Queso Chicken Tacos

 

Ingredients:

2 lbs. boneless, skinless chicken breasts

1 packet taco seasoning

1 can (10 oz) Rotel tomatoes with green chilies

1 block (8 oz) cream cheese

1 C. shredded cheddar cheese

½ C. chicken broth

12 small taco-sized tortillas

Directions:

1. Place chicken breasts in the slow cooker.
2. Sprinkle taco seasoning evenly over the top.
3. Pour the Rotel tomatoes (undrained) and chicken broth over the chicken.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Stir the cream cheese and shredded cheddar cheese into the slow cooker until melted and smooth.
7. Return the shredded chicken to the slow cooker and mix to coat it in the cheesy sauce.
8. Warm the tortillas, then spoon the queso chicken mixture onto each tortilla.
9. Add your favorite toppings and serve immediately. 

Slow Cooker Italian Beef Sandwiches

 Ingredients:

4-5 pound rump roast

1 C. beef broth or water

1 packet (0.7 oz.) dry Italian-style salad dressing mix

2 t. Italian seasoning

1 t. salt

½ t. pepper

1 t. garlic powder

10-12 crusty rolls

10-12 slices Provolone cheese

Cooked onions, roasted peppers, sliced pepperoncini (optional)

Directions:

1. Place the beef in a slow cooker. 
2. Add the broth or water over the top. 
3. Sprinkle the dry Italian-style salad dressing mix, Italian seasoning, salt, pepper, and garlic powder over the top of the roast. 
4. Cover and cook on LOW for 10-11 hours or on HIGH for 5-6 hours or until the beef shreds easily.
5. Remove the beef from the slow cooker and shred with 2 forks. 
6. Place meat in the rolls and top with a slice of cheese. 
7. Place the sandwiches on baking sheets and broil 2-3 minutes or until the cheese is melted.
8. If desired, strain the juices in the slow cooker and serve as a sandwich dip or drizzle juice over the sandwich. 
9. Top with onions, roasted peppers, and/or sliced pepperoncini, if desired. 

Slow Cooker Chicken Pot Pie Soup

Ingredients:

1 lb. boneless chicken breast

10 oz. can fat-free cream of chicken soup

4 C. low-sodium chicken broth

16 oz, frozen bag peas, carrots, corn, and green beans

1 C. potato, peeled and diced

½ C. onion, diced

1 t. thyme

1 t. pepper

1 bay leaf

2 T. cornstarch

2 T. water

Directions:

1. Place the chicken in a slow cooker, followed by the remaining ingredients except for the cornstarch and water. 
2. Stir to combine. 
3. Cook on high for 5 hours or on low for 7-9 hours.
4. Just before serving the soup, add the cornstarch and water to a small bowl, and mix until the cornstarch is dissolved. 
5. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thickened, just a few minutes.

Cheesy Kielbasa Hashbrown Casserole

Ingredients: 

1 32-oz. bag of hashbrowns defrosted

18 oz. kielbasa thawed and cut into small pieces

1 small onion, diced

½ C. butter, melted

2½ C. shredded cheddar cheese

10.5 oz. can cream of chicken soup

1 C. whole milk

½ C. heavy cream

1 t. black pepper

½ t. onion powder

Directions:

1. Combine hash browns, seasonings, kielbasa, onion, and 2 cups of the cheese in a greased crock pot.
2. In a separate bowl, combine cream of chicken soup, butter, cream and milk. 
3. Pour over hash brown mix.
4. Sprinkle remaining cheese over top.
5. Cook on high for 3 hours.

Tip:  Great recipe to use up those homemade hashbrowns.

Crockpot Beefy Potato Taco Casserole

 

Ingredients:

1 lb. ground beef
2 cloves garlic minced
1 oz. packet taco seasoning
10.5 oz. cheddar cheese soup
4 C. potatoes sliced
2 C. shredded cheddar cheese

1 C. beef broth

Directions:

1. Brown your ground beef with garlic and drain.
2. Place your potato slices in the bottom of a slightly greased 4-quart crock pot.
3. Spread your ground beef evenly on top of your potatoes.
4. Sprinkle your taco seasoning on top of everything.
5. Spoon your soup evenly on top.
6. Sprinkle your cheese evenly across the top of everything.
7. Gently pour your beef broth evenly around your crockpot.
8. Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
9. Let it cool for 10-15 minutes before serving.

Crockpot Pork and Sauerkraut

To bring good luck in the new year, it was always a tradition in our house when growing up, that we ate pork and sauerkraut on New Years Day.  This is a very easy recipe and the family enjoyed it!

Ingredients:

3 lbs. pork loin trimmed of excess fat
salt and pepper, to taste
1 T. oil
16 oz. sauerkraut drained
1 t. minced garlic
1 onion sliced
1 C. apple juice

Directions:

1. Liberally season the pork loin with salt and pepper on all sides. 
2. Heat oil in large skillet or Dutch oven. 
3. Sear pork loin on all sides, 2-3 minutes per side. 
4. Add seared pork into a slow cooker. 
5. Pour in apple juice*. 
6. Place onions, apples, and garlic around the pork loin. 
7. Top with sauerkraut. 
8. Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low. 
9. Remove pork and slice or shred and serve with cooking liquids.

*If you don't have apple juice, use chicken stock with 2 T. brown sugar as a substitute.

Crockpot Beef Roast

Ingredients:

3 to 4 lbs. roast beef or round steak
salt and pepper
1 small onion, chopped
1 pkg. brown gravy mix
1 C. water
½ C. ketchup
2 t. Dijon mustard
½ t. garlic powder
½ c. red wine (optional)

Directions:

1. Place meat in slow cooker.
2. Sprinkle meat with salt and pepper.
3. Combine remaining ingredients; pour over meat.
4. Cover and cook on low 8 to 10 hours.

Potato and Canadian Bacon Slow Cooker Chowder

Ingredients:

2 C. potatoes, cut into ½-inch cubes

1 large carrot, diced

1 C. leek, chopped, white part only

1 medium garlic clove, minced

4 C. fat free chicken broth

½ C. pearl barley

¼ t. dried thyme, crushed

¼ t. black pepper

4 oz. Canadian-style bacon, cut into ¼-inch pieces

bay leaf

½ C. fat free evaporated milk

2 fl. oz. fat free creamer,  such as fat-free half-and-half

Directions:

1. In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. 
2. Cover and cook on low for 6 hours or until vegetables and barley are tender.
3. Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes. 

Yields about 1¼ cups per serving.

Crockpot Chicken & Noodles

Ingredients:

24 oz. package frozen egg noodles

2 - 14.7 oz. cans cream of chicken soup

½ c. butter (1 stick) cut into pieces

32 oz. chicken broth

mixed vegetables (optional)

chicken bouillon to taste (optional)

6 small or 4 large boneless, skinless chicken breasts

salt and pepper to taste

Directions:

1. Salt and pepper chicken breasts and place in the bottom of crock pot.
2. Spoon soup over the chicken.
3. Cut butter into several pats and place pieces evenly over soup.
4. If using bouillon, whisk with the broth and pour over the soup.
5. Place lid on crock and turn to low.
6. Cook for 6 hours.
7. Remove chicken and tear into pieces.  Add back to pot.
8. Add noodles and if adding veggies, add those as well.
9. Cook for another 2 hours or until noodles are desired tenderness.  Stir a few times during the last 2 hours.
10. Salt and pepper if needed.
11. Serve

3-Ingredient Slow Cooker Chicken Tacos

Ingredients:

6 frozen chicken breasts
1 packet taco seasoning mix
1 jar (16 oz.) prepared salsa

Directions:

1. Place the frozen chicken breasts in a slow cooker.  
2. Sprinkle with taco seasoning mix.
3. Pour in jar of salsa.
4. Cook in the slow cooker on low for 6 to 8 hours, or until chicken reaches a safe internal temperature of 165° F.
5. Shred the chicken with two forks.  
6. If serving with corn tortillas, heat a bit of oil in a skillet on the stove top.  
7. Brown each tortilla for about 1 minute on each side and fold into a taco shape.
8. Serve with the toppings of your choice.
9. Refrigerate any leftovers.

Makes 12 to 18 tacos.

White-Bean and Sausage Stew

Ingredients:

6 (3 oz.) Italian sausages  
1 T. olive oil
1 large onion, diced
1 clove garlic, chopped  
2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained  
1 (28 oz.) can chopped tomatoes, drained  
1 T. chopped fresh or 1 tsp. dried thyme  
Salt and pepper to taste

Directions:

1. Poke holes in sausages and put in a large nonstick skillet. 
2. Add ¼ cup water; bring to a boil. 
3. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. 
4. Transfer to a plate. 
5. Heat oil in skillet over medium-high heat. 
6. Add onion and garlic; cook, stirring often, about 3 minutes. 
7. Add beans, tomatoes and thyme.
8. Put half of bean mixture into a slow cooker. 
9. Arrange sausages on top, followed by remaining beans. 
10. Cook on high for 4 hours. 
11. Check after 2 hours and add water if mixture looks dry.
12. Remove sausages; slice thickly. 
13. Season beans with salt and pepper. 
14. Return sausage to stew. 

Note:  Stew can be kept, frozen and tightly sealed, for up to 1 month.

Prep. Time:  15 minutes
Cook Time:  4 hours, 15 minutes
Serves 4

Crockpot Chicken and Rice

Ingredients:

1 lb. of Boneless Skinless Chicken Breasts (can substitute Boneless Skinless Chicken Thighs)
2 T. Butter
2 cans (10.5 oz.) Condensed Cream of Chicken Soup
14 oz. water
1 medium Onion, diced
Hot Cooked Rice

Directions:

1. Place thawed chicken in crock pot. 
2. Add butter, cream of chicken soup, water and onions.  Stir until soup is mixed well with water. 
3. Cook on high 4-6 hours or on low for 8 hours.
4. Serve over hot cooked rice.

Chicken Tortilla Soup

Ingredients:

1 (16-oz.) jar Pace Picante Sauce

2 cans Campbell's Condensed Cream of Chicken Soup

1½ lbs. skinless, boneless chicken breasts, cut into ½-inch pieces

1 (16-oz.) bag frozen whole kernel corn

1 (15-oz.) cans black beans, rinsed and drained

3 soup cans of water

2 t. ground cumin

6 corn tortillas (6-inch), cut into thin strips

1 C. shredded cheddar cheese

⅓ C, fresh cilantro, chopped

Additional shredded cheddar cheese for topping (optional)

Sour cream for topping (optional)

Directions:

1. Stir together picante sauce, soup, chicken, corn, beans, water and cumin in a 5-quart. or larger slow cooker.
2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2½ hours, until chicken is cooked through.
3. Stir the tortillas and cheese into the soup and cook for an additional 15 minutes. 
4. Stir in cilantro right before serving.
5. Serve with additional shredded cheddar cheese and sour cream for topping.