Crockpot Beef Stroganoff

 Note:  It has been a while since I have uploaded recipes, but I am realizing I really need to get back at it because I try new recipes and then I lose them.  This stroganoff is in the crockpot right now.   It is what we will eat after church tomorrow.   I love having lunch ready when we get home.  

Crockpot Beef Stroganoff

Ingredients

1 pound cubed beef stew meat1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
Directions
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.  Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. 

Crockpot Chicken Tortilla Soup

Note:  My husband's favorite soup is chicken tortilla.  Finding a way to make it in the crockpot is my favorite! 

Crockpot Chicken Tortilla Soup

Ingredients

• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.5 ounce) cans chicken broth
• 2 cups of shredded chicken 
• 1 (15 ounce) can black beans
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained
• 2 cans of cream of chicken soup 

Directions

Throw everything in the crockpot.  Cook it for 4-6 hours on low.   Easy breezy!   

Crockpot Potato Soup

Note:  The hint of cooler weather made me crave potato soup.  I made some for football last weekend and now I am hoping for more. 
Crockpot Potato Soup

Ingredients

1 30oz. bag of frozen diced hash browns

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

3 oz bacon bits 

1 cup shredded cheddar cheese 

salt and pepper to taste 

Directions

Put the potatoes in the crockpot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits.  Add a pinch of salt and pepper.  Cook on low for 7-8 hours or until potatoes are tender.  An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times throughout the hour before serving.  

Once the cream cheese is completely mixed in, it's ready to serve. 

Serve plain or topped with cheddar cheese and bacon bits.   Yummy!

Crock Pot Italian Noodles and Chicken

Crock Pot Italian Noodles and Chicken

Ingredients
4-6 boneless, skinless chicken breasts
1 packet Good Seasons Italian dressing mix
2 (10 ounce) cans cream of chicken soup
1 (8 ounce) block of cream cheese, cut into cubes
Egg Noodles or Rice

Directions
Spray crock pot with non-stick spray. Place the chicken breasts in crock pot, and sprinkle the Italian dressing mix over the tops. Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all.

Cover and cook on low for 6 hours. Remove lid and stir mixture together. Cut chicken into bite-size pieces. You can thin the sauce with milk if you think it needs it.

Serve over cooked egg noodles or rice.

Crockpot Pineapple Chicken

Note:  It has been forever since I have had a chance to update this blog.   Life happens.   I have definitely still been cooking and even found a few new recipes that I have been enjoying.   Not surprisingly, because of the craziness in our life these have been crockpot recipes.  

Crockpot Pineapple Chicken

Ingredients
4 - 6 boneless skinless chicken breasts
1 (15.5 ounce) can crushed pineapple
1 (16.5 ounce) bottle Lawry's Hawaiian marinade

Spray crock pot with cooking spray. Place chicken in crock pot, pour pineapple on top of chicken, then pour sauce over all. Cook on LOW for 6 hours.

Caramel Apple Cider (Crockpot)

Note:   This fills the house with a wonderful smell while it is brewing.  

Caramel Apple Cider

Instructions
1/2 gal. apple cider
1/2 c. brown sugar, packed
1-1/2 t. cider vinegar
1 t. vanilla extract
1 4-inch cinnamon stick
6 whole cloves
1 orange, sliced
1/3 c. caramel ice cream topping

Directions

Combine all ingredients except topping in a slow cooker. Cover; cook on low setting for 5 to 6 hours. Strain; discard spices and orange. Serve in mugs, drizzling a teaspoonful of topping into each mug. Serves 16.

Crockpot Broccoli Casserole

Note:    I love broccoli.    Raw, steamed or in a casserole.    However, my husband and oldest son will only eat it like this... covered and smothered.    ha!     I love that I can throw this in a crockpot before going to church!

Crockpot Broccoli Casserole

Ingredients
2 -10 ounce packages of frozen chopped broccoli, thawed
1 -10.75 ounce can of cream of celery soup, condensed and undiluted
1½ cups sharp cheddar cheese, shredded
¼ cup onion, chopped very fine
1 tsp Worcestershire sauce
¼ tsp ground black pepper
1 sleeve Ritz crackers, crushed
2 Tbsp of butter

Directions

Combine the soup, worcestershire sauce, pepper and onion.   Add 1 cup of the shredded cheese and the broccoli.  Pour the mixture into a well greased 3 quart slow cooker. Top the mixture with the crushed crackers and dot with butter. Cover and cook on low for 2½ - 3 hours.    About 10 minutes before serving, sprinkle the remaining ½ cup of shredded cheese evenly on top and place lid on top to melt the cheese.

TMTT: Crockpot Breakfast Casserole

Note:    Saturdays are crazy with basketball games.    Sunday mornings are very busy trying to get us all out the door to church.    Monday is very busy with my sweet twin nieces coming over to play for the morning.    Right now the crockpot is getting a workout because I am using it to even help out with breakfast occasionally!         

Crockpot Breakfast Casserole

Ingredients
1 pound bag frozen hash browns, partially thawed
3 cups shredded cheddar cheese
1 dozen large eggs
1 cup milk
salt and pepper

Directions
Spray the inside of your crockpot with a nonstick cooking spray.     Pour half of the hashbrowns evenly into the bottom of the crockpot.   Top with half of the cheese.    Repeat with the rest of the hashbrowns and cheese.

Mix eggs, milk, salt and pepper.   Pour on top of the hashbrowns and cheese.    Cook on low overnight (about 8-9 hours).

If you like meat in your breakfast casserole, you can add cooked bacon, sausage, or ham after the hashbrowns and before the cheese.   


I am heading over to Tempt My Tummy Tuesday to see my friends, Lisa and Lana, and check out this week's wonderful recipes!

Crockpot Chicken Nachos

Note:    I originally saw a version of this recipe over at Real Mom Kitchen.     It sounded delicious, but I knew it would take a little tweaking for my boys to eat it.      I substitute picante sauce in any recipe that calls for salsa simply because my hubs hates tomato chunks.     He goes to great lengths to pick them out of anything he finds them in so I just save him the trouble by substituting or blending up any tomatoes in any recipes.     On a night when we have basketball practice, it is so nice to have this waiting for us when we get home, but this is a hit when we are watching football too.



Crockpot Chicken Nachos




Ingredients
1 small bag frozen corn
2 cans black beans, drained and rinsed
4 large frozen boneless skinless chicken breasts
1 16-oz jar medium Pace picante sauce
1 8 oz package of cream cheese
tortilla chips
Toppings:   sliced olives, sour cream, diced avocado, diced green onions, shredded cheese


Directions
Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen.  Just drain it and put the chicken in first followed by the corn)    Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.    Cook on high for 1 hour, and then on low for 4 hours.   Shred chicken with forks and mix in cream cheese until melted and creamy.   Serve with tortilla chips and add toppings to individual servings.

Crockpot Breakfast Casserole

Note: I can't help it. I am addicted to my crockpot. My poor beat up, no armed, legs barely hanging on crock pot. It has never failed me. Recently I had a crazy hectic day and we had someone to be so I decided to just "try something". I dumped all the ingredients of a breakfast casserole into my crockpot and set it on high to cook. We were gone for two hours and when we got home I opened the lid to perfection! Oh, yes!

Crockpot Breakfast Casserole

Ingredients

9 eggs, beaten

Cocktail sausages, 1 package

2 ¼ cups of milk

2 cups of cheese (I used what we had – a mixture of mild cheddar and Colby)

10 slices of bread, torn into quarters

Salt

Pepper

Directions

Spray the crockpot with Pam. Make a layer of bread, sausages, and 1 cup of cheese. Sprinkle with salt and pepper. Repeat the layer. Mix eggs and milk together. Pour over the ingredients in the crockpot. Sprinkle with the remaining cheese. Cover and cook for 2 hours on high.

Vegetable Soup

Note: Smelling soup in the crockpot just seems to make the house feel warmer on a cold day. Even my boys say that they feel like it is home when they smell food cooking when they come in from playing.

Vegetable Soup

Ingredients
leftover pot roast
2 cans beans (whatever your family likes - I like Great Northern)
2 cans Petite Diced Tomatoes
4 cans Beef Broth
1 bag Carrots - Sliced
5 whole Potatoes
1 whole Mild Onion
4 cubes Beef Bouillon
2 cups Water
Garlic Powder
Salt And Pepper

Directions
In a crockpot, pour the 4 cans of beef broth, and the 2 cans of petite diced tomatoes. Slice or shred up the leftover pot roast and add to the pot, along with any pan drippings or gravy from roasting the meat.

Peel and dice up the 5 potatoes, and add the potatoes and carrots to the pot. Peel and dice the onion and add it to the pot. At this point, you can add whatever vegetables your family likes, but it’s really good with the 2 cans of drained and rinsed northern beans.

Cook according to crockpot directions. I really thinking cooking this soup on low is the very best way!!

I usually serve this with jalapeno cornbread. I can't help it. It is the southern girl in me!

Crockpot Sweet Chicken

Note: This chicken goes so great with the Cilantro Lime Rice and Black Beans. Yummy! SO simple too!

Crockpot Sweet Chicken
Ingredients
3-4 lbs chicken
1 cup brown sugar
3 cups salsa

Directions
Mix ingredients in a crock pot and let cook for 10 hours on low.

Zesty Crockpot Chicken

Note:     Crockpot recipes are like gold to me.    Throwing everything into that magical, little "chef" and then popping on the lid brings me such joy.    Knowing that I can leave my recipe alone with my precious friend and return home after a hectic day to a delicious meal means so much to me.     Maybe that is why I just can't seem to part with my crockpot.     I have had it since I got married 19 years ago.     It is missing it's arms, a leg and has numerous scratches from being transported.    However, it has never failed to produce a delicious recipe.


Zesty Crockpot Chicken

Ingredients
4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg. zesty italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Directions
Place chicken in crock pot. Blend soup, dresssing mix, water and parsley, add to crock pot. Cook on low for 6to8 hours. 1 hour before serving, add the package of cream cheese. Serve over rice or noodles.   Our choice for this recipe is egg noodles.

Crockpot Beef Stroganoff

Note: I found this recipe from Martha Stewart. I don't nomally troll Martha for recipes, but I was trying to find a crockpot version for stroganoff. This one turned out wonderful!

Crockpot Beef Stroganoff

Ingredients:
2 pounds beef chuck, trimmed of excess fat and cut into thin slices
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving

Directions
In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours). In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

Crockpot Sweet and Sour Chicken

Note: Now that I am working evenings at least night one a week, I am trying to use my crockpot to help out with supper even in the summertime! Now if I could just convince them to leave me some. Smile.

Crockpot Sweet and Sour Chicken

Ingredients
4 boneless, skinless chicken breasts
salt to taste
1 (15 oz) can pineapple slices (save the juice)
1/3 cup packed brown sugar
2 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 cup cornstarch

Directions
Spray chicken with nonstick spray. Place chicken in crockpot and sprinkle with salt. Arrange pineapple slices over top of chicken. In a bowl, combine pineapple juice, brown sugar, lemon juice, ground ginger and cornstarch. Mix well. Pour over the chicken. Cook on low for 4-5 hours.

Very good served with rice.

Crockpot Taco Soup

Note: Have you figured out how much I love soup yet? It is so warm and comforting. You can serve it with sandwiches or bread or salad. Or simply by itself. It is a meal.

Crockpot Taco Soup

Ingredients:

2 pounds ground beef

2 cups diced onions

2 cans pinto beans

1 can pink kidney beans

1 can whole kernel corn, drained

1 can Mexican style stewed tomatoes

1 can diced tomatoes (I use crushed because hubs doesn't like tomatoes)

1 can Rotel tomatoes - mild

1 can diced green chiles

1 can black olives, drained and sliced

1 (1 1/4 ounce) package taco seasoning mix

1 (1 ounce) package ranch salad dressing mix

corn chips

sour cream

black olives

grated cheese

green onions, chopped

sliced jalapenos

Ingredients:

Brown the ground beef and onions in a large skillet. Drain the excess fat. Transfer the browned beef and onions to a large crockpot. Add the beans, corn, tomatoes, green chiles, black olives, taco seasoning and ranch dressing mix. Cook for 6-8 hours on low. (For stovetop cooking: simmer on low heat for about an hour.) To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions, black olives and jalapenos (all to taste).


Grab a bowl and head over to Lisa and Lana's for Tempt My Tummy Tuesday!!

Crockpot BBQ Pork

Note: This is the easiest way I know to make BBQ pork for sandwiches. It makes a lot which means you can have it for a crowd or put some up for later meals.

Crockpot BBQ Pork

Ingredients:
1 boston butt pork roast (whatever size you need for your family)
1 leftover cup of coffee
3 Tbsp. Worcestershire sauce
salt
pepper
BBQ sauce

Directions:
Put the pork roast in your crockpot. Pour coffee and Worcestershire sauce over the roast. Salt and pepper to taste. Cook on low for 8 hours until it falls apart. Take out of crock pot and remove all fat and bone. Shred and put back in crockpot and cover with desired amount of BBQ sauce. Cook on low for 1 hour.

Serve!

Crockpot Salsa Chicken

Crockpot Salsa Chicken

Ingredients:
4-6 boneless, skinless chicken breasts
1 can cream of chicken ("lighten" by using reduced fat)
1 16 oz. jar salsa
1 packet taco seasoning
1 8 oz. container sour cream ("lighten" by using reduced fat)

Directions
Place chicken, soup, salsa, and taco seasoning in slow cooker. Cook on low 4 hours.
Add sour cream. Cook on low for another 30 minutes. Shred chicken. Serve over rice, wrap in tortilla, place in a taco shell, or dip with corn chips.

Slow Cooker Ham and Scalloped Potatoes

Note: With new babies in the family, I am spending a lot of time going back and forth to the NICU. (That is definitely NOT a complaint!) But it means that I am going to give my crockpot a workout.

Crockpot Ham and Scalloped Potatoes

Ingredients
1 1/2 lbs 98% fat-free ham, cut into 8 pieces
8-10 medium sized potatoes, thinly sliced
2 onions, peeled and thinly sliced
1/2 tsp salt
1/4 tsp black pepper, or more according to taste
1 cup fat-free shredded cheddar cheese
10 3/4 oz can 98% fat-free cream of celery soup
paprika

Directions
Layer half of ham, potatoes, and onions in slow cooker. Sprinkle with half the salt and pepper, and then half the shredded cheese. Repeat layers. Spoon undiluted soup over ingredients. Cook on low 8-10 hour or high 4 hours.

Crockpot Tortilla Chicken

Note: Once fall arrives and we are busy with school, my crockpot gets a workout!

Crockpot Tortilla Chicken

Ingredients:
1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Directions:
Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.