This Slow Cooker Citrus Chicken recipe is super easy for a weeknight meal! It has a hint of summer citrus with the coziness of a warm meal.

A big hello to all of you Made From Pinterest readers! This is Jeni from Bakerette.com and I’m back to share with you a favorite Crock Pot recipe for my Slow Cooker Citrus Chicken.

Fall is my favorite time of year with the changing color of leaves and cooler weather. I was asked to do a book signing for my new cookbook Festive Feasts: Meals and Memories from Halloween to Christmas in Midway, Utah where the big Swiss Days Festival happens each year. The drive along the Wasatch Back was spectacular with dots of orange and yellow sprinkled throughout. It was like someone had thrown orange and yellow confetti in the air to see where they’d land. It was really beautiful. Two weeks have since gone by and I’m anxious to get back up into the mountains to see the multifaceted colors that have since sprung forth.

Once fall hits, I regularly bring out the Crock Pot. I slow cook many-a-meals from fall to spring to help save time with our crazy weeknights (and even weekends) with kids in school, late working hours, etc. You get the drift and I’m sure many of you can relate! It’s so much nicer coming home to a good meal than walking in the door and wondering what I to fix up in a jiff.

I think you’ll enjoy this slow cooker citrus chicken recipe! It has a hint of citrus summer with the coziness of a warm fall meal.

If you like this recipe, you’ll love these other recipes in my book Festive Feasts at Barnes & Noble or Amazon.

Tender prime rib, decadent cakes, caramel popcorn will have you licking the bowl–these holiday recipes are perfect for parties, neighbor gifts, and family gatherings.

Until next month y’all!

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Slow Cooker Citrus Chicken

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 -6 servings

Author Bakerette.com

Ingredients

• Juice of 2 very ripe lemons seeded
• Juice of 1 orange seeded
• 2 tablespoons soy sauce
• 2 chicken bouillon I like Knorr's brand
• 2 tablespoons curry powder
• 1 pinch salt
• 1/4 cup granulated sugar
• 1 egg well beaten
• 1/4 cup cornstarch mixed with 3 cups water
• 3-4 frozen boness skinless chicken breasts or 1 pound chicken tenderloin
• 3 cups cooked rice optional

Instructions

• Pour the juice of the lemons and orange in the Crock Pot. Whisk in soy sauce, bouillon, curry powder, salt, sugar, egg, and cornstarch blended in water. Top with frozen chicken. Cover and cook on high for 3 hours or until chicken is cooked through.
• Serve over a bed of rice or noodles.

Recipe adapted from Just a Pinch

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Hello Made From Pinterest friends! Kathy here from Penney Lane, happy to be back with you after a busy but beautiful summer. We lived in a hotel for 60+ days while we were building our dream house. We visited my in laws in Ireland for the first time. We took a trip to the happiest place on earth and finished our summer at Walt Disney World. Now we are settling into a back to school routine with my little guy starting kindergarten.

How was your summer? Are you through the back to school rush? Now the evenings consist of baths, getting outfits ready for the next day, packing lunches, signing school papers, and squeezing in cuddles and bedtime stories. Whew! Talk about hectic so I’m looking for easy dinners that can take care of themselves. My family has fallen in love with these Slow Cooker Beef Sandwiches and I love them because they are simple and they go a long way!

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Slow Cooker Beef Sandwiches

Slow Cooker Beef Sandwiches. Fork tender, juicy and full of flavor. Let your slow cooker make dinner for you.

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6 servings

Author Kathy Penney For Made From Pinterest

Ingredients

• 1 3 lb Chuck Roast
• 2 cups low sodium beef broth
• 1/2 teaspoon Montreal Steak Seasoning
• 1 1/2 tsp dried oregano
• 1 teaspoon garlic salt
• 1 teaspoon worsteshire sauce
• 1/2 teaspoon dried rosemary
• dash of red pepper

Instructions

• Rub Montreal Steak Seasoning on both sides of the roast.
• Place in slow cooker and pour beef broth over the roast.
• Add remaining seasonings and stir to blend.
• Cook on low 6-8 hours.
• Remove from slow cooker and shred with two forks.
• Serve on onion roll or hamburger bun with the au jus.

When I came home from a day that started at 6 AM and ended with us dragging backpacks through the door at 4:30 with dance class, a Special Ed meeting for my little guy, and grocery shopping in between and the gorgeous aroma of this beef roast fills the house, I wanted to hug my slow cooker. I served the sandwiches on an onion roll for another level of flavor and topped it with melted Swiss for a mouthwatering roast beef sandwiches.

Your slow cooker is your friend and wants to help you. Let it by making these easy and delicious Slow Cooker Beef Sandwiches.

You might also like:

Slow Cooker Buffalo Chicken Sliders

Slow Cooker Chipotle Pork Tacos

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I’ve hit a new low….well, maybe it’s a high…maybe both. A high because it’s Coca-Cola on ribs! A low because they are addictive. The fam’s gone nutso over these Slow Cooker Cola  Ribs . Once you sink your teeth into these ribs, you just can’t stop eating them. Maybe it’s the chewy tenderness or the smoky goodness of a summer barbecue that make these ribs irresistible.

Coca-Cola really tenderizes and sweetens these ribs as they slow cook to perfection; and the BBQ sauce adds a tangy flavoring for a combined sweet, tender, and spicy taste.

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Slow Cooker Cola Barbecue Ribs

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Author Bakerette.com

Ingredients

• 1/4 cup packed brown sugar
• 2 garlic cloves minced or pressed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons liquid smoke optional
• 4 pounds pork spareribs cut into serving-size pieces
• 1 medium onion sliced
• 1/2 cup cola
• 1 1/2 cups barbecue sauce

Instructions

• Combine brown sugar, garlic, salt, pepper and if desired, liquid smoke, in a small bowl. Rub over the ribs coating completely. Layer the ribs and onion in a greased 5-quart slow cooker. Pour Coca-cola over the ribs, cover, and cook on low for 8-10 hours or until ribs are fork tender.
• Drain liquid from ribs and pour barbecue sauce over ribs and continue cooking for one hour longer. Serve while hot.

Recipe adapted from Taste of Home, Busy Family Recipes, p82

I love Debbie, Tracy and Sherri and am so grateful and honored to be a contributor on their fabulous blog!

If you like this recipe, you might enjoy these other recipes at Bakerette.com. Just click on the pictures to get the full recipe:

Thanks so much Jeni!  Anything that goes in the crockpot and looks this good is a keeper!

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So for the past two weeks, my baby girl has been getting up many hours before school starts, bundling up against the Minnesota winter and delivering newspapers.  Our local paper does not have a Sunday paper so she is also learning a whole new level of appreciation for the Sabbath being a day of rest

Cafe Rio Sweet Pork

recipe adapted from Favorite Family Recipes

5-6 pounds boneless pork butt

3 cups Coke (not diet!)

1/2 cup brown sugar

2 tsp garlic powder

2 tsp salt

2 cups enchilada sauce

1 1/2 cups Coke

2 – 7 oz cans green chiles

2 cups brown sugar

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I certainly do and here are mine:

Stink!

Seriously.

And…Easy Peasy!

Which is exactly how I would describe these Crockpot Chicken Taco Bowls pinned from Budget Bytes!  Easy Peasy!

One of the things that I love most about crockpot dishes is that you get to smell dinner cooking all day long.  And with the garlic in this dish, my family was loitering around the crockpot for quite a while, just waiting for it to be dinner time.

This recipe is in the classic style of crockpot cooking which is to just dump all of the  ingredients into your crockpot and let it cook! Can’t get any easier than that!

Here is a look at the dish before the cheese was added:

And then another look at the finished product.  I think maybe I should describe this as Easy, Peasy, Cheesy, Cheesy!

I am happy to report that these Crockpot Chicken Taco Bowls do not Stink and are Easy Peasy to make.  Seriously.

This Pin Rocks!

Here’s my favorite Crock-Pot to make this dish!

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Crockpot Chicken Taco Bowls

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 16 oz jar Salsa
• 15 oz can black beans
• 8 oz frozen corn
• 2 cloves chopped garlic
• 1 taco seasoning packet
• 2 cups cooked rice
• 8 oz shredded cheddar cheese
• Chopped cilantro to taste

Instructions

• Combine chicken, salsa, black beans, frozen corn, garlic and taco seasoning into your crockpot. Cook on low for 8 hours. You may add some water if a thinner consistency is desired.
• When mixture has been cooked, take a fork to shred the chicken. The chicken should be extremely tender and shred easily.
• To assemble the bowls, layer the cooked rice then the chicken mixture. Top with grated cheese and chopped cilantro.

We’re sharing this recipe at: Lambert’s Lately, What’s Cooking Love?, Life With the Crust Cut Off, Thrifty Thursday, Made in a Day, Craftberry Bush, The Pin Junkie, The 36th Avenue, Whipperberry, Tatertots & Jello, Chef in Training, Hun..What’s For Dinner?, Inside BruCrew Life

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The thing is, sometimes it worked! I learned to like foods I would not have tried based on appearance. But sometimes it didn’t work. Need I spell Ghoulash again? I really wanted to like this recipe for Creamy Italian Chicken. I had seen it all over Pinterest by several blogs. It looked so creamy and comforting and good. But, alas, I was not the only one unconvinced that this recipe was a winner. It wasn’t bad. We ate it. It definitely was not Ghoulash. Much better than that! But it tasted….processed…salty? I know a meal is a family winner when the kids are willing to eat leftovers. This hung out in the fridge way past it’s expiration date. And those were some days when there was not much else to pick from. Pretty telling when teenagers are willing to cook for themselves rather than the ease of warming food in the microwave. Bummer! Doesn’t mean you shouldn’t try it. Debbie does like Ghoulash after all.

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Creamy Italian Chicken

Author Recipe adapted by MadeFromPinterest.net

Ingredients

• 4 boneless skinless chicken breasts
• 2 cans cream of chicken soup
• 8 ounces cream cheese cubed
• 1 packet italian dresssing

Instructions

• Put all the ingredients together in the crock pot and cook on low for 4-6 hours. Cube or shred chicken and serve over rice or pasta.

For our family, this pin Flopped!

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There was a time when I wanted my mom to be different than she is. In elementary school there was a group of popular girls whose moms were all friends. These moms were super cute and in style. They were young moms, all these girls were first born children. These moms were major players in the PTA. We had just moved, I was new to this school and I so wanted to get in with this group  of popular girls. So I begged my mom to join the PTA thinking that would be my “in”. She finally relented and joined, even though that was totally not her thing. My mom is a petite tomboy. I am her third child, and there is a bit of a gap between Tracy (the Middle child) and myself (the Baby of the Family). So my mom was a little older and wiser than these moms. Mom would much rather go to a baseball game than a movie. The first thing my mom got involved with as a new member of the PTA was a bake sale. We all lined up at recess behind the table of delicious homemade goodies.

The kids all began to crowd the table. Before the sweet voiced cool moms knew it, there was some thievery going on. Some cookies disappeared. These women were appalled and tried to handle the situation, but it was not working. So, my mom took the situation in hand. Oh, how embarrassing! She stood up on a chair and yelled in a drill sergeant voice, “Everybody in a single file line, NOW! I mean you! and you! and you! MOVE IT! MOVE IT! MOVE IT!” As she stepped down from the chair, the other moms dropped their gaze and no longer would make eye contact with her. The kids began to ask whose mother that was. When that question made it down to me, I said, “No idea. Couldn’t tell ya.” and then I said I needed to go to the bathroom. My plan was to hide in there for the rest of recess.
Finally, someone put two and two together and figured out she was my mom. That girl came and told me they all knew that was my mom and that I should come outside and see what was going on. That sounded horrifying, but something in her voice told me it wouldn’t be bad. What did I find when I came out? All the pretty, tall, cool, young moms were gone. And all the kids were around my mom. She was teaching them how to play handball. And they loved her! I heard phrases floating around like this one, “I wish I had a mom like that!” That is when I realized I had blown it. What was I hiding from? I was hiding from AWESOME! My mom is awesome. She has taught this girly girl about the freedom to be yourself. She has taught me how good it feels to not feel you always have to wear makeup. She didn’t mind getting dirty, or sweaty, if it meant having fun with us girls. That night at dinner, I told her she could quit the PTA if she wanted. She was thrilled. She hated it. I never was part of that popular crowd. And it was okay. I have a great mom instead.

If you have not yet branched out and tried this Indian (or English, I am confused on the origin of this dish) food, stop hiding from AWESOME! This dish was such a nice change from standard crock pot fare. (I love my crock and this is the one that I love!)
It makes enough to feed a crowd, and it is a crowd pleaser! It fills the house with a wonderful smell. It was so nice to come home to after a busy day. I like to serve this Chicken Tikka Masala with basmati rice. And some Naan is wonderful! Naan is an Indian style flat bread. I get mine at Trader Joe’s or Stonefire brand at the grocery store. Most grocery stores have a few varieties and garlic is my favorite, to be sure. Heat the bread in a skillet or put it on a cookie sheet and warm it in the oven. Don’t be afraid of AWESOME! This is a great recipe. Thank you to Table For Two for sharing this wonderful pin. It really caught my eye and….

this pin rocked my taste buds!

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Crock Pot Chicken Tikka Masala

Ingredients

• 8 boneless skinless chicken tenderloins, or 5 boneless, skinless breasts (approximately 3 lbs)
• 4 cloves of minced garlic
• 2 Tbsp fresh ginger minced
• 1 29 oz can of tomato sauce
• 1 1/2 cps plain yogurt
• 2 Tbsp Olive oil
• 2 Tbsp Garam masala psst! it's in the spice aisle. It is totally worth it.
• 1 Tbsp cumin
• 1/2 Tbsp paprika
• 2 tsp salt or to taste
• 3/4 tsp cinnamon
• 3/4 tsp fresh ground black pepper
• 1-3 tsp cayenne pepper I did one
• 2 bay leaves
• 1 cup heavy cream
• 3 tbsp cornstarch

Instructions

• Place everything up to the bay leaves in a large mixing bowl and stir together. Mix to coat chicken.
• Place in the insert of the crock pot and add the two bay leaves.
• Cover and cook for 8 hours on low or 4 hours on high. (I always like low and slow better)
• Before serving, whisk together heavy cream and corn starch, then pour the mixture into the crock pot and gently stir. Let cook an additional 20 minutes to thicken.
• Serve over bed of rice. (I suggest basmati rice. And some Naan is a great addition to the meal.)

You may also want to try one of these rockin’ crock pot meals we have tested: Missisipi Roast, Slow Cooker Honey Parmesan Pot Roast, or Slow Cooked Pork Chops.
Linked today with: Not Your Ordinary Recipes, Simply Sweet Home, Thirty Handmade Days, Living Well Spending Less, The Pin Junkie, Serenity Now Blog, French Country Cottage, The Frugal Girls, While He Was Napping, Romantic Home, The Answer is Chocolate, Simply Designing, Shaken Together Life, Naptime Crafters, Truly Lovely Blog, Chic on a Shoestring Budget, Shabby Nest

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Not all balsamic vinegar is created equal.  It’s a fact. I’m just sayin’. Some balsamic vinegar is just a step above red wine vinegar. Don’t get me wrong. Red wine vinegar is good stuff and has it’s place. But a good balsamic vinegar is…like…well…way better. Way, way, way, better. When it comes to balsamic, the old adage you get what you pay for, is sort of true. Except when it is isn’t. Here’s the thing, I have paid good money for bad balsamic vinegar. On the flip side, I have  never gotten good balsamic vinegar cheap. The good stuff costs money, but paying a lot of money doesn’t guarantee it will be fantastic. A good mid priced brand I like is Fini. Balsamic vinegar is amazing fresh. But reduced in a recipe like this Balsamic Pot Roast in a Crockpot, mmmmm! It takes an eh, so so, okay balsamic vinegar and turns into something special. So even if you don’t pay for the high end stuff, this will taste great. Find the best tasting balsamic to fit your budget and give it a go. I love this  is a twist on a crockpot roast, because the flavors concentrate and sweeten. The combination of savory and sweet is wonderful. This recipe from Add a Pinch says, if you like a stronger flavor, to use a fat separator to remove the fat from the juices and put them in a sauce pan and simmer until reduced to half. YES! DEFINITELY DO THIS! This where the flavor comes from and makes this dish something special.  Also, for this recipe, low and slow is the way to go! Don’t rush it. It says you can cook it on high for less time, but it really is better on low for longer. Give it plenty of time. And get the biggest roast you can. The leftovers are as good the next day as when you first make it.

And here is my favorite Crock-Pot to cook this dish in!

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Balsamic Pot Roast in a Crockpot

Ingredients

• 1 3-4 pound boneless roast beef chuck or round roast
• 1 cup beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic chopped

Instructions

• Place roast beef into the slow cooker.
• Mix together all remaining ingredients and pour over roast beef. Put the lid on and cook for 6-8 hours on Low.
• Once roast beef has cooked, shred the roast beef. If it won't shred, cook it longer. Remove fat from gravy with gravy separator. Put remaining liquid into a small pot and simmer until reduced by half. Pour 1/4 - 1/2 cup of gravy over shredded meat.
• Store remaining gravy in an airtight container in the refrigerator for another use.

Love cooking in the crock pot? We do too! Take a look at these recipes: Mississippi Roast, Slow Cooker Parmesan Honey Pork Roast, Slow Cooked Pork Chops

We love parties! Here are some link parties we are hookin’ up with today – Jembellish – Say Not Sweet Anne – This Gal Cooks – All She Cooks – Sew Can Do – Making the World Cuter – Creatively Living  – Artsy Fartsy Mama – Keeping it Simple Crafts

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Link Parties: Kitchen Fun with My 3 Sons,  Chase the Star, Happy and Blessed Home,   Lady Bird Ln, Thirty Handmade Days, The Pin Junkie, Just Us Four, Serenity Now, Rooted in Thyme, French Country Cottage, A Little Knick Knack, The Frugal Gals, Craftberry Bush, While He Was Napping, VMG206, The Best Blog Recipes, Rooted In Thyme

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One of her recipes that I have pinned is her Supreme Pizza Lasagne in a Crockpot.   Last week while taking care of my daughter after having her second child, I needed to make a dinner that hopefully everyone loved but didn’t take a lot of time.  I mean, who can spend a lot of time making a meal when you have a two year old to chase around?   I hoped that  this recipe would fit the bill.

The test of this pin came after dinner when someone in our house asked for seconds.  Who was it, you ask?  My two year old grandson!  HE LOVED IT!  We also had this lasagne the next day as lunch leftovers and my son-in-law said he thought it tasted just as good or better the next day.  WOW!  Two great testimonials. Thanks Jeni!

This Pin definitely Rocks!

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Supreme Pizza Lasagne in a Crockpot

Course Dinner

Author Bakerette.com

Ingredients

• 12 lasagna noodles uncooked
• 1 teaspoon
• Italian Seasoning
• 12 ounces ground sausage cooked and drained
• 24 pepperoni slices
• 2 jars 23-28 ounces each of your favorite chunky spaghetti sauce
• ¼ cup water
• 1 carton 16 ounces Ricotta cheese or cottage cheese
• 2 cups shredded mozzarella cheese

Instructions

• Grease the inside of a 6 to 7-quart slow cooker.
• Cook the ground sausage and drain. Mix in the Italian seasoning with the sausage.
• Break 3 of the lasagna noodles in half and arrange them on the bottom of the slow cooker. Top with half of the cooked sausage. Arrange 12 pepperoni slices over the top of the sausage. Layer with a third of the spaghetti sauce, half of the water, half of the ricotta cheese, and a third of the mozzarella cheese.
• Break 3 more lasagna noodles and arrange them over the mixture. Add the remaining sausage and pepperoni and a third of the spaghetti sauce. Sprinkle the remaining water and ricotta over the top of the sauce, and a third of the mozzarella cheese.
• Break the remaining 3 lasagna noodles and arrange over the top of the mixture. Add the rest of the sauce and mozzarella cheese. If desired, sprinkle with more Italian seasoning.
• Cover and cook on low for 4 hours. Do not overcook or the noodles will get hard.
• Serve with garlic bread and salad.

We are happily linking to these sites today:

Cornerstone Confessions – Home Stories A to Z – The Blackberry Vine – The Rustic Pig

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I hate it when there is a recipe I loved as a kid, but the recipe is lost. In fact, my Mom doesn’t even remember making Slow Cooked Pork Chops. Maybe I had it at a friend’s house. Either way I have been searching for it for years.  The key ingredient I remember was canned Chicken Noodle Soup.  This recipe uses Chicken and Rice soup, which I prefer. It is one of those recipes that makes the house smell good and inviting. The prep is simple. The dish is humble and comforting. I also love this recipe because you can use any pork chop you like. The first time I made it, I used bone-in pork chops I caught on sale. The second time I made it, I used boneless pork chops I found on sale. So, in addition to all this dish’ other good traits, it is also economical. The meat is completely fork tender, no knife required. These Slow Cooked Pork Chops  from My Daily Moment are a crowd pleaser in our house. For an easy pleasin’ dinner, give this one a try.

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Slow Cooked Pork Chops

Course Main Dish

Servings 6

Ingredients

• 6 pork chops
• 1/2 cup flour
• 1 Tablespoon Salt
• 1 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 2 Tablespoon Oil
• 1 can Chicken and rice soup

Instructions

• Coat pork chops in mixture of flour, salt, dry mustard and garlic salt.
• Brown in oil in skillet.
• Place browned pork chops in a crock-pot.
• Add can of soup.
• Cover and cook on low for 6 to 8 hours or high for 3 1/2 hours.

This Pin Rocks!

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When I pinned this Slow Cooker Parmesan Honey Pork Roast from Six Sister’s Stuff, I knew it would be perfect for what I needed.

The recipe is as follows:

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Slow Cooker Parmesan Honey Pork Roast

Course Main Dish

Author Six Sister's Stuff

Ingredients

• 1 2-3 pound boneless pork roast
• 2/3 cup grated Parmesan cheese
• 1/2 cup honey
• 3 Tbsp soy sauce
• 2 Tbsp dried basil
• 2 Tbsp minced garlic
• 2 Tbsp olive oil
• 1/2 tsp salt
• 2 Tbsp cornstarch
• 1/4 cup cold water

Instructions

• Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
• Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy

True to the recipe, the roast just about fell apart as I removed it from the crock pot.  It was super moist and went perfectly with the Lipton Onion Potatoes that we posted yesterday!

My oven and refrigerator have been replaced back into my kitchen, and our wedding and Christmas are now over, and I will definitely be making this recipe again when the next busy weekend hits.  But hopefully not quite as busy as last weekend!

This Pin definitely Rocks!

Coming in January…Our New Year’s Resolution is to be “Cleaner and Greener”!  Watch for some great DIY and organizational posts!

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So on the agenda last weekend was to try and make some homemade crockpot applesauce that I had pinned on Pinterest.  Sounds easy enough.  And only four ingredients. 8 apples, brown sugar, cinnamon and nutmeg.  It couldn’t be that hard, could it?

Well, maybe for you it wouldn’t be hard, but for me, I should rename this recipe to the 24 hour crockpot applesauce! Geezo Peezo!

IN MY DEFENSE…crockpot temperatures vary, wouldn’t you agree? Well, more on that in a moment.

First to peel and cut my apples.

Do you have one of these babies?  These are slick!  I think I might even be willing to eat a whole week’s worth of Kraft Macaroni and Cheese so that I could afford one but luckily I already have one.  No offense Kraft.

Peel then cut 8-10 apples

Dump into crockpot.  Add 1/4 cup water, 1/2 cup brown sugar, 1 tsp cinnamon and 1/2 tsp nutmeg. Still easy right?  Keep reading….

Stir to coat your apples

It almost looks like they belong in a pie don’t they?

I had started this on a Saturday night and the recipe said you could cook it on “low” for 8-10 hours so figuring I would wake up to warm, gooey, cinnamony applesauce, I put the lid on my crockpot and sent these precious little babies off to bed and I went too.  Nighty Nite!

The next morning, with anticipation of an autumny breakfast oozing from my mouth, I woke up to this:

Do you see any difference? Yeah, me neither!  Remember the aforementioned statement that crock pots have varying temperatures?  Apparently the “low” on my crockpot  is extremely LOW! The apples were barely lukewarm and had not broken down during cooking.

So instead of having this for breakfast, I determined to have it for dinner.  I turned up the heat, put the lid back on and tried not to peek during the rest of the day.

Right before dinner, I checked and to my delight found this:

I did need to mash the mixture just a teeny bit but it was the perfect texture and satisfied my craving to eat something “fall-ish”.

Applesauce anyone?

Here is my favorite Crock-Pot that I use to make this dish!

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