Category Archives: SLOW COOKER

SLOW COOKER CREAMY ITALIAN CHICKEN

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2 lbs boneless, skinless chicken breasts

1 pkg good seasons Italian dressing mix

1/2 cup water

1 (8 oz) pkg low-fat cream cheese

1 can 98% fat-free cream of chicken soup

place chicken in crockpot.

mix together Italian dressing mix and water. pour over chicken.

cover and cook on HIGH for 4 hours or LOW for 8 hours.

mix together cream cheese and soup in a separate bowl.

carefully remove chicken from crockpot to plate.

pour cream cheese/soup mixture into crockpot and mix together with dressing in bottom.

return chicken to crockpot and mix gently to shred the chicken.

cook on LOW until heated through.

serve with rice or noodles.

BEAN POT MEDLEY

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1 (15 1/2 oz) can black beans, rinsed and drained

1 (15 1/2 oz) can red beans, rinsed and drained

1 (15 1/2 oz) can great northern beans, rinsed and drained

1 (15 1/2 oz) can black-eyes peas, rinsed and drained

1 (8 1/2 oz) can baby lima beans, rinsed and drained

1 1/2 cups ketchup

1 cup onion, chopped

1 cup red bell pepper, chopped

1 cup green bell pepper, chopped

1/2 cup brown sugar, packed

1/2 cup water

2 tsp cider vinegar (can use up to 3 tsp)

1 tsp dry mustard

2 bay leaves

1/8 tsp black pepper

combine all ingredients in a slow cooker.

stir.

cover and cook on LOW 6-7 hours or until onion and peppers are tender.

remove and discard bay leaves.

8 servings

CROCKPOT CHEESEBURGER MEATLOAF

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1 lb ground beef

1/4 cup crumbled, cooked turkey bacon

1 cup shredded cheese (your choice)

2 beaten eggs

1/4 cup oatmeal

1/4 cup mayonnaise

1/4 cup ketchup

1/4 cup chopped dill pickles OR dill relish

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp pepper

1 tsp ground dry mustard

additional ketchup for topping

combine all ingredients in a mixing bowl. mix until combined. do not over mix. shape into a loaf form in the middle of your crockpot. dot top with ketchup. cover and cook on HIGH for 1 hour. reduce heat to LOW and cook an additional 6 hours or until temperature reaches 160 degrees. serve with more ketchup if desired.

SLOW COOKER CHICKEN COURDON BLEU

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6 boneless, skinless chicken breast halves
1 can cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced swiss cheese
1 (8 oz) pkg herbed dry bread stuffing mix
1/4 cup butter, melted

mix together the cream of chicken soup and milk in a small bowl. pour enough of the soup into a slow cooker to cover the bottom. lay chicken breasts over the sauce. cover with slices of ham and then swiss cheese. pour the remaining soup over the layers, stirring to distribute between layers. sprinkle the stuffing mix on top, and drizzle butter over stuffing mix. cover and cook on LOW for 4-6 hours, or 2-3 hours on HIGH.

BEEF POT ROAST IN THE CROCKPOT

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1 or 2 yellow onions
2 large baking potatoes (any kind of potato will work)
4-5 large carrots (or a handful of baby carrots)
sliced mushrooms
1 (3-4 lb) beef roast (any large type of roast will work)
salt and pepper
2 tbs canola oil
1 can cream of mushroom soupr
1 packet dry onion soup mix
1 cup beef broth (or french onion soup)
1/4 cup worcestershire sauce
1/2 cup red wine

cut the onions, potatoes, and carrots into chunks. place in the crockpot with the mushrooms. season the roast with salt and pepper. brown it on all sides in a skillet in oil (this should only take 10 seconds or so on each side.) put it in the crockpot on top of the vegetables. stir together all of the other ingredients in a bowl; pour over the top of the pot roast. cook on LOW 6-8 hours. (almost any of the ingredients can be left out or exchanged for other ingredients.)

SAUSAGE AND CREAM CHEESE DIP

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1 lb pork sausage (you can use mild OR hot)
2 (8 oz) pkgs cream cheese
2 (10 oz) pkgs ro-tel diced tomatoes and green chilies (regular, mild OR hot)
1/2 cup chopped onion (optional)
1/2 tsp minced garlic (optional)

brown sausage, onion and garlic in a skillet and drain. while sausage is cooking, put cream cheese and tomatoes in a crockpot on HIGH. add browned sausage to crockpot and let cook until cheese is melted and dip is hot. serve with nachos, chips, or crackers of your choice.

CROCKPOT PIZZA SAUCE

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4 (6 oz) cans tomato paste
1 (15 oz) can tomato sauce
1 cup water
1 tsp garlic powder
2 tbs italian seasoning
1 tsp sat
1/2 tsp pepper
3 tbs olive oil
1 tbs honey
4 tbs parmesan cheese

combine all ingredients except cheese in a crockpot. cover and cook on LOW for 4 hours. stir every 30 minutes to 1 hour so it doesn’t stick. after four hours, stir in the cheese. cool to room temperature and package for freezing, or use in 1-2 days.

BLACK BEAN SOUP WITH CHICKEN AND SALSA

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4 cups chicken broth
1 large OR 2 small boneless skinless chicken breasts
2 cans black beans, drained and rinsed OR 1 cup dried black beans soaked overnight
1 jar salsa
1 cup frozen corn
1 cup sliced fresh mushrooms
1/2 red onion, chopped
1 jalapeno pepper (whole)
1 1/2 tsp cumin
salt and pepper to taste

for garnish: shredded cheese, sour cream, cilantro, avocado

in a slow cooker, add all of the soup ingredients and give a quick stir. cook on LOW for 6-8 hours. before serving, take the chicken breast(s) out and shred. replace shredded chicken in the slow cooker and stir.

serve in a bowl with a dollop of sour cream and a sprig of cilantro with shredded cheese around the outside. Serve each bowl with a couple slices of avocado to the side of the sour cream.

CROCKPOT CHICKEN, BROCCOLI, CHEESE & TATER TOT CASSEROLE

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1 can cream of chicken soup
1 (12 oz) can evaporated mik
1/2 tsp ground black pepper
1 tsp garlic powder
1 1/2 tsp seasoned salt
3 cups shredded cheddar cheese
1 (10 oz) can chicken breast chunks, drained
1 (10-11 oz) pkg frozezn broccoli florets, thawed and drained
1 (28-32 oz) bag frozen tater tots

mix the soup, milk and seasoning in a large mixing bowl. add 2 cups of the cheese, the chicken and broccoli and stir to incorporate add the tater tots and stir. make sure that all the tater tots are coated with the mixture and incorporated well.

line a 3-4 qt crockpot with aluminum foil. just because this has alot of cheese, you may also want to use a crockpot liner for easier cleanup. pour the mixture into the lined crockpot. place folded paper towels on top of the crockpot and secure with the lid. this will keep the extra condensation from the lid during the cooking process from watering down the dish. cook on LOW for 5-6 hours, or on HIGH for 3-3 1/2 hours.

around 15-30 minutes before the end of cooking time, sprinkle the remaining cheese evenly over the top. this will melt the cheese nicely. if you turn the crockpot off and remove the crockery (if yours has a removable crock), the casserole will start to cool down and set faster.

serve with you favorite veggie or side salad…or serve alone!

SLOW COOKER CIDER

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2 (4″) cinnamon sticks
1 tsp whole cloves
1 tsp whole allspice
2 qts apple cider
1/2 cup packed brown sugar
1 orange, sliced

place cinnamon, cloves and allspice in a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. place cider and brown sugar in a slow cooker; stir until sugar dissolves. add spice bag. place orange slices on top. cover and cook on LOW 2-5 hours. remove spice bag before serving.

makes 2 qts