You can’t get much easier or tastier than this crock pot dish! It’s full of flavor and tastes just like chicken wings but all white meat and no bones.
1-2 lbs chicken tenders
1/4-1/2 cup Frank’s Original Red Hot sauce or any favorite Wing sauce.
1/2 onion finely chopped
Taco size tortillas or for a healthier option Bib lettuce
Celery finely chopped
Carrot sticks or finely chopped carrots
Blue cheese or Ranch dressing (I love Ken’s the best for this)
Layer the chopped onion at the bottom of your slow cooker and then add the chicken on top. You can even leave the chicken frozen! Like I said – can’t get much easier. Set slow cooker on high for four hours or on low for eight. Once chicken is done drain most of the liquid and then shred. Add the wing sauce and let heat through if needed.
Serve on tortillas or lettuce leaves for a healthier/low carb option. Sprinkle celery and carrots on top and then drizzle with Blue Cheese or Ranch dressing.
Slow Cooker Beef Stew
I found this comforting winter meal on movitabeaucoup.com. To make it even easier I got the precut, pre washed carrots, celery and potatoes at my local Wegmans market. I also went with the precut beef stew meat from the butcher section. As a vegetarian alternative you could use fava beans or red kidney beans instead of the beef.
2 lbs of stewing beef, trimmed and cut into 1 inch cubes
1 tablespoon olive oil
2 medium sized onions, chopped into medium pieces
2 – 3 ribs celery, chopped
4 – 6 carrots, chopped
4 cups chunked potatoes (I used Dutch yellow and did not peel)
1 28 oz. can whole tomatoes (I use plum tomatoes)
1 1/2 teaspoons Italian seasoning
3 cups sodium reduced beef broth, divided
2 bay leaves
1 cup frozen peas
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cups all-purpose flour
Croutons: 1 loaf of cheese bread (recipe not included as I got mine at good ol’ Wegmans)
Slice in one inch slices and toast under broiler or in toaster oven. Cut into 1/2 inch to 1 inch squares. Super easy.
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.
Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.
Cover and cook on low for about 6 – 8 hours.
About 20 minutes before serving, add the frozen peas and salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Continue cooking until thickened (about 15-20 minutes).
Remove the bay leaves and serve. I served mine with cheese bread croutons. You can not ask for a heartier stew after a long winter day. Thanks again to movitabeaucoup.com for this one!
Crockpot Chicken Taco Soup
This recipe could not be easier and is very tasty! I especially like to have on those cold nights when you don’t feel like doing anything complicated for dinner or if you just need a simple pantry meal.
1-2 lb chicken tenders, I throw them in frozen!
1/2 onion, chopped (can sauté before adding or add raw)
2 cans Rotel
1 can black beans, rinsed and drained
1 block cream cheese, cubed
1 packet Ranch dressing (powder mix)
1/2 to 1 cup chicken stock, if it needs more liquid
You literally just throw everything in the Crockpot and wait. Low at least 6 hours or at least 4 hours on high. I stir everything up about half way through the time. Towards the end just shred the chicken and stir back in and enjoy! Serve with corn bread or tortilla chips. Fritos are also great with this!
Italian Countryside Soup (slow cooker)
What makes this soup great soup is that it is light but still hardy. Recipe adapted from my Crockpot cookbook.
1 red bell pepper, chopped
1/2 large onion, chopped
2 cans diced tomatoes with basil, garlic and oregano (undrained)
2 cans cannelloni beans, rinsed and drained
2 small to medium zucchinis, chopped
1-2 cups frozen cut green beans
4 cups chicken stock or broth
1/4 teaspoon garlic powder
1-2 T dried basil
1 package kielbasa, chopped
1 small package of cheese-filled tortellini
Sauté onions and bell peppers in olive oil until tender. Add to crockpot. Then, add cannelloni beans, tomatoes, zucchini, green beans, spices, and chicken broth. Set on high for 3 1/2 hours. Add tortellini and sausage and continue to cook for another 25-30 minutes or until tortellini is tender. Top with a sprinkle of parmesan cheese and serve with crusty bread. Enjoy!
I found this amazing recipe through my Pepperplate app. (If you have not heard about Pepperplate – you do not know what you are missing!) I will devote a separate post just on Pepperplate and all the reasons you will love it! Recipe title slightly adapted from the country cook, as seen on TastyKitchen.com, which is a fantastic recipe blog.
Rainbow Slow Cooker Fajitas
3 Bell Peppers, Sliced (Yellow, Orange, and Red)
1 Large Onion, Sliced
2 pounds Boneless Beef Sirloin Steaks Or Chicken Breast, Cut Into Strips
1 reg can Rotel
A few splashes Liquid Smoke (optional)
2 Tablespoons Balsamic Vinegar
1 Tablespoon Lime Juice
1 teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Salt
½ teaspoons Garlic Powder
½ teaspoons Black Pepper
½ teaspoons Cayenne Pepper
Place peppers and onions in a slow cooker. Top with the beef, lime juice, Liquid Smoke, and balsamic vinegar. Mix dry spices in a small bowl then pour on top. Then, top with Rotel. Cover and cook on low for 4-5 hours or until the peppers are cooked to your liking. Towards the end use tongs to mix. Servings 6-8
Serve with soft tortillas and any toppings you like. Ideas: fresh cilantro, diced tomatoes, sour cream, and cheese. I wish I could add a link to how wonderful this smells! Enjoy!