This no-bake recipe has quickly become a holiday must-have in countless households because it checks all the boxes: it’s delicious, easy, affordable, kid-friendly, and ready in minutes. Whether you’re hosting a Christmas party, preparing a dessert board, or looking for a quick treat to enjoy by the fireplace, this Hot Cocoa Dip delivers instant holiday magic.

Let’s dive into this cheerful, crowd-pleasing recipe that takes everything we love about hot cocoa — marshmallows, chocolate, creaminess — and transforms it into a dip that pairs perfectly with graham crackers.

? What Makes Hot Cocoa Dip So Special?

The beauty of Hot Cocoa Dip is in its simplicity. You only need four ingredients, and the whole recipe comes together in under 10 minutes. Unlike traditional hot chocolate, which is served warm, this dip is soft, fluffy, cold, and spoon-licking good. It’s essentially the dessert version of a holiday hug.

Here’s why this dip deserves a spot at every holiday event:

? No baking required

When your oven is already full of cookies, casseroles, and pies, it’s nice to have a dessert that requires zero oven time.

? Perfect for all ages

Kids love the marshmallow sweetness, while adults enjoy the nostalgic hot cocoa flavor.

? Ideal for holiday dessert boards

Pair it with graham crackers, pretzels, strawberries, or vanilla wafers for a festive, snackable spread.

? Travels well

Heading to a holiday potluck? Hot Cocoa Dip can be made ahead of time and transported with ease.

? Ingredients for Hot Cocoa Dip

This recipe uses classic, easy-to-find ingredients that bring rich chocolate flavor and cloud-like fluffiness.

• 1 jar (7.5 oz) Marshmallow Fluff
• 1 container (8 oz) Cool Whip (Original)
• ¼ cup Hershey’s unsweetened cocoa powder
• 2 tablespoons mini marshmallows (for topping)
• Graham crackers, for serving

These ingredients create a whipped, chocolaty dip that tastes exactly like a mug of creamy hot cocoa — only thicker, sweeter, and spoonable.

??? How to Make Hot Cocoa Dip

This quick recipe comes together with just one bowl and a hand mixer. Here are the steps:

• In a medium bowl, add the Marshmallow Fluff, Cool Whip, and cocoa powder.
• Using a hand mixer, beat the mixture for about 5 minutes, or until the dip becomes light, fluffy, and evenly blended.
• Top with mini marshmallows for that authentic hot cocoa feel.
• Serve with graham crackers and enjoy!

Yes — that’s all! It doesn’t get easier than this.

? Ways to Serve Hot Cocoa Dip

One of the best things about this recipe is how versatile it is. You can keep it simple or turn it into a full holiday dessert experience. Here are some fun serving ideas:

? Build a Holiday Dessert Board

Arrange the Hot Cocoa Dip in a festive bowl surrounded by:

• Graham crackers
• Pretzel sticks
• Vanilla wafers
• Chocolate chip cookies
• Fresh strawberries
• Sugar cookies

It instantly becomes a centerpiece guests won’t be able to resist.

? Make Mini Hot Cocoa Cups

Spoon the dip into small cups and top with:

• Crushed candy canes
• Chocolate shavings
• Extra mini marshmallows
• A drizzle of chocolate syrup

These bite-sized treats are perfect for parties.

?? Serve as a Spread

Warm a croissant, slice it, and spread some Hot Cocoa Dip inside. Pure bliss.

? Tips for the Perfect Hot Cocoa Dip

Don’t skimp on the mixing time

Mix for the full 5 minutes. This helps incorporate air, making the dip extra fluffy.

Adjust the chocolate level

If you prefer a deeper cocoa flavor, add an extra tablespoon of Hershey’s cocoa. If you like it sweeter, add a spoonful of powdered sugar.

Chill before serving

While optional, chilling the dip for 20–30 minutes helps it firm up and intensify its flavor.

Use name-brand cocoa

Hershey’s unsweetened cocoa powder gives the most authentic hot cocoa flavor.

Other hot cocoa treats to try

Love a good hot chocolate treat? Try these ones next!

• Hot cocoa cookies – Like a cup of hot chocolate in cookie form!
• White chocolate cocoa bombs – Add to hot milk and enjoy!
• Hot chocolate cake – The BEST holiday cake!
• Homemade hot cocoa mix – Perfect for gift giving!

Hot Cocoa Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Creamy and no-bake! You are going to love this hot cocoa dip

Print

Ingredients

• 1 jar (7.5 oz) of Marshmallow Fluff
• 1 container (8 oz) of Cool Whip (Original)
• ¼ cup Hershey’s cocoa (unsweetened)
• 2 tbsp Mini marshmallows
• Graham crackers, for serving

Instructions

-        In a medium bowl, add the Marshmallow fluff, Cool Whip, and cocoa powder.

-        With a hand mixer, blend these ingredients together for about 5 minutes, or until the dip is light and fluffy.

-        Serve with graham crackers.

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There’s something magical about the combination of cinnamon and sugar — especially when it coats warm, toasted pecans. This recipe takes less than 30 minutes from start to finish, requires no fancy equipment, and delivers that perfect balance of sweetness and crunch. Plus, it’s naturally gluten-free and vegetarian, making it a crowd-pleaser for gatherings and gifts.

Whether you snack on them straight from the tray, sprinkle them over oatmeal, or package them up in pretty jars for holiday gifting, these cinnamon sugar pecans will disappear faster than you can make them.

What are cinnamon sugar pecans?

Cinnamon Sugar Pecans are roasted pecans coated in a sweet, spiced glaze that gives them a beautiful crunch and warm flavor. The combination of sugar, cinnamon, and roasted nuts creates a snack that’s both indulgent and comforting — perfect for the fall and winter months.

You’ve probably seen these at fairs, holiday markets, or gift shops — that unmistakable aroma of caramelized cinnamon wafting through the air is hard to resist! The good news? You can easily make them at home with just a handful of ingredients and a few simple steps.

Unlike traditional candied pecans that use egg whites or corn syrup, this version keeps things extra simple with just sugar, water, pecans, and a generous dusting of cinnamon sugar. The result is a light, crisp coating that enhances the natural richness of the pecans without being overly sweet.

Cinnamon Sugar Pecans Ingredients

You’ll only need four simple ingredients:

• 1/4 cup sugar

• 1/4 cup water

• 2 cups pecans

• A generous amount of cinnamon sugar

How to make homemade cinnamon sugar pecans

1. Prepare the sugar syrup

In a medium saucepan, combine 1/4 cup sugar and 1/4 cup water. Place the pan over medium heat and stir gently until the sugar dissolves completely. Once it starts to simmer, reduce the heat slightly — you want a gentle simmer, not a rapid boil.

This creates a simple syrup that helps the cinnamon sugar stick perfectly to the pecans later.

2. Coat the pecans

Add 2 cups of pecans to the simmering sugar-water mixture. Stir well to make sure every nut is evenly coated. You’ll notice the syrup thickening slightly as it clings to the nuts — that’s a good sign!

3. Transfer to a baking sheet

Using a slotted spoon, remove the pecans from the syrup, letting any excess drip off. Spread the pecans evenly on a parchment-lined cookie sheet. This prevents sticking and makes cleanup a breeze.

4. Add the cinnamon sugar

Sprinkle a generous amount of cinnamon sugar over the wet pecans. Don’t be shy — the sugar mixture will caramelize slightly in the oven, creating that signature sweet-and-crunchy coating.

5. Bake to perfection

Place the tray in a preheated oven at 350°F (175°C) and bake for 10–12 minutes, or until the pecans are fragrant and lightly toasted. Keep an eye on them toward the end, as nuts can burn quickly.

6. Cool and enjoy

Once baked, remove the tray from the oven and let the pecans cool completely. As they cool, they’ll harden into that irresistible candied crunch. Break apart any clusters and store them in an airtight container — if they last that long!

Candied Pecans Tips

• Keep a close eye while baking: Pecans can go from golden to burnt quickly. Check them after 10 minutes.

• Line your baking sheet: Parchment paper or a silicone baking mat keeps them from sticking.

• Double the recipe: These tend to vanish fast! If gifting or serving at a party, make extra.

• Try flavor variations: Add a pinch of salt for balance, or a splash of vanilla extract to the syrup for extra warmth.

Storage Tips

Allow the pecans to cool completely before storing. Place them in an airtight container and keep them at room temperature for up to two weeks. You can also freeze them for longer storage — they’ll stay crisp and flavorful.

If they ever lose their crunch, reheat them on a baking sheet at 300°F (150°C) for 5 minutes to refresh the texture.

Serving Ideas

Cinnamon Sugar Pecans are endlessly versatile. Here are a few delicious ways to enjoy them:

• Snack time: A sweet, crunchy handful for any time of day.

• Salad topping: Add to leafy greens, goat cheese, and cranberries for a holiday salad.

• Breakfast boost: Sprinkle over yogurt, oatmeal, or pancakes.

• Dessert garnish: Top off ice cream, brownies, or pies with a few candied pecans.

• Homemade gifts: Package them in mason jars with ribbon and a festive tag — the perfect holiday treat!

Other holiday inspired recipes to try:

Like this recipe? Be sure to check out:

• Chestnut Praline Latte
• Instant Pot Candied Nuts
• Chocolate Almond Clusters
• Gingerbread Blossoms
• Candied Almonds

Cinnamon Sugar Pecans

Yield: 2

Print

Ingredients

• 1/4 cup sugar
• 1/4 cup water
• 2 cups pecans
• generous amount of cinnamon sugar

Instructions

Preheat your oven to 350.

Add the water and the sugar to a pot on the stove and simmer until the water has dissolved the sugar.

Add the pecans the sugar water mixture and coat them well.

Use a slotted spoon to remove the nuts from the water and place them on a parchment paper lined cookie sheet.

Cover them with cinnamon sugar.

Bake in the oven for 10-12 minutes.

Let cool and enjoy!

Nutrition Information:

Amount Per Serving: Calories: 1571Sodium: 3mgCarbohydrates: 80gFiber: 19gSugar: 60gProtein: 18g

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There are some flavor combinations that instantly give off cozy vibes. For me, when you mix together apples and cinnamon, I immediately think of fall. The cooler breezes, the crisp mornings, the crinkle of the falling leaves under my feet. This old fashioned apple crisp is one of those desserts that has all the right flavors to bring fall right into your kitchen – any time of year!

What is apple crisp?

There is a wide variety of apple based desserts such as apple pie, apple crisp and apple betty. The difference is apple crisp is made with sliced apples and topped with an oat based crumble before baking it. The apple crisp gets its name from the “crisp” oat topping that forms over the apples. (Apple pie is sliced apples baked in a pie crust and apple betty is baked breadcrumbs on top of apples.)

Old fashioned apple crisp ingredients

Some of the many things that I love about this apple crisp is that the ingredients are easy to find and budget friendly! To make an old fashioned apple crisp at home you will need:

• apples
• sugar
• spices
• cornstarch
• lemon juice
• oats
• flour
• butter
• walnuts

Apples – The best apples for baking are granny Smiths and honey crisps. These apples don’t break down as much during baking so they are still slightly crisp and retain their shape well.

Sugar – Both white and brown sugar are needed for this apple crisp.

Spices – ALLLLL the fall spices are needed for this one! Grab cinnamon, nutmeg, allspice and salt for this one.

Cornstarch – This is used in the apple portion and helps bind everything together.

Oats/flour – Feel free to use any type of oats or flour here. These are used for the topping of the apple crisp.

Butter – Cold butter will be used to make the crisp topping. I like to use unsalted butter but use whatever you have on hand.

Walnuts – Nuts in the apple crisp are optional, but I prefer walnuts. You can use walnuts, pecans or even sliced almonds here.

How to make a baked apple crisp

This apple crisp recipe can be broken down into two parts – the apple base and the oat crumble topping. Let’s start with the apples first.

Step 1: Prepare the filling. In a large mixing bowl combine the sliced apples, cornstarch, lemon, both sugars and the spices. Mix together until well coated and then transfer to a baking dish.

Step 2: Make the topping. Combine together the oats, flour, sugar, and spices. Cut the butter into cubes and use a pastry cutter to work the butter into the mixture. It should have the texture of sand when it’s well incorporated. Stir in the nuts, if using.

Step 3: Assemble and bake. Sprinkle the topping mixture evenly over the sliced apples. Place into a 350 degree pre-heated oven for 35-40 minutes.

Step 4: Cool and enjoy. Remove the from oven and allow to cool slightly. Top with vanilla ice cream and a caramel drizzle for the most perfect fall dessert!

Old fashioned apple crisp tips and FAQs

What type of apples do you need for apple crisp? It is best to use a sturdy apple like granny Smiths or honey crisps. They tend to hold their shape better during baking and don’t turn totally mushy. You can always use any apple you like, but those two are best for making this crisp.

Tip: Use a sharp knife to slice the apples 1/2 inch in thickness.

What spices are needed? Typical fall inspired spices are what you need here – cinnamon, nutmeg and allspice! You can even add some apple pie spice, if you’d like!

Tip: Use either a pastry cutter or your finger tips to break up the cold butter into the crisp topping.

What is the difference between apple crisp and apple betty? The main difference is the topping! The topping for apple betty is made from breadcrumbs while apple crisp has an oat based topping.

Other apple desserts to try

Love apple desserts? Same here! Check out these other apple treats to try:

• Caramel apple dip
• Caramel apple bundt cake
• Apple cider scones
• Apple zucchini muffins
• Individual apple crisps

Storage instructions

This apple crisp is best when eaten fresh, but can be easily stored for later. Place a piece of tinfoil over your baking dish and place it in the fridge. Warm up again in the oven to enjoy again. It will stat fresh in the fridge for up to 5 days after making.

Last minutes tips..

What size baking dish do I need? You will need a 9×9 baking dish. Make sure to grease it with butter or cooking spray before adding the apples.

Tip: Any apple corer will help easily remove the core and save some time.

Is this recipe gluten or dairy free? No, this recipe as is contains both gluten and dairy. If you’d like to make it gluten free – sub out the flour and oats for a gluten free option. (Although oats are naturally gluten free, there are varieties that are free from cross contamination of gluten.) To make this recipe dairy free, sub out the regular butter for coconut oil or your favorite dairy-free butter.

Tip: Try the recipe as is and then add your favorite fall spices to make it truly your own.

Old fashioned apple crisp

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Print

Ingredients

• 6 medium apples; cored, peeled and sliced
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 1 cup old fashioned oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter
• 1/2 cup walnuts, optional

Instructions

1. Preheat the oven to 350 degrees and lightly grease a 9x9 baking dish.
2. In a large bowl, combine the apples, lemon juice, cornstarch, sugars, cinnamon, nutmeg and all spice.
3. Evenly distribute the apples onto the bottom of the baking dish.
4. In another bowl, combine the oats, flour, sugars, cinnamon and salt.
5. Using a pastry cutter of your fingers, cut in the cold butter.
6. Toss in the walnuts if using.
7. Spread the oat topping over the apples.
8. Bake for 35-40 minutes, until bubbly and golden brown.
9. Remove and allow to cool.
10. Top with vanilla ice cream and caramel sauce.

Nutrition Information:

Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 409Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 98mgCarbohydrates: 85gFiber: 7gSugar: 58gProtein: 5g

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I love summer!  Ok, not really.  I like summer, I think its nice, but I don’t love it.  What I should have said is, I love summer food!  That’s more accurate.  Hot dogs, burgers, grilled veggies and the mack daddy of summer food – s’mores!  When we lived in Michigan during the summer, we would have a fire and s’mores with family.  I wish that we were able to have fires down here in Texas, but its too hot to even consider it most nights.  So to curb my s’mores craving I created an indoor version – S’mores Brownie Bars!

Don’t they look delicious?  And the best part – they are SO easy to make!  I whipped up a pan during nap time and still had time to spare.  But I cheated a little and used a brownie mix.  No shame in my s’mores making game!

What are s’mores brownie bars?

Easy – these are brownies that take the best parts of the campfire and put them all together. You have a graham cracker base, topped with gooey brownies and then finish with a layer of chewy marshmallows. It’s like a giant s’more with a brownie instead of a chocolate bar. 

S’mores brownie bar ingredients

One of the best parts about these bars, besides that they are absolutely delicious, is that you only need a few ingredients to make them. You can also modify the ingredients from semi-homemade to from scratch easily. Scroll down to see the from scratch version.

To make your own S’mores Brownie Bars you will need:

• Graham cracker crumbs
• Butter
• Brownie mix 
• Marshmallows

How to make s’more brownies

These bars can be broken down into 3 steps – base, brownies and topping. Let’s start with making the base or the crust of these brownies. 

Before you get started be sure to grab – 

• measuring cups and spoons
• mixing bowl
• 8×8 baking dish

1. Make the crust. To start – melt your butter in the microwave.  Add your graham cracker crumbs to the melted butter and mix until all the crumbs are covered.  Press the crumb mixture into the bottom of a pan. I put my crust in the freezer while I worked on the brownie mix so they firmed up before baking.

2. Make the brownies. Mix together your brownies according to your package. Most require a few eggs and oil. Combine everything in a mixing bowl and then transfer it onto your graham cracker crust. 

3. Bake. After you add your brownie mix to the graham cracker crust, bake it for 20-25 minutes, at 350 degrees.  Once the brownies have set a little, remove from the oven and place your marshmallows on top. I just ripped mine in half and added them to the brownie layers.  Bake for another 8 – 12 minutes.

4. Cool and slice. Let them cool and cut into squares.  While I was cutting them, chunks of toasted mallow fell off the side of the pan. And I ate it.  And I have no shame because it was delicious.

S’more brownie bar tip and FAQs

These brownie bars are super easy to make and I would consider them a beginner friendly recipe. These would be fun to make with your kiddos too! Here are just a few tips and tricks to make these bars even easier to make on your own! 

Can I use homemade brownies? Absolutely! Use my brownie recipe from my salted caramel brownies for your brownie base for these s’mores bars! Or if you want an extra treat, use my Reese’s brownie recipe!

Tip: Grease the baking dish before adding the graham cracker mixture to make it easier to remove when they are done! 

Can mini marshmallows be used instead? Yup! They sure can! Just make sure to cover the top of the brownies evenly with the minis.

Tip: Use scissors to just the larger marshmallows in half before adding them to the top of the brownie mixture. 

Other s’mores treats to try

Love a good s’mores inspired treat? Me too! Here are a few more of our family favorites: 

• S’mores pops
• S’mores iced coffee
• S’more hot chocolate

S'mores Brownie Bars

Yield: 12 brownies

Prep Time: 10 minutes

Cook Time: 37 minutes

Total Time: 47 minutes

Make ooey, gooey brownie bars that taste just like summer!

Print

Ingredients

• 1 cup Graham cracker crumbs
• 1/2 stick of butter
• Brownie mix - 1 egg, 1/3 cup oil, 2 tablespoon water per box instructions
• Marshmallows

Instructions

Melt your butter in the microwave. Add your graham cracker crumbs to the melted butter and mix until all the crumbs are covered. Press the crumb mixture into the bottom of a pan [I used a 9x9]. Place in freezer for 5-10 minutes.

Prepare brownies according to the box.

Add your brownie mix to the graham cracker crust.

Bake for 20-25 minutes, depending on your oven.

Once the brownies have set a little, remove from the oven and place your marshmallows on top.

Bake for another 8 - 12 minutes.

Remove from oven, allow to cool and cut into squares.

Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 26mgSodium: 75mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 1g

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If you loved this recipe, we would love for you to leave a review to help others!

 Did you make this recipe? I’d love for you to leave a comment below! Want to make them later? Pin the image to your summer dessert board! THANK YOU for the support!

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You may not know the name – but this easy no-bake dessert is probably at more than one of your summer gatherings. Fluff salad is always at ours! We love switching up the flavors (which is super easy!) and bringing a big tupperware full of fluff. This fluff salad version? Chef’s kiss! It’s perfect for any summer event – bonus points for serving it in a pineapple half!

What is Pineapple Fluff?

First, there is no lettuce in this salad. It is a dessert salad that is called fluff because of the whipped topping that is added in. It gives off the appearance of being “fluffy” after incorporated. There are many varieties of fluff salad but a classic salad contains whipped topping, a flavored Jell-O mix and various additions such as nuts, mini marshmallows and canned fruit.

There is no right or wrong addition into your fluff salad – just whatever you prefer and everyone in your family loves! Even this pineapple fluff salad can be adjusted to your personal tastes. This version gives off major tropical vibes and is great for any BBQ or family gathering during the summer.

Pineapple Fluff Salad Ingredients

To make this pineapple fluff salad you will need:

• Whipped topping
• Crushed pineapple
• Pineapple Jell-O
• Shredded coconut
• Walnuts
• Mini marshmallows

Whipped topping – This is the base of your fluff salad. I suggest using Cool Whip or a similar brand. It provides the best results. I don’t recommend homemade whipped cream here. You can find the Cool Whip in the frozen food section.

Tip: Put it right in the fridge when you get home so it’s thawed when you need it.

Crushed Pineapple – You just need a can of crushed pineapple from the fruit aisle. The small 8 ounce can will work.

Pineapple Jell-O – While the crushed pineapple adds some of the pineapple flavor, this Jell-O is where the majority comes from. It packs a punch! It can be found in the baking aisle.

Shredded Coconut – This adds a great texture to the fluff salad. You can get sweetened or unsweetened – it’s your choice. We normally get sweetened for our salads.

Walnuts – Another great addition that adds crunch. You can easily swap out the walnuts for your favorite nut.

Mini marshmallows – Grab a bag of these from the baking aisle. You won’t use the whole bag so save the rest of these frozen s’mores pops!

Optional: Whole Pineapple – Serving this fluff in half a pineapple is a fun presentation idea. It is optional but really cool!

How to Make Pineapple Fluff

Gathering your ingredients is the hardest part of this recipe! It’s super easy to make and great if you have little helpers in the kitchen.

Step 1: Add the Cool Whip and Jell-O mix to a large mixing bowl. This helps make sure that the Jell-O is fully combined before adding the rest of the ingredients.

Step 2: Add the rest of the ingredients to the bowl. Use a silicone spoon to combine everything. It won’t be smooth, but just make sure everything is well incorporated. Cover and place in the fridge for at least 2 hours.

Step 3: OPTIONAL. Cut a pineapple in half with a sharp knife. Use the knife to cut out the center of the pineapple. Reserve the contents for another pineapple recipe like this Pineapple Angel Food cake! Scoop out the pineapple fluff salad into the pineapple half right before serving.

Recipe Tips and FAQs

This recipe is simple to make and perfect for beginners in the kitchen. Here are some tips to make it every easier.

Do I have to serve it in a pineapple? No, you don’t have to serve it in a pineapple half – it’s just pretty cool! Any serving bowl will work for your pineapple fluff salad.

Tip: Drain most of the crushed pineapple juice, but save a few tablespoons for the salad. It helps keep it moist even after being in the fridge.

How can I make this dairy-free? If you need this recipe dairy-free swap out the Cool Whip for a dairy-free option. There is a coconut milk version that should work!

Tip: Add your favorite nut here in place of the walnuts. Buy them whole and crush them on your own to save money. Pecans or almonds would make great options.

Other Fluff Salads to Try:

• Cherry Fluff
• Pistachio Fluff
• Cheesecake Fluff
• Ambrosia Salad
• Orange Fluff Salad

How to Store Leftovers

Place any leftovers in the fridge either in a Tupperware or covered with cling wrap or foil. This salad will stay fresh for up to 3 days. Give it a quick stir before serving from the fridge.

Can I freeze pineapple fluff salad?

No, you can not freeze this salad. The ingredients will freeze, but will separate when defrosted.

Other No-Bake Desserts to Try

Looking for more no-bake treats to bring to the next BBQ? Check out:

• Caramel Apple Dip
• Mint Cookie Truffles
• White Chocolate Mousse
• M&M Energy Bites

Pineapple Fluff Salad

Prep Time: 10 minutes

Total Time: 10 minutes

A tropical no-bake dessert perfect for all summer long!

Print

Ingredients

• 1 - 8 oz tub of Cool Whip
• 1 package of pineapple flavored Jell-O
• 1 - 8 oz container of crushed pineapple, mostly drained
• 1 cup of shredded coconut, sweet or unsweet
• 1 1/2 cup mini marshmallows
• 1/2 cup crushed walnuts
• hallowed out half of a pineapple, optional

Instructions

1. Add the Cool Whip and pineapple Jell-O to a large mixing bowl. Mix until combined.
2. Add in the rest of the ingredients, including 1-2 tablespoons of the pineapple juice.
3. Mix well and chill for 2 hours.
4. Scoop into hallowed out pineapple before serving.
5. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 30mgCarbohydrates: 19gFiber: 1gSugar: 15gProtein: 1g

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If you loved this recipe, we would love for you to leave a review to help others!

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I love carrot cake and it’s perfect for Easter time.  Plus, it’s so easy to toss together and there’s no stress over making the perfect layer cake.  Or making sure your cake comes out of the bundt pan.  Just an easy peasy sheet cake covered in cream cheese frosting. Who wouldn’t want a slice??

What is carrot sheet cake?

When you say carrot cake, you think of the fancy two layer cake that you have to cut into thin slices so everyone can get a piece. The cake itself is delicious, the layering and serving is a pain. I’ve simplified both processes with this sheet cake version. It’s the same carrot cake, just made in a baking dish instead. You are going to love this carrot sheet cake recipe because:

• common ingredients
• easy to follow recipe
• easy to assemble
• serving is simple
• tastes amazing

Carrot cake ingredients

Most of the ingredients needed for this carrot cake are simple and you probably already have them on hand.

• flour
• baking soda
• salt
• ground cinnamon
• eggs
• sugar
• oil
• buttermilk
• grated carrot
• crushed pineapple
• butter
• cream cheese
• powdered sugar
• vanilla extract
• milk
• pecans or walnuts

Flour, salt, baking soda, ground cinnamon – These are all common baking ingredients. You can find them all in the baking aisle of the grocery store. My only tip is to make sure that your baking soda is fresh. 

Eggs – Any eggs will work for this recipe. It’s best to make sure they are room temperature before adding them to the batter.

Sugar – The cake needs granulated white sugar and the frosting needs powdered sugar.

Oil – You will want a mild tasting oil for this cake. Since we are making better choices with our ingredients, I suggest avocado oil or a mild olive oil. This helps keep the cake moist.

Buttermilk – This is another element that makes this cake so tender. If you don’t have buttermilk, mix together 1 cup whole milk and 1 tablespoon vinegar.

Carrot – Use regular carrots and grate them until you get 2 cups worth.

Pineapple – Grab a can of crushed pineapple from the grocery store. If you are feeling squirrelly, you can also grab a fresh pineapple from the store, cut and crush 8 ounces for the cake.

Cream cheese – Let the cream cheese soften while the cake is baking so you can easily incorporate it in the frosting.

Nuts – Pecans or walnuts work best for this carrot cake. Feel free to use whichever you prefer.

How to make a carrot sheet cake

Once you have gathered all your ingredients, you will also need to grab a couple of mixing bowls, hand or stand mixer, 9×13 baking sheet, and a silicone spatula or two.

Step 1: Mix dry ingredients. In a large mixing bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.

Step 2: Mix wet ingredients. In a separate bowl or stand mixer, beat the sugar, oil, eggs, buttermilk and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and fold to combine.

Step 3: Add ins. Fold in the pineapple, shredded carrot and nuts. Don’t overmix these in.

Step 4: Pour and bake. Pour the batter into your greased 9×13 baking sheet. Bake for 25-30 minutes, or until a toothpick comes out clean in the center.

Step 5: Make frosting. While the cake is cooling, make the frosting by beating the softened cream cheese and butter. Add in the powdered sugar and vanilla extract. If the frosting is too thick, add the optional milk to thin it just a bit.

Step 6: Frost. Frost the cooled sheet cake and top with pecans or walnuts. Serve immediately or allow to chill.

Recipe Tips and FAQs

I would consider this cake a beginner friendly recipe. It does have some elements that are not in traditional cakes like carrots and pineapple, but it’s mainly a mix and bake type cake. Here are some tips to help make it easier.

How do I grate carrots? The easiest thing to do is buy jumbo carrots and either use a hand grater or your stand mixer attachment. I love this shred attachment for my Kitchenaid mixer!

I forgot buttermilk! How do I make it? Take 1 cup of whole milk and add 1 tablespoon of vinegar to it. Let it sit for about 5-10 minutes before adding to the cake. 

What type of frosting goes on a carrot cake? This frosting is considered a cream cheese frosting! It uses cream cheese and powdered sugar to create a luxurious and creamy topping for the carrot sheet cake.

How to store leftovers

You can add tin foil to the top of your baking dish and place the cake in the fridge. It will stay fresh for 3 days in the fridge.

Can I freeze carrot cake?

I do not suggest freezing this carrot cake. The pineapple would cause separation and not produce the best cake after thawing.

Other Easter recipes to try

Looking for other recipes that are great for Easter? We suggest:

• Easter magic cookie bars
• Key lime poke cake
• Homemade Reese’s eggs
• Lemon lime macaroon bars

Carrot sheet cake

Print

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups grated carrot
• 1 (8 oz) can crushed pineapple, drained
• 1 cup chopped pecans or walnuts
• For the frosting:
• 1 cup butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon milk, if needed
• Pecans or walnuts for topping, optional

Instructions

Preheat your oven to 350 and spray cooking spray into a 9x13 baking dish.

Mix together the flour, baking soda, salt and cinnamon in a large bowl.

In a stand mixer or with a handheld, beat the eggs, sugar, vegetable oil, buttermilk and vanilla extract until smooth and creamy. Add the flour mixture and mix until blended.

Fold in the carrot, pineapple and nuts.

Pour into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean in the center. Remove and allow to cool.

For the frosting - beat together the butter and cream cheese until smooth. Mix in the powdered sugar. Add the vanilla extract. Add some amounts of the milk if too thick to reach your desired consistency.

Spread over the cooled cake and top with additional pecans or walnuts.

Enjoy!

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I love the flavors of fall. I love fall in general but when add the cozy flavors of caramel and apple and pumpkin and chai – it’s just the best. Two of my favorites together are caramel and apple though! Taking a bite of this caramel apple dip just makes me think of falling leaves and roaring fireplaces.

What is caramel apple dip?

This is a cream cheese based dip that is made with homemade caramel sauce, sauteed apples and apple pie spices. It’s deliciousness in dip form! It’s great with apples (of course) but my kids like it smeared on graham crackers too. They also like to eat it right off the spoon but we try and encourage the apples. Everyone will love this caramel apple dip because:

• it’s easy to make
• full of fall flavors
• great to bring to parties

I can guarantee that everyone will love this insanely delicious dessert!

Caramel apple dip ingredients

Another reason this dip is so wonderful is that you only need a handful of ingredients. To make homemade caramel apple dip you will need:

• cream cheese
• brown sugar
• caramel
• heavy cream
• butter
• apples

Cream cheese – You can use any variety of plain cream cheese that you prefer – light, or regular, etc. Just make sure that it is softened before you start to make this dip.

Brown sugar – Instead of plain white sugar, I used brown sugar for this dip. It gives such a great depth of flavor and adds to the overall goodness of this fall inspired dessert.

Caramel – You want a thick, gooey caramel here. I suggest my homemade caramel sauce or even dulce de leche. If you are going to use store bought – I suggest dulce de leche due to it’s sweetness and how thick it is. You can find it in the baking aisle near the sweetened condensed milk.

Heavy cream – This helps keep the dip thick but pliable. It aids in mixing everything together. I found that regular milk is too thin for this dip. You can use half ‘n half if you don’t have heavy cream on hand.

Butter – Salted butter works great in this easy dip recipe. Feel free to use unsalted as well. This is for sauteing the apple to add to the dip.

Apple – Use your favorite apple variety. The apple is sauteed in butter and then folded into the dip. It’s what makes this dip a true caramel apple treat! You will also want some apples for dipping.

How to make caramel apple dip

Once you have gathered all your ingredients, you are going to also want to grab mixing bowls, spoons, cutting board, knife and a skillet. You will also need either a handheld mixer or stand mixer to beat the cream cheese.

Step 1: Saute the apple. Place the butter and diced apple in a skillet over medium high heat. Saute, stirring occasionally, until the apple is softened. This should take about 5-10 minutes.

Step 2: Mix. While the apple is softening, mix together the cream cheese, sugar, heavy cream and caramel in a bowl or stand mixer. Reserve some of the caramel for drizzling on top of the finished dip.

Step 3: Fold in apples. Once the apples are softened, let them cool on the counter or in the fridge. You don’t want them to be hot before adding them to the cream cheese mixture. Fold them in with a silicone spatula into the cream cheese mixture.

Step 4: Serve. Scoop the caramel apple dip into a serving bowl. Drizzle caramel sauce on top and add a sprinkle of cinnamon, if desired. Use sliced apples to eat the dip.

Recipe FAQs and Tips

This dip is simple to make and great for getting the kids involved in the kitchen. Here are some tips and tricks to make this caramel apple dip recipe even easier.

How do I soften cream cheese quickly? If you need to get your cream cheese soft quick, the easiest way to do this is by cutting it into cubes and then placing it in the microwave or a water bath. Microwave it in 15 second intervals so you don’t burn the cream cheese.

What if I don’t have a stand mixer? You can use a large mixing bowl and a handheld mixer to whip the cream cheese. Don’t have either? No problem! You just need to use a fork to whisk together all the ingredients.

Are there apples in the dip? Yes! There are sauteed apples inside this caramel apple dip!

What kind of apples do I need? You can use your favorite apple for this dip! Courtland, Granny Smith, Cosmic crisp. They are all fabulous!

Keep reading for storage instructions and the full recipe.

How to store leftovers

If you have any left dip, place it in an airtight container such as a Tupperware, and store it in the fridge. It will stay fresh and good to eat for up to 4 days. Just give it a good stir before serving again. Freezing is not recommended for this dip.

Other caramel apple recipes

I am a firm believer that caramel and apple are one of the greatest flavor combos ever. If you agree, be sure to check out my other caramel apple recipes:

• Caramel apple cake
• Caramel apple sangria – my most popular fall drink recipe!
• Caramel apple danish
• Apple chai latte – no caramel in this one but it’s pretty delicious!

Caramel apple dip

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Everyone will love this creamy caramel apple dip!

Print

Ingredients

• 1 block of cream cheese, softened
• 2 tablespoons brown sugar
• 1/4 cup caramel or dulce de leche, separated
• 3 tablespoons heavy cream
• 2 tablespoons salted butter
• 1 apple, diced
• cinnamon, for topping, optional

Instructions

1. Place the butter and the diced apple in a skillet over medium high heat. Saute for 5-10 minutes or until apples are soft. Allow to cool completely.
2. Mix together the softened cream cheese, brown sugar, caramel sauce and heavy cream in a stand mixer or with a handheld mixer. Mix until smooth.
3. Fold in the sauteed apples with a spatula once they are cooled.
4. Spoon the dip into a serving dish.
5. Top with a drizzle of reserved caramel sauce and a sprinkle of cinnamon.
6. Serve with sliced apples and graham crackers.
7. Enjoy!

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I’m not sure about you – but we love white chocolate in our house! I have always been a fan, but in the past few years even my kids are asking for it more. Which makes me so happy! We can all enjoy the deliciousness of white chocolate together!

What is white chocolate mousse?

I’ll start by saying that mousse is a decadent dessert that is light and airy due to being whipped to incorporate air bubbles into the liquid components. This white chocolate variety is similar to a classic milk chocolate mousse but uses white chocolate instead. It’s great served on its own but we love mixing in raspberries or strawberries in our white chocolate mousse.

You are going to love this white mousse recipe because:

• it using simple ingredients
• it’s easy to make
• you can customize it with your favorite fruit

Homemade white chocolate mousse ingredients

The great thing about homemade mouse is that although it’s decadent, it’s a simple dessert to make it home. I bet you even have most of the ingredients in your fridge or pantry. To make homemade white chocolate mousse you will need:

• white chocolate
• heavy cream
• sugar
• vanilla extract
• raspberries
• lemon juice

White chocolate – You can use a bar or chips for this recipe. The bar you will need to chop up and the chips you just need to melt.

Heavy cream – Can be found in the dairy aisle near the half ‘n half. Save the rest for some homemade whipped cream!

Sugar – Any type of sugar will work for this mousse. Want to make it low carb? Try a keto sweetener like Besti!

Vanilla extract – I always suggest getting a high quality vanilla extract for dessert recipes. You can also easily make your own homemade vanilla extra that is much better quality than most store bought brands.

Raspberries – Fresh or frozen will work.

Lemon – You will need the juice of one lemon for this mousse.

How to make white chocolate mousse with raspberries

Once you have gathered all your ingredients (exact amounts needed are in the recipe card below), you will also want to grab a saucepan, two heat proof bowls, measuring cups and spoons and a silicone spatula. A handheld or stand mixer also help, but are not required.

Step 1: Prepare the raspberries. Start by preparing the raspberry layer first so you can create the mousse while the raspberries are cooking down. Combine the raspberries, lemon juice and sugar in the sauce pan over medium heat.

Step 2: Melt the chocolate. In a microwave safe bowl or using a double boiler, add the white chocolate. If using the microwave, melt in 45 second intervals and stir after each one.

Step 3: Make the whipped cream. Whip together the heavy cream, sugar and vanilla using a handheld or stand mixer. You want soft peaks to form and it’s easier to mix with a mixer but it can be done with a whisk as well.

Step 4: Mix together. Pour the melted white chocolate in the bowl with the whipped cream. Fold in with your silicone spatula to combine them. You don’t want to over mix the mousse.

Step 5: Strain raspberries. Once the raspberries are done and have reduced down, strain out the seeds.

Step 6: Add the white chocolate mousse. Start layering your cups with mousse and raspberries. You can add it to a piping bag to make this part easier.

Step 7: Assemble the mousse. Alternate between white chocolate and raspberries. Top with raspberries and shredded white chocolate.

White chocolate mousse FAQs

This mousse is a wonderful dessert recipe that will delight guests.

What kind of what chocolate do I need?

You need either a white chocolate bar or white chocolate chips. If you use the bar, break or chop it up before melting. I always suggest using a high quality white chocolate for any white chocolate recipes.

Can I use frozen raspberries?

Yes, you can! You can use any frozen fruit you’d like. Frozen fruit will add a few extra minutes to the puree part of the recipe.

What is white chocolate mousse made of?

It’s a wonderful combination of white chocolate chips and heavy whipping cream. Melt, the chocolate, whip the cream, fold it in and you have white chocolate mousse!

Is mousse just whipped cream?

Kind of. You make whipped cream out of the heavy cream and then fold it into the white chocolate. The chocolate adds a density to the airy whipped cream and gives it a unique texture all it’s own.

How to store mousse

Store any leftover mousse in an airtight container in the fridge. If you dish it out in cups, then you can put Saran wrap over the top and keep them in the fridge. Freezing is not recommended.

Other white chocolate recipes

Like I mentioned, we love white chocolate around here! Some of our other favorite white chocolate recipes are:

• White chocolate sauce
• Raspberry white chocolate muffins
• White chocolate puppy chow
• White hot chocolate

White chocolate mousse

Yield: 4

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

How to make a decadent dessert with a few simple ingredients.

Print

Ingredients

• For the Mousse:
• 1 4.4 oz (125g) white chocolate bar, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon sugar (optional)
• For the Raspberry Layer:
• 2 cups fresh raspberries
• 2 tablespoons sugar
• Juice of 1 lemon
• Garnish:
• Raspberry
• Chocolate shavings

Instructions

1. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Let it cool and then strain to remove seeds, if desired.
2. Melt the white chocolate in a heatproof bowl set in the microwave for about 60 seconds, stirring occasionally. Once melted let it cool slightly.   
3. In a separate bowl, whip the heavy cream, vanilla extract, and sugar until stiff peaks form.
4. Gently fold in the melted white chocolate into the whipped cream until well combined.
5. Spoon a layer of the raspberry sauce into the bottom of each glass.
6. Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses.
7. Repeat the layers if desired or if your glasses are tall.
8. Refrigerate the mousses for at least 30 minutes to set.
9. Just before serving, garnish with fresh raspberries and white chocolate shavings.

Notes

You can also melt the chocolate in a double boiler.

Feel free to use any fruit you prefer.

Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 806Total Fat: 62gSaturated Fat: 39gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 149mgSodium: 81mgCarbohydrates: 57gFiber: 6gSugar: 48gProtein: 9g

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You know when you go to parties or family events and there is a dip next to the fruit tray? The one that you keep coming back to for seconds and thirds? That you don’t even care about the fruit.. yea. This is THAT dip!

Caramel fruit dip is a creamy addition to any dessert or snack spread. You are going to love this easy caramel dip because:

• Super easy to make – you only need 3 ingredients!
• Sweet addition to any dessert table.
• Everyone will love it!

Caramel dip ingredients

The best part of this dip? You only need three common ingredients. Heck, you may even have them in your house right now! Go check and see if you have:

• cream cheese
• brown sugar
• caramel sauce

Cream cheese – Any variety of cream cheese will work for this recipe.

Brown sugar – You can use light or dark brown sugar here. I do not recommend using plain white sugar.

Caramel sauce – Any brand caramel is perfect. No caramel sauce? You can make your own homemade caramel! It’s easy and so much better than store bought.

You will also need a hand or stand mixer, medium size mixing bowl and a spatula to make this dip.

How to make caramel fruit dip

I know I said the best part was that you only need 3 ingredients, but honestly, the best part is that it’s so easy to make! Mix, mix and mix to make this perfect fruit dip.

Step 1 Mix together the cream cheese and brown sugar. Place your softened cream cheese in the medium mixing bowl along with the brown sugar. Using your handheld mixer, mix until the sugar is combined into the cream cheese and not gritty.

Pro tip: Leave the cream cheese out for about 30 minutes before you make this dip. Don’t have time? Use the soften function on your microwave to quick soften the cream cheese.

Step 2 Combine the caramel After you have a smooth cream cheese and brown sugar mixture, add in the caramel sauce. I like to use a spatula and fold it into the cream cheese mix. Scoop into a serving dish and enjoy!

FAQs about homemade caramel dip

What do you use to dip in the caramel dip? The most common use for this dip is fruit. Strawberries, cantaloupe, apples, bananas. Any fruit! Graham crackers are another great option. We like to make cinnamon sugar tortilla chips and dip them into the caramel dip too!

How much does this dip make? You will get a little bit more than 8 ounces of this dip after mixing. If you need more, feel free to double the recipe! It’s easy to double or even triple!

How do I store it? Since there is dairy in this dip, you do want to store it in an airtight container in the fridge. We put ours in a tupperware in the fridge. Thaw slightly before serving.

Other caramel treats to try

Love a good caramel treat? Try some of our other favorites:

• Caramel apple bundt cake
• Caramel apple danish
• Salted caramel cake
• Caramel apple sangria

Caramel fruit dip

Print

Ingredients

• 1 (8 oz) block of cream cheese, softened
• 1/2 cup of brown sugar
• 2-3 tablespoons caramel sauce

Instructions

In a mixer, whip together the cream cheese and brown sugar until combined.

Add the caramel sauce and mix well.

Spoon into a bowl and enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other dips to try

Like this recipe?  Be sure to check out: 

Pumpkin cheesecake dip

Margherita pizza dip

Did you make this recipe? I’d love for you to leave a review in the comments below or the recipe card above. Want to make it later? Pin the image below to your favorite board. Either way, thank you so much for the support!

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I have four kids and I work from home.  So, when Im not chasing them around or busy working, I somehow have to worry about dinner.  I love to throw everything in a crock pot and go about my day.  Plus, it is hot yall!  Like I don’t want to turn my stove on hot.  I try to find ways during the summer to not use either to save on the electric bill and save my sanity.  [Momma doesn’t like to be hot.]  My solution is to use my slow cooker more and these easy chicken tacos are my favorite. 

Im all about quick and delicious meals, so these easy crockpot tacos are my go to meal.  I call them my ‘set them and forget them‘ tacos because I toss all my ingredients in and let them simmer all day.

This recipe is from 2013 so some of the pictures are from my phone – my old Blackberry phone. Yea. The recipe is solid – some of the pictures are old. I hope you enjoy!

What Are Slow Cooker Chicken Tacos?

Slow Cooker Chicken Tacos consist of a shredded chicken mixture cooked in a Crock Pot with canned beans and corn until fork tender and juicy. 

Once the cooked chicken breasts have cooked through, they are moved, shredded, and returned to the Crock Pot mixture to be scooped into tortillas to make assembled shredded chicken tacos.

Top these delicious shredded chicken tacos with a dollop of sour cream, guacamole, or salsa!

Shredded Chicken Tacos Ingredients

• 2 chicken breast
• 2 Cans of beans of choice
• 1 Can of corn
• 1 Taco Seasoning packet or homemade

Ingredient Notes

Chicken – I like to use boneless, skinless chicken breasts for my chicken tacos. Chicken thighs also work great. You can use bone-in chicken, you just need to remove the meat from the bone before adding them to your tortillas.

Beans – Feel free to use whatever beans you’d like for your tacos. We like black beans and navy or kidney beans. Any beans work for some added flavor and protein!

Taco seasoning – You can use a packet of pre-made spices, or whip up a batch of homemade taco seasoning to have on hand!

How to Make Chicken Tacos in the Slow Cooker

Step 1: Cook the Chicken

Add the chicken to the Crock Pot with the beans and corn and cook on high or low, stirring occasionally.

Step 2: Shred the Chicken

Remove the cooked chicken from the Crock Pot and shred it with two forks. Return the shredded chicken to the Crock Pot. 

Step 3: Assemble the Chicken Tacos

Scoop the shredded chicken with the corn and bean mixture into tortillas and serve alongside your favorite Mexican side dishes!

How to make in the Instant Pot

While I love making these tacos in the slow cooker, sometimes I need them done a bit quicker. Enter my pressure cooker! Follow the directions below to make these chicken tacos in your Instant Pot:

• Add the chicken to your inner pot.
• Add the taco seasoning and corn with liquid.
• Pressure cook on high for 7 minutes.
• Allow pressure to release naturally.
• Shred the chicken and add it along with the beans back to the pot.
• Stir to warm up the beans.
• Serve and enjoy.

Side Dish Recommendations

• Easy refried beans
• Homemade guacamole
• Pico de gallo

Recipe FAQs

What Cut of Chicken Works Best for This Recipe?

Chicken breast is the most popular cut of chicken when shredding for meals such as tacos, but you can use any cut of chicken. Skinless, boneless chicken thighs are a great alternative since they are lean, tender, and easy to shred. 

Can I Use Pork Instead?

Yes! In fact, shredded pork is a great substitute. It will give you a similar result to these Crock Pot Pork Carnitas. 

How Long Do You Need To Cook Chicken In The Crock Pot for Tacos?

You have the choice of cooking the chicken on HIGH for 4-6 hours in the Crock Pot or on LOW for 8 hours. 

Can I Add Frozen Chicken In The Crock Pot?

Yes. When adding frozen chicken to the crock pot, increase the cooking time to ensure the chicken is cooked through. I would suggest adding an additional 2 hours to your cooking time.

How Do I Prevent The Chicken From Drying Out?

To keep your chicken juicy, stop cooking the chicken once the internal temperature of the meat reaches 165F. The cook times in this recipe are a good guide for ensuring that you get succulent chicken that won’t overcook. 

How Should I Store Leftovers?

Add leftover shredded chicken to an airtight container in the fridge for 3-4 days. The leftover shredded meat can be reheated in the microwave, on the stovetop, or in the oven, with a splash of liquid (water or broth) to prevent the chicken from drying out. 

Can I Freeze Leftover Shredded Chicken?

Absolutely! Once completely cool, store leftover shredded chicken in an airtight container or Ziploc bag in the freezer for up to 3 months. 

Thaw in the fridge and reheat before assembling into fresh tacos or using in other Mexican-inspired recipes that call for shredded chicken. 

Can I Make Gluten-Free Shredded Chicken Tacos?

Yes! When assembling these tacos, make sure that you use gluten-free tortillas instead of regular flour-based tortillas. Corn tortillas are another option when catering to gluten sensitivities. 

Other Taco Recipes To Try

Love tacos? We do too! Here are some of our other taco favorites:

• Baked chicken tacos
• Chicken taco rice casserole
• Mango shrimp tacos
• Buffalo chicken street tacos

Easy CrockPot Chicken Tacos

Print

Ingredients

• 2 Frozen chicken breast
• 2 Cans of beans of choice
• 1 Can of corn
• 1 Taco Seasoning packet or homemade

Instructions

Place the chicken breasts in the crock pot.

Sprinkle the taco seasoning over the chicken.

Pour in the beans and the corn.

Set on high for 4-6 hours or low for 8 hours.

Stir occasionally.

Remove the chicken and shred it with two forks. Return to crock pot.

Scoop into tortillas and enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Did you make this recipe? I’d love for your to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board. THANK YOU for the support!

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