Slow Cooker Whole Chicken and Wild Rice Soup

Slow Cooker Whole Chicken and Wild Rice Soup

Winter is a cold one this year but you can warm things up with a hearty chicken soup. This stick to your ribs recipe is easy to make and it’s easy on the paycheck too. Best of all the flavor is amazing. Nothing beats fresh home made chicken soup!


  • 1 whole chicken
  • 3 stalks of celery
  • 4 carrots
  • 1 white onion
  • 4 cups vegetable broth
  • 4 cups water
  • 1 cup wild rice
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 3 sprigs rosemary
  • 10 sage leaves

First, chop the celery, carrots, and onion into small bite size bits. Add the chopped veggies to the slow cooker. Next, finely chop the rosemary and sage and add to the slow cooker. Rinse the wild rice and add to the slow cooker. Next, add the vegetable broth and water. Add the dry seasonings to a small bowl and stir it together thoroughly. Next wash the chicken, then cut it in half and removing excess fat. Pat the chicken dry with paper towels, then rub olive oil over the surface of the chicken. Next rub the seasoning mix over the surface of the chicken. Place the chicken in slow cooker skin side up. Cook the soup on low for 8 hours, then pull chicken and place it on baking sheet. Using 2 forks separate the meat from the bones and add the meat back to the slow cooker. Continue cooking the soup on low for another 30 minutes. Serve and enjoy!.

Slow Cooker Jack Daniels Jalapeño Beef Ribs

Slow Cooker Jack Daniels Jalapeño Beef Ribs

Slow cooker beef ribs are easy to make and this recipe fits in perfectly with a busy work week. Simply follow the recipe and prepare the ribs the night before and cook them the next day while you are at work. When you come home, your house will smell great, and your dinner will be ready to eat!


  • 2 pounds beef back ribs
  • 2 shots Jack Daniels
  • 1 large jalapeno pepper
  • 3 garlic cloves
  • 1 can beef broth
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon onion powder

First, you need to make a seasoning rub with the seasoning ingredients. In a small dish or bowl, combine salt, pepper, chipotle powder, mustard powder, and onion powder. Set this aside for later.

Next, add the can of beef broth to the crock pot.

Roughly chop the jalapeno pepper and garlic and add this to the crock pot.

Next pour a shot of Jack Daniels and drink it! Pour another shot and add it to the crock pot.

Next, it’s time to work on the ribs. As an optional step, remove the silver skin from the back side of the ribs. If the ribs are not already chopped, go ahead and cut the ribs up between the bones.

Next add the dry seasonings to all sides of the ribs. Place the ribs in the crock pot and place the pot in the refrigerator overnight.

On the next day, remove the pot from the refrigerator and place in the cooker. Set the crock pot to cook for 8 hours. Once fully cooked, you can make a gravy out of the remaining beef broth and juices.

After removing the ribs, add 3 tablespoons of flour to the crock pot. Stir or blend with an immersion blender. Add the ribs to you favorite side dish (like mashed potatoes) and enjoy!

Slow Cooker Pot Roast

Slow Cooker Pot Roast

Pot roast is one of the best meals one can make in a slow cooker. It’s easy to make and the flavor is rich and beefy. We added a special touch to the usual recipe by seasoning and grilling the beef chuck roast for a quick sear on the meat. And nothing could go better with pot roast than mashed potatoes. We will cover mashed potatoes in separate recipes to follow.


  • 2 – 3 pounds of beef chuck roast
  • 1 can beef broth
  • 2 yellow onions
  • 2 cups baby carrots
  • 3 garlic cloves
  • 2 green onions
  • 3 stalks celery
  • 1 pack of portobello mushrooms
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon Everglades seasoning

First, season the beef chuck roast with Worcestershire sauce and Everglades seasoning on both sides. Place the roast on a pre-heated grill on medium temperature. Grill the roast for 5 minutes on each side, then remove the roast from the grill.

Next, chop and break apart 2 yellow onions and add to the crock pot.

Next, chop 3 celery stalks, 2 green onions and 2 cups of baby carrots and add to the crock pot.

Next mince 3 garlic cloves and add to the crock pot.

Add the can of beef broth, salt, pepper, and thyme to the crock pot. Stir the contents of the crock pot to evenly mix up the vegetables.

Next add the beef roast on top of the vegetables. Add 2 tablespoons of Worcestershire and season again with Everglades seasoning.

Next, place the lid on the crock pot and set the cooking time for 8 hours. After 8 hours, use a fork and knife to break apart the chuck roast into smaller bite sized parts. As an optional step, you can add flour or corn starch to the crock pot 1 tablespoon at a time. Stir the crock pot until the contents thickens. You may need to add up to 3 tablespoons before the gravy has a decent thickness. Spoon yourself out a healthy sized portion of pot roast and add to your mashed potato side dish and enjoy!

Slow Cooker Corned Beef

Slow Cooker Corned Beef

Looking for something easy to cook for St Patricks day? This is a cabbage free corned beef recipe for your slow cooker with only a few steps. Grab your favorite stout and fix up a plate of this today!


  • 3 pounds corned beef brisket
  • 2 pounds potatoes, small golden is best
  • 2 cups baby carrots
  • 2 small yellow onions
  • 1/8 teaspoon black pepper
  • 1/2 cup water
  • 1 tablespoon corn starch
  • 1 tablespoon Worcestershire sauce

First, peel the onions and cut them in half.  Then thinly slice each half and break apart the onions placing them into the slow cooker.

Next, wash and chop the baby carrots into 2 to 3 chunks per carrot. Place them into the slow cooker.

Next wash the potatoes and then cut each into 4 even parts and place them into the slow cooker.

Next add half of the corn starch to the slow cooker.  Add the black pepper to the slow cooker.  Add the 1/2 cup of water to the slow cooker. Using a spoon, stir the contents of the slow cooker.  Make sure the corn starch is spread around and not clumped together.

Next remove the corned beef from the package and wash it thoroughly removing the blood and various whatnots. Place the corned beef into the slow cooker.  If there is a fat layer on the corned beef, place this side up.  If there is a seasoning packet with the corned beef, discard this and do not use.

Finally add the Worcestershire sauce to the top of the beef.  Start your slow cooker for 8 to 9 hours of cooking.  Stir periodically at the 4 hour mark and 6 hour mark.  When cooking is complete, add the other half of corn starch to the slow cooker and stir this into the liquid.  Slice the corn beef, plate and enjoy!