Crock Pot Doritos Casserole

Crock Pot Doritos Casserole

 

 

Prep time

15 mins

Cook time

8 hours 30 mins

Total time

9 hours 45 mins

 

Ingredients

• 2 lbs boneless, skinless chicken breast or thighs
• 1 28 oz can enchilada sauce
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can whole kernel corn, drained
• 8 oz shredded Mexican blend cheese (divided)
• 1 cup sour cream (more for serving)
• 1 11 oz bag Nacho Cheese Doritos
• 2.5 oz can sliced olives

Instructions

1. Add chicken to slow cooker and top with enchilada sauce.
2. Cover and cook on low 8 hours.
3. Shred chicken in slow cooker, and add black beans and corn.
4. Stir in half the cheese and one cup sour cream, stirring until combined.
5. Crush the Doritos, and add all but one cup to the slow cooker mixture.
6. Top with the remaining cheese, olives, and then the chips.
7. Cover and cook on high about 30 minutes longer, or until the cheese has melted.
8. Serve with sour cream, shredded lettuce, diced fresh tomatoes, hot sauce, or whatever condiments light your fire.

SLOW COOKER CRISPY CHICKEN CARNITAS

These Slow Cooker Crispy Chicken Carnitas are made easy by simmering for hours in the slow cooker, then they are briefly crisped up in the broiler, resulting in tender, crispy, juicy, and absolutely DELICIOUS carnitas. Serve them in your favorite tacos, burritos, salads, or whatever sounds good!

TOTAL TIME: 4 HOURS 30 MINS

 

PREP TIME: 15 MINS

COOK TIME: 4 HOURS 15 MINS

INGREDIENTS:

• 4-5 pounds boneless skinless chicken breasts*
• 1 bottle beer (or chicken stock, if you do not like to cook with alcohol)
• 1 small white onion, diced
• 4 cloves garlic, peeled and minced
• 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
• 2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt
• 2-4 fresh limes

DIRECTIONS:

1. Add the chicken, beer, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt to the bowl of a large slow cooker.  Gently toss to combine.
2. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.
3. Once the chicken is cooked, preheat your broiler to high heat and grease one large baking sheet with cooking spray. Use a fork to shred the chicken into bite-sized pieces.  Then use a slotted spoon to transfer it to the prepared baking sheet, spreading the chicken in an even layer and leaving the juices behind in the slow cooker.  (Don’t discard the juices, we’re going to use them later!)
4. Place one sheet under the broiler, 2 racks down from the very top, and broil for about 5-6 minutes, or until the edges of the chicken begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/2 cup of the juices from the slow cooker evenly over the chicken, and then give it a good toss with some tongs so that the chicken is evenly coated with the juices.  Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/2 cup of broth over the crispy chicken.  Broil for an additional 5 minutes.  Then remove sheet from the oven, and toss chicken with the remaining broth.  Then drizzle with however much fresh lime juice you’d like (I love a ton of lime flavor!), and toss once more to combine.
5. Serve immediately in tacos, burritos, salads, or whatever sounds good to you!  This chicken can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

Slow Cooker Chicken Parmesan Pasta

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 (28-ounce) cans crushed tomatoes
• 1 onion, diced
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 pound penne
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
3. Remove chicken from the slow cooker and shred, using two forks.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
6. Serve immediately, garnished with parsley, if desired.

crockpot breakfast casserole

CROCKPOT BREAKFAST CASSEROLE

 

PRINT

PREP TIME

20 mins

COOK TIME

8 hours

TOTAL TIME

8 hours 20 mins

 

Recipe type: Crockpot

Serves: 8-10

INGREDIENTS

• 1 dozen eggs
• 1 cup milk
• 1 package (32 oz.) frozen hash brown potatoes
• 1 lb of sausage, browned and drained or 1lb of bacon, cooked and crumbled (or use both)
• 2 cups cheddar cheese or colby jack - shredded
• ¼ teaspoon dry mustard (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup green onions - diced (optional)
• 1 green pepper - diced (optional)

INSTRUCTIONS

1. Spray your crockpot with no stick cooking spray or use a slow cooker liner and spray it.
2. Layer frozen potatoes, bacon or sausage, onions (if using), green pepper (if using) and 1 cup shredded cheese in the crock pot in two or three layers.
3. Sprinkle the remaining 1 cup shredded cheese over the top evenly.
4. Beat the eggs, milk, dry mustard, salt and pepper together.
5. Pour the egg mixture over the cheese evenly in the crockpot.
6. Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked, start this at midnight and wake up to a delicious breakfast!
7. Serve and enjoy!

40

Slow Cooker Vegetarian Taco Soup Recipe

Ingredients:

• 1 can of Pinto Beans
• 1 can of Kidney Beans
• 1 can of Black Beans
• 1 can of corn
• 1 can of Rotel (diced tomatoes with green chilis)
• 1 can of diced tomatoes
• 1 can of green chilis (optional but extra yummy!!!)
• 1 packet of Ranch seasoning
• 1 packet of Taco Seasoning (I buy mild, low sodium)

Instructions:

Place all ingredients in a slow cooker for 8 hours on low or 4 hours on high. Top with your favorite toppings like cheese, sour cream, fresh cilantro and tortilla chips! This recipe is SO easy, my 5 year old can do it. The kids love to help as I open the cans, they pour them into the slow cooker and that’s it! So quick and easy!

Magic green sauce

5 minute magic green sauce

serves: makes about 2 cups (8 servings) - serving size ¼ cup

 

INGREDIENTS

• 1 avocado
• 1 cup packed parsley and cilantro leaves (combined)
• 1 jalapeño, ribs and seeds removed
• 2 cloves garlic
• juice of one lime (or two - get lots of limey goodness in there!)
• ½ cup water
• ½ cup olive oil
• 1 teaspoon salt
• ½ cup pistachios (you can sub other nuts - see notes)

INSTRUCTIONS

1. Pulse all ingredients - except pistachios - in a food processor until incorporated.
2. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
3. Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.

RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!

PREP TIME: 5 MINS

 

COOK TIME: 15 MINS

 

TOTAL TIME: 20 MINS

INGREDIENTS:

• 2 Tbsp. vegetable or canola oil
• 2 Tbsp. all-purpose or gluten-free flour
• 4 Tbsp. chili powder (*not cayenne, see recommendations for brands and tips on reducing the heat level if you don't like spicy sauces below*)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to 3 days.

*I consider this sauce pretty mild.  But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.

Again, I am using chili powder for this recipe, not cayenne.  From the comments, it sounds as though chili powders vary significantly from country to country.  But the traditional American chili powder is fairly mild, and should not be overly spicy.