Some of our favorites:
Chicken Stroganoff
You can also add Salsa (instead of onion soup mix) to this and it makes a nice filling for enchiladas.)
6 boneless chicken breasts (I use the frozen ones and it works fine)
1 large container sour cream (16 oz)
1 can cream of chicken (or mushroom) soup
1 package Lipton's dry onion soup mix
Place all ingredients on crockpot. Cook on low 4-6 hours.
Serve over noodles or rice.
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Thai Pork for Crockpot
One 2 lb boneless pork loin, trimmed of fat and cut into 4 pieces
2 large red bell peppers, seeded and cut into strips
1/3 cup prepared teriyaki sauce (I used Tastefully Simple or Trader Joe's)
2 Tbs rice vinegar
1 tsp red pepper flakes
2 cloves garlic, minced
1/4 cup creamy peanut butter
For serving:
1/2 cup chopped green onion (white part and some of the green)
1/4 cup chopped dry roasted peanuts
2 limes, cut into 8 wedges
1. Coat the slow cooker w/ non stick spray. Put the pork, peppers, teriyaki suace, rice vinegar, red pepper flakes and garlic into cooker. Cover and cook on LOW for 8-9 hours, until pork is fork tender.
2. Remove the pork from the cooker and coarsley chop. Add the peanut butter to the liquid in cooker; stir well to dissolove the peanut butter and blend with the liquid to make the sauce. Return the pork to the sauce and toss to coat the meat evenly.
3. Serve in shalllow bowls over hot jasimine rice, and sprinkle each serving w/ some of hte green onions and peanuts. Pass the lime wedges.
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Not crockpot but easy:
Braised Balsamic Chicken
Submitted by: Beth
Rated: 4 out of 5 by 344 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 6 servings
"Rich, slightly sweet Balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute."
I always use 2 cans of tomatoes when I make this:
INGREDIENTS:
6 skinless, boneless chicken
breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced
tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
DIRECTIONS:
1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at
http://allrecipes.com/favorites/
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 6/20/2006
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Thai Peanut Noodles with Chicken
half a bag of matchstick carrots
1 can of chicken broth
1 lb of spaghetti
1 jar of chicken gravy
4-5 heaping TBS of creamy peanut butter or to taste
2 chicken breasts, cooked and cut into pieces
(I also added cooked snap peas, you could add other veggies or omit the chicken)
First make your chicken (just pan fry and cut up). I used frozen grilled chicken strips from Costco. I usually put the water on for the pasta now too.
Next, cook the carrots in the chicken broth until tender. While they are cooking, heat the gravy and peanut butter until smooth (a wisk works well). You can add about 1/2 to 1 cup of chicken broth from the carrots to smooth it out to the consistency you like. When the pasta is done, toss with the sauce, carrots and chicken. This was great as a leftover too.
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Ground Beef Curry
This is the original recipe, but I change some things. I addetwo cans of tomatoes and about 3/4 of a can of light coconut milk. It was really yummy with slivered almonds and shredded coconut on top.
Ground Beef "N" Curry
Recipe by : Minneapolis Star Tribune
Ingredients :
1 clove garlic
2-3 tsp. curry powder
3/4 cup chopped onion
1/8 tsp. pepper
1 1/2 Tab. butter or margarine
1 lb. ground beef or turkey
1 tsp. salt
2 juicy tomatoes, diced or
1-14oz can stewed tomatoes
2 cups cooked rice
Assorted condiments
Instructions :
Sauté garlic, and onion in butter , then add ground beef. Brown until red disappears. Add seasonings and tomatoes (break up if canned tomatoes are used). Heat thoroughly. Serve over rice with condiments.
Serves 4-6.
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Bruschetta Chicken Bake
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with the stuffing mixture.
BAKE 30 min. or until chicken is cooked through.
of tuna noodle casserole for me-
I cook it for about 8 hours on low. It is soo good especially on a cold day!!
