My hot crab dip is one of those recipes you have to try. It’s creamy, cheesy, and irresistible. Ready in about 30 minutes, it’s my go-to when I want something that feels fancy but takes zero effort.

Hot Crab Dip Ingredients

• Crab: Be sure to buy lump crab meat, and not imitation crab meat. Use high-quality lump crab meat, drain it well, and check for shells. Fresh crab gives the richest flavor.
• Cheese: Shred your own cheese for the smoothest melt; pre-shredded cheese has anti-caking agents. Try smoked Gouda or Gruyère instead of cheddar for a deeper flavor.
• Spice it Up! For a little kick, mix in 1–2 teaspoons hot sauce or ¼ teaspoon cayenne or red pepper flakes.
• Adjust the Salt: Crab can vary in saltiness, so taste before seasoning.

How to Make Hot Crab Dip

This couldn’t be any easier. Just throw everything into a bowl, stir, then bake. Hot crab dip is so good, but so easy it’s almost crazy. If you are looking for more incredible dips, try my 5 Minute Dip, Ranch Dip, or this easy Rotel Dip!

1. Prep: Preheat the oven to 350°F, and spray the inside of a 1- or 2-quart baking dish with nonstick cooking spray, then set aside. Combine the crab, cream cheese, sour cream, mayonnaise, cheddar, parmesan, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, lemon juice, lemon zest, salt, and pepper in a medium bowl.
2. Bake: Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Garnish with green onions or chives, and serve with a sliced baguette, tortilla chips, pita bread, vegetables, or crackers.

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Hot Crab Dip

This creamy, cheesy hot crab dip is baked until golden and irresistible. It's simple to make and guaranteed to impress.

Course Appetizer

Cuisine American

Keyword 7 layer dip recipe, baked crab dip, baked rab dip recipe, best crab dip, crab dip, crab dip recipe, crab dip recipes hot, holiday appetizer, hot crab dip, hot crab dip recipe, hot crab dip recipes, maryland crab dip, potluck appetizer

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 295kcal

Author Alyssa Rivers

Equipment

• 1 1 or 2-quart baking dish

Ingredients

• 16 ounces high-quality, well-drained lump crab meat You can use fresh lump crab meat or canned
• 1 (8-ounce) package softened cream cheese
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 cup shredded cheddar cheese
• ½ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ½ teaspoon paprika
• 2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• salt to taste, after tasting the dip without it
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit, and spray the inside of a 1 to 2-quart baking dish with nonstick cooking spray. Set aside.
• Combine 1 (8-ounce) package softened cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 cup shredded cheddar cheese, ½ cup shredded parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, ½ teaspoon paprika, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, and ¼ teaspoon ground black pepper in a medium bowl.
• Gently stir in 16 ounces high-quality, well-drained lump crab meat until fully combined.
• Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Serve with a sliced baguette or tortilla chips.

Video

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
• Reheating: Reheat in the microwave in 20-second increments or bake at 350°F for 5–10 minutes, until heated through. Do not freeze.
• Make Ahead: Prepare up to a day in advance by mixing the dip and adding it to a greased baking dish. Cover tightly and refrigerate overnight. When ready to bake, add about 5 extra minutes to the baking time to account for the chilled dip.

Nutrition

Calories: 295kcal | Carbohydrates: 3g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 822mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg

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Bring the taste of the tropics to your table with Crock Pot Huli Huli Meatballs! Juicy meatballs simmer in a sweet and tangy pineapple ginger sauce with the most incredible island flavors.

Crock Pot Huli Huli Meatballs Ingredients

• Ginger Paste: Feel free to use grated ginger if you prefer! You can also use 1 teaspoon of ground ginger, but for maximum flavor, use fresh!
• Pineapple Juice: Use the pineapple juice from the canned pineapple in this recipe.

Crock Pot Huli Huli Meatball Recipe

Getting dinner on the table doesn’t get much easier than this! Slow cooker Hawaiian meatballs recipe. Just toss everything in, let it cook, and come back to a saucy, flavorful meal.

1. Add: Spray the inside of the crock pot with non stick cooking spray, then add the frozen meatballs and pineapple chunks to the crockpot.
2. Whisk Sauce: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic.
3. Add Sauce and Cook: Pour sauce over the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
4. Thicken: In the last 20 minutes of cooking, whisk together the cornstarch and water. Stir the slurry into the tangy sauce, then replace the lid and heat through. As it heats through, it will help thicken the sauce. Garnish with green onion, if desired. Serve crock pot huli huli meatballs over rice, noodles, or with toothpicks as an appetizer!

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Crock Pot Huli Huli Meatballs

Sweet, tangy, and tender, these crock pot huli huli meatballs simmer in a pineapple glaze that’s pure comfort. Set it and forget it for an easy weeknight dinner!

Course Appetizer, Dinner

Cuisine American

Keyword crockpot appetizer, crockpot huli huli meatballs recipe, easy, huli huli meatballs

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 Servings

Calories 96kcal

Author Alyssa Rivers

Ingredients

• 1 (32-ounce) bag frozen meatballs
• 1 (20-ounce) can pineapple chunks drained
• 1 cup unsweetened pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar
• ⅓ cup ketchup
• 2 teaspoons grated ginger or paste or 1 teaspoon dried
• 2 teaspoons minced garlic
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

• Spray the inside of the crock pot with non-stick cooking spray. Add 1 (32-ounce) bag frozen meatballs and 1 (20-ounce) can pineapple chunks to the crock pot.
• In a medium bowl, whisk together 1 cup unsweetened pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ⅓ cup ketchup, 2 teaspoons grated ginger or paste, and 2 teaspoons minced garlic.
• Pour the sauce mixture over the top of the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
• In the last 20 minutes of cooking, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir the cornstarch slurry into the crock pot liquid, then replace the lid and heat through. As it heats through it will help thicken the sauce.
• Garnish with green onion, if desired. Serve over rice, noodles, or with toothpicks as an appetizer!

Notes

Storage and Reheating Instructions

• In the Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days. 
• In the Freezer: Store in the freezer for up to 2 months.
• Reheating From Frozen: You can reheat the frozen leftovers in a crockpot on LOW for 2-3 hours, heated through.

Nutrition

Calories: 96kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 906mg | Potassium: 121mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

More Easy Crockpot Meals

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I promise that with just one bite of this copycat Panera Bread Broccoli Cheddar Soup, you’ll be hooked! It’s ultra creamy with broccoli, shredded carrots, and a hint of nutmeg, all cooked together with melted cheese. This soup is delicious and easy to make!

Broccoli Cheddar Soup Ingredients

• Cream Substitute: Swap half-and-half with heavy cream for a thicker soup or whole milk for a lighter one.
• Shred Cheese from the Block: Skip pre-shredded. Freshly shredded cheese melts smoothly, giving a silky, lump-free texture.
• Broccoli: I use fresh broccoli, but if you use frozen, cook it in the microwave first, then add it once the veggies are done sauteing.
• Nutmeg: Start small ⅛ teaspoon, then taste and add more, ⅛ teaspoon at a time.
• Vegetarian Option: Use vegetable broth instead of chicken to make it vegetarian. Flavor stays rich and savory.
• Make It Gluten-Free: Use gluten-free flour or a cornstarch slurry instead of all-purpose flour for the roux.
• Add Some Heat: Stir in a pinch of cayenne or red pepper flakes for a little kick.

How to Make Broccoli Cheddar Soup

This broccoli cheese soup comes together super easily, and it’s a great meal to make ahead of time and eat for lunch or dinner. Few things beat a warm bowl of soup, homemade rolls, and a crisp salad on a cold day.

1. Make a Roux: Sauté the onion in 1 tablespoon of melted butter and set aside. In a large pot, stir the melted butter and flour over medium heat for about 3-4 minutes.
2. Whisk: Slowly whisk in half and half of the chicken stock. Let it simmer for about 20 minutes.
3. Add Vegetables: Add the broccoli, carrots, and onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
4. Add Seasonings and Cheese: Add nutmeg, salt, pepper, and sharp cheddar cheese. Let the cheese melt, and then serve. For a smoother broccoli cheddar soup, puree it with an immersion blender.

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Copycat Panera Broccoli Cheddar Soup

My homemade Panera broccoli cheddar soup is ultra-creamy, cheesy, and cozy. It's just like the restaurant favorite, but even better!

Course Appetizer, Dinner, Main Course, Side Dish, Soup

Cuisine American

Keyword Broccoli and cheese soup, Broccoli and cheese soup recipe, Broccoli cheese soup keto, Broccoli cheese soup low carb, Broccoli cheese soup panera, Broccoli cheese soup recipe, Easy broccoli cheese soup, The best broccoli cheese soup, What to serve with broccoli cheese soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 people

Calories 420kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon unsalted butter
• 1/2 medium white onion, chopped
• 1/4 cup unsalted butter, melted
• 1/4 cup all purpose flour
• 3 cups half-and-half
• 3 cups chicken stock
• 2 cups fresh broccoli florets
• 1 cup carrots, shredded
• 1/2 teaspoon nutmeg
• 3 cups sharp cheddar cheese, grated
• salt and pepper to taste

Instructions

• Sauté 1/2 medium white onion, in 1 tablespoon unsalted butter and set aside. In a large pot, whisk together the melted 1/4 cup unsalted butter, and 1/4 cup all purpose flour over medium heat for about 3-4 minutes.
• Slowly whisk in 3 cups half-and-half and 3 cups chicken stock. Let it simmer for about 20 minutes.
• Add 2 cups fresh broccoli florets, 1 cup carrots,and sautéed onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
• Add 1/2 teaspoon nutmeg, salt and pepper to taste, and 3 cups sharp cheddar cheese,. Let the cheese melt, and then serve. For a smoother soup, you can puree the soup.

Video

Notes

Storage & Reheating Instructions

• In the refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for 4–5 days.
• In the freezer: Once cooled, pour the soup into a labeled ziplock bag and lay it flat in the freezer. It keeps well for up to 1 month.
• Reheating: Warm the soup in a saucepan over low to medium heat for 4–5 minutes, or microwave in 1–2 minute increments, stirring between each until heated through.

Nutrition

Calories: 420kcal | Carbohydrates: 15g | Protein: 16g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 537mg | Potassium: 387mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3785IU | Vitamin C: 23mg | Calcium: 420mg | Iron: 1mg

More Delicious Soups To Try

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Don’t let the name fool you, Swamp Soup is anything but scary! This TikTok-famous bowl is hearty, healthy, and seriously so good! It’s loaded with sausage, potatoes, and veggies in a rich, cozy broth. Trust me, you need this in your life!

What’s in Swamp Soup?

• Greens: Turnip greens are traditional, but feel free to use any dark leafy greens you like, collard greens, kale, or Swiss chard.
• Freshness: You can replace the canned greens with about 4 cups of washed, trimmed, and chopped fresh greens.
• Swap Potatoes: You can use pasta instead of potatoes! Use 8 ounces of short pasta like ditalini or orzo.
• Veggie Boost: Don’t be shy, add more vegetables! Bell peppers, carrots, fresh tomatoes, jalapeños, or anything you love!
• Add Bacon: Cook 8 chopped slices of bacon in the pot before adding the sausage. Remove all but about a tablespoon of the grease to sauté the onions and celery, adding extra flavor.

How to Make Swamp Soup

This may have a funny name, but this hearty, flavorful soup is anything but silly. Ladle it into bowls, grab a slice of crusty bread, and dig into your very own unique pot of goodness!

1. Cook Sausage: Add the sausage to a large pot. Stir and cook over medium heat until browned, about 4 minutes.
2. Sauté Veggies: Add the onion and celery, and cook for 3 minutes before adding the garlic and cooking for an additional minute.
3. Potatoes and Broth: Add the potatoes and chicken broth and bring the soup to a simmer over medium heat.
4. Add Beans and Seasonings, and Simmer: Lower the heat to medium-low and stir in the turnip greens, Navy beans, tomatoes, and diced chiles, and Cajun seasoning. Season with salt and pepper to taste. Simmer swamp soup for 25-30 minutes before serving.

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Swamp Soup

Don’t let the name fool you, this hearty soup with sausage, potatoes, and veggies is cozy, comforting, and way tastier than it sounds!

Course Dinner, entree, Main Course, main dish, Soup

Cuisine American, Southern

Keyword soup recipe, soup recipes, southern swamp soup, swamp soup, swamp soup recipe, tiktok swamp soup, tiktok viral recipe, turnip greens soup

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 423kcal

Author Alyssa Rivers

Equipment

• 1 Large pot

Ingredients

• 1 pound smoked sausage cut into ¼-inch slices
• 1 cup diced onion about 1 small onion
• ½ cup diced celery about 1 large rib
• 1 tablespoon minced garlic about 3 cloves
• 1 pound Yukon gold potatoes peeled and diced into 1-inch pieces
• 4 cups chicken broth or vegetable broth
• 2 (15-ounce) cans turnip greens not drained
• 2 (14-ounce) cans drained and rinsed Navy beans
• 1 (14.5-ounce) can tomatoes and diced chiles not drained
• ½ teaspoon Cajun seasoning more or less to taste
• salt to taste
• ground black pepper to taste

Instructions

• Add 1 pound smoked sausage to a large pot. Stir and cook over medium heat until browned, about 4 minutes.
• Add 1 cup diced onion and ½ cup diced celery, and cook for 3 minutes before adding 1 tablespoon minced garlic and cooking for an additional minute. Add 1 pound Yukon gold potatoes and 4 cups chicken broth.
• Bring the soup to a simmer over medium heat, then reduce the heat to medium-low and stir in 2 (15-ounce) cans turnip greens, 2 (14-ounce) cans drained and rinsed Navy beans, 1 (14.5-ounce) can tomatoes and diced chiles, and ½ teaspoon Cajun seasoning. Season with salt and ground black pepper to taste. Simmer for 25-30 minutes before serving.

Notes

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 423kcal | Carbohydrates: 52g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 979mg | Potassium: 1313mg | Fiber: 17g | Sugar: 6g | Vitamin A: 12532IU | Vitamin C: 87mg | Calcium: 327mg | Iron: 6mg

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Thanksgiving dinner isn’t just about the turkey, it’s the side dishes that make the meal unforgettable!

I’ve rounded up my family-favorite and reader-favorite recipes to help you plan your feast with zero stress. From classic mashed potatoes to buttery dinner rolls, the sides might be the best part of the meal!

First Things First

First things first… let’s nail those side dishes. Think of this roundup as your Thanksgiving cheat sheet: everything you need to wow your guests and keep the kitchen chaos to a minimum.

I’ve listed a bunch that can be made ahead of time and just warmed up so that your big day doesn’t have to be stressful at all! When the sides are solid, the whole meal tastes more delicious!

Dad’s Famous Mashed Potatoes

5 from 8 votes

My dad's famous mashed potatoes are always the star of the dinner table! Perfectly creamy, buttery, and they have such amazing flavor.

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The Best Sweet Potato Casserole

5 from 6 votes

The best sweet potato casserole is smooth and creamy, sprinkled with a brown sugar pecan mixture. It's a sweet and savory side dish that is perfect for the holidays!

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Cornbread Stuffing

No ratings yet

Cornbread stuffing is a delicious hearty dish that your family will go crazy over this Thanksgiving! It's loaded with fresh herbs, fruits, and veggies for the perfect sweet and savory side.

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1 Hour Dinner Rolls

5 from 4 votes

1-hour rolls are the perfect solution for making fresh bread in a pinch! This easy and delicious roll recipe will become your new favorite, just in time for the holidays!

Get the Recipe

Roasted Brown Butter Honey Garlic Carrots

4.65 from 28 votes

Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite!

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World’s Best Green Bean Casserole

4.95 from 20 votes

Green bean casserole uses fresh mushrooms salted with onions and garlic, topped with crispy onions, and loaded with fresh, crunchy green beans! This might be your favorite dish next Thanksgiving!

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The Easiest Cranberry Sauce

5 from 1 vote

This cranberry sauce is the perfect mixture of sweet and tart! It's made with fresh cranberries and topped with orange zest to really set it apart! 

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5 Ingredient Corn Casserole

4.88 from 8 votes

This five-ingredient cornbread casserole can be prepped and ready to go in the oven in less than five minutes. It's packed with sweet, juicy corn and fluffy cornbread and tastes amazing! You can make this side dish for the holidays, to go with your favorite chili or any weeknight dinner.

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Roasted Maple Brussel Sprouts with Bacon

5 from 3 votes

The sweet maple glaze and bacon complement these roasted brussel sprouts perfectly. This will be a side dish that the family won't be able to get enough of!

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Easy Turkey Gravy

5 from 1 vote

Turkey gravy is rich, thick, and creamy! This gravy takes less than 15 minutes to make! Once you drizzle it all over your turkey and potatoes, well, you will use this recipe for every holiday season!

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This Mississippi pot roast is melt in your mouth tender, full of rich, incredible flavor, and couldn’t be easier. Just five ingredients and your slow cooker does all the work! It’s a Sunday favorite at our house, and I know you’ll love it too!

Mississippi Pot Roast Ingredients

• Choose a Well-Marbled Roast: A chuck roast with some fat will stay juicy and tender after slow cooking.
• Don’t Skip the Butter: It adds richness to the sauce and helps balance the tang from the peppers.
• Optional Extras: Add extra peppers for more tang or a splash of the pepperoncini juice to the mashed potatoes so they have added flavor.

How to Make Mississippi Pot Roast

If you’re looking for a new Sunday dish, this Mississippi Pot Roast recipe is simple to prep and full of cozy, savory flavors. Just follow the steps below for a fork-tender, delicious dinner your family will rave about!

1. Add Ingredients to Crockpot: Add pork roast to the slow cooker, then sprinkle ranch and au jus gravy mixture packages on top. Top with butter and peppers. 
2. Cook and Shred: Cover with a lid, then cook on LOW for 8 hours. Use two forks to shred the meat gently, so it’s in bite sized, tender pieces. Enjoy with mashed potatoes!

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Mississippi Pot Roast

The easiest slow cooker pot roast! Mississippi Pot Roast is juicy, flavorful, and falls apart with a fork.

Course Dinner

Cuisine American

Keyword mississippi pot roast recipe

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 6 Servings

Calories 480kcal

Author Alyssa Rivers

Ingredients

• 3-4 pounds chuck roast
• 1 (1-ounce) packet ranch seasoning
• 1 (1-ounce) packet au jus gravy mix
• ¼ cup butter sliced
• 8-10 pepperoncini peppers

Instructions

• Place 3-4 pounds chuck roast in the bottom of the slow cooker. Sprinkle 1 (1-ounce) packet ranch seasoning and 1 (1-ounce) packet au jus gravy mix on top of the roast. Top with ¼ cup butter and 8-10 pepperoncini peppers.
• Cover with a lid and cook on LOW for 8 hours.
• Shred with two forks and serve over mashed potatoes or noodles!

Notes

Storage & Reheating

• In the Refrigerator: Once the roast has cooled, place it in an airtight container and store it in the fridge. It will last for about 3-4 days. 
• To Reheat: You can easily warm this up in the microwave just before serving!

Nutrition

Calories: 480kcal | Carbohydrates: 1g | Protein: 44g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 177mg | Sodium: 259mg | Potassium: 789mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 311IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 5mg

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Crockpot Bourbon Chicken

4 hours 35 minutes

Slow cooker barbacoa beef simmers all day in smoky chipotle, tangy lime, and warm spices until it falls apart. It’s perfect for tacos, burritos, bowls, or nachos, all with that taquería-style flavor at home.

Barbacoa Beef Ingredients

How to Make Slow Cooker Barbacoa Beef

Taking the time to get that perfect sear and then cooking low and slow all day pays off big with the most tender, delicious beef barbacoa recipe. Serve this beef barbacoa in tacos, burritos, nachos, quesadillas, the possibilities are endless.

1. Sear the Beef: Cut the beef chuck roast into 2 or 3 large pieces. In a large skillet over medium-high heat, add the vegetable oil and sear the meat on each side, then transfer it to the crockpot.
2. Blend: In a food processor or blender, combine adobo chilies, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse or blend until smooth, then pour the mixture over the meat.
3. Cook and Shred: Cover with a lid and then cook on LOW for 8-9 hours or HIGH for 6 hours. Shred the meat with two forks and serve in a tortilla. Garnish with fresh cilantro, chopped red onion, and lime wedges.

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Slow Cooker Barbacoa Beef

Barbacoa beef that slow cooks to perfection is fall-apart tender, full of flavor, and ready for tacos, burritos, or bowls.

Course Dinner, Main Course

Cuisine American, Mexican

Keyword barbacoa, barbacoa beef, crockpot barbacoa beef, slow cooker barbacoa beef recipe

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 8 people

Calories 403kcal

Author Alyssa Rivers

Ingredients

• 4 pounds chuck roast
• 2 tablespoons vegetable oil
• 3 – 4 chipotle peppers in adobo
• 1 cup beef broth
• 4 teaspoons minced garlic
• 1 ½ tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cloves
• 2 tablespoons fresh lime juice

Instructions

• Cut 4 pounds chuck roast into 2-3 pieces. In a large skillet over medium-high heat, add 2 tablespoons vegetable oil and sear the beef on each side. Transfer to your slow cooker.
• In a food processor, add 3 – 4 chipotle peppers in adobo, 1 cup beef broth, 4 teaspoons minced garlic, 1 ½ tablespoons ground cumin, 1 tablespoon dried oregano, 2 teaspoons salt, ½ teaspoon ground black pepper, ¼ teaspoon ground cloves, and 2 tablespoons fresh lime juice. Pulse until blended and pour on top of the meat.
• Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.

Video

Notes

Storing & Reheating Instructions

• In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
• In the Freezer: Place in a freezer-safe container and store for up to 3 months.
• To Reheat: Microwave the beef barbacoa until it is heated through.

Nutrition

Calories: 403kcal | Carbohydrates: 4g | Protein: 48g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 706mg | Potassium: 807mg | Fiber: 2g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 6mg

More Mexican-Inspired Recipes

If you’re looking for more delicious Mexican dishes like my shrimp skillet, yummy street tacos, and Mexican chicken corn chowder, you’ve come to the right place! Make these tasty recipes and let me know your favorites!

Dinner

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4 hours 45 minutes

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Turkey Taco Stuffed Avocados

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This week’s meal plan is all about mixing things up so dinner never feels boring. You’ll get a balance of cozy comfort, bold flavors, and lighter fresh picks. All are delicious, quick, and easy enough for busy weeknights.

What’s on the Menu For This Meal Plan?

Let me make dinner easy with delicious pantry-friendly recipes that stretch your ingredients. Each of these recipes feeds about 4–6 people, depending on who you’re feeding. Don’t forget to grab your printable shopping list!

• Monday: Cast Iron Skillet Pork Chops
• Tuesday: Slow Cooker Mongolian Beef
• Wednesday: Sheet Pan Butter Herb Chicken and Potatoes
• Thursday: Pesto Salmon
• Friday: Pasta Al Limone

Cast Iron Skillet Pork Chops

5 from 13 votes

Cast Iron Skillet Pork Chops are a quick and delicious way to serve a satisfying gourmet meal. Bone in pork chops are coated with a garlic herb mixture and seared in a seasoned cast iron skillet for the juiciest and most flavorful pork chop you've ever had!

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Slow Cooker Mongolian Beef

4.69 from 72 votes

Tender pieces of flank steak are slow cooked in the tastiest sweet and savory sauce. This slow cooker Mongolian beef is melt-in-your-mouth perfection and bursting with flavor. Quick and easy to prepare and one of our favorite slow cooker meals!

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Sheet Pan Butter Herb Chicken and Potatoes

5 from 5 votes

Baked buttery herb chicken and potatoes is juicy chicken combined with perfectly tender potatoes! It's an easy one-pan meal you can whip up quickly!

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Baked Pesto Salmon

No ratings yet

This baked pesto salmon is light, flavorful, and ready in just 30 minutes! Juicy cherry tomatoes and vibrant pesto take it to the next level!

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Pasta Al Limone

5 from 1 vote

Pasta al limone is a really simple and classic Italian dish of long noodles and a parmesan and lemon topping. It is covered in melted butter and tangy lemon, and is the perfect thing to cook for dinner when you don't know what to make!

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This grocery list is easy to print and convenient for taking with you while shopping. It keeps you organized and on track, and you can simply cross off or check mark each grocery item as you go! Who else loves checking off a list?

Desserts to go with Dinner!

If you’re like me, you’ll agree that a meal isn’t complete without a delicious dessert! So, here are some of my favorites that go great with any meal and are always a family favorite sweet treat. Simple and irresistible.

Desserts

Angel Food Cake

55 minutes

Desserts

Classic Chocolate Cake

12 hours 50 minutes

Cookies

Monster Cookies

26 minutes

Desserts

No Bake Snickers Bar Pie

3 hours 25 minutes

You MUST TRY these crockpot mashed potatoes! They are so creamy and delicious and super easy to make! Which makes them the perfect side for any meal.

Slow Cooker Mashed Potato Ingredients

• Broth Swap: Chicken broth or vegetable broth can replace water, but the potatoes may turn beige.
• Milk or Cream: Milk or heavy cream can replace half & half, but warm it first so the potatoes absorb it quickly and don’t get gluey.
• Potatoes: Use russet potatoes for classic creamy mash, or Yukon Golds for a richer flavor. Chop into ½–1 inch pieces—smaller chunks cook faster.
• Liquid: The potatoes don’t need to be submerged. Just add enough to steam. They’ll absorb what’s left when mashed along with the half & half.
• Garlic Mashed: Add a few cloves of garlic to the crockpot with the potatoes.
• Loaded Mashed: Stir in bacon, chives, shredded cheddar cheese, and sour cream before serving.

How to Make Crockpot Mashed Potatoes

If you want to save time and energy during the holidays, make this crockpot mashed potatoes recipe. The best part is they stay warm right in the crockpot until you’re ready to serve!

1. Add to Crockpot & Cook: Add the peeled and diced potatoes and water to a 5-quart crockpot. Cover and cook for 4-5 hours on LOW, until the potatoes are very soft.
2. Mash and Serve: Once cooked, add the half-and-half, butter, salt, and pepper to the soft potatoes. Use a hand potato masher, hand mixer, or potato ricer to mash the potatoes to your desired consistency. Overmixing makes them gluey. Season with salt and pepper to taste. Switch the crockpot to the WARM setting before covering and keeping warm for up to 2 hours.

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Crockpot Mashed Potatoes

The easiest way to make mashed potatoes for a crowd. They're smooth, creamy, and you can keep them warm in the crockpot until dinner’s ready.

Course Side Dish

Cuisine American

Keyword crockpot mashed potatoes, crockpot mashed potatoes recipe, easy mashed potatoes, holiday sides, how to cook potatoes in the crockpot, how to cook potatoes in the slow cooker, Mashed Potatoes, no boil mashed potatoes, slow cooker mashed potatoes, slow cooker mashed potatoes recipe, slowcooker mashed potatoes, thanksgiving side dish

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 8 people

Calories 366kcal

Author Alyssa Rivers

Ingredients

• 5 pounds peeled and diced Russet or Yukon Gold potatoes ½-1-inch dice
• 1 cup water
• 1 cup warm half and half
• ½ cup melted unsalted butter
• 1 ½ teaspoon salt
• ½ teaspoon ground black pepper

Instructions

• Add 5 pounds peeled and diced Russet or Yukon Gold potatoes and 1 cup water to a 5-quart crockpot. Cover and cook for 4-5 hours on LOW, until the potatoes are very soft.
• Add 1 cup warm half and half, ½ cup melted unsalted butter, 1 ½ teaspoon salt, and ½ teaspoon ground black pepper to the soft potatoes, then use a hand masher, hand mixer, or potato ricer to mash the potatoes to your desired consistency. Season with additional salt and pepper to taste. Switch the crockpot to the WARM setting before covering and keeping warm for up to 2 hours.

Video

Notes

Keeping Warm:

• Keep mashed potatoes warm in the crockpot for up to 2 hours.
• Add extra half & half, ¼ cup at a time, if they thicken as they sit.

Storing:

• Cool completely, then store in an airtight container in the fridge for up to 5 days.

Make Ahead:

1. Peel and chop potatoes up to 24 hours in advance.
2. Place in a large bowl, cover with cold water (at least 1 inch above potatoes), and cover with plastic wrap.
3. Refrigerate until ready to cook.
4. Drain well and pat dry with a clean kitchen towel before adding to the crockpot.

Nutrition

Calories: 366kcal | Carbohydrates: 53g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 472mg | Potassium: 1227mg | Fiber: 4g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 2mg

Make it a Meal!

Whether you are making crockpot mashed potatoes for your Thanksgiving feast or to serve with porcupine meatballs or Bangers & Mash, these potatoes will be the perfect fit.

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There’s nothing cozier than a warm bowl of soup on a chilly day! These are my top 9 reader-favorite soup recipes. And honestly? The hardest part for me about these soups isn’t making them, it’s about choosing which one to make!

Soup Season Favorites

There’s nothing better than a warm bowl of soup when the weather turns chilly. Over the years, a few recipes have become true reader favorites. Not just in my home, but across the site. These soup recipes are the ones that bring in the most love, traffic, and rave reviews, making them the top 9 soup recipes you’ll ever need.

Chicken Noodle Soup Recipe

4.92 from 24 votes

My most popular soup ever! Juicy chicken, fresh veggies, and tender noodles come together in under 30 minutes. This recipe is a classic you’ll make on repeat all year long.

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Creamy Zuppa Toscana Soup

4.89 from 27 votes

This Olive Garden copycat is a traffic superstar! Italian sausage, bacon, potatoes, and kale simmer together in a creamy broth for the ultimate cozy meal.

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Cheeseburger Soup

4.82 from 143 votes

One of the most searched and saved recipes on the site! This hearty, cheesy soup has ground beef, potatoes, and veggies for all the flavors of a cheeseburger in a warm bowl.

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Copycat Panera Broccoli Cheddar Soup

4.86 from 42 votes

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Cowboy Hamburger Soup

4.80 from 10 votes

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Creamy Sausage Tortellini Soup

4.84 from 50 votes

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8 Can Chicken Taco Soup

5 from 32 votes

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Crock Pot Crack Potato Soup

5 from 1 vote

This crock pot crack potato soup is the best and easiest soup you will ever make! It's loaded with creamy cheese, potatoes, and savory bacon, all seasoned to perfection! Your family will love how it tastes!

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Slow Cooker Pasta e Fagioli Soup

4.72 from 42 votes

Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It's hearty, comforting, and oh so delicious!

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