Crock Pot Enchiladas

Makes 4-6 servings

1-1/2 lb. ground beef

 1 medium onion, chopped

 1-2 cloves of garlic, minced

1/2 tsp. salt

 1/2 tsp. pepper

 6 corn tortillas

 2 C. fresh or frozen corn (or 15-oz can)

 1 19-oz can enchilada sauce

 2 C. (8 oz) shredded cheddar cheese

 1 2-1/2 oz. can sliced ripe olives, drained

 1 C. sour cream

Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.

Mexicalli Enchiladas

Ingredients

• 1 package corn tortillas (14 tortillas)
• 2 cooked chicken breasts, chopped
• 3 (8-ounce) bags shredded Mexican cheese blend
• 1 large yellow onion, diced
• 2 tablespoons cleaned and roughly chopped cilantro leaves
• 3 cans enchilada sauce (hot or mild), divided

Sour cream sauce:

• 1 tablespoon butter
• 1/4 cup chicken broth
• Pinch ground cumin
• 1 teaspoon minced garlic
• 1 1/2 cups sour cream
• Pinch salt

Directions

Preheat oven to 400 degrees F.

Wrap corn tortillas in wet paper towels and microwave for 45 seconds. In a large bowl, combine chicken, 1 1/2 bags of cheese, onion, cilantro, and 2 cans of enchilada sauce. Mix well Add the cilantro and stir to combine.

Cover the bottom of a large baking dish with half of the remaining enchilada sauce.

Carefully spoon mixture into tortillas, roll up and place seam side down in the baking dish. Cover the top with the other half can of the enchilada sauce and the rest of the cheese (1 1/2 bags). Bake for 35 to 40 minutes. Serve with sour cream sauce.

Make sour cream sauce by adding butter to a saucepan over medium heat. While the butter is melting add the chicken broth, cumin, garlic and sour cream. Whisk to combine; season with salt, bring to a boil and remove from the heat.

Serve enchiladas topped with sour cream sauce

Lentil Soup Crock Pot

Lentil Soup

Ingredients:

3 carrots, chopped
3 ribs of celery, chopped
1 onion, chopped
3 cloves garlic, pressed
8 cups water or vegetable broth
2 cups lentils, rinsed
1 tsp. dried thyme
1-14 oz can diced tomatoes (opt)
(Note: If you want some more "bulk" to your soup you can also throw in some cubed potatoes now too.)

Directions Put all of these ingredients in the slow cooker. Set it on low if you are leaving it all day, high if you are starting it around lunchtime.

About 10 minutes before you are ready to serve the soup, add:
1 ½ tsp. balsamic vinegar
2 tsp. salt
1 tsp. ground pepper
1 bunch of kale, washed and chopped

We also like to top ours with crumbled feta cheese. Yummy. :) We serve this meal with pita bread and a Mediterranean salad.

Maple Chicken and Sweet Potatoes Crock Pot

4 Servings with a 5-7qt pot. ~ 3-4 hours on high or 7-8 hours on low

• 8 boneless skinless chicken thighs
• Salt and pepper to taste
• 1 teaspoon of dried sage
• 1 Tablespoon of minced garlic
• 1 Tablespoon of brown sugar
• 4 Tablespoons maple syrup
• 3 medium sweet potatoes, peeled and cubed
• 1 can of chicken broth
• 1 cup baby carrots
• 1 small yellow onion, sliced

Maple Chicken and Sweet Potatoes

1. Season the chicken on all sides with salt and pepper.
2. Place the chicken the base of the crock pot.
3. Evenly sprinkle the Sage and Garlic.
4. Evenly drizzle the maple syrup over all of the chicken.
5. Place the cubed sweet potatoes, baby carrots in the pot.
6. Evenly sprinkle the brown sugar over the carrots.
7. Place the chopped yellow onion over the top.
8. Sprinkle a little more salt and pepper over it all.
9. Pour the Chicken broth into the pot.
10. Cover and Cook for 7-8 hours on low.

You can substitute 4 chicken breasts for thighs if wanted/needed. This is done when the veggies are tender.

Louisiana Style Chicken Crock Pot

Louisiana Style Chicken

Put a little spice in your life! This Louisiana style chicken dish is a great tasting meal that includes chicken, ham and Polish sausage.

What You Need:

6 chicken thighs
1/4 lb deli style ham, chopped
1 (16 oz) can tomatoes, diced
1 green pepper, diced
6 green onions, diced
1 (6 oz) can tomato paste
1 tsp salt
1 tsp hot pepper sauce
1 cup long grain and wild rice
1/2 lb Polish sausage, chunked

How to Make It:

Place the chicken in the bottom of the crock pot.
Add the ham, tomatoes, pepper and onions.
In a mixing bowl stir together the tomato paste, salt and hot pepper sauce.
Add the mixture to the chicken.
Cover and cook on low 4 hours.
Place the rice in a large saucepan.
Add just enough water to cover the rice.
Over high heat bring water and rice to a boil.
Cover the pan; reduce heat to low and cook 20 minutes or until rice is tender.
Add the cooked rice to the crock pot.
Stir in the Polish sausage.
Cover and turn heat to high.
Continue cooking another 30 minutes.

Tip: If you enjoy a spicy meal add a little more hot pepper sauce. I find that Louisiana Hot Sauce or Frank’s Hot Sauce are both very good tasting hot sauces. If spicy is not for you only add one or two dashes for the taste

Little Italy Chicken and Spinach Crock Pot

Little Italy Chicken and Spinach

What You Need:

9 lasagna noodles, uncooked
2 (11 oz) cans cream of chicken soup
1 (10 oz) pkg. frozen spinach, thawed, drained
1 (9 oz) pkg. cooked chicken, diced
1 (8 oz) carton sour cream
1 C milk
1/2 cup Parmesan cheese
1 small onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 cup mozzarella cheese, shredded

How to Make It:

Place the soup, spinach, chicken and sour cream in large mixing bowl.
Stir to combine.
Pour in the milk and continue stirring until mixed in well.
Add the onion and stir.
Sprinkle in the Parmesan cheese, salt, pepper and nutmeg.
Stir until well combined.
Place 3 lasagna noodles in the bottom of the crock pot.
Pour 1/3 of the spinach mixture over the top of the noodles.
Add 1/3 of the mozzarella cheese.
Continue with 2 more identical layers topping off with the mozzarella cheese.
Cover and cook on high 1 hour.
Reduce heat to low and continue cooking 5 hours.

Tips:

If the noodles don’t quite fit in the crock pot, you can break them down. Serve with a side salad and toasted Italian bread

Mexican Corn and Bean Chicken Crock Pot

Mexican Corn and Bean Chicken

This Mexican style recipe will be a hit with the whole family.

What You Need:

4 chicken breasts, boneless and skinless
1 (16 oz) jar Mexican salsa
2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 (11 oz) can Mexican corn
1 (15 oz) can pinto beans

How to Make It:

Place the chicken and salsa into the bottom of the crock pot.
Add the garlic powder, cumin, chili powder, salt and pepper.
Cover and cook on low 4 hours.
Remove the chicken breasts and allow them to cool slightly.
Shred the chicken.
Add the chicken back to the crock pot.
Cover and cook on low 2 hours.
Stir in the corn and beans.
Cover and continue cooking 1 hour.

Tip:

Make this a real Mexican meal by adding tortilla chips before serving. Top with sour cream or guacamole as a garnish.

Note:   You can also add a can black beans and diced tomatoes , and also dice the chicken

Crock Pot Chicken Creole

Crock Pot Chicken Creole

What You Need:

3 lbs. chicken thighs or breasts, skinned
1 cup celery, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can tomatoes
1 tsp. garlic powder
2 tsp. sugar or sugar substitute
1 tsp. Cajun seasoning
1/2 tsp. paprika
salt & pepper to taste
Louisiana Hot Sauce to taste
2 cups rice, cooked

How To Make It:

Place chicken in bottom of a medium sized crock pot.
Combine remaining ingredients (except rice) & add to slow cooker.
Cook on high 4 to 5 hours or on low 7-8 hours.
Cook rice according to package direction.
Serve Creole mixture over the hot cooked rice

Chicken and Chive Dumplings Crock Pot

Chicken and Chive Dumplings

What You Need

1 can reduced fat cream of chicken soup
1/2 a soup can of water
1/2 cup chopped onions
1 tsp paprika
1 tsp lemon juice
1 tsp rosemary
1 tsp thyme
1 tsp salt
1/4 tsp pepper
4 skinless boneless chicken breast
non-stick cooking spray

For Chive Dumplings:
3 tbsp. shortening
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 tbl.fresh, chopped chives, or 2 tbl. dried chives
3/4 cup skim milk

How To Make It:

Spray a 6 qt. crock pot with non-stick cooking spray.
Place chicken in crockpot.
Combine remaining main ingredients together and pour over chicken.
Cover and cook on low 6-8 hours.

One hour before serving, prepare chive dumplings:
Mix dry ingredients and shortening.
Add chives and milk, combine well.
Drop by teaspoonsful onto hot chicken and gravy in the crock pot.
Cover and cook on high for 45-60 minutes

Cheesy Ranch Chicken Crock Pot

1 lb boneless skinless chicken breast (I like to use the strips)
2 cans Campbells Fiesta Nacho Cheese Soup (undiluted)
8oz sour cream
1 envelope ranch dressing powder

Mix soups, sour cream and ranch together and pour in crock pot. Put chicken in mixture completely covering the chicken. Cook until chicken is done, remove from mixture and cut in bite size pieces, return to mixture and serve over white rice. My crock pot runs very hot so this is usually done in 3 hours on low in mine, but you may need to adjust

Chili Crock Pot

2 pounds ground beef or turkey

 2 (16 ounce) cans beans, rinsed and drained

 2 (14.5 ounce) cans diced tomatoes, undrained

 1 (8 ounce) can tomato sauce

 2 medium onions, chopped

 1 green pepper, chopped

 2 cloves garlic, minced

 2 tablespoons chili powder

 2 teaspoons salt

 1 teaspoon pepper

 Brown ground beef and transfer to a slow cooker with other ingredients. Cover and cook on low for 8-10 hours

Creamy Ranch Pork Chops and Rice

Ingredients

       1 tbsp. vegetable oil

Crisco Vegetable Oil $2.99
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       4 boneless pork chops , 3/4-inch thick (about 1 pound)

Store Brand Pork Buy 1 Get 1 Free
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       1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

       3/4 cup milk

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       1 pkg. (1 ounce) ranch salad dressing mix

       Paprika

       Ranch-Style Rice

Directions

1

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2

Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.

3

Serve with the Ranch-Style Rice.

4

Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cups uncooked regular long-grain white rice and cook according to the package directions.

5

Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

Crock Pot Cream Cheese Chicken Family Favorite

Family Favorite

Crock Pot Cream Cheese Chicken

4 boneless skinless chicken breasts
2 tablespoons butter, melted
1 (10 3/4 ounce) can cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
1 (1 ounce) package hidden valley ranch dressing mix
1/4 teaspoon minced garlic
1 dash paprika
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley flakes

Directions:

1
Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
2
Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
3
Drizzle chicken breasts with 1 tablespoons melted butter.
4
Cover and cook on Low for 4 hours.
5
Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
6
Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
7
Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
8
Serve over buttered egg noddles

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Cheeseburger Noodle Casserole

	Cheeseburger Noodle Casserole Can you say, cheesy? Inn Maid Extra Wide Egg Noodles combine with ground beef, Italian sausage and a super cheesy sauce to make this casserole ooey-gooey good. Prep Time: 15 minutes Cook Time: 15 minutes Serves 6-8
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Marzetti Ingredients
1 pkg. (16 oz.) Inn Maid® Extra Wide Egg Noodles
Other Ingredients
1/2 lb. ground beef
1/2 lb. sweet Italian sausage
2 tbsp. oil
1 medium onion, diced
salt and pepper to taste
2 tbsp. garlic, minced
1/2 cup cream style cottage cheese
1 can (11 oz.) nacho cheese soup
2 cups cream
1 cup fresh Roma tomatoes, diced
2 cups Cheddar cheese, shredded

Preparation:

Preheat oven to 350° F. Cook noodles according to package directions. In large skillet, saute ground beef, sausage, onions and garlic in oil until meat is cooked. Add salt and pepper to taste. Add soup, cottage cheese and cream to skillet. Bring to a boil. Stir in tomatoes and 1 1/2 cups of Cheddar cheese. Mix in cooked noodles. Spread mixture into greased 13x9-inch casserole dish. Top with remaining 1/2 cup cheddar cheese. Bake 15 minutes.