Best Queso EVAH!

contributed by Laurel Turner

1 box velveeta cubed

1 4oz package cream cheese

1 10oz can rotel..with or without chilis you decide

1 can cream of mushroom soup

combine all into a crockpot on low setting for 1 hour..stirring now and then to combine

meanwhile brown 1 package of hamburger or sausage and drain.

after the sauce has melded together add in the meat…stir to combine…

serve with tortilla chips!

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Easy Chicken Dip

contributed by Julie Rider

2 box cream cheese

2 cans rotel original

2 cans chicken, drained

2 cans cream of mushroom

throw it all in the crock pot and wa-la!!!   serve with tortilla chips

Italian Sausage Soup

contributed by Brooke Phillips

Ingredients:

Sausage Meatballs

1 pound mild Italian sausage, casings removed

1/2 cup dried bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup milk

1 egg

1/2 teaspoon dried basil

1/2 teaspoon black pepper

1/4 teaspoon garlic salt
Soup

4 cups hot chicken broth

1 tablespoon tomato paste

1 clove garlic, minced

1/4 teaspoon red pepper flakes

1/2 cup mini pasta shells*

bag (10 ounces) baby spinach leaves

Grated Parmesan cheese

salt to taste

 

Directions

  • Combine all meatball ingredients. Form into marble-size balls.
  • Combine broth, tomato paste, garlic and red pepper flakes in 4 1/2-quart CROCK-POT® slow cooker. Add meatballs. Cover; cook on LOW 5 to 6 hours.
  • Thirty minutes before serving, add pasta. When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with Parmesan cheese and serve immediately.

*Ingredient Tips Or use other tiny pasta, such as ditalini (mini tubes) or farfallini (mini bowties).

Crock Pot Chicken Enchilada Soup

contributed by Jan Margheim

yield: 6  1 1/2 cup servings

2 tsp olive oil

1/2 cup onion chopped

3 cloves garlic

3 cups fat free chicken broth

8 oz can tomato sauce

1-2 tsp chipotle chili in adobo sauce (more to taste)*

1/4 cup chopped cilantro

1 15 oz can black beans, rinsed and drained

1 14 oz can petite diced tomatoes

2 cups frozen corn

1 tsp cumin

1/2 tsp oregano

2 8oz. skinless chicken breasts

1/4 cup chopped scallions, for topping

3/4 cup reduced fat cheddar cheese

sour cream (optional)

Heat oil in a sauce pan over medium low heat. Add onion and garlic and saute until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to boil. Add cilantro and remove from heat. Pour into crockpot. To the crockpot, add drained beans, diced tomatoes, corn cumin, and oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back to soup. Add salt to taste. Serve in bowls and top with sour cream, cheese, scallions and additional cilantro. You can also top with avocado or crushed tortilla chips.

*I did not use the chipotle chile in adobo sauce. I don’t like it. It tastes like burned plastic to me. My son informed me that that is a “smoky” flavor. To which I replied, whatever. Anywho, I replaced it with regular chili powder and it tasted fine to me.

California Chicken for the Crock pot

contributed by Holly Parker Gardner

6 Boneless Skinless Chicken Thighs
1 cup orange juice
1/3 cup chili sauce
1/2 cup soy sauce
1 TBSP molasses (or brown sugar)
 1 tsp dry mustard
 1 tsp garlic salt
Put chicken in slow cooker.  Pour in everything else and stir to combine.  Cook on high for 1 hour to bring all ingredients to temperature.  Then, continue to cook for 6 – 8 hours on low.  Serve over rice.

Crockpot Navajo Beef and Chile Stew

contributed by Jan Margheim and Laurel Turner

3/4 pound lean beef stew meat, cut into 3/4 inch cubes

1 large onion, chopped

2 cloves garlic, minced

1 14-1/2 ounce can ready cut tomatoes with juice

1 7 ounce can diced green chiles, drained

1 8-1/2 ounce can whole kernel corn, undrained

1-1/2 teaspoons dried oregano leaves, crushed

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground red pepper

2 tablespoons yellow cornmeal

Combine all ingredients, except cornmeal, in a crockpot, mixing well. Cover and cook on low 7 to 8 hours or until meat is tender. Turn control to high. Stir in cornmeal. Cover and cook on high 20 to 25 minutes.

Scrumptious Slow Cooker Chili

by Deb Reno

Ingredients:
1 1/2 lbs beef stew meat, cut into 3/4 “- 1-inch pieces (I used sirloin.)
1 large onion, finely chopped
2 garlic cloves, minced
1/2 cup chopped green bell pepper
2 (15 ounce) cans black beans, drained & rinsed (original recipe
called for 3 cans of kidney beans, but black beans are
higher in protein and I just like black beans better!
It’s a texture thing…)
1 (10 ounce) can Rotel tomatoes, undrained
2 (8 ounce) can tomato sauce
1/4 teaspoon cinnamon
1/2-1 1/2 teaspoon chili powder (I used 1 t.)
1 -2 teaspoon cumin (I used 1 t.)
1/2 teaspoon pepper
1/2-1 teaspoon salt (I used 1/2 t.)
1/4 teaspoon sugar
Directions:
Saute the meat over medium high heat with the onions and garlic until the outside is just browned.
Place in the crock pot; add remaining ingredients. Stir everything together. Cover and cook on low for 6-8 hours or on high for about 4 -5 hours. Stir again & serve topped with sour cream, shredded cheese, green onions.

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