Crock Pot Recipes - Week of April 12

Apr 12, 2010

I don't know how the rest of you have been doing with your crock pot, but I am really proud of myself!  I have been using mine on a regular basis and it is making my life a whole lot easier.  In fact, each night I just wash it and leave it on the counter - it never gets put away.  I find that if I just spend a couple minutes in the morning getting the meal ready, I have a lot less stressful of any evening later on. 

My kids are really enjoying the crock pot cooking, too.  As my 3-yr-old says, as I prepare the meal in the morning, "Why are you hiding dinner in there?"

I ask him if he'd like to help me "hide" dinner and he's always eager to pour or dump the ingredients in the pot.

These are the newest recipes I'm going to try.  I just printed them out to take to the grocery store with me next week - making my shopping easier, too.

Chicken Chow Mein


1 1/2 pounds boneless/skinless chicken breasts/cut into 1 inch chunks.
1 tblsp. of olive oil.
4 stalks celery/chopped
4 carrots/chopped
4 green onions/chopped
1 cup of chicken stock.
1/3 cup soy sauce.
1/4 tsp.
red pepper flakes.
1/4 tsp. ground ginger.
1 clove garlic/minced
8 ounces bean sprouts
8 ounces water chestnuts/sliced.
1/4 cup cornstarch
1/2 cup water.

in a skillet brown chicken in the oil.
put chicken in the crockpot.
add all the ingredients except cornstarch and water.
Stir;cover;cook on LOW 6-8 hours.
Before serving turn heat up to HIGH.
Mix cornstarch with water in a small bowl.Stir till dissolved.
Stir into the crockpot .

Keep cover slightly ajar to allow steam to escape,cook until thickened.,15-30 minutes.
Serve over rice or chow mein noodles.
May be doubled for a 5 quart crockpot.
Very tasty.

Green Chili Chicken Enchiladas

1 Tbsp. olive oil
16 corn tortillas
2 cups shredded Monterey Jack cheese
3 cans (12.5 oz) chunk chicken breast, drained and loosely shredded or equivalent fresh, cooked chicken breast
1 onion, diced
2 cans (10 oz) green chile enchilada sauce (we use Old El Paso, but if you can find Hatch green chile enchilada sauce, I highly recommend it)
1 can (4 1/2 oz) chopped green chiles, if desired (not counted in nutritional info below)
sour cream, if desired (not counted in nutritional info below)

What You Do:

• Saute the diced onion.
• Lightly spray a 9×13″ baking dish or large, oblong crock pot with non-stick spray.
• Layer the following into the cooking container: 4 corn tortillas, 1/3 of sauteed onions, 1 can of chicken, 1/2 cup cheese, 1/2 can of enchilada sauce. Repeat two more times. Top with the last four corn tortillas and the last 1/2 can of enchilada sauce and last 1/2 cup of cheese.
• If cooking in a traditional oven, bake uncovered 15 minutes at 350F. If cooking in a crock pot, cook on low 2-4 hours.

Mexican Cream Cheese Chicken

Put 4-6 frozen boneless, skinless chicken breasts in crockpot. Add a jar of salsa, a can of drained black beans, and a bag of frozen corn. Put on low for 6 hours- till done. Take a brick of cream cheese and put on top, turn the crock pot off, let it sit for about 20 minutes. Serve over rice, in tortillas, or just the way it is. Yum!

Pintos and Pork over Corn Chips

16 ounce package dried pinto beans
3 pound pork loin roast
7 cups water
4 ounces chopped green chilis
1/2 cup onion,chopped
2 cloves garlic,minced
2 tsp, chili powder 1 tsp. ground cumin
1 tsp. kosher salt
1 tsp oregano

GARNISH:cornchips,sour cream,shredded Chedder cheese,chopped tomatoes,shredded lettace.

Cover beans in water in large soup pot overnight.
Drain.
Add beans and remaining ingredients except garnish to crockpot.
Cover and cook on LOW for v9 hours.
Remove meat from bones,and return to crockpot.
Cook,uncovered for 30 minutes until thickened,
Serve over corn chips,garnished as desired.

Quick And Easy Italian Chicken And Potatoes

skinless chicken breast halves
1/2 cup Italian salad dressing
1 tsp. Italian seasoning
1/2 cup grated Parmesan or Romano cheese.
4-6 medium potatoes/peeled and cut into wedges,or thick slices.

brown chicken in olive oil,salt and fresh pepper on this.
Place in your crockpot.
sprinkle with half of the Italian dressing,spices,and grated cheese.
Place the potatoes on top and aroun chicken.
Sprinkle with remaining dressing ,spices,and cheese.

Cook on LOW for about 6-8 hours,or until chicken is done and the potatoes are tender.
So easy,alot of flavor.
Cantonese Dinner

1 1/2-2 pounds boneless beef round steak,cut into strips
1 tsp. oil
1 onion,chopped
1 green pepper,chopped
3/4 pound sliced mushrooms.
8 oz. can tomato sauce
3 tsp. packed brown sugar.
1 1/2 tsp. vinegar
1 1/2 tsp. kosher salt
2 tsp. Worcestershire sauce.

In a skillet,over medium heat,brown beef strips in oil.
Drain.
Place beef,onion,green pepper,and mushrooms in crockpot.
Combine remaining ingreiants,mix well.
pour over meat and vegetables.
Cover and cook on LOW for 6-8 hours.
OR on high or 3 hours.

Serve over cooked rice or chow mein noodles.(or fresh lo mein noodles if available)

Dessert – Minister’s Delight

1 can fruit pie filling (any kind you like)
1 box cake mix (any kind you like)
1 stick butter
1/4 cup walnuts (if desired)

Dump pie filling in the crock pot. Pour dry cake mix on the top. Melt the butter and drizzle over the top. Sprinkle the top with walnuts. Cook on low for 2-3 hours.

2 comments:

Rose said...

Thanks so much for posting these. You've been making my weeks so much easier!!

Kelly Seiler said...

You're welcome! My weeks and evenings have been so much easier, too!

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