(Now my favorite) Cheesy Crockpot Chicken

2 pounds boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup **
1/4 teaspoon garlic powder.

Place chicken breasts in the crockpot. Mix the undiluted soups
together with the garlic powder and pour over chicken.
Cover and cook on low 6 to 8 hours, until chicken is tender.

** Note: I always substitute the cheddar cheese soup with
Nacho Cheese Soup.

Anjee Ritchie, De,USA

This is one of my favorites because the children love it and its just so easy to make.

Hi, Angie, I'm new in this group.  Here's my original (I think) hot chicken salad recipe.

1 Lb boneless. skinless chicken breast

2-3 T mayonnaise

Cover the chicken with the mayonnaise and cook on low for about 6 hours, or on high for 1-2 hours.  Serve on crusty french bread hero rolls.   Serves 4-6

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Beleive me I am used to it, My name is Anjanette and noone could ever say it or spell it so I shorten it to Anjee liked that spelling because I like to be different.

Hugs and to the group

In a large resealable plastic bag, combine the flour, garlic powder, salt and pepper. Add rib pieces; shake to coat.  Brown meat on all sides in oil;(in fry pan),drain.Put in a slow cooker, Combine the water, ketchup, chili powder and hot pepper sauce; pour over ribs. Add onion. Low 6 to 8 hours or more...High 5 to 6 hours or more.

(I don't use the hot pepper sauce) and it's still good... Enjoy...Fridley,MN

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Being that I am on a semi most of the time, I learned that you can use those oven bags to line the crock pot put in your meal and by the time we stop for the night dinner is ready, and no mess to clean.  I do wipe it out before putting it away.  Here is something I tried just to see if it would work.  All of the other receipes sound great and can't wait to try them.  I am from Kansas so if you want to use this one go for it. 

Fresh green beans in bottom of pot, then place fresh sweet potatoes on top I quarter mine, place some water in.  THen put a pork loin roast (sm) or what will fit on top.  Use what spices you desire.  Cook on low for up to 8 hours it is usually done before that, I also use the cooking bag as well. 

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Thanks Debbie for the hint.

I will have to pass this onto my brother as he is a trucker as well.  I never thought of getting him a slow cooker for his truck.

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Hi Debbie,

My brother does have a inverter.  He has a small bar type fridge & a microwave.  But he isn't sure if adding the crockpot will be too much power.  But he is checking it out especially for the times that he is laid over.

Thanks for the tip.

Here are my two favorite crockpot recipes:

2 1/2 to 3 lbs lean chuck roast or bottom round

1 1/2 cups ketchup

1/4 cup packed brown sugar

1/4 cup wine vinegar

2 tablespoons spicy mustard or Dijon

1 tablespoon Worcestershire sauce

1 teaspoon liquid smoke flavoring

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

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I apologize for the previous posting.  My message that I submitted appeared rather strangely.  I'm posting two recipes.  I'll try this one more time.

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This dip is so simple to make and so yummy!

It is called Brew City Dip

Brown 1lb hamburger with some chopped onion (your choice depending on how much you like onions, but at least 1/2 an onion).  In crock pot place
chopped up large block (32 oz) of Velveeta and 2 cans of the Rotel/green cans.  Put in
your browned hamburger mixture and "brew" in your crockpot til ready to serve.  Enjoy with your favorite chips. At potlucks, it is always the first dip gone!

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My husband and youngest daughter are vegetarian, and my oldest daughter and I are not (although we don’t eat pork or beef anymore, we still eat poultry) so this dish is perfect for making and freezing extra. I make this when my husband wants nachos or tacos, he uses grilled veggies and I use this chicken! Because it is so versatile, there are wonderful and easy variations that can be made with the leftovers!

• 4 boneless, skinless thighs
• 2-4 boneless, skinless breasts
  (NOTE: the amount of actual chicken really depends on size of the thighs, breasts,you’re your crockpot!)
• Option A: 1 16 oz. can of Mexican seasoned chopped tomatoes or

• Option B: 1 16 oz. can of chopped tomatoes, ½ 8 oz. can of mild green chopped chilies, 1 medium chopped onion, ½ medium red bell pepper chopped, ½ c. chopped fresh cilantro, juice of 2 limes.

VARIATIONS:
Easy Arroyo Con Pollo
—After the chicken has been cooking a total of four hours for fresh, and five hours for frozen, I have added 1 6 oz. can of whole or sliced black olives and 1 – 2 16 oz. cans of drained and rinsed pinto beans. This is wonderful served over Spanish rice.
Chicken Tortilla Soup
– To make this, first, I add 9 c. of chicken broth at the beginning of the cooking, and use bone in thighs only instead of boneless/skinless thighs and breasts. Next, at the point where I am turning the crockpot from high to low, I sauté ½ c. chopped celery, ½ c. chopped baby carrots, 2 cloves chopped garlic, and 1 c. onion until all are soft, using the chicken broth from the crockpot and 1 tblsp extra dry vermouth (this can be omitted). Add these sautéed veggies to the crockpot and finish cooking for the remaining four or so hours. I serve the soup with a dollop of sour cream, a dollop of guacamole, shredded cheddar cheese, and a side of tortilla chips.

P.S. I tried doing all sorts of things to make the formatting work right, and seem to have failed miserably. Sorry for the way this is posting.

I use the following as a base for many meals. As is is a base you will want to cook this the day before you plan to use it:

1 3-4 lb boneless chuck roast, trimmed of as much fat as possible
Onions, yellow or white, sliced 1/4" thick

Salt and pepper chuck roast allow to sit while slicing onions. Separate onion slices into rings, then scatter on bottom of crock pot, sprinkle lightly with salt if desired. Put roast on top of onions, if there are still some onion rings left, scatter on top of roast. Cook on low about 4-6 hours, then turn roast over. Cook another 2-4 hours.

Remove meat and onions from pot, placing them in separate storage dishes. While meat is warm, pull apart with 2 forks. You can also reserve some to cube for use in stew. When liner has cooled enough to handle SAFELY, pour any accumulated juices into a heatproof, tall, narrow container. Refrigerate everything. Several hours later, or the next day remove the hardened fat from the juices, discard.

Onion Soup: Thin the juices from the meat with water or vegetable stock to desired consistency/taste. Add cooked onions, bring to boil. Ladle into serving container, top with toasted slice of baguette topped with shredded Swiss, string or Gruyere cheese, run under broiler just til cheese melts.

Tacos - Warm corn or flour tortillas on hot griddle (comal, I use a cast-iron one that requires no oil) or non-stick skillet. When they have softened enough to fold, remove to paper towel, spoon some of the shredded meat on one side, top with a little shredded cheese and salsa. Fold tortilla in half, return to griddle, heat until cheese melts. For burritos, you can add a smear of refried beans (I use canned pintos that I mash), lettuce, tomato & cheese and roll up the tortilla (flour tortillas recommended for this).

Barbecue Dinner Mix shredded beef with enough bbq sauce to coat (to your taste). Heat up. Can be served on toasted buns for sandwiches or as it is with baked potato, veggies alongside.

Stew Thin the beef juices if necessary or desired. Peel & quarter potatoes and carrots. Add to beef juices in saucepan, bring to a boil and cook until veggies are tender, add shredded meat or reserved cubed meat. Heat through and serve.

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Hi!  I'm Susie from Indiana

((I can't wait to try some of the recipes that everyone has posted here.  They sound really good.))

My favorite crock-pot meal is just plain and very simple....

Sliced carrots (put in first- Your choice on amount)

Sliced potatoes (put in second- Your choice on amount)

Several cans of green beans.(Your choice on amount)

Smoked Sausage (Put on top- I usually put in two of the two packs. I also do not cut them length wise. I leave them round and just cut them in about 3" sections)

Slice and scatter a few onions across the top.

Fill with water a little over 1/2 way up.

Cover and cook 6-8 hours on low.

~~~~~~

I usually bake a pan of cornbread to go with it.

~~~~~~

((Of all the meals that I cook, this is my favorite, but yet the simplest.  I think that I could eat it everyday.))

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Easy Lentil Soup (crockpot)

1 16 oz bag lentils
1 large can crushed tomatoes
1 can vegetable broth
1/2 cup diced onion

Rinse and pick over lentils for any debris. Place everything in crockpot and add water to fill a bit from the top.  Cook on low 8 hrs.

Meat lovers can add chicken broth or beef broth in place of veggie broth.

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Millet Stew in a Crockpot

 4 servings

1 cup millet
4 cups water
2 onions, wedged
2 potatoes, chunked
2 carrots, chunked
1 cup celery with leaves, chunked
1/2 lb mushrooms, chopped
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon thyme or marjoram

Toast millet in a dry skillet for about 5 minutes. Stir constantly to avoid burning. Put millet in crockpot, sauté vegetables if you have the time and inclination.

Add all ingredients to a slow cooker and cook for 4 hours on high or 6-7 hours on low.

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Several of my friends from high school and I have a long-established tradition of getting together for a "reunion" during the Christmas season. As I'm the only one who still lives in the area where we grew up, I've become hostess to our annual gathering. I plan for a light, healthy lunch as a counterpoint to all the rich food that's served during the holidays. This soup was a big hit when I made it for my friends. Add a simple loaf of Italian or French bread and some olive oil for dipping, and you've got a great meal!

The lentils do take a long time to get tender when cooked on the low setting. If you start the soup just before you go to bed in the evening, it'll be ready by lunchtime the next day when cooked on low heat.

1 cup lentils
1/3 cup pearl barley
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth (chicken, vegetable, or leftover Thanksgiving turkey)
2 1/2 cups water
14 1/2 ounces Italian-style or regular stewed tomatoes, undrained
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

Sort through lentils to remove debris and shriveled beans, then rinse.

Add lentils to crockpot along with carrot, celery, onion, garlic, dried herbs, and bay leaf. Pour in broth, water, and tomatoes.

Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf. Just before serving, stir in parsley and vinegar (if using). - Learning to fly in Michigan

http://flylady.net/pages/FFT_SlowCookSoup.asp

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HOT MULLED CIDER

1/2 c. brown sugar
1 tsp. whole allspice
1 tsp. whole cloves
1/4 tsp. salt
Dash of ground nutmeg
3 inches stick cinnamon
2 qt. apple juice
Orange slices

Mix all ingredients together. Heat and serve in crockpot.

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3 Tbs butter
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3 Tbs flour
3 chicken bouillon cubes
2 1/2 cups boiling water
1 cup quick-cooking rice
2 7 oz. cans crabmeat -- drained and flaked
2 cups shredded Swiss cheese
1 4 oz. can sliced mushrooms -- drained
1/4 cup sliced pimento-stuffed green olives
1 cup buttered bread crumbs
1/2 cup shredded Swiss cheese

In skillet, melt butter and lightly saute celery, onion, and green bell pepper. Remove from heat and blend in flour. Dissolve bouillon cubes in boiling water. Add to skillet and bring to boil, stirring constantly. Cook sauce over medium heat for about 2 minutes or until slightly thickened. Lightly toss remaining ingredients except buttered crumbs and 1/2 cup shredded Swiss cheese in crockpot. Add sauce; stir lightly to blend. Cover and cook on High for 3 to 5 hours.

Pour contents of crockpot into shallow heatproof serving dish. Cover with buttered bread crumbs and sprinkle with 1/2 cup shredded cheese. Set under broiler until cheese is melted and bread crumbs are crunchy brown.

http://chetday.com/crockpotrecipeoftheweek.htm

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Hello all! I am kinda new to this group...but I am a crockpot fanatic! It is hard to think of just one fav...

Michelle

CROCKPOT FAJITAS

 1-1/2 lbs boneless sirloin, cut into thin strips

2 tablespoons vegetable oil

2 tablespoons lemon juice

1 clove garlic, minced

1-1/2 teaspoons ground cumin

1 teaspoon seasoning salt

1/2 teaspoon chili powder

1 green bell pepper, thinly sliced

1 onion, thinly sliced

6-8 flour tortillas

shredded cheddar cheese (optional)

salsa (optional)

sour cream (optional)

lettuce (optional)

tomato (optional)

Brown the steak in oil. Place the steak and drippings into the crockpot. Add lemon juice, garlic, cumin, salt, and chili powder; mix well. Cover and cook on HIGH for 2-1/2 to 3 hours, or until the meat is tender. Add green pepper and onion; cover and cook for 1 hour more.

Warm the tortillas. Spoon beef and veggies down the center of the tortillas.

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chunky salsa swiss steak..

2 tablespoons oil..1and1/2 pound round steak(trim fat/cut in pieces)...salt/pepper

1 med onion(cut in 1/2)..1 bell pepper(bite size pieces)..

1(10oz.) can cream soup..3/4 cup thick/chunky salsa..

heat oil in pan,sprinkle steak with salt/pepper brown both sides put in crock pot,add onion,bell pepper.in pan used for browning combine soup and salsa mix well pour over meat and veg. cook on low 8 to 10 hours. I serve it over rice,but I suppose you can do noodles or potatoes or whatever..enjoy..also no to low fat..healthy choice

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I made this tonight and its healthy and delicious. 

Moo Shu Pork

Serves 10

Ingredients:

One two pound boneless pork loin roast, fat trimmed, quartered lengthwise

1 cup hoisin sauce

1 Tbsp freshly grated ginger

6 cups shredded Napa cabbage

1 ½ cups bagged shredded carrots

¼ cup sliced scallions

3 Tbsp rice wine vinegar

1 ½ Tbsp sugar

20 flour tortillas, warmed

1. Put pork, 1/3 cup hoisin sauce and the ginger in a 3 ½ quart or larger slow cooker.  Turn pork to coat.
2. Cover and cook on low for 6 to 9 hours or until pork is very tender.  Turn off cooker.  Remove pork to a cutting board and using 2 forks, pull meat into shreds.  Return pork to cooker.
3. Toss cabbage, carrots, scallions, vinegar and sugar in a bowl to mix.
4. Spread each tortilla with about 1 ½ tsp remaining hoisin sauce.  Top with about 1/3 cup cabbage mixture and ¼ cup shredded pork.

Nutritional Info:

452 calories

26 g protein

59 g carb

3 g fiber

10 g fat

54 mg chol

896 sodium

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This one looks really good!! I will   have to try it sometime

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