This all-in-one slow cooker chicken dinner includes a whole chicken cooked to perfection with tender carrots and potatoes. It’s a low-effort way to make the most delicious chicken dinner!

Hey friends! Today, I have a super easy chicken dinner idea for you – a complete chicken dinner on the CrockPot! There are so many recipes, but this is one of my favorites. It’s perfect for all you busy parents, working individuals, students, or small households. It’s the ideal in-between holiday meal as well. You know, when you feel like you’ve been cooking for a week straight and have minimal energy to make a tasty dinner. 

Those few weeks between Thanksgiving and Christmas are the perfect time to have a few slow cooker chicken recipes ready to come in clutch. For this crazy simple chicken dinner, you season the chicken, toss it into the slow cooker along with some veggies, and let it cook! Before you know it, you have yourself a complete meal ready to go. 

Why You’ll Love This CrockPot Chicken Dinner

There’s a whole lotta reasons to love an easy dinner recipe, especially a slow cooker dinner! You’d be surprised to learn just how low effort it is to cook a whole chicken in a slow cooker. Here are some of my favorite reasons why an easy slow cooker chicken dinner is a go-to meal: 

• Low-Effort: no crazy prep time needed! With just minutes of prep, dinner is cookin’.
• Complete Meal: whether you’re cooking for a small family of 4 or entertaining for 6 or more, you can have a whole meal made in just a few hours in ONE pot. Tender chicken and perfectly cooked veggies are all you need!
• Leftovers: if you’re making this tasty chicken dinner in what we like to call “the in-between times” of the holidays, you can make this meal last for days.
• Holidays Made Easy: maybe you’re looking for an easy, no-fuss holiday meal. You still want to serve something nice, but you’re running low on time. Enter the complete slow cooker chicken dinner!

If those reasons haven’t convinced you yet… well then, fam. Let me stop yapping and jump on into the recipe! 

Ingredients for a Whole Slow Cooker Chicken Dinner

Now you might be wondering, “Just how much can I really fit into a slow cooker, Cousin Rosie?!” And I’m here to tell you, you’d be surprised! With the right size slow cooker, you can make a whole meal and then some. To find the ingredient measurements, scroll on down to the recipe card at the end of this post. Here’s everything you need to make your very own slow cooker chicken dinner. 

• Whole Chicken: I picked a 4-5 pound chicken for this chicken dinner, which is the perfect size for about 4 people. 
• Seasonings & Spices: here’s where all that flavor comes in! I used fresh herbs, but if you only have dried on hand, that works too. You’ll need sage, rosemary, thyme, minced garlic, onion powder, black pepper, and kosher salt.
• Butter: I make a tasty herb butter with all those herbs and spices to cover the chicken. The herb butter infuses so much moisture and flavor into the bird; it’s a must!
• Baby Carrots, Potatoes, & Onions: these are the vegetables I prep and cook in the slow cooker along with my chicken. Of course, you can customize what you use (more on that in a bit!). 
• Fresh Lemon: to add some extra moisture to my chicken, I stuff one whole lemon (sliced in half) into the cavity. While it cooks, it releases its tangy, tart juice into the tender meat. 

I can’t fit a whole chicken in my slow cooker; can I use chicken pieces instead?

I used a whole chicken for this CrockPot chicken recipe, but you don’t have to! You can use legs or thighs if you’re more comfortable with cooking a chicken in pieces. To make it a real tasty chicken dinner, get chicken legs or thighs with skin on – the flavor is oh-so worth it! I also love the citrus flavor that fresh lemon adds to the recipe. If you’re not feelin’ it, leave it out or stuff the chicken with other aromatics, like onions, garlic, or celery!

What size slow cooker do you need to cook a whole chicken dinner?

Most slow cooker recipes are written for 5-7 quart slow cookers, and that should be plenty big enough to fit a 4-5 pound chicken along with some vegetables. However, if you’re worried about space, even cooking, or you’ve bought a larger bird, you might want to size up to an 8- or 10-quart slow cooker (the largest size made). 

How to Make a Slow Cooker Chicken Dinner

Okay fam, it’s time to get to the good stuff – how to make a complete chicken dinner in the CrockPot! As per usual, you know Cousin Rosie’s got you covered with an easy-to-follow video tutorial showing you exactly how I make this simple slow cooker meal. You can watch it below or click on over to I Heart Recipes on YouTube! Be sure to subscribe while you’re there to catch all my videos.

Here’s how to make an easy chicken dinner using your trusted slow cooker: 

1. First, make the herb butter by mixing together room temperature butter and your seasonings. 
2. Clean out the chicken cavity and pat the skin dry with paper towels. 
3. Rub the herb butter all over the outside of the chicken, and even under the skin if you can squeeze it in there. 
4. Season the chicken with salt and pepper. 
5. Prep your slow cooker by spraying it with non-stick cooking spray (or use a handy-dandy slow cooker liner for a completely mess-free cleanup).
6. Place the chicken in your slow cooker, then add your washed and chopped carrots, red potatoes, and onions around the chicken. 
7. Set the slow cooker to high, cover, and cook your chicken dinner for three hours.

And there you have it, folks! The magical slow cooker does it again with a perfect chicken dinner made easy. This recipe makes such flavorful, tender chicken and perfectly cooked veggies. Not only is it a great holiday dinner option, but an easy weeknight dinner too! Doesn’t matter when you make this CrockPot recipe; it will turn out delicious every time.

Tips and Tricks for Making a Whole Slow Cooker Chicken

If this is your first time cooking a whole chicken in the slow cooker, you might have some questions. I’m here with some Cousin Rosie tips and tricks, and answers to the most frequently asked questions I get about making a slow cooker chicken dinner. 

• I keep the seasonings pretty simple with my tried-and-true herb butter recipe, but you can always add more flavor if you want! Add garlic powder, poultry seasoning, or smoked paprika to your spice blend.
• You can cook whatever vegetables you want with your slow cooker chicken! If you’re not feelin’ carrots and potatoes, swap ‘em out. You could use green beans, brussels sprouts, sweet potatoes… the options are whatever y’all want them to be. 
• You do not need to add any liquid to the slow cooker for this recipe, since the chicken will release plenty of juices while cooking. However, if you’re worried about burning, add a cup of chicken broth to the bottom of your slow cooker to help.
• You can keep all the juices and goodness at the bottom of the slow cooker to make a chicken gravy, or grab a chicken gravy mix from the store.

Is it safe to cook a whole chicken in the slow cooker? 

Yes, it is! We wouldn’t have gotten this far if it weren’t 😉 For safety, you should cook the chicken on high heat for at least one hour. Since we cook this whole recipe on high heat, we’re covered! Just make sure your chicken is cooked to an internal temperature of 165 degrees before serving.

Can you cook frozen chicken in the CrockPot? 

Some brands of slow cookers specifically say that it is safe to cook meat from frozen in their equipment. However, a whole frozen chicken is a BIG task and will greatly extend the cooking time. So, if you’re time-crunched or don’t want your chicken cooking for 8 hours, start with a thawed bird. 

How do I prevent my slow cooker chicken from being rubbery and soggy? 

The trick here is to put something under the chicken so it doesn’t cook directly in its own juices. In this recipe, you can easily make a bed of vegetables under the chicken – the juices will drain down into the veggies and cook them with tons of flavor. Another way is to ball or roll up some foil and put it on the bottom of the slow cooker.

What else can I serve with my slow cooker chicken dinner? 

Any of your favorite side dishes! If you’re serving a slow cooker chicken for a holiday meal, you can serve any of the traditional must-have holiday sides, like mashed potatoes, green bean casserole, or mac and cheese. If this is just a typical Tuesday dinner, stick with something simple like homemade dinner rolls.

More Simple Slow Cooker Dinners from I Heart Recipes

That’s all, Cousins! If you have any more questions, let me know in the comments! If this is your first time making a tasty slow cooker chicken dinner, leave a comment below telling me how your meal turned out. 

Want more easy slow cooker meals? Try some of these favorites!

• Slow Cooker Chicken and Dumplings Soup
• Green Beans, Potatoes, and Smoked Neck Bones
• Slow Cooker Beef Brisket Chili
• Easy Slow Cooker Beef Stew
• Best Mississippi Pot Roast

Loved this recipe? Share a photo of your slow cooker chicken dinner by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

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Slow Cooker Chicken Dinner Recipe

An all-in-one dinner made easy in the slow cooker! This slow cooker chicken dinner is perfect for busy weeknights, in between holidays, or when you just need a tasty, low-effort meal.

Course Main Course

Cuisine American, Slow Cooker

Keyword Slow Cooker Chicken

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 6 servings

Author I Heart Recipes

Ingredients

• 4-5 lb whole chicken cleaned & everything removed from cavity
• 3 tbsp salted butter softened
• 3 sage leaves
• 1 tsp fresh rosemary leaves minced
• 2 tsp fresh thyme leaves minced
• 2 cloves fresh garlic minced
• 1 tbsp onion powder
• 1 1/2 tsp kosher salt
• 1 tsp fresh cracked black pepper
• 1/2 lb baby carrots washed
• 1 small onion washed & diced
• 3/4 lb baby red potatoes washed & chopped
• 1 large lemon sliced in half

Instructions

• Clean the chicken, then pat dry.
  4-5 lb whole chicken
• Stuff the chicken cavity with the sliced lemon
  1 large lemon
• Combine the butter, thyme, rosemary, sage, onion powder, and minced garlic. Rub all over the chicken.
  3 tbsp salted butter, 3 sage leaves, 1 tsp fresh rosemary leaves, 2 tsp fresh thyme leaves, 2 cloves fresh garlic, 1 tbsp onion powder
• Season the chicken with the salt & pepper.
  1 1/2 tsp kosher salt, 1 tsp fresh cracked black pepper
• Spray the slow cooker with nonstick spray then add in the chicken.
• Next add in the carrots, then the potatoes.
  1/2 lb baby carrots, 1 small onion
• Sprinkle in the minced onions.
  3/4 lb baby red potatoes
• Place the lid on the slow cooker, set on high, and cook for 3 hours or until the breasts and thighs reach 165 degrees internally.
• Serve & enjoy!

Video

This Crockpot Red Curry Coconut Chicken is a cozy, rich, and flavorful dish that’s perfect for an easy weeknight meal. Loaded with tender chicken, warm spices, and creamy coconut milk, it’s a guaranteed family favorite with minimal prep!

When you need a meal that’s as comforting as it is effortless, this Crockpot Red Curry Coconut Chicken will not disappoint! Imagine coming home to a kitchen filled with the warm, aromatic spices of curry and coconut. It’s a slow cooker wonder that takes just 10 minutes of prep and lets the crockpot do the rest. Whether you’re feeding a family or just want leftovers for days, this is a go-to recipe for busy days.

Shopping list for this recipe

• White onion: 1, diced for a sweet, mellow base flavor.
• Garlic: 4 cloves, minced to add depth and a bit of heat.
• Red bell peppers: 2, chopped for a touch of sweetness and color.
• Boneless skinless chicken thighs or breast: 2.5-3 lbs, chopped into 1-2” pieces; thighs for richness, breasts for leaner meat.
• Cassava flour, arrowroot flour, or regular flour:
• 2 Tbsp, to coat the chicken and help thicken the sauce.
• Salt: 2 tsp, to bring all the flavors together.
• Curry powder: 2 tsp, the heart of the dish with warm, fragrant spices.
• Turmeric: 2 tsp, for vibrant color and earthy flavor.
• Garam masala: 2 tsp, adding warmth and complexity.
• Paprika: 1 tsp, for a hint of smoky sweetness.
• Ground black pepper: 1 tsp, to sharpen the flavors with subtle heat.
• Red curry paste: 3 Tbsp, providing deep, rich curry flavor with a bit of spice.
• Diced tomatoes: 28 oz can, adding acidity and richness to balance the coconut.
• Coconut cream or milk: 13.5 oz can, for that creamy, smooth sauce; use cream for a thicker consistency or milk for lighter.

Step by Step Instructions

1. Start by sautéing your diced onion for about 4-5 minutes until they turn translucent and soft. Add in the minced garlic, letting it cook for an additional 30 seconds until it becomes fragrant.
2. In a large bowl, combine the cassava flour and all your spices—curry powder, turmeric, garam masala, paprika, salt, and black pepper. Toss the chopped chicken into the bowl and coat it evenly with the spice mixture.
3. Add the spiced chicken to your crockpot. Next, add the red curry paste, diced tomatoes, and coconut cream or milk.
4. Set your crockpot to cook on low heat for 6 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Garnish with fresh cilantro and a squeeze of lime juice for a bright finish. Serve immediately and enjoy!

Why You’ll Love This Recipe

You’ll love this Crockpot Red Curry Coconut Chicken because it’s a one-pot wonder that’s perfect for a busy lifestyle. With bold flavors from the curry paste, the richness of coconut milk, and the tenderness of slow-cooked chicken, this dish is just as delicious the next day (if you manage to have any leftovers). Plus, it’s customizable—want more heat or less? Go ahead and tweak it to your taste! It’s a foolproof, crowd-pleasing meal you’ll be making on repeat.

More Recipes To Try

• Slow Cooker Beef Brisket Chili
• Slow Cooker Chicken and Dumplings Soup
• Southern Smothered Chicken Recipe

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Crockpot Red Curry Coconut Chicken

This Crockpot Red Curry Coconut Chicken is a warm and comforting dish, bursting with rich flavors, ideal for a simple weeknight dinner. With tender chicken, aromatic spices, and velvety coconut milk, it’s a crowd-pleaser that requires little effort!

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 people

Ingredients

• 1 white onion diced
• 4 cloves minced garlic
• 2 red bell peppers chopped
• 2.5 – 3 lbs boneless skinless chicken thighs or breast chopped to 1-2” pieces
• 2 Tbsp cassava flour arrowroot flour, or regular flour
• 2 tsp salt
• 2 tsp curry powder
• 2 tsp turmeric
• 2 tsp garam masala
• 1 tsp paprika
• 1 tsp ground black pepper
• 3 Tbsp red curry paste
• 28 oz can of diced tomatoes
• 13.5 oz can of coconut cream or milk

Instructions

• Saute diced onion for 4-5 minutes until translucent. Add the minced garlic and saute for an additional 30 seconds, until fragrant.
• In a large bowl, combine the spices and cassava flour to coat the chicken. Add the chicken to the crockpot, with red curry paste, diced tomatoes and coconut cream.
• Set the crockpot to low heat for 6 hours, or high heat for 3-4 hours, until the chicken is tender and reaches 165F.
• Garnish with cilantro and a squeeze of lime juice. Serve immediately.
• Note: It is not necessary to saute the onion and garlic before adding everything to the slow cooker. My slow cooker just happens to have the sear/saute function. This can be done in a skillet over medium heat on the stove, or everything can just be added to the crockpot to cook and go.
• As with most curry or soup dishes, flavor develops over time, and sometimes heat does as well. If your guests/family don’t like a lot of heat, you can reduce the amount of red curry paste by one tablespoon.
• This can be reheated easily over the stove on medium-low heat. This dish can be frozen. Thaw in the fridge overnight, and warm on the stove to reheat.

This Slow Cooker Beef Barley Soup features tender chunks of beef, fresh vegetables, and hearty pearl barley, simmered in a flavorful broth seasoned with smoked paprika, thyme, and Rosamae’s Seasoning Salt. It’s a simple, comforting meal that can be prepared in a slow cooker and served warm, perfect for cold days.

Hey y’all! You know those cold, crisp days when you just want something to fill your soul and stick to your ribs? Well, let me introduce you to my Slow Cooker Beef Barley Soup! This right here is comfort in a bowl—a savory, hearty meal that simmers low and slow, filling your kitchen with the most amazing smells. It’s one of those soups that’s perfect for when you’ve got a busy day ahead but still want something homemade to greet you when dinner rolls around. And the best part? The slow cooker does most of the work, so you don’t have to!

This soup is packed with goodness—tender chunks of stewing beef, fresh veggies like carrots, onions, celery, and bell pepper, all simmered in a rich, flavorful beef broth with pearl barley. It’s seasoned just right with my special blend of smoked paprika, thyme, garlic powder, onion powder, and my go-to, Rosamae’s Seasoning Salt (or your favorite seasoning blend).

The barley adds that perfect touch of texture, soaking up all the flavors and giving the soup a rich, hearty vibe that’ll make you go back for seconds (maybe even thirds!). And trust me, you’ll want to.

Shopping List

Here’s the Shopping List with explanations for each ingredient:

• 2 ½ lbs stewing beef (cut into 1-inch cubes): The star of the soup, stewing beef becomes tender and flavorful after slow cooking, making it perfect for hearty soups.
• 3 tablespoons olive oil: Used to sear the beef and sauté the veggies, olive oil adds richness and helps build the base flavors of the soup.
• 4 cloves garlic, minced: Fresh garlic brings a bold, savory flavor to the soup, giving it that comforting, home-cooked warmth.
• 2 large yellow onions, diced: Onions provide sweetness and depth to the broth, balancing the savory beef and rich broth.
• 1 large bell pepper, chopped: The bell pepper adds a mild sweetness and a bit of crunch, enhancing the overall texture.
• 1 ¼ cups carrots, sliced: Carrots bring natural sweetness and a pop of color to the soup while softening perfectly during the slow cooking process.
• 1 cup celery, chopped: Celery adds a slightly herbal flavor and crunch, complementing the other vegetables.
• 4 tablespoons tomato paste: This ingredient enriches the broth, adding a concentrated tomato flavor and giving the soup a velvety texture.
• 5 cups beef broth: The broth forms the foundation of the soup, providing savory depth and heartiness.
• 1 cup pearl barley: Barley thickens the soup and adds a chewy, satisfying texture while absorbing the flavorful broth.
• 1 teaspoon smoked paprika: This smoky spice enhances the beef’s natural flavor and gives the soup a warm, rich undertone.
• 1 ½ teaspoons dried thyme: Thyme adds an earthy, herbaceous note that pairs perfectly with beef and vegetables.
• 2 teaspoons garlic powder: A pinch of extra garlic flavor to deepen the savory taste.
• 2 teaspoons onion powder: Enhances the onion’s flavor without overwhelming the dish.
• 1 ½ teaspoons freshly ground black pepper: Adds just the right amount of spice and depth to balance the flavors.
• 2 teaspoons Seasoning Salt (or to taste): My Rosamae Seasoning Salt is perfect here, providing a blend of salt and spices that ties all the flavors together.
• 3 tablespoons fresh parsley, chopped: A final sprinkle of fresh parsley brightens the dish and adds a pop of freshness at the end.

Searing the Beef: Optional, But Oh So Worth It

Now, I know we all love the convenience of a slow cooker—just toss everything in and let it go, right? But if you’ve got a little extra time, I highly recommend taking a few minutes to sear that beef before you add it to the slow cooker. Searing locks in those juices and gives the meat a beautiful, caramelized flavor that really takes this soup to the next level. It’s the little things that make a big difference, y’all.

Step-by-Step Instructions:

1. Sear the Beef (Optional, but I Recommend It!): Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat your beef dry (this helps it brown better), and sear it in batches until browned on all sides. This takes about 5-6 minutes per batch, but it’s worth the effort. Once the beef is done, toss it right into your slow cooker.
2. Get Those Veggies Ready: In the same skillet, add your last tablespoon of olive oil and sauté those veggies. We’re talking onions, bell peppers, carrots, and celery. Let them soften for about 5 minutes, then throw in your garlic and tomato paste for another couple of minutes. That tomato paste is going to give the soup a deep, rich flavor.
3. Assemble the Soup: Now it’s time to build the flavor. Add your beef broth, smoked paprika, thyme, garlic powder, onion powder, black pepper, and Seasoning Salt to the slow cooker. Give it a good stir, and let those ingredients get to know each other.
4. Slow Cook to Perfection: Set your slow cooker on low for 7-8 hours or high for 4-5 hours. Either way, you’ll have a house smelling like pure comfort, and that beef will be melt-in-your-mouth tender.
5. Add the Barley: About an hour before the soup’s done, stir in the pearl barley. This gives it time to soak up all those delicious flavors without getting mushy.
6. Finish with Freshness: Once it’s all done, give it a taste and adjust the seasoning if needed. Stir in some freshly chopped parsley for a burst of color and freshness, and you’re ready to serve!

Tips and Tricks for the Perfect Beef Barley Soup

• Searing the Beef: While this step is optional, it’s a game-changer. Searing the beef before adding it to the slow cooker helps lock in flavor and gives the soup a richer taste. Trust me, it’s worth the extra 10 minutes!
• Barley Timing: Don’t toss in the barley at the beginning! Adding it about an hour before the soup is done ensures that it won’t get mushy. Perfect texture every time.
• Vegetable Flexibility: Don’t have a bell pepper or celery on hand? No worries—feel free to swap out or add other vegetables like zucchini or mushrooms. The soup is versatile, so make it your own!
• Broth Options: For a deeper flavor, you can swap some of the beef broth for a splash of red wine or even a bit of Worcestershire sauce if you want to get fancy.
• Storage: This soup is great for meal prep! It’ll keep in the fridge for up to 4 days, and it freezes like a dream. Just let it cool completely before transferring to freezer-safe containers.
• Adjusting the Salt: Remember that different beef broths have varying salt levels, so taste your soup towards the end of the cooking process before adding more Seasoning Salt.

Why You’ll Love It

This Slow Cooker Beef Barley Soup is the kind of meal that’ll warm you from the inside out. It’s perfect for meal prep, too—just make a big batch and enjoy it throughout the week. Plus, it’s freezer-friendly, so you can save some for those days when you need something quick, hearty, and delicious.

So, the next time you feel that chill in the air, you know what to do. Grab your slow cooker, some stewing beef, and let this soup do the work. Trust me, your family will thank you, and you’ll feel like the soup-making superstar that you are!

Don’t Forget the Rosamae Seasoning!

Y’all know I’ve got you covered when it comes to seasoning. My Rosamae Seasoning Salt is the secret ingredient to taking your soups, stews, and pretty much everything else to the next level. Be sure to sprinkle some of that magic in this soup for a flavor boost that’ll make everyone at the table smile.

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Slow Cooker Beef Barley Soup

This comforting Beef Barley Soup is made with savory stewed beef, wholesome vegetables, and pearl barley, all cooked together in a rich, seasoned broth. Let your slow cooker do the work while you enjoy a warm, satisfying bowl of goodness at the end of the day.

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8 people

Ingredients

• 2 1/2 lbs stewing beef cut into 1-inch cubes
• 3 tablespoons olive oil divided
• 4 cloves garlic minced
• 2 large yellow onions diced
• 1 large bell pepper chopped
• 1 1/4 cups carrots sliced
• 1 cup celery chopped
• 4 tablespoons tomato paste
• 5 cups beef broth
• 1 cup pearl barley
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons dried thyme
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons Seasoning Salt or to taste
• 3 tablespoons fresh parsley chopped

Instructions

• Sear the Beef (Optional, but Recommended): In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Pat the stewing beef dry, then sear it in batches until browned on all sides, about 5-6 minutes per batch. Transfer the seared beef to the slow cooker.
• Prepare the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onions, chopped bell pepper, carrots, and celery for about 5 minutes until they begin to soften. Add the minced garlic and tomato paste, cooking for another 2 minutes. Transfer the vegetables to the slow cooker.
• Assemble the Soup: Add the beef broth, smoked paprika, dried thyme, garlic powder, onion powder, black pepper, and Seasoning Salt to the slow cooker. Stir to combine.
• Cook: Cover the slow cooker and cook on low for 7-8 hours( or on high for 4-5 hours) until the beef is tender.
• Add the Barley: About 1 hour before the end of the cooking time, stir in the pearl barley. Continue cooking until the barley is tender.
• Finish and Serve: Once the cooking time is complete, taste the soup and adjust the seasoning if necessary. Stir in the chopped parsley. Ladle the soup into bowls and enjoy it warm.

This Slow Cooker Chicken and Dumpling Soup combines tender, seasoned chicken thighs with a creamy broth, peas, carrots, and fluffy dumplings made from scratch. Cooked low and slow for six hours, it delivers a hearty, comforting meal perfect for cold days.

Hey Cousins! So, let me tell you, when it’s cold outside, and you need something to warm your soul, this Slow Cooker Chicken and Dumpling Soup is the answer! Imagine your kitchen filling up with the cozy aroma of tender chicken and fluffy dumplings simmering away. It’s a hug in a bowl, perfect for feeding the family or saving some for later. The best part? It all comes together in your slow cooker with hardly any effort. Let’s get into it!

Shopping List For This Recipe

Here’s what you need to grab before getting into this comforting dish.

For the Soup:

• 2 lbs boneless, skinless chicken thighs
• 2 cups frozen peas and carrots
• 1 large onion, chopped
• 2 tbsp garlic powder
• 2 tsp seasoning salt
• 1 tsp poultry seasoning
• 1/2 tsp ground black pepper
• 4 cups chicken broth
• 10.5 oz can of cream of chicken soup
• 2 cups heavy cream

For the Dumplings:

• 1 1/2 cup self-rising flour
• 1/2 tsp poultry seasoning
• 1/2 cup buttermilk
• 2 tbsp butter, at room temperature

How To Make Slow Cooker Chicken and Dumplings Soup

1. Prep the Chicken:
Season your boneless chicken thighs with 1 tsp of seasoning salt, 1 tsp poultry seasoning, 1 tbsp garlic powder, and 1/2 tsp ground black pepper. Now, get them nestled into your slow cooker.

2. Add the Rest:
Throw in the chopped onion, frozen peas, and carrots. Pour in that lovely chicken broth, along with the can of cream of chicken soup and heavy cream. Give it a good stir to get everything cozy in the pot.

3. Cook:
Pop the lid on, set the slow cooker to low, and let it work its magic for about 6 hours. You want the chicken tender enough to shred with a fork.

4. Make the Dumplings:
When the chicken is nearly ready, grab a bowl and sift together 1 1/2 cups of self-rising flour with 1/2 tsp of poultry seasoning. Mix in your room-temperature butter and buttermilk until you have a sticky dough. It’s going to be the star of the show!

5. Drop the Dumplings:
With about 45 minutes left, drop spoonfuls of that dough right on top of your soup. Pop the lid back on and let it finish cooking. The dumplings will puff up beautifully, soaking in all that savory goodness.

6. Serve and Savor:
Once the dumplings are cooked through and fluffy, give the soup a gentle stir to mix in all the flavors. Serve it hot and let the comfort of this dish wrap you up like a cozy blanket!

Tips & Tricks

• Cut the Prep time: If you’re short on time, use pre-chopped onions or a bag of frozen mixed veggies to make it even easier.
• Dumpling Drama: If you like your dumplings a bit crisper, let them cook uncovered for the last 15 minutes.
• Freezer Friendly: Make a double batch of the soup (without the dumplings) and freeze some for those days when you need a quick, hearty meal.

More Recipes To Try

Want more deliciousness? Check out these other comforting recipes:

• Homemade Slow Cooker Chicken Stew
•  Soul Food Chicken and Dumplings 
• Chicken Pot Pie with Biscuits

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Slow Cooker Chicken and Dumpling Soup

This Chicken and Dumpling Soup is a cozy slow cooker meal featuring juicy chicken thighs simmered in a rich, creamy broth with peas, carrots, and homemade dumplings. With six hours of slow cooking, it creates a warm, comforting dish that's perfect for chilly weather.

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 6 hours hours 15 minutes minutes

Servings 8 people

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 cups frozen peas and carrots
• 1 large onion chopped
• 2 tbsp garlic powder
• 2 tsp seasoning salt
• 1 tsp poultry seasoning
• 1/2 tsp ground black pepper
• 4 cups chicken broth
• 10.5 oz can of cream of chicken soup
• 2 cups heavy cream
• For the Dumplings:
• 1 1/2 cup self-rising flour
• 1/2 tsp poultry seasoning
• 1/2 cup buttermilk
• 2 tbsp butter at room temperature

Instructions

Prepare the Chicken

• Season the boneless chicken thighs with 1 tsp of seasoning salt, 1 tsp poultry seasoning, 1 tbsp garlic powder, and 1/2 tsp ground black pepper.
• Place the seasoned chicken thighs in the slow cooker.

Add the Ingredients

• Add the chopped onion, frozen peas and carrots, and chicken broth to the slow cooker.
• Pour in the can of cream of chicken soup and the heavy cream. Stir everything together until well combined.
• Cook the Soup:
• Cover the slow cooker and cook on low for 6 hours, or until the chicken is fully cooked and tender.

Prepare the Dumplings

• In a large mixing bowl, sift together the self-rising flour and 1/2 tsp of poultry seasoning.
• Add the softened butter and buttermilk into the flour mixture. Mix until it forms a sticky dough.

Add the Dumplings

• About 45 minutes before serving, drop spoonfuls of the dumpling dough on top of the soup in the slow cooker.
• Replace the lid and cook for an additional 45 minutes, until the dumplings are cooked through and fluffy.

Serve

• Gently stir the soup to incorporate the dumplings. Serve hot, and enjoy the comforting flavors of this homemade chicken and dumpling soup!

This Green Beans, Potatoes, and Smoked Neck Bones recipe is a hearty, budget-friendly comfort meal perfect for chilly fall and winter days. With smoky neck bones, tender potatoes, and fresh green beans, it’s an easy slow cooker dish that sticks to your bones and satisfies your soul!

As the weather turns crisp and the days get shorter, there’s nothing better than cozying up with a warm, hearty meal that not only fills you up but warms you from the inside out. My Green Beans, Potatoes, and Smoked Neck Bones recipe is the ultimate comfort food for fall and winter. It’s a dish that sticks to your bones and is easy on the pockets, making it a go-to for families looking to enjoy a filling, flavorful meal without breaking the bank. Whether you need something for Sunday supper or to feed the family on a chilly weeknight, this dish will surely hit the spot!

With a few simple ingredients and the magic of a slow cooker, you’ll have a satisfying meal with minimal effort. Let’s dive into the details, from the shopping list to tips and tricks that’ll make this recipe a breeze for cooks of all skill levels.

How to Make Green Beans, Potatoes, and Smoked Neck Bones

Ingredients

Here’s what you’ll need for this cozy dish, along with why each ingredient is essential to bringing all the flavors together

• 2 lbs smoked neck bones – The heart and soul of this dish, bringing a smoky, savory flavor to the broth.
• 5-7 medium potatoes – These add a hearty, starchy element to soak up all the delicious juices.
• 8 cups water – This becomes your flavorful cooking broth.
• 1 large yellow onion – Adds a slight sweetness and depth to the overall dish.
• 4 cups fresh or frozen green beans – The fresh green beans bring color, texture, and a hint of freshness to balance the dish.
• 2 ½ teaspoons Rosamae’s Green Seasoning (or substitute with seasoning salt + vinegar) – This seasons the broth and brings extra flavor to every bite.
• 2 extra cups water – Optional, just in case the dish needs a little more liquid as it cooks.

Instructions

Prep Your Green Beans: Clean and trim the green beans, cutting them into bite-sized pieces. Set them aside for later.

Prep the Smoked Neck Bones: Give your smoked neck bones a good rinse, then parboil them by boiling for a few minutes to remove impurities. Drain them well.

Set Up Your Slow Cooker: Add the cleaned neck bones to your slow cooker. Toss in the chopped onion and add 8 cups of water. Stir in Rosamae’s Green Seasoning (or use 2 ½ teaspoons of seasoning salt and a splash of vinegar if you’re substituting).

Cook the Neck Bones: Set your slow cooker to high and cook the neck bones for 2 hours. This gives them time to soften and release all that smoky goodness into the broth.

Add the Potatoes: After 2 hours, add your chopped potatoes. Let them cook for 1 hour until they’re nice and tender.

Add the Green Beans: Finally, stir in the green beans and continue cooking for an additional hour. If the liquid has reduced too much, feel free to add the extra 2 cups of water.

Serve & Enjoy: Once everything is tender, and the broth is full of flavor, serve the dish hot with a side of cornbread for a complete Southern comfort meal.

Greens Beans, Potatoes, and Smoked Neck Bones Tips & Tricks

Substitutions

Don’t have smoked pork neck bones or want to switch things up? No problem! There are several great substitutions that work just as well in this dish:

• Smoked Turkey Pieces: Smoked turkey necks or wings will give you the same smoky flavor but are a bit leaner.
• Bacon: Crisp up some bacon and use it in place of the neck bones for a slightly different flavor. You’ll lose some of the bone broth richness, but the bacon will add a delicious smokiness.
• Ham Hocks: These are a classic Southern swap, providing rich, smoky flavor with a bit more fat to enrich the broth.
• Smoked Sausage: If you’re in a pinch, sliced smoked sausage can be a great alternative, though it will cook faster, so adjust your times accordingly.

Odds & Ends

• Make sure to clean your neck bones thoroughly: Boiling and draining the neck bones before cooking removes any impurities and makes for a cleaner broth.
• Use fresh green beans for the best texture: Frozen green beans are a convenient alternative, but if you can get fresh, it’s worth the extra step.
• Don’t forget the seasoning: Rosamae’s Green Seasoning adds depth to the dish, but if you don’t have it on hand, seasoning salt and vinegar make a great substitute.
• Check your liquid levels: If the broth starts reducing too much while cooking, add the extra 2 cups of water to keep everything tender and juicy.

Side Dish Recommendations to serve alongside Green Beans, Potatoes, and Smoked Neck Bones

• Hot Water Cornbread
• Southern Sweet Cornbread
• Cheesy Garlic & Herb Cornbread

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Green Beans, Potatoes, and Smoked Neck Bones

This hearty and comforting dish is the perfect blend of savory smoked neck bones, tender potatoes, and fresh green beans. It’s a true Southern classic, made effortlessly in a slow cooker.

Course Main Dish

Cuisine Southern/ Soul Food

Keyword Green Beans, Potatoes, and Smoked Neck Bones

Prep Time 25 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 6 people

Author I Heart Recipes

Ingredients

• 2 lbs smoked neck bones cleaned
• 5-7 medium potatoes chopped
• 8 cups water
• 1 large yellow onion chopped
• 4 cups fresh or frozen green beans trimmed and cut
• 2 ½ teaspoons Rosamae’s Green Seasoning or see substitute in notes
• 2 additional cups water optional, if needed

Instructions

• Prepare the Green Beans: Start by thoroughly cleaning your green beans. Trim the ends and cut them to your preferred size, then set them aside.
• Clean the Smoked Neck Bones: To ensure the neck bones are ready for cooking, give them a good rinse and parboil them by boiling for a few minutes, followed by a drain. This helps remove any impurities.
• Assemble the Slow Cooker: Place the cleaned smoked neck bones into your slow cooker. Add the chopped onion, Rosamae’s Green Seasoning (or seasoning salt and vinegar if substituting), and pour in 8 cups of water, making sure the neck bones are fully submerged.
• Slow Cook the Neck Bones: Cover the slow cooker and cook on high heat for 2 hours. This will allow the smoked neck bones to infuse the broth with rich, savory flavor.
• Add the Potatoes: After 2 hours, add the chopped potatoes to the slow cooker. Stir gently to combine, and continue cooking on high for an additional hour.
• Add the Green Beans: Once the potatoes are tender, it’s time to add the prepared green beans. Stir them into the mixture, cover the slow cooker again, and cook for one more hour.
• Final Adjustments: Check the dish after the final hour. If the liquid has reduced too much, you can add the extra 2 cups of water to maintain a brothy consistency.
• Serve: Once the neck bones are tender, and the potatoes and green beans are fully cooked, remove the dish from the slow cooker and serve hot. Enjoy the smoky, flavorful goodness with cornbread or your favorite side!

Notes

Substitute for Green Seasoning:
If you don’t have Rosamae’s Green Seasoning, use 2 ½ teaspoons of seasoning salt and add a splash of vinegar for that tangy, seasoned kick.

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

This Slow Cooker Beef Brisket Chili is the ultimate comfort food, featuring tender brisket simmered in a rich, flavorful broth that’s perfect for chilly fall days. It’s easy to prepare, deliciously hearty, and guaranteed to warm you up from the inside out.

Y’all, let me paint a little picture for you. It’s one of those days where the wind’s howling like it’s got something to prove, and the leaves are swirling around like they’re in some kind of dance-off. You’ve been out there, maybe raking those leaves or just trying to keep warm, and when you step inside, all you want is something that’s gonna stick to your ribs and warm you up from the inside out. Well, baby, have I got the perfect recipe for you—Slow Cooker Brisket Chili.

Now, I know what you’re thinking: “Chili? Again?” But this isn’t just any chili. We’re talking tender, melt-in-your-mouth brisket simmered low and slow in a rich, flavorful broth that’s got just the right amount of spice to make you forget all about that cold wind outside. It’s the kind of chili that’ll have you closing your eyes after the first bite and saying, “Mmm, this right here is what fall’s all about.”

So grab your favorite blanket, because by the time this chili’s done cooking, you’re gonna be wrapped up on the couch with a big ol’ bowl, savoring every spoonful. Trust me, this is comfort food at its finest. Now, let’s get you all set up to make this masterpiece.

How to Make Slow Cooker Beef Brisket Chili

Ingredients

• 2 ½ lbs of beef brisket cut into 3” pieces
• 2 tsp salt
• 2 tsp ground black pepper
• 2 tsp garlic powder

Chili ingredients

• 1 large white onion, chopped
• 4 minced cloves of garlic
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp oregano
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 Tbsp chili powder
• 1 tsp cumin
• 1 can 20 oz diced tomatoes 
• 1 green pepper, chopped
• 1 15.5 oz can of chili beans in chili sauce
• 1 15.5 oz can of black beans, drained and rinsed
• 1 4 oz cans of diced green chiles
• 3 Tbsp tomato paste
• ½ cup barbecue sauce
• 1 ½ cup of beef bone broth
• 10 oz bag of frozen corn, optional

Instructions

1. If your slow cooker has the saute function, turn the heat to high. If not, heat a large skillet over medium heat.
2. Season the beef brisket generously with the salt, black pepper, and garlic powder.
3. When the pan is hot add 2 Tbsp of extra virgin olive oil and sear the brisket for 3-4 minutes on each side.
4. Remove the brisket pieces to a plate and add the diced onion to the skillet/slow cooker to saute until translucent for 2-3 minutes. Add the minced garlic and saute for an additional 30 seconds. Add the remaining seasonings and stir them into the onion mixture.
5. If working with a skillet, transfer the onion mixture and beef brisket pieces to the slow cooker. Add all the remaining ingredients to the slow cooker, except for the frozen corn. Stir ingredients together, add the lid, set the heat to low and cook for at least 8 hours.
6. When there is approximately 30 minutes left on the cooking time, stir in the corn so that it will heat thoroughly. 
7. Remove the beef from the slow cooker and shred it to bite-sized pieces with two forks, pulling the meat apart. Return the shredded beef to the slow cooker and stir everything together. Serve and enjoy.

Slow Cooker Beef Brisket Chili Tips & Tricks

• Searing the Brisket: Don’t skip the searing step! This adds depth of flavor to the meat and helps lock in those juices.
• Frozen Corn: If you’re using frozen corn, add it at the end so it stays crisp and sweet. You can also use fresh corn if you prefer.
• Barbecue Sauce: Use your favorite barbecue sauce to add a hint of smokiness and sweetness to the chili. If you like a little extra heat, go for a spicy barbecue sauce.
• Leftovers: This chili tastes even better the next day, so don’t be afraid to make a big batch! Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

How To Reheat Leftovers

Stovetop
Transfer the chili to a saucepan or pot and heat over medium-low heat. Stir occasionally to ensure even heating, and cook until the chili is warmed through. This method allows you to keep a close eye on the consistency, adding a splash of broth or water if it thickens too much.

Microwave
Place a serving of chili in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to distribute the heat evenly. If the chili is still cold in the center, continue heating in 30-second intervals until it’s fully warmed.

Slow Cooker
If you’ve got time and want to gently reheat a larger portion, you can use your slow cooker. Transfer the chili back into the slow cooker and set it to the “Low” or “Warm” setting. Allow it to heat for 1-2 hours, stirring occasionally until it’s hot.

Pin This Slow Cooker Beef Brisket Chili Recipe

If you enjoyed my Beef Brisket Chili, here are more slow cooker recipes to try!

• Slow Cooker Tri-Tip Roast
• Slow Cooker Beef Short Ribs
• Slow Cooker Beef Brisket
• Slow Cooker Brunswick Stew

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Slow Cooker Beef Brisket Chili

This Slow Cooker Brisket Chili is the perfect comfort dish, with tender brisket slow-cooked in a savory, flavorful broth that’s ideal for crisp autumn days. Simple to make, satisfyingly hearty, and sure to warm you from the inside out.

Course Main Dish

Cuisine American

Keyword Slow Cooker Beef Brisket Chili

Prep Time 20 minutes minutes

Cook Time 8 hours hours 15 minutes minutes

Total Time 8 hours hours 35 minutes minutes

Servings 6 servings

Author I Heart Recipes

Ingredients

For the Brisket:

• 2 ½ lbs beef brisket cut into 3-inch pieces
• 2 tsp salt
• 2 tsp ground black pepper
• 2 tsp garlic powder

For the Chili:

• 1 large white onion chopped
• 4 cloves garlic minced
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp oregano
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 Tbsp chili powder
• 1 tsp cumin
• 1 20 oz can diced tomatoes
• 1 green bell pepper chopped
• 1 15.5 oz can chili beans in chili sauce
• 1 15.5 oz can black beans, drained and rinsed
• 1 4 oz can diced green chiles
• 3 Tbsp tomato paste
• ½ cup barbecue sauce
• 1 ½ cups beef bone broth
• 1 10 oz bag frozen corn (optional)

Instructions

• If your slow cooker is equipped with a sauté function, set it to high. If not, heat a large skillet over medium heat. Generously season the beef brisket pieces with the salt, ground black pepper, and garlic powder.
• Once the pan is hot, add 2 tablespoons of extra virgin olive oil. Sear the brisket pieces for 3-4 minutes on each side, ensuring a nice brown crust forms. Transfer the seared brisket to a plate and set it aside.
• In the same skillet or slow cooker, add the chopped onion. Sauté for 2-3 minutes until the onion becomes translucent. Add the minced garlic and cook for an additional 30 seconds, just until fragrant. Stir in the remaining seasonings: salt, ground black pepper, oregano, turmeric, garlic powder, chili powder, and cumin, blending them well into the onion mixture.
• If you began this process in a skillet, transfer the onion mixture and seared brisket to your slow cooker. Add the diced tomatoes, chopped green bell pepper, chili beans in chili sauce, drained black beans, diced green chiles, tomato paste, barbecue sauce, and beef bone broth. Stir everything together to ensure the ingredients are evenly distributed.
• Cover the slow cooker with its lid and set it to low. Allow the chili to cook for at least 8 hours, letting the brisket become tender and the flavors meld.
• About 30 minutes before the cooking time is complete, stir in the frozen corn, if using, to heat it through.
• Once the brisket is fully cooked and tender, remove it from the slow cooker. Using two forks, shred the brisket into bite-sized pieces. Return the shredded meat to the slow cooker, give everything a good stir, and your chili is ready to serve.

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

This slow cooker tri-tip roast is a tender, melt-in-your-mouth beef dish infused with rich flavors from garlic, rosemary, and oregano. The meat is seared to lock in the juices, then slow-cooked in beef bone broth, making it perfect for shredding and serving as a comforting, savory main course.

Hey y’all! It’s your girl, Rosie, back at it again with another soul-warming recipe that’s gonna make your kitchen smell like pure heaven and your taste buds sing! Today, we’re diving into the world of slow cooking with a delicious Slow Cooker Tri-Tip Roast. Perfect for those days when you want a hearty meal but don’t want to be tied to the stove.

This Tri-Tip Roast is like a warm hug from your grandma – comforting, flavorful, and made with love. It’s perfect for busy weeknights or lazy weekends. Just set it, forget it, and let your slow cooker do all the magic. And trust me, your family will think you spent all day in the kitchen.

How to Make Slow Cooker Tri-Tip Roast

Ingredients

• 3 lbs of tri-tip roast
• 1 ½ tsp salt
• 1 tsp ground black pepper
• 1 ½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried rosemary
• ¼ cup tapioca flour or all-purpose flour (optional)
• 4 cloves of garlic
• 2 cups of beef bone broth

Instructions

1. Sear It Up (Optional but Worth It):
   • If your slow cooker has a sauté function, turn the heat to high. If not, grab a skillet and heat it over medium-high heat.
   • Season the tri-tip roast generously with salt, pepper, garlic powder, onion powder, dried oregano, and rosemary.
   • Coat all sides of the roast with the tapioca flour. This helps to lock in the flavors and create a nice crust.
2. Garlic and Oil Magic:
   • When your pan is hot, add 3 tablespoons of extra virgin olive oil.
   • Throw in 4 crushed garlic cloves, and let them cook in the oil until they’re golden (but not burnt!). Remove the garlic and set aside.
3. Sear the Meat:
   • Place your seasoned roast in the hot pan and sear for 3-4 minutes on each side until you’ve got a nice crust.
   • Transfer the seared roast, garlic cloves, and any remaining juices to your slow cooker.
4. Slow Cook to Perfection:
   • Pour in the 2 cups of beef bone broth.
   • Cover the slow cooker with its lid, set the heat to low, and let it cook for at least 8 hours. Patience, my friend, will be rewarded with tender, flavorful meat.
5. Shred and Serve:
   • Once the roast is done, use two forks to pull the meat apart. It should shred easily.

Slow Cooker Tri-Tip Roast Tips and Tricks

• Don’t Skip the Searing: I know it adds an extra step, but searing the meat locks in those fantastic flavors and gives your roast a beautiful, caramelized crust.
• Make a Gravy: After removing the meat, reduce the liquid by about a third by turning the slow cooker to high for 8-10 minutes or transferring the liquid to a pot on the stove over medium heat. Mix 2 tablespoons of tapioca flour with ¼ cup of water, then whisk this mixture into the reduced liquid. It should thicken in 1-2 minutes. If it’s not thick enough, add another tablespoon of tapioca flour and whisk until you reach the desired consistency.
• Versatility is Key: This roast is incredibly versatile. Serve it with mashed potatoes, roasted veggies, or in a sandwich. The options are endless!

Why You’ll Love This Recipe:

• Effortless: With minimal prep and a slow cooker doing all the hard work, this recipe is perfect for busy days or when you want a delicious meal without spending hours in the kitchen.
• Flavorful: The combination of spices and the slow-cooked method ensures a roast that is bursting with flavor.
• Crowd-Pleaser: This dish is sure to impress your family and friends, making it a great choice for gatherings or special occasions.

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If you loved my Slow Cooker Tri-Tip Roast, check out some of these other savory slow cooker dishes!

Slow Cooker Pork Pozole

Slow Cooker Beef Short Ribs

Southern Slow Cooker Smothered Oxtails

Homemade Slow Cooker Chicken Stew

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

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Slow Cooker Tri-Tip Roast

This slow-cooked tri-tip roast delivers tender, flavorful beef enhanced with garlic, rosemary, and oregano. The roast is seared to seal in its juices, then simmered in beef bone broth until it’s fall-apart tender, making it an ideal savory centerpiece for any meal.

Course Main

Cuisine American

Keyword Slow Cooker Tri-Tip Roast

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 people

Author I Heart Recipes

Ingredients

• 3 lbs of tri-tip roast
• 1 ½ tsp salt
• 1 tsp ground black pepper
• 1 ½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried rosemary
• ¼ cup all-purpose flour optional
• 4 cloves of garlic
• 2 cup of beef bone broth

Instructions

• If your slow cooker has a saute function, turn the heat to high. If not, heat a large skillet over medium-high heat to sear the tri-tip. This is an optional step, but searing the meat locks in the flavor of the roast.
• Season the tri-tip generously with the spices, then coat all sides with the tapioca flour.
• When the pan is hot, add 3 Tbsp of extra virgin olive oil and add 4 crushed cloves of garlic, flipping the garlic over so that it doesn’t burn. Remove the garlic pieces once they have cooked in the oil.
• Add the roast to the pan and sear for 3-4 minutes on each side until a crust forms on the surface of the roast. Add back the garlic cloves and 2 cups of bone broth to the slow cooker. Add the lid, set the heat to low, and cook for at least 8 hours.
• Once complete, use two forks to pull the meat apart to shred it.
• Serve and enjoy!

Slow cooked pinto beans seasoned with smoked turkey, pork bacon ends, spices, and herbs!

Hey cousins! I’m back with another soul food favorite. This time around, I’m sharing a remixed recipe. I took my old Pinto Beans and Ham Hocks Recipe, and put a few spins on it. Since so many of you loved the recipe, I wanted to show you another way to make the most amazing authentic pot of southern style pinto beans.

So what’s new? Instead of using ham hocks like we did back in 2015, we’re using smoked turkey wings and bacon ends. Y’all know that I’m greedy, so I wanted to really load this dish up with a nice amount of smokey, flavorful meat. What didn’t I change? Well, I still prefer to make this dish in the slow cooker. However, if you don’t have a slow cooker, I will also share steps on how to make these delicious pinto beans on the stove top. So, are you ready to get down in the kitchen?! Let’s go!

How to Make Authentic Southern Pinto Beans

Ingredients

• Pinto Beans: I always use dry beans, and I prefer you do the same when it comes to this recipe. Canned beans have salt, and some brands add a ton of preservatives that will change the taste and quality of this recipe. So please, stick to dry beans.
• Smoked Turkey: I used a large turkey wing for this recipe; however, you can use smoked turkey tails, legs, thighs, etc. Just make sure that it’s the same amount that I use (recipe will be below). Also ,make sure that the turkey is SMOKED! Do not use plain turkey in this recipe. Flavor comes from the smokiness.
• Bacon Ends: One of my secret weapons! This smoky, fatty cut adds flavor to the beans. Also, the bacon pretty much melts while it cooks, resulting in a nice creamy bean gravy!
• I Bean Business Baby: This is a blend by my company, Rosamae Seasonings. It’s an all purpose bean seasoning that has salt, herbs, peppers, onion, and even smoky flavor. A little goes a long way. If you don’t have it – I suggest you get some, OR use your favorite all purpose seasoning, and toss in a few more spices for your liking!
• Onion: Now y’all know I love me some onion, and it adds so much flavor.
• Garlic: Same thing goes with garlic. I love it, so I add it.
• Thyme: Keep in mind when you’re using this herb that a little goes a long way! I prefer fresh thyme, but you can use dry thyme as well.
• Water: With all the flavor coming from the other ingredients, you don’t need to use broth, baby. Water will do just fine!

Instructions

Slow Cooker

1. Start off by making sure that the smoked turkey wing is clean. I like to do so by rinsing it off with water and a little apple cider vinegar.
2. Next, add the smoked turkey to the slow cooker along with 8 cups of water.
3. Turn the slow cooker on high, and place the lid on top.
4. Next, roughly chop the bacon ends, then toss them into a medium-sized skillet.
5. Turn the skillet on medium-high, and cook the bacon until it’s golden brown.
6. Next, start adding in the chopped onion, and cook until softened.
7. Sprinkle in the fresh thyme and garlic. Stir.
8. Cook for 2 minutes then turn off the heat.
9. Next, place the beans on a flat surface and sort through them. I want you to look for anything that shouldn’t be there, such as rotten beans, pebbles, etc.
10. Discard all the stuff we don’t want, then toss the beans into a colander, rinse the beans thoroughly, and set the beans to the side.
11. Now add the bacon and onions mixture to the slow cooker, followed by the beans.
12. Sprinkle in the I Bean Business Baby Seasoning (or your favorite all purpose blend), and stir.
13. Cover the slow cooker with the lid, and cook for 3 hours.
14. After 3 hours, remove the turkey wing from the pot, and shred the meat off of the bones. Discard the bones, and toss the turkey meat back into the slow cooker.
15. Cook for an additional 1 hour.
16. Serve with hot white rice and cornbread, and top with green onions.

Stovetop

1. Start by making sure that the smoked turkey wing is clean. Rinse it off with water and a little apple cider vinegar.
2. Place the beans on a flat surface and sort through them. Look for anything that shouldn’t be there, such as rotten beans, pebbles, etc. Discard all the unwanted stuff, then toss the beans into a colander, rinse them thoroughly, and set them aside.
3. Place the smoked turkey wing in a large pot.
4. Add 8 cups of water, and bring it to a boil.
5. Reduce the heat to a simmer and cook for about 1 hour until the turkey is tender and the water is well flavored.
6. While the turkey is simmering, roughly chop the bacon ends and toss them into a medium-sized skillet.
7. Turn the skillet on medium-high and cook the bacon until it’s golden brown.
8. Add the chopped onion to the skillet and cook until softened.
9. Sprinkle in the fresh thyme and minced garlic, stir, and cook for another 2 minutes. Then, turn off the heat.
10. Add the rinsed pinto beans to the pot with the turkey and water.
11. Add the bacon and onion mixture to the pot.
12. Sprinkle in the I Bean Business Baby Seasoning (or your favorite all-purpose blend) and stir everything together.
13. Bring the pot back to a boil.
14. Reduce the heat to low, cover the pot with a lid, and let it simmer for about 2 to 3 hours, stirring occasionally.
15. After about 2 hours, check the beans. If they’re tender, you’re almost done. If not, let them cook a bit longer until they’re soft and flavorful.
16. Once the beans are tender, remove the turkey wing from the pot.
17. Shred the meat off the bones, discard the bones, and return the shredded turkey meat to the pot.
18. Stir everything together and let it simmer for an additional 15 minutes.
19. Serve the pinto beans with hot white rice and cornbread. Garnish with green onions.
20. There you have it! Southern Pinto Beans cooked on the stovetop, just as hearty and delicious. Enjoy, y’all!

Authentic Southern Pinto Beans Tips and Tricks

Do pinto beans have to be soaked before cooking?

Absolutely not! However, soaking helps cut down on the cooking process. Since we’re not babysitting these pinto beans, and they’ll be sitting in the slow cooker for a while, you are good to go. No soaking is required!

How to make beans taste good

It’s all about seasoning! This particular dish is seasoned to perfection with smoked meats, herbs, and spices; therefore, you won’t have any issues, darling!

What goes well with southern pinto beans?

I personally love to serve my southern pinto beans with hot white rice and cornbread. If I’m making a full southern meal, I’m also serving it with fried chicken, collard greens, and plenty of hot sauce.

How Should I Store and Reheat Leftover Southern Pinto Beans?

Well, honey, let’s make sure those leftover southern pinto beans stay as delicious as when you first made them. Here’s a little guide to help you out:

Storing Leftover Pinto Beans

1. Cool Them Down: Before you stash those beans away, let them cool to room temperature. This helps avoid any condensation, which can make them watery and bland.
2. Choose Your Container Wisely: Use an airtight container to keep the beans fresh. Glass or BPA-free plastic containers are perfect. Just make sure they have a good seal.
3. Refrigerate: Place the container in the refrigerator. Your beans will stay good for up to 4-5 days. If you think you won’t get to them in time, you can freeze them for up to 3 months.

Reheating Pinto Beans

Microwave Method

• Place the beans in a microwave-safe bowl.
• Add a splash of water or broth to keep them from drying out.
• Cover the bowl with a microwave-safe lid or plate.
• Heat on high for 1-2 minutes, stir, and heat in 30-second intervals until they’re warm enough.

Stovetop Method

• Pour the beans into a saucepan.
• Add a bit of water or broth to help rehydrate them.
• Heat over medium-low, stirring occasionally, until they’re heated through.

Why You’re Going to Love This Authentic Southern Pinto Beans Recipe

• Affordable: This recipe is super budget friendly. You can feed a crowd with about $20.
• Family Approved: All age groups love this recipe. Even the picky little ones.
• Fool Proof: Since we’re making this in the slow cooker, there’s no room for mistakes. Simply follow the recipe as written, and you’re good to go!
• Make it a Freezer Meal: Did you know that beans are extremely easy to freeze, and reheat for later use? You can make this meal ahead of time, and reheat whenever needed!

Check out some of my other recipes!

Soul Food Style Pork Neck Bone Soup

Southern Fried Pork Chops

Southern Baked Macaroni and Cheese Casserole

Greens with Smoked Oxtails

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Authentic Southern Pinto Beans

Using a slow cooker or on the stovetop, these tender and savory beans are seasoned to perfection.

Course Side

Cuisine Slow Cooker, Soul Food, Southern, Southern/ Soul Food

Keyword Authentic Southern Pinto Beans

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Author I Heart Recipes

Equipment

• Slow Cooker

Ingredients

• 1 smoked turkey wing
• 8 cups of water
• 1 cup of roughly chopped bacon ends
• 1 medium onion chopped
• 2 teaspoons fresh thyme
• 4 cloves garlic minced
• 1 lb dry pinto beans
• 2 tablespoons I Bean Business Baby Seasoning or your favorite All Purpose Blend
• Green onions for garnish
• Hot white rice and cornbread for serving

Instructions

• Start off by making sure that the smoked turkey wing is clean. I like to do so by rinsing it off with water and a little apple cider vinegar.
• Next, add the smoked turkey to the slow cooker along with 8 cups of water.
• Turn the slow cooker on high, and place the lid on top.
• Next, roughly chop the bacon ends, then toss them into a medium-sized skillet.
• Turn the skillet on medium-high, and cook the bacon until it’s golden brown.
• Next, start adding in the chopped onion, and cook until they soften.
• Sprinkle in the fresh thyme, and garlic. and stir.
• Cook for 2 minutes then turn off the heat.
• Next, place the beans on a flat surface and sort through them. I want you to look for anything that shouldn’t be there, such as rotten beans, pebbles, etc.
• Discard all the stuff we don’t want, then toss the beans into a colander, rinse the beans thoroughly, and set the beans to the side.
• Now add the bacon and onions mixture to the slow cooker, followed by the beans.
• Sprinkle in the I Bean Business Baby Seasoning( or your favorite All Purpose Blend), and stir.
• Cover the slow cooker with the lid, and cook for 3 hours.
• After three hours, remove the turkey wing from the pot, and shred the meat off of the bones. Discard the bones, and toss the turkey meat back into the slow cooker.
• Cook for an additional 1 hour.
• Serve with hot white rice and cornbread, and top with green onions.

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

This easy and flavorful slow cooker pork pozole is a twist on the classic Mexican recipe. It’s made with a hearty broth packed with chiles, tender pork, and hominy, and it’s super easy to make!

Hey Cousins! I’ve been craving some good old-fashioned pozole lately. I usually only make my pozole recipe once a year for Christmas, but my hunger got the best of me. So today, I’m breaking out my Crock Pot to make my delicious slow cooker pork pozole recipe!

What Is Pozole? 

Pozole (or posole – the English spelling) is a hearty Mexican stew made with three key ingredients: pork, hominy, and onions. The pork stew slow cooks for hours in a flavorful broth made of a variety of Mexican chiles, resulting in fall-apart-tender meat that practically melts in your mouth!

My recipe for pork pozole is on the easier side. I use pork shoulder, pig feet, canned hominy, warm spices, and a variety of chile pods for heat and flavor. Unlike the traditional cooking method (which would be low and slow on the stovetop), I prefer to make my posole recipe in the slow cooker. That way, I don’t have to babysit the pot all day. While the posole cooks, I can tend to other duties around the house and prepare other dishes (all while my house smells fantastic from the slow-cooking stew!).

What is Hominy? 

Hominy is a crucial ingredient in pozole recipes. It also happens to be a popular ingredient in Southern food as well – have y’all ever heard of hominy grits?! So, what exactly is it? Hominy is maize or field corn. Once harvested, they go through a process that removes the hull and germ, making them easier to cook and more nutritious. Dried hominy can be ground up to make grits or used in place of corn in recipes like soups, stews, hashes, and even in baking.

In this recipe, we’re using canned hominy, which is already cooked, so it’s added to the pozole later in the cooking time. It’s a little sweet, nutty, and chewy, adding the perfect texture to the pork pozole.

Ingredients for Easy Slow Cooker Pork Pozole

Now, I’ll tell y’all right off the bat that you do need some specialty ingredients to make this posole recipe, but they aren’t hard to find if you go to the right grocery store! Visit your local Mexican or Hispanic food market to find the right kinds of chiles. Everything else is easy!

• Pork Shoulder: I use a bone-in shoulder, but if you can only find a boneless pork shoulder, that works just fine.
• Pigs Feet: If you can’t find these at your local grocery store, visit a specialty market or butcher shop.
• Onions: a key ingredient in pozole. You can use one large onion or two medium onions.
• Garlic Cloves: fresh is best in this recipe, leave the jarlick in the fridge!
• Chiles: I use three varieties with the seeds removed. That way, there’s still a bit of heat, but it’s a mild kick.
• Seasoning: You’ll need chicken bouillon, cumin, oregano, seasoning salt, and bay leaves.
• Water: for the base of the stew. You can use chicken broth instead (just cut the chicken bouillon).
• Toppings: the toppings are what make the pozole! Traditional toppings include sliced radishes, lime wedges, and shredded cabbage.

What kind of chiles do you use in pork pozole? 

The types of chiles needed for pozole depend on the type of pozole you’re making. If you’re making pozole verde, you’d want to use green chiles like serranos. Posole rojo is made with dry guajillo chiles or chipotle peppers.

I use New Mexico chile peppers, Pasilla Ancho peppers, and California peppers in this version. You’ll probably need to visit an ethnic food store to find the right variety of chiles or order them online. You can also use different chiles in your own version of pozole, depending on the flavor and heat level you’re going for.

What’s the best cut of pork to use in slow cooker pork pozole?

The secret to a perfect pork pozole is the right cut of pork. You don’t want extra lean cuts like pork tenderloin or pork chops – those will dry right up and be tough as leather. You want a fatty cut that takes well to slow cooking, with tons of marbled fat so it becomes falling-apart-tender shredded pork. I use a bone-in pork shoulder (but you can also use a boneless pork shoulder). Other cuts that work are a pork loin roast, pork but (also called Boston butt), or boneless country-style pork ribs.

How to Make Slow Cooker Pork Posole

This quick and easy slow cooker posole recipe is the perfect hearty soup. It’s packed with flavor from the chiles, tender pork, and warm spices. The slow cooker version takes the labor out and leaves nothing but a whole lotta love and flavor! Here’s how to make it:

• Add the pork shoulder, pigs feet, onions, garlic, and spices to a large slow cooker.
• Pour in 8 cups of water, cover, and cook on LOW for 8 hours.
• With 2 hours remaining, make and add the chile sauce to the stew, stirring to combine. Continue cooking.
• With one hour remaining, remove and shred the pork shoulder. Add the shredded pork back to the slow cooker, along with the (drained) hominy, and cook for the last hour.
• Serve the pork pozole in a bowl with your favorite toppings.

How to Make the Zesty Chile Sauce

We need to make a chile sauce to give the pork pozole that iconic red broth. First, remove the stems and seeds from the chiles, then place them in a medium pot and cover with about 4 cups of water. Bring the water to a boil for about 30 minutes until the chiles are soft.

Next, place the cooked chiles in a blender or food processor, along with 1.5 cups of that flavorful, spicy water. If desired, you can add extra seasonings like salt, pepper, chili powder, or hot sauce for added flavor. Blend everything until it’s nice and smooth, then pour that chile mixture into the slow cooker. The zesty chile sauce adds a lot of flavor and a little kick of heat, making it one delicious meal!

Slow Cooker Pozole Rojo Video Tutorial

Watch how I make my very own version of pozole rojo in my easy-to-follow video tutorial! Make sure you’re subscribed to I Heart Recipes on YouTube to catch all of my recipe videos.

What to Serve with Pork Pozole

While the flavorful stew cooks away in the slow cooker, you have plenty of time to make some amazing side dishes to go with it! Here are some ideas of things I like to serve along with my easy slow cooker pork pozole:

• Potato Tacos
• Tex Mex Beef Skillet w/ corn tortillas
• Birria Quesadillas
• Lengua Tacos
• Mexican Rice & Beans

What are the best toppings for pozole? 

The right garnishes are the perfect finishing touch to a warm, rich bowl of slow cooker pozole. Traditional toppings include sliced radishes, cabbage, avocado, and red onions. Add jalapeno slices, crumbled Cotija cheese, cilantro, or sour cream. Serve with corn or flour tortilla chips for dipping and scooping, and finish with a squeeze of lime juice. All the toppings add so much flavor to the stew, and it’s totally customizable – the whole family can make their pozole exactly how they like it!

Tips and Tricks for the Best Slow Cooker Pozole Recipe

With the rich flavor, savory ingredients, and hands-off cooking time, this pork pozole recipe is already pretty dang perfect, if you ask me! However, there are tons of ways to make slow cooker pozole. Here are some tips to adjust this easy recipe to your tastes.

• My recipe calls for pigs’ feet, but I know that doesn’t float everyone’s boat. You can replace the pigs’ feet with neck bones or add more pork shoulder!
• If you don’t like pork, make chicken pozole! Use one whole large chicken or two medium chickens, cut up into serving pieces (breasts, thighs, legs, etc.). Adjust the cooking time to 4-5 hours on HIGH or 6-8 hours on LOW.
• To add more flavor to the pork, brown it before slow-cooking it. Cut the pork up into large chunks and brown the meat in a large skillet with olive oil, 5-6 minutes per side, before placing the pork into the slow cooker.
• When prepping the peppers, be sure to wear gloves if you have sensitive skin like me. And wash your hands before touching anything else, especially your face… trust me, y’all!
• Pozole is even more delicious the next day! Store the pozole in the fridge overnight, and reheat leftovers on the stovetop until heated through.
• You can make this same recipe on the stovetop using a large stock pot or Dutch oven. Cooking time will reduce to about 4-5 hours, or until the pork is cooked through and tender enough to shred easily.

More Savory Stews from I Heart Recipes

• SLOW COOKER BRUNSWICK STEW
• JAMBALAYA STEW RECIPE
• OXTAIL STEW WITH RED SAUCE
• STOVETOP OXTAIL RECIPE

Loved this easy slow cooker pork pozole recipe? Be sure to share + save on Pinterest! Don’t forget to tag and follow me on Facebook, Instagram, and subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! 

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Slow Cooker Pork Pozole Recipe

A hearty, filling bowl of pork pozole is packed with zesty Mexican flavors! Learn how to make this traditional pork stew in a slow cooker for an easy dinner.

Course Main Course, Slow Cooker

Cuisine Mexican

Keyword Crock Pot, Mexican, pork, pork pozole, slow cooker

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 6 servings

Equipment

• Slow Cooker

Ingredients

• 4 lb pork shoulder bone-in or boneless
• 1.5 lb pig feet
• 2 medium onions cut in quarters
• 8 cloves fresh garlic
• 8 cups water for the broth
• 2 tsp cumin
• 2 1/2 tsp oregano
• 3 large bay leaf fresh or dried
• 3 tsp seasoning salt I use my Rosamae Seasonings Seasoning Salt!
• 3 tsp chicken flavor bouillon
• 4 cups water for the chile sauce
• 3 large New Mexico pepper pods seeds and stems removed
• 3 large Pasilla Ancho pepper pods seeds and stems removed
• 2 large California pepper pods seeds and stems removed
• 50 oz canned hominy drained and rinsed

Toppings

• shredded cabbage
• radish
• jalapeño
• cilantro
• lime wedges

Instructions

• Grab a 6 qt slow cooker, and add in the pork shoulder, pig feet, onions, garlic, and all the seasonings and spices.
  4 lb pork shoulder, 1.5 lb pig feet, 2 medium onions, 8 cloves fresh garlic, 2 tsp cumin, 2 1/2 tsp oregano, 3 large bay leaf, 3 tsp seasoning salt, 3 tsp chicken flavor bouillon
• Next pour in 8 cups water, and set the slow cooker on low for 8 hours.
  8 cups water
• During the last 2 hours of cooking, place the chile pods (seeds removed) into a medium size pot. Pour in 4 cups water.
  3 large New Mexico pepper pods, 3 large Pasilla Ancho pepper pods, 2 large California pepper pods, 4 cups water
• Place the chile pods and water over high heat and boil until they are soft (about 30 minutes).
• Once the chile pods are softened, place them into a blender, along with 1 1/2 cup of the water that was in the pot. Blend until smooth.
• Pour the blended chiles into the slow cooker and cook.
• During the last hour of cooking, remove the pork shoulder from the slow cooker. Shred or chop the meat, then place it back into the slow cooker.
• Add in the hominy at this time, and stir the ingredients.
  50 oz canned hominy
• Let cook for the remaining hour.
• Once done, serve with desired toppings and sides.
  shredded cabbage, radish, jalapeño, cilantro, lime wedges
• Enjoy!

Video

Pork neck bones slow cooked with hearty vegetables in a rich broth. Soul food comfort at it’s best.

Hey cousins! I’ve been under the weather for a while, and the only thing that I’ve been craving has been soup. Not just any soup y’all, because the ol’ chicken noodle soup certainly would do (unless it was this!) . I was craving some “get right” soup aka my Soul Food Pork Neck Bone Soup! I don’t know what it is, but this soup does it for me every single time. I make a large amount of it in my 6 quart Crock Pot, and eat off it for a week, if not more. It always hits the spot, and it’s such a no-fuss dish. Y’all ready to get the info? Let’s go!

How to Make Soul Food Style Pork Neck Bone Soup

Ingredients

• Pork Neck Bones (2 ½ pounds) – Regular, not smoked. These are the backbone of your soup, literally. They’re going to simmer and give that broth a rich, meaty flavor that’s just divine.
• Golden Potatoes (½ pound) – Peeled and sliced. They add that comforting, starchy goodness that thickens the soup slightly and makes it more filling.
• Carrots (3-5 large) – Chopped. They bring a touch of sweetness and loads of healthy color. Plus, they soak up all those flavors like a little veggie sponge.
• Celery Ribs (3-4) – Chopped. It’s not just for dieting, honey! Celery adds a fresh, slightly bitter counterbalance to the richness of the meats and broth.
• Red Onion (1 large) – Adds a bold, aromatic base that infuses the whole pot with deliciousness. If you’re out of red onions, a yellow one will gossip just as well in that pot.
• Mini Corn Cobs (6-8) – These little babies are sweet and fun to fish out of a soup. They make every spoonful a little party.
• Vegetable Oil (2 TBSP) – Keeps things from sticking and helps cook those veggies down into tender perfection.
• Seasoning Salt (2-3 tsp) – I use Rosamae Seasoning Salt. It’s like the sparkly earrings of the dish: you notice when it’s not there!
• Garlic Pepper (2 tsp) – Adds a peppery kick with a garlicky echo. It’s the zing that wakes up your taste buds.
• French Onion Soup Mix (2 oz) – This is your secret weapon. It brings a deep, savory flavor that ties all the other ingredients together like a beautiful bow.
• Chicken Broth (32 oz) – The liquid gold of your soup, making sure everything melds together in a tasty, slurpable spectacle.

Instructions

1. Start by giving those pork neck bones a good clean.
2. Heat up that oil and get those onions and celery nice and tender.
3. Throw the sautéed goods into the slow cooker along with the neck bones, seasoning, and soup mix.
4. Add the carrots and chicken broth, stir, and cook on high for 3 hours.
5. Toss in the potatoes and corn for the final hour.
6. Serve up a bowl of this soul-warming goodness and bask in the glory of your cooking skills!

Can I Make this Pork Neck Bone Soup on My Stovetop?

You sure can! It’s actually easy to do, but I prefer the no-fuss slow cooker way, especially when I’m under the weather. When making this on the stovetop, you’ll use the same ingredients, and follow these steps:

• Start by thoroughly rinsing your pork neck bones to make sure they’re ready to impart their full flavor to your soup.
• Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and celery, and sprinkle the garlic pepper over them. Sauté until the vegetables are softened, about 3-4 minutes. This process helps release their flavors, which enhances the overall taste of your soup.
• Add the pork neck bones to the pot with the sautéed vegetables. Stir everything around a bit to let those flavors start to get to know each other.
• Sprinkle in the French onion soup mix and seasoning salt. Pour in the chicken broth and stir to combine all the ingredients. This is your soup base, and you want to make sure everything is mixed well.
• Bring the mixture to a boil, then reduce the heat to low. Let the pot simmer gently, covered, for about 2 hours. The long, slow cooking process is crucial because it allows the neck bones to release their flavor and tenderizes them beautifully.
• After 2 hours, add the chopped carrots, sliced potatoes, and mini corn cobs into the pot. Stir everything together and continue to simmer the soup, covered, for another hour. This stage is where those late-adding veggies cook through and absorb the savory flavors of the broth.
• By the end of the cooking time, the meat should be tender enough to fall off the bones, and the vegetables should be perfectly cooked. Adjust the seasoning if needed, and then ladle the hot soup into bowls.
• Serve your hearty neck bone soup hot, perhaps with a side of crusty bread or over a bed of rice for a full meal.

Can you use smoked pork neck bones?

Since smoked pork neck bones have a lot of salt in them already, I don’t suggest using them for this recipe, UNLESS you’re willing to adjust the ingredients on your own. This dish will be too salty if you use smoked neck bones with the chicken broth, French onion soup mix, and seasoning salt that’s used for this recipe.

I hope that I answered most of your questions above. If not, feel free to ask any questions that you may have in the comment sections.

If you liked my Soul Food Style Pork Neck Bone Soup, check out some of my other Soul Food recipes!

Soul Food Collard Greens

Baked Candied Yams – Soul Food Style!

Soul Food Style Baked Barbecue Turkey Wings

Soul Food Macaroni and Cheese Recipe

Check Out This Pork Neck Bone Soup Video Tutorial, and Be Sure to Print and Save This Recipe for Later!

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Soul Food Style Pork Neck Bone Soup

Slow cooked pork neck bones simmered in a hearty broth with vegetables. A simple comfort dish.

Course Soup

Cuisine Soul Food

Keyword Soul Food Style Pork Neck Bone Soup

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Author I Heart Recipes

Ingredients

• 2 ½ pound pork neck bones regular not smoked
• ½ pound golden potatoes peeled & sliced
• 3-5 large carrots chopped
• 3-4 celery ribs chopped
• 1 large onion I used red
• 6-8 mini corn cobs
• 2 TBSP vegetable oil
• 2-3 tsp Seasoning Salt I use Rosamae Seasoning Salt
• 2 tsp garlic Pepper
• 2 oz French Onion Soup Mix
• 32 oz chicken broth

Instructions

• Start off by making sure the neck bones are nice and clean, then add them to the slow cooker.
• Next, drizzle in 2 TBSP of vegetable oil into a medium pan, and heat the oil up over medium heat.
• Once the oil is hot, add in the chopped onions, and celery. The garlic pepper over the vegetables, and cook until softened( about 3 -4 minutes).
• Next, turn off the heat, and add the cooked vegetables into the slow cooker.
• Sprinkle in the French Onion Soup Mix, and Seasoning Salt.
• Toss in the carrots, and pour in the chicken broth.
• Stir the ingredients, then place the lid on the slow cooker.
• Cook on high for 3 hours.
• Now add in the potatoes and corn.
• Stir, and let the soup cook for an additional hour.
• Serve and enjoy!

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.