APPETIZERS
Pizza Fondue
*1 pkg (16 oz) processed cheese spread loaf (Velveeta), cut into cubes
*2 cups shredded mozzarella cheese (8 oz)
*1 jar (28 oz) spaghetti sauce
*1/2 cup beef broth
*1 loaf Italian bread, cut unto 1-in. cubes
1.Spray crockpot w/ cooking spray
2.Mix cheeses, spaghetti sauce & beef broth
3.Cook on high 45-60 min.-stir until cheese is smooth
4. Scrape sides w/ rubber spatula, turn to low
5. Serve bread w/ wood picks/fondue forks
This is always a big hit when I bring it for potlucks/holidays. I just put a ladle in it and people scoop some onto their plate and dip the bread in it.
Submitted by JLMURDO
Grape Jelly Meatballs (good for appetizers)
1 bag of frozen meatballs
1 jar of Heinz Chili Sauce
1 jar of grape jelly
Throw it all in the crockpot and cook on high for 4 hours. Serve with toothpicks...
yummy!
Submitted by amom4evr
SOUPS
Potato Soup
5 lb of potatoes peeled and raw
1 can cream of chicken soup
2 cans chicken broth
1/2 pound cooked bacon
1 package cream cheese
1 onion
Cook for 7-8 hours in crock pot on low.Freezes really well!
Submitted by Mrstancos
Seafood Chowder
1 quart half-n-half
1/2 c butter
1 bag frozen hash browns (32 oz)
3 cans whole white potatoes, drained & cubed (12 oz each)
2 cans cream of mushroom soup, undiluted (10-3/4 oz each)
1 onion, minced
1 t salt
1/2 t pepper
4 cans minced clams (6 oz - 3 drained, 1 w/juice)
1 can shrimp, drained & rinsed (6 oz)
1 can crabmeat, drained (6 oz)
1 can sliced water chestnuts
Combined half & half, butter, potatoes, soup, onion, salt & pepper - mix well.
Add clams, shrimp, and crab - gently stir
Cover and cook on low for 4-5 hours.
Submitted by mom2DA
Crockpot Chicken Tortilla Soup
Ingredients:
4 Chicken breast halves
3/4 cup chopped cilantro
1 clove garlic, minced
2 Tbs ground cumin
1 medium onion, chopped
1 cup salsa (mild, medium, or hot - which ever you prefer)
2 Tbs butter or margarine
1 10 oz can rotel tomatoes
2 14.5 oz cans chicken broth1 14.4 oz can chopped stewed tomatoes
"garnishes"
Monterey jack cheese – shredded, sour cream,white corn tortillas - toasted and cut into 1/4 in squares (I just using white corn tortilla chips), **note** I also add a can of black beans (drained) and a can of corn (drained).
1. Boil, debone, and shred chicken (I did this the night before)
2. Sauté garlic and butter.
3. Add onion and cilantro to sauté pan, sauté for another 2 minutes until onion clear.
4. Combine all ingredients (except for "garnishes") in slow cooker, cover and cook on low for 8-10 hours.
Serve and garnish w/ cheese, sour cream, and corn tortillas (to taste).
Submitted by phxmommy1111
Slow Cooker Chicken Tortilla Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
1 tablespoon vegetable oil
Shredded cheddar cheese
Sour Cream
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Sprinkle cheddar cheese and dollop of sour cream on soup.
Submitted by carolb34
Crock Pot Chicken Tortilla soup
3 cans chicken broth (100% FF)
3 cans cream of chicken soup (98% FF)
3 chicken breasts
1 can Rotel
Mrs. Dash original seasoning
salt and pepper to taste
Place chicken breasts in the bottom of the crock pot.
Add Mrs. Dash's seasoning to taste.
Add broth and cream of chicken soup, and Rotel.
Cook on low 6-8 hours.
Shred chicken in crock pot prior to serving.
Serve and top individual bowls with desired toppings (tomatoes, green onions, avocadoes/guacamole, cheese, tortilla chips, sour cream, etc.).
Submitted by melziemom04
Potato and Ham Soup
2 cans corn (drained)
2 sticks of butter
2 cans cream of potato soup
2 cans (use soup cans) of regular milk
Cubed Ham (I buy those cheap turkey hams, they are so yummy and flavorful)
Salt and pepper to taste
To crockpot, add corn, soup, milk and cubed ham. Stir, then add sticks of butter on top. I cover the top with pepper (ham is salty enough for me), stir a little and let cook for about 3-4 hours. YUMMOLA. Serve with some crusty bread and it's great. My girls LOVE it and it only costs about $6 to make everything :o)
Submitted by tlover94
Hamburger Soup
1 lb Ground Beef
Pepper
1 tsp Salt
3 Cups Water
1 Cup Tomato Juice
1 Medium Onion Chopped
¼ Cup Carrots thinly sliced
¼ Cup Chopped Celery
1 Cup Diced Potatoes
2 Tablespoons uncooked rice
Brown beef in skillet. Chopping into bite size pieces as it brown. Drain and add 3 cups boiling water. Add reaming ingredients and simmer for 30 minutes or until the vegetables are tender.
Submitted by momto2cuties
Lasagna Soup
½ lb Ground Beef
5 Cups Water
2 – Cans Stewed Tomatoes
1 Can Corn, drained
Garlic Powder or Salt
Italian Seasoning
1 Chef Boyardee Lasagna Kit
Mozzarella Cheese
In large pot brown meat and then drain. Add meat, water, tomatoes, corn, sauce and cheese from kit into pot. Same pot that you cooked the meat in. Add seasoning as desired. Bring mix to a boil. Break up noodles and add to pot. Boil for 10 min. (Covered or uncovered.. If you have a lid w/ a vent, use it … or use a regular lid vented on the side. Top with mozzarella cheese.
Submitted by momto2cuties
Vegetable beef soup
1.5 lbs lean ground beef
2 large bullion cubes (or 4 small)
1 pkg frozen seasoning blend
3-4 cups water
1 15 oz can diced tomato
1 pkg frozen mixed veggies
Salt and pepper to taste
Cut up fresh veggies your choice
(Onions, red and green bell pepper, celery)
Parsley
2 tsp tomato paste
*Optional** I cut up red potatoes and add these in about 30 mins on high before serving.
Brown ground beef with seasoning blend (or you can chop up your own). Drain. Place beef and onion mix in crockpotAdd frozen veggies, and the rest of the ingredients. Cook on low about 4-6 hours.Serve over rice with a wedge of cornbread.
Submitted by mbtmom2000
Pepper Steak Soup
Pepper Steak Leftovers (including rice)
Tomato Juice (I usually use a large jug and add until I like the consistency)
1 Can Green Beans, with liquid
1 Can Corn, with liquid
1 Can Peas, with liquid
Kitchen Bouquet, Bullion, Season Salt to taste
Mix it all together in a big pot on the stove and heat! You could really use any canned veggie you like, and even experiment with fresh or frozen. It also freezes beautifully to make soup for those surprise cold days or when there's nothing else planned!
These have been family faves since I was a kid and are now faves of my husband and his family too!
Submitted by RalphiesMama
CHICKEN
Chicken Rice Dish
1 cup cooked rice
10 3/4 oz. can cream of chicken soup
1 cup chicken broth
4 chicken thighs, partially cooked
10 oz. package frozen broccoli
1. Combine rice, soup, broth, and chicken thighs. Place mixture in Crock Pot.
2. Cover. Cook on Low 4 hours.
3. During the last hour of cooking, stir in broccoli.
Submitted by HeidiDS
Chicken and Rice Casserole
10 3/4 oz. can cream of celery soup.
2 oz. can sliced mushrooms, undrained.
1/2 cup long grain rice, uncooked
2 boneless-skinless chicken breasts
1 Tbsp. dry onion soup mix
1. Combine soup, mushrooms, and rice in greased Crock Pot. Mix well.
2. Layer chicken breasts on top of mixture. Sprinkle with onion soup mix.
3. Cover. Cook on LOW 4-6 hours
Submitted by HeidiDS
Chicken Stew
3 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
1/2 teaspoon olive oil
3 cloves garlic, crushed
1/2 cup water
1 can condensed cream of celery soup
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Italian-style seasoning
1 apple - peeled, cored and cut into eighths
3 small red potatoes, cut into eighths
1 onion, cut into eighths
1 (1.25 ounce) envelope dry onion gravy mix
1. Heat oil in a large skillet over medium high heat. Sauté garlic and chicken until lightly browned.
2. Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
3. Set heat on Low setting and simmer slowly for 6 to 8 hours
Submitted by HeidiDS
Slow Cooker Chicken Casserole
1/2 cup butter
1 (16 ounce) package frozen mixed vegetables, thawed
2 (10.75 ounce) cans condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
3 teaspoons garlic powder
3 teaspoons onion powder
3 (3 ounce) packages chicken flavored ramen noodles
6 skinless, boneless chicken breast halves, cut into bite size pieces
1 Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.
2 Break each ramen noodle packet into quarters (4 'pieces'). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.
Submitted by HeidiDS
Slow Cooker Chicken Stroganoff
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2 Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Submitted by HeidiDS
Slow Cooker Chicken Cacciatore
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
1 Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
2 Cover, and cook on Low for 7 to 9 hours.
Submitted by HeidiDS
Chicken n dumplings
4-5 chicken breasts, cut up or solid, place on bottom.
2 cans of cream of chicken and 4 cans of water (sometimes 5 if cooking for 8 hours).
Cook on low for as long as you need, then
with 30 minutes till dinner, take 2 cans of refrigerated biscuits and tear them in tiny pieces...cook on high for 30 minutes. It is delicious!
Sweet n sour chicken
t4-5 chicken breasts, frozen
One jar apricot preserves
One container Kraft Catalina dressing
One packet dry onion mix
Cook on low for 8 hours
take chicken out and dice
serve over rice
Submitted by ~~MT~~
Cheesy Crockpot Chicken
(Weight Watchers 7.5 PTS)
2 lbs. boneless skinless chicken breasts
2 Cans 98% fat-free cream of chicken soup
1 can cheddar cheese soup
1/4 teaspoon garlic powder
Cut chicken into bite size pieces. Put chicken in the bottom of the crockpot. Add rest of ingredients on top. Cook 8 hours on low. Serve over rice or noodles. (Points include rice)
Per Serving: 328 Calories; 8g Fat; 55g Protein; 5g Carbohydrate; 1g Dietary Fiber; 146mg
Cholesterol; 631mg Sodium
Submitted by Kerri'sKiddo
Salsa Chicken
(Weight Watchers 4 Points)
4 servings @ 4 points ea.
1 lb. boneless, skinless chicken breasts
1 jar salsa
2 Tbs. Flour
Layer chicken and salsa in crockpot ending with salsa.
Cook on low 10-12 hours.
When ready to serve, turn crockpot to high and stir in 2 Tablespoons of flour.
Cook until thickened.
I serve this with rice (4 pts. per cup).
If you have leftovers, shred chicken and put it in a low fat flour tortilla with fat free sour cream and fat free shredded cheese.
Submitted by Kerri'sKiddo
Crockpot Chicken
Ingredients:
1 large roasting chicken
Rub:
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
Directions:
Combine spices in small bowl.
Clean cavity well & pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out.
Make sure it is evenly distributed & down deep into the skin.
Place chicken in sprayed crockpot.
Start on high, then turn to low & continue to cook for 8 hours.
Chicken can also be rubbed & placed in a plastic bag, sealed & refrigerated overnight.
Submitted by phxmommy1111
Chicken Lasagna Florentine
2 10oz. Cans condensed reduced-fat, reduced-sodium cream of chicken soup
¼ t. pepper
1 10oz. Pkg. Frozen chopped spinach, thawed, drained and squeezed dry
½ t. salt
1 9oz. Pkg. Frozen diced cooked chicken, thawed
1/3 C. chopped onion
1 8oz. Carton reduced-fat sour cream
1 C. low-fat milk
½ C. grated fresh Parmesan cheese
1/8 t. ground nutmeg
9 uncooked lasagna noodles
Cooking spray
1 C. shredded part-skim mozzarella cheese
1. Combine first 10 ingredients in a large bowl; stir well
2. Place 3 uncooked lasagna noodles in bottom of a 5 qt. electric slow cooked coated with cooking spray, breaking noodles in half as necessary to fit slow cooker. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 C. mozzarella cheese. Top with remaining noodles and spinach mixture; sprinkle with remaining 1/3 C. mozzarella cheese.
3. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 5 hours or until pasta is done. Yield: 8 servings (serving size: about 1 cup)
WW Points: 7; Per serving: CAL 339; PRO 23.9g; FAT 12.5g (sat 6.7g); CARB 31.0g; GIB 2.0g; CHOL 62mg; IRON 2.1mg; SOD 729mg; CALC 334mg
Submitted by Melbies
Chicken Chow Mien
6 chicken breasts without skin or 1 lb chicken tenders
6 ounces mushrooms, sliced
1 onion, sliced
3 cloves garlic, minced
1/2 cup teriyaki sauce
Parsley
3 dashes Tabasco sauce (optional)
Put above ingredients in a crock pot in the morning. Mix and put crock pot on low for all day cooking.
Prepare rice. Put 2 handfuls of bean sprouts or 1 can, or 1 can Chinese vegetables in crockpot and mix. When rice is cooked, serve chicken over rice. Chicken will be so tender it will literally fall off the bones. The chicken is then easily deboned, and every thing can be
Mix together, chow mien and rice, or server over the rice.
Submitted by momto2cuties
CROCKPOT CHICKEN SWISS WITH STUFFING
4 chicken breasts
2 cans reduced-fat cream of chicken soup
1/4# reduced-fat sliced Swiss or mozzarella cheese
1/2 C chicken broth or water
1 box stuffing mix (stove top, etc.)
1/2 C reduced-fat grated parmesan cheese
Spray the crock, put breast on the bottom. Cover with Swiss cheese. In a separate bowl, mix a box of stuffing/and seasoning packet, cream of chicken soup and broth/water. Pour and spread over the chicken, and sprinkle on Parmesan. Cheese. Cook on High for 3 1/2-4 hours or low for 7 1/2 – 8
Submitted by momto2cuties
Honey Mustard Chicken
4 boneless skinless Chicken breasts (about 1.25 lb)
1 can chicken gravy (10.75 oz)
4 Tablespoons Dijon mustard
2 - 3 teaspoons honey
Put Chicken in stoneware. Mix other ingredients together & pour over Chicken. Cook on high for 6 hours or low for 8. Serve with cooked rice (in the microwave for 17 mins) and a green veggie.
Submitted by Mermad
Chicken with Bacon, Mushrooms, and Onions
Ingredients:
1/2 pound sliced bacon, diced
1 4- to 6-pound chicken, cut up
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 pound small white mushrooms
1 cup frozen small white onions, thawed
6 garlic cloves, chopped
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
1 teaspoon kosher salt
1/4 cup water
2 tablespoons cornstarch
Directions:
Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.Number Of Servings: 6 servings.