Crockpot Green Chili Chicken & Rice with Blue Corn Chip Crumbles

I found this recipe on the Picky Palete blog here.  I made it for Jeff and he loved it! He even ate it as left overs.... which is VERY unusual for my husband.  I used mashed potatoes instead of rice, and didn't bother with the chip crumbles....but i'm sure the "real" way would be delightful!

(their image)

Recipe:

3-4 Large boneless skinless chicken breasts, thawed

2 cans 98% fat free Cream of Chicken soup

4 oz can chopped green chilies

1 teaspoon Cumin

1/2 teaspoon Kosher salt ( I used normal salt...)

1/4 teaspoon fresh cracked black pepper (once again...I used the normal table stuff)

1/4 teaspoon lawry's garlic salt with parsley

6 cups steamed rice of choice

Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

So easy and good!!

3 Envelope Roast...

Unfortunately, I don't remember what site I got this off of, but I did use it from somewhere it is not my recipe.

1 envelope Italian Dressing Mix
1 envelope Ranch Dressing Mix
1 envelope Brown Gravy Mix
2 cups water
2 - 4 lb roast

Mix all envelopes and water and pour over the roast in a crockpot. Cook on low for 8 hours or high for 6 hours. Take meat out and cut or shred depending on your preference (I shredded). Then serve with rice or mashed potatoes. Add a little flour to the leftover juice to thicken it and make a gravy. It turns into a very flavorful and delicious dish. SUPER SIMPLE!!

I used the leftover roast for Kim's baked chimichangas a few days later and it turned out great!

Cheesy Crock Pot Potato Casserole

We had these at book club the other night and they are divine!!! I made some tonight and they were a big hit, super easy and super yummy.

7 medium potatoes, peeled and quartered
1/4 cup butter or margarine, melted
1 small onion, chopped
1 tsp salt
1 cup sour cream
1 can cream of mushroom soup
2 cups grated cheddar cheese

Topping:
1 pkg (6 oz) herb-seasoned stuffing mix
1/4 cup butter or margarine, melted

Place potatoes in greased 4 1/2 to 6 quart slow cooker. Add butter, onion, salt, sour cream, soup and cheese. Mix well. Pour stuffing mix evenly over potatoes and drizzle with butter. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.

Tex Mex Chicken

1 lb chicken cut into strips
2 Tbs. Taco Bell Home Originals Taco seasoning mix
2 Tbs. Flour
1 each green and red pepper cut into strips
1 cup frozen corn
1 1/2 cups salsa(I use Pace mild)
1 cup four cheese grated

Toss chicken with seasoning mix and flour in slow cooker. Stir all remaining ingredients except the cheese. Cover with lid.
Cook on low for 6-8 hours.
Stir just before serving. I serve it over rice and top with cheese and sliced onions.

BBQ Ribs

1 pkg Country Style Pork Ribs(boneless)
1 bottle Sweet Baby Rays BBQ sauce(that is my fav)

Set your crock pot for 8 hours and add the ribs and sauce. Make sure the ribs are completely covered in sauce. When they are done they will break apart with a fork, really good Sunday dish.

Yummy Slow-Cooked Spaghetti Sauce

Forget the Olive Garden, make this instead!!!

1 lb. ground beef or bulk Italian Sausage (sausage is better)
1 medium onion, chopped
2 cans (14.5 oz. each) diced tomatoes, do not drain
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 bay leaf
1 Tb. brown sugar
4 garlic cloves, minced
1-2 t. dried basil
1-2 t. dried oregano
1 t. salt
Hot cooked spaghetti noodles, or noodles of your choice

In a skillet, cook meat and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add the next 9 ingredients. Cover and cook on low for 7-8 hours or until heated through and thick. Discard bay leaf. Serve over spaghetti. Yield 6-8 servings. I usually make a double batch. It will fit in a large crock pot. It freezes well.

Easy Shredded Taco Meat

3-4 Chicken Breast(Frozen)
1 Cup of Water
1 Jar of Salsa

Put chicken into crockpot pour water and salsa; cook on HIGH for 4 hours or LOW for 8 hours. Serve on tortillas and top with shredded cheese, lettuce, sour cream, ect.

Black Bean Soup...

1 lb chicken (frozen)
2 cans black beans drained and rinsed
5 c chicken broth
1 small pck frozen corn
1 16 oz jar prepared salsa
1 1/2 tsp cumin

cilantro, sour cream, chips, shredded cheese, avocados (all optional stir-ins)

Blend your black beans in a food processor or blender then add them and all other ingredients (except the stir-ins) to the crockpot and cook on low for 6-8 hours.
When chicken is soft enough to fall apart (about 4 hours in) shred it with a fork. Serve, top with your choice of stir-ins and enjoy!