This is the chili I made for the gender reveal get together.
- 1 small onion, chopped
- 1 (15.5 oz) can black beans undrained
- 2 (15.5 oz) can kidney beans undrained
- 1 (8 oz) can tomato sauce
- 1 (15.5 oz) corn, drained
- 2 (10 oz) cans diced tomatoes w/chilies
- 1 (4 oz) can chopped green chili peppers
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 2-3 boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro
- Shredded cheese
- Sour cream
Combine the above ingredients and then add the chicken. Press chicken down into the ingredients until it is covered.
Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
Top with fresh cilantro, sour cream, grated cheese or whatever else you like.
I could see that, if not actually disgruntled, he was far from being gruntled. — P. G. Wodehouse
This isn’t a gourmet recipe but it does have it’s charms. I got this Slow Cooker Apple Spice Cake recipe today from a friend. This recipe takes 2 to 2 1/2 hours to cook in your slow cooker.
I’m sure you could substitute cherries or peaches with a yellow cake mix.
Two 20-ounce cans of apple pie filling
1 box of spice cake mix
2 sticks of butter (each stick is 4 ounces)
Empty the canned filling into your slow cooker. Spread the cake mix over the pie filling. Place the two sticks of butter on top of the cake mix. Place the lid onto your slow cooker and cook on HIGH for 2 to 2 1/2 hours. Scoop the pie mixture out into a bowl and top it with vanilla ice-cream. Mm.
Here’s the video link:
Recipe source, click here.
- 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
- 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.
“Success is not final, failure is not fatal: it is the courage to continue that counts.” ―Winston Churchill
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
Put everything in the crock pot on low for 7 hours. Serve over rice.
Emilie shared this delicious recipe. She makes it in her crockpot and then pours it over the noodles when they are ready to have dinner. (From the February-April 2011 edition of At Home with Kowalski’s magazine from Kowalski’s Markets.)
- 2 tsp. olive oil
- 1 1/2 lbs. Italian sausage, removed from casings and crumbled
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 2 tbsp. tomato paste
- 1 (28 oz.) can diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 oz. fusilli pasta
- 1/2 cup finely chopped fresh basil leaves
- – salt and freshly ground black pepper
- 8 oz. ricotta
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. salt
- – pinch of freshly ground black pepper
- 2 cups shredded mozzarella cheese
1. Heat olive oil in large pot over medium heat. Add sausage and cook, breaking up with the back of a spoon until browned, about 5 min. Add onions and cook until softened, about 6 min. Add garlic, oregano and red pepper flakes and cook 1 min. more. Add tomato paste and cook, stirring another 3-4 min. or until the tomato paste turns a rusty brown color.
2. Add diced tomatoes, bay leaves and chicken stock and stir to combine. Bring to a boil, reduce heat, and simmer about 30 min. Add pasta and cook for about 8 min. or until al dente. Stir in basil and season to taste with salt and black pepper.
3. In small bowl, combine ricotta, Parmesan cheese, salt and pepper.
4. To serve, place a dollop of ricotta cheese mixture in each soup bowl; sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Serve hot.
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.
- 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.
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.
“Your Father in heaven knows your name and knows your circumstance. He hears your prayers. He knows your hopes and dreams, including your fears and frustrations. And He knows what you can become through faith in Him.” — Jeffrey R. Holland
Dallin and Sara made this for me on Mother’s Day 2014 and served it over potatoes. It was delicious.
- 4 skinless, boneless chicken breast halves – cubed
- 1/8 cup butter
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- Put chicken, butter and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours (or high heat for 4 hours).
- Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
- Serve over rice, pasta or potatoes.
I like to add instant rice to the crockpot. You may need to add a little bit of milk if chicken and rice mixture are too thick.
“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.