Slow Cooker Chili

Ingredients

2 Shredded chicken breasts (I use a can of chicken)
1 lb cooked ground beef
10 oz frozen corn
1 can black beans
1 can kidney beans
Dry onion
1 can tomato sauce
1 can diced tomatoes with chili's
1 can diced tomatoes
cilantro
chili powder
(maybe packet of ranch dressing?)

Put everything together and cook in the crockpot for 4 hours (If I don't cook the beef first then I can put it in the crockpot all day)

Chicken Ropa Vieja

From the kitchen of Skinny Taste
http://www.skinnytaste.com/2010/01/chicken-ropa-vieja.html

We eat this chicken over rice with the Southwestern Black Bean Salad.

3 (22.5 oz) chicken breast halves
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine
1/2 cup tomato sauce
reserved broth
garlic powder
salt and pepper to taste

Directions:
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.

Forgotten Jambalaya

From the kitchen of Taste of Home
http://www.tasteofhome.com/Recipes/Forgotten-Jambalaya


1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
1 zucchini, chopped
2 carrots, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes (I used canned chicken)
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Directions
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp and canned chicken if I used that. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Yield: 11 servings.

Italian Chicken and Rice

from the kitchen of Lindsey B.

4 chicken breasts ( I usually do 1/2 this)
2 cans of cream of chicken soup
1 envelope dry Italian Salad dressing
1 pkg. cream cheese

Place chicken in crockpot. Combine soup, cream cheese, and dressing mix, mix until well blended. Pour over chicken. Cook on low all day or high for 4 hours. Serve over rice, mashed potatoes, or egg noodles.

Slow cooking chicken leg stew

chopped potatoes
baby carrots
chicken legs
1 can fat free chicken broth (low sodium)
minced garlic
dry onions
thyme


cooked them all in the crock pot

Lentil Soup

from the kitchen of Karina

1 cup dried lentils

1 cup chopped celery

1 cup chopped carrots

1 cup chopped onion

2 cloves garlic, minced

1 1/2 cups diced cooked ham

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf

1/4 teaspoon black pepper

32 ounces chicken broth

1 cup water

½ can tomato soup

2 med size potatoes – diced

In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

It really does need to cook for 11 hrs for the potatoes to soften up.

White Bean Chili

Packet of white chicken chili seasoning
1 can of chicken
2 cans of white beans
1/2 can of green chili's
1 cup chicken broth
1 cup water

optional additions: cheese, salsa, sour cream
Mix it all together and boil it. Serve over rice or with tortilla chips.

or

From the kitchen of Kari

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 large jar of La Victoria Salsa Verde
2 (16 ounce) can diced tomatoes with lime and cilantro
1-2 Jalapeños (Optional - its pretty spicy even before these are added)
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
2 teaspoon ground cumin
1 tsp chili powder
1 Bay leaf
1 large can sweet corn
2-3 chicken breasts, boiled and shredded
2 (15 ounce) cans white beans
2 tablespoons cornstarch
1 pinch salt and black pepper to taste
Chopped Cilantro to taste

Optional Garnishes
Grated pepper jack cheese
Tomatoes
Sour cream

Directions
1. Boil chicken breasts in large pot and shred
2. Heat oil, and cook onion, cumin, garlic until soft. Then stir in chicken
3. Put the chicken mixture, broth, salsa, tomatoes, chilies, spices, bay leaf, corn and beans into
Crockpot. Cook on low for 5-8 hours
4. Add cornstarch and cilantro. Season with salt and pepper.

Brazilian Beans and Rice

1 cup beans (black or pinto)
1 cup cooked rice
1 medium chopped onion
1 large chopped garlic clove
1/2 cup chopped bacon (or sausage, or keibasa)
1 small red chili pepper, chopped (optional)
olive oil
1 bay leaf (optional)
1/2 TBS tomato paste (optional)
salt and freshly ground pepper

Optional toppings
Scrambled Eggs
Cooked ground beef
Brazilian Vinaigrette (chopped tomatoes, chopped onions, chopped green bell peppers, oil, vinegar)

Cook the beans and all the ingredients in a crock pot (add enough water to cover the beans) and cook for about 8 hours.

While the beans are cooking, cook the onions, garlic and bacon. Add it to the beans along with the other seasonings and let it all simmer.

Pot Roast

Roast

Hawkins seasoning

1 cup of water

Add the Roast (can be frozen) the water and the seasoning to the crock pot. Cook.

Stew

1 lb of stew meat
potatoes, cubed and peeled
1 bag of baby carrots
2 packages of stew seasoning

Put everything in the crock pot and cook all day. Add maybe a cup of water.