Slow Cooker Hobo Stew


I’ve been looking for new slow cooker recipes to try and found a recipe for Hobo Stew on Pinterest.   The original recipe called had a more tangy sauce (made with ketchup and vinegar) and I wanted something more hearty, so I made some substitutions.  The original recipe can be found here–> Hobo Stew

We served this with biscuits.  It was a hit with the whole family and one that will definitely be a “keeper” in your menu rotation!

Slow Cooker Hobo Stew

Here’s my recipe including the changes that I made:

Slow Cooker Hobo Stew
Recipe type: Slow Cooker
Prep time: 
Cook time: 
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Serves: 4

This is a nice twist on your traditional beef stew and perfect for fall and winter!
  • 1 bag frozen meatballs (you could make them from scratch, but I’m all about convenience)
  • 3 carrots, diced
  • 3 medium potatoes, peeled and diced (I use the Yukon potatoes)
  • 1 can Golden Mushrooom soup
  • 1 can beef broth
  • 1 bag frozen peas

  1. Place diced carrots and potatoes in the bottom of the slow cooker.
  2. Place frozen meatballs on top.
  3. Pour Golden Mushroom soup and beef broth over the top.
  4. Cook on low for 6-8 hours.
  5. Add frozen peas 30 minutes before you are ready to serve.
  6. NOTE: This will be relatively thick if you use one can of beef broth. If you want a more “soupy” consistency, use two cans of beef broth.


See more slow cooker recipes here–> Slow cooker recipes

See my weekly menu plan and get meal planning inspiration here–> Menu Plan Monday

Slow Cooker Cube Steak and Gravy Recipe

I’ve had a few different recipes for cube steak pinned on Pinterest for awhile and I’ve been wanting to try them.  It brings back memories of a recipe that my mom used to make when I was a kid using mushroom gravy and hamburger patties.  This recipe was a hit with my kids and with my husband, but I will say that the meat did dry out some after being in the slow cooker for so long (about 12 hours), so this is a recipe that I would say shouldn’t be left for more than 6-8 hours.

Slow Cooker Cube Steak and Gravy Recipe
Recipe type: slow cooker
Prep time: 
Cook time: 
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Serves: 5

A super easy recipe for cube steak that you can make in your slow cooker!
  • Cube Steak (we used a package with 4)
  • 2 cans cream of mushroom soup
  • 1 packet Beef Stew seasoning
  • 1 small can sliced mushrooms
  • ½ cup skim milk

  1. Place cube steak in the bottom of a greased slow cooker.
  2. Mix mushroom soup, beef stew mix, mushrooms and milk together and pour over the steak in the slow cooker.
  3. Cook on low for 6-8 hours. You’ll have a nice gravy for your meat and your mashed potatoes!

See more slow cooker recipes here–> Slow cooker recipes

See my weekly menu plan and get meal planning inspiration here–> Menu Plan Monday

*This post may contain affiliate links!  Please refer to my disclosure policy for additional information!

Slow Cooker Baked Potato Soup

I first discovered baked potato soup when I was in college and one of my roommates made it for us.  I figured out a way to adapt her recipe so that I could make it in the slow cooker, and Slow Cooker Baked Potato Soup used to be a regular part of our menu rotation.  I realized as I was meal planning last month that it had been quite awhile since we had eaten it.  It’s easy to make an budget friendly, so I decided it was time to have it again!

Here’s the recipe:

5.0 from 1 reviews

Slow Cooker Baked Potato Soup
Cuisine: Slow Cooker, Soups
Prep time: 
Cook time: 
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Serves: 8

Super easy and filling baked potato soup that’s perfect for the fall and winter months!
  • 5 lb of potatoes, peeled, raw, and diced
  • 2 cans cream of chicken soup (we use the 98% fat free)
  • 2 cans chicken broth
  • ½ pound cooked bacon (I use real bacon piece to save time)
  • 1 package cream cheese
  • Garlic Powder (1 tsp)
  • Onion Powder (1 tsp)
  • Pepper (1 tsp)

  1. Grease slow cooker. Place diced potatoes on bottom.
  2. Cube the cream cheese and place the pieces on top of the potatoes.
  3. Sprinkle garlic powder, onion powder, pepper, and the bacon over the top of the potatos.
  4. Add the cream of chicken soup and chicken broth and stir everything to mix it.
  5. Cook for 7-8 hours in crock pot on low.
  6. Before serving, I take a potato masher and mash the potatoes somewhat. We serve with a spoonful of sour cream and shredded cheese!

See more slow cooker recipes here–> Slow cooker recipes

See my weekly menu plan and get meal planning inspiration here–> Menu Plan Monday

*This post may contain affiliate links!  Please refer to my disclosure policy for additional information!

Recipe Review: Chicken Ranch Tacos (Slow Cooker)

One of my favorite things to eat at Chili’s is the Chicken Club Tacos.  I found the inspiration for this recipe on Pinterest and figured I could change it up to make it similar to the Chicken Club Tacos at Chili’s.  This was a HUGE hit with my family.  Both of my kids, who are incredibly picky eaters at times, raved about how much they loved it. There were no leftovers and the kids were fighting over who would get seconds!  The best part?  It’s SUPER easy to make!


Chicken breasts (2-3, I used frozen)
Taco seasoning packet (I used half)
Ranch dip packet (I used half)
1 can chicken broth
Flour tortillas (you could also use hard taco shells)
Toppings of choice: lettuce, tomatoes, cheese, etc.
Ranch dressing


Place chicken breasts, taco seasoning, ranch dip mix, and chicken broth in a slow cooker on low for 6-8 hours. Shred meat before serving and fill taco shells with toppings of choice.

I also made guacamole to go with ours. I used 2 small avocadoes, half of a tomato, 1 T lemon juice, 1 T lime juice, garlic powder (to taste), dash of pepper, onion salt (to taste), and 1 T sour cream.

Next time, I’m going to use the recipe for Chipotle dressing from Our Best Bites because I think it will be similar to the ancho-chili ranch dressing at Chili’s which is AMAZING.

Here are the ingredients needed if you want to make that:

1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt

You can find the directions here–> Our Best Bites Chipotle dressing (I think this chicken would go awesome with their Chipotle Chicken Taco salad, too!)

If you make this recipe, let me know what you think!

Original Recipe Inspiration:  Do You Smell That?

*This post may contain affiliate links!  Please refer to my disclosure policy for additional information!

Recipe Review: Slow Cooker Chile Colorado Burritos

I’m a sucker for all Mexican food and I have been DYING to make this since I saw the recipe on Pinterest about a week ago!  It combines two fabulous things:  Mexican food and the use of a slow cooker.  I was sold!

Here are the ingredients you need to make this: 

  • 1 1/2 to 2 pounds stew meat or other beef cubed
  • 1 large can mild enchilada sauce (19 oz.) or two small cans
  • 1 beef bouillon cube
  • 1/2 packet taco seasoning
  • 1/2 can refried beans
  • 5-7 burrito size flour tortillas
  • shredded cheddar cheese

Here are the steps for making it:

Add meat, enchilada sauce, beef bouillon, and taco seasoning to slow cooker and stir to mix everything together.  Cook on low for 6-8 hours or high for 3-4 hours.  Shred beef.  Spread a spoonful of beans along the center of the tortilla.  Fill with beef mixture and cheese.  Roll your tortilla and spoon the sauce over the top and cover with cheese.

I found the original recipe at Food Pusher.  I made some modifications to the original recipe including just using one beef bouillon cube (the original recipe calls for two) and using half a packet of taco seasoning (which isn’t part of the original recipe).  I served my kids’ with a side of sour cream to help “cool” things off.  This was so easy to make and we loved it!  I loved the extra kick from the taco seasoning, but if you don’t like things with a kick, you might want to leave that out.  My husband said it’s a “keeper.”   We can’t wait to make this again!

*This post may contain affiliate links. Please refer to my disclosure policy for more information