These slow cooker Swedish meatballs are made with a tender blend of ground beef and pork, then simmered gently in a savory beef gravy and finished with cream. A panade keeps the meatballs soft and juicy, while the slow cooker gives them time to absorb the sauce without needing much hands-on cooking.

Serve them over egg noodles or creamy mashed potatoes for an easy comfort-food dinner, or keep them warm in the slow cooker as an appetizer. If you prefer a stovetop version, try these Swedish meatballs or Swedish meatballs with noodles. You may also like these BBQ smoked meatballs for a completely different flavor.

Ingredients

For the Meatballs

• 1 tsp garlic, minced

• 2 tsp kosher salt, divided

• 1 cup heavy cream, divided

• 1 large egg

• ½ cup panko breadcrumbs

• 8 oz ground pork

• 1 yellow onion, grated

• ¼ tsp nutmeg

• Pinch of allspice

• ¼ tsp black pepper

• 8 oz ground beef

• 1 tbsp olive oil

For the Gravy

• 3 tbsp butter

• 3 tbsp flour

• 3 cups unsalted beef broth

• Juice of ½ lemon

• 1 tbsp chopped parsley, for garnish

Instructions

1. Prepare the Panade

• In a medium bowl, whisk together ¼ cup of heavy cream and the egg.

• Stir in the panko breadcrumbs and let sit for a few minutes until slightly softened.

2. Make the Meatball Mixture

• In a large mixing bowl, combine the ground pork, garlic, grated onion, nutmeg, allspice, black pepper, and 1 tsp of salt.

• Use your hands to mix until just combined (about 1 minute).

• Add the panade and mix again until smooth.

• Gently fold in the ground beef, mixing just until incorporated — do not overmix to keep the meatballs tender.

3. Shape the Meatballs

• Form the mixture into 18 small meatballs (about 1 tablespoon each) and set aside on a plate.

4. Brown the Meatballs

• Heat 1 tbsp olive oil in a large skillet over medium heat.

• Add the meatballs in batches and cook for 5–6 minutes, turning to brown all sides.

• Remove the meatballs and set aside. They will finish cooking in the sauce.

5. Make the Gravy

• In the same skillet, melt butter and whisk in flour. Cook for 30–40 seconds to make a light roux.

• Slowly whisk in the beef broth, scraping up any browned bits from the pan.

• Bring to a simmer and cook until the gravy thickens slightly (about 1 minute).

• Season with a pinch of salt and pepper if needed.

6. Slow Cook

• Transfer the sauce and browned meatballs to the slow cooker.

• Cover and cook on high for 1½–2 hours or low for 4–5 hours.

7. Finish the Gravy

• Just before serving, stir the remaining ¾ cup heavy cream with the lemon juice and pour it into the sauce. Stir gently until combined.

• Taste and adjust seasoning with more salt and pepper if needed.

8. Serve

• Garnish with chopped parsley and serve hot over mashed potatoes, egg noodles, or rice.

Timing

• Prep Time: 20 minutes

• Cook Time: 2 hours (slow cooker on high)

• Total Time: ~2 hours 20 minutes

Slow Cooker Thai Peanut Chicken combines tender chicken with a creamy, savory peanut sauce and is served over steamed rice. The Thai-inspired sauce coats the chicken as it cooks, creating a rich dinner with very little hands-on preparation.

Once the ingredients are in the slow cooker, most of the work is done. Spoon the chicken and plenty of sauce over rice, which soaks up the peanut sauce and makes the meal especially satisfying.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts

• ⅔ cup (170 g) creamy peanut butter

• 1 cup (240 ml) low-sodium chicken broth

• ⅓ cup (80 ml) soy sauce (low-sodium recommended)

• 2 cloves garlic, minced

• 1 Tbsp lime juice (about ½ lime; plus more to taste)

• 1 tsp sugar (or honey)

• 1 medium red bell pepper, cut into thin strips

• 1 cup shredded zucchini (squeezed dry)

• 12 oz (340 g) noodles, cooked & drained (lo mein, spaghetti, or rice noodles)

• 1 cup cilantro, chopped, divided

• Chopped peanuts, for garnish

Tip: If your soy sauce isn’t low-sodium, reduce to ¼ cup and add broth as needed.

Instructions

1. Make the sauce
   In a bowl, whisk together peanut butter, chicken broth, soy sauce, garlic, lime juice, and sugar until smooth.

2. Load the slow cooker
   Add the chicken breasts to the slow cooker. Scatter the bell pepper and well-squeezed shredded zucchini over top (excess moisture can thin the sauce). Pour the peanut sauce over everything.

3. Cook
   Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until the chicken is just cooked through and tender (internal temp 165°F / 63°C).

4. Shred & finish
   Remove chicken to a board and shred with two forks (or slice). Return to the slow cooker. Stir in ½ cup cilantro and taste; add more lime or a splash of broth to adjust consistency.

5. Toss with noodles
   Add the cooked, drained noodles to the slow cooker and toss until coated and glossy. (If the sauce is too thick, loosen with a few tablespoons of hot water or broth.)

6. Serve
   Top with the remaining ½ cup cilantro and chopped peanuts. Serve hot.

Tips for Success

• Drain the zucchini: Squeeze in a clean towel—this keeps the sauce creamy, not watery.

• Peanut butter swaps: Almond or sunflower seed butter works (great for peanut allergies).

• Heat lovers: Add 1–2 tsp sriracha or a pinch of red pepper flakes to the sauce.

Storage

• Fridge: 3–4 days in an airtight container.

• Reheat: Loosen with a splash of water or broth over low heat.

• Freezer: Freeze the chicken + sauce (without noodles) up to 2 months. Thaw, reheat, then toss with freshly cooked noodles.

Can you make Thai Peanut Chicken Sauce ahead of time?

Sure you can! You can make this Thai chicken sauce seven days earlier. Just add the chicken and look at the instructions on the recipe. You can store it in hermetically sealed containers for 4 to 5 days in the refrigerator and up to 1 month in your freezer.

The classic French Croissants With Cheese recipe is the best I’ve ever made. I have no words to describe it other than, just try this recipe and judge for yourself.

Ingredients

For the Dough

• 8 cups all-purpose flour, approximately (about 2.2 lb / 1 kg)
• 1 packet fresh yeast, about 1.5 oz (42 g)
• 2 1/2 cups lukewarm milk (600 ml)
• 1 1/4 cups sour cream (about 10.5 oz / 300 g)
• 4 teaspoons sugar
• 3 tablespoons olive oil
• 3 egg yolks
• 1 tablespoon salt

For Layering

• 14 oz butter or margarine, softened (400 g)

For the Filling

• 7 to 10 oz cheese, crumbled or cut into small pieces (about 200 to 300 g)

For Topping

• 1 egg white
• Sesame seeds, for sprinkling

Instructions

1. Activate the yeast.
   In a large bowl, stir the fresh yeast and sugar into the lukewarm milk. Let it sit for about 10 minutes, or until slightly foamy.
2. Make the dough.
   Add the sour cream, olive oil, egg yolks, and salt. Stir briefly, then gradually add the flour, mixing until a soft dough forms. Knead for several minutes until smooth. The dough should be soft but not sticky.
3. Divide the dough.
   Split the dough into 5 equal pieces and shape each piece into a ball.
4. Prepare the butter layers.
   Divide the softened butter or margarine into 5 equal portions.
5. Layer the dough.
   Roll out the first dough ball into a round about the size of a dinner plate. Spread one portion of softened butter over the top. Roll out the second ball and place it over the first, then spread with another portion of butter. Repeat with the third and fourth dough balls, spreading each with butter. Roll out the fifth ball and place it on top, but do not butter the top layer.
6. Roll out the stacked dough.
   Using a rolling pin, gently roll the stacked dough into one large circle as thinly as possible without tearing it.
7. Cut into triangles.
   Cut the circle into 4 quarters, then cut each quarter into triangles, like slicing a pizza. You can make them smaller or larger depending on the size you want.
8. Add the cheese filling.
   Place a little cheese at the wide end of each triangle.
9. Shape the croissants.
   Roll each triangle from the wide end toward the tip to form a croissant shape. Place them on a baking sheet lined with parchment paper.
10. Let them rise.
    Cover the croissants lightly and let them rise until they look puffy and nearly doubled in size.
11. Brush and top.
    Brush the tops with the egg white and sprinkle with sesame seeds.
12. Bake.
    Bake in a preheated oven at 400°F (200°C) for about 20 to 25 minutes, or until golden brown and baked through.

Notes

• Use a firm white cheese, feta-style cheese, or farmer cheese, depending on what you like.
• Butter gives better flavor, but margarine can still be used if that is what you prefer.
• Flour amount can vary a little, so add it gradually until the dough feels soft and workable.
• These are best served warm, but they are still very good at room temperature.

Bonus Tip

For softer, richer croissants, do not overload them with flour. The dough should stay smooth and slightly soft so the baked croissants come out tender instead of heavy.

Save these cheese croissants to your Pinterest board so you can make them again later.