Crockpot Taco Soup

CROCKPOT TACO SOUP
(luckymommyto2boys ~ Amy ~ inspired by Recipezaar.com)

3 boneless/skinless chicken breasts
2 (16 ounce) cans pinto beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes and chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies 
1 (4 ounce) can sliced black olives
1 (1-1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope Hidden Valley ranch dressing mix
Sour cream (optional)
Fritos (optional)
Shredded cheese (optional)

Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir.
Cook on high for 4 hours or low for 8 hours. Shred chicken before serving.  Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, or Fritos.
* Amy's notes: I've also used 3 frozen b/s chicken breasts and cooked for 10 hours on low. 

Slow Cooker Cabbage Roll Casserole

We all enjoyed this, but it really needs even more than 8 hours, in my opinion.  The cabbage was still pretty firm at the 8-hour mark, even though my crockpot normally runs pretty hot.  I loved that I didn't have to cook the ground turkey beforehand, though.  That was absolutely wonderful.  I do hate browning ground turkey or ground beef.  Plus, I hate dirtying up an extra pan.  Overall, though, it was pretty good.  I would make it again, but I'd probably cook it for 9-10 hours instead.

SLOW COOKER CABBAGE ROLL CASSEROLE
(luckymommyto2boys ~ Amy ~ Food.com)

1 -1 1/2 lb lean ground turkey or 1 -1 1/2 lb extra lean ground beef
2 cups chopped onions
1/2 cup chopped green pepper
3 garlic cloves, crushed
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 small head green cabbage, coarsely chopped
1 (15 ounce) can diced tomatoes, undrained
1/2 teaspoon sugar
1 (15 ounce) can tomato sauce, can add another 8- 15 oz if you like more sauce

Spray crock pot with nonstick cooking spray.
Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
Pour the diced tomatoes over top.
Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
Cover and cook on low for about 8 hours or on high for about 4 hours.
When done, remove lid and stir to mix well.

Cabbage Lasagna

CABBAGE LASAGNA
(luckymommyto2boys ~ Amy)

1 head cabbage
1-1/2 lbs ground turkey
1 medium onion, chopped
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp basil
32 oz spaghetti sauce
1 cup brown rice
2-1/4 cups mozzarella cheese, shredded

Cut cabbage into quarters. Peel, boil for 3 minutes, and drain.
Brown turkey with onion and drain. Mix with garlic powder, oregano, and basil.
Put 1/3 of cabbage leaves into bottom of crockpot. Cover with 1/3 of meat mixture, 1/3 cup of rice, 1/3 of spaghetti sauce, and 3/4 cup of cheese.
Repeat layers two more times.
Cook on low for 6-7 hours.
*Make sure to drain and dry all cabbage leaves.

Crock Pot Ham and Beans

By Sue Lau on July 24, 2004

Photo by Sue Lau

101 Reviews

• 
• Prep Time: 1 hrs
• Total Time: 9 hrs
• Servings: 4

About This Recipe

"This is cheap eating at it's best. Really good for scraping by at the end of the month if your cash gets low. Goes best with freshly baked corn muffins drizzled with honey."

Ingredients

• 1 lb dried great northern beans (mixed if desired) or 1 lb other dried beans ( mixed if desired)
• 3 garlic cloves, peeled and sliced
• 1 large sweet onion, chopped coarsely
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped parsley
• 1/4 teaspoon ground cloves
• 1 lb smoked ham or 1 lb ham hock
• 6 cups water or 6 cups broth

Directions

1. Sort beans and soak in enough water to cover overnight.
2. Or you may sort them and place in a saucepan with 2-inches of water to cover.
3. Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
4. Allow to sit for one hour after boiling (don't lift the lid).
5. Whichever method you use, rinse and drain the beans before placing them in the crock pot.
6. Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth.
7. Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.
8. Skim any excess fat, if necessary, before serving.

Spicy African Peanut Slow Cooker Soup

(peas and thank you)

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 sweet potato, cubed (about 1 c. total)
• 1 1/2 t. curry powder
• 1/2-3/4 t. garam masala (depending on how spicy you like it)
• 1 t. cumin
• 1 T. minced ginger
• 2 t. minced garlic
• stevia to taste (I used almost 2 packets of NuNaturals)
• dash of cinnamon
• 1 14 oz. can fire roasted tomatoes, in juice
• 1 can light coconut milk
• 2 c. vegetable stock
• 2 T. natural peanut butter
• 1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)
• Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt (vegan, if desired)

Instructions

• Combine all ingredients in a crock pot and turn to high for about an hour. This gets your crock pot good and going, then switch it to low for the next several hours.

CHicken Curry with Cabbage and Peppers

1 to 1.5 pounds of boneless chicken, cubed
2 cups of milk (use a dairy free option if needed)
2 tsp curry powder
1 small yellow onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 head of cabbage, chopped

Add all ingredients except milk to a gallon zip lock bag. Freeze flat. On day of cooking add milk and cook on low for about 4 hours or until done.

Sausage and Bean Supper

Sausage and Bean Supper

1 lb Sausage, thinly sliced or crumbled
1 Onion Chopped
1 Celery Stalk Chopped
1 Tbsp Worcestershire Sauce
1.5 tsp Dry mustard
¼ cup Honey
1 can Tomatoes with Chili Peppers
1 can Butter Beans, rinsed and drained
1 can Kidney Beans, rinsed and drained
1 can Garbanzo Beans, rinsed and drained

In a large skillet brown sausage and onion, drain and allow to cool (totally optional, sausage will cook in the crock pot but there will be excess oil if you don’t pre-brown it). Place sausage in a ziptop bag with other ingrediants. Freeze. thaw contents of bag and place in a slow cooker. Cook on low for 4 hours, stirring occassionally.
Serve with shredded cheese and tortilla chips over rice. Serves approx. 5-6 people.

Beef Pepperocini Sandwiches

Beef Pepperoncini Sandwiches (my version on a French Dip)

• 2 lb Chuck Roast
• 16 oz Jar Peperoncinis
• 1 Good Seasons Italain Seasoning Packet

Add all three ingredients into a Gallon Size Freezer Bag and put in freezer.  When you are ready to cook this, put all ingredients into crockpot and let cook for 8 hours on low.  Once the meat is cooked, shred it and serve on rolls or hogies with swiss or provolone cheese. YUM!

Honey Garlic Chicken

Honey Garlic Chicken

• Boneless, Skinless Chicken Breats, I used 4
• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil (I used Fresh)
• 1/2 cup  Soy Sauce
• 1/2 cup Ketchup
• 1/3 cup Honey

Add all ingredients to Gallon Size Freezer Bag.  When you are ready to cook this, put all ingredients into a crockpot and let cook for 3-4 hours on high.

Healthy Mama BBQ Chicken

Healthy Mama BBQ Chicken

SERVES: ABOUT 6 PER BAG

 

GUEST RECIPE BY STEPHANIE BRANDT CORNAIS
*NOTE THIS RECIPE MAKES TWO COMPLETE MEALS/BAGS

INGREDIENTS

• 3 medium unpeeled sweet potatoes cut into ½ inch pieces (about 2 cups)
• 2 large green peppers cut into strips or cubes (about 2 cups)
• 1 large red pepper cut into strips or cubes (about 1 cup)
• 2 zucchini chopped into circles 1 inch thick (about 2 cups)
• 2 cups chopped onion (1 inch pieces)
• 2 tablespoon quick cooking tapioca (or some other thickening agent like whole-wheat flour or arrowroot powder)
• 2 pounds chicken thighs or drumsticks (kept whole)
• 2 – 15oz jars of plain tomato sauce (cans will work but may be lined with BPA)
• 4 tablespoons rapadura sugar (or honey or maple syrup)
• 2 tablespoons Worcestershire sauce
• 2 tablespoon ground yellow mustard
• 2 cloves garlic, finely minced (about 2 tablespoons)
• 1 teaspoon salt
• 

INSTRUCTIONS

1. Label 2 one-gallon freezer bags.
2. After chopping, divide everything into the two bags. Shake them up, seal, and lay flat in the freezer.
3. Day of cooking: Pull one bag from the freezer and lay it on the counter for several minutes to slightly thaw. Peel away the bag, dump the contents into your slow cooker, and cook on high for 4 to 6 hours or on low 6-8 hours, depending on your specific slow cooker.
4. Serve with a salad and a grain like brown rice (if you eat grains).

Chicken Tinga Tostadas

Chicken Tinga Tostadas

(Serves at least 6)

• 3 boneless/skinless chicken breasts
• 3-4 tomatoes
• ½  cup water*
• ⅛  piece small onion (just a small wedge)
• 1 garlic clove
• chipotle peppers (1-2 from a can – freeze the leftovers)
• 1 teaspoon chicken bouillon
• Salt to taste (at least a teaspoon)

Instructions

• In a blender combine tomatoes, 1 garlic clove, onion, 1-2 chipotle peppers, chicken bouillon, and water*. (You can use less chipotle if you don’t like it to be spicy. My 7 and 3 year old boys didn’t have any problems with the spiciness.) *You do not need the water if you use pre- frozen chicken breasts.
• Add all the ingredients to the freezer bag.

Write the following instructions on the bag:

1. Cook on high 5-6 hours or low for 7-8 hours.
2. When the meat is cooked it should be very easy to shred. You want to shred it as much as possible because it’s easier to eat on the tostada shells.
3. Serve on tostada shells. You can put refried beans on the tostadas, then the meat mixture, then Mexican cream. We also like to crumble Panela cheese to put on top.

Tips:

• Get creative and add more toppings if you like. Tostadas look different in Mexico than in the US. If you prefer, you can also add some lettuce or cheddar cheese.
• This meal will have a lot of liquid, so it’s best to serve with a slotted spoon. You could also eat this with tortillas. It makes a lot of food, so this could also be a great meal to bring to a potluck dinner.
• Serve it with a side of rice for a tasty Mexican meal.

Read more at http://www.savingyoudinero.com/2012/08/18/part-2-1-hour-1-mess-5-crock-pot-meals/#ZYlBykTFaKG15eER.99 

Crock Pot Chicken Fajitas

Crock Pot Chicken Fajitas

- 3 Chicken Breasts, sliced into strips

- 1-2 Tbsp Fajita seasoning from packet

- 1 medium onion sliced

- 1 medium pepper sliced (I used an orange pepper)

- 1 can Rotel tomatoes and green chiles

Label your Ziploc bag and add the chicken strips. Add in the fajita seasoning and smush around. Add the rest of the ingredients and mix around. Lay flat in your freezer.

When ready to eat, thaw and dump everything into the crock pot. Cook on low for 4-5 hours.

You can find the original recipe HERE

Polenta in the Crockpot

polenta is easy to do in a crockpot. 7.5 cups wayer, 1.5 cups polenta, 30 minutes on high, then 5 hours on low, stir every once in a while. Depending on how hot your pot is, it may take less than 5 hours on low. If it gets too thick, add a little hot water. When it is done, add any goodies you want -- butter, Parmesan, whatever.

Crockpot Cashew Chicken

Crockpot Cashew Chicken.. Oh so good

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Savory Bean and Spinach Soup

Savory Bean and Spinach Soup

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber

Vegetable and Chickpea Curry

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

Ingredients
3 cups cauliflower florets
1 15-ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots
1/2 cup chopped onion
1 14-ounce can vegetable broth
2-3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves
Cooked brown rice (optional)

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

Slow Cooker Chicken Cacciatore

Serve this Italian classic over fresh egg noodles or strand pasta, such as fettuccine or pappardelle, to soak up all the juices.

Slow Cooker Chicken Cacciatore

Ingredients:

• 1/3 cup flour
• 1 Tbs. salt, plus more, to taste
• 1 1/2 tsp. freshly ground pepper, plus more, to taste
• 1 chicken, 3 1/2 to 4 lb., cut into 8 serving pieces
• 1/4 cup olive oil
• 2 red or yellow bell peppers, sliced
• 1 yellow onion, halved and sliced
• 4 garlic cloves, minced
• 3/4 cup dry red wine
• 3/4 cup chicken broth
• 1 can (28 oz.) crushed plum tomatoes
• 1 Tbs. dried oregano
• 6 oz. button or cremini mushrooms, sliced

Directions:

Brown the chicken
On a large plate, stir together the flour, the 1 Tbs. salt and the 1 1/2 tsp. pepper. Coat the chicken pieces evenly with the flour mixture, shaking off the excess. In a large fry pan over medium-high heat, warm the oil. Add the chicken pieces, in batches if necessary, skin side down, and cook until golden brown on the bottom, about 7 minutes. Turn the chicken and cook on the second side until lightly browned, 3 to 4 minutes more. Transfer the chicken pieces to the slow cooker.

Cook the chicken and vegetables
Return the fry pan to medium-high heat. Add the bell peppers, onion and garlic and sauté until they start to soften, about 3 minutes. Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the tomatoes and oregano and bring to a simmer. Pour the mixture over the chicken. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.

Add the mushrooms
About 10 minutes before the dish is ready, stir in the mushrooms. Season with salt and pepper and serve. Serves 6. 

Slow Cooker Lasagna

Feed a crowd with this flavor-packed lasagna, which cooks to bubbling perfection in a slow cooker. If you’re lucky, you’ll have leftovers to enjoy for lunch the next day.

Slow Cooker Lasagna

Ingredients:

• 1 Tbs. olive oil 
• 2 lb. Italian sausage, casings removed  
• 2 jars (each 24 oz.) tomato sauce 
• 2 cups water 
• 1 lb. whole-milk ricotta cheese 
• 2 Tbs. chopped fresh flat-leaf parsley 
• Kosher salt and freshly ground pepper, to taste 
• 18 ruffle-edged lasagna noodles (not no-boil noodles) 
• 1 1/2 lb. mozzarella cheese, grated 
• 2 oz. Parmigiano-Reggiano cheese, finely grated  
• Thinly sliced fresh basil for garnish 

Directions:

In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil. Add the sausage and cook, breaking up any large chunks with a wooden spoon, until the meat is browned, 10 to 12 minutes. Add the tomato sauce and water and bring to a simmer. Transfer the sauce to a large bowl.

In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.

Spread a thin layer of the sauce on the bottom of the slow-cooker insert. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layering 4 more times, starting with the noodles.

Transfer the insert to the slow-cooker base, cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.

Position a rack in the center of an oven and preheat to broil.

Transfer the slow-cooker insert to the oven and broil until the cheese is bubbly and golden brown, 6 to 8 minutes. Let the lasagna rest for 20 minutes before serving. Garnish with basil and serve immediately. Serves 12. 

Crockpot Tortellini

Crockpot Tortellini (sassix)   (includes vegetarian version, see notes)

1 (19oz) bag of frozen cheese tortellini 
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
2 (14.5 oz) cans of Italian style diced tomatoes, drained
1 block (8 oz) of cream cheese or neufchatel (less fat)
1 lb. of ground sausage or chicken/turkey sausage
4 cups of chicken broth 

Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.
Cook on low for 4-6 hrs.

Serves 4-6 

*Keep an eye on your tortellini, it may be done sooner.
*If still soupy, leave lid off for the last half hour or so of cooking. 
*For a vegetarian version, omit sausage and use vegetable broth instead.

Slow Cooker Lentil and Red Pepper Soup

Slow Cooker Lentil and Red Pepper Soup
margots-mom

2 Tablespoons olive oil
1 onion, finely chopped
4-6 cloves of garlic, chopped
1 teaspoon smoked paprika
1 large or 2 med red bell peppers, seeded and finely chopped
1 cup dried brown lentils, picked over and rinsed
5 cups water
2 tsp salt, or to taste
1-2 Tablespoons sherry or red or white wine vinegar to finish the soup

Cook the onion in 1 Tablespoon oil over medium heat in a skillet until the onion begins to soften. Stir in paprika and allow it to cook for about a minute more.
Add the chopped pepper and cook for another 2-3 minutes, until everything begins to soften. Scrape all this into a slow cooker. Add the lentils and water and stir to combine. Cover and cook on low until the lentils are completely soft, 7-9 hours.

Season the soup with S & P and last Tablespoon olive oil. Stir in 1 Tablespoon of vinegar, more if needed. Serve hot.