Slow cooking, simple joy

Crock pot mac and cheese

Experience the ultimate comfort food with this incredibly easy and delicious crock pot mac and cheese. Perfect for family dinners or potlucks, it’s a dish that brings smiles to every face.

Ingredients:
- 16 oz elbow macaroni
- 4 cups milk
- 1 (12 oz) can evaporated milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese

Instructions:
1. Lightly grease the inside of a 6-quart crock pot.
2. Add uncooked macaroni, milk, evaporated milk, salt, black pepper, and cayenne pepper (if using) to the crock pot. Stir well to combine.
3. Cover and cook on low for 2-3 hours, stirring occasionally, until the macaroni is tender.
4. Stir in all the shredded cheeses until melted and smooth. Serve immediately and enjoy!

Crock pot birria tacos

Savor the rich, savory flavors of birria tacos made effortlessly in your crock pot. This recipe promises tender, juicy meat perfect for dipping, bringing joy to your mealtime.

Ingredients:
- 3 lbs beef chuck roast, cut into large chunks
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried arbol chile, stemmed and seeded (optional, for heat)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/4 cup apple cider vinegar
- 1 tbsp cumin
- 1 tsp Mexican oregano
- 1/2 tsp ground cloves
- 1/2 tsp cinnamon
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Oaxaca cheese or mozzarella, shredded
- Fresh cilantro, chopped, for garnish
- Diced white onion, for garnish
- Lime wedges, for serving

Instructions:
1. In a large skillet, lightly toast the dried chiles over medium heat for 2-3 minutes until fragrant. Remove from heat and place in a bowl with hot water to rehydrate for 20 minutes.
2. Once rehydrated, blend the chiles with diced tomatoes, apple cider vinegar, cumin, oregano, cloves, and cinnamon until smooth. Add a little beef broth if needed to help blend.
3. Place beef chuck roast, chopped onion, and minced garlic in the crock pot.
4. Pour the chile mixture over the beef. Add the remaining beef broth, salt, and pepper.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
6. Remove beef and shred using two forks. Strain the cooking liquid (consommé) and set aside.
7. To assemble tacos: Dip a corn tortilla in the consommé. Place it on a hot griddle or pan. Add shredded cheese and shredded birria meat. Cook until the cheese is melted and the tortilla is slightly crispy. Fold in half.
8. Serve with extra consommé for dipping, chopped cilantro, diced white onion, and lime wedges.

Crock pot lasagna soup

Enjoy all the comforting flavors of lasagna in a warm, convenient soup. This crock pot recipe is efficient to make and guaranteed to bring happy and joyful feelings with every spoonful.

Ingredients:
- 1 lb ground beef or Italian sausage
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 6 cups beef or vegetable broth
- 2 tsp dried Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 6-8 lasagna noodles, broken into 2-inch pieces
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil, chopped, for garnish

Instructions:
1. In a large skillet, brown the ground beef or Italian sausage with chopped onion and minced garlic over medium-high heat. Drain any excess grease.
2. Transfer the meat mixture to a 6-quart crock pot.
3. Add crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper to the crock pot. Stir well to combine.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
5. During the last 30 minutes of cooking, stir in the broken lasagna noodles. Increase heat to high if cooking on low, and cook until noodles are tender.
6. In a small bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
7. Ladle soup into bowls and top each serving with a dollop of the cheese mixture and fresh basil. Serve hot.