Crock Pot Chicken and Noodle Soup

 

Ingredients

4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 stick of butter
2 cans chicken broth
24 oz. frozen egg noodles

Directions

1. Combine chicken with soup, melted butter and broth in crock pot, cook on low for 6-7 hours.
2. Take Chicken out and shred.
3. Put chicken back in, add noodles and cook on low for 2 hours.  Stir a few times while cooking.   

Serve over mashed potatoes.  I added a bag of frozen peas and carrots to it, gives you some veggies that no one (except for my husband) complains about. (he kept calling it chicken pot pie soup). (yes he is a brat).

Recipe from the Cooking Nurse. 

 

Slow Cooker Chicken Black Bean Tacos

 

Ingredients

12 oz raw skinless chicken tenders or breast
15 oz can low sodium black beans, drained and rinsed
10 oz can tomatoes with mild green chiles
1 1/8 tsp chili powder
3/4 tsp plus 1/8th tsp ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
1 medium scallion, diced
1 tbsp chopped cilantro (optional)

For the Slaw:
1 1/3 cups shredded red cabbage
1 tsp red wine vinegar (or lime juice)
salt and black pepper, to taste

For the Taco:
12 crisp corn taco shells


Directions

1. Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8th tsp cumin.Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. Cook on HIGH 2 hours.Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.
2. Remove chicken from the crock pot and shred with two forks. Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.
3. To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.  

 Recipe from Skinny Taste 

 

Italian Cream Cheese Chicken

 

Ingredients

1 (.07 ounce) package Good Seasons Zesty Italian Dressing Mix

1/2 C butter, melted

4 boneless, skinless chicken breasts 

4 ounces cream cheese

2 (10.5 ounce) cans cream of chicken soup

1 (12 ounce) package fettuccine noodles

 

 

Directions

1. Mix Zesty Italian Salad Dressing Mix and 1/2 cup melted butter.
2. Put chicken breasts in crock pot and pour the butter mixture over the top of the chicken.
3. Cover and cook on high for 4 hours or on low for 7 hours.
4. When chicken is done, remove and shred, set aside.
5. Add 4 oz of cream cheese and 2 cans of cream of chicken soup to the crock pot, stir until smooth.
6. Add shredded chicken to crock pot and stir to combine.  Cook on high for 20 minutes. 
7. Boil water and cook the fettuccine according to the directions on the box.

Recipe from Jamie Cooks It Up!

 

Simple Crockpot Chicken Meal

 

Ingredients

3 large skinless chicken breasts
1 (14 1/2 ounce) can chicken broth
2 (7/8 ounce) packages chicken gravy mix or 2 (7/8 ounce) packages mushroom gravy mix or 2 (7/8 ounce) packages brown gravy mix


Directions

1. Place chicken breasts in crock pot. Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. Cook on low 8 hours, or high 4-5 hours. Check for tenderness. When it fall off the bone when pulled with a fork, remove from crock pot. Remove bones.
2. In a saucepan, pour 2 cups of broth from crock pot. Add 2 packages gravy mix and stir until it thickens, about 2 minutes. If you like you can make gravy from scratch, using the crock pot broth.
3. Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too.

Recipe from Food.com

 

Easy Crockpot Fajitas

 

Ingredients

1 lb of Chicken Breasts
3 Peppers (Green, Red, and Yellow), sliced
1 Onion, sliced
1 Package of Taco Seasoning
Flour or corn tortillas
Toppings – sour cream, cheese, guacamole, etc.

Directions

1. Slice peppers and onions then place them on the bottom of the crock pot
2. Put Chicken on top of peppers and onions
3. Sprinkle taco seasoning on the top
4. Cook on low for 6-8 hrs (or high for 3-4)
5. The chicken looks burnt but it’s just crispy. Shred everything up and mix in the juice. Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.

Recipe from Eat At Home.

Slow Cooker Cube Steak with Gravy

 

Ingredients:

1 ½-2 pounds Cube Steak

1 package Brown Gravy Mix

1 package of Au Jus mix

1 Can Cream of Chicken Soup, low sodium (or Cream of Mushroom Soup)

1 Can French Onion Soup, low sodium
1 Can of Water

Directions:

1. In a medium bowl, combine soups, can of water and package mixes and mix well. 
2. Put cube steak in slow cooker. Pour soup mixture over cube steak.
3. Cover slow cooker and cook steak on low for 6-8 hours.

 Serve with mashed potatoes or egg noodles.

Recipe from Country Cook.

Slow Cooker Chicken and Stuffing

 

Ingredients

4 cups of cooked chicken
1 box of stuffing mix, chicken flavor
2 eggs
1 cup water (or chicken broth for more flavor)
1½ cups milk 

Directions

 

1. Combine chicken and dry stuffing mix. Place in a greased 4-5 quart slow cooker.
2. Beat eggs, water (or broth), and milk together in a bowl. Pour over chicken and stuffing.
3. Cover and cook on high for 2-3 hours.

Recipe from Moms Who Think.

Teriyaki BBQ Chicken Legs

 

Ingredients

3 lbs. chicken legs
1 cup Teriyaki sauce
1 cup BBQ sauce

Directions 

1. Put chicken legs in slow cooker.
2. Stir sauces together and pour over chicken.
3. Cook on high 5-6 hours or low 7-8 hours.

Recipe from Eat At Home.

Drip Beef Sandwiches

 

Ingredients

1 whole 2.5 To 4 Pound Chuck Roast
1/4 cup Butter
1 whole Large Onion, Sliced Thick
3 cloves Garlic, Peeled
1/2 cup Soy Sauce
1 cup Sherry (cooking Sherry Is Fine)
1/2 teaspoon Salt
4 cups Water
Toasted, Buttered Deli Rolls
OPTIONAL: Rosemary, Thyme, Other Spices

Directions

1. Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.
2. Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.
3. *Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.
4. Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.

Recipe from The Pioneer Woman 

Crock Pot Chicken Soup

 

Ingredients

  

4 Chicken Breasts

1 clove garlic

1/2 large onion

2 Tbs. butter

2-14 oz. cans chicken broth

1 pkg chicken gravy

1-14 oz can tomatoes

1 cup salsa

1 Tbs. Cumin

1 tsp. salt

Directions

Cook in crock pot on low for 5-7 hours. Take out chicken and shred, then replace back into soup. Serve with chips, cheese, and sour cream.

Recipe from Mmm...Cafe.