I found this recipe awhile ago on allrecipes.com and just so happened to have all of the ingredients...
I took a really neat picture of the ingredients sitting next to my crock pot, but of course I can't find it now, so I apologize for the lack of picture!!
I cannot express to you how very very easy this recipe is. Just take a pound of chicken breasts and put them in the crock pot. Pour a can of (condensed) cream of chicken soup over the chicken. In a bowl, mix 1-1/4 cups water, 1/4 cup melted butter and 1 (6 ounce) package of corn bread stuffing. Pour stuffing mixture over the chicken and the soup and cook on low for about 4 hours (or until chicken is cooked through).
Instead of corn bread stuffing, I used a box of regular Stove Top chicken flavored stuffing and it turned out wonderfully. The chicken wasn't anything super special but the stuffing really made this great. My kids will eat chicken without complaining so I knew that would be okay with them, and they ended up loving the stuffing so much that it was gone in a flash. The comments on this recipe stated that sometimes the "inventor" of the recipe puts two cans of soup in. I think I'd try that next time with double the amount of stuffing, since that was the real hit in our house. Enjoy!!
Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Monday, May 14, 2012
Monday, May 7, 2012
Whole Chicken in the Crock Pot
The other week, I bought a whole Gold 'n' Plump chicken (think rotisserie-sized) for 99 cents. I was pretty proud of myself because it involved doubling a coupon as well as taking advantage of a sale, and I threw it in our chest freezer for a rainy day. This weekend was pretty rainy....so it got me thinking about how I was going to cook that darn chicken. I decided that it would be oh so handy if I could just throw it in the crock pot and ta-da!! But, come on---how is THAT going to work?? Well, let's just say, it worked wonderfully, thank you very much.
I googled a basic crock pot recipe and came up with this unique technique. You're gonna think this is kinda cool so stick with me here. :)
First, I took my crock pot and waded up a few balls of tin foil. I put the tin foil on the bottom of the crock pot, like this:
At first I was like "This is kind of kooky..." but it all makes sense to me now that I've tried it. One smart lady commented on the recipe that sometimes she wraps potatoes in the foil and cooks them with the chicken. Who woulda thunk it, right? Okay, let's carry on, shall we?
Next, I washed the chicken in cool water, sprayed it generously with olive oil cooking spray and sprinkled the entire thing (inside and out) with seasoning salt. (I used regular old Lawry's.) Also, note here that I left the skin on. The recipe didn't say anything about taking it off and I think it helped moisten the chicken as it cooked. Then, I put the chicken in the crock pot on top of the foil balls---back-side down. (Not sure why that is important but, hey, I'm following directions here.)
I was using my medium-sized 4-quart crock and it fit like a glove. The recipe said to cook it on HIGH for 4-6 hours. After four hours, I checked the temperature of it and it was done. Thirty minutes later when I decided it was supper time, it was falling apart when my husband tried to take it out. Perfect, if you ask me! It wasn't dry, and it was just right. Some of the skin was cooked like you'd see on a rotisserie chicken and some wasn't. My husband commented that you could really do anything you want to this recipe and add whatever flavors you like. He even wants me to try it just the same but with pouring a beer in the bottom of the crock so it kind of has a "beer-can chicken" flavor to it. Definitely one to experiment with and I'll certainly be cooking this more often. Also, keep in mind that the chicken was so good that it would also be perfect for pulled chicken sandwiches or using the chicken for a buffalo dip or a salad. Really, the possibilities are endless and knowing how cost-effective this meal is, it's sure to be a hit with your family and your wallet. :)
I googled a basic crock pot recipe and came up with this unique technique. You're gonna think this is kinda cool so stick with me here. :)
First, I took my crock pot and waded up a few balls of tin foil. I put the tin foil on the bottom of the crock pot, like this:
At first I was like "This is kind of kooky..." but it all makes sense to me now that I've tried it. One smart lady commented on the recipe that sometimes she wraps potatoes in the foil and cooks them with the chicken. Who woulda thunk it, right? Okay, let's carry on, shall we?
Next, I washed the chicken in cool water, sprayed it generously with olive oil cooking spray and sprinkled the entire thing (inside and out) with seasoning salt. (I used regular old Lawry's.) Also, note here that I left the skin on. The recipe didn't say anything about taking it off and I think it helped moisten the chicken as it cooked. Then, I put the chicken in the crock pot on top of the foil balls---back-side down. (Not sure why that is important but, hey, I'm following directions here.)
I was using my medium-sized 4-quart crock and it fit like a glove. The recipe said to cook it on HIGH for 4-6 hours. After four hours, I checked the temperature of it and it was done. Thirty minutes later when I decided it was supper time, it was falling apart when my husband tried to take it out. Perfect, if you ask me! It wasn't dry, and it was just right. Some of the skin was cooked like you'd see on a rotisserie chicken and some wasn't. My husband commented that you could really do anything you want to this recipe and add whatever flavors you like. He even wants me to try it just the same but with pouring a beer in the bottom of the crock so it kind of has a "beer-can chicken" flavor to it. Definitely one to experiment with and I'll certainly be cooking this more often. Also, keep in mind that the chicken was so good that it would also be perfect for pulled chicken sandwiches or using the chicken for a buffalo dip or a salad. Really, the possibilities are endless and knowing how cost-effective this meal is, it's sure to be a hit with your family and your wallet. :)
Friday, January 6, 2012
Easy Crock Pot Beef Fajitas
1 lb. flank steak
1/2 C. salsa
1 T. lime juice
1 clove garlic, chopped
1/2 tsp. salt
1 tsp. pepper
2-3 bell peppers (any colors that you prefer), sliced
1 onion, sliced
Place flank steak in crock pot. In a small bowl, mix salsa, lime juice, garlic, salt and pepper and pour over steak. Put peppers and onion over steak. Cook on low for 6-8 hours (or on high for 3-4 hours).
To serve, remove steak and thinly slice. Serve with peppers/onion, tortillas and fixings of your choosing.
I used one green pepper, one red and one yellow. Easy, colorful AND delicious!!! The peppers were VERY tender, so if you like yours a little more crisp, I'd put them in a couple hours after the steak.
Family Chef's Grade: B+
1/2 C. salsa
1 T. lime juice
1 clove garlic, chopped
1/2 tsp. salt
1 tsp. pepper
2-3 bell peppers (any colors that you prefer), sliced
1 onion, sliced
Place flank steak in crock pot. In a small bowl, mix salsa, lime juice, garlic, salt and pepper and pour over steak. Put peppers and onion over steak. Cook on low for 6-8 hours (or on high for 3-4 hours).
To serve, remove steak and thinly slice. Serve with peppers/onion, tortillas and fixings of your choosing.
I used one green pepper, one red and one yellow. Easy, colorful AND delicious!!! The peppers were VERY tender, so if you like yours a little more crisp, I'd put them in a couple hours after the steak.
Family Chef's Grade: B+
Wednesday, December 28, 2011
Salsa Chicken
Cooking Time: 6 hours
Yield: 4 servings
1 lb. boneless skinless chicken breasts
1 can cream of chicken soup
1 C. salsa
1 packet taco seasoning (or about 1 T. of homemade seasoning)
1 C. sour cream
Place chicken, soup, and salsa in crock pot. Sprinkle taco seasoning on top. Cook on low for 6 hours. Take chicken out of crock pot, shred and put back. Add sour cream and cook just until heated through. When serving, top with cilantro, black beans, extra sour cream, or whatever you like.
First off, one cup of sour cream is a bit much for me, so I add about half that. I also have tried this with cream of mushroom soup and it tastes just as great. I've been using my Mix 'n' Chop tool a lot lately and have found that I can just use that to break up the chicken, without even taking the chicken out of the crock pot. SO EASY!! I like to eat this over rice, which is how the original recipe recommends serving this. My husband took this one step further and puts it in a tortilla, like an enchilada. Oh, the possibilities!!
Family Chef's Grade: A
Yield: 4 servings
1 lb. boneless skinless chicken breasts
1 can cream of chicken soup
1 C. salsa
1 packet taco seasoning (or about 1 T. of homemade seasoning)
1 C. sour cream
Place chicken, soup, and salsa in crock pot. Sprinkle taco seasoning on top. Cook on low for 6 hours. Take chicken out of crock pot, shred and put back. Add sour cream and cook just until heated through. When serving, top with cilantro, black beans, extra sour cream, or whatever you like.
First off, one cup of sour cream is a bit much for me, so I add about half that. I also have tried this with cream of mushroom soup and it tastes just as great. I've been using my Mix 'n' Chop tool a lot lately and have found that I can just use that to break up the chicken, without even taking the chicken out of the crock pot. SO EASY!! I like to eat this over rice, which is how the original recipe recommends serving this. My husband took this one step further and puts it in a tortilla, like an enchilada. Oh, the possibilities!!
Family Chef's Grade: A
Tuesday, December 20, 2011
Chicken & Dumplings (in the crockpot)
1 lb. skinless boneless chicken breasts
2 cans cream of chicken soup (condensed)
3-1/2 C. chicken broth
2 T. butter
1 onion, chopped
4 carrots, chopped
4 stalks celery, chopped
1 package gnocchi
Put all ingredients (except gnocchi) in a crockpot and cook on low for 7 to 8 hours (until chicken is cooked through). Break chicken up in crock (or take out and shred). Add gnocchi and cook for about another hour.
Yield: 4 large servings
I originally saw this recipe on the Crockin' Girls but made it my own with the gnocchi. I tried it with refrigerator biscuits the first time I made it but didn't like the consistency of them when they were cooked. With the gnocchi, it's already formed and it's also made from potato, so maybe it's just a little bit healthier? Who knows, but it sure tastes good!! It's a great cold-weather/comfort-food meal that's easy and requires things that I usually have on hand already.
Family Chef's Grade: B+
2 cans cream of chicken soup (condensed)
3-1/2 C. chicken broth
2 T. butter
1 onion, chopped
4 carrots, chopped
4 stalks celery, chopped
1 package gnocchi
Put all ingredients (except gnocchi) in a crockpot and cook on low for 7 to 8 hours (until chicken is cooked through). Break chicken up in crock (or take out and shred). Add gnocchi and cook for about another hour.
Yield: 4 large servings
I originally saw this recipe on the Crockin' Girls but made it my own with the gnocchi. I tried it with refrigerator biscuits the first time I made it but didn't like the consistency of them when they were cooked. With the gnocchi, it's already formed and it's also made from potato, so maybe it's just a little bit healthier? Who knows, but it sure tastes good!! It's a great cold-weather/comfort-food meal that's easy and requires things that I usually have on hand already.
Family Chef's Grade: B+
Thursday, December 15, 2011
Reuben Dip
Reuben Dip
**Adapted from Family Circle Magazine, found on "Pintrest"
1/2 pound diced corned beef
1 pkg. (8 oz) cream cheese, softened
1 cup shredded Swiss cheese
1 cup sauerkraut, drained well
1/2 cup sour cream
1 T. ketchup
1 T. spicy brown mustard
Combine all ingredients and spoon into a greased baking dish. Bake at 350* for 30 minutes, or until hot and bubbly. Serve warm with cocktail rye bread.
I have tried a dip like this before and loved it so I wanted to make this as an appetizer for a birthday party I hosted recently. I ended up not baking it at all but putting the freshly combined ingredients in a small crockpot. The crockpot ensured that it was nice and hot for the guests who enjoyed it for a couple hours (the bonus was I didn't have to reheat anything). I even doubled the recipe and added more to the crock halfway through the party. So good!!
Family Chef's Grade: B+
**Adapted from Family Circle Magazine, found on "Pintrest"
1/2 pound diced corned beef
1 pkg. (8 oz) cream cheese, softened
1 cup shredded Swiss cheese
1 cup sauerkraut, drained well
1/2 cup sour cream
1 T. ketchup
1 T. spicy brown mustard
Combine all ingredients and spoon into a greased baking dish. Bake at 350* for 30 minutes, or until hot and bubbly. Serve warm with cocktail rye bread.
I have tried a dip like this before and loved it so I wanted to make this as an appetizer for a birthday party I hosted recently. I ended up not baking it at all but putting the freshly combined ingredients in a small crockpot. The crockpot ensured that it was nice and hot for the guests who enjoyed it for a couple hours (the bonus was I didn't have to reheat anything). I even doubled the recipe and added more to the crock halfway through the party. So good!!
Family Chef's Grade: B+
Wednesday, December 14, 2011
Loaded Baked Potato Soup
Loaded Baked Potato Soup (in the crockpot)
6 large potatoes, peeled and cubed
1 large onion, diced
1 quart chicken broth
3 garlic cloves
1/4 cup butter
Salt and Pepper to taste
1 cup whipping cream
1 cup shredded sharp cheddar
Optional toppings: chives, sour cream, shredded cheese, bacon, etc.
Combine potatoes, onion, broth, garlic, butter, salt and pepper in crockpot and cook on high for 4 hours or low for 8 hours. Potatoes should be tender, so before serving, coarsely mash potatoes so soup is slightly thickened. Stir in cream and shredded cheddar. Garnish with toppings.
Tuesdays have been "crockpot days" in our house, due to evening lessons for the kids that get us home almost right before bed. So, I've been checking out a new website called "The Crockin' Girls" to get some new ideas for recipes to try. This is one of their recipes and it gets an A from my husband, myself and my one-year old. (My older two aren't soup eaters.) I did not add any garlic (because I forgot to buy some) and I was too lazy to grate the cheddar block I had, so I used an already-shredded four-cheese blend. I will also say that the optional toppings really add something so go ahead and get some bacon. I always have on hand the frozen kind (that cooks in the microwave) so everything about this recipe was extremely easy. (I even mashed it IN the crockpot!!)
Family Chef's Grade: A
6 large potatoes, peeled and cubed
1 large onion, diced
1 quart chicken broth
3 garlic cloves
1/4 cup butter
Salt and Pepper to taste
1 cup whipping cream
1 cup shredded sharp cheddar
Optional toppings: chives, sour cream, shredded cheese, bacon, etc.
Combine potatoes, onion, broth, garlic, butter, salt and pepper in crockpot and cook on high for 4 hours or low for 8 hours. Potatoes should be tender, so before serving, coarsely mash potatoes so soup is slightly thickened. Stir in cream and shredded cheddar. Garnish with toppings.
Tuesdays have been "crockpot days" in our house, due to evening lessons for the kids that get us home almost right before bed. So, I've been checking out a new website called "The Crockin' Girls" to get some new ideas for recipes to try. This is one of their recipes and it gets an A from my husband, myself and my one-year old. (My older two aren't soup eaters.) I did not add any garlic (because I forgot to buy some) and I was too lazy to grate the cheddar block I had, so I used an already-shredded four-cheese blend. I will also say that the optional toppings really add something so go ahead and get some bacon. I always have on hand the frozen kind (that cooks in the microwave) so everything about this recipe was extremely easy. (I even mashed it IN the crockpot!!)
Family Chef's Grade: A
Tuesday, December 13, 2011
A Twist on Stroganoff
My husband LOVES beef stroganoff so I knew he'd love this new recipe. PLUS, it's one of the easiest recipes EVER so I highly recommend it for those hectic days/evenings when your family is busy with their various activities (much like my family!).
1 bag Simeck's meatballs (or whatever kind of frozen meatballs you prefer)
1 can cream of mushroom soup
1 can condensed french onion soup
1/2 cup sour cream
Place the meatballs in the crockpot. In a bowl, mix both soups and sour cream (do NOT add any water). Pour soup mix over the meatballs. If the meatballs are frozen, cook on low for 4 hours or so. If the meatballs are thawed, cook on low for 2 hours. Serve over egg noodles for dinner OR serve alone as an appetizer. One bag of meatballs usually feeds 3-4 people, so double recipe if needed.
Family Chef's Grade: A
1 bag Simeck's meatballs (or whatever kind of frozen meatballs you prefer)
1 can cream of mushroom soup
1 can condensed french onion soup
1/2 cup sour cream
Place the meatballs in the crockpot. In a bowl, mix both soups and sour cream (do NOT add any water). Pour soup mix over the meatballs. If the meatballs are frozen, cook on low for 4 hours or so. If the meatballs are thawed, cook on low for 2 hours. Serve over egg noodles for dinner OR serve alone as an appetizer. One bag of meatballs usually feeds 3-4 people, so double recipe if needed.
Family Chef's Grade: A
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