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.

Philly Cheese Steak Sloppy Joes

1 tablespoon extra virgin olive oil
1lb ground beef
1 medium onion (chopped)
1 medium green bell pepper (seeded and chopped)
¼ cup steak sauce
1 cup beef broth
salt and ground black pepper (to taste)
6 hamburger buns
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone cheese (shredded) 

 

Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook while breaking the ground beef up into chunks with a spatula or spoon until browned. Add the green bell pepper and onion and cook for 3-4 minutes, until the onions start to become tender. Drain an excess liquid. Stir in steak sauce and beef broth, season with salt and pepper. Bring to a boil and cook until the mixture is thickened and bubbly.
Step 2: While the meat is cooking, split the hamburger buns and butter each of the cut sides. Heat a large skillet to medium heat. Place split hamburger buns cut side down into the skillet and cook until lightly browned on the bottom. Remove from the pan and set aside.
Step 3: melt butter in a medium skillet over medium-high heat. Stir in flour and cook for 1 minute. Whisk in milk and cook until the mixture is thickened and bubbly. Remove from heat and stir in the cheese until it is melted and incorporated into the sauce.
Step 4: To assemble sloppy joes- pile the meat mixture onto the top of the bottom half of each bun, top with the provolone cheese sauce, and place the top half of the hamburger bun onto the sandwich.(I used provolone cheese instead of the sauce)

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.

Breakfast Casserole

1 pkg crescent rolls
10 eggs
1 1/4 lb sausage
2 c shredded cheese

Pre-heat oven to 375. Cook sausage until it is golden brown. Open crescent rolls and place flat in the bottom of a sprayed 9x13 baking dish. Sprinkle 1/2 of cheese directly onto crescent rolls, spread sausage over cheese and cover with the remaining cheese. Whisk 10 eggs together and pour over cheese and sausage and bake for 18-25 minutes until middle is cooked thoroughly.

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!

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.

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.

Porcupine Meatballs

1/2 c. uncooked rice
1 c. chopped onion
1 1/2 tsp. garlic salt
1/4 tsp. allspice
1/4 tsp. pepper
1 c. saltine cracker crumbs
1 lb. ground beef
Mix together all ingredients and form into golf-ball
sized meatballs. Place in 9X13 dish. In separate
bowl, combine the following:
1 c. milk
1 c. water 2 cans tomato soup
1 Tbs Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper

Pour over all meatballs. Cover and bake at 350
degrees for 1 hr. 15 min.Serve with rice and fresh vegetables

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!!

Chicken Primavera with Pasta

1 lb. chicken breasts, cut into pieces
2 cups frozen stir fry vegetables
1 tub Philadelphia Italian Cheese and Herb cooking cream
2 cups cooked pasta

Cook chicken in skillet 5-6 minutes until done. Add vegetables. Cook for 2-3 minutes until heated through. Add cooking cream. Cook and stir for 3 minutes. Serve with pasta.

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.

Crock Pot Beef Stroganoff

1 1/2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 Tbsp. Worcestershire sauce
1/2 c. water
8 oz. cream cheese
couple of dashes of Garlic Salt

In the slow cooker, stir in all the ingredients, except the meat AND the cream cheese, together. Once combined, add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crock pot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Serve over egg noodles or potatoes.