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