Susan’s cheesy ranch chicken

• 4-5 Medium boneless, skinless chicken breasts
• 1 packet dry ranch dressing seasoning
• 16 oz sour cream
• 2 cups shredded cheddar cheese
• 5 slices of bacon, cooked and chopped

  DIRECTIONS

  Step 1

  Add chicken and dry ranch seasoning to a crockpot. Cover and cook on low for 6-8 hours.

  Step 2

  Shred the cooked chicken and stir in sour cream, cheese, and bacon. Serve on a bun, or with potatoes or rice.

Crock pot Chili

• 5 slices hardwood smoked bacon, diced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 1 yellow onion finely chopped
• 1 small jalapeno peppers, optional* seeds removed and finely diced
• 2 cans (15 ounces EACH) chili (pinto) beans in medium sauce
• 1 can (15 ounces) chili (pinto or kidney) beans in mild sauce
• 2 cans (28 ounces EACH) petite diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 2 pounds (32 ounces) ground beef chuck, cooked and crumbled
• 1 pound (16 ounces) Italian sausage, skins removed, cooked and crumbled

Seasonings

• 4 tablespoons chili powder
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 1 teaspoon dried basil
• 1 teaspoon seasoned salt
• 3/4 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 tablespoon white sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 3 regular sized beef bouillon cubes
• Optional: fresh cilantro, sour cream, freshly grated sharp cheddar cheese
• Combine in a crockpot and simmer on low 6-8 hours

Heavenly Pork Chops and Angel Hair Pasta

4-6 boneless pork chops, cut in half
2 packages italian salad dressing mix, don't make
1 8 oz cream cheese
1 cans cream of chicken soup
1 small can chicken broth
1/4 teas. white pepper
1/4 teas season salt
Place chops in crockpot. combine remaining ingredients and pour over meat.
Cook 8-10 hours on low.
Serve over cooked angel hair pasta

Lemon Chicken

6-8 boneless, skinless chicken breasts, cut in half
1 teas. season salt
2 cans cream of chicken soup
1 teas. white pepper
1-2 teas. garlic powder
1-2 teas. onion powder
1/3 c. lemon juice
2 cans water
Cook in crockpot on high 8-10 hours.
Thicken gravy with cornstarch and water.
Season to tase.
Serve over mashed potatoes

Best Ever Lentil Soup

1 large onion, diced
1 cup carrots
1 cup celery
1 large russet potato, diced
1/2 cup pearl barley
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 can diced tomatoes
1-2  cups diced ham
1 cup lentils
4 cups chicken stock
4 cups ham stock
1/4 teas tyme
salt and pepper to taste
pinch red pepper powder
 Saute veggies in olive oil and butter.
Combine remaining ingredients in crockpot or regular stock pot. Simmer on low all day if you are using a crockpot. Simmer 1 hour if using regular pot.

Spli Pea Soup

4 cups water

4 cups ham broth

1 ham bone (opt)

2 cups diced onion

2 cups diced carrots

1 cup diced celery

1 Tbsp butter

2 Tbsp olive oil

2-3 cups dry split peas

2 -3 cups diced ham

2 bay leaves

1 Tbsp minced garlic

1/8 teas. white pepper

1-2 teas salt. (opt)

1 large russet potato diced

Soak your peas overnight or at least 2 hours.

Put all ingredients in pot except potato. Bring to boil, reduce heat and simmer on low approximately 1-2 hours, Stirring occasionally. Add potato last 45 minutes of cooking.

(Or put in a crockpot on low for the day, add potato the last hour if you use a crockpot)

Chicken and Wild Rice Soup

8 c. chicken broth
1 c. carrots, chopped fine
1 c. celery, chopped fine
1 white onion, finely chopped
2 boxes rice a toni, original wild rice mix
3-4 c. diced cooked chicken
1 tbsp. parsley
1/2 teas. season salt
1/4 teas. pepper
1 pint whipping cream
    Combine all ingredients except cream in soup pot or crockpot. Simmer 30 -45 min or until cooked. (Can be made in a crockpot).
    Just before serving add cream.

Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

— with Pam Sweeney.

Crockpot Chicken Tortilla Soup

 Introduction
This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.
Minutes to Prepare: 30
Minutes to Cook: 240
Number of Servings: 8


Ingredients

1 pound frozen chicken (shred near end of cooking time)  1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped  1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3(14.5 ounce) cans chicken broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed

Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. Makes 8 servings.

Marty's Special Mexican Casserole

2 C. cooked, shredded chicken (we like white meat)
1 can whole corn, drained
1 tbsp. minced onion
1/2 large red pepper, chopped
1 can black beans, drained and rinsed
2 c. med. salsa
1 sm. can green chiles
Salt & Pepper to taste
Combine and set aside.
8 flour or corn tortillas, cut in strips
2 c. shredded montery jack cheese
4 large eggs
2 1/4 c. milk
In 13x9 pan spread 1/3 meat mixture along to bottom. Next- 1/2 tortillas & 1/2 cheese. Repeat layers ending with meat sauce.
Beat 4 eggs with milk and pour over whole casserole.
Bake 350 for 45 min.
Can be converted to crockpot baking - decrease milk by 1/4 cup
Garnish with extra cheese, diced tomatoes, and sour cream if desired.

Hearty Beef Stew

2 lbs extra lean stew meat or round steak, cubed
2-3 c. beef bouillon
1 onion, chopped
1 clove garlic, (or equivalent in garlic powder)
1 1/2 teas. season salt
1 tbsp. lemon juice
1 teas. sugar
2 teas. Worcestershire sauce
1/2 teas. pepper
2 teas. paprika
2 bay leaves
1/8 teas. allspice
4 carrots, peeled and cut
4 good sized potatoes, peeled and cubed
1/4 c. flour
Combine beef, bouillon, spices in crock pot and cook on low all day. 2 Hrs before serving, turn to high, remove bay leaves, and vegetables. Simmer 1-2 hrs or until vegetables are tender. Pour 1/2 c. water and 1/4 c. flour into a shaker and blend. Pour into stew and stir until thickens. At this point adjust the liquid and spice to personal taste. Enjoy!
This meal can be made in stove top. Brown the meat first and you may need to add water and significantly shorten cooking time to app. 2 hrs.

Cafe Rio Pork

3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)
Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about ½ in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.(Kraft Zesty Italian Dressing has 2 grams of sugar per serving. I try to avoid dressings with sugar, but this is a very small amount. You're only using 8 ounces of the dressing per 5 pounds of chicken if you follow this recipe, so it should be fine, even for South Beach Dieters.)

Barbeque Chicken

2-3 lbs chicken, skinned
1/2 teas. salt
1/8 teas. pepper
1/3 c. water
1/2 c. ketchup
lightly measured 1 c. brown sugar
1/4 c. vinegar
1 tbsp. Dijon mustard
1 tbsp. worsh. sauce
3-5 drops liquid smoke

375 degrees for 1 hr., covered.
*great in a crock pot
**for pork I just add 1 extra cup of ketchup

Ski Party Chili

2 lbs. lean ground beef cooked & crumbled
1 29 oz. can tomato sauce
1 29 oz. can pinto or red beans, drained & rinsed
1 c. diced onion
1/2 c. diced green chili
1/4 c. diced celery
3 med. tomatoes, chopped
2 teas. cumin
1 1/2 teas. chili powder
1 1/2 teas. red pepper (this is the part to adjust for hotness - 1/4 teas. and up)
2 teas. pepper
2 teas. salt
2 c. water
Combine all ingr. in crock pot, cook high 2-3 hrs.

Hamburger Stroganoff

Brown together:
1 lb. lean ground beef
1 tbsp. minced onion
1/4 teas. garlic powder
Add:
3 tbsp. flour
1/2 teas. Lowery season salt
1 beef bullion cube
1/4 teas. pepper
1 c. milk
1c. sauted mushrooms
Heat and simmer for 10 min. Add 1 c. sour cream. Serve over, buttered noodles, rice or baked potatoes.

Beef Stroganoff

2 lbs. lean round or sirloin steak, cut into thin strips or small chunks
2 tblsp. oil
1 clove garlic
1 tbsp. minced onions
1 teas. season salt
1/8 teas. white pepper
1/8 teas. black pepper
1/2 lb. fresh mushrooms, washed and sliced
1 c. water
1/4 c flour
1 c. milk
2 tblsp. paprika
16 oz. sour cream
Hot cooked rice or noodles
Heat garlic in oil in a pressure cooker, for a few min., discard garlic. Add meat to pot and brown lightly. (If you don't have a pressure cooker, you can use a crockpot, at this point, you would put the meat in the crockpot.) Add onion, water, salt & pepper. Bring to boil and pressure cook for 15 min. (Cook low-high 2-6 hrs. in crockpot.) Add mushrooms, cover and cook gently until they are tender. Blend flour & milk until there is no lumps. Slowly stir into meat mixture until it thickens. (With a crockpot, I find it works better to heat the milk mixture in a small saucepan and then stir it into the meat mixture after it has thickened.) Add, paprika and sour cream, mix and heat well, but do not over a high heat as the creams will separate. Correct seasoning to taste and serve over rice or noodles.

Crockpot Chicken Enchiladas

2 c. cooked chicken breasts, cubed
1 can cream of mushroom soup
1/2 can milk
1 can Rotelle Tomato & Green Chili
1 teas. minced onion
16 oz. sour cream
10-12 corn tortillas, cut into small pieces
Combine liquid ingr. and set aside. Layer 1/2 tortillas, 1/2 chicken, 1/2 sauce, repeat. Top with generous layer of colby-jack cheese. Heat on high for 2 hours.