Tuscan Chicken

from Joni

1 lb boneless skinless chicken cut into 1 inch pieces
2 cans italian stewed tomatoes, undrained
1 can red kidney beans
1 can tomato sauce
1 cup water
1 jar sliced mushrooms
1 med green bell pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves of garlic, minced
1 tsp Italian seasoning
6 oz thin spaghetti, broken in half

Add all ingredients except pasta. Put in crockpot on low 4 hours or until veggies are tender.

Stir in noodles. Cook on high 10 min, stir. Cover and cook 35 minutes or until pasta is tender.

Chicken Tortilla Soup

I got this from Real Mom Kitchen who got it from Blogger Buffet. But as with most recipes, you get it and tweak it and make it your own. And how could I resist this recipe when it's all done in the crockpot!? I'm all for something else doing all the hard work.

1 can of black beans, drained
1 can of corn, drained
1 can diced tomatoes
2 1/2 cups El Pato Enchilada Sauce
1 can cream chicken soup
2 cups milk
1 Tbsp minced onions
1 Tbsp green chiles (more if you want it more spicy)
3 boneless chicken breasts

Just a note about the enchilada sauce... El Pato is good stuff. I think it is the best brand I've used. And I've tried a lot. It sure made a difference in this soup.

Pour enchilada sauce into the crock pot. Add soup and milk and whisk until smooth. Add chicken. Pour black beans, tomatoes, and corn over top. Cook for 3 1/2 to 4 hours on high. Remove chicken and shred it with two forks. Put it back in and stir it all together. (The original recipe calls for 6 to 8 hours on low. However, I forgot to put it together in the morning, so I did it on high and it was still worked out really well.)

Serve with fritos, shredded cheese, and sour cream on top! Avocado might be a good addition as well. I can never get my kids to eat them so I don't even bother. All in all it was a great dish. One we'll definitely be serving again. It made quite a bit for my family of 4. So we froze some and shared some with the neighbors.

Variation: This recipe was a little too spicy for my little kids. So if you are sensitive to some spice, reduce the enchilada sauce to 1 1/2 cups and add 1 small tomato sauce. And if you want it even more mild, you could exclude the chiles, too. However, I thought it was just right for my taste. The sour cream really made it perfect. My husband ate 3 bowls, which is impressive. I think it is a new favorite!

Variation 2: Don't put in the El Pato. Don't put in the chiles. Instead, Use 1 14oz can enchilada sauce (Old El Paso). At the end, drain the juice of 1 can of Original RoTel into a bowl. Pour the contents of the can into the soup. Let simmer for a few minutes and do a taste test. If it is the right "heat," then serve it. If you want it hotter, add the juices as well. This was a great variation! I think we like it best!!!

Crockpot Turkey

from Dave

This is a simple recipe but very good! It's almost so simple that you feel guilty. Try it once and you won't... it will be a regular staple in your repertoire!

You will need:
A large oval crockpot -a small round crockpot won't work unless you use a very small turkey
1 turkey (less than 10 lbs works best), thawed -any bigger and it won't fit in your crockpot

Meat Tenderizer
Lawry's Seasoned Salt Directions:
Thaw turkey about a week before you need it just to be sure that it is completely thawed. Remove plastic covering and pull out the bag of jibblets from the center. Remove anything else that is attached that shouldn't be in a crockpot.

In cold water, rinse turkey on the outside and the inside very well. Make sure the water is drained out of the turkey. Then place in crockpot. For the next step, I prefer to use plastic gloves. Using equal parts of meat tenderizer and Lawry's seasoned salt, rub generously inside and on the outside of the turkey. Using one hand, I pour the meat tenderizer into the other hand, followed by an equal portion of the seasoned salt. Then I mix them together, while holding my hands over the crockpot. It's kind of tricky, but make sure you get all parts of the turkey. Go back and forth between putting equal parts of the rub in your hands and actually rubbing it on the turkey until it's all covered, inside and out. After I'm done putting on the rub, I pour a very tiny bit of water, less than a half of a cup, in the bottom of the crockpot just to get the juices started.

Your turkey may not completely fit into the crockpot if it is over 10 lbs. The turkey in the picture below (taken for demonstration only) is 9.72 lbs -a little bigger than I usually like to use. Therefore, it doesn't quite fit once the lid is put on. You won't really know if it will fit until it thaws, though. However, when you're ready to cook it, and it is still just a little big, if you put the lid on and use the long rubber band thing that comes with most crockpots of this size, the turkey will eventually fit just fine after a bit of cooking. I promise. I've done it many times. Turn your crockpot on high and cook for about 3 or 4 hours. This will depend on the size of your turkey and how fast your crockpot cooks (they are not all the same, unfortunately). To check the doneness, I just put in my meat thermometer in the breast portion of the turkey to make sure that it registers a temp of 170 degrees. If you want to cook it on low, it will take closer to 5 or 6 hours.

Once it is done, DON'T remove lid, just turn off crockpot, and let sit for about 5-10 minutes before carving. This turkey is so tender that it just falls right off the bone! Remove turkey from crockpot and carve on large platter or baking sheet. Serve with desired side dishes. This turkey is very juicy and never dry. Try it once and you'll never be able to eat any other turkey again. :) It is so good for turkey sandwiches later, too, because it's still so juicy and tender. Say goodbye to dry turkey!!!

Note: The drippings from this turkey don't work perfect for gravy just because of all the salt. However, I have made gravy using a small amount of the drippings, water, and some flour/cornstarch. Just be sure to taste it in case you need to add more water if it is too salty. Let boil and thicken and enjoy!

Easy BBQ Chicken sandwiches

2-3 frozen chicken breasts (depends on how many people you are feeding)
1+ Cups BBQ Sauce (We use Sweet Baby Rays, and also love Famous Dave's Rich and Sassy)
Buns, or hoagie rolls

I squirt a bit of BBQ sauce in my crockpot, then add the frozen chicken breasts. Then add the rest of the BBQ sauce on top. Cook on high for 2 1/2- 3 hours. I flip them once or twice, but isn't really necessary. Then I get two forks and tear the chicken apart, shredding it. We like our buns toasted, so separate them and put them on a cookie sheet with the insides pointing up. I put a bit of butter, on them and broil them for about 2 min (maybe less depending on your oven... may need to keep a close eye on them.) Then add the BBQ chicken, and you have a tasty chicken sandwich. This one is a staple in our house... great to get ready before church, and nice to come home to!

Chili

from Gayleen

1 lb hamburger
1 can tomato soup
1 jar of Pace Mild Picante sauce
2-3 cans of beans of your choice -we did pinto beans, black beans, and great northern

Brown hamburger and season as desired with salt and pepper. Drain. Place in crockpot. Add remaining ingredients. Add as little or as many beans as you'd like. A regular batch takes about 2 cans, a double batch 3 or 4. Let warm and serve with onions, cheese, fritos, and sour cream.

This is a super simple recipe but it sure tastes good.

Slow Cooker Beef Enchiladas

from a list of crockpot recipes from a church function

1 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 oz) pinto or kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chilies -it is all together, undrained
1/3 cup water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese
6 flour tortillas (6 or 7 inches)

In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat and simmer for 10 minutes. Combine cheeses. In a 5 quart crock pot, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5 to 7 hours or until heated through.

***Lo-Fat tip: Use ground turkey instead of hamburger

Chicken Enchiladas

from a list of crockpot recipes from a ward function

2-3 lbs chopped cooked chicken
1 small can chopped green chilies
1 onion, chopped
Mexican gravy, see recipe below
4 oz grated Monterey Jack cheese
4 oz grated milk or sharp cheddar cheese
1 small can chopped olives
8 corn tortillas

In mixing bowl, stir together chicken, chilies, onion, and 1 cup Mexican gravy.

In crockpot, place foil handles. (3 strips of foil, 18"x2", folded in half lengthwise and criss-crossed in bottom of crockpot) Dip tortilla in Mexican gravy and lay in crockpot. Spread about 3 Tbsp chicken filling over tortilla and sprinkle with cheese and olives. Continue layering, ending with cheese and olives. Pour extra gravy over top of stack. Cook on low 4 to 6 hours or on high 1 1/2 to 2 1/2 hours.

Gravy:
1/4 cup butter or margarine
1/2 cup chili powder
1/3 cup flour
1/2 tsp garlic salt
1/4 tsp cumin
1/4 tsp oregano
3 cans (15 oz each) chicken broth
1 can (12 oz) tomato sauce

Melt butter (or margarine) in saucepan. In a bowl, mix together dry ingredients. Slowly add to butter (or margarine), stirring constantly. Add broth and tomato sauce.

Corn Chowder

from a list of crockpot recipes from a ward function

6 slices bacon, crumbled
1 cup chopped onoin
2 cups diced, peeled potatoes
2 pkgs (10 0z each) frozen whole kernel corn
1 can (16 oz) cream style corn
1 Tbsp sugar
1 tsp Worcestershire sauce
1 tsp seasoned salt (like Lawry's)
1/4 tsp pepper
1 cup water

In skillet, fry bacon until crisp. Remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes. Drain well. Put all ingredients in crockpot. Cover and cook on low for 6-7 hours.

I haven't tried this myself yet. But it sounds good!

Crockpot Tips

from handout at a Relief Society function

Adapting recipes to the crockpot

If recipe says:
15-30 minutes, cook 1 1/2 to 2 1/2 hours on high or 4 to 8 hours on low in crockpot.

If recipe says:
35-40 minutes, cook 3 to 4 hours on high or 6 to 10 hours on low in crockpot.

If recipe says:
50 mintues to 3 hours, cook 4 to 6 hours on high or 8 to 18 hours on low in crockpot.

Crockpot Chicken Fettuccine Alfredo

from Sherri

2 boneless/skinless chicken breasts, frozen
1 pkg Good Seasons Italian Dressing Mix
1 cube butter

In crockpot, let butter melt. Add dressing mix and then frozen chicken breasts. Let cook on high for 2-3 hours until chicken is done. (I usually turn it over half way through just so the sauce cooks into both sides.) Remove chicken and cut-up. (I usually start cooking my noodles right now, too. I just use whatever I have on hand... spaghetti, fettuccine.)

Leave drippings in crockpot. Whisk 1 can of cream of chicken soup, 1/2 can water, and an 8oz pkg cream cheese. Mix until blended well and it is smooth. Add chicken and let sauce thicken and heat up. (If it needs to be thinned, add a little bit more water to desired consistency.)

Serve over hot noodles. We like to serve breadsticks and corn with this, too.

Note: I know a lot of you already have this recipe, but a friend asked me to post this so she could have it, too. If you don't already have it, it is a great recipe and turns out great everytime. It is also a super easy recipe to halve if you're just cooking for 2!

Baked Beans

from Laree

4 cups uncooked white or pinto beans
2 tsp salt

Boil for 3 minutes. Sit for 2 hours; then cook on low till tender (add water as needed). Drain - save 3 cups of bean water.

Mix together:
3 cups of bean water
beans
2 tsp mustard
3 tsp molasses
2 Tbsp maple syrup
1/2 tsp chile powder
1/2 cup honey
1 1/2 cups ketchup
1/2 tsp ground cumen
1 chicken bouillion cube
1/2 tsp onion powder
1/8 tsp garlic powder
1/2 lb bacon -fry till mostly done, cut into pieces.

Bake in oven at 350 for 2 1/2 hours. Take out of oven, cook on stove util consistency wanted.

Note: You can also do this recipe in the crockpot.

Creamy Chicken Noodle Soup

from Leiza

4 cups water
4 tsp chicken bouillion granules
1 cup chopped celery (or more if you want more)
1 cup chopped carrots (or more if you want more)
1 1/2 cups (or more) cooked chicken, cut up and cubed
1 can cream of chicken soup
1 cup sour cream
Noodles (I use Reames Frozen noodles, the smaller bag)
(the lady I got the recipe from uses the dried "Grandma" brand noodles)

Put water, bouillion, celery, and carrots in pot. Cook until soft. Cook noodles in separate pan or just cook half way and let finish cooking in soup. Add noodles to veggies. If noodles aren't already done, let them finish cooking. If they are done, put in chicken. Mix sour cream and cream of chicken soup together. Slowly add to soup stirring constantly so it doesn't curdle. When it is all mixed well, serve with rolls or breadsticks.

Note: This recipe can also be used in the crockpot. The lady I got the recipe from, has the chicken all cooked up and just throws everything in the crock pot. She makes sure the water, bouillion, sour cream, and cream of chicken soup is mixed well. Adds the veggies, chicken, noodles and lets it cook on low for 4 or 5 hours. She stirs it once in awhile and checks on it. If it isn't done before she needs it, she said that she just turns it up on high for a bit to let it finish.