Thank you Robin for sending this my way
1 pound stew meat
1 envelope onion soup mix>
1 can cream of mushroom soup (use the Healthy Request - not so salty)
Combine in crock pot, cook on low for ≈6 hours.
Mix in 1 c. sour cream
egg noodles (or you could use rice)
Super easy and great tasting.
Showing posts with label crock'd pot. Show all posts
Showing posts with label crock'd pot. Show all posts
Friday, May 8, 2009
Friday, May 1, 2009
Chicken and Corn Chile
Thanks Maria!!
1 lg. onion, chopped
1 lb. boneless, skinless chicken
2 cups chicken broth
1 green pepper, seeded and chopped
1 jalapeno chile, seeded and choppped
1 3/4 t. ground cumin
1/2 t. cayenne pepper
3/4 t. salt
1 can (14.5 oz.) diced tomatoes, drained
1 1/2 cups frozen corn, thawed
2 cans (15 oz. each) cannellini beans, drained and rinsed
2 T. stone-ground cornmeal
shredded Monterey jack cheese
In a 5 to 6 quart slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 t. cayenne and 1/4 t. salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 t. each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 t. salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey jack cheese.
1 lg. onion, chopped
1 lb. boneless, skinless chicken
2 cups chicken broth
1 green pepper, seeded and chopped
1 jalapeno chile, seeded and choppped
1 3/4 t. ground cumin
1/2 t. cayenne pepper
3/4 t. salt
1 can (14.5 oz.) diced tomatoes, drained
1 1/2 cups frozen corn, thawed
2 cans (15 oz. each) cannellini beans, drained and rinsed
2 T. stone-ground cornmeal
shredded Monterey jack cheese
In a 5 to 6 quart slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 t. cayenne and 1/4 t. salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 t. each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 t. salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey jack cheese.
Creamy Italian Chicken
6 - 4 oz. boneless, skinless chicken breast halves (frozen chicken)
1 envelope Italian salad dressing mix
1/4 c water
8 oz light cream cheese, softened
10 oz can cream of chicken soup
Spray crockpot with cooking spray.
Place chicken in crockpot.
Combine salad dressing mix and water.
Pour over chicken.
Cover, cook on high for 1 hour.
Then cook low for 2 hours.
Combine cheese and soup until blended. I melt the cream cheese in the microwave to make it blend better in the crockpot.
Pour over chicken.
Cook on low for 1 more hour...
Serve over noodles or rice.
1 envelope Italian salad dressing mix
1/4 c water
8 oz light cream cheese, softened
10 oz can cream of chicken soup
Spray crockpot with cooking spray.
Place chicken in crockpot.
Combine salad dressing mix and water.
Pour over chicken.
Cover, cook on high for 1 hour.
Then cook low for 2 hours.
Combine cheese and soup until blended. I melt the cream cheese in the microwave to make it blend better in the crockpot.
Pour over chicken.
Cook on low for 1 more hour...
Serve over noodles or rice.
Crockpot Swiss Chicken
6 boneless skinless chicken breasts -- 5oz halves (Frozen Chicken)
1 package stove top stuffing mix
21 1/2 ounces cream of chicken soup, lowfat condensed -- 2 cans
4 ounces Swiss cheese, lowfat -- sliced
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Place chicken breasts in bottom of crockpot. Cover with Swiss cheese slices. In medium bowl, combine the soup, stuffing mix and seasoning packet, and broth. Spoon stuffing mixture over chicken. Sprinkle on parmesan cheese. Cook on low for 6 to 8 hours.
1 package stove top stuffing mix
21 1/2 ounces cream of chicken soup, lowfat condensed -- 2 cans
4 ounces Swiss cheese, lowfat -- sliced
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Place chicken breasts in bottom of crockpot. Cover with Swiss cheese slices. In medium bowl, combine the soup, stuffing mix and seasoning packet, and broth. Spoon stuffing mixture over chicken. Sprinkle on parmesan cheese. Cook on low for 6 to 8 hours.
Miriam's Scalloped Potato and Ham
Miriam's Scalloped Potatoes and Ham
(p 142 of Fix it and Forget it cookbook)
6 c raw potatoes cut into small cubes
1 md onion
1 tsp
1/2 pd cooked ham cubed
4 T butter
4 T flour
2 t salt
2 cups milk
1 1/2 c shredded cheese (I use 2 cups or one bag)
1. Layer potatoes, onion 1 t salt, and ham into slow cooker
2. Melt butter in saucepan. Stir in flour and 1 tsp. salt Cook until bubbly. Gradually add milk. Cook until smooth and thickened. Add cheese and stir until melted. Pour over potato-ham mixture, stirring lightly.
3. Cover. cook on low 6-7 hours or High 3-4
(p 142 of Fix it and Forget it cookbook)
6 c raw potatoes cut into small cubes
1 md onion
1 tsp
1/2 pd cooked ham cubed
4 T butter
4 T flour
2 t salt
2 cups milk
1 1/2 c shredded cheese (I use 2 cups or one bag)
1. Layer potatoes, onion 1 t salt, and ham into slow cooker
2. Melt butter in saucepan. Stir in flour and 1 tsp. salt Cook until bubbly. Gradually add milk. Cook until smooth and thickened. Add cheese and stir until melted. Pour over potato-ham mixture, stirring lightly.
3. Cover. cook on low 6-7 hours or High 3-4
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