EASY Crockpot Chicken Recipe

chicken tenders
8 oz cream cheese
1 can cream 'o' chicken soup
1 pkg dry italian dressing mix
Cook all day on low
Serve over rice

Pork and Tomatillo Stew

The Swallow’s Pork and Tomatillo Stewsource: slightly adapted from Ruth Reichl, Tender at the Bone: Growing Up at the TablePrinter-Friendly Version
1/4 cup canola oil8 large garlic cloves, peeled2 lbs. lean pork, cut into cubes1 bottle dark beer (I used a Sam Adams ale)12 oz. orange juice1 lb. tomatillos, halved28oz canned diced tomatoes, drained2 large onions, chopped2 jalapenos, diced1 bunch cilantro, chopped1 can of black beans, drained and rinsedsalt and pepper
Topping1 cup sour creamjuice of one limeIn a saucepan, add the beer, orange juice, tomatoes and tomatillos. Bring to a boil and then reduce heat, simmering until the tomatillos are soft, about 15 minutes. Set aside.Meanwhile, heat the canola oil in a dutch oven or stockpot. Add the garlic cloves and stir to coat with the oil. Sprinkle the pork with salt and pepper and then add it to the oil, in batches, to brown on all sides. Remove from the dutch oven. Add the onion and jalapeno and saute until tender, 5 or 6 minutes.
Add the tomatillo mixture to the dutch oven, scraping the bottom of the pot to be sure you are getting all the browned bits. Add the pork, cilantro, salt and pepper. Bring the mixture to a boil and then reduce the heat to low. Cook, partially covered, for about 2 hours.
Taste for seasoning. Add the black beans and cook an additional ten minutes, uncovered.
For the topping, stir the lime juice into the sour cream.
Serve the stew over rice, and top it with the sour cream.

Creamy Crockpot Chicken and Broccoli Over Rice

Creamy Crockpot Chicken and Broccoli Over Rice 3-4 boneless chicken breasts1 14oz can cream of chicken soup1 14 oz can cheddar soup1 14 oz can chicken broth½ teaspoon salt¼ teaspoon Cajun seasoning (I used Emeril’s brand)¼ teaspoon garlic salt seasoning (Lawrys)1 Cup sour cream6 Cups broccoli florets, lightly steamed, just fork tender ( I cook it in boiling water for 3-4 minutes)1 Cup shredded cheddar cheese 1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. 2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. 3. Serve over steamed rice and sprinkle with cheese.4-6 servings

Slow Cooker Mac n' Cheese

Slow Cooker Mac n' Cheese Sarah's Cucina Bella 2 cups lowfat milk1 12-oz can evaporated milk (lowfat preferred)1 large egg, lightly beaten1/4 tsp kosher salt1/8 tsp ground black pepper2 cups shredded sharp cheddar cheese8 oz uncooked elbow macaroni2 tbsp freshly grated Romano cheese Spray the inside of your slow-cooker with cooking spray. Whisk together the milk, evaporated milk, egg, salt and pepper. Add the cheddar cheese and macaroni and stir well. Top with a sprinkling of the Romano cheese all over. Cover the pot and set the heat to low. Cook for 3 to 4 hours, until cooked through. The cheese should set in the center, and the pasta should be tender. But don’t overcook. It should be done after no more than four hours. Serve.

Minnesota Turkey Crock Pot Recipe

The turkey recipe:

Buy a frozen turkey breast (the kind with the bone in, usually around 7 or 8 #'s, it will need to fit in a 6 qt crock pot)

Defrost the breast

Rub the skin with McCormicks Montreal Chicken Seasoning

Put in crock pot breast side up

Add 1 can of swansons chicken broth or use chic bouillion cubes dissolved in hot water to equal the amount of broth

Cook on high for 6 to 8 hours.

When done remove turkey, pull all the skin, bones and etc. away and discard. Take two forks and pull the meat apart with the grain.
(I strain the juice) Clean the pot, return turkey and juice to the pot to serve.

Eat or keep warm, with the juice and turkey together. Great stuff for company, you can keep it warm for along time. So you can prepare other things after it is done.

If not eating it then, just heat what you need with a little juice added to the meat. Do not heat all of it over and over.

When using a crock pot you shouldn't take the cover off to peek. You lose about and hour of cooking time so they say.

Enjoy!!!

PS Send this to Eric, he really liked it, Good thing for busy Mom's to prepare.

Crock Pot Mac and Cheese

crock pot mac and cheese
(justcookalready.com)


Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)4 tablespoons (1/2 stuck) butter, cut into pieces2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese3 eggs, beaten1/2 cup sour cream1 (10 3/4-ounce) can condensed Cheddar cheese soup1/2 teaspoon salt1 cup whole milk1/2 teaspoon dry mustard1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Crock Pot Spaghetti

crock pot spaghetti
crock pot recipes are the best because you can make them earlier in the day and not have to worry about dinner when things seem to get busy. this has always been one of my family favorites. my mom cooks this to perfection-- i made it today and jake loved it. enjoy!

ingredients:

1 lb hamburger
2 tbsp. dry minced onion (my mom and i use regular onion, diced)
1 tsp. salt
1/2 tsp. garlic powder
2- 8 oz. cans tomato sauce
1 1/2 tsp. italian seasoning
1- 4 oz. can sliced mushrooms (i always get a bigger can because we love mushrooms)
3 cups tomato juice
4 oz. dry spaghetti, broken



directions:

brown beef in skillet with onion, put in crock pot. add remaining ingredients minus spaghetti, stir well. cover. cook on low for 6-8 hours (or high for 3-5). turn to high the last hour and add dry spaghetti.