This Crockpot Buffalo Chicken Stew is the perfect way to enjoy slow cooker buffalo chicken in soup form! Warm and comforting with a kick of hot sauce and blue cheese!
I've been on the rampage lately trying, tweaking, and creating dinner recipes that are not only delicious and filling, but CHEAP. We love our days indulging in takeout, and hot wings are one of those fast dinner solutions for us when we're short on time and everyone is hungry. We typically will get hot wings for us and a pizza for the kids to share. $40 gone, right there! I'll talk about it here on Mostly Homemade Mom until I'm blue in the face: it's SO much cheaper to eat at home.
I know we're not alone here, in our 30's, and really coming to terms with how to both pay off student loan debt and save money at the same time. Do you save more than you pay off or vice versa? I really don't know if there is a correct answer to that question! But I will say that one of the things we have to do is have automatic transfers to our savings account, and automatic additional payments made to student loans - BEFORE that money hits our account. If it's in there, I will inevitably use it. Out of sight, out of mind - am I right?!
I am here to tell you that while you may need to cut back on your food budget, you absolutely do not need to sacrifice flavor in any way. This Crockpot Buffalo Chicken Stew is absolute proof of that! Paired with a great sale on boneless skinless chicken breasts and canned Great Northern beans, this entire recipe came WELL under $10 for the entire recipe. All four of us had plenty for dinner that night, and I was left with three containers of soup in the fridge that I enjoyed for lunch that week.
yield: 8 servingsAuthor: Kelly Miller - Mostly Homemade Momprint recipe
Crockpot Buffalo Chicken Stew
A slow cooker chicken soup with carrots, celery, beans, hot sauce, and topped with blue cheese dressing.
prep time: 10 MINScook time: 4 hourtotal time: 4 hours and 10 mins
2-3 lbs boneless skinless chicken breasts
2 stalks celery, diced
1/2 onion, diced
2 carrots, peeled and diced
4 15oz cans Great Northern beans, drained and rinsed
2 14oz cans diced tomatoes, undrained
5 oz bottle hot sauce
salt & pepper
blue cheese dressing or sour cream
Place all ingredients, besides dressing or sour cream, into the bottom of a Crockpot. Add enough water to cover ingredients.
Cover and cook on high for 4 hours or on low for 6 hours. Shred chicken with 2 forks and stir stew well.
Serve bowls topped with blue cheese dressing or sour cream.
This is such a great recipe to freeze leftovers, too! I'm not a blue cheese fan, but Paul is and he actually said he preferred the sour cream topping instead. Feel free to add extra hot sauce to your bowl if you'd like - this was actually just enough heat for the boys to handle so hopefully yours would, too.
If you try this one, let me know how much you enjoyed it as well as any tweaks you made to make it your own!
This Crockpot Sweet Potato Chili is the perfect meatless chili recipe! Diced sweet potatoes, tomatoes, onion, beans, and spices - be sure to serve this with some yummy cornbread!
Oh my wow, you guys. I seriously have 3 recipes tested, approved, and photographed ready to share here with you. I swear to you I made this Crockpot Sweet Potato Chili for dinner TONIGHT! I honestly could not wait to share the recipe with you.
I was a tiny bit strategic in dinner tonight since Paul hates sweet potatoes and he has been out at a meeting over dinner. I switched our menu plan around a little bit since the boys and I could eat sweet potatoes any day of the week. I used to share my weekly menu plans with you all, but I found that I like to have a good mix of homemade dinners, frozen dinners that I stock up on at our local grocery outlet, and - yes - eating out. My family's favorite grocery store frozen dinners are:
Tortellini or Ravioli with sauce and garlic bread
Fish filets w/veggies, or for making fish tacos
Breaded chicken strips or chicken patties on rolls with cheese
I've found lately with our family of 5, this is what works best for us. I plan on 7 different dinners during the week, make a list and shop for the ingredients we need for those dinners, and I make what I feel like making on any particular night. Honestly, that's my style completely. I like to plan, but I definitely need a level of flexibility.
So if you've been failing at the menu plan thing lately, give my method a try! Jot down 5 - 7 dinners that you'd like to make this week - being sure to incorporate a few frozen dinner favorites. This also helps me to take advantage of whatever sale is going on or whatever I spot super cheap at our grocery outlet or Aldi.
This meatless chili recipe is SO EASY and I promise you won't miss the beef! I served this topped with sour cream, cheddar cheese, and alongside cornbread muffins.
Crockpot Sweet Potato Chili
By Kelly Miller
Vegetarian meatless chili with sweet potatoes, diced tomato, onion, kidney beans and spices cooked in the Crockpot.
Ingredients: 3 sweet potatoes, peeled and chopped into 2 inch pieces 1 onion, diced 14 oz can diced tomatoes, undrained 15 oz can kidney beans, drained and rinsed 3 cloves garlic, minced 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon salt 1 1/2 cups water sour cream shredded cheddar cheese Instructions:
Stir together sweet potatoes, onion, tomatoes, kidney beans, garlic, spices and water in a Crockpot.
Cook on high for 4 hours or low for 6 hours.
Top bowls with sour cream and shredded cheese.
I didn't even mention how much the kiddos loved this. I won them over first with the cornbread muffins, but bowls of this chili with sour cream and cheese in front of them - they were in heaven! And this is definitely a dinner I would happily give out seconds to whoever asked!
These Frosted Pumpkin Bars are a perfect dessert this fall! Moist pumpkin bars with cream cheese frosting and fun fall sprinkles!
Last year on Black Friday, we purchased season tickets for our family to a local amusement park here in Lancaster. Not only did it give us fun all summer with the rides and the water park, they also offer a fun Halloween Trick-or-Treat event for the weekends in October. It's so fun!
We met up with friends of ours and family there last weekend. The boys were all dressed up in their costumes and they had a great time. The weather was perfect, too! Of course they insisted on going on the monorail ride. We warned them the line would be long, since it's a popular ride, but it's really slow moving.
We had no idea.
I went on the monorail once in the beginning of the summer and, needless to say, that was my last! I'm not a real big fan of heights and the swaying back and forth as the wind hit the ride... definitely not for me. I thought the wait during the summer was long.
Try waiting over an hour! All the while attempting to occupy a one-year-old who just wants to stretch his legs and crawl around. Yeah, I tried that. In about 3 seconds he had various sized pieces of mulch and leaves in his mouth. That kid is FAST!
Unfortunately because the wait for the ONE ride was so long, we needed to leave as soon as they were done - those boys were not happy! Luckily, this past weekend I was able to take them again and leave Paul at home with Reuben. It was much chillier this weekend, but they still had loads of fun. These boys may drive me nuts some days, but they truly are my best friends!
These Frosted Pumpkin Bars are a great treat to have on hand after a day of fall fun with your family. They remind me of a pumpkin version of moist, fudgy brownies. I went the shortcut route and topped them with my favorite cream cheese frosting from the store, but you could certainly make your own instead!
Frosted Pumpkin Bars
By Kelly Miller
Pumpkin dessert bars with cream cheese frosting and sprinkles.
This super simple Apple Pie Cake is the perfect dessert this holiday season! Fresh chopped apples, flour sugar, and spices - baked in a pie plate and topped with whipped cream!
I love to have recipes like this on hand for when we have a few stray apples that no one is interested in eating. This usually happens in our family with various fruits and vegetables and I know I can't be the only one!
In this particular case, we had 5 or 6 apples that had been forgotten in the bottom of our counter top fruit basket. The boys are really funny; they go through periods of time where they're on a specific fruit kick. Of course after they were through the "apple phase" that turned into the "mandarin orange" phase. I think that was kicked off at Reuben's birthday party when I set out a huge bowl of them. I think Wesley and my nephew Elliott ate almost the whole bowl themselves! I was actually really happy because there are definitely worse things they could be binge eating, that's for sure.
Anyway, I discovered some apples that had skin that was just starting to wrinkle a bit. As I cut inside, the fruit was perfectly fine! But I knew there was NO WAY the boys would eat them just by looking at the outside. Baked goods are usually where ugly fruit goes in this house, and this Apple Pie Cake is no different! Apple pie is my all-time favorite dessert. Yes, even over chocolate. I know that is very hard to believe! This is a great dessert to make when you have company coming at the last minute, but also good to take to Thanksgiving dinner as well.
Apple Pie Cake
By Kelly Miller
Apple pie ingredients made into a cake recipe and topped with whipped cream.
Ingredients: 1/2 cup butter, softened 1 egg 1 cup sugar 1 teaspoon apple pie spice 1 cup flour 1 teaspoon salt 1 teaspoon baking soda 2 1/2 cups peeled and chopped apples whipped cream Instructions:
Beat butter, egg, and sugar in a large mixing bowl. In a separate bowl, stir together apple pie spice, flour, salt, and baking soda.
Gradually beat flour mixture into the sugar mixture until just moistened.
Gently stir in chopped apples. Spread into a greased pie dish.
Bake at 350 degrees for 30 - 35 minutes. Serve warm with whipped cream.
This was one of our new favorite desserts in this house. It is absolutely perfect with a scoop of vanilla bean ice cream and a drizzle of caramel ice cream topping, too. If you try this Apple Pie Cake, let me know what you think in the comment section below - I'd love to hear from you! Happy Baking!
This post has been sponsored by Pillsbury, all opinions are my own.
These Crescent Macaroon Bars need to be on your Christmas cookie tray this year! Layers of Pillsbury Crescent Rolls, sweetened condensed milk, coconut, and almonds - the perfect treat recipe for holiday entertaining!
I have this crazy two-sided personality where I absolutely love the idea of socializing and having friends over for meals and coffee. And then there's this other side of me where I just want to cuddle up with my people under a blankie and a cup of coffee while watching a movie on the weekend.
I think what happens is, I LOVE the idea of having people over. Chatting casually about our lives, laughing with each other, and just generally enjoying the company of others. Of course this ideas always revolves around a special menu of some kind. Most recently, it was Crockpot Holiday Party Meatball Sandwiches and these delicious Crescent Macaroon Bars.
The reality, though, is that having people over when you're raising three young children, is a metric TON of work. I'm proud to say our house in generally clean and organized, for the most part, at any given time. I don't know what it is, but kids seems to sense that when you've invited guests over to visit, they can't help but make bigger messes with their toys and food than they normally would. UGH!
Nevertheless, I never regret having friends over. It's just that, by the end of the night, I'm utterly exhausted. It doesn't help that I'm a hopeless introvert, either! Friends, if you're anything like me and the way our family operates while preparing for company, I have one thing covered that you don't need to stress about - these Crescent Macaroon Bars! Perfect for company this upcoming holiday season!
Crescent Macaroon Bars
By Kelly Miller
Layered crescent rolls with drizzled sweetened condensed milk, coconut, and almonds.
Unroll one can of crescent rolls into the bottom of a well greased 9 x 13 baking dish. Press perforations to seal and press dough out to cover bottom of dish.
Sprinkle 1 1/2 cups coconut over crescent rolls.
In a small bowl, stir together sweetened condensed milk and almond extract. Drizzle half of milk over coconut.
Unroll second can of crescent rolls onto a well greased cookie sheet. Press perforations to seal. Carefully lay on top of ingredients in baking dish.
Repeat layers with remaining coconut and drizzled sweetened condensed milk. Top with sliced almonds.
Bake at 350 degrees for 25 - 30 minutes or until golden brown on edges. Cool completely before slicing and serving.
These sweet dessert bars stack well, so they're great for making a batch to give as a gift. I'm planning on including these in my Christmas cookie tray this year - we couldn't stop grabbing these delicious bars!
I love being able to grab Pillsbury Original Crescent Rolls Twin Pack in the refrigerated aisle during my weekly grocery trip through Walmart. There are so many creative ways to use crescent rolls, especially during the busy holiday entertaining season, that it's really convenient for me to be able to pick up a twin pack there. I've been developing some more yummy recipes using Pillsbury Crescent Rolls that I plan on sharing with you here on Mostly Homemade Mom, so keep checking back here this season!
What special way to you like to use Pillsbury Crescent Rolls? Leave your idea in the comment section below!
This post has been sponsored by Pillsbury, all opinions are my own.
As the holidays begin to sneak up, you'll want to have this Green Bean Casserole Shepherd's Pie recipe on hand! The perfect mashup between green bean casserole and shepherd's pie, topped with mashed potatoes and fried onions, yum!
The chilly fall air has arrived, friends! I couldn't be happier. One of the aspects of autumn that I love most is opening up the windows, getting some fresh air through the house, and snuggling under blankets on the couch with my littles. They are seriously the best cuddlers in the world, even if I do have to force Silas to give me a hug and a kiss every day at 7 years old!
It's around this time of year that I look forward to having friends over for dinner and brainstorming new comfort-food recipe ideas. We really love Thanksgiving dinner, but we really don't make our Thanksgiving favorites year-round. Often times on Thanksgiving, we have SO MUCH FOOD that I don't even really get a chance to do more than just taste all my favorite dishes. Before I know it I'm completely full only to have to wait until next year to enjoy all those yummy foods.
One of our must-have side dishes at holiday dinners is the classic green bean casserole. Canned green beans, cream of mushroom soup, seasonings, and french fried onions - this side dish is always one of the first to be polished off. This recipe for Green Bean Casserole Shepherd's Pie is a "mashup" of that famous green bean casserole, and one of our favorite weeknight dinners. Adding ground beef, cheese, and Idaho Spuds Roasted Garlic Mashed Potatoes makes this side dish a very filling, and very tasty, dinner. One that's worthy of the holiday dinner table, as well!
Ingredients: 1 lb ground beef 14 oz can cut green beans, drained 10 oz can cream of mushroom soup 1 clove garlic, minced 2 (4 oz) packets Idaho Spuds Roasted Garlic Mashed Potatoes 4 cups water 1/2 cup French fried onions 1 cup shredded cheddar cheese Instructions:
Brown ground beef, drain, and return to pan. Stir in green beans, soup, and garlic. Simmer 5 minutes.
Meanwhile, bring water to a boil, stir in mashed potato flakes, and remove from heat. Fluff with fork.
Spread ground beef mixture into the bottom of a square baking dish. Top evenly with mashed potatoes. Sprinkle with onions.
Bake at 350 degrees for 20 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and casserole is bubbly.
Allow casserole to rest 5 minutes before serving.
This was totally comfort food at its finest! Such a warm and inviting dinner which instantly became a new recipe tradition in our home - from our family to yours!
Idaho Spuds is one of my all-time favorite shortcuts that I use in my kitchen for weeknight dinners and for special holiday meals as well. Idaho Spuds Roasted Garlic is our favorite variety and it pairs well with so many meals. Five "downrightdelicious" flavors that make a great plus one for the holidays, I can't wait to try the rest! Be sure to enter the Home for the Holidays contest for a chance at a luxury getaway to Shore Lodge on beautiful Payette Lake in McCall, Idaho - it sounds beautiful and so relaxing!
What is your favorite holiday side dish? Leave your idea in the comment section below, I'd love to come up with some more holiday recipe "mashups" this season!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
This is a sponsored post written by me on behalf of Kellogg's® Rice Krispies®. As always, all opinions are my own.
These Spooky Bat Rice Krispies® Treats are so easy! Classic Kellogg's®Rice Krispies® Treats drizzled in orange melted chocolate and topped with halved chocolate sandwich cookies and candy eyes. Such a perfect treat for Halloween!
It is BARELY October and we are already having decision issues with Halloween costumes over here. It was probably my fault, since a local discount store was having a one-day-only deal on Halloween costumes - so I pressured the boys into telling me what they wanted to be this year. OH MAN was that a discussion!
Reuben's costume is done. Silas and Wesley absolutely love dressing up as various superheroes, but this year has been different. Silas announced that he wanted to be a specific cartoon green ninja, and Wesley wanted to be a pro-wrestler. I can do the green ninja, but a pro-wrestler? We don't watch wrestling, like AT ALL. He's currently obsessed with the funny memes right now; he thinks they're hilarious.
So off to the store I go - of course they had nothing anywhere near Wesley's choice on the racks. The stars must of aligned that day for Silas, though, because they had the exact cartoon green ninja he wanted. Do you know what he did when he took the first look at it after school that day?
He proceeded to tell me that he'd like to check out the other costumes in the store first. THESE KIDS! So, after a quick return, both boys chose generic green and blue ninja costumes, mainly because they both came with swords and throwing stars. I'm already exhausted and it's barely Halloween season, yet!
Needless to say, I have little time on my hands right now with three active kiddos - but I really do like making them fun treats to celebrate the holidays. I LOVE finding easy and creative treats to serve them and their friends, and these Spooky Bat RICE KRISPIES® Treats are perfect!
Start with a regular batch of treats:
Drizzle orange melted chocolate over each treat. While the chocolate is still melted, position two halves of a chocolate sandwich cookie, fanned out to look like bat wings!
Then just add candy eyes and they're done - can't be more simple than that!
Spooky Bat Halloween Rice Krispies® Treats
By Kelly Miller
Kellogg's® Rice Krispies® Treats with drizzled orange chocolate and bat decorations using chocolate sandwich cookies.
Ingredients: 3 tablespoons butter 10.5 oz package marshmallows 6 cups Kellogg's® Rice Krispies® 1 cup orange melting chocolate 6 chocolate sandwich cookies, separated with filling scraped off 24 candy eyes Instructions:
Melt butter in a stockpot on low heat. Add marshmallows and continue cooking, stirring occasionally, until completely melted.
Remove from heat and stir in Kellogg's® Rice Krispies®. Stir well, making sure cereal is well coated.
Press into a well-greased 9 x 13 baking dish. Allow to cool to room temperature.
Slice evenly into 15 squares. Place squares on a lined cookie sheet.
Prepare "bat wings" by carefully breaking cookies into halves. Melt orange chocolate according to package directions.
Drizzle chocolate over treats. Lay fanned out cookie halves into chocolate, resembling bat wings. Attach candy eyes with additional melted chocolate. Allow to cool completely. Store in an airtight container before serving.
I can't even tell you how nutty the boys went as they heard me explain to them how I was going to decorate these treats. They HAD to help me, and I think they did an awesome job, don't you? A treat both kids and adults can pull together - now that's what I call easy!
There are honestly countless ways to be creative with Kellogg's® Rice Krispies® Treats for Halloween - it's a complete blank canvas to create your own. I love that it's not only yummy to eat, but part of the fun is getting together with your kids and making them together as well. Be sure to visit #RiceKrispies on Pinterest and Facebook for more easy Halloween treat ideas this fall season!
How are you going to decorate your Kellogg's® Rice Krispies® Treats for Halloween this year? Leave your creative ideas in the comment section below!
This Taco Mac Casserole is a total family favorite dinner! Taco beef, a box of macaroni and cheese, salsa, and cheddar - this is one recipe you're going to make again and again!
This Taco Mac Casserole recipe first appeared here on Mostly Homemade Mom over five years ago - and it's become of of the most viewed recipes of all time! Many of you have emailed and messaged me over the years letting me know that this is now a regular family dinner in your home and I'm so happy. It's still a regular on our dinner rotation menu as well! Enjoy the updated photos and easily pinnable graphic at the bottom of this post. Put this one on your menu plan this week, you won't be sorry!
This casserole is something I've been making since we were first married. It makes a lot, it's filling, and it's cheap. Not to mention that every time I make it, Paul announces it's his favorite meal! I believe one of my relatives/friends gave this recipe to me at my bridal shower. Either way, this one's definitely a keeper for us.
Taco Mac Casserole
By Kelly Miller
A dinner casserole recipe using taco meat, boxed macaroni and cheese, salsa, sour cream, and cheddar.
Ingredients: 1 lb ground beef 1 packet taco seasoning 3/4 cup water 7.25 oz box macaroni and cheese 4 tablespoons butter 1/3 cup milk 1/3 cup sour cream 1 cup shredded cheddar cheese 1 cup salsa Instructions:
Brown ground beef in skillet, drain grease. Add taco seasoning and water and simmer until most liquid is absorbed.
Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. Stir in sour cream to the macaroni and cheese.
Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. Top with meat and sprinkle 1/2 cup shredded cheese. Add second half of macaroni and cheese.
Cover and bake at 400 for 15 minutes.
Remove foil and spread salsa over top. Sprinkle remaining 1/2 cup shredded cheese over salsa. Bake an additional 5 minutes or until cheese is melted.
I honestly LOVE how this takes one box of macaroni and cheese and one pound of ground beef and it makes PLENTY for an entire family. Just a word to the wise, DO NOT take a bite of that macaroni and cheese with sour cream. You will most likely eat the entire thing and have to make another batch for the recipe, it's that good! :)