Yummy recipes

Crockpot Easy Herb Chicken and Veggies

Ingredients

4 Pounds of Boneless Chicken Breasts, Thawed

1 Crock-Pot Savory Herb Chicken Seasoning Mix

4 Cloves of Garlic Chopped and Split into Two Bowls

2 Yellow Onions Chopped Into Small Chunks, also Divided up in the Two Bowls

10-12 Klondike Gourmet Potatoes Cut in Half

1 1 Pound Bag of Baby Carrots

4 Roma Tomatoes, Diced

6 Tablespoons of Olive Oil with One of the Tablespoons Separated

Salt

Liner

Cooking Spray

Instructions

I always use a liner for an easy clean up.
Spray lightly with cooking spray to keep the chicken from sticking.
Mix the Crock-Pot Savory Herb Chicken Seasoning Mix with 5 Tablespoons of olive oil, then set aside.
Salt each individual chicken breast, before laying down in the crock with the first layer using half of the chicken.
Once you have your layer of chicken down, brush some of the olive oil seasoning mixture onto the chicken using a pastry brush.
Cover chicken with one bowl of the chopped garlic, and onion.
Lay down the other half of the chicken breasts, salting as you lay them on top of the onions.
Use your pasty brush and brush more olive oil seasoning mixture onto the chicken.
Place the other bowl of chopped garlic and onions.
Place your layer of carrots.
Place your layer of sliced potatoes.
Spread around the diced roma tomatoes.
Add one more tablespoon of oil to the seasoning mix, stir well and then spread on top of the veggies.
Cook on low for 8 hours.
Do not add water, you have plenty of water from the veggies and oil.

Crockpot Chicken Pot Pie Soup

Ingredients

1 to 1.5 lbs Cooked Chicken, chunked or shredded

2 Cups Chopped Carrots

1 Cup Frozen Peas

1 Small Onion , chopped

3 Tablespoons Stick Butter

1/8 Teaspoon Salt

1/8 Teaspoon Pepper

1/4 Teaspoon Garlic

Pinch of Thyme

2 Chicken Bouillon Cubes

4 Cups White Milk

1 Cup Chicken Broth

1/2-3/4 Cup Flour

Instructions

Add all ingredient but the flour to the crock-pot.
Cook on low for 5 hours.
Add in flour slowly whisking as you add.
Add in more or less depending on how thick you want it.
Cook on low for 1 additional hour.
Serve.

Crockpot Tomato and Spinach Pasta

Ingredients

1 Pound Ground Chuck

1 Pound Pork Sausage

1 Medium Onion, chopped

1 Clove Garlic, minced

2 14oz Cans of Diced Tomatoes

1 Tsp. Italian Seasoning

1/4 Tsp Salt

10 oz. Frozen Spinach, thawed

16 oz. Rotini Pasta, cooked

2 Cups Mozzarella, shredded

Instructions

In a skillet, cook ground chuck, pork sausage, onion and garlic until meat is cooked.
Drain meat and add to crock-pot.
Add in 2 Cans Diced Tomatoes, Italian Seasoning and Salt
Cook on low for 3 hours.
30 minutes prior to serving, add in spinach, cooked pasta and mozzarella cheese.
Switch to high, and cook for 30 minutes.
Serve.

Crockpot Easy Taco Meat

Ingredients

2 Pounds Lean Hamburger

1 Bag of Birds Eye Ready Recipe Chopped Onions and Garlic 8 oz

1 Package of Low Salt Taco Seasoning (use whichever taco seasoning you prefer)

Tortilla’s, Taco shells, lettuce, cheese, tomatoes or any other garnish you prefer.

Instructions

Place hamburger raw in Crock-Pot on low and cook for about 4-6 hours.
Every 2 hours, stir the hamburger to get it to cook evenly.
When it has fully cooked, carefully drain any grease.
Add 1 package of Birds Eye chopped onions and garlic.
Add 1/2-1 package of whichever taco seasoning you prefer.
Stir until well mixed in.
Allow to cook for another hour.

Crockpot Cilantro Lime Chicken

Ingredients

1 1/2 lbs. boneless skinless chicken breasts

2 limes, zested and juiced

1 cup chopped fresh cilantro, plus extra for garnish/serving

1 (1 lb.) bag frozen corn

1 small onion, diced

1 cup salsa

2 cloves garlic, minced

1 teaspoon cumin

salt & pepper to taste

Instructions

In a small mixing bowl combine all ingredients except for chicken and mix to combine.
Pour half of mixture into the bottom of a 4-6 quart slow cooker.
Place chicken breasts on top and pour remaining mixture over the top of the chicken.
Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Shred chicken with a fork and serve as a filling in tacos, burritos or even over rice.

Crockpot Mac and Chz

Ingredients

8 oz. Macaroni Noodles, cooked and drained

1 (8 oz.) Package Colby Jack Cheese block, cubed

1 Stick Butter, cubed

1 Cup Milk

2 (4 oz.) Package Velveeta Cheese Sauce

Instructions

Layer ingredients in crock-pot -1/2 noodles, 1/2 butter, 1/2 Velveeta Sauce, and 1/2 Colby Jack Cheese and repeat.
Pour milk over rest of ingredients.
do not mix at this time.
Cook on low for 2 hours, stirring 1 hour in to cook.
Serve.

Crockpot French Dip Sandwiches

Ingredients

3 Pound Beef Chuck Roast (Remove Thick Cartilage, Fatty Area’s and cut into a few smaller chunks)

2 Cans of Campbells Beef Consomme (14.5 oz each) you will find this in the soup section

1/2 Yellow Onion Chopped or Shredded

Hoagie Buns

Instructions

Remove the thick cartilage and fatty parts of the chuck roast.
I would also cut it into a few smaller chunks, so it fits into the crock easier.
Place the beef, chopped onions, and consomme into the crock.
Cook on low for 8-10 hours or high on 5-7 hours.
Remove the Roast and large chunks of onions if you have them, and shred in a separate bowl.
I poured the drippings into a strainer to keep out the larger chunks, and have just the liquid to dip into.

Notes

Freezer Meal Instruction:

Prepare the Chuck Roast the same as in the recipe.
Place the Chuck Roast and Chopped Onion in the ziploc bag.
Pour the 2 cans of Consomme into the bag.
Careful lay down flat and squeeze as much air as you.
Place in freezer.
Cook as directed above.
Thaw for 24 hours before you place in crock-pot to cook.

Sunday, February 23, 2014