This is probably one of my most favorite Crock Pot meals of all time!
Cream Cheese Chicken
1/2 Can Chicken Stock 2 to 6 Chicken Breasts (how many you need) 1 8oz Cream Cheese 1 Can Cream of Chicken Soup 1 Italian Dressing Packet
Pour the Chicken Stock into the bottom of the Crock pot. Then add the chicken Breasts. (frozen) Then add both the Cream Cheese and Cream Soup. (I cut up the cream cheese and put it all over and in between, along with the soup the same way. So that it all melts and blends.) Then sprinkle the dressing packet all over everything.
Cook it on low for 5 to 6 hours.
When I open it, I take the chicken out, and use a wisk to mix the gravy. Then I serve that yummy gravy over everything. Chicken and either potatoes, or rice.
Well, I LOVE Bajio....so here is my recipe for Bajio Green Chili chicken Salad:
Bajio Chicken Chile Salad
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicer rather than sweeter add a hotter salsa and more green chilies.
Chicken and Cheese Enchilada Soup (makes 6 servings)
1 15 ounce can black beans, drianed and rinsed 1 14.5 ounce can diced tomatoes, drained 1 10 ounce package frozen whole kernel corn 1/2 cup chopped onion 1/2 cup chopped yellow, green or red bell pepper 1 10.75 ounce can condensed cream of chicken soup 2 cups milk 1 cup shredded pepperjack cheese 1 cup shredded cheddar cheese 4 chicken breasts
in a 3-5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell peppers. In a large bowl, whisk togehter enchilada sauce and soup. Gradually whisk in ilk until smooth. Pour sauce mix over other ingredients in cooker.
Cover and cook on low for 6-8 or high 3-4 hours.
Cut chicken in bite sized cubes. Cook over medium heat until cooked. Add into soup. Stir in shredded cheeses. Can be topped with avocado, sour cream or crushed tortilla chips.
1 1/2 cups beef broth 1 cup water 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion salt 1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand) 1 (5 pound) chuck roast
Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 1 hour before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, sliced onions, tomatoes, etc.
9 pork chops (1/2" thick) salt & pepper 2 onions, chopped 2 stalks celery, chopped 1/4 c. water 1/2 c. catsup 2 tbsp. vinegar 1 tbsp. lemon juice 2 tbsp. worcestershire sauce 1 tbsp. brown sugar 1 lg. green or red pepper cut in strips
Place all ingredients in a crockpot except the peppers and cook on low for 6 hours. Add the peppers 1 hour before you will be eating.
This is probably one of my most favorite Crock Pot meals of all time!
ReplyDeleteCream Cheese Chicken
1/2 Can Chicken Stock
2 to 6 Chicken Breasts (how many you need)
1 8oz Cream Cheese
1 Can Cream of Chicken Soup
1 Italian Dressing Packet
Pour the Chicken Stock into the bottom of the Crock pot.
Then add the chicken Breasts. (frozen)
Then add both the Cream Cheese and Cream Soup. (I cut up the cream cheese and put it all over and in between, along with the
soup the same way. So that it all melts and blends.)
Then sprinkle the dressing packet all over everything.
Cook it on low for 5 to 6 hours.
When I open it, I take the chicken out, and use a wisk to mix the
gravy. Then I serve that yummy gravy over everything. Chicken
and either potatoes, or rice.
Another good one :)
ReplyDeleteCreamy Celery Beef Stroganoff
2lbs. Beef Stew Meat, cubed
1 Can Cream of Celery Soup
1 Can Cream of Mushroom Soup
1 Med. Onion Chopped
1 Jar Sliced Mushrooms, drained
1 Envelope Onion Soup Mix
1/2 tsp. Pepper
1 Cup Sour Cream
Noodles, or Rice
In a Slow Cooker, Combine the first 7 ingredients.
Cover and cook on low for 8 hours. Stir in Sour Cream.
Serve over Noodles, or Rice.
Well, I LOVE Bajio....so here is my recipe for Bajio Green Chili chicken Salad:
ReplyDeleteBajio Chicken Chile Salad
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicer rather than sweeter add a hotter salsa and more green chilies.
Chicken and Cheese Enchilada Soup
ReplyDelete(makes 6 servings)
1 15 ounce can black beans, drianed and rinsed
1 14.5 ounce can diced tomatoes, drained
1 10 ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green or red bell pepper
1 10.75 ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded pepperjack cheese
1 cup shredded cheddar cheese
4 chicken breasts
in a 3-5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell peppers. In a large bowl, whisk togehter enchilada sauce and soup. Gradually whisk in ilk until smooth. Pour sauce mix over other ingredients in cooker.
Cover and cook on low for 6-8 or high 3-4 hours.
Cut chicken in bite sized cubes. Cook over medium heat until cooked. Add into soup. Stir in shredded cheeses. Can be topped with avocado, sour cream or crushed tortilla chips.
Enjoy!!
Slow Cooker Italian Beef
ReplyDelete1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 1 hour before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, sliced onions, tomatoes, etc.
Crockpot Pork Chops
ReplyDelete9 pork chops (1/2" thick)
salt & pepper
2 onions, chopped
2 stalks celery, chopped
1/4 c. water
1/2 c. catsup
2 tbsp. vinegar
1 tbsp. lemon juice
2 tbsp. worcestershire sauce
1 tbsp. brown sugar
1 lg. green or red pepper cut in strips
Place all ingredients in a crockpot except the peppers and cook on low for 6 hours. Add the peppers 1 hour before you will be eating.