Showing posts with label Crock Pot Recipes. Show all posts
Showing posts with label Crock Pot Recipes. Show all posts

Tuesday, November 4, 2014

Chicken Fricassee

Chicken fricassee is an old-fashioned recipe bringing a rich flavor to your meal.

Ingredients
4 skinless boneless chicken breasts
non-stick cooking spray
1 can cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon rosemary
1 teaspoon thyme
½ teaspoon sage
1 teaspoon salt
1 small package portabello mushroom sliced
1/4 teaspoon pepper

Chive Dumplings Ingredients

3 Tablespoons butter
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 Tablespoons fresh, chopped chives, or 2 Tablespoons dried chives
3/4 cup skim milk
Directions
Spray crock pot with non-stick cooking spray. 

Place chicken in crock pot.

Mix remaining ingredients together and pour over chicken. 


Cover and cook on low 6-8 hours.

1 hour before serving, prepare chive dumplings by mixing dry ingredients and butter.

Add chives and milk, combine well. 

Drop by teaspoonfuls onto hot chicken and gravy. 

Cover and cook on high for an additional 20 to 30 minutes.



Chicken Pizza


This great-tasting all-star pizza pie is sure to bring a smile to your children's faces.


Ingredients

4 skinless, boneless chicken breasts - cut into bite size pieces
1 onion, chopped
2 green bell peppers, chopped
2 large cans tomato sauce
2 large cans diced tomatoes
1 Tablespoon dried parsley
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 teaspoons thyme
1 cloves garlic, pressed 
1 bay leafs
1 cup mozzarella cheese
1 Boboli Bread shell

Directions

Place all ingredients in slow cooker. 

Stir to make sure all chicken is coated well.

Cook on Low setting for 8 hours, until chicken, onions and peppers are tender.


Spoon pizza topping onto shell, top with mozzarella cheese and bake at 350 degrees until cheese has melted. 


Italian Chicken Dinner


Slow-Cooker-Italian-Chicken-Dinner-1
There's nothing more classic and comforting than an Italian Chicken Dinner, pasta and vegetables.

Ingredients
4 chicken breasts, cut in half
1 pound package sweet Italian sausage, cut in half
1 large (16 oz.) container fresh mushrooms, cut in half
2 large onions, sliced thickly
2 large green peppers, sliced thickly
1 large (28 oz.) can stewed tomatoes
1 (8 oz.) can seasoned tomato sauce
2 Tablespoons Italian seasoning
Salt & Pepper

Directions
Place chicken breasts and sausage evenly on the bottom of the crock pot.
Mix all other ingredients together in a large bowl, blending well.
Pour sauce over chicken and sausage in the crock pot. Cook 6 - 8 hours on low.
Serve over pasta with plenty of shredded mozzarella cheese.



Golden Chicken Stew


Golden Chicken Stew is as easy to make as beef stew and its a fantastic crowd pleaser.

Ingredients
4 chicken breasts, skinless & boneless
1 large onion, sliced
1 pint fresh mushrooms, thinly sliced
4 medium carrots, thinly sliced
1 cup frozen peas
4 cloves garlic, finely chopped
2 can golden cream of mushroom soup
1 can French Onion soup
1 pound red potatoes, thickly sliced

Directions


Cut the chicken into bite size chunks, in a small skillet add small amount of olive oil and brown chicken.
Remove from pan, set aside and brown onion until almost soft. Add mushrooms and garlic and sauté for additional 5 minutes.
Layer red potato slices in bottom of crock pot, add some of the onions and mushrooms, then all of the chicken. Top with rest of the onions and mushrooms.
 Empty all three soups into sauté pan on low heat. Stir and combine thoroughly then pour over chicken.

Cook on low for 6-8 hours or until potatoes are tender.


Spicy Chicken and Kielbasa Couscous

Chicken and Kielbasa

Try this delicious and flavorful Spicy Chicken and Kielbasa Couscous recipe. It is absolutely perfect for a cold night in the winter.  




Ingredients


1/2 pound kielbasa,  sliced into ½-inch pieces
1 stalks celery, sliced
2 large carrots, thinly sliced
2 cups chicken broth
1 cup couscous
1 large orange, yellow, or green pepper, cut into strips
1 stalks celery, sliced
2 large carrots, thinly sliced
2 cups chicken broth
1 cup couscous
1 pound skinless, boneless chicken breasts sliced into ½-inch pieces
2 1/3 cup chicken broth
1/4 teaspoon cumin
1/4 teaspoon coriander
3 teaspoons tomato paste
1/4 teaspoon dried hot red pepper flakes
2 tablespoons butter
1 medium onion, thinly sliced
1    3-inch cinnamon stick
1 Tablespoon cornstarch

Directions

Rinse chicken, pat dry.  Cut into bite-size strips and set aside.
In a large skillet brown and stir the chicken and kielbasa.
In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 2 minutes.
Stir in peppers, celery, carrots, tomato paste, broth, chicken, kielbasa, and cinnamon stick, coriander, cumin cover and cook on medium heat for 30.
Strain off 1 1/3 cups of the broth into a medium saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil.   
Stir in couscous; cover remove from heat.  
Let stand while thickening the sauce mixture.
Combine the 1 cup chicken broth and cornstarch, stir into crock pot.
Increase your crock pot heat to medium heat and stir in the broth and cornstarch mixture slowly, until the sauce is thick and bubbly turn off crock pot.
Fluff couscous with a fork.  
Serve chicken mixture over couscous. 


Mexican Leftover Turkey-n-Hominy Taco Soup

Chicken Taco Soup

This snappy "Mexican Leftover Turkey-n-Hominy Taco Soup" recipe is packed full of great spices that gives it a delicious flavor! Plus it is super easy to make.


Ingredients
2 lb shredded Leftover Turkey or ground chicken
1 (32 oz.) Pacific Organic Chicken or Turkey Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2  package taco seasoning mix

Optional Toppings

1 package Mexican Shredded cheddar cheese
1 large Avocado; diced 
1 6 oz. Sour cream
1 bag Tortilla Strips
2 Tablespoons olive oil
1 medium onion; diced

Directions


Place the shredded Leftover Turkey into the crock pot.

In a small skillet on medium heat add oil and add onion to the skillet and cook for 2-3 minutes.

Add taco seasoning mix, stir until the seasoning absorbs the juices from the onion.

Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.

Remove from heat and pour into the crock pot.
Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 - 5 hours.
To serve, top with chips, sour cream, avocado, and/or shredded cheese (if desired).



Mexican Chicken Taco Soup

Chicken Taco Soup

This snappy "Mexican Chicken-n-Hominy Taco Soup" recipe is packed full of great spices that gives it a delicious flavor! Plus it is super easy to make.


Ingredients
2 lb shredded chicken breast or ground chicken
1 (32 oz.) Pacific Organic Chicken Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2  package taco seasoning mix

Optional Toppings

1 package Mexican Shredded cheddar cheese
1 large Avocado; diced 
1 6 oz. Sour cream
1 bag Tortilla Strips
2 Tablespoons olive oil
1 medium onion; diced

Directions

In a large skillet heat oil and cook chicken until no longer pink, 5-7 minutes, stirring occasionally. 

Spoon meat into the crock pot.

Reduce heat and add onion to the skillet and cook for 2-3 minutes.

Add taco seasoning mix, stir until the seasoning absorbs the juices from the meat and onion.

Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.

Remove from heat and pour into the crock pot.
Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 - 5 hours.
To serve, top with chips, sour cream, avocado, and/or shredded cheese (if desired).



Monday, November 3, 2014

Caribbean Pot Roast


Fruit and spice and everything nice makes this Caribbean pot roast the best.


Ingredients

Crisco Olive No-Stick Cooking Spray
3 to 4 pounds boneless beef chuck roast
Salt and pepper to taste
1/3 cup Pillsbury Best All Purpose Flour
1 1/2 teaspoons sea salt
1/2 teaspoons garlic powder
1 tablespoon curry powder
3/4 cup ketchup
1 (12 oz.) jar Smucker's Sweet Orange Marmalade
1/2 teaspoon Original Louisiana Hot Sauce or to taste
1/2 cup water
1 tablespoon grated lime peel
Cooked rice or noodles
Chopped fresh cilantro for garnish

Directions

Coat crock pot with no-stick cooking spray. Place roast in cooker.

Sprinkle meat with flour. 

Combine salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. 

Pour mixture over roast

Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender.

Remove meat to serving platter. 

Cut into serving-size pieces. 

Stir lime peel into gravy and beans. 

Pour gravy over meat. 

Serve over cooked rice or egg noodles and garnish with chopped cilantro, if desired.


Sunday, November 2, 2014

Chicken Enchilada Soup



"Chicken Enchilada Soup" is an easy crock pot recipe that's packed with a great combination of flavors.



Ingredients


1 cup chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (4 oz) can diced green chilies
1 (10 oz) can enchilada sauce (mild, medium or hot)
1 (14.5 oz) can petite diced tomatoes
1 medium yellow onion, diced
1 tsp cumin
1 teaspoon chili powder
1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)
1 (16 oz) can refried beans
1/2 teaspoon Sea Salt 
1/2 teaspoon pepper

Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips


Directions


Add broth, beans, corn, chilies, enchilada sauce, onion, tomatoes, cumin, and chili powder to the slow cooker

Give a quick stir and then chicken.  

Cover and cook on LOW for about 6-8 hours, or until chicken is cooked and tender.

Remove the chicken and shred.  

Stir refried beans into the hot soup until creamy.  

Add chicken back into the slow cooker.

Sea Salt and pepper.

Ladle into servings bowls and top with individual toppings.


Saturday, November 1, 2014

American Style Pot Roast


"American Style Pot Roast" is melt in your mouth tender, and packed with mouth watering flavor!


Ingredients


4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
1/2 cup water or beef stock
1/2 teaspoon sea salt
1/4 teaspoon pepper

Directions


Put vegetables in the bottom of the crock pot.

Salt and pepper mate then put in crock pot.

Add liquids.

Cover and cook on low for 10 to12 hours or on high 4 to 5 hours.

Remove me and vegetables with spatula.

Serve.

Creamy Shrimp Creole Soup



Do you want to serve something unforgettable to your family? This “Creamy Shrimp Creole Soup” recipe is especially easy to prepare and wonderfully delicious. 


Ingredients
  
2 to 3 lbs. raw shrimp, peeled, deveined, and washed
1 1/2 cups celery, diced
1 1/4 cup yellow onions, diced
2/3 cup green bell pepper
3/4 cup yellow bell pepper
1 (8 ounce) can tomato sauce
3 tomatoes’ seeds removed and diced
1 32 oz. Pacific organic chicken broth
3 cloves garlic, minced
1 Tablespoon Old Bay Seasoning
4-6 drops Louisiana Hot Sauce
2 Tablespoons lemon juice
1/4 teaspoon cayenne
2 Tablespoons olive oil
1/4 cup dry white wine (optional)
1 teaspoon Worcestershire sauce
3 large chives, chopped
1 cup heavy cream
Sea salt to taste
Black pepper, freshly ground to taste


Directions

In a large skillet heat oil.

Add garlic and stir into the hot oil and let cook for 1 to 2 minutes.

Now add celery, onion, tomato, bell peppers, cayenne and Old Bay.

Saute the mixture of vegetables for 6-10 minutes.

Pour mixture into the crock pot.

Add chicken broth and mix well.

Stir in the Louisiana Hot Sauce, lemon juice, wine, heavy cream and Worcestershire sauce.

Then add the shrimp and salt and pepper to taste.

Cook for 6-8 hours on low heat or 2-4 hours on high heat.

Serve topped with chives.




French Style Pot Roast


French Style Pot Roast” is melt in your mouth tender, and s-u-c-h  delicious flavor!

happy-halloween line

Ingredients

4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 

2 large carrots, cut into small chunks
1 cup fresh sliced mushrooms
1 pound small pill onions
1 cup red wine
1/2 cup water or beef stock
1 teaspoon basil
1 teaspoon of oregano
1 (8oz) can tomato sauce
1/2 teaspoon sea salt
1/4 teaspoon pepper

Directions 

Put vegetables in the bottom of the crock pot. 

Salt, basil, oregano, and pepper meat then put in crock pot. 

Add beef broth and tomato sauce. 

Cover and cook on low for 10 -12 hours or on high 4 - 5 hours. 

Remove me and vegetables with spatula. 

Serve with mash potatoes or egg noodles.



Ratatouille with Black Beans


This great "Ratatouille with Black Beans" is one of our family's best kept vegetarian crock pot recipe secrets. Nothing brings good times and good friends together like delicious food made with love. 



Ingredients


3 tablespoons olive oil, divided
3 cloves garlic minced
1 yellow onion, cut into ½-inch pieces
3 small Italian eggplant, peeled and chopped into ¾- to 1-inch pieces
Sea Salt and black pepper to taste
1 red pepper, seeded and cut into ¾- to 1-inch pieces
1 yellow pepper, seeded and cut into ¾- to 1-inch pieces
1 orange pepper, seeded and cut into ¾- to 1-inch pieces
2 small zucchini, cut into ¾-inch pieces
1 can (15 to 20 ounces) black beans, rinsed and drained
2 cups crushed tomatoes
¼ cup fresh basil leaves
2 tablespoons chopped fresh thyme
½ to 1 teaspoon crushed red pepper flakes
Fresh basil leaves for garnish (optional)


Directions


Heat 1 1/2 tablespoon oil in skillet on medium-low. 
Then add garlic and onion and cook for 3-4 minutes or until translucent. 
Add eggplant, season with salt and black pepper, and cook for 2-3 minutes. 
Turn heat to low and cover. 
Cook until eggplant is tender, 5-6 minutes. 
Pour into the crock pot.
Add peppers, zucchini, and black beans to slow cooker.
Combine tomatoes, basil, thyme, pepper flakes, and remaining 2 tablespoons oil in medium bowl. 
Blend and pour into crock pot. 
Stir together all ingredients.
Cover; cook on low for 6 - 8 hours or on high for 4 - 5 hours or until vegetables are tender. 
Adjust seasonings. 
Garnish with basil, if desired.