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Declious Food, New York, New York, NY (2025)

11/25/2025

Crockpot Chuck Roast

Ingredients :
- 3-4 pound boneless beef chuck roast
- 1 packet (1 ounce) dry onion soup mix
- 1 can (10.75 ounces) cream of mushroom soup
- 1/2 cup beef broth
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large onion, roughly chopped
- 3 carrots, peeled and cut into 2-inch chunks
- 3 potatoes, peeled and cut into 2-inch chunks

Directions :

1. Place the chopped onion, carrots, and potatoes in the bottom of a large slow cooker.
2. Place the chuck roast on top of the vegetables.
3. In a small bowl, whisk together the dry onion soup mix, cream of mushroom soup, beef broth, garlic powder, and black pepper.
4. Pour the soup mixture evenly over the chuck roast and vegetables.
5. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is fork-tender.
6. Carefully remove the roast and vegetables from the slow cooker. Shred the beef with two forks and serve with the cooked vegetables and a spoonful of the delicious gravy from the crockpot.

Prep Time: 20 minutes
Kcal: 450

11/25/2025

Crockpot Chicken Piccata

Ingredients :
- 2 pounds boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers drained
- 1/4 cup fresh parsley chopped

Directions :

1. Cut chicken breasts into 1-inch thick pieces. In a shallow dish combine flour salt and pepper. Dredge chicken in the flour mixture coating evenly.
2. Heat olive oil in a large skillet over medium-high heat. Brown chicken on all sides about 2-3 minutes per side. Transfer chicken to a 6-quart slow cooker.
3. In the same skillet deglaze with chicken broth scraping up any browned bits from the bottom. Pour broth over the chicken in the slow cooker. Stir in lemon juice and capers.
4. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours or until chicken is cooked through and tender.
5. Stir in fresh parsley before serving. Serve over pasta rice or with crusty bread.

Prep Time: 20 minutes
Kcal: 450

11/25/2025

Crockpot Chicken and Rice

Ingredients :
- 2 pounds boneless skinless chicken thighs
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 1/2 cups uncooked long-grain white rice rinsed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/4 cup fresh parsley chopped for garnish

Directions :

1. Place the chicken thighs in the bottom of a large slow cooker. Season with salt and pepper.
2. In a large bowl combine the chopped onion carrots celery and minced garlic. Spread this mixture over the chicken in the slow cooker.
3. Sprinkle the rinsed rice over the vegetables.
4. Pour the chicken broth over everything. Add the dried thyme and dried rosemary. Season lightly with additional salt and pepper if desired.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours or until the chicken is cooked through and the rice is tender.
6. Once cooked shred the chicken directly in the slow cooker using two forks and stir to combine it with the rice and vegetables.
7. Taste and adjust seasonings as needed. Garnish with fresh chopped parsley before serving.

Prep Time: 15 minutes
Kcal: 450

11/25/2025

Slow Cooker Beef Stroganoff

Ingredients :
- 2 pounds beef stew meat cut into 1-inch pieces
- 1 onion chopped
- 10.75 ounces can cream of mushroom soup undiluted
- 1 packet onion soup mix
- 1 cup beef broth
- 8 ounces cream cheese softened and cut into cubes
- 16 ounces egg noodles cooked according to package directions

Directions :

1. Place beef stew meat and chopped onion in the slow cooker.
2. In a medium bowl combine cream of mushroom soup onion soup mix and beef broth. Pour over the beef and onions in the slow cooker.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
4. Stir in the softened cream cheese until it is fully melted and incorporated into the sauce.
5. Serve hot over cooked egg noodles.

Prep Time: 15 minutes
Kcal: 550

11/24/2025

Crockpot Whole Chicken

Ingredients :
- 1 whole chicken 3-4 pounds
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1 large onion quartered
- 2 carrots cut into large chunks
- 2 celery stalks cut into large chunks

Directions :

1. Remove giblets from chicken and pat dry with paper towels.
2. In a small bowl combine salt pepper paprika garlic powder onion powder and thyme. Rub the spice mixture all over the chicken.
3. Place the quartered onion carrots and celery at the bottom of your crockpot.
4. Drizzle the olive oil over the vegetables.
5. Carefully place the seasoned whole chicken on top of the vegetables in the crockpot.
6. Cover and cook on low for 4-6 hours or on high for 2-3 hours or until the internal temperature of the chicken reaches 165°F (74°C).
7. Carefully remove the chicken from the crockpot and let it rest for 10-15 minutes before carving. Serve with the cooked vegetables if desired.

Prep Time: 15 minutes
Kcal: 1200

11/24/2025

Slow Cooker Mongolian Beef

Ingredients :
- 2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 1 cup soy sauce
- 1 cup water
- 1/2 cup packed brown sugar
- 2 tablespoons minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped green onions, for garnish
- Cooked rice, for serving

Directions :

1. In a large bowl, toss the thinly sliced flank steak with the cornstarch until evenly coated.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per batch. Do not overcrowd the pan.
3. Transfer the seared beef to the slow cooker insert.
4. In a separate bowl, whisk together the soy sauce, water, brown sugar, minced garlic, grated ginger, and red pepper flakes (if using).
5. Pour the sauce mixture over the beef in the slow cooker.
6. Cover and cook on low for 3-4 hours, or on high for 1.5-2 hours, until the beef is tender and the sauce has thickened.
7. Stir well before serving. Garnish with chopped green onions and serve hot over cooked rice.

Prep Time: 20 minutes
Kcal: 480

11/24/2025

Easy Crockpot Sausage and Tortellini Soup

Ingredients :
- 1 pound Italian sausage mild or hot casing removed
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 4 cups chicken broth
- 1 15-ounce can cannellini beans rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional
- 1 9-ounce package refrigerated tortellini any flavor
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley chopped for garnish

Directions :

1. Brown the Italian sausage in a large skillet over medium-high heat breaking it up with a spoon as it cooks. Drain off any excess grease. Transfer the cooked sausage to your slow cooker.
2. Add the chopped onion and minced garlic to the slow cooker.
3. Stir in the crushed tomatoes chicken broth cannellini beans oregano basil and red pepper flakes if using.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. About 30 minutes before serving add the refrigerated tortellini to the slow cooker and stir gently. Continue cooking until the tortellini is tender.
6. Stir in the heavy cream and season with salt and black pepper to taste.
7. Ladle into bowls and garnish with fresh chopped parsley before serving.

Prep Time: 15 minutes
Kcal: 480

11/24/2025

Slow Cooker Chicken Tikka Masala

Ingredients :
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup heavy cream
- 1/2 cup plain Greek yogurt
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or naan bread, for serving

Directions :

1. In the slow cooker, combine the chicken thighs, chopped onion, minced garlic, and grated ginger.
2. Add the crushed tomatoes, tomato sauce, garam masala, cumin, coriander, turmeric powder, and cayenne pepper (if using). Season generously with salt and black pepper. Stir well to coat all the chicken.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and cooked through.
4. About 30 minutes before serving, stir in the heavy cream and Greek yogurt until thoroughly combined.
5. Continue to cook for another 30 minutes on low, allowing the sauce to thicken slightly and the flavors to meld.
6. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving. Serve hot with basmati rice or naan bread.

Prep Time: 20 minutes
Kcal: 680

11/24/2025

Easy Slow Cooker Chicken Pot Pie

Ingredients :
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup chopped onion
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (15 ounce) package refrigerated pie crusts

Directions :

1. Place chicken breasts in the bottom of a 6-quart slow cooker. Pour chicken broth, cream of chicken soup, mixed vegetables, onion, thyme, pepper, and salt over the chicken. Stir gently to combine.
2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and tender enough to shred.
3. Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Unroll one pie crust and place it on a lightly floured surface. Cut into 1-inch strips. Repeat with the second pie crust.
6. Pour the chicken pot pie filling into a 9x13 inch baking dish. Arrange the pie crust strips in a lattice pattern over the top of the filling, or simply lay them over the top in a single layer.
7. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 5 minutes before serving.

Prep Time: 15 minutes
Kcal: 420

11/24/2025

Slow Cooker Buffalo Chicken Meatballs

Ingredients :
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup buffalo sauce plus more for serving
- 2 tablespoons butter melted
- 1 tablespoon apple cider vinegar
- Blue cheese crumbles for garnish optional
- Fresh parsley chopped for garnish optional

Directions :

1. In a large bowl combine the ground chicken breadcrumbs celery red onion egg garlic powder black pepper and salt. Mix gently until just combined being careful not to overmix.
2. Form the mixture into 1-inch meatballs and place them in the slow cooker.
3. In a separate small bowl whisk together the buffalo sauce melted butter and apple cider vinegar. Pour the sauce over the meatballs in the slow cooker.
4. Cook on low for 3-4 hours or on high for 1.5-2 hours or until the meatballs are cooked through and tender.
5. Serve hot garnished with blue cheese crumbles and fresh parsley if desired with extra buffalo sauce on the side.

Prep Time: 20 minutes
Kcal: 350

11/24/2025

Crockpot Yankee Pot Roast

Ingredients :
- 3-4 pound chuck roast
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 carrots peeled and cut into 1-inch pieces
- 3 celery stalks cut into 1-inch pieces
- 1.5 cups beef broth
- 1/2 cup dry red wine optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1.5 pounds small red potatoes halved or quartered

Directions :

1. Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until nicely browned about 3-4 minutes per side.
3. Transfer the seared roast to the slow cooker insert. Add the chopped onion carrots and celery around the roast.
4. In a separate bowl whisk together the beef broth red wine if using Worcestershire sauce thyme and rosemary. Pour the liquid mixture over the roast and vegetables in the slow cooker. Add the bay leaves.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours or until the roast is fork-tender.
6. During the last 1.5 to 2 hours of cooking add the halved or quartered potatoes to the slow cooker ensuring they are submerged in the liquid as much as possible.
7. Once cooked remove the bay leaves. You can remove the roast and vegetables to a serving platter and shred the meat with two forks. Thicken the cooking liquid if desired by making a slurry of cornstarch and water and stirring it into the hot liquid.
8. Serve the shredded pot roast with the cooked vegetables and potatoes drizzled with the savory gravy.

Prep Time: 20 minutes
Kcal: 480

11/24/2025

Crockpot Lasagna

Ingredients :
- 1 pound ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 1/2 cup water
- 2 tablespoons sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 12 lasagna noodles uncooked
- 16 ounces ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mozzarella cheese shredded

Directions :

1. In a large skillet brown ground beef with onion and garlic over medium heat Drain excess fat Stir in crushed tomatoes tomato paste water sugar basil fennel seeds Italian seasoning 1 teaspoon salt and 1/4 teaspoon pepper Bring to a simmer then reduce heat cover and cook for 30 minutes stirring occasionally
2. In a medium bowl combine ricotta cheese egg Parmesan cheese 1/2 teaspoon salt and 1/4 teaspoon pepper
3. Spread 1 1/2 cups of meat sauce in the bottom of a 6 quart slow cooker Arrange 3 uncooked lasagna noodles over the sauce breaking them if necessary to fit Spread half of the ricotta cheese mixture over the noodles Top with one third of the mozzarella cheese Repeat layers with meat sauce noodles ricotta and mozzarella Finish with a final layer of meat sauce and mozzarella cheese
4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours or until noodles are tender and cheese is melted and bubbly Let stand for 10 minutes before serving

Prep Time: 25 minutes
Kcal: 650

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