Slow Cooker Chicken Burrito Bowls

 From Joyous Apron

Ingredients:

• 2 lbs skinless boneless chicken breast
• 16-oz chunky salsa
• 1/3 cup Brianna's Cilantro Lime Dressing
• 1/2 cup chicken broth
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 16-oz can corn
• 16-oz can black beans
• 3 Small Avocados
• Chopped cilantro
• 1 lime
• 4 cups cooked rice

Instructions:

1. Add chicken, salsa, dressing, broth, chili powder, cumin, and paprika to slow cooker. Set on high for 4 hours.
2. (I added the corn and black beans to the crockpot for the last 30 minutes or so.)
3. Prepare rice.
4. Shred chicken and let it cook/sit for additional 10 minutes. Add salt to taste, if needed.
5. Assemble rice bowls by adding rice, crockpot ingredients, and avocados. Drizzle with Cilantro Lime Dressing and garnish with cilantro and a lime wedge.

Slow Cooker Creamy Potato Soup

From The Girl Who Ate Everything

Ingredients:

• 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
• 2 (14 oz.) cans chicken broth (see Note)
• 1 (10.75 oz.) can cream of chicken soup
• 1/2 cup chopped onion
• 1/4 teaspoon ground black pepper (more to taste)
• 1 (8oz) package cream cheese (softened)
• Optional Toppings: cheese, bacon, sliced green onions

Instructions:

1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally until combined.
4. Top with cheese, bacon, or sliced green onions if desired.

Crockpot Pineapple Pork Tenderloin

Ingredients:

• 2 lb  pork tenderloin
• 2 tbsp brown sugar
• 1/2 tsp italian seasoning
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 3 tbsp cornstarch
• 2 cloves garlic, chopped
• 1 orange bell pepper, sliced
• 1 red bell pepper, sliced
• 2 tbsp soy sauce
• 1/2 cup apple juice
• 16-oz crushed pineapple, drained

Instructions:

• Combine meat, sugar, spices, and cornstarch. Coat pork with seasonings. Place coated tenderloin into a crockpot.
• Add garlic and peppers.
• Pour in soy sauce, apple juice, and pineapple.
• Cover and cook on low for 6-7 hours, or on high for 3-4 hours.

Serve with rice. Delicious!!

Slow Cooker Cheesy Italian Tortellini

Ingredients:

• 1/2 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 (16-oz) jar marinara sauce
• Fresh mushrooms
• 1 (14.5-oz) can Italian-style diced tomatoes, undrained
• 1 (9-oz) package refrigerated cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

Instructions:

• Crumble the ground beef and Italian sausage into a large skillet. Cover over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover and cook on low for 7 to 8 hours.
• Stir in tortellini and sprinkle the cheeses over the top. Cover and cook for 15 more minutes on LOW.

Slow Cooker Steak Fajitas

From Six Sisters Stuff Cookbook

1 1/2 lbs sirloin steak
1 (4-ounce) can diced green chilies
1 envelope dry onion soup mix
2 cups water
1 onion
1 green pepper
1 tbsp olive oil


Soft tortillas
Shredded cheese
Salsa
Guacamole
Sour cream
(cilantro, corn, tomatoes)

Cut sirloin steak into bite-sized pieces. Place steak in slow cooker with chilies, soup mix, and water. Cook on low 6 to 8 hours. Just before serving, slice onion and green pepper into strips and saute in olive oil in a large skillet over medium heat. Remove meat from slow cooker using a slotted spoon and place meat, onion, green pepper, and whatever other toppings you would like on tortillas.

Makes 6 servings.
322 calories per serving

Slow Cooker Turkey

From Mel's Kitchen Cafe

Slow Cooker Turkey with No-Fuss Gravy

Note from Mel:
The one thing to keep a very, very close eye on is the salt content of this recipe. If you can't find no-salt added chicken broth and use low-sodium, take care not to oversalt the turkey breast because the gravy will be too salty. I used low-sodium chicken broth and only used about 1 teaspoon salt over the entire turkey breast and it was probably on the verge of being too salty. Keep in mind that you can always add salt at the end but it's hard to take away if you've oversalted at the beginning. Got it? Great. Also, you definitely need a large, oval slow cooker for this recipe. Even still, I had to scrap using the lid and cover the turkey and slow cooker with a few layers of foil. Worked perfectly.

Note from me:
Look for 5-7 lb turkey breast or it will not fit in crockpot. We do the turkey in the crockpot every time and love it!


Ingredients:
3 tbsp butter
1 med onion, coarsely chopped
1 large carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
4 cloves garlic, finely minced
1/3 cup all-purpose flour
2 1/2 cups no-salt added or low-sodium chicken broth
1/2 cup water
2 sprigs fresh thyme or 1/2 tablespoon dried
2 bay leaves
6-8 pound bone-in skin-on turkey breast
Salt and pepper

Directions:
1. In a large, nonstick skillet melt the butter over medium heat. Add the onion, carrot, celery and
garlic and cook for 8-10 minutes, until the onion is translucent and the vegetables are lightly
browned.

2. Stir in the flour and cook for 2-3 minutes until the flour coating the veggies turns golden. Whisk
in 1 cup of the broth, working to smooth out any lumps as it cooks and thickens. Stir in the
remaining broth and water. Add the thyme and bay leaves.

3. Pour the mixture into the slow cooker. Season the turkey breast all over with salt and pepper
(see the note above about how much salt to use). Place the turkey in the slow cooker (breast
side down). Cover and cook on low for 5-7 hours until the internal temperature of the turkey
breast reaches 165 degrees.

4. Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan to catch any juices),
tent with foil and let rest while preparing the gravy.

5. Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 minutes or so and then
skim the fat from the surface. Bring the gravy to a simmer and cook for 15 minutes, stirring
often, until it is slightly thickened. It won't be as thick as traditional gravy but will be silky and
slightly thick. If you'd like it thicker, simply whisk together a slurry of cornstarch and cold water
(a tablespoon or so of cornstarch in a couple tablespoons of water) and stir the slurry into the
gravy, simmering for 2-3 minutes.

6. Season the gravy with any additional salt and pepper, if needed.

7. Carve the turkey and serve with the warm gravy.

Crock Pot Beef Carnitas

Crock Pot Beef Carnitas 

Ingredients: 2 lbs flank steak 1 yellow onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 jalapeno, seeded and chopped For spice rub--- 2 tsp chili powder 1 tsp cumin 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp cayenne pepper 1 tsp salt 1/2 tsp black pepper For serving--- corn tortillas avocado slices cilantro your favorite salsa limes Directions: Mix together all spices in a small bowl. Rub the spices all over your flank steak--- be generous here! Then, place your steak at the bottom of your crock pot.  Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn  heat on LOW and cook for 8 hours. After 8 hours, remove meat from crock pot and shred with a fork. It should be  incredibly easy to shred. You can either stick the shredded meat back in the pot  for another hour or serve as is. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas  on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime. Serve with this Avocado Salsa for best results! :) Time: active time--10 min total time---8 hours

Easy Italian Chicken with Potatoes

4 boneless skinless chicken breasts
1/2 cup Italian salad dressing
1 tsp Italian seasoning
1/2 cup grated parmesan cheese
4 to 6 medium potatoes, peeled and cut into wedges (I use new potatoes, quartered)

Place chicken in bottom of crockpot.  Sprinkle with half of the italian dressing, seasoning, and the grated cheese.  Put the potatoes on top or around the chicken.  Sprinkle with the rest of the dressing, seasoning, and cheese.

Cook on low for 6-8 hours making sure potatoes are tender.

Golden Mushroom Pork Tenderloin

Pork tenderloin
small bag of carrots
small bag of yukon gold potatoes
1 can of golden mushroom
1/2 can of water
dry onion soup mix

Combine in crockpot.

Slow Cooker Cheesy Chicken and Rice

From Cassie Craves

2 to 3 boneless skinless chicken breasts
Salt and pepper to taste
2 to 3 tablespoons butter
1 medium onion, chopped (I think scallions would also work great)
1 10.5-ounce can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 15-ounce can whole kernel corn, drained
1 8-ounce box Zatarain's Yellow Rice Mix, cooked according to directions

1. Season chicken with salt and pepper and place in bottom of slow cooker. Top each breast with 1 tablespoon of butter. Scatter chopped onion over top.

2. Combine cream of chicken soup and sour cream and pour over chicken.

3. Cover and cook on low 7 to 8 hours or on high 3 to 4 hours.

4. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Ranch House Crockpot Pork Chops

From Life as a Lofthouse

Ranch House Crock Pot Pork Chops

Recipe from: Picky Palate

4-6 boneless Pork Chops, 1/2 inch thick

2 (10 ounce) cans Cream of Chicken soup

1 packet Ranch seasoning mix

Dried Parsley for sprinkling (optional)

DIRECTIONS:  Place pork chops in the bottom of crock pot. Pour the soups over the chops and then sprinkle with ranch seasoning packet. Close the lid and cook on low for 6 hours, or on high for 4 hours. Serve each pork chop with the gravy from the crock pot, a sprinkle of dried parsely and some mashed potatoes! 

*(I served ours with 'Loaded Mashed Potatoes' from the pre-made tub by Country Crock. When I dont feel like making homemade mashed potatoes I love using theirs. They're delicious and all you do is heat them in the microwave. You can find them near the meat section in most grocery stores.)

Chicken Bacon Ranch Crockpot Dinner

In crockpot, mix together 1 c. sour cream, 1 can cream of chicken soup, 1 hidden valley ranch dry seasoning packet, 2 tsp garlic, and 1/4 c. cooked bacon bits. Add 4 chicken breasts. Cook on high for 3-4 hours. Shred chicken. Serve over cooked egg noodles.

Crockpot Chicken Pot Pie

Combine in crockpot:

• 3-4 chicken breasts
• 1 cup milk
• 20-oz cream of chicken soup
• 3 baking potatoes, cubed
• 1 onion, diced
• 1 packet Italian Seasoning
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 1/8+ tsp paprika

Cook on low for 6 hours.

Add:

• 1 10-oz bag frozen peas and carrots

Cook ten minutes longer.
Transfer to pie plate.
Cover with:

• Crescent Dinner Rolls (14-oz Pillsbury Refrigerated)

Bake according to crescent roll's package.

Slow Cooker Italian Beef

From Mel's Kitchen Cafe

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 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).  Serve on crusty rolls with cheese, lightly broiled.

Crockpot Breakfast Casserole

From Blogger Buffet

Ingredients:
32 oz bag Southern Style hash browns (these are the little square kind - not the shredded ones)
1 lb bacon, fried, drained and torn or cut into pieces
1/2 C diced onion
3/4 lb cheddar cheese, diced
1 dozen eggs
1 C milk
1/2 tsp dry mustard
salt and pepper, to taste


Directions:
Layer frozen potatoes, bacon, onion and cheese in 2-3 layers. Finish with cheese.
Beat eggs, milk, mustard, salt and pepper. Pour on top.
Cook on low for 10-12 hours.

Yummy with salsa, Cholula, green Tabasco, or of course, good old ketchup!

Crock-Pot Shredded Mexican Chicken

1 (15-oz) can black beans
Garlic powder shakes
1/2 tsp+ ground cumin
1 cup chunky salsa
2 chicken breasts
1 (8-oz) pkg cream cheese
(optional: corn)

Cooked Rice
Shredded cheese

1.  Combine beans, garlic, cumin, and half cup salsa in crock-pot.
2.  Arrange chicken on top.  Pour other half cup salsa on top of chicken.
3.  Cover with lid.  Cook on high 2-3 hours or low for 4-6 hours.
4.  Remove chicken and place on plate.  Cut cream cheese into little squares and add to crock-pot.  Shred chicken and out back in crock-pot.
5.  Stir and cover again.  Heat thoroughly so cream cheese melts.
6.  Spoon over rice and top with cheese.

(12 servings=113 calories each)

Cahoon's Crock Pot Roast

From "Favorites" Cookbook

1 (3 to 5 pound) beef roast
garlic salt, to taste

Garlic salt the roast and place in crock pot.

1 (10 3/4-ounce) can cream of mushroom soup
1 pkg dry onion soup mix
1 (10 3/4-ounce) can beef gravy
1/2 cup brown sugar
3 tbsp vinegar
2 tbsp soy sauce
1 tbsp Worcestershire sauce

Mix together and pour over roast.  Cook on low heat for 12 hours or high-heat for 6 to7 hours.  Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and cold water mixture.

Amber's Italian Crockpot Chicken

From "Favorites" Cookbook

4 to 6 chicken breasts
1 (10 3/4-oz) can cream of chicken soup
1 (8-oz) pkg cream cheese, softened
1 packet Good Seasons Italian dressing mix

Combine soup, cream cheese, and dressing mix.  Pour over chicken in crock pot and cook all day on low heat.  Serve over noodles and rice.

Crockpot Sweet and Sour Chicken

From "Favorites" Cookbook

4 chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 tbsp vinegar
2 tbsp Worcestershire sauce
4 tbsp soy sauce

Place chicken breasts in crock pot.  Combine other ingredients and pour over chicken.  Cook on high for 5 hours or on low for 8 to 10 hours.  Serve with rice.

Slow Cooker Chicken Supreme

From Cravin' Raven


1/2 cup butter

1 (16 oz) pkg frozen mixed vegetables, thawed

2 cans Cream of Chicken Soup

2 cans Cream of Mushroom Soup

3 pkgs chicken flavored Ramen Noodle Soup

6 chicken breasts, halved

Put butter in the bottom of slow cooker. Add mixed vegetables and soups. Stir. Sprinkle in whatever seasonings you'd like including the seasoning packets from the ramen noodles. (Onion powder, garlic powder, salt, pepper, etc) Put in chicken halves and cook on low for 4 hours.

Break each ramen noodle packet into quarters. Put noodles in slow cooker and stir to cover noodles. Cook 1 additional hour on high. Serve.