14 Tender Easy Italian Crockpot Recipes You’ll Love Leaving All Day

Welcome to a world where the comforting aroma of Italian cuisine greets you after a long day. Picture coming home to a warm and savory meal that’s been simmering all day in your crockpot. From the cheesy delight of Chicken Parmesan to the hearty flavors of Italian Meatball Stew, these recipes promise to make dinnertime special. With 14 easy Italian crockpot recipes at your fingertips, you’ll discover how effortless it can be to enjoy these comforting dishes. Let’s get cooking and see how these meals can bring a taste of Italy to your home.

Classic Crockpot Chicken Parmesan

Chicken Parmesan is a beloved Italian-American dish that brings together the rich flavors of breaded chicken, tangy marinara sauce, and gooey melted cheese. Preparing this dish in a crockpot allows the flavors to meld beautifully, resulting in tender, juicy chicken with minimal hands-on time.

This crockpot version of Chicken Parmesan is perfect for busy weekdays or lazy weekends when you want a comforting meal without spending too much time in the kitchen. The slow cooking process enhances the flavors, making each bite a delightful combination of savory and cheesy goodness.

The chicken breasts are first seasoned and lightly breaded before they’re placed in the crockpot, where they slowly cook in a flavorful marinara sauce. To finish, a generous layer of mozzarella and Parmesan cheese is added, creating an irresistible cheesy crust. This recipe serves 4-6 people, making it ideal for family dinners or small gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup Italian-style breadcrumbs
• 2 tablespoons olive oil
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs (optional)
• Fresh basil leaves, for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Coat each chicken breast evenly with the Italian-style breadcrumbs, pressing gently to adhere.
2. Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the breaded chicken breasts and cook for about 2-3 minutes on each side until they’re lightly browned. This step is optional but adds a nice texture to the finished dish.
3. Assemble in Crockpot: Pour about 1/2 cup of marinara sauce into the bottom of the crockpot. Place the browned chicken breasts in the crockpot. Pour the remaining marinara sauce over the chicken, ensuring they’re well covered.
4. Slow Cook: Cover the crockpot and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
5. Add Cheese: About 15 minutes before serving, sprinkle the shredded mozzarella and grated Parmesan cheese over the chicken. Cover and continue to cook until the cheese is melted and bubbly.
6. Garnish and Serve: Once done, carefully remove the chicken breasts from the crockpot. Garnish with fresh basil leaves, if desired, and serve hot.

Extra Tips:

For a more robust flavor, you can add a layer of sliced mushrooms or bell peppers before adding the chicken to the crockpot. If you prefer a spicier dish, try adding a pinch of red pepper flakes to the marinara sauce.

When serving, pairing this dish with spaghetti or a side of garlic bread complements the rich flavors perfectly. Finally, if you’re in a hurry, using store-bought marinara sauce is convenient, but homemade sauce can offer a personalized touch with fresher flavors.

Slow-Cooked Italian Meatball Stew

Indulge in a hearty and flavorful Slow-Cooked Italian Meatball Stew, a comforting dish perfect for a family dinner. This stew combines tender, savory meatballs with a rich tomato-based broth, infused with Italian herbs and vegetables. The slow-cooking process allows the flavors to meld together, creating a delightful and satisfying meal that will warm you up on a chilly evening.

Whether you’re an experienced chef or a home cook, this recipe is simple to prepare and promises to deliver an authentic taste of Italy right in your kitchen.

The beauty of this dish lies in its simplicity and the ability to let your crockpot do most of the heavy lifting. As the meatballs simmer away with a blend of fresh vegetables and aromatic spices, your home will be filled with a delightful aroma that will have everyone excitedly anticipating dinner.

Serve this stew with a side of crusty bread to soak up the delicious broth, and you have a complete meal that’s sure to please everyone at the table.

Servings: 4-6

Ingredients:

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (28 ounces) crushed tomatoes
• 4 cups beef broth
• 2 bay leaves
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, oregano, and basil. Mix well until all ingredients are evenly incorporated. Form the mixture into 1-inch meatballs and set aside.
2. Sear the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and sear them until browned on all sides, about 5 minutes. This step is vital to developing flavor but doesn’t require the meatballs to be cooked through. Transfer the browned meatballs to a plate and set aside.
3. Prepare the Vegetables: In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.
4. Set Up the Crockpot: Transfer the sautéed vegetables to the crockpot. Add the crushed tomatoes, beef broth, bay leaves, and red pepper flakes if using. Stir to combine.
5. Add the Meatballs: Gently place the seared meatballs into the crockpot, ensuring they’re submerged in the tomato mixture.
6. Cook the Stew: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The meatballs should be fully cooked and the vegetables tender.
7. Finish and Serve: Before serving, remove the bay leaves and discard. Stir in the fresh parsley and season with additional salt and pepper to taste. Serve hot with crusty bread.

Extra Tips:

For the best flavor, use fresh herbs whenever possible, especially for garnishing. If you prefer a spicier stew, feel free to increase the red pepper flakes to your taste.

This dish can also be prepared a day in advance, as the flavors tend to deepen and improve overnight. Simply reheat before serving. If you have leftovers, the stew can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.

Creamy Tuscan Garlic Chicken

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. Heat the olive oil in a skillet over medium-high heat and sear the chicken on both sides until golden brown, about 3-4 minutes per side. Transfer the chicken to the crockpot.
2. Make the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth and heavy cream, stirring to combine. Add the Parmesan cheese and stir until melted and well combined.
3. Combine Ingredients: Pour the creamy sauce over the chicken in the crockpot. Add the chopped sun-dried tomatoes and spinach on top.
4. Cook: Cover the crockpot and cook on low for 4-5 hours, or until the chicken is fully cooked and tender.
5. Finish and Serve: Once cooked, give the contents a gentle stir to mix the spinach and tomatoes into the sauce. Serve hot, garnished with additional Parmesan cheese if desired.

Extra Tips: For best results, searing the chicken before adding it to the crockpot helps lock in the juices and enhances the flavor.

If you prefer a thicker sauce, you can remove the chicken once cooked and let the sauce simmer in the crockpot on high heat for an additional 15-20 minutes to reduce.

Additionally, feel free to experiment with adding other vegetables like mushrooms or bell peppers to the mix for added variety.

Crockpot Lasagna Soup

Crockpot Lasagna Soup is a delightful twist on the classic Italian dish, bringing all the comforting flavors of lasagna into a warm and hearty soup. It’s perfect for those who love the rich taste of lasagna but want the convenience of a slow-cooked meal.

This dish is ideal for busy weeknights or lazy weekends, offering a fuss-free way to enjoy a family favorite. The slow cooker does most of the work, allowing you to focus on other tasks while it simmers away, filling your home with delicious aromas.

This recipe for Crockpot Lasagna Soup is designed to serve 4-6 people, making it perfect for family dinners or small gatherings. The soup is filled with layers of flavor from Italian sausage, tomatoes, and a blend of cheeses, all enhanced by the slow cooking process.

The addition of broken lasagna noodles towards the end guarantees that each bowl is packed with the iconic pasta texture, while a dollop of ricotta cheese on top gives it a creamy finish.

Ingredients:

• 1 pound Italian sausage
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 8 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by browning the Italian sausage in a skillet over medium heat. As it cooks, break it into small pieces, ensuring it’s evenly browned. Once done, drain any excess fat and transfer the sausage to the crockpot.
2. Add Vegetables and Seasonings: Add the diced onion and minced garlic to the crockpot. Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Stir in the dried basil, oregano, salt, and black pepper, mixing well to combine all ingredients.
3. Cook the Soup: Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. This allows the flavors to meld together beautifully while the sausage becomes tender and deliciously seasoned.
4. Add the Pasta: About 30 minutes before serving, increase the crockpot to high (if it was on low) and add the broken lasagna noodles. Stir them into the soup, ensuring they’re submerged in the liquid. Cook until the noodles are tender, approximately 20-30 minutes.
5. Finish with Cheese: Before serving, stir in half of the mozzarella cheese and all of the Parmesan cheese. This will enrich the soup with a creamy, cheesy texture.
6. Serve the Soup: Ladle the soup into bowls, topping each with a generous spoonful of ricotta cheese and a sprinkle of the remaining mozzarella cheese. Garnish with fresh basil leaves for a touch of freshness and color.

Extra Tips: For a richer flavor, you can substitute beef broth for chicken broth. If you prefer a spicier kick, consider using hot Italian sausage or adding a pinch of red pepper flakes.

To prevent the noodles from becoming too soft, add them shortly before you plan to serve the soup. For a vegetarian version, simply omit the sausage and use vegetable broth instead.

Finally, this soup can be made ahead and stored in the refrigerator for up to three days—just reheat gently and add a splash of broth if it thickens too much.

Italian Sausage and Peppers

Italian Sausage and Peppers is a classic dish that combines the robust flavors of Italian sausage with the sweetness of bell peppers and the tanginess of tomatoes. This dish is traditionally cooked on the stovetop, but using a crockpot allows the flavors to meld together beautifully over a longer period, creating a savory and satisfying meal.

It’s perfect for busy days when you want to come home to a delicious, ready-to-eat dinner with minimal effort. This recipe serves 4-6 people and is ideal for family dinners or small gatherings. The slow cooking process enhances the natural flavors of the ingredients, making every bite a burst of Italian goodness.

You can serve it on its own, with a side of pasta, or in a hoagie roll for a hearty sandwich.

Ingredients:

• 2 pounds Italian sausage links
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Brown the Sausages: Heat the olive oil in a skillet over medium heat. Add the Italian sausage links and brown them on all sides. This should take about 5-6 minutes. The goal isn’t to cook them through but to give them a nice color and flavor. Once browned, transfer the sausages to the crockpot.
2. Prepare the Vegetables: In the same skillet, add the sliced onions and garlic. Sauté for about 3 minutes until the onions are translucent. Add the bell peppers and continue to sauté for an additional 2 minutes. This step will help to release the flavors of the vegetables before slow cooking.
3. Combine Ingredients in Crockpot: Add the sautéed vegetables to the crockpot with the sausages. Pour the crushed tomatoes over the top. Sprinkle with Italian seasoning, salt, and black pepper. Stir gently to combine everything.
4. Cook in the Crockpot: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The sausages should be fully cooked, and the vegetables tender.
5. Serve: Once cooked, give everything a gentle stir. Serve the Italian Sausage and Peppers hot, either on its own, over pasta, or in a sandwich roll.

Extra Tips:

For a spicier version, consider using hot Italian sausages or adding a pinch of red pepper flakes. To make this dish even heartier, you can add sliced mushrooms or zucchini.

If you prefer a thicker sauce, you can remove the crockpot lid during the last 30 minutes of cooking to let some of the liquid evaporate. For an easy cleanup, consider using a slow cooker liner. Enjoy this flavorful dish with a side of crusty bread to soak up the delicious sauce!

Slow-Cooker Chicken Cacciatore

Slow-Cooker Chicken Cacciatore is a classic Italian dish that’s perfect for those who love rich, hearty flavors without spending hours in the kitchen. Traditionally cooked on the stovetop, this version utilizes a crockpot to make the process much simpler and more convenient, without sacrificing any of the delicious taste. The dish features tender chicken pieces simmered in a savory tomato-based sauce with vegetables and herbs, creating a meal that’s as comforting as it’s flavorful.

This recipe is perfect for a family dinner or a cozy gathering with friends, serving 4-6 people. With minimal prep time and the crockpot doing all the hard work, this Chicken Cacciatore is a stress-free way to bring a taste of Italy to your table. The slow cooking process allows the flavors to meld beautifully, resulting in a dish that’s sure to become a favorite in your household.

Ingredients:

• 6 bone-in chicken thighs, skin removed
• 1 large onion, thinly sliced
• 2 bell peppers (red and yellow), thinly sliced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 1 cup button mushrooms, sliced
• 2 tablespoons capers, drained
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all your ingredients. Slice the onion and bell peppers thinly, mince the garlic, and slice the mushrooms.
2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the skillet for about 3-4 minutes on each side until golden. This step locks in flavor and adds depth to the dish. Once browned, transfer the chicken to the slow cooker.
3. Sauté the Vegetables: In the same skillet, add the sliced onions, bell peppers, and mushrooms. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional 1 minute. Transfer the vegetables to the slow cooker.
4. Prepare the Sauce: In a mixing bowl, combine the crushed tomatoes, chicken broth, white wine, oregano, basil, red pepper flakes, and a pinch of salt and pepper. Stir to combine well. Pour this mixture over the chicken and vegetables in the slow cooker.
5. Slow Cook the Dish: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender, and the sauce should be rich and flavorful by the end of the cooking time.
6. Finish the Dish: About 30 minutes before serving, stir in the capers. Check the seasoning and adjust if necessary with more salt and pepper.
7. Serve: Garnish the Chicken Cacciatore with freshly chopped parsley before serving. This dish pairs beautifully with pasta, polenta, or crusty bread to soak up the delicious sauce.

Extra Tips:

For an even more robust flavor, you can add a splash of balsamic vinegar or a handful of olives to the sauce during the last hour of cooking.

If you prefer a thicker sauce, remove the lid of the slow cooker during the last 30 minutes to allow some of the liquid to evaporate.

To make this recipe gluten-free, verify that the chicken broth and any canned ingredients are certified gluten-free.

Enjoy this delicious Italian classic with a side salad and a glass of your favorite red wine for a complete meal.

Easy Italian Beef Ragu

Italian Beef Ragu is a hearty and flavorful dish that’s perfect for those who love rich and savory meals. This dish combines tender beef with robust Italian flavors, simmered slowly in a crockpot to create a mouth-watering ragu sauce. It’s an excellent choice for a family dinner or a gathering with friends, providing a comforting and satisfying meal that everyone will enjoy.

With minimal preparation time and the convenience of slow cooking, this recipe isn’t only delicious but also incredibly easy to make.

The beauty of this Easy Italian Beef Ragu is in its simplicity and depth of flavor. By using a crockpot, the beef becomes melt-in-your-mouth tender, while the sauce develops a rich, complex taste that’s the hallmark of classic Italian cuisine.

This dish can be served over pasta, polenta, or even mashed potatoes, making it versatile and accommodating to different preferences. Whether you’re looking to impress dinner guests or simply want a comforting meal after a busy day, this Italian Beef Ragu is sure to please.

Ingredients (Serves 4-6):

• 2 pounds beef chuck roast, cut into 2-inch cubes
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (28 ounces) crushed tomatoes
• 1 cup beef broth
• 1/2 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil or parsley, for garnish
• Grated Parmesan cheese, for serving
• Cooked pasta, polenta, or mashed potatoes, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the beef chuck roast into 2-inch cubes. Season the beef cubes with salt and pepper. Finely chop the onion, garlic, carrots, and celery.
2. Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches and sear them until browned on all sides. This step adds depth of flavor to the ragu. Once browned, transfer the beef to the crockpot.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes. Transfer the sautéed vegetables to the crockpot with the beef.
4. Combine Ingredients: Add the crushed tomatoes, beef broth, red wine, and tomato paste to the crockpot. Stir in the dried oregano, basil, and thyme. Mix everything well to guarantee the beef and vegetables are evenly coated.
5. Slow Cook the Ragu: Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The ragu is ready when the beef is tender and easily shredded with a fork.
6. Finish and Serve: Once cooked, taste the ragu and adjust the seasoning with additional salt and pepper if needed. Serve the ragu over your choice of cooked pasta, polenta, or mashed potatoes. Garnish with fresh basil or parsley and a generous sprinkle of grated Parmesan cheese.

Extra Tips:

For a richer flavor, consider using a good quality red wine and beef broth. If you prefer a thicker sauce, you can remove the lid of the crockpot during the last hour of cooking to allow the sauce to reduce.

Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for later use. When reheating, add a splash of water or beef broth to maintain the sauce’s consistency. Enjoy this ragu with a side of crusty bread to soak up the delicious sauce.

Crockpot Minestrone Soup

Crockpot Minestrone Soup is a delightful Italian classic that marries the convenience of slow cooking with the robust flavors of traditional minestrone. This hearty soup is loaded with vegetables, beans, and pasta, making it a nutritious and satisfying meal. Perfect for chilly days or when you need something comforting, this soup can be prepared in the morning and left to simmer all day, filling your home with the inviting aroma of Italian herbs and spices.

The beauty of Crockpot Minestrone Soup lies in its versatility; you can customize it with your favorite vegetables or whatever you have on hand. The slow cooking process allows the ingredients to meld together, creating a rich and flavorful broth. Whether you’re serving it as a main course or a starter, this soup will become a staple in your meal rotation.

With minimal prep and a hands-off cooking approach, it’s perfect for busy families or anyone looking to enjoy a homemade meal with minimal effort.

Ingredients (Serves 4-6)

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup small pasta (such as ditalini or elbow)
• 2 cups fresh spinach
• Grated Parmesan cheese, for serving

Cooking Instructions

1. Prepare the Vegetables: In a skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes. This step helps to release the flavors of the onion and garlic.
2. Combine Ingredients: Transfer the sautéed onion and garlic to the crockpot. Add the carrots, celery, zucchini, red bell pepper, diced tomatoes, and cannellini beans to the pot. Pour in the vegetable broth and water.
3. Season the Soup: Stir in the oregano, basil, salt, and black pepper, ensuring the spices are well distributed throughout the mixture.
4. Cook the Soup: Set the crockpot to low and cover. Allow the soup to cook for 6-8 hours. The long cooking time will allow the flavors to meld beautifully.
5. Add the Pasta: About 30 minutes before serving, increase the crockpot to high. Stir in the pasta, allowing it to cook until tender.
6. Finish with Spinach: Just before serving, add the fresh spinach to the crockpot, stirring until it wilts into the soup.
7. Serve: Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese.

Extra Tips

When preparing Crockpot Minestrone Soup, feel free to adapt the recipe based on your dietary preferences or what you have available. You can substitute the vegetable broth with chicken broth for a different depth of flavor, or use different types of beans if you prefer.

If you like your soup with a bit of heat, consider adding a pinch of red pepper flakes. Remember that the pasta will continue to absorb liquid as it sits, so if you plan to store leftovers, you might want to cook the pasta separately and add it to individual servings. This prevents it from becoming too soft.

Enjoy the cozy, homemade taste of this classic Italian dish!

Slow-Cooked Chicken Alfredo

Indulge in a creamy, comforting Italian classic with this Slow-Cooked Chicken Alfredo recipe. Perfect for busy weeknights or a leisurely weekend meal, this dish allows you to enjoy the rich flavors of traditional Chicken Alfredo with minimal effort.

By utilizing a crockpot, you can achieve tender, juicy chicken and a luscious, velvety sauce that melds beautifully over time. The slow cooking process enhances the flavors, making this dish a family favorite that you’ll return to time and again.

This recipe serves 4-6 people, making it ideal for family dinners or small gatherings. The ingredients are simple and easy to find, and the preparation involves minimal hands-on time. With a few basic steps, you’ll have a delicious meal that tastes like it took hours of labor.

Pair it with a fresh green salad or some crusty bread to complete your Italian dining experience.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 4 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 1 pound fettuccine pasta
• 2 tablespoons butter
• Chopped fresh parsley for garnish

Cooking Instructions:

1. Prepare the Crockpot: Start by lightly greasing the inside of your crockpot with olive oil. This prevents the chicken from sticking and guarantees an easy cleanup afterward.
2. Season the Chicken: Place the chicken breasts in the crockpot. Sprinkle garlic powder, onion powder, Italian seasoning, salt, and pepper evenly over the chicken, ensuring each piece is well-coated with the spices.
3. Make the Sauce: In a separate mixing bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, and flour until smooth. Pour this mixture over the seasoned chicken in the crockpot.
4. Slow Cook the Chicken: Cover the crockpot with its lid and set it to cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be cooked through and tender, and the sauce should thicken slightly due to the flour.
5. Cook the Pasta: About 20 minutes before the chicken is done, cook the fettuccine pasta according to the package instructions. Drain and set aside.
6. Combine and Serve: Once the chicken is cooked, use two forks to shred the chicken in the crockpot. Add the cooked pasta and butter to the crockpot, stirring until the pasta is well-coated with the sauce and the butter is melted. Let it sit for a few minutes to allow the flavors to meld together.
7. Garnish and Enjoy: Serve the Chicken Alfredo hot, garnished with fresh parsley for a pop of color and flavor. Enjoy your meal with a side of your choice.

Extra Tips:

For an extra layer of flavor, consider adding a dash of nutmeg to the sauce. This classic Italian trick enhances the creamy sauce with a subtle warmth.

If you prefer a thicker sauce, you can add more Parmesan cheese or let the sauce simmer on a stovetop after cooking in the crockpot to reduce it further.

Additionally, you can customize this dish by adding vegetables like spinach or mushrooms during the last hour of cooking for a more nutritious meal.

Remember to taste and adjust the seasonings according to your preference before serving. Enjoy your homemade Slow-Cooked Chicken Alfredo!

Italian Stuffed Peppers

Italian Stuffed Peppers are a comforting and flavorful dish that combines the classic taste of Italy with the convenience of a slow cooker. Perfect for a busy weeknight or a cozy weekend meal, these peppers are filled with a savory mixture of ground beef, rice, tomato sauce, and Italian herbs. The slow cooker method allows the flavors to meld beautifully, resulting in tender peppers and a deliciously seasoned filling.

This recipe serves 4-6 people and is a great way to enjoy a hearty meal with minimal preparation. By using a crockpot, you can set it and forget it, allowing the peppers to cook to perfection while you go about your day. The Italian Stuffed Peppers aren’t only satisfying but also packed with nutrients, making them a wholesome choice for your family.

Ingredients for 4-6 servings:

• 6 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked rice
• 1 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup mozzarella cheese, shredded
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Peppers: Begin by washing the bell peppers thoroughly. Cut the tops off each pepper and remove the seeds and membranes inside. Set the prepared peppers aside.
2. Cook the Filling: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat from the skillet. Add the cooked rice, marinara sauce, Parmesan cheese, oregano, basil, garlic powder, onion powder, salt, and pepper. Stir well to combine the ingredients, allowing the flavors to meld together for about 5 minutes.
3. Stuff the Peppers: Spoon the beef and rice mixture into each hollowed-out pepper, pressing down gently to pack the filling in tightly.
4. Arrange in Crockpot: Place the stuffed peppers upright in the crockpot. If necessary, lean them against each other to keep them standing.
5. Cook: Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the peppers are tender.
6. Add Cheese: About 15 minutes before serving, sprinkle the shredded mozzarella cheese over the top of each pepper. Cover and allow the cheese to melt.
7. Serve: Carefully remove the stuffed peppers from the crockpot using tongs. Garnish with fresh parsley if desired, and serve hot.

Extra Tips:

To guarantee the peppers cook evenly, choose peppers that are similar in size and shape. If your peppers are too large to fit comfortably in the crockpot, you can trim a bit off the bottom to help them stand.

For added flavor, consider using a mixture of ground beef and Italian sausage. You can also customize the filling by adding vegetables such as diced zucchini or mushrooms. If you prefer a spicier version, add a pinch of red pepper flakes to the filling mixture.

Enjoy the Italian Stuffed Peppers with a side of crusty bread or a fresh salad for a complete meal.

Crockpot Spinach and Ricotta Manicotti

Crockpot Spinach and Ricotta Manicotti is a delightful Italian dish that combines the creamy richness of ricotta cheese with the earthy flavors of spinach, all wrapped up in tender pasta. Cooking it in a crockpot makes this recipe incredibly convenient, as it allows you to prepare a comforting, homemade meal with minimal effort.

This method not only saves time but also infuses the flavors beautifully, guaranteeing that each bite is as satisfying as the last. Perfect for a family dinner or a cozy meal with friends, this recipe serves 4-6 people. The slow cooking process guarantees the manicotti is perfectly tender, while the ricotta and spinach filling remains creamy and flavorful.

Pair it with a simple side salad and some crusty Italian bread for a complete and satisfying meal that will have everyone coming back for seconds.

Ingredients:

• 1 package (8 oz) manicotti shells
• 1 container (15 oz) ricotta cheese
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce
• 1/4 cup water
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated and set aside.
2. Stuff the Manicotti: Carefully spoon the ricotta and spinach mixture into each uncooked manicotti shell. A small spoon or piping bag can help with this process to guarantee the shells are evenly filled.
3. Assemble in the Crockpot: Pour 1 cup of marinara sauce into the bottom of the crockpot and spread it evenly. Arrange the stuffed manicotti shells in a single layer over the sauce.
4. Pour the remaining marinara sauce over the top of the shells, guaranteeing they’re completely covered.
5. Add Water and Cheese: Pour the 1/4 cup of water around the edges of the crockpot to help cook the pasta without drying it out. Sprinkle the remaining shredded mozzarella cheese over the top of the sauce.
6. Cook: Cover the crockpot and cook on low for 4-5 hours, or until the manicotti is tender and cooked through. The cheese on top should be melted and slightly golden.
7. Serve: Once cooked, turn off the crockpot and let it sit for a few minutes before serving. Garnish with fresh basil leaves, if using, for an added burst of flavor and color.

Extra Tips:

When preparing Crockpot Spinach and Ricotta Manicotti, make sure the manicotti shells are adequately covered with sauce to guarantee they cook evenly. If you find your sauce is too thick, adding a little more water can help achieve the desired consistency.

For those who enjoy a bit of heat, consider adding a pinch of red pepper flakes to the filling or sauce for a spicy kick. Additionally, using fresh spinach instead of frozen will give you the best texture and flavor, but be sure to chop it finely to blend seamlessly with the ricotta.

Enjoy your meal with a side of garlic bread or a fresh green salad for a complete Italian dining experience.

Rustic Italian Beef Stew

Rustic Italian Beef Stew is a classic, hearty dish that brings the flavors of Italy right to your table. This stew is perfect for those who crave a comforting and rich meal, especially during the colder months. Using a crockpot makes the cooking process incredibly convenient, allowing you to simply prepare the ingredients, set the slow cooker, and let it work its magic. The result is a tender, flavorful stew that’s perfect for family dinners or gatherings.

The beauty of this dish lies in its simplicity and depth of flavor, achieved through the slow cooking process. The beef becomes meltingly tender, and the vegetables soak up all the delicious herbs and spices, creating a harmonious blend of tastes and aromas. With a rustic touch of Italian herbs and a splash of red wine, this stew is bound to become a favorite in your household. It pairs wonderfully with crusty Italian bread or a side of creamy polenta.

Ingredients for 4-6 servings:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into 1-inch pieces
• 3 potatoes, peeled and cut into 1-inch cubes
• 2 cups beef broth
• 1 cup red wine
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the beef chuck into 1-inch cubes. Chop the onion and garlic, and peel and cut the carrots and potatoes into 1-inch pieces.
2. Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides. This step is essential for developing rich flavors in the stew. Once browned, transfer the beef to the crockpot.
3. Sauté the Aromatics: In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent. Transfer them to the crockpot.
4. Combine Ingredients in the Crockpot: Add the carrots, potatoes, beef broth, red wine, diced tomatoes with their juice, and tomato paste to the crockpot. Stir to combine.
5. Season the Stew: Sprinkle in the dried thyme, rosemary, and add the bay leaf. Season with salt and pepper to taste. Stir everything well to guarantee the spices are evenly distributed.
6. Cook the Stew: Set your crockpot to low and cook for 8-10 hours, or on high for 4-5 hours. The longer cooking time on low will yield the most tender meat and well-developed flavors.
7. Finish and Serve: Once the stew is cooked, remove the bay leaf. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh chopped parsley.

Extra Tips:

For the best results, choose a well-marbled cut of beef like chuck, as it becomes tender and flavorful when slow-cooked. If you prefer a thicker stew, you can mash some of the potatoes into the broth before serving.

To add an extra layer of flavor, consider adding a parmesan rind to the stew during cooking; just remember to remove it before serving. Finally, remember that this stew tastes even better the next day, making it a perfect make-ahead meal.

Slow-Cooked Tomato Basil Pasta Sauce

Experience the rich and comforting flavors of Italy with this Slow-Cooked Tomato Basil Pasta Sauce. Perfect for a family gathering or a cozy dinner at home, this dish brings together the freshness of basil with the deep, robust taste of tomatoes, all gently melded together in a crockpot.

The slow cooking process allows the flavors to develop fully, resulting in a sauce that’s both aromatic and delicious. Pair this sauce with your favorite pasta, and you have a meal that’s certain to impress even the most discerning palates.

Designed to serve 4-6 people, this recipe is both simple and satisfying. Using a crockpot not only enhances the flavors but also frees you from constant stirring and monitoring, liberating your time to enjoy other activities.

Prepare in the morning, and by dinner, you’ll have a sauce that’s ready to be served with ease. The following ingredients and step-by-step instructions will guide you in creating this delightful Italian masterpiece.

Ingredients:

• 2 cans (28 ounces each) of crushed tomatoes
• 1 medium onion, finely chopped
• 4 cloves of garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon dried oregano
• 1 tablespoon sugar
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• Grated Parmesan cheese for serving
• Cooked pasta of your choice

Cooking Instructions:

1. Prepare the Ingredients: Begin by finely chopping the onion and mincing the garlic cloves. Gather the rest of your ingredients and have them ready for use.
2. Combine in the Crockpot: Add the crushed tomatoes, chopped onion, minced garlic, and olive oil to the crockpot. Stir the mixture to combine the ingredients evenly.
3. Season the Sauce: Sprinkle in the chopped basil leaves, dried oregano, and sugar. Add salt and pepper to taste. If you prefer a bit of heat, include the red pepper flakes. Mix everything thoroughly.
4. Cook Slowly: Set the crockpot to low heat and cover. Let the sauce cook for 6-8 hours. This long cooking time allows the flavors to meld together beautifully. Stir occasionally to guarantee even cooking.
5. Adjust Seasoning: After cooking, taste the sauce and adjust seasoning if necessary. Add more salt, pepper, or sugar according to your preference.
6. Serve: Once the sauce is ready, serve it over your choice of cooked pasta. Top with grated Parmesan cheese for added flavor.

Extra Tips:

For an even richer flavor, consider adding a splash of red wine to the sauce before cooking. If you prefer a smoother sauce, you can use an immersion blender to puree it to your desired consistency.

Remember that fresh basil can be added just before serving to enhance the fragrance and freshness of the dish. If you have leftovers, this sauce can be stored in the refrigerator for up to three days or frozen for future use. Enjoy your homemade Italian feast!

Crockpot Zuppa Toscana Soup

Crockpot Zuppa Toscana Soup is a delicious and hearty Italian-inspired dish that’s perfect for a cozy meal. This soup is traditionally made with savory Italian sausage, tender potatoes, and nutrient-rich kale, all simmered in a creamy broth. The flavors meld beautifully as they slowly cook together in the crockpot, making it an ideal meal for those busy days when you want to come home to a comforting dish that tastes like it was prepared with love and care.

This recipe for Crockpot Zuppa Toscana Soup serves 4-6 people and is incredibly easy to prepare. Simply gather your ingredients, set up your crockpot, and let it do the work for you. The result is a flavorful soup that’s both satisfying and nutritious. The creamy broth, combined with the spiciness of the sausage and the earthiness of the kale, creates a balance of flavors that’s sure to please anyone who takes a spoonful.

Ingredients (Serves 4-6)

• 1 pound Italian sausage (mild or spicy)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 cups water
• 5 medium russet potatoes, sliced into thin rounds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cups kale, stems removed and leaves chopped
• 1 cup heavy cream
• Grated Parmesan cheese (for garnish)

Instructions

1. Brown the Sausage: In a skillet over medium heat, brown the Italian sausage until fully cooked. Break it into small pieces as it cooks. Once done, drain any excess fat and transfer the sausage to the crockpot.
2. Sauté the Aromatics: In the same skillet, add the diced onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent. Transfer the mixture to the crockpot.
3. Prepare the Crockpot: Add the chicken broth, water, sliced potatoes, salt, black pepper, and crushed red pepper flakes (if using) to the crockpot. Stir to combine all the ingredients.
4. Cook the Soup: Cover the crockpot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The soup is ready when the potatoes are tender.
5. Add the Kale and Cream: About 30 minutes before serving, add the chopped kale and heavy cream to the crockpot. Stir well and allow the soup to continue cooking until the kale is wilted and the cream is heated through.
6. Serve: Once the soup is ready, ladle it into bowls and garnish with grated Parmesan cheese as desired. Serve hot.

Extra Tips

When making Crockpot Zuppa Toscana Soup, consider using a combination of mild and spicy Italian sausage if you prefer a balance of flavors without too much heat.

For a healthier version, you can substitute heavy cream with half-and-half or coconut milk. Additionally, if you like your soup thicker, you can mash some of the potatoes against the side of the crockpot before adding the kale and cream. This gives the soup a creamier texture without adding extra calories.

Enjoy your homemade Italian delight!