Slow Cooker Mulled Cider with a Caramel Pecan Rim will be the hit of your parties or dinner parties all Fall and Winter long! The combination of the caramel and nutty pecans with the warming cider is perfection, and made with no added sugar.. Have it without any alcohol, or spike it as desired with your favorite liquor! Made in partnership with the American Pecan Council!
Slow Cooker Mulled Cider with Caramel Pecan Rim
No sugar added, simple to make, and definitely a new go-to drink when entertaining for the holidays! I put this out and let everyone add in their favorite alcohol: caramel vodka, brandy, bourbon, or wine!
If you love the combination of cinnamon + warm apple cider + a touch of cranberries, this is definitely a must-try! The best part? All you have to do is toss everything in a slow cooker and BOOM. Mulled cider perfection.
Get creative with this recipe for holiday entertaining by creating an individual spiked cider bar! Simply place liquor such as bourbon, red wine, or rum next to the slow cooker and let friends or family create their own spiked mulled cider beverage!
I’m back with another fabulous recipe in partnership with my friends at the American Pecan Council! Pecans are my favorite nut! They are lower in carbs and higher in fiber compared to many other nuts, and they’re a “good” source of monounsaturated fat, including the beneficial oleic acid that’s found in olive oil! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, and zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Plus, they have that yummy, buttery flavor! I love using pecan pieces to make my life easier during the chopping of them!
Caramel Vodka or Regular Vodka, 2 ounces per glass
1. Place all mulled cider ingredients into a slow cooker. Set on low for 4 hours.
2. While cider cooks, make a batch of caramel. Place coconut milk, vanilla, butter and sea salt in a small saucepan over medium-high heat. Bring to a boil. Turn down heat to low and let simmer, whisking often, for about 30 minutes or until thick enough to coat the back of a spoon. Take off heat and let cool. Store in the refrigerator until the mulled cider is ready.
3. Pour caramel onto a small, shallow plate.
4. On a separate shallow plate, place crushed pecans.
5. Dip your glass of choice in the caramel until the entire rim is well covered. Dip the caramel rim into the pecan mixture. Pour mulled cider into glasses and spike your drink with the desired alcohol if using, then stir and enjoy!
Storage: Leftover cider can be stored in the refrigerator for up to three days.
Make It On The Stovetop: Simmer the mulled cider ingredients in a large saucepan over low heat. Cover and let simmer for about 1 hour. Make sure that the cider stays at a low simmer, if it comes to a boil, the cider can separate!
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For more information, visit the American Pecan Council’s website! All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!
These Meal Prep Freezer Burritos are one of my go-to make ahead meals for when I am meal prepping for myself or cooking for others and delivering meals! They are filling, loaded with protein, delicious veggies, and so customizable. Plus they are super easy to make!
These are also very freezer-friendly, which is a huge WIN! Make a batch, assemble, wrap them up, and toss them in a freezer for 2-3 months!
Salsa verde chicken & taco meat as the protein in these, and then all your favorite customizable fillings!
I always make these when I am cooking for a family (post-baby or when someone is sick). They are my go-to because it all comes together so easily, and they are DELICIOUS.
Plus, there is not much better than opening your freezer and realizing you have burritos waiting for you!
Don’t want them burrito style? Make them into meal prep bowls!
3 tablespoons salsa, you can use salsa verde as well
Optional: 1/2 teaspoon cayenne powder
Sautéd Peppers and Onions
2 teaspoons avocado oil, more if needed
1 red pepper, sliced
1 green pepper, sliced
1 white onion, sliced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
8-10 homemade tortillas, corn tortillas, flour tortillas (if making for non-gluten-free friends), or my favorite Siete tortillas (Siete tortillas are gluten-free and paleo-friendly!)
1-2 cups romaine lettuce, shredded
2 roma tomatoes, diced
1 cup shredded cheddar cheese, or cheese of choice
1/3 cup jalapenos
1 avocado, diced
1 14.5 ounce can black beans, drained and rinsed
1 lime, cut into wedges
1 cup salsa of choice
Make the slow cooker salsa chicken: Pat chicken dry and season with salt and pepper. Place in a slow cooker and add 2 cups of salsa verde, or just enough to coat the chicken. Set slow cooker to 4 hours on high. Check halfway through. Depending on how thick your chicken is, it might cook in less time.
Make the rice: Place all ingredients in an instant pot. Secure the lid and using the "MANUAL" setting, set the Instant Pot to 5 minutes on high pressure. Once five minutes is complete, let the Instant Pot slowly release pressure for at least 10 minutes. Turn the valve to release the remaining pressure after 10 minutes. Slowly take off the lid and fluff with a fork. Taste and adjust seasoning as desired. *If you do not have an Instant Pot, check below for stove-top directions!
While rice cooks, make the taco meat: Place all ingredients into a medium skillet over medium heat. Sauté until all of the meat is cooked and no pink remains. Taste and adjust seasoning as desired.
Make the sautéed peppers and onions: add oil to a medium skillet over medium-high heat. Once oil is hot add in peppers, onions, salt and pepper. Let cook until peppers are soft and onions are translucent. Set aside in a bowl until ready to assemble.
Rinse and drain the beans. Place in a bowl until ready to assemble.
Assemble: Place rice on the desired tortilla. Add either chicken or taco meat and any other add-ins you want! Fold in the sides, and then roll. Wrap in plastic wrap before freezing or eat right away. Wrapping with the gluten-free tortillas can be difficult. I recommend using less filling or making a taco bowl with the tortilla on the side. These will keep in the freezer for up to 2 months!
To reheat: If you’re comfortable with the microwave you can use that, but I like baking for about 8 minutes or so at 350ºF!
Mexican Rice on the stovetop: Place 2 cups of rice, 2 cups of water and sea salt in a saucepan. Cover and bring to a boil over high heat. Turn down heat and simmer on low until all of the water has dissolved. Add in the rest of the ingredients and mix well. Taste before setting aside until ready to assemble! Store the rest of the rice in a airtight container in the refrigerator for 4-6 days. Rice should be discarded if left at room temperature for more than 2 hours.
Prick with a fork then place into your slow cooker.
Sprinkle generously with sea salt and set on high for 4 hours.
At 2 hours, flip the potatoes.
When potatoes are done, slice them in half lengthwise, and squeeze inward, from the ends, so the soft mashed potatoes fill the center.
Top with desired toppings and serve hot.
If not using right away, store in the slow cooker on warm until ready to use.
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This Slow Cooker Chicken and Veggie Dinner has everything you want, made in one slow cooker dish. It tastes like a big ‘ol Thanksgiving meal! Tender chicken and flavorful veggies that are cooked to perfection.
Slow Cooker Chicken and Veggie Dinner
Happy Slow Cooker Sunday! I am in love with this dish. Truly. It took me a few rounds to get it where I wanted it to be for you to make it, and MAN is this delicious.
I love the flavors that these fresh herbs add. Like Thanksgiving dinner!
Place the garlic, onions, carrots, potatoes, pepper, and sweet potato in the insert of your slow cooker. Sprinkle with a pinch of salt and pepper.
Pat the chicken dry and sprinkle generously with salt and pepper. Place on top of veggies in the slow cooker.
In a small bowl, whisk together sauce ingredients and pour over the chicken.
Place on high for 3 hours, or on low for 7 hours.
Once done, place your oven on broil and transfer chicken to a baking sheet. Broil on high for 1 minute to crisp up the chicken skin.
Season with additional salt and pepper and serve hot.
1. For fully dairy-free, omit butter
2. I prefer this without sweet potato as it gets a drop soft.
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This Classic Chicken Soup is my best chicken soup I’ve made to date, and it is made in the slow cooker or the Instant Pot! It has all the flavors of your classic chicken soup just like grandma used to make. Packed with tons of veggies and tender chicken, this classic comfort soup is perfect for a rainy Fall or Winter day, or if you come down with a little sickness.
Classic Chicken Soup (Slow Cooker & Instant Pot)
I am SO excited about this soup. Growing up in a Jewish home, chicken soup was a staple (and still is) for holidays and anytime someone started to come down with something. I’ve eaten A LOT of chicken soup in my day, and this is hands down my favorite. PLUS, it’s literally the easiest recipe to throw together.
Want more soup recipes? Here are some of our favorites: