CROCKtober - break out your crock pot recipes for October!

I can't wait to try these!

Chicken Tacos... the best I've ever had in a Crockpot.

Four breasts of Chicken
One jar Newman's Own Salsa of your choice
Sprinkling of Adobo Seasoning

3-4 hours on high!

BOOM!

Lentil Bean Dip:

Kidney Beans- 1 large can
black beans- 1 small can
tomato sauce- 1 large can
lentils- 1 small bag (dried)
Bulgur wheat -1/2 cup (not needed, just had it so I used it)


I put all this into the crock pot and threw in any spices that seemed good. We ended up eating this in tortillas and with tortilla chips and cheese, so chili powder, etc... would be good. I read after making this that the tomato sauce could keep the beans and lentils from getting soft so you might want to put it in after it's done cooking.

This cooked for 6-8 hours.

I used a soup mixer to blend and chop everything into a paste consistency.
Cant' wait to make it again! I'm sure you can freeze it. The kids and hubby liked this and they never like anything new!

what a great thread!

ktdid1133 posted this recipe a while back, and my family LOVES it!!! one of our faves!!


Chicken Cordon Bleu in the Slow Cooker
5-6 Chicken Breasts
1 cup milk
1 can condensed healthy request Cream of Chicken Soup
4 ounces sliced deli ham
4 ounces sliced low fat swiss cheese
1 box Stove Top Chicken Stuffing
2 tbsp Promise Light spread

Place chicken in bottom of crock evenly. Mix soup and milk together and pour half over chicken. Lay ham and then cheese overtop of chicken and sauce and then pour reamining sauce overtop of the entire mixture. Pour dry stuffing mix evenly on top and drizzle melted butter spread over stuffing. Cook on low for 5-6 hours.

this is so delish!!! the husband and i agree to keep this as a favorite!

I don't have the exact can sizes but I'll do my best to explain what size I use.

Crock Pot Red Chicken Chili

15 oz. frozen chicken breasts
1 packet of mild chili seasoning
Red Gold- Diced tomatoes chili ready with onions (1 large can)
Tomato sauce (1 regular sized can)
Red beans (1 regular sized can, drained)

Combine all ingredients except chicken in crock pot and stir. Place frozen chicken breasts on top of mixture. Cook on low for 6 hours. Remove chicken from crock pot and shred. Add chicken back to mixture and stir. Ready to eat.

This makes 6 (about 1 cup) servings.
Depending on what brand products you use it is around 209 calories per serving. For an additional 100 calories you can add 1/4 cup reduced fat cheddar and 5 Ritz crackers if you'd like.

bump!

Here's my favorite chili recipe. This is enough for 8 servings (it also freezes well). I plugged the recipe into the recipe section here, and it comes to just 276 calories/13g fat/ 348g sodium per serving. Enjoy!

~2 # GROUND BEEF
~1 LG ONION, DICED
~28 OZ CAN DICED TOMATOES
~2 8 OZ CANS TOMATO PUREE
~1 (OR 2) 16 OZ CANS KIDNEY BEANS-UNDRAINED
~4 OZ CAN DICED GREEN CHILIES
~1 C WATER
~2 GARLIC CLOVES, MINCED
~2 TBSP MILD CHILI POWDER
~2 tsp SALT
~2 tsp GROUND CUMIN
~1 tsp PEPPER
Brown the beef and onion, drain, put in slow cooker.
Stir in remaining ingredients. Cook on HIGH 30 min.
Set to lLow and allow to cook 4-6 hrs.

If I am heading out, I will just put the slow cooker or low and allow it to cook for longer, @8 hrs.

This comes along at a time when I am looking for new recipes. I use my crock a LOT, especially during football season when we are out 4-5 nights a week with practices, etc!
I will share my latest hit...I don't always measure tho, just kinda dump and go...

Crockpot Chicken and Dumplings:

boneless, skinless chicken (breasts or tenderloins) cut into chunks
diced carrots
diced celery
cream of chicken soup (big can or a couple small ones)
salt/pepper to taste (i added cayenne too, since we like a little kick lol)
grands biscuit dough

pit chicken in crock, season it. add veggies and soup. cook on low for about 7 hours. Then, open the biscuit dough, rip it into pieces and put it on top. cook on high till dough is cooked, usually 30-45 mins or so. Great meal for a chilly fall/winter evening!

---

last night's meal:

beef roast
potatoes
carrots
salt/pepper to taste

put roast in crock, slice potatoes and add them. you can slice regular carrots or use the baby carrots and toss them in whole. then just cook on low for about 8 hours.
*i have also added mushrooms in the past. i have also added a can or 2 of cream of mushroom soup for a different taste too. can so lots of variations my mom sometimes adds a packet of french onion soup mix. me, i tend to stay away from onions LOL...but its not too bad!

---

another fave in this house:

beef roast
1 pack dry brown gravy mix
1 pack dry ranch dressing
1 pack dry italian dressing mix
1 cup water.

put roast in crock. add dry ingredients and water. cook on low for 8 hours. (can double packets and add more water for bigger roasts). I usually serve with mashed potatoes and a veggie.
**this can also be altered for chicken...just sub dry chicken gravy for the brown gravy and use boneless, skinless chicken. same goes for subbing pork (i use boneless pork chops). tried all 3 ways and all 3 were hits

Bump so I can look through this when I have enough time!

bump

BUMP!!!!!

http://www.skinnytaste.com/2011/10/crockpot-turkey-white-bean-pumpkin.html

This recipe is delicious and makes the house smell amazing. Gina has some great sounding crockpot recipes on her site.

Bump for later

Beef Carnitas (serves 6)

•2 lb lb lean beef stew meat, cut into 1/2" pieces (could also use pork or chicken)
•3/4 cup mild salsa
•2 tbsp chopped chipotle chili peppers in adobo sauce
•1/2 tsp salt
•1/8 tsp black pepper
•1 C beef stock (we used Kitchen Basics) or water

Directions
1.Combine all ingredients in large slow cooker. Cover and cook on low 6 to 8 hours.

Nutritional Facts per serving

CALORIES 231.1 CAL
FAT 10.7 G
SATURATED FAT 3.9 G
SODIUM 597.6 MG
CARBOHYDRATES 2.1 G
TOTAL SUGARS 1 G
DIETARY FIBER 0.6 G
PROTEIN 30 G

I just put this in a tortilla with some guacamole and a bit of cheese... yummy! Even my 3 yr old son loves these!