Crock Pot Chicken Tomato Potato

Ingredients:

Servings:

4-6

Servings Size
Update
Units: US | Metric
5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 ½ ounce) can black beans , drained
1 cup frozen corn
6 ounces black olives , drained (sliced black olives)
½ onion , chopped
½ red bell pepper , chopped
1 (15 ounce) jar salsa , medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)
Directions:
1
Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2
Cook on high for 4-6 hours or low for 8 hours.
3
Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4
Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Crock Pot Mexican Chicken

Ingredients:

Servings:

4-6

Servings Size
Update
Units: US | Metric
5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 ½ ounce) can black beans , drained
1 cup frozen corn
6 ounces black olives , drained (sliced black olives)
½ onion , chopped
½ red bell pepper , chopped
1 (15 ounce) jar salsa , medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)
Directions:
1
Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2
Cook on high for 4-6 hours or low for 8 hours.
3
Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4
Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Crock Pot Buffalo Chicken Pasta

4-6 Servings with a 4-6qt pot. ~ 2.5-3 hours on high or 4-6 on low
1 lb chicken breast, in bite sized pieces
1 11 oz can of cream of chicken soup
1/2 cup hot sauce (buffalo wing style)
6 ounces mozzarella cheese , shredded (about 1.5-2 cups)
1/2 cup blue cheese , crumbled (optional)
1 1/2 cups sour cream
1 Tablespoon of garlic
Salt and Pepper to taste
4 cups penne , uncooked
Buffalo Chicken Pasta
Season chicken with salt, pepper and garlic and put it in the crock pot.
Add the chicken soup and hot sauce and stir.
Cook on low 4-6 hours or high 2-3.
Stir in cheeses and sour cream and turn the crock pot to warm.
Boil the pasta according to package instructions, drain well and add to the chicken/sauce mixture.
Stir well, top with some more mozzarella or blue cheese and serve!
Rating: 3.8/5 (9 votes cast) 

Crock Pot Bacon Cheese Chicken

Bacon Cheese Chicken
--2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese



The Directions.


Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.


Put the chicken in the crock on top of the oil.


In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.


Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.


Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen

Making this right now! Can't wait to eat it!
Borrowed from crockpot365.blogspot.com

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Beef and Rice Enchiladas

Ingredients:

Serves: 4-5

Yield:

10.0

Servings Size
Enchila ...
Update
Enchila ...

Units: US | Metric
6 ounces shredded Mexican blend cheese (Colby and Monterey Jack works well also, half of standard 12 oz bag)
6 ounces shredded cheddar cheese (half of standard 12 oz bag)
15 ½ ounces salsa (mild, medium or however you like it)
2 cups cooked rice (plain or Mexican) (optional)
1 lb ground beef
1 (1 ¼ ounce) package taco seasoning
1 lb flour tortilla (10 count bag)
1 tablespoon onion powder
1 tablespoon garlic powder
¾ cup water
Directions:
1
Preheat oven to 350°F.
2
Cook rice as per directions and set aside.
3
Mix up cheeses and split in half - place one of the halves in large mixing bowl.
4
Fry up ground beef in large skilled with onion and garlic powder - drain.
5
Add water and taco seasoning - heat to boil.
6
Reduce and simmer uncovered for 15 minutes.
7
Mix ground beef and rice into the large mixing bowl with cheese.
8
Add 1 cup of salsa into the meat mixture and stir.
9
Take large casserole dish and spread 1/2 cup salsa on the bottom.
10
Fill each tortilla with 3-4 tablespoons of meat mixture (if you omitted rice stay more towards 2-3).
11
Roll up tortillas and place seam side down in casserole dish.
12
Put remaining salsa (whatever amount you prefer) on top of tortillas and top with reserved cheese.
13
Bake for 10-15 minutes, until cheese on top is melted.