Crock Pot Recipes!!!

schnugglebug · March 2012

bumpity bump bump bump!!!
I LOVE making food in the crockpot,

usually it is stews or soups... and chillis too

ktrout87 · March 2012

bump

alikat789 · March 2012

Bump, these all sound yummy.

_shortstack · March 2012

Both are tried and true recipes and loved in my home!

Crock pot chicken and dumplings:

4 chicken breasts (frozen or thawed, I always throw in frozen and they cook wonderfully)
1 can Campbell's Cream of Chicken
1 can Campbells Cream of Mushroom
1 small onion, chopped
2 Tbsp butter
1 tsp salt
2 tsp black pepper
1 Tbsp Oregano
2 cans chicken broth
2 cans Pillsbury Grands! Buttermilk biscuits (or your favorite biscuits)

Put everything except the biscuits into the crock pot. Cook on low 6-8 hours or until chicken is done. When chicken is done, shred it with two forks. About an hour before serving, tear or cut the biscuits into small 1 inch pieces. Toss the pieces into the crock pot and stir gently. If it feels too thick, you can add a cup of water or more chicken broth. Allow to cook for up to an additional hour to let the biscuits cook. Enjoy!

Slow Cooker Chicken Stroganoff:
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

pmartinvo · March 2012

Slow Cooker Baked Potato Soup Ingredients:

5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened (I use low fat)
1 tablespoon seasoned salt (I use Aunt Cora's Soulful Seasoning)
optional garnishes: crumbled bacon, shredded cheese, green onions

Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.

I love my crockpot and use it 3-4 days during the week! I get recipes that are healthier from http://www.eatingwell.com/recipes_menus/recipe_slideshows/cheap_recipes_for_a_crock_pot?slide=2#leaderboardad...definitely worth checking out!

YogaLife4me · March 2012

Bump!!!

u2fergus · March 2012

bump

swtwc · March 2012

Bump

kbanzhaf · March 2012

Crockpot Chicken Enchildas

4-6 boneless skinless chicken breasts
8 oz cream cheese
2 cans enchilda sauce, red or green
tortilla shells
shredded cheddar cheese

Place chicken breasts in crockpot, and smother with one can of enchilda sauce and the cream cheese (I just leave it in a block and dump the enchilda sauce on top). Cook on low all day. When ready to prepare meal, stir the chicken well....it will just fall into pieces, and the cheese and enchilda sauce get mixed together. It kind of looks disgusting, but I promise it tastes good.

Spread chicken mixture down the center of softshell tortillas, and roll up. Place seam side down in a 9 x 13 inch baking dish. You can fit six enchildas in the pan. Pour second can of enchilda sauce on top and cover with shredded cheddar cheese. Bake at 325-350° until heated through, approximately 30 minutes. If you make these ahead of time, you will need to bake longer. I like to use red enchilada sauce in the crockpot and green in the casserole dish.

Serve with lettuce, more shredded cheese, sour cream, black olives, etc. to your taste.

The leftover chicken mixture makes great chicken tacos, and this recipe freezes well. You can use low-fat or non-fat cream cheese and whole grain tortillas to make it healthier.

ENJOY!!!!! This recipe quickly became a family favorite!

JamCubeChi · March 2012

Bump!

cbsouthernbelle · March 2012

bump

Hoegers · March 2012

Crock Pot Sour Cream and Onion Chicken

Nutrition Info
Calories: 336.0
Fat: 7.1g
Carbohydrates: 7.8g
Protein: 56.0g

Ingredients:
4 chicken breast halves
1 12 oz can of low fat cream of mushroom soup
1/2 cup fat free sour cream
1 1/2 cups water1 packet of onion soup mix

Directions
Place thawed chicken into crock pot or slow cooker. In a medium bowl, mix all the other ingredients together. Pour mixture of chicken and cover. Cook at low setting 6-8 hours or higher setting for 4-6 hours.

Notes: This has got to be one of the easiest meals to put together and has become a family favorite. It's very creamy and goes well with wild rice or potatoes. The recipe doubles nicely for larger servings.

Number of Servings: 4