Crock Pot Pesto Ranch Chicken

6-8 boneless, skinless chicken thighs
6 oz jar of pesto (3/4 cup)
1 pkg ranch dressing seasoning mix
1/2 cup chicken broth

Turn crock-pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours. Serve with a side of mashed potatoes and a simple salad.

Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

1 (32 oz) bag tater tots
3 oz bacon bits
3-4 boneless skinless chicken breasts
1 1/2 c grated colby cheese
1 1/2 c Monterrey jack cheese
3/4 c milk
salt and pepper

Directions:

Grease the bottom of the crock pot.

Layer 1/2 the tater tots on the bottom of the pot.

Sprinkle with 1/2 of the bacon bits.

Combine the two cheeses, and sprinkle 1/2 of it over the bacon and tots.

Top cheese with the chicken breasts.

Sprinkle chicken with salt and pepper to taste.

Top chicken with another 1/3 of cheese.

Sprinkle with another 1/2 of the bacon bits.

Add remainder of the tater tots.

Top with final 1/3 of the cheese.

Pour milk over the top.

Set crock pot to high and cook 3-4 hours.

Crockpot Chicken Taco Chili

1 can black beans (drained and rinced)

1 can kidney beans (drained and rinced)

1 can corn kernels (corn only, no juice)

16 oz tomato sauce

28 oz diced tomatoes

packet taco seasoning (3 table spoons)

1/2 tbsp chili powder

3-4 boneless chicken breasts.

 

Put everything in crockpot and cook 6 hours high or 10 hours low in the crock pot.

Brown Sugar Crock Pot Chicken

4-5 chicken breasts
1 cup brown sugar
1/4 cup lemon-lime soda (don't use diet)
2/3 cup vinegar (I used half apple cider and half white)
3 cloves smashed and chopped garlic
2 T soy sauce
1 t ground black pepper

Place your chicken in the crock pot. Cover with the brown sugar, garlic, pepper and soy sauce. Pour the vinegar over the top and then add the soda. It will bubble. Cook on high for 4-5 hours or low for 6-9 hours. The longer you cook it, the more tender it will be.

Crock Pot Corn Chowder

3-4 oz bacon, cooked until crispy and crumbed
2 1/2 lbs potatoes, NOT peeled, diced in 1/4 inch cubed (I use Yukon Gold)
32 oz frozen kernel corn
1 medium/large sweet yellow onion, finely chopped
3/4 c chopped celery
6-8 garlic cloves, crushed
1/2 tsp seasoned salt
32 oz (4 cups) chicken stock
16 oz (2 cups) half and half or heavy cream
salt and pepper

1. Combine all ingredients EXCEPT half & half in the slow cooker.
2. Cook on low for 10 hours or high for 6 hours.
3. Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
4. Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
5. Serve and enjoy!

Cilantro Lime Chicken

Ingredients:
4 pieces chicken (strip or breast - boneless, skinless)
1 lime - juiced
1/2 - 1 cup cilantro
2 cups frozen corn
1 garlic clove - minced
1/2 red onion - chopped
1 can black beans -rinsed
1 tsp cumin
Salt & Pepper to taste

To Store:
Place all ingredients in freezer safe container/bag.
Shake it up and freeze flat.

To Cook:
Cook frozen in crock pot. Low 8 hours or high 4 hours.
Once cooked, shred chicken and return to pot.

To Serve:
Serve with/over Spanish rice

Optional:
Can serve with sour cream, shredded cheese, guacamole,
tortillas or tortilla chips etc.

Crock Pot or Grill BBQ Chicken

4-6 pieces boneless skinless chicken breasts
1 bottle BBQ sauce
1/4 c vinegar
1/4 c brown sugar

Thaw and cook on BBQ.

For Crockpot:
mix BBQ sauce with all ingredients, place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours

Crockpot Spaghetti & Chicken

2 lb. chicken breast
1 (2/3 oz.) pkg. Italian salad dressing mix
4 tbsp. melted butter
1 small onion, chopped
1 (10 1/2 oz.) can cream of chicken soup
8 oz. cream cheese
1/2 cup chicken broth
1 lb. of spaghetti

Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tbsp. melted butter. Cook on low for 4-6 hours. Melt 2 tbsp. butter in a saucepan and sauté onion. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crockpot and cook on low for an additional hour. Prepare spaghetti according to package directions.

Chicken with Bacon and Feta

4 slices bacon
1/2 cup crumbled feta
4 chicken breasts
2 15 oz. cans diced tomatoes
1 Tbsp. dried basil
2 cloves garlic

Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 10 minutes. Drain, cool, then crumble into small pieces. Place all ingredients in crock pot. Cook until chicken cooked through, about 6 hours on low or 3 hours on high. Serve with pasta.

Crockpot Chicken Tacos

1 envelope Taco Seasoning
3-4 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. Serve with lettuce, cheese, tomato

Slow Cooker Honey Sesame Chicken

Recipe adapted from: Baby Center

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Taco Chicken Bowls

1.5 lb chicken breast
16 oz salsa
15 oz can blakc beans, drained
1 cup frozen corn
1 Tbs chili powder
1/2 Tbs cumin
1/2 Tbs minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
cracked pepper to taste (optional)
2 cup dried rice
1 cup cheddar cheese, shredded
cilantro (optional)

STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: 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).

STEP 4: 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.

Hawaiian Crockpot Chicken

2-4 frozen chicken breasts
1 bottle of Lawry's Hawaiian marinade
1 can of drained pineapple chunks
1 sliced green pepper (optional)

Put frozen chicken in crock pot, add 1 bottle of Lawry's Hawaiian marinade, 1 can of drained pineapple chunks, 1 sliced green pepper (optional). Cook on high for 3-4 hrs or on low for 5-6 hrs. Remove chicken and shred or cut into pieces. Return chicken to mixture. Serve over rice.

Crock Pot Potato Soup

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 -14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

White Chili

3 chicken breasts
1/2 medium onion, diced
1 to 2 cloves garlic, minced
3 - 15 1/2 oz. cans Northern beans (rinsed and drained)
2 cups chicken broth
1 can diced green chilies
1/2 tsp. paprika
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1 cup sour cream (or 8 oz.)

Put everything except sour cream in crockpot for 4 hours on high or 8 hours on low. Shred chicken and add sour cream, warm back up and serve. Top with chips, cheese, sour cream, or green onions.

Crock Pot Teriyaki Chicken

3-4 Boneless, skinless chicken breasts
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice.

Crock Pot Cream Cheese Chicken Chili

2 chicken breasts, still frozen
1 can Rotelle tomatoes
1 can corn, do not drain
1 can black beans, drained and rinsed
1 package Ranch dressing mix
1 T cumin
1 tsp. chili powder
1 tsp. onion powder
1 8 oz. package cream cheese
Cooked rice

Put the chicken in the crock pot. Top with the tomatoes, corn, drained and rinsed beans, ranch dressing, cumin, chili and onion powders. Stir to combine and top with cream cheese. Cook on low for 6-8 hours, stirring once or twice to mix in the cream cheese. Shred the chicken and serve over rice.

Slow Cooker Cilantro Lime Chicken

Ingredients:
24-ounce jar medium salsa
Juice from one lime
¼ cup fresh cilantro, chopped
1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
6 boneless chicken breast halves, defrosted

Directions:
1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos.
Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the
slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top,
or shred and use as a taco filling.

Black Eyed Peas

1 lb pkg dried black eyed peas
4 c water
2 tsp salt
1/4 tsp pepper
1 lrg onion
2 stalks celery, chopped (optional)
2 ham hocks

Soak beans in water over night. Drain and place in crock-pot. Add water and remaining ingredients. Cover and cook on HIGH 1-2 hours then LOW for 8-9 hours. Serve over hot rice & a side of cornbread. Growing up my family also liked to mix ketchup in it (but not me). **My crock-pot is different where I usually cook this on HIGH for 1 hour and then LOW for about 6 hours.

Chalupa

3-4 lbs pork loin roast
1 lb pinto beans- soak first overnight and cook an hour or so til done.
2 cloves garlic chopped
2 Tbl chili powder
1 Tbl ground cumin
1 tsp oregano
1 -2 cans green chilis
1 Tbl salt
10 oz diced tomatoes
1/2 c chopped onions

Put everything in crockpot. Cover with water. Cook covered over low heat for 6 hours. Take out bones and break up roast with fork. If you want it less juicy, cook without lid 1 hour more.

Serve in shallow bowls & top with:
Corn chips
Shredded lettuce
Shredded cheese
Olives
Avocados
Sour cream