Crock Pot Chili Recipe

 This is my absolute favorite Crock Pot Chili recipe!  I’ve been making it for years, a friend of mine let me in on her secret recipe for the best chili ever several years ago……….curry powder!!  I would have never guessed, especially coming from this non-adventurous girl when it comes to eating.  I rarely EVER try new things!!  Try it and tell me what you think!  I hope you love it as much as my family does!!

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Crockpot Barbecue Chicken Recipe

I really, really love barbecue and if given the choice – would eat it a couple times a week.  But my husband is not a big fan, so I don’t make it very often.  However today he ate a big lunch out, and that means he won’t want any dinner, and therefore friends – it’s Barbecue Night!  The kids and I have a really hectic day ahead of us – so this is going to be a slow cooker recipe.

Here’s the ingredients you’ll need!

Crockpot Barbecue Chicken Recipe

Ingredients

  • 3 or 4 boneless skinless chicken breasts
  • Bottle of BBQ Sauce (I've got KC Masterpiece here, since it was in my stockpile)
  • 1/2 cup Coke, Pepsi, or Dr. Pepper (or a generic brand is fine)
  • 1 tsp Red pepper flakes
  • 1/2 tsp onion flakes

Instructions

  1. Put the chicken breasts in the crockpot for 4-6 hours on Low. Shred about an hour before it's finished and put it back in. Sooooo good!
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Normally I add vinegar and some brown sugar when I cook BBQ in the crockpot – but when I got out my bottle of vinegar it looked like this:

And that’s when I noticed it had expired in Feb. of 2012  (It’s now October).  Since Vinegar’s job is to break down the meat and make it more tender and easier to shred – I went for the next best meat-breaker-downer – Coke.  Actually – nix that – I didn’t have Coke either.  Pepsi will do in a pinch, although it’s less acidic and therefor a little less effective for our purposes.

And since Pepsi is full of sugar – we can leave out the brown sugar as well!  We killed two birds with one stone there!

So put the chicken breasts in the bottom of your crockpot and turn it on low.  Pour in 1/2 cup soda, 1 bottle of sauce*, then sprinkle the red pepper and onion on top.  Let cook for about 4-6 hours on Low.  Near the end, shred the chicken and return it to the crockpot until it’s finished.
*If you don’t like your BBQ very saucy, only put in half the bottle of sauce and reserve the rest for the end so you can eyeball it to perfection.

Now – when I run in the door tonight at 5 and have to turn around and leave again at 5:30 – all we’ll do is spoon BBQ Chicken onto our buns right out of the crockpot with a side of quickly microwaved corn and baked beans and voila!  Dinner is served!  Check out that yummy, saucy chicken….

Frugal Recipe: French Dip Sliders in the Slow Cooker

Here’s a nice frugal recipe you can throw in your crockpot and forget about!  This is a recipe post  from our friend Laurie’s blog PassionatePennyPincher - looks yummy!

Slow Cooked French Dip Sliders adapted from All Recipes

 

20120530-083144.jpg Ingredients

  1. 3 pounds beef sirloin roast
  2. 1 package dry au jus mix
  3. 1 cup water
  4. 8 oz. provolone cheese
  5. 1 package slider buns
Directions
  1. Trim all fat from beef and place in slow cooker. Stir together water and au jus mix, and pour over the roast.
  2. Cover and cook on low heat for 6-8 ours.
  3. Remove roast and shred or slice. Add to sliced slider rolls, and top with provolone.
  4. Use au jus mix from the slow cooker to dip in.

Easy Cheesy Potato Soup Recipe (8 Simple Ingredients)

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It’s been raining here for the last few days – and it’s just the perfect kind of weather for a hearty bowl of cheesy potato soup!  This was the easiest step-by-step little potato soup recipe and it made enough to feed my family of 6 two bowls each, with leftovers for lunch tomorrow!  My kids and husband told me it was the BEST soup I’d ever made – I couldn’t believe it was such a big hit!  The recipe below is the most basic – but I’ve added some optional extras you can use to make it even BETTER.  (Like shredded carrots to give it a little vitamin kick)

 

Easy Cheesy Potato Soup (8 Simple Ingredients)
entree, soup
8
 
Ingredients
  • 32 oz Frozen Hasbrown Potatoes
  • 4 Cups Chicken Broth (You can use Chicken boullion)
  • 8oz Velveeta, Cubed
  • ½ Onion, Diced
  • 1 Can Cream of Chicken
  • 1 Can Cream of Mushroom or Celery
  • 1½ Cups Milk
  • Optional Add-Ins: Minced Garlic, Pepper, Shredded cheese, Bacon bits, Sour Cream, Ritz Crackers
Instructions
  1. Saute onion in 1 tbsp of butteron medium -high until transparent. (If you like garlic, add ½ tsp in as the onions are finishing up)
  2. Pour in 4 cups chicken broth or broth made with 4 cubes chicken boullion. Bring to a boil. (Add pepper if you like)
  3. Add frozen hasbrowns and bring to a boil. (I add 2 shredded carrots now as well)
  4. Add cream soups and milk and bring to a boil.
  5. Add velveeta and turn down heat. Stir until melted.
  6. To serve - Top with shredded cheese, bacon bits, and sour cream if you like. Serve with Ritz crackers for extra crunch :)

*If you’re a big fan of your slow cooker like I am – check out my recipe for Cheesy Potato Chicken Chowder HERE!

Crockpot Cheesy Spinach & Artichoke Dip


Crockpot Cheesy Spinach & Artichoke Dip
Appetizer
6
 
If you love your crockpot as much as I do - then you're always looking for new crockpot recipes to try - here's a Spinach Artichoke Dip Recipe that my husband will LOVE - especially during football season! He likes he TGI Fridays dip (Shown above) but I'm betting this will be an even bigger hit... Let me know how this recipe turns out for you!
Ingredients
  • 1 Pack Frozen Chopped Spinach (Drained & Squeezed well & Chopped)
  • 1 13oz Can Quartered Artichoke Hearts or Frozen Artichokes (Rinsed, Chopped & Drained)
  • 1 C Grated Parmesan Cheese
  • 1 C Shredded Monterey Jack or Mozzarella Cheese
  • ½ C Mayo + ½ C Sour cream (You can sub instead: 8oz of Cream Cheese)
  • ½ Tsp Garlic Powder, or 2 Tsp Minced Garlic
  • 1 TBSP of Chopped Onion or Green Onion *Optional
Instructions
  1. Mix ingredients and place into a buttered crockpot for 1 hour on HIGH. Serve with pita or tortilla chips, triscuits, crackers or crusty bread.
Notes
I found this recipe on MomsWithCrockpots but altered it quite a bit based on other recipes I've read.

Crockpot Lasagna Recipe (Perfect for Busy Nights!)

Photo Courtesy of BettyCrocker

Depending on where you live, or if your kids are in city or county schools, this might be their last week of school – which means you’re probably running around like a crazy person trying to show up for Field Day, Awards Ceremonies, Class Trips, etc….  It seems like a perfect time to share one of my favorite “busy night” crock pot meals  – Crockpot Lasagna!

This recipe is super easy – and super yummy – plus the slow cooker won’t heat up your kitchen nearly as much as the oven would.  Serve with a salad or a bag of ‘steam & serve’ veggies and dinner’s on the table in 5 minutes flat!

*Recipe Courtesy of Betty Crocker, and tweaked to my liking ;)

Crockpot Lasagna Recipe

  • 1 lb Cooked Sausage or Seasoned Ground Beef or Turkey
  • 1 Large or 2 Reg. Size Jars Pasta Sauce (You’ll need about 45 oz total)
  • Garlic, Onion, Oregano, Basil (Italian Seasoning)
  • Ricotta or Cottage Cheese, 15 oz Container
  • 1 cup Parmesan Cheese
  • 2 Cups Mozzarella Cheese
  • Box of Regular Lasagna Noodles (You’ll need 15 or so)
  • Mushrooms, Onions, Spinach, etc…. (Optional)

Step 1: Brown meat and stir in pasta sauce, toss in some italian seasoning for good measure – then let your meat sauce simmer while you prepare the rest of the ingredients.

Step 2: Mix Ricotta/Cottage Cheese with Parmesan Cheese and 1 Cup of the Mozzarella in a bowl and set aside.

Step 3: Pour 1/5 of your meat sauce into the bottom of your crockpot and top with a layer of dry noodles.  They won’t fit perfectly, you’ll need to break off bits and pieces all over the place (I’d consider wearing safety goggles for this job) and overlap them some – but no worries, it’ll all work out in the end.

Step 4: Spread a layer of cheese mixture on top the noodles (this isn’t easy since the noodles are now in pieces, so if wetting the cheese mixture a little bit helps, then by all means, stir in a little bit of water or even an egg). Then top with any veggies or extras you like to sneak in.

Repeat steps 3 and 4 until you have 3 layers of noodles or are simply out of ingredients.  It’s hard to mess this up – the most important part is to make sure there is a layer of sauce touching each layer of noodles so that it will “boil” while cooking.  Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.  During the last half hour, pour the extra 1 Cup Mozzarella on top so it will melt and look lovely by dinner time :)

Super Bowl Appetizers – FREE eBook!

Super Bowl is this coming weekend – and it’s time to pull out all the stops and fix some appetizers that will make all the guys and gals happy!  If you need some new recipe ideas – check out this FREE eBook  “39 Appetizer & Party Recipes”  from RecipeLion.  Get tons of recipes from Wings to dips – here are  two dips I’d love to make!

You’ll also need a main dish for your Super Bowl party – so you can also get the Recipe Lion “38 Best Soup Recipes and Hearty Stews Cookbook“.    There’s a really yummy recipe for Slow Cooker Potato Soup that will be perfect to keep in the crock pot for the game and let people load it with toppings like bacon & cheese!  (Yummmmmm)

$.50/1 Starkist Pouch Coupon & Tuna Casserole Recipe!

There’s a hot new coupon for $.50/1 Starkist Pouch – but hurry, it won’t be around long!

Starkist Pouches are on sale this week at Bi-Lo for $1.25
Use the $.50/1 Coupon
(makes it $.25 ea!)

I’ll be using this to make Tuna Casserole a lot during Lent – it’s very cheap and easy – and my mom made it a lot when we were kids and fish was too expensive.  We were very sqeamish about tuna as kids – to which mom always replied brightly, “Sorry Charlie!” – and eventually this was dubbed “Sorry Charlie Casserole”… which is perfect because when you come to think of it Charlie Tuna was probably REAL sorry to be in this :)

Mom’s “Sorry Charlie” Casserole

  • 1 Can/Pouch of Tuna (in water) 
  • 1 Box of Macaroni & Cheese 
  • 1 Can Cream of Mushroom
  • A couple slices of Velveeta (optional)
Make Mac & Cheese as usual.  Drain tuna and stir into completed mac & cheese.  Stir in Cream of Mushroom Soup.  Add a little extra milk if needed. (My mom always added a couple sliced of Velveeta to “hide” the tuna from us! In my house, Velveeta = LOVE.)
To see another recipe in which Velveeta plays a soul-warming role, check out my recipe for Crockpot Cheesy Chicken Potato Chowder!