Comfort wears many disguises, but its most potent form is often served on a plate. A tough day, a case of the blues, a wave of homesickness—we’ve all faced them. In these moments, what we truly crave is comfort food. It’s a edible hug, a direct line to fond memories, a simple yet profound joy that can turn an ordinary evening into a sanctuary of warmth and well-being.
We’ve curated a collection that covers everything from classics like meatloaf and casseroles to cold weather favorites like chili and soup, and lots in between. We’ve even got some recipes you can make in your trusty kitchen appliances, like your slow cooker, making comfort practically synonymous with convenience. Get ready to dive into recipes that are sure to soothe your soul and nourish your body.
When it comes to comfort food, it’s really all about personal preference, but there are a few tried and true shortcuts to that perfect warm and cozy feeling. Foods that are (literally!) served piping hot, like soups and stews, are always a winner. And making foods you loved as a kid can help remind you of simpler times and help take the edge off, if even just over dinner. We’re about to explore some incredible dishes that hit all these sweet spots, promising to make your kitchen the happiest place on earth.
1. **Ultimate Twice Baked Potatoes**Baked potatoes are always a comfort food, but bake them twice, and you have the ultimate comfort food. This isn’t just a potato; it’s a creamy, dreamy masterpiece that takes a beloved classic and elevates it to new heights of deliciousness. The process involves baking, scooping out the fluffy interior, mixing it with delectable additions, and then returning it to its crispy skin for a second bake.
The magic truly begins with that second bake, transforming a humble spud into something extraordinary. Reviewer naples34102 perfectly captures its enduring appeal, stating, “Have made these more times over the years than I can count.” That kind of endorsement speaks volumes, doesn’t it? It suggests a recipe that’s not just good, but consistently fantastic, becoming a trusted go-to in countless kitchens.
Imagine digging into a potato that’s been scooped out, mashed with luscious fillings, and then returned to its crispy skin for another round in the oven. The result is a wonderfully rich and flavorful side dish, or even a main, that offers both creamy texture and satisfying warmth. It’s a versatile dish that complements almost any meal, or stands proudly on its own as a comforting indulgence, guaranteed to bring smiles all around.
Ultimate Twice-Baked Potatoes
Equipment
- 1 Baking Sheet For roasting and baking potatoes
- 1 Large Skillet For cooking bacon
- 1 Large Mixing Bowl For preparing potato filling
- 1 Hand Mixer For blending potato flesh to a creamy consistency
- 1 Spoon or Scoop For scooping potato flesh and filling skins
Ingredients
Main
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- ½ cup milk
- 4 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded Cheddar cheese divided
- 8 green onions sliced, divided
Instructions
- Gather ingredients and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle. Dotdash Meredith Food Studios
- Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Dotdash Meredith Food Studios
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Dotdash Meredith Food Studios
- Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy. Dotdash Meredith Food Studios
- Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon. Dotdash Meredith Food Studios
- Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes. Serve Hot! Dotdash Meredith Food Studios
Notes
2. **Slow Cooker Beef Stew**Ever noticed that most things that come out of the slow cooker are comfort foods? It’s a culinary truth that this amazing appliance excels at transforming simple ingredients into bowls of pure warmth and satisfaction. And if there’s one dish that perfectly embodies this slow-cooker magic, it’s a classic beef stew.
The beauty of a slow cooker beef stew lies in its effortless preparation and incredible depth of flavor. You simply throw in a bunch of ingredients, and the appliance slowly tenderizes them, melding flavors over hours until you’re left with comfort in a bowl. It’s the kind of set-it-and-forget-it meal that rewards you with an aroma-filled kitchen and a hearty dinner at the end of a busy day.
This beef stew is Exhibit A in the case for slow-cooker supremacy. Each piece of beef becomes melt-in-your-mouth tender, soaking up the rich, savory broth infused with vegetables and seasonings. The long, gentle cooking process ensures that even tougher cuts of meat become incredibly succulent, and all the flavors have ample time to intertwine, creating a symphony for your taste buds.
It’s a truly nourishing meal, perfect for chilly evenings, providing sustained warmth and a feeling of contentment that only a deeply flavored stew can deliver. Serve it with a crusty piece of bread to soak up every last drop of that incredible broth, and you’ll understand why slow cooker beef stew is a timeless comfort food champion.
Make-Ahead Slow Cooker Beef Stew
Equipment
- 1 Slow Cooker Essential for tender, hands-off cooking
- 1 Large Skillet For browning beef and aromatics
- 1 Large Resealable Bag For coating beef evenly with seasoned flour
- 1 Chef’s Knife and Cutting Board For preparing vegetables and beef
- 1 Small Mixing Bowl For preparing cornstarch slurry
Ingredients
Main
- ⅓ cup all-purpose flour
- 2 teaspoons Spanish smoked paprika or to taste, divided
- ½ teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 2 pounds beef chuck cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion chopped
- 1 8 ounce package mushrooms, chopped
- 5 carrots sliced
- 3 potatoes diced
- 3 10.5 ounce cans organic beef broth
- 2 stalks celery chopped
- 1 14.5 ounce can crushed tomatoes
- ¼ cup Marsala wine
- 1 1 ounce package dry onion soup mix
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- salt and ground black pepper to taste
- 2 tablespoons cornstarch Optional
- 2 tablespoons water Optional
Instructions
- Combine flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add beef, squeeze out excess air, and seal the bag. Shake bag until beef thoroughly coated with seasoned flour.
- Heat olive oil in a large skillet over medium-high heat. Remove beef from seasoned flour and shake off excess. Add beef, onion, and mushrooms to the skillet; cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.
- Transfer beef mixture to a slow cooker. Stir in carrots, potatoes, beef broth, celery, tomatoes, Marsala wine, onion soup mix, garlic, Worcestershire sauce, and remaining 1 teaspoon smoked paprika. Cover slow cooker.
- Cook on High for 4 to 6 hours or on Low for 10 to 12 hours. Season with salt and black pepper.
- Combine cornstarch and water in a small bowl; gradually stir into stew until thickened.
Notes
3. **Classic Goulash**First up on our comfort food tour, we have a quintessential one-dish wonder: American goulash. Now, it’s important to clarify right away that this isn’t to be confused with its Hungarian counterpart; this is a distinctively American take on a hearty, satisfying meal, beloved for its simplicity and robust flavor profile. It’s the kind of dish that brings families together around the dinner table.
The genius of American goulash lies in its accessibility and budget-friendliness. It’s made with easy-to-find ingredients that are probably already staples in your pantry: pasta, ground beef, tomato sauce, and diced tomatoes. This combination creates a rich, savory, and slightly tangy sauce that coats every piece of pasta, making each bite incredibly satisfying and full of nostalgic flavor.
It’s the kind of dish that evokes fond memories of childhood and family dinners. Reviewer Leanie A. reminisces, “I grew up on this in Iowa…” which speaks volumes about its place in American culinary tradition. This goulash is a testament to how simple ingredients can come together to create a deeply comforting and universally loved meal, perfect for feeding a crowd or enjoying as delicious leftovers.
Classic Goulash
Equipment
- 1 Dutch Oven A heavy-bottomed pot is ideal for even heat distribution.
- 1 Chef’s knife
- 1 Cutting Board
- 1 Stirring Spoon Heat-resistant for browning and simmering.
- 1 Measuring Cups/Spoons For accurate ingredient portions.
Ingredients
Main
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 2 pounds lean ground beef
- 3 cloves garlic chopped
- 3 cups water
- 2 15 ounce cans tomato sauce
- 2 14.5 ounce cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons dried Italian herb seasoning
- 1 tablespoon seasoned salt or to taste
- 3 bay leaves
- 2 cups uncooked elbow macaroni
Instructions
- Gather all ingredients. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
- Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook 3 minutes, stirring often. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
- Add ground beef and cook, breaking up the meat until it is evenly browned, about 5 minutes. Add garlic and cook 3 minutes, stirring often. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
- Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves. Bring to a simmer, cover and cook 5 minutes, stirring halfway through. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
- Stir in uncooked macaroni, cover, and simmer over medium heat until pasta is tender, 11 to 13 minutes, stirring occasionally. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
- Remove from heat, discard bay leaves, and serve. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
Notes
4. **Absolutely Ultimate Potato Soup**When you’re craving warmth, richness, and pure flavor, look no further than an absolutely ultimate potato soup. This dish is everything you could possibly ask for in a comfort food, delivering a creamy, satisfying experience with every spoonful. It’s hearty enough to be a meal on its own, yet elegant enough to impress guests with its velvety texture.
The soup’s luxurious texture and depth of flavor are what truly set it apart. It’s a celebration of the humble potato, transformed into a velvety concoction that soothes the soul. Imagine a piping hot bowl, brimming with rich, creamy goodness, promising to chase away any chill or bad mood. It’s like a warm hug in liquid form, comforting from the very first spoonful.
What makes this particular potato soup so exceptional is its perfect balance of savory notes and indulgent creaminess, often achieved with ingredients like rich broth, perhaps a touch of cheese or cream, and perfectly cooked potatoes. The interplay of textures, from the smooth base to any added toppings like bacon or chives, elevates it beyond the ordinary.
The ultimate endorsement comes from reviewer BC Survivor, who confidently states, “You won’t find better in a can or at a restaurant.” That’s a bold claim, but one that highlights the exceptional quality and homemade goodness of this recipe. This potato soup truly offers a superior experience, bringing restaurant-level comfort right into your own kitchen with simple ingredients and a touch of culinary love.
Absolutely Ultimate Potato Soup
Equipment
- 1 Dutch Oven Large, heavy-bottomed pot for cooking bacon, vegetables, and simmering soup.
- 1 Medium Skillet For preparing the roux and cream mixture separately.
- 1 Whisk Essential for making a smooth roux and incorporating cream without lumps.
- 1 Blender Standing or immersion blender for puréeing half of the soup for texture.
- 1 Chef’s Knife & Cutting Board For efficient preparation of all vegetables and bacon.
Ingredients
Main
- 1 pound bacon chopped
- 2 stalks celery diced
- 1 onion chopped
- 3 cloves garlic minced
- 8 potatoes peeled and cubed
- 4 cups chicken stock or enough to cover potatoes
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- 3 teaspoons chopped fresh cilantro
- salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease. Dotdash Meredith Food Studios
- Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Dotdash Meredith Food Studios
- Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes. Dotdash Meredith Food Studios
- Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Dotdash Meredith Food Studios
- Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine. Dotdash Meredith Food Studios
- Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
5. **Fluffy Pancakes**Whether you whip them up for breakfast, lunch, or even a fun dinner, pancakes consistently rank high on the comfort food scale. There’s something inherently joyful and comforting about a stack of golden, fluffy pancakes, ready to be adorned with your favorite toppings like syrup, fruit, or whipped cream. They bring a smile to anyone’s face, anytime of day.
This particular pancake recipe stands out from the crowd, boasting nearly 15,000 five-star ratings from a vast community of home cooks. That’s an astonishing testament to its quality and reliability, meaning it’s been thoroughly vetted and enthusiastically approved by thousands of pancake lovers. You can trust that this recipe delivers on its promise of fluffy perfection, time and time again.
The secret to truly fluffy pancakes often lies in the balance of ingredients and proper technique, yielding a light, airy texture that melts in your mouth. Preparing these at home is a delightful experience, filling your kitchen with the sweet aroma of breakfast. It’s a simple pleasure that transports you back to cozy mornings, making it an undeniable comfort food for all ages and any occasion.
My Crispy Mashed Potato Pancake
Equipment
- 1 Medium Mixing Bowl
- 1 10-inch nonstick skillet
- 1 Skillet lid or flat cookie sheet To cover the skillet
- 2 Large plates For flipping the pancake
- 1 Cutting Board
Ingredients
Main
- 1 ½ cups cold mashed potatoes
- 4 tablespoons potato starch or cornstarch
- 1 large egg lightly beaten
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons thinly sliced fresh chives divided
- 1 tablespoon olive oil plus 1 teaspoon olive oil, divided
- cooking spray
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Mix together mashed potatoes, potato starch, egg, salt, pepper, garlic powder, and 1 teaspoon of the chives in a medium bowl until combined. The mixture should be slightly sticky but not loose. Dotdash Meredith Food Studios
- Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until hot and oil is fragrant. Spoon potato mixture into skillet and press it into an even layer to create a potato pancake about 9 inches in diameter. Dotdash Meredith Food Studios
- Reduce heat to medium; cover skillet with a lid or flat cookie sheet and cook, giving skillet a 90-degree turn every 2 to 3 minutes, until golden brown around the edges and top of pancake feels almost dry to the touch, 8 to 9 minutes. Dotdash Meredith Food Studios
- Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate. Dotdash Meredith Food Studios
- Add remaining 1 teaspoon oil to skillet and heat over medium. Slide pancake back into skillet and cook, uncovered, until golden brown on the other side, about 5 more minutes. Dotdash Meredith Food Studios
- Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives. Dotdash Meredith Food Studios
- Slice into 8 wedges and serve immediately. Enjoy! Dotdash Meredith Food Studios
Notes
6. **Brown Sugar Meatloaf**Meatloaf, a true icon of American comfort food, gets a delightful twist with brown sugar in this standout recipe. It’s the kind of hearty, old-fashioned meal that evokes memories of home and simpler times, often served alongside a generous scoop of mashed potatoes. This dish truly embodies classic USA comfort food at its best, a staple for many family tables.
The power of this particular meatloaf recipe is beautifully illustrated by reviewer JENNIROO1015’s touching story. Despite her personal dislike for meatloaf, she chose this recipe for her husband’s homecoming meal after returning from the war in Iraq. That alone speaks to the emotional weight and comforting promise of this dish, making it a symbol of warmth and welcome, a gesture of deep care.
Her experience is incredibly compelling: “Alas, I picked this recipe out of all the others and made it. My very first attempt at making meatloaf! It was easy to follow and my husband almost fainted when he realized what he was getting for dinner!” This vivid description paints a picture of pure culinary triumph, showcasing how even a first-time cook can achieve incredible results with this recipe.
But the story gets even better. She continues, “He LOVED it and even more amazing, I (the world’s biggest anti-meatloaf person) loved it as well.” This rave review, from someone who previously “can’t stand the stuff,” proves that this brown sugar meatloaf isn’t just good; it’s a game-changer, capable of converting even the most ardent skeptics with its delicious, comforting appeal.
This recipe isn’t just about ingredients; it’s about the feeling it creates. It’s a testament to how the right combination of flavors and a touch of heartfelt effort can transform a divisive dish into a universally adored comfort food, solidifying its place as a truly special meal for any occasion.
Slow Cooker Meatloaf Supper
Equipment
- 1 Slow Cooker
- 1 Large Mixing Bowl
- 1 skillet For sautéing aromatics
- 1 Measuring spoons/cups
- 1 Spatula For mixing and handling
Ingredients
Main
- 1 tablespoon olive oil
- 0.25 cup minced onion
- 2 large cloves garlic minced
- 1.5 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 2 pounds extra-lean ground beef
- 3 slices bread toasted and crumbled
- 7 tablespoons Italian bread crumbs
- 1 tablespoon Italian bread crumbs
- 1 egg lightly beaten
- 3.5 tablespoons nonfat plain yogurt
- 2.5 tablespoons Worcestershire sauce divided
- 1 15 ounce can canned tomato soup, divided
- 0.25 cup milk or as needed
- 0.5 cup water
- 3 teaspoons brown sugar
- 2 teaspoons prepared mustard
Instructions
- Heat olive oil in a skillet, then sauté minced onion and garlic until softened, about 3-5 minutes.
- In a large mixing bowl, combine the ground beef, sautéed onion and garlic, freshly ground black pepper, salt, crumbled toasted bread, 7 tablespoons Italian bread crumbs, lightly beaten egg, nonfat plain yogurt, 1.5 tablespoons Worcestershire sauce, and 0.25 can (approximately 3.75 ounces) of the canned tomato soup.
- Gently mix all ingredients until just combined; be careful not to overmix, as this can result in a tough meatloaf.
- Divide the mixture in half and form into two equal-sized loaves.
- In a separate bowl, whisk together the remaining canned tomato soup, the remaining 1 tablespoon Italian bread crumbs, the remaining 1 tablespoon Worcestershire sauce, milk, water, brown sugar, and prepared mustard to create the sauce.
- Carefully place the formed meatloaves into the slow cooker.
- Pour the prepared sauce evenly over the meatloaves, ensuring they are well coated.
- Cover and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, or until the internal temperature of the meatloaf reaches 160°F (71°C).
- Once cooked, carefully remove the meatloaves from the slow cooker.
- Allow the meatloaves to rest for a few minutes before slicing and serving warm with the accompanying sauce.
Notes
7. **Baked Ziti**If there’s one dish that firmly secures its place in the comfort food hall of fame, it’s undeniably baked ziti. This glorious casserole of pasta, sauce, and cheese is a universally adored meal, offering a symphony of textures and flavors that bring warmth and satisfaction with every forkful. It’s the ultimate crowd-pleaser for any gathering, a dish that guarantees clean plates.
The sheer popularity of this recipe is evident in its astounding ratings: over 6,500 home cooks have bestowed five stars upon it. That’s a massive seal of approval from a community that knows its comfort food! Such widespread acclaim tells you this isn’t just a good recipe; it’s a consistently excellent one, delivering on its promise of deliciousness every time, whether for a weeknight meal or a special celebration.
Baked ziti is all about layering and melding flavors into a cohesive, comforting whole. Typically, it involves ziti pasta, a rich tomato-based sauce, and generous amounts of various cheeses—think ricotta, mozzarella, and Parmesan—creating pockets of creamy, savory goodness throughout the dish. The baking process allows the flavors to deepen and the cheese to become wonderfully bubbly and golden.
While it bakes, the pasta soaks up the rich sauce, and the cheeses become wonderfully melty and golden. A helpful tip to ensure perfection: you may want to cover the dish as it cooks to prevent it from drying out, ensuring that every bite remains delightfully moist and tender. This simple step guarantees a truly outstanding baked ziti experience, making it a reliable favorite.
Continuing our culinary adventure, we dive deeper into the world of soul-soothing dishes, exploring more beloved comfort food creations that celebrate savory casseroles, slow-cooked marvels, and heartwarming family traditions. Get ready to add these delectable delights to your must-try list, each promising to bring that unparalleled feeling of coziness and contentment right to your kitchen table.
Easy Baked Ziti
Equipment
- 1 9×13 inch Baking Dish For assembling and baking the ziti.
- 1 Large Pot For boiling the ziti pasta.
- 1 Colander For draining the cooked pasta.
- 1 Medium Mixing Bowl For combining pasta and cheese mixture.
Ingredients
Main
- 1 16 ounce package ziti pasta
- 24 ounces ricotta cheese
- 1 pound shredded mozzarella cheese
- 1 large egg beaten
- 1 32-ounce jar spaghetti sauce
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti pasta and cook for 8 to 10 minutes or until al dente; drain and rinse.
- Combine cooked ziti, ricotta cheese, mozzarella cheese, egg, and 1 ½ cups spaghetti sauce in a medium bowl. Dotdash Meredith Food Studios
- Transfer into the prepared baking dish. Top with remaining spaghetti sauce, then sprinkle with Parmesan cheese. Dotdash Meredith Food Studios
- Bake in the preheated oven for 30 minutes; let stand for 15 minutes before serving. DOTDASH MEREDITH FOOD STUDIOS
Notes
8. **Slow Cooker Chicken and Dumplings**There’s something uniquely magical about the slow cooker, isn’t there? It effortlessly transforms simple ingredients into meals that feel like a warm hug, and this favorite recipe for chicken and dumplings is a prime example. Imagine walking in after a long day to the aroma of a hearty, bubbling stew, promising pure comfort in every spoonful. It’s the kind of meal that makes you feel instantly at home.
What makes this recipe a true weeknight hero is its incredible simplicity. You only need five core ingredients to bring this comforting masterpiece to life: tender chicken breasts, rich butter, creamy condensed cream of chicken soup, a touch of savory onion, and convenient refrigerated biscuit dough. It’s a testament to how minimal effort can yield maximum flavor and a deeply satisfying meal that tastes like it’s been simmering for hours.
The slow cooker does all the heavy lifting, gently cooking the chicken until it’s perfectly tender and shreddable, while the biscuit dough transforms into light, fluffy dumplings that soak up all the rich, savory broth. Each spoonful is a delightful combination of textures and flavors, from the tender chicken to the pillowy dumplings and the creamy, herb-infused liquid. This dish is not just food; it’s a comforting experience, perfect for chasing away any chill.
Slow Cooker Chicken and Dumplings
Equipment
- 1 Slow Cooker (6-quart or larger)
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Spoon or Ladle For stirring and serving
Ingredients
Main
- 4 skinless boneless chicken breast halves
- 2 tablespoons butter
- 2 10.5 ounce cans condensed cream of chicken soup
- 1 medium onion finely diced
- 1 10 ounce package refrigerated biscuit dough
- 2 cups water or as needed to cover
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover; stir well. Cover and cook on High for 5 to 6 hours. Dotdash Meredith Food Studios
- About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker. Cook until dough is no longer raw in the center. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
9. **Slow-Cooker Barbecue Ribs**Who says you need a grill to enjoy succulent, fall-off-the-bone barbecue ribs? This incredible slow-cooker recipe brings that smoky, tender goodness right into your kitchen, making it an accessible comfort food any time of year. It’s a game-changer for anyone craving that classic barbecue flavor without the fuss of outdoor grilling, ensuring perfectly cooked ribs every single time.
The genius of these ribs lies in a smart two-step process that guarantees perfection. You start by roasting them in the oven to drain away excess fat and liquid, a crucial step for achieving the best texture and flavor. After this initial roast, they go into the slow cooker, where they cook low and slow for hours, transforming into ribs so tender they practically fall off the bone. This method ensures your ribs are moist, flavorful, and never “soupy.”
Reviewer PEACHESNCREAM2 perfectly encapsulates the brilliance of this technique, noting, “The genius of this recipe is the first step—roasting ribs in the oven. This removes fat and liquid that would otherwise cause soupy results in the crock pot.” This expert tip ensures that you’re left with rich, concentrated barbecue flavor and perfectly textured meat, making it a truly rewarding cooking experience.
Once they’re done, these slow-cooked barbecue ribs are fantastic served with all your favorite sides, from creamy coleslaw to baked beans or a fresh corn salad. The deep, smoky flavor and incredible tenderness make them an instant crowd-pleaser, delivering that satisfying barbecue experience without ever having to light a match. It’s comfort food that feels like a special occasion, ready right when you are.
Slow-Cooker Barbecue Ribs
Equipment
- 1 Slow Cooker Ensure it’s large enough for 4 pounds of ribs.
- 1 Shallow Baking Pan For browning the ribs in the oven.
- 1 Medium Mixing Bowl For preparing the barbecue sauce.
- 1 Whisk To thoroughly combine sauce ingredients.
- 1 Tongs For safe handling and flipping of hot ribs.
Ingredients
Main
- 4 pounds pork baby back ribs
- salt and ground black pepper to taste
- 2 cups ketchup
- 1 cup chili sauce
- ½ cup packed brown sugar
- 1/4 cup vinegar
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- 1 dash hot sauce
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Season ribs with salt and black pepper; place in a shallow baking pan. Brown in the preheated oven for 15 minutes; flip. Brown 15 minutes more; drain fat. Transfer ribs to a slow cooker.
- Combine ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, salt, and black pepper in a medium bowl. Pour sauce over ribs; flip to coat.
- Cover slow cooker. Cook on Low until ribs are tender, 6 to 8 hours.
Notes
10. **Rich and Simple French Onion Soup**There’s no need to reserve the luxurious experience of French onion soup for a fancy restaurant visit. This rich and simple recipe brings all the classic elegance and comforting warmth of this beloved dish right into your home kitchen, proving that gourmet comfort can be surprisingly accessible. It’s an iconic soup that truly delivers a hug in a bowl, perfect for chilly evenings or any time you need a special pick-me-up.
At its heart, French onion soup is a beautiful dance of straightforward yet powerful ingredients. It features a robust, hearty beef broth infused with sweet, deeply caramelized onions, creating a foundation of incredible flavor. This savory liquid is then crowned with a slice of crusty French bread, generously topped with bubbling, melted cheese, forming that irresistible golden crust we all adore.
The authenticity and satisfying taste of this homemade version are truly remarkable. Reviewer STEVERAMSEY attests to its perfection, stating, “After ordering this soup many times at restaurants, this recipe reproduces precisely what French onion soup is supposed to taste like.” That’s high praise, confirming that you can achieve a truly restaurant-quality experience in your own dining room, without the wait or the bill.
Serving this soup is a sensory delight: the aroma of rich broth and sweet onions, the bubbling cheese, and the crusty bread ready to be dipped. It’s a comforting symphony of textures and flavors, from the soft onions to the chewy bread and the gooey cheese, all melding together in a warm embrace. This recipe is a must-try for any soup lover looking to bring a touch of classic French comfort home.
Rich and Simple French Onion Soup
Equipment
- 1 8-quart Stock Pot
- 4 Oven-Safe Serving Bowls Based on 4 servings
- 1 Baking Sheet
- 1 Ladle
- 1 Chef’s knife For slicing onions and bread
Ingredients
Main
- ½ cup unsalted butter
- 2 tablespoons olive oil
- 4 cups sliced onions
- 5 cups beef broth
- 2 tablespoons dry sherry
- 1 teaspoon dried thyme
- 1 pinch salt and pepper to taste
- 4 slices French bread
- 4 slices provolone cheese
- 2 slices Swiss cheese diced
- ¼ cup grated Parmesan cheese
Instructions
- Gather all ingredients. Will Dickey / Food Styling: Margaret Dickey / Prop styling: Phoebe Hauser
- Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions. Dotdash Meredith Food Studios
- Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven’s broiler. Dotdash Meredith Food Studios
- Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Dotdash Meredith Food Studios
- Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
11. **Jenn’s Out of This World Spaghetti and Meatballs**Spaghetti and meatballs is a timeless classic, a dish synonymous with cozy family dinners and pure comfort. But sometimes, shortcuts can leave us wanting more. Prepare yourself to say goodbye to store-bought meatballs and jarred sauces, because this top-rated recipe, affectionately known as “Jenn’s Out of This World Spaghetti and Meatballs,” is about to redefine your expectations and elevate your pasta game to an entirely new level.
While we certainly appreciate the convenience of shortcut ingredients in a pinch, there’s an unparalleled joy and depth of flavor that comes from crafting a meal from scratch. This recipe encourages you to ditch the pre-made options and embrace the satisfaction of creating tender, flavorful meatballs and a rich, slow-simmered sauce that will captivate your taste buds and earn you rave reviews from everyone at the table.
Imagine sinking your fork into perfectly cooked spaghetti, coated in a luscious, savory tomato sauce that tastes like it’s been simmering all day, studded with homemade meatballs that are bursting with herbs and spices. The magic truly happens when these fresh, vibrant flavors come together, creating a harmonious and deeply comforting experience that no pre-packaged meal could ever replicate. It’s a meal that feels both special and deeply familiar.
This isn’t just another spaghetti and meatballs recipe; it’s an invitation to experience the true potential of this beloved comfort food. The effort you put into making it from scratch will be richly rewarded with a dish that is so flavorful and satisfying, you’ll wonder why you ever settled for anything less. Get ready for a meal that not only fills your belly but also warms your heart and brings everyone together.
Jenn’s Out Of This World Spaghetti and Meatballs
Equipment
- 1 Large Saucepan For simmering the sauce and cooking meatballs
- 1 Large Pot For cooking spaghetti
- 1 Mixing Bowl For preparing meatball mixture
- 1 Wooden Spoon or Ladle For stirring and serving
- 1 Meat Thermometer To ensure meatballs reach safe internal temperature
Ingredients
Main
- 3 tablespoons olive oil
- ¾ cup chopped onion
- 4 cloves garlic minced
- 2 16 ounce cans crushed tomatoes
- 3 6 ounce cans tomato paste
- 1 cup water
- ½ cup sugar
- ¼ cup chopped fresh oregano divided
- 1 dried bay leaf
- salt and pepper to taste
- 1 pound ground round
- ½ cup Italian seasoned bread crumbs
- ¼ cup chopped fresh parsley
- 2 eggs lightly beaten
- ½ cup grated Parmesan cheese
- 1 16 ounce package uncooked spaghetti
Instructions
- Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
- In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
- Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Notes
12. **Mamaw’s Chicken and Rice Casserole**There are some dishes that do more than just feed you; they tell a story, evoke cherished memories, and instantly transport you back to simpler times. Mamaw’s Chicken and Rice Casserole is precisely that kind of meal, absolutely epitomizing comfort food and embodying generations of love and tradition. It’s a culinary hug from the past, passed down through the years, making it a truly special addition to any family table.
This casserole isn’t just about nostalgia; it’s also incredibly practical and versatile. As katiefbenham further explains, “She passed it down to my mom and it’s always been a family favorite. Quick and easy for school nights, and the leftovers are just as good!” Its ease of preparation makes it a go-to for busy weeknights, and the fact that the leftovers are just as delicious means you’ll have comforting meals ready for days to come.
Imagine a creamy, savory blend of tender chicken and fluffy rice, baked to golden perfection with a comforting, cheesy crust. Each spoonful delivers a rich, satisfying flavor that warms you from the inside out, making it a perfect antidote to a long day. Mamaw’s Chicken and Rice Casserole is more than a meal; it’s a taste of home, tradition, and enduring family love, ensuring it will become a cherished favorite in your home too.
Mamaw’s Chicken and Rice Casserole
Equipment
- 1 Casserole Dish
- 1 Large Mixing Spoon
- 1 Cutting Board
- 1 Chef’s knife For cubing chicken
- 1 Measuring Cups
Ingredients
Main
- 3 chicken breasts cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 10.5 ounce can cream of chicken soup
- 1 10.5 ounce can cream of celery soup
- 1 10.5 ounce can cream of mushroom soup
- salt and ground black pepper to taste
- ½ cup butter sliced into pats
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish. Dotdash Meredith Food Studios
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Dotdash Meredith Food Studios
- Arrange butter evenly over the top of the chicken mixture. Dotdash Meredith Food Studios
- Bake in the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Dotdash Meredith Food Studios
- Cool 10 to 15 minutes before serving. Enjoy! Photographer: Jake Sternquist / Food Styling: Sammy Mila / Prop Styling: Kristen Schooley
Notes
13. **Cheesy Chicken, Broccoli, and Rice Casserole**When it comes to ultimate comfort, a hearty casserole loaded with familiar flavors and plenty of cheese is always a winning combination. This Cheesy Chicken, Broccoli, and Rice Casserole is a prime example, delivering a satisfying, all-in-one meal that’s both deliciously creamy and wonderfully filling. It’s the kind of dish that disappears quickly from the dinner table, leaving everyone perfectly content.
This casserole brings together a trio of beloved ingredients—succulent chicken, vibrant broccoli, and fluffy rice—all bound together in a rich, cheesy sauce. It’s a harmonious blend of textures and tastes, offering a complete meal in a single dish. The beauty of a casserole like this is its ability to feed a crowd with minimal fuss, making it ideal for family dinners or casual get-togethers.
Even seasoned cooks are impressed by its inherent deliciousness. Reviewer fabeveryday raved, “This is really delicious! I expected to need more seasoning, but it worked great as is.” This speaks volumes about the recipe’s perfect balance of flavors right from the start. Plus, fabeveryday also offered a clever substitution tip: “Though I couldn’t find cream of broccoli soup so I used Campbell’s condensed broccoli cheese soup. That was a great choice,” proving its adaptability.
The end result is a bubbly, golden-brown casserole with a creamy interior that’s packed with flavor. The melted cheese creates a comforting richness, while the broccoli adds a pleasant freshness and texture. This Cheesy Chicken, Broccoli, and Rice Casserole is a foolproof way to bring warmth, flavor, and a whole lot of cheesy goodness to your dinner table, ensuring smiles all around.
Broccoli, Rice, Cheese, and Chicken Casserole
Equipment
- 1 9×13 inch Baking Dish
- 1 Medium Saucepan For preparing the instant rice.
- 1 Large Mixing Spoon or Spatula For combining ingredients and stirring during baking.
- 1 Measuring Cups For liquids and dry ingredients.
- 1 Cutting Board and Chef’s Knife For chopping the onion and cubing cheese if necessary.
Ingredients
Main
- 2 cups water
- 2 cups uncooked instant rice
- 2 10 ounce cans chunk chicken, drained
- 1 16 ounce package frozen chopped broccoli
- 1 pound processed cheese food cubed
- 1 10.75 ounce can condensed cream of mushroom soup
- 1 10.75 ounce can condensed cream of chicken soup
- 1 cup milk
- ¼ cup butter cubed
- 1 small white onion chopped
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Bring water to a boil in a medium saucepan; stir in instant rice, cover, and remove from heat. Let stand for 5 minutes. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Mix prepared rice, chicken, broccoli, processed cheese, condensed mushroom soup, condensed chicken soup, milk, butter, and onion in a 9×13-inch baking dish. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Bake in the preheated oven until cheese is melted, about 30 to 35 minutes. Stir halfway through cooking to help cheese melt evenly. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Enjoy! Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
Notes
14. **Mom’s Chicken Pot Pie**There are few dishes that conjure up images of home and hearth quite like a classic chicken pot pie. This isn’t just any pie; it’s Mom’s Chicken Pot Pie, a deeply satisfying, down-home creation that will make you completely forget about those freezer aisle options. It’s the ultimate comfort food, with its flaky, golden crust and creamy, savory filling, promising warmth and contentment in every single bite.
This recipe champions the art of homemade goodness, encouraging you to skip the frozen versions and embrace the superior flavor and heartwarming satisfaction of a pie made with love from scratch. The difference is truly astounding, as the fresh ingredients and careful preparation elevate this dish from simple sustenance to a truly memorable culinary experience that feels incredibly special and authentic.
The appeal of this pot pie is so strong that it inspires devotion in those who try it. Reviewer emmabambi enthusiastically declared, “I will definitely be making this again and inviting people over to try.” That’s the true mark of a standout comfort food recipe: one that you not only want to enjoy again yourself but also share with everyone you care about, spreading that delicious warmth and joy.
Picture a golden, flaky pastry crust giving way to a rich, velvety filling bursting with tender chicken and a medley of colorful vegetables, all simmered in a creamy, savory sauce. It’s a symphony of textures and flavors that soothes the soul and satisfies the deepest cravings. Mom’s Chicken Pot Pie is more than just a meal; it’s a nostalgic journey back to the comforting embrace of home cooking, making it an irreplaceable treasure in your recipe collection.
Mom’s Chicken Pot Pie
Equipment
- 1 9-inch Deep-Dish Pie Pan
- 1 Large Skillet
- 1 Whisk For smooth roux and gravy
- 1 Baking Sheet To catch any overflow and ensure even baking
- 1 Chef’s knife For chopping onion and chicken
Ingredients
Main
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 cups chopped cooked chicken
- 1 14.5 ounce can peas and carrots
- ½ 15 ounce can whole new potatoes, drained
- 1 14.1 ounce package double-crust pie pastry, thawed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in hot butter until onion is translucent, about 5 minutes.
- Pour in broth and milk; bring to a boil and cook until slightly thickened, about 1 minute. Remove the skillet from heat and stir in chicken, peas and carrots, and potatoes.
- Press 1 pie pastry into the bottom of a 9-inch, deep-dish pie pan. Pour chicken mixture into pie pastry. Top with remaining pastry and press edges together to seal. Cut several slits in top pastry. Place pie on a baking sheet.
- Bake in the preheated oven until crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Notes
What a heartwarming journey we’ve shared, exploring these soul-satisfying recipes designed to bring comfort and connection to your table. From robust stews and savory bakes to decadent desserts and timeless classics, each dish is a gateway to the cozy contentment we all seek. May these ideas inspire you to create, share, and build beautiful memories around the food you love. After all, the most memorable meals are always seasoned with generosity and joy. Happy cooking, and may your home be ever filled with the warmth of good food and shared laughter.
