CHICKEN

3-Ingredient Crock-Pot Chicken Tacos

1. Put the chicken in your slow cooker. 2.Cover with taco seasoning. 3. Cover with a jar
of salsa. 4. Walk away.
Yield: About 5 cups
Ingredients

1 pounds chicken breasts

1 1.25-ounce packet low-sodium taco seasoning (see note)
1 16-ounce jar of your favorite salsa
For serving: tortillas or taco shells and your choice of optional toppings, such as
shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped
avocados or guacamole, reduced-fat sour cream, and hot sauce

Directions
1.
2.
3.
4.
5.
6.
7.

Place chicken in the bottom of the crock-pot.

Sprinkle taco seasoning over chicken.
Pour salsa on top.
Cook on low (for 6-8 hours) or high (for 4 hours).
Just before serving, use two forks to shred the chicken.
Stir to evenly distribute salsa throughout chicken.
Serve immediately with desired toppings.

http://www.twohealthykitchens.com/2014/01/08/3-ingredient-crock-pot-chicken-tacos/

Chicken stroganoff
We use 6-8 boneless skinless chicken breasts, a big and a small can of cream of
mushroom soup, 2-3 packets of dry onion soup mix and I think a a 32 & 16 oz of sour
cream. Throw it all in, mix it up good and cook on high for 8 hrs. Serve with egg noodles.

COOL RANCH TACO CHICKEN (tosadas, tacos, nachos, etc...)

1 packs taco seasoning
1 Packet ranch
Can chicken broth
4ish breasts (i use frozen)
Low 8 hrs.

Cro
ockpot Orange
O
Chicken
C
Cookin
ng Time:
Recipe
es Makes:
Caloriies:

180
4
559

Carbs:
Fat:
Proteiin:

57
13
52

Ingred
dients:
4-5 Bo
oneless Ch
hicken Bre
easts Th
hawed
3/4 cup Orange M
Marmalade
e
3/4 cup of BBQ s
sauce
2 tbsp
p. Soy Sauc
ce

Dire
ections:
Coo
ok the Chic
cken in th
he crock pot for 3 ho
ours cov
vered
Draiin the Juiice from th
he Crock Pot
P
Mix the BBQ sauce,
s
Ora
ange Marmalade, and
d Soy Sauc
ce
Pour Mix over
an additio
r chicken,, cover and cook on high for a
onal 30 miinutes.
Read more at http://my
yfridgefoo
od.com/rec
cipes/entr
ree-chick
ken/easy-c
crock-pot
toran
nge-chick
ken/#cBFX
Xz6oULteLQ
QmAY.99

Slo
ow-Cooke
ker Chick
ken Torttilla Soup
p
Rated:
R
Prep
P
Time
e: 30 Minut
tes
Cook
C
Time
e: 8 Hours

Read
dy In: 8 Hou
urs 30 Min
nutes
Serviings: 8

"Iu
use green enchilada
a sauce and add blac
ck beans t
to the soup
p and it is
s great! T
Then
garn
nish with baked cor
rn tortilla
a strips!"
ING
GREDIENTS
S:
1 po
ound shred
dded, cook
ked chicke
en

1 teasp
poon cumiin

1 (15 ounce) can

c
whole peeled to
omatoes,
mas
shed

1 teasp
poon chilii powder

1 (10 ounce) can

c
enchil
lada sauce
e

1/4 tea
aspoon bla
ack pepper

1 teasp
poon salt

1 medium onion, chopped

1 bay leaf

1 (4 ounce) can chopped green chile

peppers

1 (10 ounce) package frozen corn

2 cloves garlic, minced

7 corn tortillas

2 cups water

vegetable oil

1 tablespoon chopped cilantro

1 (14.5 ounce) can chicken broth

DIRECTIONS:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow
cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt,
pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to
8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread
on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla
strips over soup.
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/

Creamy Italian Chicken

2 cans cream chicken
1 brick cream cheese softened
1 Tbs garlic powder
1 packet italian season mix
4ish chicken breasts, i use frozen
8 hrs, low, serve over rice or noodles

White Chicken Chili

2
1
3
1
1
1
1
3
1

cans Rotel
can chicken broth
cans cannelini beans or navy beans
can fat free refried beans
tsp cumin
tsp oregano
Tbsp minced garlic
large cans chicken (or three chicken halves shredded or cubed
chopped onion (optional)

Dump everything into a pot, heat until warm. Serve with chips, cheese and sour cream.

Cre
eamy Cro
ockpot Chicken
C
Pasta and
a Vegg
gies
Ingr
redients:
5-6
6 boneless skinless chicken breasts
b
2 cu
ups low so
odium chic
cken broth
h
1/2 t
teaspoon thyme
teaspoon onion pow
1/2 t
wder
teaspoon garlic pow
1/4 t
wder
salt
t & pepper
r, to taste
e
1 (10 3/4 ounc
ce) or 2 cans cream of chicken
n soup
8 ou
unces crea
am cheese, softened
d
fulll bag mediium egg no
oodles (I use
u
whole grain)
1 ba
ag frozen mixed
m
veg
ggies
Dire
ections:
en & spice
Pour the brot
th into a crock
c
pot then add the chicke
es. (stir) A
Add frozen
n veggies
on t
top. Stir a bit to ge
et them we
et but leav
ve them m
mostly on t
top. Cook on low fo
or 8 hours..
Rem
move the chicken
c
& shred,
s
pla
ace back in
n the pot. Mix in the
e soup & c
cream chee
ese, stir
untiil melted.. (1-2 cans
s of the so
oup just depends
d
on
n how wet
t/creamy you want it.)
Cov
ver with th
he lid & co
ontinue to
o cook on low
l
for 30
0 minutes.
ected on t
During the la
ast 10 minu
utes cook the noodl
les as dire
the packag
ge. Once d
done,
draiin & add to
o the chic
cken mixtu
ure. Serve
e hot.

Slo
ow Cooke
er Balsam
mic Chic
cken
Yield
ds 10 Cups
s | Serving
g size: 1 Cup | Calor
ries: 190 |
Fat: 6g | Satur
rated fat: 1 g | Tran
ns fat: 0 g |
Cholesterol: 5
53 mg | Sod
dium: 121 mg | Carbohydrate:
5 g | Fiber: 1 g | Sugar: 3 g | Prote
ein 26 g

Ingr
redients

4-6 bon
neless, skinless, ch
hicken breasts (abou
ut 40 ounc
ces)
2 14.5 oz
o can dice
ed tomatoes
1 mediu
um onion thinly
t
slic
ced (Not chopped)
c
4 garlic
c cloves
1/2 cup balsamic vinegar (for gluten
n-free us e White Ba
alsamic Vinegar wh
hich
doesn't
t have cara
amel colo
oring)
1 tbsp. olive oil
1 tsp ea
ach: dried
d oregano, basil, and
d rosemar
ry

1/2 tsp thyme

ground black pepper and salt to taste

Directions
Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each
breast, put sliced onion on top of chicken then put in all the dried herbs and garlic
cloves. Pour in vinegar and top with tomatoes.
Cook on high 4 hours, serve over angel hair pasta.
http://skinnyms.com/slow-cooker-balsamic-chicken/

Buffalo Chicken Pasta

Although this recipe uses inexpensive ingredients available in any grocery store, it
tastes like a million bucks. (Love it, May be too hot for little mouths)
Ingredients:
1 pound chicken breasts, chopped
Sale and pepper, to taste
Can Cream of chicken soup
Cup Hot Sauce for buffalo wings (We used Medium)
1 can diced tomatoes w/ Green Chilies (ROTEL)
1 cups shredded mozzarella or cheddar cheese
cup Ranch Dressing
1 cups Sour Cream
3 cups Penne Pasta, cooked
Directions:
Season chicken with salt and pepper and place in the slow-cooker. Add the chicken
soup, hot sauce, and diced tomatoes with green chilies; stir. Cook on LOW for 4 to 6
hours or on HIGH for 2 to 3 hours. Stir in cheese, dressing, and sour cream, then turn
off the slow-cooker. Boil pasta according to package instructions; drain well and add
to the slow-cooker. Stir well and serve.

Angel Chicken
Ingredients:
4 to 6 boneless, chicken breasts
cup butter
packet dry Italian salad dressing mix
1 can Cream of Mushroom soup
cup Dry White Wine

4 ou
unces Crea
am Cheese
e with onio
ons and ch
hives
1 bo
ox Penne Pasta
P
Chiv
ves, for ga
arnish
Dire
ections:
Put all ingredients in the slow-cooker ex
xcept past
ts; cook o
on LOW for
r 7 to 8 hou
urs. When
n
the chicken mixture
m
is
s done, pre
epare past
ta accordiing to pac
ckage dire
ections; dr
rain. Mix
past
ta with ch
hicken. Se
erve in a large
l
bowl
l with chiv
ves sprink
kled on to
op.

PO
ORK
K
Gen
neral Pu
ulled Pork
k
3-4 lb pork shou
ulder, 1 on
nion and 1 16 oz dr p
pepper on low 6-8 h
hours. Gre
eat by
itself or
o use in tacos,
t
enc
chiladas, etc.
e
________
____________
___________
___________
___________
Take a pork
p
butt poor 1 ca
an of root beer over
r it. Set on
n med or llow all da
ay. Take
out shr
red mix wiith BBQ sauce and se
erve on Ha
awaiian ro
olls. Super
r easy and
d really
good.

BBQ
Q Pulled Pork
This
s makes gr
reat BBQ pulled
p
por
rk - just follow
f
the
e recipe o
on the pack
kage (just
t add
mea
at, brown sugar,
s
ket
tchup and some cide
er vinegar
r)

Slo
ow Cooke
er Pulled
d Pork Sa
andwich
hes
Prep
paration Time:
T
10 minutes
m
Co
ooking Tim
me: 6-8 ho
ours
2-3
3 pounds pork tende
erloin
12-18 ounces
s barbeque
e sauce
on
nion, diced
d
cu
up honey
Plac
ce pork, 1 cups of barbeque sauce (ab
bout of a
an 18 ounc
ce bottle),, onion and
d honey
into
o a slow co
ooker. Cov
ver and co
ook on low
w for 6-8 h
hours. Pulll meat ap
part with t
two forks,
add additiona
al barbequ
ue sauce if desired (my familly likes it
t with extr
ra sauce m
mixed in
at t
the end), and
a
serve on
o hambur
rger buns..
Serv
ves 6-10 and
a
leftov
vers freeze well.
http
p://www.ma
akedinner
reasy.com//pulled-pork-sand
dwiches.ht
tml

BE
EEF
F
Smo
othered
d Steak
A fe
ew lbs of sirloin
s
ste
eak cut in
nto large strips,
s
bro
own first,, throw them in the crock pot
t
with
h a few cans of crea
am of mush
hroom sou
up. Season
n meat whiile browniing. The m
more cans
of s
soup, the more
m
grav
vy. Cook on
n high for
r about 5 h
hrs until m
meat is te
ender! Ser
rve over
whit
te rice or
r pasta. De
elish!

Slo
ow Cooke
er Cheessy Enchiilada Qu
uinoa
I use grou
und beef. It
I is good
d to wrap u
up in a tor
rtilla.
Serves:
S
6-8
Ingredient
I
ts

1 po
ound groun
nd turkey,, I used Ho
oneysuckle White
1 an
nd 1/2 cups
s uncooked
d quinoa
1 ca
an (15 ounc
ces) black
k beans
1 cu
up frozen corn
c
1 ca
an (10 ounc
ces) diced
d tomatoes
s and gree
en chilies
1/2 cup
c
salsa
1 teaspoon miinced garllic
1/2 cup
c
onion
1/2 cup sweet bel
ll peppers
s, I use ora
ange
1 cup water
w

1 can (19 ounces) enchilada sauce*

1 tablespoon chili powder
1 teaspoon cumin
2 cups cheddar or Mexican cheese
1/3 cup fresh cilantro, chopped
Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small
jalopeno

Instructions
1. In a large skillet, cook the ground turkey until browned through. Drain out any
grease and place in the slow cooker.
2. Add in the uncooked quinoa (make sure to rinse first), the black beans (drained
and rinsed), the frozen corn, the diced tomatoes and green chilies (do not drain),
the salsa (I used medium), and minced garlic.
3. Chop up the onion and sweet bell pepper into small pieces. Add to the slow cooker.
If desired chop up a jalopeno and add it too.
4. Add in the water, enchilada sauce (I used mild, but use whatever you like best),
chili powder, and cumin.
5. Stir everything together really well. Cover the slow cooker and cook on high for 3
to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
6. Once it is done cooking, remove the lid and stir everything again. Stir in the
cheese and fresh cilantro (stems removed and chopped).
7. If desired add in the fresh lime juice.
8. Add a dollup of sour cream and some chopped green onions if desired.
9. **If you want to make these into more of traditional enchiladas: warm up the
tortillas, spread some cheese on one side, a large spoonful of the mixture on top
of the cheese, and more cheese on top of the mixture. Roll it up and top with more
salsa or enchilada sauce. Add sour cream, green onions, and cilantro if desired.
Notes
For the enchilada sauce either use one large can (19 ounces) or two smaller cans (10
ounces each). When cooking the ground turkey, make sure it reaches an internal
temperature of 165 degrees F.
http://www.chelseasmessyapron.com/slow-cooker-cheesy-enchilada-quinoa/

Cro
ock Pot Balsamic
B
c Roast
Prep
P
Time: 15 minut
tes
Cook
C
Time
e: 8 hours
Total
T
Time
e: 8 hours , 15 minut
tes
Yield:
Y
4
Ingredient
I
ts

4-5l
lb beef ro
oast
1 1/2
2 c. beef b
broth
1/2 c.
c brown s ugar
1/4 c.
c balsamiic vinegar
r
1 Tbsp soy sau
uce
1 tsp
p salt
1/4 tsp
t
crushe
ed red pep
pper flake
es
3 clo
oves garliic, presse
ed
1 lb baby carr
rots
2 lbs
s baby red
d potatoes
s, quarter
red

Instructio
I
ons
1
1. In a small bowl whisk
w
toge
ether beef
f broth, br
rown suga
ar, balsamiic vinegar
r, soy
sauce, salt,
s
red pepper
p
fla
akes and garlic.
g
2
2. Place beef
b
roast in crock pot. Top with
w
carro
ots and po
otatoes. Po
our liquid
d mixture
over th
he beef, ca
arrots and
d potatoes
s.
3
3. Cook on
n low for 6-8
6
hours
s.
http
p://www.ju
ulieseatsa
andtreats.com/2013//06/crock-pot-bals
samic-roa
ast/2/

V
Veg
ge
eta
ari
ian
n
Slo
ow Cooke
er Zucch
hini Ziti
Miinimum Slo
ow Cooker
r Size: 5 qu
uarts
Yie
elds: 10 Se
ervings | Serving Size: 3/4 Cu
up |
Ca
alories: 27
72 | Total Fat: 7 g | Saturated
d Fat: 3 g |
Trans Fat: 0 | Cholest
terol: 21 m
mg | Sodiu
um: 376 mg
g
| Carbohydr
C
rates: 38 g | Sugars:: 7 g | Diet
tary
Fib
ber: 5 g | P
Protein: 1
15 g

Ingr
redients

1 (25 oz
z.) jar mar
rinara (no sugar add
ded)
3 cups (uncooked
d) whole gr
rain ziti shells,
s
opt
tional pen
nne
2 cups fat-free
f
cottage
c
ch
heese
2 cups mozzarell
m
la cheese, shredded
1 large zucchini (1/4 slice
es)
1/4 teas
spoon blac
ck pepper
kosher or sea sal
lt to taste
1/2 cup finely grated Parm
mesan chee
ese

Dire
ections
In a medium bowl
b
comb
bine the co
ottage che
eese, mozz
zarella, an
nd spices.. Add one c
cup
mar
rinara to bottom
b
of the slow cooker. Combine (u
uncooked) pasta she
ells with r
remaining
mar
rinara. Lay
yer pasta coated ma
arinara, zu
ucchini, a
and cheese
e mixture until all
ingr
redients have
h
been used. Cheese should be the l ast ingred
dient adde
ed.
Cov
ver and coo
ok on low for two hours, or until
u
pasta
a is al den
nte. Recom
mmend usiing a 5 to
7 qu
uart slow cooker.
http
p://skinnyms.com/sl
low-cooke
er-zucchiini-ziti/