Crockpot Recipes are Ready and February's Theme

The crockpot recipes are up (see below).  They look delicious! Make sure to try a few or all of them out; print them out, comment on the recipes, give feedback, ask questions, add suggestions or alterations that worked for you...etc. 

My sister, Kayley Meinzer has chosen the theme for February...

SOUPS - Brrr... it's cold outside, good soups are the best on a cold day. 

Please be thinking of your favorite soup recipe send them to me before January 31st (mack10enzie@gmail.com). And again, remember the more the merrier, so please feel free to send along to your friends and family and get them to join. Also, if you have any suggestions or feedback to improve the process, let me know! 

Thanks,

Mackenzie

Salsa Chicken

Salsa Chicken

Molly Retzer - Park City, UT
Delicious and sooooo easy and quick!
 

Ingredients

3 Chicken breast frozen or fresh

1 large jar salsa  (try cilantro lime)

Tortillas

Cheese

Sour Cream

Guacamole

Lettuce

Instructions

Combine chicken and salsa ingredients and cook on low for 6-8 hours or high for 3-4 hours. Mix chicken until is shreds easily with a fork. Place chicken mixture inside a tortilla and top with all your favorite taco toppings!

Enjoy!

Roasted Italian Chicken with Zucchini and Pasta

Roasted Italian Chicken with Zucchini and Pasta
Meghann Bezdikian - Philadelphia, PA


Ingredients
3 pounds of chicken (or less if you don't want to make too much)
2 to 3 tablespoons of Italian seasoning (any brand or you can just use a blend of oregano, salt, pepper, and garlic)
1 can tomato sauce
1/2 cup dry white wine or water
4 cups diced zucchini (or less if you don't want to make too much)

Instructions
1. Place Chicken in slow cooker
2. Mix seasoning, tomato sauce and wine until blended and pour over chicken.
3. Cook for 8 hours on low or 4 hours on high.
4. Remove Chicken and Veggies to a platter.
5. Stir sauce before serving and spoon over Chicken and Veggies
Serving
Serve over hot cooked pasta, if desired.

Slow Cooker Chicken with Rosemary, Apples and Onions

Slow Cooker Chicken with Rosemary, Apples and Onions
Lisa Ricketts - Plano, TX

Ingredients
2 apples, peeled, cored and sliced (grany smith or pink lady are very flavorful)
2 pounds cut up chicken pieces (with bone, to keep it extra moist), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves (feel free to add or try any other herbs: thyme, basil...)
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown) or mashed potatoes

Directions

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.

In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serving
Serve chicken, sauce, apples, and onions over rice or mashed potatoes. Top with fresh herbs.

Sweet and Sour Meatballs

Sweet and Sour Meatballs

Kayley Meinzer - Lehi, UT

Ingredients

16 oz bottle of salsa (I prefer mild pase picante)

18 oz jar of Red Plum Jelly (I think smuckers is the only one that makes it)

1 pkg frozen meatballs (costco has awesome frozen turky meatballs that I use) I have made my own meatballs and that works great as well

Instructions

Put all ingredients in the crock pot on low for 4 hours.

Serving

Serve over rice.

Chicken Ala Bean

Chicken Ala Bean

Katrina Sandgren - Lehi, UT

I like this recipe because everything comes from a bottle or a can so it is great for food storage and just having something available when you may not have fresh ingredients for something else. Plus it is really healthy: low calorie and high in fiber and my kids love it. If we feel like splurging on the calories we top with cheese and sour cream. We also like to eat it with tortilla chips, that is the kids favorite part.

Serves about 8

Ingredients

1 - 12.5 oz can of chicken (can use 2 cans if you like a lot of meat, but I prefer 1)

2 - cans of black beans, drained

1 - large can of salt, drained

2 - 16 oz bottles of salsa (however spicy you like)

    You can also buy the 64 oz jug for a better price and then just add 4 cups of salsa

Instructions

Combine all together in crockpot, breaking up chicken chunks (I find it easier to put the chicken in first and break up before adding other items). Cook until heated through, e.i 1-2 hrs on high or 3-4 hrs on medium.

Serving

Serve with sour cream,  shredded cheese and tortilla chips.

Crock Pot Lasagna

Crock Pot Lasagna 

Kari Baltz - Newton, NJ

Ingredients

1 lb lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

12 ounces cottage cheese 

1/2 cup grated parmesan cheese or asiago cheese

12 ounces lasagna noodles, uncooked

16 ounces shredded mozzarella cheese 

Directions 

Brown ground beef, onion and garlic. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used. Cover and cook on low for 4 to 5 hours.

White Bean Chili

White Bean Chili

Jessica Yoo - Colorado Springs, CO

Ingredients
3 cans Great Northern Beans

1 can green chilies or jalapenos 

1/2 cup onion chopped

1 cup Anaheim Pepper or Green Bell pepper chopped

2 cans chicken broth

1/2 tsp. Oregano

2-3 Chicken breast cooked and sliced

Salt/pepper to taste (I usually use garlic salt) 

Instructions

Saute onion and peppers in some olive oil, Add chicken broth and remaining ingredients in a large dutch oven or crock pot and simmer for 3 hours.

Serving

Serve with sour cream and shredded cheese. And if you like, chopped cilantro.

Turkey & Mushroom Chili

Turkey & Mushroom Chili

Jen Ostrich - Santa Monica, CA

Serves 2-3 (good for 2 with some leftover.) Recipe can be doubled easily.

Ingredients

1 lb of ground turkey

1 packet of McCormick's Chili seasoning (makes it easy!)

1 red onion

1 can of red kidney beans

1 can of diced tomatoes

1 package of sliced mushrooms

1-2 diced garlic cloves

Toppings:

Shredded Cheddar Cheese and/or Sour Cream

Cooking Instructions

Saute turkey in pan until cooked through, drain fat and add to crock pot.

Saute mushrooms with butter in a pan and add to crock pot.

Add diced red onion (add as much as you like), can of red kidney beans, can of tomatoes, garlic and seasoning packet and stir everything so meat is good and coated with other ingredients.

Leave crock pot on low all day and it will simmer into a soupy chili (or on high if you only cook for a few hours). Stir occasionally.

Serving

Serve in bowls and top with shredded cheddar cheese and/or sour cream and a side of cornbread.

Luau Chicken

Luau Chicken
Heidi Smith - Lehi, UT

*This recipe can be used with pork chops also


Ingredients
4 -6 boneless, skinless chicken breast
1 8 oz. can crushed pineapple
1 16 oz bottle bar b q sauce
4-6 cups rice, cooked

Instructions
Place meat in greased slow cooker.  Combine pineapple and bar b q sauce.  Pour over meat and cook on high 3-4 hours or low 6-8 hours.

Serving
Serve over rice.

Flemish Beer Stew

Flemish Beer Stew 
Claire Evans - Lewisville, TX 

I leave my celery in large pieces so I can remove it from the stew, because I don’t like celery but the flavor is a nice addition.
 

Serves 6 

Ingredients 
2 1/2 pounds lean beef stew meat, cut in 1-inch cubes 
1 large onion, chopped
2 cloves garlic, minced 
3 carrots, cut in 1-inch slices
2 ribs celery, cut in 1/2-inch slices
2 medium potatoes, cut in 1-inch cubes
1 cup beer
1 cup beef broth
1 can chopped seasoned tomatoes, 12 oz
2 teaspoons salt
1/2 teaspoon pepper 
1 teaspoon oregano
3 tablespoons melted butter 
1/3 cup flour

 

Instructions

Place all ingredients, except potatoes & Carrots and butter & flour in the Crock Pot; mix well. Cover and cook on low for 6 hours.  Add Potatoes and carrots and continue cooking 2 more hours until tender

Remove juice including some of the onion, garlic, and tomatoes and puree in a blender.

Add back to stew with melted butter and flour mix; Taste and adjust seasonings.

Turn to high and cook until thickened, about 15 to 20 minutes.

French Dip Sandwiches

French Dip Sandwiches
Mackenzie Day - Philadelphia, PA

My sister-in-law, Kari made these when we went to visit and they were so delicious I had to have the recipe.  I love a good French Dip and these are the best... of course, it's all in picking the right roll.

*I use the juices from the bottom of the crockpot as au jus, but you can also buy additional au jus at the store and combine with the juices from the crockpot for a stronger flavor.

Ingredients
3 lb. Beef Round Roast
2 c. Beef Broth
1 pkg. Onion Soup Mix (Lipton)
1 Large Onion
1/2 c. Red Wine
Seasonings to taste: Garlic Salt, Pepper, Seasoning Salt
Baguettes
Swiss or Provolone Cheese

Serves 8 - 10

Instructions
Combine the broth, wine and the onion soup mix.  Set aside.
Slice Onion and place in the bottom of the crockpot.
Lay the roast on top of the onions.
Season the roast with seasonings (the ones I used are above, but you can get creative here)
Pour the broth/wine/soup mix over roast.
Cook on low 6 - 8 hours (or on high about 4 hours)
 
Serving
Dish beef and onions onto warm baguettes.  Add cheese.  Serve each sandwich with a cup of Au jus.  Enjoy!!!

Red Wine and Porcini Pot Roast

Red-Wine & Porcini Pot Roast 

Sarah Drown & Ryan Baltz - Dallas, TX 

Ryan was craving pot roast & I found this yummy recipe on Epicurious. It was delicious! I added more garlic & cooked everything in the slow cooker for 6-hours on low. Where it tells you to crush the tomatoes with your hand (that was really messy), so I just used a spoon to mash them. 

6 - Servings 

Ingredients

1 cup low-salt chicken broth or beef broth

1/2 ounce dried porcini mushrooms

1 4-pound boneless beef chuck roast, trimmed

2 tablespoons extra-virgin olive oil

1 large onion, coarsely chopped

2 celery stalks with some leaves, cut into 1/2-inch-thick slices

3 garlic cloves, smashed

1 tablespoon chopped fresh marjoram plus sprigs for garnish

1 28-ounce can whole peeled tomatoes, drained

1 cup dry red wine

Vegetable oil

Maple syrup 

Cooking Instructions

Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.

Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.

Return beef and any accumulated juices to pot. Cook on low in slow cooker for 6-hours.

Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.

Flank Steak Fajitas

Flank Steak Fajitas
Amber Lynch - Park City, UT

Ingredients
2 lb Flank Steak
1 onion thinly sliced
1 Red pepper thinly sliced
2 garlic cloves pressed
1 jalapeño seeded and chopped
2 tsp. chili powder ( I use a little more than 1 tsp)
1/2 cumin
1 tsp salt
1/4c vegetable oil
1 tbsp. fresh lemon juice

Instructions

Cut meat against the grain 1/4 inch strips.  Mix everything but the meat together in a bowl.  Place meat in slow cooker pour mixture on top.  Cook on low for 6-7 hours or on high for 4-5 hours.  Enjoy!!

Creamy Italian Chicken

Creamy Italian Chicken
Sherry Baltz - Park City, UT

Serves 4

Ingredients
4 Chicken Breasts
4 oz. Light Cream Cheese
1 pkg. Italian Dressing (Dry seasoning package)
3/4 c. Water

Instructions
Cook for 6 - 8 hours on low

Serving
Serve over rice

Enchilada Chicken

Enchilada Chicken

Kay Quealy - Salt Lake City, UT

Here is my favorite crock-pot recipe, but it makes a lot so perhaps best for a crowd.

Ingredients

10 to 12 boneless chicken breasts

salt and pepper

1 package (Shillings) powdered enchilada sauce

1 6-ounce can tomato paste

1/2 C water OR 3/4 C white wine

2 C grated Jack cheese, to be added later

1/2 C sour cream, for garnish

1/4 C sliced green onions, for garnish

1 small can sliced ripe black olives, for garnish

Instructions

Mix the enchilada sauce, tomato paste and water or wine for sauce, set aside.  (I often make double of the sauce so we have plenty.)

Salt and pepper each chicken breast as you layer chicken and sauce into the crock pot.

HINT: put a layer of sauce down first.

Cook on low (200 degrees) for about 6 hours.

Remove the chicken to a plate while turning the heat to high and adding the Jack cheese.

Put the chicken back into the sauce.

Serving

Serve over white rice with the garnishes of sour cream, green onions and olives.

(Served this way the rice will need that extra sauce I suggested.)

Shredded Beef Tacos

Shredded Beef Tacos

Kirsten Fuller - Bountiful, UT

Super easy and yummy!

Instructions
Put beef roast in a slow cooker sprayed with nonstick or vegetable oil, sprinkle taco seasoning over it and pour a jar of salsa over it. Let cook on low for 8-10 hours then either cut up or shred for tacos.