Crockpot Evenings that Save Our Sanity
Some days, life comes at you fast.
School drop-offs, work deadlines, practices, late meetings, commutes, errands you forgot about until you’re already tired — and suddenly it’s one of those weekdays. The kind where you know, by noon, that everyone is going to walk in the door hungry, overstimulated, and asking, “What’s for dinner?” 😅
On days like that, I try to be proactive instead of reactive. Because when I’m not, the temptation to grab fast food or order takeout feels very real.
Enter: Easy meals, especially crockpot ones!
It’s the meal I make when I know we’ll get home late. When I don’t want to think at 5pm. When I want something warm, nourishing, and familiar waiting for us — and when I still want us to sit down together, no screens, no distractions, just a shared meal.
And the bonus? The house smells amazing all day.
A quick moment from last night
Last night was one of those nights.
We walked in the door later than planned, bags dropped, shoes half kicked off, and before I could even say anything, one of the kids yelled:
“IT SMELLS LIKE THE GOOD DINNER.”
You know the one.
The kind that makes kids excited instead of suspicious. The kind where no one asks what’s in it — they just grab a bowl.
Within minutes, everyone was sitting at the table. No screens. No negotiating. Just a normal, slightly loud, slightly messy family dinner.
And honestly? That felt like a win.
I attached our favorite Pumpkin Chili and Cornbread recipe below. The one we used this night that my kids LOVE!
This is one of our go-to, family-approved meals. It cooks all day, is packed with nutrients, and somehow still feels cozy and comforting.
Now, this is the pièce de résistance: Homemade Cornbread! If you have the time (30 min!) and inclination. Not required — but if you can swing it, it takes this meal from “great” to everyone asking for seconds.
Why this meal matters (more than it seems)
This dinner isn’t fancy. It’s not Instagram-perfect. And it doesn’t require standing over a stove after a long day.
But it supports the life we’re trying to live.
It helps us avoid fast food.
It helps us keep our rhythm of sitting down together.
It helps me show up calmer, because I’m not scrambling.
It helps our kids feel grounded and excited.
It helps turn a chaotic day into a peaceful evening.
And sometimes, that’s sacred in its own quiet way.
At Sacred Wellness, I believe caring for your body, your family, and your home doesn’t have to be complicated. Sometimes it looks like planning one small thing ahead of time — and letting that be enough.
CrockPot Pumpkin Chili
Ingredients:
1lb Mild Italian Sausage (Hot Italian sausage is delicious! But mild is better for my kiddos)
x2-15oz cans of white beans, drained and rinsed
15oz whole kernel corn (both canned or frozen work great! Drain the canned version first)
x1 can diced tomatoes with green chilis
15oz Pure Pumpkin puree
32oz Chicken broth (I like low sodium or bone broth)
2 tsp Ground Cumin
1.5 tsp Chili Powder
3/4 tsp Ground Nutmeg
1/2 cup Heavy Cream
Salt and pepper to taste
Directions:
Brown the Italian sausage, breaking it apart into pieces. If needed, drain on paper towels. Add to your slow cooker. Add in all other ingredients EXCEPT the heavy cream. Stir to combine. Cook on low for 8-10 hours (or high for 4-6). Right before serving, turn the crockpot off or to warm and stir in the heavy cream. Adjust seasonings to taste. Enjoy!
Serve with sour cream (or plain Greek yogurt), green onions, cheddar cheese, hot sauce…..Whatever you like! My children love mixing in a little bit of the Greek yogurt.
Homemade Cornbread
Ingredients:
1 cup Yellow Cornmeal
1 cup All-Purpose Flour
1 Tbl Baking Powder
1/2 tsp Baking Soda
1 tsp Kosher Salt
1 cup Buttermilk (if you don’t have buttermilk: put 1 Tbl white vinegar in 1 cup whole milk, allow to sit for 10min)
2 Eggs
1/4 cup White Sugar
1/4 cup Butter, melted
1/4 cup Avocado Oil
2 Tbl Honey
Directions:
Preheat oven to 400 degrees F. I recommend using a 9” cast iron skillet - place in over as it preheats to it gets hot. (You can also use any 8-9” square pan, but do not preheat in the oven.) In a large bowl combine the cornmeal, flour, soda, powder, and salt. In a smaller bowl combine the buttermilk, eggs, sugar, melted butter, oil and honey. Pour the wet ingredients into the dry. Mix until JUST combined. Do not over mix!
Once the oven is preheated, drop 2 Tbl of butter into the hot skillet and allow to fully melt. Give the cornbread one more quick mix, then pour into the hot pan. Even out the top. Bake for 25-28 min until a toothpick comes out clean. When it comes out of the oven, rub butter all of the top. The more the better! Cut and serve. Enjoy!
