Crockpot Mango Chicken

Mango Crockpot Chicken
Spray your crockpot (any kind of cooking spray)
Fill with whole chicken (boneless) breasts
Cover with ½ container of Costco’s Mango Salsa (any salsa works, but this particular kind is the best!)
Cook on LOW all day long – do not stir

Time to eat
Shred the chicken with two forks (do not drain off any juices), salt lightly, and your chicken is ready to go! Use on taco's, salads,etc.

Crockpot Shepherds Pie

Shepherd’s Pie
1 lb. ground beef, browned and drained
1 can Condensed Tomato soup
1 can Corn, Drained
1 can Green Beans, Drained
2 C. Instant Mashed Potatoes, prepared (use either left over mashed potatoes or you can use potato pearls or flakes from your food storage)
2 C. Shredded Cheddar Cheese
1/2 t. Dried Basil In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. cover and cook on low heat 5-6 hours. The last hour of cooking ,sprinkle cheese on top of potatoes.
Makes 4-6 servings.

Weight Watchers Garlic Chicken

4 skinned chicken breast halves

1 teaspoon salt

2 teaspoons paprika

2 teaspoons lemon pepper

1 large onion, sliced

10 cloves garlic (about 1 medium), unpeeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken.

Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Serves 4.

WW Points: 3 pt.

Crockpot Chicken and Dumplings

This is so good, my family loves it. Truly "comfort food"
4 skinless, boneless chicken breast halves
2 stalks celery chopped
1 1/2 C. sliced carrots
2-4 C. chicken broth
1 onion finely diced
1 bay leaf
2 cans cream of chicken soup
2(10 oz.) packages refrigerator biscuits(Grands) torn into 4 pieces.
1 t. poultry seasoning
1 C. frozen peas and carrots
dash of sage & thyme

mix all ingredients together in a crockpot except the biscuits. cover and cook for 5 to 6 hours on high, remove chicken and shred. Return to the crockpot, now add the biscuits and cook for 30 more minutes until the dough is no longer raw in the center. A few minutes before serving add the frozen peas and carrots.

Pot Roast - Crock Pot

1 roast, 2 to 4 pounds - lean chuck, bottom round, rump, etc.
salt and pepper, to taste
6 C. beef broth, or more (enough to cover roast). Can use boullion cubes
1 clove garlic, minced
2 medium onions, cut in wedges
4 to 6 medium potatoes, cut in large chunks
2 to 4 carrots, sliced

1. Place roast in the slow cooker/Crock Pot; sprinkle with salt and pepper. Add broth, garlic, onion, potatoes, and carrots. Cover and cook on low for 8 to 10 hours. Taste and add more salt and pepper to taste. Serves 4 to 6, depending on the size of the roast.

Crockpot Refried Beans

These are so good, and low fat too!!
1/4 C. bacon, cut up (or hormel real bacon bits)
1/4 C. onion, chopped
2 C. pinto beans (rinsed and cleaned)
1 t. chili powder
1 t. garlic powder
1 t. salt

In crock pot on high temperature cook bacon and onions until tender. Add 2 quarts water and beans. Season with spices. Let cook several hours. Mash beans by hand or in a blender.

Julie's Baked Beans-Crockpot

This is family favorite

• 1 15 oz. can garbanzo beans (drained)
• 1 15 oz. can kidney beans (drained)
• 1 15 oz. can lima beans(drained)
• 1 20 oz. can bushes baked beans (with bacon and brown sugar)
• 1lb of cooked hamburger
• 1 sm. chopped onion

1. Cook in Crockpot on high for 4-5 hours or low for 6-8. Add Catchup, mustard, and Brown sugar to taste.

Crockpot-Heirloom Carrot Spoon Cake

• 1 (18 1/4 oz.) box spice cake mix
• 1 (3 1/2 oz.) box instant butterscotch pudding mix
• 1 C. water
• 2 Cups shredded carrots
• 3/4 C. Canola oil
• 4 eggs
• 1 (8 oz.) can crushed pineapple
• 1 C. sour cream

1. Spray a 5 quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towel over top of slow cooker (the paper towel absorbs the moisture and does not allow the water to drop onto the cake).

2. Cover and cook on low for 4 1/2 to 6 hours.

Crockpot Sausage Dip

• 2 lbs Italian sausage, browned (1 hot + 1 mild makes for a perfect spice level)
• 1 onion, diced
• 1 can green chillies
• 1 can sliced olives
• 1 (8 ounce) package cream cheese
• 1 pint sour cream

1. Mix together. Cook on low in crock pot for 8-10 hours. Serve over crackers, tortilla chips, or bread.

Crockpot Chicken Delicious

• 10 skinless, boneless chicken breasts halves
• 1 teaspoon fresh lemon juice
• salt and pepper to taste
• 1/8 teaspoon celery salt
• 1 teaspoon paprika
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/3 cup dry sherry
• 1/4 cup grated Parmesan cheese

1. Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt, and paprika. Place in Crockpot

2. In medium size bowl, mis the mushroom and celery soups with the sherry. Pour mixture over the chicken and sprinkle with grated Parmesan cheese.

3. Cook on low for 8-10 hours, or on high for 4-5.

Wendy's Chile

• 2 lbs ground beef
• 1 29 ounce can of tomato sauce
  
• 1 29 ounce can of kidney beans
• 1 29 ounce can of pinto beans
  
• 1 medium onion, diced
  
• 2 cans (2 ounces) diced green chilies
• 1 rib celery
• 3 medium tomatoes, chopped
• 2 teaspoon cumin
• 3 tablespoons chile powder
• 1 1/2 teaspoon pepper
• 2 teaspoons salt
• 2 cups water

1. Brown the ground beef in a skillet over medium heat.

2. Drain off the fat.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

4. Cook, stirring every 15 minutes, for 2 to 3 hours. (You may also cook in the Crockpot. Cook on low for 4 hours or high for 6-8.)

French Dip Sandwhiches

(recipe and pictures courtesy of www.the-daily-bite.blogspot.com.)

• 1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
• 2 Tbsp. olive oil
• salt and pepper
• 2 1-ounce packages dry onion soup mix
• 2 c. water
• 2 cans beef broth
• 6-8 large buns (or more...6 would be VERY generous servings!)
• Swiss, provolone, or mozzarella cheese, shredded or sliced.

1. Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

2. When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good--just like Grandma's house on a Sunday afternoon.

3. Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

4. Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart.

5. When meat is ready, shred with a fork and place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don't even think about walking away--things can go from lightly-toasted to on fire within a matter of seconds when you're using your broiler. Ladle juices into small cups for dipping and enjoy!

Crockpot Beef Stoganoff

• 1 lb cubed beef stew meat (or cubed round stead)
• 1 can (oz) mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 4 oz cream cheese (or sour cream)
• 2 cups of rice (or egg noodles)
  

1. Place all ingredients, except cream cheese and rice, in Crockpot. Cook on low for 8 hours or high for 5. Stir in cream cheese just before serving. Serve over rice or noodles.

Crockpot Sweet and Sour Pork

• 1 1/2 lbs pork loin or chicken breast
  
• 8 ounces canned, chunked pineapple (undrained)
• 1 medium red or green bell pepper cut into squares
• 3 tablespoons brown sugar
• 1/2 teaspoon ginger
• 1/4 cup vinegar
• 3 tablespoons soy sauce
• 3 tablespoons water
• 2 tablespoons cornstarch
• 2 cusp cooked rice

1. Mix all ingredients, except cornstarch, water and rice, in Crockpot. Cook on low for 6-8 hours. Just before serving, mix cornstarch and water and stir into Crockpot. Cook for approximately 5 minutes longer, or until mixture thickens. Serve over rice.

Crockpot Chicken Caccitore

• 6 chicken breasts
• 1 jar spaghetti sauce
• 2 green bell peppers, cubed
• 1 onion, finely diced
• 2 tablespoons minced garlic
• 8 ounces fresh, sliced mushrooms

1. Poor all ingredients into Crockpot. Cook on low for 7-9 hours. We think it's best served over thin spaghetti noddles.