SOUTHWEST SLOW COOKER CHICKEN

Ingredients

• 4 frozen chicken breast halves
• 2-3 cups salsa (red or green) I prefer green
• 1- 15 oz can black beans, drained
• 1 small bag of frozen corn or 1-15 oz can corn, drained
• salt and pepper
• 2 cups grated cheese (cheddar, monterey jack, pepper jack if you like it spicy)
• 4 oz cream cheese (regular or low fat)

Instructions

1. Coat the inside of a slow cooker with cooking spray.
2. Place the chicken in the cooker, salt and pepper generously.
3. Pour the salsa over the chicken.
4. Pour the drained black beans and corn on top of the chicken and salsa.
5. Cover with lid and cook on low for about 3 1/2 hours.
6. When the chicken is done, Spread the grated cheese over the top of the mixture in the slow cooker, and then top with 4 oz of cream cheese. Cover and let cook for another 1/2 hour.
7. Remove lid and gently break up the chicken. Spoon the mixture over tortilla chips, shredded lettuce or taco shells.

Chicken Curry with coconut milk (gina skinny recipe)

INGREDIENTS:

• 1/2 tbsp olive oil
• 1/2 tsp roasted cumin
• 1-1/2 tsp garam masala
  image: http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B000GHJJVI
• 2 tsp curry powder
• 1/2 onion, minced
• 5 cloves garlic, minced
• 1 large tomato, chopped
• 2 tbsp fresh cilantro, chopped
• 1/2 cup light coconut milk
• 2/3 cup water
• 8 oz (1 large potato), peeled and diced small
• 6 skinless chicken thighs
• kosher salt to taste

DIRECTIONS:

1. Heat oil in a large deep skillet, over medium heat.
2. Add onion and garlic and sauté 1 minute. Add cumin, masala
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   and curry powder and mix well, cooking 1 minute.
3. Place chicken in the pan and season with 1 teaspoon salt.
4. Add tomatoes, cilantro, coconut milk and water.
5. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
6. Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.

Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

Read more at http://www.skinnytaste.com/chicken-curry-with-coconut-milk-43-pts/#gM6aBJLw4FBorQKh.99

Easy croc pot pork chops

Ingredients

• 6-8 thinly sliced pork chops (you can usually buy them already cut thin)
• 1 pkg. Hidden Valley Ranch Dressing powder
• 1 can cream of chicken soup
• 1 can cream of mushroom soup

Instructions

• Spray slow cooker with cooking spray.
• Add pork chops.
• Sprinkle ranch dressing powder evenly over the pork.
• Add soups and cook on low heat for 6-8 hours (or high heat for about 3-4 hours).
• Serve with mashed potatoes or rice.

SLOW COOKER CHICKEN MARSALA http://lecremedelacrumb.com/

INGREDIENTS

• 4 boneless skinless chicken breasts
• salt and pepper to taste (I used about ½ teaspoon of each)
• 2 teaspoons minced garlic
• 1 cup sliced mushrooms
• 1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
• ½ cup water
• ¼ cup cornstarch
• fresh parsley, roughly chopped

INSTRUCTIONS

1. Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
2. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
3. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
4. Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

Croc pot cheese broccoli soup

• 1 pound Frozen Broccoli Florets
• 1 whole Medium Onion, Diced
• 2 whole Carrots, Finely Diced
• 5 cups Low Sodium Chicken Broth
• 2 cans Cream Of Celery Soup
• 1/4 teaspoon Seasoned Salt
• 1/4 teaspoon Salt, More To Taste
• 1/2 teaspoon Black Pepper
• 1/8 teaspoon Cayenne Pepper
• 1-1/2 pound Velveeta
• 2 cups Grated Sharp Cheddar Cheese

INSTRUCTIONS

Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours.

After 4 hours use an immersion blender or masher to puree 3/4 of the soup. (If you use a regular blender, blend only 1 cup at a time and use extreme caution.) Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes.

Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed.

Serve warm! Soup keeps great in the fridge for a couple of days.

http://thepioneerwoman.com/

Croc pot tomato soup

Ingredients:

• 1 tbsp olive oil
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 28 oz can whole plum tomatoes, with juice
• 1 tsp thyme
• 1/4 cup fresh basil
• 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
• Parmesan or Romano cheese rind (optional)
• 1 bay leaf
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1/3 cup grated Pecorino Romano cheese
• 1 3/4 cups reduced fat (2%) milk, warmed
• salt, to taste
• black pepper, to taste

Directions:

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.

Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker. Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend. Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).

Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.

Cover and cook on low 30 more minutes.

Makes about 9 1/4 cups.

Slow Cooker Corned Beef

Ingredients

• 1 large potato, quartered
• 1 large white onion, quartered
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 2 1/2 pounds corned beef brisket, with the pickling spices
• 4 cups chicken stock (or water)
• 1 dried bay leaf

Directions

1. Place all the ingredients in a slow cooker and cook on high for 4 hours.
2. Remove brisket from slow cooker and carve thin slices against the grain.
3. Discard vegetable solids from the slow cooker, but keep about a cup of the broth.
4. Serve corned beef with any sides you prefer. Lightly pour the broth over the beef.

Crockpot tomatillo chicken

Crockpot Tomatillo Chicken

You know a recipe is good when… Your husband ask’s for thirds. Your children eat all their food.. by them selves.The left overs are gone the next day, and it’s a hand-me-down. And a hand-me-down of a hand-me-down.  All of that happened to be this lovely slow cooker recipe.  

Combine everything in the crockpot except sour cream. Cook on low for 6-8 hours or high for 3-4 hours. When done shred chicken and add sour cream.  This is a hard recipe to mess up. Feel free to add more or less of your favorite flavors. I tend to be heavy on the lemon and cumin because I just can’t get enough of them! Never walk up to me and say lemon… you might get drooled on

Serve the chicken and sauce in tortillas.

Or in a creamy quesidilla

Or some creamy chicken Nachos

Or a

Chicken Taco

Or.. all three

Print

Crockpot Tomatillo Chicken

Rating: 4

Ingredients

• 3 chicken breasts 
• 1/2 medium onion chopped
• 1 garlic clove minced 
• 1/2 tsp ground cumin 
• 1/2 tsp oregano
• 1/2 tsp salt 
• 1/2 tsp pepper
• T lemon juice
• 1/2+ C tomatillo salsa (salsa verde)
• 1/2 C sour cream

Instructions

1. 1. Combine everything except sour cream in crockpot. 
2. 2. Cook on low for 6-8 hours or high for 3-4 hours. 
3. 3. When done shred chicken and add sour cream. 
4. Serve warm in burritos with grilled corn and rice, in taquitos, or quesadillas. I love it over a salad. This is a hard recipe to mess up. Feel free to add more or less of your favorite flavors. I tend to be heavy on the lemon and cumin because I just can't get enough of them!

Here's some more!

• Slow Cooker Chicken & Gravy over rice
• Apricot Chicken: Best Crockpot Chicken Recipe
• Dr Pepper Chicken
• Sloppy Chill
• Chicken Tikka Masala

Croc pot Beef and Brocolli

 

Ingredients

1	pound boneless beef chuck roast, sliced into thin strips
1	cup beef consumme
½	cup soy sauce
⅓	cup brown sugar
1	tablespoon sesame oil
3	garlic cloves, minced
2	tablespoons cornstarch
2	tablespoons cooled sauce from the crock pot after being cooked
	Fresh broccoli florets (as many as desired)
	Hot cooked rice

Directions

1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice