Category: Slow Cooker

Chicken Breasts

6-12 chicken breasts (use as many as you want)

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken. Cook on the low setting for 8-10 hours. Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!). Place meat in individual freezer bags or containers and freeze until needed for recipes. Defrost and add to any recipes that call for cooked chicken.

Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.

Tip: Use the juices that are left from cooking the chicken to make broth afterwards.

Slow Cooker Soups

Cabbage Patch Stew

1 lb of ground meat browned
1 med onion chopped
3 ribs celery chopped
2 lbs of chopped cabbage
1 can pinto beans, drained
1 can diced tomato
2 cans stewed tomatoes-each 14 oz cans
1-1/2 tsp chili powder
1 tsp dried oregano
salt & pepper to taste
1/2 cup ketchup

Add onion and celery to meat in skillet, cook until tender, drain before adding to crock pot. Add chopped cabbage to crock pot along with pinto beans, diced tomato, stewed tomatoes, chili powder, oregano, salt & pepper, & ketchup Mix together in crock pot. Cook on low for 6 hours. I wish I had okra, I think it would have been good to add, Enjoy!

Slow Cooker Soups

Taco Soup

Jalapenos

Chopped green onions

Grated cheese

Sour cream

Corn chips

1 1-ounce package ranch salad dressing mix

1 1 1/4-ounce package taco seasoning mix

1/2 cup green olives, sliced (optional)

1 small can black olives, drained and sliced (optional)

2 4 1/2-ounce cans diced green chilies

1 14 1/2-ounce can tomatoes with chilies

1 14 1/2-ounce can diced tomatoes

1 14 1/2-ounce can mexican tomatoes

1 15 1/4-ounce can whole kernal corn, drained

1 15 1/2-ounce cans pink kidney beans

2 15-1/2 ounce cans pinto beans

2 cup diced onions

2 lb ground beef

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crackpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.

Makes 12 to 16 servings

Recipe courtesy Paula Deen

Slow Cooker Soups

Cuban Black Bean Soup

1 1/3 cups chopped onions

1 Tbsp minced garlic

1 jalapeño pepper, seeded and minced

1 tsp ground cumin

1/2 tsp each dried oregano and thyme

1/4 tsp pepper

2 ham hocks (11/2 lb total)

4 cans (about 15 oz each) black beans, rinsed

2 cans (14 oz each) chicken broth

1 Tbsp fresh lemon juice

Garnish: chopped hard-cooked egg

Mix onions, garlic, jalapeño pepper, cumin, oregano, thyme and pepper in a 4 1/2-qt or larger slow-cooker. Top with ham hocks and beans; add broth. Cover and cook on low 7 to 9 hours until meat on ham hocks is tender. Lift out ham hocks. When cool enough to handle, remove and discard skin and fat. Remove meat from bones, chop coarsely and return to soup. Stir in lemon juice. Garnish with egg.

4 Servings

Slow Cooker Soups

Buffalo Chicken Soup

6 cups milk

3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups shredded cooked chicken (about 1 pound)

1 cup (8 ounces) sour cream

1/4 to 1/2 cup hot pepper sauce

Combine all ingredients in a 5-qt. slow cooker. Cover and cook on low for 4-5 hours. Yield: 8 servings (2 quarts).