Slow Cooker Garlic Parmesan Potatoes

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Recipe source, click here.

INGREDIENTS

  • 3 pounds baby Dutch yellow potatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

  • Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
  • Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
  • Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Crock-Pot Chicken and Kielbasa Jambalaya

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“Success is not final, failure is not fatal: it is the courage to continue that counts.” ―Winston Churchill

Ingredients:
4 to 6 chicken breasts
1/2 to 1 lb kielbasa, sliced
1 can tomatoes, drained
½ bell pepper, chopped
½ c chicken broth
1 tsp oregano
1 tsp Cajun seasoning
¼ tsp cayenne pepper
1 onion, chopped
1 stalk celery, chopped
Directions:
Put everything in the crock pot on low for 7 hours. Serve over rice.

Superbowl Buffalo Chicken Sandwiches (Slow Cooker)

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Prep time
10 mins
Cook time
6 hours to 8 hours on low setting in crockpot
Serves: 6 servings
Ingredients
  • 6 boneless skinless chicken breasts
  • 1 (12 oz.) bottle buffalo wing sauce
  • 2 tablespoons ranch mix seasoning
  • 2 tablespoons butter
  • Buns or rolls of choice
  • 6 slices cheddar cheese or whatever cheese you prefer
  • Ranch or blue cheese dressing
Instructions
  1. Place chicken breasts in lightly greased slow cooker.
  2. In medium bowl, combine the buffalo wing sauce and ranch seasoning.
  3. Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours.
  4. Shred chicken breasts in the slow cooker. Stir in butter until melted.
  5. Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes.
  6. Pile buffalo chicken onto buns. Top with Ranch or blue cheese dressing.

Slow Cooker Chicken and Wild Rice

snagamuffin

This recipe tastes wonderful, is easy to put together, has only four ingredients (so you probably have them all on hand), and you can put it in the crock pot all day and have a delicious meal when you get home.  Whew!  Long sentence.

Ingredients:

  • 4 boneless chicken breasts
  • One can of cream of mushroom soup (10.5 oz.)
  • One onion chopped up
  • One box of Uncle Ben’s Long Grain Wild Rice with seasonings.  Don’t substitute this last item with some other generic brand.  These Uncle Ben seasonings are delicious.

Preparation:

Place your chicken in the bottom of your slow cooker and sprinkle chopped onion over them.  Cover with your cream of mushroom soup and then cook chicken on low for 7 – 8 hours.

Before serving it make your rice according to package directions and then stir the prepared rice into the chicken mixture.

Slow Cooker Honey Sesame Chicken

 

“I’ve found that luck is quite predictable. If you want more luck, take more chances, Be more active, Show up more often.” –Brian Tracy

I got this recipe from LDS Living magazine and it originated with sixsistersstuff.com.

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1 cup honey
• ½ cup soy sauce
• ½ cup diced onion
• ¼ cup ketchup
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• 4 teaspoons cornstarch
• 6 tablespoons water
• Sesame seeds

Season both sides of chicken breasts lightly with salt and pepper; place in slow cooker. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken. Cook on low 3 to 4 hours or on high 1½ to 2½ hours, or just until chicken is cooked through. Remove chicken from slow cooker, leaving sauce in ceramic insert. Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce. Replace lid and cook sauce on high 10 more minutes or until slightly thickened. Cut chicken into bite-size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Makes 4 to 6 servings.

Slow Cooker Chicken Cordon Bleu

 

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“As if you could kill time without injuring eternity” –Henry David Thoreau

This recipe comes from LDS Living magazine.

• 1 (10.75-ounce) can cream of chicken soup
• 1 cup milk
• 6 boneless, skinless chicken breast halves
• 4 ounces sliced ham
• 4 ounces sliced Swiss cheese
• 1 (8-ounce) package herbed dry bread stuffing mix
• ¼ cup butter, melted

In a small bowl, combine cream of chicken soup and milk. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top and drizzle butter over stuffing. Cover and cook on low 4 to 6 hours, or 2 to 3 hours on high.

Makes 6 servings.

Cherry Pie Filling Cake

 

“Thank you, Mr. Rochester, for your great kindness. I am strangely glad to get back again to you: and wherever you are is my home—my only home.” –Charlotte Bronte, Jane Eyre

This recipe is dedicated specifically to the people in my family who love cherries and tend to rummage in my pantry for cherry pie filling and then just eating it straight from the can.  Here’s a very quick and easy recipe using pie filling, a cake mix, and butter.

  • 1 can (21 oz.) Cherry Pie Filling
  • 1 box (about 18 oz.) Yellow Or White Cake Mix
  • 3/4 stick Butter
  •  Whipped Cream

Preparation Instructions

Dump cherry pie filling into a 9×9 or 8×11 inch glass baking dish. Sprinkle cake mix over the top of the pie filling and pat down until it’s even and smooth.  Slice butter and distribute over the surface of the cake mix.

Bake at 350 degrees for 45 minutes to 1 hour.  Serve with whipped cream or vanilla ice cream.

Crockpot Version:

1 can (21 ounces) cherry pie filling
1 package (18 1/4 ounces) yellow cake mix
1/2 cup (1 stick) butter, melted
1/3 cup chopped walnuts
Whipped topping or vanilla ice cream (options)

1. Place pie filling in greased Crock Pot slow cooker
2. Mix together cake mix and butter in medium bowl. Spread evenly over cherry filling, sprinkle with chopped nuts. Cover; cook on LOW 3 to 4 hours or HIGH 1 1/2 to 2 hours.
3. Spoon in serving dishes, and serve warm with whipped topping or ice cream, if desired.

Makes 8-10 servings

Zesty Slow Cooker Chicken

A thankful heart is not only the greatest virtue, but the parent of all the other virtues. – Cicero

I got this recipe from Aunt Janet.  It’s also an Allrecipes recipe.

Ingredients:
6 boneless chicken breasts
Mix together:
1 12 oz. bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
 2 Tablespoons Worcestershire sauce
Pour over chicken breasts in slow cooker and cover.  Cook for 3-4 hours on high or 6-8 hours on low.  Chicken is done when it shreds apart.

Slow Cooker Pot Roast

pot roast

It’s the possibility of having a dream come true that makes life interesting. –Paulo Coelho

This is such a tasty, tender pot roast.  It’s quick to put together and then just let it cook.  You can let it cook in the crockpot for nine hours.

Ingredients:

  • About 4 lbs chuck roast (My roast was not a full 4 lbs and served 4 people with leftovers for the next day)
  • one packet dry onion soup mix
  • 1 cup water (I used beef broth)
  • one onion chopped
  • one stalk celery chopped (I omitted the celery)
  • 3 carrots chopped (washed and not peeled) (I used 6 carrots chopped into 1 1/2 inch chunks)
  • 3 potatoes peeled and cubed (I had potatoes on the side)
  • salt and pepper

Directions: Salt and pepper chuck roast.  Brown on all sides in a large skillet over high heat for about 4 minutes per side.  Place roast in the slow cooker.  Sprinkle the dry soup mix over the top of the roast.  Then add the liquid and onions.  Cook for about 5 hours on low and then add the carrots and cook for another five hours.  I put the roast in at 7 am and it was ready by 5 pm; I didn’t want the carrots to get mushy so that’s why I didn’t add them until half the cooking time was over.  They were absolutely perfect.

Crockpot Bacon Cheese Potatoes

crockpot cheese potatoes

Ingredients:

  • 1/4 pound bacon, diced – Bake it first in the oven until done, then dice it and place in the crock pot.
  • 2 medium onions, thinly sliced
  • 4 medium potatoes, thinly sliced
  • 1/2 pound cheddar cheese, thinly sliced (shredded is fine)
  • salt and pepper
  • butter
  • Green Onions (optional)

Instructions:

  1. Line crock-pot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
  2. Layer half each of the bacon, onions and potatoes in the crock-pot.
  3. Season to taste with salt and pepper and dot with (real) butter.
  4. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
  5. Cover with remaining foil.
  6. Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
  7. Add cheese for the last 20 – 30 minutes and enjoy!