This recipe is from a wonderful blog I discovered right before we started moving. THE SOUTHERN LADY COOKS is now one of my favorite blogs! Whether it's breakfast, side dishes, slow cooker recipes, or just some down home southern cookin' you are looking for, this is the blog for you!
The "Slow Cooker Chicken, Broccoli and Pasta" recipe turned out sooooo good! I am certain this will be a family favorite. So check out this recipe and more at The Southern Lady Cooks, and be sure to "like" her page on Facebook too!
Slow Cooker Chicken, Broccoli and Pasta:
(The Southern Lady Cooks)
4 or 5 boneless chicken breasts (I used the frozen ones and thawed in the microwave. Could use other chicken parts as well)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can cream of broccoli soup
1 (10 3/4 ounce) can cream of chicken soup
1/2 soup can of water
1 (7 ounce) can mushroom stems and pieces, undrained
1 small onion, chopped
1 lb. bag of baby carrots (I cut them in half)
1 lb. bag of frozen broccoli cuts
2 bay leaves
1 1/2 cups penne pasta (could use another kind of pasta if you want)
3/4 cup shredded sharp cheddar cheese
In a shallow dish combine flour, salt, pepper, and garlic powder. Cover chicken pieces with mixture and rub into chicken. Place chicken pieces in slow cooker and pour any flour mixture that is left over the chicken. In a bowl combine soups, water, mushrooms, onion, carrots and broccoli cuts. Mix and pour over the chicken. Add bay leaves. Cover and cook on high 4 to 5 hours or low for 6 to 7 hours. About 40 minutes before recipe is done add the pasta and cheese. Serves 6. Enjoy!
Note: You could cut the chicken in strips
Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
Thursday, July 21, 2011
Sunday, April 10, 2011
ITALIAN BEEF SANDWICHES
Italian Beef Sandwiches are one of my families favorites. Since we are working so hard on weekends to get our house ready to list with a realtor, I thought this would be a quick and easy recipe to make that would last my husband and I all weekend. I had already defrosted my roast, and was getting all the ingredients ready last night when I discovered that some of the ingredients I thought I had..........well, I didn't! With no time to run to the store, this morning I had to improvise. After picking and choosing ingredients that I did have in the pantry, this is what I came up with, and honestly I think this recipe is better than the original one I have used in the past! Also, I was out of french rolls, so I had some Kings Hawaiian Sandwich Rolls I used instead. The combination of the sweet rolls and the savory meat was delish! Hope you give this one a try, and let me know what you and your family think! HAPPY COOKING!
Italian Beef Sandwiches:
(Angie's Kitchen)
3-4 lb Chuck roast
McCormick Italian Herb Seasoning Grinder (you could also use regular Italian Herbs, but I urge you to try this seasoning....you won't regret it!)
1 cup beef broth
1 (16oz) bottle Italian Dressing
1 small onion sliced in rings, then cut in half
1 small green bell pepper, rough chopped (fancy talk for cut in chunks)
1 (16oz) jar Pepproncini peppers (I use the whole ones, but if you want to incorporate your peppers into the meat you can use the rings)
1 tbs minced garlic (more or less to suit your taste)
Provolone cheese slices
French Rolls (or rolls of your choice)
Season your roast with the McCormick Italian Herb Seasoning. Place in a Ziploc bag or a covered marinating tray and let marinate overnight. (If you are in a hurry, you can skip this step, and it will still be delicious!) Place marinated roast in your slow cooker, and pour beef broth, italian dressing, and pepproncinis with the juice over your roast. Slice onion, and chop bell pepper and add to slow cooker. Add the minced garlic, and press your veggies and garlic down into the liquid to insure they all get a fair share of the flavor! Cook on low for 8-10 hours. When done, this is where I take a slotted spoon and carefully remove the pepproncinis. (If you like the pepproncinis in or on your sandwich, you can use the rings, and top your sandwich with them along with the bell pepper and onion.) Then remove your roast to a large plate or cutting board, and use two forks to shred the meat. Place shredded meat into a large bowl, and using a slotted spoon, add the veggies. Stir the veggies into the meat. Add a little of the broth from the crock pot to moisten your meat. Serve on French rolls or roll of your choice topped with a slice of Provolone cheese. I put my sandwiches in the toaster oven and toast them until lightly browned and the cheese is melted. ENJOY!
This post is linked to: These Chicks Cooked hosted by This Chick Cooks, Crock Pot Recipe Exchange
Italian Beef Sandwiches:
(Angie's Kitchen)
3-4 lb Chuck roast
McCormick Italian Herb Seasoning Grinder (you could also use regular Italian Herbs, but I urge you to try this seasoning....you won't regret it!)
1 cup beef broth
1 (16oz) bottle Italian Dressing
1 small onion sliced in rings, then cut in half
1 small green bell pepper, rough chopped (fancy talk for cut in chunks)
1 (16oz) jar Pepproncini peppers (I use the whole ones, but if you want to incorporate your peppers into the meat you can use the rings)
1 tbs minced garlic (more or less to suit your taste)
Provolone cheese slices
French Rolls (or rolls of your choice)
Season your roast with the McCormick Italian Herb Seasoning. Place in a Ziploc bag or a covered marinating tray and let marinate overnight. (If you are in a hurry, you can skip this step, and it will still be delicious!) Place marinated roast in your slow cooker, and pour beef broth, italian dressing, and pepproncinis with the juice over your roast. Slice onion, and chop bell pepper and add to slow cooker. Add the minced garlic, and press your veggies and garlic down into the liquid to insure they all get a fair share of the flavor! Cook on low for 8-10 hours. When done, this is where I take a slotted spoon and carefully remove the pepproncinis. (If you like the pepproncinis in or on your sandwich, you can use the rings, and top your sandwich with them along with the bell pepper and onion.) Then remove your roast to a large plate or cutting board, and use two forks to shred the meat. Place shredded meat into a large bowl, and using a slotted spoon, add the veggies. Stir the veggies into the meat. Add a little of the broth from the crock pot to moisten your meat. Serve on French rolls or roll of your choice topped with a slice of Provolone cheese. I put my sandwiches in the toaster oven and toast them until lightly browned and the cheese is melted. ENJOY!
This post is linked to: These Chicks Cooked hosted by This Chick Cooks, Crock Pot Recipe Exchange
Friday, April 1, 2011
OLD-FASHIONED PORK CHOPS
This recipe came from one of my Taste of Home Everyday Slow Cooker & One Dish Recipes cookbooks, which are now packed up in tubs and ready for the move.....if we ever sell our house and find a new one!!!! I am so ready to be settled and have a place that has enough space for everything....well, almost everything anyway. Do we ever have enough space? Especially when there are kids involved! LOL! Anyway, last night was the first time making this recipe, and it was a huge hit!! The pork chops were so tender, they fell apart when I took them out. This would also be good with chicken, in fact I think I will try that soon and I will let you know how it turns out.
Old-Fashioned Pork Chops:
1/2 cup all-purpose flour
1 1/2 tsp. ground mustard
1/2 tsp garlic salt
1/2 tsp pepper
6 boneless pork loin chops
2 tbs canola oil (I used olive oil)
1 can (10 1/2 ounces) condensed chicken with rice soup, undiluted
1 medium onion, quartered
1 1/2 teaspoon dried parsley flakes ( I used McCormick Italian Herb Seasoning Grinders because I was out of parsley, and it worked great!)
In a large resealable plastic bag, combine the flour, mustard, garlic salt and pepper. Add the pork, a few pieces at a time, and shake to coat.
In a large skillet, brown chops in oil on each side. Transfer to a 3qt slow cooker. Top with the soup, onion and parsley flakes. Cover and cook on low for 5-6 hours or until pork is tender.
Old-Fashioned Pork Chops:
1/2 cup all-purpose flour
1 1/2 tsp. ground mustard
1/2 tsp garlic salt
1/2 tsp pepper
6 boneless pork loin chops
2 tbs canola oil (I used olive oil)
1 can (10 1/2 ounces) condensed chicken with rice soup, undiluted
1 medium onion, quartered
1 1/2 teaspoon dried parsley flakes ( I used McCormick Italian Herb Seasoning Grinders because I was out of parsley, and it worked great!)
In a large resealable plastic bag, combine the flour, mustard, garlic salt and pepper. Add the pork, a few pieces at a time, and shake to coat.
In a large skillet, brown chops in oil on each side. Transfer to a 3qt slow cooker. Top with the soup, onion and parsley flakes. Cover and cook on low for 5-6 hours or until pork is tender.
Friday, March 18, 2011
MARCH MADNESS & MEXICAN CHEESE DIP!!
Is everyone ready for March Madness?!?!?! I thought in celebration of all the hype, I would share one of my favorite crock pot dips that is easy to take with you to all the March Madness parties! With only 5 ingredients, this yummy cheese dip is a cinch to make, and I guarantee you will get rave reviews! Give this one a try! Oh, and GO WILDCATS!!!!
Mexican Cheese Dip:
1 large block velveeta cheese
1 can mild rotel
1 can ranch style beans, undrained
1 pound ground beef
1 package spanish rice and sauce mix
Melt cheese in crock pot. Brown ground beef, and rinse well. Cook spanish rice according to package directions. Combine all ingredients to melted cheese. Keep warm. Serve with Tortilla chips or Fritos.
**For a spicier dip, you can use the hot rotel, and the Mexican Velveeta cheese.
This post is linked to: Crock Pot Recipe Exchange: Crock Pot Recipe Swap
Mexican Cheese Dip:
1 large block velveeta cheese
1 can mild rotel
1 can ranch style beans, undrained
1 pound ground beef
1 package spanish rice and sauce mix
Melt cheese in crock pot. Brown ground beef, and rinse well. Cook spanish rice according to package directions. Combine all ingredients to melted cheese. Keep warm. Serve with Tortilla chips or Fritos.
**For a spicier dip, you can use the hot rotel, and the Mexican Velveeta cheese.
This post is linked to: Crock Pot Recipe Exchange: Crock Pot Recipe Swap
Friday, March 4, 2011
TANGY TOMATO PORK CHOPS
The other day I was skimming through some of my favorite blogs looking for a crock pot recipe, and came upon this one. I found it on the Little Kitchen on the Prairie blog. It was quick and easy to put together, and turned out WONDERFUL! Even my picky eater husband liked it! I hope you give this one a try, I know your family will like it too.
Tangy Tomato Pork Chops:
4 (I/2 inch thick) pork chops
1 large onion, chopped
2 celery ribs, sliced
1 green bell pepper, sliced
1 (14 oz can) stewed tomatoes (I used diced)
1/2 cup ketchup
2 tbs EACH cider vinegar, brown sugar, worchestershire sauce
1 tbs lemon juice
1 tsp beef bullion (or one bullion cube)
Sprinkle each side of pork chops with salt and pepper. Place in slow cooker. Place the onion, celery, and bell pepper on top. Combine remaining ingredients, then pour over the chops and vegetables. Cover and cook on low for 7-8 hours. Serve over rice. When done, you can thicken your sauce with a little cornstarch and water mixture.
Tangy Tomato Pork Chops:
4 (I/2 inch thick) pork chops
1 large onion, chopped
2 celery ribs, sliced
1 green bell pepper, sliced
1 (14 oz can) stewed tomatoes (I used diced)
1/2 cup ketchup
2 tbs EACH cider vinegar, brown sugar, worchestershire sauce
1 tbs lemon juice
1 tsp beef bullion (or one bullion cube)
Sprinkle each side of pork chops with salt and pepper. Place in slow cooker. Place the onion, celery, and bell pepper on top. Combine remaining ingredients, then pour over the chops and vegetables. Cover and cook on low for 7-8 hours. Serve over rice. When done, you can thicken your sauce with a little cornstarch and water mixture.
Wednesday, October 27, 2010
SLOW COOKER TACO SOUP.....TWO HEADS ARE BETTER THAN ONE!!
A few years ago before I had my son, I was at work looking at a cookbook in my downtime, and found a yummy sounding recipe for SLOW COOKER TACO SOUP. I showed it to some of the girls I worked with, and it made us so hungry that we decided to have a Chili/Soup potluck that Friday. I decided to make Chicken & Dumplings, and another girl wanted to make the Taco Soup recipe I had found. We analyzed the recipe, and made some adjustments to suit our tastes. She went home, and came in the next day with the finished product.......let's just say that with our combined effort, we proved that two heads are always better than one! YUMMO, thanks Shelly!!!
Slow Cooker Taco Soup:
(From: Angie & Shelly)
1-2lbs ground beef (I normally use about 1 1/2lbs)
1 15oz can chili beans, with liquid
1 15oz can kidney beans, with liquid
1 15oz can whole kernel corn, with liquid
1 8 oz can tomato sauce
1-2 cups water (depending on how thick or thin you like your soup)
1 1/2-2 pkg taco seasoning (Shelly used 2, I normally use 1 1/2)
1 16oz jar salsa
1 can Rotel tomatoes
In a medium skillet, brown the ground beef. Drain; add to slow cooker along with the rest of the ingredients. Mix well, and cook on low for 8 hours. Top with shredded cheese, and serve with Fritos, or Tostidos.
Slow Cooker Taco Soup:
(From: Angie & Shelly)
1-2lbs ground beef (I normally use about 1 1/2lbs)
1 15oz can chili beans, with liquid
1 15oz can kidney beans, with liquid
1 15oz can whole kernel corn, with liquid
1 8 oz can tomato sauce
1-2 cups water (depending on how thick or thin you like your soup)
1 1/2-2 pkg taco seasoning (Shelly used 2, I normally use 1 1/2)
1 16oz jar salsa
1 can Rotel tomatoes
In a medium skillet, brown the ground beef. Drain; add to slow cooker along with the rest of the ingredients. Mix well, and cook on low for 8 hours. Top with shredded cheese, and serve with Fritos, or Tostidos.
HOMEMADE CHICKEN STOCK IN THE CROCK POT!!
This recipe is so easy, and the results are amazing! Once you make homemade chicken stock, you will never want to use that stuff in a box again! Besides being yummy, it is so much less expensive! Think about it....you buy a whole chicken, you have to cook it anyway, so why not save your stock? If you are like me, you always have celery and carrots on hand that need to be used up, and I buy onions by the bag, so they are always on hand as well. This recipe is also very versatile.....you can add whatever you want to season your stock. If you don't have one of the ingredients, that's ok, just make a substitution, or leave it out! Just don't leave out too much, because the more you have to season with, the richer and better the flavor. So here is the recipe I came up with after looking at several different stock recipes. I hope you try this out....trust me, you won't be disappointed!
Homemade Chicken Stock:
(From: Angie's Kitchen)
1 whole chicken
2 small onions, quartered
4 carrots, cut into 2 inch pieces
4 celery stalks, cut into 2 inch pieces
3-4 sprigs of fresh parsley
2 fresh basil leaves
2 dried bay leaves
Paula Deen's House Seasoning
Rinse off your bird, make sure that you check the inside for giblets and other organs you want to discard them before putting your bird in the crock pot.
Place your bird inside your crock pot, season with Paula Deen's House Seasoning. Now you want to add a few more items for flavor - a few onions, a few carrots, a few celery sticks, (be sure to use the leafy parts of the celery, there is alot of flavor in there!) a few sprigs of fresh parsley, a couple of bay leaves, and basil leaves, and then sprinkle on a little more of Paula's seasoning for the veggies! (Be sure to chop your onions, carrots, and celery into large chunks to make them easy to remove later on.) You can add other herbs and seasonings if you like. Thyme, oregano, peppercorns...well, you get the idea!
When your chicken is done, remove your chunks of vegetables with a slotted spoon. You can discard them, or save and eat them later! Then, remove your chicken and put in a separate dish. The chicken should be so tender that it just falls apart. The liquid that is left in your crock pot is your yummy homemade stock, but before you use it, you'll want to strain it to remove any leftover bits of chicken or veggies.Then, refrigerate your broth for several hours (preferably overnight). As it cools, the fat will rise to the top, you then need to skim it off. Now your stock is ready for use. You will have several cups of stock, you can use it now, or freeze it for later. I freeze my stock in pint freezer containers, but you can use freezer bags, and freeze in any portion size you want.
Now for the chicken.....when it has cooled enough to touch, pull it off the bone, and discard those bones and all that yucky stuff! You can use the chicken in soups, casseroles, pot pies, or just eat it! If you don't want to use it now, you can freeze it as well. I also freeze my chicken in 2 cup portions since most recipes call for 2 cups of chicken.
Homemade Chicken Stock:
(From: Angie's Kitchen)
1 whole chicken
2 small onions, quartered
4 carrots, cut into 2 inch pieces
4 celery stalks, cut into 2 inch pieces
3-4 sprigs of fresh parsley
2 fresh basil leaves
2 dried bay leaves
Paula Deen's House Seasoning
Rinse off your bird, make sure that you check the inside for giblets and other organs you want to discard them before putting your bird in the crock pot.
Place your bird inside your crock pot, season with Paula Deen's House Seasoning. Now you want to add a few more items for flavor - a few onions, a few carrots, a few celery sticks, (be sure to use the leafy parts of the celery, there is alot of flavor in there!) a few sprigs of fresh parsley, a couple of bay leaves, and basil leaves, and then sprinkle on a little more of Paula's seasoning for the veggies! (Be sure to chop your onions, carrots, and celery into large chunks to make them easy to remove later on.) You can add other herbs and seasonings if you like. Thyme, oregano, peppercorns...well, you get the idea!
When your chicken is done, remove your chunks of vegetables with a slotted spoon. You can discard them, or save and eat them later! Then, remove your chicken and put in a separate dish. The chicken should be so tender that it just falls apart. The liquid that is left in your crock pot is your yummy homemade stock, but before you use it, you'll want to strain it to remove any leftover bits of chicken or veggies.Then, refrigerate your broth for several hours (preferably overnight). As it cools, the fat will rise to the top, you then need to skim it off. Now your stock is ready for use. You will have several cups of stock, you can use it now, or freeze it for later. I freeze my stock in pint freezer containers, but you can use freezer bags, and freeze in any portion size you want.
Now for the chicken.....when it has cooled enough to touch, pull it off the bone, and discard those bones and all that yucky stuff! You can use the chicken in soups, casseroles, pot pies, or just eat it! If you don't want to use it now, you can freeze it as well. I also freeze my chicken in 2 cup portions since most recipes call for 2 cups of chicken.
Sunday, October 3, 2010
A LITTLE OF THIS & A LITTLE OF THAT CROCK POT CHILI
Ok, this recipe is not for those of you who have to have precise measurements. This is one of those "hmmm..it's missing something" kinda recipes. It seems I can never make chili the same way twice. I either have extra ground beef that needs to be used, so I make a BIG batch, or I don't have enough ground beef, so I make a small batch. But today, I had 2 pounds of ground beef in the freezer that needed to be used, so a BIG batch is what I fixed. I usually don't use that much ground beef, so I had to "wing" it. So of course with more beef, I needed more of everything else. Well.....I only had one pkg of chili seasoning, but I did have chili powder and cumin. Then my husband tells me he wants macaroni in his chili this time! That changed EVERYTHING! Now I needed more liquid because the noodles will soak it up. This is where the "a little of this and a little of that" comes in. So if you are someone who cooks "to taste" this recipe is made for you. I hope you will give it a try because it turned out so good, that my husband said from now on this is the only chili he will eat!!
A Little of This & a Little of That Crock Pot Chili:
(From: Angie's Kitchen)
2 lbs ground beef
2 quarts tomato juice
1 can condensed tomato soup
1 soup can of water (this you can adjust according to how thick or thin you want your chili)
1 can diced tomatoes w/ peppers and onions, undrained
1 can kidney beans, rinsed and drained
1 pkg chili seasoning
1-2 cups uncooked macaroni noodles* (or any other style pasta you choose)
chili powder to taste ( I used about 3tbs, just depends on how spicy you like it)
ground cumin to taste (I used about 3tbs)
Paula Deen's house seasoning to taste** (I just sprinkled this in, so not sure how much I used. I would say about a teaspoon)
Brown ground beef in a skillet, season meat with Paula's house seasoning (just a sprinkle). Drain off any fat and transfer to a 5-6qt crock pot. Add all other ingredients and stir well to combine. Cook on high for 3 1/2 - 4 hours. I serve this topped with cheese and Fritos.
*If you don't like your macaroni too soft, you can add it in the last hour of cooking, or pre-cook it and add it in the end.
**You can make a batch of Paula's house seasoning to keep in your spice cabinet. I use it in almost everything. If you don't want to make it, it is available in most grocery stores. Here is the recipe:
Paula's House Seasoning:
(From: Paula Deen)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
I put this in a pint size lock tight container and shake it up until it is combined. I pour some into a shaker for my spice cabinet, and leave the rest in the lock tight container and store in my pantry.
A Little of This & a Little of That Crock Pot Chili:
(From: Angie's Kitchen)
2 lbs ground beef
2 quarts tomato juice
1 can condensed tomato soup
1 soup can of water (this you can adjust according to how thick or thin you want your chili)
1 can diced tomatoes w/ peppers and onions, undrained
1 can kidney beans, rinsed and drained
1 pkg chili seasoning
1-2 cups uncooked macaroni noodles* (or any other style pasta you choose)
chili powder to taste ( I used about 3tbs, just depends on how spicy you like it)
ground cumin to taste (I used about 3tbs)
Paula Deen's house seasoning to taste** (I just sprinkled this in, so not sure how much I used. I would say about a teaspoon)
Brown ground beef in a skillet, season meat with Paula's house seasoning (just a sprinkle). Drain off any fat and transfer to a 5-6qt crock pot. Add all other ingredients and stir well to combine. Cook on high for 3 1/2 - 4 hours. I serve this topped with cheese and Fritos.
*If you don't like your macaroni too soft, you can add it in the last hour of cooking, or pre-cook it and add it in the end.
**You can make a batch of Paula's house seasoning to keep in your spice cabinet. I use it in almost everything. If you don't want to make it, it is available in most grocery stores. Here is the recipe:
Paula's House Seasoning:
(From: Paula Deen)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
I put this in a pint size lock tight container and shake it up until it is combined. I pour some into a shaker for my spice cabinet, and leave the rest in the lock tight container and store in my pantry.
Monday, August 2, 2010
CROCKPOT "DUMP" CHICKEN
I got this idea from a page on Facebook. I don't know the name of the person who posted it, but it really sounds like a GREAT idea! I have not tried this yet, but the next time I find chicken on sale I'm definitely gonna give it a try! Try it out and let me know what you think!
CROCKPOT “DUMP” CHICKEN
We call it "DUMP-CHICKEN" because you DUMP the mix into a 1-gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge, DUMP it into your crockpot, and cook it!
All the recipes can be made with approximately 1 to 1.5 pounds of chicken (4 to 8 pieces of chicken, any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless). Use boneless/skinless chicken breasts to keep it healthier. This is a perfect way to take advantage of chicken that’s on sale! Prep it all when you get home from the grocery store, put it in the freezer, and you have several (or many) meals ready to go in the crockpot!
Dump the contents of the bag in your crockpot and cook on low for approximately 6 to 8 hours.
(You may have to adjust the time for your own taste preferences, the pieces of chicken you are using, the other ingredients or your own crockpot as some pots cook hotter than others. I always recommend the first time you should follow the recipe as written, and then you can make adjustments the next time to fit your preferences.)
DUMP BBQ JELLY CHICKEN
3/4 cup Ketchup
3/4 cup Blackberry Jam
1/8 cup White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt
NOTE:
Strawberry, peach, and apricot also work well
DUMP CHILI MAPLE GLAZED CHICKEN
2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
DUMP CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)
DUMP CRANBERRY CHICKEN
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
DUMP CREOLE CHICKEN
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
1 can Whole Tomatoes* -- 14 oz
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce -- Optional
* Chopped and undrained
DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
DUMP HERB WINE CHICKEN
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
DUMP HONEY GINGER CHICKEN
4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives
DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
DUMP LEMON AND GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
DUMP LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
DUMP PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
DUMP RASPBERRY CURRANT CHICKEN
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly
DUMP RUSSIAN CHICKEN
2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix
DUMP SPICED CITRUS CHICKEN
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
DUMP SPICY SWEET GLAZE CHICKEN
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced garlic
CROCKPOT “DUMP” CHICKEN
We call it "DUMP-CHICKEN" because you DUMP the mix into a 1-gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge, DUMP it into your crockpot, and cook it!
All the recipes can be made with approximately 1 to 1.5 pounds of chicken (4 to 8 pieces of chicken, any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless). Use boneless/skinless chicken breasts to keep it healthier. This is a perfect way to take advantage of chicken that’s on sale! Prep it all when you get home from the grocery store, put it in the freezer, and you have several (or many) meals ready to go in the crockpot!
Dump the contents of the bag in your crockpot and cook on low for approximately 6 to 8 hours.
(You may have to adjust the time for your own taste preferences, the pieces of chicken you are using, the other ingredients or your own crockpot as some pots cook hotter than others. I always recommend the first time you should follow the recipe as written, and then you can make adjustments the next time to fit your preferences.)
DUMP BBQ JELLY CHICKEN
3/4 cup Ketchup
3/4 cup Blackberry Jam
1/8 cup White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt
NOTE:
Strawberry, peach, and apricot also work well
DUMP CHILI MAPLE GLAZED CHICKEN
2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
DUMP CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)
DUMP CRANBERRY CHICKEN
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
DUMP CREOLE CHICKEN
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
1 can Whole Tomatoes* -- 14 oz
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce -- Optional
* Chopped and undrained
DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
DUMP HERB WINE CHICKEN
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
DUMP HONEY GINGER CHICKEN
4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives
DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
DUMP LEMON AND GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
DUMP LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
DUMP PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
DUMP RASPBERRY CURRANT CHICKEN
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly
DUMP RUSSIAN CHICKEN
2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix
DUMP SPICED CITRUS CHICKEN
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
DUMP SPICY SWEET GLAZE CHICKEN
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced garlic
Thursday, April 22, 2010
SLOW COOKER ITALIAN CHICKEN
Ok, for tonight's dinner, I made Italian Chicken in the slow cooker using the McCormick Slow Cooker Italian Chicken packet....it was ok, but the sauce was a little bitter. I think if you add a tablespoon or so of sugar to it, it would be ok. Other than that, it was really good. I used bone-in chicken thighs, and removed the skin. It was so tender, it fell off the bone!! I think the next time I make this, I will either use store bought sauce and jazz it up a bit, or just make my own sauce. There is a sauce that Mommy's Kitchen posted a couple of days ago, I haven't tried it yet, but it's on the agenda for this weekend. She said it makes enough sauce for two meals, and that she freezes half for another meal. Maybe I will do that. I will let you know how it turns out! Anyway, I served this over bowtie pasta, and with garlic bread.(I cheated, the bread is frozen!) So, here is the recipe, it can also be found on the back of the seasoning packet.
Slow Cooker Italian Herb Chicken
2 1/2 lbs bone-in chicken pieces, skin removed
1 can (8oz) sliced mushrooms
1 pkg McCormick Slow Cookers Italian Herb Chicken Seasoning
2 cans stewed tomatoes, undrained (I used 1 can crushed tomatoes, and 1 can diced tomatoes)
1 can (6oz) tomato paste
Place chicken and mushrooms in slow cooker. Mix seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover and cook for 8hrs on low, or 4hrs on high. Stir sauce before serving. Serve over hot cooked pasta.
Friday, April 16, 2010
NEW CROCKPOT RECIPE
Ok, I tried a new recipe yesterday for the crockpot. It is called "Stuffed Round Steak". I'm not really sure why it's called "stuffed", because you don't actually stuff the round steak you top your round steak with stuffing. Confused yet? LOL! Anyway, I made this yesterday, and it was good, but I thought after the juices from the steak mixed with the stuffing, it made the stuffing too soupy. The recipe says to fix the stuffing according to the package directions, and add Cream of Mushroom Soup on top. I'm wondering if you should not prepare the stuffing, just sprinkle it over the steak first and pour the soup over that and let the juices create the stuffing. I don't know, what do you think? Here is the recipe, it is very simple, and only uses 3 ingredients.
Stuffed Round Steak
1 round steak
1 pkg instant stuffing mix
1 can cream of mushroom soup
Lay round steak in bottom of slow cooker. mix stuffing according to package directions and put on top of steak. Cover with cream of mushroom soup. Cook on low all day. (at least 8 hrs on low, no less than 4 on high)
Stuffed Round Steak
1 round steak
1 pkg instant stuffing mix
1 can cream of mushroom soup
Lay round steak in bottom of slow cooker. mix stuffing according to package directions and put on top of steak. Cover with cream of mushroom soup. Cook on low all day. (at least 8 hrs on low, no less than 4 on high)
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