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Pumpkin Bread (Starbucks Copycat)

This Copycat Starbucks Pumpkin Bread is moist, perfectly spiced, and great alongside a cup of coffee.

pumpkin bread whole on cooling rack

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

slices of pumpkin bread on plate

About this Pumpkin Bread

  • This quick bread uses canned pumpkin puree and a host of spices that bring out that delicious Fall pumpkin flavor.
  • This bread is easy to throw together.
  • I add those little pumpkin seeds, also known as pepitas, on top. Just like they do at Starbucks.
Tanya holding slice of pumpkin bread

Any time I hit up that Starbucks drive-thru, I grab a slice of pumpkin bread whenever it's available. It's moist and full of pumpkin spice flavor, and it's a recipe I had to learn to make at home.

If you know me, you know I love easy, quick breads, just like this banana bread recipe. This pumpkin bread comes together pretty easily, and it bakes in about an hour. It's perfect for breakfast or for a cozy snack.

Happy baking, Tanya.

Ingredient List

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Light brown sugar and granulated sugar. The brown sugar carries molasses flavor and keeps the loaf moist for days. The granulated sugar keeps it from going too dark and heavy.
  • Pumpkin purée. Look for a can that says 100% pumpkin, not pumpkin pie mix. Pie mix is already sweetened and spiced and will throw the whole recipe off.
  • Neutral oil. I used vegetable oil, but canola or avocado oil works just as well.
  • Eggs. Bring them to room temperature and whisk them lightly before adding them to the batter.
  • Vanilla extract. A small amount, but it rounds out the spices.
  • All-purpose flour. Spoon it into the cup and level it off, or weigh it.
  • Cornstarch. This is the piece that gets you closest to the texture of that pastry case. It softens the flour and gives you a tender, cake-like crumb instead of a chewy one.
  • Baking soda and baking powder. I use both on purpose. The soda handles the browning and the lift, and the small amount of powder keeps the rise steady through a long bake.
  • Cinnamon, ginger, nutmeg, cloves, and salt. I chose to measure these separately rather than use a pumpkin pie spice blend so I can control the flavor. Salt helps bring out all the flavors.
  • Raw pepitas. These need to be raw, not roasted or salted. They toast during the bake, and roasted ones will scorch. I found mine at an international market, and they're the easiest thing on the list to skip if you can't track them down.

How to make Copycat Starbucks Pumpkin Bread

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Heat the oven to 325°F (163°C) and grease an 8-by-4-inch (20 by 10 cm) loaf pan.

Step 2: In a large bowl, whisk together the light brown sugar, granulated sugar, pumpkin, oil, eggs, and vanilla until smooth. You want no streaks of egg left and no clumps of brown sugar.

Pumpkin purée, sugar, oil, and eggs whisked smooth in a glass mixing bowl

Step 3: In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Flour, cornstarch, and pumpkin bread spices whisked together in a glass bowl

Step 4: Add the dry ingredients to the pumpkin mixture and fold with a spatula just until no dry streaks remain. Stop there. Overmixing develops the gluten and gives you a tough, tunneled loaf instead of a tender one.

Thick spiced pumpkin bread batter folded together in a glass bowl with a spatula

Step 5: Transfer the batter to the prepared pan right away and smooth the surface. Scatter the pepitas edge-to-edge across the top, then press them lightly into the batter so they stick.

Bake for 55 to 65 minutes. Check around the 45-minute mark and tent loosely with foil if the top is getting too dark. The loaf is done when a tester in the center comes out with moist crumbs and no wet batter, or when an instant-read thermometer in the center reads 200°F to 205°F (93°C to 96°C).

Cool the loaf in the pan for about 15 minutes, then remove it, place it on a wire rack, and let it cool completely.

before and after of making pumpkin bread batter

Serve and enjoy 🙂

Variations

  • Skip the seeds. The pepitas are the visual signature, but the loaf is just as good on its own if you can't find raw ones.
  • Use pumpkin pie spice. If you'd rather use a blend, swap in about 1 tablespoon of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves. You'll lose some control over the balance, but it works.
  • Add mix-ins. Fold in up to 1 cup of chocolate chips, chopped pecans, or chopped walnuts at the very end of mixing.
  • Make muffins. Divide the batter evenly among a 12-cup lined muffin tin, scatter pepitas over each, and bake at 350°F (177°C) for 18 to 22 minutes. They're done when a tester inserted in the center comes out with moist crumbs.

What to serve with Pumpkin Bread

Coffee, first and always.

A thick slice with butter melting into it is breakfast. Warmed slightly with a scoop of vanilla ice cream, it's a dessert after dinner.

If you're building a fall or holiday spread, this pairs well next to my Homemade Pumpkin Pie or a Southern Sweet Potato Pie on the dessert table.

slices of pumpkin bread on plate

Storage, Reheating, and Freezing

Room temperature. Wrapped tightly in plastic wrap or in an airtight container, this loaf keeps for 3 to 4 days on the counter. The oil and brown sugar keep it moist the whole time.

Refrigerator. Up to a week, wrapped well. It firms up cold, so let slices come to room temperature or warm them before eating.

Reheating. 10 to 15 seconds in the microwave. You can also toast a slice in a dry skillet over medium heat for about a minute per side to crisp up the cut edges.

Freezing. Freeze individual slices by wrapping each tightly in plastic wrap, then placing them in a freezer-safe zip-top bag for up to 3 months. To freeze the whole loaf, let it cool completely, wrap it in a layer of plastic wrap followed by aluminum foil, and freeze. Thaw overnight on the counter before slicing.

FAQ

What's in Starbucks pumpkin bread?

The short version is pumpkin purée, flour, sugar, oil, eggs, and warm baking spices, with pepitas across the top. Starbucks publishes the full ingredient listing for their bakery items on their website and in the app if you want the exact rundown.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

pumpkin bread whole on cooling rack
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Copycat Starbucks Pumpkin Bread Recipe

A moist, warmly spiced pumpkin loaf made to taste like the one in the Starbucks pastry case.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Breakfast
Cuisine: American
Keyword: copycat starbucks pumpkin bread
Servings: 8 servings
Calories: 436kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 cup (200 g) light brown sugar packed
  • ½ cup (115 g) granulated sugar
  • 1 cup (275 g) 100% pumpkin from the can
  • ½ cup (107 g) vegetable oil or any nuetral oil like canola, etc.
  • 2 large eggs room temperature, lightly whisked
  • 1 teaspoon (5 g) vanilla extract
  • 1¾ cups (230 g) all-purpose flour
  • 2 tablespoons (17 g) cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 tablespoons raw pepitas (pumpkin seeds), for the top

Instructions

  • Heat the oven to 325°F (163°C). Grease an 8 by 4 inch (20 by 10 cm) loaf pan and set aside.
  • In a large bowl, whisk together the light brown sugar, granulated sugar, pumpkin purée, oil, eggs, and vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  • Add the dry ingredients to the pumpkin mixture. Fold with a spatula just until no dry streaks remain. Do not overmix.
  • Transfer the batter into the prepared pan right away. Smooth the surface, scatter the pepitas edge to edge over the top, and press them lightly into the batter so they stick.
  • Bake for 55 to 65 minutes. Check at the 45 minute mark and tent loosely with foil if the top is getting too dark. The loaf is done when a tester in the center comes out with moist crumbs and no wet batter, or when the internal temperature reaches 200°F to 205°F (93°C to 96°C).
  • Cool the loaf in the pan for about 15 minutes, then lift it out onto a wire rack and cool completely.

Notes

  • Once completely cool, wrap tightly in plastic wrap and let sit overnight before slicing for the densest, most cohesive crumb.
  • Pan size. 8 by 4 inch (20 by 10 cm). A 9 by 5 inch pan gives a flatter, wider loaf.
  • Use 1 tablespoon pumpkin pie spice in place of the individual spices.
  • Storage. Airtight at room temperature 3 to 4 days, or refrigerated up to 1 week.

Nutrition

Calories: 436kcal | Carbohydrates: 67g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 373mg | Potassium: 188mg | Fiber: 2g | Sugar: 40g | Vitamin A: 5429IU | Vitamin C: 64mg | Iron: 3mg

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Flavorful Turkey Chili Recipe

My Turkey Chili is a one-pot dinner packed with flavor. It simmers turkey meat, tender kidney beans, and warm spices into a thick, cozy meal the whole family will love.

Turkey chili in a bowl with toppings

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

spoon picking up turkey chili

The Best Turkey Chili Recipe

  • Best for: cozy dinners, game days, or a big batch to freeze for later
  • Total Time: 1 hour and 15 minutes
  • Yield: 6 servings
  • Good to know: one pot, freezer-friendly, and easily make it mild or spicy
close up Tanya holding bowl

I've been using ground turkey a ton in my dinner rotation, and I've been making turkey chili forever. Traditional chili made with beef is awesome, but we like to use ground turkey from time to time when we get tired of beef.

For this recipe, I add flavor with a good bit of chili powder. We eat ours with tortilla chips for scooping, and I put out cheddar, jalapeño, green onions, and sour cream so everyone can make their own specific bowl. For more chili recipes, be sure to check out my Instant Pot Chili and Chicken Chili.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Olive oil: just enough to soften the vegetables at the start.
  • Yellow onion and red bell pepper: the red bell pepper adds a little sweetness that balances the chili powder. Green bell pepper works if that's what you have.
  • Fresh minced garlic: added after the vegetables so it doesn't burn.
  • Ground turkey: I use 93% lean ground turkey. It does not release much fat, so there is no draining and no greasy chili. If you use a turkey with more fat, feel free to drain it after browning it.
  • Chili powder: this is the main flavor in the pot. If you don't have chili powder, you can make your own chili powder substitute at home, made with spices you already have.
  • Ground cumin: the warm, earthy note that makes it taste like chili and not just like seasoned turkey.
  • Sea salt and black pepper: salt carries the flavor, and black pepper is just delicious.
  • Light and dark red kidney beans: you could use all light kidney beans or all dark kidney beans. I like to have both just to give my chili a bit more pizzazz.
  • Diced tomatoes: add the juices right along with the tomatoes.
  • Chicken broth: this is what makes chili spoonable instead of a thick meat sauce. Use low-sodium chicken broth for best results.
  • Very fine cornmeal: I use this to thicken my chili. I always have cornmeal at home. It dissolves right into the liquid without changing the flavor much, but it is delicious.

How to Make Turkey Chili

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Soften the vegetables. Heat the olive oil in your pot over medium heat. Add the chopped onion and red bell pepper, then cook for about 3-5 minutes until they soften. Add the minced garlic and cook for 1 minute more.

onions and peppers in dutch oven cooking

Step 2: Brown the turkey and toast the spices. Add the ground turkey and break it up with your spoon as it cooks until no pink remains. Add the chili powder, cumin, salt, and black pepper, then stir everything together for about 10 to 20 seconds. The pot will look a little dry, and the spices will smell stronger.

spices and ground turkey in pot cooking

Step 3: Simmer. Add both cans of rinsed kidney beans, the diced tomatoes with their juices, and the chicken broth. Stir, bring it to a boil, then reduce the heat to low to simmer.

Cover and let it simmer for about 35 to 45 minutes, stirring occasionally.

chili cooking in pot

Step 4: Thicken. Take the lid off for the last 10 minutes and let some of the liquid cook off. If you want it thicker, stir in the fine cornmeal during the final 5 minutes. Taste it and adjust your salt before you serve.

chili after thickening in pot

Tanya's Tips

  • Season with a heavier hand than you would with beef. Turkey is lean and mild, so it does need a little bit more seasoning to really amp up the flavors.
  • If you don't have cornmeal, you can substitute it with masa harina. You could also just leave it out. The chili will be a little bit more watery.
  • It's better the next day if you can make it ahead. The flavor settles overnight, and it is absolutely amazing as leftovers.

Variations

  • Make it spicy: add a diced jalapeño with the onion and bell pepper, or stir in cayenne pepper with the other spices. You can also just top each bowl with sliced jalapeños if you want some spicy bits.
  • Change the beans: black beans or pinto beans work in place of one or both cans of kidney beans.
  • Add more vegetables: diced carrots or celery can go in with the onion and pepper. Corn can be stirred in during the last 10 minutes as well.
turkey chili in a bowl with toppings

Sides for your Chili

Chili can be eaten on its own, but some of my favorite sides to serve it with are tortilla chips and good homemade cornbread.

This chili is also good spooned over a baked potato or rice.

How to Store

  • Refrigerator: Let the chili cool, then store it in an airtight container in the fridge for up to four days.
  • Reheating: Warm it gently on the stovetop over medium-low heat, stirring now and then. Add a splash of broth or water if it has thickened up too much overnight. The microwave also works for reheating a single bowl.
  • Freezer: This chili freezes well. Cool it completely, portion it into airtight containers or freezer bags, and freeze for up to three months. Thaw overnight in the fridge before reheating.

FAQs

Do I need to drain the ground turkey?

Usually not. Ground turkey is lean enough that there is very little fat to pour off. If you used a higher fat blend and see a pool of grease after browning, go ahead and spoon it off if you prefer.

Can I make this in a slow cooker or Instant Pot?

Yes, you can make chili in a slow cooker. I would suggest cooking this chili in the slow cooker after browning the vegetables and turkey. Cook this chili low for about 6 to 8 hours.
For an Instant Pot, I have a pressure-cooker turkey chili recipe just for that.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

Turkey chili in a bowl with toppings
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Easy Turkey Chili Recipe

This easy turkey chili is a 1-pot weeknight dinner made with lean ground turkey, 2 kinds of kidney beans, and plenty of chili powder. It's even better the next day.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: turkey chili
Servings: 6
Calories: 380kcal
Author: Tanya Harris

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 1 medium red bell pepper chopped
  • 4 garlic cloves minced
  • 1.5 lbs ground turkey
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 15-ounce can light red kidney beans rinsed and drained
  • 1 15-ounce can dark red kidney beans rinsed and drained
  • 1 14.5-ounce can diced tomatoes with juices
  • 3 cups chicken broth
  • 2 tablespoons fine cornmeal

Instructions

  • Heat the olive oil in a large heavy-bottom pot over medium heat. Add the onion and bell pepper and cook for about 3 to 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
  • Add the ground turkey and break it up with a spoon, cooking until no pink remains. Add the chili powder, cumin, salt, and black pepper. Stir for 10 to 20 seconds to toast the spices.
  • Add both cans of kidney beans, the diced tomatoes with their juices, and the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 35 to 45 minutes, stirring occasionally.
  • Uncover during the last 10 minutes to let excess liquid evaporate for a thicker chili. Stir in the cornmeal during the final 5 minutes.
  • Serve with your favorite toppings.

Notes

  • 93% lean ground turkey does not need to be drained of grease. If using a fattier blend, drain it after browning.
  • Cornmeal is optional. Masa harina works too, or leave it out for a thinner chili.
  • Refrigerate up to 4 days; freeze up to 3 months.

Nutrition

Calories: 380kcal | Carbohydrates: 31g | Protein: 32g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 1156mg | Potassium: 973mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2068IU | Vitamin C: 34mg | Calcium: 121mg | Iron: 5mg

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Easy Slow Cooker Whole Chicken

A whole chicken in the slow cooker gives you tender, fall-apart meat for about 15 minutes of real work. It’s weeknight-friendly and perfect if you like cooking up whole chickens.

cooked whole chicken in slow cooker insert with parsley sprinkled on top

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Fully cooked whole chicken in a slow cooker with browned seasoning and vegetables and juices around it.

Recipe Notes

  • Best for: hands-off dinner, meal prep, stretching one bird into a few meals
  • Prep time: 15 minutes
  • Cook time: 6 to 8 hours on LOW
  • Servings: 6
close up Tanya holding bowl

I like to buy whole chickens partly because they're cheaper per pound than pieces, but also because it’s what I grew up eating. My parents would buy a whole chicken and roast it in the oven, and it was always a part of our weekly rotation.

Now that I have a slow cooker, I like to use it from time to time to make a whole chicken. It’s pretty much hands-off, and the chicken comes out nice and moist with plenty of flavor and juices to make a gravy if you want. This is one of my preferred methods of meal prep when making a whole bird. If you like this kind of set-it-and-go cooking, my slow cooker pulled pork and slow cooker turkey breast work the same way.

Happy Cooking,
Tanya

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Whole chicken: A 4 to 5 pound bird. I used a 4.5 pound chicken here. Thaw it completely in the refrigerator before it goes in the slow cooker. Pull the giblets and neck out of the cavity first.
  • Kosher salt and black pepper: The base of the rub. If you use table salt instead, scale it back, since it’s finer and saltier by volume.
  • Garlic powder and onion powder: Powders, not fresh. They cling to the skin and season the whole surface evenly instead of sitting in one spot.
  • Dried thyme and dried rosemary: Dried on purpose here. Over six-plus hours, fresh herbs go dull and stringy, while dried ones hold up and keep releasing flavor the whole time. Crush the rosemary between your fingers as you add it so you don’t end up with needles in the rub.
  • Paprika: I use sweet paprika, which is mostly there for color and mild flavor. Smoked paprika is a good swap if you want a smoky note closer to rotisserie chicken.
  • Onion, celery, and carrots: They lift the bird off the bottom of the insert so it isn’t sitting in liquid, and they turn the drippings into something worth saving.

How to Make Slow Cooker Whole Chicken

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Build the Vegetable Bed. Add the chopped onion, celery, and carrots to the bottom of a 6-quart slow cooker. This is your rack. It keeps the chicken up out of the juices it releases, which is the difference between roasted-tasting chicken and boiled-tasting chicken.

Chopped onion, celery, and carrots layered in the bottom of a black oval slow cooker insert.

Step 2: Mix the Rub and Dry the Bird. Stir the kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika together in a small bowl. Remove the giblets and neck from the cavity, then pat the chicken very dry with paper towels, outside and inside. Wet skin will not hold seasoning.

Step 3: Season Inside, Outside, and Under the Skin. Season the outside and the cavity. Then slide your fingers under the skin over the breast and rub seasoning directly onto the meat. That’s the step most people skip, and it’s the one that gets flavor past the skin instead of leaving it all on the surface.

Whole raw chicken coated in a brown herb and spice rub, resting on parchment paper.

Step 4: Cook on LOW. Set the chicken breast side up on the vegetables, cover tightly, and cook on LOW for 6 to 8 hours. Leave the lid alone while it works. Every time you lift it you dump the heat and add time.

Seasoned raw whole chicken placed breast side up on a bed of onion, celery, and carrots inside a slow cooker.

Step 5: Check the Temperature. It’s done when the thickest part of the thigh hits 165°F (74°C) and the meat is fork-tender. Push the thermometer into the thigh without touching bone, since bone reads hotter than the meat around it.

Fully cooked whole chicken in a slow cooker with browned seasoning and vegetables and juices around it.

Step 6: Rest, Then Carve. Move the chicken to a cutting board and let it rest 10 to 15 minutes before you cut into it. Use two large spatulas or a spatula and tongs, because it’s tender enough to come apart on you. Resting lets the juices settle back into the meat instead of running out onto your board.

Optional: Broil the bird for 3-5 minutes to crisp the skin.

Carved slow cooker chicken breast slices, thigh, and drumstick arranged on a dark plate with fresh parsley.

How Long to Cook a Whole Chicken in a Slow Cooker

A 4-to 5-pound chicken takes 6 to 8 hours on LOW. On HIGH it runs closer to 3 to 4 hours, though I cook mine on LOW and that’s what I’d recommend if you have the time.

The range is that wide because slow cookers are not consistent with each other. A bird that’s done at 6 hours in my cooker might need closer to 8 in yours, so the temperature matters more than the clock does.

Now, about dry chicken. Slow cooker chicken gets dry because it’s overcooked, not because a slow cooker dries chicken out. And a whole chicken is easier to overcook than people expect, since the breast is lean and it finishes well before a long cook time is up.

So check on it. Around the 4-hour mark, take a temperature reading in the thigh. It won’t be done that early, but you’ll find out how fast your cooker runs and you’ll know when to start checking for real. Once the thigh reads 165°F (74°C), it’s done. Leaving it longer isn’t making it better.

size Matters

I use a 6-quart oval slow cooker, and a 4 to 5-pound bird fits with room around it. If yours is a 4-quart, stay at the low end of that weight range or buy a smaller bird. A chicken wedged in tight won’t cook evenly, and the USDA recommends filling a slow cooker at least half full but no more than two-thirds full.

Turn the Drippings Into Gravy

Do not throw out what’s in the bottom of that insert. Because the chicken cooks over aromatics with no water added, the juices come out concentrated and already seasoned.

  1. Strain it. Pour the liquid through a fine-mesh strainer into a large measuring cup. Discard the cooked vegetables.
  2. Skim the fat. Let it sit 3 to 5 minutes so the fat rises, then spoon it off or use a fat separator. You should have roughly 2 to 2 ½ cups of broth left.
  3. Thicken it. Bring the broth to a gentle simmer in a small saucepan over medium heat. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then whisk that slurry in slowly and cook 2 to 3 minutes until it thickens.
  4. Taste it. It’s usually seasoned well enough on its own from the rub. Add a pinch of black pepper if it needs it and serve hot.

If you’d rather keep it thin, skip the slurry and spoon the skimmed juices straight over the meat. Or use this over your rice. I do! It's so delicious and gives it a nice flavor. And if you ever need gravy on a day you don’t have drippings, my gravy without drippings recipe covers you.

cooked whole chicken in slow cooker insert with parsley sprinkled on top, close up

Tanya’s Top Tips

  • Buy a bird that fits. A 4 to 5 pound chicken in a 6-quart cooker leaves room for heat to move around it. Cramming in a 7-pound bird gets you uneven cooking, not more dinner.
  • Make stock out of the carcass right in the slow cooker. Put the bones and skin back in the cleaned insert, cover with water, and run it on LOW overnight.

Variations

  • Smoky: Swap the sweet paprika for smoked paprika. Same amount, and it pushes the flavor toward rotisserie chicken.
  • Spicy: Add cayenne or crushed red pepper to the rub.
  • Add potatoes: You can make this slow cooker chicken and potatoes by adding potatoes to the vegetable bed. Use baby potatoes and leave them whole, and stick with a waxy variety like baby reds or Yukon Gold. Waxy potatoes hold their shape over a long cook, while starchy ones like russets break down into mush by hour six.
  • Different rub: The method doesn’t care what’s on the bird. Any dry rub you like works here, including my homemade seasoned salt as a starting point.

What to Serve With Slow Cooker Whole Chicken

This is a Sunday-dinner kind of chicken, so I go the Sunday-dinner route with it. Slow cooker mashed potatoes or garlic mashed potatoes with that gravy poured over everything is hard to beat.

For rice, my oven baked rice or garlic butter rice both work well and soak up the juices.

Add a green vegetable and you’ve got a full plate. Smothered green beans, collard greens, turnip greens, or oven roasted broccoli.

Storage, Reheating, and Freezing

Storing: Let the chicken cool a bit, then pull the meat off the bones and refrigerate it in an airtight container within 2 hours of cooking. Use it within 3 to 4 days. Store any leftover juices or gravy separately.

Freezing: Portion the pulled meat into freezer bags or containers, press the air out, and freeze. For the best texture, use it within about 3 months. Thaw overnight in the refrigerator.

Reheating: Chicken this lean dries out fast on a second pass, so add liquid. Warm it in a covered skillet over medium-low with a splash of broth or the reserved juices, or microwave in short bursts with a damp paper towel over the top. Bring it back to 165°F (74°C).

Leftover ideas: Chopped and covered in gravy is my go-to. It’s also good in sandwiches, soup, and quesadillas, or turned into chicken salad. If you want to work it into a rice dish, my dirty rice and my Caribbean dirty rice are both good places to send it.

FAQs

Do I need to add water or broth?

No. A whole chicken releases plenty of liquid on its own, and the vegetable bed keeps it lifted out of that liquid. Adding water gets you closer to boiled chicken and a weaker gravy.

Why is my chicken still pink near the bone?

Keep cooking and check again in 30 to 45 minutes. Meat right against the bone can stay pinkish even when it’s fully cooked, so go by the thermometer. Once the thickest part of the thigh reads 165°F (74°C) away from the bone, it’s done.

Can I put a frozen chicken in the slow cooker?

No, and this one isn’t optional. Thaw it in the refrigerator first, which takes 24 to 48 hours depending on size. A frozen bird warms up too slowly in a slow cooker and spends too long in the temperature range where bacteria grow. If it’s still frozen the morning you wanted to cook it, roast it in the oven instead or wait a day.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

cooked whole chicken in slow cooker insert with parsley sprinkled on top
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Slow Cooker Whole Chicken Recipe

A hands-off whole chicken that cooks low and slow on a bed of onion, celery, and carrot until it falls apart. The drippings make a gravy worth keeping.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: slow cooker whole chicken, slow cooker whole chicken recipe
Servings: 6
Calories: 471kcal
Author: Tanya Harris

Ingredients

  • 1 (4-5 lb) whole chicken
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1 medium yellow onion chopped into 1 inch pieces
  • 3 stalks celery chopped into 1 inch pieces
  • 2 medium carrots chopped into 1 inch pieces

Instructions

  • Place the chopped yellow onion, celery, and carrots in the bottom of a 6-quart slow cooker. The vegetables act as a natural trivet, lifting the chicken so it does not sit directly in the liquid it releases.
  • In a small bowl, mix together the kosher salt, ground black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika. Set aside.
  • Remove the giblets and neck from the chicken cavity, then pat the entire bird dry with paper towels, outside and inside.
  • Season the outside and the inside of the chicken with the seasoning mixture. Lift the skin over the breast and rub some of the seasoning directly onto the meat underneath, then pat the remaining seasoning into the skin.
  • Place the seasoned chicken breast side up on top of the vegetables. Cover tightly with the lid and cook on LOW for 6 to 8 hours, until the thickest part of the thigh reaches an internal temperature of 165°F (74°C) away from the bone and the meat is fork-tender.
  • Carefully transfer the chicken to a cutting board and let it rest for 10 to 15 minutes before carving.
  • For golden skin, transfer the rested chicken to a rimmed baking sheet and broil on the middle rack for 3 to 5 minutes, watching closely. This step is optional.

Notes

  • To make gravy with the drippings in the slow cooker, strain the drippings, skim the fat, then simmer with a slurry of 2 tablespoons cornstarch whisked into 2 tablespoons cold water for 2 to 3 minutes.
  • Storage: Refrigerate pulled meat in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheating: Reheat with added liquid to 165°F (74°C).

Nutrition

Calories: 471kcal | Carbohydrates: 6g | Protein: 39g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 155mg | Sodium: 1137mg | Potassium: 560mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4190IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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Southern Smothered Potatoes Recipe

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.

smothered potatoes in cast iron skillet with wooden spatula sticking out

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This side dish is a staple in our house because it is quick, delicious, and can be served during multiple meals. Whether for breakfast, lunch, or dinner, these smothered potatoes pair well with almost any meal.

Smothered potatoes are a classic dish from the Southern United States, particularly Louisiana. To "smother" vegetables means to cook them slowly at a low temperature until they are tender and flavorful. Some cooks add meats like bacon or sausage to the dish.

If you like smothered dishes, try my smothered green beans or smothered chicken.

5 Star Review

⭐⭐⭐⭐⭐

Karen H. says, "Wonderfully delicious! I have used buttermilk for years, but love the chicken broth flavor."

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Potatoes: The star of this dish. Choose starchy potatoes like Russet or Yukon Gold for the best results.
  • Oil and Butter: To brown the potatoes and add that rich, buttery flavor.
  • Onion and Bell Pepper: These aromatic vegetables add flavor.
  • Seasonings: Paprika, garlic powder, salt, and black pepper. You can also use about one teaspoon of an all-purpose seasoning blend if you prefer.
  • Broth: Chicken broth. You could also use vegetable broth, beef broth, or water.
ingredients for smothered potatoes

Tools Needed

  • Large skillet or cast-iron pan
  • Spatula
  • Knife
  • Cutting board
  • Measuring spoons

How to Make Southern Smothered Potatoes

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Prep the Ingredients

Peel and cube the potatoes. You can also skip the peeling of the potatoes if you prefer. Chop the onion and green bell pepper.

Step 2: Heat the Pan and cook the peppers and onions

Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper to the skillet. Cook, stirring occasionally, until they soften and become aromatic, about 5-7 minutes.

Step 3: Add Potatoes

Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.

Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.

potatoes and green peppers in cast iron pan

Step 4: Season and Cook

Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.

Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

seasoning added to potatoes
cooked smothered potatoes in skillet

Variations

  • For a vegetarian option, use vegetable broth instead of chicken or beef broth.
  • Add chopped bacon or sliced sausage for extra flavor and protein.
  • Mix in other vegetables such as carrots, celery, or mushrooms to add more texture and nutrients.
  • Slice the potatoes rather than chopping them if you prefer.

Tanya's Tips for the Best Smothered Potatoes

  • Use starchy potatoes like Russet or Yukon Gold. They hold their shape when cooked and have a creamy texture that pairs well with the gravy.
  • Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
  • For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
  • Although any large pan will work, use a cast iron skillet for best results.

How to Store Smothered Potatoes

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat until warmed through. You can add a bit of oil or butter to keep them from sticking.

FAQs

Why are my smothered potatoes mushy?

Potatoes turn mushy if the pan is overcrowded, if they are stirred too frequently, or if too much broth is added too early. To prevent this, cook them undisturbed in a single layer to develop a crust before covering and simmering.

What are the best potatoes to use for smothered potatoes?

Medium- to high-starch varieties like Yukon Gold or Russet potatoes work best. Yukon Golds hold their shape well while providing a creamy interior, whereas Russets break down slightly to create a thicker pan gravy.

Do I need to peel the potatoes before cooking?

Peeling is optional. Russet potatoes are typically peeled due to their thicker skin, but thin-skinned varieties like Yukon Gold or red potatoes can be left unpeeled for extra texture and quicker prep.

Make these Smothered Potatoes A Meal: Serve them with these dishes

  • Smothered Chicken. Golden chicken thighs in a rich, creamy onion gravy that comes together in under an hour, and the gravy is very happy to run over into the potatoes.
  • Smothered Turkey Wings. Slow roasted turkey wings with a homemade gravy built from the pan drippings, and it is the Sunday dinner plate these potatoes were made for.
  • Baked Chicken Leg Quarters. Crispy skinned leg quarters baked at 400 degrees with the same all purpose seasoning you can use in these potatoes, so one spice blend gets you the whole plate.
  • Slow Cooker Collard Greens. Tender greens that cook low and slow for six to seven hours with a splash of apple cider vinegar to cut through all that richness.
  • Air Fryer Egg Frittata. A fluffy egg frittata loaded with ham and cheddar in about fifteen minutes, which turns these potatoes into a full weekend breakfast.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

smothered potatoes in cast iron skillet with wooden spatula sticking out
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4.20 from 5 votes

Smothered Potatoes Recipe

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: smothered potatoes, southern smothered potatoes
Servings: 4 people
Calories: 264kcal
Author: Tanya Harris

Ingredients

  • 1.5 pounds of potatoes Yukon Gold or Russet, chopped into medium cubes
  • 1 large yellow onion chopped
  • ½ medium green bell pepper chopped into small pieces
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and black pepper to taste I use about ½ teaspoon salt, ¼ teaspoon black pepper
  • ¼ cup chicken broth

Instructions

  • Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper, cooking and stirring occasionally until they soften and become fragrant approximately 5-7 minutes.
  • Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.
  • Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.
  • Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.
  • Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

Notes

  • Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
  • For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
  • Peel the potatoes or keep them unpeeled, depending on your preference. 

Nutrition

Calories: 264kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 811mg | Fiber: 5g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 48mg | Calcium: 34mg | Iron: 2mg

This was originally published on July 11th, 2024. It has been updated with new information.

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Beef Tips with Rich Brown Gravy

Beef tips are simmered slowly in a deep brown gravy until they are tender enough to cut with the side of a fork. It's the perfect cozy meal, especially when served over rice that can sop up all the gravy.

beef tips in bowl

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

beef tips with fork sliding in to pick it up

Beef Tips at a Glance

  • Best for: a cozy Sunday dinner that reheats well.
  • Total Time: 2 hours 35 minutes
  • Yield: 6 servings
close up Tanya holding bowl

I have a real weakness for cozy beef dishes. Give me a stovetop beef stew or a pot of braised oxtail any day of the week, and I am a happy woman. Beef tips land in that same category for me.

This is a classic Southern dish that relies on low-and-slow cooking. Two hours on the stove is what turns tough little cubes of beef into something you can cut with a fork, and it gives the gravy time to thicken on its own. I serve mine over rice most nights, but a scoop of mashed potatoes underneath is never a bad idea.

Happy Cooking,

Tanya

Notes on the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Beef stew meat. I buy the pre-cut packages at the store because it saves me from having to break down a whole roast on a weeknight, and stew meat is almost always cut from chuck. Chuck is exactly what you want here. It comes from the shoulder, which is a hard-working muscle, so it carries a lot of connective tissue that softens into the gravy over a long simmer. If you would rather cut your own, buy a boneless chuck roast and cut it into 1-inch cubes.
  • Light brown sugar. Just a small amount goes into the seasoning mix. It helps the beef brown more deeply in the pan and rounds out the salt from the soy sauce later on. The finished gravy does not taste sweet.
  • Garlic powder, onion powder, and black pepper. These season the beef itself.
  • Kosher salt. My amounts are measured with kosher salt, which is coarser than table salt. Table salt packs more into the same spoon, so if that is what you have, start with less and taste at the end.
  • All-purpose flour. The flour goes onto the seasoned beef instead of into the pot later, so it does two jobs. It helps build the crust when you sear, then it slowly thickens the gravy across the two-hour simmer. That is why there is no cornstarch slurry at the end of this recipe.
  • Olive oil. Any neutral oil works. You just need enough to get a good sear going, and the beef will release some of its own fat as it browns.
  • Yellow onion and fresh garlic. The onion cooks down until soft and sweet and practically disappears into the gravy. Fresh garlic goes in after the onion because it burns quickly and turns bitter if it hits the hot pot too early.
  • Low-sodium beef broth. There is already salt on the beef, plus soy sauce and Worcestershire going into the pot, and the liquid concentrates as it simmers.
  • Soy sauce and Worcestershire sauce. These two do the heavy lifting on the savory depth of the gravy. Worcestershire brings tang and soy sauce brings salt and color, which together give the sauce that dark restaurant look.
  • Red wine vinegar. A little acid at the end of a rich braise keeps the gravy from tasting flat and heavy. It is not enough to taste sour, but you would notice if it were missing.
  • Dried thyme. Thyme holds up well during a long simmer and has plenty of time to soften and release its flavor into the liquid.
beef tips ingredients

Main Equipment You'll Need

  • A 6-quart Dutch oven, which is the medium size most of us have in the cabinet. The heavy bottom keeps the beef from scorching over a long simmer and a tight lid keeps the liquid from cooking away.
  • Tongs for turning the beef as it sears.
  • A plate to hold the seared beef while you cook the onions.

How to Make Beef Tips and Gravy

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Season and Coat the Beef. Pat the beef dry with paper towels first. Toss the beef in a large bowl with the brown sugar, salt, black pepper, garlic powder, onion powder, and flour until every piece has a light, even coating.

beef tips in bowl with seasoning and flour on it

Step 2: Sear the Beef in Batches. Heat the olive oil over medium heat and add the beef in a single layer. Sear 2 to 3 minutes per side until the pieces are deeply browned, then move them to a plate. Work in two batches if you need to. The beef is not cooked through at this stage, and it does not need to be.

beef tips searing in pot

Step 3: Cook the Onions and Garlic. Add the diced onion to the oil and drippings left in the pot, along with a tablespoon of the beef broth. Cook 5 to 6 minutes until the onions are soft and translucent, scraping the bottom of the pot as they release their liquid so all those browned bits lift up. Stir in the garlic and cook 1 minute more, just until you can smell it.

onions and garlic sauteeing in pot

Step 4: Build the Gravy. Return the beef and any juices that collected on the plate back to the pot. Pour in the rest of the beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme, and stir it all together.

beef tips in pot covered in broth

Step 5: Simmer Low and Slow. Bring the liquid up to a simmer, cover the pot tightly, and turn the heat down to low. You are looking for a lazy simmer with a few bubbles breaking the surface. Let it go about 2 hours.

Check on it every 30 minutes or so, give it a stir so nothing catches on the bottom of the pot, and if the liquid is getting low, add a splash more beef broth. How fast it reduces depends on your pot and how tight your lid sits, so this part is worth peeking at.

It is done when a fork slides into a piece of beef with no resistance and the gravy has thickened. If the beef is still firm, it needs more time.

beef tips in pot in gravy after simmering for hours

How to Make Beef Tips in the Slow Cooker

  • Sear first: Sear the beef and sauté the onions and garlic on the stove to build flavor, then transfer everything to the slow cooker.
  • Reduce liquid: Use only 2 cups of beef broth, as the slow cooker traps moisture.
  • Cook: Cover and cook on LOW for 7–8 hours (recommended for tender meat) or HIGH for ~4 hours.
  • Thicken (optional): If the gravy is too thin, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon cold water) and cook uncovered on HIGH for 20–30 minutes.

Tanya's Top Tips

  • Do not rush the simmer. The connective tissue in these cuts starts converting to gelatin somewhere around 160°F to 180°F (71°C to 82°C), and that conversion takes hours. Tough beef at the two hour mark usually just means it needs longer on the stove.
  • Check on the pot as it simmers. Stir every half hour so the bottom does not scorch, and top it off with a little more beef broth if the liquid drops too far. Different pots reduce at different rates.
  • Taste at the very end. The gravy concentrates over two hours, so wait until you know what you actually have before you reach for more salt.

Variations

  • Add mushrooms. Sliced cremini or white mushrooms cooked with the onions turn this into beef tips with mushroom gravy. Cook them until they release their water and start to brown before you move on.
  • Use chuck roast. A boneless chuck roast cut into 1-inch cubes behaves exactly like stew meat here, and you get to control the size of the pieces.
  • Add a splash of red wine. A little dry red in place of some of the broth adds depth if you have a bottle open.
  • Make it spicy. A pinch of cayenne or a few dashes of hot sauce in the braising liquid gives the gravy some heat behind it.
beef tips with fork sliding in to pick it up

What to Serve With Beef Tips

Rice is my default because it soaks up gravy better than almost anything. Mashed potatoes are the other classic, and buttered egg noodles are right there with them. To round the plate out the Southern way, Southern green beans and a pan of classic Southern cornbread turn this into a full Sunday dinner.

If this kind of slow-cooked beef is your thing, you might also like my braised beef shanks or my oxtail soup.

Storage, Reheating, and Freezing

  • Refrigerator: Cool the beef tips and store them in an airtight container with the gravy for up to 4 days. They taste even better on day two once the flavors settle.
  • Reheating: Warm them in a saucepan over low heat, stirring now and then until heated through. The gravy thickens in the fridge, so add a splash of beef broth or water to loosen it back up.
  • Freezer: These freeze well for up to 3 months in an airtight container with the gravy covering the beef. Thaw overnight in the refrigerator before reheating.

Beef Tips FAQs

What is the best cut of meat for beef tips?

It comes down to how long you plan to cook. Chuck roast and beef stew meat are the right call for a low and slow braise like this one, because they carry the connective tissue that breaks down into a silky gravy over a couple of hours. Sirloin and tenderloin are naturally tender and lean, which makes them better for a quick stove-top version. They do not have the connective tissue to reward a long cook and will dry out if you give them one.

Can I use beef stew meat for beef tips?

Yes, and it is what I use. Stew meat has a reputation for being tough, but that is usually a timing problem rather than a meat problem. It is typically cut from chuck or a similar working muscle, so it needs the full two hours to come around. Give it that time and it is tender, flavorful, and cheaper than sirloin.

Why are my beef tips still tough?

Nine times out of ten it is one of two things. Either the beef has not cooked long enough, or the pot was at a hard boil instead of a gentle simmer. Both are fixable. Turn the heat down, put the lid back on, and keep going until a fork slides in easily.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

beef tips with gravy with fork picking up beef
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Beef Tips and Gravy Recipe

Tender beef simmered low and slow in a rich brown gravy with onions, garlic, and thyme. A classic Southern dinner that is made for rice or mashed potatoes.
Prep Time15 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: American
Keyword: beef tips, beef tips and gravy, beef tips recipe
Servings: 6
Calories: 294kcal
Author: Tanya Harris

Ingredients

  • 2 pounds beef stew meat cut into 1-inch cubes
  • 2 teaspoons light brown sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 ¾ cups low-sodium beef broth divided
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dried thyme

Instructions

  • Pat the beef dry with paper towels. In a large bowl, toss the beef with the brown sugar, salt, black pepper, garlic powder, onion powder, and flour until every piece is lightly coated.
  • Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the beef in a single layer without crowding the pan, working in two batches if needed. Sear 2 to 3 minutes per side, until deeply browned. Transfer the beef to a plate and set aside.
  • Add the diced onion to the oil and drippings in the pot along with 1 tablespoon of the beef broth. Cook 5 to 6 minutes, until the onions are soft and translucent, scraping up the browned bits from the bottom of the pot. Stir in the garlic and cook 1 minute, until fragrant.
  • Return the beef and any accumulated juices to the pot. Pour in the remaining beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme. Stir to combine.
  • Bring the liquid to a simmer, cover tightly, and reduce the heat to low. Simmer gently about 2 hours, until the beef is fork tender and the gravy has thickened. Stir every 30 minutes so the bottom does not scorch, and add more beef broth if the liquid reduces too far. Taste and adjust salt before serving.

Notes

  • Beef Cut: Use chuck stew meat cut into 1-inch pieces. Avoid lean cuts like sirloin, which dry out during a 2-hour simmer.
  • Salt: Recipe is tested with kosher salt. If using table salt, start with half and adjust to taste at the end.
  • Liquid Level: If the gravy reduces too fast, stir in a splash of broth. If too thin, simmer uncovered for a few minutes.
  • Slow Cooker: Sear beef and onions on the stove first. Transfer to slow cooker with only 2 cups of broth and cook on LOW for 7–8 hours (or HIGH for ~4 hours).
  • Storage: Keeps up to 4 days in the fridge or 3 months in the freezer. Loosen with a splash of broth when reheating.
  •  

Nutrition

Calories: 294kcal | Carbohydrates: 8g | Protein: 37g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 1268mg | Potassium: 824mg | Fiber: 1g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 4mg

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Sweet and Sour Cabbage (German-Style Braised Red Cabbage)

This sweet and sour cabbage is an easy one-pot side made with red cabbage, sweet apple, and apple cider vinegar. It braises low and slow until tender, with the right balance of sweet and tart in every bite.

sweet and sour cabbage on plate

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

We love a good cabbage recipe in our house, and I’ve been searching for ways to add it to our meal rotation. I’m always drawn to red cabbage for its vibrant color, and this vinegar coleslaw is no exception. So when I made this sweet and sour cabbage, I was in love. 

Inspired by German sweet-and-sour cabbage recipes I saw online, I made this recipe, and I’ve been hooked ever since. There aren’t many ingredients, and all you’ll need is a little patience while the cabbage takes time to braise on the stovetop.

Be sure to try my Instant Pot Cabbage or Creamed Cabbage with Sausage recipes too. 

5 Star Review

⭐⭐⭐⭐⭐

Lorna. says, "This has an excellent balance of flavors. I like to saute the cabbage in a bit butter first but i give it 5 stars."

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Red cabbage - Choose a firm head with vibrant color; chop into large chunks so they hold their shape during the long braise. If you don't have red cabbage, feel free to use a firm green cabbage instead.
  • Sweet apple - Fuji or Honeycrisp work, adding natural sweetness that balances the vinegar's tang.
  • Apple cider vinegar - This provides the signature tangy flavor that makes the dish "sour."
  • Granulated sugar - Balances the acidity and helps create that perfect sweet-and-sour flavor profile.
  • Kosher salt and ground black pepper- Season to your taste.
  • Ground Allspice - I use a ton of allspice in my cooking, and I just had to add it to this dish. Feel free to sub with another warm spice, like cinnamon or nutmeg.
ingredients for sweet and sour cabbage

How to make sweet and sour cabbage

Step 1: First, gather your ingredients. Chop your head of cabbage into large chunks and chop a sweet apple. I like to use a Fuji apple in this recipe.

Step 2: Place the chopped cabbage, apple, apple cider vinegar, sugar, salt, black pepper, and allspice in a large heavy-bottomed pot. Cover the pot with a tight-fitting lid and place it over medium-low heat. 

cabbage, apples, salt, and pepper inside pot

Step 3: Allow the cabbage to cook over medium-low heat for about 1 hour to 1 hour and 10 minutes, stirring every 20 minutes, until the cabbage is tender enough for your liking. Serve and enjoy 🙂

cooked cabbage inside pot

Variations

This cabbage is great as written, but here are a few ways I like to switch it up.

  • Add bacon. Cook a few slices until crisp, then crumble them in at the end for a smoky, salty bite. It's one of the more popular ways to make this dish and adds a nice richness.
  • Make it meaty. Stir in sliced smoked sausage, or serve it next to browned bratwurst for a heartier plate.
  • Turn up the heat. A pinch of red pepper flakes gives it a little kick.
  • Add carrots. They bring more color and a touch of natural sweetness.
  • Add maple syrup. One reader stirred in a little maple syrup along with rice vinegar and sweet chili sauce and loved the result.

Make Ahead and Storage

  • Fridge: Store leftovers in an airtight container for 3-4 days.
  • Reheat: Warm it on the stovetop over low heat or in the microwave until heated through. Add a small splash of water if it looks dry.
  • Serve warm or at room temperature: It's good both ways, which makes it easy to make ahead for a holiday spread or a potluck.
close up photo of cabbage

Tanya's Top Tips about Sweet and Sour Cabbage

  • Use a heavy-bottomed pot with a tight-fitting lid to keep the liquid inside. Cabbage will release a good bit of liquid while it cooks.
  • Keep the heat on medium-low and stir about every 20 minutes.

What should I serve this cabbage with?

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

sweet and sour cabbage on plate
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4.50 from 6 votes

Sweet and Sour Cabbage

This sweet and sour cabbage is the perfect easy yet tasty side dish. Red cabbage and a sweet apple are braised in sugar and vinegar, resulting in the most tender and delicious cabbage.
Prep Time8 minutes
Cook Time1 hour
Total Time1 hour 8 minutes
Course: Side Dish
Cuisine: American, German
Keyword: red cabbage recipe, sweet and sour cabbage
Servings: 4 people
Calories: 52kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 medium head red cabbage chopped into large chunks (about 6-7 cups)
  • 1 sweet apple chopped. (Fuji, honey crisp, etc)
  • ¼ cup apple cider vinegar
  • ¼ cup granulated sugar
  • 1.5 teaspoons kosher salt or to taste
  • ¼ teaspoon ground black pepper or to taste
  • ¼ teaspoon ground allspice

Instructions

  • Place the chopped cabbage, apple, apple cider vinegar, sugar, salt, black pepper, and allspice in a large heavy-bottomed pot. Cover the pot with a tight-fitting lid and place it over medium-low heat.
  • Allow the cabbage to cook, over medium-low heat, for about 1 hour to 1 hour and 10 minutes, stirring every 20 minutes, until the cabbage is tender.
  • Remove from heat, serve, and enjoy.

Notes

  • Use a heavy-bottomed pot with a tight-fitting lid so the liquid stays inside the pot. Cabbage will release a good bit of liquid while it cooks.
  • Keep the heat on medium-low and stir about every 20 minutes.

Nutrition

Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 873mg | Potassium: 14mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

This post was originally published on October 6, 2021. It has been updated with new information.

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Easy Stuffing Recipe (Classic & Herby)

My homemade stuffing recipe is a classic. Made with simple, fresh ingredients, it's the savory side dish I find myself coming back to for every holiday and weeknight meal alike. 

stuffing in casserole dish

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

Stuffing is a big deal in my house. We don’t mind the boxed stuff, but I love making things homemade or semi-homemade. This stuffing is so simple to make, but the flavor is delicious. With three types of fresh herbs, the aromatics really come to life. 

This recipe is pretty straightforward, with a few tips and techniques that make the texture and flavor just right.

If you’re a fan of Thanksgiving sides, then you’ll love this cornbread dressing.

Happy Cooking,

Tanya

stuffing in casserole dish

Easy Stuffing Recipe at a Glance

  • Best for: Thanksgiving, Christmas, or any holiday spread that needs a classic bread stuffing
  • Prep time: about 25 minutes (drying the bread and prepping the vegetables)
  • Cook time: 45 to 50 minutes
  • Total time: about 1 hour 10 minutes
  • Servings: 10

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Bread. You'll need about 1 pound (roughly 10 cups) of bread cut into ½-inch cubes. I use white sandwich bread, but sourdough or French bread work as well. Sandwich bread gives you a softer stuffing, while sourdough or French bread holds up a little firmer and adds more chew. Whatever you use needs to be cut and dried completely before it goes anywhere near the broth. 
  • Aromatics. Yellow onion, celery, and garlic are the base. Dice them small, so they cook evenly and disappear into the stuffing instead of standing out in big chunks.
  • Fresh herbs. Sage, thyme, and rosemary are what make this taste like Thanksgiving. Fresh is worth it here if you can get it. If you only have dried herbs on hand, use about a third of the amount the recipe calls for, since dried herbs are more concentrated, and add them in with the onions and celery so they have time to soften. You could also use dried poultry seasoning instead of fresh herbs.
  • Broth and eggs. Low-sodium turkey or chicken broth lets you control the seasoning, and you can swap in vegetable broth for a meatless version. The eggs are what bind everything together, so your stuffing holds its shape instead of falling apart when you scoop it.
ingredients for stuffing

How to make this Stuffing Recipe

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Dry the bread. Preheat your oven to 300°F (150°C). Spread the bread cubes on baking sheets in a single layer and bake for 20 to 25 minutes, until they're completely dried out and crisp. Let them cool completely before you move on.

toasted bread on sheetpan

Step 2: Cook the aromatics. Once the bread is drying, bump your oven up to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook for 8 to 10 minutes, until soft. Stir in the garlic, sage, thyme, rosemary, salt, and pepper, and cook for another 1 to 2 minutes, just until fragrant. Take it off the heat.

butter and onion, garlic, and celery with seasoning in skillet for stuffing

Step 3: Combine. Place the dried bread cubes in a large mixing bowl, then pour the warm butter and vegetable mixture over them. Toss gently to coat. In a separate bowl, whisk the broth with the eggs, then pour that over the bread mixture and fold everything together gently until the broth is absorbed.

stuffing ingredients in bowl mixed up

Step 4: Bake. Transfer to your prepared baking dish, cover tightly with foil, and bake for 30 minutes. Uncover and bake for another 15 to 20 minutes, until golden brown and crispy on top.

baked stuffing in baking dish

technique

For stuffing the bird

Want to stuff a turkey instead? Cool the stuffing completely first, then spoon it loosely into the cavity right before roasting, never ahead of time. Loose filling lets heat move through evenly, and you'll want to check with a food thermometer that the very center reaches 165°F (74°C) before serving, same as if it were baked in a dish.

Tanya's Top Tips

  • Don't rush the bread-drying step. If your bread isn't fully dry and a little crisp, your stuffing will be dense and soggy instead of that soft, custardy texture you want.
  • Fold the broth mixture in gently. You want every piece of bread moistened, but you're not trying to mash it into a paste.
  • Taste your butter and aromatic mixture before you combine everything. It's much easier to adjust salt and pepper here than after the stuffing is baked.

Variations

  • Stir in ½ to 1 cup of chopped apples or dried cranberries with the broth mixture for a little sweetness.
  • Add ½ cup toasted pecans or walnuts for crunch.
  • Swap half the bread cubes for cubed cornbread if you want something closer to my cornbread dressing. Dry or lightly toast the cornbread first so it doesn't turn mushy, and know that it'll bake up a little more crumbly and slightly sweet.
  • Leave the eggs out if you prefer a looser, more scoopable stuffing rather than one that holds together in slices.

What to Serve With Easy Stuffing

This stuffing belongs right next to the turkey and gravy, but here's what else rounds out the table:

close up of spoon picking up stuffing

Make-Ahead, Storage & Freezing

Make ahead. You can dry the bread cubes and chop the vegetables up to 2 days ahead; store them separately in the refrigerator. Combine the stuffing just before baking. If you need to make it ahead of time, assemble it in a freezer-safe dish and freeze it unbaked immediately. Bake from frozen until the center reaches 165°F.

Leftovers. Refrigerate leftover stuffing in an airtight container within 2 hours and enjoy within 3 to 4 days. Reheat, covered, at 350°F (175°C) until hot throughout, then uncover for a few minutes to crisp the top. Individual portions can also be reheated in the microwave.

Freezing. Cooked stuffing freezes well for up to 1 month. Store it tightly wrapped or in a freezer-safe airtight container. Thaw overnight in the refrigerator, add a splash of broth if needed, and reheat covered at 350°F (175°C) until hot throughout.

FAQs

Can I make this stuffing without eggs?

Yes. The eggs help bind everything together, but you can leave them out for a looser, more scoopable stuffing. If you skip them, add a little extra broth so the bread doesn't dry out, and bake it covered a bit longer to help it set.

What's the difference between stuffing and dressing?

Traditionally, stuffing is cooked inside the turkey, and dressing is baked separately in its own dish, though many home cooks use the terms interchangeably. Stuffing cooked inside the bird tends to come out moister and more compact, and it needs to reach 165°F (74°C) in the center to be safe to eat. This recipe works either way, baked in a dish as written or spooned into the turkey just before roasting.

What if my stuffing turns out too dry?

Drizzle warm broth and a little melted butter over the top, cover with foil, and pop it back in a 350°F (175°C) oven for 10 to 15 minutes to rehydrate it. Dry bread cubes that weren't dried long enough, or stuffing left uncovered too long while baking, are usually the culprits. Next time, keep it covered a little longer or add a splash more broth before baking.

stuffing in casserole dish

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

stuffing in casserole dish
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Easy Stuffing Recipe

A classic, savory stuffing made with dried bread cubes, butter, onion, celery, and fresh sage, thyme, and rosemary.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: stuffing recipe
Servings: 10 people
Calories: 117kcal
Author: Tanya Harris

Ingredients

  • 1 pound about 10 cups white sandwich bread, sourdough, or French bread, cut into ½-inch cubes
  • ½ cup unsalted butter 1 stick
  • 2 cups diced yellow onion about 2 medium onions
  • 1 cup diced celery about 4 stalks
  • 1 tablespoon minced garlic about 4 cloves
  • 2 tablespoons fresh sage finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2¾ cups low-sodium turkey or chicken broth use vegetable broth for a meatless version
  • 2 large eggs whisked

Instructions

  • Preheat oven to 300°F (150°C). Spread bread cubes on baking sheets and bake for 20 to 25 minutes, until completely dried and crispy. Cool completely.
  • Increase oven temperature to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish. Set aside.
  • Melt butter in a large skillet over medium heat. Add onions and celery and cook 8 to 10 minutes, until soft. Stir in garlic, sage, thyme, rosemary, salt, and pepper. Cook 1 to 2 minutes, until fragrant, then remove from heat.
  • Place dried bread in a large mixing bowl. Pour the warm butter and vegetable mixture over the bread and toss gently.
  • Whisk broth with the eggs. Pour over the bread mixture and fold gently until absorbed.
  • Transfer stuffing to the prepared baking dish and cover tightly with foil. Bake covered for 30 minutes, then uncover and bake an additional 15 to 20 minutes, until golden brown and crispy on top.

Notes

  • Make ahead: For best texture, dry your bread cubes and sauté the vegetables up to 2 days in advance, storing them in separate airtight containers. Assemble with the broth and eggs right before baking. If you need to make it further ahead, assemble the casserole completely, cover, and freeze unbaked. Bake from frozen, adding extra time as needed until the center reaches 165°F.

Nutrition

Calories: 117kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 496mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 451IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

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Slow Cooker Pulled Pork

My slow cooker pulled pork is about as hands-off as barbecue gets. Season a pork butt, set the cooker, and hours later, you've got tender, shreddable meat ready for whatever you're in the mood for.

Pulled pork in slow cooker insert

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pulled pork sandwich on bread with coleslaw and fries in the background.

Slow Cooker Pulled Pork at a Glance

  • Best for: hands-off barbecue, meal prep, feeding a crowd
  • Prep time: 10 minutes 
  • Cook time: 6 to 8 hours on LOW (recommended) or 3 to 4 hours on HIGH
  • Servings: about 6 to 9 servings from a 6-pound pork butt
tanya standing looking at camera

I'm a huge barbecue fan, and pulled pork, in particular, has always been my thing. I'm constantly finding new ways to make it work for whatever's going on that week. My North Carolina Instant Pot Pulled Pork came out of my love for that tangy vinegar style, and I always keep a batch of my homemade BBQ rub and homemade BBQ sauce on hand for it. But when I don't want to babysit the pressure cooker, or I need something that just runs while I'm out doing errands, this slow cooker version is what I reach for.

What I like about this method is that it gives you a blank canvas. I keep the rub simple on purpose, just salt, garlic powder, onion powder, pepper, and smoked paprika. This has flavor without the sauce, but then it’s like a choose-your-own-adventure, and you can add any type of sauce. This is great for a family dinner or party.

Happy Cooking,

Tanya

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Pork butt (Boston butt): Bone-in or boneless both work.
  • Kosher salt, garlic powder, onion powder, black pepper, smoked paprika: This is a plain rub with no sugar in it, and that's on purpose. It keeps the pork neutral enough that you can finish it with vinegar sauce, sweet BBQ sauce, or lime juice. Sweet paprika works fine if that's what you have.
  • Chicken broth, apple cider vinegar, or light beer: Pick based on where you're taking the pork. Broth keeps it savory, apple cider vinegar leans toward my Carolina style, and beer adds a little malty depth. 
  • BBQ sauce, lime juice, or pan juices: Add BBQ sauce after your pork has been cooked and shredded. Stir in BBQ sauce for sandwiches, lime juice if it's headed for tacos, or just moisten it with the reserved pan juices and let whatever you're serving it with do the flavor work.
ingredients for pulled poork

How to Make Slow Cooker Pulled Pork

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Trim and Season the Pork. Pat the pork dry with paper towels; a dry surface holds seasoning better. Trim off any large slabs of excess fat, but leave a thin, quarter-inch layer for moisture. In a small bowl, combine the kosher salt, garlic powder, onion powder, black pepper, and smoked paprika. Rub the mixture over every side of the pork, pressing it in so it sticks.

Raw pork butt on a red cutting board

Step 2: Load the Slow Cooker. Pour your chosen liquid; chicken broth, apple cider vinegar, or light beer, into the bottom of the slow cooker. Set the seasoned pork on top, fat-side up if it's bone-in, so the fat renders down and bastes the meat as it cooks.

Raw pork and slow cooker insert

Step 3: Cook It Low and Slow. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. LOW is the better bet for even, tender results. You're looking for the pork to pull apart with almost no resistance when you twist a fork into the thickest part.

If you're using a probe thermometer, that's around 200°F (93°C), don't pull it before 195°F (90°C), since the connective tissue needs that heat to fully break down.

Pork butt in slow cooker insert

Step 3: Shred and Finish. Transfer the pork to a large bowl or cutting board and let it sit a few minutes before handling. If using a bone-in pork, remove any bones and big chunks of gristle, then shred with two forks.

Toss the shredded pork with a few tablespoons of the warm cooking liquid to keep it from drying out, then stir in BBQ sauce and a squeeze of lime juice, or leave it as is with the reserved pan juices, depending on what you're making.

Pulled pork in metal bowl.

important tip

Slow cooker size

I made this in a 6-quart slow cooker, and a 6-pound bone-in butt fits with room to spare. If you only have a 4-quart, size down to a 3 to 4 pound piece of pork shoulder, or cut a larger butt in half so it isn't packed in past the rim. An overcrowded cooker won't heat evenly and can leave you with a raw-ish center even after the full cook time.

Pulled pork sandwich with barbecue and coleslaw on bread.

Tanya's Top Tips

  • Buy a bigger butt than you think you need. Pork shoulder loses close to half its weight once it's cooked, boned, and trimmed, so a 6-pound raw butt isn't as much finished meat as it sounds like.
  • Don't skip fat-side up. That fat cap renders down over the long cook and bastes the meat the whole time, so you're not doing any extra work.
  • Save the cooking liquid. That's flavor you already built in. Skim the fat off the top and use what's left to loosen the pork before serving or when you reheat it later.

Variations

  • Go full Carolina style and stir in my vinegar BBQ sauce with a scoop of coleslaw right on the sandwich. Or go with thick and sweet BBQ, like my homemade BBQ sauce or your favorite store-bought brand.
  • Skip the sauce entirely and use lime juice for taco or burrito filling.
  • Swap the broth for light beer in the bottom of the cooker if you want a little more depth in the background flavor.

What to Serve With Slow Cooker Pulled Pork

Pile it onto toasted buns with vinegar coleslaw or a classic coleslaw for a proper sandwich. Round out the plate with Southern potato salad and homemade baked beans. It also works well in tacos, over nachos, stuffed into a baked potato, or piled onto a burrito bowl with rice and beans.

Coleslaw in a serving bowl with a wooden spoon.

Coleslaw

This Pork pairs well with a classic coleslaw. Make it from scratch, or use a coleslaw package as a shortcut.

Get the Coleslaw Recipe

Storage, Reheating, and Freezing

Storing: Let the pork cool, then transfer it to an airtight container with a little of the reserved cooking liquid to keep it moist. Refrigerate and use within 3 to 4 days.

Freezing: Portion the shredded pork into freezer bags or containers, press out the air, and freeze with a little of the reserved cooking liquid. It's safe to keep longer, but for the best texture and flavor, use it within about 3 months. Defrost overnight in the fridge before reheating.

Reheating: Warm it gently in a covered skillet over medium-low with a splash of the reserved liquid or broth, or microwave in short bursts with a little added liquid, stirring in between. Either way, bring it back up to 165°F (74°C) before eating.

pulled pork inside of slow cooker insert

FAQs

Does bone-in or boneless matter?

Both work here. Bone-in holds moisture slightly better and gives you a visual cue, the bone should wiggle loose when the pork's close to done. Boneless is easier to trim and portion but can overcook a little faster, so start checking it toward the earlier end of the time range.

What if my pork isn't tender at 6 hours?

Keep going. Check back every 30 to 45 minutes on LOW until a fork twists through with no resistance. Cook time varies some depending on the exact size and shape of your pork butt.

Can I make this ahead for a party?

Yes. Cook it the day before, refrigerate it with some of the cooking liquid, and reheat gently on the stovetop or in the slow cooker on LOW before serving. It also holds well on the WARM setting for a few hours if you're serving buffet-style.

Can I use pork tenderloin for this recipe?

No, it’s not recommended. Pork tenderloin is extremely lean and lacks the fat and connective tissue needed for slow cooking. Cooking it low and slow for hours will leave it dry and tough rather than juicy and tender. Stick to pork shoulder (Boston butt) for the best results!

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

pulled pork inside of slow cooker insert
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5 from 4 votes

Slow Cooker Pulled Pork Recipe

A simple, hands-off slow cooker pulled pork made with a 5-ingredient rub, good for sandwiches, tacos, and meal prep all week.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: entree, Main Course
Cuisine: American
Keyword: crockpot pulled pork, slow cooker pulled pork
Servings: 8 people
Calories: 306kcal
Author: Tanya Harris

Ingredients

  • 4 to 6 pounds pork butt Boston butt, bone-in or boneless (I used a 6-pound bone-in butt in a 6-quart slow cooker)
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon smoked paprika or sweet paprika
  • ½ cup chicken broth apple cider vinegar, or light beer
  • BBQ sauce lime juice, or reserved pan juices, for serving

Instructions

  • Pat the pork dry with paper towels. Trim excess surface fat, leaving a thin, ¼-inch layer for moisture.
  • In a small bowl, combine the kosher salt, garlic powder, onion powder, black pepper, and smoked paprika. Rub the mixture over every side of the pork.
  • Pour the chicken broth (or apple cider vinegar or light beer) into the bottom of the slow cooker. Set the seasoned pork on top, fat-side up.
  • Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork pulls apart easily with a fork (internal temperature around 200°F/93°C).
  • Transfer the pork to a large bowl or cutting board. Remove any bones or gristle, then shred with two forks.
  • Toss the shredded pork with a few tablespoons of the warm cooking liquid. Stir in BBQ sauce, lime juice, or serve as is with the reserved pan juices.

Notes

Pork Cut: Use pork shoulder (Boston butt). Bone-in stays a bit moister, but boneless works great too.
Storage & Freezing: Refrigerate with a splash of cooking liquid in an airtight container for 3–4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a covered skillet or microwave with extra liquid until it reaches 165°F (74°C).
Save the Pan Juices: Skim off the fat and toss a few tablespoons of reserved liquid back into the pork to keep it moist.
Fat-Side Up: Place pork fat-side up in the slow cooker so it bastes itself as it cooks.
Yield: Pork shoulder shrinks by about half when cooked; a 6-lb raw butt yields roughly 6–9 servings.

Nutrition

Calories: 306kcal | Carbohydrates: 1g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 1075mg | Potassium: 795mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 3mg

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Homemade Sweet and Sour Chicken

Crispy, double-fried chicken tossed in a glossy homemade sweet and sour sauce with bell peppers and pineapple. This is my take on the Chinese-American takeout order I love, made at home.

sweet and sour chicken in bowl next to rice

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!


close up Tanya holding bowl

Sweet and sour chicken is one of my go-to takeout orders. One thing I always noticed is that a lot of places serve sweet and sour sauce on the side, so you pour it on your food right before you eat, or dip your chicken into it. I wanted a version where everything comes together in one pan instead: the chicken gets battered and fried twice for a shell that holds up, then it all gets tossed with the peppers, pineapple, and sauce right before serving so every bite is coated. It pairs easily with a batch of oven-baked rice or my Steak Kimchi Fried Rice if you want to switch things up.

This sauce leans tangy rather than spicy, more like the mellow, brighter cousin to something like General Tso's. It's perfect for weeknight dinners when you want restaurant quality at home.

Happy Cooking,

Tanya

sweet and sour chicken in skillet with spoon scooping it

Sweet and Sour Chicken at a Glance

  • Best for: weeknight dinner, feeding a family, replacing takeout night
  • Prep time: 20 min
  • Cook time: 30 min
  • Total time: 50 min
  • Serves: 4
  • Good to know: the chicken is double-fried for extra crispiness, and the sauce uses reserved pineapple juice for real fruit flavor instead of relying only on sugar

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Chicken breast: I use boneless, skinless breast here, but thighs work too if you want something juicier. Just know thighs will need a little extra time in that first fry.
  • Cornstarch: Used in two places, the batter and the sauce. In the batter, it's what keeps the coating light instead of doughy. In the sauce, it thickens it and gives the sauce that silky, clingy texture.
  • Baking powder: Just a half teaspoon, but it's what gives the batter a little lift.
  • Ketchup: I tested this with regular ketchup. A low-sugar or unsweetened brand will throw off the sweet-and-sour balance, so you'd need to add more sugar to compensate.
  • Rice vinegar or white vinegar: Either works here. Rice vinegar is milder; white vinegar is sharper. Use whichever you have.
  • Pineapple chunks and reserved pineapple juice: I use a small 8-ounce can of chunks. You'll want to drain the chunks, but don't discard the juice. Both are used in this recipe.
  • Ginger powder and garlic powder: I use the dried, ground kind for this recipe. Fresh grated ginger and garlic work as well.
  • Bell peppers: Red and green are here mostly for color and a little sweetness. Feel free to use two of the same color if that's what you have in your fridge.
  • Neutral oil: I fry the chicken in oil before tossing it in sauce. Any oil with a high smoke point works, such as vegetable or canola oil.

How to Make Sweet and Sour Chicken

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Season and batter the chicken. Toss the chicken pieces with salt, black pepper, and garlic powder and set aside. In a separate bowl, whisk together the flour, cornstarch, and baking powder, then whisk in the beaten egg and cold water until you get a smooth batter that coats the back of a spoon.

wet batter being whisked in bowl

Step 2: Heat the oil and batter the chicken. Add 1 ½ to 2 inches of neutral oil to a Dutch oven or deep skillet and heat to 350°F (177°C). While it heats, fold the seasoned chicken into the batter until every piece is coated. Pull the pieces out onto a cutting board or plate and let them rest about 5 minutes while the oil finishes heating. That short rest helps the batter set so it actually sticks during frying instead of sliding off.

battered chicken on cutting board resting

Step 3: Fry, then fry again. Working in batches so the pieces don't clump together, lower the chicken into the hot oil one piece at a time. Fry for 4 to 6 minutes, turning occasionally, until golden and cooked through (chicken is safely cooked at 165°F/74°C internally).

Move each batch to the wire rack. Once all the chicken is fried once, bump the oil up to 375 to 380°F (191 to 193°C) and fry everything again in batches for just 30 to 60 seconds. This second fry is what makes the coating extra crispy and is worth the extra few minutes.

chicken frying in oil, getting lifted out of oil

Pro tip

For the crispiest results, fry again

The second fry is optional. However, I found that the coating was extra crispy with that second fry, so I like to do it rather than skip it.

Step 4: Make the sauce. In a small bowl, stir together the ketchup, sugar, vinegar, reserved pineapple juice, soy sauce, garlic powder, and ginger powder.

sauce for sweet and sour chicken in glass bowl

Step 5: Stir-fry the vegetables and pineapple. Heat the neutral oil in a clean, large skillet or wok over medium-high heat. Add the onion and cook for 1 to 2 minutes until it begins to soften, then add the red and green bell peppers and cook for another 3 to 4 minutes until crisp-tender. Stir in the pineapple chunks and cook for about 1 minute more.

sauce for the sweet and sour chicken in skillet

Step 6: Bring it all together. Pour the sauce over the vegetables and bring it to a simmer. In a separate small bowl, stir the cornstarch and cold water into a slurry, then drizzle it into the simmering sauce while stirring, and cook about 1 minute until it turns glossy and thickens. Add the fried chicken and toss until everything is coated. Serve immediately over rice so the chicken stays as crispy as possible under the sauce.

sweet and sour chicken in skillet with spatula

Variations

  • Swap the protein. Shrimp or pork work well in the same sauce. Shrimp cooks much faster than chicken, so watch it closely and pull it as soon as it turns opaque.
  • Add more vegetables. Snap peas, carrots, or baby corn are easy additions to the stir-fry step if you want more veggies in the mix.
  • Bring the heat. If you like a little spice, add a few red pepper flakes or a small drizzle of chili garlic sauce stirred into the sauce.
  • Swap the fruit. Mandarin orange segments, instead of pineapple chunks, give a slightly different sweetness if that's what you have on hand.

What to Serve With Sweet and Sour Chicken

Steamed white or jasmine rice is the obvious pick since it soaks up any extra sauce, and my Oven Baked Rice is a hands-off way to get there. For something with more personality, my Steak Kimchi Fried Rice is a fun twist if you want to mix up your takeout night.

On the side, Broccoli Slaw adds crunch and freshness without any extra cooking. If you're going all in on a takeout-at-home spread, Air Fryer Egg Rolls or General Tso's Shrimp round out the table nicely.

spoon lifting up sweet and sour sauce from a bowl with egg rolls and pineapple in the back

Sweet and Sour Sauce

If you'd like to make just the sauce, then you'll love this sweet and sour sauce. Perfect if you'd like this sauce just for dipping.

Get this Recipe
sweet and sour chicken in skillet with spoon scooping it

Storage, Reheating, and Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use an air fryer at 375°F (190°C) for 3-5 minutes for the best texture; the oven works well for larger portions at 350°F (175°C) for 10-15 minutes, while the microwave is fastest but will soften the coating. To freeze, store chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator, then reheat the chicken and warm the sauce separately before combining.

FAQs

Why is the chicken fried twice?

The first fry cooks the chicken through, and the second fry at a higher temperature crisps up the coating even more. It only adds about a minute per batch, but it helps the chicken hold up much better once tossed in the sauce.

What if my sauce turns out too thin or too thick?

Too thin: Let it simmer a minute longer, or stir in a little extra cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon cold water).
Too thick: Splash in a little water or extra pineapple juice to loosen it up.

Did you try this recipe? If you make this Homemade Sweet and Sour Chicken, let me know in the comments below! Don't forget to star-rate the recipe card so other readers can find it, too. Happy cooking!

swet and sour chicken in bowl next to rice
Print Recipe
5 from 1 vote

Sweet and Sour Chicken Recipe

Crispy, double-fried chicken tossed in a homemade sweet and sour sauce with bell peppers and pineapple. Better than takeout, and the chicken actually stays crispy under the sauce.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: sweet and sour chicken
Servings: 4 people
Calories: 686kcal
Author: Tanya Harris

Ingredients

For the chicken and batter

  • 1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 1 teaspoon table salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • 1 large egg beaten
  • ⅔ cup cold water
  • Neutral oil for frying

For the sauce

  • ¼ cup ketchup
  • ⅓ cup granulated sugar
  • ¼ cup rice vinegar or white vinegar
  • ¼ cup reserved pineapple juice
  • 2 tablespoons soy sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • ½ tablespoon cornstarch
  • 2 tablespoons cold water

For the stir-fry

  • 1 tablespoon neutral oil
  • 1 medium onion cut into 1-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 8-ounce can pineapple chunks in juice, drained, juice reserved

Instructions

  • Season the chicken with salt, black pepper, and garlic powder. Toss to coat and set aside.
  • In a separate large bowl, whisk together the flour, cornstarch, and baking powder. Add the beaten egg and cold water and whisk until you have a smooth batter that coats the back of a spoon.
  • Add 1 ½ to 2 inches of neutral oil to a Dutch oven or deep skillet, then heat to 350°F (177°C).
  • While the oil heats, fold the seasoned chicken pieces into the batter until fully coated.
  • Remove the chicken pieces from the batter and set them on a cutting board or plate. Let them rest while the oil finishes heating, about 5 minutes. This helps the batter set and stick to the chicken.
  • Working in batches, add the chicken to the hot oil one piece at a time so the pieces don't stick together. Fry for 4 to 6 minutes, turning occasionally, until golden and cooked through. Transfer to a wire rack.
  • Increase the oil temperature to 375 to 380°F (191 to 193°C). Fry the chicken a second time in batches for 30 to 60 seconds until extra crispy. Return to the wire rack.
  • In a small bowl, stir together the ketchup, sugar, vinegar, reserved pineapple juice, soy sauce, garlic powder, and ginger powder. Set aside. In a separate small bowl, stir the cornstarch and cold water to make a slurry, then set aside.
  • Heat the neutral oil in a clean large skillet or wok over medium-high heat. Add the onion and cook for 1 to 2 minutes until it starts to soften. Add the red and green bell peppers and cook for an additional 3 to 4 minutes until crisp-tender.
  • Add the pineapple chunks and cook for about 1 minute.
  • Pour the sauce over the vegetables and bring to a simmer, about 1 to 2 minutes.
  • Give the slurry a quick stir, then drizzle it into the simmering sauce while stirring. Cook for about 1 minute until the sauce is glossy and thickened.
  • Add the fried chicken to the skillet and toss until everything is coated in the sauce. Serve immediately over rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for the best texture. The chicken and sauce freeze well separately for up to 2 months.

Nutrition

Calories: 686kcal | Carbohydrates: 63g | Protein: 34g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 794mg | Potassium: 741mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1341IU | Vitamin C: 70mg | Calcium: 73mg | Iron: 3mg

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Easy Dirty Rice Recipe

Dirty rice is one of those Southern dishes that looks humble and tastes like so much more. This version keeps that classic Cajun flavor front and center.

Overhead view of dirty rice with ground sausage, parsley, and the holy trinity in a black skillet with a wooden spoon

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

I love just about any rice dish, and dirty rice has some of the best flavor of the bunch. I have been making this one for years, and it stays close to traditional.

The chicken livers are what set it apart. If you have made my Instant Pot Cajun Dirty Rice, you already know I am a fan of this dish, but this stovetop version is the one I come back to most.

If you want a fun spin, my Ground Chicken and Rice is my Caribbean take on dirty rice, and my Cajun Jambalaya hits a similar note when I want everything cooked in one pot.

Happy Cooking,

Tanya

Overhead view of dirty rice with ground sausage, parsley, and the holy trinity in a black skillet with a wooden spoon

Dirty Rice at a Glance

  • Best for: a flavor-packed side or an easy, hearty main
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Servings: 6
  • Good to know: freezer-friendly, one-skillet finish, and the chicken livers are easy to leave out

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Ground pork sausage is the savory, seasoned base of the dish. Use your favorite brand, mild or hot. You can also use ground beef or chicken if you prefer.
  • Chicken livers are the heart of dirty rice. Chop them fine so they cook down and blend right into the sausage. You will find them at the meat counter or in the freezer section near the poultry. They are optional, but they are where that real dirty flavor comes from.
  • Long grain white rice keeps the grains separate and distinct, which is exactly what you want here. Give it a rinse before cooking to wash off the extra starch.
  • The trinity (onion, celery, and green bell pepper) is the aromatic base of Cajun cooking. I also add a bit of garlic.
  • Creole seasoning is the backbone. Creole or Cajun both work, and my Homemade Cajun Seasoning is great if you want to make your own. Blends vary in salt, so taste before adding any extra. I also add dried thyme.
  • Beef broth cooks the rice with more savory depth than plain water. It is a small thing that makes a difference.
  • Worcestershire sauce and hot sauce bring the umami and a little background heat. Add more hot sauce if you like it spicy.
  • Fresh parsley goes in at the very end to brighten everything up.
  • Bay leaves are optional, but great to add to the rice to add some flavor.
ingredients for the dirty rice on counter

How to make this Dirty Rice Recipe

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Cook the rice

Add the rice, beef broth, water, and bay leaf, if using, to a medium saucepan and bring it to a boil. Cover, reduce the heat to low, and cook for 18 minutes, until the liquid is absorbed and the rice is tender. Discard the bay leaf and set the rice aside.

cooked rice being fluffed in pot

Brown the sausage and livers

In a large skillet over medium-high heat, brown the sausage and chicken livers together. Break the sausage into fine crumbles as it cooks and mash the livers in until they blend into the meat and no pink remains.

brown sausage and livers in skillet

Add the trinity

Stir in the onion, celery, bell pepper, and garlic. Cook until the vegetables have softened, about 3 to 4 minutes.

Chopped onion, celery, green bell pepper, and garlic added to browned sausage in a skillet

Add the seasonings and rice

Add the Creole seasoning and thyme and stir until combined. Pour in the Worcestershire sauce and hot sauce and stir until everything is combined. Add the cooked rice and toss until every grain is coated and stained with the seasoning.

Cooked white rice being folded into seasoned sausage and vegetables in a skillet

Finish with parsley

Fold in the fresh parsley. Taste, adjust the seasoning, and serve.

parsley being added to the brown meat in skillet

What to serve with Dirty Rice

How to store leftover Dirty Rice

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to loosen the rice, either covered on the stove over low heat or in the microwave.

This dirty rice also freezes well for up to 3 months. Thaw it overnight in the refrigerator before reheating.

You can also turn leftover dirty rice into stuffed peppers! Hollow out bell peppers, cut them in half, and fill them with 1 cup of dirty rice. Sprinkle some cheese on top and bake at 350 for 20-30 minutes until the peppers have softened and the cheese is melty.

dirty rice in skillet with hands holding wooden spoon

Why do they call it Dirty Rice?

Dirty rice, Cajun rice, and rice dressing are all variations of the same rice dish. The dirty name comes from the rice's color when paired with finely ground meat.

Rice dressing is usually made with ground beef, pork, or venison, while dirty rice typically includes organ meats such as chicken livers or gizzards.

Tanya's Recipe Notes

  • If you’re not a fan of livers, feel free to replace them with ground beef or ground turkey. Please note that chicken livers give dirty rice an authentic taste. 
  • If you're looking for a healthier version, replace the ground pork with ground turkey, and swap out white rice for brown rice.

Looking for more rice recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Overhead view of dirty rice with ground sausage, parsley, and the holy trinity in a black skillet with a wooden spoon
Print Recipe
5 from 2 votes

Easy Dirty Rice Recipe

A classic Cajun dirty rice made with ground pork sausage, chicken livers, and the trinity, all folded into seasoned rice for big Southern flavor. Serve it as a side or a hearty main.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: Southern
Keyword: Dirty Rice
Servings: 6 servings
Calories: 525kcal
Author: Tanya Harris

Ingredients

  • 2 cups long grain white rice rinsed
  • 1 ¼ cup beef broth
  • 1 bay leaf optional
  • 1 cup water
  • 1 pound ground pork sausage
  • ½ pound chicken livers finely chopped
  • 1 large yellow onion chopped
  • 2 stalks celery chopped
  • ½ medium green bell pepper chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon creole seasoning
  • 1 teaspoon thyme dried
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • ¼ cup chopped fresh parsley

Instructions

  • Add the rice, beef broth, water, and bay leaf, if using, to a medium saucepan and bring to a boil. Cover, reduce the heat to low, and cook for 18 minutes. Discard the bay leaf and set the rice aside.
  • Brown the sausage and chicken livers in a large skillet over medium-high heat, breaking the sausage into fine crumbles and mashing in the livers until they blend in and no pink remains.
  • Add the onion, celery, bell pepper, and garlic. Cook until softened, about 3 to 4 minutes.
  • Add the Creole seasoning and thyme and stir. Pour in the Worcestershire sauce and hot sauce and stir until combined.
  • Fold in the cooked rice and toss until every grain is coated and stained. Stir in fresh parsley.

Video

Notes

  • Chicken livers are optional. Leave them out or replace them with more sausage, ground beef, or ground turkey. The livers give the most authentic dirty flavor.
  • Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water. Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1cup | Calories: 525kcal | Carbohydrates: 54g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 805mg | Potassium: 511mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4711IU | Vitamin C: 21mg | Calcium: 52mg | Iron: 5mg

This post was originally published on July 20, 2022. It has been updated with new information.