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

Friday, November 7, 2014

Bacon Ranch Chicken

This Crock Pot Bacon Ranch Chicken is sure to please  everyone at the dinner table.


4 boneless skinless chicken breasts
4 tablespoon real bacon bits
1 teaspoon minced garlic
1 package ranch dressing mix
1 can cream of chicken soup
1 cup sour cream
1 large tomato; seeds removed and diced
Egg noodles; cooked
Parmesan cheese


Place chicken in greased 5-6 quart slow cooker.

Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well.

Pour over chicken in the crock pot. 

Cook on high 3-4 hours 5-8 hours on low.

Shred the chicken using two forks.

Add tomato.

Serve over cooked egg noodles.

Top with Parmesan cheese.

Open Faced Turkey Sandwiches


The best ever Open Faced Turkey Sandwiches starts with a crock pot!


2 pounds turkey breast tenderloins
1/2 teaspoon rubbed sage
2 (12 ounce) jars roasted turkey gravy
1 (28 ounce) package frozen home-style mashed potatoes
2/3 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
6 slices white bread, toasted
Sea Salt and Black Pepper to taste


Place turkey in 3- to 4-quart crock pot. 

Sprinkle with sage. 

Top with gravy.

Cover and cook on low heat setting 8 to 10 hours.

About 10 minutes before serving, cook mashed potatoes as directed on package.

Remove turkey from crock pot and shred with two forks. 

Stir poultry seasoning and Worcestershire sauce into gravy in cooker.

Place large spoonful of turkey on each toast slice. 

Top with 1/4 cup mashed potatoes. 

Spoon gravy over potatoes. 

Sprinkle with paprika.

Sea Salt and Black Pepper to taste.

Thursday, November 6, 2014

Caribbean Sweet Potato and Bean Stew

This "Caribbean Sweet Potato & Bean Stew" is a vitamin packed stew that combines sweet and spicy flavors for an extraordinary taste.  

2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Sea Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional

Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.
Cover; cook on low for 5 to 6 hours or until vegetables are tender.
Meanwhile, preheat oven to 350°F. 

Spread almonds in single layer on baking sheet. 

Bake 8 to 10 minutes or until golden brown, stirring frequently.
Season to taste with sea salt and pepper. 

Sprinkle with almonds. 

Serve with hot pepper sauce, if desired.

Wednesday, November 5, 2014

Delicious Lemon Pepper Cod

"Delicious Lemon Pepper Cod" with stir-fry vegetables is absolutely the best crock pot meal!! It is full of flavor, this is why it's a great option for an crock pot inspired meal. 


2 pound frozen cod, thawed or fresh cod
1 Tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 large yellow onion, sliced
1 teaspoon dried or freshly minced rosemary
1/2 teaspoon dried or freshly minced parsley
1/2 cups diced tomatoes
3 Tablespoons grated Parmesan cheese

Pasta or White Rice

1 pound fettuccine pasta or white rice, cooked 
3 Tablespoons butter
1 teaspoon dried or fresh basil
1/2 teaspoon minced garlic


Line bottom of the crock pot with the sliced yellow onion.
In a bowl combine lemon juice, black pepper, sea salt, rosemary and parsley, mix well then rub on both sides of the cod.
Layer cod on top of the sliced onion.
Season with salt, lemon-pepper and rosemary.
Pour tomatoes over everything.
Cook on low heat for 2 to 3 hours or until fish flakes and vegetables are tender.
In a small skillet melt butter add basil and garlic cook for 2-3 minutes.
Remove from heat.
Drain pasta or rice (do not rinse pasta) and pour into a large bowl.
Pour butter mixture over the pasta and mix well.
Plate pasta or rice in center of the plate and top with cod.

Spoon sauce over cod.

Sprinkle with grated Parmesan cheese and top with fresh parsley.

Serve with slices of toasted Parmesan encrusted Italian garlic bread .

Tuesday, November 4, 2014

Classic Cowboy Chicken

Cowboy Chicken

An easy-to-follow "Classic Cowboy Chicken" casserole recipe that is just delicious.


4 chicken breasts; skinless

2 teaspoons lime juice
1 tablespoons fresh cilantro; minced
3 garlic cloves; minced
2 cups salsa (any type)
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1/2 cup sour cream (plus extra for serving)
1 cup white wine
2 cups Pacific Chicken Broth
2 cups onion; finely chopped
1 Tablespoon Essence Seasoning
Brown rice; cooked


Place chicken in a 5-6 quart greased crock pot.
In medium bowl mix wine, broth,lime, sour cream, gralic, cilantro, Essence Seasoning, onion and salsa.
Pour mixture over chicken. 

Cook on low for 6-8 hours or high for 4 hours.
With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks.
Add the beans and corn to the slow cooker and mix together with the chicken. 

Replace lid and cook for remaining 30 minutes.

Add rice and mix well.

Slow Cooker Picnic Chicken

Picnic Chicken

This easy and awesome Slow Cooker Picnic Chicken will add a touch of home to any picnic.


4 large chicken thighs, with skin
¼ cup dill pickle relish
¼ cup Dijon mustard
¼ cup mayonnaise
½ cup chicken broth


Rinse chicken well; pat dry. Place in a greased 5-6 quart crock pot skin side up.
In a mixing bowl, stir together the relish, mustard, and mayonnaise. When well blended, stir in the chicken broth. Mix well.
Pour sauce over the chicken.
Cover and cook on low for 6-7 hours, or until chicken is tender, but not dry or mushy.

Ruben Chicken Casserole

Use your slow cooker to make this delicious and simple Ruben Chicken Casserole for something different for dinner tonight.


32 ounces sauerkraut; drained and divided in half
1 cup Russian salad dressing, divided
6 boneless skinless chicken breast
1 tablespoon prepared mustard, divided
6 slices Swiss cheese


Layer half the sauerkraut in the bottom of a greased 5-6 quart crock pot. Drizzle with ⅓ cup of dressing.
Place 2 to 3 chicken breasts on top and spread half the mustard over the chicken.
Top with the remaining sauerkraut and chicken breasts; drizzle another ⅓ cup of dressing over all and reserve the remaining dressing for serving.
Cover and cook on low for 4 hours, or until chicken is cooked through and tender.
To serve, place each breast on a plate. Divide the sauerkraut over top the chicken. Top each with a slice of Swiss cheese and a drizzle of the remaining dressing.

Creamy White Wine Chicken with Tarragon

Wow company with this savory dinner that can cook all day while you ran errands or work!

6 skin-on split chicken breasts, trimmed
Sea Salt and pepper
1/4 cup olive oil
1 1/4 lbs. small button mushrooms, trimmed
2 onions, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
4 garlic cloves, minced
1/2 cup all-purpose flour
1 cup dry white wine
1 cup Pacific Organic Chicken Broth
1 lbs. carrots, peeled, halved lengthwise and sliced 1/2 inch thick
2 tablespoons soy sauce
2 bay leaves
3/4 cup heavy cream
1/4 cup minced fresh tarragon
Dry chicken with paper towels and season with salt and pepper. 

Heat 1 tablespoon oil in a large skillet over medium-high heat until just smoking. 

Add half of chicken, skin side down, and brown lightly; transfer to plate. 

Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate. 

Let chicken cool slightly and discard skin.
Add remaining 2 tablespoons oil, mushrooms, onions, thyme, and ¼ teaspoon salt to pan. 

Cover and cook over medium heat until mushrooms are softened. 

Uncover and continue to cook until mushrooms are dry and browned.
Stir in garlic and cook until fragrant, about 30 seconds. 

Stir in flour and cook for 1 minute. 

Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
Stir broth, carrots, soy sauce, and bay leaves into slow cooker. 

Nestle browned chicken with any accumulated juice into slow cooker. 

Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken and vegetables to serving platter and tent loosely with aluminum foil. 

Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. 

Discard bay leaves. 

Stir in cream and tarragon and season with salt and pepper to taste. 

Spoon 1 cup sauce over chicken and serve with remaining sauce.

Chicken-n-Corn Chowder

A creamy combination of delicious corn chowder with chicken and colorful vegetables makes this a hearty meal that’s easy to prepare.

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme
1/2 cup all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes (about 3 medium), washed and cut into 1/4-inch chunks
1 large carrot, peeled and sliced 1/4 inch thick
2 bay leaves
1 1/2 pounds boneless, skinless chicken thighs, trimmed
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 (15-ounce) can creamed corn
3/4 cup heavy cream
2 teaspoons minced canned chipotle chile in adobo
Sea Salt and pepper
3 tablespoons minced fresh basil or cilantro
Cook bacon in 12-inch skillet over medium heat until crisp. 

Stir in 1 tablespoon oil and onions and cook until softened. 

Stir in garlic, tomato paste, and thyme and cook until fragrant. 

Stir in flour and cook for 1 minute. 

Whisk in 2 cups broth, scraping up any browned bits; transfer to crock pot.
Stir remaining broth, potatoes, carrot, and bay leaves into slow cooker. 

Season chicken with salt and pepper and nestle into crock pot. 

Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. 

Let soup settle for 10 minutes, then remove fat from surface using large spoon. 

Discard bay leaves.
Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 2-3 minutes. 

In separate bowl, microwave creamed corn until hot, about 2-3 minutes.
Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through about 5 minutes. 

Stir in basil, season with sea salt and pepper to taste, and serve.

Chicken and Sausage Gumbo

This Louisiana favorite "Chicken and Sausage Gumbo" is made easier by utilizing your crock pot but it taste just like traditional gumbo.

1/2 cup olive oil
1/2 cup unbleached all-purpose flour
2 medium onions, minced
1 red bell pepper, stemmed, seeded, and chopped fine
1 celery, chopped fine
5 medium garlic cloves, minced
2 teaspoons minced fresh thyme leaves, or ½ teaspoon dried
Sea Salt, to taste
1/4 teaspoon cayenne pepper
6 cups low-sodium chicken broth
1 pound Andouille sausage, sliced ½ inch thick
12 ounces frozen cut okra; thawed
2 bay leaves
4 pounds bone-in chicken thighs, skin removed and trimmed
4 scallions, sliced thin
2 tablespoons minced fresh parsley leaves

Heat the oil in a large Dutch oven over medium heat until simmering. 

Gradually stir in the flour with a wooden spoon, working out any small lumps.  

Cook, stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is deep reddish brown; about 20 minutes. 

The roux will thin as it cooks; if it begins to smoke, remove it from the heat and stir constantly to cool slightly.
Stir in the onions, bell peppers, celery, garlic, thyme, sea salt, and cayenne and cook, stirring often, until the vegetables soften, 10 to 12 minutes. 

Stir in the chicken broth in a slow, steady stream. Increase the heat to medium-high and bring the mixture to a simmer.
Once simmering, transfer the mixture to the crock pot and stir in the sausage, okra, and bay leaves until evenly combined.
Season the chicken with salt and pepper and nestle it in the crock pot. Cover and cook on low until the chicken is tender, 4 to 5 hours.
Remove the chicken to a platter and let cool slightly. 

Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. 

Using two forks, shred the chicken, discarding the bones and fat. 

Remove the bay leaves and stir in the shredded chicken, scallions, and parsley. 

Refrigerate overnight, reheat in the morning and add to your crock pot.

Cook 45 minutes or until boiling hot.

Season with sea salt and pepper to taste before serving. 

Serve with rice.

Italian Vegetable Stew

"Italian Vegetable Stew" is an excellent and easy to make. A delicious way to get kids to eat their veggies.
1 cup extra-virgin olive oil, plus extra for serving
2 eggplants, cut into 1-inch chunks
1 (28-oz) can whole tomatoes; drained, chopped, and juice 
2 large onions; minced
1 can of kidney beans; drained and rinsed
1 cup frozen corn
1 cup fresh spinach; chopped
1 red bell pepper, stemmed, seeded, and cut into 1-inch chunks
5 garlic cloves, minced
2 Tablespoon tomato paste
1  teaspoon dried
1 32 oz. Pacific Organic Vegetable Broth 
2 large potatoes; peeled and diced
2 large zucchini; quartered lengthwise and sliced 1 inch thick
1 lb. fresh green beans
1 large carrot; sliced
2 tablespoons chopped fresh basil
Sea salt and black pepper

Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.

Brown eggplant lightly on all sides, 5 to 7 minutes; transfer to crock pot.

Add 2 tablespoons oil in skillet over medium-high heat until shimmering.

Add vegetables (except corn, zucchini and potatoes) and herbs and cook until they are beginning to brown.

Pour in 1 cup broth and stir; scraping up any browned bits; transfer to slow cooker.
Add the rest of the broth, potatoes and corn into slow cooker.

Cover and cook until vegetables are tender, 4 to 6 hours on low.
Stir in zucchini, cover, and cook on high until tender, 20 to 30 minutes.

Serve with garlic bread.

Creamy Spinach and Mushroom Lasagna

Spinach and fresh mushrooms fill this meat-free lasagna. Cottage cheese and ricotta cheese add a rich and creamy texture... Delicious! This is extremely rich lasagna. It offers a suitable way to get a dose of spinach and mushrooms. All the flavors melt together as they bake with a blend of cheeses.


Vegetable oil spray
8 curly-edged lasagna noodles (7 ounces), broken in half
Sea Salt and pepper to taste
1 Tablespoon extra-virgin oil
1 1/2 lbs. white mushrooms, trimmed and sliced thin
2 garlic cloves, minced
20 ounces frozen spinach, thawed, squeezed dry, and chopped coarse
1 (15-oz) jar Alfredo sauce
2 cups ricotta cheese (15 ounces)
2 cups cottage cheese (15 ounces)
1 3/4 cups grated Parmesan cheese (2½ ounces)
1/2 cup minced fresh basil
1 large egg
4 cups shredded mozzarella cheese (1 pound)


Bring 4 quarts water to boil in large pot. 

Add broken lasagna noodles and 1 tablespoon salt and cook, stirring often, until al dente. 

Drain noodles, rinse under cold water until cook, then spread out in single layer over clean kitchen towels and let dry. (Do not use paper towels; they will stick to noodles.)

Heat oil in pot over medium-high heat until shimmering. 

Add mushrooms, garlic, and ¼ teaspoon salt, cover and cook until mushrooms are softened, about 5 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes longer. 

Stir in spinach and Alfredo sauce, scraping up any browned bits, and season with sea salt and pepper to taste.

In bowl, mix ricotta, cottage cheese, 1 cup Parmesan, basil, egg, ½ teaspoon salt, and ½ teaspoon pepper together. 

Spread ½ cup mushroom spinach sauce into prepared slow cooker.

Arrange 4 lasagna noodle pieces in crock pot (they may overlap), then dollop 9 rounded tablespoons of ricotta mixture over noodles. Sprinkle with 1 cup mozzarella, then spoon 1 cup more mushroom-spinach sauce over top. 

Repeat layering of lasagna noodles, ricotta mixture, mozzarella, and mushroom-spinach sauce twice more.

For final layer, arrange remaining 4 noodles in slow cooker, then top with remaining mushroom-spinach sauce and sprinkle with remaining mozzarella and remaining Parmesan. 

Cover and cook until lasagna is heated through, about 4 hours on low.

Let lasagna cool for 20 minutes.