Italian Chicken

Italian Chicken

Recipe from www.sistersstuff.blogspot.com

This is such a quick easy recipe because I just do it in the crockpot! Who doesn't love a quick recipe?

Place 8 chicken tenders in the crockpot (I just put it in frozen)

Combine in a separate bowl:
8 oz. cream cheese
1 can cream of chicken soup
1/2 c. Italian salad dressing

Pour mixture over chicken in crockpot. Cook on low for 5-6 hours.

Serve over rice

* I usually only use about 6 oz. of cream cheese

Slow cooker Chicken Tacos Verde

Slow Cooker Chicken Tacos Verde
Recipe and Picture from www.realmomkitchen.com

• 2 pounds of boneless skinless chicken thighs
• 1 onion, diced
• 1 (16 oz.) jar of salsa verde
• 1 (4 oz.) can diced green chilies
• 1 tsp ground cumin
• 2 cloves of garlic, minced
• shredded cheese
• guacamole
• pico de gallo or fresh salsa
• tortilla shells

1. Place chicken in the bowl of a slow cooker. Top chicken with the diced green chiles, cumin, onion and garlic. The pour the slasa over the chicken.
2. Cover and cook on low for 8 hours.
3. Remove chicken from pot and shredded. Mix in enough of the juice leftover in the slow cooker to make the meat moist.
4. Spoon chicken into tortillas and top with shredded cheese, guacamole and pico de gallo.

Crock-Pot Lasagna

Crock-Pot Lasagna
Recipe from www.oprah.com
Created by Jessica Seinfeld

• 1 can (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Slow Cooker Enchilda Dinner

Slow Cooker Enchilada Dinner
Recipe from www.bettycrocker.com

1	lb lean (at least 80%) ground beef
1	small onion, chopped (about 1/3 cup)
1	clove garlic, finely chopped
1	can (10 3/4 oz) condensed cream of mushroom soup
1	can (4.5 oz) Old El Paso® chopped green chiles
1	can (10 oz) Old El Paso® enchilada sauce
10	corn tortillas (6 inch)
3	cups shredded Monterey Jack cheese (12 oz)
	Paprika
	Chopped fresh cilantro

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1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

Crock Pot Chicken Enchilada Chili

Chicken Enchilada Chili

1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin

The Directions.

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired.