4-5 frozen chicken breasts
1 can drained black beans
1 can drained whole kernel corn
1 (15oz) jar of salsa
1 (8oz) package of cream cheese
Take the frozen, yes, frozen, boneless chicken breasts and put into crockpot. Add drained corn, black beans, and a jar of salsa. Dump it right on top of chicken. Cover and cook in crockpot on high for 4 hours or until chicken forks apart. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour. Stir together.
(I think it's easier to remove the chicken from the crockpot and shred it, then return to the crockpot and add the cream cheese. Stir til mixed well.)
Serve over tortillas or chips and add some of your favorite toppings. Sour cream, guacamole, olives, tomatoes, onions, cheese. Or you could serve it over sticky rice.
submitted by Jeri Heaps
Friday, February 12, 2010
Provencal Leg of Lamb
2 tsp olive oil
3 garlic cloves, minced
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
1 (2lb) piece boneless leg of lamb, butterflied
2 tbsp horseradish mustard
1/2 c reduced-sodium chicken broth
1 bay leaf
Combine 1 tsp oil, the garlic, rosemary, oregano, thyme, salt and pepper in a small bowl until mixed well. brush both sides of the lamb with the mustard, then press the herb mixture evenly over the lamb.
Heat the remaining 1 tsp of oil in a large nonstick skillet set over medium-high heat. Add the lamb and cook until browned on all sides, about 8 minutes. transfer the lamb to a 5-6 quart slow cooker.
Add the broth and bay leaf to the skillet, bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Pour over the lamb. Cook covered, until the lamb is fork-tender, 3-4 hours on high or 6-8 hours on low. Transfer the lamb to a cutting board and cut into 16 slices. Remove the bay leaf before serving.
(Note: When a piece of meat is butterflied, it is split open horizontally almost all the way through, then opened up like a book. If you don't see butterflied leg of lamb in the meat case, ask the butcher to prepare one for you.)
submitted by Claire Ashby
3 garlic cloves, minced
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
1 (2lb) piece boneless leg of lamb, butterflied
2 tbsp horseradish mustard
1/2 c reduced-sodium chicken broth
1 bay leaf
Combine 1 tsp oil, the garlic, rosemary, oregano, thyme, salt and pepper in a small bowl until mixed well. brush both sides of the lamb with the mustard, then press the herb mixture evenly over the lamb.
Heat the remaining 1 tsp of oil in a large nonstick skillet set over medium-high heat. Add the lamb and cook until browned on all sides, about 8 minutes. transfer the lamb to a 5-6 quart slow cooker.
Add the broth and bay leaf to the skillet, bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Pour over the lamb. Cook covered, until the lamb is fork-tender, 3-4 hours on high or 6-8 hours on low. Transfer the lamb to a cutting board and cut into 16 slices. Remove the bay leaf before serving.
(Note: When a piece of meat is butterflied, it is split open horizontally almost all the way through, then opened up like a book. If you don't see butterflied leg of lamb in the meat case, ask the butcher to prepare one for you.)
submitted by Claire Ashby
Spinach & Leek White Bean Soup
2 tsp olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16oz) cans chicken broth
2 (16oz) cans cannelloni beans, drained & rinsed
2 bay leaves
2 tsp ground cumin
1/2 c whole wheat couscous (or quinoa)
2 c packed fresh spinach
salt & pepper to taste
Heat olive oil in large saucepan or soup pot over medium heat. Add leeks & garlic, saute until tender, about 5 minutes. Transfer to slow cooker. Add chicken broth, beans, bay leaves and cumin. Stir in couscous or quinoa. Cover and cook on low 3 hours. Remove lid and add spinach. Season with salt and pepper. Serve immediately.
submitted by Marsha Neeley
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16oz) cans chicken broth
2 (16oz) cans cannelloni beans, drained & rinsed
2 bay leaves
2 tsp ground cumin
1/2 c whole wheat couscous (or quinoa)
2 c packed fresh spinach
salt & pepper to taste
Heat olive oil in large saucepan or soup pot over medium heat. Add leeks & garlic, saute until tender, about 5 minutes. Transfer to slow cooker. Add chicken broth, beans, bay leaves and cumin. Stir in couscous or quinoa. Cover and cook on low 3 hours. Remove lid and add spinach. Season with salt and pepper. Serve immediately.
submitted by Marsha Neeley
Lazy Day Chicken & Rice Casserole
1 c long grain rice (I use multi-grain), uncooked
3 c water
2 tsp chicken bouillon granules (I use paste)
10 3/4oz cream of chicken soup
16oz bag frozen broccoli (can use fresh)
2 c chopped cooked chicken (I did not pre-cook)
1/4 tsp garlic powder
1 tsp onion salt
1 c grated cheddar cheese
Combine all ingredients in slow cooker. Cook on high 3-4 hours. If casserole is too runny, remove lid for 15 minutes and continue to cook on high.
submitted by Marsha Neeley
3 c water
2 tsp chicken bouillon granules (I use paste)
10 3/4oz cream of chicken soup
16oz bag frozen broccoli (can use fresh)
2 c chopped cooked chicken (I did not pre-cook)
1/4 tsp garlic powder
1 tsp onion salt
1 c grated cheddar cheese
Combine all ingredients in slow cooker. Cook on high 3-4 hours. If casserole is too runny, remove lid for 15 minutes and continue to cook on high.
submitted by Marsha Neeley
"Kinda like Cafe Rio" Chicken
1 8oz bottle Kraft Zesty Italian dressing
1 tsp chili powder
1 tsp cumin
3 cloves garlic, minced
2 lbs chicken breast
Place chicken in crockpot. Pour the dressing over the top. Add the spices and garlic. Cook on low for 6 hours (high for 4 hours). Shred meat and cook 1 additional hour. serve iwth tortillas, cheese, and whatever garnishes you like. Also great with salad. Enjoy!
submitted by Jeanette Pixton (from myrecipe.org & Adele)
1 tsp chili powder
1 tsp cumin
3 cloves garlic, minced
2 lbs chicken breast
Place chicken in crockpot. Pour the dressing over the top. Add the spices and garlic. Cook on low for 6 hours (high for 4 hours). Shred meat and cook 1 additional hour. serve iwth tortillas, cheese, and whatever garnishes you like. Also great with salad. Enjoy!
submitted by Jeanette Pixton (from myrecipe.org & Adele)
Crockpot Chicken Spaghetti
6 chicken breasts (or 15 chicken tenders)
1 onion, chopped
8oz fresh mushrooms, sliced
2pkgs dry Schillings Spaghetti Seasoning
1/2 c water
16oz cream cheese
2 cans cream of chicken soup
1/2 c melted butter
Place chicken, onion, mushrooms, and seasoning in a crockpot. Make sure spaghetti seasoning covers all of the chicken breasts. Pour 1/2 c water into crockpot, just to cover bottom of pot. Cook chicken in crockpot for 4-6 hours. Mix together cream cheese, canned soup, and butter and pour over chicken. Cook one more hour until hot. Serve over angel hair pasta.
serves 8-10
submitted by Angela Jessop
1 onion, chopped
8oz fresh mushrooms, sliced
2pkgs dry Schillings Spaghetti Seasoning
1/2 c water
16oz cream cheese
2 cans cream of chicken soup
1/2 c melted butter
Place chicken, onion, mushrooms, and seasoning in a crockpot. Make sure spaghetti seasoning covers all of the chicken breasts. Pour 1/2 c water into crockpot, just to cover bottom of pot. Cook chicken in crockpot for 4-6 hours. Mix together cream cheese, canned soup, and butter and pour over chicken. Cook one more hour until hot. Serve over angel hair pasta.
serves 8-10
submitted by Angela Jessop
Crockpot Tips
• Always taste dish at the end of the cook cycle and correct seasonings, including salt and pepper.
• Fresh herbs will dissipate in flavor over long cook times. It’s best to add them to the finished dish.
• For dried herbs and spices, add half the amount at the beginning of the cooking cycle, then taste and adjust seasonings toward the end of the cooking cycle. Chili and garlic powders can sometimes intensify over longer cook times.
• Tomatoes, vinegar, wine or citrus juice help tenderize meats. For long cook times, taste and add additional citrus during the last 15-30 min if desired.
• Slow cooking retains more juices in meats and vegetables than conventional cooking, so it’s generally not necessary to use more than ½ to 1 cup liquid.
• To thicken a sauce, you can stir in cornstarch, tapioca or tapioca powder and set the slow cooker to high about 15 min until juices are thickened.
• Add milk, cream and sour cream during the last 15 min of cooking time.
• If cooking dried beans, cook them completely before combining with sugar or acidic foods, which will have a hardening effect on beans.
• You can place ingredients in the stoneware liner and refrigerate it the night before cooking, but keep in mind that starting the cooking with cold stoneware will add more time for the pot to heat and cook.
• Do not place the cold stoneware liner in a cooker that is already hot.
• On the low setting it takes about 7-8 hours to reach the simmer point; for high setting, 3-4 hours. One hour on high heat is equal to 2 ½ hours on low heat. (High = 275-300; low = 200 degrees)
submitted by Faye Brady
• Fresh herbs will dissipate in flavor over long cook times. It’s best to add them to the finished dish.
• For dried herbs and spices, add half the amount at the beginning of the cooking cycle, then taste and adjust seasonings toward the end of the cooking cycle. Chili and garlic powders can sometimes intensify over longer cook times.
• Tomatoes, vinegar, wine or citrus juice help tenderize meats. For long cook times, taste and add additional citrus during the last 15-30 min if desired.
• Slow cooking retains more juices in meats and vegetables than conventional cooking, so it’s generally not necessary to use more than ½ to 1 cup liquid.
• To thicken a sauce, you can stir in cornstarch, tapioca or tapioca powder and set the slow cooker to high about 15 min until juices are thickened.
• Add milk, cream and sour cream during the last 15 min of cooking time.
• If cooking dried beans, cook them completely before combining with sugar or acidic foods, which will have a hardening effect on beans.
• You can place ingredients in the stoneware liner and refrigerate it the night before cooking, but keep in mind that starting the cooking with cold stoneware will add more time for the pot to heat and cook.
• Do not place the cold stoneware liner in a cooker that is already hot.
• On the low setting it takes about 7-8 hours to reach the simmer point; for high setting, 3-4 hours. One hour on high heat is equal to 2 ½ hours on low heat. (High = 275-300; low = 200 degrees)
submitted by Faye Brady
Crockpot Mild Chili-Cheese Dip
2 cans (15 oz each) chili, with or without beans
1 lb mild Velveeta cheese, cubed
Combine chili and cheese in greased 3-4 qt. slow cooker and cook on low heat 1 ½ - 3 hrs, stirring every 30 minutes, until cheese is melted. Serves 10-15. Serve with tortilla chips, celery sticks, fries, or potato fries.
submited by Mary Bitner
1 lb mild Velveeta cheese, cubed
Combine chili and cheese in greased 3-4 qt. slow cooker and cook on low heat 1 ½ - 3 hrs, stirring every 30 minutes, until cheese is melted. Serves 10-15. Serve with tortilla chips, celery sticks, fries, or potato fries.
submited by Mary Bitner
Crockpot Triple Rich Chocolate Cake
1 box devil’s food cake mix
4 eggs
1 c. light sour cream
¾ c. vegetable oil
1 c. water
1 pkg (3 oz) instant chocolate pudding
1 c. chocolate chips
Combine all ingredients by hand in a 2-qt mixing bowl. (Don’t use a mixer) Pour batter into greased 3 ½ - 5 qt. slow cooker. Cover and cook on low heat 5-6 hours*, or until done in the center. Do not cook on High. Makes 8-10 servings. *This cooked in 2 hours for me.
submitted by Mary Bitner
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