Ingredients:
(Ground Beef/stew meat/leftover roast beef)
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can carrots with juice
1 (15 ounce) can sliced potatoes with juice (or frozen potato cubes)
1 (28 ounce) can crushed tomatoes
1 (16 oz) pkg frozen lima beans
1 (1.25 ounce) package beef with onion soup mix
salt and pepper to taste
Directions:
Pour all ingredients into crock pot, cook over low for 6 hours.
Ladle into bowls, top with parmesan cheese and croutons. Serve hot.
Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Wednesday, January 13, 2010
Sunday, January 10, 2010
Slow Cooker Chicken and Dressing
I made this for our Christmas Dinner, and it was wonderful!
Ingredients:
1 cup chopped onion
1/2 cup chopped celery
1/4 cup oil
1 tbsp salt
1 tbsp sage
1 tsp poultry seasoning
1-2 cups white bread (day old)
8 cups corn bread
2 cans cream of chicken soup (use low fat)
2 cans chicken broth (use low sodium)
3 eggs
1 tbsp vinegar
3 chicken breasts
Directions:
Stew chicken breasts until done; cook the onion and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.
Stir in the cooked onion, celery, salt, sage and poultry seasonings.
In a small bowl combine the soup, broth, eggs, and vinegar. Combine with other ingredients in a large bowl, mix well. Pour into Crock-Pot and cook on high for 30 minutes.
Turn heat down to low and cook 3-4 hours. About 1 hour before it's done, add the broken pieces of chicken.
Ingredients:
1 cup chopped onion
1/2 cup chopped celery
1/4 cup oil
1 tbsp salt
1 tbsp sage
1 tsp poultry seasoning
1-2 cups white bread (day old)
8 cups corn bread
2 cans cream of chicken soup (use low fat)
2 cans chicken broth (use low sodium)
3 eggs
1 tbsp vinegar
3 chicken breasts
Directions:
Stew chicken breasts until done; cook the onion and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.
Stir in the cooked onion, celery, salt, sage and poultry seasonings.
In a small bowl combine the soup, broth, eggs, and vinegar. Combine with other ingredients in a large bowl, mix well. Pour into Crock-Pot and cook on high for 30 minutes.
Turn heat down to low and cook 3-4 hours. About 1 hour before it's done, add the broken pieces of chicken.
Kickin' Creamy Chicken Stew
Ingredients:
3 FROZEN Chicken Breasts
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn (no salt added)
1 can Diced Tomatos (no salt added)
1 teaspoon Ground Cumin
1 small (4 oz) package of low fat cream cheese
Directions:
Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on low for 8-10 hours. At this point you can remove about 1/2 the liquid if you want a thicker soup, or you can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
3 FROZEN Chicken Breasts
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn (no salt added)
1 can Diced Tomatos (no salt added)
1 teaspoon Ground Cumin
1 small (4 oz) package of low fat cream cheese
Directions:
Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on low for 8-10 hours. At this point you can remove about 1/2 the liquid if you want a thicker soup, or you can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
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