Coconut Curry Chicken

Prep 20 min
Cook time 6 hrs
Serves 6

2 lb boneless, skinless chicken breasts, cubes
1 1/2 cups (13.5 oz can) coconut milk
1 yellow onion, quartered
1 green bell pepper, quartered
1 (6 oz) can tomato paste
1 Tablespoon curry powder
2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/8 - 1/4 teaspoon cayenne pepper
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon cornstarch

1. Place the cubed chicken in slow cooker

2. Place all remaining ingredients , except cornstarch into a food processor and process until nearly entirely smooth.

3. Pour the processed mixture over the chicken in the slow cooker.

4. Set the cooker to low, cover and let cook 5 hours.

5. Whisk cornstarch into 2 tablespoons of water and stir into the cooking liquid. Re-cover and let cook 1 additional hour, or until meat is fork-tender. Serve with basmati or regular white rice.

* to cool off the spices you can serve with a dollop of plain yogurt or omit the cayenne.

Broccoli Potato Soup

Broccoli Potato Soup - Taste of Home, Slow Cooker Throughout the Year

Prep 25 min
Cook 4.5 hr
Makes: 8 cups (2 quarts)

1 lb (8-10) small red potatoes, cubed
1 large onion, chopped
1 large carrot, coarsely chopped
7 garlic cloves, minced
3 cups water
1 can (14.5 oz) condensed cream of broccoli soup, undiluted
1 teaspoon of each fresh or (1/3 t. each if dry) thyme, basil, and parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4-1/2 teaspoon crushed red pepper
1/4 teaspoon pepper
2 cups (2-3 heads) chopped broccoli
1 cup (4 oz) shredded Havarti cheese

1. Place the potatoes, onion, carrot and garlic in slow cooker. Add the water, cream of broccoli soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.

2. Stir in the broccoli and Havarti cheese. Cover and cook for 30 minutes or until the broccoli is tender.

Sweet and Sour Chicken

3-4 chicken breasts

half a bottle of apricot jam

half a bottle of french dressing

packet of dry onion soup mix

 

Cook in crockpot 3-5 hours on low

Serve with a bag of stir fry and rice

Irish Beef Stew & Mashed Potatoes

Yield: 4 servings

Ingredients:

• 2 tablespoons olive oil
• 1 lb. stew meat
• 4 large carrots, peeled & chopped
• 1 onion, diced
• 2 cloves garlic, minced
• salt & pepper, to taste
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• 1 large bay leaf or 2 small
• 2 cups beef broth
• 2 tablespoons butter
• 2 tablespoons flour
• heaping 1/3 cup frozen peas
• mashed potatoes (recipe found here)

Directions:

1. In large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4 minutes. Pour in onions, carrots, garlic and spices. Cook another 5 minutes. Deglaze pan with beef broth. Cover and simmer 2-4 hours or until meat is very tender. (This would be perfect to cook in the crockpot!) When you are ready to serve, remove bay leaf. In a small bowl stir softened butter and flour together until smooth and incorporated. Stir butter mixture into the stew with the frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.

Recipe and photo resource: Lauren's Latest

-Adrian

Easy Crockpot Potato Soup

1 30oz. bag frozen, shredded hashbrowns
3 14oz. cans chicken broth
1 can cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 package cream cheese

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

CHICKEN FAJITAS

1 red pepper, sliced length wise
1 yellow or orange pepper, sliced length wise
1 green pepper. sliced length wise
1 white or yellow onion, cut in long slices
4 garlic cloves, minced
1 lime, juiced
2+ lbs. boneless chicken, uncooked
2 T. taco seasoning
2 cans Rotel

In crockpot layer:
1/2 of the sliced peppers
1/2 sliced onion
chicken (covered on both sides with the taco seasoning)
garlic
1/2 lime juice
1 can Rotel
the rest of the peppers
rest of the onion
rest of the lime juice
1 can Rotel

Turn crockpot on  high for 4 - 6 hrs.  When done shred the chicken and place back in crockpot. Serve on flour tortilla shells with grated cheese, sour cream, and guacamole.  Tricia

Crock Pot Teriyaki Chicken

10 - 12 boneless skinless chicken tenders or 6 breasts
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
hot chili sauce

Place chicken in crockpot. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on high for 4 to 5 hours or until chicken is tender. Combine cornstarch and cold water, stirring until smooth.  Add cornstarch mix to crockpot and gently stir into sauce. Cook for an additional 5 - 10 min. (Can add a tablespoon or two of hot chili sauce at this point, if you want it spicy.)  Serve over rice.  Tricia

CrockPot Chicken Tortilla Soup

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (lime & cilantro or regular)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn (drained)
1 onion, chopped or 1/2 - 3/4 c. dryed onion
2 cans chicken broth
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp dried cilantro

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

chopped avacado

fresh limes

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 8 hours. Before serving remove the chicken breasts from soup and shred, if needed. Return chicken to CrockPot, stir to combine.

Serve with chips, sour cream, cheese, avacado, and fresh limes.     - Tricia

Recipes Dad makes for Mom

Scrambled Eggs

Green Peppers
Onion
Cheese
1/4 cup milk
4 eggs
beat - stir
1/4 cube butter in pan

Dad's Potato and Hot Dog Casserole

Potatoes
Hot dogs
Cream of mushroom soup
1/2 can water
1 1/2 cup cheese
onion flakes
garlic salt

Put in crockpot

Chicken in a Crock Pot

2 Chicken Breasts
1 can cranberries
1 bottle BBQ sauce
1/2 bottle water

Broccoli Dinner

2 bags broccoli florets
Douse with lemon juice
Mix can of crm of chicken soup and 1 cup mayo in bowl
dump mix on brocoli
Empty bag of grated cheese on top

Bake at 350 for 1 1/2 hours

White Chicken Chili

4 cans white beans                                         
2 cans chicken broth
2 chicken bouillon cubes                                     

3 teaspoons garlic powder

1 onions, chopped and sautéed                            

2 cans corn, drained

2 cans green chilies                                        

3 teaspoons oregano

2 tablespoons cumin                                       

1 teaspoon cayenne pepper

4 cups cooked, cubed/shredded chicken             

24 oz. sour cream

4 cups Pepper Jack cheese

Sauté onions in butter until transparent. Add everything, except sour cream and cheese. Cook in a crockpot for 3-4 hours or in a large pot for 30 minutes. Add sour cream and half the cheese then cook for an additional 15 minutes. Serve with additional pepper jack cheese and tortilla chips.

                                                                                             - Tricia Munk