recipes – Page 3 – Rosemary Thyme

🌿 RosemaryThyme Slow Cooker White Chicken Chili

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Many years ago, we tried white chicken chili for the very first time at a restaurant in Kimmswick, Missouri. It was so delicious that I came home determined to create my own version!

Over the years, this one has become a family favorite. We especially love using ground chicken—it gives each spoonful that hearty texture we enjoy in traditional ground beef chili. As soon as the weather turns cooler, this comforting meal finds its way back into our weekly lineup. There’s nothing quite like a warm bowl of chili on a chilly evening! 💛🏡

🌿 RosemaryThyme Slow Cooker White Chicken Chili

Creamy white beans, ground chicken, sweet corn, and warm spices come together with a little Neufchâtel cream cheese and a bright squeeze of lime.

Makes approximately 6–8 servings
Slow cooker: 5–6 quarts

🛒 Ingredients

• 1 pound ground chicken
• 1 tablespoon Great Value Olive Oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cans (15.5 ounces each) Goya Organic Lower Sodium Cannellini Beans, drained and rinsed well
• 1½ cups Great Value Frozen Sweet Corn
• 1 can (4 ounces) mild diced green chiles, undrained
• 1 carton (32 ounces) Swanson Unsalted Chicken Broth
• 2 teaspoons Great Value Organic Ground Cumin
• 1 teaspoon Great Value Organic Dried Oregano
• ¼ teaspoon white pepper, or black pepper if preferred
• 1 teaspoon dried cilantro, optional
• 4 ounces Neufchâtel cream cheese, softened and cubed
• Juice of ½ lime

🥣 Directions

Heat the olive oil in a large skillet over medium heat. Add the ground chicken and onion. Cook, breaking the chicken into small crumbles, until the chicken is fully cooked to 165°F and the onion has softened. Stir in the garlic, cumin, oregano, and pepper; cook for another minute.
Drain and rinse the cannellini beans well. Set aside 1–1½ cups of the beans and mash with a fork or potato masher, adding a little of the measured broth to help them become creamy.
Transfer the chicken mixture to your slow cooker. Add the whole beans, mashed beans, frozen corn, green chiles, remaining broth, and dried cilantro, if using. Stir gently.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until hot throughout and the flavors have blended.
During the last 20–30 minutes, turn the slow cooker to LOW and add the softened, cubed Neufchâtel cream cheese. For a smoother finish, whisk the cheese with a little hot broth from the pot in a separate bowl, then stir it back into the chili. Cover and let it blend, stirring occasionally until smooth.
Stir in the juice of ½ lime right before serving. Taste and adjust the seasonings as desired, then ladle into bowls and enjoy!

🌿 Recipe Notes

• Mashing some of the beans gives the chili creamy thickness without flour or heavy cream.

• Lower-sodium beans, a thorough rinse, and unsalted broth help keep the sodium lower. The beans, green chiles, and cheese still contribute some salt, so taste before adding any extra.

• Prefer a thinner chili? Stir in a little additional unsalted broth. For a thicker chili, mash a few more beans.

• Optional toppings include chopped cilantro, avocado, or a small spoonful of plain Greek yogurt.

• Refrigerate leftovers promptly in shallow containers and enjoy within 3–4 days. Reheat individual portions gently, adding a splash of broth if needed.

💛 A little RosemaryThyme note

Some of our favorite family recipes begin with a meal we enjoyed somewhere else, then become our own over the years. This chili is one of those recipes for us—warm, comforting, and always welcome when the cooler days return.

🛒 Shop my Walmart favorites:
https://walmrt.us/4xzgBgU

🏡 Visit me at:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

🌿 Rosemary Thyme Slow Cooker Pizza Casserole

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

Friday nights are a little sweeter when supper is warm, comforting, and full of flavors the family loves. 💛🍕

We love this pizza version of pasta casserole! Tender rigatoni, ground beef and chicken, a smooth homemade tomato sauce, and melted Imo’s Provel cheese make such a cozy meal. Finishing it in the crockpot makes serving convenient—a delicious way to welcome the weekend.

🌿 RosemaryThyme Slow Cooker Pizza Casserole

Serves: 8–10
Slow cooker: 6-quart
Slow cooker time: Approximately 1–2 hours on LOW

🛒 Ingredients

• 1 box (16 ounces) Barilla Rigatoni
• 1 pound 93% lean ground beef
• 1 pound ground chicken
• 2 cans (14.5 ounces each) Great Value Organic No Salt Added Petite Diced Tomatoes, undrained
• 1 can (6 ounces) Hunt’s No Salt Added Tomato Paste
• 2 teaspoons Great Value Organic Italian Seasoning
• ½ cup water, plus more as needed
• ¼ teaspoon black pepper, optional
• 12 ounces Imo’s Provel cheese, shredded and divided

🍲 Directions

Add the undrained tomatoes, tomato paste, Italian seasoning, water, and optional black pepper to a blender or food processor. Blend until smooth.
In a large skillet over medium heat, cook the ground beef and ground chicken, breaking them into small pieces, until fully cooked. The meat mixture should reach 165°F. Drain excess fat if needed.
Stir the smooth tomato sauce into the cooked meat. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally. Add a splash of water if needed to keep the sauce slightly loose.
Cook the rigatoni according to the package’s al dente directions. Drain, then stir into the hot meat and sauce mixture.
Lightly grease the crockpot insert. Add half the rigatoni and meat sauce mixture, then sprinkle with half the Provel cheese. Repeat with the remaining pasta mixture and cheese.
Cover and cook on LOW for approximately 1–2 hours, just until hot throughout and the cheese is melted. Begin checking after 1 hour and serve promptly for the best pasta texture.

📝 Recipe Notes

• Assemble with freshly cooked, hot ingredients. The crockpot provides a gentle finish for the casserole.
• Cooking the rigatoni al dente helps it hold its shape during the slow cooker finish.
• Provel adds that familiar St. Louis pizza flavor! Taste the meat sauce before adding any salt, since the cheese contributes salt of its own.
• If making ahead and refrigerating, reheat to 165°F in the oven or microwave before transferring to the crockpot for holding.

🌿 A little RosemaryThyme note

There’s something comforting about gathering around a simple Friday night supper. A warm plate of pizza casserole, a little conversation, and the weekend ahead—sometimes those everyday moments are the ones we treasure most. 💛🏡

Shop my Walmart favorites:
https://walmrt.us/4xzgBgU

Visit me at:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Rosemary Thyme Homestyle Potato & Corn Chowder

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

When fall arrived, there were always certain meals my family looked forward to—favorites we didn’t usually have during the warmer months. This potato and corn chowder is definitely one of them. 🍂

I’ve made it for decades, and it’s such a filling, comforting meal on a chilly night. I blend some of the softened potatoes to make a creamy base while leaving plenty of tender chunks, then add the sweet corn. A little milk, crisp bacon, and chives finish it beautifully.

🌿 RosemaryThyme Homestyle Potato & Corn Chowder

Makes about 8 servings

Ingredients
• 3 pounds Walmart organic red potatoes, scrubbed and cut into ½-inch pieces
• 1 carton (32 ounces) Swanson Unsalted Chicken Broth
• Water as needed to barely cover the potatoes
• 4 cups Great Value Frozen Sweet Corn
• 2 teaspoons RosemaryThyme seasoning blend—our blend of onion powder, garlic powder, paprika, thyme, and rosemary, made with Great Value Organic spices
• ¼ teaspoon black pepper, or to taste
• ½–1 cup fat-free evaporated milk or fat-free half-and-half, optional
• 6 slices Hormel Fully Cooked Bacon, crisped according to package directions and crumbled
• 1 tablespoon dried chives, or to taste

Directions

Place the potatoes, chicken broth, RosemaryThyme seasoning blend, and black pepper in a large soup pot. Add just enough water to barely cover the potatoes.
Bring to a boil, then reduce the heat. Simmer, partially covered, for 15–20 minutes, or until the potatoes are very tender.
Remove the pot from the heat. Keeping the immersion blender head fully submerged, blend in short bursts to create a creamy base while leaving some potato chunks. You can also set aside a few scoops of potatoes before blending, then return them to the pot.
Stir in the frozen corn. Return to a gentle simmer for 8–10 minutes, stirring occasionally, until the corn is tender and heated through.
For a creamier chowder, stir in ½ cup fat-free evaporated milk or half-and-half, adding more if desired. Add the dried chives and warm gently for another 2–3 minutes. Avoid a rolling boil after adding the milk.
Stir in the crisp bacon just before serving, or sprinkle it over each bowl. Taste and adjust the seasoning.

Recipe notes
🌿 Leave the potato skins on for a rustic chowder, or peel them if you prefer.
🌿 The blended potatoes provide the thickening, so there’s no need for flour or heavy cream.
🌿 Taste before adding salt—the bacon brings its own salty flavor.
🌿 If the chowder thickens as it sits, add a splash of unsalted broth, water, or milk when reheating.

A little RosemaryThyme note 💛
Sometimes the changing seasons bring us back to the simplest family traditions. A warm pot of chowder, familiar flavors, and everyone gathered for supper—that’s a little bit of home worth looking forward to.

Shop my Walmart favorites:
https://walmrt.us/4xzgBgU

Visit me at:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🍅 ROSEMARY THYME ONE-POT ROASTED TOMATO SOUP

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🍅🌿 A little garden patience—and a pot of homemade soup.

I harvested all of my little Baxter tomatoes and have been waiting patiently for them to ripen in the kitchen, looking forward to making my homemade roasted tomato soup.

This soup has been a family favorite for a very long time. For this version, I’m keeping things simple: roasting the tomatoes right in my Dutch oven with olive oil and my RosemaryThyme seasoning blend, then adding unsalted chicken broth and blending everything into a comforting soup. A little fat-free evaporated milk stirred in at the end gives it a creamy finish.

And a RosemaryThyme grilled cheese sandwich goes beautifully alongside it! 🍞🧀

🍅 ROSEMARYTHYME ONE-POT ROASTED TOMATO SOUP
Makes approximately 6 servings

INGREDIENTS

• 3 pounds ripe Baxter tomatoes, stems removed; halve small tomatoes
• 2 tablespoons Great Value Olive Oil
• 1 teaspoon RosemaryThyme House Blend, recipe below
• ¼ teaspoon Great Value Organic Ground Black Pepper, or to taste
• 2 cups Swanson Unsalted Chicken Broth, plus more as needed
• ¾ cup fat-free evaporated milk, plus more to taste
• Optional: fresh basil for serving

🌿 ROSEMARYTHYME HOUSE BLEND

New to my kitchen? Here is my no-added-salt seasoning blend! I use Great Value Organic spices where available.

• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground black pepper

Mix together and store in a small, tightly sealed spice jar. This makes 5 teaspoons of seasoning—use just 1 teaspoon in this soup.

DIRECTIONS

Preheat your oven to 425°F, checking that your Dutch oven is rated for that temperature.
Place the prepared tomatoes in the Dutch oven. Add the olive oil, 1 teaspoon of the prepared House Blend, and the black pepper. Toss gently.
Roast uncovered for 45–60 minutes, stirring halfway through, until the tomatoes soften and develop browned edges. Juicy tomatoes may need a little longer.
Carefully transfer the Dutch oven to the stovetop using oven mitts—the pot and handles will remain very hot. Add the chicken broth and stir to loosen the flavorful browned juices from the bottom. Simmer gently for 10 minutes.
Turn off the heat. Blend with an immersion blender until smooth, keeping the blade submerged to prevent hot splashes.
Stir in the fat-free evaporated milk. Warm gently over low heat without boiling. Add a little more broth if you prefer a thinner soup, or a splash more milk for extra creaminess.

RECIPE NOTES 🍅

• No need to peel your little tomatoes—blend thoroughly. For an especially silky soup, strain after blending and before adding the milk.

• Roast uncovered so some of the tomato juices can evaporate and the flavor can concentrate.

• For anyone avoiding onion or garlic, leave those powders out of the seasoning blend.

• For a simple RosemaryThyme grilled cheese, sprinkle a small pinch of the prepared blend over your cheese before grilling your sandwich until golden.

💛 A little RosemaryThyme note

There is something so satisfying about watching those last garden tomatoes ripen, knowing they will become a meal your family loves. A warm pot of soup, a golden grilled cheese sandwich, and an autumn evening at home—that is my kind of comfort.

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

Find more recipes and cozy inspiration:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🌿 Rosemary Thyme Cozy Autumn Chocolate Chip Pumpkin Mini Loaves

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍂 A cozy kitchen, the scent of pumpkin and cinnamon, and little loaves filled with chocolate chips and toasted walnuts—such a lovely way to welcome an autumn afternoon!

These pumpkin mini loaves combine oat flour and almond flour for a tender crumb, with pure maple syrup for sweetness. Just right for enjoying with a warm cup of coffee or tea. ☕💛

🌿 RosemaryThyme Cozy Autumn Chocolate Chip Pumpkin Mini Loaves

Makes approximately 4 mini loaves
Pan size: approximately 5¾ × 3 inches

🍁 INGREDIENTS

• 1½ cups oat flour (about 180 g), such as Bob’s Red Mill
• 1 cup Great Value Superfine Blanched Almond Flour (about 112 g)
• 1 teaspoon Great Value Baking Powder
• ½ teaspoon Great Value Baking Soda
• 2 teaspoons Great Value Organic Ground Cinnamon
• ½ teaspoon Great Value Organic Ground Ginger
• ¼ teaspoon Great Value Organic Ground Nutmeg
• ⅛ teaspoon Great Value Organic Ground Cloves, optional
• ¼ teaspoon salt
• 3 large eggs
• 1 cup Libby’s 100% Pure Pumpkin
• ⅓ cup Great Value Pure Maple Syrup
• ¼ cup Great Value Olive Oil or a neutral oil
• 2 teaspoons Great Value Pure Vanilla Extract
• ½ cup Great Value Mini Semi-Sweet Chocolate Baking Chips
• ½ cup Great Value Chopped Walnuts, toasted and cooled

🍁 DIRECTIONS

Preheat the oven to 350°F. Lightly grease four mini loaf pans and line with parchment paper, leaving a little overhang for lifting.
Toast the walnuts in a dry skillet over medium-low heat for about 3–5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
In a bowl, whisk together the oat flour, almond flour, baking powder, baking soda, spices, and salt.
In a separate bowl, whisk together the eggs, pumpkin, maple syrup, oil, and vanilla until smooth.
Stir the dry ingredients into the pumpkin mixture just until combined. Let the batter rest for 10 minutes so the oat flour can absorb some moisture. Fold in the chocolate chips and cooled walnuts.
Divide the batter among the prepared pans, filling each approximately two-thirds full. Sprinkle a few reserved chocolate chips and walnuts on top, if desired.
Bake for approximately 28–38 minutes, beginning to check at 25 minutes. A toothpick inserted into the bread, away from a chocolate chip, should come out with a few moist crumbs but no wet batter.
Cool in the pans for 15 minutes, then carefully lift onto a cooling rack. Cool completely before slicing.

🍁 RECIPE NOTES

• Use pure pumpkin—not pumpkin pie filling.
• Mini loaf pans vary in size, so the yield and baking time may vary. Bake any extra batter in a muffin cup, checking it earlier.
• These loaves are delicate while warm. Cooling completely helps them hold together when sliced.
• This is a newly developed recipe; baking time may need adjusting after the first batch.

🌿 A little RosemaryThyme note

There is something comforting about baking a little goodness into an ordinary day. A small pumpkin loaf, a favorite mug, and a quiet moment at home can make an autumn afternoon feel special. 🍂💛🏡

Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

Visit RosemaryThyme Home:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Colonial Apple Tansey

🍎 Cast-Iron Apple Tansey

💛 QUESTION OF THE DAY:

If you could sit down at your family table with one ancestor, who would it be and what would you ask them?

I have always loved recipes with a story behind them, and this one may be one of my favorites.

Recently, I was reading through the America 250 Cookbook, a collection of historic and regional American recipes, when I came across an old-fashioned dish called an Apple Tansey. Originally brought from England and adapted by early American colonists, it is somewhere between a skillet custard, a baked pancake, and a frittata.

What makes it especially meaningful to me is that my own family came from England around 1650 and settled in Virginia. As I stood in my kitchen reading about this humble dish of apples, eggs, milk, and butter, I couldn’t help but wonder if one of my ancestors may have made something very much like this over an open hearth centuries ago.

There is something comforting about preparing a recipe that has traveled through generations. It reminds us that while the world changes, gathering around the table remains one of life’s greatest blessings.

🍎 Cast-Iron Apple Tansey

Ingredients:

• 3 Granny Smith apples, peeled and thinly sliced

• 2 tablespoons unsalted butter

• 1 tablespoon lemon juice

• 4 large eggs

• ½ cup milk (whole milk, 1% milk, or unsweetened almond milk)

• 1 tablespoon sugar or 1 tablespoon Swerve Granular

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• Pinch of salt (optional)

Directions:

1. Preheat oven to 375°F.

2. Melt butter in a 10-inch cast-iron skillet over medium heat.

3. Add apples and lemon juice and cook for 5–7 minutes until slightly softened.

4. In a bowl, whisk together eggs, milk, sugar or Swerve, cinnamon, nutmeg, and salt.

5. Spread apples evenly in the skillet.

6. Pour the egg mixture over the apples.

7. Transfer skillet to the oven and bake for 20–25 minutes, or until puffed and lightly golden.

8. Let rest for 5 minutes before serving.

Optional:

Dust lightly with powdered sugar or powdered Swerve, drizzle with a little maple syrup, or serve with a spoonful of vanilla yogurt.

💛 Blessing

May we never forget the stories carried to our tables by those who came before us. May our homes be filled with gratitude for their sacrifices, joy in the meals we share today, and hope for the generations who will gather around our tables tomorrow.

💛 Helene

🌿 Rosemary Thyme

Fall in Love with Home Again 🏡

Rosemary Thyme Harvest Apple Pie Baked Beans

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

There’s something about apples and cinnamon that makes the kitchen feel like fall. 🍎🍂

Apple pie baked beans sounded so cozy to me, but I wanted to make my own version with plain navy beans, fresh apples, and a homemade sauce. A little unsweetened applesauce adds sweetness and body, with just a touch of maple syrup if you’d like.

🌿 Rosemary Thyme Harvest Apple Pie Baked Beans
Fresh apples, tender navy beans, and a cozy homemade sauce
Makes about 6 servings

🍎 Ingredients

• 3 cups cooked navy beans, drained—home-cooked or about 2 cans of plain navy beans, drained and rinsed
• 2 medium Cosmic Crisp or Fuji apples, peeled, cored, and diced
• ½ cup no-salt-added tomato sauce
• ½ cup Great Value Organic Unsweetened Applesauce
• ¼ cup water, plus more if needed
• 1 tablespoon Great Value Pure Maple Syrup, optional
• 1 tablespoon apple cider vinegar
• 1 teaspoon dry mustard
• ¾ teaspoon ground cinnamon
• ¼ teaspoon smoked paprika
• A small pinch of ground nutmeg
• ⅛ teaspoon black pepper

🍂 Directions

Preheat your oven to 350°F. Lightly grease a small baking dish, about 1½–2 quarts.
In a bowl, stir together the tomato sauce, applesauce, water, vinegar, mustard, cinnamon, smoked paprika, nutmeg, and pepper. Taste and add the optional maple syrup if you’d like a little more sweetness.
Gently fold in the cooked navy beans and diced apples. Spoon into the prepared baking dish and cover with a lid or foil.
Bake covered for 45 minutes. Uncover and bake for another 15–20 minutes, until the apples are tender and the sauce is bubbling and thickened. Ovens vary; add a splash of water if the beans become too thick.
Let stand for 10 minutes before serving.

🌿 Recipe Notes

• If using dried navy beans, cook them fully until tender before starting this recipe. Add the tomato sauce and vinegar after the beans are cooked.
• Sweet apples may give you enough sweetness to skip the maple syrup entirely.
• This recipe has no added salt, onion, or garlic. For less sodium, choose plain no-salt-added beans or cook your own without salt.
• Serve alongside roasted chicken or pork, or enjoy with a crisp fall salad.

💛 A little RosemaryThyme note

Making a dish from simple ingredients lets us choose what goes into it—and adjust the sweetness to suit our own table. These beans bring a little apple-pie warmth to a comforting fall side dish. 🍎🏡

Browse my Walmart favorites:
https://walmrt.us/4xzgBgU

Visit RosemaryThyme Home:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Rosemary Thyme Herb-Seared Cod & Cozy Creamy Grits

Shrimp and Grits Elegant little cousin.

Some meals have a way of making a house feel especially cozy. For me, there is something comforting about a warm skillet on the stove, the aroma of herbs in the kitchen, and a simple supper shared around the table.

This recipe reminds me of one of those meals. It has all the comfort of a Southern-style fish and grits supper, but with a lighter farmhouse touch. Tender cod is seasoned with rosemary, thyme, and smoked paprika, then gently seared until golden and flaky. Served over creamy grits, it creates a meal that feels both nourishing and comforting.

I often think that the best comfort food isn’t necessarily the richest meal on the table. Sometimes it’s simply a wholesome supper made with care, enjoyed in the quiet rhythm of home.

Rosemary Thyme Herb-Seared Cod & Cozy Creamy Grits

Ingredients

For the Herb-Seared Cod

• 1 pound wild-caught cod fillets, cut into large chunks

• 2 tablespoons olive oil or avocado oil

• 1 teaspoon smoked paprika

• ½ teaspoon celery powder

• ½ teaspoon garlic powder

• ¼ teaspoon powdered rosemary

• ¼ teaspoon powdered thyme

• Black pepper to taste

• Fresh lemon wedges for serving

For the Creamy Grits

• 1 cup old-fashioned grits

• 4 cups water or low-sodium broth

• 1 tablespoon butter

• ¼ cup milk or light cream (optional)

• Black pepper to taste

Directions

1. Bring water or broth to a gentle boil.

2. Slowly whisk in the grits.

3. Reduce heat to low and simmer, stirring often, until creamy, about 10–15 minutes.

4. Stir in butter, milk or cream if using, and black pepper. Keep warm.

5. Pat cod pieces dry.

6. Toss gently with oil, smoked paprika, celery powder, garlic powder, rosemary, thyme, and black pepper until evenly coated.

7. Heat a skillet over medium-high heat.

8. Add cod in a single layer and sear 2–3 minutes per side, until golden and flaky.

9. Spoon creamy grits into bowls.

10. Top with herb-seared cod.

11. Finish with a squeeze of fresh lemon juice before serving.

Blessing

May your home be filled with simple meals, grateful hearts, and the kind of comfort that comes from gathering around the table with those you love. May every meal nourish both body and spirit. Amen.

Images in this post were created or enhanced with AI assistance.

See recipe card in comments.

Helene

Rosemary Thyme

Fall in Love with Home Again

Slow Cooker Dublin Coddle

🍀 Rosemary Thyme Slow Cooker Dublin Coddle

(Traditional Irish Sausage & Potato Stew • Crockpot Cozy)

There are some dishes that feel like they came straight from an old Irish kitchen… and Dublin coddle is one of them. 💛

This humble farmhouse stew was meant to simmer slowly and gently, filling the home with warmth while the day quietly unfolded. For my Rosemary Thyme version, I kept the traditional spirit — mild pork sausage, tender potatoes, sweet onion — and adapted it for the slow cooker so it fits beautifully into modern home life.

It’s simple. It’s hearty. And it’s the kind of cozy meal that feels like a hug in a bowl.

─────────────────────

🧾 Ingredients

• 1 lb mild pork sausages (such as Johnsonville Original Bratwurst or similar brat-style links)

• 4 slices center-cut bacon, chopped

• 1 large sweet onion, sliced

• 2 lbs Yukon Gold potatoes, peeled and thick sliced

• 3 cups unsalted chicken broth

• 1½ teaspoons Rosemary Thyme Herb Blend

• ½ teaspoon black pepper (or to taste)

• Optional: 1 tablespoon fresh parsley, chopped

✨ Optional gentle finish: tiny pinch of fleur de sel per bowl

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🌿 Rosemary Thyme Herb Blend

(If you don’t already have it mixed)

• 1 teaspoon powdered rosemary

• 1 teaspoon powdered thyme

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon black pepper

Mix and store in a small jar for everyday cooking.

─────────────────────

👩‍🍳 Instructions (Slow Cooker Method)

1️⃣ Build the flavor

In a skillet over medium heat:

• Cook chopped bacon until just beginning to crisp.

• Add bratwurst and brown lightly on all sides (they do not need to cook through).

• Add sliced onions and cook 5 minutes until softened.

✨ This step creates the traditional coddle flavor.

⸻

2️⃣ Layer in the slow cooker

Transfer everything to the crockpot and layer:

• half the potatoes

• half the onion/meat mixture

• remaining potatoes

• remaining onion/meat mixture

⸻

3️⃣ Season and cook

• Sprinkle 1½ teaspoons Rosemary Thyme Herb Blend and black pepper.

• Pour in 3 cups unsalted chicken broth around the edges.

• Cover and cook:

LOW: 6–7 hours (best texture)

HIGH: 3–4 hours

Until potatoes are very tender.

⸻

4️⃣ Gentle finish

• Taste and adjust pepper if needed.

• Sprinkle with fresh parsley if desired.

⚠️ Avoid excessive stirring — coddle is meant to stay softly layered and brothy.

─────────────────────

🌿 Special Kitchen Notes

Sausage guidance:

Traditional Dublin coddle uses mild pork “bangers.” In American kitchens, Johnsonville Original Bratwurst or any mild fresh brat-style pork sausage is the closest and most reliable substitute. Avoid breakfast sausage, smoked sausage, or strongly flavored varieties.

• Yukon Gold potatoes give the creamiest texture.

• Coddle should be brothy, not thick like stew.

• LOW heat gives the most traditional result.

• Flavor deepens beautifully the next day.

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🍀 Perfect Pairings

• Rosemary Thyme Irish Rustic Brown Bread

• Simple cabbage side

• Buttered toast

• Cozy St. Patrick’s table

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🙏 Blessing

From their tables to mine — and from my table to yours. May this humble Irish pot bring warmth to your kitchen, comfort to your table, and joy to those you love. 💛🍀

Helene 😊

Rosemary Thyme 🌿

Fall In Love With Home Again 💛🏡

Welcome to Rosemary Thyme

🍎🍠 Slow Cooker Apple Gouda Sausage & Sweet Potatoes

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍎🍠 Slow Cooker Apple Gouda Sausage & Sweet Potatoes

There’s something about fall that makes me want to bring out the slow cooker and fill the kitchen with the cozy scents of apples, maple syrup, cinnamon, and warm spices.

This simple slow-cooker dinner combines Apple & Gouda chicken sausage with sweet potatoes, apples, and a touch of maple syrup for an easy sweet-and-savory meal. Everything cooks together gently while the slow cooker does the work — perfect for a busy autumn afternoon.

Serves: 4–6

Ingredients

• 1 package Amylu Apple & Gouda Chicken Sausages, about 12 ounces
• 2 medium sweet potatoes, peeled and cut into ¾–1-inch cubes
• 1 large sweet onion, cut into chunks
• 2 apples, cored and cubed — Cosmic Crisp, Honeycrisp, or Gala work nicely
• ½ cup Swanson Unsalted Chicken Broth
• 2 tablespoons Great Value Pure Maple Syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ½ teaspoon Rosemary Thyme House Blend

Rosemary Thyme House Blend

• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• No added salt

Mix together well and store the remaining blend in an airtight container.

Directions

Place the sweet potatoes and onion in the bottom of the slow cooker.
Add the cubed apples. If you prefer your apples to hold their shape a little more, you can add them during the last 1½–2 hours of cooking instead.
Arrange the Apple & Gouda chicken sausages over the vegetables and apples.
Pour the chicken broth around the edges of the slow cooker.
Drizzle the maple syrup over the sausages and vegetables.
Sprinkle everything with the cinnamon, ginger, black pepper, and Rosemary Thyme House Blend.
Cover and cook on LOW for 4–5 hours, or until the sweet potatoes are tender and the sausage is thoroughly heated according to package directions.
Gently stir before serving, spooning a little of the warm apple-maple mixture over each sausage.

Notes

🍎 Choose a firm apple. Cosmic Crisp or Honeycrisp holds up especially well in the slow cooker.

🍠 Keep the sweet potato pieces fairly uniform so they cook at the same rate.

🌿 For an onion-free version, leave out the sweet onion and add chopped chives or sliced green onion tops near the end.

🍁 If you like a little extra maple flavor, drizzle a teaspoon or two over the finished dish just before serving.

A little Rosemary Thyme note

This is one of those simple meals that makes the house smell like fall. The apples become tender, the sweet potatoes soak up the maple and spices, and the Apple & Gouda sausage gives the whole dish a wonderful savory balance.

Easy, cozy, and just right for a cool autumn evening. 🍂🏡

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🌿 More recipes and ideas:
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Helene 😊
Rosemary Thyme 🌿
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