bell pepper diced
1/2 green bell pepper diced
12 eggs
1 cup milk

Directions: Cut bacon into small pieces, cook and drain. Add half bag of hash browns to bottom of slow cooker. Add half your bacon. Add half your onions. Add half your green and red peppers. Add half your cheese. Add remaining hash browns. Add remaining bacon. Add remaining onions. Add remaining green and red pepper. Add remaining cheese. In a medium sized bowl beat eggs and milk together. Pour egg mixture over your casserole. Add salt and pepper on top. Cook on Low for 4 hours or warm for 8 hours.