Southwest Chicken

Southwest Black Bean Chicken in the Crock Pot Time: 10 min. prep + 4 hours cooking Yield: 8 servings Recipe from Jamie Cooks It Up!

4 chicken breasts (you may even start with frozen)

1 8 oz can tomato sauce

1/2 of a 6 oz can tomato paste

2 15 oz cans corn

2 15 oz cans black beans

2 15 oz cans kidney beans

2 14.5 oz cans Mexican Stewed Tomatoes

1 Southwest marinade packet ( enchilada or taco will work as well)

Cheddar cheese and sour cream

Tortilla Chips or Whole wheat tortillas

1. Mix all ingredients except the chicken,cheese, and sour cream and tortillas in the bottom of a large crock pot. If you want it a bit thinner to eat as a soup, then add the liquid from two of the cans. Otherwise drain the liquid from the cans.
2. Place the chicken into the crock pot and cover it up with the sauce.

3. Cook on high for 4 hours. After it has cooked for 3 hours, take the chicken out, shred it and put it back in the crock pot for the remaining hour.

Stuffing Chicken

Recipe from Jamie cooks it up

Ingredients:

4 chicken breasts, pounded out flat
8 slices Swiss cheese (or about 3/4 C shredded cheese) I actually used pepper jack cheese to add more flavor, might be too hot for some kids but all mine ate it!
1 can cream of mushroom soup (I use the 98% fat free)
1 c milk
1 Stove Top Stuffing box (usually chicken flavored)
1/4 C butter melted (I always make it with out the butter...trying to shave a bit of fat off the menu)

Directions:

1. Spray the inside of your crock pot (or casserole dish, if baking in the oven)
2. Lay the chicken out flat in the bottom of the dish.
3. Cover with the cheese.
4. Mix the soup and the milk together and pour over the top of the cheese.
5. Dump the box of stuffing over the top, and drizzle butter over it. (I usually spray it with some cooking spray instead)
6. For the Crock Pot cook on high for 4 hours. The last 1/2 an hour turn the lid sideways, so that some of the stream can escape. You don't want your stuffing to be too soggy.
7. For the Oven, cover and bake 45 minutes at 350 degrees. Take the foil off and bake 7-10 minutes more.

Crispy Cheddar Chicken

Recipe from adapted from What's Cookin' Chicago

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1 14 ounce can cream of chicken soup

2 T sour cream

2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Taco Chicken- Crockpot

3-6 chicken breasts
1pkg taco seasoning
1 can chicken broth

Mix seasoning and broth together till combined.
Pour over chicken breasts in crockpot. Cook 4-6 hrs on low.
Shred chicken inside crockpot, will shred super easy.
This is great for tacos, burritos, nachos, or add to salads.
I keep in freezer a big batch to pull out and add to whatever I want.

Freezer Bag Method:
Place trimmed, lightly pounded chicken breast in freezer bag. Add combined broth and seasoning. Seal out air. Label, and freeze laying flat in freezer. When ready to cook, put all contents into crockpot on low for 6 hrs. I do this when chicken is frozen all the time, right out of the freezer, works great!

More Freezer Bag chicken recipes!

Honey Mustard Chicken- Crockpot
Get ready.....Its going to be a shocker, a whole whopping 2 ing to this chicken! But this chicken is delicious!

4-6 chicken breasts
1/2 honey
1/4 cup Dijon Mustard
Dash of salt and pepper

Mix together all ingredients in a bowl till combined and smooth.
Pour over chicken breasts in crock pot.
Cook low 6 hrs.
Turn chicken about half way through cooking to make sure both sides are coating nicely.
Before serving, I take a fork and pull chicken apart, making one piece of chicken into 2 or three.

Serve with fried rice, or mashed potatoes!

Freezer Bag Method!
Follow the above directions except place trimmed, lightly pounded chicken breasts in plastic freezer bag. Pour mixed ing. over chicken, squeeze air out and seal. Label and lay flat in freezer.

To cook: Place contents of bag directly into crockpot. Even frozen! Just make sure the chicken breasts lay flat, then turn over in the middle of cooking to make sure evenly coated.

Indian Chicken

This is a slow cooker recipe- and I would say this is not a favorite kid meal. Curry usually doesn't go over well with kids so it's more an adult/big kid meal. But it's super yummy and healthy and so it's definitely going in our SAS 'recipe box'

2lb. Skinless, boneless chicken thighs, cut into 1' pieces.

1 Medium onion chopped

3 Cloves garlic, minced

5 tsp. Curry powder

2 tsp. ground ginger

1 tsp salt

1 tsp pepper and/or cayenne pepper

1 15-oz can chickpeas or black eyed peas, or you can even go black bean if you want, drained

1 14.5oz can diced tomatoes, undrained

1 Cup Chicken broth

1 Bay leaf

2 T Lime juice

1-2 cups baby spinach, optional

Hot cooked rice

Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt and pepper. Toss to coat. Add beans, tomatoes, broth, bay leaf. Cover and cook 6-8 hours on low.

Stir in lime juice and spinach, let stand a couple minutes so the spinach wilts,then serve with rice.

White Chili

Ingredients:

48 oz Jar great northern beans

16 oz Jar salsa

1/2 C Chicken broth

2t. Cumin

1 lb Chicken- cooked, shredded (canned for food storage)

8 oz monterey Jack Cheese

Directions:

Combine all ingredients in crock pot 4-5 hours

Serve with sour cream, tortilla chips and cheese

Roast Chicken- Crock pot

Similar recipe I use for a beef roast. We love this with chicken for Sunday dinner!

Ingredients:
4 chicken breasts
1 pkt lipton onion soup mix
1 can cream of chicken soup (can use Cream of Mushroom instead)
1/4 cup water or chicken broth
1 onion thinly sliced
*potatoes and carrots

Place potatoes and carrots and half sliced onion in bottom of crock pot. Mix together water, soup mix, and Cream soup together. Place chicken breasts on top. Cover with soup mix and other half of onions.
Cook on low 4-6 hours

Highly Recommended Freezer Bag method:Place trimmed chicken breasts in freezer bag. Stir all ing. together except the potatoes and carrots. Add to bag. Lay bag flat to release air. Put in freezer until ready to use. I place the potatoes and carrots on the bottom of crockpot then pour the freezer bag contents on top! You can also shred chicken and serve over rice!

Balsamic Chicken with Sweet Potatoes

Fabulous low-fat crock-pot chicken, and taste amazing. This really brings in the great fall flavors! I found it on Simplify Supper, and changed it to work in the crockpot.

Ingredients:
4 boneless, skinless chicken breasts, halved
1 onion thinly sliced
4 sweet potatoes, peeled and cut into 2 inch pieces
2 tablespoon olive oil
1/3 cup balsamic vinegar
1 tsp dried or fresh rosemarry
1-2 TBS butter

Put sweet potatoes in bottom of greased crock pot. Drizzle with olive oil and salt and pepper and a few pats of butter. Now layer most of the sliced onions over poatoes, add a dash of salt and pepper. Drizzle half the balsamic vinegar over potatoes and onions.Salt and pepper both sides of chicken breasts and place in crock pot, ontop of potatoes and onions. Drizzle olive oil, the other half of the basalmic vinegar on top along with a handful of sliced onions and rosemarry. Cook on Low for 4-6 hours. Your home will smell like fall in a few hours!

Crock pot Chicken Cacciatore

We have had this too many times to count. A family favorite, the chicken is SO good, and we love it over pasta. This recipe comes from the Fiber 35 book. It is Super healthy and just plain good! Looks like alot of ingredients, but it really is super easy, and most ingredients you may already have in the pantry!

Ingredients:
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp black pepper
4 chicken breasts, boneless skinless or thighs
1 Tbsp Olive Oil
2 Cups Sliced mushrooms- I often use canned b/c I have it on hand
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 cup thin sliced onion
1 28 ounce can diced tomatoes
1 6 ounce can tomato paste
2 bay leaves
1 Tbsp Basalmic vinegar

Mix first five ingredients. Dredge chicken in these spices, set aside, Put 1 tablepoon olive oil in bottom of Crock Pot. Add muschrooms, peppers, and onion. Add tomatoes, tomato paste, bay leaves, and vinegar. Add spiced chicken and any remaining spice mixture. Cook on Low 7-9 hours. Serve over pasta!

Creamy Peanut Butter Chicken- Crock-pot

This is a fabulous recipe a friend gave me. We just love it! My kids kept asking for more. This is a great recipe for the Freezer Bag method. We love it with fried rice! These are ingredients you probably always have on hand, which makes this recipe great to add to your 3 months supply list!


-Creamy Peanut Butter Chicken
4 chicken breasts
1/2 teaspoon pepper
1/3 Cup creamy peanut butter
2 Tablespoons soy sauce
3 Tablespoons orange juice

Add all ing. except chicken and stir, it will take a minute or two for all ing. to incorporate. Pour over chicken in crock-pot. Cook on low 4 hours.6 hours was a little to long in my crock pot, just keep an eye on it. You can keep the chicken breasts whole or shred a bit. It will just fall apart, so we love to eat it in little pieces as it falls apart.

Freezer bag method
Add chicken breasts to Ziploc baggie. In bowl mix all other ingredients together. Pour into Ziploc baggie and seal tight. Freeze. When ready to cook, unthaw bag in refrigerator overnight and pour into crock pot in the morning. Cook on low 4-6 hours.

Crock pot roast

This is a Fabulous and Easy recipe for crock pot roast.

Our star ingredient.....


Montreal Steak Seasoning from McCormick!

Ingredients: 1 beef roast (rump, cross rib or chuck)
1 onion, sliced
McCormicks Montreal Steak seasoning

Put roast in crockpot, cover with seasoning (I used 3 TBS) and 1 sliced onion.
DO NOT add water! Cook on low 8 hours. Meat just falls apart and the onions are camalized and delicious. I topped mashed potatoes with the onions, but you could thinken the broth with flour if you want a gravy.

Cheesy Crockpot Chicken

CHEESY CROCK POT CHICKEN Recipe from Allrecipes.com

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.

Crock pot potato casserole

Crock Pot Potato Casserole

6 cups frozen hash browns, partially thawed
1/2 cup butter or margarine, melted
1/2 cup onion, chopped
1 tsp. salt
2 (10 1/4 oz.) cans cream of chicken soup
1 cup sour cream
1 cup potato chips or Corn Flakes, crushed

Combine all ingredients except sour cream. Pour into lightly greased crock pot; cover. Cook 5 to 7 hours. During last hour of cooking, stir in sour cream. Sprinkle with crushed potato chips.

Ranch House Crock Pot Porkchops

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
From Real Mom Kitchen and its delicious!

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.


Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have

Coconut Curry Chicken

Coconut Curry Chicken
This is a new recipe I basically found a better one than before. I found it on Utah Deal Diva's site. I have made this many times and we love it. It is inexpensive, and you get a great coconut taste!

I use this recipe using my Freezer Bag Method. I just freeze the chicken breasts all trimmed and ready to go, then the day of cooking, add all the ingredients to the crockpot.
Ingredients
• 1 lb boneless, skinless chicken breast (about 2 large breasts)
• 1 ½ tablespoons vegetable oil
• 1 ½ tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 3 tablespoons sugar
• salt and pepper to taste
• Assemble ingredients. You can purchase the Coconut Milk at Wal-Mart for $1.28. The curry seasoning I bought was also at Wal-Mart for $1.40.
• Dice onion & cut up chicken. Season chicken pieces with salt and pepper.
• Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 2-3 minutes, stirring occasionally. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through.
• Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, and sugar and stir to combine. Cover and cook on low 2-3 hours.
• Cook 2.5 cups of rice according to package directions. Serve chicken over rice. Enjoy!

"Nacho" Everyday Cheese Potatoes

"Nacho" Everyday Cheese Potatoes
(crockpot101.com)

1 can (10 1/4 oz) condensed cream of mushroom soup

1 container (8 oz) sour cream

1 can (4.5 oz) chopped green chilies

6 oz (1 1/2 cups) shredded colby-Monterey jack cheese blend

1 pkg (32 oz) frozen cubed hash-brown potatoes

3 green onions, sliced

1/2 cup finely crushed Nacho Cheese Doritos (or similiar flavor corn chips of your choice)

Spray 3 1/2 to 4 quart crockpot with non-stick cooking spray. In medium bowl combine soup, sour cream, chilies and cheese. Mix well. Arrange half of potatoes in bottom of sprayed crockpot. Top with half of soup mixture, spreading evenly. Repeat layers.
Cover and cook on high heat for 3 1/2 to 4 hours. Sprinkle with crushed chips and onions, and serve as a side dish with chicken or pork chops. Recipe makes about 10 servings.

Cheesy Potato Casserole- Crock pot

Cheesy Potato Casserole
(crockpot101.com)

2 lb. pkg. frozen hash brown potatoes (partially thawed)

2 cans (10 oz.) cheddar cheese soup

1 can (13 oz.) evaporated milk

1 can French fried onion rings

Salt and pepper to taste




Combine above recipe ingredients and pour into greased crockpot. Add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle other 1/2 onion rings of top before serving. Makes a perfect side dish with meatloaf, or a barbecue chicken breast.

Mama's Italian Chicken

Mama's Italian Chicken
(from 101 Things to do with a Slow Cooker pg. 72)


4 frozen chicken breast halves
1 envelope dry Italian salad dressing mix
1 can (14 ounces) chicken broth

Place chicken in greased 3 1/2 to 4 1/2 quart slow cooker. Sprinkle with salad dressing mix. Pour chicken broth over the top. Cover and cook on high heat 4-5 hours or on low heat 8-10 hours. Makes 4 servings. Serve with buttered noodles of creamy risotto.




And finally, one of our family favorites, and named by my children, since we always seem to have it on Sunday!

Fruit cobblers in the Crock-pot!

I found this on crockpot101.com, its a great site about crockpot cooking. These are great recipes using 3 months supply foodstorage, most ing. you probably already have in your pantry!


Crock Pot Recipes for easy Fruit Cobblers
Using your crockpot (slow cooker) for making delicious dessert recipes like fruit cobblers doesn't really cross many people's minds. Most people are thinking about dinner or appetizers, but your crockpot can be perfect for dessert recipes too!






Cherry Biscuit Cobbler

2 packages (8 ounces each) refrigerator biscuits (seperated and cut into quarters)

1 can (21 ounces) cherry pie filling*

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/3 cup melted butter or margarine

*your choice of fruit filling can be used for cobbler

Mix together brown sugar, cinnamon, and melted butter in a small bowl. Mixture will be lumpy. Grease a 3 1/2 to 5 quart crockpot, then layer 1 package biscuits, half the cinnamon mixture, and then half the pie filling. Add the second package of the biscuits: cover with the remaining half of the cinnamon mixture, and top with the remaining half of the pie filling. Cover and cook on high heat 2 1/2 - 3 hours, or until biscuits are done in the center. Recipe makes 6-8 servings.

This fruit cobbler tastes fabulous with a heaping scoop of vanilla ice cream!


As tasty as the above cobbler recipe is, maybe you don't have the time for preparing it. Not to worry! Here is another recipe for a crockpot cobbler that you can fix in a flash! Again, the main ingredients are going to something you probably have in the kitchen pantry.


Peach Crockpot Cobbler

2 cans (21 ounces each) peach pie filling (or your favorite fruit)

1 package (18 ounces) yellow or white cake mix

1/2 cup melted butter or margarine

Spread pie filling in the bottom of greased 4 1/2 to 6 quart crockpot. Sprinkle dry cake mix over the top. Pour melted butter over the top of cake mix, trying to coat evenly. Cover and cook cobbler on high heat 2 hours, or on low heat 4 hours.
Recipe makes 10-12 servings. Serve cobbler with vanilla ice cream, or whipped topping.


Or, for a slightly more "crisp" cobbler.....


Easy Granola Apple Crisp
(from page 120 of 101 Things to do with a Slow Cooker)


2 cans (21 ounces each) apple pie filling

2 1/2 cups granola cereal

1 1/2 teaspoons cinnamon

1/3 cup sugar

1/3 cup melted butter or margarine

Place pie filling in bottom of greased 3 to 4 1/2 quart crockpot. In the order listed above, sprinkle the remaining ingredients over the pie filling. Cover and cook on low heat 3 hours. Recipe makes 6-8 servings. Serve cobbler warm with vanilla ice cream or whipped topping.