Crockpot Taco Chicken Bowls

Ingredients

1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)

Instructions

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Crockpot Lasagna

Ingredients:

1 pound ground beef
1 small onion, finely diced
1 tbsp. garlic, minced
1 jar (26 oz.) spaghetti sauce
1 cup water
1 cup cherry tomatoes, halved (optional)
1 (15 oz.) container small curd cottage cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1 egg
2 tbsp. fresh parsley, chopped (optional)
1 teaspoon pepper
lasagna noodles, uncooked
salt, to taste

Directions:

Brown and crumble ground beef in a large skillet.
(You need a larger skillet for this because you'll be adding the spaghetti sauce and water to it later). Then add in onion and garlic and cook for additional 1-2 minutes. I like to season my beef mixture with a little salt at this point too.
Drain excess grease from beef. And put back into skillet. Pour in spaghetti sauce, water and cherry tomatoes (if using).

Give it all a good stir (you can turn the heat off at this point). Give it a taste test, add additional salt if necessary.

In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp. parmesan cheese, egg, pepper and chopped parsley. (Put your remaining cheeses back in the fridge, you'll be using those as a topping later).

Spray Crock Pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker. Top with one layer of uncooked lasagna noodles.
Just do your best to break them up to fit into your crock pot. Next top with a layer of the cheese mixture. Keep adding layers, ending with meat sauce.

I was able to get 3 layers in my 5-quart slow cooker.

Put the lid on and cook on low for 4-6 hours.
(It took exactly 4 hours in my slow cooker).
You want most of the liquid to be absorbed and noodles should be soft. When it is finished cooked add the remaining cheeses.
Put the lid back on for about 10-15 more minutes until cheese is melted.

Oatmeal/Apple/Cinnamon Breakfast

Ingredients:

2 sliced apples
1/3 cup brown sugar
1 tsp cinnamon
4 cups oatmeal
4 cups water

Directions:

Put all ingredients in crockpot in order. Do NOT stir. Cook on low 8 to 9 hours.

Bourbon Style Crack Chicken (crock pot style)

Ingredients:

2-3 lbs. boneless skinless chicken breasts, cut into bite sized pieces
2 tbls. cornstarch
2 tbls. extra virgin olive oil
2 large cloves garlic, crushed
1/4 tsp. ground ginger or more if you like a stronger ginger flavor
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper - or more if you like it spicy
2 tbls. applesauce, sweetened or not
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 tbls. ketchup
1 tbls. cider vinegar
1/2 cup water
1/3 cup lite soy sauce

DIRECTIONS:

Whisk all ingredients into a crockpot. Add chicken and coat with mixture.
Cook on low for 8 hours or high for 4 hours.
Serve over rice.

Jalapeño Spinach Dip

Ingredients:

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
1 cup half-and-half cream
1/2 cup finely chopped onion
1/4 cup chopped seeded jalapeno peppers
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon garlic powder
1 teaspoon dill weed
Tortilla chips

Directions:

In a 1-1/2-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 2-3 hours or until heated through. Serve with chips. Yield: 16 servings (1/4 cup each).

Whiskey Meatballs

Ingredients:

1 Trusty Crockpot
1 bag (1 lb.) frozen meatballs
1/2 heaping c. Ketchup
1/2 c. Packed Brown Sugar
1/4 c. Whiskey
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire Sauce

Directions:

 In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.

Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.

Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low and cooked until done.

BBQ Chicken

Makes 2 bagged meals

Ingredients:

Divide between 2 bags:

3 sweet potatoes, cubed
1 zucchini, chopped
1 onion, sliced
2 green bell peppers, sliced
1 red bell pepper, sliced
4-5 chicken breasts, diced

In each bag, place:

8oz tomato paste
1 tablespoon worchestershire sauce
2 tablespoons brown sugar
1 tablespoon mustard powder
1 garlic clove
1/4 teaspoon salt

Directions:

Close up bag, mix a bit and freeze

To cook:

Add 3/4 cup water and mixture to crockpot and cook on low 8 hours

Beef Roast Stroganoff

Ingredients (roast):

3-5 lb. beef roast
1 C. water
1/2 pkg. dry onion soup mix

Ingredients (sauce):

2 cans cream of mushroom soup
1/2 C. sour cream (opt.)
2 tsp. beef bouillon
1/4 tsp. pepper

All of the broth left over from the crockpot

Directions:

Place roast in crockpot. Mix water and onion soup mix and pour over the top of roast.

Water does not need to cover the roast. Cook on low for 8 hours or high for 4 hours. When roast is done, take out of crockpot and shred meat; set aside.

In a saucepan, combine cream of mushroom soup, sour cream (if desired), bouillon, pepper, and the leftover broth from the crockpot. Bring to a boil. Add shredded beef.

Serve over egg noodles or potatoes.

Slow Cooker Shredded Taco Chicken

Ingredients:

6 medium boneless chicken breasts
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon seasoning salt
2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chipotle
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1 cup chicken broth

Directions:

Add chicken broth to the crockpot and then add all the seasonings. Mix well. Add the chicken breasts and cook on low for 6 hours or high for 3 hours.

Using a fork(s) shred the chicken.

This seasoned chicken can be used for other recipes.

Sausage Jambalaya

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell peppers
4 cloves garlic, minced
4 tablespoons oil
4 cups chicken broth
2 (14.5oz) cans diced tomatoes, undrained
16oz sausage in 1/2" slices
Cooked rice
2 tsp thyme, crushed
1 tsp dried  basil, crushed
1/2 tsp cayenne pepper
2 bay leaves
optional: 1/2lb baby shrimp or 1 cup shredded chicken

Directions:

Put all ingredients in crock-pot except rice. Cook on LOW for 6 hours. Cook rice separately and serve jambalaya over rice.

Balsamic Chicken & Vegetables

Ingredients:

4-6 boneless chicken breasts, frozen
1 whole head of garlic
3 sliced zucchini
2 sliced red onions
2 cups sliced mushrooms
1 sliced tomato
1 handful of small grape tomatoes
1 batch asparagus
1/2 cup balsamic vinegar
4 teaspoons worchestershire sauce
salt and pepper

Directions:

1. Salt and pepper your chicken pieces.
2. Put the chicken into the crockpot.
3. Wash and cut all your vegetables and put into a large mixing bowl. Peel the head of garlic, but keep the cloves intact.
4. Toss the vegetables with the balsamic vinegar and worchestershire sauce.
5. Pour the vegetables on top of the chicken.
6. Cover and cook on low for 6-8 hours.

Serve over rice.

Crock Pot Beef and Broccoli (Chinese)

Ingredients:

1 pound boneless beef roast, cut into strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crockpot after being cooked
Fresh broccoli florets, as desired

Directions:

Place beef in a crockpot.

In a small bowl combine broth, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low 6-8 hours.

In a cup stir cornstarch and sauce from the crockpot until smooth. Add to crockpot. Stir well to combine.

Add broccoli to the crockpot. Stir to combine.

Cover and cook an additional 30 minutes on high (sauce has to boil for it to thicken).

Serve over hot cooked rice.

Slow Cooker Chili

Ingredients:

2lb ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28oz) diced tomatoes, undrained
1 can (16oz) chili beans in sauce, undrained
1 can (15oz) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

1. Brown hamburger and onion over medium heat for 8-10 minutes, stirring occasionally until beef is brown; drain.
2. In 4-5qt slow cooker mix beef, onion, an remaining ingredients.
3. Cover and cook on low heat setting 6-8 hours.

Makes 8 servings (1 1/4 cups each)

Easy BBQ Pulled Pork

Ingredients:

6 boneless center cut chops
1/2 cup water
Spices of your choice - I used Creole & black pepper
Sliced onions
Half bottle BBQ sauce of your choice

Directions:

Pour water and some BBQ sauce into slow cooker, stir well.

Place one layer of pork chops inside slow cooker. Put some BBQ sauce and onions on top of first layer, then add another layer of chops followed by more onions and sauce.

Cook 7 hours on low.

At the end of 7 hours you can pull the pork apart allow you desire. I used a fork & tongs and pulled it that away.

Crockpot Chicken & Dumplings

Ingredients:

2 lbs chicken breasts (cut into chunks)
2 cups chicken broth
2 small onions (diced)
2 can cream of chicken soup
1 (8 count) can Grands Biscuit

Directions:

1. Put chicken in bottom of crockpot, add onions, cream of chicken, and chicken broth and cook on high for 2 hours.
2. Check to see if the chicken is done, if so cut up biscuits in 6 pieces and mix in with soup mixture.
3. Cover and cook on high for 30 minutes.

Shredded Chicken Tacos

Ingredients:

Chicken in the crock-pot... Starting to cook.

2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:

Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc

Crockpot Cube Steak & Gravy

Despite the appearance it was REALLY great!

Ingredients:

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4  cup water

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Salt & Pepper to taste.

Doesn't look pretty.

Italian Drip Beef

Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 can Beef Consomme Or Beef Broth
• 3 Tablespoons (heaping) Italian Seasoning
• 1 teaspoon Salt
• 1/4 cup Water
• 1/2 jar (16 Oz) Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a crock-pot. Stir lightly to combine seasoning with the liquid.

Cook on low in crock-pot for 7-8 hours, or until meat is fork-tender and falling apart. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

This is the beef broth, italian seasoning, pepperoncini juice & peppers

Roast was added to the mixture...

Finished

Mississippi Roast

Ingredients:

1 roast - whatever size you would like that will fit in your crockpot

1 pkg of Ranch Dressing Seasoning

1 pkg Au Jus Gravy (I bought a "Roast" seasoning in the same style packet)

1 stick of butter (or equivalent)

Pepperoncinis (I used HOT banana peppers)

Directions:

But roast in crockpot.

Sprinkle both seasoning packets on top of roast.

But stick of butter on top of roast.

But pepperoncins or banana peppers around that.

Do NOT add water.

Cook on low for 8 hours.

Slow Cooker Coke Chicken

Ingredients

• 1 Fryer
• 1 Lemon
• 1 Onion
• 1 Bottle BBQ Sauce
• 1 Can Coca Cola

Instructions

1. Peel onion and cut into quarters. Cut lemon into Quarters. Place fryer in crock pot. Toss in onion quarters and lemon quarters. Pour in entire bottle of BBQ Sauce and entire can of Coke. Cover and cook on low all day or high 3 to four hours.