CROCKtober - break out your crock pot recipes for October!
Replies
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krissyliz78 wrote: »8 boneless Pork Chops at least 1/2 in. thick
1 packet Hidden Valley Seasoning Packet
1 or 2 cans Cream of Chicken Soup - if you use 1 can, then add 1 can of water
Mix all ingredients together in crock pot, cook on Low for about 6 hours.
Makes the most delicious, tender pork chops ever.... with a great gravy.
Does this have a really strong Ranch taste? If someone didn't eat Ranch dressing would they enjoy it?0 -
Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of slow cooker chicken fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
Directions
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or
until chicken is cooked through and easily pulls apart with a fork. Shred
chicken and serve!
It makes about 4 servings for me at about 221 calories a serving. So good I can eat it without any tortillas or toppings but low enough in calories that I can if I want to!0 -
Just copied about 40 recipes. Thanks all!0
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kdcomstock89 wrote: »Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of slow cooker chicken fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
Directions
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or
until chicken is cooked through and easily pulls apart with a fork. Shred
chicken and serve!
It makes about 4 servings for me at about 221 calories a serving. So good I can eat it without any tortillas or toppings but low enough in calories that I can if I want to!
Is this from a website?? It looks so amazing would like to visit the site.. Thanks!!
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kdcomstock89 wrote: »Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of slow cooker chicken fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
Directions
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or
until chicken is cooked through and easily pulls apart with a fork. Shred
chicken and serve!
It makes about 4 servings for me at about 221 calories a serving. So good I can eat it without any tortillas or toppings but low enough in calories that I can if I want to!
Is this from a website?? It looks so amazing would like to visit the site.. Thanks!!
Oh you're now interested in the source of a recipe? LOL
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Oh you're now interested in the source of a recipe? LOLkdcomstock89 wrote: »Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of slow cooker chicken fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
Directions
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or
until chicken is cooked through and easily pulls apart with a fork. Shred
chicken and serve!
It makes about 4 servings for me at about 221 calories a serving. So good I can eat it without any tortillas or toppings but low enough in calories that I can if I want to!
Is this from a website?? It looks so amazing would like to visit the site.. Thanks!!
Oh you're now interested in the source of a recipe? LOL
You are so not worth it. Have a wonderful evening!
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This content has been removed.
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__drmerc__ wrote: »Oh you're now interested in the source of a recipe? LOLkdcomstock89 wrote: »Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of slow cooker chicken fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
Directions
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or
until chicken is cooked through and easily pulls apart with a fork. Shred
chicken and serve!
It makes about 4 servings for me at about 221 calories a serving. So good I can eat it without any tortillas or toppings but low enough in calories that I can if I want to!
Is this from a website?? It looks so amazing would like to visit the site.. Thanks!!
Oh you're now interested in the source of a recipe? LOL
You are so not worth it. Have a wonderful evening!
It's not right for you to put other users of this site down. We are all here for the same reason and we need each others support. Every single person here is worth it.
Thank you for the support, mfp has changed so much, good to see there's still some supportive posters still left
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__drmerc__ wrote: »Oh you're now interested in the source of a recipe? LOLkdcomstock89 wrote: »Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of slow cooker chicken fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
Directions
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or
until chicken is cooked through and easily pulls apart with a fork. Shred
chicken and serve!
It makes about 4 servings for me at about 221 calories a serving. So good I can eat it without any tortillas or toppings but low enough in calories that I can if I want to!
Is this from a website?? It looks so amazing would like to visit the site.. Thanks!!
Oh you're now interested in the source of a recipe? LOL
You are so not worth it. Have a wonderful evening!
It's not right for you to put other users of this site down. We are all here for the same reason and we need each others support. Every single person here is worth it.
How was I putting him down? I refuse to argue and get into a shouting match here. Let's all have a wonderful evening here and yes we do need support. If I have offended anyone, I'm sorry.. Let's all
move on..
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Sounds great!!Really good and it freezes great!
Chile Verde
4 pound chuck roast, or pork shoulder/butt (I used a pork shoulder)
1 green bell pepper, seeded and diced
1 small onion, diced
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
1 (4 ounce) can diced green chile (mine were mild, your choice)
1 (14.5 ounce) can diced tomatoes (mine had green chilies as well)
The Directions.
1. I used a 6 quart rock pot. Trim any visible fat from the meat, and plop into your slow cooker stoneware.
2. I did this the lazy way and used my food processor.
3. Pulse bell pepper and onion until they are small chunks.
4. Add this to the pork.
5. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, wash carefully and to the same food processor, no need to clean it first! Pulse.
6. Add spices, and pulse again.
7. Pour the mixture into the crock pot, and add in the cans of the diced chiles and the tomatoes.
8. Stir a bit to get the spices down the sides of the meat.
9. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork.
Serve with rice, beans, tortillas, shredded cheese, and a dollop of sour cream.
Cilantro-Lime Rice
Simply make jasmine rice (or brown rice) according to the package directions. When it is finished, remove from the heat and let it sit for 10 minutes. Then, add the juice of ½ a lime per 1 cup of cooked rice, and chopped cilantro to your taste. I also add a little salt, and about 2 tsp of olive oil to help the rice separate.
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Slow Cooker Chicken Fajitas
Prep Time: 20 mins
Cook Time: 6 hrs
Temp: Low
Yield: Serves 4-6
Ingredients
1 - 1.5 Pound Chicken Breasts/Tenders
1 Cup Salsa
2 Tablespoons Fajita Seasoning
2 Tablespoons Lime Juice
3 Whole Bell Peppers - color of choice
1 Whole Onion
1 Package Tortillas
Directions
Step One
Wash bell peppers and cut into strips.
Cut onion into four segments.
Cut chicken breasts into one inch strips (if using chicken tenders, leave the same size or cut in 1/2 length wise)
Step Two
Layer ingredients into the Crock Pot starting with the salsa, seasoning, lime juice, chicken, peppers and onion.
Step Three
Cover and cook on low from 6-7 hours or on high from 3-4 hours until chicken is cooked through and peppers and onion are tender.
Step Four
Serve chicken and vegetables on tortillas. Top with toppings of choice: lettuce, olives, sour cream, cheese etc....
Step Five
To make as a freezer meal, combine peppers and onion and place in a small freezer bag. Combine salsa, seasoning and lime juice and place in a small freezer bag. In a large freezer bag, place the chicken and then place the smaller freezer bags in with the chicken. Makes a quick, great, healthy meal!
http://crockingirls.com/recipes/slow-cooker-chicken-fajitas/
(lots of awesome recipes on this site!)
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Slow Cooker Overnight Cinnamon Apple Oatmeal
Yield: 4 Servings
Serving Size: 1 cup prepared oatmeal, 1 tablespoon dried fruit,
Adapted from Our Best Bites
Ingredients
Non-stick cooking spray
2 large tart apples (such as Granny Smith or Pink Lady), chopped
1 1/2 cups skim milk
1 1/2 cups water
1 cup whole grain oats
3 tablespoons packed dark brown sugar
2 tablespoons butter
1 tablespoon cinnamon (more or less to your taste)
2 tablespoons milled/ground flax seed
1/4 teaspoon kosher salt
Additional Toppings
1/4 cup dried fruit (raisins, cranberries)
1/4 cup chopped nuts (walnuts, almonds, pecans)
Instructions
Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray. Combine chopped apples, milk, water, oats, sugar, butter, and flax- stirring to combine. Cover and cook on low for 7-8 hours (overnight). Stir in 1/4 teaspoon kosher salt into the oatmeal just before serving.
If desired, serve with additional toppings (1 tablespoon dried fruit and 1 tablespoon chopped nuts, each)
Nutritional Information:
Calories: 321; Fat: 13 g; Carbohydrate: 46 g; Fiber: 6 g; Protein: 7 g
http://chocolate-broccoli.com/2012/09/slow-cooker-overnight-cinnamon-apple-oatmeal.html
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Bringing this back from the dead in case it ever gets cold around here..... 0
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Commenting to bring this back - I've made a few of these recipes... Super yummy!0
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EASY SOUP FOR PEOPLE WHO DON'T REALLY COOK
I make mine in my little Instant Pot. I am not sure how long you'd need to cook it in an Crock Pot. Instant pot--it's about an hour on pressure cook setting.
SAD SOUP---the name is more of a family joke. It tastes great. It's super easy to make. It's low-calorie. But it does not photograph well. It looks ...sad..lol. But it tastes great. They key is enough seasoning.- Kroger Frozen Chicken Breast Strips (unseasoned). It's a 22 oz bag. There are other brands of frozen chicken breast strips but most have weird seasoning. I like this brand. I use about 1/4 of the bag or about 4.5 ounces of chicken.
- 4 to 5 Medium Potatoes -Cut into big chunks.
- 1/2 cup of frozen corn kernels. I buy this frozen at Kroger for 1.29 a bag.
- 1/2 to 3/4 cup of frozen chopped onions/carrots and celery. It's about a dollar a bag at Kroger already mixed and chopped.
- 1 boullion cube --chicken flavor.
- Water.
- Lots of black pepper.
- Lots of onion powder
- Lots of garlic powder.
You will notice I didn't put amounts on the pepper, onion powder, and garlic powder. I use more than most people. I use a layer for each ingredient. So put in potatoes---add spices liberally. Add chicken--add spices liberally. Add all frozen veggies add black pepper, onion powder, garlic powder. This may be too much for you. I love it. You notice the only salt is in the bouillon cube. That is more than enough salt.
INSTANT POT
These ingredients keep for a long time in the freezer or in the pantry. Except for the potatoes, I can get about three instant pots of soup out of it. Each instant pot has 4.5 BIG servings of soup for about 175 calorie a bowl.
Once all the ingredients are in the instant pot, I put the water in to the full line. Close the pot. Put it on pressure cook for 65 minutes. The instant pot will then click over to warm. The longer it is on warm--the thicker the soup. At 65 minutes, it's good. But by night time, it's better.
If you want to spice it up, add tomato puree instead of water. If I use TS, I hit the black pepper a bit more, but I like it spicy.
The Instant Pot isn't very big. I like a lot of potatoes. But if you have a bigger pot, you could add more chicken instead. Crockpots cook more for families. My Instant Pot makes enough for me to have lunch and dinner for 2 days as a single person.
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Verde Chicken Soup
4-6 frozen chicken breasts
1 can corn
1-2 cans beans of your choice I use pinto or black beans
4-6 cups chicken broth
1 chopped onion
1 jar verde salsa or verde enchilada sauce
2 am cans green chilies
2 tsp garlic salt
1 tsp cumin
1 tsp onion powder
1 tsp oregano
1 can chopped tomatoes or rotel
Dump it all in your slow cooker before you leave for work and when you get home shred your chicken and it’s ready! Sooo good!! You can top with avocado, cheese, sour cream or tortilla strips.0 -
https://cafedelites.com/slow-cooker-creamy-tortellini-soup/?fbclid=IwAR01t6bQ6_CeVd4QGeJ7GiX4OP1KVw_VZaca374xWZmQG9PXrKH8xQusuH0
This one I've made a few times, it's WONDERFUL- I have used the cheese ravioli from Costco in lieu of the tortellini though, it worked great!0
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