Moving Day Crock Pot Sauerkraut Butt

Ingredients

1 (3-4 lb) pork butt
1 28 oz can sauerkraut
1 16 oz bottle barbecue sauce

Directions

Place butt in crock pot and pour kraut with juice over butt. Cook on low 8 hours or high 4 hours. Pour off excess liquid and stir in BBQ sauce. Serve on buns.

From RecipeZaar
Submitted by Shelli

So Easy Crock Pot Chicken Parmesan

Ingredients

2-4 boneless skinless chicken breasts
1 25 oz jar spaghetti sauce
2-6 slices mozzarella
cooked spaghetti noodles
Shredded Parmesan cheese, to taste

Directions

Arrange chicken breasts in slow cooker. Pour sauce on top. Cover and cook for 6 to 8 hours on low. Add mozzarella cheese slices and let melt over the breasts. Serve with spaghetti. Sprinkle with the Parmesan cheese.

From RecipeZaar
Submitted by Shelli

Salsa Chicken

Ingredients

4 boneless skinless chicken breasts
1 cup salsa
1 (1 1/4 oz) taco seasoning mix
1 10 oz can reduced fat cream of mushroom soup
1/2 cup reduced fat sour cream

Directions

Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream. Serve with rice.

NOTES: You may use half the packet of taco seasoning (I have started doing this to reduce sodium content myself). Some slow cookers cook faster than others. Mine is a true slow cooker (have had it over 10 years.) The newer ones cook a bit faster and you may have to adjust your cooking time based on that! Number of Servings: 6.

From RecipeZaar
Submitted by Shelli

Priest Chicken

Ingredients

4 boneless skinless chicken breasts
1 1/2 oz Italian salad dressing mix
8 oz cream cheese
8 oz cream of chicken soup.

Directions

Mix all ingredients, cook in crock pot on low for 6-8 hours.

From RecipeZaar
Submitted by Shelli

Hawaiian Chicken

Ingredients

4 - 6 Boneless chicken breasts
1 jar apricot preserves
1 lg bottle fat free french dressing
1 envelope onion soup mix
2/3 c water

Directions

Preheat oven to 350 degrees. Spray a large pan 9 X 13 " pan with Pam or pan release. In a bowl, mix the preserves, dressing, onion soup mix, and water and mix well. put chicken in pan and pour sauce over chicken. do not cover. Bake for 1 /14 - 1 1/2 hours or until chicken is done.

Serve with Uncle Ben's Wild rice.

**if doubling the sauce recipe, do not double the water.
Optional: I do this without the water and bake for only 50 minutes to 1 hour...it's one of our favorites! It also works well in the crock pot.

From Audrey Nelson, Circle of Moms Recipe Swap

Smoky Chicken and Cheesy Potato Casserole

Ingredients

• Nonstick cooking spray
• 1 10-3/4-ounce can condensed cream of chicken with herbs soup
• 1 8-ounce carton dairy sour cream
• 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
• 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
• 3 cups chopped smoked or roasted chicken or turkey
• Crushed croutons (optional)

Directions

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.

2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

From Better Homes and Gardens

Submitted by Shelli

Broccoli Potato Soup with Greens

Ingredients

• 2 medium red potatoes, chopped
• 1 14-oz. can reduced-sodium chicken broth
• 3 cups small broccoli florets
• 2 cups milk
• 3 Tbsp. all-purpose flour
• 2 cups smoked Gouda cheese, shredded (8 oz.)
• 2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
• Additional Gouda cheese, shredded (optional)

Directions

1. In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.

2. In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted. Season to taste with black pepper. Divide among shallow serving bowls. Top with greens and additonal cheese. Serves 4.

Nutrition Facts

• Calories 365,
• Total Fat (g) 18,
• Saturated Fat (g) 11,
• Monounsaturated Fat (g) 5,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 74,
• Sodium (mg) 782,
• Carbohydrate (g) 28,
• Total Sugar (g) 10,
• Fiber (g) 4,
• Protein (g) 23,
• Vitamin C (DV%) 125,
• Calcium (DV%) 59,
• Iron (DV%) 9,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Kale, Lentil and Chicken Soup

Ingredients

Nonstick cooking spray
1 cup chopped onion
1 cup coarsely chopped carrots
2 cloves garlic, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
4 cups coarsely chopped fresh kale (about 8 ounces)
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups cubed cooked chicken (about 8 ounces)
1 medium tomato, seeded and chopped
1/2 cup dry red lentils*

Directions

Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.

*NOTE: If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2. Also, you can substitute tofu for chicken to make this vegetarian.

From Better Homes and Gardens

Submitted by Shelli

Indian Tofu with Spinach

Ingredients

2 boxes of frozen spinach, drained (I used one chopped, and one whole leaf)
1 lb of extra firm tofu
1 yellow onion, diced
3 smashed and chopped garlic cloves
1 can garbanzo beans, drained
2 inches of ginger, peeled and grated
1/2 tsp kosher salt (and then more later to taste)
1 tsp cumin
1 tsp curry
1 Tbsp coriander
1/2 tsp chile powder
1/2 tsp garam masala
1/2 cup water

cornstarch (to coat the tofu)
butter (to fry the tofu)

Directions

Use a 3 or 4 quart crockpot.

Drain your tofu. Squeeze it in between some paper towels or a clean dish cloth if need-be to get as much of the liquid out as you can.

Cut it into 1-inch cubes and toss it with corn starch. Fry in butter until golden brown--resist the urge to flip; tofu takes a while to brown.

While the tofu is browning, squeeze out all of the moisture from the spinach and dump it into your crockpot. Dice up the onion, and mince the garlic. Add that, too. Drain your garbanzo beans, and pour them in. Add all of the spices.

Stir in 1/2 cup of water.

Add the tofu to the very top of the spinach.

Cover and cook on low for about 4 hours. This doesn't take very long to cook. Serve over basmati rice, and scoop up with naan, pitas, or corn tortillas.

Morroccan Lentil Soup

Ingredients

1 cup dried lentils
1 can garbanzo beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 onion, chopped
2 garlic cloves, smashed and chopped
1/2 cup chopped celery
1/2 cup chopped carrots
28 oz can of diced tomatoes (and juice)
4 cups vegetable broth
1 1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1 inch ginger, peeled and grated

Directions

Use at least a 5 quart crockpot for this. It makes a lot.

Chop up all of your vegetables and add them to the crockpot. If you are rushed in the morning, consider chopping the vegetables at night---it took me longer than I wanted it to. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. Stir in the vegetable broth and tomatoes.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn't necessary, but it really improves the texture of the soup and melds the flavors nicely.

From a Year of Crockpotting
Submitted by Shelli

Crockpot Pineapple Chicken

Ingredients

enough chicken for 4

20 oz can of pineapple chunks

1/4 cup soy sauce (Tamari wheat free or La Choy are gluten free)

1 t red pepper flakes

Directions

Plop the chicken into the crockpot. I used frozen breast tenders. Drain the pineapple, and add the chunks with the soy sauce and the red pepper flakes.

cook on low for 4-6 hours, or on high for 3-4.

The cooking time will depend on how thick your pieces of chicken are, and if they are frozen or not.

My frozen breast tenders only needed to cook on low for 4 hours.

Serve over rice, quinoa, or on a bed of fresh spinach.

From A Year of Crockpotting
Submitted by Shelli

Crockpot Hot and Sour Soup

Ingredients

1 cup cubed firm tofu

2 cups chicken broth

2 cups water

1 package of sliced mushrooms

1 can bamboo shoots

1 can sliced water chestnuts

2T soy sauce (La Choy is gluten-free)

1t sesame oil

2T rice wine vinegar (and some more later)

1/4t red pepper flakes (and some more later)

green onion for garnish

Directions

Combine everything in your crockpot.

Cook on low for 7-9 hours or high 4-5. I was impatient and cooked it on high for 3 1/2. The mushrooms would have been better if I had waited.

Taste. If you need more of the sour flavor, add more rice wine vinegar. If you need more of the hot flavor, add more red pepper flakes. I like my soup very hot and sour, so I added another 1T of the vinegar and another 1/4t of the pepper flakes. Garnish with sliced green onion.

From A Year of Crockpotting
Submitted by Shelli

Crockpot Butternut Squash Soup

Ingredients

1 butternut squash
2 T olive oil
2 small medium onions, or 2 T onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp coriander
1/4 tsp cinnamon

Use at least a 5 quart crockpot for this soup.

Cut the squash in half long ways. This is terribly hard to do. If you microwave the entire squash for 2 to 5 minutes on high, the skin will soften, but you will still need to use a pretty powerful knife. If you can find already peeled and cubed butternut squash use that.

I couldn't believe how difficult it was for me to cut the squash. My knife got stuck.

Scoop out the seeds and stringy pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh.

Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices. Cover to let heat.

When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.

Blend in small batches with a stand blender, or carefully blend with an immersible wand.

From a Year of Crockpotting
Submitted by Shelli

Skinny Tortilla Soup

Ingredients

1 can fat-free refried beans -- (16 ounces)
1 can black beans (15 ounces) -- rinsed and drained
1 can reduced-sodium chicken broth -- (14 1/2 ounces)
1 1/2 cup frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups low-fat shredded cheddar cheese -- divided
28 baked tortilla chips

Directions

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Add 1 cup cheese. Cook and stir over low heat until melted.

Crumble half of the tortilla chips into soup bowls. Ladle soup over chips.

Top each serving with crumbled chips. Sprinkle with cheese.

From CD Kitchen
Submitted by Shelli

Black Bean and Corn Stew

Ingredients

1/4 cup Dry sherry or apple juice
1 tablespoon Olive oil
2 cups Onions, chopped
1/2 cup Celery, chopped
1/2 cup Carrot, chopped
1/2 cup Red bell pepper, chopped
4 cups Black beans, cooked
2 cups Corn kernels, fresh/frozen
2 cups Stock or water
2 tablespoons Garlic, minced
1 cup Chopped tomatoes
2 teaspoons Ground cumin
4 teaspoons Chili powder or to taste
1/2 teaspoon Oregano, dry
1/4 cup Fresh cilantro, chopped
2 tablespoons Honey
2 tablespoons Tomato paste

Directions

In a large stock pot over medium high heat, combine the sherry and oil. When hot, add onions. Saute, stirring, until soft but not brown. Add celery, carrot and bell pepper; saute 5 more minutes. Add remaining ingredients; bring to a boil. Lower heat and simmer for 15 minutes. Before serving, puree 1 cup of the stew in a blender; add back to the pot.

Variation: Serve with crushed corn chips on top.

Source: The Vegetarian Times Magazine
Submitted by Shelli

Creamy Basil Chicken Recipe

From Better Homes and Gardens

Ingredients

• 2 cups sliced mushrooms
• 2 medium red and/or yellow sweet peppers, cut into strips
• 1 large onion, sliced
• 4 oz. cooked bacon, chopped
• 8 cloves garlic, minced
• 3 Tbsp. quick-cooking tapioca, crushed
• 8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
• 1 cup chicken broth
• 1/4 cup dry white wine or vermouth
• 1 lb. asparagus spears
• 1/3 cup whipping cream
• 1/2 cup plus 2 Tbsp. snipped fresh basil
• 2 cups hot cooked orzo pasta
• 2 Tbsp. grated parmesan cheese

Directions

1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.

2. Cover; cook on high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours.

3. Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.

4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.

5. * To store chicken breast halves, wrap tightly and refrigerate up to 3 days.

Nutrition Facts

• Calories 556, Total Fat (g) 21, Saturated Fat (g) 9, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 132, Sodium (mg) 892, Carbohydrate (g) 43, Total Sugar (g) 8, Fiber (g) 5, Protein (g) 47, Vitamin C (DV%) 177, Calcium (DV%) 12, Iron (DV%) 26, Percent Daily Values are based on a 2,000 calorie diet.