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Teacher Recipes Chatboard

Slow cooker recipes

by Melissa

Aug 14, 2009

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 INGREDIENTS • 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 DIRECTIONS 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...See MoreHere 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 INGREDIENTS • 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 DIRECTIONS 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.

Salsa Rice 1 can of chicken broth ½ cup of water ½ cup of chunky salsa 2 cups of minute rice Directions 1. Mix broth, water, & salsa in pot and bring to a boil. 2. Add rice & stir. Cover. 3. Remove from heat. 4. After 5-7 minutes, fluff rice with fork.

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.

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Thank you! nfm On 8/14/09, Melissa wrote: > 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 ...See MoreOn 8/14/09, Melissa wrote: > 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 > INGREDIENTS > • 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 > DIRECTIONS > 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. > > Salsa Rice > 1 can of chicken broth > ½ cup of water > ½ cup of chunky salsa > 2 cups of minute rice > Directions > 1. Mix broth, water, & salsa in pot and bring to a > boil. > 2. Add rice & stir. Cover. > 3. Remove from heat. > 4. After 5-7 minutes, fluff rice with fork. > > 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.

Aug 14, 2009

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those sounds so good! I'm going to send them to my DD to make for dinner next week.

On 8/14/09, Thank you! nfm wrote: > On 8/14/09, Melissa wrote: >> 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 >> leas...See MoreI'm going to send them to my DD to make for dinner next week.

On 8/14/09, Thank you! nfm wrote: > On 8/14/09, Melissa wrote: >> 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 >> INGREDIENTS >> • 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 >> DIRECTIONS >> 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. >> >> Salsa Rice >> 1 can of chicken broth >> ½ cup of water >> ½ cup of chunky salsa >> 2 cups of minute rice >> Directions >> 1. Mix broth, water, & salsa in pot and bring to a >> boil. >> 2. Add rice & stir. Cover. >> 3. Remove from heat. >> 4. After 5-7 minutes, fluff rice with fork. >> >> 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.

Aug 19, 2009

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Michelle What size chix broth for salsa rice?

On 8/19/09, those sounds so good! wrote: > I'm going to send them to my DD to make for dinner next week. > > On 8/14/09, Thank you! nfm wrote: >> On 8/14/09, Melissa wrote: >>> Here are the recipes I wrote about in the freezer meals >>> thread. These are our family favo...See MoreWhat size chix broth for salsa rice?

On 8/19/09, those sounds so good! wrote: > I'm going to send them to my DD to make for dinner next week. > > On 8/14/09, Thank you! nfm wrote: >> On 8/14/09, Melissa wrote: >>> 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 >>> INGREDIENTS >>> • 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 >>> DIRECTIONS >>> 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. >>> >>> Salsa Rice >>> 1 can of chicken broth >>> ½ cup of water >>> ½ cup of chunky salsa >>> 2 cups of minute rice >>> Directions >>> 1. Mix broth, water, & salsa in pot and bring to a >>> boil. >>> 2. Add rice & stir. Cover. >>> 3. Remove from heat. >>> 4. After 5-7 minutes, fluff rice with fork. >>> >>> 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.

Jan 6, 2010

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Melissa Regular size 14 oz or 15 oz whichever it is. On 1/06/10, Michelle wrote: > What size chix broth for salsa rice? > > > > On 8/19/09, those sounds so good! wrote: >> I'm going to send them to my DD to make for dinner next week. >> >> On 8/14/09, Thank you! nfm wrote: >>> On 8/14/09, Melissa wrote: >>&g...See MoreRegular size 14 oz or 15 oz whichever it is. On 1/06/10, Michelle wrote: > What size chix broth for salsa rice? > > > > On 8/19/09, those sounds so good! wrote: >> I'm going to send them to my DD to make for dinner next week. >> >> On 8/14/09, Thank you! nfm wrote: >>> On 8/14/09, Melissa wrote: >>>> 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 >>>> INGREDIENTS >>>> • 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 >>>> DIRECTIONS >>>> 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. >>>> >>>> Salsa Rice >>>> 1 can of chicken broth >>>> ½ cup of water >>>> ½ cup of chunky salsa >>>> 2 cups of minute rice >>>> Directions >>>> 1. Mix broth, water, & salsa in pot and bring to a >>>> boil. >>>> 2. Add rice & stir. Cover. >>>> 3. Remove from heat. >>>> 4. After 5-7 minutes, fluff rice with fork. >>>> >>>> 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.

Jan 6, 2010

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michelle On 1/06/10, Melissa wrote: > Regular size 14 oz or 15 oz whichever it is. > On 1/06/10, Michelle wrote: >> What size chix broth for salsa rice? >> >> >> >> On 8/19/09, those sounds so good! wrote: >>> I'm going to send them to my DD to make for dinner next week. >>> >>> On 8/14/09, Than...See More

Jan 9, 2010

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