Slow Cooker King Ranch Chicken over Baked Potatoes

http://eatathomecooks.com/2013/12/slow-cooker-king-ranch-chicken-baked-potatoes.html

Ingredients

  • 2 lbs. chicken tenders or boneless breast
  • 2 cans any type cream soup
  • 1 can diced tomatoes and green chilies
  • 1/2 onion, diced
  • 1 green pepper, diced
  • 2 cups shredded cheddar cheese, divided
  • baked potatoes, 1 for each person

Instructions

  1. Put all ingredients, except potatoes and cheese in the slow cooker.
  2. Cook on high 5-6 hours or low 7-8 hours.
  3. Remove chicken and chop or shred.
  4. Put chicken back in crockpot.
  5. Stir in 1 cup cheese.
  6. Serve King Ranch Chicken over baked potatoes, topped with cheese.

Slow Cooker Honey Ginger Chicken

http://www.mommyhatescooking.com/2013/04/slow-cooker-honey-ginger-chicken.html

INGREDIENTS:

  • 2-4 Medium Size Chicken Breast (Use your preference on boneless or bone-in/skinless or with skin)
  • 1/2 Cup Honey
  • 1/2 Cup Soy Sauce or Gluten Free Soy Sauce
  • 2 Tbsp Ketchup
  • 1 Clove Crushed Garlic
  • 1/2 Tsp Ground Ginger
  • 1 8oz Can of Pineapple Chunks, Reserve Juice
  • 2 Tbsp Cornstarch
  • Cooked Rice (optional)

DIRECTIONS:

  1. Spray a 5 quart slow cooker with non stick cooking spray.
  2. Place chicken in the slow cooker. Then add in the honey, soy sauce, ketchup, garlic, ginger, and pineapple juice. Save the chunks to garnish the dish at the end.
  3. Cook on low for 8 hours.
  4. Once done, remove the chicken and place on a plate. Then, stir the juice in the slow cooker (sauce) with cornstarch to thicken it just a bit.
  5. Serve the chicken over a bed of rice, garnish with pineapple chunks and drizzle with sauce.

Slow Cooker Orange Roast

http://www.mommyhatescooking.com/2013/05/slow-cooker-orange-roast.html

INGREDIENTS:

  • 2 Tbsp Dried Rosemary
  • 2 Tbsp Minced Garlic
  • 3/4 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 3 Lb Beef Pot Roast
  • 1/2 Cup White Onion, Sliced
  • 3 Large Potatoes, Cut lengthwise in half
  • 2 Tbsp Butter
  • 1/2 Cup Fat Free Balsamic Vinaigrette
  • 2 Oranges (1 Sliced, 1 Juiced)
  • 1 Package of Baby Spinach

DIRECTIONS:

  1. First mix together the rosemary, garlic, salt, and pepper. Then, rub it on the roast and set aside.
  2. Spray the slow cooker with non stick cooking spray, then place the potatoes on the bottom. Place the onion slices over the potatoes and add the butter as well. Next, pour in the balsamic vinaigrette.
  3. Put the roast on top of the potatoes and then arrange the orange slices on top of the roast and squeeze or pour the juice from one of the oranges over the entire dish.
  4. Cover and cook on low for 8 hours.
  5. Remove the roast and set aside letting it cool. Use a slotted spoon to remove the potatoes and set them aside.
  6. Pour in the baby spinach into the juices and let it cook until wilted. This only takes a few minutes.
  7. Remove the spinach with a slotted spoon and place in a bowl or on a plate.
  8. Now, arrange the potatoes, roast, and spinach to serve.

Cheesy Chicken, Bacon & Tater Tot Casserole

http://www.easyslowcookermeals.com/2013/09/slow-cooker-chicken-cheese-bacon-tater.html

Ingredients:

  • (1) 32 oz bag of tater tots
  • (1) 3 oz bag of bacon bits
  • 1 lb of boneless skinless chicken breast
  • 2 cups shredded cheddar cheese
  • 3/4 cup milk
  • Salt & Pepper

Directions:

  1. Spray your crock pot with non-stick spray or use a Reynolds Slow Cooker Liner .
  2. Dump half of the tater tots in the bottom of your slow cooker. Add 1/3 of the bacon bits and 3/4 cup cheese.
  3. Cut the chicken into bite size pieces and add on top of the tater tot, bacon and cheese in your slow cooker.
  4. Season with salt and pepper. Add 3/4 cup of cheddar cheese and 1/3 of the bacon bits.
  5. Add the rest of the tater tots and top with the remaining cheese and bacon.
  6. Evenly pour the milk over the mixture, cover, and cook on low for 4-6 hours. My slow cooker, I cooked about 4 hours. If you have an older slow cooker you may need to cook closer to the 6 hour time.

Slow cooker Teriyaki Beef with Pineapple

http://eatathomecooks.com/2012/11/3-ingredient-slow-cooker-beef-teriyaki-with-pineapple.html

Ingredients

  • 2 lbs. stew beef
  • 15 – 20 oz jar Teriyaki sauce
  • 20 oz pineapple tidbits, drained

Instructions

  1. Put the beef in the slow cooker.
  2. Pour sauce over the top.
  3. Cook on high for 5-6 hours or low for 7-8 hours.
  4. Add pineapple during the last 20-30 minutes of cooking.

Slow Cooker Apricot Pork Chops

http://www.mommyhatescooking.com/2014/05/slow-cooker-apricot-pork-chops-2.html

INGREDIENTS:

  • 3 Cups Sliced Carrots
  • 1 Medium Sweet Onion, Thickly Sliced
  • 1 1/2 Lb Center Cut Pork Chops (I used 2 Pork Chops)
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1 Cup Chicken Broth
  • 1 (18oz) Jar of Sugar-Free Apricot Preserves
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Fresh Thyme Leaves, Chopped

DIRECTIONS:

  1. Spray a 5 quart slow cooker with non stick cooking spray.
  2. Place the carrots and onions on the bottom.
  3. Then season the pork chops with the salt and pepper and place those on top.
  4. Next, combine the broth, preserves, mustard, and thyme in a small bowl.
  5. Pour the mixture over the pork chops.
  6. Cover and cook on low for 6 hours, then serve.

Savory Pepper Steak

Ingredients

  • 1½ lbs round steak, cut into ½ in strips
  • ¼ cup flour
  • ½ tsp salt
  • ½ tsp pepper
  • 1 small onion, diced
  • 4-5 garlic cloves
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 (16 oz) can Italian style tomatoes
  • 1 tbsp beef bouillon
  • 2 tbsp Worcestershire sauce
  • 1 tbsp steak seasoning
  • 1 tbsp steak sauce

Instructions

  1. Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag.
  2. In a med bowl mix together the rest of the ingredients, add to bag. Zip close and place in freezer.
  3. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 8 hours.

Crock Pot Sausage & Peppers

Ingredients

  • 12 oz pkg sausage, cut into ¼ in piece (I used Johnsonville Smoked Sausage)
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 can Italian diced tomatoes
  • 1 Tbsp Italian seasoning

Instructions

  1. Combine all ingredients in a gallon-sized freezer bag, zip close & place in freezer.
  2. When ready to use thaw in fridge overnight.
  3. Empty contents into crock-pot and cook on low 6-8 hours. Serve over rice.

Thai Chicken Wings with Peanut Sauce

Ingredients:

  • 2 lbs. chicken drumsticks or wings
  • 1/2 cup bottled salsa
  • 1/4 cup Peanut Butter (almond butter for Paleo)
  • 3 T lime juice
  • 3 T soy sauce
  • 3 T water
  • 2 T freshed chopped ginger
  • 1/4 cup sugar
  • 2 cloves garlic chopped

Directions:

  1. Place all ingredients in bag and freeze until ready to cook.
  2. Write on bag:
  3. Thaw slightly and place in slow cooker.
  4. Cook on low for 6-8 hours

Crock Pot Beef Stew

Ingredients:

  • 1 large onion, diced
  • 1 ½ lb lean stew meat, cut in 1 inch chunks
  • 2 cups water
  • 2 tsp beef bouillon or 2 cups beef stock
  • 1 ½ cups V-8 juice
  • ⅓ cup barbeque sauce
  • 3 clove of garlic
  • 1 lb carrots cut up
  • Salt & Pepper to taste
  • Optional- bunch of celery

Directions:

  1. Add onion, meat, water, beef bouillon, V-8 juice, BBQ sauce, and garlic clove into your freezer bag.
  2. Write on the bag: 4 medium potatoes (cut in 1 inch cubes-omit for Paleo)
  3. Dump contents of the freezer bag into your crock pot.
  4. Add 4 medium potatoes, cubed.
  5. Cook on high 6-7 hours or low for 8-9 hours.

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