This is an easy crockpot meal. Perfect for Sunday dinner. Our family loves this meal with our favorite Drop Biscuits. I usually make this at least once a month in the fall and winter.
Sorry, no photo!
· 2 envelopes chicken gravy mix
· 2 cups water
· ¾ cup chicken broth
· 1 garlic clove, minced
· 1 Tbl minced fresh parsley
· 1-2 tsp chicken bouillon granules
· ½ tsp pepper
· 1 large onion, cut into wedges
· 3-4 chicken breasts (I use two and it is plenty for us)
· 3 Tbl flour
· 1/3 cup cold water
· 10 biscuits
Directions: In a slow cooker, combine gravy mix, water, broth, garlic, parsley, bouillon, and pepper until blended. Add the onion and chicken. Cover and cook on low for 4-6 hours. At this point, shred your chicken if you want it shredded. Increase heat to high. In a small bowl, combine the flour and cold water until smooth. Gradually stir into slow cooker. Cover and cook for 1 hour (but I usually only cook for 20 minutes and its just fine!) Use chicken gravy to top biscuits.
Can also serve on top of rice, pasta, or mashed potatoes.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Thursday, January 26, 2012
Friday, January 14, 2011
White Chili
This is one of my favorite crock pot soup recipes, and it's also a Weight Watchers recipe, but its so good you'd never know! This is one of the meals I make to take to anyone in need and it's always a hit!
3 boneless, skinless chicken breasts, cooked and diced
1 c onion, diced
2 cloves garlic, minced
1 can diced green chiles
1 tsp ground cumin
1/2 tsp dried oregano leaves
32 oz carton of chicken broth
3 cans white navy beans, rinsed and drained
1 c shredded Monterey Jack cheese
Add all ingredients to crock pot except cheese. Keep the crock pot on LOW and simmer for as long as you want to. Right before serving, turn off the crock pot and add the cheese. Stir until melted.
3 boneless, skinless chicken breasts, cooked and diced
1 c onion, diced
2 cloves garlic, minced
1 can diced green chiles
1 tsp ground cumin
1/2 tsp dried oregano leaves
32 oz carton of chicken broth
3 cans white navy beans, rinsed and drained
1 c shredded Monterey Jack cheese
Add all ingredients to crock pot except cheese. Keep the crock pot on LOW and simmer for as long as you want to. Right before serving, turn off the crock pot and add the cheese. Stir until melted.
Beef Stroganoff with Rice
Another one from "365 Days of Slow Cooking"! Can you tell I enjoy this cookbook? And why not? It's making dinner for me!
1 1/2 lbs beef stew meat (mine was frozen)
2 T onion soup mix
1 (4 oz) can mushrooms, drained
1 can Cream of Mushroom Soup
1/2 cup sour cream
4 oz cream cheese
In 2-3 quart slow cooker, mix stew meat and dry soup mix until evenly coated. Top with mushrooms and soup. Cover and cook on LOW for 7-8 hours. About 30 min before serving, cook rice. Just before serving, stir sour cream and cream cheese into beef mixture until smooth. Serve over rice.
(Mine cooked in about 3 hours on LOW in my quirky crock pot!)
1 1/2 lbs beef stew meat (mine was frozen)
2 T onion soup mix
1 (4 oz) can mushrooms, drained
1 can Cream of Mushroom Soup
1/2 cup sour cream
4 oz cream cheese
In 2-3 quart slow cooker, mix stew meat and dry soup mix until evenly coated. Top with mushrooms and soup. Cover and cook on LOW for 7-8 hours. About 30 min before serving, cook rice. Just before serving, stir sour cream and cream cheese into beef mixture until smooth. Serve over rice.
(Mine cooked in about 3 hours on LOW in my quirky crock pot!)
Slow Cooker Sweet & Sour Chicken
Another recipe from "365 Days of Slow Cooking"! This one is really yummy!!
4 boneless, skinless chicken breasts (mine were frozen)
1 cup Catalina dressing
1 cup apricot jam
1 packet onion soup mix
Place chicken in slow cooker and combine other ingredients in a small bowl. Pour sauce over the top of the chicken. Cook on HIGH for 3 hours and serve over rice.
(Since my crock pot cooks faster, I cooked on LOW for 3 hours and it was perfect!)
4 boneless, skinless chicken breasts (mine were frozen)
1 cup Catalina dressing
1 cup apricot jam
1 packet onion soup mix
Place chicken in slow cooker and combine other ingredients in a small bowl. Pour sauce over the top of the chicken. Cook on HIGH for 3 hours and serve over rice.
(Since my crock pot cooks faster, I cooked on LOW for 3 hours and it was perfect!)
Chicken A La King
This recipe is from one of my new cookbooks, "365 Days of Slow Cooking" which I love! The author is Karen Petersen and it's got lots of great crock pot recipes! I modified this one slightly - my modifications are in parenthesis.
3 lbs chicken tenders, cut in half (2 lbs)
1 16 oz package baby carrots (1/2 pkg)
2 red bell peppers, chopped (1 pepper)
1 onion, chopped
3 garlic cloves, minced (1 garlic clove)
1 8 oz. pkg cream cheese, cut into cubes
2 jars Alfredo sauce, (1 jar)
1 cup milk
1 can Cream of Chicken Soup
1 tsp dried basil leaves
1/8 tsp pepper
Hot cooked noodles, mashed potatoes, biscuits or rice
Place chicken in 5-6 quart slow cooker. Add carrots, bell peppers, onions and garlic; mix gently. In food processor or blender, combine cream cheese with Alfredo sauce and milk; process or blend until combined. Pour into large bowl and add cream of chicken soup, basil and pepper. Mix well. Pour sauce into slow cooker. Cover and cook on LOW for 7-9 hours or until chicken and vegetables are tender. Serve over hot cooked noodles, potatoes, biscuits, or rice.
Angela's way: my crock pot tends to cook fast, so I usually put any meat I'm cooking into the crock pot frozen. So my chicken tenders were frozen pieces when I added them. Frozen meat makes more tender and juicy meat, I've found. The amount I did in my crock pot, with my modifications, cooked in 4 hours on LOW in my crock pot. The chicken was perfect - tender and juicy and the sauce was delicious! One of the cooking tips for using a crock pot that Karen suggests in this cookbook, if your crock pot is 1/2 full, it will cook the best.
3 lbs chicken tenders, cut in half (2 lbs)
1 16 oz package baby carrots (1/2 pkg)
2 red bell peppers, chopped (1 pepper)
1 onion, chopped
3 garlic cloves, minced (1 garlic clove)
1 8 oz. pkg cream cheese, cut into cubes
2 jars Alfredo sauce, (1 jar)
1 cup milk
1 can Cream of Chicken Soup
1 tsp dried basil leaves
1/8 tsp pepper
Hot cooked noodles, mashed potatoes, biscuits or rice
Place chicken in 5-6 quart slow cooker. Add carrots, bell peppers, onions and garlic; mix gently. In food processor or blender, combine cream cheese with Alfredo sauce and milk; process or blend until combined. Pour into large bowl and add cream of chicken soup, basil and pepper. Mix well. Pour sauce into slow cooker. Cover and cook on LOW for 7-9 hours or until chicken and vegetables are tender. Serve over hot cooked noodles, potatoes, biscuits, or rice.
Angela's way: my crock pot tends to cook fast, so I usually put any meat I'm cooking into the crock pot frozen. So my chicken tenders were frozen pieces when I added them. Frozen meat makes more tender and juicy meat, I've found. The amount I did in my crock pot, with my modifications, cooked in 4 hours on LOW in my crock pot. The chicken was perfect - tender and juicy and the sauce was delicious! One of the cooking tips for using a crock pot that Karen suggests in this cookbook, if your crock pot is 1/2 full, it will cook the best.
Thursday, January 21, 2010
Crockpot Chicken Tortilla Soup
I found this recipe somewhere online last week as I was searching for recipes. OH MY GOSH this soup is to die for!!! My photo isn't very good....but trust me...this soup is something your whole family will LOVE! So easy too! Love crockpots!3-4 chicken breasts (I used 3)
1 clove garlic
1/2 large onion. chopped
2 Tbl butter
2- 14oz cans chicken broth
1 pkg chicken gravy
1-14 oz can tomatoes (I blended mine up)
1 cup salsa
1 Tbl. cumin
1 tsp salt
Throw everything in the crockpot and cook on low for 5-7 hours. I even used frozen chicken breasts. Easy! Take out chicken and shred, then replace back into soup. Serve with crushed chips on top, grated cheese and sour cream. Serves 6-8.
Sunday, July 5, 2009
Homestyle Pot Roast
This is the easiest and tastiest pot roast I've had in a long time. Instead of buying beef chuck though, I used 2 lbs of beef stew meat I happened to have. I took the meat right from the freezer and put into the crock pot and it turned out really tender and the flavor - very yummy!
2 pounds boneless beef chuck, cut into large chunks
1 can (14 1/2 oz) stewed tomatoes (I blend mine up in the blender)
1 packet (1 1/2 oz) beef stew seasoning
Combine beef, tomatoes and seasoning mix in Crock Pot. Cover and cook on LOW for 4-6 hours.
(My crock pot cooks fast on LOW for some reason so even with the meat being frozen, it only took 4 hours. Bigger chunks of meat would take longer of course. I read in a Crock Pot cook book once that if you start with frozen meat, it turns out tender and juicy most of the time. It's true for me!)
2 pounds boneless beef chuck, cut into large chunks
1 can (14 1/2 oz) stewed tomatoes (I blend mine up in the blender)
1 packet (1 1/2 oz) beef stew seasoning
Combine beef, tomatoes and seasoning mix in Crock Pot. Cover and cook on LOW for 4-6 hours.
(My crock pot cooks fast on LOW for some reason so even with the meat being frozen, it only took 4 hours. Bigger chunks of meat would take longer of course. I read in a Crock Pot cook book once that if you start with frozen meat, it turns out tender and juicy most of the time. It's true for me!)
Tuesday, December 30, 2008
Crockpot Chicken Enchiladas
I made these for dinner tonight and everyone loved them! Thanks to my friend Sherri for the recipe. Since this is a rare feat at my house, I will be making these again for sure! It was such an easy recipe, and the chicken smells so good while cooking all day. Since it only made 6 enchiladas, I will double the recipe next time.
2 chicken breasts
1 can cream of chicken soup
1 small can green chilies (optional)
1/3 c. salsa
1 chicken bullion cube
Put all ingredients into crockpot and cook for about 5 hours on low or 3 hours on high. Every crockpot is different. Mine was actually cooked on high in about 2 1/2 hours.
Make 1/2 c. Minute Rice (with a chicken bullion cube in the water)
When chicken in the crockpot is done, shred up. Mix 1/4 c. sauce with the rice. Leave remaining sauce to top enchiladas with. Get out 5-6 flour tortillas. Inside each tortilla, layer:
rice
chicken
cut olives
grated cheese
chopped green onions
Roll up each tortilla and put into baking dish. Top with remaining sauce and grated cheese. Bake at 350 degrees for 30 minutes or until heated through and cheese is melted. Serve with sour cream if desired. Makes 5-6 enchiladas.
Tuesday, August 26, 2008
Crock Pot Chicken Marinara
(recipe from April Clark, my sis-in-law)
2-3 thawed chicken breasts
2 jars marinara/spaghetti sauce
salt, pepper, garlic powder
1/2 c. parmesan cheese (more or less)
1 c. mozzarella cheese (more or less)
seasoned breadcrumbs
cooked spaghetti or penne noodles (or whatever noodles you like)
Put marinara sauce, salt, pepper, garlic powder, and chicken breasts in a crockpot until chicken is cooked, about 6 hours on low. Then about 10-15 minutes before dinner, sprinkle a nice layer of bread crumbs, then parmesan cheese, then shredded mozzarella cheese on top. Serve when cheese is melted, put over noodles.
A longer version is to cook the chicken in the oven in a 9x13 pan with the sauce but not covering the chicken. Coat the chicken in breadcrumbs. Cook until chicken is cooked and a little crispy from the breadcrumbs---about 1 hour 20 minutes at 350 degrees then add cheeses at the end...
Friday, August 8, 2008
5 Layer Brownie (crockpot recipe)
Chad's younger sister made this brownie crockpot recipe for their family reunion. OH MY, it was fabulous! And it is so quick to throw in the crockpot! This is a great no fuss dessert. We squirted whipped cream on top too. :) CLICK HERE for the recipe.
Thursday, April 10, 2008
Lazy Lasagna
This is so fast to make, and really good for a crockpot lasagna! It makes A LOT. I usually 1/2 the recipe for our family.
1 lb. ground beef
12 oz package egg noodles
32 oz jar spaghetti sauce, your choice of flavor
8 oz. mozzarella cheese, shredded
16 oz. cottage cheese
Brown ground beef - drain fat. While beef is browning, cook noodles in saucepan according to directions. Drain and return noodles to saucepan. Stir spaghetti sauce into browned and drained ground beef. Stir mozzarella and cottage cheeses into cooked noodles. Layer 1/3 of the sauce with ground beef into the bottom of the crockpot. Top with 1/2 of the noodles and cheeses. Layer in 1/2 of the remaining sauce with ground beef, followed by all the remaining noodles and cheeses. Top with the rest of the sauce. Cover and cook on low 3-4 hours.
1 lb. ground beef
12 oz package egg noodles
32 oz jar spaghetti sauce, your choice of flavor
8 oz. mozzarella cheese, shredded
16 oz. cottage cheese
Brown ground beef - drain fat. While beef is browning, cook noodles in saucepan according to directions. Drain and return noodles to saucepan. Stir spaghetti sauce into browned and drained ground beef. Stir mozzarella and cottage cheeses into cooked noodles. Layer 1/3 of the sauce with ground beef into the bottom of the crockpot. Top with 1/2 of the noodles and cheeses. Layer in 1/2 of the remaining sauce with ground beef, followed by all the remaining noodles and cheeses. Top with the rest of the sauce. Cover and cook on low 3-4 hours.
Sunday, February 3, 2008
Easy Chicken Santa Fe
1 can black beans, rinsed & drained
2 cans corn, drained
2 c. salsa
5-6 skinless boneless chicken breast halves, abt 2 lbs (no fat)
1 c. shredded cheddar cheese
Mix together beans, corn, & 1/2 c. of the salsa in 4 qt. slow cooker. Top with chicken breasts, then pour the remaining salsa over them. Cover & cook on high 2 1/2-3 hours or until chicken is tender & white throughout, don't overcook or chicken will be tough. Sprinkle with cheese on top, cover & cook until cheese is melted, abt 5 minutes. Top with fresh cut tomatoes. Serve inside warm soft tortillas.
2 cans corn, drained
2 c. salsa
5-6 skinless boneless chicken breast halves, abt 2 lbs (no fat)
1 c. shredded cheddar cheese
Mix together beans, corn, & 1/2 c. of the salsa in 4 qt. slow cooker. Top with chicken breasts, then pour the remaining salsa over them. Cover & cook on high 2 1/2-3 hours or until chicken is tender & white throughout, don't overcook or chicken will be tough. Sprinkle with cheese on top, cover & cook until cheese is melted, abt 5 minutes. Top with fresh cut tomatoes. Serve inside warm soft tortillas.
Italian Crockpot Chicken
2 cans cream of chicken soup
1 small packet italian seasoning (with the ranch packets in the store. I got Good Seasons brand)
1 brick cream cheese (I use non-fat)
3 large chicken breasts, cubed
Combine and cook for 6-8 hours on low. Serve over rice or noodles.
This is so good! I also add a little water to mine to get it to the consistency I want it. Add more chicken or less depending on your taste. Also works with pre-cooked chicken, just cook less time.
1 small packet italian seasoning (with the ranch packets in the store. I got Good Seasons brand)
1 brick cream cheese (I use non-fat)
3 large chicken breasts, cubed
Combine and cook for 6-8 hours on low. Serve over rice or noodles.
This is so good! I also add a little water to mine to get it to the consistency I want it. Add more chicken or less depending on your taste. Also works with pre-cooked chicken, just cook less time.
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