Slow Cooker Chicken & Potatoes

4 boneless, skinless chicken breast halves

2 tsp poultry seasoning

8-10 small new (red) potatoes w/ peels

1 can cream of chicken soup

8 oz sour cream

Sprinkle chicken w/ poultry seasoning and place in sprayed slow cooker. Arrange potatoes around chicken.

Combine soup, sour cream, and a good amount of pepper in bowl. Spoon over chicken. Cover and cook on low for 4-6 hours.

Buffalo Chicken Sandwiches (slow cooker)

Ingredients

4 skinless, boneless chicken breast halves

1 (17.5 fluid ounce) bottle Frank’s buffalo wing sauce, divided

1/2 (1 ounce) package dry ranch salad dressing mix

2 tablespoons butter

6 hoagie rolls, split lengthwise

Slaw Cabbage

Bottle of Chunky Bleu Cheese Dressing

Directions

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.

Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Serve with slaw cabbage combined with blue cheese dressing.

Spinach Pesto Lasagna

1 (26-ounce) jar prepared pasta sauce

1 (10-ounce) box lasagna noodles (I like tinkyada brown rice)

1 (11-ounce) container pesto (or by all means, make your own!)

1 (15-ounce) container ricotta cheese

1 (12-ounce) bag baby spinach

1 cup grated Parmesan cheese

16 ounces mozzarella cheese, sliced

1/4 cup water

The Directions.

Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you’re going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you’ve run out of ingredients. The spinach is fluffy, so you’re going to have to squish it down to make it all fit.

Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.

Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You’ll know it’s done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.

Uncover, and let it sit for 10 to 15 minutes before serving.

Ranch Pork Chops

6-8 pork chops

2 cans cream of mushroom soup

2 packages dry ranch seasoning

Place pork chops in crock pot.

Mix soup and seasoning together in bowl and then pour over the chops.

Cook on high for 4 hours

Artichoke Parm Dip

8 oz cream cheese 
16oz Sour Cream
8oz Cream Cheese

2 cans (14 oz ea) quartered artichokes, drained and chopped

2 cups shredded mozzarella

1 1/2 cups grated Parmesan cheese

1 1/2 cups mayo

1/2 cup finely chopped onion

1/2 tsp dried oregano leaves

1/4 tsp garlic powder16 oz sour cream


Mix all ingredients in crock pot and cook until bubbly!

A new take on "Taco Dip"

Best Dip In The World

1 lb. hamburger meat

1 lb. Jimmy Dean sausage (hot or mild to taste)

2 cans Rotel (milder/regular/hotter to taste)

1 sm can diced black olives (drained)

1 sm can chopped green CHILIES (drained)

1 sm can diced mushrooms (drained)

5 lbs Velveeta (diced)

Brown meats and drain. Mix all ingredients in Crock-Pot. Cheese will usually melt within an hour or so.

Breakfast Slow Cooker Apple Cobbler

Breakfast Apple Cobbler

8 apples, cored, peeled, sliced

1/4 C. Honey

Dash or two of cinnamon

Juice of one lemon

1/4 C. butter, melted

2 C. Granola

Combine ingredients in slow cooker.

Cover. Cook on low 7-9 hours or on high 2-3 hours.

Western Omelet Slow Cooker Casserold

Western Omelet Casserole

32oz bag frozen hash brown potatoes

1 lb. cooked sausage or cubed ham

1 medium onion, diced

1 1/2C shredded cheese

12 eggs

1 C. Milk

1 tsp. salt

1 tsp. pepper

Layer one third each of frozen potatoes, meat, onions, and cheese in bottom of slow cooker. Repeat two times.

Beat together eggs, milk, salt, and pepper. Pour over mixture in slow cooker.

Cover. Cook on low 8-9 hours.

Black Bean Enchiladas - in the Crock Pot!

From here.

We also like that this is a classic dump-and-cook crock pot recipe. It only requires you to mix the filling and roll the tortillas before plugging in the cooker and walking away. Perfect for when we don’t want to dirty a lot of dishes or deal with an extra step of pre-cooking vegetables.

Slow Cooker Enchiladas
Serves 4-6

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Additional Notes:

• You can cook the enchiladas for longer, but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

• We haven’t tried it, but we so reason why this recipe couldn’t be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

Beef Stew

Beef Stew

2 pounds beef chuck or stew meat, cut in 1″ cubes (or you can even buy stew meat already cut up)

1/4 cup flour

1 1/2 tsp salt

1/2 tsp pepper

1 1/2 cups beef broth

1 tsp Worcestershire sauce

1 clove garlic

1 bay leaf

1 tsp paprika

4 carrots sliced (I throw in a bunch of baby carrots already washed and peeled and ready to go)

2 cans of potatoes (this is the trick…canned potatoes don’t go soggy)

2 onions, chopped (I just throw in big chunks so I can scoop them out afterwards)

1 stalk celery, sliced (most of the time I can’t be bothered)

Please meat in cooker (no need to brown first). Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high 4-6 hours. Stir stew thoroughly before serving.

Slow Cooker Black Bean Chicken

This is a variation of my Chicken Soft Tacos!

Ingredients
4 boneless, skinless chicken breasts, frozen
1 (15 1/2) oz can black beans, drained
1 (15 oz) Jar salsa
1 (8oz) pkg cream cheese


Instructions
Place frozen chicken breasts in slow cooker. Add black beans (drained!) & salsa. Cook on high for 5 hrs or low for 8. Toss block of cream cheese on top & let stand for 30 min

Crockpot Scalloped Potatoes and Ham

1/2 - 1 lbs of cubed, cooked ham
6-8 raw potatoes, sliced
1 C onion, chopped (divided)
1 C grated cheddar cheese
1 C grated mozzarella cheese
1 T olive oil (or butter)
1 can (4oz) of mushrooms, drained (may use fresh as well)
1/2 C chicken broth
1/2 C milk
1 T cornstarch

In a saucepan, saute 1/2 C onions with mushrooms in 1 T oil or butter until onions are translucent (about 5 minutes). Add chicken broth and heat to boiling. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired. Set aside. **Alternatively, you can use cream of mushroom soup from a can.

Put half of the ham, potatoes and onions in a crock pot. Sprinkle with salt, pepper and half of both cheeses.Repeat layers. Spread home-made mushroom soup (in saucepan) over the top, completely covering the potatoes.

Cover and cook on low for 8 hours or until potatoes are tender.

The most simple recipe ever

I'm not kidding - no thawing involved! This is a staple in our house:

Chicken Soft Tacos in the Crockpot:

4 Skinless/Boneless Chicken Breasts (frozen)
1 jar of Salsa (pick your spicyness level haha)
1 cup Sour Cream
Tortillas
Any other taco fixings: Shredded Cheese, tomatoes, lettuce, etc...

In Crockpot: put in frozen chicken breasts and salsa. Heat on High for 4 hours or Low for 6-8 hours.

One hour before serving, use forks to shred chicken. Mix in Sour Cream. Let heat for 1 hour.

Serve with Tortillas and other taco fixings. Enjoy!!!