Crockpot Mango Salsa Chicken

This recipe is delicious, easy and fast!  Win all around!


Ingredients:

3lbs frozen chicken tenderloins (original recipe calls for 4 boneless breasts)
2-3 C mango or pineapple salsa (Costco has a great Mango Peach Salsa)
1 tsp cumin
1 tsp chili powder
1/4 tsp coriander
1 clove garlic

1.  Place the chicken in the slow cooker.  Add all ingredients over the top.  Cook on high 3 hours or low for 5 hours, shred chicken and return to crock pot for another hour, for a total of 4 to 6 hours.  For frozen chicken increase time by one hour.

2.  Serve over rice or burrito style.

Mel's note:  I served burrito style with black beans, cheese, romaine lettuce, tomato and cilantro avocado dressing.

Recipe Source:  Oh Sweet Basil

Slow Cooker Zuppa Toscana

 

Slow Cooker Zuppa Toscana

The classic zuppa toscana soup, in slow cooker form! It tastes WAY better than Olive Garden's, and is sure to be a crowd pleaser!

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 6 servings

Calories 513 kcal

Author The Chunky Chef

Ingredients

• 1 lb ground Hot Italian sausage (we have used ground and links browned, sliced and then halved, I prefer the links)
• 1 bag Simply Potatoes diced potatoes and onions (can substitute with 1 diced yellow onion and 4 russet potatoes, peeled and cubed)
• 2 cloves large garlic minced
• 32 oz chicken stock
• 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized (we like baby kale)
• 1 cup heavy cream
• 2 Tbsp flour
• Salt and pepper to taste
• Pinch of red pepper flakes optional (not for my crowd)

Instructions

1. Heat large saute pan over medium high heat and brown sausage.
2. Add minced garlic and stir to combine.
3. Drain off the grease and then add sausage and garlic to the bottom of slow cooker.
4. Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
5. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
6. BEFORE SERVING:
7. Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine.
8. Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
9. Taste, season according to your tastes, and serve.

Recipe Notes

** if desired, top soup with slices of crumbled peppered bacon
** goes great with a nice crusty bread
STOVETOP INSTRUCTIONS

1. In your dutch oven or large soup pot, brown the Italian sausage and red pepper flakes over MED-HIGH heat. The last minute or two, add minced garlic. Drain.
2. Add chicken stock and bag of diced potatoes and onion (or substituted russet potatoes and diced onion), bring to a boil.
3. Keep at a low boil for about 20 minutes, or until potatoes are fork tender (this time will vary based on your stove).
4. Whisk flour and heavy cream and add to pot, stirring to combine.
5. Add in kale, stir, reduce heat to a simmer, cover and cook for about 5-10 minutes (or until soup has thickened slightly).
6. Season with salt and pepper, and serve.

Beef Bourguignon and Garlic Mashed Potatoes

For the Beef:

1/2 Tbsp olive oil

8 slices of bacon

3 lbs beef for stew

salt and pepper

3 large carrots, sliced

1 large onion

2 Tbsp flour

2 1/2 cups beef broth

1  cup cranberry or grape juice

15 oz can tomato sauce

1-2 tsp fresh thyme leaves

1-2 dried bay leaves

2-3 cloves garlic- smashed

Cook in the bacon in a pan.  Remove bacon.  Lightly sprinkle beef with salt and pepper and cook in batches in the bacon fat.  Brown on all sides.  Remove beef to slow cooker.  Add the onions and carrots to the pan and add olive oil if needed.  Cook 4-5 minutes then add to the slow cooker.  Sprinkle flour over all and stir to combine.  Add remaining  ingredients to slow cooker and cook on high for 4-6 hours until tender.  Add more salt and pepper as needed.

For the Mushrooms:

1 Tbsp olive oil

2 Tbsp butter

1/2 lb cleaned mushrooms

Quarter the mushrooms.  Heat the oil and butter in a skillet over high heat.  When the foam from the butter begins to subside, add in the mushrooms.  Shake the mushrooms around for about 5 minutes until browned.  Remove from heat and set aside.  Can serve on the side or add to the beef just before serving

For the Potatoes:

2 1/2 lbs potatoes

2 heads of garlic- cloves mashed

4 Tbsp butter

1 cup  whole milk, cream or half and half

salt and pepper

Boil potatoes in salted water until fork tender.  Drain.  In a saucepan melt butter and add garlic cloves.  Saute 2-3 minutes- add milk/cream etc to heat  Add to Potatoes and whip.

Loved this!

Borscht

Borscht

8 cups beef broth
1 pound beef stew meat
1 large onion, chopped
4 large beets, peeled, thinly chopped
3 carrots, peeled, shredded
3 large potatoes, peeled, cut into 1/2 in. cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbs red wine vinegar- balsamic works to
salt and pepper to taste
sour cream-  dollop garnish on top

Put all ingredients in but sour cream in a slow cooker on high for 4 hours.  Adjust seasoning, ladle into bowls and put a dollop of sour cream on top.  

Slow Cooker Pesto Ranch Chicken

This was really great and so easy.  I made another crockpot of scalloped potatoes and we had a delicious easy meal all ready when we got home from an evening of soccer games.  I also thought this would be yummy with more veggies- carrots, mushrooms etc.

Slow Cooker Pesto Ranch Chicken

• 4 boneless skinless chicken breasts, or 12 or so tenderloins- i just put them in frozen.
• 6 ounce jar pesto (I used basil pesto) I love the Sam's club brand, all pesto's are not created equal, so pick one that is not dry, and I think the refrigerated pesto is much tastier.
• 1 package ranch dressing seasoning mix or 3 Tablespoons
• 1/2 cup chicken broth
• 1 -2 cups frozen green beens or you can use canned- add this the last half hour.

1.  Spray slow cooker with cooking spray and place chicken breasts in the bottom.

2.  Sprinkle ranch packet over the chicken breasts, pour pesto over the top, and lastly pour the chicken broth over the top.

3.  Cook on high for 4-6 hours or low for 6-8 hours.
Recipe adapted from Picky Palate 

Creamy Crockpot Chicken and Tomato Soup

I am always on the lookout for yummy crockpot recipes.    This was a winner.  It made a lot, but could be easily halved.   I served it with Jasmine rice and steamed broccoli and carrots- all in the bowl together.  It has coconut milk.  How could you go wrong with coconut milk!?!   I also added more chicken bouillon- just add it to taste.


"Creamy" Crockpot Chicken and Tomato Soup

8 frozen skinless boneless chicken breast
2 tablespoons Italian Seasoning
1 tablespoon dried basil
2 cloves garlic, minced
1 large onion, chopped
2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation
2 14 oz. can diced tomatoes and juice
2 cups of chicken broth 
1 small can of tomato paste
1/2 jar of your favorite tomato sauce 
Sea Salt and pepper to taste

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Slow Cooker Maple Brown Sugar Ham

I found this recipe for ham at Mel's Kitchen Cafe.  I love the crockpot so I thought I would give it a whirl.  The ham was very moist and so so easy to put together.   It was fantastic!

Slow Cooker Maple Brown Sugar Ham

Ingredients

• 7-8 pound spiral-cut ham (bone-in or boneless)
• 1 cup dark brown sugar
• 1/2 cup pure maple syrup
• 2 cups pineapple juice

Directions

1. Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice.
2. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Chili Colorado Burritos

My whole family loved these burritos.  They were so easy to make and really delicious.  Yum!

photo from www.food-pusher.blogspot.com

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild enchilada sauce* (at least 19 oz.)  I also used a smaller can of medium enchilada sauce
• 2 beef bouillon cubes
• 1 can refried beans (optional)
• 10 burrito size flour tortillas
• 1-2 cups or so of shredded cheddar cheese

Directions:
Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 7-10 burritos, depending on how full you make them.

Crockpot Stove Top Stuffing- Allison

• 
  
• The recipe is very easy.
  
  1/4 Cup fresh Parsley is 4tsp of dry.
  the 12 cups of bread cubes was a 1 lb (16oz.) bag of plain bread cubes.
  4.5 Cups of chicken broth is WAY TOO MUCH. I used 3.5 and it was still too much, so eyeball it.
  
  Don't stir it after the initial mixing as well (if you can help it), or you will have bread soup.
  
  I hope you like it!!
  
  Allison
• 
  
• 
  
• 
  
• 1 cup butter or margarine
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 1/2 cups chicken broth, or as needed
• 2 eggs, beaten

Directions

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Footnotes

• To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
• This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Vegetable Alfredo Soup

Vegetable Alfredo Soup

2 1/2 c. water
3 t. chicken boullion
1 T. parsley
salt & pepper
1 small onion, chopped
1 c. diced carrots

1 cup broccoli florets 

1 cup peas
2 small potatoes, peeled & diced
1 jar Alfredo Sauce (plain Alfredo)
1 8 oz. pkg. cream cheese
1/2 c. heavy cream
1/4 c. parmesan cheese

Bring water, boullion, salt & pepper, and parsley to boil in a large pot. Add vegetables and simmer until tender. In a medium saucepan, warm sauce, cream cheese, heavy cream, and parmesan cheese on medium heat until combined. Add to vegetable mixture.  Serve with bread.

I doubled this for my family but only used 1 jar of Alfredo Sauce.   The recipe also called for 1 cup of chopped ham- but I just did straight vegetables.  I also added a lot more vegetables than the original recipe.  It was really good.  I imagine it is also not very good for you- with all the cream.  But for every once in awhile it was decadent and delicious!   I took it to a RS luncheon and it was a hit.

Vegetable and Wild Rice Soup

• This is the same recipe as one of my favorite soups with chicken in it- but I omit the chicken and add a bunch more vegetables.  It is still really tasty and doesn't miss the chicken one bit.  The mustard powder and curry give it a nice little touch. 
• Saute for five minutes:
  1/2 cup butter
  1/2 cup chopped celery
  1/2 cup sliced carrots
  1/2 cup diced onion
• Add and Saute for 2 more minutes:
  1/2 pound fresh sliced mushrooms
• Add and stir well:
  3/4 cup flour
• Gradually pour in:
  6 cups of chicken broth
  2 ears of corn on the cob- or one can of corn2 small summer squash or one medium
  handful of green beans or peas
  really any vegetables that you would like!
• Stir constantly until all has been added. Bring to a boil, reduce heat to low and let simmer.
• Add:
  2 cups cooked wild rice
  1/2 tsp salt
  1/2 tsp curry powder
  1/2 tsp mustard powder
  1/2 tsp dried parsley
  1/4 tsp fresh ground black pepper
• Allow to heat through, then pour in:
  2 cups of half and half
• Let simmer 1-2 hours. Do not boil or your roux will break. Can also be cooked easily in a crock pot. Yummy.

Sticky Chicken- Mom Redd

STICKY CHICKEN-Mom Redd1 lb. Skinless boneless cooked chicken breasts cut into strips
1 C apricot or plum jam
1 C fat free Catalina salad dressing
½ -1 envelope dry onion soup mix

• 
  
  Mix all ingredients together. Heat in oven. Serve over rice.
• 
  
  Ivalou's note *Sautee chicken in frying pan using olive oil. Combine
  rest of ingredients in bowl and mix together. Pour over chicken and
  bring to a boil. Turn heat to low, partially covered. Simmer 15-20
  minutes. So easy and Super Good!!!!
  
  Or cook in Slow Cooker 6-8 hours on high