Grab Your Crockpot : My Favorite Back to School Recipes

The routines have returned which means evening time is short lived and our little people have to eat.



I love to cook.

What I hate is putting my heart and soul into a meal only to have my daughter turn her nose up at it. Here are a few of my favorite kid-friendly, time savers that we love!

Chicken Tacos

Put 4-5 frozen or thawed, boneless chicken breast in a crockpot. Add one pack taco seasoning, 1 pack ranch seasoning and 2 cups of chicken broth. Let it cook for 6 hours on low. Drain (I leave a little broth so it’s not dry) and shred. Break out the tortillas and all the toppings and you’ve got a Mexican fiesta that the kids will love. You’ll have plenty of leftover chicken that can be used on a salad or even for quesadillas or nachos later in the week.

Holly’s Favorite Lasagna

1 can (10 1⁄4 oz) Cream of Mushroom Soup 1⁄4 cup milk

1 lb Italian Sausage

2 cups favorite spaghetti sauce 9 cooked lasagna noodles

1-2 cups Mozzarella cheese

Preheat oven to 400. Mix soup and milk together until smooth and set aside. Cook sausage. Mix cooked sausage with sauce. Layer 1⁄2 meat mixture, 3 noodles and 1 cup soup mixture in a disposable pan. Top with 3 more noodles, remaining meat mixture and remaining soup mixture. Sprinkle with cheese. Cover and bake for 30 minutes. Uncover and broil for 2 minutes or until cheese is golden and bubbly.

**This can be made ahead on the weekend and frozen until needed.

Chopstick Chicken

1 package skinless chicken thighs

1 can Cream of Mushroom soup

1 package Onion Soup Mix 2 1⁄2 soup cans of water

1 cup uncooked rice

Preheat oven to 400. Mix all ingredients except chicken. Pour into casserole dish. Place chick down into rice. Bake for 1 hour.

Hashbrown Casserole

Although not a main course, this side dish paired with smoked sausage is a winner every time. Also, makes a great dish to take to a potluck or for Sunday morning breakfast.

1 package frozen shredded hashbrowns

1 stick butter, melted

8 oz. sour cream

1-2 cups shredded cheddar cheese

1 can Cream of Mushroom soup

Mix all ingredients except cheese. Bake at 400 for 45 minutes. Top with cheese and broil for 2 minutes or until cheese is bubbly.


Pulled Pork Sandwiches

4 lbs Boneless Pork Ribs

1 tsp Garlic Powder

1 tsp dry Mustard

3⁄4 cup brown sugar

1 bottle of your favorite BBQ sauce

Add all ingredients to crock pot and cook for 4 hours. Shred pork. Add buns and a simple side dish like some store bought potato salad (Shh...they’ll never know) and dinner is served!



I hope these save you some time and earn you some fans in the chicken. As always, feel free to share any time saving recipes you have in your bank.

 Happy cooking!


With love, 

Holly G

Holly EdwardsComment