Crockpot Buffalo Chicken Meatballs 

Serves 15-18 Meatballs
Crockpot Buffalo Chicken Meatballs recipe has the perfect amount of buffalo kick with our tailored-to-your-taste buffalo sauce. It’s the perfect appetizer for any event. (Gluten-Free & Dairy-Free)

Prep Time: 15 min
Cook Time: 2 hr, 30

1 pound ground chicken
1/4 cup onion, finely diced
1 egg
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 Tablespoons cornmeal
2-3 cups of our homemade buffalo sauce

Preheat oven to 400 degrees F
Line baking sheet with parchment paper
Mix together ground chicken, onion, egg, onion powder, garlic powder, cornmeal.
Form mixture into meatballs and place onto parchment line baking sheet.
Bake for 15-20 Minutes
Coat bottom of crockpot with 1/2 cup buffalo sauce
Place just baked meatballs into crockpot. Pour remaining buffalo sauce over meatballs.
Cook on for at least 2-3 hours.

Homemade Buffalo Sauce Recipe

How to make it at home with 4 simple ingredients that you probably already have on hand! In no time you’ll have homemade buffalo sauce coating your favorite chicken wings. {Gluten-Free, Dairy-Free, Vegetarian & Vegan}

1 cup Franks red hot sauce
1/2 cup white vinegar
1 1/2 Tablespoons paprika
1/2 Tablespoon garlic powder

Whisk together hot sauce, vinegar, paprika, and garlic.
Store in an airtight container in the refrigerator, shaking the sauce to mix together before using.
Stores in the fridge up to 3-4 weeks.


Curried Butternut Squash Soup {Slow Cooker}

Author: Little Spice Jar
Prep time: 15 mins

Cook time: 4 hours

Total time: 4 hours 15 mins

Serves: 6 servings

Smooth, creamy, and super comforting curried Butternut Squash Soup made in the slow cooker. Granny smith apples, onions, and carrots give this soup such a nice well rounded flavor. A hint of cream makes it so comforting and luxurious!


2 – 2 ¼ pounds butternut squash, chopped into small chunks

1 large yellow onion, diced

2 granny smith apples, diced

2 carrots, cut into chunks

2 tablespoons light brown sugar

1 tablespoon salt

1 teaspoon black pepper

2 bay leaves

1 tablespoon curry powder (mild or hot and more to taste)

¼ teaspoon cinnamon powder

1 teaspoon fresh minced ginger

1 tablespoon minced garlic

2 cups vegetables (or chicken) broth

½ cup heavy cream


Spray a 7-8 quart dutch oven with nonstick cooking spray. Add the butternut squash, onions, apples, carrots, sugar, salt, black pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and vegetable broth. Allow the soup to cook on the low heat setting for 7-8 hours or on the high heat setting for 4-5 hours.

The butternut squash is done when you can easily pierce it with a fork. Using an emersion blender, or by pouring the soup in batches into a blender, blend the soup. Make sure to cover the lid with a towel and press down if using a regular blender.

Stir in the cream and adjust the curry powder, salt, and pepper to your liking. Serve warm with garlic toast or saltine crackers.

Sweet Coconut-Butternut Crockpot Soup Recipe

3 cups butternut squash, chopped
3 cups chopped sweet potato (about 1 large sized potato)
1 onion, chopped
2 cups chicken broth
1/4 cup butter
2 cups half and halF (or coconut milk)
1/2 tsp cumin
2 tablespoons shredded coconut
Place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours. Using an immersion blender, or scooping your squash into a regular blender, puree until smooth. Return to crockpot and add remaining chicken broth, half and half, cumin, and coconut. Cook for about 30 more minutes, or until soup is heated through. Sprinkle with extra coconut for garnishing.

Slow Cooker Spaghetti Squash and Meatballs

Yield: 4 servings


Slow Cooker Spaghetti Squash and Meatballs

Need a healthy, easy meal that doesn’t take much prep work? Toss some spaghetti squash and some frozen meatballs in your slow cooker and bam. Insta-dinner.


1 medium spaghetti squash
1 1/2 cups crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 gluten-free chicken meatballs such as Al Fresco
2 tbsp butter or olive oil
Additional salt and pepper to taste

Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.
Divide between 4 plates and top with sauce and meatballs.

Serves 4. Each serving has 11.8 g of carbs and 1.92 g of fiber. Total NET CARBS = 9.88 g.

Food energy: 235kcal Total fat: 13.52g Calories from fat: 121 Cholesterol: 80mg Carbohydrate: 11.80g Total dietary fiber: 1.92g Protein: 15.39g Sodium: 504mg



15 mins
1 hour
1 hour 15 mins

A delicious soup made with white beans, chicken and a tasty blend of seasonings.
Author: ©Amy Johnson | She Wears Many Hats
Recipe type: Main
Serves: 8
7 cups chicken broth
4 – 15.8 ounce cans of Bush’s Beans reat northern beans (cannellini or navy beans could be substituted)
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
¼ teaspoon ground red pepper (or ground cayenne pepper)
¼ teaspoon black pepper
¼ teaspoon salt
4 tablespoons olive oil (divided)
1¼ pound chicken breast, cubed
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon jalapeno, chopped (about one jalapeno)
1 cup cilantro leaves, packed
In a large stock pot bring chicken broth and beans to a boil.
Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer.
In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add to pot.
In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes.
Rough chop ½ cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
(Don’t forget the cornbread!)
Adapted from Paula Dean’s White Bean Chili.

Recipe for Slow Cooker Sesame Sriracha Turkey Lettuce Wraps

Makes 4 servings
Ideal slow cooker size: 3-4 quart
Cooking time: 2-4 hours on HIGH or 4-6 hours on LOW

1 lb lean ground turkey
1 Tbsp minced garlic
1 Tbsp grated fresh ginger root
1 Tbsp toasted sesame seeds
1 Tbsp sriracha sauce (plus more for serving)
3/4 tsp kosher salt
Green onion, optional
Lettuce leaves, for serving

1.  Place turkey, garlic, ginger, sesame seeds, sriracha and salt in the slow cooker.  Use a large spoon to break up the meat as much as possible.
2.  Cover and cook on LOW for 4-6 hours or on HIGH for 2-4 hours.  Break up the meat with a spoon and give a good stir.
3.  Serve meat wrapped up in lettuce and top with extra sriracha, sesame seeds and green onions, if desired.

Slow Cooker Creamy Cauliflower and Potato Soup

Recipe for Slow Cooker Creamy Cauliflower and Potato Soup
Makes 3-4 servings (this can easily be doubled)
Ideal slow cooker size:  3-4 quart
Cooking time:  6-8 hours on low or 4-6 hours on high

1/2 cup diced white onion
1 garlic clove, minced
1/2 tsp canola oil
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
3 cups chicken broth (or 3 cups vegetable broth)
1/2 head cauliflower
8 oz yellow potatoes (this was just one large potato)
1/4 tsp salt
1/4 cup half and half (or heavy cream)
Salt and pepper, to taste
2 Tbsp diced Green onion (optional)
1/4 cup grated cheddar (optional)
1/4 cup bacon bits (optional)

1.  Combine onion, garlic, oil, nutmeg and cayenne pepper in a microwave safe bowl.  Microwave for 5 minutes, stirring every 90 seconds or so. Transfer the mixture to the slow cooker.
2. Add the broth to the slow cooker.
3. Cut half a large head of cauliflower into florets.  Add to the slow cooker.
4.  Peel the potatoes and cut into cubes.  Add into the slow cooker.  Add in 1/4 tsp salt.
5.  Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 6-8 hours.
6.  Remove the lid and add contents of slow cooker to a large blender (you may have to work in batches).  Blend until smooth and creamy.  Add soup back into the slow cooker.
7.  Add in half and half.  Salt and pepper the soup to taste.
8.  Pour soup into individual bowls and top each with green onions, cheddar and bacon.

Recipe adapted from America’s Test Kitchen Healthy Slow Cooker Revolution

Slow Cooker Skinny Thai Soup

Thai-Style Chicken and Coconut Soup
from America’s Test Kitchen Healthy Slow Cooker Revolution

Serves 6
Cooking time: 3 to 5 hours on LOW
Slow Cooker Size:  4-7 quart

Why this recipe works: Since the star of this aromatic Thai soup is the broth, we set out to make it rich and flavorful. After some initial testing, we decided to skip over homemade Thai curry paste, which was a time-consuming a ingredient-intensive endeavor, and reached for the store-bought variety. Using a generous amount of curry paste and blooming it with onions and oil in the microwave worked to deepen the base flavors. For our protein, we added chicken and infused it with rich flavor by poaching the breasts on low in the broth before shredding the meat.  To round out our Thai-style soup, we included bell peppers, snow peas, and mushrooms.  Quickly steaming the vegetables in the microwave with a small amount of water and adding them to the soup just before serving ensured that they remained fresh and crisp.  Stirring in light coconut milk at the end preserved the soup’s clean, fresh taste and added richness without excess fat.

2 onions, chopped fine
3 Tbsp Thai red curry paste
1 tsp canola oil
4 cups chicken broth
1 Tbsp fish sauce, plus extra for seasoning
Salt and pepper
2 (12-ounce) bone-in split chicken breasts, skin removed, trimmed of all visible fat
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
8 ounces snow peas, strings removed, cut into 1-inch pieces
8 ounces white mushrooms, trimmed and quartered
1 (13.5 oz) can light coconut milk
1/2 cup fresh cilantro leaves
1 Tbsp lime juice, plus extra for seasoning

1.  Microwave onions, curry paste, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.  Stir in broth, fish sauce, and 1/2 tsp salt.  Nestle chicken into slow cooker, cover and cook until chicken is tender, 3 to 5 hours on low.
2.  Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones.
3. Microwave bell peppers, snow peas, and mushrooms with 1 Tbsp water in covered bowl, stirring occasionally, until tender, 4 to 6 minutes. Drain vegetables, then stir into soup.
4. Microwave coconut milk in bowl until hot, about 2 minutes. Stir into soup along with shredded chicken and let sit until heated through, about 5 minutes. Stir in cilantro and lime juice and season with salt, pepper, extra fish sauce, and extra lime juice to taste. Serve.

Per 1 2/3-cup serving: Cal 190; Fat 5 g; Sat Fat 2.5 g; Chol 45 mg; Carb 15 g; Protein 22 g; Fiber 3 g; Sodium 1030 mg; *To reduce sodium level to 780 mg, use unsalted broth.