Crockpot salsa chicken

{recipe from}frosted bake shop

Chicken

1 jar Medium salsa

frozen corn

1 can of black beans

Put the frozen chicken in the bottom of the crock pot. Don't worry about it being frozen.

Pour the salsa on top of it. Make sure you use Medium salsa or else it may be a little bland. Cover the chicken with the corn (as much as you like) and the beans. Cook for 4-5 hours on high or 8 hours on low

Chop up some good toppings...fritos, cheese, onions, tomatoes, etc... and then put them on top of your chicken. I shredded the chicken real quick with a fork before putting in the bowl. And I always put the chips on top so they aren't soggy. One more good meal for the busy, crazy days! Enjoy!

Buttermilk Chicken

Buttermilk Chicken {from frosted bake shop}

Frozen chicken tenders (you can also use breasts, I just always prefer the tenders)

2 cans cream of chicken or mushroom - whatever you have on hand

Buttermilk to fill 2 cans

All you do is throw the chicken into the crock pot like this. Don't worry about it being frozen.

Pour the cream of whatever you choose over the chicken. Tonight I chose cream of chicken and cream of mushroom! Fill both of the empty cans with buttermilk and then pour over the chicken. That's it! Cover and cook on low for 6-8 hours or on high for 4-5 hours.

Eat with mashed potatoes or over egg noodles.

Sweet & Spicy Slow-Cooker Chicken

Sweet and Spicy Slow-Cooker Chicken

{Recipe & pic from}My Kitchen Cafe

originally from Prudence Pennywise

1 lb. boneless, skinless chicken breasts

1 (14 ounce) can petite diced tomatoes, undrained

1/3 cup brown sugar

1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Crockpot Morning Casserole

Crock Pot Morning Casserole
1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham,cubed, or cooked sausage
1 medium diced onion
1 green bell pepper diced
1 1/2 C. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 t. salt
1 t. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.

Crockpot NUT CLUSTERS

Chocolate Nut Clusters 32 oz. jar of unsalted peanuts
8 oz (2, 4-oz bars) of German sweet chocolate
8 oz semi-sweet chocolate chips
24 oz chocolate almond bark (confectioners coating)
Put in the crock pot in the order listed; cook on Low 2-3 hours. Stir and drop by spoonfuls onto wax paper. They will harden without putting in the refrigerator.
Number of servings: 70 pieces

Crock Pot Chicken & Dumplings

Crock Pot Chicken & Dumplings
(Serves 8) Weight Watchers POINTS® Value: 4
16 oz boneless skinless chicken breast
1 cup chopped onion
2 10.75-oz cans 98% fat free cream of chicken soup
1/2 Tbsp garlic powder
Salt & pepper to taste
Water
3 cups frozen mixed vegetables
1 can (7.5 to 10 oz) lower fat refrigerated biscuit dough
Spray crock pot with nonstick spray. Add chicken, onion, soup, garlic powder and salt & pepper to crock pot. Add enough water to cover the chicken breasts. Cover and cook on low 6-8 hours (high 3-4 hours). About one hour before serving (if on low, turn to high), remove chicken from pot, shred and return to pot. Stir in mixed vegetables. Cut each biscuit into 4 wedges. Top the mixture in the crock pot with biscuit dough. Cover and cook 30-45 minutes more until dough has risen and is cooked through.

Crockpot Salsa Chicken

4 chicken breasts
1 c. salsa
1 can cream of chicken soup
2 cups minute rice
Cook on high for 4 hours or on low for 7-8 hours
During the last 10-15 minutes: Break up the chicken and then add rice. Put on tortillas and add cheese, sour cream, etc.

French Dip Sandwiches

3 lbs. beef sirloin roast

1 (1 oz.) package dry au jus mix

1 cup water

8 (1 oz.) slices provolone cheese

8 hoagie rolls, split lengthwise

**we used onion buns (I got them in Walmart bakery)

Place beef roast into crockpot. Stir together the water and au jus mix; pour over the roast. Cover and cook on low for 6-8 hours. Remove roast and shred. Open the hoagie and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the crockpot.

** I would reccomend buying and making an extra envelope of au jus for dipping, if you have a big crowd.

Chilli Verde

1 Roast
2 cans tomatoes
2 cans green chilies
2 onions
1 1/2 tsp oregano
1/8 tsp garlic powder
salt and pepper

Cook roast in crockpot with onion and shred. When shredded, add tomatoes, chilies, garlic powder and oregano. Simmer to cook 2-3 hours. Stirring occasionally. Thicken with flour and simmer 2-3 minutes. Salt and pepper to taste. Serve on tortillas or in hard taco shells with toppings of your liking.

Creamy Crockpot Chicken and Broccoli

I got this recipe from pickypalate.blogspot.com
I changed a few things and left some things out....It was really good!

3-4 chicken breasts
1-14 oz. can cream of chicken soup
1-14 oz. can of cheddar and broccoli soup
1-14 oz. can chicken broth
1/2 tsp salt
1/4 tsp garlic salt
1 cup sour cream
6 cups broccoli , lightly steamed
1 cup shredded cheddar cheese

Pour soups, broth and seasonings in crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cook on low for 6 hours or on high for 3 hours. When chicken is cooked, shred into bite size pieces. Stir in sour cream and broccoli. Serve over steamed rice or mashed potatoes. I did rice the first night and then used it as gravy over mashed potatoes the 2nd day! YUMM!

Cafe Rio... Yumm

{{UPDATE}} I have since found another version of these recipes that I want to try:

Cilantro Lime Rice & Black Beans

Cafe Rio Dressing & Sweet Pork

Cafe Rio Shredded Pork
3 1/2lb. Pork roast
1 8oz. Bottle taco sauce or enchilada sauce
1 T cumin
1 can coke (not diet)
1 c. b sugar
Cook pork in crock pot on low for six hours (cover roast 1/2 with water). Add other ingredients to pork three hours before it’s done.

Cafe Rio Chicken
5 lbs. of chicken breast
1 small bottle Zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high for 5-7hurs. Remove chicken and shred. Reserve small amount of juice and pour over shredded chicken. Keep warm.

Tomatillo dressing
1 pkg. Hidden valley buttermilk dressing
1 c buttermilk
1/2c to 1 c mayo
1-2 tomatillos (green tomatoes)
1/2to 1 clove garlic, minced
1/2to 1/3bunch cilantro chopped
1/2tsp lime juice
1/2to 1 small jalapeno seed removed and chopped
Mix ingredients together. Add (only use 1/2mayo to start, then add more after you taste it if needed)

Lime Rice
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced
6 2/3c. Water
8 tsp chicken bouillon
1/2bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 T lime juice
1/2tsp pepper
3 c rice (maybe 1/2c more)
In a large pot, saute butter, onion and garlic.
Add other ingredients and bring to boil. Simmer until rice is cooked.