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A Quick Preview If fall had a signature doughnut, this would be it: Pumpkin Cheesecake Brioche Doughnuts. Imagine pillowy-soft brioche fried to golden perfection, stuffed with silky pumpkin cheesecake filling, …
There’s nothing quite as cozy as a jar of homemade Slow Cooker Apple Butter. Rich, smooth, and full of warm fall spices, it’s like autumn in a spoonful. Unlike apple …
Hi, I’m Michonne from Cook Joy Recipes! Every year when Halloween comes around, I love creating fun and festive treats that bring a little magic to the table. Drinks are …
If you’re looking for a fun and festive Halloween treat that’s sure to impress, Halloween Whoopie Pies are the answer. These soft, cake-like cookies sandwich a creamy filling, creating a …
Ever get home after a marathon day and just, like, stare at your fridge? Me too. That’s exactly why I can’t live without this easy crockpot chicken recipe. No joke—it saves my sanity on busy nights. You basically dump everything in, walk away, and come back to food that honestly could be from a five-star restaurant (if you ignore my chipped old bowls). Plus, there’s zero fancy chef skills required, so you really can’t mess this up. If you’re like me and love closing the kitchen without a disaster, you’ll get obsessed fast. How To Make Chicken & Gravy in the Crockpot So, here’s the play-by-play on making this easy crockpot chicken recipe. First, you grab a few boneless, skinless chicken breasts (or thighs, honestly, go wild). Lay ‘em right in your slow cooker. Sprinkle on a packet of chicken gravy mix (the store kind—don’t get fancy). Add a can of cream of chicken soup for that classic, cozy vibe. I usually throw in maybe half a cup of chicken broth, just enough so it’s not bone-dry, but not soupy either. Don’t overthink it! Cover the crockpot. Set it to low for about six to seven hours. If you forgot to plan, high for three or four works just fine. When it’s done, shred the chicken with two forks. The gravy thickens as it sits. Sometimes I add a little pepper, sometimes not. Depends on the mood. My aunt swears by tossing in a clove of garlic in the mix, but I always forget. By the time the kitchen smells like, well, victory, you’ll know it’s ready. I can barely keep people from picking at it before dinner. “Absolutely the easiest chicken dinner I’ve tried—my picky toddler even gobbled it up, and that’s saying something!” — Jamie from Duluth What to Serve with Slow Cooker Chicken & Gravy I get asked this all the time. You could basically put the chicken and gravy on anything and be a champion—but I do have favorites. Mashed potatoes are a classic. Actually, I sometimes cheat and use those microwave potatoes (not sorry). It’s also ridiculously good on toast or biscuits, kind of like brunch, but for dinner. If you’re on a veggie kick, steam up some broccoli or toss together a side salad for a little crunch and color. Maybe it’s just me, but fresh parsley on top makes this whole thing look like you planned it days in advance. If you like to dip, crusty bread is the way to go. My brother’s a rice fan, and he swears it’s better that way. How to Store and Reheat This part is almost too easy. Let everything cool down and scoop the leftovers into an airtight container. Straight into the fridge it goes. You’ll get about three to four days before it tastes funky. To reheat, a minute or two in the microwave and a stir does the trick. Or warm it up gently on the stove—just add a splash of broth if things look thick. Pro tip: this easy crockpot chicken recipe gets even better next day. The flavors somehow meld and get cozier. I don’t know the science, it’s just good. Tastes like you cooked all over again. How to Freeze Here’s something wild—this meal is a freeze-and-eat champion. Once cooled, spoon the chicken and gravy into a freezer-safe bag (the kind with the double lock). Squeeze out the air. Label it, or you’ll end up playing “what is this mystery block?” later. Lay flat to freeze, it’ll thaw faster. When you want to eat later, just thaw in the fridge overnight. Warm it up gently, either on the stove or in the crockpot on low for an hour. Tastes just as good as fresh. This saves me on weeks when I can’t even see my calendar through the chaos. Serving Suggestions If you want to jazz up this easy crockpot chicken recipe, here’s a few easy winners: You can’t really go wrong, but these combos have been crowd-pleasers at my house. FAQs Can I use frozen chicken for the easy crockpot chicken recipe? Yup, just add 1 extra hour to the cooking time and check that it shreds easy at the end. What if I have only cream of mushroom soup, not chicken? Works fine. You’ll notice a tiny flavor change, but still super tasty. How do I make it less salty? Use low-sodium broth and skip the extra salt. Maybe go for a lower-salt gravy packet. (Taste first—some are extra salty.) What’s the best way to shred the chicken? Two forks work. If you’re lazy like me, a hand mixer right in the crockpot does it super fast. Should I add extra veggies? Some people throw in carrots or frozen peas at the end, and it works. I stick with just chicken most nights because, well, easier. One Last Nudge—You Need to Try This! …
Ever search for low fodmap crockpot recipes because your stomach just can’t handle another bland meal? Yeah, I’ve been there. Shopping for folks with IBS, or just a finicky gut, can be wild, right? You want simple dinners, but so many recipes sneak in sneaky ingredients. These low fodmap crockpot recipes became my life-saver — zero hassle, just dump stuff in and (this part’s magic) walk away. My family even likes these, which is rare! Popular Low-FODMAP Slow-Cooker Meal Recipes So, let’s jump straight in. I collected my seven go-to low fodmap crockpot recipes for those busy nights when energy is just… nope. 1. Slow Cooker Chicken and Carrots This comforting dish is as easy as it is nourishing. With tender chicken breasts, naturally sweet carrots, and simple low FODMAP …
Ever started craving a big bowl of comfort, but all the “best potato soup recipe” articles expect you to be some sort of kitchen wizard? I know that feeling. Picture this: It’s cold outside. You’re tired. And you just want something creamy and warm (yeah, with a little cheese because, well, why not). I’ve been there, too. Which is exactly why this guide is about helping you whip up potato soup that’s easy, rich, and so dang good, you’ll wish you’d found it sooner (trust me). Tips for Perfect Creamy Potato Soup Let’s get real for a sec. Not all potato soups are created equal. Sometimes it turns out goopy. Sometimes it’s basically chunky mashed potatoes in milk. If you want that amazing, velvety texture, here’s what actually matters. First off, pick the right potato—Russet or Yukon Gold are my top picks. They practically melt in your mouth after cooking a bit. Oh, don’t forget about the broth. Go with a good-quality chicken or veggie broth, because the potatoes kinda soak it right up and you’ll totally taste the difference. But here’s my secret weapon: a splash of heavy cream, blended in at the end. It does something magical. Stir it in slow, watch it get all glossy, and just… chef’s kiss. Mistakes? I’ve made a million. Once, I boiled the potatoes too long and they disintegrated. Other time, I didn’t season enough, and, wow, it tasted like “meh.” So, salt and pepper are your friends. (Use more than you think. Start small, please.) It’s all about adjusting as you go. That’s the best thing about the best potato soup recipe—you taste, tweak, and it’s perfect for you. “I tried your recipe last week and my family went nuts for it. My husband asked if I’d secretly picked up dinner from a five-star restaurant!” —Linda G. How to Make Creamy Potato Soup Here’s how I do it. (And, really, I’m not a pro—just someone who loves to eat potato soup.) Start by chopping your potatoes, onions, and celery. You don’t need perfect dices. Rustic is good. Cook the onions and celery in butter in a big pot until they’re soft. Add garlic if you want—that’s what I do, but it’s not a dealbreaker. Dump in your chopped potatoes, and pour in just enough broth to cover everything. Bring it up to a boil, then drop that temp and let it all simmer. The house will smell, hmm, let’s say… like you’ve got grandma over. When the potatoes are fork-tender (you know, you can kinda smush one with a spoon), it’s time for the fun part. Take your spuddy brew off the heat, and use a potato masher, or even a big fork, to get it mostly smooth. I like a few small chunks left—makes it feel homemade. Now, pour in your cream and sprinkle in shredded cheese. Stir, let it melt, and give a little taste test. Season more if you need. That’s honestly it. No fancy steps. Simple, hearty, and so satisfying. Ingredients for Loaded Potato Soup Alright, let’s get to the nitty-gritty. The right ingredients make all the difference for loaded potato soup. If you like your soup thick, mash more potatoes. Prefer it lighter? Use less cream. At the end of the day, this is really the best potato soup recipe because you get to tweak it for how you eat. Expert Tips Not everyone will tell you these, but I’m all about cutting the fluff and sharing what actually works. First, blend a quarter of your cooked soup if you want it ultra creamy, then mix it back in for the best of both worlds. Here’s something wild: adding a teaspoon of Dijon mustard? It doesn’t taste like mustard, it just amps up flavor (thank me later). Also, if your soup gets too thick, thin it out with a splash of milk or broth. Don’t cook your big cheesy additions until the very end or you’ll get clumpy cheese bits. Always add cheese slowly, stirring until it’s silky. If you’re feeling extra—toss a pat of butter on top before serving. Makes it luxurious, honestly. Speaking of serving, save a bit of your bacon and cheese for garnish. It’s a tiny move but gives your bowl that “fancy restaurant” vibe. Serving Suggestions Some days you want to go classic, right? But other days, let’s get a little extra. Here are simple ideas: Got picky eaters? Let everyone build their own bowl. Kids will think it’s fun, and adults get to choose their toppings. It’s really a win-win. Common Questions Q: My soup’s too thin. Help? A: Mash more potatoes in or let it simmer uncovered for a few minutes. Thickens right up. Q: Can I freeze this soup? A: You sure can, but leave out the cream until reheating. Add it fresh for the best texture. Q: How do I keep potatoes from turning gluey? A: Don’t over-mash. Stir gently and leave a few chunks. Q: Is this best potato soup recipe gluten-free? A: Yup, it’s naturally gluten-free, just be sure your broth is, too. Q: How do I make it vegetarian? A: Swap chicken broth for veggie broth and skip the bacon. Still awesome. Ready to Cook Something Cozy? That’s basically everything you need to make the best potato soup recipe at home, no fancy skills required. Get your ingredients, take your time, and have fun with it—you’ll surprise yourself. The best part? Tasting that first spoonful and knowing you made something cozy and delicious. If you want more soup ideas, here’s a trusted recipe source I turn to when I’m stuck in a rut. Now, go fill your bowl and enjoy!
Bread and butter pickles. Oh man, if you’re anything like me, you’ve eyed those pretty jars at the store and thought, “How hard could that be?” You slice into a dinner sandwich and suddenly think—these would be such a game-changer… if I could just make them myself, you know? That’s pretty much how I stumbled into this whole pickling adventure. If you want more old-school summer vibes in your kitchen (think of it like snacking on amazing moist zucchini bread straight from grandma’s counter), you’ve come to the right corner of the internet. How To Make Bread and Butter Pickles Okay, let’s get right to the heart of it. First things first—you’ll need fresh cucumbers. Not those waxy giants, either. Get the small, snappy ones, preferably from your own garden. I learned that the hard way after an early cucumber-pocalypse. Grab some onions and a few standard spices—think mustard seeds, celery seed, turmeric. White vinegar works fine. Thin-slice everything (I’m talking paper-thin if you can swing it) so the flavors dance together. Dump the cucumbers and onions in a big bowl, toss with salt, and let them sweat for about an hour. This part—honestly—makes them extra crisp. After the sweat session, rinse and drain them really well. Heat up the vinegar, sugar, and your spices till it smells like a county fair. Stir that all together with the cucumbers and onions. And then, just simmer. Don’t walk away though—seriously, I burnt mine the first time and the house reeked for days. Spoon them into clean jars while they’re hot. They’ll look bright and cheerful, like a jar of summer. The tricky part? Waiting. They’re best after a week in the fridge (I know, I know—it’s hard). Trust me though, it’s worth it. Tips for Canning Bread & Butter Pickles Wanna keep those bread and butter pickles longer than summer? Canning is your pal. Here comes truth time: don’t let the boiling water scare you. My neighbor once convinced me “it’s just like making pasta.” Sort of true, but a little noisier. Use fresh jars and lids, always. Your pickles will keep months and months this way—if you don’t eat them all. Make sure to sterilize your jars (I pop mine in a hot oven for a bit; old school, sure, but works). Always use a clean funnel so you’re not dropping bits everywhere. Remember to pack your pickles in tight, but not too snug. The hot brine needs some wiggle room to do its thing. Once your jars are filled, wipe the rims so the lids seal good and proper. Let me say this loud: don’t skip soaking your cucumbers in salt. It’s the golden rule for crispness. Soft pickles? That’s a sad sandwich right there. If you’re worried about the process, relax! The magic is in the details, not perfection. I’d never canned anything before last summer, but following these steps made it honestly fun—and my kids still beg for “Mom’s fancy pickles” on burgers. Steps for Canning Pickles It’s time to break it down plain and simple. Here we go. Let them cool overnight before you move them around. You’ll know they’re sealed if the lid is sucked down in the center. If not, eat those first (or, honestly, just eat them now). More Summery Recipes to Can Ready to ride the canning train straight through August? Me too—it’s kinda addictive. Here’s some easy stuff that works great alongside your bread and butter pickles (and keeps the picnic table feeling festive). Heck, try dessert too. If you like summer treats as much as I do, go for these fried strawberry cheesecake sandwiches. Trust me, happiness in every bite. Good planning is key to a successful vegetable garden No cucumbers, no pickles, right? Garden planning’s worth a quick chat—mostly because it’ll save you a world of frustration mid-July. Sketch the garden before you plant, even if it looks like a toddler doodle. Start cucumbers early, in a bright spot with rich dirt. We had loads of zucchini and cucumbers last summer just by watering regularly and mulching underneath to lock in that good moisture. Toss in a couple onions alongside the cucumbers so you don’t have to dash to the store at the last minute. Good fences (or, well, netting) will fend off the rabbits. Believe me—they turn into gourmet critter salad bars if you’re not careful. Take it from me: Label everything. I forgot once and ended up with a mystery squash that I still don’t have a name for. FAQs Do bread and butter pickles need to be refrigerated after opening? Yep! Pop them in the fridge once you crack the jar—keeps the flavor sharp. How long will canned bread and butter pickles last? Unopened, your bread and butter pickles can last a year (sometimes more), but once opened, aim for two months max. Can I use regular cucumbers instead of pickling cucumbers? I mean… you can, but smaller pickling cucumbers stay crunchier. Regular ones work if you’re not going for five-star crunch. …
When the temperature rises, there’s one drink we all crave: refreshing iced teas. They’re cool, hydrating, and come in so many delicious flavor combinations that there’s truly something for everyone. …
When the sun is out and the days are long, it’s the perfect time to refresh your meals with light, vibrant, and easy dishes that bring out the best of …