Italian Crockpot Recipes


With just a touch little bit of time within the morning for preparation, you’ll have dinner ready for your entire family right once you enter the door! Family Size Cheesy Ravioli A huge batch of ravioli to be enjoyed by the whole family.


-1 tbsp vegetable oil

-1 medium chopped onion

-2 cloves minced garlic

-2 – 26 oz jars pasta sauce

-1 – 15 oz can spaghetti sauce

-1 tsp Italian seasoning mix

-2 – 25 oz packages froze ravioli

-2 cups shredded mozzarella cheese

Cook onion and garlic in oil over medium heat in a skillet until onion is tender. Stir in pasta sauce, spaghetti sauce, and Italian seasoning mix. Place 1 cup of sauce in a slow cooker. Add a package of frozen dumplings, top with 1 cup cheese. Add the second packet of ravioli and 1 cup of cheese. Pour remaining sauce over the highest. Cover and cook on low 5-6 hours, until ravioli is tender.

Slow Cooker Pizza

A different thanks to eating pizza that’s fashionable the kids!


-1 ½ pound hamburger

-1 medium chopped sweet pepper

-1 medium chopped onion

-1 drained 4 oz can mushrooms

-1 – 15 oz can use spaghetti sauce

-1 – 14 oz can pizza sauce

-2 tbsp ingredient

-4 cups rotini pasta noodles

-23 ½ oz packages sliced pepperoni

-2 cups shredded mozzarella cheese

-2 tsp Italian seasoning mix

In a skillet cook hamburger, sweet pepper, onion, and mushrooms over medium heat, drain. Add spaghetti sauce, pizza sauce, Italian seasoning mix, and ingredient mix well. Meanwhile, cook noodles as directed on the package. Layer pasta, tomato beef mixture, pepperoni, and cheese. Cover and cook on low 4 hours, until heated through.

Notes: you’ll use other sorts of pasta with this dish, just confirm it is a fairly sturdy noodle-like penne, egg noodles, or spiral pasta.

Chicken Alfredo

Chicken and vegetables during a creamy Alfredo sauce with quick and straightforward preparation; what more could you ask for?


-4 boneless skinless chicken breasts

-1 – 16 oz jar Alfredo sauce

-2 cups frozen corn

-2 cups frozen peas

-1 diced red pepper

-1 drained 4 oz can mushroom

-1 medium chopped onion

-½ cup water

-2 cloves minced garlic

-1 tsp black pepper

-3 cups cooked noodles

Place chicken in a slow cooker. during a large bowl, combine Alfredo sauce, corn, peas, red pepper, mushrooms, onion, water, garlic, and black pepper. Pour over chicken. Cover and cook over low heat for 6 to 8 hours or on high for 3 to 4 hours. Serve with me.

Italian Chicken Recipe – Amazingly Delicious!

These Italian chicken recipes are delicious. Just check these out and I am sure you will be amazingly surprised.

So here we choose some Italian chicken recipes:

Italian Chicken Skillet

~1/2 tsp vegetable oil

~1 1/2 c ground pigeon breast, skinless – cooked

~1 c mushrooms sliced

~1/2 c celery – sliced

~1/2 c bell peppers chopped

~1/2 c onions – chopped

~1 clove garlic – minced

~14 1/2 ozs crushed tomatoes

~14 1/2 ozs green beans, canned — drained and hack

~2/3 c long-grain rice – cooked

~2 tsp Italian seasoning

~1/2 tsp salt

~1/4 tsp black pepper

~1/2 c fat-free mozzarella cheese — grated

In a skillet, heat oil over medium heat. Add chicken, mushrooms, celery, bell peppers, onions, and garlic. Cook until chicken is not any longer pink and vegetables are tender. Stir in crushed tomatoes, green beans, rice, Italian seasoning, salt, and black pepper. bring back a boil; reduce heat. Cover and simmer 10 minutes more. Sprinkle with cheese. Cover and cook 2 minutes more or until cheese has melted.

This version is extremely easy, I counsel you to try to do this one first then try the one above.

Italian Chicken Pastry Bites

~1 can Crescent Rolls (8 rolls)

~1 lb pasta sauce

~1/2 ts Minced garlic

~1 c Chopped, cooked chicken

~1 lb Mozzarella cheese

Preheat oven to 350. during a skillet, combine chicken, sauce, and garlic; heat until warmed through. Separate crescent rolls into triangles. within the center of every triangle, distribute the chicken mixture. Distribute the cheese similarly, if desired. Surround the chicken with the edges of the roll, and pinch closed. Bake for quarter-hour, or until golden, on a baking stone.


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