pulled chicken

Crockpot Pulled BBQ Chicken sandwhich with coleslaw 

Prep time
5 mins
Cook time
4 hours
Total time
4 hours 5 mins

Serves: 4-6

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
¼ cup Italian dressing
¼ cup brown sugar
1 tbsp Worcestershire sauce
salt to taste


Instructions

Season chicken breast with garlic powder, seasoning salt and pepper front to back. Then place in your crockpot.

In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.

Pour over chicken, cover and cook on HIGH for 3-4 hours

Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

Crockpot Potato Soup

EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Recipe from:

http://pearls-handcuffs-happyhour.blogspot.com/search?q=potato+soup

Crockpot Chicken Tacos

Use 2 lbs. of raw (not frozen) chicken breast, 1 packet of dry ranch dressing, 1 packet chicken taco seasoning & 1 can of chicken broth. Put that all in the crockpot and cooked on low for 3 hours then shredded the chicken and let it cook on low another 30 min. Heat the taco shells and assemble your tacos.

Yummy:)

crock pot chicken salsa

Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh salsa
1 package taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup (I used chicken)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.

crockpot lasagna

Ingredients:

• 1 pound Italian sausage, casings removed
• 1/2 cup chopped onion
• 2 cans (15 ounces each) Italian -style tomato sauce
• 2 teaspoons dried basil leaves, crumbled
• 1/2 teaspoon dried leaf oregano
• 1/2 tsp salt
• 3 c shredded mozzarella cheese (12 oz)
• 1 container (16 ounces) part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 12 uncooked lasagna noodles (12 oz)

Preparation:

Cook sausage and onion in a skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well. Stir in tomato sauce, basil, oregano, and salt.
In a bowl, combine 2 cups of the shredded Mozzarella cheese, the ricotta cheese, and Parmesan cheese.
Spoon 1/4 of the sausage mixture into 3 1/2 to 5-quart crockpot; top with 4 lasagna noodles broken into pieces to fit. Top with half the cheese mixture and 1/4 of the sausage mixture. Top with 4 more noodles, broken to fit, another 1/4 of sausage mixture, remaining cheese mixture. Finish topping with remaining 4 noodles broken to fit and remaining sausage mixture.
Cover and cook on low heat 6 to 8 hours, or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup Mozzarella cheese. Cover and let stand 10 minutes, until cheese melts.
Serves 6.

Lisa D's High School Chicken Chunks :) Yum, Yum

4 pieces of chicken
2 tab olive oil
2 cans cream of chicken soup(or you can use one of Cream of Chicken and one Cream of Mushroom)
cook

Add one can chicken broth and thicken with flour or wondra

I add garlic salt and pepper at beginning...just a few dashes

I have cooked in 4 hours on high or 6 hours on low
depends what time I start it

Add carrots, peas towrds the end if you would like.

serve with potato's or rice

Crockpot Chicken Enchiladas

1 large or 2 small cans of enchilada sauce (I do mild for Paul)
4 or 5 boneless chicken breasts
2 small cans of cream of chicken soup
1/2 cup chopped onion
10 corn tortillas
16 ounces sharp cheddar cheese
(The original recipe also called for 1 small can of sliced black olives and a 4 oz. can of green chilies. I chose not to put them in.)

Optional for toppings:
Sour cream
Green chili salsa


Cook (boil) chicken and shred. Mix soup and onions in a separate bowl. (If you choose to do the olives and green chilies, add it to the soup mixture.) Layer crockpot with:

1. Enchilada sauce
2. corn tortillas (ripped into wedges and pieced around to make a layer)
3. soup mixture
4. chicken
5. cheese

Repeat 2 more times. (Basically I do a third of each ingredient per layer)

Cook on low for 6 hours

Italian Beef

This is a recipe that my friend Amy made for me after we had Emma! It was delicious and it is EASY to make! That is the best part!!!

Italian Beef
-1-2 lb. Top round roast
-add:
1 tsp garlic salt
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. crushed red pepper
1 bay leaf
3/4 c. water
1/4 c. red wine all on top of the roast
-Cook 7-8 hours on low
-cut up & cook one more hour
-eat with crusty buns & white cheese (we used the Italian blend cheese)

*** My sister makes the same recipe using a dark beer such as Guinness