Easy Chicken Tacos

Ingredients:
1 pgk. frozen corn
1 can black beans, drained
2-3 frozen chicken breasts
1 jar salsa
cumin
chili powder

Directions:
-Place corn in bottom of crock pot, then beans, and chicken
-Sprinkle chicken with cumin and chili powder
-Add salsa
-Cook on high for 3-4 hours or low for 6-8 hours, or until chicken is done and shreds easily
-Remove chicken from crock pot, shred, return to crock pot and mix well with other ingredients
-Serve on tortillas

Eazy Shoyu Chicken

Shoyu chicken is a super eazy, super yummy, family fave!!

Ingredients:

• 2-3 lbs. chicken drumsticks (about 10-12 pieces)
  
• 1 cup soy sauce
• 1-2 tbsp. minced garlic
• 1/2 cup ketchup
• 1/2 cup sugar (I use Splenda.)

Put chicken legs in crockpot. Mix other ingredients together in a measuring cup. Pour evenly over chicken. Cook on low 6-8 hours or high 4-6 hours. Takes great with rice or on thin spaghetti noodles.

Slow Cooker Lasagna (Weight Watchers)

I found this recipe in a Weight Watchers booklet I was looking at. And surprisingly IT WAS DELICIOUS!!!

• 1 lb. uncooked lean ground beef (7% fat)
• 1 small chopped onion
• 1 clove garlic, minced
• 28 oz. canned crushed tomatoes
• 15 oz. canned tomato sauce
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp crushed red pepper flakes, or to taste
  
• 1 cup(s) part-skim ricotta cheese
• 1 1/2 cup(s) shredded part-skim mozzarella cheeses, divided
• 6 item(s) dry lasagna noodles, no-cook
  1/2 cup shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions

• Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
  
  
• Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  
  
• Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
  
  
• Cover slow cooker and cook on low setting for 2 1/2 to 3 1/2 hours. Remove cover; turn off heat and season to taste, if desired. (original recipe said 4 to 6--- that makes the noodles soggy.)
  
  
• In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Chili Cheese Dip

• 1/2 to 1 pound ground beef, browned and drained
• 1 can (15 oz.) chili, with or without beans
• 1 pound Mexican Velveeta cheese, cubed

Combine all ingredients in greased 3 to 4 1/2 qt. slow cooker. Cover and cook on low heat 3-4 hours or on high heat 1 1/2 to 2 hours, stirring every 30 minutes until cheese is melted. Makes 6-8 servings.

Serve warm with tortilla chips. :)

Split Pea Soup

If you have left over ham bone from the holidays here is one of my husband's favorite recipes!!

SPLIT PEA SOUP

• 3 quarts water
• 16 oz. package of split peas
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup chopped onions
• 1 package fresh, sliced mushrooms
• 3 teaspoons salt
• 1/2 tsp pepper
• 1 bay leaf for seasoning
• 1 ham bone

Mix all together in pot. Bring to boil uncovered. After boiling uncovered, simmer for 2 hours uncovered until meat falls off bone. Remove bay leaf and bone- ENJOY!!!!
We did this in a crock pot this year so it could simmer while we were not home. It was perfect!!

BBQ Chicken

This is what we had tonite. It doesn't get any simpler than this!

Barbecue Chicken

8-10 chicken legs

1 jar barbecue sauce

salt & pepper

Put chicken in 9 x 13 baking dish. Salt and pepper to taste. Pour bbq sauce over chicken legs. Bake at 350 for an hour or until chicken is cooked thru.

You can also throw this all in the crockpot for 4 to 6 hours on high.

Serve with mashed potatoes and salad. And for the record ALL of the kids ate it!!

Beef Roast Italian Style

• 1 bag (16 oz.) baby carrots
• 4 to 6 russet potatoes, peeled and cubed
• 2 to 3 pounds beef roast
• 1/2 onion, thinly sliced
• 1 cup Italian salad dressing

Place the carrots and potatoes at the bottom of a 4 to 6 quart crock pot. Place beef on top of potatoes and carrots. Lay onion on top. Pour dressing over beef. Cover and cook on low heat 8 to 10 hours.

Creamy Mushroom Turkey

Y'all know I'm all about Cream of Mushroom soup, right? Well here's a recipe that uses turkey with crm of mushroom soup! (Chicken can be traded for turkey)

• 3 -4 pounds boneless turkey breast
• 2 cans cream of mushroom soup
• 1 can mushroom pieces, drained (1/2 c. fresh mushrooms can be used too.)
• 1 envelope dry onion soup mix
• 1 cup sour cream

Place turkey breast in a greased 4 1/2 to 6 qt crock pot. In a bowl, mix remaining ingredients, except sour cream, and spoon over turkey. Cover and cook on low heat 8-10 hours. Internal temperature of turkey will be 190 degrees when done. An hour before sering, break turkey breast into large chunks with 2 forks. Stir in sour cream. Cover and cook for remaining hour. Makes 10-12 servings.

You can serve this over rice or noodles. Brown rice would be super yummy too!!

Cheesy Chicken

• 4 to 6 boneless, skinless chicken breasts
• 2 cans of cream of chicken soup
• 1 can cheddar cheese soup
• 1 tsp. dried rosemary or dill

Place chicken in greased 4 1/2 tp 6 qt crock pot. In a bowl, combine remaining ingredients and pour over chicken. Cover and cook on low heat 6-8 hours or on high heat for 3-4 hours. Makes 8 to 10 servings.

You can serve this yum chicken over noodles or on rice with some veggies!!

Crock pot Chicken and Rice casserole

1 can cream of celery soup
1 14 oz. can sliced mushrooms
1/2 cup long grain converted white rice, uncooked
2 breasts of chicken, cooked and cubed
1 tbsp dry onion soup mix

Combine soup, mushrooms, and rice in greased 2 to 3 1/2 quart slow cooker. Place chicken on top of mixture and sprinkle with onion soup mix. Cover and cook on low heat 4-6 hours. Makes 2-4 servings.

Crock pot Lasagna

12 lasagna noodles
1 pound ground beef, browned and drained
1 tsp. Italian seasoning
1 jar (28 oz) spaghetti sauce
1/4 cup water
1 carton (16 oz) cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased 4 qt slow cooker. Stir Italian seasoning into meat and spread hald over the noodles already in cooker. Then layer half of the sauce and water, half of cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.

Crock pot Broccoli-Cheese soup

2 packages (16 oz) frozen chopped broccoli
2 cans cheddar soup
2 cans evaporated milk
1/4 cup dried minced onion
1/2 tsp salt
1/4 tsp pepper

Combine all ingredients in greased 4-6 qt slow cooker. Cover and cook on high 2-3 hours or low 4-5 hours. Tastes great as baked potato or rice topper. Or "souper" as just soup!

Crock Pot Green Chile Shredded Pork

2-3 pounds Pork Loin
1 Laarge onion chopped
3 ribs of celery chopped
2 cans diced green chiles
2 tsp minced garlic
2 tsp ground Cumin
S & P to taste

Place pork loin in crock pot, seaso pori the cumin, salt, pepper and garlic. Pour green chiles, onion and celery on top and cover. Cook on medium for 3 hours. Remove pork loin. Remove excess fat from pork loin and then shred the pork. Place shredded pork back in the crock pot. Stew with other ingredients for an hour.

Makes a great soup or wonderful enchiladas!!

Crockpot spaghetti and meatballs

I've posted a recipe before about crockpot meatballs that can served on spaghetti or used to make meatball sandwiches. Here's a spaghetti recipe that is basically NO work for you.
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2 handfuls spaghetti, broken into pieces
1 26-oz. jar spaghetti sauce
20 frozen fully cooked meatballs
1 cup water

Combine all ingredients in 3-4 qt crockpot and mix to combine. Cover and cook on low for 4-7 hours until the pasta is tender and the meatballs are heated, stirring once during cooking time. Serves 6.

Continental Chicken

My good friend, Heidi, gave me this recipe. It's super easy and the sauce can easily be doubled.
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Continental Chicken

3-4 chicken breasts
2 1/4 oz. dried beef bacon (optional)
1 can cream of chicken soup
1/2 c. sour cream
1/4 c. flour

Throw it all in the crock pot and cook on low 6-8 hours. ENJOY!!

3 Crock pot recipes

Aurora submitted these YUM and super easy recipes!!
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Pineapple chicken.
Pour one large can of pineapple juice (64 oz.) over 4 or 6 chicken breasts. Sprinkle with salt and pepper. Cook on low for 4-6 hours. Serve with Rice.

Crockpot Chicken Parmigiana
Pour one bottle of your favorite spagetti sauce over 4 chicken breasts. Cook on low for 4-6 hours. Chop into bite sized pieces. Serve over your favorite pasta.


Salsa Chicken
Pour one jar of mild salsa over 4-6 chicken breasts. Cook on low for 4-6 hours. Serve over mexican or plain rice.
*note Peach Chipotle Salsa (walmart brand) is AMAZING in this recipe*

Crock Pot Teriyaki Chicken

Thanks so much for this recipe Heffalump!

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Crock Pot Teriyaki Chicken

5 to 6 lbs boneless skinless chicken breasts, thighs or mixture of both

(if you have a small family or a small crock pot you can cut this recipe in half, or even 1/3 easily)

For the sauce mix the following in a bowl

1 1/2 C brown sugar

1 1/2 C soy sauce

1 1/2 tsp ground ginger (fresh grated ginger works great if you have it as well) or to taste

3 to 4 cloves fresh garlic (chopped) or to taste (you can use garlic powder, dried garlic or another equivalent, but fresh is best)

4 1/2 T white vinegar (rice vinegar if you have it works also)

1/4 C sesame oil (you can substitute olive oil if you don't have sesame oil)

Stir the sauce well and pour over the chicken in the crock pot. I just put the chicken in still frozen unless I am in a hurry. Cook on low for 6 hours or high for 3 hours or until done. Use a fork to shred the chicken and stir it into the sauce. Serve over the rice of your choice. Enjoy! This recipe will feed a family of six twice. The leftover chicken and sauce can be frozen for a later meal.

Self-Cookin' Breakfast

This was a recipe posted on Sheila's blog. I've not seen a recipe for a crockpot breakfast, so thought, hey, let's give this a try. This is what she wrote:

"Last night we made our version of a crockpot breakfast. We of course needed to feed a herd of menZ, so the amount filled a large crock, but you could downsize it for your family needs or if you have company this is for you.

SELF COOKIN' BREAKFAST

2 pounds Hashed Browns (frozen)
2 pounds sausage / bacon
1 diced onion
2 cans diced green chiles (7 oz.)
1 pound of cheese (your favorite)
2 dozen eggs
1 cup milk
salt & pepper

First spray your crock pot (slow cooker) with PAM® to prevent sticking.
Then place the hashed browns in the bottom.
Next layer the sausage / bacon along with your onion & green chiles.
Top with the cheese.
Whisk together the eggs, milk, and salt & pepper, pour over the crock pot mixture.
Go to BED!
Cook on LOW for 10-12 hours.
Wake UP and voilà!— a delicious breakfast for everyone.
We served with (soft taco size) tortilla's, but you can serve with any bread you like."

Thanks, sheila.

Mushroom chicken

I made this yesterday. It was a perfect Sunday dinner because it just cooked in the crockpot while we were at church. :)

Mushroom Chicken

8-10 chicken legs (You can use any part of the chicken)

2 cans cream of mushroom soup

1/4 sliced onion

Put the chicken in the crockpot. Pour the soup on top and throw in some onions. Cook on high for 6 hours. (My chicken legs were frozen so you may be able to cook it for less or on a lower temp if your chicken isn't frozen.) Serve with rice and peas (or whatever....)

Brazilian Black Bean Stew

This meal is one of our favorites. I stumbles across it on allrecipes dot com a few months ago and the fam just loves it. It's a bit spicy (because of the chorizo) so little ones might not love it. My tweenager and hubby are always asking me to make it though so I usually just make the little ones something separate. It's not terribly easy, but it's so worth the little bit of work. It's gotten really good ratings at allrecipes.

Brazilian Black Bean Stew

INGREDIENTS:

1 tablespoon canola oil 1/4 pound chorizo sausage, chopped 1/3 pound cooked ham, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 (1 pound) sweet potatoes, peeled and diced 1 large red bell pepper, diced 2 (14.5 ounce) cans diced

tomatoes with juice 1 small hot green chile pepper, diced 1 1/2 cups water 2 (16 ounce) cans black beans, rinsed and drained 1 mango - peeled, seeded and diced 1/4 cup chopped fresh cilantro 1/4 teaspoon salt

DIRECTIONS:

1.	Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2.	Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

I made a few changes when I made it: I cooked it in my crock pot after I cooked the meats. It went on with raw potatoes around noon and was ready by dinner. I also used regular potatoes instead of sweet potatoes because I didn’t have sweet taters. The cilantro and mango are so delicious with this. Enjoy!

~*Stepherz~*