Monday, November 28, 2011

JoAnns Creamy Italian Chicken Crock Pot

JoAnns Creamy Itialian Chicken

4-6 Servings with a 5-6 Qt. pot. ~ 6-8 hours on low

Home » Meat » Chicken » JoAnn’s Creamy Itialin Chicken

  • 4-6 Chicken Breasts, (I use frozen)
  • 8oz. package of Cream Cheese
  • 1 Package of Italian Salad Dressing Mix( You can also use a Ranch Salad Dressing package)
  • 2 Cans of Cream of Chicken Soup or Cream of Mushroom Soup or a mixture of both
  • 1 can Chilies
  • Cooked noodles or rice

JoAnn’s Creamy Italian Chicken

  1. Place chicken breasts in the Pot.
  2. Mix Cream Cheese, Soups, Salad Dressing package, and Chilies together and pour over chicken. This mixture will be lumpy because of the cream cheese. It will melt and become smooth as it cooks.
  3. Cover and cook on low.

You can stir a few time if you want through out the day, but not necessary.

Serve the chicken over separately cooked noodles or rice.

Cowboy Beans Crock Pot

  • 1 Beer
  • 1 lb ground beef, browned
  • 1 medium diced onion
  • 1/2 lb bacon, cook crisp and save drippings
  • 1 (16 ounce) can great northern beans (white beans)
  • 1 (16 ounce) can kidney beans
  • 1 (16 ounce) can pork n' beans
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup ketchup
  • 1/2 tablespoon prepared yellow mustard
  • 1 tablespoon molasses
  • 1 dash Worcestershire sauce

Cowboy Beans

Open Beer and drink 2 gulps. Cut bacon into 1/4″ bits; brown in a large skillet. Remove bacon from rendered fat and set aside. In the bacon drippings, saute the onion. Add the ground meat and brown lightly. Put the meats into the bottom of a crockpot.

Drink more beer. Add the Pork ‘n Beans with the liquid in them. Drain most of the juice off of the remaining cans of beans and add them with the remaining ingredients to the crockpot. Mix all well. Cook on HIGH setting for 1 hour to get well heated through, then lower heat setting to LOW and allow to cook for 5 – 6 hours. Enjoy the rest of your beer.

Stir from time to time.

Loaded Spanish Rice Crock Pot

Loaded Spanish Rice


6-8 Servings with a 4-5 qt. pot. ~ Low-6 hrs., High-3 hrs.

Home » Mexican » Loaded Spanish Rice

  • 2 cups uncooked converted rice (plain doubles cooking time)
  • 2 cups water
  • 2 cups your favorite salsa
  • 1 medium pepper, chopped
  • 1 medium onion, chopped
  • 1 12 oz. bag sausage-style crumbles, thawed
  • Toppings of your choice: shredded cheese, sour cream,
  • chopped raw onions, fresh cilantro, black olives, etc.

Loaded Spanish Rice

Spray slow cooker with non-stick spray. Combine all ingredients except toppings and stir. Cook covered on low for 6 hours or high for 3 hours. Add toppings, if desired, to make a main dish, or serve on the side with a Tex-Mex dinner.

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Do it Over Divan Chicken Crock Pot

          4 to 6 servings
  • 4 chicken breasts
  • 4 cups broccoli florettes
  • 1/2 cup mayo
  • 2 cans cream of chicken soup
  • 1 teaspoon lemon juice
  • Salt and white pepper to taste for chicken
  • 1 cup of bread crumbs
  • 1 Tbl spoons butter
  • 2 Tbl spoons olive oil
  • 1 Tbl spoon worcheshire
  • 1 Tbl spoon Garlic
  • 1 cup of shredded sharp cheddar cheese
  • 1 package of egg noodles

Chicken Divan Do Over

This is our family’s version of the Chicken Divan. Just a slight variation. It takes just a little preparation and it’s well worth the effort. This easy version of the dish that has been floating around since the 50′s. It originated from a New York Restaurant called the Divan Parisienne.

  1. Pour 4 cups of broccoli florettes into the pot. We chop up and use fresh and we’ve used frozen too.
Cut the thawed fresh chicken into bite sized cubes. 1-2 inch cubes