Crockpot Creamy Chicken and Broccoli Over Rice
4-6 servings
*1 10 oz can cream of chicken soup
* 1 10 oz can cheddar soup
* 1 14 oz can chicken broth
* 1/2 tsp salt
* 1/4 tsp garlic salt
* 1 cup sour cream
* 6 cups broccoli florets, just fork tender (boil for 3-4 minutes)
* 1 cup shredded cheddar cheese
1. Place soups, chicken broth, salt, garlic salt, and sour cream into crockpot and whisk until smooth. Place chicken in. Cover lid and cook on low for 6-8 hours.
2. When chicken is cooked, shred using 2 forks. Stir in broccoli.
3. Serve over steamed rice and sprinkle with cheese.
Crockpot Chicken Enchilada Soup
* 1 15-ounce can black beans, rinsed and drained
* 1 14.5-ounce can diced tomatoes
* 1 10-ounce package frozen whole kernel corn
* ½ cup chopped onion
* ½ cup chopped green pepper
* 1 10-ounce can enchilada sauce (I used mild)
* 1 10.75-ounce can condensed cream of chicken soup
* 1½ cups milk
* 1 cup shredded Pepper jack cheese (4 ounces)
* 2 chicken breasts
1. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture.
2. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in crockpot. Cover and cook on low for 6-8 hours.
3. Remove chicken and shred into bite size pieces. Add chicken back into soup.
4. Top with pepper jack cheese and serve.
*Can also be topped with avocado, sour cream or crushed tortilla chips.
* I use one can of chicken instead of chicken breasts and cook it for 4-6 hours instead of 6-8 on low.
* I also make these Homemade Tortilla Chips to eat with the soup.
Crockpot Ranch House Pork Chops
6 pork chops, thinly sliced
1 pkg dry Hidden Valley Ranch salad and seasoning mix
1 can (10 3/4 oz) cream of chicken soup
1. Combine soup and ranch mix in crockpot. Mix well.
2. Place pork chops on top of mixture and cook on low for 4-6 hours.
3. Serve with mashed potatoes. The soup/ranch mixture makes a good gravy or you could have gravy with it.
* I use 3 pork chops and 2 cans of cream of chicken soup instead and it works well for our family. I also use frozen pork chops and cook on low for the same amount of time.
Slow Cooker Mongolian Beef
1 lb beef flank steak, cut into stir fry sized strips
1/4 cup cornstarch
2 TBSP olive oil
1/2 tsp ginger, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/2 cup shredded carrots
3 medium green onions, chopped
1.Spray slow cooker with non-stick cooking spray.
2. Place cornstarch in a
bowl. Coat each piece of steak in cornstarch and place in crock pot.
3. Discard any remaining cornstarch.
4. Combine remaining ingredients in a
bowl and pour over beef in crock pot.
5. Cook in crockpot on high for 2-3
hours or low for 4-5 hours.
6. Serve over rice, topped with additional
sliced green onions.
Crockpot Lasagna Soup
1 lb ground beef, cooked
3 cups beef broth
1 cup water
4-5 cloves of garlic, minced
1 TBSP dried parsley
1 TBSP dried basil
1/2 cup onion, chopped
1 (28 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup V8
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
optional: shredded cheese for topping
2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
Slow Cooker Cheesy Chicken and Rice
1 large onion, chopped
1 (8 oz) box Zatarain's Yellow Rice Mix, cooked according to package directions
1 cup shredded cheese
1 (10 3/4 oz) cream of chicken soup
1 (15 oz) can whole kernel corn, drained
1. Place chicken in bottom of slow cooker.
2. Scatter chopped onion over top.
3. Spoon cream soup over top of that.
4. Cover and cook on low 7-8 hours or on high 3-4 hours.
5. A few minutes before serving, add in cooked rice, corn, and cheese.
5. Stir to combine.
6. Serve hot.
Creamy Slow Cooker Tortellini Soup
1-1 1/2 - 2 ounce envelope white sauce mix
4 cups water
1-14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)
1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3.Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.
Crockpot White Chicken Chili
1 medium onion, chopped
2 garlic cloves, minced
2 cans chicken broth
1 can (4 oz) chopped green chilies
2 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne pepper
3 cans great northern beans, drained, divided
1 cup shredded cheese
1. Add canned chicken, onion, garlic, broth, chilies, cumin, oregano, and cayenne to crockpot and mix well.
2. With a potato masher, mash one can of beans until smooth.
3. Add mashed beans and remaining beans to crockpot.
4. Cook on low 3-4 hours.
5. Top with cheese.
*I recommend using a little less cayenne pepper, it was a bit spicy for me.
Crockpot Chili
1 lb ground beef, browned and crumbled
1 stalk celery, finely chopped
1 onion, chopped
1 1/2 TBSP chili powder
1 tsp cumin
1/2 TBSP garlic, minced
1 (15 oz) can petite diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can dark red kidney beans
1 (15 oz) can beef broth (or water)
1 tsp Worchestershire sauce
salt and pepper to taste
*optional toppings: shredded cheese and sour cream
1. Place ground beef into crockpot.
2. Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain), beef broth, celery and onion and dump those into the crockpot.
3. Add chili powder, cumin, Worchestershire sauce and mix thoroughly.
4. Add salt and pepper to taste.
5. Cover with lid and cook on low for 4-6 hours (the longer, the better)
6. Serve with toppings.
Crockpot Corndog and Bean Casserole
1 (16 oz) can baked beans
1 package Jiffy corn bread mix
1. Add baked beans and hot dogs into crockpot, mix together.
2. Cook on low for 1 1/2 hours until liquid is starting to bubble.
3. In a small bowl, mix corn bread mix according to package.
4. Add a layer of corn bread mixture on top of the baked beans and hot dogs.
5. Put lid back on crockpot for an additional 30 minutes or until the corn bread is firm to the touch.
6. Serve.
Crockpot Augratin Potatoes
1 1/2 cups shredded cheese
2 cans cream of chicken soup
1 (16 oz) container sour cream
1/2 cup onion, chopped
1/4 cup butter, melted
1. Mix all ingredients, except cheese and place into crockpot.
2. Cover and cook on low for 6-8 hours, stir often while cooking.
3. Put in cheese in last 30 minutes of cooking.
4. Serve.
