Nacho Cheese Chicken Chowder Crock Pot

NACHO CHEESE CHICKEN CHOWDER

1# Boneless, skinless chicken breasts, cut up in 1/2" pieces
2 (14.5 oz.) can Mexican-style diced tomatoes, undrained
1 (10.5 oz.) can Nacho Cheese soup
1 (10-oz.) pkg. frozen corn
Shredded Mexican-style cheddar cheese

In slow cooker, combine everything except cheese & mix well. Cover &
cook for 4-5 hours on Low or 2-2 1/2 hours on High. Sprinkle each
serving with cheese. Makes 6 servings.

Hot crab dip Crock Pot

hot crab dip
2- 8 oz packages cream cheese softened
½ cup sour cream
½ cup milk
3 tbs mayo
2 tbs lemon juice
1 tbs Worcestershire sauce
Pinch garlic salt
1 ½ tsp dry mustard
1 cup grated cheddar cheese
1 pound crab meat
Paprika
1 tbs old bay

In lg mixing bowl working with a wire wisk, combine cream cheese, sour cream, milk, mayo, lemon juice, Worcestershire sauce, mustard, garlic salt, and old bay. Whisk until creamy and smooth. Stir in grated cheese( save a little to sprinkle on top) and crab meat.
Pour crab mix in crockpot . Top with remaining cheese and sprinkle with paperika and old bay. Cook on low for about 1 hour or until hot and bubbly. Always a big hit at my parties.

Pumpkin Soup Slow Cooker

Pumpkin Soup


1 tablespoon olive oil
1 medium sugar pumpkin, seeded and cubed (or 1 can pumpkin 16 oz)
1 medium onion, chopped
3 cups chicken stock, or as needed
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 small cinnamon sticks
2 bay leaves
1/2 cup heavy cream


Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve

Crock Pot Brownies

CROCKPOT BROWNIES!!!"
--1 16 oz package of brownie mix
--1/4 cup melted butter --1 egg --1/4 cup water
--1 can sweetened condensed milk --1/4 cup walnuts --1/4 cup coconut
...--1/4 cup oats
The proportions of the oats, coconut, and walnuts are for the mini crock. If you decide to use a larger size, use enough of the toppings to spread over the whole surface area.
--melt butter
--add 1/4 cup of water, the egg, and brownie mix
--stir until none of the powder is left dry; batter will be thick
--pour can of sweetened condensed milk over top.
--cover milk with a layer of oats, then coconut, then walnuts.
--close up crock pot-cook on high, if using a little crock, low if using a bigger one. Test with a knife after two hours, if it comes out clean, cook for another 20-30 minutes with lid off to get rid of the collected condensation and to help solidify the condensed milk. You will know this is done when the edges pull away from your stoneware.
Since I used my mini crockpot, this cooked for about 4 1/2 hours altogether.

Drunk Deer Chili

1/4 cup butter
1 pound ground venison
1 pound cubed beef stew meat
1 pound cubed pork stew meat
1 large onion, chopped
1 fresh jalapeno pepper, seeded and minced
3 tablespoons chili powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoons ground cumin
2 (14 ounce) cans stewed tomatoes, with juice
1 (15 ounce) can tomato sauce
6 cloves garlic, minced
4 cubes beef bouillon, crumbled
1/4 cup Kentucky bourbon
2 (12 fluid ounce) cans pilsner-style beer
2 cups water
Directions

Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno; cook until tender. Season with chili powder, cayenne pepper, and cumin.
Pour the stewed tomatoes, tomato sauce, garlic and beef bouillon in crockpot. Pour the bourbon, beer, and water into the mixture and stir. Cook on High for one hour, reduce to low for 6-7 hours

Jamiie's Crock Pot Taco Soup

Jamie's Crock Pot Taco Soup

"1 lb lean

1 15 oz can of tomato sauce ground beef

2 packages of taco seasoning

2 cans of corn

2 cans of kidney beans (you can substitute for another type of bean)

2 cans of Rotel tomatoes

*Tortilla chips and cheddar cheese optional

This recipe is extremely easy. First you cook and drain your ground beef. While your ground beef is cooking open the cans of beans, corn, Rotel, and tomato sauce. Place the content, juice and all, in the crock pot. I next add the taco mix to the crock pot and lastly the cooked ground beef. I give it a stir and then let cook on low for 4-6 hours.

Before serving I always add a mound of cheddar cheese and tortilla chips. My husband likes a dallop of sour cream with his

Crock Pot South Louisiana Seafoot Gumbo

Crock Pot South Louisiana Seafood Gumbo

1/2 cup Roux from a jar or you can make your own
1 large onion (chopped)
1 bellpepper (chopped)
2 stalks celery (chopped)
4 cloves garlic (minced)
1 cup fresh or frozen sliced okra
6 cups shrimp stock (chicken broth if you don't have shrimp stock)
You may add more stock if you like your gumbo like soup, but we like it thick.
Tony Chachere's seasoning (according to your taste)
1 lb. crawfish tails
1 lb. fresh shrimp
parsley & green onions

Add the first 8 ingredients to the crock pot and cook on low for 8 hours. If using roux from a jar make sure it is melted. Then add crawfish tails, shrimp and any other seafood you may like along with parsley & green onions and cook for another 30 minutes on high. Serve over cooked white rice. ENJOY