This week our tip of the week is delivered by Gail Long
Try these great (and simple) recipes!
Mexican Cream Cheese Chicken:
4-6 skinless, boneless chicken breasts
1 jar salsa
1 can black beans, drained
1 (16oz) bag frozen corn
1 (8oz) cream cheese
salt and pepper, to taste
Cooked rice or Tortillas
In a crock pot, place chicken breasts; season with salt & pepper. Add salsa, black beans and corn over chicken. Cook on low for 6 hours. Then place brick of cream cheese on top of mixture in crock pot. Replace lid to crock pot and turn it off. Let it sit for about 20 minutes. Stir melted cheese into chicken mixture; shred chicken while stirring. Serve over cooked rice or inside tortillas.
3 Envelope Chicken:
4-6 skinless, boneless chicken breasts
1 envelope chicken gravy
1 envelope zesty Italian dressing mix
1 envelope ranch dressing mix
2 cups water
Cooked rice or noodles (ie: egg noodles)
Put chicken in crock pot. Add all three envelopes over chicken. Add water; stir to combine. Cook on low 6-8 hours. Serve over cooked rice or noodles.
Slow Cooker Italian Beef Sandwiches:
1 ½ cups beef broth
1 cup water
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 tsp. onion salt
1 tsp. dried parsley
1 tsp. garlic powder
1 pkg. dry Italian dressing mix
1 beef roast
Hard rolls
Sliced Provolone Cheese
Combine all ingredrients EXCEPT roast, rolls & cheese.
Place roast in slow cooker and pour mixture over the meat. Cover and cook on low 8-10 hours. When done (about 45 minutes before eating) shred meat with fork and place back in crock pot (or if tender enough, you can just shred it inside the crock pot) to soak up juices. Place a good amount of meat on a split hard roll. Place cheese over meat and broil, if desired, until cheese is bubbly.
Garlic Bacon Chicken:
4-6 skinless, boneless chicken breasts
1 pkg. bacon
2 cans roasted garlic cream of mushroom soup
1 cup sour cream
½ cup flour
½ cup chopped onion
Wrap each chicken breast with 1-2 slices bacon. Cover bottom of crock pot with a very thin layer of soup before you place in chicken. Mix remaining soup, sour cream and flour in a bowl with a whisk. Cover chicken completely with soup mixture. Sprinkle onions on top and arrange 2-3 strips of bacon over onions. Cover and cook on low 6-8 hours.
Chicken & Rice:
(not a crock pot, but is a casserole that could be made early in the day and cooked later.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 ¾ cup instant rice, UNcooked
1 pkg. dry onion soup mix
2 cups water
4-6 skinless, boneless chicken breasts
In a bowl, combine all ingredients, EXCEPT the chicken. Pour into a prepared 9×13 casserole dish. Gently press chicken into rice mixture until partially covered. Cover pan with foil, bake @ 350 degrees for 1 ½ hours. Uncover and bake an additional 30 minutes.
Sour Cream Chicken:
1 ½ tsp. salt
¼ tsp. pepper
¼ tsp. paprika
¼ tsp. lemon pepper
4-6 skinless, boneless chicken breasts
1 can cream of chicken soup
1 cup sour cream
½ cup chicken broth
Cooked rice or mashed potatoes
Place chicken in slow cooker. Combine first four ingredients; sprinkle evenly over chicken. In a separate bowl, combine soup, sour cream & broth. Pour over chicken and spread evenly. Cover and cook for 6-8 hours on low. Serve over rice or potatoes.
Chicken in a Crock:
(this is always what we’ve called this….it is what it is!) ?
4-6 skinless, boneless chicken breasts
4 carrots, chopped
4 celery ribs, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 can water
1 tsp. poultry seasoning
Salt & pepper to taste
Mashed potatoes
Add all ingredients to crock pot and stir to combine. Cook for 6-8 hours on low. Serve over mashed potatoes.
Sour Cream Enchiladas:
(not crock pot, but can be made ahead of time and cooked later in the day.)
4 chicken breasts, cooked and shredded
2 cans cream of chicken soup
1 cup sour cream
1 (4oz) can diced green chiles
3 cups shredded cheese
1 dozen corn tortillas
Vegetable oil
Heat soup, sour cream, chiles and 2 cups of cheese on medium heat until cheese is melted. Saute tortillas in heated vegetable oil until soft, about 30 seconds per side per tortilla. Fill each tortilla with some chicken and some of the soup mixture; roll each filled tortilla and place seam side down in a prepared 9×13 casserole dish. Cover rolled tortillas with remained sauce and cheese. Bake at 350 degrees for 25 minutes.
Quick Chick:
4 skinless, boneless chicken breasts
2 (12 oz) jars turkey gravy
1 tsp. paprika
1 tsp. Mrs. Dash seasonings
2 tsp. soy sauce
Place chicken in slow cooker. In a separate bowl, mix gravy, paprika, Mrs. Dash and soy sauce; pour over chicken breasts. Cook for 6-8 hours on low. Stir to break up chicken into bite size pieces. Serve over rice, potatoes or noodles.
Slow Cooker Chicken and Dumplings:
4 skinless, boneless chicken breasts
2 tbsp. butter or margarine
2 cans cream of chicken soup
1 onion, finely chopped
3-4 carrots & celery ribs, chopped
2 tubes refrigerated biscuits, torn into pieces
water
Place chicken, butter, soup and chopped veggies in a slow cooker with enough water to cover ingredients. Cook 6+ hours on slow. About 30 minutes before serving, place torn biscuit dough in the slow cooker and replace the lid. Cook until dough is no longer raw in the center, about 30 minutes. Serve in bowls.
Slow Cooker Beef Stew:
1 ½ – 2 lbs beef, cut for stew (or sometimes I use the beef cut for stirfry if I can’t find the stew meat)
4-5 carrots, chopped
4-5 celery ribs, chopped
1 onion, chopped
6 potatoes, cut up in bite size pieces
1 can beef broth
1 tsp. Worcestershire sauce
¼ tsp. garlic powder
¼ cup flour
1 ½ tsp salt
½ tsp pepper
2 tbsp. seasoning salt
In a bowl, mix flour, salt & pepper. Place meat in crock pot and coat meat with flour mixture. Add vegetables and garlic powder. Add beef broth and Worcestershire sauce. Stir well. Cook on low 8 hours.
Easy, Cheesey Chicken:
4-6 skinless, boneless chicken breasts
Salt & pepper to taste
1 tsp. garlic powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 can condensed cheese soup
1 (8oz) container sour cream
Place chicken in slow cooker. Season with salt, pepper & garlic powder. In a medium bowl, mix together the three soups. Pour over chicken. Cook on low for 6-8 hours. Stir in sour cream just before serving.
Enchilada Pie:
(not crock pot, but a make ahead/bake later casserole)
1 lb ground beef
½ onion, chopped
1 tsp. garlic powder
4 tbsp. flour
1 large can tomato sauce
1 tbsp. chili powder
2 tbsp. vinegar
½ cup water
1 dozen corn tortillas, halved
3 cups shredded cheese
1 can slice olives, optional
In a large skillet, brown ground beef, onion & garlic powder; drain. Add flour; stir. Add tomato sauce, chili powder, vinegar & water. Stir well and simmer for 15 minutes. 1n a 9×13 casserole dish, line bottom with tortilla halves, 1/3 beef mixture and a layer of cheese. Repeat layers two more times. The top layer will be sauce, cheese & sliced olives, if using. Bake at 350 degrees for 30 minutes.
Chicken Alfredo in the Crockpot:
4-6 skinless, boneless chicken breasts
1 jar four cheese alfredo sauce
1 can cream of chicken soup
¾ pkg. Real Bacon pieces (not bacon bits….found in salad dressing aisle)
½ pkg. dry Italian dressing mix
1 cup swiss cheese, cubed
2 tbsp. butter, melted
Salt & pepper to taste
Cooked bowtie pasta
Combine all ingredients, EXCEPT pasta in the crockpot. Cook 6 hours on low. During the last hour of cooking, shred chicken. Serve over cooked pasta.
Slow Cooker Beef Stroganoff:
1 ½ lbs beef cut for stew or stir fry
1 large onion, sliced
2 cans cream of mushroom (I prefer using cream of chicken, results are the same)
2 tbsp. ketchup
2 tsp. Worcestershire sauce
1 tsp. pepper
½ to 1 pint of sour cream
12 oz. pkg egg noodles, cooked
Place beef & onion in slow cooker. In a separate bowl, mix together soups, ketchup, Worcestershire sauce and pepper. Pour over beef in crock pot and mix well. Cook on low for 6-8 hours. Just before serving, add sour cream and heat through. Serve over cooked egg noodles.
Roast in the crock pot:
1 beef roast
2 cans cream of mushroom
1 pkg. dry onion soup mix
½ cup beef broth
Place beef in crock pot. In separate bowl, combine soup, soup mix & beef broth; pour over roast. Cook on low 8 hours. Serve extra gravy from crock pot with mashed potatoes and/or desired side dishes.
Roast in crock pot II:
1 beef roast
1 pkg. ranch dressing mix
1 pkg. Italian dressing mix
1 pkg. brown gravy mix
1 cup warm water
Hard rolls, optional*
Place roast in slow cooker. Combine dry dressings and gravy mixes. Sprinkle over top of roast. Pour warm water over roast. Cover and cook on low for 6-8 hours.
*Because of the lack of extra gravy in this version, the meat can be used for roast beef sandwiches, served on hard rolls.
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