Fall &#8211; Tessie's Table

Serving Suggestions

Serve with cold milk: These are rich and sweet, and a glass of cold milk is the easiest way to balance them out. It is also the fastest way to get kids to the table.
Pair one with coffee: The brown sugar and pecans taste even better against something bitter. A Tres Leches Iced Latte is a good match if you want to keep it iced.
Warm one for 10 seconds: A quick zap in the microwave loosens the pecan topping and softens the chocolate chips again. Do not go longer or the filling runs.
Add a scoop of vanilla ice cream: Put a warm cookie in a bowl, add ice cream, and you have a plated dessert with no extra work.
Build a fall dessert board: Set them out with Butterscotch Pecan Fudge and Carrot Cake Cookies for a spread that covers chocolate, caramel, and spice.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pecan Pie Cookies?
Keep them in an airtight container at room temperature for up to 4 days. Lay a sheet of parchment between layers so the topping does not stick to the cookie above it. The filling is cooked, so they do not need to go in the fridge.
Can I freeze Pecan Pie Cookies?
Yes. Freeze the filled cookies in a single layer until solid, then stack them in a freezer bag with parchment between layers for up to 3 months. Thaw at room temperature. If you want them looking their best, freeze them before the chocolate drizzle and add it after thawing.
Can I make Pecan Pie Cookies ahead of time?
The dough keeps in the fridge for up to 24 hours, which is already built into the recipe. You can also freeze the scooped dough balls and bake them from frozen, adding 2 to 3 minutes. Make the pecan topping the day you plan to fill the cookies, since it firms up as it cools.

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Tips & Tricks

Do not skip the chill: An hour in the fridge is the difference between thick cookies and thin, greasy ones. If your kitchen is warm, go closer to 90 minutes.
Press the wells the second they leave the oven: Wait even two minutes and the cookies start setting, and the middles crack instead of dipping. Have the measuring spoon ready before the timer goes off.
Time the 30 second boil: Use an actual timer. Any longer and the topping turns into hard caramel that shatters when you bite it.
Chop the pecans two different ways: Fine for the dough so the cookies scoop cleanly, and rougher for the topping so you get real pecan pieces on top.
Let the cookies cool before you fill them: Warm cookies soak the topping straight in. Cool ones hold it in the well where you want it.

More Cookie Ideas

Looking for more meal inspiration?

If you are planning out the week or hunting for your next bake, my Latest Recipes page has everything new in one place, dinners and desserts both.

Pecan Pie Cookies FAQ

What is the difference between pecan pie cookies and pecan pie bars?
Pecan pie bars bake in a pan with a shortbread base and a filling that bakes on top of it. These pecan pie cookies bake as individual cookies first, then get a cooked stovetop pecan filling spooned into a pressed well. The filling never goes back in the oven.
Do I have to use corn syrup?
Corn syrup is what keeps the topping glossy and smooth instead of grainy. Pure maple syrup or golden syrup will work in its place, but expect a softer set and a slightly different flavor.
Why did my pecan topping run off the cookies?
It is usually one of two things. Either the well was not pressed deep enough, or the topping went on while the cookies were still hot. Press firmly with a rounded tablespoon the moment they come out, and let the cookies cool before filling.
Do the pecans need to be toasted?
No. The recipe works with raw pecans and that is how it is written. Toasting is optional and gives a deeper, nuttier flavor if you have the extra five minutes.
Can I use a different nut?
Walnuts are the closest swap and work in both the dough and the topping. They are more bitter than pecans, so the cookies will taste less like pecan pie and more like a caramel walnut cookie.
Why does the dough need to chill for an hour?
Chilling firms the butter so the cookies hold their height instead of spreading thin in the oven. It also gives the flour time to hydrate, which makes the finished cookie taste better.
What size scoop makes a 3 ounce dough ball?
A ¼ cup scoop is the closest match. If you have a kitchen scale, weigh the first ball at 3 ounces and match the rest by eye from there.
Can I skip the chocolate drizzle?
Yes. There are already chocolate chips through the dough, so the drizzle is mostly for looks and an extra hit of chocolate. Leaving it off does not change the texture at all.

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Pecan Pie Cookies

Thick chocolate chip pecan cookies with a gooey pecan pie topping spooned into the center and finished with a chocolate drizzle. All the flavor of pecan pie, no pie crust required.

Course Dessert

Cuisine American

Keyword Holiday Cookies, pecan cookies, pecan pie chocolate chip cookies, pecan pie cookies, Thanksgiving cookies

Prep Time 20

Cook Time 14

Chill Time 1

Total Time 1 34

Servings

Calories 656kcal

Equipment

Ingredients

Cookies

1 cup butter softened
1¼ cups brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cornstarch
1 cup semi-sweet chocolate chips
1 cup finely chopped pecans

Pecan Topping

½ cup butter
1 cup dark brown sugar
¼ cup plus 1 tablespoon heavy cream
¼ cup corn syrup
2 cups chopped pecans
2 teaspoons vanilla extract
½ teaspoon fine sea salt

Chocolate Drizzle

½ cup chocolate chips

Instructions

Beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
Add the eggs and vanilla extract and mix until combined.
Add the flour, baking soda, salt, and cornstarch. Mix just until a cookie dough forms.
Fold in the chocolate chips and finely chopped pecans.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to 24 hours.
Preheat the oven to 350°F and line the baking sheets with parchment paper.
Scoop the cold dough into 3-ounce balls and place them on the prepared baking sheets, leaving space between each one.
Bake for 12 to 14 minutes, until the edges are golden.
The second the cookies come out of the oven, press a rounded 1-tablespoon measuring spoon deeply into the center of each cookie to create a well.
Let the cookies firm up on the baking sheets for 5 minutes, then transfer them to a wire rack.
Add the butter, dark brown sugar, heavy cream, and corn syrup to a saucepan. Cook over medium heat until the butter has melted and the ingredients are combined.
Bring the mixture to a boil and let it bubble for only 30 seconds.
Remove the saucepan from the heat and stir in the chopped pecans, vanilla extract, and fine sea salt.
Spoon generous mounds of the warm pecan topping into the cooled cookie wells.
Let the topping cool and set for about 30 minutes.
Melt the chocolate chips in a microwave safe bowl in 30 second intervils and drizzle the chocolate over the cookies.

Notes

NOTES

Chill the dough for the full hour. It is what keeps these cookies thick instead of flat.

Press the wells the second the cookies leave the oven, while they are still soft.

Let the cookies cool before filling them, or the topping soaks in instead of sitting on top.

Store in an airtight container at room temperature for up to 4 days with parchment between the layers.

Nutrition

The post Pecan Pie Cookies appeared first on Tessie's Table.

Monthly Meal Plan for September 2026

Therese Buchanan — Sat, 22 Aug 2026 19:43:33 +0000

Your Free September 2026 Meal Plan

The Monthly Meal Plan for September 2026 is here, and it shows up right when you need it. The kids are back at school, the evenings feel shorter, and most nights nobody has the energy to figure out dinner from scratch. So ten of us food bloggers teamed up and mapped out 30 easy dinners, one for every single day of the month. Grab the free printable calendar, pop it on the fridge, and take the guesswork out of what is for dinner.

Download the Meal Plan

30 Easy Dinner Ideas to Make This September

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Taco Sloppy Joes, Slow Cooker Sweet and Sour Meatballs, Crock Pot Honey Garlic Chicken, Slow Cooker Chicken and Dumplings, and Slow Cooker Chicken Coconut Curry. I rounded it all out with recipes from nine other talented food bloggers, so you get a whole month of easy dinners in one place.

What’s Included

30 easy dinner recipes, one for every day in September
A free printable calendar you can save, print, or pull up on your phone
Clickable links to every recipe inside the PDF
Dinners from 10 food bloggers, so there is plenty of variety
A mix of slow cooker, air fryer, sheet pan, griddle, and one-pan meals
Lots of chicken, beef, pork, and seafood, plus easy meat-free nights

30 Easy September Dinner Ideas — Week by Week

Here’s a look at all 30 dinners, broken out week by week so you can see exactly what’s
coming up

Week 1:

We kick the month off fast. Taco Sloppy Joes on Tuesday are a weeknight win, then Air Fryer Chicken Meatballs and Slow Cooker Sweet and Sour Meatballs keep midweek easy. Friday brings a Sausage Sweet Potato Sheet Pan with Apple and Sage that tastes like early fall, and Saturday is all about a rich Tomato Sauce with San Marzano Tomatoes for whatever pasta you are craving.

Week 2:

Chicken takes the lead this week. Start with Orange Chicken and Rice, then Baked Chicken Orzo and a fresh Chicken Wrap for lighter nights. Crock Pot Honey Garlic Chicken does the work for you on Wednesday, Marry Me Chicken Pasta shows up Thursday, and the weekend brings BBQ Root Beer Pulled Pork and Honey Glazed Chicken Thighs.

Week 3:

This is a cheesy, hearty stretch. Cheesy Chicken Enchiladas and Cheesy Mini Meatloaf open the week, followed by Creamy Fettuccine Alfredo with Shrimp and Brown Sugar Soy Chicken. Slow Cooker Chicken and Dumplings is your set-it-and-forget-it Thursday, and the weekend leans lighter with Shredded BBQ Tofu Bowls with Apple Fennel Slaw and a Roasted Sweet Potato and Black Bean Quinoa Salad.

Week 4:

Lots of hearty dinners and a little griddle action here. Coconut Curry Dumpling Bake and Creamy Vegan Tortilla Soup cover the meat-free nights, then it is Bacon Chicken Ranch Quesadillas, Philly Cheesesteak on the Griddle, Smoked Chicken Drumsticks, and Beef Sliders back to back. Close the week with a family favorite, Sloppy Joe Pasta.

Week 5

We finish strong. Chicken Parmesan With Chicken Strips makes Sunday feel a little special, Creamy Chorizo Pasta brings big flavor on Monday, and Baked Jerk Chicken adds a bit of heat. Wrap up the month with Slow Cooker Chicken Coconut Curry that basically cooks itself.

See More Breakfast Recipes

How to Use This Free September Meal Plan

You don’t have to follow this plan day by day. You can use it however it works best for your life.

How to Use the September Meal Plan
Download the PDF using the button at the top of the post.
Tap any recipe on the calendar to jump straight to the full recipe, since every one is a clickable link.
Print it and stick it on the fridge, or save it to your phone for grocery runs.
Cook in any order you like. Scan the week, pick what sounds good, and build your shopping list from there.
Mix up the methods to fit your week, from slow cooker to air fryer to sheet pan to one-pan meals.
Repeat the dinners your family loves and skip the ones that do not fit.

Photo Credit: Tessie’s Table

FAQ

How many recipes are in the plan?
There are 30 dinners, one for every day of September. They come from ten different food bloggers, so you get a real range of flavors and cooking styles instead of the same few meals on repeat.
Is the September meal plan free?
Yes. The whole thing is free to download. Click the button, grab the PDF, and print it or save it to your phone. No sign-up is required, though if you want it sent straight to your inbox every month you can join the email list.
Do I have to cook the recipes in order?
Not at all. The calendar is just a starting point. Move meals around, skip the ones that do not fit your week, and repeat your favorites. Think of it as a menu, not a rulebook.
Can I make any of these ahead of time?
Plenty of them. Slow cooker meals like Slow Cooker Sweet and Sour Meatballs and Slow Cooker Chicken and Dumplings are great for starting in the morning and coming home to dinner. A batch of Tomato Sauce with San Marzano Tomatoes freezes well, and the casseroles and soups reheat nicely for lunch the next day.
Are there options for picky eaters or meat-free nights?
Yes. There is lots of kid-friendly food like Taco Sloppy Joes, Cheesy Mini Meatloaf, and Bacon Chicken Ranch Quesadillas. For meat-free nights you have Creamy Vegan Tortilla Soup, Shredded BBQ Tofu Bowls with Apple Fennel Slaw, and a Roasted Sweet Potato and Black Bean Quinoa Salad.
How do I get next month’s plan?
Join the email list and I will send the new plan to your inbox at the start of every month. You can also follow along on the blog and in my free Facebook group, where we share dinner ideas every day.

Download The Meal Plan

Meet the Food Bloggers Behind This June Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Recipe Nest — Easy, well-tested recipes covering everything from quick weeknight dinners to desserts.
A Spiced Life — Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
My Rad Kitchen — Simple, feel-good recipes and cocktails the whole family will love.
The Chaotic Table — Easy family dinners for busy nights when life isn’t slowing down.
Hungry Whisk — Quick, family-friendly recipes that don’t need a long ingredient list.
Food Exit Recipes — Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen — Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany — Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List — From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
Tessie’s Table — That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

Stay Tuned for Next Month

That is September sorted. A brand new meal plan lands at the start of every month, so check back in October for 31 more easy dinners. Want it sent straight to you? Bookmark This Page to find all the meal plans, or join the email list below and it will show up in your inbox before the month even starts. Until then, happy cooking. Tess x

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for September 2026 appeared first on Tessie's Table.

Slow Cooker Chicken and Dumplings

Therese Buchanan — Sat, 08 Aug 2026 13:29:09 +0000

Slow cooker chicken and dumplings is the dinner I reach for when I want something warm on the table without standing at the stove. You load the chicken and vegetables in the morning, and by evening you have tender shredded chicken in a creamy broth with soft, fluffy dumplings on top. No canned biscuits here. The dumplings are made from scratch with a few pantry staples, and they cook right in the slow cooker.

Photo Credit: Tessie’s Table.

What makes this one worth saving is the dumplings. Most crockpot versions lean on canned biscuit dough, but a quick homemade batter gives you a lighter, pillowy dumpling that soaks up all that chicken flavor. It is an easy slow cooker dinner that feeds a family, reheats well, and tastes like it took a lot more effort than it did. If you love a good pot of creamy chicken noodle soup, this is the heartier, spoon-and-fork cousin.

Why You’ll Love This Slow Cooker Chicken and Dumplings

Homemade dumplings, no canned biscuits: The dough is just flour, baking powder, butter, and milk stirred together in one bowl. They come out soft and fluffy, never dense or gummy.
Mostly hands-off: You load the slow cooker, walk away for the day, then drop in the dumplings at the end. Most of the work is just waiting.
A full dinner in one pot: Shredded chicken, carrots, celery, and peas simmer in a creamy broth, so you get protein and vegetables in every bowl. Add some crusty bread and you are set.
Easy to feed a family: This makes 6 to 8 servings and reheats beautifully, so the leftovers are just as good the next day.

Why This Chicken and Dumplings Recipe Reminds Me of Home

Growing up in Dublin, dumplings meant my dad’s stew. He made the best big drop dumplings, the kind that sat on top and soaked up all the gravy. So the first time I had real Southern chicken and dumplings here in Atlanta, I lit up. Creamy chicken instead of beef, but the same idea my dad taught me. He was my biggest cheerleader in the kitchen, and this one always brings him to mind. For the full Irish experience, pair it with my Irish Brown bread with lots of butter, of course!

Ingredients Needed for Slow Cooker Chicken and Dumplings

For the chicken mixture

Chicken breasts: Three large boneless, skinless breasts. They cook low and slow until they shred easily, so there is no need to brown them first.
Chicken broth: I make 4 cups using Knorr chicken bouillon. It gives the base a rich, savory flavor.
Cream of chicken soup: Two cans thicken the broth into the creamy gravy the dumplings soak up.
Onion: One medium onion, diced, for a savory backbone.
Carrots: Three carrots, sliced. They add color, a little sweetness, and hold their shape through the long cook.
Celery: Three stalks, sliced, for that classic soup-style flavor.
Garlic: Three cloves, minced, for depth.
Butter: A tablespoon or two stirred in for richness.
Salt and pepper: Half a teaspoon each to season the broth.
Poultry seasoning: One teaspoon. This is the blend that makes it taste like real chicken and dumplings.
Dried thyme: One teaspoon for an earthy, herby note.
Frozen peas: One cup, stirred in at the end so they stay bright and do not turn mushy.

For the dumplings

All-purpose flour: Two cups form the base of the dough.
Baking powder: One tablespoon is what makes the dumplings rise and turn fluffy.
Salt: One teaspoon to season the dough.
Garlic powder: One teaspoon for a little extra flavor in every bite.
Melted butter: Four tablespoons for tender, rich dumplings.
Milk: One cup to make a soft, thick batter.
For serving
Fresh parsley: Chopped and sprinkled on top for color and a fresh finish.

How to Make Slow Cooker Chicken and Dumplings

**For more detailed instructions, please refer to the printable recipe card below.**

Lay the chicken breasts in the bottom of the crock in a single layer.

Pile in the carrots, onion, celery, garlic, butter, broth, cream of chicken soup, and seasonings, then cook until the chicken is tender.

Lift out the cooked chicken, pull it apart with two forks, and return it to the crock with the frozen peas.

Stir the flour, baking powder, salt, garlic powder, melted butter, and milk in a bowl until just combined.

Spoon the dough over the hot mixture, cover, and cook on HIGH until the dumplings are fluffy and cooked through.

Cover immediately and cook on HIGH for 1-1½ hours, until the dumplings are fluffy and cooked through. Avoid lifting the lid while they cook.

Variations

Use rotisserie chicken: Skip the raw chicken and stir in shredded rotisserie or leftover cooked chicken during the last hour, right before you add the dumplings.
Swap in chicken thighs: Boneless thighs stay extra juicy in the slow cooker and shred just as easily as breasts.
Add more vegetables: Toss in corn, green beans, or sliced mushrooms with the carrots and celery for a heartier pot.
Make herbed dumplings: Stir a tablespoon of chopped parsley, chives, or a pinch of dried thyme into the dumpling dough for extra flavor.
Cheddar dumplings: Mix a handful of shredded cheddar into the dough for a richer, savory dumpling, a little like my cheddar biscuits.

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Serving Suggestions

Serve with crusty bread: A slice of rustic bread or Irish brown bread is perfect for scooping up the creamy broth.
Add a green salad: A simple side salad with a light vinaigrette balances out the richness of the dish.
Spoon it over mashed potatoes: For a bigger Sunday dinner, ladle it over garlic mashed potatoes.
Top with fresh herbs: A little chopped parsley or fresh thyme on top adds color and a fresh finish.
Round it out with extra veggies: A side of Cheesy Green Beans finishes the plate.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store slow cooker chicken and dumplings?
Let it cool, then keep it in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce back up.
Can I freeze chicken and dumplings?
The chicken and broth freeze well for up to 3 months, but the dumplings can turn soft and lose their texture once thawed. For the best result, freeze the chicken filling on its own and make fresh dumplings when you reheat it.
Can I make chicken and dumplings ahead of time?
Yes. Cook the chicken and vegetable base a day ahead and keep it in the fridge. When you are ready, reheat it in the slow cooker until hot, then mix and cook the dumplings right before dinner.

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Tips and Tricks for the Best Chicken and Dumplings

Do not lift the lid while the dumplings cook: They steam on top of the broth, and every peek lets heat escape and slows them down.
Do not overmix the dough: Stir the batter just until no dry flour remains. Overmixing makes the dumplings tough and dense.
Cook the dumplings on HIGH: Even if you cooked the chicken on low, switch to high for the dumplings so they cook through and turn fluffy.
Keep the dumplings small: Drop rounded tablespoons of dough rather than big scoops. Smaller dumplings cook evenly all the way through.
Adjust the broth to taste: For a thicker sauce, leave the lid off for the last 15 minutes. If it is too thick, stir in a splash of broth.

More Slow Cooker Chicken Recipes

Looking for More Easy Dinner Ideas?

If you love a hands-off dinner like this, browse my full collection of easy slow cooker dinners. There is something in there for every night of the week, from slow cooker beef stew to a big pot of white chicken chili.

Slow Cooker Chicken and Dumplings FAQ

Can I use canned biscuits instead of homemade dumplings?
Yes. You can drop torn pieces of canned biscuit dough on top in place of the homemade batter. The from-scratch version is lighter and fluffier, but canned biscuits are a quick shortcut if that is what you have.
Why are my dumplings gummy or doughy in the middle?
Usually it means they needed more time or the lid was lifted while they cooked. Keep the lid on and cook on HIGH for the full 1 to 1½ hours so they steam all the way through.
Do I have to cook the dumplings on HIGH?
Yes. The dumplings need the higher heat to steam and cook through. If your slow cooker was set to low for the chicken, turn it up to high before adding them.
Can I make this with frozen chicken?
It is safest to start with thawed chicken so it cooks evenly and reaches a safe temperature. Thaw the breasts first, then add them to the slow cooker.
What kind of chicken is best?
Boneless, skinless chicken breasts shred easily and stay lean, but boneless thighs work well too and stay a little juicier.
Can I make it gluten free?
Use a gluten-free all-purpose flour blend for the dumplings and a gluten-free cream of chicken soup. The texture will be slightly different but still good.
Why is my broth too thin?
The cream of chicken soup thickens it as it cooks. If you want it thicker, take the lid off for the last 15 minutes or stir in a small cornstarch slurry.
Can I double the recipe?
Yes, as long as everything fits in your slow cooker with room for the dumplings to sit on top. A 6-quart or larger crock works best for a double batch.

Slow Cooker Chicken and Dumplings

Easy slow cooker chicken and dumplings with tender shredded chicken, carrots, celery, and peas in a creamy broth, topped with fluffy homemade drop dumplings. No canned biscuits, all made in the crockpot.

Course Main Course

Cuisine American

Keyword chicken and dumplings from scratch, crockpot chicken and dumplings, easy slow cooker dinner, slow cooker chicken and dumplings

Prep Time 20

Cook Time 7

Total Time 7 20

Servings

Calories 352kcal

Equipment

Slow Cooker
Mixing Bowl
Measuring Cups and Spoons
– Two forks (for shredding)

Ingredients

For the chicken mixture:

3 chicken breasts
4 cups chicken broth prepared with Knorr chicken bouillon
2 cans cream of chicken soup
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
2 tbsp butter
½ tsp salt
½ tsp black pepper
1 tsp poultry seasoning
1 tsp dried thyme
1 cup frozen peas

For the dumplings:

1 cup all-purpose flour
1 tsp baking powder
tsp salt
tsp garlic powder
4 tbsp melted butter
1 cup milk

For serving:

Fresh parsley chopped

Instructions

Add the chicken breasts to the slow cooker.
Pour in the prepared chicken broth and cream of chicken soup.
Add the onion, carrots, celery, garlic, butter, salt, pepper, poultry seasoning, and thyme.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender.
Remove the chicken breasts and shred them with two forks.
Return the shredded chicken to the slow cooker and stir in the frozen peas.
Make the dumpling dough by stirring together the flour, baking powder, salt, garlic powder, melted butter, and milk until just combined. Do not overmix.
Drop spoonfuls of the dumpling dough over the top of the hot chicken mixture.
Cover immediately and cook on HIGH for 1-1½ hours, until the dumplings are fluffy and cooked through. Avoid lifting the lid while they cook.
Sprinkle fresh parsley over the top before serving.

Notes

– Do not lift the lid while the dumplings cook. They steam on top of the broth, so lifting the lid lets heat escape and slows them down.

– For a thicker broth, leave the lid off for the last 15 minutes of cooking.

– Store leftovers in the fridge for 3 to 4 days. The chicken and broth freeze well for up to 3 months, but the dumplings are best made fresh.

Nutrition

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Easy Slow Cooker Dinners (14 Crockpot Recipes for Busy Nights)

Therese Buchanan — Tue, 21 Jul 2026 20:30:26 +0000

If you’re after easy slow cooker dinners that basically cook themselves, you’re in the right place. I’ve pulled together my favorite crockpot recipes in one spot, from fall-apart beef to saucy meatballs to soups that simmer away all day. Load up the slow cooker in the morning, go live your life, and walk back into dinner already made. These are the meals I lean on when the week gets busy and I still want everyone fed and happy.

Slow Cooker Tips for the Best Results

Brown the meat first when you have time. Ten extra minutes in a hot pan adds a lot of flavor, especially to beef and pork.
Layer smart. Put potatoes and root vegetables on the bottom where the heat is strongest, then set the meat on top.
Go easy on the liquid. Slow cookers trap steam, so you need less than you think. The meat and vegetables release plenty on their own.
Add dairy and fresh herbs at the end. Stir in cream, cheese, or fresh herbs in the last 20 to 30 minutes so they stay smooth and bright.
Keep the lid on. Every peek adds 20 to 30 minutes of cook time. Trust the pot.
Know your settings. Low runs about 8 hours, high about 4. Most recipes work on either, so pick what fits your day.

Slow Cooker Beef Dinners

Slow Cooker Mississippi Pot Roast

Photo Credit: Tessie’s Table.

This is the one that turns doubters into slow cooker people. Chuck roast cooks low and slow with pepperoncini, butter, and a couple of seasoning packets until it shreds with a fork. Pile it over mashed potatoes or into rolls. It tastes like it took all day, and technically it did, but you did almost nothing.

Slow Cooker Beef Stew

Photo Credit: Tessie’s Table

Tender beef, carrots, and potatoes cook down into a thick, savory stew with almost no effort. Add everything in the morning and it’s ready by dinner. Serve it with crusty bread for scooping up every last bit.

Slow Cooker BBQ Beef

Shredded beef in a sticky homemade BBQ sauce, ready for sandwiches, bowls, or piling onto baked potatoes. It’s one of those recipes I make on repeat because the leftovers are just as good. It freezes beautifully too.

Slow Cooker Shredded Beef

Photo Credit: Tessie’s Table.

Simple, versatile shredded beef you can take in any direction. Season it, let it cook down, then use it for tacos, burritos, nachos, or rice bowls all week. This is meal prep that actually tastes good.

Slow Cooker BBQ Beef Tacos

Photo Credit: Tessie’s Table.

Start with the BBQ beef, load it into warm tortillas, and top with crunchy slaw. Sweet, smoky, and a little messy in the best way. A fun twist on taco night that the whole family goes for.

Slow Cooker Shredded Beef Tacos

Photo Credit: Tessie’s Table.

Classic shredded beef tacos with all the fixings. The beef gets meltingly tender in the crockpot, then you set out the toppings and let everyone build their own. Easy dinner, happy table.

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Come cook with us! I share new easy recipes and dinner ideas in my Facebook group, and it’s a friendly spot to see what everyone is making this week. Join the group here.

Slow Cooker Chicken Dinners

Crockpot Honey Garlic Chicken

Photo Credit: Tessie’s Table.

Sticky, sweet, garlicky chicken with barely any prep. The sauce thickens into something you’ll want to spoon over rice. This one is a weeknight regular for good reason.

Slow Cooker Coconut Chicken Curry

Photo Credit: Tessie’s Table.

Creamy coconut curry that simmers all day and fills the house with a warm, spiced smell. It’s mild enough for kids and easy to bump up with more heat if you like. Serve it over rice or with naan for scooping.

Slow Cooker Chicken and Dumplings

Old-fashioned chicken and dumplings made easy in the crockpot. Tender chicken and vegetables cook in a creamy broth, then the dumplings steam right on top until they’re pillowy. It’s the kind of dinner that gets everyone to the table fast.

Slow Cooker Meatballs

Slow Cooker Butter Chicken Meatballs

Photo Credit: Tessie’s Table.

All the flavor of butter chicken in easy meatball form. They cook in a creamy tomato sauce until tender, then go straight over rice. A little different, a lot of flavor.

Slow Cooker Sweet and Sour Meatballs

Photo Credit: Tessie’s Table.

Three ingredients, one crockpot, zero stress. These sweet and tangy meatballs work as a quick dinner over rice or as the appetizer that disappears first at every party.

Slow Cooker Cranberry Meatballs

Saucy meatballs in a sweet and tangy cranberry glaze. They’re a holiday party staple, but honestly good enough to make any time. Set the crockpot to warm and let people graze.

Slow Cooker Soups

Slow Cooker Chicken Tortilla Soup

Everything goes in the crockpot and cooks down into a hearty, lightly spiced soup. Shred the chicken right in the pot, then load on your toppings: tortilla strips, avocado, cheese, and a squeeze of lime. It only gets better the next day.

Slow Cooker Pumpkin Soup

Photo Credit: Tessie’s Table.

Silky, savory pumpkin soup that practically makes itself. It comes out smooth and rich from just a handful of ingredients, and it’s perfect for chilly nights. Make it ahead and reheat when you need it.

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Slow Cooker Dinner FAQ

Can I use frozen meat in a slow cooker?
Thaw it first. Frozen meat sits too long in the temperature range where bacteria grow before the crockpot heats it through. Thaw overnight in the fridge and you’re set.
Can I leave the slow cooker on while I’m at work?
Yes, that’s the whole point. Slow cookers are built to run unattended for hours. Use the low setting for a full 8 hour day and set the pot on a heat-safe surface away from the wall.
Do I need to add water to every recipe?
No. Slow cookers trap steam, so most meats and vegetables make plenty of liquid on their own. Follow the recipe and resist adding extra, or you’ll end up watery.
Can I make these ahead or freeze them?
Most freeze really well. Cool completely, portion into containers, and freeze up to 3 months. The beef dishes and soups especially taste even better reheated.
My sauce is too thin. How do I thicken it?
Stir in a slurry of one tablespoon cornstarch mixed with two tablespoons cold water in the last 30 minutes on high. Or take the lid off for the final half hour and let it reduce.

That’s my go-to list of easy slow cooker dinners, and I add to it all the time. For more hands-off meals, browse all my slow cooker recipes, and if you love a big pot of something warm, my soup recipes have you covered. Save this post to Pinterest so it’s ready the next time you need dinner sorted.

The post Easy Slow Cooker Dinners (14 Crockpot Recipes for Busy Nights) appeared first on Tessie's Table.

Creamy Homemade Vegetable Soup

Therese Buchanan — Fri, 17 Jul 2026 16:55:50 +0000

This Creamy Homemade Vegetable Soup is thick, velvety, and made in one pot with a hand blender. No roux, no cream, no chopping marathon. Just broccoli, cauliflower, carrots, celery, and corn simmered in seasoned stock until everything falls apart, then blended smooth.

Photo Credit: Tessie’s Table

This one reminds me of home. Back in Ireland, a blended vegetable soup like this is on the menu in every single pub and café, and a lot of people know it as funeral soup, because it is what you are always handed after a funeral. It makes 8 servings, freezes well, and reheats better than most soups since there are no noodles or potatoes to go mushy. Serve it the Irish way with a thick slice of my Irish Brown Bread.

Why you’ll love this Creamy Homemade Vegetable Soup

No sautéing step: Everything goes into the pot at once. You dice an onion, slice carrots and celery, break down broccoli and cauliflower, and pour the stock over the top. There is no browning, no oil, and no standing over the stove stirring.
Creamy with zero cream: The cauliflower does the work here. Once it simmers until soft and gets blended, it turns velvety on its own. Same trick I use in my Slow Cooker Pumpkin Soup.
Freezer friendly: Blended soups freeze better than chunky ones because there is nothing to turn watery or grainy. Make a double batch and you have lunches sorted for weeks.
A sneaky way to use up vegetables: Two crowns of broccoli and a full head of cauliflower disappear into this. Kids who pick around florets will eat it blended without a word.

EASY CREAMY HOMEMADE VEGETABLE SOUP FOR BUSY WEEKNIGHTS AND MEAL PREP

This is a Sunday soup. Twenty minutes of prep, 45 minutes of simmering while you do something else, then a quick blend and it is done. Portion it into containers and you have lunch for the week without cooking again.

It is also good on the nights when dinner needs to be easy. Serve it with grilled cheese, or a slice of my Irish Brown Bread with butter. A warm Skillet Cornbread works too if you want something on the sweeter side.

Ingredients Needed for Creamy Homemade Vegetable Soup

Onion: One medium onion, diced. It goes straight into the pot raw and softens as the soup simmers, so there is no need to cook it first.
Carrots: Four to five carrots, peeled and sliced. They add natural sweetness and give the finished soup its warm color.
Celery: Three stalks, sliced. Celery is the background flavor here. You will not taste it on its own, but the soup tastes flat without it.
Broccoli florets: Five to six cups, about two crowns. Use the stalks too if you like. Peel them and slice them thin and they blend down with everything else.
Cauliflower florets: Seven to eight cups, about one large head. This is what makes the soup thick and creamy after blending, so do not cut back on it.
Sweet corn: One can, drained. It adds little pops of sweetness that balance out the broccoli and cauliflower.
Chicken stock: Eight cups. Use a good one because it is the base of the whole soup. Swap in vegetable stock to make it vegetarian.
Chicken bouillon powder: One tablespoon. This is what takes the soup from fine to actually seasoned. It deepens the stock without extra work.
Salt and black pepper: Half a teaspoon each to start. You will taste and adjust at the end once the soup is blended.
Dried thyme and dried oregano: One teaspoon each. Both hold up well through a long simmer and give the soup a savory, herby base.
Garlic powder: Two teaspoons. Sounds like a lot. It is not. Garlic powder distributes evenly through a blended soup in a way fresh garlic does not.

How to make BLT Pasta Salad

**For more detailed instructions, please refer to the printable recipe card below.**

Add the onion, carrots, celery, broccoli, cauliflower, and corn to a large soup pot.

Pour in the chicken stock, then add the bouillon, salt, pepper, thyme, oregano, and garlic powder and simmer until the vegetables are very soft.

Blend right in the pot with a hand blender until smooth and cream

Taste, adjust the seasoning, and serve with a swirl of cream and fresh parsley. (Optional)

Variations

Make it vegetarian: Swap the chicken stock for vegetable stock and use vegetable bouillon powder. Everything else stays exactly the same.
Add cheese: Stir a cup of shredded sharp cheddar into the hot soup after blending until it melts. It turns into something close to broccoli cheddar soup.
Leave it chunky: Scoop out a couple of cups of vegetables before you blend, then stir them back in. You get a creamy base with bite.
Stir in cream: A splash of heavy cream or half and half at the end makes it richer. The soup does not need it, but it is nice on a cold night.
Add potato: One peeled and diced russet added at the start makes the soup even thicker. Just be aware it will not freeze as smoothly.
Turn it into a meal: Stir in shredded rotisserie chicken or cooked sausage after blending. My Creamy Sausage Tortellini Soup has a similar idea if you want something heartier from the start.

Serving Suggestions

Serve with crusty bread: A slice of my Rustic Bread is made for dipping into this soup. If you want something heartier, my Irish Brown Bread works just as well with butter.
Pair with grilled cheese: Cut it into strips for dunking. It is the combination everyone reaches for, and it turns a bowl of soup into a proper meal.
Add a topping for texture: Since the soup is completely smooth, a little crunch on top goes a long way. Try croutons, toasted seeds, or crispy bacon bits.
Finish with cheese or cream: A handful of shredded cheddar or a swirl of cream stirred in right before serving makes each bowl richer.
Serve it as a starter: Ladle small cups before something bigger like my Slow Cooker Mississippi Pot Roast.
Spoon it over a baked potato: Ladle the thick soup over a split baked potato for a filling lunch.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Creamy Homemade Vegetable Soup?

Cool the soup, then store it in an airtight container in the fridge for up to 4 days. It thickens as it sits, so add a splash of stock or water when you reheat it. Reheat gently on the stove over medium-low heat, stirring now and then, or microwave in 1 minute bursts.

Can I freeze Creamy Homemade Vegetable Soup?

Yes, and it freezes really well. Because there are no noodles, potatoes, or dairy in it, the texture holds up. Cool the soup completely, then freeze in portions for up to 3 months. Leave an inch of space at the top of the container so it can expand. Thaw overnight in the fridge and reheat on the stove. If it looks slightly separated, a quick whisk or another buzz with the hand blender brings it right back.

Can I make it ahead?

Yes. This is a good one to make on a Sunday for the week. You can also do the prep ahead and keep the chopped vegetables in the fridge for a day or two before cooking.

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Tips & Tricks

Cut everything roughly the same size: It all gets blended anyway, but evenly sized pieces cook at the same rate so nothing stays firm in the middle.
Do not rush the simmer: The vegetables need to be very soft, not just tender. If the cauliflower still has bite, the soup will blend grainy instead of silky.
Keep the blender head submerged: Tilt the pot slightly and move the hand blender around slowly. Lifting it above the surface splatters hot soup everywhere.
Season at the end, not the start: The stock reduces slightly as it simmers, so the soup gets saltier. Taste after blending and adjust from there.
Do not skip the bouillon powder: With no browning or sautéing in this recipe, the bouillon is doing a lot of the flavor work.
Thin it to your liking: This soup is thick. If you want it looser, stir in extra stock a splash at a time until it looks right.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Do I need to sauté the vegetables first?
No. This recipe is written as a dump and simmer soup. Everything goes into the pot raw. Sautéing the onion in a little butter first would build a bit more flavor, but the bouillon powder and the long simmer cover it.
What if I do not have a hand blender?
Use a regular blender, but work in batches and never fill it more than halfway. Hot soup expands fast. Remove the center cap from the lid, cover it with a folded towel, and start on low.
Can I use frozen broccoli and cauliflower?
Yes. Use the same volume and add them straight from frozen. They may soften a little faster, so start checking at 30 minutes.
Why is my vegetable soup not creamy?
Almost always because the vegetables were not soft enough before blending. Undercooked cauliflower and broccoli stems blend grainy. Simmer another 10 minutes and blend again.
Is creamy homemade vegetable soup healthy?
Yes, it is mostly vegetables and stock, with no cream, butter, or flour. The sodium is the thing to watch since it uses both stock and bouillon. Use low sodium stock and hold back on the added salt if that matters to you.
Can I make this in a slow cooker?
Yes. Add everything to the slow cooker, cook on low for 6 to 7 hours or high for 3 to 4, then blend right in the pot with a hand blender.
What other vegetables can I add?
Zucchini, leeks, parsnips, and green beans all work. Stay away from starchy or strongly colored vegetables like beets unless you want to change the color completely.
How many does this soup serve?
Eight generous servings. It is a big pot, which is exactly why it is worth making when you want leftovers.

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Homemade Vegetable Soup

Homemade Vegetable Soup is a thick and creamy blended soup made with broccoli, cauliflower, carrots, celery, and corn in a flavorful seasoned broth.

Course Soup

Cuisine American, Irish

Keyword Comfort Food, Creamy, Family Meals, Homemade, Meal Prep

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 133kcal

Equipment

Ingredients

1 medium onion diced
5 carrots peeled and sliced
4 celery stalks sliced
6 cups broccoli florets about 2 crowns
6 cups cauliflower florets about 1 large head
1 can sweet corn drained
8 cups chicken stock I make mine using Knorr bouillon powder
1 tablespoon chicken bouillon powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons garlic powder

Optional Topping

1 tbsp cream
1 tbsp fresh parsley

Instructions

Add the onion, carrots, celery, broccoli, cauliflower, and corn to a large soup pot or Dutch oven.
Pour over the chicken stock.
Add the chicken bouillon powder, salt, pepper, thyme, oregano, and garlic powder.
Bring the soup to a gentle boil over medium-high heat.
Reduce the heat to medium-low and simmer for about 35-45 minutes until the vegetables are very soft and tender.
Use a hand blender to carefully blend the soup until smooth and creamy.
Taste and adjust the seasoning if needed before serving.

Notes

Cut everything roughly the same size: It all gets blended anyway, but evenly sized pieces cook at the same rate so nothing stays firm in the middle.

Do not rush the simmer: The vegetables need to be very soft, not just tender. If the cauliflower still has bite, the soup will blend grainy instead of silky.

Keep the blender head submerged: Tilt the pot slightly and move the hand blender around slowly. Lifting it above the surface splatters hot soup everywhere.

Season at the end, not the start: The stock reduces slightly as it simmers, so the soup gets saltier. Taste after blending and adjust from there.

Do not skip the bouillon powder: With no browning or sautéing in this recipe, the bouillon is doing a lot of the flavor work.

Thin it to your liking: This soup is thick. If you want it looser, stir in extra stock a splash at a time until it looks right.

Nutrition

The post Creamy Homemade Vegetable Soup appeared first on Tessie's Table.

Slow Cooker BBQ Beef Tacos

Therese Buchanan — Mon, 06 Apr 2026 21:58:56 +0000

If you’re looking for an easy dinner that feels a little different from the usual taco night, these Slow Cooker BBQ Beef Tacos are such a good one to try. You get tender, saucy shredded beef with that smoky BBQ flavor, piled into warm tortillas and topped with crunchy slaw and fresh herbs. This is a great option for summer get-togethers, game day or some easy tacos to serve for Cinco de Mayo. Love an easy crockpot meal? Find this one and more in my easy slow cooker dinners roundup.

Photo Credit: Tessie’s Table.

These tacos start with my Slow Cooker BBQ Beef, which is one of those recipes I make on repeat because it can be used in so many ways. Once that’s ready, turning it into tacos is the easiest next step.

I like to layer the beef with my Homemade Creamy Coleslaw for a bit of crunch and extra Homemade BBQ Sauce, then add fresh toppings like cilantro and jalapeños. If you want to build it out even more, adding sides like Guacamole, Fresh Tomato Salsa, or Chipotle Corn Salsa makes it feel like a full spread without much extra work.

Why you’ll love these Slow Cooker BBQ Beef Tacos

Easy to make ahead:
The beef cooks low and slow in the crockpot, so you can make it earlier in the day and just reheat when you’re ready to assemble. It takes the pressure off dinner time completely.
Big flavor with simple ingredients:
The BBQ sauce gives the beef that rich, smoky flavor, and when you pair it with something fresh like coleslaw, it balances everything out really well.
Great for feeding a group:
This is one of those meals where everyone can build their own tacos, which makes it ideal for family dinners, parties, or casual weekends with friends.

Slow Cooker BBQ Beef Tacos with Coleslaw – My Go-To Way to Use Leftovers

This is usually what I make the day after I’ve done a batch of BBQ beef. I’ll have it the first night as sandwiches, then the next day it turns into tacos.

It reminds me of my dad cooking dinner when I was growing up. He’d cook something once and then find a few different ways to use it over the next couple of days. Like how he would turn potatoes and cabbage into Colcanon, then fry it up for breakfast the next day! Nothing complicated, just making the most of what you already have in the fridge.

Ingredients Needed for Slow Cooker BBQ Beef Tacos

For the BBQ Beef:

Chuck roast: This is what gives you that tender, pull-apart beef after slow cooking. It holds up really well with the BBQ sauce.
Onion: Adds a bit of sweetness and depth as it cooks down with the beef.
Garlic: Brings in that classic savory flavor that works so well with BBQ.
Smoked paprika: Gives the beef a subtle smoky flavor even before the BBQ sauce goes in.
Ground cumin: Adds a little warmth and an earthy note that rounds out the spices.
Garlic powder: Boosts the garlic flavor without overpowering it.
Cayenne pepper: Optional, but great if you like a little heat.
BBQ sauce: Use my Homemade BBQ Sauce here if you can. It adds so much flavor and ties everything together.
Apple cider vinegar: Balances the sweetness of the BBQ sauce and keeps the beef from feeling too heavy.
Beef broth: Keeps the beef juicy while it cooks and helps create that sauce you mix everything into at the end.
Salt and pepper: Simple, but they pull all the flavor out of the beef.

For the Tacos:

Tortillas: Corn tortillas give more of a classic taco feel, while flour tortillas are softer and a bit more flexible. Either works here.
Coleslaw: My Homemade Creamy Coleslaw is perfect for this. It adds crunch and balances the richness of the beef.
Pickled jalapeños: Optional, but they add a nice little kick and cut through the BBQ sauce.
Fresh cilantro: Adds a bit of freshness right at the end.
Extra BBQ sauce: A drizzle over the top before serving adds even more of that smoky flavor.

Ingredients For The Slow Cooker BBQ Beef

Ingredients For The BBQ Beef Tacos

How to make Slow Cooker BBQ Beef Tacos

**For more detailed instructions, please refer to the printable recipe card below.**

Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.

Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side.

Transfer the beef to the slow cooker. Add chopped onion, minced garlic, beef broth, and apple cider vinegar. Cover and cook on low for 7–8 hours until the beef is tender.

Tender shredded beef with rich barbecue sauce, ideal for sandwiches or main dishes.

Remove the beef and shred it using two forks. Return the shredded beef to the slow cooker and mix in the BBQ sauce.

Warm the tortillas in a skillet or microwave until soft.

Fill each tortilla with BBQ beef. Top with coleslaw, jalapeños, cilantro, and extra BBQ sauce if you like.

Variations

Spicy BBQ tacos: Add hot sauce or chipotle peppers to the beef for a bit more heat. This works really well if you like a stronger kick.
Cheesy BBQ tacos: Sprinkle shredded cheddar or Monterey Jack over the beef while it’s still warm so it melts slightly before adding toppings.
Loaded BBQ tacos: Add crispy onions or crushed tortilla chips for extra crunch and texture.
Street-style BBQ tacos: Use small corn tortillas and keep it simple with beef, onion, cilantro, and a squeeze of lime.
BBQ ranch tacos: Drizzle a little ranch dressing over the top along with the BBQ sauce for a creamy finish.

Serving Suggestions

Serve with guacamole: A scoop of guacamole on the side or right on the taco adds a creamy element that pairs really well with the BBQ flavor.
Add fresh tomato salsa: Fresh Tomato Salsa keeps things light and adds a bit of acidity to balance the richness of the beef.
Include chipotle corn salsa: Chipotle Corn Salsa brings a slightly smoky, sweet flavor that fits right in with the BBQ.
Serve with fries or wedges: This turns it into more of a hearty meal, especially if you’re feeding a group.
Add a simple side salad: If you want something lighter, a quick salad like my Grilled Peach Salad works really well alongside these tacos.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker BBQ Beef Tacos?

Store the shredded BBQ beef in an airtight container in the fridge for up to 4 days. Keep it in the sauce so it stays moist.

Can I freeze Slow Cooker BBQ Beef Tacos?

Yes, it freezes really well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Once defrosted, reheat in a saucepan over low heat or in the microwave, adding a splash of broth or BBQ sauce if needed to loosen it up.

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Tips & Tricks

Let the beef cook long enough: If the beef isn’t shredding easily, it just needs more time. Cooking it low and slow is what gives you that tender shredded BBQ beef that works so well in tacos.
Mix the beef back into the sauce: Once shredded, stir it back into the BBQ sauce so it stays juicy and flavorful. This step makes a big difference.
Warm your tortillas: A quick heat in a dry pan makes them softer and easier to work with. It also helps bring out the flavor a bit more than just microwaving.
Add something fresh and crunchy: Coleslaw, cilantro, or even a bit of salsa helps balance out the richness of the BBQ beef.
Keep it simple when assembling: Don’t overload the tacos. A good layer of beef with a few toppings works best and keeps everything from falling apart.

More Slow Cooker Ideas

Looking for more meal inspiration?

Browse my Slow Cooker Recipes here or check out my Desserts if you want something sweet!

Photo Credit: Tessie’s Table.

FAQ

Can I make this ahead of time?
Yes, you can cook the BBQ beef ahead and reheat it when you’re ready. Just assemble the tacos fresh so everything tastes its best.
What cut of beef should I use?
Chuck roast is the best option because it becomes tender and easy to shred after slow cooking. It also has enough fat to stay juicy while it cooks. If you use a leaner cut, the beef can turn out a bit drier.
Can I make this without a slow cooker?
Yes, you can cook the beef in the oven instead. Place it in a covered dish or Dutch oven at 300°F for about 3–4 hours, or until it’s tender and easy to shred. Just make sure there’s enough liquid in the dish so it doesn’t dry out while cooking.
Corn or flour tortillas?
Both work here, so it really comes down to what you prefer. Corn tortillas give a slightly firmer texture and more traditional flavor, while flour tortillas are softer and easier to fold, especially if you’re adding a lot of filling.
How do I add more heat?
If you like a bit of spice, you can mix in some hot sauce or chipotle peppers with the BBQ beef, or just add sliced jalapeños on top. That way you can control the heat without changing the whole recipe.
How do I keep the tacos from getting soggy?
The best way is to assemble them right before serving. Keep the beef warm and the toppings separate until you’re ready to eat. Adding the coleslaw last helps keep a bit of crunch and stops everything from getting too soft.

Slow Cooker BBQ Beef Tacos

Slow Cooker BBQ Beef Tacos made with tender shredded beef, topped with coleslaw and fresh herbs. A simple, flavor-packed dinner that’s great for busy nights or feeding a crowd.

Course Main Course

Cuisine American, Tex Mex

Keyword BBQ, Cinco De Mayo, Party Food, Summer

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 456kcal

Equipment

Ingredients

For the BBQ Beef:

2.5 lb chuck shoulder roast
1 onion chopped
4 cloves garlic minced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper optional, for spice
1 cup BBQ sauce plus more for serving
1 tablespoon apple cider vinegar
1 cup beef broth or water
Salt and pepper to taste

For the Tacos:

10 –12 small tortillas corn or flour
2 cups coleslaw
½ cup pickled jalapeños optional
¼ cup fresh cilantro chopped
Extra BBQ sauce for drizzling

Instructions

Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.
Optional: heat a skillet over medium-high heat and sear the beef for 3 to 4 minutes per side, until browned.
Transfer the beef to the slow cooker. Add the chopped onion, minced garlic, beef broth, and apple cider vinegar.
Cover and cook on low for 7 to 8 hours, until the beef is tender and shreds easily.
Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker with the juices.
Stir in the BBQ sauce and cook on low for another 30 minutes, until the flavors meld.
Warm the tortillas in a skillet over medium heat or in the microwave until soft and pliable.
Fill each tortilla with BBQ beef.
Top with coleslaw, pickled jalapeños if using, fresh cilantro, and a drizzle of extra BBQ sauce.
Serve immediately.

Notes

Let the beef cook long enough: If the beef isn’t shredding easily, it just needs more time. Cooking it low and slow is what gives you that tender shredded BBQ beef that works so well in tacos.

Mix the beef back into the sauce: Once shredded, stir it back into the BBQ sauce so it stays juicy and flavorful. This step makes a big difference.

Warm your tortillas: A quick heat in a dry pan makes them softer and easier to work with. It also helps bring out the flavor a bit more than just microwaving.

Add something fresh and crunchy: Coleslaw, cilantro, or even a bit of salsa helps balance out the richness of the BBQ beef.

Keep it simple when assembling: Don’t overload the tacos. A good layer of beef with a few toppings works best and keeps everything from falling apart.

Nutrition

The post Slow Cooker BBQ Beef Tacos appeared first on Tessie's Table.

Slow Cooker Coconut Chicken Curry

Therese Buchanan — Mon, 29 Dec 2025 22:34:12 +0000

This Slow Cooker Coconut Chicken Curry is an easy chicken curry recipe that’s full of warm spices, creamy coconut milk, and tender chunks of chicken. If you love simple dinner ideas like my Sheet Pan Shrimp and Sausage, this one will be a regular on your menu. Love an easy crockpot meal? Find this one and more in my easy slow cooker dinners roundup.

Photo Credit: Tessie’s Table.

This slow cooker chicken curry is great for busy nights when you want something filling but don’t feel like standing at the stove. It works for meal prep, leftovers, or family dinners when you want a flavorful chicken recipe without a long list of ingredients. It tastes even better the next day, so it’s perfect for when you want to get ahead for the week. If you’re planning out dinners, you might also like my Slow Cooker Shredded Beef, which has the same easy set-and-forget vibe.

Why you’ll love this Slow Cooker Coconut Chicken Curry

Easy slow cooker chicken curry:
Everything goes straight into the slow cooker, and you don’t need to sauté anything first. It’s a true dump-and-go dinner, so you can get on with your evening while the curry cooks on its own.
Big flavor with simple ingredients:
Curry powder, turmeric, cumin, and coconut milk bring rich flavor without extra steps. The chicken cooks in the sauce, so the spices blend into every bite and make a really tasty chicken curry that doesn’t feel heavy.
Great for meal prep and leftovers:
The sauce stays creamy after reheating and works well with rice, naan, or roasted vegetables. If you love meal-prep style recipes like my Chipotle Chicken Burrito Bowls, this one is perfect for weekday lunches or dinners.

Easy Slow Cooker Coconut Chicken Curry for Weeknight Dinners

Thursday nights in my house growing up always meant Chicken Curry, so I’ve kept that tradition going even now that I live in Atlanta. Once the weather starts to cool down a bit, I love these set-and-forget slow cooker dinners that make the whole evening feel easier. This one has become a favorite because you can load everything into the slow cooker and leave it alone until dinner. It’s simple, warm, and exactly the kind of meal I look forward to making during the week.

Ingredients Needed for Air Fryer Sweet Chili Salmon

Boneless skinless chicken breasts: Cut into larger chunks so they stay tender instead of shredding as they cook.
Full-fat coconut milk: Gives the curry its creamy base and balances the spices nicely.
Diced tomatoes: Keep the juice in because it helps develop the sauce and adds a little acidity.
Yellow onion or onion powder: Either one works, so use whatever you have. It brings a mild savory base to the curry.
Garlic powder: Adds flavor without needing to sauté anything.
Curry powder: This is the main seasoning and brings all the warm spices you expect in a coconut chicken curry.
Ground cumin: Adds depth and a slightly earthy flavor.
Ground turmeric: Helps with color and adds a subtle warm flavor.
Salt and black pepper: Brings everything together.
Cornstarch slurry: Thickens the curry at the end so the sauce clings to the chicken and rice.
Lime juice: A splash at the end brightens the whole dish.
Fresh cilantro: Optional for garnish.

How to make Slow Cooker Coconut Chicken Curry

**For more detailed instructions, please refer to the printable recipe card below.**

Combine all the ingredients (except the cornstarch and water) in the crockpot.

Stir gently so the chicken is coated in the curry mixture. Cover and cook on low for 4 hours or on high for 2 to 2½ hours

Mix cornstarch and water in a small bowl.

Stir in the cornstarch slurry and let it cook for 10 to 15 minutes until the sauce thickens.

Variations

Add vegetables: You can add diced potatoes, carrots, peas, or bell peppers. They soften nicely in the slow cooker and turn this into more of a slow cooker chicken curry stew. It’s an easy way to bulk it up without extra cooking.
Make it spicy: A little cayenne or red pepper flakes will give the curry a kick. Add it with the other spices so the heat blends into the sauce as it cooks.
Use chicken thighs: Boneless thighs work well and stay tender in the slow cooker. They give the curry a slightly richer flavor without changing the steps.
Add spinach at the end: Stir in a handful of spinach once the curry is cooked. It softens in a minute and adds color and nutrients without changing the flavor.
Make it thicker: If you like a thick coconut curry, add an extra tablespoon of cornstarch with water to make the slurry or simmer the sauce uncovered for a few minutes after thickening.

Serving Suggestions

Serve over rice: Classic and easy. The rice soaks up the coconut curry sauce, and it reheats well for lunches the next day.
Add roasted vegetables: Roasted carrots or broccoli pair well with the warm spices. It’s a nice way to stretch the meal out a bit.
Pair with another slow cooker recipe: If you’re doing a meal prep day, this goes well with my Crockpot Honey Garlic Chicken so you end up with two slow cooker dinners ready for the week.
Add a lighter side: A simple salad works well when you want something fresh with a warm chicken curry. I love this easy Macaroni Salad.
Serve it over baked potatoes: My Air Fryer Baked Potatoes work really well with this curry and make an easy way to stretch the meal for a group.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker Coconut Chicken Curry?

Keep leftovers in an airtight container in the fridge for up to four days. The sauce thickens as it sits, but it loosens nicely when reheated. It warms well in the microwave or on the stove over low heat.

Can I freeze Slow Cooker Coconut Chicken Curry?

Yes, it freezes well. Let it cool completely, transfer it to freezer-safe containers, and freeze for up to three months. Thaw it in the fridge, then reheat on the stove or in the microwave. You can add a splash of coconut milk or broth if it needs to loosen up.

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Tips & Tricks

Cut the chicken into larger chunks: This helps the chicken stay tender and prevents it from shredding in the slow cooker. It also gives the curry a nicer texture.
Stir the spices into the liquid: Mixing them into the coconut milk and tomatoes helps the flavors soak into the chicken as it cooks.
Taste before serving: A little extra salt or lime juice can brighten the whole dish. Adjusting at the end gives you the best flavor.
Let the cornstarch cook fully: It needs the full 10 to 15 minutes to activate and thicken the curry. This keeps the sauce silky.
Serve with toppings: Cilantro, lime wedges, or even a spoonful of Greek yogurt can add something fresh when serving..

More Meal Prep Ideas

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Easy Recipes for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use light coconut milk?
You can, but the sauce will be thinner and not as creamy. Full-fat coconut milk gives the best texture in a slow cooker chicken curry.
Can I make this without tomatoes?
Yes, but you’ll want to add a splash of broth to replace the liquid. The curry will taste saltier and less tangy.
Can I add vegetables to the slow cooker?
Absolutely. Potatoes, sweet potatoes, peas, carrots, or bell peppers all work well and soften as the curry cooks.
Can this be made with chicken thighs?
Boneless thighs are great here. They stay juicy and hold their shape in slow cooker recipes.
Why did my chicken shred?
It may have cooked too long or the pieces were too small. Cutting them into bigger chunks helps keep the shape.
Can I prep this ahead?
Yes. Add everything to the slow cooker insert the night before, refrigerate, and start it the next day. It also works well as part of a meal prep plan alongside my Mississippi Pot Roast
Can I make it spicier?
Add cayenne or red pepper flakes with the other spices. You can adjust to your own taste.
Why is my sauce too thin?
Add a little more cornstarch slurry and cook uncovered for a few minutes. It thickens quickly.
Can I double the recipe?
Yes, as long as your slow cooker is large enough. Cooking time may increase slightly, so keep an eye on the chicken.

Slow Cooker Coconut Chicken Curry

Slow Cooker Coconut Chicken Curry is an easy chicken curry recipe with coconut milk, warm spices, and tender chicken. A simple weeknight slow cooker dinner.

Course Main Course

Cuisine American, Asian

Keyword Comfort Food, Creamy, One Pot

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 327kcal

Equipment

Ingredients

2 pounds boneless skinless chicken breasts cut into large chunks about 1½ inches
1 can full-fat coconut milk 13.5 oz
1 can diced tomatoes – undrained 14.5 oz
½ yellow onion finely diced or use 1 teaspoon onion powder
2 teaspoons garlic powder
2 tablespoons curry powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch + 2 tablespoons water – mixed together and added at the end
Juice of ½ lime optional, for brightness

Optional topping

Fresh cilantro chopped, for garnish

Instructions

Add the cubed chicken breast to the slow cooker.
Pour in the coconut milk and diced tomatoes (with juice).
Add onion, garlic powder, curry powder, cumin, turmeric, salt, and pepper.
Stir gently to coat the chicken evenly in the curry mixture.
Cover and cook on low for 4 hours or high for 2 to 2½ hours, until the chicken is just cooked through and tender but not falling apart.
Stir in the cornstarch slurry and let cook for an additional 10–15 minutes to thicken the sauce slightly.
Squeeze in lime juice if using, then gently stir and taste for seasoning.
Serve over rice and top with chopped cilantro, if desired.

Notes

Cut the chicken into larger chunks: This helps the chicken stay tender and prevents it from shredding in the slow cooker. It also gives the curry a nicer texture.

Stir the spices into the liquid: Mixing them into the coconut milk and tomatoes helps the flavors soak into the chicken as it cooks.

Taste before serving: A little extra salt or lime juice can brighten the whole dish. Adjusting at the end gives you the best flavor.

Let the cornstarch cook fully: It needs the full 10 to 15 minutes to activate and thicken the curry. This keeps the sauce silky.

Serve with toppings: Cilantro, lime wedges, or even a spoonful of Greek yogurt can add something fresh when serving.

Nutrition

The post Slow Cooker Coconut Chicken Curry appeared first on Tessie's Table.

Creamy Chicken Noodle Soup

Therese Buchanan — Thu, 11 Dec 2025 18:44:27 +0000

This Creamy Chicken Noodle Soup is warm, filling, and surprisingly high in protein thanks to blended cottage cheese instead of heavy cream. Each bowl delivers over 30 grams of protein, making it a great option when you want something hearty but still on the healthier side.

Photo Credit: Tessie’s Table

This is a great soup for busy nights or simple weekend meals when you want something that feels good to eat but doesn’t take all day. It reheats well, which makes it handy for lunch prep at the start of the week. If you’re planning a healthier January, this pairs nicely with my Chipotle Chicken Burrito Bowls, which are also full of protein and perfect for meal prep. It also tastes great with a slice of my Rustic Bread or Irish Brown Bread to round out the meal.

Why you’ll love this Creamy Chicken Noodle Soup

Make-ahead dessert: Easy and wholesome:
Everything cooks in one pot, and the cottage cheese blends in so smoothly that you’d never guess it’s adding extra protein. It makes the soup feel rich without making it heavy.
Naturally high protein:
The chicken plus blended cottage cheese gives each serving a solid boost. It’s a great option if you’re trying to stay fuller longer or keep lunches satisfying during the week.
Versatile for year-round:
You can swap noodles, change up the herbs, or use rotisserie chicken. It works just as well for cold nights in the fall as it does for easy January meal planning.

Easy High Protein Chicken Soup for Cold Days

On chilly Atlanta days, I love having a pot of soup simmering away, especially ones like this high-protein Creamy Chicken Noodle Soup or my Ham and Corn Chowder. It hits that comfort zone without feeling too heavy, and I love that it fits into weeks when I’m trying to eat a little healthier. It’s also a nice break from my usual go-to soups like Sausage Tortellini Soup, and the high protein boost makes a big difference when I’m busy during the day.

Ingredients Needed for Creamy Chicken Noodle Soup

Butter: Adds flavor and helps soften the vegetables right at the start.
Olive oil: Keeps the butter from browning too quickly and gives a good base for sautéing.
Onion: Builds sweetness as it softens and gives the broth more depth.
Carrots: Add color and balance with a light natural sweetness.
Celery: Brings freshness and rounds out the classic chicken noodle flavor.
Garlic: Adds warmth and boosts the overall flavor of the broth.
Chicken broth: Keeps the soup light but flavorful. A good broth makes a noticeable difference.
Shredded chicken: Rotisserie chicken works great and keeps prep easy.
Egg noodles: Cook quickly and hold the creamy broth nicely.
Salt and pepper: Simple seasoning that ties everything together.
Thyme: Adds a subtle earthy flavor that works especially well in creamy soups.
Parsley: Brightens the broth and gives the soup a fresh finish.
Milk or half and half: Helps blend the cottage cheese smoothly into the broth.
Cottage cheese: Blends into a silky texture and adds a big protein boost without changing the flavor. You can always use heavy cream or half and half instead.

How to make Creamy Chicken Noodle Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Melt the butter with the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for 5 to 7 minutes until softened.

Stir in the garlic and cook for 1 minute.

Pour in the chicken broth and add the chicken, salt, pepper, thyme, and parsley, and bring the soup to a gentle simmer.

Add the egg noodles and cook for 8 to 10 minutes until tender.

Blend the cottage cheese with the milk until smooth.

Stir in the milk and blended cottage cheese.

Let the soup warm through for 2 to 3 minutes.Taste and adjust seasoning.

Variations

Extra high protein soup: Add more blended cottage cheese or stir in a spoonful of Greek yogurt at the end. It boosts the protein count and makes the broth even creamier without adding heaviness.
Veggie loaded chicken noodle: Add peas, corn, spinach, or zucchini during the last few minutes of cooking. It gives the soup more texture and makes it feel extra wholesome.
Herb chicken noodle: Stir in fresh parsley or thyme before serving. Fresh herbs lift the flavor without changing the simple base of the soup.
Lemon chicken noodle: Add a splash of fresh lemon juice at the very end. It brightens the broth and works especially well on days when you want something lighter.
Spicy chicken noodle: Add crushed red pepper or a bit of hot sauce. A little heat works nicely with the creamy broth and gives the soup more personality.

Serving Suggestions

Serve with Irish Brown Bread: The hearty texture is perfect with creamy soups. If you prefer a softer loaf, my Rustic Bread is a great match too.
Add fresh herbs on top: Green onions or parsley give a bit of color and freshness right before serving.
Pair with a high protein main: If you’re planning a bigger meal, my Garlic Butter Steak Bites or Lemon Garlic Chicken are great options that keep the protein high.
Simple salad on the side: A crunchy green salad balances the warm, creamy soup nicely. I love my Grilled Peach Salad.
Use it for meal prep: Portion it into containers for quick lunches. It reheats well and keeps you full longer.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Creamy Chicken Noodle Soup?

Store leftovers in the fridge for up to three days. The noodles may soften over time, so you can store them separately if you want them firmer when reheating.

Can I freeze Creamy Chicken Noodle Soup?

Yes, but freeze it without the noodles since they get too soft. Add fresh noodles when reheating and the soup comes back perfectly.

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Tips & Tricks

Blend the cottage cheese well: A quick blend with the milk makes it smooth and creamy so it melts right into the soup without any texture issues.
Taste as you go: Seasonings change as the soup simmers, so give it a taste before adjusting anything at the end.
Use rotisserie chicken: It saves time and has great flavor. Shred it into small pieces so every spoonful has some chicken.
Let the noodles cook in the broth: They absorb the flavor nicely, but watch the timing so they don’t get too soft.
Add dairy at the end: This keeps the soup from separating and helps the broth stay silky.

More Easy Comforting Meals

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Dinners for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Can I swap the cottage cheese for something else?
Yes. Heavy cream or half and half work, but you’ll lose the protein boost that makes this soup stand out.
Can I use chicken thighs instead of shredded chicken?
Absolutely. Thighs stay tender and juicy in soup. Shred them and add them the same way.
Can I use another type of noodle?
Yes. Any quick cooking pasta works. Just adjust the cook time so it doesn’t get mushy.
Can I make this ahead?
Yes. Make the soup without the noodles, store the broth in the fridge, and add fresh noodles when reheating.
How do I stop the noodles from getting too soft?
Cook them right before serving or store them separately. They hold their texture much better this way.
My soup is too thin. How do I fix it?
Let it simmer uncovered to reduce slightly or add a bit more blended cottage cheese.
My soup is too thick. What should I do?
Add more broth or a splash of milk until you reach the texture you like.
What veggies can I add?
Peas, spinach, corn, and diced zucchini all work well. Add them near the end so they stay bright.
How can I boost the protein even more?
Add extra chicken, more cottage cheese, or serve the soup with a high protein side like Tuscan Salmon.

Creamy Chicken Noodle Soup

Creamy chicken noodle soup with tender chicken, veggies, and soft noodles. Simple, hearty, and great for weeknights.

Course Lunch, Main Course, Soup

Cuisine American

Keyword 30-Minutes Or Less, Comfort Food, Family Meals, Healthy, Weeknight Dinner

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 448kcal

Equipment

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium onion diced
3 carrots peeled and sliced
3 celery stalks sliced
3 garlic cloves minced
8 cups chicken broth
2 cups cooked shredded chicken
3 cups egg noodles
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 cup milk or half and half
1 cup cottage cheese (blended till smooth) You can use heavy cream if you'd prefer

Instructions

Melt the butter with the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes or until the vegetables soften.
Stir in the garlic and cook for 1 minute.
Pour in the chicken broth and add the chicken, salt, pepper, thyme, and parsley.
Bring the soup to a gentle simmer.
Add the egg noodles and cook for 8 to 10 minutes or until they are tender.
Blend the cottage cheese until completely smooth if using it.
Stir in the milk and the blended cottage cheese (or heavy cream) and let the soup warm through for 2 to 3 minutes.
Taste and adjust seasoning as needed.

Nutrition

The post Creamy Chicken Noodle Soup appeared first on Tessie's Table.

No-Bake Biscoff Cheesecake

Therese Buchanan — Fri, 14 Nov 2025 20:42:00 +0000

This No-Bake Biscoff Cheesecake is pure cookie butter heaven. It starts with a buttery Biscoff crust, then a thick, creamy cheesecake filling, and finishes with a silky layer of melted cookie butter and crushed cookies on top. It’s smooth, rich, and easy to make ahead for any celebration, from Christmas dessert tables to Valentine’s Day dinners or Easter brunch.

Photo Credit: Tessie’s Table.

If you love no-bake desserts that taste like they came from a bakery, this cheesecake will become your new favorite. The cookie butter gives it that warm, caramelized flavor, and it’s so easy, it sets up in the fridge, making it a great option for potlucks, parties, or Thanksgiving desserts. If you’re planning a dessert spread, pair it with my Pumpkin Pie Cheesecake Cups, Strawberries and Cream or Biscoff Cheesecake Cups for a mix of classics and easy no-bake recipes.

Why you’ll love this No-Bake Biscoff Cheesecake

Easy to Make Ahead:
You can prepare this cheesecake the night before, and it’s ready to serve straight from the fridge, which makes it perfect for busy holiday cooking schedules.
Rich Cookie Butter Flavor:
Every layer has that signature Biscoff taste, from the buttery crust to the creamy cheesecake filling and smooth cookie butter topping.
Perfect for Any Occasion:
It looks elegant enough for Christmas or Valentine’s Day but is also simple enough to enjoy after Easter lunch or a weekend dinner with friends

Why I Keep Coming Back to This Biscoff Cheesecake

This one started as a Christmas dessert, but now it sneaks its way into just about every celebration from Valentine’s Day to Easter Brunch. It’s easy, looks lovely on the table, and that cookie butter flavor never gets old. I love that I can make it the night before and not have to think about it again until it’s time to serve.

Ingredients Needed for No-Bake Biscoff Cheesecake

Biscoff cookies: These are the star of the crust and the topping. Their caramel flavor pairs perfectly with the creamy cheesecake filling. I buy these ones but you can crush them yourself.
Unsalted butter: Melted butter binds the cookie crumbs together for a buttery, firm crust that holds up beautifully once chilled.
Cream cheese: The base of the cheesecake layer. Use full-fat, room temperature cream cheese for a smooth and creamy texture with no lumps.
Powdered sugar: Sweetens the filling while keeping it light and fluffy instead of grainy.
Vanilla extract: Adds warmth and depth to the cheesecake filling, balancing out the rich cookie butter flavor.
Heavy cream: Whipped into stiff peaks, it gives the cheesecake that light, airy texture that sets perfectly in the fridge.
Biscoff cookie butter: Melted slightly for the topping, it spreads easily and creates that thick, glossy layer of cookie butter goodness.
Whipped cream: Adds a pretty finish when piped around the edges. You can make your own or use store-bought if you’re short on time.
Crushed Biscoff cookies: Sprinkle them over the top for a little crunch and extra cookie flavor in every bite.

How to make No-Bake Biscoff Cheesecake

**For more detailed instructions, please refer to the printable recipe card below.**

Stir together the crushed Biscoff cookies and melted butter until evenly mixed.

Press the mixture firmly into the bottom of the pan to form the crust.

Beat the cream cheese, powdered sugar, and vanilla in a mixing bowl until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and thick.

Spread the cheesecake filling evenly over the chilled crust

Microwave the Biscoff cookie butter in short bursts, about 10 to 15 seconds at a time. Pour the melted cookie butter over the chilled cheesecake.

Pipe whipped cream around the edges and sprinkle with crushed cookies.

Variations

Mini Biscoff Cheesecakes: Make individual cheesecakes by dividing the crust and filling between muffin liners or ramekins. They’re perfect for holiday dessert trays or Valentine’s Day treats. Try my Recipe Here.
Chocolate Swirl Biscoff Cheesecake: Melt a little milk or dark chocolate and swirl it through the cheesecake layer before chilling. It adds a gorgeous marbled look and a rich chocolate-cookie butter combo.
Biscoff Cheesecake Bars: Press the crust into a square baking dish and cut into bars once chilled. These are great for Easter dessert platters or when you want easy grab-and-go slices.
Salted Caramel Biscoff Cheesecake: Drizzle salted caramel sauce over the top right before serving for a sweet-salty finish that balances the cookie butter perfectly.
White Chocolate Biscoff Cheesecake: Fold some melted white chocolate into the cheesecake mixture for a little extra sweetness and a smooth, creamy texture.

Serving Suggestions

Holiday Dessert Table: This cheesecake looks beautiful as the centerpiece on a Christmas dessert table. Surround it with a few smaller treats like my Coconut Snowball Cookies or Biscoff Brownies for some more cookie butter-inspired favorites.
Valentine’s Day Dessert: Serve chilled slices with a drizzle of warm cookie butter or a swirl of whipped cream and a few crushed cookies on top. It’s simple but feels special enough for date night.
Easter Brunch: Pair smaller slices with spring desserts like my Victoria Sponge or Strawberries and Cream. The rich cheesecake balances out lighter fruit-based dishes beautifully.
Coffee Pairing: This cheesecake goes perfectly with a hot cup of coffee or espresso after dinner. The caramelized Biscoff flavor really shines when served alongside something warm.
Party-Ready Plating: Add a little flair by topping each slice with a mini Biscoff cookie or regular ones broken in half and a dusting of cookie crumbs. It gives every plate a polished look without extra work.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store No-Bake Biscoff Cheesecake?

Store your No-Bake Biscoff Cheesecake covered in the fridge for up to 5 days. Keep it in the springform pan and cover it loosely with plastic wrap or foil to protect it from picking up fridge odors.

Can I freeze No-Bake Biscoff Cheesecake?

For freezing, chill the cheesecake until it’s fully set, then remove it from the pan and wrap it tightly in plastic wrap followed by a layer of foil. It will stay fresh in the freezer for up to 2 months. When ready to serve, thaw it overnight in the fridge. The texture stays creamy and smooth, just like freshly made.

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Tips & Tricks

Use room temperature cream cheese: Cold cream cheese can create lumps in your filling. Let it soften before mixing so the cheesecake layer turns out perfectly smooth.
Whip the cream until stiff peaks form: This step gives your cheesecake structure. If the whipped cream is too soft, the filling won’t hold its shape once chilled.
Chill long enough to set: Six hours is the minimum, but overnight is even better. The extra time helps the crust firm up and the flavors blend together.
Warm the cookie butter gently: Heat it in short bursts in the microwave, stirring between each round until it’s just pourable. If it’s too hot, it can melt the top layer of cheesecake.
Slice with a hot knife: Run your knife under warm water, wipe it dry, and slice. Clean the blade between cuts for those clean, bakery-style slices that photograph beautifully.

More No-Bake Desserts

Looking for more meal inspiration?

Browse my Holiday Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use another type of cookie for the crust?
Yes, if you can’t find Biscoff cookies, graham crackers or digestive biscuits work well too. The flavor will be slightly different but still delicious, especially if you drizzle extra cookie butter on top.
What’s the best way to crush the cookies?
A food processor makes it quick and easy, but a rolling pin and zip-top bag do the job just fine. Just make sure the crumbs are fine and even so the crust holds together.
Can I make this cheesecake ahead of time?
Absolutely. This dessert is perfect for prepping the day before. Just keep it covered in the fridge until you’re ready to serve, and it’ll slice beautifully.
Can I freeze No-Bake Biscoff Cheesecake?
Yes, it freezes really well. Wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before serving. It keeps its creamy texture perfectly.
Can I use a different pan size?
You can, but keep in mind the thickness will change. A smaller pan will give you a taller cheesecake, while a larger one will make it thinner but still tasty.
Can I make it gluten-free?
You can use gluten-free speculoos-style cookies or graham crackers if you need a gluten-free option. Just check that the cookie butter you use is gluten-free too.
What’s the best way to get clean slices?
Use a sharp knife dipped in hot water, wipe it dry, and slice through gently. Clean the blade between cuts for neat, smooth slices every time.
Can I use whipped topping instead of heavy cream?
Yes, you can use frozen whipped topping (like Cool Whip) if you want to skip whipping cream. It makes the process quicker and still gives a light texture.
Why didn’t my cheesecake set properly?
It likely didn’t chill long enough or the cream wasn’t whipped to stiff peaks. Pop it back in the fridge for a few more hours, and it should firm up.
How can I decorate it for different holidays?
For Christmas, top it with crushed red and green candies or mini Biscoff cookies. For Valentine’s Day, add white chocolate hearts or a drizzle of pink/red-tinted cookie butter. For Easter, decorate with pastel sprinkles or small chocolate eggs.

No-Bake Biscoff Cheesecake

Creamy no-bake cheesecake with a buttery Biscoff cookie crust, thick cookie butter topping, and crushed cookies for the perfect finish.

Course Dessert

Cuisine American

Keyword Holidays, No Bake Cheesecake, Party Food

Prep Time 30

Chill Time 6

Servings

Calories 752kcal

Equipment

Ingredients

Crust:

2½ cups Biscoff cookie crumbs about 32 cookies
½ cup unsalted butter melted

Cheesecake Layer:

24 oz cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
1¼ cups cold heavy cream

Decoration:

¾ cup Biscoff cookie butter
½ cup whipped cream for piping
2 tablespoons crushed Biscoff cookies

Instructions

Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Stir together crushed Biscoff cookies and melted butter until evenly combined.
Press firmly into the bottom of the pan and freeze while preparing the filling.
Beat cream cheese, powdered sugar, and vanilla until smooth and creamy with no lumps.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold into the cream cheese mixture until smooth and thick.
Spread the cheesecake filling over the chilled crust and smooth the top with an offset spatula.
Chill for at least 6 hours or overnight.
Microwave the Biscoff cookie butter in 10–15 second bursts, stirring between each, until just pourable.
Let it cool slightly, then spread over the cheesecake. It will firm up as it chills.
Pipe whipped cream around the edges and sprinkle with crushed cookies.

Nutrition

The post No-Bake Biscoff Cheesecake appeared first on Tessie's Table.

Slow Cooker Mississippi Pot Roast

Therese Buchanan — Thu, 13 Nov 2025 20:47:47 +0000

This Slow Cooker Mississippi Pot Roast is the ultimate easy dinner and you only need five ingredients. Chuck roast, ranch mix, au jus gravy mix, butter, and pepperoncini- and the slow cooker does all the work. It’s tender, flavorful, and perfect for a low-effort family meal. Craving more meals you can set and forget? This recipe is part of my easy slow cooker dinners roundup, packed with crockpot recipes for busy weeknights.

Photo Credit: Tessie’s Table.

This recipe is ideal for busy nights or lazy weekends when you want something hearty without spending much time in the kitchen. It’s rich, savory, and makes enough for leftovers that taste even better the next day. If you enjoy simple slow cooker recipes, try my Slow Cooker Shredded Beef , Slow Cooker Beef Stew or my Slow Cooker Butter Chicken Meatballs next, they are just as easy and versatile.

Why you’ll love this Slow Cooker Mississippi Pot Roast

It’s the easiest dinner ever.
Everything goes straight into the slow cooker, and by the time dinner rolls around, you’ve got the most tender, flavorful roast waiting for you.
The flavor is unreal:
The mix of ranch, au jus, butter, and pepperoncini gives it a rich, savory sauce with just a little tang. It’s buttery, beefy, and hard to stop eating once you start.
You can serve it so many ways.
Pile it on Mashed Potatoes, stuff it into sandwiches, or scoop it over Rice. It’s one of those recipes that never gets boring, and the leftovers are even better.

Easy Slow Cooker Mississippi Pot Roast for Family Dinners

I started making this pot roast on weekends when I wanted something hearty but easy. It reminds me of the slow-cooked dinners we had growing up in Ireland, but with the big, bold flavor of Southern comfort food I’ve come to love living here in Atlanta.

Ingredients Needed for Slow Cooker Mississippi Pot Roast

Chuck roast: Becomes tender and juicy after hours in the slow cooker.
Ranch dressing mix: Adds tangy, herby flavor that complements the beef.
Au jus gravy mix: Deepens the savory taste and makes a rich sauce.
Butter: Melts into the roast and creates a smooth, flavorful finish.
Pepperoncini Peppers: Give a mild, tangy kick that balances the richness.

How to make Slow Cooker Mississippi Pot Roast

**For more detailed instructions, please refer to the printable recipe card below.**

Place the chuck roast in the slow cooker and sprinkle the ranch and au jus mixes evenly over the top.

Add the butter and pepperoncini and pepperoncini juice.

Cover and cook on low for 8 hours or until tender.

Remove the roast from the slow cooker and set it aside on a plate.

Skim any excess fat from the surface of the cooking liquid if needed.

Shred the beef using two forks.

Return it to the slow cooker and stir to coat it in the sauce

Variations

Mississippi Pot Roast Sandwiches: Shred the beef and pile it high on toasted rolls with melted provolone or mozzarella. It makes an easy dinner or a great way to use up leftovers the next day.
Spicy version: If you like a little heat, add more pepperoncini or pour in some of the brine from the jar. It adds a nice kick without taking away from that buttery flavor.
Mississippi Pot Roast with Gravy: Want it a bit thicker? Stir a small cornstarch slurry into the sauce after cooking. It turns into a rich, glossy gravy that’s perfect for spooning over mashed potatoes.
Oven-baked version: Don’t have a slow cooker? No problem. Layer everything in a Dutch oven, cover tightly, and bake at 300°F for about 3 hours until tender. The flavor comes out just as delicious.
Mississippi Pot Roast Sliders: This one’s fun for parties. Use the shredded beef on slider buns, top with cheese, and bake until everything’s warm and melty. They disappear fast at get-togethers.

Serving Suggestions

Garlic Mashed Potatoes: This pot roast and creamy mashed potatoes are made for each other. My Garlic Mashed Potatoes soak up every bit of that flavorful sauce and make the meal feel complete.
Rustic Bread: A thick slice of Rustic Bread on the side is perfect for mopping up all those buttery juices. I always end up grabbing an extra piece.
Honey Glazed Carrots: Sweet, buttery Honey Glazed Carrots balance out the richness of the roast beautifully and add a nice pop of color to the plate.
Cheesy Bacon Green Beans: My Cheesy Bacon Green Beans are a family favorite with this recipe. The smoky bacon and gooey cheese go perfectly with the tender beef.
Over baked potatoes: This is one of my favorite ways to serve it. Load up fluffy Air Fryer Baked Potatoes with a generous scoop of the pot roast and drizzle a bit of the sauce on top. It’s hearty, filling, and perfect for family dinners. You could even take a note from my Sloppy Joe Baked Potatoes and add a little shredded cheese or sour cream for a fun twist.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker Mississippi Pot Roast?

Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits.

Can I freeze Slow Cooker Mississippi Pot Roast?

Yes. Cool completely, then freeze in containers or bags for up to 3 months. Thaw overnight and reheat slowly on the stove or in the slow cooker.

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Tips & Tricks

Pick the right roast: Chuck roast is the way to go here. It has just enough marbling to stay juicy and tender after hours in the slow cooker. Leaner cuts like round roast tend to dry out.
Be patient with the lid: I know it’s tempting to peek, but every time you lift the lid, you lose heat and slow down the cooking. Let it work its magic undisturbed until it’s time to shred.
Go easy on salt: The seasoning mixes already bring plenty of flavor, so there’s no need to add more salt until you taste it at the end.
Add veggies for a full meal: Toss in chunks of carrots, onions, or baby potatoes if you want a one-pot dinner. They’ll soak up that delicious sauce while the roast cooks.
Plan for leftovers: The flavor gets even better after a night in the fridge. Use the extra beef in sandwiches, wraps, or even loaded Baked Potatoes for an easy second meal.

More Beefy Mains

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Browse my Slow Cooker Meals or check out my One Pot Dinners for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use a different cut of beef?
Yes, but chuck roast really gives you that fall-apart texture. Brisket or a round roast will work, though they might not turn out quite as tender.
Can I cook it faster on high?
You can, but it’s worth giving it time on low if you can. Slow cooking helps the meat break down and stay juicy.
Can I make this without butter?
The butter adds richness and flavor, but if you’re trying to lighten it up, you can leave it out.
Do I need to add any liquid?
Nope! The butter, seasonings, and natural juices from the beef create their own flavorful sauce as it cooks.
Can I prepare it ahead of time?
Definitely. Layer everything in your slow cooker insert the night before, cover it, and keep it in the fridge. In the morning, just set it in the cooker and turn it on.
Can I add vegetables?
Yes, and it’s a great way to make it a full meal. Carrots, onions, and potatoes hold up best to the long cooking time.
How do I make it less salty?
Choose low-sodium ranch and au jus mixes and use unsalted butter.
Can I make it spicy?
Add extra pepperoncini or more of their brine for a little heat. It gives the sauce more depth without overpowering the roast.
What should I serve it with?
It’s amazing with Garlic Mashed Potatoes or Rustic Bread to soak up the sauce, and I love adding Southern Broccoli Casserole on the side for extra comfort!