Slow Cooker Creamy Ranch Chicken and Potatoes

 

You Will Need: 

• 4 boneless skinless chicken breast or a pound of chicken breast strips
• 6 medium russet potatoes, skins left on, and cut into chunks 
• 6-8 carrots peeled and sliced or use 2 cups of baby carrots
• 1 large can of cream of chicken soup (about 24 oz) or a can and a half if using regular size can
• 1 packet dry ranch dressing mix 
• 1/2 cup milk
• 2 Tablespoons of butter
• sprinkle of chives (optional)

Grease slow cooker, place veggies in, then chicken, in a bowl mix other ingredients, (except butter), pour it over chicken, top with slices of butter, and sprinkle of chives.

Cook on low 7-8 hours or on high for 4-5 hours

Enjoy!

Crockpot Boneless Turkey Breast

 

You Will Need:

• 3 lb. Butterball Boneless Turkey Breast (Savory Herb or Regular)
• Salt, Pepper, Poultry Season

Thaw turkey breast in refrigerator for 2 days before ready to cook. Remove netting from turkey breast, sprinkle with salt, pepper, and a little poultry seasoning,  place turkey breast in a lightly greased crockpot slow cooker. Put slow cooker on high for 10 minutes then reduce heat to low. Cook for 4 1/2- 5 hours, until meat thermometer reaches 170 degrees. Remove from slow cooker and place on platter. Let stand on platter for 10-15 minutes before slicing. Turkey will be moist and delicious! 

Enjoy! 

Italian Chicken and Bean Soup Slow Cooker

 

You Will Need:

• 1/2 stick of butter
• medium yellow onion
• 3 tsp. minced garlic (or 3 garlic cloves chopped)
• 3 cups chicken broth
• 1 15 oz. can petite diced tomatoes (undrained)
• 1/2 tsp. sugar
• 1 tsp. dried basil
• 1/2 tsp. dried parsley
• 1/2 tsp. dried oregano
• salt and pepper to taste
• 4 (15 oz) cans white kidney beans (cannellini beans) drained and rinsed
• 1 1/2 lbs. chicken breast tenderloin strips
• 3 cups fresh spinach
• grated parmesan cheese to garnish

In a skillet saute the onion and garlic in butter, place chicken in slow cooker add onion and garlic and other ingredients, (besides the spinach and parmesan cheese). Cover, cook on high 15 minutes then reduce heat to low and cook 5 hours, take out chicken strips and shred with two forks, add it back to slow cooker, then add the spinach, cook another hour or so, until the spinach is cooked and tender. Salt and pepper to taste, place in bowls and top with grated parmesan cheese. 

Serve with buttered Italian or French bread or toasted garlic bread

Enjoy!

Sweet Hawaiian Chicken With Coconut Rice

The chicken in this recipe is cooked in the slow cooker, the coconut rice is made on the stove top

You Will Need: 

• 2 lbs. chicken chicken tenderloin strips
• 1 cup pineapple juice
• 1/2 cup brown sugar (packed)
• 1/3 cup soy sauce
• 3 to 4 green onion (chop and separate white bottom from the green tops)

 Add chicken to slow cooker, stir together pineapple juice, brown sugar, and soy sauce, and whites of the onion in a small bowl, pour over chicken and stir. Turn slow cooker on high for 15 minutes, then reduce heat to low, cook for 5-6 hours. Shred chicken with two forks at the end of cooking. Before serving, add in the green tops of the onion. Serve with Coconut Rice (Recipe Is Below)

For Coconut Rice You Will Need:

• 1 cup jasmine rice (or other white rice) 
• 1 (15 oz.) can of coconut milk (unsweetened) 
• water (as needed) 

Combine can of coconut milk with rice in a medium pot, bring to a boil, reduce heat to low, cover and cook for 15 minutes, stir; if rice is not tender, add a little more water and continue cooking until rice is tender and water is absorbed, continue stirring frequently until rice is done).

 

Serve with savory bacon green beans and crescent roll.

Enjoy!

Slow Cooker Italian Chicken and Vegetables

You Will Need:

• 4 boneless chicken breasts or 6-8 boneless chicken strips
• 1/2 medium red onion chopped
• 5 medium red potatoes (diced, leave skins on potatoes)
• 1/2 bag frozen yellow squash
• package Italian dressing mix (dried mix)
• heaping Tablespoon minced garlic
• drizzle olive oil
• 3 Tablespoons white vinegar
• 1/2 cup chicken broth or water

To a slow cooker crock pot, add chicken garlic, Italian dressing pack, vinegar, chicken broth or water, olive oil, the veggies and stir. 

Cook on high about 6 hours. 

This is full of flavor!

Serve with green beans or salad

Enjoy!

Tuscan Bean Soup w/ Bacon

You Will Need:

• 8 slices of bacon chopped and cooked
• 3 celery stalks chopped
• 4 carrots chopped
• 2 shallots chopped
• 4 tsp. minced garlic
• 4 cups chicken broth (32 oz. carton)
• 4 cans cannellini  beans (white kidney beans) (drain 2, leave 2 undrained) 
• 1/2 cup half/half or heavy cream
• 1/2 cup grated parmesan cheese (not the powdered kind) 
• sprinkle salt and pepper
• 2 rosemary sprigs
• 1 bay leaf
• sprinkle dried parsley

Chop vegetables and set aside, chop bacon and cook in a dutch oven large pot until browned, remove bacon with slotted spoon, cook shallots and minced garlic a few minutes, in a couple of Tbsp.of bacon grease. Add 1/2 of bacon (reserving some to top soup when serving), add veggies, beans, broth, rosemary, bay leaf salt and pepper. Bring to a boil, then reduce heat, and cook until vegetables are tender about an hour or two, (the longer it cooks the better the flavor). Remove bay leaf, and rosemary sprig from pot. Add half/ half, parsesan cheese and dried parsley sprinkled stir and cook until cheese is melted. Place in bowls and top with reserved bacon and top with more parmesan cheese.  

Serve with jiffy sweet cornbread

NOTE: This can also be cooked in the crock pot slow cooker, cook bacon as instructed above, then follow recipe by placing ingredients in crock pot, cook 4-6 hours on low. Add half/ half and parmesan cheese and sprinkling of parsley during last 15 minutes of cooking. Top with bacon and parmesan cheese. 

Enjoy!

Slow Cooker Chicken Nachos

You Will Need:

• 6 boneless skinless chicken breast strips
• 2 cans black bean (rinsed and drained)
• 16 oz. bottle salsa verde
• 1 16 oz. can corn (undrained)
• 1 1/2 tsp. cumin
• 1 tsp. garlic powder
• sprinkle salt and pepper
• bag of tortilla chips
• toppings you will need to make nachos: 1 can queso white cheese warmed in a saucepan on the stove top with 1 tsp. of jarred sliced jalapeno, some chopped tomatoes, chopped red onion, sour cream, guacamole 

Place chicken strips in slow cooker, stir in other ingredients (besides the tortilla chips, queso white cheese and the other nacho toppings).  Cook on high 4-5 hours. Remove chicken, place on a  plate and shred with two forks. Place back into slow cooker and stir, cook on low for about 20 min. more. Heat queso cheese and jalapenos on the stove top in a saucepan until warm (you will need to thin out the cheese a little bit with some milk or water. Once, the cheese is warm, you're ready to make the chicken nachos. Place tortilla chips on large place, top with chicken mixture from slow cooker, then top with tomatoes, red onion, and queso cheese, place a spoonful of sour cream and guacamole on the side. 

Enjoy!

Slow Cooker French Onion Chicken Subs

You Will Need:

• 6 boneless skinless chicken breast strips
• pk. onion soup mix
• 1/2 cup chicken broth
• sub rolls 
• lettuce
• mayo

Place chicken strips in slow cooker. In a small bowl, mix onion soup mix and chicken broth. Pour over chicken strips, stir. Cook on low 4-5 hours. Shred meat with two forks inside crock pot. 

Make into sub sandwiches with meat, mayo and lettuce. Serve with chips and french onion dip. 

Note: This chicken can also be used to top a salad. 

Enjoy!

Slow Cooker Pot Roast with Carrots and Potatoes

You Will Need:

• chuck roast (I used 3 lbs.) 
• 5-6 medium yellow potatoes (Leave skins on, wash well, and cut into cubes)
• 1/2 yellow onion chopped chunky
• 1 lb. bag of baby carrots (I used half the bag)
• 1 can beef broth
• 1 pk. onion soup mix 
• garlic powder
• sprinkle of black pepper and salt

Throw everything together in slow cooker sprinkle with garlic powder salt and pepper, cook on low for 6-8 hours until roast is falling apart and tender. 

Note: There's plenty of broth once this cooks down, so you can eat this like a stew if desired or fix some sides and eat pot roast and vegetables.

Enjoy!

Slow Cooker Teriyaki Pork Chops

You Will Need:

• 12 thin sliced boneless pork chops (about 2 lbs.)
• 2 tsp. minced garlic
• 2 green onions (chopped, separate the white bottom part from the green tops and set aside)
• 1 can golden mushroom soup
• 10 oz. pineapple chunks (un-drained)
• 2 Tablespoons teriyaki sauce
• sprinkle black pepper
• cooked white rice (I used Jasmine)

Place pork chops in crock pot. In a small bowl mix all ingredients (except the green onion tops and cooked rice). Pour mixed ingredients over pork chops and stir around. 

Cook on High for 4-5 hours

After cook time, stir mixture, and break up the pieces of pork chops with a spoon. They should be very tender and fall apart easily. Add the set aside green onion tops and stir. Put heat setting on serve, cover and cook an additional 15-20 minutes. 

Serve over cooked rice with a side of green beans.

Enjoy!

Slow Cooker Potato Soup

You Will Need:

• 2 lb. bag frozen hash browns
• 8 oz. cream cheese cut into slices
• 32 oz. carton chicken broth
• 1 can cream of chicken soup
• 1 pkg. precooked bag of real bacon bits
• grated medium cheddar cheese (for topping)
• chopped green onions (for topping) 

Dump everything into the crock pot except for the toppings, be sure to save a little bit of the bacon bits for topping. 

Cook on low 7-8 hours

When ready to serve ladle into bowls and top with cheddar cheese, green onions and a few bacon bits

Enjoy! 

Slow Cooker Turkey Chili with Sweet Potatoes

You Will Need:

• 1 lb. ground turkey
• 2 cans kidney beans (drained and rinsed)
• 1 medium sweet potato (peeled and chopped)
• 3 large carrots (peeled and diced)
• 1 can diced tomatoes (with juices)
• 1 can tomato sauce (15 oz. size)
• 1 yellow onion (about a cup chopped)
• 1/2 cup green bell pepper (chopped)
• 2 Tablespoon olive oil for cooking and browning turkey
• 2 tsp. jarred minced garlic (or you can use 2 chopped fresh garlic cloves)
• 2 cups chicken broth
• 1 Tablespoon cocoa powder
• 1 Tablespoon chili powder
• 1/4 tsp. paprika
• 1/2 tsp. onion powder
• 1 tsp. salt
• 1/4 tsp. pepper
• optional toppings: cheddar cheese, green onions, cilantro, sour cream or plain yogurt.

Cook turkey meat in skillet with onion and bell pepper salt and pepper until turkey is browned, add to slow cooker, then add other ingredients besides the optional toppings 

You can serve this with sweet cornbread such as jiffy cornbread.  I like to eat my chili topped with cheese and green onion and eat with saltine crackers. 

Enjoy!

Crockpot White Chicken Chili

You Will Need: 

• about a pound of boneless chicken strips (about 6-8 chicken strips)
• 1 Tablespoons of chili powder 
• salt, pepper and garlic powder, plus more chili powder
• 1 can cream of chicken soup 
• chicken broth carton 32 oz.
• water as needed for desired consistency 
• 1  (4 oz.) can of diced  green chilies fire roasted and peeled (medium)
• 4 to 6 cans (15 oz.) white kidney beans (cannellini beans) drained and rinsed
• 1 envelope dry onion soup (dip) mix 
• shredded cheddar cheese for topping
• sliced green onion for topping 
• tortilla chips or jiffy cornbread (or any brand of sweet cornbread) 

Grease bottom and sides of crockpot. Wash chicken strips, place in the bottom of a crockpot and sprinkle with salt, pepper and garlic powder and some chili powder. Add cream of chicken soup, chicken broth, can of diced green chilies, white kidney beans (that you've drained and rinsed), envelope of dry onion soup mix and tablespoon of chili powder, mix ingredients together, try not to stir the chicken from the bottom too much. Turn crockpot on high heat for about an hour, turn it to low for about 4-6 hours. Stir after about 4 hours or so, if you can. About an hour before final cooking time, remove chicken strips from crockpot onto a plate and shred them with two forks, place back in the crockpot and stir. Note: The chicken strips will be already falling apart and they will be easy to shred, you may be able to just shred them inside the crockpot, sometimes I do. You can add hot water toward the end of cooking for desired consistency.  

Serve topped with cheddar cheese and green onion. You can serve it with jiffy cornbread or any sweet cornbread. 

Enjoy! 

Slow Cooker Shredded Teriyaki Chicken with Jasmine Rice

You will need:

• 1 lb. package of chicken strips
• 1 cup chicken broth
• 1/2 cup teriyaki sauce
• 1/3 cup brown sugar (packed)
• 3 tsp. of minced garlic
• sprinkle of salt, pepper, garlic powder
• cooked jasmine rice (about 4-6 servings) or your preference of rice

Grease slow cooker with oil, wash chicken strips and place in slow cooker, sprinkle chicken with salt, pepper and garlic powder.  In medium bowl mix together broth, teriyaki sauce, brown sugar and garlic. Pour over chicken. Cook on low 6 hours, or high for 4 to 4 1/2 hours. When chicken is done, shred it in the slow cooker with two forks, stir shredded chicken, mixing it well with the sauce that's in the slow cooker. You can set the slow cooker on the serve setting now, until ready to eat. 

Spoon shredded chicken over cooked Jasmine rice. 

I like to serve this with a side of stir fry vegetables. 

Enjoy!

Slow Cooker Nacho Cheese Dip

I use a crock-pot to cook this in
For this recipe you will need:

• Large block of Velveeta Cheese (I believe it is 2 pounds)
• 1 can of Rotel (tomato and green chilies)
• 1 can cream of mushroom soup
• 1/2 lb. of ground beef that's been browned and seasoned with some salt, pepper and garlic powder (optional)

Chop the velveeta into cubes, and place in crockpot, pour rotel and cream of mushroom soup over the cheese and add browned ground beef. Stir together.  Set the crockpot to low temp and cook stirring occasionally until it is melted. it will take about around 30 minutes to an hour or so. Pour into serving bowls and serve with tortilla chips.

I first tried this recipe at my mother-in-law's house when she hosted my baby shower way back in 1990. I've loved it since then! It's easy, delicious and it will feed a crowd. 

Enjoy!

Easy Slow Cooker Beef Stew

For this recipe I used a crock pot
For this recipe you will need:

•  1 1/2 Pounds of Stew Beef Meat
• 4 Medium Potatoes (peeled and chopped into cubes)
• 1/2 Onion (chopped)
• 2 Carrots (peeled and chopped)
• 1 Can Stewed Tomatoes (optional, sometimes I add stewed tomatoes and sometimes I don't, it's good with or without them)
• 1 Can Corn (undrained)
• 1 Can Green Beans (drained and rinsed)
• Bag of Frozen Baby Lima Beans
• 1 package McCormick's Beef Stew slow cooker seasoning pack
• 3 cups water

Wash meat and put it into the crock pot, add potatoes, carrots, onion, stewed tomatoes (if adding them), corn, green beans, and baby lima beans, in a large measuring cup, mix water with the seasoning pack and pour it into the crock pot. Stir together. Cook on high for 5-6 hours, or on low for 6 to 8 hours.
This is an economical and easy way to feed a crowd.
Serve with Garlic Bread or French Bread

Enjoy!

Dried Lima Beans

For this recipe I used:

• 24 oz. bag of China Doll Large Dried Beans
• 2 Knorr chicken bouillon cubes
• Garlic Glove Chopped
• 1/2 Onion Chopped
• 9 Cups Water
• 2 Tablespoons Bacon Grease
• 1 teaspoons Salt
• Sprinled Black Pepper
• 4 Slices of Bacon

First Soak beans in a bowl of water overnight, then rinse them the next day and put them in a crock pot along with all of the ingredients above. Cook on High all day about 6-8 hours.

 I serve them with cornbread (my fried cornbread recipe can be found in my sidebar)  Ham steak with pineapples and Baked Sweet Potatoe.

Enjoy!