Crock Pot Chicken Enchilada Pasta

 

Ingredients

1 - 1 1/2 lbs. boneless, skinless chicken breasts (about 2 large breasts)

1 tsp. salt

1/4 - 1/2 tsp pepper

1 - 3 tsp. chili powder

1/2 - 1 tsp. oregano

1 small can green chilies

1/2 - 1 tsp ground cumin

28 oz. can red enchilada sauce

16 oz. cooked rotini pasta

Sour cream

1 cup cheddar cheese, shredded

3/4 - 1 cup sour cream

Toppings (optional): diced fresh tomatoes, cilantro, sour cream, chopped green onions, avocado, shredded lettuce

Instructions

to a slow cooker, add the chicken, seasonings, green chilies, and enchilada sauce. Cover and cook on LOW for 6 hours (4 hours on HIGH), or until chicken is cooked.

Just before the crock pot is finished cooking, bring a large pot of water to boil and cook the pasta according to package directions (don't over cook). 

Shred the cooked chicken into small pieces with two forks or an electric hand mixer. 

Add the pasta and stir in the cheese and sour cream until well blended and melted.

Serve with favorite toppings.

via Julia Pacheco

Crock Pot Enchilada Soup

Ingredients

2 tsp. olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

1/2-1 cup diced sweet peppers (optional, not part of the original recipe)

3 cup low sodium fat-free chicken broth

8 oz, can tomato sauce

1-2 tsp. Chipotle chili in adobo sauce (or more to taste)

1/4 cup chopped cilantro (plus more for garnish)

15 oz. can black beans, rinsed and drained (use 3 cans if doubling recipe)

14.5 oz can petite diced tomatoes (we prefer fire-roasted or w/ green chiles)

2 cup frozen corn or drained canned corn

1 tsp. cumin

1/2 tsp. dried oregano

2- 8 oz skinless chicken breasts (16 oz total)

 

Toppings

1/4 c. chopped green onions, for topping

1/4 c. chopped cilantro

1-2 diced avocados

3/4 cup shredded white cheddar cheese

Sour cream or plain Greek yogurt (optional)

6 corn tortillas, cut into strips (Optional, not part of the original recipe. I used this rather than the recommended tortilla chips to make it healthier and we all enjoyed it.)

OR Tortilla strips found in the salad topper section.

 

Instructtions

Heat oil in a saucepan over medium-low heat. Add onion, garlic, and peppers and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and Chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into Crock Pot.

 

To the Crock Pot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

 

Remove chicken and shred. Add chicken back into the soup, adjust salt and cumin to taste. (I added the tortilla strips at this point. You could also add them to each bowl while it is still hot.) Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!

 

via Mary Starr

Slow Cooker Stuffed Pepper Soup

INGREDIENTS
1 pound lean ground beef
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes with garlic and onions
3 cups beef broth
1 cup cooked rice
1 yellow onion, finely chopped
1 green bell pepper, seeds removed, chopped
1 red bell pepper, seeds removed, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
Kosher salt and freshly ground pepper, to taste

PREPARATION
Brown beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside.
Return skillet to heat and sauté onions until softened and translucent. Season with salt and pepper.
Place beef and onions in slow cooker, then add in tomato sauce, diced tomatoes, beef broth, rice and bell peppers.
Season with oregano and basil and add in bay leaf.
Cover slow cooker and cook on high for 3 hours or on low for 6-8.
Taste and adjust seasoning, if necessary, then ladle into serving bowls and serve hot.

via Just Cook Well

Crock Pot Creamy Ranch Chicken and Potatoes

Ingredients
4 boneless, skinless chicken breasts
6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks
2½ cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix (or 3 Tbsp.)
½ cup whole milk
2 Tbsp butter
fresh thyme, for garnish

Instructions
Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.

Place cut potatoes and baby carrots in the bottom of crock pot. Layer chicken breasts on top of the vegetables.

In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Place butter on top.

Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through.

You can shred the chicken into smaller pieces if you wish. Top with some fresh thyme (optional).
Serves: 4

via wishesndishes

Slow Cooker Lasagna

Ingredients
1 bag frozen cheese Ravioli (25 oz.)
1 lbs ground beef, browned
3 cans crushed tomatoes (14-15 oz. each)
1 Tbsp. Italian seasoning
1 Tbsp. garlic salt
4 cups mozzarella cheese, shredded (1 lb. block*)
1/4 cup Parmesan cheese

Instructions
In a large skillet brown the beef completely and drain off any remaining fat. Stir in the cans of tomatoes and seasonings.

In a 6 quart slow cooker, cover the bottom with some sauce. Then place a layer of ravioli across the bottom. Then a layer of  mozzarella cheese. Continue this until all the meat sauce and ravioli is used. End with the meat sauce on top, then top with the leftover mozzarella cheese and add the Paremsan cheese on top (if desired).

Cook on low for 4 hours Turn off and let it sit for about 15 minutes before serving. Cut and serve with your favorite side salad and crusty garlic bread.

*It is better to grate your own cheese because packaged shredded cheese has other ingredients that prevent the cheese from melting as well.

 NOTE: I add a 12 ounces carton of small curd cottage cheese to the sauce before I start to layer the ingredients.

Crockpot Sweet Potato Lentils

Ingredients
3 large sweet potatoes, diced (about 6 cups)
3 cups vegetable broth
1 onion, minced
4  cloves garlic, minced
1-2 tsp. coriander
1-2 tsp. garam masala
1-2 tsp. chili powder
½ teaspoon salt
1½ cups uncooked red lentils (masoor dal)
1 can coconut milk
1 cup water

Instructions
• Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a Crockpot. Cook on high for 3 hours, until vegetables are soft.
• Add the lentils and stir once. Replace the lid and cook on high for an additional 1½ hours.
• Stir in the coconut milk and as much water as needed to get the right consistency. 

Serve with Naan.

Via pinch of yum

Slow Cooker Hot Chocolate

Ingredients:
1 can 14 oz sweetened condensed milk
1 1/2 cups heavy whipping cream
8 cups milk
1 1/2 tsp vanilla extract
2 cups chocolate chips (depends on your liking…dark, white or milk chocolate. Any kind works!)

Instructions:
Add milk, sweetened condensed milk, whipping cream and vanilla extract to crock pot and quickly stir. Add chocolate chips to crock pot and mix in, so chocolate chips aren’t piled in one place.
Cover and heat on low setting for 2 hours. Stir occasionally.
Serve and top with whipping cream or marshmallows.
Yields 12-15 servings.

Enjoy!

Slow Cooker Meatballs

1 (32 oz.) jar grape jelly
2 (12 ounce) bottles tomato-based chili sauce (such as Heinz®)
1 pinch cayenne pepper (optional)
3 (5 pound) bags frozen cocktail-size meatballs 
Use a liner in your slow cooker for easier cleanup 
Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes. 

Place meatballs in a slow cooker and top with grape jelly mixture.

Cook on Low for 3 to 4 hours.