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.

Crock Pot Baja Pork Tacos

CROCK POT BAJA PORK

recipe from: Taste of Home Slow Cooker
1 (3 lb) Boneless pork sirloin roast
5 (4 oz) cans chopped green chilies
2 Tbsp. reduced-sodium taco seasoning
1 Tbsp. ground cumin
24 corn toritllas
3 cups shredded lettuce
1 1/2 cups shredded cheese
Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning, and cumin; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and 1 tablespoon cheese.

Yield: 12 servings

Buffalo Chicken Strips with Blue Cheese

Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat.



　

Everyday Food, October 2005
Prep Time 45 minutes
Total Time 45 minutes
Yield Serves 4
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Ingredients
2 tablespoons butter
3 tablespoons ketchup
1 to 2 tablespoons hot sauce
1 1/2 cups (spooned and leveled) all-purpose flour
2 large eggs
1 1/2 pounds boneless, skinless chicken breasts, cut into 16 equal-size strips
4 cups vegetable oil
Blue Cheese Salad
Directions
In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.
Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.
Cook's Note

A deep-fry thermometer is the best way to monitor the temperature of the oil. Adjust burner heat during cooking to maintain a steady temperature