These Pork Chops with Apples & Stuffing start with thick, bone-in pork chops seared in a cast iron skillet until beautifully browned. Sweet onions cook in butter until golden, then everything is layered with apple pie filling, cinnamon, and savory stuffing before it goes into the oven.

The result is tender, juicy pork with that wonderful sweet-and-savory combination that works so well with pork chops. And because everything finishes in one skillet, it looks impressive without much trouble.

Fall is just around the corner, and before everything turns into pumpkin everything, let’s take a moment to savor apple season. It’s one of my favorites, and I have loads of apple recipes right here on my website. Both sweet and savory, like this brand new recipe, sure to bring all kinds of comfort to your kitchen table.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

I am excited to partner with Iowa Pork to bring you this recipe. Pork is such a versatile protein for family meals, and thick-cut pork chops are especially nice for recipes like this because they stay juicy while all of those flavors bake together.

Even though I didn’t grow up on a farm in Iowa like my husband did, growing up we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my family. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.

Pork Chops with Apples

This is one of those dinners that looks like you fussed over it much more than you actually did. Once you sear the pork chops and caramelize the onions, the skillet does most of the work in the oven.

The apples add sweetness without turning the dish into dessert, while the onions, pork, and stuffing keep everything wonderfully savory. A little cinnamon ties it all together.

I also love that each pork chop gets its own generous helping of stuffing right on top. No need to make a bunch of separate side dishes unless you want to. Add a simple green vegetable or salad, and dinner is done.

Ingredients in Pork Chop, Apple, Stuffing Bake

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post. 

• Bone-in pork chops: Choose thicker pork chops, about 1 to 1 ¼ inches thick. The thicker cut works especially well for searing and then finishing in the oven.

• Salt and pepper: A simple seasoning is all the pork needs because there are plenty of flavors coming from the other ingredients.
• Olive oil: Used to get a nice sear on the pork chops.
• Butter: Adds richness and helps the onions cook until soft and beautifully golden.
• Sweet onion: I used a Vidalia onion. Thinly sliced sweet onion becomes mild and almost buttery as it cooks.
• Chicken stock: Deglazes the skillet and picks up all of those flavorful browned bits left behind from the pork.
• Stuffing mix: I used pork-flavored Stove Top Stuffing, but Sage or Traditional would also be delicious.
• Apple pie filling: A convenient shortcut that gives you tender apples and a sweet sauce without peeling and cooking fresh apples separately.
• Ground cinnamon: Just enough to complement the apples and bring a warm fall flavor to the dish.

How to Make Pork Chops with Apples & Stuffing

Preheat your oven to 400°F.

Season the pork chops generously with salt and pepper on both sides. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the pork chops for about 6 minutes on each side.

While the pork is searing, prepare the stuffing according to the package directions and set it aside.

Remove the pork chops from the skillet and add the butter. Once melted, add the thinly sliced onions and cook until they are soft and caramel-colored, about 8 minutes.

Pour in the chicken stock, scraping the bottom of the skillet to loosen all of those flavorful browned bits.

Push the onions to one side and return the pork chops to the skillet. Divide the onions evenly over the pork chops.

Spoon apple pie filling over each chop and sprinkle the apples with cinnamon. Divide the prepared stuffing into four portions and mound one portion over each pork chop.

Cover the skillet and bake for 30 minutes. Remove the lid and bake for another 5 minutes, or until the stuffing is lightly crisp on top and the pork has reached a safe internal temperature (145° F.)

Storage and Reheating

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

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Tips for the Best Pork Chops with Apples & Stuffing

Use thick, bone-in pork chops for this recipe. Thin chops can cook too quickly during the combination of searing and baking.

Don’t skip deglazing the skillet. Those little browned bits left behind after searing the pork are packed with flavor. Scraping them up with the chicken stock adds that flavor right back into the dish.

Give the onions time to develop some color. You don’t need to deeply caramelize them, but allowing them to become soft and golden makes them sweeter and more flavorful.

Use an instant-read meat thermometer to check your pork rather than relying only on cooking time. Because pork chops can vary in thickness, temperature is the best way to know when they’re ready.

Best Pork Chop Tip: Insert your thermometer into the thickest part of the pork chop without touching the bone for the most accurate reading.

To What Temperature Should Pork Chops Be Cooked?

For juicy pork chops, cook whole cuts of pork to an internal temperature of 145°F, followed by a 3-minute rest.

Keep in mind that your pork chops will continue cooking slightly after they come out of the oven. Checking the temperature toward the end of the cooking time can help prevent overcooking.

Pork Chops with Apples FAQs

• Can I use boneless pork chops? Yes, but watch them carefully because boneless chops may cook faster. Thick, bone-in pork chops are my preference for this recipe.
• What kind of stuffing should I use? I used pork-flavored Stove Top Stuffing. Sage or Traditional stuffing would also pair nicely with the pork and apples.
• Do I have to use a cast iron skillet? No. Use any large, oven-safe skillet with a lid. If your skillet doesn’t have a lid, you can cover it tightly with aluminum foil. If you can’t transfer your skillet to an oven, transfer the pork chops to any other oven-safe pan for baking.
• Can I use fresh apples instead of apple pie filling? You could make a homemade cooked apple topping, but I wouldn’t simply substitute raw apples cup-for-cup. The prepared pie filling provides both the tender apples and the sweet sauce that are part of this recipe.
• Why do pork and apples go together? The mild savory flavor of pork is a natural match for the sweetness and slight tartness of apples. Add onions, sage-style stuffing, and cinnamon, and you get a classic sweet-and-savory combination.

More Pork Recipes to Love

There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to love. Different cuts require different cooking techniques and internal cooking temperatures too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.

If you love pork chops like we do, be sure to check out these No Peek Pork Chops and Rice, Pork Chops with Mushroom Gravy, Baked Pork Chops with Stuffing (a great way to use up extra stuffing from the holidays!), and these yummy Taco Pork Chops, too!

Last summer I shared this Pepperoni Pizza Burger, perfect to make on the grill or indoors all year long. Some other Iowa Pork favorites include Pork Stew (pictured above), Dr. Pepper Pork Ribs, Creamy Bacon Soup, Pork Roast and Gravy, Pork Roast and Sauerkraut, and this Iowa classic: Breaded Pork Tenderloin Sandwich.

See ALL of my Pork Recipes Here

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

The minute cooler weather arrives, I start craving meals just like this one. These Pork Chops with Apples & Stuffing have everything I want in a cozy dinner: juicy pork, buttery onions, sweet apples, and savory stuffing, all together in one skillet.

It’s simple enough for a family dinner but pretty enough to serve when you have company. And that combination of pork and apples just seems made for those first crisp evenings of fall.

Thank you to Iowa Pork for sponsoring this recipe and for supporting the work I do here at An Affair from the Heart.

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Pork Chops with Apples and Stuffing

Thick, juicy pork chops topped with caramelized onions, sweet apples and savory stuffing are baked together in one skillet for an easy, cozy fall dinner.

Course Main Dishes

Cuisine American

Keyword apple, Iowa Pork, pork, pork chops, pork chops and stuffing

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 4 servings

Calories 480kcal

Ingredients

• 4 bone-in pork chops 1 to 1 ¼ inches thick
• Salt and pepper to taste
• 3 Tablespoons olive oil
• 3 Tablespoons butter
• 1 medium-sized sweet onion halved and thinly sliced (I used Vidalia)
• 1 cup chicken stock
• 1 6-ounce box Stove Top Stuffing, prepared according to package directions (I used Pork flavor, but Sage or Traditional work well, too)
• 1 20-ounce can apple pie filling
• ½ teaspoon ground cinnamon

Instructions

• Preheat the oven to 400°F.
• Heat the olive oil in a large cast iron skillet over medium-high heat. Season the pork chops with salt and pepper on both sides.
• Add the pork chops to the hot skillet and sear for about 6 minutes on each side. Transfer the pork chops to a plate and set aside.
• While the pork chops are searing, prepare the stuffing according to the package directions. Set aside.
• Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
• Pour the chicken stock into the skillet, scraping the bottom of the pan to loosen any browned bits.
• Push the onions to the side and return the pork chops to the skillet. Spoon the onions evenly over the tops of the pork chops.
• Divide the apple pie filling evenly among the pork chops, spooning it over the top of each one. Sprinkle with the ground cinnamon.
• Divide the prepared stuffing into 4 equal portions and mound one portion on top of each pork chop.
• Cover the skillet with a lid and transfer it to the oven. Bake for 20 minutes, then begin checking the internal temperature of the pork chops. Continue baking, covered, as needed until the pork reaches 145°F when an instant-read thermometer is inserted into the thickest part of the chop without touching the bone. **Thicker pork chops may require additional baking time.
• Remove the lid and bake for about 5 minutes more to lightly crisp the tops of the stuffing.
• Let the pork chops rest for 3 minutes before serving.

Video

Notes

• Pork chops can vary in thickness, so use an instant-read thermometer to determine doneness. Pork is safely cooked when it reaches an internal temperature of 145°F, followed by a 3-minute rest.
• Check the temperature of the pork toward the end of the covered baking time to prevent overcooking.
• Pork-flavored stuffing is delicious here, but Sage or Traditional stuffing can be substituted.
• If your oven-safe skillet doesn’t have a lid, cover it tightly with aluminum foil.
• For the most accurate temperature reading, insert the thermometer into the thickest part of the pork chop without touching the bone.

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 3g | Protein: 37g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 250mg | Potassium: 649mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

The post Pork Chops with Apples & Stuffing appeared first on An Affair from the Heart.

This cold pasta salad is right at home at family dinners and backyard BBQs, but there’s no reason to save it for warm weather. Serve it alongside burgers, sandwiches, pork chops, or grilled chicken, take it to a potluck, or make a bowl to keep in the fridge for an easy side dish throughout the week.

With only a handful of ingredients and about 15 minutes of hands-on time, this bacon ranch pasta salad proves that sometimes the simplest recipes really are the ones you come back to again and again.

This is one of those easy pasta salad recipes I keep in my back pocket to pull out when I need something quick. I’ve taken this to potluck dinners and summer barbecues many times, and I have also made it countless times for luncheons at church. It’s one of those recipes that I typically have the ingredients on hand. You can toss in fresh veggies if you have them; I love it with cherry tomatoes in the summertime, or make it as is, and it’s perfect no matter what. 

​It’s been on my website for over a decade. Recently, a reader left a 5-star review, and it got me to thinking about the fact that it needed a refresh with some new photos. This easy make-ahead recipe hasn’t changed; it’s only gotten some fresh new photos and also some helpful tips and tricks.

Bacon Ranch Pasta Salad Recipe

There is a lot to love about a pasta salad that basically involves cooking some noodles, stirring together a creamy dressing, and tossing everything into a bowl!

The combination of ranch, bacon, and Parmesan gives this salad plenty of savory flavor, while the black olives add a little salty bite. I love using tri-colored rotini because those twists hold onto all of that creamy ranch dressing, plus the colors make such a pretty salad.

Even better, this recipe actually benefits from some time in the refrigerator. Make it a few hours before dinner or prepare it the night before a party and cross one more thing off your list.

Ingredients in Creamy Bacon Ranch Pasta Salad

You only need seven ingredients for this easy pasta salad. You will find the complete measurements and instructions at the bottom of this post in the printable recipe card. 

• Tri-colored rotini pasta: The twists and ridges are perfect for catching the creamy ranch dressing. Cooking the pasta al dente keeps it from becoming too soft after chilling.
• Sour cream: Gives the dressing its creamy texture along with a little tanginess.
• Mayonnaise: Adds richness and helps create that classic creamy pasta salad dressing.
• Ranch dressing mix: A packet of Hidden Valley Ranch seasoning makes this dressing incredibly easy and adds loads of flavor without measuring a bunch of individual seasonings.
• Real bacon bits or pieces: An easy shortcut that gives you smoky bacon flavor in every bite. Of course, fresh, crispy bacon works too!
• Sliced black olives: Drain them well before adding them to the salad.
• Parmesan cheese: Adds a salty, savory finish that works especially well with the ranch and bacon.

How to Make Bacon Ranch Pasta Salad

Start by cooking the tri-colored rotini according to the package directions until it is al dente. Drain the pasta and rinse it well under cold water. Transfer it to a large mixing bowl.

In a separate bowl, whisk together the sour cream, mayonnaise, and ranch dressing mix until smooth and creamy.

If you can’t wait to make this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Pour the creamy ranch sauce over the cooled pasta and gently fold everything together until the pasta is evenly coated.

Add the bacon pieces, drained black olives, and grated Parmesan cheese. Toss everything together until well combined.

Cover the pasta salad and refrigerate it for at least a couple of hours before serving. You can also make it the night before and let it chill overnight.

Give it a good stir before serving and enjoy!

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If you can’t wait to try this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Best Bacon Ranch Pasta Salad Tip

Don’t overcook your pasta! Cook the rotini just until al dente. Pasta continues to absorb moisture as it sits in the creamy dressing, especially when the salad is made ahead. Starting with slightly firm pasta helps keep it from becoming soft or mushy after chilling.

And don’t skip rinsing the pasta with cold water for this recipe. Unlike hot pasta dishes where you want that starch, rinsing stops the cooking process and cools the noodles so they are ready for the creamy dressing.

Add-Ins and Variations

One of the nice things about a simple ranch pasta salad is how easy it is to make it your own. The original recipe is delicious exactly as written, but you can add some fresh vegetables if you want a little extra crunch and color.

Try chopped cucumber, fresh tomatoes, bell peppers, green onions, or even some broccoli florets. If you’re adding juicy vegetables like tomatoes or cucumbers, I prefer adding them closer to serving time so they don’t release too much moisture into the dressing.

You can also cook and crumble fresh bacon instead of using packaged real bacon pieces. Just be sure to let the bacon cool completely before adding it to the salad.

Can I Make Bacon Ranch Pasta Salad Ahead of Time?

Absolutely. In fact, this is a great make-ahead pasta salad.

Prepare it at least a couple of hours before you plan to serve it so the pasta has time to chill and the ranch, bacon, and Parmesan flavors can come together.

You can also prepare it the night before, cover it tightly, and refrigerate it overnight. Give the salad a good stir before serving.

How to Store Ranch Pasta Salad

Store leftover Bacon Ranch Pasta Salad in an airtight container in the refrigerator for up to 3 to 4 days.

The pasta will continue soaking up some of the dressing as it sits, so the salad may not be quite as creamy after a day or two. Give it a good stir before serving.

I don’t recommend freezing this pasta salad. Creamy mayonnaise and sour cream-based dressings can separate after freezing and thawing, and the texture of the pasta won’t be nearly as good.

Frequently Asked Questions

• Can I use regular rotini instead of tri-colored rotini? Absolutely. The tri-colored pasta makes the salad especially pretty, but regular rotini will taste just as delicious.
• Do I have to rinse pasta for pasta salad? For this particular cold pasta salad, yes. Rinsing the rotini in cold water stops the cooking process and cools the pasta before you add the creamy dressing.
• Can I use fresh bacon? Yes. Cook bacon until crisp, drain it well, and crumble it into pieces. Let it cool before adding it to the pasta salad.
• Can I make this pasta salad the night before? Yes! Cover it and refrigerate it overnight, then stir it well before serving.
• What vegetables can I add to bacon ranch pasta salad? Chopped cucumbers and tomatoes are delicious, just like the original recipe suggests. Bell peppers, broccoli, or green onions would also pair nicely with the ranch dressing.
• Can Bacon Ranch Pasta Salad sit out at a picnic? Because the dressing contains mayonnaise and sour cream, keep the salad refrigerated or in a cooler until serving. Perishable foods shouldn’t sit at room temperature for more than two hours, or more than one hour when the temperature is above 90°F.

What to Serve with Bacon Ranch Pasta Salad

This creamy pasta salad makes an easy side dish for burgers, hot dogs, brats, grilled chicken, pulled pork, and sandwiches. It’s also a great addition to a potluck or picnic spread because you can make it ahead and have it ready to go.

Just remember that because the dressing contains mayonnaise and sour cream, you’ll want to keep the salad cold until you’re ready to serve it and return leftovers to the refrigerator promptly.

See all of my Pasta Salad Recipes Here and all of my Salad Recipes Here

Bacon, ranch and pasta are pretty hard to argue with, aren’t they? Add Parmesan and black olives, and you have an easy cold pasta salad with plenty of flavor and hardly any work.

Whether you’re making it for a summer cookout, bringing a dish to a potluck, or just looking for an easy side for dinner, this Creamy Bacon Ranch Pasta Salad is one of those simple recipes that’s always nice to have in your back pocket.

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Creamy Bacon Ranch Pasta Salad

This Creamy Bacon Ranch Pasta Salad combines tri-color rotini with crispy bacon, black olives, Parmesan cheese and a creamy ranch dressing. Easy to make ahead and perfect for potlucks, cookouts, picnics and family dinners.

Course Salads

Cuisine American

Keyword bacon, cold pasta salad, Creamy Bacon Ranch Pasta Salad, easy pasta salad, pasta salad, ranch

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 219kcal

Author Michaela Kenkel

Ingredients

• 1 (12 ounce) package Tri-Colored Rotini Pasta , cooked al dente
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 packet ranch dressing mix
• 1/4 cup real bacon bits or pieces (or cooked bacon, crumbled)
• 1 (2.25 ounce) can sliced black olives , drained
• 1/3 cup grated Parmesan cheese

Instructions

• Cook the pasta according to package directions until al dente. Drain and rinse under cold water. Transfer the cooled pasta to a large bowl.
• In a small bowl, whisk together the sour cream, mayonnaise and ranch dressing mix until smooth.
• Pour the ranch dressing mixture over the pasta and gently fold until the pasta is evenly coated.
• Add the bacon, drained black olives and Parmesan cheese. Toss to combine.
• Cover and refrigerate for at least 2 hours before serving, or refrigerate overnight.
• Stir well before serving. Add fresh vegetables such as chopped cucumbers or tomatoes, if desired.

Video

Notes

For the best texture, don’t overcook the pasta. Cook it just until al dente since it will continue to absorb some of the creamy dressing as it chills. Fresh vegetables are optional and are best added closer to serving time.

 Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 716mg | Potassium: 38mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 0.1mg

This recipe was originally posted on January 13, 2016. It has been updated to improve user experience and reshared on August 31, 2026.

The post Creamy Bacon & Ranch Pasta Salad appeared first on An Affair from the Heart.

This easy recipe makes four hearty burgers, making it perfect for a family dinner, a casual weekend cookout, or an evening around the grill with friends. Pair them with potato salad, baked beans, chips, or your favorite summer side dishes, and you’ve got a meal everyone will be talking about long after the last bite.

With bright red tomatoes, creamy white bleu cheese, and all-American grilled burger goodness, these Red, White & Bleu Burgers feel right at home on any patriotic menu. They’re a fun and flavorful addition to Memorial Day gatherings, Fourth of July celebrations, Labor Day cookouts, and this year’s festivities honoring America’s 250th birthday.

Of course, there’s no reason to save them just for the holidays. These burgers are just as delicious for backyard barbecues, neighborhood block parties, lake weekends, tailgates, camping trips, or any night you’re craving a great burger fresh off the grill. No fireworks required.

Red, White & Bleu Burger

If you’re looking for a burger that feels a little more special than the classic cheeseburger, this recipe delivers. The bleu cheese mixed right into the burger patties adds rich flavor and helps keep them juicy, while crispy bacon and fresh tomato slices create the perfect balance of smoky, savory, and fresh. They’re simple enough for a weeknight cookout but impressive enough for holiday celebrations.

This recipe has been on my website since 2019. It’s getting a little “facelift” for the America’s 250th Birthday!

Ingredients in Red, White & Blue Burgers

You will find the complete ingredients and instructions for this blue burger recipe in the printable recipe card at the bottom of this post. 

For the Burger Patties:

• Lean Ground Beef – The foundation of any great burger. Lean ground beef provides plenty of beefy flavor while still remaining juicy on the grill. Ground turkey can be subbed if you prefer it. 
• Bacon – Smoky, crispy bacon adds texture and a savory flavor that pairs beautifully with the bleu cheese.
• Egg – Helps bind the burger mixture together and keeps the patties from falling apart.
• Dry Mustard – Adds a subtle tangy depth of flavor that enhances the beef without overpowering it.
• Seasoned Pepper – Brings extra seasoning and a little kick to every bite. We love Lowry’s brand. 
• Bleu Cheese – The star of the show. Some is mixed into the patties for flavor and moisture, while the rest is sprinkled on top for a creamy, tangy finish.

The Toppings and Toasted Buns:

• Tomato – Fresh tomato slices add a pop of color and freshness that balances the richness of the burger.
• Burger Buns – A sturdy bun helps hold all of the delicious toppings together.
• Butter – Used for toasting the buns, creating a golden, flavorful base for the burger.
• Mayonnaise – Adds creaminess and helps tie all of the flavors together.

How to Make Red, White & Bleu Burgers

Preheat your outdoor grill to medium heat, about 350°F.

In a large mixing bowl, combine the ground beef, crumbled bacon, egg, dry mustard, seasoned pepper, and a portion of the bleu cheese. Mix gently until just combined.

Divide the mixture into four equal portions and form into burger patties. Press a slight indentation into the center of each patty to help prevent puffing while grilling.

Butter the cut sides of the burger buns and toast them in a skillet until golden brown. Set aside.

Place the burgers on the preheated grill and cook for approximately 9 minutes per side, or until they reach an internal temperature of 160°F.

Spread mayonnaise on the toasted buns. Place each burger on a bun and top with tomato slices, crispy bacon, and the remaining bleu cheese crumbles.

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

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If you can’t wait to make this Red, White and Blue Cheeseburger recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Red, White & Bleu Burgers

These burgers are right at home on any summer holiday menu. Try serving them with sides like Classic potato salad, macaroni salad, Baked beans, Coleslaw, Potato chips, Homemade French Fries or Fruit Salad.

More Recipes to Love

And don’t forget dessert! No July 4th celebration is complete without something sweet, and I have plenty of patriotic desserts that make the perfect ending to your holiday cookout, backyard barbecue, or fireworks gathering. Try my No Bake Fruit Tart (pictured above), this Red White and Blue Trifle, Deconstructed Patriotic Pies or this Old Fashioned Strawberry Icebox Cake.

If you’re a fan of bleu cheese, you’re in the right place. Its bold, tangy flavor isn’t just for burgers. Be sure to check out some of my other favorite recipes featuring bleu cheese, too! Creamy Cabbage and Bleu Cheese Soup, Homemade Bleu Cheese Dressing, Buffalo Chicken Pizza and of course, Bleu Cheese Stuffed Olives make the BEST Dirty Vodka Martini!

And if Burgers are your thing – man, oh man, do I have you covered! Pepperoni Pizza Burgers, Bloody Mary Burgers, Reuben Burgers, Juicy Lucy Burgers, Mushroom Swiss Burger, this epic Pastrami Burger and more, right here on my site, but just searching burger.

Whether you’re firing up the grill for a July 4th celebration, hosting a backyard cookout, or feeding a hungry crowd on game day, these Red, White & Bleu Burgers are always a winning choice. Loaded with smoky bacon, tangy bleu cheese, and juicy beef, they’re the kind of burger that turns an ordinary meal into something worth gathering around.

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Red, White & Bleu Burger

Juicy beef burgers loaded with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes and more bleu cheese crumbles. These Red, White & Bleu Burgers are perfect for July 4th cookouts, game day gatherings, backyard barbecues, and easy summer dinners.

Course Beef

Cuisine American

Keyword bacon, bleu cheese, Burger, patriotic food, Red, red, white & blue foods, red, white and blue, White & Bleu Burger

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 798kcal

Author Michaela Kenkel

Ingredients

• 1 pound lean ground beef
• 10 slices thick smoked bacon cooked, 2 pieces crumbled
• 1 large egg
• 1/2 teaspoon dry mustard
• 1/2 teaspoon seasoned pepper
• 1 cup crumbled Bleu cheese divided
• 1 large ripe tomato sliced
• 4 hamburger buns
• butter
• mayo for serving

Instructions

• Combine ground beef, 2 slices of crumbled bacon, 1/3 cup Bleu cheese, dry mustard, seasoned pepper and egg.
• Form into 4 patties.
• Butter the insides of the buns and toast them in a skillet.
• Heat grill to 350 degrees and place burgers on the grill. Grill 9 minutes on each side. Internal temperature of the burger will be 160 degrees for a “well done” burger.
• Place the burger on the toasted bun, add some mayo. Top with tomatoes, 2 slices of bacon and Bleu cheese.

Video

Notes

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

 

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Nutrition

Serving: 1serving | Calories: 798kcal | Carbohydrates: 26g | Protein: 49g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 1291mg | Potassium: 840mg | Fiber: 1g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 7mg | Calcium: 268mg | Iron: 5mg

This recipe was originally posted on May 8, 2019. It has been updated to improve user experience and reshared on June 22, 2026.

The post Red, White & Bleu Burger appeared first on An Affair from the Heart.

This easy sheet cake comes together with simple pantry ingredients and bakes in a 9×13-inch pan, making it ideal for feeding a crowd. The warm marshmallow topping melts right into the cake, while the smooth chocolate frosting creates the perfect finishing touch.

Today is my birthday, and there is nothing I like better than a homemade chocolate cake to celebrate another trip around the sun! (Unless it’s this chocolate pie – but that is another story for another time.) I have had this recipe ready to go for a while now, and saved it for my birthday, because I always love to share a new cake or dessert recipe each year to commemorate the day. I know that Mississippi Mud Cake is a classic dessert recipe, but here, it’s become a new obsession. 

It’s a fun, nostalgic recipe for a birthday, too. I mean, who didn’t love making mud pies when they were kids? 

Mississippi Mud Cake Recipe

If you’re a chocolate lover, this cake is about to become a favorite. Mississippi Mud Cake has the rich flavor of a brownie combined with the soft texture of a cake, all topped with a layer of gooey marshmallows and smooth chocolate frosting. It’s made with simple pantry staples, comes together easily, and bakes in a single pan, making it perfect for everything from family dinners to potlucks and holiday gatherings. Whether you serve it warm or let the frosting set before slicing, every bite is packed with chocolatey goodness.

What is Mississippi Mud Cake?

Mississippi Mud Cake is a classic Southern dessert believed to have gotten its name from the dark, rich appearance that resembles the muddy banks of the Mississippi River. Traditional versions feature a dense chocolate cake topped with marshmallows and a chocolate frosting or glaze.

Over the years, countless variations have appeared, but the combination of chocolate, marshmallows, and frosting remains the hallmark of this beloved dessert.

Ingredients in this Mississippi Mud Cake Recipe

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

For the Cake:

• All-Purpose Flour – Provides the structure and foundation for the cake.
• Cocoa Powder – Gives the cake its rich chocolate flavor. Regular baking cocoa works beautifully, though Dutch-process cocoa can be used for a deeper chocolate taste.
• Granulated Sugar – Adds sweetness and helps create a tender crumb.
• Light Brown Sugar – Adds moisture and a subtle caramel-like depth of flavor.
• Baking Powder – Helps the cake rise and keeps it from becoming too dense.
• Baking Soda – Works alongside the baking powder to create a soft texture.
• Salted Butter – Adds richness, moisture, and flavor throughout the cake.
• Eggs – Provide structure and help bind the ingredients together.
• Vanilla Extract – Enhances the chocolate flavor and adds warmth.
• Mini Marshmallows – Create the signature gooey layer that makes Mississippi Mud Cake so irresistible.

For the Frosting :

• Powdered Sugar – Creates a smooth, sweet frosting.
• Cocoa Powder – Adds rich chocolate flavor to the frosting.
• Whole Milk – Helps achieve the perfect pourable consistency.

How to Make Mississippi Mud Cake

Preheat your oven to 350°F and grease a 9×13-inch baking dish.

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, and baking soda.

Add the melted butter, eggs, and vanilla extract. Stir until the cake batter is smooth and fully combined.

Spread the batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top of the warm cake. Return the pan to the oven for about 5 minutes, just until the marshmallows puff up and become soft and gooey.

While the marshmallows are warming, whisk together the powdered sugar, cocoa powder, and milk until smooth and free of lumps.

Pour the chocolate frosting over the warm marshmallows. You can serve the cake right away while it’s warm and gooey, or allow the frosting to set before slicing for cleaner pieces.

Storage

Store Mississippi Mud Cake tightly covered at room temperature for up to 4 days.

While the cake can be refrigerated, it may dry out slightly. For the best texture and flavor, allow refrigerated slices to come to room temperature before serving.

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If you can’t wait to try this recipe for this Mississippi fudgy chocolate cake recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

• Regular baking cocoa works perfectly, but Dutch-process cocoa will give the cake a deeper, richer chocolate flavor.
• The marshmallows only need to puff up slightly. There’s no need to toast or brown them.
• Avoid overbaking the cake to keep it soft and moist.
• For cleaner slices, allow the frosting to set before cutting.
• If you’re short on time, place the cake in the refrigerator for about 15 minutes to help the frosting firm up quickly.
• If using unsalted butter, add ¼ teaspoon salt to the dry ingredients.

FAQs about Mississippi Mud Cake

Can I make Mississippi Mud Cake ahead of time? Absolutely. In fact, many people prefer it after the frosting has had time to set, making it an excellent make-ahead dessert for parties and gatherings.

Can I use large marshmallows instead of mini marshmallows? Yes. Simply cut larger marshmallows into smaller pieces so they melt more evenly across the top of the cake.

Is Mississippi Mud Cake more like a cake or a brownie? It’s somewhere in between. The texture is rich and dense like a brownie, but soft and tender like a cake, giving you the best of both worlds.

More Chocolatey Dessert Recipes to Love

My favorite chocolate cake recipe is my Sauerkraut Chocolate Cake. A rich, delicious chocolate cake recipe slathered with the best sour cream fudge frosting, don’t knock it till you try it! I have loads of chocolate recipes here on my site. Some of my favorites are this Chocolate Malt Ice Cream, Never Fail Fudge, French Silk Pie, Chocolate Macaroon Tunnel Cake, Homemade Hostess Cupcakes, and the best German Chocolate Cake, too! Of course, you can’t best a Texas Sheet Cake or a Mississippi Mud Pie.

As I celebrate another trip around the sun this week, it felt like the perfect excuse to share a dessert that’s all about chocolate, comfort, and a little bit of nostalgia. Whether you’re making this Mississippi Mud Cake for a special occasion or simply because you’re craving something sweet, I hope it brings a little extra joy to your table. After all, life is too short not to have cake.

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Mississippi Mud Cake

Rich chocolate Mississippi Mud Cake topped with gooey marshmallows and a simple cocoa frosting. This classic Southern dessert is easy to make, feeds a crowd, and is perfect for potlucks, holidays, and family gatherings.

Course Cake & Cupcakes

Cuisine American

Keyword 9×13, cake, chocolate, chocolate cake, marshmallow, sheet cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 344kcal

Ingredients

Cake:

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup white granulated sugar
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup salted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows

Frosting:

• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 1/3 cup whole milk

Instructions

• Preheat your oven to 350°F.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and cocoa powder.
• Add the melted butter, eggs, and vanilla. Whisk until the wet and dry ingredients are fully combined.
• Pour the batter into a 9×13 inch baking dish coated with butter or nonstick cooking spray. Bake for about 35-40 minutes, or until a toothpick can be cleanly removed from the pan.
• Remove your cake from the oven, top it with the marshmallows, and return it to the oven for 5 more minutes, or until the marshmallows just barely start to brown.
• Whisk together the powdered sugar, cocoa powder, and milk for your frosting. Make sure the mixture is smooth and free of clumps. Pour the frosting over the marshmallows.
• You can slice the cake immediately or let it cool on the counter until the frosting starts to set!

Notes

Store Mississippi Mud Cake tightly covered at room temperature for up to 4 days.

While the cake can be refrigerated, it may dry out slightly. For the best texture and flavor, allow refrigerated slices to come to room temperature before serving.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 64g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 150mg | Potassium: 142mg | Fiber: 3g | Sugar: 42g | Vitamin A: 292IU | Calcium: 43mg | Iron: 2mg

The post Mississippi Mud Cake appeared first on An Affair from the Heart.

Sprinkle it on toast, avocado, eggs, dips, roasted veggies, or, of course, use it as a homemade bagel topping. Once you make it yourself, you’ll never go without it again.

This recipe takes about 5 minutes to mix up and makes enough to keep on hand for everyday use.

What’s your favorite kind of bagel?  Mine is, hands down, the everything bagel.  We almost always have them on hand for lunch as sandwiches or for breakfast, of course. But when I found myself wondering how to get those flavors into more foods, I decided it was time to make some Everything Bagel Spice!

Everything Bagel Seasoning

This is one of those simple recipes that does a lot of heavy lifting in your kitchen. It’s made with the perfect combination of pantry ingredients, comes together in minutes, and instantly adds bold flavor to whatever you’re making.

You can customize it to your taste, keep it on hand for quick meals, and use it far beyond just bagels. It’s one of those little things that makes everyday food taste a little more special.

What is Everything Bagel Seasoning?

Everything bagel seasoning is a savory blend of seeds, garlic, onion, salt, and spices that was originally used to top everything bagels. It’s known for its bold, salty, slightly nutty flavor and signature crunch.

The classic mix typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and salt. Some versions, like this one, also include caraway seeds and black pepper for a little extra depth and a more traditional deli-style flavor.

While it started as a bagel topping, it’s become a go-to seasoning for so much more. From avocado toast and eggs to dips, vegetables, and even proteins, it’s an easy way to add big flavor with just a sprinkle.

Everything Bagel Seasoning Ingredients 

Complete ingredient measurements for this Everything But the Bagel Seasoning Blend are in the printable recipe card at the bottom of this post.

• Dried minced onion flakes – Adds a subtle sweetness and texture. If you’re in a pinch, a small amount of onion powder can be used, though minced onion gives the best texture.
• Poppy seeds – Bring that classic everything-bagel look and a slight, nutty crunch.
• Kosher salt or Flaky sea salt – Gives the seasoning its signature savory bite. You can reduce slightly if you prefer less salt.
• Dried minced garlic flakes – A must for that bold, garlicky flavor. Garlic powder can work in a pinch, but minced garlic gives a better texture.
• Toasted white sesame seeds – Provide a rich, nutty flavor. You can also use a mix of white and black sesame seeds for a more traditional look and a little extra depth.
• Crushed black pepper– Adds a little kick and balances the overall flavor.
• Caraway seeds– Optional for some, but they give that classic deli-style flavor you find in traditional bagels.

How to Make Everything Bagel Spice

In 5 minutes, you’ll be sprinkling!

Add all of the ingredients to a small bowl. Stir until everything is evenly combined.

Transfer to an airtight container or spice jar. Store at room temperature until ready to use.

Storage & Make Ahead Instructions

Store in an airtight container at room temperature for up to 6 months. For the freshest flavor, keep it in a cool, dry place away from direct sunlight.

This seasoning is perfect for making ahead. Mix up a batch and keep it on hand for quick meals throughout the week. It also makes a great homemade gift when packaged in a small jar.

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If you can’t wait to try this everything bagel seasoning recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

• Give it a quick stir before each use since the salt can settle.
• If you prefer a lower-sodium version, reduce the salt slightly and add more seeds.
• Lightly crush the mixture with your fingers if you want a finer texture.

Favorite Ways to Use Everything Bagel Seasoning

This seasoning is one of those things you’ll start sprinkling on everything once you have it on hand. It’s so good on buttered toast or avocado toast, and it instantly upgrades eggs, omelets, or even a breakfast casserole.

Everyone loves my Everything Bagel Dip recipe (pictured above), it’s so easy and super delicious! It’s tasty on roasted vegetables or potatoes, and adds great flavor to chicken or salmon before baking. And of course, it makes the perfect bagel topping or can be mixed right into homemade bagel or bread dough, like my Everything Sauerkraut Bread recipe.

If you’re looking for even more Everything Bagel Seasoning uses, here are a few more yummy recipes to try next: Cottage Cheese Avocado Toast with Everything Bagel Seasoning, Everything Bagel Pigs in a Blanket, Everything Seed Bread, or these Everything Bagel Almonds.

FAQ about Everything Bagel Seasoning Blends

• Is this like Trader Joe’s Everything Bagel Seasoning Mix? Yes! This homemade version is very similar to Trader Joe’s Everything But the Bagel Sesame Seasoning Blend, but you can adjust the salt, seeds, and spices to make it exactly how you like it.
• Can I leave out the caraway seeds? Yes, absolutely. They add a traditional flavor, but the seasoning is still delicious without them.
• Can I use regular table salt? You can, but use less since it’s finer and saltier than kosher salt.
• Do I have to toast the sesame seeds? It’s highly recommended for the best flavor, but you can skip it if needed.

Keep a jar of this on hand, and you’ll never look at plain toast or eggs the same way again. It’s quick, easy, and always worth it.

If you try it, don’t forget to leave a comment and rating. I truly appreciate your support!

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Everything Bagel Seasoning

This homemade Everything Bagel Seasoning is the perfect combination of seeds, garlic, onion, and salt. Ready in just 5 minutes, it’s the ultimate bagel topping for toast, eggs, dips, and more.

Course Seasoning Mixes & Spice Blends

Cuisine American

Keyword Everything Bagel Spice, everything but the bagel spice

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 189kcal

Author Michaela Kenkel

Ingredients

• 1/2 Tablespoon dried minced onion
• 1 Tablespoon poppy seeds
• 1 Tablespoon kosher salt or flaky sea salt
• 1 Tablespoon dried minced garlic
• 2 Tablespoons white sesame seeds or a combination of black and white toasted
• 1 teaspoon crushed black pepper
• 1/2 Tablespoon caraway seeds

Instructions

• Mix everything together and store in an airtight container until ready to use.

Notes

This recipe makes about 1/3 cup of seasoning blend. The nutrition reflects the entire amount. 

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 6987mg | Potassium: 344mg | Fiber: 6g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 332mg | Iron: 4mg

This recipe was originally posted on May 3, 2018. It was adapted from Take Two Tapas. I have updated this post to improve user experience and reshared it on April 7, 2026.

The post Homemade Everything Bagel Seasoning appeared first on An Affair from the Heart.

When March rolls around, my friends at Frank’s Kraut celebrate in a big way with what they call Reuben Madness Month. Think of it as the delicious collision of March Madness and St. Patrick’s Day, all centered around one of the most iconic sandwiches out there… the Reuben.

This year, I gave those classic deli flavors a lighter twist with this Reuben Chop Salad. Crisp romaine is topped with thick cubes of corned beef, Swiss cheese, chopped sweet pickles, rye croutons, and Frank’s Tangy Mustard Kraut, then tossed with creamy Thousand Island dressing for that unmistakable Reuben flavor. It’s everything you love about the sandwich, just served up in a fresh, fork-friendly bowl.

This salad serves four and comes together in about 15 minutes, making it perfect for a quick lunch, easy dinner, or a fun way to celebrate Reuben season.

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their products and opinions are all mine.

Reuben Chop Salad with Frank’s Kraut

Every bite delivers that perfect Reuben balance of tart, salty, crunchy, and just a little sweet. The Tangy Mustard Kraut adds a bright pop that pairs beautifully with the corned beef and dressing. If you prefer a more traditional flavor, Frank’s Original Kraut works just as well. Either way, it’s a simple way to enjoy those bold deli flavors in a lighter dish without missing a thing.

Whether you’re celebrating Reuben Madness Month, looking for a fresh St. Patrick’s Day recipe, or just craving those classic deli flavors more lightly, this salad delivers.

Frank’s Mustard Kraut

Friends, I’ve completely fallen for Frank’s Mustard Kraut. It has quickly earned a permanent spot in my refrigerator, and for good reason. It brings such a bright, zippy flavor to dishes and makes an easy way to add something a little special to everyday meals.

Look at it here with my Breaded Pork Cutlet recipe or this Bratwurst Slider recipe!

What makes this kraut stand out is the combination of Frank’s classic sauerkraut with a tangy mustard and dill pickle twist. That bold flavor is exactly what makes it such a great addition to anything inspired by a classic Reuben.

Ingredients In Reuben Chop Salad

Find the complete ingredients and instructions at the bottom of this post in the printable recipe card. 

• Thousand Island dressing – The classic creamy dressing that ties all of the Reuben flavors together. Find the recipe for my Homemade Thousand Island Dressing here.
• Romaine lettuce – The crisp base of the salad. Romaine holds up well to hearty toppings and dressing without becoming soggy.
• Corned beef – Thick-cut deli corned beef gives this salad that signature Reuben flavor. If you happen to have leftover corned beef from a holiday meal, that works beautifully here, too.
• Swiss cheese – Swiss cheese adds a creamy, slightly nutty flavor that pairs perfectly with corned beef and kraut.
• Sweet pickles – These add a touch of sweetness that balances the salty and tangy elements in the salad. If you prefer a sharper bite, dill pickles could be used instead.
• Frank’s Tangy Mustard Kraut – This kraut adds a bright, zippy flavor with a hint of mustard that complements the corned beef beautifully. Frank’s Original Kraut can also be used if you want a more classic sauerkraut flavor.
• Rye croutons – Rye croutons bring that unmistakable Reuben bread flavor into the salad and add a satisfying crunch. My easy recipe for Homemade Rye Croutons can be found right here.

How to Make Reuben Chop Salad

This salad comes together in no time at all!

Place the chopped romaine lettuce into a large bowl.

Top the lettuce with the cubed corned beef, Swiss cheese, chopped sweet pickles, drained Frank’s Tangy Mustard Kraut, and rye croutons.

Drizzle the Thousand Island dressing over the top.

Toss everything together until the salad is evenly coated with dressing, then serve immediately.

Storage

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Love it? Pin it!

If you can’t wait to make this Reuben Chop Salad recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Reuben Salad

Here are a couple of tips to make the best corned beef Reuben salad:

• Be sure to drain the kraut well before adding it to the salad so it doesn’t water down the dressing.
• Ask your deli to slice the corned beef nice and thick so it cubes nicely and gives the salad a heartier bite. Each slice of mine was just a bit shy of a half pound. Once I trimmed it a bit, it was the perfect amount.
• Add the dressing right before serving so the lettuce and croutons stay crisp.

Tips and Variations

This salad is easy to customize depending on what you have on hand or how closely you want to stick to classic Reuben flavors.

• If you can’t get enough rye bread flavor, try sprinkling a pinch of caraway seeds over the salad for that signature deli-style taste. It’s a small addition that makes the whole bowl taste even more like a traditional Reuben.
• For the dressing, Russian dressing can easily be used in place of Thousand Island.
• You can also swap the corned beef for pastrami if that’s what you prefer. It brings a slightly smoky twist that works beautifully with the kraut and Swiss cheese.
• While romaine holds up well and keeps the salad nice and crisp, other lettuces can work too. Iceberg, chopped green leaf, or even a romaine-and-iceberg mix will give you that same crunchy texture.
• And if you’re in a hurry, you can skip making croutons and toss in rye bagel chips instead. They add the same toasty rye flavor with a little extra crunch and make this salad even faster to throw together.

The traditional Reuben sandwich was introduced in my very own hometown of Omaha, and it’s still one of the best combinations ever created. Corned beef, Swiss cheese, sauerkraut, and creamy dressing are piled onto rye bread and toasted until everything is warm and melty. It’s a classic for a reason.

Right alongside it is the Rachel, the turkey version of the Reuben that swaps in oven-roasted turkey for the corned beef but keeps all of those same delicious flavors.

Let’s Reubenize It

Once you start thinking about those ingredients, it’s hard not to imagine all the other ways they can come together.

Beyond the sandwiches, those same classic Reuben flavors can show up in all kinds of delicious ways. Corned beef, Rye, Swiss cheese, sauerkraut, and that tangy dressing have a way of turning everyday comfort foods into something a little more fun. Over the years, I’ve taken those ingredients and worked them into everything from cozy soups to hearty casseroles and a lot of game day favorites. Recipes like Cream of Reuben Soup (pictured above), Reuben Meatloaf, Reuben Pot Pies, Reuben Mac and Cheese, Reuben Burgers, Reuben Pizza, Reuben Stuffed Baked Potatoes, and Reuben Nachos all prove that once you start Reubenizing recipes, it’s hard to stop.

And if you’re really in the mood to Reubenize your menu, you can see all of my Reuben-inspired recipes here. Or check out all of my sauerkraut recipes in this section here. Frank’s Kraut and I have been cooking up amazing recipes together for over a decade!

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness:  Facebook, YouTube,  Pinterest, and Twitter.

Reuben Madness Month is all about celebrating those bold deli flavors we love, and this Reuben Chop Salad delivers them in a fresh, lighter way. With corned beef, Swiss cheese, and the bright bite of Frank’s Tangy Mustard Kraut, every forkful tastes just like your favorite sandwich. Let’s get to that recipe!

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Reuben Chop Salad

All the flavors of a classic deli Reuben in a lighter bowl! This Reuben Chop Salad is loaded with corned beef, Swiss cheese, tangy sauerkraut, sweet pickles, homemade rye croutons, and creamy Thousand Island dressing. Perfect for St. Patrick’s Day and beyond!

Course Salads

Cuisine American

Keyword chop salad, corned beef, Homemade Rye Croutons, Reuben, Romaine lettuce, salad, Sauerkraut, Swiss Cheese, Thousand Island Dressing

Prep Time 10 minutes minutes

Servings 4 servings

Calories 517kcal

Ingredients

• 2 heads Romaine Lettuce chopped (about 8 cups)
• 3/4 pound deli corned beef cut thick, cubed
• 6 ounces Swiss cheese cubed
• 4 sweet pickles chopped
• 1/2 cup Frank's Tangy Mustard Kraut drained
• 1 1/2 cups Rye Croutons
• 1/2 cup Thousand Island Dressing (more or less, to taste)

Instructions

• Place chopped lettuce in a salad bowl.
• Top with chopped corned beef, Swiss cheese, sauerkraut, sweet pickles, and croutons.
• Add dressing and toss to coat.
• Serve immediately.

Notes

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Nutrition

Serving: 1serving | Calories: 517kcal | Carbohydrates: 31g | Protein: 36g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 1261mg | Potassium: 906mg | Fiber: 8g | Sugar: 13g | Vitamin A: 27875IU | Vitamin C: 15mg | Calcium: 547mg | Iron: 6mg

The post Reuben Chop Salad appeared first on An Affair from the Heart.

Everyone has heard of buffalo chicken dip, it’s present at all of the parties here, too, but barbecue chicken dip? Let’s just say it might be that shy cousin of a recipe. My hubs isn’t a fan of buffalo sauce, so BBQ is always his first choice. When I make it, I love to add a jar of Frank’s Sweet & Smoky BBQ Kraut. It adds a little more substance, and a lot more yumminess!

BBQ Chicken Dip with Kraut

This BBQ Chicken & Kraut Dip is a bold, creamy, crowd-pleasing hot dip made for game day spreads and Super Bowl snacking. It’s rich and cheesy like a classic hot dip, but the addition of Frank’s Sweet & Smoky BBQ Kraut brings a tangy, smoky depth that cuts through the richness and keeps every bite interesting. Scoopable, dippable, and guaranteed to disappear fast, this is the kind of appetizer everyone hovers around during the game.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Why Sauerkraut Is Good for You

Sauerkraut does more than add bold, tangy flavor to your favorite dishes. Because it’s naturally fermented, it contains probiotics that help support digestion and overall gut health. It also provides key nutrients like vitamins C and K, along with minerals such as iron and potassium. When paired with hearty ingredients like chicken or cheese, sauerkraut adds a nutritional boost while helping balance richer flavors for a more satisfying dish.

Ingredients You’ll Need

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

• Cream cheese – This is the base of the dip, making it thick, creamy, and sturdy enough to hold all the mix-ins without getting greasy.
• Sour cream – Adds a little tang and softens the cream cheese so the dip stays scoopable even after baking.
• BBQ sauce –Brings sweetness, smoke, and classic BBQ flavor that pairs perfectly with the kraut. Use your favorite thick, bold BBQ sauce, try my homemade BBQ sauce if you haven’t already!
• Garlic –Fresh garlic adds depth and keeps the dip from tasting flat.
• Brown sugar – Just a touch balances the tang from the kraut and sour cream and enhances the smoky BBQ flavors.
• Cayenne pepper – Adds a subtle kick without overpowering the dip. You can adjust slightly for heat preference, just take a taste before you bake!
• Paprika – Boosts color and adds a mild smoky warmth.
• Canned chicken – Makes this dip hearty and protein-packed while keeping prep quick and easy, perfect for game day cooking. You could use leftover chicken or rotisserie if you prefer!
• Frank’s Sweet & Smoky BBQ Kraut – The star of the recipe. This kraut adds tang, sweetness, and smoky BBQ flavor all in one. It keeps the dip from being overly rich and gives it that “what is in this?” factor. 
• Green onions – Bring freshness and a mild onion bite. Using them in layers adds flavor inside the dip and color on top. The whites go inside and the green parts on top.
• Bell pepper – Adds a little crunch and sweetness to balance the creamy base.
• Shredded cheddar cheese – Sharp and bold, cheddar brings classic melted cheese flavor.
• Shredded mozzarella cheese – Melts smoothly and gives the dip that irresistible stretchy, bubbly finish.

How to Make BBQ Chicken & Kraut Dip

Start by preheating your oven and spraying a shallow baking dish so nothing sticks.

In a mixing bowl, whip together the cream cheese, sour cream, garlic, brown sugar, cayenne, and paprika until completely smooth and creamy. This step is key. Starting with a smooth base ensures an even, scoopable dip.

Fold in the canned chicken, Frank’s Sweet & Smoky BBQ Kraut, bell pepper, and the white parts of the green onions. Stir just until everything is evenly distributed.

Mix in half of the cheddar and half of the mozzarella, reserving the rest for the top.

Spread the dip into your prepared baking dish.

Sprinkle the remaining cheese evenly over the top, then finish with half the green onion tops (reserve the rest for serving) and a few spoonfuls of BBQ sauce dotted across the surface.

Bake uncovered until the cheese is melted, bubbly, and lightly golden on top.

Let it rest for a few minutes, sprinkle with the remaining green onions, then serve warm with sturdy tortilla chips.

Chicken Dip Make-Ahead & Storage Tips

Make Ahead:
This dip can be assembled up to a day in advance. Cover tightly and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed until hot and bubbly. You may have to increase the bake time.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

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Serving Tips

This dip is best served hot and pairs perfectly with tortilla chips, but it’s also great with pretzel chips, Fritos, toasts, or sturdy crackers. For a full game day spread, serve it alongside wings, sliders, or other hearty Super Bowl appetizers.

Frank’s Sweet & Smoky BBQ Kraut

Frank’s Sweet & Smoky BBQ Kraut brings a bold twist to classic sauerkraut by blending natural fermentation with rich barbecue flavor. Hints of sweetness, smoky notes, and warm spices give it a depth that pairs especially well with creamy, cheesy dishes like this BBQ Chicken & Kraut Dip. It adds tang to balance the richness while layering in barbecue flavor without the need for extra sauces or seasoning.

More Sauerkraut Recipes to Love

I have been blessed to work with Frank’s Kraut for over a decade now. Over the years, we have created many wonderful recipes together. If you are looking for other ways to get sauerkraut on the menu for your Super Bowl party this weekend, be sure to take a peek at my Sauerkraut Bacon and Swiss Dip (pictured above) and my Crock Pot Reuben Dip, perfect for spreading over rye toasts or pretzels!

Speaking of Reubens, my Reuben Pizza and of course the traditional Reuben Sandwich makes perfect game day food, as do these Bratwurst Sliders that use Frank’s Mustard Kraut and this BBQ Chicken Pizza!

Love Sauerkraut? I worte a post about everything you always wanted to know about Kraut! Where it comes from, how it’s made, plus, tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

You can find many fantastic sauerkraut recipes here on my blog, as well as on the Frank’s Kraut Website.  I even have a Pinterest Board dedicated just to sauerkraut!  You will be sure to find new and creative recipes year-round at all these places, and when you follow Frank’s Kraut on Facebook, Twitter, Instagram, and Pinterest.

If you’re looking for a game day dip that’s a little different but still totally crowd-friendly, this BBQ Chicken & Kraut Dip delivers. Creamy, cheesy, smoky, and tangy, it’s the kind of appetizer that keeps people coming back for “just one more scoop” long after kickoff.

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BBQ Chicken & Kraut Dip

Creamy, cheesy, and full of bold flavor, this BBQ Chicken & Kraut Dip combines tender chicken, melty cheddar and mozzarella, tangy Frank’s Sweet & Smoky BBQ Kraut, and rich BBQ sauce for a hot dip everyone will love. Perfect for sharing, or just sneaking a scoop (or two) yourself!

Course Dips

Cuisine American

Keyword BBQ, BBQ chicken, BBQ chicken dip, canned chicken, cream cheese, Frank’s kraut, Frank’s Sweet & Smoky BBQ Kraut, hot dip

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup BBQ sauce
• 2 cloves garlic minced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 Tablespoon brown sugar
• 1 (12.5 ounce) canned chicken
• 1 (16 ounce) jar Frank's Sweet & Smoky BBQ Kraut drained and roughly chopped
• 3 large green onions sliced, divided
• 1 bell pepper diced
• 1 (8 ounce) package of shredded cheddar cheese, divided
• 1 (8 ounce) package of shredded Mozzarella cheese, divided

Instructions

• Preheat oven to 425 degrees F. Spray a shallow 2 quart baking dish with non-stick spray and set aside.
• In a mixer, whip together cream cheese, sour cream, garlic, brown sugar, cayenne pepper and paprika until smooth.
• Fold in the BBQ Kraut, canned chicken, bell pepper, and the bottoms of the green onions until incorporated.
• Mix in half of each shredded cheese.
• Spread into the prepared pan, top with remaining green onion tops and dot on some BBQ sauce.
• Bake, uncovered, for 25 minutes or un the the top is a light golden brown and the cheese is bubbly.
• Serve with tortilla chips.

Notes

Make Ahead:
This dip can be assembled up to a day in advance. Cover tightly and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed until hot and bubbly.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Serving: 1serving

The post BBQ Chicken & Kraut Dip appeared first on An Affair from the Heart.

When it was snack time at my Grandma’s house, those scrumptious buttery chicken-flavored crackers were always on hand when I was a kid. As it turns out, my hubs had the same memory at his grandparents’ house. Chicken in a Biskit Crackers were always readily available when the grandkids came over. 

A couple of years ago, my friend Gail texted me and told me she had brought a new dip recipe to one of her teacher’s meetings at school. She said it was awesome and that everyone devoured it, and she knew I had to make it, too! She passed along this creamy dip recipe, and I made it for a family get-together, and she was right – Instant winner!

If you’re looking for alternative dip options, these dips are a great way to eat more of those delicious crackers, so pick up a family-size box and try these: Crab Rangoon Dip, Crock Pot Reuben Dip, Asian Bean Dip, or this Fiesta Corn Dip. 

Ingredients Needed for Chicken In A Biscuit Dip

You will find the exact measurements and ingredients in the printable recipe card at the bottom of this post. 

• Mayonnaise– I used regular mayonnaise, but any kind will work. 
• Cream cheese – Full-fat cream cheese will ensure this dip has a rich and creamy flavor, but low-fat will also work. 
• Chicken meat – I used a water-packed can of white chicken breast, drained. Any kind of chicken meat will work; chicken breast, chicken thighs, miscellaneous chicken pieces, or any leftover chicken you have in the fridge. Just make sure to shred it or place it in the food processor.  
• Chives –  Dried or freshly chopped chives add great flavor to the dip.
• Worcestershire Sauce – a savory, tangy, and slightly sweet fermented condiment with a complex, salty, and punchy umami flavor derived from anchovies, vinegar, and tamarind.
• Chicken in a Biskit Crackers – I love their crunchy texture and real chicken flavor! Grab the family-size box so you have enough of them for dipping!

How to make chicken dip for crackers

This dip recipe comes together quickly and easily!

In a medium bowl, beat cream cheese until smooth with an electric hand mixer.

Stir in mayo, chives, and Worcestershire sauce until combined. Fold in chicken. 

Serve in a shallow serving bowl with Chicken in Biskit crackers.

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 FAQs About Chicken in a Biskit Dip

• What’s on a Chicken in a Biskit cracker? Chicken in a Biskit cracker has chicken flavoring in it. 
• What is the seasoning on a Chicken in a Biskit Cracker? The package tells us the crackers are “made with cooked chicken for natural flavor.”
• What is a Chicken in a Biskit? Chicken in a Biskit is a chicken-flavored cracker sold by Nabisco.
• Why is it called Chicken in a Biskit? The crackers are called Chicken in a Biskit because they are chicken-flavored crackers.
• Where to buy Chicken In A Biskit Crackers? I realize these crackers may not be available everywhere, so feel free to substitute your favorite cracker to eat with this dip. Or pick some up online, they are perfect alongside some soup, a salad, or just as a snack-time dip. 

SUBSTITUTIONS

• Feel free to substitute a different flavor of cream cheese or even one that already has chives in it.  
• Add a touch of hot sauce to spice up the dip, or make buffalo chicken dip by adding some Frank’s Red Hot Buffalo sauce. 
• Instead of canned chicken, use leftover rotisserie chicken, or even fried chicken.
• If you can’t get a hold of Chicken in a Biskit flavored crackers, use other crackers you love, tortilla chips are great with this Biskit dip too!

 Tips & Tricks For This Biskit Recipe

• Take the cream cheese out of the fridge before you start to prepare this dip so it comes to room temp. I find it way easier to work with softened cream cheese than cream cheese straight from the fridge. 
• If you are using fresh chicken, make sure you are only using the meat, not the outside skin.

More DIP RECIPES to Love

Looking for more great dip recipes? I have so many recipes for you. Here are a few of my favorites:

• Dill Pickle Dip (pictured above)
• Frito Corn Dip
• Sauerkraut Bacon & Swiss Dip
• Vanilla Fruit Dip
• Award Winning Crack Dip
• Everything Bagel Dip
• Philly Cheese Steak Dip
• Qdoba’s Queso Recipe

See All of my Dip Recipes Here and See All of my Chicken Recipes Here

If you are as nostalgic as I am, you will absolutely love this creamy chicken dip reminiscent of Chicken in a Biskit crackers; it really is the perfect cracker snack. Serve it alongside your favorite party munchies and watch it disappear. 

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Chicken in a Biskit Dip

Do you remember Chicken in a Biskit Crackers? Did you love them as much as I did? If so, you are going to adore the delicious flavor of this Chicken in a Biskit Dip recipe! Mayonnaise, cream cheese, and chicken along with chives, and Worcestershire sauce come together for a savory dip any cracker will love to be dipped in.

Course Dips

Cuisine American

Keyword Chicken in a Biscuit Dip, Chicken in a Biskit Dip, Chicken in a Biskit Dip recipe, Chicken in a Biskit Flavors, dip for crackers, Dips for Chicken in a Biskit, recipes using chicken in a Biskit

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 225kcal

Author Michaela Kenkel

Equipment

• Swanson White Premium Chunk Canned Chicken Breast in Water, Fully Cooked Chicken
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• Chicken in a Biskit Original Baked Snack Crackers

Ingredients

• 1 cup mayonnaise
• 1 8-ounce package of cream cheese, softened
• 1 5-ounce can of chicken meat (packed in water,) drained
• 1 Tablespoon dried chives
• ⅛ teaspoon Worcestershire Sauce
• Chicken in a Biskit Crackers for serving

Instructions

• Beat cream cheese until smooth.
• Stir in mayo, chicken, chives, and Worcestershire sauce until combined. 
• Refrigerate until ready to eat.
• Serve with Chicken in a Biskit crackers

Nutrition

Serving: 1 | Calories: 225kcal | Carbohydrates: 1g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 25mg | Sodium: 197mg

This recipe was originally posted on May 8, 2023. It has been updated to improve user experience and reshared on January 26, 2026.

The post Chicken in a Biskit Dip appeared first on An Affair from the Heart.

This New England Clam Chowder recipe was my first attempt at making clam chowder at home. I loved it from the moment I tasted it! Don’t you love it when a recipe rocks on the first try? That’s what happened here, first try, and it was a keeper.  

Easy New England Clam Chowder in the Pressure Cooker

Back in 2018, when I first made this recipe, I had vowed to use my Instant Pot more often. These days, I have gotten comfortable with it, and I love the simplicity of it. This homemade clam “chowda” turns out perfectly every time. Makes me think back to the time I had Boudin’s New England Clam Chowder in San Francisco. If only I could DoorDash one of their sourdough bread bowls!

If you love a good seafood soup, you have to check out my recipe for Classic Oyster Stew and this Creamy Tomato Seafood Bisque!

Instant Pot New England Clam Chowder

Returning to our Instant Pot clam chowder, I wanted to incorporate elements I enjoy in restaurant versions. Key additions include pork belly (or high-quality thick-cut bacon when pork belly isn’t available), potatoes for a creamy texture, celery for a bit of bite, and the essential richness of heavy cream.

Ingredients in Instant Pot New England Clam Chowder

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

• canned minced clams + juice and water
• good quality thick bacon OR pork belly
• potatoes, onion, celery, fresh oregano, garlic
• salt and pepper
• butter and heavy cream

Tip: Prep all of your ingredients before you start.  It makes it so much easier to grab them and have them ready when you need to dump them in your instapot.  

How to Make New England Clam Chowder in an Instant Pot

My clam chowder recipe comes together quickly and easily, and in no time, you will be enjoying a bowl.

Turn your pressure cooker on the sauté setting.  Cook your bacon until the fat is rendered out, but the bacon isn’t crispy. 

Then add in the butter, fresh chopped oregano, onion, celery, and garlic, and continue sautéing until the onion is translucent.  Stir often.  

Add in potatoes. I bought the little yellow potatoes and quartered them, and left the skins on. Next, add in the clam juice and water, then the salt and freshly cracked pepper.

Lock the lid on your Instant Pot. Turn the steam release to seal. Change the setting from sauté to Cook/Manual, and set the timer for 5 minutes. When it’s done, let the pot rest for 3 minutes, undisturbed. Then use the quick-release feature to let out the steam. When pressure is gone, release the lid and use a potato masher to mash your veggies/potatoes up to your desired consistency. 

Turn the warming feature on and add the minced clams and heavy cream. Stir and heat through. Serve with freshly chopped chives and bacon bits on top.  Don’t forget the oyster crackers!

How to Store Leftover New England Clam Chowder

You can store any leftover clam chowder in air-tight containers in the refrigerator for 3-5 days. You can freeze it, but know that with the cream base, the texture will change once it’s thawed.

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More Instant Pot Soup Recipes to Love

Soup in the instapot is so simple!! You get the deep flavors like you cooked it all day, in just minutes!

• Instant Pot Ham & Bean Soup (pictured above)
• Instant Pot Loaded Baked Potato Soup
• Cream of Celery Soup in the Instant Pot
• Instant Pot Chicken & Rice Soup
• Instant Pot Vegetable Beef Soup
• Pressure Cooker Beer Cheese Soup with Kraut & Kielbasa
• Instant Pot White Chicken Chili
• Instant Pot Thai Butternut Squash Soup
• Easy Instant Pot Chicken and Wild Rice Soup

See all of my Instant Pot Recipes Here

Belly up to a piping hot bowl of New England Clam Chowder soon. It’s cold outside!

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Instant Pot New England Clam Chowder

Rich and creamy Instant Pot New England Clam Chowder, made with canned minced clams, potatoes and thick cut bacon.

Course Soup

Cuisine American

Keyword clam chowder, Instant Pot, Instant Pot New England Clam Chowder, make clam chowder in the pressure cooker, new england clam chowder, Pressure Cooker

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 345kcal

Author Michaela Kenkel

Equipment

• Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

Ingredients

• 1/2 pound good quality thick sliced bacon or pork belly chopped
• 3 6.5 ounce cans minced clams juice reserved
• Reserved Clam juice to measure 2 cups (add water if what comes from the can isn’t enough)
• 1/2 stick (1/4 cup) butter
• 4 stalks celery chopped
• 1 medium sized onion chopped
• 1 1/2 pounds yellow potatoes skins left on, cut into bite sized pieces
• 2 sprigs fresh oregano roughly chopped
• 3 cloves garlic minced
• 1 teaspoon salt freshly cracked black pepper, to taste
• 1 1/2 cups heavy cream

For Serving:

• Freshly chopped chives and bacon bits

Instructions

• Turn your pressure cooker on the sauté setting. Cook your bacon until the fat is rendered out, but the bacon isn’t crispy.  
• Then add in the butter, fresh chopped oregano, onion and celery, and garlic, continue sautéing until the onion is translucent. Stir often.
• Add in potatoes. I bought the yellow potatoes from the Little Potato Company. I quartered them, and left the skins on.  
• Next, add in the 2 cups of clam juice, salt and freshly cracked pepper.
• Lock the lid on your Instant Pot. Turn steam release to seal. Change setting from sauté to Cook/Manual, and set the timer for 5 minutes. When it’s done, let pot rest for 3 minutes, undisturbed. Then use the quick release feature to let out the steam. When pressure is gone, release the lid and using a potato masher, mash your veggies/potatoes up to your desired consistency. 
• Turn the warming feature on and add in the minced clams and heavy cream. Stir and heat through.  
• Serve with freshly chopped chives and bacon bits on top. Don’t forget the oyster crackers!

Video

Notes

If the chowder isn’t thick enough, you can always add a bit of cornstarch and water. Start with 1 Tablespoon of cornstarch mixed in 1 Tablespoon of water, then add it to hot chowder and stir to thicken.

Store leftovers in the fridge for 3-5 days in an airtight container. You can freeze this soup, but the consistency will change after thawing. 

Nutrition

Serving: 1serving | Calories: 345kcal | Carbohydrates: 19g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 499mg | Potassium: 493mg | Fiber: 2g | Sugar: 3g | Vitamin A: 689IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 1mg

This recipe was originally posted on December 9, 2018. It has been updated to improve user experience and reshared on January 21, 2025.

The post Instant Pot New England Clam Chowder appeared first on An Affair from the Heart.

This Tater Tot Taco Casserole has been on my website since 2015.  My kids were a whole lot littler back then, and still lived at home, and even though that’s changed now, one thing that hasn’t changed though, is that there are two things I know that kids love: tacos + tater tots, and my thought to merge the two into this yummy Mexican Tater Tot Casserole recipe years ago, is still brilliant, even now. 

Taco Tater Tot Casserole

If taco night and tater tot casserole had a baby, this would be it. The beefy, cheesy, seasoned base bakes up rich and flavorful, while the tots get perfectly crisp on top. It’s filling without being fussy, customizable with your favorite toppings, and easy to double if you’re feeding a crowd. Bonus: leftovers reheat beautifully.

Ingredients in Taco Tot Casserole

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

• Lean ground beef – A hearty, flavorful base that keeps the casserole filling without being greasy. Ground turkey or chicken works well as a lighter option.
• Onion – Adds savory depth and helps build flavor right from the start. Yellow or white onions both work.
• Salt & pepper – Simple seasoning to balance and enhance the beef before the taco flavors go in.
• Taco seasoning – The easy way to get that classic taco flavor without measuring individual spices. Use a packet from the store, or make your own Homemade Taco Seasoning. 
• RO*TEL – Rotel diced tomatoes with green chiles adds even more flavor to the ground beef mixture.
• Pinto beans – Add heartiness. Black beans or kidney beans can easily be swapped in.
• Mexican-blend shredded cheese – Melts beautifully and ties everything together. Cheddar cheese, Colby Jack, or Pepper Jack all work well. 
• Green onions – A fresh pop of flavor that balances the richness of the casserole.
• Frozen tater tots – The crispy, golden topping that makes this dish irresistible. Any brand works—just add them straight from the freezer.
• Optional Toppings for Serving –  classic taco toppings like sour cream, avocado, shredded lettuce, and tomatoes let everyone customize their plate.

How to Make Taco Tater Tot Bake

Start by preheating your oven to 350°F and spraying a 9×13 baking dish with non‑stick cooking spray.

In a large skillet, brown the ground beef with the chopped onion. Season with salt and pepper, then drain any excess grease. Stir in the taco seasoning, RO*TEL, and drained pinto beans until everything is well combined.

Spread the beef mixture evenly into the prepared baking dish. Sprinkle the shredded cheese over the top, followed by the sliced green onions.

Arrange the frozen tater tots in an even layer on top. Bake uncovered for about 45 minutes, or until the tater tots are golden and crispy. Sprinkle green onions over the top.

Serve hot with your favorite taco toppings.

How to Store & Reheat Leftover Tater Tot Casserole

Let the casserole cool completely before storing. Cover the baking dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days.

For the best texture when reheating, warm leftovers in the oven at 350°F until heated through, or use the air fryer to help the tater tots crisp back up. The microwave works well for quick lunches, but the tater tots will be softer.

If you know you’ll be reheating individual servings, storing leftovers in portioned containers makes things even easier.

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Easy Taco Tater Tot Casserole Tips & Tricks

• If you like extra‑crispy tater tots, you can broil the casserole for the last few minutes—just keep a close eye on it. 
• Using lean ground beef helps prevent excess grease, but you can also blot the meat with a paper towel after browning if needed.
• This casserole is easy to prep ahead. Assemble everything except the tater tots, cover, and refrigerate. When ready to bake, add the tots and pop it in the oven.

Tips & Tricks for the Best Tater Tot Casserole

If you like extra‑crispy tater tots, you can broil the casserole for the last few minutes—just keep a close eye on it. Using lean ground beef helps prevent excess grease, but you can also blot the meat with a paper towel after browning if needed.

This casserole is easy to prep ahead. Assemble everything except the tater tots, cover, and refrigerate. When ready to bake, add the tots and pop it in the oven.

More Recipes to Love

If casseroles are your thing, be sure and check out my classic Tater Tot Casserole, my Tuna Tetrazzini and that yummy Chicken & Doritos Caserole pictured above. You can find all of my casserole recipes here. If it’s tacos or Mexican food you love, be sure to check out my homemade Enchilada Sauce recipe, these Double Decker Baked Tacos and my Mom’s Taco Casserole recipe. You can find all of my Mexican recipes here. And if those little tater tots are hard for you to pass up, you are sure to love my Spicy Tator Tot Casserole with Sausage and Mushrooms, this Reuben Totchoes recipe and this Beef & Kraut Tater Tot Casserole.

This is one of those back‑pocket recipes you’ll come back to again and again. Simple ingredients, minimal prep, and big payoff, perfect for busy weeknights, casual gatherings, or when everyone’s craving tacos but you want something a little different.

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Taco Tater Tot Casserole

Taco Tuesday will never be the same – we have merged the taco and the beloved Tater Tot Casserole to make this delicious (and EASY!) family meal!

Course Casserole

Cuisine Mexican

Keyword Mexican, rotel, taco tater tot casserole, Taco Tot Casserole, Tater Tot, Tater Tot Casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 232kcal

Author Michaela Kenkel

Ingredients

• 2 pounds lean ground beef
• 1/2 cup onion chopped
• Salt & Pepper to taste
• 1 taco seasoning packet
• 1 10 ounce can RO*TEL tomatoes
• 1 15 ounce can pinto beans drained
• 1 30 ounce package tater tots
• 2 green onions sliced
• 2 cups Mexican cheese shredded
• Optional Toppings: sour cream avocado, lettuce, tomatoes

Instructions

• Preheat oven to 350 degrees, spray a 9×13 baking dish with non-stick cooking spray.
• Brown ground beef with onion. Salt & pepper to taste. Drain any excess grease. Add to the meat, RO*TEL and pinto beans. Stir to combine and spread into the bottom of your baking dish.
• Top with cheese and green onions.
• Top with tater tots.
• Bake for 45 minutes.
• Serve with your toppings of choice.

Video

Notes

How to Store & Reheat Leftover Tater Tot Casserole

Let the casserole cool completely before storing. Cover the baking dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days.

For the best texture when reheating, warm leftovers in the oven at 350°F until heated through, or use the air fryer to help the tater tots crisp back up. The microwave works well for quick lunches, but the tater tots will be softer.

If you know you’ll be reheating individual servings, storing leftovers in portioned containers makes things even easier.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 2g | Protein: 28g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 228mg | Potassium: 391mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 3mg

This recipe was originally posted on October 15, 2015 as a sponored post for Rotel. It has been updated to improve user experience and reshared on January 6, 2025.

The post Taco Tater Tot Casserole appeared first on An Affair from the Heart.

Perfectly roasted pork roast, sitting on a bed of Frank’s Kraut. Pork Roast & Sauerkraut, bringing the family together for decades. Some even say that eating Pork & Kraut on New Year’s Day will bring you good luck. Who couldn’t use a little good luck?

Thank you to Frank’s Kraut for sponsoring this post. Know that the opinions in this post and the love for their sauerkraut are all my own. Please support the brands that make An Affair from the Heart possible.

Pork Roast with Sauerkraut

Pork and Kraut is not only the perfect gather your family around the table, Sunday supper kind of meal, it’s also been said to be good luck to enjoy it on New Year’s Day. It’s pure comfort, make your tummy smile food. Plus, it’s so delicious, I just wish that you could smell it!

Where did the tradition of eating Pork & Sauerkraut on New Year’s Day originate?

Germans have always believed that eating pork and kraut on New Year’s Eve at midnight (New Year’s Day) brings wealth and luck all year long. When they came to the U.S. and took up residence in the Midwest, mainly in Ohio and Pennsylvania, in the 17th and 18th centuries, the Pork & Sauerkraut Tradition continued. 

They claimed that the pig is a symbol of good luck and perfect for looking toward the new year with a positive mind. Makes sense as the pig looks forward as it roots for food, whereas, say, chickens and turkeys scratch backward. So eating chicken or turkey was claimed to be a bad idea.

The wealth comes from the sauerkraut, as their wish for one another was that they would “receive as much wealth as there were shreds of cabbage in the batch of sauerkraut.” 

Sauerkraut Wishes You Well-Being

Sauerkraut has long been associated with bringing good fortune, but it also brings something just as valuable… well-being. The benefits it offers your gut and digestive system are nothing short of impressive, which is why kraut has earned its place as a true superfood.

There’s a reason this dish has traditionally been served around the New Year. After heavy meals, late nights, and maybe a few extra cocktails, sauerkraut gives your body a gentle reset. As a live food, it helps cultivate a healthy gut biome, keeping all that good bacteria working the way it should.

Those fast-absorbing vitamins and minerals can help your system bounce back, easing digestion and supporting your immune system as you head into the new year feeling a little better, and maybe even a little lighter.

Ingredients to make Pork and Sauerkraut in the Oven

Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

• Boneless Pork Roast – A boneless pork roast cooks evenly and stays tender, making it ideal for both oven roasting and slow cooking. As it cooks, the pork absorbs the tangy flavor from the sauerkraut while still staying juicy.
• Frank’s Sauerkraut – Frank’s has been the gold standard for this dish for decades. Using the sauerkraut with its liquid is key. It keeps the pork moist and creates that unmistakable savory-tangy base that defines this classic meal.
• Salt & Pepper – Simple seasoning lets the pork shine. A generous sprinkle before searing helps build flavor from the very first step.
• Olive Oil – Used for searing the roast, olive oil helps create a golden-brown crust that adds depth and richness before the pork is placed in the oven.
• Celery – Chunked celery adds a subtle, savory flavor to the sauerkraut as it cooks, balancing the richness of the pork.
• Sweet Onion – Sweet onion softens as it roasts, adding a mellow sweetness that pairs beautifully with the sauerkraut’s tang.
• Brown Sugar – Just a touch of brown sugar takes the edge off the sauerkraut and rounds out the flavors without making the dish sweet. It’s a small addition that makes a big difference. Maple syrup is a good swap here.

How to make my Pork Roast with Sauerkraut Recipe

This Pork Roast and Sauerkraut recipe is all about simple ingredients doing what they do best. Nothing fancy, just tried-and-true comfort.

The key to getting this roast super moist on the inside?  Searing it before you begin the roasting process.  Sprinkle the roast generously with salt and pepper, rub it in, and brown the roast in your Dutch oven in hot olive oil on all sides.

After the roast is seared and nice and golden brown, remove it and clean out the bottom of the pan.  Add sauerkraut, sprinkle with brown sugar, place the roast on top, and sprinkle the celery and onion around it. Cover the pan.  Bake.

Perfectly done, every single time. The flavor is AMAZING.

Tip: Sometimes I add sliced Granny Smith apples to this recipe, It sweetens it up, and it is another yummy way to enjoy it! Simply slice an apple, or cut it into chunks, with or without the skin, is fine, just remove the core and seeds, of course. 

Pork Roast Internal Temperature

Pork is best when it’s cooked to an internal temperature of about 145–150 degrees, then allowed to rest before slicing. During that rest time, the temperature will continue to rise slightly, finishing the cooking process.

If you notice a light blush of pink in the center, that’s perfectly fine, and actually a good sign that the pork is tender and juicy. Modern pork is safe to eat at these temperatures, and overcooking is what tends to dry it out. Letting the roast rest before slicing ensures the juices redistribute, giving you the best texture and flavor.

Storage & Leftovers

Allow leftover pork roast and sauerkraut to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3–4 days.

To reheat, warm gently in the oven covered with foil or on the stovetop over low heat, adding a small splash of the sauerkraut liquid if needed to keep the pork moist. This dish also reheats well in the microwave using shorter intervals.

For longer storage, pork roast and sauerkraut can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

How to Make Pork Roast & Sauerkraut in the Slow Cooker

This recipe adapts beautifully to the slow cooker, making it a great option for busy days, holidays, or when you want dinner ready without hovering over the oven.

To make pork and sauerkraut in the crockpot, start by seasoning and searing the pork roast just as you would for the oven method. While this step is optional, searing adds flavor and is worth the extra few minutes if you have time.

Add the sauerkraut (with all of its liquid) to the bottom of your slow cooker and sprinkle it with brown sugar. Place the seared pork roast right in the center, then scatter the onion and celery around it.

Cover and cook on LOW for 6–8 hours, or on HIGH for 4–5 hours.

The pork is done when it’s fork-tender and reaches an internal temperature of about 145 degrees F. Once cooked, let the roast rest for about 10 minutes before slicing to keep it juicy.

The slow cooker version delivers the same comforting flavors as the oven method, with even more tenderness and hands-off ease. Perfect for letting the house fill with that familiar, cozy aroma all day long.

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Don’t forget where you found this recipe for Pork & Kraut! Pin it to your favorite Pinterest recipe board before you go!

What is the BEST Sauerkraut?

Frank’s Kraut is the BEST sauerkraut! How do I know this? Well, with my Polish and German descent, you can say we ate a lot of sauerkraut. (understatement of the year) Frank’s Kraut was the only one my Mother and my Grandmother ever used. You will find it in all sorts of our family recipes!

One of my favorites?  Smoked Polish Sausage & Sauerkraut, just like my Grandma Czaplewski made it. We enjoy it for Easter dinner every year!

Love Sauerkraut?

Everything you always wanted to know about Kraut! Where it comes from, how it’s made, and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long.  Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut!

Find all of my Sauerkraut Recipes Here

I hope that you and your family enjoy this Pork Roast and Sauerkraut recipe, and as German tradition says, may Vie Glück (Good Luck) and wealth be yours in the New Year!

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Pork Roast & Sauerkraut

Tender pork roast slowly roasted on a bed of sauerkraut with onion and celery, creating a comforting, savory dish rooted in tradition. Perfect for Sunday supper or serving as a meaningful meal to welcome the new year.

Course Pork

Cuisine German

Keyword Frank’s kraut, pork roast, Pork Roast & Sauerkraut, pork roast in the oven, Sauerkraut

Prep Time 5 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

resting time 10 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 419kcal

Author Michaela Kenkel

Equipment

• Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
• AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue

Ingredients

• 3 pound Boneless Pork Roast
• 2 pounds Frank's Kraut
• Salt & Pepper
• Olive oil
• 4 stalks celery cut in chunks
• 1 medium sweet onion cut in chunks
• 1/2 cup brown sugar

Instructions

• Preheat oven to 325 degrees.
• Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast.
• Coat the bottom of your dutch oven in a couple of Tablespoons of Olive oil, and place on the stove on Medium-High heat. Place roast in pan and sear on all sides until it’s a nice golden brown. About 5 minutes per side. (Don’t forget the ends!) Remove roast and set aside while you clean the bottom of the pan out. Getting rid of the little burnt bits and excess oil.
• Place the sauerkraut, with all of the liquid in the bottom of the dutch oven and sprinkle with brown sugar.
• Place the roast in the middle. Sprinkle onions and celery around the roast.
• Cover and bake 20 minutes per pound. (60 Minutes for a three pound roast.)
• Roast should meet an internal temperature of 145-150 degreesn F.
• Remove from oven, let stand for 10 minutes before slicing.

Video

Notes

Pork Roast Internal Temperature

Pork is best when it’s cooked to an internal temperature of about 145–150 degrees, then allowed to rest before slicing. During that rest time, the temperature will continue to rise slightly, finishing the cooking process.

If you notice a light blush of pink in the center, that’s perfectly fine — and actually a good sign that the pork is tender and juicy. Modern pork is safe to eat at these temperatures, and overcooking is what tends to dry it out. Letting the roast rest before slicing ensures the juices redistribute, giving you the best texture and flavor.

Storage & Leftovers

Allow leftover pork roast and sauerkraut to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3–4 days.

To reheat, warm gently in the oven covered with foil or on the stovetop over low heat, adding a small splash of the sauerkraut liquid if needed to keep the pork moist. This dish also reheats well in the microwave using shorter intervals.

For longer storage, pork roast and sauerkraut can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 29g | Protein: 53g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 143mg | Sodium: 1141mg | Potassium: 1265mg | Fiber: 5g | Sugar: 24g | Vitamin A: 147IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 4mg

This recipe was originally posted on November 14, 2017 and has been updated to improve user experience and reshared on December 29, 2025.

The post Pork Roast & Sauerkraut appeared first on An Affair from the Heart.

This Slow Cooker Creamy Chicken & Sauerkraut Soup is hearty, cozy, and full of old-fashioned flavor. Tender chicken, classic vegetables, and tangy Frank’s Kraut come together in a rich, velvety broth that tastes like it simmered all day…because it did! Everything cooks low and slow in one pot, and a simple stovetop roux adds the perfect creamy finish. It’s the kind of comforting soup your whole family will love on chilly days, busy nights, or anytime you’re craving soup for dinner!

Crockpot Chicken & Sauerkraut Cream Soup

If you love a good slow cooker recipe, this one is a dream. Everything goes in the pot, and hours later, you’ve got a cozy, flavorful soup waiting for you. The creamy broth pairs beautifully with Frank’s Kraut’s tang, giving it that nostalgic, home-style taste without feeling overly rich.

It’s also a great way to use leftover or rotisserie chicken, a time-saver on busy days. And this recipe makes a big batch, so it’s perfect for a family dinner or for stocking the fridge with easy lunches. Add the optional bacon and green onions on top, and you get even more texture and flavor in every bowl.

This recipe post is sponsored by Frank’s Kraut, but the lifelong love I have for their products and my opinions here are all my own.

This creamy chicken and sauerkraut soup is a modern twist on the classic Amish chicken and sauerkraut soup, which is beloved for its simple, hearty ingredients and comforting tang. Like the traditional version, it’s full of tender chicken, savory vegetables, and of course, that signature sauerkraut flavor, but with a creamy, cozy finish that makes it extra indulgent.

Ingredients in Chicken & Sauerkraut Soup

You can find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

• Cooked chicken – Makes this soup hearty and protein-packed; rotisserie chicken adds great flavor with zero effort.
• Potatoes – Help bulk up the soup and make it extra cozy and filling.
• Bay leaves – Add gentle, savory depth as everything simmers.
• Celery – Brings classic soup flavor and a little freshness.
• Onion – Builds that savory base every good soup needs.
• Carrots – Add color, sweetness, and a little texture.
• Frank’s Kraut – The star ingredient! Its bright, tangy flavor perfectly balances the creamy broth.
• Chicken stock – Creates a rich, flavorful base for the soup.
• Salt & pepper – Simple seasonings that wake everything up.
• Butter – Helps form the roux that makes the soup luxuriously creamy.
• Flour – Works with the butter to thicken the broth.
• Sour cream – Adds the perfect tangy creaminess at the end.
• Bacon (optional) – A smoky, salty finishing touch that takes each bowl over the top.
• Green onions (optional) – Add a fresh pop of color and flavor when serving.

How to Make Slow Cooker Creamy Chicken & Sauerkraut Soup

So easy! Dump it all in the crock pot and come back hours later for dinner!

Add the cooked chicken, potatoes, celery, carrots, onion, Frank’s Kraut, and bay leaves to your slow cooker. Pour in the chicken stock, reserving 1 cup for the roux.

Stir everything together and cover.

Cook on LOW for 6–7 hours or HIGH for about 4 hours, until the vegetables are tender and the flavors have melded.

Remove and discard the bay leaves.

In a small saucepan, melt the butter. Whisk in the flour to form a smooth roux. Slowly whisk in the reserved 1 cup of chicken stock and cook until thickened.

Stir the roux into the slow cooker along with the sour cream. Mix until creamy and well combined. Taste and season with additional salt and pepper as needed.

Serve warm. Top with crumbled bacon and sliced green onions, if you’d like.

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large Dutch oven or soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 35-45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. I don’t recommend freezing this soup.

Love it? Pin it!

If you love this chicken and sauerkraut soup recipe, be sure you keep it close! Pin it to your favorite Pinterest recipe board before you go.

Tips & Substitutions

• Chicken: Rotisserie chicken works perfectly and adds great flavor.
• Vegetables: Feel free to add mushrooms, parsnips, or even a handful of frozen peas at the end.
• Broth: Use low-sodium chicken broth if you need to control your sodium.
• Make it lighter: Swap Greek yogurt for some or all of the sour cream.
• Add smoky depth: The optional bacon takes this soup to the next level.
• Caraway Seeds: Sprinkle some caraway seeds on top for a nutty flavor. 

Health Benefits of Sauerkraut

Sauerkraut brings more to the table than big flavor. Because it’s naturally fermented, it’s full of probiotics that help keep your gut healthy and your digestion on track. It also delivers important nutrients like vitamins C and K, along with minerals such as iron and potassium. When you simmer sauerkraut with tender chicken, the result is a cozy, nourishing soup that delivers protein, probiotics, and plenty of feel-good nutrients in every bowl.

Read More about Sauerkraut in this informative post.

More Soup Recipes to Love

If you love this one, I’ve got a few more delicious recipes for sauerkraut-inspired soups you might want to check out. They’re perfect for anyone who can’t get enough of that tangy, comforting flavor.

• Sauerkraut Chicken Noodle Soup
• Sauerkraut Bratwurst & Potato Soup
• French Sauerkraut Soup (pictured above)
• Cream of Reuben Soup
• Oktoberfest Chili
• Instant Pot Beer Cheese with Kraut & Kielbasa

A big thank you to my friends at Frank’s Kraut for making this soup so simple and so full of flavor. Their sauerkraut is tangy, perfectly crisp, and adds just the right brightness to every spoonful. If you haven’t tried it yet, grab a jar for your next batch of soup or anytime you want to bring a little extra zip to your favorite comfort foods.

Find my entire selection of sauerkraut recipes here.

Even More Sauerkraut Recipes to Love

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long.  Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut! Grab some kraut for yourself on their website!

This soup is everything we love about slow cooking: simple ingredients, effortless prep, and big, satisfying flavor. Whether you’re feeding your family or stocking the fridge for the week, this creamy, kraut-filled bowl always hits the spot. If you love hearty comfort food with a little tangy twist, this one’s going straight to the top of your cold-weather lineup. Let me know when you make it!

LIKE THIS RECIPE?
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Slow Cooker Creamy Chicken & Sauerkraut Soup

This creamy chicken and sauerkraut soup is a slow cooker dream! Packed with tender chicken, classic vegetables, and tangy Frank’s Kraut, it’s finished with a smooth sour cream and roux base. Perfect for busy days, cozy nights, or feeding a crowd. Optional bacon and green onions take it over the top.

Course Soup

Cuisine American

Keyword chicken, Frank’s kraut, Sauerkraut, Soup

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 8 servings

Calories 431kcal

Ingredients

• 1 1/2 pounds cooked chicken diced or shredded
• 2 small potatoes peeled and diced, about 1 cup
• 2 bay leaves
• 3 stalks celery diced, about 1 cup
• 1 medium-sized onion diced, about 1 cup
• 3 small carrots diced, about 1 cup
• 2 cups Frank’s Kraut drained
• 2 quarts chicken stock divided
• salt & black pepper
• 4 Tablespoons butter
• 4 Tablespoons flour
• 1 1/2 cups sour cream
• 10 pieces of bacon cooked and crumbled (optional)
• Sliced green onions for serving (optional)

Instructions

• To a slow cooker, add: cooked chicken, potatoes, celery, carrots, onion, sauerkraut, and bay leaves. Pour the chicken stock over the top (reserving 1 cup), stir, and cover.
• Cook on low for 6-7 hours or on high for 4 hours.
• Remove the bay leaves and discard.
• In a small saucepan on the stove, melt the butter, and whisk in the flour to form a roux. Next, whisk in the reserved chicken stock and stir as it thickens.
• Stir the flour mixture and the sour cream into the soup until combined.
• Cover and warm for another 15-30 minutes and the soup will contiue to thicken.
• Serve with green onions and chopped bacon if desired.

Notes

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens.

Nutrition

Serving: 1serving | Calories: 431kcal | Carbohydrates: 26g | Protein: 30g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 723mg | Potassium: 861mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3694IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 3mg

The post Slow Cooker Creamy Chicken & Sauerkraut Soup appeared first on An Affair from the Heart.