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Senior Mommysavers Member + Approved Trader
Last Online: 04-22-2008 06:34 PM
Join Date: Jul 2006
Location: IA
Posts: 138
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Thai Chicken for the Crockpot4 (4-oz) boneless skinless chicken breasts
3/4 cup salsa
1/4 cup whipped peanut butter*
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated ginger root
2 tablespoon chopped fresh cilantro
Place chicken breasts in the slow cooker.
Mix the remaining ingredients except the cilantro together in a small bowl and then pour over the chicken.
Cook on low for 8 – 10 hours. Remove chicken with slotted spoon. If sauce is very thin, mix with 1 tablespoon cornstarch. Pour sauce over chicken, sprinkle with cilantro, and serve hot.
Cranberry Chicken1 1/2 to 2 pounds boneless, skinless chicken
1 can (16 ounces) whole berry (or jellied) cranberry sauce
1 bottle (8 ounces) fat-free French, Thousand or Catalina salad dressing
1 package (1 1/2 ounces) dried onion soup mix (optional) (I used 1/2 package)
Place all ingredients in crockpot and cook 4hrs on hi
Creamy Italian Chicken4 chicken breast, boneless,skinless- 3 oz.ea.
1/4 cup water
1 package italian salad dressing mix dry
1 can Cream of Chicken,Healthy Request
1 cream cheese, or sourcream -- 8 oz.
Place chicken in crock spray with pam.
Mix water & salad dressing mix tog.. Pour over chicken.
Cook for 4hrs on hi
Mix soup & cream cheese tog. & pour over chicken.
Cook another 30min
*Great over egg noodles and served with broccoli
Spaghetti chicken
Put 4 or 5 chicken breasts in the crockpot with a jar of your favorite spaghetti sauce. Let it cook all day (around 8 hours), then shred the chicken and serve it over pasta. Surprisingly yummy!
Creamy black bean chicken
Throw in 4-6 chicken breasts, 1 drained can of black beans, 1 can drained corn (or some frozen corn, thawed), and 1 cup of salsa. Let cook all day on low. About one hour before serving cut up an 8 oz. package of cream cheese and toss in the crock pot. Stir every once in a while until it's all blended. Shred chicken and serve in tortillas or over rice.
Lasagna
1 lb ground beef or ground turkey
1 tsp italian seasoning
1 28oz jar of your favorite spagetti sauce
1/3 cup water
8 lasagna noodles
1 4.5oz can of mushrooms (optional - i have a picky DH so avoided these!)
1 15oz carton of ricotta cheese
2 cups shredded mozzarella
brown meat and seasoning, drain.
mix sauce with water. Place 2 uncooked noodles in a lightly greased crockpot.
layer with meat mixture, sauce and mushrooms.
then spread ricotta cheese evenly
sprinkle one cup of the mozarella cheese
repeat all layers
cover, cook on high 1 hour
then low for 5 hours
Pot Roast is the easiest I've found so far -- makes it own gravy:
5-6 lb pot roast (i usually get a smaller one and it works out just fine)
2 cans cream of mushroom soup
1 pkg Lipton beef onion soup mix
1 soup can of water
some pepper to season
cook on low for 8-9 hours
Roast (you chose to size)
Water to cover
Boullion cubes (I use about 5-6 depending on the approx. cups of water)
Italian Seasoning (I use quite a bit, but we like the taste)
Cook on low all day, shred the beef and then serve over french rolls like a sandwich.
Crockpot chicken and dumplings
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion -- chopped
3 pounds your favorite chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot.
Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours.
When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.
Cola Pot Roast:
Also this is a very simple pot roast recipe. You cook the meat/veggies in cola and it makes the BEST brown gravy. The roast is comes out very tender.
Salt/Pepper and place a 2-3 pound roast in crock pot. Cover it with carrots, potatos, celery, onions (whatever veggies you like and however much you want). Pour 1-2 cans of cola on top, depending on how many veggies you put in. Cook on high 6 hours then switch to low for 3-4 more hours.
CROCKPOT BREAKFAST CASSEROLE
1 32 oz bag of frozen southern style hashbrown potatoes
1 lb of bacon cut into pices, fried and drained
1/2 cup dieced onions
3/4 lb cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt & pepper
Layer the frozen potatoes, bacon, onions, and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.
Chicken & Rice Caserole
*1 can cream of mushroom soup
*1 can cream of celery soup
*1 can cream of chicken soup (any of the above can be substituted for any other, we like the flavor the 3 combined gives)
*1 stick butter
*1 1/4 c rice (uncooked)
*chicken breasts (1-4, uncooked, however much you want or have on hand)
*onion powder to taste
*garlic powder to taste
*salt to taste
*pepper to taste
heat 3 soups and butter together in microwave until butter is melted (heat 1-2 min at a time and stir)
mix soups, chicken, & rice together, season to taste, and cook 7-8 hours on low OR 5-6 hours on high. taste rice to see if done. (rice takes longer to cook than the chicken
Slow cooker Macaroni and Cheese
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1 cup shredded Muenster cheese
1 cup shredded Cheddar cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups half-and-half
1 cup of heavy cream (can use milk for lower fat version)
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
1 Place uncooked noodles in crockpot.
2 Melt butter and then toss into uncooked noodles.
3 In a large bowl, combine the Muenster cheese, mild and
sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4 Add the half and half, cream/milk cheese mixture,
cubed processed cheese food, and eggs to macaroni; mix
together and season with salt and pepper.
5 Cook 2 hours, stir and then cook until desired consistency; usually another 15 to 30 min. Serve. YUMMY!
Crockpot Roast Sticky Chicken
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken, make sure it will fit in your size crockpot.
1 cup chopped onion
In small bowl, thoroughly combine all spices. Clean chicken well and remove giblets. Pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on the chicken will produce it's own juices. Cook on low 8-10 hours. The chicken will be falling off the bones. I like to serve white rice with this chicken.
Slow Cooker Mashed Potatoes
2-1/2 pounds red potatoes, cut into chunks
1-1/2 teaspoons minced garlic, or to taste
1-1/2 cubes chicken bouillon
1/2 (8 ounce) container sour cream
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter
salt and pepper to taste
Directions
1 In a large pot of lightly salted boiling water, cook
the potatoes, garlic, and bouillon until potatoes are
tender but firm, about 15 minutes. Drain, reserving water. In
a bowl, mash potatoes with sour cream and cream cheese,
adding reserved water as needed to attain desired consistency.
2 Transfer the potato mixture to a slow cooker, cover,
and cook on Low for 2 to 3 hours. Just before serving,
stir in butter and season with salt and pepper to taste.
CROCK-POT BEEF VEGETABLE SOUP
1 lb Stew beef -- trim, bite size
1 cn Stewed tomatoes -- sliced
3 Potatoes -- peeled, diced
2 Carrots -- peeled, pennied
1 Garlic clove -- crushed
3 Peppercorns
1 Bayleaf
1 Celery stalk -- chopped
1 Small onion -- diced
4 c Water
Salt and pepper to taste
1/2 ts Thyme
1 t Parsley -- chopped
2 Beef bouillon cubes
1 tb Worcestershire sauce
2 c Frozen mixed vegetables
Place all except frozen vegetables in crock pot. Turn
on low and cover, cooking for 6 hours. One half hour
before serving, turn up to high, add frozen veggies,
stir and cover. NOTES: If you are in a hurry you can
do this in 3 1/2 hours on high heat. Remove the
bayleaf before serving. You can add 1/2 cup of red
wine with the vegetables for a more robust flavor.
Crockpot Pork Chops Supreme
* 1 onion, sliced
* 3 potatoes, peeled and sliced
* 1 can Cream of Mushroom or Celery Soup
* 4-6 pork chops
* salt and pepper to taste
Put onions and potatoes in bottom of crockpot. Top with chops, salt and pepper, pour soup over chops.
Cook on low for 8 hrs. or on high for 4-5 hours.
I use onion salt for flavor instead of onions. I don't like onions.
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Various Crockpot Recipes
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