This Cinnamon Roll Cheesecake is made with a buttery cinnamon sugar filling between layers of rich, creamy cheesecake in a buttery graham cracker crust. No water bath and no cracks!

Make sure to check out my other cinnamon roll recipes like Cinnamon Roll Cake, Cinnamon Roll Pretzel Bites, and this Easy Cinnamon Roll Casserole!

This Cinnamon Roll Cheesecake is like a cinnamon roll in cheesecake form! It combines my favorite Baked Cheesecake recipe with layers of cinnamon filling throughout for a bakery-level dessert. 

I’ve also included my secret method to making the perfect cheesecake so you won’t get any cracks and you won’t need to mess with a pesky water bath. Now, you have no excuse not to make this swoon-worthy dessert!

Why we love this Cinnamon Roll Cheesecake recipe:

• Impossible to mess up: This recipe is perfect for those who’ve struggled with undercooked or cracked cheesecakes. My method works every time!
• The perfect flavor combination: If you love cinnamon rolls and cheesecake, this recipe will become your new favorite dessert. 
• Make-ahead friendly: This cheesecake needs to chill in the fridge overnight, so it’s the perfect make-ahead dessert!

Cinnamon Roll Cheesecake Ingredients:

Cinnamon Roll Filling Ingredients:

• Brown sugar: Makes the filling sweet and adds a deep caramel-like flavor! Use light or dark brown sugar, depending on how rich you want the flavor.
• All-purpose flour: Helps thicken the filling so it holds together without being runny.
• Melted butter: Binds the filling ingredients together and adds richness. 
• Cinnamon: For that classic cinnamon roll flavor. 

Crust Ingredients:

• Graham cracker crumbs: This is the base for our crust! Regular graham crackers or another variety would work for this recipe.
• Butter: Melted butter binds the crumbs together. 
• Brown sugar: Adds sweetness and a slight molasses flavor to the crust. 
• Cinnamon: Adds just enough warmth. 

Cheesecake Filling Ingredients:

• Full-fat cream cheese: You can’t have cheesecake without it! Make sure to use the block-style cream cheese and not the kind that comes in a tub. 
• Granulated sugar: Sweetens the cheesecake and helps balance out the tanginess from the cream cheese. 
• Eggs: For structure and helping the cheesecake set.
• Vanilla extract: Adds a depth of flavor. 
• Sour cream or Greek yogurt: This is essential for a rich and creamy cheesecake! 

Whipped Cream Ingredients:

• Heavy whipping cream: The base for the whipped cream. 
• Powdered sugar: Sweetens and thickens the whipped cream. 

How to make Cinnamon Roll Cheesecake:

This cheesecake is a labor of love but it’s worth every creamy, cinnamon-y bite! Don’t forget to check the recipe card for the full list of instructions.

• Make the crust then press it into a pan and bake.
• Add the cinnamon roll filling ingredients into a bowl.

• Mix the filling ingredients until a crumbly mixture forms.
• Beat the cream cheese until smooth, then add sugar and mix.

• Add eggs, vanilla, salt, and sour cream or yogurt.
• Assemble the cheesecake and bake until set.

How to store Cinnamon Roll Cheesecake:

Store the cheesecake covered in the fridge for up to five days or in the freezer for up to 3 months.

To freeze, make sure to wrap the cheesecake in plastic wrap and aluminum foil to prevent freezer burn! Let it thaw in the fridge overnight before eating.

More cheesecake recipes you’ll love:

• Pumpkin Cheesecake — for the pumpkin lovers!
• Blueberry Cheesecake — great for those summer berries.
• BEST Easy Cheesecake Recipe — no baking and perfectly fluffy!
• Easy Key Lime Cheesecake — sweet and tangy.

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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake is loaded with gooey cinnamon sugar layers and a creamy, dreamy cheesecake filling nestled in a homemade graham cracker crust.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Chilling time: 8 hours hours

Total Time 11 hours hours 30 minutes minutes

Servings 16 servings

Calories 408cal

Author Ashley Fehr

Ingredients

Cinnamon Roll Filling

• 1 cup brown sugar (215 grams)
• ⅓ cup all purpose flour
• ¼ cup melted butter
• 2½ teaspoons cinnamon

Crust

• 2½ cups graham cracker crumbs
• ½ cup butter, melted
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon

Cheesecake Filling

• 3 packages full fat cream cheese (750 grams or 24 oz total) room temperature
• 1¼ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1½ cups sour cream or Greek yogurt

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

Cinnamon Roll Filling

• In a medium bowl, combine brown sugar, flour, melted butter and cinnamon with an electric mixer on low speed.
• Set aside to cool.

Crust

• Preheat the oven to 325℉ and line a 9″ Springform pan with parchment paper (I like to pinch it between the top and bottom for easy removal). Wrap a piece of foil around the bottom to catch any leaks.
• In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar and cinnamon. Press into the prepared pan and about 1 inch up the sides. Bake for 12-14 minutes or until firm no longer moist. When done, reduce the oven heat to 275℉.

Cheesecake Filling

• In a large bowl, beat cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth. Add the eggs, vanilla and salt and beat on low speed until smooth, scraping down the sides as necessary. *Do not overmix.
• Add sour cream or yogurt and beat on low until combined, scraping down the sides as necessary.

Cinnamon Roll Cheesecake assembly

• Pour ⅓ of the cheesecake filling into the crust and top with ⅓ of the cinnamon roll filling. Repeat two times, ending with the cinnamon roll filling on top.
• Bake at 275℉ for about 1 hour 45 minutes to 2 hours or until the outer 2 inches are set but the center is still jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake.
• Let cool to room temperature before chilling in the fridge completely (chill at least 8 hours before serving), then remove from the pan and serve.

Whipped Cream

• Beat heavy whipping cream and powdered sugar with an electric mixer on high until stiff peaks form.
• Serve with the cooled cheesecake as desired.

Notes

Ingredients and Substitutions:

• Graham crumbs: you can swap these for any dried cookie crumbs — vanilla wafer cookies or gingersnaps would also work great!
• Whipped cream: you can swap the whipped cream for cream cheese frosting for more classic cinnamon roll flavor (we find this a little too sweet, but you do you!)

Storage:

• Refrigerator: this cheesecake can be stored in the refrigerator for up to 5 days.
• Freezer: this cheesecake can be wrapped and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 408cal | Carbohydrates: 49g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 562mg | Potassium: 256mg | Fiber: 1g | Sugar: 37g | Vitamin A: 641IU | Vitamin C: 0.3mg | Calcium: 240mg | Iron: 1mg

The post Cinnamon Roll Cheesecake appeared first on The Recipe Rebel.

This Perogies recipe with Bacon and Onions recipe is made with frozen perogies swimming in a creamy sauce with smoky bacon and onions. Ready in 35 minutes, it’s the perfect side dish for the holidays or whenever you’re craving something comforting. 

A comforting side dish is the best way to round out a meal! Here are some more cozy sides you’ll want to try: Baked Cheese Risotto, Cream Cheese Mashed Potatoes Recipe, and Creamy Cheese Tortellini!

This Perogies with Bacon and Onions recipe is the lazy way to make delicious perogies without the hassle of making them from scratch. 

I grabbed some potato and cheese perogies from the freezer section (choose a brand you love!) and dressed them up with a bacon and onion cream sauce. 

The bacon adds a ton of smoky flavor, while the onions and cream sauce provide richness and a cozy feel. 

5 ingredients and 35 minutes is all it takes to make these creamy, cheesy potato pockets!

Why we love these smoky, cheesy perogies:

• Quick and easy: This recipe uses only 5 ingredients and is ready in 35 minutes for a simple side to pair with any of your favorite dishes. 
• Frozen shortcut: Since we’re not making homemade perogies, this recipe is much faster and less stressful!
• Comforting: Potatoey, cheesy, and creamy, this side dish is the perfect comfort food that ticks all the boxes.

Ingredients to make Perogies with Bacon and Onions:

• Potato and cheese perogies (frozen): I love using the perogies with a cheesy filling, but you can use any kind you like! These are boiled first and then added to the pan to finish cooking. 
• Thick-cut bacon (diced): Adds a ton of smoky flavor. We’re also using the bacon fat to cook the onions for even more depth!
• Small onion (finely diced): Yellow or white onions work well here. 
• Unsalted butter: Use unsalted so you control the saltiness. Butter adds rich flavor and helps brown the perogies.
• Heavy cream: Heavy cream thickens into a rich, silky sauce without needing thickeners. Avoid lighter creams unless you plan to add a thickener.
• Toppings: Green onions and sour cream are a must!

How to make Perogies with Bacon and Onions:

This Perogies recipe is so simple and delivers tender, creamy results every time! Don’t forget to check the recipe card for the full list of instructions.

• Boil frozen perogies in salted water until they float to the top.
• Add butter to the skillet with bacon and onions.

• Brown the perogies on both sides.
• Add cream, salt, and pepper to the pan. Let it simmer until the sauce thickens.

Variations and Substitutions

• Meatless: You can skip the bacon for a meatless version. The onions and butter still provide plenty of flavor, and you can add extra seasoning or herbs if you want.
• Caramelized onions: If you want to take the extra time, you can caramelize some onions and toss them in with the perogies instead of sautéing them with the bacon fat. This can add another layer of irresistible flavor!
• Veggies: You can absolutely mix things up and add some veggies to your pan! Mushrooms would be great, as would broccoli, Brussels sprouts, green beans, etc. There are lots of ways to round out this decadent meal.

How to store leftover perogies:

Store any leftovers in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to eat, add a splash of water or broth and warm them up in a skillet so the perogies get nice and crispy again! If you’re in a pinch, you can also microwave them until warm. 

What is the best way to cook frozen perogies?

I think boiling is the best way to cook frozen perogies. It takes just a few minutes, and they pop right to the top of the water when they’re ready, so there’s no second-guessing.

You can also add frozen perogies to casseroles and simmer in one pan recipes, but it’s more difficult to get right because it’s tough to know how much water they will release as they cook and may water down sauces or not cook completely. Try my Perogies and Sausage Skillet or Sheet Pan Perogies and Sausage if you’re looking for a heartier meal.

I would not add them directly to a hot, dry pan to cook, but after they are heated through you can always brown them in a skillet for a crisper texture.

Can I make perogies from scratch for this recipe?

Absolutely! Homemade perogies can be used in place of frozen ones. Just boil and cook them as directed, then proceed with the bacon, onions, and cream sauce.

Serving suggestions:

It doesn’t get much more comforting than pairing these perogies with Instant Pot pot roast! Just skip the potatoes in the roast and serve with something green on the side. 

If you’re feeling super indulgent, you can pair them with some crockpot creamy garlic chicken or Swedish meatballs!

If you want some more veggies, you can pair them with roasted green beans or air fryer broccoli.

More comfort food side dishes you’ll love:

• Slow Cooker Mashed Potatoes
• Garlic Parmesan Orzo recipe
• Crockpot Scalloped Potatoes
• Creamy Gemelli Pasta recipe

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Perogies Recipe with Bacon and Onions

Perogies with Bacon and Onions is a comforting side dish made with crispy perogies coated in a creamy sauce with smoky bacon and sweet onions. Ready in 35 minutes!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 315cal

Author Ashley Fehr

Ingredients

• 16 potato and cheese perogies (frozen)
• 2 slices thick cut bacon (diced)
• 1 small onion (finely diced)
• 1 tablespoon unsalted butter
• ¾ cup heavy cream
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• green onions and sour cream to serve as desired

US Customary – Metric

Instructions

• Bring a large pot of lightly salted water to a boil. Add frozen perogies and boil for about 3 minutes or until they float to the top.
• Meanwhile, cook bacon and onion in a large skillet over medium-high heat until both are lightly browned. 
• Remove cooked perogies to a plate lined with paper towel. 
• Add butter to skillet with bacon and onions, then add perogies in a single layer and brown on both sides, about 2-3 minutes per side.
• Reduce the heat to medium. Whisk together cream, salt and pepper and add to the hot pan once perogies are lightly browned. Let simmer for 2-3 minutes until thickened slightly (it will bubble up and thicken fairly quickly, so keep an eye on it!). 
• Remove from the heat to garnish with green onions if desired and serve.

Video

Notes

Ingredients and Substitutions:

Bacon: you can omit the bacon if you prefer for a meatless meal or side dish.

Cream: I recommend heavy whipping cream because it thickens into a rich sauce without corn starch. To use a lighter cream or milk, you’ll likely have to use corn starch or flour to thicken.

 

Nutrition

Calories: 315cal | Carbohydrates: 13g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 390mg | Potassium: 109mg | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 2.3mg | Calcium: 40mg | Iron: 0.5mg

The post Perogies with Bacon and Onions appeared first on The Recipe Rebel.

We love fall because it means that easy meals like this Instant Pot Pot Roast are back on the table.

Comfort foods, especially those that are healthy and nourish our bodies, are my favorite kinds of meals!

This Instant Pot Roast comes out perfectly cooked and has the best gravy (just check out the reviews below!), plus no mushy vegetables to speak of!

This Potato Soup, this Rigatoni Pasta Bake, and so many of these Easy Crockpot Meals are popping up on our table again and again (and no one’s mad about it).

Why we love this Pressure Cooker Pot Roast!

This Instant Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want.

One thing it is missing? Mushy vegetables.

Vegetables in the Instant Pot cook very quickly, often just a few minutes or less, so it’s better to leave them out while the roast cooks, and add them later at the end.

You know I’m not into any extra unnecessary steps (or dishes, or ingredients!), but the potatoes and carrots will cook in just a few minutes and if you buy small, pre-washed potatoes, you don’t even need to chop them.

How to make Instant Pot Pot Roast:

This is just a simple overview — see the full recipe in the recipe card below.

1. Season and sear: Cut your roast beef into smaller pieces and coat them with the seasoning blend. Sear just until browned.
2. Remove the beef and cook the onions: this adds another layer of flavor to our gravy!
3. Deglaze the pot: We want all of that flavor in our gravy!
4. Add the roast and pressure cook until tender: add additional time as needed depending on how large your pieces are.
5. Let the pressure release and add the vegetables: at this point you have the option to remove the roast if it is cooked and tender, and shred it while the vegetables cook, or just add the vegetables on top of the roast.
6. Once everything is cooked, let the pressure release again and serve: thicken the gravy before serving if you like!

Looking for more Instant Pot dinner recipes?

• Instant Pot Honey Garlic Pork Tenderloin & Potatoes
• Juicy Instant Pot Chicken Breast
• Creamy Italian Instant Pot Chicken Breasts
• Easy Instant Pot Baked Ziti Recipe

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Instant Pot Pot Roast (with the BEST gravy!)

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO 

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Time to build and release pressure 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 447cal

Author Ashley Fehr

Ingredients

• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 3 lb beef chuck roast cut into 1lb chunks
• 2 tablespoons canola oil
• 1 medium onion (finely chopped)
• 3 garlic cloves (finely minced)
• 2 cups low sodium beef broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 ½ lb Creamer potatoes (or baby potatoes) whole
• 3 large carrots peeled and cut into thick slices
• 1 tablespoon ketchup (or honey)
• 2 tablespoons corn starch
• 2 tablespoons water

US Customary – Metric

Instructions

• In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
• Turn Instant Pot to saute. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
• Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
• To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message. Stir to combine. 
• Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
• When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
• Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
• While the potatoes and carrots cook, shred the beef and keep warm.
• When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid. 
• Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
• Stir in ketchup (it's not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
• Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.

Video

Notes

*UPDATED December 3, 2021. 

I made a few changes to this recipe to make it even more flavorful (and get us more gravy!). I wanted to list them here so you can see what has happened.

• I added a sauteed onion and garlic to the gravy. You can skip this if you didn’t miss it
• I increased the broth to 2 cups from 1 cup — this gives us more gravy! I also increase the vinegar, tomato paste and Worcestershire sauce to match.
• I removed the roast after pressure cooking to add the potatoes and carrots, but you can still do it either way. This way, the roast has time to rest and we can shred it while the vegetables cook. 
• I added a tablespoon of ketchup to the gravy — this just brightens the flavors and adds a subtle touch of sweetness.

Nutrition

Serving: 261grams | Calories: 447cal | Carbohydrates: 24g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 943mg | Potassium: 1236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3921IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 5mg

Instant Pot Pot Roast FAQs

The post Perfect Instant Pot Pot Roast Recipe (the BEST gravy!) appeared first on The Recipe Rebel.

Scalloped Potatoes and Ham is a cheesy, creamy potato casserole made with layers of potatoes and ham cooked in a creamy white sauce. It’s a comforting side dish perfect for a holiday meal or Sunday dinner!

If you love potatoes and cheese as much as I do, then you’ll love comforting casserole recipes like Cheesy Ham and Potato Casserole, Crockpot Scalloped Potatoes, and this Garlic Parmesan Scalloped Potatoes and Carrots Recipe!

This Scalloped Potatoes and Ham is a creamy potato side dish that’s perfect for bringing to holiday potlucks — it could even be the main event!

This dish starts with a creamy sauce that starts with a roux made with butter, flour, and herbs.

Then heavy cream and cheese are added to create that irresistible creamy sauce that’s poured over the potatoes!

Why you’ll love these cheesy scalloped potatoes:

• Comforting: Layers of tender potatoes, smoky ham, and a cozy cream sauce create a delicious comfort food that’s always a hit at any dinner table. 
• Make-ahead friendly: I love how these scalloped potatoes cook hands-off in the oven. It’s perfect for busy days!
• Versatile: Whether it’s gracing the table at a holiday dinner or making a comforting weeknight meal, this dish easily transitions from special to every day.

Scalloped Potatoes and Ham Ingredients:

• Red potatoes: These potatoes are perfect for Scalloped Potatoes because they hold their shape and don’t get mushy. If you don’t have red, Yukon gold potatoes are a great choice!
• Cooked ham: Leftover ham works great here. Just chop or shred it up and toss it in for a savory flavor. Any cooked ham will do, so use what you’ve got!
• Unsalted butter: This adds richness and flavor to the sauce without making it too salty. I prefer unsalted butter so you can control the seasoning yourself.
• Dried parsley and dried thyme: These herbs bring in warm, earthy flavors. Fresh is fine, too, but dried herbs are perfect for a baked dish like this.
• All-purpose flour: This helps thicken the sauce and makes it smooth and creamy. 
• Heavy whipping cream: This is what makes the sauce so rich and creamy.
• Low sodium chicken broth: Adds extra flavor to the sauce without being too salty. Vegetable broth works, too, if you need it.
• Cheese: I use a blend of mozzarella cheese and parmesan cheese for the perfect combination of melty and nutty flavors! You can swap out different cheeses depending on what you like.

How to make Scalloped Potatoes:

These Scalloped Potatoes look super fancy but couldn’t be easier to make! Make sure to check the recipe card for the full list of instructions. 

• Peel and slice the potatoes. I recommend using a mandolin slicer for super thin slices!
• In a pan, melt the butter, then add herbs and seasonings.

• Whisk in the flour.
• Add the cream and broth. Cook until thickened, then add the cheese.

• Layer the potato slices and ham in a baking dish.
• Pour the cream sauce over the top, cover and bake until tender.

Variations and Substitutions

• Swap the protein: Feel free to use leftover turkey instead of leftover ham or even sliced sausages, or skip it and serve these cheesy Scalloped Potatoes as a side dish to this Perfect Roast Chicken or these Baked Pork Chops.
• Add some veggies: Feel free to add vegetables to make this a full meal deal. Broccoli (though it will get quite soft), mushrooms, and thinly sliced carrots would all be great choices!
• Spice it up: Feel free to add a splash of sriracha or hot sauce to the sauce — sometimes, a little heat is perfect to cut through the richness of the cheesy sauce!

How to store leftovers:

Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven at a low temperature until heated through. You may want to add a splash of broth or water when reheating so the potatoes don’t dry out!

You can also reheat individual portions in the microwave.

Make-ahead option:

You can assemble the dish in advance, cover it tightly, and refrigerate it for up to 8 hours before baking, just be sure that the potatoes are completely covered or they will brown in the meantime.

Let the dish come to room temperature or increase the baking time slightly, as the potatoes will be cold!

Serving suggestions:

This creamy potato casserole makes the perfect side dish for a holiday meal, served alongside Crockpot Turkey with Garlic Butter or Easy Spiral Ham. And don’t forget the other classic sides like Green Bean Casserole and Homemade Creamed Corn! 

However, I will often make this casserole as a main dish with Air Fryer Broccoli or Roasted Green Beans for a pop of green!

More comforting side dishes you’ll love:

• Scalloped Potatoes — if you have no leftover ham!
• Cheesy Make Ahead Mashed Potatoes — perfect for a holiday potluck.
• Crockpot Cheesy Potatoes — set it and forget it.
• Broccoli Casserole — the best way to do broccoli!

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Cheesy Scalloped Potatoes and Ham

These Cheesy Scalloped Potatoes and Ham are made with a rich, velvety sauce, tender potatoes, and a touch of leftover ham. Perfect for holidays or simple weeknight dinners!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 541cal

Author Ashley Fehr

Ingredients

• 8 medium red potatoes (about 1200 grams or 2½-3lb)
• 2 cups chopped, cooked ham (160 grams)
• ¼ cup unsalted butter (60 grams)
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ cup all purpose flour (63 grams)
• 2 cups heavy whipping cream
• 1½ cups low sodium chicken broth
• 2 cups shredded mozzarella cheese divided (180 grams)
• 1 tablespoon grated Parmesan cheese

US Customary – Metric

Instructions

• Peel potatoes and very thinly slice — I like to use a mandolin for this.
• Layer potatoes and ham in a lightly greased 9×13" baking dish (I do 3 layers of each, alternating each time) and preheat the oven to 375℉.
• In a medium saucepan, melt the butter over medium heat. Add salt, parsley, thyme, and pepper — cook and stir 1 minute.
• Whisk in flour until smooth, then gradually whisk in the cream and broth.
• Cook and stir over medium heat until thickened, about 3-4 minutes. Stir in 1 cup of cheese.
• Pour sauce over potatoes and ham. Cover with foil and bake for 60-65 minutes, until potatoes are tender.
• Uncover, sprinkle with remaining 1 cup Mozzarella and Parmesan, and bake 10 minutes or until thickened, bubbly, and cheese is lightly browned.
• Let stand 10 minutes before serving.

Video

Notes

*This recipe was updated originally published in November 2018 but was updated to ensure you get the best results!

*To make ahead, you can cover and refrigerate once completely assembled up to 8 hours. You need to be sure the potatoes are completely covered in sauce or they will brown.

Ingredients and Substitutions:

Potatoes: you can use any kind of potatoes in here! I prefer red or golden. You don’t need to peel them — the peel adds lots of great fibre.

Ham: you can use leftover cooked ham, deli ham, or omit for a meatless side — just be sure if you add meat that it is fully cooked.

Seasonings: feel free to mix these up to your tastes! Onion powder, garlic or dried dill are all great in here. 

Broth: if using salted broth, reduce the salt to 1 teaspoon and taste the sauce before pouring over the potatoes.

Cream: heavy whipping cream gives the best flavor and it does not break in the oven. For this reason I don’t usually recommend swapping for a lighter cream.

 

Nutrition

Calories: 541cal | Carbohydrates: 40g | Protein: 19g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1063mg | Potassium: 1095mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 19mg | Calcium: 214mg | Iron: 2mg

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This Slow Cooker Garlic Parmesan Chicken Stew is made with chicken breasts, tender potatoes and vegetables, all simmered in a cheesy, creamy broth! It’s the perfect easy crockpot meal to warm you up on a chilly day. 

If you love a cozy crockpot full of soup, stew, or stoup as much as I do, you’ll also love this Crockpot Potato Soup, this Slow Cooker Creamy Chicken Noodle Soup, and this Spinach Tortellini Soup.

This Slow Cooker Garlic Parmesan Chicken Stew is proof that comfort food doesn’t have to be complicated! In fact, it only takes 15 minutes to prep and doesn’t require any cooking beforehand. 

You’ll throw some chicken breasts, veggies, seasoning, broth, cream, and parmesan cheese into the slow cooker, and the dish practically cooks itself! 

The result is a hearty stew of cozy creamy goodness that the whole family will love, even the picky eaters.

It’s the perfect, minimal-effort meal for any day of the week, from busy weeknights to lazy weekends. 

Why you’ll love this Crockpot Garlic Parmesan Chicken Stew:

• Garlic parmesan twist: This stew is just like my cozy Crockpot Chicken Stew but with a garlic parmesan twist for an added depth of flavor. 
• Minimal effort: After tossing in the ingredients, the slow cooker does the rest for a truly low-effort meal! 
• Comforting: The creamy, cheesy broth is the perfect addition to this classic chicken stew for a comforting meal that hits all the right notes. 

Crockpot Chicken Stew Ingredients:

• Chicken breasts: We always have a big stash of boneless skinless chicken breasts in the freezer, so that’s what I use in most of my soups and stews. You can swap these for boneless skinless chicken thighs or even precooked, chopped chicken if you have some on hand (maybe you made a big batch of this Crockpot Shredded Chicken?)
• Vegetables: I stuck with classic vegetables like potatoes, carrots, celery, onion, and garlic. I used red potatoes, but baby potatoes or yellow potatoes would also work! You can peel them if you like, but I left the skin on for some extra fiber. 
• Seasoning: I kept it simple with dried parsley and Italian seasoning, but you can play around with any other seasonings that pair well with that tangy Parmesan flavor!
• Chicken broth: I always go for low sodium chicken broth to control the amount of salt in the recipe! If you don’t have low sodium broth, just omit the salt in the recipe. 
• Cream: Heavy cream will give you the thickest stew and richest flavor, but you can swap this out for any cream you have on hand.
• Parmesan: Adds a nutty, salty! You can swap it for another type of cheese, but we love the flavor of parmesan cheese.

How to make Slow Cooker Garlic Parmesan Chicken Stew:

This stew is mostly hands-off, while the slow cooker does the rest! Don’t forget to check the recipe card for the full list of instructions. 

• Whisk together the broth and cornstarch.
• Add potatoes, carrots, celery, onion, and garlic to the slow cooker. Sprinkle in the seasonings.

• Pour the broth and cream into the slow cooker and mix everything together.
• Place the chicken breasts in the slow cooker, pressing them down slightly into the liquid.

• Remove the chicken from the slow cooker, then stir it back into the stew.
• Add the peas and Parmesan cheese, then stir until everything is well combined.

Variations and Substitutions

• Veggies: You can leave some veggies out if your family doesn’t enjoy them, or add in extra! The only thing you need to keep in mind is that some are best added at the beginning (the ones that take a long time to cook), and some are best added at the end, like green beans, frozen vegetables, chopped spinach, or kale.
• Cheese: While Parmesan gives this stew its signature flavor, you can experiment with other hard cheeses like Pecorino Romano, Asiago, or even a mild cheddar. Just keep in mind that the flavor profile might change slightly, but it’ll still be delicious!
• Herbs: I used dried parsley, but you could use fresh parsley if you like! Just use 3 times more than the dried amount and add it towards the end of cooking! If you use rosemary or thyme, you can add them when you add the seasonings to the slow cooker. 

How do I store Garlic Parmesan Chicken Stew?

Store any leftovers in an airtight container in the fridge for 3-4 days. 

Reheat the stew on the stove over low heat until warmed through. You can also reheat it in the microwave. Just be sure to stir halfway through!

Serving suggestions:

This hearty soup is a meal in itself, but I love pairing it with a big chunk of crusty Artisan bread to soak up that creamy broth!

If you want some extra veggies on the side, you can’t go wrong with a side salad, roasted green beans, or air fryer broccoli. 

More cozy soups and stews:

• Slow Cooker Zuppa Toscana — for big flavor!
• Chicken Gnocchi Soup — a classic that’s always a hit.
• Chicken Pot Pie Soup — creamy and loaded with vegetables.
• Chicken Vegetable Soup — flavorful and nourishing!

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Slow Cooker Garlic Parmesan Chicken Stew

This Slow Cooker Garlic Parmesan Chicken Stew is a cozy comfort food made with tender chicken, potatoes and veggies in a creamy garlic parmesan broth. It’s an easy, hearty dish that practically cooks itself and will have your family asking for seconds!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 294cal

Author Ashley Fehr

Ingredients

• 1 lb red potatoes (cut into ½" pieces)
• 2 large carrots (peeled and thinly sliced)
• 1 rib celery (chopped)
• ½ medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1½ teaspoon salt*
• 1 teaspoon dried parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1½ cups low sodium chicken or vegetable broth
• 2 tablespoons corn starch
• ⅔ cup heavy cream
• 3 boneless skinless chicken breasts (about 1.5 lb)
• 1 cup frozen peas (optional)
• ⅓ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• Place the potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and pepper in a 4- to 6-quart slow cooker and stir.
• In a small bowl, whisk together the broth and cornstarch and add to the slow cooker along with the cream.
• Add the chicken and press down slightly into the liquid.
• Cover and cook on low for 6 to 7 hours, or until the potatoes are tender. (This could take longer, depending on the temperature of your slow cooker. If you want to reduce the cooking time, cut the potatoes smaller.)
• Remove the chicken from the slow cooker and chop or shred. Stir back into the slow cooker with the peas and Parmesan, then taste and adjust seasonings as desired.
• Serve immediately. I recommend crusty bread for dipping—the best way!

Video

Notes

*I have cooked this stew on the stove top and it works just as well! If you’re in a hurry, simmer everything except cream, corn starch and Parmesan in a large pot until potatoes are tender. Combine cream and corn starch and stir into the pot with the Parmesan, continue cooking until thickened.

*If using salted broth, reduce the salt to 1 teaspoon.

Nutrition

Serving: 365grams | Calories: 294cal | Carbohydrates: 25g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 817mg | Potassium: 856mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5776IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 2mg

The post Slow Cooker Garlic Parmesan Chicken Stew appeared first on The Recipe Rebel.

This Slow Cooker Beef Barley Soup is loaded with tender beef, barley, and vegetables simmering in a rich broth. It’s the perfect crockpot meal for warming you up on a chilly day! 

Looking for more hearty soups? Try this Crockpot Vegetable Beef Soup Recipe, Cabbage Roll Soup, or Albondigas Soup (Meatball Soup) next!

There’s nothing quite like a bowl of Slow Cooker Beef Barley Soup to warm you up on a chilly day!

It’s a comforting meal that’s cozy, hearty, and packed with flavors, like tender chunks of beef, nutty barley, and aromatic veggies. 

The best part is that the slow cooker does all the work for you! 

While this classic Beef and Barley Soup is always a favorite, sometimes you just don’t feel like standing over the stove (or you’re too busy to!). 

That’s where the crockpot comes in, making it the perfect solution for those hectic days.

Why we love this Beef Barley Soup recipe:

• Low effort: Besides browning the beef, the slow cooker does all the work, so you can have dinner on the table without the stress!
• Flavorful: This recipe is loaded with vegetables, rich broth, and tender beef for a hearty soup that will fill you up. 
• Nutritious: This soup is full of protein, whole grains, fiber, and vegetables, all in a neat little delicious package!

Slow Cooker Beef Barley Soup ingredients:

• Oil: Use a neutral oil to brown the beef. 
• Beef stewing meat: Beef stew meat is typically a tougher cut, like a chuck roast, that becomes tender and flavorful after slow cooking! You can also use ground beef, but make sure to cook it with the onions and drain any fat before adding it to the soup.
• Aromatics: Onion and fresh garlic add so much flavor to this soup! If you’re in a pinch, you can use onion and garlic powder, but fresh is always best, in my opinion. 
• Italian seasoning: adds a lot of flavor with just one spoonful.
• Veggies: Carrots and celery are common soup veggies that add flavor and color!
• Pearled barley or pot barley: Barley is a chewy, hearty grain that soaks up the flavors of the broth.
• Tomato paste: Adds a depth of flavor and helps thicken the soup slightly.
• Bay leaves: Add an aromatic, slightly floral flavor. 
• Low sodium beef broth: Forms the base of the soup! I always opt for low sodium broth so I can control the salt content. 
• Fresh parsley: Adds a fresh, bright flavor when sprinkled on top of the soup before serving. 

How to make Crockpot Beef Barley Soup:

The slow cooker does most of the work in this Beef Barley Soup recipe! Don’t forget to check the recipe card for the full list of recipe instructions.

• Brown the beef in batches, then transfer to the slow cooker.
• In the same pan, cook the onions until soft, scraping up any browned bits.

• Add garlic, salt, Italian seasoning, and pepper, and cook for another minute.
• Add carrots, celery, barley, tomato paste, and bay leaves to the slow cooker. Cook on low until everything is tender.

How to store leftover soup:

You can store leftover soup in an airtight container in the refrigerator for up to 4 days.

Because this soup is made with barley, it freezes perfectly! You can freeze it all together or in individual servings in an airtight freezer-safe container or in zip-top freezer bags.

Freeze for up to 3 months, and just place it in the fridge overnight to thaw before reheating.

Serving suggestions:

This savory soup is the perfect meal to serve with crusty bread or dinner rolls! They’re so delicious dunked into the soup to soak up all that delicious broth. 

If you want to add some more veggies on the side but still want to keep things cozy, I love to make some Easy Creamed Peas or Cheesy Baked Asparagus!

More slow cooker soups you’ll love:

• Crockpot Lasagna Soup (quick & easy!) — so much easier than that layering!
• Crockpot Potato Soup — one of my personal favorites.
• Crockpot Zuppa Toscana — so much flavor with just a few ingredients.
• Crockpot Chicken Taco Soup — taco night made easier!

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Slow Cooker Beef Barley Soup Recipe

This Slow Cooker Beef Barley Soup is the perfect hearty meal for cold weather. Made with tender beef, carrots, celery, and barley, all cooked in a rich broth. It’s comforting, flavorful, and basically cooks itself!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 lb beef stewing meat
• 1 small onion finely diced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3 large carrots peeled and chopped
• 2 ribs celery chopped
• 1/2 cup pearl or pot barley rinsed
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups low sodium beef broth
• fresh parsley for serving

US Customary – Metric

Instructions

• Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
• Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
• Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
• Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
• Stir in fresh parsley as desired and season to taste. Serve.

Video

Notes

This recipe makes 2 quarts of soup. One serving is 2 cups.

Nutrition

Serving: 2cups | Calories: 338cal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1200mg | Potassium: 1266mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7855IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg

The post Slow Cooker Beef Barley Soup appeared first on The Recipe Rebel.

This homemade Chicken Noodle Soup is loaded with tender vegetables, shredded chicken, and egg noodles simmered in a delicious broth! It’s the perfect hearty, healthy dinner for any night of the week.

Love Chicken Noodle Soup? Try this Crockpot Chicken Noodle Soup, the BEST Creamy Chicken Noodle Soup Recipe, or this Creamy Instant Pot Chicken Noodle Soup next!

A big bowl of Chicken Noodle Soup is all you need to heal (almost) anything that ails you. Whether you’re achy or just plain cold, this soup is the ultimate comfort food!

This recipe creates the most flavorful homemade chicken soup with all the classic ingredients, like tender chicken pieces, a rich broth, veggies, and egg noodles.

My favorite part about this recipe is that you can use whatever chicken you have on hand — uncooked, rotisserie, or leftover shredded chicken. Use what you’ve got!

Serve this easy chicken soup with some crusty bread or saltine crackers for the perfect comfort food that will get you through the colder months!

Why you’ll love this classic Chicken Noodle Soup recipe:

• Quick: This soup comes together in 35 minutes for a quick pick-me-up on a chilly day.
• Comforting: This comforting soup is loaded with a rich flavor that hits the spot every single time. 
• Better than store-bought: Forget canned soup! This chicken soup recipe is made with better-for-you ingredients and has much more flavor. 

Chicken Noodle Soup Ingredients:

• Canola oil: For sautéing the veggies. Any other neutral cooking oil will work, too!
• Mirepoix: This is a blend of carrots, celery, and onion that’s a classic base for most soups. It adds tons of flavor!
• Minced garlic: Fresh garlic is key for that savory, aromatic punch that makes the soup extra flavorful.
• Herbs: Dried parsley and dried thyme are classic herbs for Chicken Noodle Soup that give it its signature cozy flavor. 
• Turmeric (optional): Adds a pop of color and a hint of earthiness. You don’t have to use it, but it’s a nice little bonus.
• Low-sodium chicken broth: I like using low-sodium chicken broth so I can control the salt in the soup. Sometimes, I like to make Homemade Chicken Stock to take the soup to the next level!
• Boneless skinless chicken breasts: I usually go with chicken breasts, but you can also use chicken thighs for a juicier, richer flavor. You can also use rotisserie chicken or Roast Chicken and shred or cube it. If you’ve made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken, this is a great time to use it!
• Dried egg noodles: Egg noodles are the classic choice here. You can swap for any short pasta or gluten-free pasta.

How to make Chicken Noodle Soup:

This Chicken Noodle Soup is so quick to make! Make sure to check the recipe card for the full list of recipe instructions.

• Cook the carrots, celery, and onion. Then, add garlic, salt, thyme, pepper, and turmeric (if using) and cook for a minute.
• Add the chicken breasts to the broth and cook.

• Remove the chicken and shred it. Add the egg noodles and cook just to al dente.
• Return the shredded chicken to the pot before serving.

How to store Chicken Noodle Soup:

You can refrigerate Chicken Noodle Soup in an airtight container for 4-5 days or freeze it for up to 3 months. 

If you want your noodles to stay al dente, cook them separately and add them when serving. This way, you can freeze the broth, chicken, and veggies, and the noodles won’t get soggy. 

If you do store the soup with the noodles, be aware they’ll soak up the liquid, so you may need to add more broth when reheating!

Can I make this Chicken Noodle Soup in the Instant Pot?

You can absolutely make this Chicken Noodle Soup in the Instant Pot (this Instant Pot Chicken Noodle Soup is also a great example of how to do it!).

Can I make this Chicken Noodle Soup in the Crockpot?

Yes! Check out my Slow Cooker Chicken Noodle Soup recipe here.

Serving suggestions: 

Make a batch of crusty No Knead Artisan Bread and rip it into chunks to dunk into this soup. 

If you want some extra veggies on the side, I always love to make some Roasted Carrots or Air Fryer Broccoli! 

Trust me on this one, make a Grilled Cheese and dip it into the savory broth for the most comforting dinner.

More chicken soup recipes:

• Lemon Chicken Orzo Soup — a little lemon goes a long way!
• One Pot Chicken Stew — the ultimate comfort food.
• Chicken Barley Soup — so easy!
• Chicken Dumpling Soup — the homemade dumplings take it to the next level.

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Chicken Noodle Soup

This Chicken Noodle Soup is the perfect comfort food with tender chicken, loads of noodles, and veggies all simmered in a flavorful broth. It's quick, hearty, and perfect for a cozy meal any day of the week!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 249cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• ½ medium onion (finely diced)
• 1½ teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon tumeric (optional)
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about ¾lb or 340g)
• 2 cups dried egg noodles
• salt and pepper to taste

US Customary – Metric

Instructions

• Add oil to a 4 quart dutch oven or soup pot and heat over medium-high heat.
• Add carrots, celery and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
• Add salt, garlic, parsley, thyme, pepper and tumeric (if using). Cook and stir 1 minute.
• Add broth, scraping the bottom of the pot to remove any bits that might be stuck on.
• Add the chicken breasts and bring back to a simmer over medium-high heat. Reduce heat to medium-low, cover, and cook for 10 minutes until chicken is cooked through. Remove chicken breasts to shred.
• Stir in egg noodles and simmer 10 minutes or until al dente. When noodles are cooked, stir shredded chicken back into soup and adjust salt and pepper to taste before serving.

Video

Notes

Ingredients and Substitutions:

• Chicken: you can swap the chicken breasts for boneless, skinless chicken thighs without changing the recipe. You can also omit or swap for white beans for a meatless soup.
• Carrot, celery and onion: form a mirepoix which is a classic for Chicken Noodle Soup. You can adjust these to your tastes or add in extra vegetables as you see fit.
• Pasta: I love to use egg noodles here but you can use any short pasta, including gluten-free (I recommend cooking gluten-free pasta separately and adding in each bowl just before serving).

Nutrition

Calories: 249cal | Carbohydrates: 23g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 1376mg | Potassium: 730mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5202IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

The post Chicken Noodle Soup appeared first on The Recipe Rebel.

This Slow Cooker French Onion Soup is loaded with caramelized onions, a rich broth, and topped with crusty bread and melty cheese! It’s just like the classic version with a more hands-off approach for busy days. 

If you want more cozy slow cooker soups for busy days, you’ll love this Creamy Chicken Noodle Soup Recipe, Chicken Pot Pie Soup, or Crockpot Zuppa Toscana!

This Slow Cooker French Onion Soup has the same flavors as traditional French Onion Soup but is made in the slow cooker for a low-fuss version. 

Any good French Onion Soup starts with caramelizing the onions for that iconic depth of flavor. After the caramelization process, the rest of the soup is a breeze!

The crowning glory is the crusty, cheesy bread on top that provides the perfect contrasting texture and creaminess.

Why we love this Crockpot French Onion Soup recipe:

• Low-effort: The slow cooker does all the heavy lifting for you in this recipe, minus the onions, for a cozy dinner you’ll want to come home to after a busy day!
• Rich flavors: Caramelizing the onions before adding them to the slow cooker develops rich flavors that only get better as they slowly cook for hours. 
• Make-ahead friendly: You can prep this recipe ahead of time for a low-stress dinner!

Crockpot French Onion Soup Ingredients:

• Oil: Use any neutral oil like vegetable or canola to cook the onions.
• Yellow onions: These are a classic French Onion Soup ingredient that adds so much flavor! 
• Salted butter: Adds richness and flavor.
• Brown sugar: Helps the onions caramelize and adds sweetness.
• Dried thyme: You can use fresh thyme if you have it on hand! 
• Red chili flakes: Just a pinch for some warmth.
• Low sodium beef broth: I like to use low sodium broth to control the amount of saltiness in the soup. 
• Dry white wine: Adds some zing and a depth of flavor to the soup! Sauvignon Blanc, Pinot Grigio, or an unoaked chardonnay are all great options. You can also use more broth if you want to skip the wine.
• Bay leaf: For a little extra flavor depth.
• French bread or baguette slices: You want to use sturdy, crusty bread that can hold up to the soup and cheese. I love using French bread or baguette slices!
• Shredded cheese: Gruyère, Mozzarella, and Swiss cheese are the best choices for creating that perfect gooey, golden topping! You can also use Parmesan cheese for a bit of sharpness.

How to make French Onion Soup in the slow cooker:

French Onion Soup is so much easier to make in the slow cooker! Don’t forget to check the recipe card for the full list of recipe instructions.

• Cook the onions and add butter, brown sugar, salt, thyme, pepper, and red chili flakes. Cook until caramelized.
• Transfer the onions to the slow cooker and add broth, wine, and bay leaf. Slow cooker until tender and flavorful.

• Toast the bread in the oven until golden brown and crispy, add the cheese to melt.
• Ladle into bowls and top with bread slices.

How do I store and reheat French Onion Soup?

Let the soup cool, then store it in an airtight container in the refrigerator for up to 3-4 days.

To reheat, warm it on the stovetop over low heat, adding a splash of broth if it’s too thick. You can also reheat it in the microwave if you’re in a pinch!

Top with cheese toast just before serving.

Can I freeze French Onion Soup?

Yes, you can freeze the soup without the bread and cheese. Store the cooled soup in a freezer-safe container for up to 3 months!

When ready to eat, thaw overnight in the fridge and reheat. Toast fresh bread and add cheese just before serving.

Make-ahead option:

You can prep this recipe ahead of time by adding all the ingredients into the slow cooker up until the point of cooking and refrigerate for up to 4 days. 

Don’t forget to caramelize the onions before adding them to the slow cooker as this is where a lot of the flavor comes from!

Serving suggestions:

I love serving this soup with a side salad, Roasted Green Beans, or Air Fryer Broccoli for some greens!

And since you can never have too much bread, I always like to serve some crusty No Knead Artisan Bread or Mom’s Homemade Buns to dunk in the soup.

More slow cooker soup recipes you’ll love:

• Slow Cooker Cheeseburger Soup — big on flavor!
• Slow Cooker Chicken Gnocchi Soup — the ultimate comfort food.
• Slow Cooker Creamy Chicken Noodle Soup — a classic made easier!
• Slow Cooker Beef Barley Soup — a classic made easier.

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Slow Cooker French Onion Soup

This Slow Cooker French Onion Soup is made with sweet caramelized onions, savory broth, and melted cheese on top of crispy bread. It's so easy in the slow cooker and perfect for chilly nights!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 6 hours hours 25 minutes minutes

Total Time 6 hours hours 35 minutes minutes

Servings 4 servings

Calories 431cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 4 large yellow onions
• ¼ cup salted butter
• 1 tablespoon brown sugar
• 1½ teaspoons salt
• ½ teaspoon dried thyme
• ¼ teaspoon pepper
• ⅛ teaspoon red chili flakes
• 5 cups low sodium beef broth
• ⅔ cup dry white wine (or sub additional broth)
• 1 bay leaf
• 4 thick slices French bread or 8 slices baguette
• 2 tablespoons salted butter
• 1 cup shredded cheese (Gruyere, Mozzarella, Gouda, Swiss, Parmesan, Asiago, etc. — a combination if possible)

Instructions

• Heat the oil in a large skillet over medium-high heat.
• Slice the onions thinly (I like to cut shorter slices — from a quarter onion rather than a half — so they fit more nicely on the soup) and add to the skillet.
• Cook and stir until softened and starting to brown, about 10 minutes.
• Add the butter, brown sugar, salt, thyme, pepper and red chili flakes. Cook and stir until beginning to caramelize, about 5 minutes.
• Place the onions in a 3-4 quart slow cooker and stir in the broth, white wine (or sub broth) and bay leaf. Cook on low for 6-8 hours.
• Just before serving, preheat the oven to 425℉. Lightly butter both sides of the bread slices, and place on a parchment lined baking sheet.
• Place in the oven and toast for 3-4 minutes, then flip and top each with cheese. I like to use 2-3 cheeses for the best flavor, but the kinds you use are very customizable. If adding hard cheeses, I recommend only a small sprinkling of those along with a good melting cheese.
• Bake for 3-4 minutes, until toasted and golden.
• Taste soup and adjust seasonings as desired. Ladle into four bowls and top with toasted bread slices. Serve.

Video

Notes

Ingredients and Substitutions:

• Onions: you can use a wide variety of onions in this recipe, or a combination. White and Vidalia onions also work well. 
• Seasonings: you can add in a variety of fresh or dried herbs according to your tastes.
• White wine: if using wine, be sure to choose a dry and not a sweet wine. If not using wine, you can substitute for additional beef or chicken broth.

Make ahead:

• Refrigerator: you can prep this recipe up to the point of slow cooking, then put the lid on and place it in the refrigerator up to 4 days before slow cooking and topping.
• Freezer: this recipe freezes very well without the toasted bread! Simply cook, cool and place in freezer-safe containers (the entire batch or individual servings), then thaw and heat before topping.

 

Nutrition

Calories: 431cal | Carbohydrates: 27g | Protein: 14g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1750mg | Potassium: 732mg | Fiber: 3g | Sugar: 10g | Vitamin A: 747IU | Vitamin C: 8mg | Calcium: 212mg | Iron: 2mg

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This Chicken Corn Chowder is an easy and healthy meal made in one pot! This chicken soup is loaded with tender shredded chicken breast, chunks of potato, sweet corn, veggies, and more in a rich and creamy broth.

Looking for more creamy soups? Try this Creamy Italian Slow Cooker Chicken Noodle Soup, this Chicken Gnocchi Soup, or this Zuppa Toscana.

This Chicken Corn Chowder is one of my favorite soups for any season: it’s got sweet corn that’s so abundant in the summer, and yet it’s perfectly creamy and cozy.

This soup starts with a flavorful base of smoky bacon, and aromatics sautéed in the bacon fat. This simple step adds so much flavor to the soup!

Add the rest of the ingredients and you’ve got a satisfying, creamy soup that you’ll want to keep on repeat. 

Bonus: it’s made in just one pot! Because who doesn’t love to have more one-pot meals in their back pocket?!

Why we love this easy Chicken Corn Chowder:

• Simple ingredients: This no-fuss recipe transforms simple ingredients into a hearty soup with so much flavor. 
• Cozy: The creamy broth, smoky bacon, tender potatoes, and juicy chicken create a cozy soup the whole family will love!
• Quick: This soup only takes 35 minutes to make, so it’s perfect for busy weeknights when you want a comforting meal in a flash. 

Chicken Corn Chowder Ingredients:

• Bacon: Diced, thick-cut bacon gives the chowder extra texture and a little salty smokiness.
• Aromatics: We create a flavor base with sautéed onion, celery, and garlic. 
• Seasonings: A simple blend of seasonings is all this soup needs. Mix in a little salt, dried thyme, and black pepper, and your soup will be plenty flavorful.
• Chicken broth: I use low sodium chicken broth to control the saltiness. 
• Potatoes: Use whatever potatoes you like. Just make sure to dice them first! You can peel or leave the peel on, depending on your preference. 
• Corn: Fresh or frozen corn will work.
• Chicken: I use boneless, skinless chicken breasts. They’ll cook directly in the soup, then you’ll remove them, shred them, and add the chicken back in! You can also use chicken thighs or leftover shredded chicken or slow cooker shredded chicken if you have it.
• Cream and cornstarch: Whisked together to form a slurry which creates a thicker, creamier soup.
• Toppings: Use whatever toppings your heart desires! I love shredded cheese, green onions, and extra crumbled, cooked bacon.

How to make Chicken Corn Chowder:

This Chicken Corn Chowder is made in just one pot. Less clean-up is always something I can get on board with. Full instructions can be found in the recipe card below.

• Cook the bacon until browned, then add onion and celery and cook in the bacon fat.
• Toast the seasonings in the pot.

• Add broth, potatoes, corn, and chicken breasts to the pot. Bring to a simmer.
• Add the shredded chicken and cream and cornstarch slurry to the soup.

How to store:

Leftover Chicken Corn Chowder will last in an airtight container in the fridge for 3-4 days. To reheat, warm on the stove until heated through.

Can this soup be frozen?

In general, I don’t recommend freezing soups made with potatoes and cream because the texture can be affected. 

Can I make this soup in the slow cooker?

Absolutely! Here’s how to make it in the slow cooker:

• Cook the bacon in a skillet until crispy, then add it to the slow cooker.
• Add onion, celery, garlic, salt, thyme, pepper, broth, potatoes and corn to the slow cooker.
• Add chicken breasts, cover, and cook on low for 4-6 hours, until the potatoes are tender.
• Remove chicken, shred, and return to the soup.
• Mix cream and cornstarch, then stir into the soup to thicken. Cook on high for another 30 minutes until thickened slightly.

Serving suggestions:

Chicken Corn Chowder is perfect on its own, but you can totally fill out your meal up with a simple salad, a chunk of crusty buttered no-knead bread, Roasted Green Beans, a slice of Garlic Bread, or even a Grilled Cheese Sandwich!

More chowder recipes you’ll love:

• Potato Corn Chowder — skip the chicken!
• Quinoa Corn Chowder — we love the added protein from quinoa.
• Southwest Grilled Corn Chowder — a fun and flavorful twist.
• Instant Pot Potato Corn Chowder — we love that this cooks hands off!

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Chicken Corn Chowder

This Chicken Corn Chowder is loaded with juicy chicken, sweet corn, and veggies in a rich broth. It’s an easy one-pot meal that’ll warm you right up!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 351cal

Author Ashley Fehr

Ingredients

• 2 slices thick cut bacon (diced)
• 1 medium onion (diced)
• 1 stalk celery (sliced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• 4 medium potatoes (diced)
• 3 cups fresh or frozen corn
• 2 boneless skinless chicken breasts (about 1lb)
• 1 cup cream (any kind will work)
• 2 tablespoons corn starch
• shredded cheese, green onions, crumbled cooked bacon as desired for serving

US Customary – Metric

Instructions

• In a large soup pot over medium-high heat, cook bacon until browned.
• Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
• Stir in broth, scraping the bottom of the pot to remove any browned bits.
• Add potatoes, corn, and chicken breasts. Fully submerge chicken, bring to a simmer, and reduce heat to medium.
• Cover and cook for 15-20 minutes until potatoes are tender and chicken is cooked through. Reduce heat to low.
• Remove cooked chicken breasts from pot and shred. Stir back into soup.
• Combine cream and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
• Serve with additional toppings as desired.

Video

Nutrition

Serving: 344grams | Calories: 351cal | Carbohydrates: 49g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 580mg | Potassium: 1074mg | Fiber: 4g | Sugar: 7g | Vitamin A: 293IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg

The post Chicken Corn Chowder appeared first on The Recipe Rebel.

This creamy Tuscan Chicken Noodle Soup is packed with tender chicken, pasta, fresh spinach, Parmesan and sundried tomatoes! It’s creamy, comforting, and easy to make, all in under 40 minutes.

If you love bold Tuscan flavors, be sure to check out Crockpot Tuscan Chicken, Tuscan White Bean Soup, and Tuscan Chicken Meatballs and Orzo!

This creamy Tuscan Chicken Noodle Soup is my go-to for when I want something comforting and full of flavor.

It’s a hearty, creamy chicken soup that’s brimming with tender chicken, pasta, and fresh spinach, all swimming in a rich, velvety broth.

Each spoonful is inspired by bold Tuscan flavors like sun-dried tomatoes, Parmesan cheese and Italian herbs. 

Plus, it comes together in just under 40 minutes, making it a satisfying and quick weeknight dinner that warms you up from the inside out!

Why we love this creamy Tuscan Chicken Noodle Soup recipe:

• One pot: Everything is cooked in one pot, so you won’t worry about a pile of dishes after dinner!
• Flavorful: The sun-dried tomatoes add so much intense tomato flavor that perfectly balances the creamy broth. 
• Cozy: There’s nothing quite like a big bowl of this hearty soup to warm you up on cold days!

Tuscan Chicken Noodle Soup Ingredients:

• Oil from sun-dried tomatoes: Use the flavorful oil from sun-dried tomatoes to sauté your veggies. It adds a rich, tangy base that gives the soup a depth of flavor!
• Veggies: Onion, celery, and garlic create a rich flavor base for this soup. Use a yellow onion and fresh garlic if you can. If you don’t have any, onion powder and garlic powder will work.
• Herbs: Dried parsley, oregano, and basil add those classic Italian flavors to the soup. You can swap it with Italian seasoning if you have some on hand.
• Red chili flakes: These bring just a bit of heat to balance the creamy soup! Adjust the amount to your spice preference.
• Low-sodium chicken broth: Choose low-sodium chicken broth to control the salt level in the soup.
• Boneless, skinless chicken breasts: This is our main protein source for the soup. You can substitute with chicken thighs for a juicier option or use leftover rotisserie chicken or Baked Chicken Breasts.
• Sun-dried tomatoes: Chopped sun-dried tomatoes add a tangy, slightly sweet flavor and chewy texture, providing that classic Tuscan-style flavor. 
• Ditali pasta: Ditali is a small, tube-shaped pasta that’s great for soups, but you can substitute it with any short pasta like penne or elbow macaroni.
• Heavy whipping cream: Use heavy cream for a rich, velvety texture in the soup. If you prefer a lighter version, you can swap it with half-and-half or milk.
• Cornstarch: Cornstarch is used to thicken the soup and create a creamy consistency. 
• Fresh chopped spinach: Spinach adds a fresh, earthy flavor and a pop of green. If you’re not a fan, you can leave it out!
• Grated Parmesan cheese: Parmesan cheese adds a salty, nutty flavor and helps to thicken the soup.

How to make this creamy chicken soup:

This Tuscan Chicken Noodle Soup will become your go-to for the colder months! Make sure to check the recipe card for the full list of recipe instructions.

• Cook onion and celery until softened. Stir in the garlic, parsley, oregano, salt, basil, and red chili flakes, and cook for a minute.
• Pour in the chicken broth. Then, add the chicken and sun-dried tomatoes. Simmer until chicken is cooked.

• Remove the chicken and shred it.
• Add the shredded chicken, spinach, cream and cornstarch mixture, and Parmesan.

Variations and Substitutions

• Add beans: Rinse and toss some white beans or cannellini beans into the soup for some extra fiber!
• Add more veggies: You can add other vegetables like carrots, zucchini, or peas for more texture and nutrients! Just chop them up into small pieces and add them along with the celery, cooking them until tender before adding the broth.

How to store leftover Chicken Noodle Tuscan Soup:

To store Tuscan Chicken Noodle Soup, let it cool completely, then place it in an airtight container and refrigerate for up to 3-4 days.

To reheat, warm it on the stovetop over low heat, adding a splash of chicken broth if it’s too thick. You can also microwave individual portions!

You can freeze this soup, but I recommend freezing it without the pasta as it will have a soft texture after freezing and thawing.

Can I make this soup in a slow cooker?

If you’re looking to make this recipe in the slow cooker, see my Creamy Italian Slow Cooker Chicken Noodle Soup, which has a similar flavor profile.

Serving suggestions:

This Tuscan Chicken Soup always hits the spot no matter how you serve it! I like to make some Crusty Bread or Garlic Bread to soak up the soup as I eat it, because why not?

If you want some extra veggies, you can always make a salad or whip up some Cheesy Baked Asparagus or Roasted Vegetables on the side!

More chicken soup recipes you’ll love:

• Chicken Gnocchi Soup — comfort food to the max!
• Chicken Tortellini Soup — we love swapping out traditional noodles with tortellini.
• Chicken Tortilla Soup — fresh and flavorful!
• Easy Chicken Vegetable Soup — so hearty and nourishing.

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Tuscan Chicken Noodle Soup

This Tuscan Chicken Noodle Soup is the perfect comfort food, with tender chicken, creamy broth, sun-dried tomatoes, and spinach. It’s quick, hearty, and packed with bold Italian flavors that will warm you up from the inside out!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 422cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil from sun dried tomatoes
• 1 onion (finely chopped)
• 1 rib celery (finely chopped)
• 2 cloves garlic (finely minced)
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon dried basil
• ⅛ teaspoon red chili flakes
• 5 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts
• ⅓ cup sun dried tomatoes (drained and chopped)
• 1 cup Ditali pasta
• ¾ cup heavy whipping cream
• 1 tablespoon corn starch
• 2 cups fresh chopped spinach
• ¼ cup grated Parmesan cheese

Instructions

• Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
• Add the onion and celery, and cook and stir until softened, about 3-4 minutes.
• Add the garlic, parsley, oregano, salt, basil and chili flakes and cook 1 minute.
• Stir in the broth and scrape the bottom of the pot with a wooden spoon if necessary. Add the chicken and sun dried tomatoes. Bring to a simmer, cover and reduce heat to medium-low. Cook for about 10 minutes or until chicken is cooked through (it should reach an internal temperature of 165℉).
• Remove the chicken and shred.
• Stir in Ditali pasta and bring back up to a simmer. Cover and cook, stirring often, until pasta is al dente.
• Whisk together the cream and corn starch and stir into the soup with the chicken, spinach and Parmesan. Allow to cook 2-3 minutes until slightly thickened.
• Taste and serve.

Video

Notes

Ingredients and Substitutions:

Chicken breasts: you can substitute boneless, skinless chicken thighs for the breasts or omit and add in a can of rinsed white beans for a meatless meal.

Ditali: any kind of short pasta works in here. If you want to serve this soup later, I recommend cooking the pasta separately and adding it to each bowl while serving.

Cream: you can swap the cream with a lighter cream or milk, it will just have a less rich flavor.

Nutrition

Serving: 359grams | Calories: 422cal | Carbohydrates: 39g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 714mg | Potassium: 874mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1830IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 3mg

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