Crockpot Baked Potato Soup

I originally found this recipe on Pinterest and we really enjoyed it. I printed it out, but can't find the reference to the website where it came from. Anyhow, it is easy and delicious and I hope your family enjoys it as well!

Ingredients:
5 lbs potatoes, washed put not peeled, then cubed
1 medium onion, diced
fresh garlic (to taste, I used 1 T of minced garlic from a jar)
8 C chicken stock (I used 8t low sodium better than chicken bullion & 8 C water)
1 T seasoned salt or all purpose seasoning
Add 15 min before serving: 16 oz cream cheese (I used all 1/3 less fat cream cheese/Neufchatel)
Garnishes (if desired): cheddar cheese, chives, bacon

Directions:
Add all ingredients, EXCEPT cream cheese, to crockpot.
Cook on high for 6 hours or low for 10 hours.
Remove and puree 1/3 soup with cream cheese (or use immersion blender, to blend to desired smoothness).
Let soup warm up for 15 more minutes.
Top with garnishes if desired and enjoy!

Serves: 10-12

Sauerkraut and Pork

Up North, Pork and Sauerkraut are the New Year's staple! Since we are from the North, but live in the South we decided to eat both! :)

Ingredients:
1 pork loin or pork roast
20 oz sauerkraut with liquid
1 large apple chopped in large pieces (I used Fuji)

Directions:
Put pork in bottom of slow cooker, place apples around and top with sauerkraut and liquid. Cook on low 8 hours or high 4 hours. Enjoy!

Black Eyed Pea Gumbo

Down South, Hoppin John is a staple on New Years...this is our version to try this year! :)

Ingredients:

1 t liquid smoke

1 medium red onion, chopped

1 medium green bell pepper, chopped

5 stalks celery, chopped (we left this out)

2 bouillon cubes

4 (15 ounce) cans black-eyed peas with liquid

1 (10 ounce) can diced tomatoes and green chiles

1 (14.5 ounce) can diced tomatoes

2 cloves garlic, finely chopped

Directions:

Put all ingredients in a slow cooker on low for 8-10 hours or high 4-6 hours.

Serve with cornbread.

Italian Seasoned Crockpot Chicken and Potatoes

Hi folks! I know it has been a loooooong time since I've posted anything. Please forgive me! :)
It has been super busy as my oldest started kindergarten and I started baking and decorating cakes!
I've been having a lot of fun though!
So, on to the recipe...this is one of my new favorites and it is super duper easy!!! Everyone in the family gobbles it up, which is GREAT!

Ingredients:
4 boneless, skinless chicken breasts (I put them in frozen)
1/2 C Italian salad dressing (I use homemade, with grapeseed oil)
1 t Italian seasoning
1/2 C grated Parmesan or Romano cheese
4-6 medium red potatoes, quartered

Directions:
Place chicken in the bottom of crockpot. Sprinkle with half of dressing, seasoning and grated cheese. Place the potatoes on top and sprinkle with remaining ingredients. Cook on high 6 hours or low 10 hours until chicken is done and potatoes are tender. Serve with your favorite vegetable and ENJOY!

Shredded Beef Burritos

This recipe came with great reviews from yet another friend!


Ingredients:
1 Chuck Roast 
2 cups beef broth (2 beef bouillon cubes + 2 cups water)
1 tsp oregano (If fresh oregano - add more)
1 tbsp chili powder
1 tsp cumin
garlic salt
2 cans diced Green chilis
2 cans - Ranch Style Texas Beans (drained) - optional - [you can also add black beans to burrito when building it instead which I prefer]


Directions:
In crock pot mix broth, oregano, chili powder, cumin, garlic salt, and then add Chuck Roast...cook approximately 10 hours on low (until Roast falls apart and shreds easily)
Remove roast from crock pot & shred with fork. Pour broth into separate container, add shredded meat back to crock pot (on warm), Add green chilis, beans if desired, and enough broth to keep it moistened.
Serve with whole wheat tortillas, rice (spanish or regular), black beans (if desired), lettuce, salsa, guac, jalapeno's, or any toppings you like!

Alabama Pulled Pork

I found this recipe on allrecipes.com and made it for New Years Eve. It was absolutely delicious. I don't have a smoker, so I just used my crockpot. I made the marinade (it is a thin liquid,just to add flavor) exactly as directed, then poured half of it over the roast in my crockpot. Also, I started it the night before on low for 10 hours, then let it stay on warm for the remainder of the next day. In the morning, I pulled the roast out, removed the fat, emptied the old marinade , shredded the pork and placed it back in the crockpot and poured the remaining marinade over top. Then, I served them on rolls with Sweet Baby Rays BBQ sauce on top.

Ingredients

* 3 cups apple cider vinegar
* 1/4 cup salt
* 1/4 cup brown sugar
* 4 tablespoons ground black pepper
* 2 tablespoons cayenne pepper
* 1/4 pound butter
* 1 quart water
* 5 pounds Boston butt roast

Directions

1. In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks. (FOLLOW MY DIRECTIONS IN THE PARAGRAPH ABOVE IF YOU PLAN TO USE YOUR CROCKPOT or continue with the following directions)
2. Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
3. After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
4. Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
5. Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
6. Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.

Crockpot Lasagna

This recipe was given to me from my friend Keli years ago and I finally tried it for the first time 2 days ago. I thought it was really good, my children enjoyed it and it was pretty easy.

Serves 6-8

1 pound extra lean ground beef
8oz of sliced mushrooms
1 onion, chopped
3-4 cloves fresh garlic, chopped
Oregano, parsley, basil and freshly ground pepper to taste
1 (32 ounce) jar/can spaghetti sauce (your favorite)
4 ounces low-fat cream cheese (softened)
4 ounces low-fat sour cream
1 (12 ounce) package lasagna noodles, uncooked
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese

In a skillet over medium-high heat, brown meat, mushrooms, and onion. Add garlic and spices towards the end.

In a large mixing bowl, combine spaghetti sauce, cream cheese and sour cream. I used a whisk to eliminate chunks of cream cheese. Blend thoroughly.

In another bowl, combine mozzarella and cheddar cheeses.

Grease the inside of your slow cooker.

Break lasagna noodles in halves or thirds to fit into your slow cooker pot.

Layer in the following order: Sauce, noodles, meat mixture,
mozzarella/cheddar mixture. Repeat layers, ending with
mozzarella/cheddar on top.

Cook on high for 4 hours or low for 6 hours (if you have a crockpot like mine...you have to put it on low for 8 or 10 hours, but you can just turn it off by yourself after 6 hours).

Mummies Italian Chicken

Today I was looking for a crockpot recipe to incorporate the ingredients in my cupboard, which were very limited and I found a recipe for Italian chicken using spaghetti sauce, tomatoes and dry spaghetti sauce mix (in a packet). Well, since I didn't have any of those things I am trying my own little concoction. I'll report back this evening to give you the verdict!

Ingredients:
3-4 frozen boneless skinless chicken breast
1 28oz can organic diced tomatoes
1 T extra virgin olive oil
1 bunch fresh basil leaves, torn
fresh ground pepper & sea salt to taste
1/2 - 1 pound cooked pasta

Direcitons:
Place frozen chicken in the bottom of the crockpot.
Pour remaining ingredients on top.
Gently push basil down into tomatoes so it does not dry out during cooking time.
Cook on High for 6 hours or Low for 10 hours.
Serve over cooked pasta.

THE VERDICT: A winner, my husband said he REALLY liked it and that I can make it again! HOORAY!

Honey Salsa Chicken

This recipe comes from my good friends The Hokes. . . I had it at their house and keep making it often!

• 6-12 chicken pieces (enough to feed your family)
• 1/2-1 cup of salsa (use whatever level of spice your family can tolerate)
• 1/2-1 cup of honey (local raw honey, can help with the seasonal sniffles and allergies)

Toss ingredients together and cook in the crockpot for 4 hours on high or in the oven for an hour on 350 degrees.

Serve over a carb - we like mashed potatoes the best - and spoon the sauce over as a sweet and spicy gravy.

Salsa Chicken

This is a recipe that I just made up when I had next to nothing in the house. And it is yummie and easy! :)

Ingredients:
Chicken (any kind, breast, tenderloin...)
Costco's Mango Salsa

Directions:
Take frozen or thawed chicken, put in crockpot or stove-top pot.
Dump Costco's mango salsa on top.
Add 1/4 cup water to pot.
Simmer on medium-low for 2-3 hours stovetop or 4-6 hours low crockpot!
I like to serve with corn and a baked potato!!!

Apricot Chicken

Thanks to my dear friend Mary, I am happily posting one of HER recipes! HOORAY! I love doing this blog to share all my recipes with you all and get even more excited when I can add another friend favorite to my routine! Thank you Mary! This one is way easy too...and I always love that!

Ingredients:
6 chicken breasts
bottle of catalina salad dressing
jar of apricot preserves
1 packet of dry onion soup (I like to use the "golden onion" mix)
dash of garlic salt

Directions:
Mix the ingredients together and pour over chicken breasts in a casserole pan. Bake uncovered for an hour at 350.

I bet you could do this in the crockpot too. I have another recipe very similar, only you use 8 oz of french dressing, 1 can of whole cranberry sauce and a packet of dry onion soup mix...you put it in the crockpot with the chicken for 4-6 hours.

Angel Chicken

We looooove this recipe! It came from my friend Alecia and it is so easy!
You can also reduce the butter by about half and use 1/3 less fat cream cheese to cut calories if you wish.

Ingredients:
3-6 chicken breast halves (I use frozen)
1/4 cup butter
1 (0.7 oz) pkg dry Italian salad dressing mix
1 (10 3/4 oz) can cream or golden mushroom soup
1/2 cup dry white wine (i just use the white cooking wine found near the vinegar)
4 oz cream cheese
1 1b angel hair pasta (we really like the whole grain pasta with this recipe)

Directions:
Put the chicken (even from frozen) in the crock-pot. In a medium sauce pan, melt butter. Stir in Italian dressing mix, soup, wine, and cream cheese (you can also microwave all 5 ingredients in a microwave safe bowl to save time). I like to whisk the ingredients together to make it nice and smooth. Pour mixture over chicken and cook on low for 8 hours or high for 4. Cook pasta before serving, rinse and drain. Then, serve chicken and sauce over hot pasta.

Garlic Cheese Drop Biscuits with Crockpot Chicken

I got this recipe off the bag of White Lily Self Rising Flour (that I bought by accident). I used it once to make chocolate chip cookies...thinking it was all-purpose flour and they turned out terrible since the self-rising flour has baking powder and salt already in it! Anyhow, so I've been looking for a way to get rid of this flour. It this certainly turned out to be a yummy way...not that healthy though. As long as I don't make them all the time I figure it is ok.

Ingredients:
2 cups self-rising flour
1/4 cup crisco all vegetable shortening, chilled (mine was not chilled)
2/3 to 3/4 cups buttermilk or milk (I used about 2/3 of skim milk)
1 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 tsp garlic powder

Directions:
Heat oven to 500 degrees.
Measure flour into bowl.
Cut in shortening with a pastry blender until lumps are pea sized.
Blend in just enough milk with fork until dough leaves sides of bowl.
Mix in cheese.
Drop dough by rounded tablespoons onto baking sheet.
Bake 8 - 10 minutes until golden brown.
Combine melted butter and garlic powder.
Brush the entire amount over the biscuits...this may take a few times until all the butter is gone and spread equally among the biscuits.
ENJOY!

I served these with boneless skinless chicken I had put from frozen into the crockpot with 2 carrots, 2 celery stalks, a bit of chicken broth to cover the bottom of the crockpot, a small pat of olive oil flavored smart balance and a sprinkle of coarse salt and fresh ground pepper. Cooked for 6 hours on high. Everyone, including the kids, loved it!

Slow Cooked Minestrone

I love this recipe (from BH&G) because everyone in the house eats it and therefore gets their serving of veggies for the day! And it couldn't be easier.

Ingredients:
1 lb boneless beef chuck, cut in cubes (I buy beef for stewing, already cut)
2 (14 1/2 oz.)cans diced tomatoes with basil, garlic and oregano (undrained)
28 oz. low sodium beef broth
1 (15 oz.) can cannellini beans, rinsed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 C thinly sliced carrots (2 medium)
1/4 tsp. salt
1/4 tsp. pepper
1 C bowtie pasta
1 medium yellow summer squash, halved lengthwise and sliced
Grated parmesan (optional)

Directions:
In crockpot, combine beef (I've even put frozen meat directly in), undrained tomatoes, broth, cannellini beans, kidney bean, carrots, salt, and pepper. Cover and cook on low for 8-9 hours or high 4-4 1/2 hours. After completed cooking time, add pasta and squash to cooker (if using low setting...turn to high at this point). Cover and cook an additional 30-45 min until pasta is tender. Top with Parmesan if you'd like. Makes approx. 8 servings.

Helpful hints for chicken from Sarah!

Sarah writes: One thing I’ve picked up along the way is precooking my chicken! I buy split chicken breasts in bulk when they go on sale for $.99 a pound and then cook them on high for 4 hours in a crockpot. I use minimal seasonings so the chicken can adapt to whatever I use it for. Salt, pepper and garlic powder. When it’s finished cooking I shred the chicken off the bone and divide them into freezer bags. I then have cooked chicken to add to soups, enchiladas, tacos, Phillies, chicken dip, etc. It thaws super quick in a hot pot of soup or on the counter.


Also, I’ve marinated boneless skinless breasts in bulk, grilled them, chopped them up and divided them into freezer bags. It makes it so easy to add grilled chicken to pizza, fajitas, or those quick pasta sides like Knorr’s Alfredo pasta, etc. Awesome for a quick meal during the week. That tip I got from my dad! He eats mostly chicken and would grill up a batch of chicken and eat it throughout the month.


Thanks Sarah for these great ideas!!!

Chicken enchiladas

Ingredients:

2-3 split chicken breasts
Salt & pepper
Garlic powder
½ c. Light sour cream
1 c. Salsa
Flour tortillas (soft taco size)
Shredded cheese (any cheddar or jack cheese)



Ahead of time: Place 2-3 split chicken breasts in a Crockpot. Sprinkle with salt, pepper and garlic powder. Cook on high 4 hours. Shred chicken and discard bones and skins.

Place chicken in a bowl and add about ½ c. light sour cream and ¼ c. salsa. Spoon chicken mixture onto flour tortillas and roll up and place in a casserole dish. Then top with remaining salsa, spreading to coat tortillas and top with cheese. Bake covered with aluminum foil for 30 minutes at 350 degrees or until cheese is bubbly. Side ideas: Serve with a salad or Mexican rice.

*recipe by Sarah

Poppyseed Chicken

My friend Anna gave me this recipe a very long time ago and we make it all the time at our house. I love this recipe because it doesn't require many ingredients. The sauce has a very mild flavor and is a favorite with my children. Most often I cook it in the crockpot, which gives the chicken a very tender often shredded texture.

Ingredients:
3-4 boneless skinless chicken breasts
8 oz sour cream (I use light)
1 can cream of chicken soup (I use fat free)
Mushrooms (optional, I leave them out)
1 T. poppy seeds

Preheat oven to 350 or use crockpot (I've used frozen chicken breasts and cooked on low for 10 hours or high 6 hours)
Mix sour cream, soup and seeds in separate bowl
Place chicken in 8x8 inch pan or in crockpot
Pour mixture on top.
Bake for 40 minutes in oven or 6-10 hours in crockpot.
Serve over rice.

Crockpot or Stovetop Potato soup

Recipe complements of Brenda!!!

Ingredients:
3 cans chicken broth (43.5 oz)
1 large bag cubed hash brown potatoes
1 large onion diced fine
2 ½ teas garlic salt
1 ¼ teas black pepper
¼ c butter

1 c heavy cream
1 c shredded cheese

Add all ingredients (except cream & cheese) to crockpot*
Cook for 4-6 hours, then

Add 1 c heavy cream, 1 c cheese and stir until blended.
Ladle into bowls and garnish with bacon bits, cheese and a dollop of sour cream (chives if you wish)
Serve with croissants and honey butter

*I was actually very anxious to try this recipe and cooked it on the stovetop. It took about 45 minutes to cook until the potatoes were soft enough to eat. Everyone loved it!!! (with or without the toppings) It was the closest to Atl Bread Co. soup I have ever tasted.

Creamy Leek & Potato Soup

(8 servings)

6 medium leeks (2 pounds) thinly sliced
4 meduim potatoes (1 1/2 pounds) cut into 1/2 inch cubes
2 cans (14.5 oz each) ready-to-serve chicken or veg. broth
1/4 cup butter
1/2 t salt
1/4 t pepper
1 cup half-and-half
chopped fresh chives, if desired

1. Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low 8-10 hrs or high 4-5 hrs until tender.
3. Blend/puree soup by pouring it into food processor (in batches) or use a hand held blender to blend it right in the slow cooker. Stir in half-and-half.
4. Cover and cook on low heat 20-30 min or until hot. Sprinkle with chives.
5. Serve hot or cold.

Chicken Tacos or Chicken Dip

Here is a recipe from an awesome friend who was the bestman in our wedding. We call him Hall or Hallsy. He does the cooking around the house and is happy to share his "yummie" recipes!! HOORAY!

Ingredients:

Boneless skinless Chicken breasts cut into small pieces(I use 2 for dinner but add a third and cut into smaller pieces when I am using it for dip. You can add less or more depending on your taste.)
1 can of black beans Drained.
1 jar of salsa(you can use whatever hotness you want my wife is a wimp so we use mild.)
half a bag of frozen corn
1 bag of shredded Mexican shredded Cheese
1 packet of Taco Seasoning

Directions
put all ingredients except cheese into crock pot. Cook on low for 6-8 hours. Half hour before you serve pour in half a bag of cheese. Allow to melt and stir cheese in. About 5 min before serving pour on the rest of the cheese.

Serve in soft Taco shells topped by lettuce and tomato with Mexican Rice(Lipton or Rice A Roni)
If using as dip serve with tortilla chips.

Happy Eating!
Hall