Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas

(from sixsistersstuff.com)

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve

Directions:

Spray slow cooker with non-stick cooking spray. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.

Serve with tortillas, shredded cheese, salsa, and guacamole.

Easy and good!

Szechuan Chicken and Noodles

Szechuan Chicken and Noodles

(sixsistersstuff.com)

Ingredients:

• 1 lb chicken breasts, cut into bite-size pieces
• 1 3/4 cups Yoshida's Original Gourmet Sauce*
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 2 green bell peppers, diced (seeds and ribs removed)
• 1 small yellow onion, chopped
• 2 cups broccoli florets, steamed
• 2 teaspoons minced garlic
• 1 teaspoon paprika 
• 1 box (13.25 oz) whole wheat linguine noodles (you don't have to use whole wheat) 

Directions:

Cook the linguine noodles according to the directions on the package.

In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes). Remove the chicken onto a plate.

In the same skillet, add olive oil over medium heat. Add the onion and bell pepper and saute until soft (about 8 minutes). Once the vegetables are done, add the cooked chicken back to the skillet.

Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened. Add in the cooked broccoli last.

When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture. Stir to combine and serve.

Makes 6 servings.

We all loved this.  I cooked the chicken in the slow cooker with the Yoshida's sauce to save time and then threw it in the pot at the end.  Really good!

The Best Enchilada Soup- Chili's copycat. Crockpot

Chicken Enchilada Soup {Chili’s Copycat}

this recipe makes a lot- I usually halve it

• 2 tablespoons vegetable oil
• 2 medium onions, diced
• 4 cloves garlic, minced
• 1 quart chicken stock ( I used Just Like Bouillon with water)
• 1 tablespoon chicken soup base (I took it down a little)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon black pepper
• 1 (8 oz). can tomato sauce
• 1 (19 oz.) can enchilada sauce (or two 10 oz. cans) I used this quick recipe
• 1 cup masa harina (or 6 small corn tortillas, minced, I blended mine in the blender)
• 16 oz. Velveeta, cubed
• 1 (22 oz.) bag Tyson roasted and diced chicken, thawed (I just threw my 1 or 2 breasts in the crockpot)
• 1 can whole kernel corn, drained (optional)
• 1 can black beans, drained (optional)
• Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

1. In a skillet, heat the olive oil over medium heat, and saute the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.

2. Add all the other ingredients, except the chicken (unless you're using the uncooked chicken), corn and black beans. Cook over high heat for 4 hours or low for 5-7. However you work your crockpot magic. Whisk until smooth (you may wish to use a stick blender).

3. Add the chicken pieces, corn and black beans and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

This is so great!  I've made it twice already.  The tortillas thicken it up nicely and add a nice flavor, even though I usually don't go for corn tortillas.  The velveeta adds a nice richness and creaminess.  I have two other recipes for Enchilada Soup on this site, but one uses cream of chicken soup and one uses little pastas so they all have a place here.

Awesome crock pot recipe!

Slow Cooker Honey Garlic Chicken
(from therecipecritic.com)

1 T Vegetable Oil

6-7 Boneless Chicken Breast 

3/4 Cup honey

3/4 Cup soy sauce

3 T Ketchup

2 cloves garlic crushed (I used 1 1/2 T minced garlic)

1 T fresh ginger root (I used 1 T dry ginger)

1 20 ounce can pinapple drained with juice reserved (I didn't use the pineapple)

2 T cornstarch

1/4 c water

Mix together and pour over chicken.  Cook on low for about 4-6 or so hours.  Easy!

I've made this twice in the last month because our family liked this dinner so much.  So glad to have a bunch of great slow cooker recipes.

Steel Cut Oats in crockpot overnight

Overnight Crock Pot Oatmeal

• 1/2 cup steel-cut oats
• 1/2 tsp cinnamon
• 2 tsp brown sugar
• 1/8 tsp salt
• 2 3/4 cup water (I subbed in some apple juice for some of the water)
• Optional toppings:  fresh fruit, milk, nuts, raisins etc.

1.  Spray an oven safe dish (mine is corningware and it is about 1.7 quarts) that fits into your 5-7 quart slow cooker with non-stick cooking spray. (Inside the bowl, not the bare unit) 

2.  Place all ingredients inside dish and stir to combine.

3.  Place dish directly inside slow cooker insert.  Cover the slow cooker and cook on LOW for about 7-9 hours.

4.  Remove dish carefully and serve with desired toppings.

365daysofcrockpot.com likes using the dish inserted into the crockpot because this way you don't lose a lot of the oats from sticking to the crockpot dish, all cooked and crusty.  This was a great breakfast, adaptable to whatever you like in your oatmeal.  Why steel cut oats?  More fiber and longer to digest than regular oats, keeping you full longer are a few of the reasons.  They are nuttier than normal oats and a different part of the oat with a different shape.  It's worth trying them!

The best ham ever. Crock pot too!

• 
  
• Harvey Ham Sandwiches
• (from allrecipes.com)
• 
  
• 1 (6 pound) bone-in ham
• 1 (8 ounce) jar yellow mustard
• 1 pound brown sugar (I probably used about half of this- just add to taste!)
• 24 dinner rolls, split

Directions

1. Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.
2. Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls. We don't use any other sandwich toppings with it, but that is a personal choice.
   

Yum.  This was awesome ham, I promise.  Eat it plain is divine, in rolls is wonderful...as a snack great...you can't go wrong.  The mustard is muted, even though that sounds like a lot of mustard.  If you're scared, just add half of the mustard called for and taste as you go.  Try this ham, you will not be disappointed!

My favorite bean burrito crockpot/stove recipe

Beef and Bean Burritos

• 1 can refried beans
• 1/2 lb. lean ground beef, cooked and drained
• 1-2 T. taco seasoning
• 1 heaping tablespoon brown sugar
• 1/2 c. salsa

1. Combine all ingredients and either warm on stovetop or keep in crockpot on low for 2-3 hours.  Serve in tortillas with desired toppings.

These are so kid-friendly even my 1 year old was eating them!  The brown sugar just adds a touch of sweet to offset the spice.  You can definitely forgo the sugar altogether if you'd prefer.  But we really enjoy this burrito filling.  Very versatile, easy, and tasty.

Buffalo Chicken Wraps in the Slow Cooker- easy and YUMMY

Slow Cooker Buffalo Chicken Wraps
(from bettycrocker.com)

• 2 lbs chicken thighs (I used breasts)
• 1/2 t. salt
• 3/4 c. buffalo wing sauce (I made my own using 1/3 c. hot pepper sauce, 1/3 c. ketchup, and 2 T honey and blended it together, throwing it in the crockpot with the chicken)
• 3/4 c. ranch dressing
• 8 tortillas
• shredded lettuce or spinach

1. Place chicken in the crockpot, cover with salt and wing sauce, cook on low for 6-7 hours.
2. Drain as much of the liquid from the crockpot after finishing cooking, and shred chicken.  Add ranch dressing, mix and serve in tortillas.  

These were so good!  Luckily they weren't too spicy for the kids.  You can make them more spicy by adding more hot sauce.  Ranch, of course, tames the spicy flavor.  The kids like dipping these in ranch and the flavor is awesome.  Of course you can make these even quicker using rotisserie chicken, canned chicken and heating it up on the stove or microwave.  

Some spice in your fajitas

Cinnamon Lime Fajitas
(from allrecipes.com)

• 4 boneless, skinless chicken breast halves
• 1 tablespoon ground cinnamon
• salt and pepper to taste
• 2 large baking potatoes, peeled and cubed
• 1/4 cup canola oil
• 1 large yellow onion, chopped
• 1 large clove garlic, peeled and minced
• 1 tablespoon chopped jalapeno peppers (optional)
• 1 lime, juiced
• 12 (6 inch) corn tortillas, warmed

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
3. Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
4. Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
5. Serve the chicken and potatoes in warmed tortillas.

My adaptation to save time:

Throw some chicken in the crockpot; sprinkle a little salt, pepper, diced onion, garlic powder and cinnamon on there.  When done, add a couple potatoes (peeled and cubed) you've nuked in the microwave.  Drain juice from crockpot, add lime juice and more salt/pepper/cinnamon to taste.  Serve in tortillas with cheese, sour cream, and lettuce.  I like ketchup; you might like salsa.  

Try something new- these aren't over the wrong edge with cinnamon!  If you're scared just scale back as much as you need to.  The potato adds a nice flavor and texture.    

Pepperoncini Beef- crock pot

Pepperoncini Beef
(allrecipes.com)

• 1 (3 pound) beef chuck roast
• 4 cloves garlic, sliced
• 1 (16 ounce) jar pepperoncini

Directions

1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2. Cover, and cook on Low for 6 to 8 hours.

We enjoyed this beef.  It wasn't too spicy, but it had a definite pepperoncini taste, if you're familiar with those yellow peppers you can put on your sandwich at Subway!  I love 'em.  Anyway, I added sliced onions to the crockpot and we served these in rolls.  

Dulce de Leche- 1 ingredient in the crock pot!

Dulce de Leche, or caramel dipping sauce

• 1 can sweetened condensed milk

Remove paper label from can.  Don't open can. Place in crock pot, then fill crock pot with enough water to cover the can.  Cook on low for 6-8 hrs.  

This is obviously super-easy, and who would have thought the sweetened condensed milk would turn into a perfect caramel dip?  I did read somewhere that there could be a danger of cans bursting, but that is usually with the stovetop method.  By cooking on low in the crock pot and keeping an eye on it you should be fine, right?  Well- mine worked great.  

Crock Pot Hot Fudge Peanut Butter Pudding Cake

Hot Fudge Pudding/PB Cake
(melskitchencafe.com)

Cake:

• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1/8 teaspoon salt
• ½ cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• ½ cup smooth or chunky peanut butter
• ½ cup semisweet chocolate chips

Topping:

• 3 tablespoons unsweetened cocoa powder
• ¾ cup sugar
• 1 ½ cups boiling water

Vanilla ice cream for serving

Coat a medium round or oval slow cooker with nonstick cooking spray.

In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.

To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.(Mine took less time, probably about 1 hour 15 min, so keep watch the first time!)

This is great!  Not much to complain about here.  The sad thing is, you still have to dirty another dish, but, it's all worth it if you needed to delay your dessert or if the oven is in use.  Plus the taste is worth it!  If you are looking for the same dessert using the oven instead (you can also add peanut butter if you want) go here.

.

I liked this crock pot roast!

• Slow Cooker Italian Beef
• (allrecipes.com)
• 
  
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast

Directions

1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

I am not a roast person. Unless it has tons of flavor and can be eaten in rolls! So this recipe fit the bill. It has a lot of flavor, and is great in sandwiches or in its au jus! Fancy, I know.

Fun crock pot recipe

Chicken and Potatoes a la Crock Pot

• 1 1/2 pound red potatoes, chunked
• 8 ounces Neufchatel cheese
• 1 can (10 3/4 oz size) cream of whatever soup (I used chicken)
• 1 envelope Ranch-style dressing mix
• 12 ounces chicken breast without skin -- cut into strips

Directions:

1. Place potatoes in slow cooker.
   
2. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together).
3. Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.

This was a good recipe! I loved being able to use my crock pot for potatoes. You'll need to watch the time on the potatoes because mine was about 4 hours, and I used about 4 chunked potatoes, and one chicken breast. I didn't have ranch seasoning, I just poured some prepared ranch in there, which was good too, though it might have not had as much of a ranch flavor that way. We enjoyed this meal! Kid-friendly.

A crock pot dinner kids will enjoy!

Honey Sauced Chicken
(from mmmcafe.blogspot.com)

3/4 pound chicken (of your choice)

1/2 tsp. salt (I skipped, but did sprinkle a little)

1/4 tsp. black pepper

1/2 cup honey

1/4 cup soy sauce

2 T chopped onion (or 1 T onion flakes)

2 T ketchup

1 T. vegetable oil

1 clove garlic, minced (I just sprinkled some garlic powder)

1/4 tsp. red pepper flakes
optional: a couple tablespoons cornstarch mixed with water to add at the end to thicken sauce

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

Who doesn't love a good crock pot dinner? I was up for trying a new recipe, though I feared, and the fear continued as I smelled it cooking, that it would taste just like teriyaki chicken. Now, I love Teriyaki and all, but I wanted a different flavor. And luckily, when I tasted it, my worries flew away. So this is more honey-based than soy sauce-based, so the overall flavor is honey-ish, but not overpoweringly so. Which makes it super kid-friendly. We all enjoyed the flavor, and will make this again.

Indian Butter Chicken

Indian Butter Chicken

• 1/2 cup butter, 2 T which are used to saute onion and garlic
• 1 small onion, minced
• 1 tablespoon minced garlic (I used about 1/3 t. garlic powder)
  
• 1 can tomato sauce
  
• 1 12 oz. can skim or 2% evaporated milk
• 1 1/2 c. whole milk (or 2 %)
• 1 teaspoon salt
• 1 teaspoon cayenne pepper (I used just a sprinkle)
  
• 1 teaspoon garam masala (you find this in the spice aisle anywhere)
  
• 2-3 chicken breasts, thawed and cut into bite-sized chunks
• 1 T. curry powder
  

1. Melt a few tablespoons of butter in a big skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion is mostly translucent. Add chicken and heat until no longer pink, stirring regularly.
2. Turn heat to low and add remaining butter to the pan along with the tomato sauce, milks, salt, cayenne pepper, garam masala, and curry powder. Simmer on low until thickened.
   
3. Serve over rice with your choice of vegetables. We liked steamed peas and broccoli.

You just don't know what you're missing until you try this! I know people who think they don't like curry in general aren't going to be convinced, but this is an awesome meal. AWESOME. Even the kids like this one, and they aren't really fans of our other Indian dishes. This one is less spicy, unless you add more red pepper, and it it saucy and delicious with rice. The flavors are just so interesting and delectable! Really- give this one a try.

And here's a crock pot version we love just the same, if not more because pre-prep is wonderful!

Slow Cooker Indian Butter Chicken
(adapted from allrecipes.com)

3 tablespoons butter 4 large skinless, boneless chicken thighs, cut into bite-sized pieces (I used one breast) 1 onion, diced 3 cloves garlic, minced 1 tablespoon curry powder

1 teaspoon garam masala 1 (6 ounce) can tomato paste (I used one small can tomato sauce) 1 (14 ounce) can coconut milk 1 cup plain yogurt salt to taste

DIRECTIONS:

1.	Melt the butter in a large skillet over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the coconut milk and yogurt. Season to taste with salt.
2.	Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Shred chicken and serve.