Slow Cooker chicken and corn Enchilada

Slow-Cooker Chicken and Corn Enchilada

Preparation Time: 20 minutes
Total Time: 6 hours
Number of Servings: 8-10

A fiesta of traditional Southwest flavors!
Simply serve this set-and- forget it dish made with our diced chicken and super sweet corn with crispy shredded lettuce and fresh chopped tomatoes on the side.

Ingredients
1 can (10.75 oz) - cream of mushroom soup, undiluted
1 container (8 oz) - sour cream
1 can (4.5 oz) - green chilies, chopped
1/2 bag - Fully cooked Diced Chicken Breast Meat (Thawed)
2 cups - Super Sweet Cut Corn (frozen)
1 can (10 oz) - enchilada sauce
12 (6 inch) - corn tortillas
2 cups - shredded cheddar cheese

1. Stir together soup, sour cream and chilies.
2. Fold chicken and corn into the soup and sour cream mixture.
3. Pour half a can of enchilada sauce on bottom of a medium-sized (4-5 qt) slow cooker and arrange half of cut tortillas pieces over sauce.
4. Spread half of chicken mixture over cut tortilla and enchilada sauce and top with half of cheese.
5. Repeat layer, starting with remaining enchilada sauce and cut tortillas.
6. Cook on low setting for 4-6 hrs.

Barbecue Cocktail Wieners Crock Pot Appetizers

·         1 package of cocktail wieners or cocktail smokies

·         1 bottle of your favorite barbecue sauce

In a 1 1/2 quart crock pot, empty the package of wieners. Now add enough of the barbecue sauce to coat them well. Plug up and let the wieners heat all the way through. **NOTE** My 1 1/2 quart crock pot doesn't have settings.... you just plug it up and it comes on. It only took an hour to hour and a half to be ready to serve these.

Easy Oniony Chops Crock Pot

Easy Oniony Chops

This crock pot pork chop recipe is one of my "go to" recipes when I haven't planned anything in particular to make for dinner. I often make it when I've found pork chops on sale too.

Here's how I do it:

- pork chops (however many it takes to feed your family), bone-in or boneless works fine

- 1 can of french onion soup

- 1 medium onion, sliced

In whatever size crock pot that will fit the amount of pork chops you have, place the sliced onions in an even layer on the bottom. Now evenly layer the pork chops and pour the onion soup over them. Cook on low for around 8 hours or on high for around four. Serve over rice or with mashed potatoes.

*Notes*

1.) If you don't have canned onion soup, you can use an onion soup mix and add water to it to equal about a cup and a half.

2.) If you're using more than 6 - 8 pork chops and a larger crock pot, I would suggest using 2 cans of onion soup.

Easy Macaroni and Cheesy Crock Pot

                                                             serves6-8

·         16 ounces elbow macaroni, cooked and drained

·         4 cups shredded sharp Cheddar Cheese

·         1 12/13 ounce can evaporated milk

·         1 1/2 cups milk

·         1 stick melted butter

·         2 beaten eggs

·         1/2 teaspoon salt & black pepper

Easy Macaroni and Cheesy

Place the cooked macaroni in the pot. Add the remaining ingredients but hold back a cup of the cheese and the butter. Pour the melted butter evenly and give it a good stir. Spread the last cup of cheese over the top and cook on low a min. of 3 hours. It’s done when you have a nice golden brown crown. Don’t remove the cover and don’t stir the pot until it’s done.

Update from Neena -
I cook my noodles half way. The time in the crockpot will do the rest. (use butter wisely)

Corn Chowder Crock Pot

Corn Chowder

I love chowders this time of year. There is just something soooo comforting about a chowder or soup with a great bread for dinner. One of my families favorites is corn chowder. It has a slightly sweet flavor, but is heart and savory.... all at the same time.

Here is how I do it:

• 4 cups of whole kernel corn (or 2 - 16 ounce cans, drained)
• 3 - 4 medium russet potatoes cut into 1" cubes
• 1 medium onion, chopped
• 2 cups of chicken broth
• 1 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 1 1/3 cups of evaporated milk ( or 2 - 5 ounce cans)
• 1/3 cup of heavy cream (or milk)
• 4 Tablespoons of unsalted butter

Put the corn, potatoes, onion, chicken broth , salt and pepper in a 3 - 4 quart crock pot. Cook on low for 7 - 9 hours or on high for 3 1/2 - 4 1/2 hours. Once this has cooked, take half of the mixture and puree it in a blender. Be very careful to to only fill the blender half full at a time, covering with a hand towel when blending instead of lid. After you have pureed half of the mixture, add it back to the crock pot with the rest of the mixture. Now add evaporated milk, heavy cream and butter. Cook an additional hour on high and stir to incorporate well. Serve in bowls and make sure to serve with a nice bread, biscuit or roll.