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3 INGREDIENT PEACH COBBLER

Craving peach cobbler but short on time? This super simple 3-ingredient recipe uses yellow cake mix to whip up a delicious cobbler in no time. It’s perfect for busy weeknights or budget-friendly get-togethers—skip the hassle and indulge in a taste of summer!

INGREDIENTS

  • 1 box yellow cake mix (I use Betty Crocker, but any brand works)
  • 1 can peaches (29 oz, with juice or syrup, your choice)
  • ½ cup butter (1 cold stick, sliced thinly)

INSTRUCTIONS

  • Preheat your oven to 350°F.
  • Lightly spray your casserole dish with nonstick spray for easy cleanup—because the goal is simplicity.
  • Pour the can of peaches (with juice) into the dish. Feel free to cut some of the larger peaches in half, but it’s not necessary.
  • Sprinkle the dry cake mix directly on top of the peaches. Smooth it out gently with a knife, spoon, or even your hands—just don’t stir it!
  • Slice the cold butter thinly and distribute it evenly over the cake mix.
  • That’s it for prep! Now, pop it in the oven for 30-40 minutes. You’ll know it’s done when it’s bubbly and the top is golden brown and fragrant.
  • Let it cool for 10 minutes before serving with a scoop of vanilla ice cream.

NOTES

Storage:
This cobbler keeps well in the fridge for up to 4 days if stored in a covered container. It can also be frozen for up to 3 months when wrapped tightly. However, given how quick and easy it is, I suggest making it fresh and sharing the extras with friends!

Nutrition (Estimates):
Serving size: 1

  • Calories: 362 kcal
  • Carbohydrates: 59g
  • Protein: 3g
  • Fat: 13g
  • Saturated fat: 8g
  • Polyunsaturated fat: 1g
  • Monounsaturated fat: 3g
  • Trans fat: 1g
  • Cholesterol: 31mg
  • Sodium: 569mg
  • Potassium: 100mg
  • Fiber: 2g
  • Sugar: 33g
  • Vitamin A: 531 IU
  • Vitamin C: 2mg
  • Calcium: 142mg
  • Iron: 2mg

3 INGREDIENT CHICKEN TACOS (INSTANT POT OR SLOW COOKER)

Looking for a versatile recipe that can be adapted to your taste? This 3-ingredient chicken is the answer. Customize it with your favorite toppings and sauces to create a meal that’s as unique as you are.

INGREDIENTS

  • 1 1/2 pounds skinless, boneless chicken breasts (about 3, fresh or frozen)
  • 1 cup salsa
  • 1 teaspoon taco seasoning

INSTRUCTIONS

For the Instant Pot:

  • Pour the salsa into the Instant Pot and place the chicken breasts on top.
  • Sprinkle the chicken with taco seasoning.
  • Secure the lid, ensuring the valve is closed.
  • Cook on high pressure for 12 minutes if using frozen chicken, or 8 minutes if fresh. It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time starts.
  • Once the cook time ends, allow the pressure to naturally release for 5 minutes, then do a quick release for any remaining pressure.
  • Shred the chicken with two forks, then mix with the salsa in the pot.

For the Slow Cooker:

  • Add the salsa to the slow cooker and place the chicken breasts on top.
  • Sprinkle the taco seasoning over the chicken.
  • Cover and cook on low for 4-5 hours, or on high for 2-3 hours.
  • Shred the chicken with two forks and stir it into the salsa in the slow cooker.

NOTES

  • Adjust the cook time based on whether the chicken is fresh or frozen. For safety, use fresh or thawed chicken if cooking in the slow cooker.
  • This shredded chicken is perfect for tacos, nachos, burritos, or any favorite Mexican-inspired dish—just add your favorite toppings!