3 Chicken Breasts (boneless)
1 Can of Cream of Chicken Soup
1/2 C. Cooking wine
1 Can Mushrooms
2 T Butter (Melted) or Olive Oil
1 t Woschetshire
1 t Rosemary
1/4 t Garlic Powder
I actually didn't put the garlic in because I forgot, but I don't think it was missed.
Cook in the crockpot for 4-5 hours on high.
Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
Thursday, January 14, 2010
Saturday, January 9, 2010
Costa Vida Sweet Pork - Linda Day
1 pork loin ... seasoned to taste. I use Nature Seasons seasoning salt and sprinkle liberally. Same with garlic salt. I then give the pork a little massage to rub the seasonings into the loin. Place in crock-pot and cook on low for 4-5 hrs. Add the sweet sauce and cook for a couple more hours. Then shred the pork.
Sweet Sauce ...
1 (12 oz) can coca-cola (I use diet/decaffeinated to cut sugar and free my conscience)
1 cup ketchup
1/2 - 1 cup br. sugar (I used Splenda br. sugar, and I think 1/4 cup is better to my taste, but used 1/2 cup at the luncheon. It is supposed to be sweet. It is not a barbecue sauce wanna-be.)
Now, serve this with tortillas, cheese, shredded lettuce, ch. onions, ch. tomatoes, black beans - well-drained, corn niblets - also well-drained. You can add olives, etc. if you like.
And then top with this Elixer :
Costa Vida Creamy Tomatillo Dressing ...
1 16 oz jar of mild salsa verde. (This is the green kind in the Mexican food aisle.)
1 cup Hidden Valley Ranch dressing
1/2-1 bunch cilantro
pinch of garlic salt
1/4 tsp (or more) tabasco
Whirl in blender, and refridge for a couple of hours before using to give ingredients a chance to "marry". Better with time, so make the whole recipe even though you only drizzle it over the tacos. Makes a good salad dressing, a good drizzle on nachos, over a bowl of chili, over enchiladas. Or you can just drink it with a straw !
Sweet Sauce ...
1 (12 oz) can coca-cola (I use diet/decaffeinated to cut sugar and free my conscience)
1 cup ketchup
1/2 - 1 cup br. sugar (I used Splenda br. sugar, and I think 1/4 cup is better to my taste, but used 1/2 cup at the luncheon. It is supposed to be sweet. It is not a barbecue sauce wanna-be.)
Now, serve this with tortillas, cheese, shredded lettuce, ch. onions, ch. tomatoes, black beans - well-drained, corn niblets - also well-drained. You can add olives, etc. if you like.
And then top with this Elixer :
Costa Vida Creamy Tomatillo Dressing ...
1 16 oz jar of mild salsa verde. (This is the green kind in the Mexican food aisle.)
1 cup Hidden Valley Ranch dressing
1/2-1 bunch cilantro
pinch of garlic salt
1/4 tsp (or more) tabasco
Whirl in blender, and refridge for a couple of hours before using to give ingredients a chance to "marry". Better with time, so make the whole recipe even though you only drizzle it over the tacos. Makes a good salad dressing, a good drizzle on nachos, over a bowl of chili, over enchiladas. Or you can just drink it with a straw !
Tuesday, September 15, 2009
Crockpot Angel Chicken - Jackie Beauchamp
This recipe was served at the 2008 RS Christmas activity.
6-8 boneless chicken breasts
1/2 cup butter
1 (1 ounce) package dried italian salad dressing mix
1 (10 1/2 ounce) can Campbell's Golden Mushroom soup
1/2-1 cup chicken broth (depends on how much gravy you want)
4 ounces cream cheese with chives and onions (buy this already made)
angel hair pasta (cook according to box directions)
6-8 boneless chicken breasts
1/2 cup butter
1 (1 ounce) package dried italian salad dressing mix
1 (10 1/2 ounce) can Campbell's Golden Mushroom soup
1/2-1 cup chicken broth (depends on how much gravy you want)
4 ounces cream cheese with chives and onions (buy this already made)
angel hair pasta (cook according to box directions)
- Place the chicken in the crock pot.
- Melt butter in a saucepan.
- Stir in Italian salad dressing mix, can of soup, cream cheese and broth. Pour over chicken.
- Cook on low in the crock pot for 4-5 hours.
- Pour over cooked angel hair pasta or other noodles or rice. Enjoy!
Crockpot Fried Chicken - April Yates
18 thawed drumsticks (or however many will fit nicely into your crockpot)
1/4 cup butter
1/4 cup flour
2 tsp. seasoned salt
1 Tbs. italian seasoning
1 tsp. onion powder
1 tsp. paprika
1/2 tsp black pepper
Combine all the spices and the flour in a freezer bag or ina shallow dish. Dredge each chicken piece well, and plop into your crockpot.
When all the chicken is in the crock, pour 1/4 cup of melted butter over it.
Cook on high for 6 hours or low for 8-10 hours.
1/4 cup butter
1/4 cup flour
2 tsp. seasoned salt
1 Tbs. italian seasoning
1 tsp. onion powder
1 tsp. paprika
1/2 tsp black pepper
Combine all the spices and the flour in a freezer bag or ina shallow dish. Dredge each chicken piece well, and plop into your crockpot.
When all the chicken is in the crock, pour 1/4 cup of melted butter over it.
Cook on high for 6 hours or low for 8-10 hours.
Monday, September 14, 2009
Crockpot Oven Stroganoff - Shellie Schultz
Crockpot Oven Stroganoff – Shellie Schultz
1 lb. beef stew meat cut up into bite-sized pieces (can use round steak and cut up also)
2 cans cream of mushroom soup
1 envelope dry onion soup mix (Lipton’s, or Mrs. Grass – sometimes you can buy two envelopes in one small square package – they’re all by the soups)
1 cup water,
Dump all into a crockpot. Cook on low or high for several hours – I usually start on high – go away for a few hours – come home and stir it up – and then transfer to low. It it “congeals” – I turn it back to high.
Serve over cooked, rice, noodles, or mashed potatoes!
YUMMY!!!
1 lb. beef stew meat cut up into bite-sized pieces (can use round steak and cut up also)
2 cans cream of mushroom soup
1 envelope dry onion soup mix (Lipton’s, or Mrs. Grass – sometimes you can buy two envelopes in one small square package – they’re all by the soups)
1 cup water,
Dump all into a crockpot. Cook on low or high for several hours – I usually start on high – go away for a few hours – come home and stir it up – and then transfer to low. It it “congeals” – I turn it back to high.
Serve over cooked, rice, noodles, or mashed potatoes!
YUMMY!!!
Sunday, September 13, 2009
Crockpot Chicken Fajitas - Michelle Dalton
1 1/2 lbs. Chicken (approx. 5 chicken breasts)
1 cup chopped onion (about 2-3 medium onions)
1 green pepper
1 jalapeno pepper (optional)
½ cup fresh cilantro (less than one bunch)
2 cloves garlic
1 tsp. Chili powder
1 tsp. Cumin
1 tsp. Coriander
½ tsp. salt
1 can chopped tomatoes
Put all the above ingredients in slow cooker and allow to cook until the chicken is tender, then shred the chicken.
Serve on corn or flour tortillas with your choice of the following: salsa, sour cream, fresh cilantro, lettuce, rice, tomatoes, and cheese.
1 cup chopped onion (about 2-3 medium onions)
1 green pepper
1 jalapeno pepper (optional)
½ cup fresh cilantro (less than one bunch)
2 cloves garlic
1 tsp. Chili powder
1 tsp. Cumin
1 tsp. Coriander
½ tsp. salt
1 can chopped tomatoes
Put all the above ingredients in slow cooker and allow to cook until the chicken is tender, then shred the chicken.
Serve on corn or flour tortillas with your choice of the following: salsa, sour cream, fresh cilantro, lettuce, rice, tomatoes, and cheese.
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