Simply Delicious Slow Cooker Chowder

Simply Delicious Slow Cooker Chowder

1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
4 cups finely diced potato (about 1/4 - 1/2 inch dice)
2 cups finely diced celery
2 cups finely diced carrot
15-16 ounces frozen corn
1 tablespoon corn starch
3 cups skim milk
2 cups shredded sharp cheddar
1 teaspoon paprika
Add ins: steamed broccoli, or 1/2 pound of either crab, clams or shrimp

Combine the water, salt, pepper, potato, celery, carrot, corn and cornstarch in a slow cooker. Stir well. Cook on HI for 5-6 hours, LOW for 10-12 hours. If desired, puree 1-2 cups to make a thicker chowder--you can do this in a food processor, blender or using an immersion blender.

Before serving, add the milk, cheddar and paprika, stirring well to melt the cheese. Add any additional desired ingredients.

Funeral Potatoes Crock Pot

Creamy Hash browns (Funeral Potatoes)

• 1 2-pound package frozen cubed hash brown potatoes
• 8 ounces shredded or cubed Velveeta
• 16 ounces sour cream
• 1 can cream of celtery soup
• 1 can cream of chicken soup
• 1 pound bacon, cooked, crumbled
• 1 large onion, chopped
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon pepper
Directions:
1. Place hash browns in an ungreased crockpot.
2. Combine the remaining ingredients in a bowl, then pour over potatoes and mix well.
Cover; cook on low 4-5 hours or until potatoes are tender and heated through.

Broccoli and Bacon Ranch Pasta

Broccoli and Bacon Ranch Pasta*

1/2 pound small pasta (we used campanelle)
2 cups broccoli florets
6 slices bacon, cooked crisp and sliced
1/2 cup red onion, sliced
1 cup Greek Yogurt
1 tablespoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried dill weed
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Cook the pasta according to package instructions. While the pasta is cooking, place the broccoli in a metal colander and steam over the boiling pasta, 4-5 minutes or until al dente.

Meanwhile, cook the bacon and set aside.

In a large bowl, combine the red onion, bacon and broccoli. Drain the pasta and add to the bowl.

In a medium bowl, combine the yogurt, parsley, onion powder, garlic powder, dill, salt and pepper. Stir well and pour over the pasta.

Toss well and serve immediately.

If making ahead, add a few teaspoons of olive oil to the pasta before serving, as pasta tends to absorb the yogurt sauce.

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
Season the chicken on all sides with salt and pepper.
Place the chicken the base of the crock pot.
Evenly sprinkle the Sage and Garlic.
Evenly drizzle the maple syrup over all of the chicken.
Place the cubed sweet potatoes, baby carrots in the pot.
Evenly sprinkle the brown sugar over the carrots.
Place the chopped yellow onion over the top.
Sprinkle a little more salt and pepper over it all.
Pour the Chicken broth into the pot.
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.

　

Rating: 4.5/5 (4 votes cast)

Crock Pot Chicken Thighs

4-6 Servings with a 6QT pot. ~ 6-8 hrs on low
1 Large Onion cut into thick wedges
1lb of potatoes cut into thick wedges
1pkg baby carrots
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon rosemary
1/2 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
6 bone in chicken thighs
Crock pot chicken thighs
lightly grease 6qt crock pot, place onion on the bottom.
Place the carrots and potatoes.
Combine broth, next 3 ingredients.
Pour broth mixture over the vegetables.
Combine salt, pepper, paprika.
Rub evenly over chicken thighs.
Arrange chicken on top of vegetables.
Cook on low 6-8 hrs or until vegetables are tender.

Brisket with Bacon and Onions Crock Pot

sliced bacon
1 large onion or 2 small/medium onion
2 cans 10.5 oz beef consume
1 packet onion soup
Brisket with Bacon and Onions
Cut bacon into half inch strips, cook for 3 minutes (only 3 minutes)
Put bacon in bottom of crock pot
Brown brisket on all sides and transfer to the crock pot
Slice and add onions for 5 minutes and then transfer to the crock pot
Add the 2 cans of beef consume and the 1 packet of onion soup
Cover and Cook on low for 6 hours. Cheers!

– The Guys

Rating: 0.0/5 (0 votes cast)

Hidden Valley Green Chili Enchiladas By Food Network

Ingredients
2 cups shredded rotisserie chicken
11/2 cups shredded Mexican or Cheddar cheese, divided
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup sour cream
2 tablespoons diced green chiles, rinsed and drained
1 can (19 ounce) enchilada sauce
4 10-inch flour tortillas, warmed Directions
Preheat the oven to 350 degrees F.
In a medium bowl, combine the chicken, 3/4 cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
Bake for 20 minutes or until the cheese is melted and is bubbly.