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Slow Cooker Recipes from the Teachers.Net Community

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During this busy back-to-school season what teacher has the time and energy to put together great meals after work? Not the teachers we know! So, we offer this collection of slow cooker recipes shared by Melissa on the Recipes Chatboard. Thanks to Melissa, coming home from work won’t mean more work…you’ll be greeted by a meal ready to eat!

Slow cooker recipes
Posted by Melissa

Here are the recipes I wrote about in the freezer meals
thread. These are our family favorites. I use the slow
cooker 2-3 times a week, and make the chicken & rice at
least once a week. It’s easy, & you can create your own
varieties by changing up the soups, veggies, or starch. I
put the chicken in frozen, & that is what makes it so
appealing. I also cook pot roasts frozen & just longer
time. And, you must invest in crock pot liners. They are
wonderful and completely eliminate washing the pot.

Chicken and Dumplings
• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
• Chicken broth
• Seasonings: pepper, paprika, poultry seasoning

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth to cover.
2. Cover, and cook for 5 to 6 hours on High. About an hour before serving, place the torn biscuit dough in the
slow cooker. Cook until the dough is no longer raw in the center.

Chicken Ole’
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 4 oz can of salsa verde
8 oz. of sour cream
1 onion, chopped
2 cups of shredded cheddar cheese
3-4 cooked and cubed chicken breasts
12 corn tortillas
Directions
1. Mix onion, soup, salsa, & sour cream in a bowl. Set aside
2. Cut tortillas into wedges
3. Layer ingredients in crock pot: tortillas, soup, chicken, cheese. You should have 3 layers.
4. Cook on low for 4 hours.
5. Serve with salsa rice if desired.

Chili
2lbs. of cooked ground beef
2 16 oz. cans of kidney beans, rinsed and drained
2 14 oz. cans of diced tomatoes, drained
2 onions, chopped
2 garlic cloves, crushed
2-3 tbsp. of chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
1 cup of water

Directions
1. Combine all ingredients.
2. Cover. Cook on low 8-10 hours.

White bean chicken chili
¾ lb boneless, skinless chicken breasts, cubed
½ tsp. salt
¼ tsp pepper
2 tbsp. olive oil
1 med. Onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded & chopped
2 tsp dried oregano
1 tsp cumin
2 15 oz cans white kidney beans or cannellini beans, rinsed & drained
3 cups chicken broth
1-1/2 cups shredded cheddar
Sour cream & fresh cilantro, optional

1. Sprinkle chicken w/ salt & pepper. In a large skillet over med. Heat, cook chicken in olive oil for 2
minutes.
2. Stir in the onion, garlic, & jalapeno; cook for 2 minutes. Sprinkle w/ oregano & cumin; cook for 1 min longer or until chicken is browned & veggies are tender. Transfer to slow cooker.
3. In small bowl, mash 1 cup of beans. Add ½ cup of broth & stir until blended. Add to the slow cooker w/remaining beans & broth.
4. Cover & cook on low for 3 to 3-1/2 hours. Sprinkle w/ cheese.
5. Garnish w/ sour cream & cilantro if desired.
*I have also added leftover salsa rice to this chili before, and it was great!

Slow Cooker Lasagna
1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 29 oz can of tomato sauce
1 cup water
1 6 oz can tomato paste
1 tsp. salt
1 tsp. oregano
1 8 oz. package of no-cook lasagna noodles
4 cups shredded mozzarella cheese
12 oz. cottage cheese
½ cup grated parmesan

Directions
1. Cook ground beef, onion, & garlic. Drain.
2. Add tomato sauce, paste, water, salt, & oregano. Mix well
3. Mix the cheeses in a bowl.
4. Spread ¼ of meat sauce in slow cooker. Arrange 1/3 of noodles over sauce (break if needed). Spoon 1/3 of cheese mixture over noodles.
5. Repeat layers twice. Top w/ remaining meat sauce.
6. Cover & cook on low 4-5 hours.

Chicken & Rice
4-5 boneless, skinless chicken breasts
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can of cream of onion soup (or celery, broccoli cheese,
cheddar cheese)

Directions
1. Mix soups in a bowl.
2. Add chicken to slow cooker. Frozen chicken is ok, just make sure to cook entire time.
3. Pour soups over top making sure chicken is covered.
4. Cover & cook on low for 8 hours.
5. Add 1 cup of minute rice & 1 cup of frozen veggies (if desired). Mix together well & break chicken up in the
process.
6. Cover & cook on low for 30 minutes.
*Or, you can serve over pre-cooked rice like a sauce.
Mashed potatoes & noodles work well too.