Crock Pot Chicken and Veggies

This was a quick meal that threw together by opening my freezer and fridge and looking to see what I had to made.  The result was delicious and turned out great, so my husband deemed it blog worthy.

Credit-My Retro Kitchen

 Ingredients

3 Bonless, Skinless, Chicken Breasts cut into strips (frozen or thawed)

4 Large Carrots, peeled, and chopped into chunks

Small Can of Peas, Drained

a few button Mushrooms, chopped

5 Yukon Gold Potatoes, scrubbed, and cut in chunks

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 can full of water

2 Tbs. Dried Parsley

2 Tbs. Dried Oregano

2 Tbs. Dried Basil

1 tsp. Salt

1/2 tsp. Pepper

1/3 C. Dried Minced Onions

1 tsp. Minced Garlic

1/3 C. white Rice

Directions

Spray your crock pot with non stick cooking spray. Layer chicken strips in bottom.

In a bowl combine soups and water and whisk together. Whisk in garlic and onions, set aside.

Over the chicken sprinkle all your seasonings. Layer on the vegetables. The dump your soup mixture on top.

Cover and cook on low for 8 hours, stirring occasionally. 2 hours before it's done add in 1/4C. white rice and just stir into the mix. Recover and let sit for remaining 2 hours. Serve in a bowl with some crusty bread. Enjoy!

Crock Pot Chicken and Dumplings

 This is the perfect cold weather meal, and it's hearty.  I made it when we got our 1st day of snow here in Utah, and my husband LOVED it!  Chicken and dumplings is the perfect comfort food.  I know your family will love it too!  PLUS, it's EASY; so what's better than  that?!

Ingredients

5 Boneless, skinless, Chicken Thighs

4 Large carrots, peeled, and diced

1 can of corn, drained

1 can of peas, drained

1 can cream of Chicken soup

1 can cream of Celery soup

1 C. Chicken Stock

1 C. Half and Half (you can use milk)

1 Onion, Minced

2 Garlic cloves, minced

1 Package Pillsbury Biscuits

1 Tbs. Rice/Quinoa/Tapioca (your choice)

1 Tbs. Fresh Parsley Chopped

1 Tbs. Fresh Basil Chopped

Salt and Pepper

1 tsp. Chicken Bouillon

Directions
Spray crock pot. Mix your onion and garlic together and lay on the bottom of the crock pot.  Lay the chicken on top of that. Sprinkle your seasonings on top of the chicken. Then layer over your corn, peas, and carrots.

In a mixing bowl, combine your soups, chicken stock, bouillon, and half and half.  Pour over the entire dish in your crock pot.  Turn on low for 4-6 hours. At hour 3 mix in your Tbs. of Rice to thicken your stew/soup.

When the chicken is cooked thoroughly (it depends if you put your chicken in frozen or thawed) shred chicken, and turn your crock pot on high. Take your biscuits, rip into 1 inch chunks, and layer on top of your soup.  Let cook on high for 1 hour or until the biscuits are fully cooked.  Serve, and enjoy!

Crock Pot Shepherd's Pie

As I was digging through the pantry and freezer to see what I had to work with for dinner the other day I decided upon Shepherds Pie.  The only problem is that I didn't have time to make it, so the crock pot came to m ind.  I had so many errands that day, that I knew if I threw it all in there, that I would have a few minutes later to do the potatoes, so this recipe was born, and man am I happy about it!

Ingredients

1 lb. Mild Ground Sausage

1/2 lb. Ground Turkey Sausage (I just pulled the meat out of the casings)

4-5 whole carrots, peeled and diced

1 can beans or peas, drained

1 can corn, drained

6-8 small Yukon Gold Potatoes Whole

3 cubes Beef bouillon
1 1/2 cups water

1 handful of dried parsley, oregano, and basil

1/3 c. dried Onion

2 Tbs. seasoning salt

Pepper to taste

1 cube butter

1-2 cups Sharp Cheddar Cheese

a Few Tbs. Milk

Directions
Spray the bottom of the crock pot with cooking spray. Crumble up the meat in your hands and lay on the bottom (You can cook yours before, but I didn't have time so I didn't.) Spread your onions and herbs/seasonings over your meat.

Dump the vegetables on top of that, and then pour the water and the bouillon cubes in.  Set on low and let cook for 6 hours.

2 hours before it's done, poke holes in the potatoes with a fork, and then layer them on top of the meat dish in the juices.  Let them cook for about 1 hour to 1 1/2 hours.  You just want them soft enough to mash.  Take them out, cut into chunks, add a cube of butter and some milk and mash to your liking.

Then slowly suck up some of the juices (the oily juice on top of the meat) and discard. (Your just trying to remove some of the grease from the meat cooking in the crock pot and not beforehand.  If you cooked the meat before you can skip this step.)

Then layer your mashed potatoes on top and sprinkle with the cheddar cheese.  Put the lid back on and let the cheese melt.  Once the cheese has melted it's ready to serve!  Enjoy!

Money Saving Chili

I made this last night for my family and it's sooooo delicious and sooo easy!  SO I hope you like it as much as us.

In your crock pot throw in:

1 lb ground beef (mine was frozen)

1 14oz. can Diced Tomatoes

1 pkg. Taco Seasoning

1 jar of your favorite Salsa

1 sweet potato cut into chunks

1 jar Navy Beans rinsed and drained

1 can Kidney beans rinsed and drained

10oz of Frozen corn or 1 can corn drained

1 can of black beans rinsed and drained

A Palmful of dried Oregano and Basil

a dollup of sour cream (optional) 

Directions

Set your slow cooker to low and cook for 6 hours.  Now since you put that beef in frozen, every hour go and stir it and break it up so it cooks all the way through.  I stirred my chili every hour for 6 hours and it turned out perfect!   Serve with your favorite corn bread and handful of sharp cheddar cheese.

Sweet Potato Crock-pot Chili

With Chicken

This is the perfect winter time soup.  It's hearty, and meaty, hot, and delicious.  Yesterday it snowed at my house, and so I took a chili recipe that I got from my amazing sister in law and added a little smoke to it.  I love creating with basic recipes because you can do so much with them.  So here is an example of a recipe that I just added a little style to.  :)  Enjoy!

Ingredients

With Hamburger

(all of the cans are 14oz cans.)

1 lb. Hamburger, cooked and browned or

4 boneless, skinless, Chicken breasts cooked and shredded

3 Sweet Potatoes, peeled and cut into chunks

1 can Chili beans with chili juices (s&w makes them)

1 can Black Beans, rinsed and drained

1 can Fire Roasted diced Tomatoes, with juices

1 can diced Tomatoes, with juices

1 can Corn, drained

2 packages of Taco seasoning*

15oz. Salsa

1 tsp. Parsley

1 tsp. Basil

1 tsp. Oregano

Salt and Pepper to taste

1 tsp. minced Garlic

1/4 cup dried Onion

*if you want a smokey flavor to the Chili add 1 pkg. of Taco seasoning and 1 pkg. of Fajita seasoning.  If you don't like smokey flavor just use the 2 pkgs. of Taco.

Directions

Mix everything together into your crock-pot.  Set on low for 8 hours and let cook.  Stir occasionally.  Serve with grated sharp cheddar cheese on top, a little dollup of sour cream if you like, and a slice of french bread.

Crock Pot Baby Back Ribs

 I don't about all of you, but I'm a meat eating girl.  I absolutely love delicious, juicy, and tender meat.  And out of all the meat out there, Baby Back Pork Ribs are my FAVORITE!! 

I usually cook mine on the grill outside during the summer, but in Utah I don't get the luxury of being able to BBQ all year round, so I came up with another great way.  The CROCK POT!  My favorite way to cook Pork because it's low, and slow, and turns out delectable!

The great thing about making BBQ in your Crock Pot is that it's super easy and preparation is FAST!  You can either use a bottle of your favorite BBQ sauce or make your own.  Either kind is going to make your ribs turn out amazing!  This is seriously the easiest recipe I have ever come up with, and I just know you are going to love it!

Ingredients
2 Tbs. Sweet Paprika
2 Tbs. packed Brown Sugar
1/4 tsp. Cayenne Pepper
Salt and Pepper to Taste
2 Tbs. Dijon Mustard
1tsp. Honey
6 lbs. Baby Back Ribs
3 1/2 cups BBQ sauce

Directions
In a small bowl, mix together paprika, brown sugar, cayenne and S&P.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Mix together the Dijon mustard, honey, and BBQ sauce.  Pour BBQ mixture over the ribs, cover and cook for 6-8 hours on low.  They will fall apart when finished.

Now here is my favorite part.  YOU CAN'T PASS THIS STEP!!  This is what takes your ribs from delectable to down right extraordinary!!

Line a baking sheet with aluminum foil.  Place a cooling rack on top of the foil.  Carefully remove your ribs from the crock pot and place on the cooling rack. Preheat the broiler.

Take your sauce that is on the bottom of your slow cooker and place in a pan on the stove over medium heat for 5-10 minutes (you want it to reduce).  Then pour 1/2 of the sauce over your ribs that are on the cooling rack.  Make sure the bone side is up, facing the broiler.

Place the ribs under the broiler and let broil for 3-4 minutes.  Take them out, flip them over and dump the remaining sauce over the other side.  Place back in the broiler for another 3-4 minutes.  Remove from the oven, and let sit for about 10 minutes before diving in.  I promise you are going to eat every last bite!!  Enjoy!!

Crock Pot Honey and Apple Bread Pudding

I don't know about many of you, but I'm a bread pudding fanatic!  I absolutely love the stuff!  I have many recipes for it, but this one sounded so interesting to me.  It's not my own, I found it in a cook book.  Once I tried it though I was in love, and I had to share it with all of you!  It's from "Not your Mother's Crock Pot recipes".

 The other part of this recipe (The Rum Sauce) is all mine though.  I wanted something a little delicious and sinful to go on top of my already sinful dessert and thus came the rum sauce.  It's to die for, and I recommend using it every time you make a bread pudding recipe.  Once you try it, you'll never go back to eating bread pudding alone.  Okay, here are the recipes!

Honey and Apple Bread Pudding

Ingredients

8 slices of thick day old Bread
1/4 cup Cream

1 stick of Butter

3 cooking Apples (I use granny smith to cook with)

3/4 cup golden Raisins

1 cup Apple juice

1/4-1/2 cup Honey (depends on your personal taste)

2 Tbs. fresh Lemon juice

1 Tbs. grated Lemon zest

1 tsp. ground Cinnamon

1/2 tsp. Nutmeg

Directions

Coat your slow cooker with non-stick cooking spray.

Preheat your broiler.  On a baking sheet lined with parchment paper, cut your bread into slices (if it isn't already) and butter.  Place under the broiler until they are toasted to your liking.  (I like mine just a barely golden brown).  Remove from broiler, let cool and break bread into pieces.

Cut your apples into chunks.  (You can peel them or leave them with the skin on)

Put the bread in the Crock Pot and add the raisins and apples.

In a small bowl whisk the lemon juice, apple juice, honey, zest, spices, and butter.  Pour over the bread evenly and make sure it is all well coated.  Turn your crock pot onto low and let cook for 5-6 hours or until your apples are soft enough for you.

Turn off crock pot when finished cooking and let stand for 15 minutes.  Serve with either whipped cream, ice cream, or my rum sauce which I will tell you how to make below.

Rum Sauce

Ingredients

1 1/2 cups Butter

1/4 cup dark Rum

3 cups Powdered Sugar

1 egg Yolk

Directions

Melt butter in a sauce pan over medium heat.  Add the rum.  Slowly whisk in the powdered sugar.  Temper the egg yolk and then slowly pour into the pan while whisking.  Bring the temp. up to 160 degrees, and you're done.  Spoon over finished bread pudding!!

Crock Pot Breakfast Casserole

2 things that I absolutely love are crock pot cooking and breakfast, so I thought why not put the 2 together.  Voila!!!  Here is your delicious breakfast for this Saturday!

Ingredients
6 Eggs
1/4 cup of milk
1/2 of a bag of Has Browns
1 Green Pepper diced
1 cup sliced mushrooms
1 lb. ground sausage
1 small bag of Sharp Cheddar cheese grated
1 medium onion diced

Directions
 Whisk the eggs and milk together and set aside.  Thoroughly brown your sausage in a skillet on the stove until no longer pink. 

Grease your crock pot and place the hash browns on the bottom.  Then put your onion on top of that.  Next put your browned sausage on top of that, then cheese, then peppers, then mushrooms, and then start all over and layer again.  Reserve about 1/4 cup of cheese.  When you're done layering, dump the Eggs over the entire thing.  Place your crock pot on low heat and let cook for 5-8 hours. 

I normally do this before I go to bed at night and it's ready when we all wake up in the morning!  :)  This recipe will feed about 2-4 people.  For a 4-6 family, double the recipe.

Cheddar Broccoli Soup

It is definitely a soup day in Utah.  Waking up this morning at 7, it is 23 degrees outside, and that is just waaaaaaay tooooooo cold.  So it's a soup day.  I need to warm myself up and get cozy next to my fire.  I feel like a rich cream soup, and so I'm giving you all my Cheddar Broccoli Soup that I think you are going to love.  I serve it in a bread bowl which just tops off the deliciousness of this dish!

 Ingredients

2 Tbs. Melted Butter

1 Large Onion Chopped

1/2 cup Butter melted

1/2 cup Flour

4 cups Half and Half

2 cups Chicken Broth

2 cups Chicken Stock

1 lb. Fresh Broccoli

2 cups Carrots diced

Salt and Pepper to taste

16 oz. SHARP Cheddar cheese grated

Dried Parsley, Oregano, and Basil sprinkled in to taste

Directions

Saute onion in butter.  Set aside.   

Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper, and the herbs.  The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree, but let it sit and cool for a minute before you try to blend it.

Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Serve in a bread bowl with Sharp Cheddar cheese sprinkled on top.

Makes 8-10 servings.

Crock Pot Sunday Roast

This is my go to dinner for Sunday.  It's the day I want to relax, so I wake up at about 9, stick it in the crock pot and it's ready for dinner time.  It's moist, juicy, and delicious.  Plus, it's easy as pie!  If it ever is still too tough, just cook it a little longer.  I always cook mine on low because low and slow is my theory in the crock pot.  I promise you will not be disappointed!

Ingredients
1 Beef Chuck Roast
1 Tbs. dried Basil
1 Tbs. dried Oregano
1 tsp. dried Parsley
2 Tbs. Worcestershire
1 can Cream of Mushroom Soup
1 Garlic clove minced
1 cup Water
1 pkg. Lipton Onion Soup mix
1/2 tsp. Salt
1/4 tsp. Pepper
2 Beef bouillon cubes

Directions
Spray your crock pot with grease.  Place your roast in the center of your Crock-Pot.  Dump the Onion soup mix over the roast.  In a mixing bowl combine all the other ingredients, and pour over the roast.

Put the lid on your roast and let it cook on low for 8 hours.

Serve with mashed potatoes and green beans.  The juices that the roast is sitting in will make an amazing gravy.  Take the roast out sprinkle in a little cornstarch and flour, a little milk, and a can of mushrooms, and whisk.  Serve over roast and potatoes.  It's a perfect Sunday dinner!  Enjoy!!

Slow Cooker Shredded Pork

I always get asked how to make my shredded pork.  It is my main dish that I take to people in my ward if I am making dinner for them.  I make it 1. because it's so easy and 2. it's delicious!  This is the perfect recipe if you want to impress anyone with your mad cooking skills!  It's just about the easiest recipe in the world, and is fail proof.  It will come out delicious anytime! 





Ingredients
15 oz. Tomato Sauce
2 Tbs. Chili Powder
3 Tbs. Brown Sugar
2 tsp. ground Coriander
1 tsp. ground Cumin
3 lb. Pork Shoulder or Butt (trim the excess fat)
5 Garlic cloves minced
salt and pepper
2 yellow Onions diced
1/4 cup Lime Juice


Directions
Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.

Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours.  (This step is a must!  Do not cook it on high because you will not get the same results.  This recipe has to be done LOW and SLOW!)

I serve mine over some crunchy and thick rolls, or just plain with a little BBQ sauce.  You do it however you like!  Hope you enjoy it!

Salsa Chicken in the Crock Pot

 Here is a recipe that I threw together because I didn't want to go grocery shopping so I went through the cupboards and found the ingredients to make this delicious dinner work.  It's quick, and easy, and delicious!  Enjoy your dinner tonight!

Ingredients

6-9 chicken thighs

1 can Black Beans drained and rinsed

1 cup Chunky Salsa

1 can White Corn 

2 fresh Garlic cloves peeled and cut in half 

1/4 cup Fresh Parsley chopped

1/4 cup Fresh Basil chopped

Salt and Pepper to Taste

Directions

Oil the bottom and sides of your slow cooker.  Placed the chicken on the bottom of the slow cooker.  Mix in a bowl the salsa, corn, and beans.  Pour over your chicken.  Add in the fresh chopped herbs and 2 garlic cloves.  Salt and Pepper to taste.  Turn your Crock Pot on low and cook for 6-8 hours or on high for 3-4 hours.  

My chicken was thawed when I stuck it in the pot, but you can start it frozen.  I serve this dish either over some cooked brown rice or with a thick piece of crusty bread and sprinkled sharp cheddar grated cheese on top.  Enjoy!

Chicken and Veggie Slow Cooker Casserole

I was in the mood for a crockpot dinner this morning, but I also wanted to try something new.  I got my kitchen shears and headed out to my garden to see what I was going to work with.  I knew in my refrigerator that I had chicken and sausage, so I had to find something to work with one of those.  When I got out there I saw that some fresh squash, zucchini, and potatoes had grown.  I also saw all of my delicious herbs, and knew I could do something with all of them.  I cut off some oregano, parsley, and basil.  I then picked a yellow zucchini, green squash, and a few potatoes.  Then I headed into the house to come up with dinner.

I got into the kitchen, pulled out the crockpot, looked at my ingredients and decided that chicken was going to be the main part of this dish.  Then I headed to my pantry to see what I had to mix with my fresh food.  I pulled out a couple of cans of soup, some chicken stock and broth, and started working.  Here is what I came up with...

Ingredients

1 can cream of chicken soup

1 can cream of mushroom soup

5 skinless, boneless chicken breasts

1 squash cut into chunks

1 zucchini cut into chunks

1 onion chopped

4 potatoes cut into chunks

1 cup of carrots either cut into chunks or baby carrots

1 cup chicken broth

1 cup chicken stock

3 cubes of chicken bouillon

a handful of parsley, oregano, and basil, chopped

a handful of jasmine rice

4 whole garlic cloves peeled

salt and pepper to taste

olive oil

Directions

Coat your slow cooker with olive oil so your ingredients don't stick.  Throw your chopped onion, bouillon, and garlic on the bottom of your slow cooker.  Layer your chicken, and veggies.  

In a mixing bowl combine your soup and chicken broth/stock.  Mix well and then dump over your chicken and veggies. 

Sprinkle in your seasonings, and turn slow cooker on low.  Let cook for 5 hours.  At 5 hours throw your rice in and mix well.  Continue letting cook on low for about 1 more hour or until rice is soft.  Serve. 

Make sure to not season too much.  If you taste it before your rice has softened, it will taste like it has too much or too little salt and pepper, but once your rice has absorbed the juices that is when you should season your dish.  Your meal will taste completely different once you add that rice, so wait until it's cooked to do your main seasoning.

Make sure that once the rice is cooked that you turn your slow cooker off or it will just get softer and softer and keep sucking up those juices that are keeping all of your ingredients yummy and juicy.

This was a big hit at my house tonight.  It was the perfect comfort, home style meal that I was looking for.  It was super easy and so much fun to use the 1st of my fresh veggies of the year in my dinner!  Enjoy!

Garlicy Chicken

If you love garlic, you are going to LOVE this recipe.  I am obsessed with garlic.  It is by far one of my most favorite ingredients.  I think it adds taste, and character to a dish.  It's also great if you are not wanting to kiss your date at the end of dinner.  ;)  I love roasted garlic chicken that I bake in the oven, but anything that can be cooked in the oven can be made in your crock-pot, so here it is.

Garlic, and even MORE Garlic Chicken

Ingredients

3-4 pounds of chicken (I used a large pack of legs.  You could use any cut you like)

1 large onion, sliced

1 Tbs. olive oil

2 tsp. paprika

2 tsp. kosher salt

1 tsp. pepper

20-40 garlic cloved, peeled but left whole (I used 1 bulb of garlic)

Directions

Toss the onions in the bottom of the crockpot.  In a large bowl, mix the chicken with the other ingredients.  I used my hands to mix it all up.  Put the chicken in the crockpot on top of the onions.  Cook on high for 4-5 hours or low for 7-8 hours. 

Because of the paprika, the chicken turns out an appetizing color, something I find unusual in crockpot cooking.  Anyway (don't mind my random thoughts) I served the garlic and onions over a little seasoned wild rice and it was perfectly delicious.  The garlic would also be good smeared on hot bread.

Sunday Chicken Dinner

The great thing about crock-pot cooking is that you can make it to fit how many people you are cooking for.  This recipe is really yummy and great for Sunday dinner.  My ingredients are basic, so just adjust to your family size.

Ingredients

Chicken Pieces (boneless or with bones)

3 Big Potatoes sliced

4-5 Big Carrots chopped

1 chopped Onion

about 2 cups (or 1 can) of chicken broth

1 can cream of chicken soup

1 can cream of mushroom soup

Salt and Pepper 

1/2 C. fresh Parsley chopped

1/4 C. fresh Basil leaves chopped

2 Garlic cloves minced

Directions
The amounts are dependent on how many people you’re cooking for.  I normally use 1 good size boneless chicken breast per person.  I also normally use 1-2 Carrots per person.  (You just need to look at your ingredients when you have them all ready and see what is going to be enough for your family.)

Place the chicken on the bottom of the crockpot.  Put the veggies on top of the chicken.  Stir the broth, garlic, parsley, basil, and soup together with the salt and pepper.  Pour over the veggies and chicken.  Cook on high for 4-5 hours or low for 6-8 hours.

You can thicken the broth to make gravy.  Remove the chicken and veggies from the pot.  Turn the heat to high.  In a container with a tight fitting lid, add several Tbs. of flour.  Add some water and shake to make a thick paste.  I also had a teeny tiny bit of cornstarch and whisk the flour mixture and the cornstarch into the soup/broth mixture.  Whisk until it is thick, but still pours.  It's based on personal preference.  I also add a can of mushrooms to my gravy.

(You can also squeeze half of a fresh lemon over the chicken when you place it in the crock-pot just for a little taste.  I think it really brings everything together nicely, but only if you like the lemon flavor and aroma in your cooking.)  Enjoy!!

Slow Cooker Cabbage Rolls

This is one of my husbands favorite recipes.  I love it because it's healthy, easy, and so dang delicious!  If you like regular cabbage rolls or stuffed green peppers, you will love this recipe!

Ingredients:

1 Head of Cabbage

3 Cups Tomato Juice

1 8oz. can tomato sauce

1 egg

1/2 C. uncooked brown or white rice

1 envelope Onion soup mix

1 lb. Ground Turkey or Extra Lean Ground Beef

1/3 Cup Parmesan Cheese

Directions:

Peel 8-12 big Leaves off the Cabbage head and place in a microwave safe dish.  Cover in about an inch of water and microwave on high for 2 min. 

In a mixing bowl combine tomato sauce, egg, turkey or beef, rice, onion soup, and cheese, and mix with fingers until well combined.

Grease your crock pot with some Pam cooking spray.

Carefully place a ball of the meat mixture into the middle of each cabbage leaf and roll up into a ball, and place on the bottom of your crock pot seam side down.  Do this until all your meat mixture is gone.

After you have all your cabbage rolls in the crock pot, pour the 3 cups of Tomato Juice on top. 

Cook on low for 6-8 hours.

Rosemary Crock-Pot Chicken

Ingredients

6 Chicken Breast Halved

½ Cup Sliced Celery

1 Cup Sliced Carrots

1 Can white beans

1/3 Cup Italian Dressing

½ tsp. Salt

½ tsp. Pepper

1 tsp. Rosemary

Directions:

Brown Chicken.  Drain and Rinse white beans.  Put beans, carrots, and celery in the bottom of the crock-pot.  Layer chicken over that.  Mix together salt, pepper, italian dressing, and rosemary.  Dump over chicken mixture.  Let cook on low for 7 hours.

I serve mine over brown rice, but you can also do white.

One of my ALL TIME Favorite dishes

Fall In a Bowl

(I'm sorry I don't have a picture of this.  It looks like mush but tastes amazing!)

Ingredients

3 Cups cooked brown or white rice

1 Cup chicken broth

Pinch of Cinnamon

Pinch of Nutmeg

1 T. Brown Sugar

¼ tsp. Pepper

1 lb. Cooked mild Italian Sausage

8 Pieces cooked, crispy, and chopped bacon

1 Cup diced Carrots

½ Cup diced Celery

1 Yellow onion chopped

1 T fresh parsley chopped

Directions:

Mix everything together in a crock-pot and let cook on low for 6 hours.  It is basically a soup/casserole dish.  If you want it more soup like to eat with some thick french bread add 1 more cup chicken broth.  Here is my Garlic Bread recipe and it's the only one I will ever use.  Make sure it's on at least day old or older crunchy, thick bread.

Garlicy French Bread Recipe

Ingredients

5 Thick slices of French Bread

1 Cube softened butter

3 garlic cloves grated into mush

1 heaping T. Fresh Parsley chopped

Directions:

Mix all ingredients together and spread over the slices of bread.  Put a layer of aluminum foil down on a cookie sheet and place the bread slices butter side up and broil on high until toasted to your liking.

Chicken Enchilada Chili

I have never made chili in my life until today.  This morning I was writing in my journal and trying to figure out dinner.  I went to the pantry and looked to see what I had and came up with (not to pat myself on the back) the most awesome white chili ever!!  ;)  Dave doesn't like chili and he even liked this, so I'm pretty excited about it.  So here is my newest recipe.  It's even better because it's a crock pot recipe!  (I'll get a picture up soon.  I had to type this really quick so I remembered how I had made it.)

Ingredients:

4-5 boneless, skinless, chicken breasts (Mine were even frozen)

2 cans black beans, drained and rinsed

1 can pinto beans drained

2 packets taco seasoning

2 C. frozen corn

1 C. frozen peas

8 oz. sour cream

2 cans cream of chicken soup

2 cans chicken broth

1 tsp dried parsley

1 tsp. dried basil

1 tsp. dried oregano

salt and pepper to taste

Directions:

Spray your crock pot with pam, or drizzle with oil.  Put your chicken on the bottom and then put everything else on top except the sour cream.  (You're going to save the sour cream for the last 2 hours of cooking.)

Put the crock pot on low for 8 hours or high for 6.  When your
chili is 2 hours from done, shred your chicken breasts with a fork.  (I took mine out onto a plate and shredded them, and then dumped the meat back in.)  After you shredded your chicken put your sour cream in and stir until well incorporated.  Continue letting the soup cook for 2 more hours.

(If your soup isn't as thick as you want it, take the lid off your crock pot and put the setting on warm and it will thicken a bit.)

I serve with hot rhodes rolls or some type of bread that can sop up all the soup.  Enjoy!