Slow Cooker Cheesy Chicken

Ingredients

·                   4 boneless skinless chicken breasts

·                   1 large onion, chopped (I use Vidalia)

·                   1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions

·                   1 cup cheddar cheese

·                   1 - 10.5 ounce can cream of chicken soup (regular or fat free)

·                   1 -15 ounce can whole kernel corn, drained

Instructions

1.            Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

• 1 (32 ounce) bag tater tots
• 0.5 (3 ounce) jar bacon bits (I used Hormel brand)
• 5 boneless skinless chicken breasts
• 1 ½ cups grated colby cheese
• 1 ½ cups grated monterey jack pepper cheese
• ¾ cup milk
• salt and pepper

Directions:

1. 1
   Grease the bottom of the crock pot.
2. 2
   Layer 1/2 the tater tots on the bottom of the pot.
3. 3
   Sprinkle with 1/4 of the jar of bacon bits.
4. 4
   Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots.
5. 5
   Top cheese with the chicken breasts.
6. 6
   Sprinkle chicken with salt and pepper to taste.
7. 7
   Top chicken with another 1/3 of cheese.
8. 8
   Sprinkle with another 1/4 of the jar of bacon bits.
9. 9
   Add remainder of the tater tots.
10. 10
    Top with final 1/3 of the cheese.
11. 11
    Pour milk over the top.
12. 12
    Set crock pot to high and cook 3-4 hours.

Read more: http://www.food.com/recipe/cheesy-chicken-bacon-tater-tot-crock-pot-bake-403520#ixzz1lq1qumGz

Bacon Ranch Slowcooker Chicken

Adapted from My Once a Month Cooking
Bacon Ranch Slowcooker Chicken
4 Servings

2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts
8 oz. pasta (I used rigatoni)

Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodles.

Nutritional Information: 456 calories, 61 carbs, 5 fat grams and 36 protein grams.

Review: This tasted like it was SO bad for me! I loved how creamy it came out - it almost tasted cheesy even though I didn't have cheese. I'm going to make this again immediately - wonderful comfort food! Edited to add 9/20/11: I've gathered some feedback via Pinterest and wanted to share: one reviewer mentioned that unless you really like ranch, the ranch flavor could be a bit overwhelming - she suggested not using the entire packet. Another mentioned that for them it was too salty, so using less of the packet may make a difference. We love it as is, but I saw these and thought they may help! And please, if you try it and have recommendations for making it better/changes for next time, feel free to post in the comments below. Thanks!

Got the recipe from Here

Baked Potato Soup - Slow Cooker Style

**Note: I halfed this recipe, and next time I will use minced garlic instead of real garlic cloves**

Got the recipe from HERE

I've been looking for a baked potato soup recipe that didn't involve heavy cream for a while, and boy was I delighted when I found one... for the slow cooker!!! This came out really super yummy and reminds me a lot of Houlihan's Baked Potato Soup, which is an all-time favorite for Hubs and me. Below is my version of the recipe. Enjoy!

(p.s. You will need a 6 quart or larger slow cooker for this recipe, it yields a LOT of soup!!!)

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

Easy Pork Chops in Crockpot

Ingredients:

• 4 to 6 pork chops
• 1 can (10 3/4 ounces) cream of mushroom, celery, or other condensed cream soup
• 1/2 cup ketchup

Preparation:

Layer pork chops in crock. mix soup and ketchup together. Cover and cook on LOW for 7 to 9 hours.

Peach Mango Pork

2-4 lb pork roast
2 cups brown sugar
2 cups peach mango salsa

Brown roast if desired
Mix brown sugar and salsa
Put roast in crock pot
Pour salsa mix over top
cook on low for 8 hours.

Shred and put on rolls.

Cafe Rio Shredded Pork

3 lb pork roast
12 oz can of coke- must be regular coke
put in crock pot and cook on high for 1 hour. Then reduce heat to low and cook another 7 hours. When done remove from crockpot and shred. Put back into crock pot, add 1 tsp garlic salt, 1/4 cup honey BBQ sauce and 3/4 cup ketchup. Mix well.

I add more BBQ sauce and ketchup to make more "saucey" or use the Sweet BBQ Sauce Recipe on side for those who want it more saucey.

Serve with tortilla shells, beans, rice (lime) and enchilada sauce.

Bajio Crock pot chicken

3-5 Chicken Breasts
1/2 cup salsa
1/2 cup Brown sugar
1 can diced chillies
1/2 can sprite
1 Tbls. Cumin
1 Tbls. Garlic (optional)
Mix all ingrediants, pour over chicken, cook all day on low heat
*Serve on tortillas with rice, beans, cheese, sour cream, tomatos, lettuce, salsa, and whatever else you like!

Melt In Your Mouth Pulled Pork

Thanks Megan for the recipe! Her blog is found here.


3 lb pork roast
minced garlic
diced pepper
diced onion
pinch of cumin spice
salt & pepper
bottle of your favorite BBQ sauce

I put the pork roast in a crock-pot with about 2 cups of water, garlic, pepper, onion & spices. Cooked on low all day (about 8 hours); drained the roast, added a bottle of BBQ sauce and shredded with 2 forks!

Crock-Pot Lasagna Recipe

Recipe created by Jessica Seinfeld

Ingredients

Crock-Pot Lasagna Recipe

• 1 can (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Italian Chicken- Crockpot

• 5 chicken breasts
• 1 pkg cream cheese
• 1 pkg dry Italian dressing mix
• 1 can cream of chicken or mushroom soup
• 1 half cube of butter

1. Mix cream cheese, dressing mix, soup and butter all together. Pour over chicken in crockpot
2. 3-4 hours high, 5-6 hours low.

Serve over noodles or rice.