Saturday, February 26, 2011

Best Crockpot Recipes

Thanks to everyone from ABLOF who emailed me their favorite Crockpot recipes!!!  I honestly can not wait to try each & every one of them.  Ya'll are amazing..thanks so very much!!

Swiss Chicken Casserole
from McKenzie Crisp
6 boneless, skinless chicken breasts
6 slices (4-inch squares) Swiss cheese
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter or margarine, melted

Spray the slow cooker with nonstick cooking spray. Arrange the chicken breasts in the bottom of the slow cooker. Top the chicken with the cheese, overlapping the slices as necessary. Combine the soup and the milk in a bowl and spoon it over the cheese layer. Sprinkle the stuffing mix over the soup layer. Drizzle melted butter or margarine over the stuffing layer. Cook on low 8 to 10 hours or on high 4 to 6 hours.

Broccoli Cheese Soup 
So easy & everyone raves!
from Tina Reedy
16 oz bag of frozen petite floret broccoli
2 cans cream of broccoli soup
1 can cream of celery soup
1 large jar chez whiz
1 pint half and half
Half packet of dry onion soup mix

Mix all the ingredients well, place in a crock pot and simmer on low for the day!

I normally double this recipe and put it in a large crockpot. And becasue I don't like my soup as thick I use low fat milk instead of the half and half. But that is my preference.
I also usually add some sprinkled cheese on top when I serve it.

Delicious Spinach and Artichoke Dip
from McKenzie Crisp
Got this recipe off the radio when living in Little Rock, Arkansas-traffic was not moving and I could write this down! Works best in a small slow cooker
1 cup shredded mozzarella cheese 

8 oz. cream cheese, cubed
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/4 tsp. freshly ground black pepper
1 can artichokes, drained and finely chopped
1 package frozen spinach, thawed
Tortilla chips

In a slow cooker, combine cheese, cream cheese, Parmesan cheese, garlic, pepper, artichokes, and spinach. Cover and cook on High for 2 hours, until hot and bubble. Stir well and serve with tortilla chips or homemade pita chips.

Crockpot Macaroni and Cheese 
I love to take this to family gatherings and potlucks with the kids.  That way I always know there is something the kids will actually eat! 
from Tina Reedy
8 ounces elbow macaroni, cooked (I didn't cook mine, just threw it in with everything else)
1 12 ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
dash of pepper
2 10 ounce bricks sharp cheddar cheese, grated (about 5 cups)
dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.

Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes

Easy Pasta Bake
from Mckenzie Crisp
1 lb ground beef
4 cups Penne Pasta, cooked, drained
1 jar (1lb 10oz) Prego Sauce (Traditional) or your favorite homemade sauce
¾ cup Parmesan Cheese, divided
1 package (8 oz) shredded Mozzarella Cheese

Brown meat in large skillet and drain. Stir in pasta, Prego Sauce and ½ cup parmesan cheese. Spoon into 12x9-inch baking dish. Top with mozzarella cheese and remaining ¼ cup parmesan cheese. Bake 375° for 20 minutes. Let the casserole set out for a while at room temperature so it doesn’t burn when you bake it. Bake uncovered at 375° for about 20 minutes or until the cheese melts and it bubbles a little.

Chicken Enchilada Chili
from Charlotte Rubottom's daughter
1 1/4 lbs bonesless chicken breast (I use more)
1 medium onion chopped
1 medium yellow or green pepper chopped
2 cans (14.5 oz.) stewed tomatoes w/garlic and onions
2 cans chili beans in sauce undrained
1 can Old El Paso Enchilada Sauce
Sour Cream

Spray your crockpot (I use a liner), cut chicken in bite size pieces. Place all ingredients in crockpot, cover and cook 8-10 hrs on low. Garnish w/sour cream and cheese.  

A very simple but surprisingly good recipe. Hope you like it.  Happy Cooking!!!

Cowboy Breakfast Casserole 
from Mckenzie Crisp
5 medium/large potatoes, sliced thin
1 pound ground beef
10 eggs
1/2 cup milk
Salt and pepper, to taste
1 1/2 cup Mexican cheese blend
1 very large white onion, diced
1 teaspoon minced garlic
1 small red hot pepper, minced very finely, optional
olive oil
liquid smoke
charcoal seasoning

Combine the eggs with milk, salt and pepper to taste; set aside. Saute the onions in some butter until translucent. Season with a bit of salt and pepper. Brown the ground beef with the garlic and hot pepper. Season with salt, pepper, cumin, charcoal seasoning (about 1/2 tsp. or more to taste), and a couple more drops of liquid smoke. Drain off fat from meat. Sauté the potatoes in some olive oil just to soften slightly. Spray or butter crock (3.5 quart) to prevent sticking. Then layer the ingredients in the following manner: potatoes, beef, onion, cheese. Repeat. Finish with a layer of potatoes. Pour egg mixture gently over all and top with a bit more cheese. Cook on low for 8-10 hours (overnight). Makes 8 servings

1 comment:

  1. Oh wow, that Cowboy Casserole looks GOOOOOD!


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