So this whole month of October, I’ve shared a crock-pot article. I did some freezer meals. I didn’t desert a breakfast. Just a variety of things, but we are ending the month with five, pretty easy, just jump and go dinners. So I have a few chickens. I have a beef one and then a vegetarian one and you guys are not only going to get five today.
You guys are going to get ten because I am collabing with Jay morale. I will have her a YouTube blog listed down below if you guys do not know who she is, and you love your crock-pot and you love freezer meals. You need to go check out her articles because she is a homeschool mama and is super busy. I swear she gets it all done. She does some cleaning on her blog and a lot of prepping, which is, I feel like very important when you have a larger family.
I love to prep as well, so definitely go check her out leave a lemon emoji in her comment. So she knows that I sent you and definitely subscribe if you are loving what she is putting out. So if you guys are coming over from Jamie riles blog hi, my name is Vanessa and I would love for you guys to check out some other articles. If you like it, stay a while hit that subscribes button, and join me in all my upcoming articles we’re getting close to the holidays.
Y’All and I am super excited, so let’s go ahead and jump right into these crock-pot dinners, the first jump and go. This is a full-on chicken dinner. Everything that you need for dinner is just going to go into the crock-pot so right here I have some bone-in chicken thighs. Now, if you weren’t worried about this being a true dump and go, you could sear these first just to lock in the moisture, but it isn’t necessary.
So if you are just running low on time – and you want a true jump and go, you could skip that and just put your chicken thighs in the crock-pot and I’ll show you guys how I’m going to layer it in just a second. But on my chicken, I do have a salt and pepper and then some thyme and rosemary just sprinkled on top, when I put it into the crock-pot, I’m going to do the same, I’m going to sprinkle the same four on the other side.
So it’s nice and coated other than that. I’ve got some green beans, baby, Dutch, yellow potatoes, some minced garlic. You could totally use fresh if you had it and then in 8 ounces can of tomato sauce. So at first up, I have the 1 and 1/2 pound bag of potatoes in the bottom of my crockpot, and then I have 1 pound of green beans just right. On top of that, you could cut these smaller. If you want to, I like cutting them when they’re going into soups, but for a meal like this, when they’re just green beans on the side, I keep them nice and long.
Next, I put my bone-in chicken thighs on top of that and remember I did season both sides with salt, pepper, rosemary, and thyme, and the last step is the garlic and the tomato sauce and because, when you’re putting garlic on things that kind of just clumps, I Wanted it to really get over everything, so what I do is I took the minced garlic I use 2 teaspoons. I put it into the tomato sauce mixed it up and now all the garlic and the tomatoes are all together and it will go just straight.
On top and now, there are no clumps of garlic, it’s pretty well mixed into the tomato sauce. Ok, I can get my lid on and I’m going to cook this on high for not 4 hours, but I’m going to go to 5 hours because my chicken is not completely thawed out. You could probably get away with 4 hours on high if your chicken is completely thawed, but mine is still a little frozen, so I’m going to go up to 5 hours a few hours later.
Dinner is served a true dump and goes so. I’ve already made up wine and plate, it’s definitely not the prettiest, but it’s going to taste amazing. The chicken thighs are nice and tender, and I went ahead and cut up the potatoes. You could totally cut the potatoes beforehand if you wanted to, but true jump and go fashion for this specific recipe. I really just dumped everything in, but I wanted to show you, guys, how nice and creamy the potatoes are after about five hours.
So I’m going to make everybody’s plate and we are going to dig in all right, another very easy, just jump and go for the crockpot is a take on a taco dish, so use whatever kind of chicken you want. I have these chicken tenderloins, which I love to use for taco night, just because they are super easy to shred. Then I have less than half a bag of corn. I wish I had some more, but this will be just fine a can of black beans.
I am going to drain and rinse these and then, as far as seasonings, I’m going to use chili powder, cumin oregano, and then, instead of cayenne, pepper, I’m going to use this chili lime. I think it’ll be really yummy in this dish. I picked this up from Trader Joe’s. I’ll also go to use a little bit of minced garlic and I’m going to put this entire 16-ounce package container of salsa in the crock-pot, as well, so again just dump and go and for this type of dish.
Whenever I’m going to be shredding meat inside the crockpot, I do not like to use a liner, so I’ve got my chicken in there first and I’m just going to add in a little bit of frozen corn that I have black beans that I drained and Rinsed, the 16-ounce container of salsa and now for the seasoning. So I don’t really measure if you had a taco seasoning blend or a packet. You could totally add that in I’m going to add, probably half a tablespoon of garlic, more or less, depending on how much of garlic you prefer and then I’m just going to go in with a little bit of the cumin a little bit of the oregano.
But I love chili powder, so I am going to go a little bit heavier with the chili powder same thing with the chili lime, I’m going to be a little bit heavier than the oregano in the cumin, and that is it okay. So I am going to stir this up just so all the seasonings and everything gets nice and combined and mixed over the chicken all right, it’s time for the lid and I’m actually going to leave the house for a little bit.
So I’m going to cook mine on a low, pretty much just low and slow all day, but if you are in a hurry or you were starting this closer to dinnertime, you could cook it on high for just a couple of hours: okay, after several hours on low. My chicken was super tender. It didn’t even take me long at all to shred it. I just used two forks normally when I shred chicken, if it’s not mixed with anything, I use a hand.
Mixer goes by pretty quickly, but when I have other things mixed in, I just shred it the old-fashioned way with some Forks. So now this would be super good over rice or in some kind of like a taco-style quesadilla. Anything like that. Just super easy and the hard part is already done for you. Okay, today’s dumping go is a vegetarian chili, so there is just a tiny bit of prep because I’m opting to cut up my own onion and mince my own garlic, but you could totally if you had minced garlic on hand already and if you bought the chopped Onion in the freezer bags, then it is a true jump and go, but I do have just a little bit of prep just to throw everything in the crock-pot and then it’s going to cook up so for this recipe, I’m going to use 1 cup of quinoa.
I have one medium red onion that I’m going to peel and dice up, I’m going to use four cloves of garlic. We definitely love garlic in this house. I have two cans of dark red kidney beans. I am going to drain and rinse these two cans of tomato sauce. These are each 15 ounces. Then I have 2 cans of diced tomatoes. I opted for the no-salt-added just to take a little bit of the extra salt out. Also, have a wine can of light red kidney beans and one small little can of chopped green chilies.
So for this recipe, you’re going to need five cups of liquid four cups of vegetable broth, and one cup of beer. However, I’m not I’m opting not to use beer, so I’m going to use this as a vegetable bouillon base and I’m going to just make sure I have enough for five cups of liquid to add into my chili. So for seasonings, I’m going to use two tablespoons of chili powder, one tablespoon of ground cumin, a little bit of salt, pepper, and sugar, just like a pinch of each of them can always add more salt and pepper after it’s done cooking.
That way, everybody can really season it like they want to at least that’s the way. I do it in my family and it really guys just dump everything in your crockpot. All right, once you have everything just jumped in your crockpot, give it a good stir, make sure everything is all mixed up, get your lid on – and I am starting this around lunchtime, so I’m going to cook it on high for three to four hours.
If you were starting in the morning, he would just put it on low for six to eight hours. Okay, a few hours later and the vegetarian chili is ready to eat. The house smells amazing. Now I am going to serve this up with some cornbread shredded cheese, and you guys could use whatever toppings you want sour cream green onion. Really anything! You could serve this over rice if you wanted to really bulk it up, but we are just having this and some cornbread and shredded cheese.
It’s nice and easy for this cool fall night, okay, next dinner, and I’m back with chicken. This would be really good with Turkey as well, but I have a ton of chicken, so I’m trying to use the meat that I have on hand – and this is actually you guys – are seeing this after the fact. But this is the first dinner that we are having in our new home, so yay, and I don’t have my plates unpacked, so I’m working with some paper plates right now, but for this recipe, I am using a chicken breast.
These are still a little frozen, so I’m going to cook it a little bit more on the longer side, and then I have a little over a cup each of sliced celery and chopped carrots. Then I’m using one 32 ounce container of chicken broth and then a 14.5 ounce can of chicken broth and if you’re, using turkey as your meat instead of chicken, you could totally use turkey broth. That would be really good with this as well.
I’r going to toss in 3 bay leaves and then for the seasoning, salt, and pepper to taste. I’ll be going to do maybe a teaspoon and a half of garlic because we love garlic and then a teaspoon and a half or a little over a teaspoon of thyme and basil. So that’s everything that I’m going to just dump into my crockpot and then a little bit later, like 30 minutes before we want to eat. That’s what I’m going to add to the instant brown rice.
If you guys don’t like using instant you like using regular rice, you could use white rice. You are going to need to cook that on the stove, I would not recommend cooking that in the crock-pot, for as long as you’re going to need to it’s going to get mushy. So I’m going to go ahead and dump everything that I just told you guys, except for the brown rice into my crockpot. Okay, all of my ingredients are in the crockpot and if your chicken is completely thawed, you should just be fine with on high for four hours, but mine is a little bit frozen, so I am going to still cook mine on high, but it might be Closer to six hours until the chicken is completely cooked and then we will add our brown rice at that time.
Okay, my chicken is done. Oh, you can see how hot it is. Fogging up the camera – and I actually only needed to cook it for about four hours and you could take it out, use a hand mixer to shred your chicken. It works pretty quickly, Forks, I’m going to go ahead and use these claws. I got these at Target last summer and I’m just been unpacking today, so I’m going to get both of them and just claw up and shred my chicken and then I am going to add my rice, okay, so my chicken is shredded and now I’m going to Add in my one cup of a minute or instant brown rice – and I did want to share that, my husband is actually eating very low carb.
So I did go ahead and pull a bowl out for him. So he’s still going to be able to eat with us and not have to worry about making something else, but I just wanted to share that if you were more on the low carb if you did not want the rice, it is yummy. Just now without adding the rice, I need to bulk it up a little bit for the kiddos, so I’m going to go ahead and just mix this up a little bit to get my lid on.
I did turn it too low while I was shredding it, but I’m putting it back on high and the rice only needs to cook for about 20 minutes after 20 minutes. Your rice is a giant and your chicken and rice soup are ready to serve up. This is so good and fairly easy jump and goes for these cold nights that are coming up quickly. Okay, last but not least, a is crock-pot Philly cheesesteaks, and for this recipe, I have just under two pounds of beef sirloin that I went ahead and sliced up.
Then I have two green bells: peppers that I sliced and one a pretty large onion sliced as well. Now you could add mushrooms to this recipe, but most of us in this family does not like mushrooms, so I omitted those, but you could put about 4 ounces or so of sliced mushrooms in here as well. If you like them, I don’t need this huge thing of beef broth. I’ll only go to use about 1/3 of a cup and then as far as seasonings, so for the garlic powder, I’m going to use half a teaspoon and then this is some homemade burger seasoning.
That I made, I will have it linked down below, or if I can find the link that I followed or I’ll have it written out because I don’t remember what’s in it right now off the top of my head. But I’m going to use this. If you have steak seasoning, you can use that. I just really like putting this on me. So I’ve been doing that a lot lately and I’m going to use about a teaspoon of that. Then I have some pepper that I’m just going to lightly sprinkle over it.
If I’m pretty sure this has salt in it, I’m not going to add more salt, but I can always add salt after the fact. But if you are using a steak, seasoning that doesn’t have salt, you could add a little salt in as well, and then the parsley I’m going to use about 1/4 teaspoon just a little bit of that – and this is just what I’m going to dump all of this. In the crockpot and we’re going to save this provolone cheese for later once I have all my ingredients picked up for that provolone cheese in my crockpot.
I am going to stir it all together because I want everything to get nice and incorporated. The seasonings are really to get over all of the ingredients time to get my lid on. So you could cook this on high for two to three hours, but I’m going to do now for I’m going to check it at five hours. You can do four to six, I’m going to check it at five hours and see if it is ready to go. Oh, my gosh, my house smells so good, so five hours, definitely long enough.
My meat is very, very tender, and like I mentioned it smells absolutely delicious, so you can cover the top with. However many slices you want, I love me some cheese, so we’ll see how many out of this 12-pack of provolone sliced cheese I can get on top of this okay, so I ended up putting nine on there. I fit about seven and then I just started overlaying. Some of it because we love cheese, so I’m just going to let this sit here on warm until the cheese melts and then dinner is served, super easy and delicious a crockpot meal.
All right dinner is served. So if you guys like these right, please please give this article a big thumbs up, don’t forget to check out the other five on a gem rails blog which is in the description, and let me know if you guys could make anyone of these recipes. Let me know which one you guys are going to try first in the description box and if you want to see me, make anything specific in my crockpot.
Let me know that as well. I love getting article ideas from y’all. You guys definitely helped me out, and I want to share what you guys want to read, so that is it for today. I will see you guys in the next article bye,
If you looking for more information on 5 EASY DUMP & GO CROCKPOT RECIPES | COMFORTING CROCKPOT RECIPES PERFECT FOR FALL make sure you visit this page to see more
Compare Price and Product From Amazon.com
Low Carb Recipe eCookbooks
Enjoy your favorite foods without the guilt! 5 main Low Carb eCookbooks plus Many Bonuses in our package - Breads and Breakfasts Meats, Poultry and Fish Side Dishes Desserts and Meals. Now you can have a good variety of menus and good diet information!