Slow Cooker Chicken Tacos
Notes: Easy, delicious, and simple.
1 lb. bonless skinless chicken breasts (I don't usually add this much.)
2 cans of beans, do not drain (I usually do one can of black and one can of pinto)
1 can green chilis
Taco seasoning for 1 lb. (I use the Taco Seasoning recipe on here and add around 2 to 3 tbsp)
Dump everything into the crockpot and cook until chicken is done (usually 4 to 6 hours on high or 8ish hours on low). Shred chicken after it is finished cooking. Serve on taco shells, tortilla, etc. with taco toppings.
Thursday, February 24, 2011
Monday, February 21, 2011
Country-Style Ribs from Campbell's Slow Cooker Recipes
Notes: I haven't tried this yet.
4 pounds pork country style ribs, cut into serving pieces
ground black pepper
3 cloves garlic, minced
1 can Tomato Soup
2 tbsp. packed brown sugar
2 tbsp. cider vinegar
1 tbsp. worcestershire sauce
2 tsp. dry mustard
Sprinkle ribs with black pepper.
Brown ribs in 2 batches in large nonstick skillet over medium-high heat. Place ribs in 5 to 6 quart slow cooker and sprinkle with garlic.
Mix soup, brown sugar, vinegar, worcestershire and mustard. Pour over ribs and toss to coat.
Cover and cook on low 7 to 8 hours*.
Serves 8
*Or on high 4 to 5 hours
4 pounds pork country style ribs, cut into serving pieces
ground black pepper
3 cloves garlic, minced
1 can Tomato Soup
2 tbsp. packed brown sugar
2 tbsp. cider vinegar
1 tbsp. worcestershire sauce
2 tsp. dry mustard
Sprinkle ribs with black pepper.
Brown ribs in 2 batches in large nonstick skillet over medium-high heat. Place ribs in 5 to 6 quart slow cooker and sprinkle with garlic.
Mix soup, brown sugar, vinegar, worcestershire and mustard. Pour over ribs and toss to coat.
Cover and cook on low 7 to 8 hours*.
Serves 8
*Or on high 4 to 5 hours
Creamy Chicken & Wild Rice from Campbell's Slow Cooker Recipes
Notes: Had this today....Dave said excellent!
2 cans Cream of Chicken Soup
1 1/2 cups water
4 large carrots, thickly sliced (about 3 cups)
1 pkg. (6 oz) seasoned long grain and wild rice mix
8 skinless, boneless chicken breast halves (about 2 pounds)
Mix soup, water, carrots and rice and seasoning packet in 3 1/2 quart slow cooker. Add chicken and turn to coat.
Cover and cook on low 7 to 8 hours* or until chicken is no longer pink.
Serves 8
*Or on high 4 to 5 hours
2 cans Cream of Chicken Soup
1 1/2 cups water
4 large carrots, thickly sliced (about 3 cups)
1 pkg. (6 oz) seasoned long grain and wild rice mix
8 skinless, boneless chicken breast halves (about 2 pounds)
Mix soup, water, carrots and rice and seasoning packet in 3 1/2 quart slow cooker. Add chicken and turn to coat.
Cover and cook on low 7 to 8 hours* or until chicken is no longer pink.
Serves 8
*Or on high 4 to 5 hours
Golden Chicken with Noodles from Campbell's Slow Cooker Recipes
Notes: I haven't tried this yet.
2 cans Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tbsp. dijon-style mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
Hot cooked egg noodles
Chopped fresh parsley
Mix soup, water, lemon juice, mustard, garlic powder and carrots in 3 1/2 quart slow cooker, Add chicken and turn to coat.
Cover and cook on low 7 to 8 hours* or until chicken is no longer pink. Serve with noodles. Sprinkle with parsley.
Serves 8
*Or on high 4 to 5 hours
2 cans Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tbsp. dijon-style mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
Hot cooked egg noodles
Chopped fresh parsley
Mix soup, water, lemon juice, mustard, garlic powder and carrots in 3 1/2 quart slow cooker, Add chicken and turn to coat.
Cover and cook on low 7 to 8 hours* or until chicken is no longer pink. Serve with noodles. Sprinkle with parsley.
Serves 8
*Or on high 4 to 5 hours
Orange Chicken with Green Onions and Walnuts from Campbell's Slow Cooker Recipes
Notes: I forgot to add the cornstarch and I overcooked, so we want to try this one again. The flavor smelled wonderful, but we thought the taste needed something. It was pretty good, but just needed ??? After checking out another recipe, I'm going to try this again, but I'm going to add 1/4 cup of brown sugar & 1/2 tsp. red pepper flakes and see what that does to the flavor!
1 1/2 cups Swanson Chicken or Natural Goodness Chicken Broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 tablespoons cornstarch
8 skinless chicken thigh (about 2 pounds)
1/2 cup walnut pieces
Hot cooked rice
Mix broth, teriyaki sauce, garlic marmalade, 1/4 cup green onions and cornstarch in 6-quart slow cooker. Add chicken and turn to coat.
Cover and cook on Low 8 to 9 hours* or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.
Serves 8
*Or on high 4 to 5 hours.
1 1/2 cups Swanson Chicken or Natural Goodness Chicken Broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 tablespoons cornstarch
8 skinless chicken thigh (about 2 pounds)
1/2 cup walnut pieces
Hot cooked rice
Mix broth, teriyaki sauce, garlic marmalade, 1/4 cup green onions and cornstarch in 6-quart slow cooker. Add chicken and turn to coat.
Cover and cook on Low 8 to 9 hours* or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.
Serves 8
*Or on high 4 to 5 hours.
Friday, February 18, 2011
Pasta, Red Bean, and Parsley Toss
Pasta, Red Bean, and Parsley Toss (From BHG magazine)
Notes: haven't tried it yet
8 oz. dried medium shell pasta or desired pasta
3 c. broccoli florets
1 tbsp. olive oil
1 1/2 c. chopped onion
1 15oz can red beans, drained, reserving 1/4 c. of liquid
1/2 c. chicken broth
1 1/2 tsp. chili powder
1/2 c. finely shredded pecorino or Parmesan cheese
1/4 c. snipped Italian (flat leave) parsley
Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.
Mean while, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 tsp. salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.
Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and parsley. Cook and stir until cheese is melted. Serves 4.
Notes: haven't tried it yet
8 oz. dried medium shell pasta or desired pasta
3 c. broccoli florets
1 tbsp. olive oil
1 1/2 c. chopped onion
1 15oz can red beans, drained, reserving 1/4 c. of liquid
1/2 c. chicken broth
1 1/2 tsp. chili powder
1/2 c. finely shredded pecorino or Parmesan cheese
1/4 c. snipped Italian (flat leave) parsley
Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.
Mean while, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 tsp. salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.
Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and parsley. Cook and stir until cheese is melted. Serves 4.
Veggie Burgers
Veggie Burgers (from BHG Magazine)
Note: haven't made these yet, but I'd like to!
1 19oz can cannellini beans, rinsed and drained
1 1/2 cups soft bread crumbs
1/4 c. shredded carrot
1/4 c. finely chopped onion
1 egg
2 tbsp. fresh parsley
3 tbsp. olive oil
4 slices bread
1 c. baby spinach
1/4 c. tomato sauce
In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tbsp. olive oil, and 1/4 tsp salt and 1/4 tsp pepper. Combine remaining bread crumbs and the parsley in a shallow dish.
Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into crumb mixture to coat.
Heat remaining 2 tbsp of oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned. Arrange spinach and patties on bread slices. Top with easy tomato sauce. Makes 4 servings.
Note: haven't made these yet, but I'd like to!
1 19oz can cannellini beans, rinsed and drained
1 1/2 cups soft bread crumbs
1/4 c. shredded carrot
1/4 c. finely chopped onion
1 egg
2 tbsp. fresh parsley
3 tbsp. olive oil
4 slices bread
1 c. baby spinach
1/4 c. tomato sauce
In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tbsp. olive oil, and 1/4 tsp salt and 1/4 tsp pepper. Combine remaining bread crumbs and the parsley in a shallow dish.
Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into crumb mixture to coat.
Heat remaining 2 tbsp of oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned. Arrange spinach and patties on bread slices. Top with easy tomato sauce. Makes 4 servings.
Subscribe to:
Posts (Atom)