Cheesy Chicken And Rice

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 large onion, chopped
  • 1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
  • 1 cup cheddar cheese
  • 1 – 10.5 ounce can cream of chicken soup
  • 1 -15 ounce can whole kernel corn, drained

Directions:

  1. Place chicken in bottom of slow cooker.
  2. Scatter chopped onion over top.
  3. Spoon cream soup over top of that.
  4. Cover and cook on low 7-8 hours or on high 3-4 hours.
  5. A few minutes before serving, add in cooked rice, corn, and cheese.
  6. Stir to combine.

Source: http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html

Advertisements

Spinach Bisque

Ingredients:

  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup chopped onion
  • 1/4 cup butter, melted
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 (16-ounce package) Velveeta, cubed

Directions:

  1. Using a 4-quart slow cooker, put the spinach into the bottom.
  2. Add the chopped onion.
  3. In a pan, whisk together the butter and flour to form a roux.
  4. Slowly add the milk and water in 1 cup increments.
  5. Add salt and nutmeg.
  6. Stir well to combine, and then pour mixture on top of the spinach.
  7. Add velveeta.
  8. Cover and cook on low for 5 to 6 hours, or until the onions are translucent.
  9. Stir well before serving.

Source:  http://crockpot365.blogspot.com/2010/10/spinach-bisque-slow-cooker-recipe.html

Slow-Cooker Chicken Risotto

Ingredients:

  • 1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 1/2 cup finely chopped onion
  • 1/2 cup shredded carrot
  • 1 clove garlic, finely chopped
  • 2 cups water
  • 2 cups uncooked instant white rice
  • 2 tablespoons butter or margarine
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1/2 cup grated Parmesan cheese

Directions:

  1. In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
  2. Cover; cook on low heat setting 6 to 7 hours.
  3. Stir in rice and butter.
  4. Increase heat setting to High.
  5. Cover; cook 5 minutes until rice is tender.
  6. Stir in soup and cheese.
  7. Cover; cook 10 to 15 minutes or until thoroughly heated.

Source: http://www.bettycrocker.com/recipes/slow-cooker-chicken-risotto/e2a74f69-920f-4376-8948-ec660a046c5a

 

Cheesy Creamed Corn

Ingredients:

  • 2 (16-ounce) packages frozen corn
  • 2 (8-ounce) packages cream cheese
  • 2 tablespoons white sugar
  • 2 tablespoons water
  • 4 slices American cheese, crumbled

Directions:

  1. Use a 4 to 6 quart slow cooker. Empty the corn packages into your slow cooker.
  2. Unwrap the cream cheese and put the blocks on top.
  3. Add sugar and water
  4. Fold the American cheese slices a few times, then crumble it in on top.
  5. Cover and cook on low until everything is all melty, 4-6 hours.
  6. Stir well before serving.

Source:  http://crockpot365.blogspot.com/2010/07/slow-cooker-cheesy-creamed-corn-recipe.html

 

Apricot Barbecue Wings

Ingredients:

  • 3 pounds chicken wings
  • 1 cup prepared barbecue sauce
  • 1 (18-ounce) jar apricot preserve
  • 1 teaspoon dry mustard powder
  • 1 tablespoon Tabasco sauce

Directions:

Use a 6-quart slow cooker. Spread the wings out on a large cookie sheet and bake in the oven for about 10 minutes at 400 degrees. This browns the skin and keeps it from getting terribly slimy in the crock. I do think this is an important step, even though I loathe cooking before I cook.

Put the hot wings into your cooker. In a mixing bowl, combine the barbecue sauce, apricot preserve, dry mustard, and Tabasco sauce.

Cover and cook on low for 5 hours, or until the chicken is cooked throughout but still attached to the bone.

Source: http://crockpot365.blogspot.com/2010/10/apricot-barbecue-wings-crockpot-recipe.html

Slow Cooker Bread Pudding

Ingredients:

  • 3 eggs, beaten
  • 3 1/2 cups milk
  • 2 teaspoons vanilla
  • 1 to 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups bread cubes or soft torn bread
  • 3/4 cup packed brown sugar
  • 1/2 cup raisins

Preparation:

  1. Combine all ingredients, gently stirring until bread crumbs or cubes are thoroughly moistened.
  2. Place mixture in a greased slow cooker. Cook on HIGH for 3 to 4 hours, or until a knife inserted in center comes out clean.
  3. Serve hot or cold.

Source:  http://southernfood.about.com/od/crockpotdessertrecipes/r/bl115c14.htm

Country Captain Chicken

Ingredients

1 3/4 pounds boneless, skinless chicken thighs
2 Granny Smith apples, peeled, cored, and diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup raisins
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
1 cup raw long-grain basmati white rice
1 pound fully cooked shrimp

The Directions.

Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.

Stir in raw white rice. Cover and cook again for about 30 minutes, or until rice is bite-tender. Stir in frozen shrimp, and recover cook for about 15 minutes, or until shrimp is heated through.

Serve rice and shrimp mixture on a plate with chicken pieces arranged on top.

Source: http://crockpot365.blogspot.com/2010/06/country-captain-chicken-slow-cooker.html

Slow Cooker Creamy Ranch Chicken

Ingredients
  • 4 Boneless Skinless Chicken Breasts
  • 6-8 medium potatoes, chopped into large pieces
  • 2 cups baby carrots
  • 1 can cream of chicken soup*
  • 1 package dry ranch dressing mix*
  • ¼ cup milk
  • parsley to sprinkle on top (optional)
Instructions
  1. Spray your slow cooker with non stick cooking spray. Layer the potatoes and baby carrots on the bottom of the slow cooker. Lay chicken breasts on the top.
  2. In a medium bowl, mix together the soup and dry ranch packet and milk. Pour on the top of the pork chops.
  3. Cook on low for 4-5 hours. Use extra sauce as a gravy over the top of the potatoes and pork chop and sprinkle with parsley if desired.

Source:  http://therecipecritic.com/2013/10/slow-cooker-creamy-ranch-chicken/

Crock Pot Sweet Garlic Chicken

Ingredients
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Herb Garden Chicken Slow Cooker Recipe

The Ingredients.
1 (5-pound) whole chicken, skinned
2 tablespoons olive oil
1/4 cup powdered Parmesan cheese (or grated. whatever.)
 1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
The Directions.
Use a 6-quart slow cooker. Using poultry shears, skin the bird the best you can, and remove the neck and gizzards  from the body cavity. In a small mixing bowl, combine all of the spices with the Parmesan cheese and set aside. Rub the olive oil all over the bird, inside and out, and place it into an empty slow cooker.
Sprinkle on the cheese and herb mixture, and rub it into all sides of the bird, shoving a bunch inside. Do not add water.
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5. Check the internal temperature of the chicken with a meat thermometer to ensure doneness. The meat will be quite tender and fall from the bone easily.