Crockpot Cheesy Chicken & Rice

Prep time: 15 mins

Cook time: 7 hours

Total time: 7 hours 15 mins

Serves: 8

Ingredients

• 1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
• 4 boneless skinless chicken breasts
• 2 cups shredded cheddar cheese, or cheese blend
• 1 medium onion, chopped
• 1 (10.5oz) can cream of chicken soup (I used the healthy choice reduced fat and sodium)
• 1 (15oz) can of corn, drained
• 2 cups chicken stock

Instructions

1. Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
2. Mix together the two cups of chicken broth and can of cream of chicken soup.
3. Pour mixture over chicken.
4. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
5. Right before serving, shred chicken with 2 forks.
6. Add in cooked & prepared Zatarain’s rice, cheese and corn.
7. Mix well, until cheese is melted.

Slow Cooker Beef Enchilada Stack Recipe

Slow Cooker Beef Enchilada Stack Recipe

 Ingredients 1 lb ground beef

 ½ cup green pepper,

diced ½ cup yellow squash, diced (this is optional, but I try to sneak in vegetables where I can!)

 1 onion, diced

 1 (15 oz) can pinto beans, rinsed and drained

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

1 cup salsa (I love Herdez brand)

 1 (10 oz) can red enchilada sauce (any heat level you like ­ I used mild)

 1 (1 oz) packet taco OR enchilada seasoning

 2 cups colby jack cheese, shredded

 6 (6") corn tortillas

your favorite enchilada toppings

 (sour cream, avocado, tomato, green onion, salsa, etc) Instructions

 1. Line a 6­quart slow cooker with a slow cooker liner (this is optional, but I highly recommend it. It makes clean up a breeze). Spray the liner (or your bare crock pot) with non­stick cooking spray.

2. In a large skillet over medium high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.

 3. Reduce heat to low and add rinsed beans, salsa, ½ can of the enchilada sauce, and taco seasoning and heat. Let simmer for 5 minutes so that the flavors can meld together.

 4. Pour ⅓ of the meat mixture in the bottom of the slow cooker, sprinkle ½ cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.

 5. Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining ½ cup of cheese.

 6. Cover with lid and cook on low for 3­4 hours (just until it's heated through).

 7. Scoop servings onto plates and top with your favorite toppings.

 Found the Recipe by Six Sisters' Stuff at http://www.sixsistersstuff.com/201

Slow Cooker Glazed Carrots

Ingredients

• 2 pounds baby carrots
• 4 Tablespoons butter, cut into tablespoon chunks
• 1/2 C brown sugar (plus a little extra)

Instructions

1. Spray slow cooker with non-stick cooking spray
2. Place in carrots
3. Top with butter and sugar (don't stir it yet)
4. Cook on High for about 4-5 hours (or low for 8-9 hours)
5. After about 2 hours give the carrots a good stir. Stir again after another hour and every hour until done
6. Take cooked carrots out of slow cooker and sprinkle a little extra sugar onto carrots while they are still hot

CrockPot Hawaiian BBQ Chickien

Ingredients:
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained
Directions:
Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

*Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.

Crockpot Buffalo Chcken

What You’ll Need:

• 4 – 5 Boneless Skinless Chicken Breasts, thawed
• 1 bottle Frank’s RedHot Wings Buffalo Sauce {12 oz.}
• 1 packet Hidden Valley Ranch Seasoning Mix {1 oz.}
• Green Onions  {check out this green onion trick to grow them again and again!}
• Crockpot

What You’ll Do:

• Cook chicken in crockpot on high for 3 hours {covered}
• After 3 hours, drain juices from crockpot
• Mix together Buffalo Sauce and Ranch Seasoning Mix
• Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.
• Garnish with green onions and ENJOY!

SLOW COOKER HONEY BARBECUE CHICKEN SANDWICHES

3 boneless skinless chicken breasts

one 18 ounce bottle Honey Barbecue Sauce (I use Sweet Baby Ray’s)

1/2 cup Italian Salad Dressing

1/4 cup brown sugar

2 Tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire. Pour sauce over the chicken and cover with lid. Cook 6-8 hours on low or 3-4 hours on high. Remove chicken from the slow cooker and shred using two forks. Return the chicken to the slow cooker to coat with sauce and serve on kaiser rolls.

Crockpot Orange Chicken

What You’ll Need:

• 4 – 5 Boneless Skinless Chicken Breasts, thawed
• 3/4 cup Smuckers Sweet Orange Marmalade
• 3/4 cup of Sweet Baby Ray’s Original BBQ Sauce {it’s SO good!}
• 2 tbsp. Soy Sauce
• Crockpot

What You’ll Do:

• Cook chicken in crockpot on HIGH for 3 hours {covered}
• After 3 hours, drain juices from crockpot
• At this point… you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crockpot.
• Mix together bbq sauce, orange marmalade, and soy sauce.
• Pour mixture over chicken, and cook on high for 30 more minutes {covered}

EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Easy Crock-Pot Pork Chops

This is an easy dinner that my family all likes. I found the recipe HERE

Ingredients

• 6-8 thinly sliced pork chops (you can usually buy them already cut thin)
• 1 pkg. Hidden Valley Ranch Dressing powder
• 1 can cream of chicken soup
• 1 can cream of mushroom soup

Instructions

• Spray slow cooker with cooking spray.
• Add pork chops.
• Sprinkle ranch dressing powder evenly over the pork.
• Add soups and cook on low heat for 6-8 hours (or high heat for about 3-4 hours).
• Serve with mashed potatoes or rice.

Red Beans and Rice

1 lb dried kidney beans, I prefer the pink ones to the dark red ones
1 ham hock (optional)
4 garlic cloves, chopped
1 teaspoon black pepper, fresh ground
1 tablespoon chicken stock, powdered
1 teaspoon garlic salt
1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
1 teaspoon liquid smoke (optional)
2 -3 bay leaves
1 onion, chopped
1 bell pepper, chopped
1 tablespoon butter
1 -2 tablespoon salt, according to your taste
1 -2 teaspoon cajun seasoning, Tony Cacheres and Zatarains brand are both very good
1/4 cup butter
1 teaspoon Tabasco sauce, Chipotle flavored is really nice
2 tablespoons cornstarch or 2 tablespoons cornflour
1 lb smoked sausage

Directions:

1.These directions are long because I am covering the method quite thoroughly for new-comers. (-;.
2.SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
3. A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans.
4. PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
5. COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
6. QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
7.COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
8. ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
9. ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
10. NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
11. RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
12. COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
13. SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
14. SERVE with hot buttered, grilled slices of French bread, salad or coleslaw.

This was my first try at red beans and rice and it was a hit. I found the recipe HERE

Easy Crockpot Chicken Fajitas

Easy Crockpot Chicken Fajitas

                                                                        

Ingredients

·       1lb of Chicken Breast

·       3 peppers (Green, Red & Yellow), sliced

·       1 onion, sliced

·       Package of Taco Seasoning

·       1 cup of chicken broth or water

·       Flour or corn tortillas

·       Toppings-sour cream, cheese, guacamole, etc.

Instructions

1.    Slice peppers and onions then place them on the bottom of the crock pot

2.    Put Chicken on top of peppers and onions

3.    Sprinkle taco seasoning on the top

4.    Pour chicken broth over the top

5.    Cook on low for 6-8 hours (or high for 3-4)

6.    The chicken looks burnt but it’s just crispy.  Shred everything up and mix in the juice.

7.    Serve with tortillas and all the toppings

Slow Cooker Chicken Casaer Sandwiches

This is one of my favorite quick and easy meals.  I found the recipe at The Girl Who Ate Everything.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 bottle of your favorite Caesar dressing (I typically use about 3/4 of a bottle of Brianna's Asiago Caesar)
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh chopped parsley (or 2 teaspoons of dried parsley)
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns

Instructions

1. Instructions:
2. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
3. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
4. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. (The amount of dressing really depends on your amount of chicken.  Add it to taste.)  Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
5. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Hot Fudge Cake

1 c. packed brown sugar
1 c. flour
3 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 Tbsp. melted butter
1/2 tsp. vanilla
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder
1 3/4 boiling water
Vanilla Ice Cream

1. Mix together 1 c. brown sugar, flour, 3 Tbsp unsweetened cocoa powder, and salt.

2. Stir in milk, butter, and vanilla, Spread over the bottom of slow cooker.

3. Mix together 3/4 cup brown sugar and 1/4 c. cocoa. Sprinkle over mixture in slow cooker.

4. Pour in boiling water. Do not stir.

5. Cover and cook on High 2-3 hrs. or until a toothpick inserted comes out clean.

6. Serve warm with vanilla ice cream.

Chocolate Mud Cake

Chocolate Mud Cake
1 c. flour
2 tsp. Baking powder
6 TBS butter
1/3 c. chocolate chips
1 c. sugar (2/3 c and 1/3 c added separately)
3 TBS plus 1/3 c cocoa
1 TBS vanilla
1/4 tsp. Salt
1/3 c. milk
1 egg yolk
1/3 c. Brown sugar
1 ½ c. hot water
Whipping cream or ice cream

Coat the inside of a 2 ½ to 5 quart slow cooker with cooking spray. Whisk together flour and baking powder in a medium bowl and set aside. In a large bowl melt butter and chocolate chips in microwave. Whisk in 2/3 c. sugar, 3 TBS cocoa, Vanilla , salt, milk, and egg yolk Add flour mixture and stir until throughly mixed. Pour batter into slow cooker and spread evenly. In a medium bowl whisk together the remaining sugar, cocoa, and hot water until sugar is dissolved. Pour mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours depending on the size of crock pot. Even when done the cake will be moist and floating, When the sides begin to pull away from sides cake is done. When it’s done turn off the power and remove lid. Let cool for 25 mins before serving with whipped cream or ice cream * Makes 6 to 8 servings.