Crockpot Baked Potato Soup

Crockpot Baked Potato Soup


10 red potatoes, cubed
3 TB flour
1 cup real bacon bits
1 tsp. onion powder
2 tsp. garlic
1 chicken bouillon cube
1 TB ranch dressing mix
2 tsp. dried parsley
1 tsp. salt
½ tsp. pepper
3 cups water
1 cup half n half
1 cup cheddar cheese

Add potatoes to crock pot. Sprinkle flour over potatoes and then add the rest of the ingredients through to the water. Bake on HIGH for 4 hours.

Add half n half, and cheese and mix well. Cook an additional 15 minutes. Mix well.  Serve warm.

Recipe Source:  Lil Luna

Crockpot Cinnamon Sugar Almonds

Last year I made some delicious Pumpkin Pie Spiced Almonds, which were delicious!  This year I've had this recipe on my brain.  These were really easy to make (as long as you have a few hours to be home to do the stirring) and makes your house smell phenomenal!  They are a yummy snack to have around for any of your Halloween, Thanksgiving, or Christmas parties coming up.  They would make a fun small gift as well :)

Crockpot Cinnamon Sugar Almonds


1-1/2 cup sugar
1-1/2 cup brown sugar
3 Tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoon vanilla
3 cups raw almonds
1/4 cup water

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside.  In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds and make sure the almonds are thoroughly coated in the egg white mixture.  Add cinnamon mixture to the almonds and toss until coated.

Spray crockpot with non-stick cooking spray, thoroughly coating.  Add the mixture of almonds/sugars to the crock pot and turn it to low.  Cook for about 2 hours, stirring every 20 minutes.  Add the 1/4 cup of water and stir well (This ensures a crunchy coating) 

Cook another 45 minutes or so, making sure to stir every 15 minutes to prevent burning.  Line a baking sheet with parchment and spread the almonds flat to cool.  The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.  Let cool (although they are quite tasty warm!) and store in an air tight container.

Recipe Source:  Half Tomato Half Potato

Balsamic French Dip Sandwich

I love beef sandwiches made in the crockpot.  They are one of our go-to meals on a weeknight, and something I almost ALWAYS make when the missionaries come over for dinner :)  It is definitely a man-pleasing meal! My favorite recipe is my Crockpot Beef Sandwiches, and I also like the French Dip Sandwiches from Our Best Bites.

This version has a definite TANG to it, so if you are not a fan of that balsamic tang, this may no be for you, but we thought it was mighty tasty!  We broiled our bread before putting the beef on with some butter, garlic salt, and provolone until bubbly.  Yummy!  

Balsamic French Dip Sandwich

1 (3-4 pound) boneless roast beef (chuck or round roast) 
1 cup beef broth 
½ cup balsamic vinegar 
1 tablespoon Worcestershire sauce 
1 tablespoon soy sauce 
1 tablespoon honey 
½ teaspoon red pepper flakes 
4 cloves garlic, chopped 

Throw it all in a crockpot and cook (I cooked mine for about 4 hours on high then 4 hours on low). Reduce gravy and serve on buns (My grocery store's bakery has some rolls that they simply call "sandwich rolls" that are my favorite for french dip sandwiches...they are a little "crust-ier" on the outside than a typical french bread and hold up well with the juices).

Recipe Source:  saw this on this Pinterest pin...no link to the original source

Crockpot Refried Beans

Continuing on my mission to share some ideas to have for your Cinco de Mayo dinner, today I'd like to share some side dishes you can serve up next to enchiladas or tacos.  All of these can be store-bought easily, but taste SO MUCH BETTER made from scratch!!

Crockpot Refried Beans

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and

chopped

2 tablespoons minced garlic

5 teaspoons salt

1 3/4 teaspoons fresh ground black

pepper

1/8 teaspoon ground cumin, optional

9 cups water (I used chicken broth instead)

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Recipe Source:  Allrecipes

Slow Cooker Garlic and Brown Sugar Chicken

I am continuing my quest to keep my house cool by not using the oven often.  Here's my latest crock pot contribution to help me achieve my quest. 


The flavors are great and gives that yummy sweet/sour combination that I crave all the time.  Serve it up with some steamed broccoli or some corn on the cob and enjoy a simple, delicious meal :)


Slow Cooker Garlic and Brown Sugar Chicken

4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)

Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Recipe Source: Six Sister's Stuff

Crock Pot Taco Chicken

Yep.  More chicken tacos!  I love them, and they are so great for a busy night's dinner.  I love the crock pot headed into the summer months...no heating up the house, and the results are always amazing!  This version was as equally good as the Crockpot Ranch Chicken Tacos we had a few weeks ago.  Try them with your favorite toppings, they are great!

Crockpot Taco Chicken

4-6 boneless skinless chicken breasts (I just throw mine in frozen)
1 packet taco seasoning
16 oz jar of your favorite salsa
1 can cheddar cheese soup


Place frozen chicken breasts in crock pot.  Sprinkle taco seasoning over chicken, then pour salsa and soup over top.  Cook on high for 4 hours (or on low for 8 hours).  Shred chicken and place back in sauce to soak up all the juices.  Serve in taco shells with your favorite fixings!

Crock Pot Ranch Chicken Tacos

It always makes me happy when I try something new and my hubby replies "this one is a winner!"  This chicken is truly phenomenal.  It turned out tender and juicy, and the flavor is to die for.  


They reminded me of some tacos from one of my favorite Mexican restaurants around here...La Casita.  Try them.  You will be incredibly glad you did!  This one is super easy too...you can throw everything in the crock pot in about 3 minutes.  Awesome :)


Crock Pot Ranch Chicken Tacos

5-6 frozen chicken breasts

1 packet taco seasoning
1 packet ranch seasoning
1 can chicken broth

Hard or soft taco shells
Lettuce
Cheese (we used pepperjack)
Hot sauce
Tomatoes
Avocado

Place chicken breasts in crock pot.  Sprinkle taco seasoning and ranch seasonings over chicken and pour broth over top.  Place lid on top and cook on high for 3 to 3 1/2 hours.  Shred chicken and place back in broth to cook for 30 minutes more.

Serve in taco shells with all the fixings you love.  We loved ours with some pepperjack cheese, lettuce, avocados, and a dash of hot sauce.

Recipe Source: Pinterest...unknown

Crock Pot Buffalo Chicken

I have professed my love for buffalo chicken ANYTHING in the past, but here's another one that makes it easy to have it anytime.  You can do this...4 ingredients and it is fabulous!  We used it to make some buffalo chicken egg rolls and these yummy sandwiches.  I also think it would be great on a quesadilla with some monty jack cheese and nachos.  Use your imagination :)

Crock Pot Buffalo Chicken

3 lb. bag of frozen chicken breasts

1 bottle Frank's Wings Buffalo Sauce

1 packet Ranch Dip Mix

2 TBSP butter

Put frozen chicken, wing sauce, and ranch dip mix into crock pot.

Cook on low at least 6 to 7 hours or high for about 4 hours.

Using two forks, shred chicken & return to crock pot.

Add butter.

Cook on low for an additional hour.

Crock Pot Italian Chicken

The other day I was searching through the cupboard trying to get rid of some things, and finally found some simple ingredients to make this yummy chicken.  It is super simple and very good.  I loved it over pasta.


Crock Pot Italian Chicken


4-6 boneless skinless chicken breasts, thawed
1 packet dry Italian dressing mix
1 can cream of chicken soup
8 oz. cream cheese
2 Tbsp. dried parsley
1 can chicken broth


Combine all ingredients in crock pot except chicken.  Then add chicken and cook on high 3 hours.  Shred chicken if desired and serve over rice or noodles.


Recipe Source:  cooking club via Sherri P.

Crockpot Peanut Butter Pork

I love peanut sauces...LOVE them!  This Thai Chicken Pasta was great, and this Spaghetti with Chicken and Peanut Sauce was mighty tasty as well!  


This pork is very flavorful, and please don't leave out the peanuts, they are the best part!


Crockpot Peanut Butter Pork

From:  The Picky Apple

1.5-2lbs pork tenderloin (I used 4 boneless chops, about 1.5 lbs)
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
cilantro, chopped (garnish; optional)
1/2-3/4 cup chicken stock
1/2-1 Tbsp Siracha 

Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, Siracha and peanut butter. No need to stir–the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, add chicken stock, stir. Then flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, cilantro, and serve with lime wedges.

Crockpot Chicken Enchilada Soup

I wish my husband were a soup fan, unfortunately for me, he is not. I sneak some in every now and again to fulfill my cravings, and he usually doesn't gripe...well, maybe a little :)

I thought this soup was very flavorful and super easy to make.  I can never pass on a Mexican-type soup...they are a weakness of mine!

Crockpot Chicken Enchilada Soup

From:  Real Mom Kitchen

1 15-ounce can black beans, rinsed and drained1 

14.5-ounce can diced tomatoes (I used Rotel)

1 10-ounce package frozen whole kernel corn

1/2 cup chopped onion

1/2 cup chopped yellow, green, or red bell pepper 

1 10-ounce can enchilada sauce (I used mild)

1 10.75-ounce can condensed cream of chicken soup1 

1/2 cups milk (I used skim)

1 cup shredded Pepper jack cheese (4 ounces)

2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Balsamic Glazed Pork Loin

I love me a good pork recipe.  I love crock pots.  Combine the two, and you get excellent results!  The pork in this recipe is very tender, and the glaze makes the dish.  It is delicious...and takes less than 5 minutes to make.  Sometimes you just need a little effort, big impact kind of dinner, and this fits the bill!  


And let me tell you, when something has been re-pinned on Pinterest numerous times, it is for good reason!  Enjoy :)

Balsamic Glazed Pork Loin

From:  Mel's Kitchen Cafe

Pork:
2 pound boneless pork loin roast, trimmed of large fat pockets
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water

Glaze: 
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

*I threw in some baby carrots the last 4 hours of cooking time as well, they were awesome!

Crockpot Onion Turkey Breast

It's been a long while since I have done a turkey breast in the crockpot, not sure why it's been so long.  This turkey recipe is awesome!  This was super easy... threw the turkey in frozen, rubbed it down with the mix and done.  It turned out juicy and flavorful.  I will be searching for more turkey recipes now :)


Crockpot Onion Turkey Breast
Allrecipes

• 1 (6 pound) bone-in turkey breast (I used a 3 lb boneless one)
• 1 (1 ounce) envelope dry onion soup mix (I Used about 1/2 to 3/4 of the mix)
• 
  

1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Creamy Salsa Crockpot Chicken

Here is another yummy find from Pinterest.  The crockpot has become my best friend lately.  On days I work, I am able to throw in some fabulous ingredients in the morning, and not have to rush to get dinner done before I head out the door.  I loved the flavor of this chicken, it tasted wonderful over some rice.  Enjoy :) 


Creamy Salsa Crockpot Chicken
From: Chef Mommy


1 pound boneless skinless chicken breasts 
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa 
1 package taco seasoning
1 cup sour cream 
cilantro, for serving (optional) 
1 15 oz. can black beans (optional)


Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream (and black beans, if using) and heat just until everything is combined.

Ranch Pork Roast and Potatoes

I know I have said time and time again how I love my crockpot, especially on a Sunday. There is nothing like coming home from church KNOWING that you do not have to cook, only relax :) I love pork in the crockpot, it always turns out great. Then you add one of my favorite flavors, ranch, and all is well!



I must say the potatoes turned out amazing as well, super soft and flavorful, my one year old couldn't get enough of them!

Ranch Pork Roast and Potatoes

From:  Better Homes and Gardens

3 pounds boneless pork shoulder roast
non-stick cooking spray
1 pound new red-skinned potatoes, halved
1 can (10 3/4-ounce size) cream of chicken soup
1 package (8-ounce size) cream cheese, cubed and softened
1 envelope (0.4-ounce size) ranch dry salad dressing mix
freshly ground black pepper (optional)

Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat. 

Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker. 

Cover and cook on low-heat setting for 9 to 10 hours or on high- heat setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper, if desired.

Crockpot Teriyaki Hawaiian Haystacks (or Chinese Haystacks)

One of the ladies in my parent's ward loves Hawaiian haystacks, but never loved the cream of chicken soup gravy mixture that most recipes use.  She shared her recipe for this AMAZING teryaki version, which I now prefer over the traditional stuff as well!  I'm telling you, this chicken is awesome and hit the spot for a yummy dinner.


Teriyaki Chicken Hawaiian Haystacks
Adapted slightly from Sandi B.


about 3 pounds of chicken (give or take a little bit)
15 oz. can mandarin oranges
15 oz. can pineapple tidbits
1 bottle Lawrys Sesame Ginger Marinade
Teryaki Sauce


Place chicken in crockpot.  Drain the juices from the mandarin oranges and pineapple over chicken (save  oranges and pineapple for a topper for the haystacks).  Dump the salad dressing over the chicken, and then enough teriyaki sauce to cover the chicken.  Turn crockpot to low and cook 8-10 hours.  About an hour before serving, shred chicken and place back in crockpot.  Also at this time, combine equal parts of cornstarch and water in separate bowl (start with 2 Tbsp each) and add to crockpot.  Let thicken. 


Serve over cooked rice and top with things like:


mandarin oranges
pineapple tidbits
shredded cheddar cheese
chopped celery
green onion
sliced black olives
diced yellow and red peppers
small chow mein noodles
peas
sliced almonds

Crockpot Beef Sandwiches

Here's another crockpot recipe for you!  My mom whipped these up the other day and they were quickly gobbled down.  The meat is so tender, and with the cheese, garlic salt, and crusty bread, you cannot lose!


Crockpot Beef Sandwiches
From: Momma


4 lb. beef roast (whatever's on sale!)
1 can beef broth
1 pkg. ranch dressing mix
1 pkg. italian dressing mix
French bread
Butter spread
Garlic salt
Provolone or swiss cheese slices


Place roast on crockpot and sprinkle with dressing mixes and dump in can of beef broth.  Cook on high for 6 hours, then turn to low for 2-3 hours.  Shred beef and let sit in juices.  


Cut bread in half and butter each side of the bread.  Sprinkle garlic salt over butter.  Place cheese slices on one side of the bread.  Leave open-faced and place in broiler until cheese melts.  Place beef on sandwich.  Cut into individual sandwiches and enjoy :)

Crockpot Hawaiian Chicken

I have never had a whole lot of luck with chicken in the crockpot.  It almost always dries out and tastes awful.  I think I have finally figured out the problem...cooking time.  I saw this recipe and noticed the cooking time was so short, and thought we'd give chicken another shot.  I cooked it for 2 and a half hours, shredded it, and surprise...the chicken was still moist!  The best part of this is how simple it was...the chicken was frozen when I put it in!


This was super tasty over some cooked rice with some steamed broccoli.  I like to cook my rice in chicken broth, it gives it a wonderful flavor.


Crockpot Hawaiian Chicken
From:  Six Sisters Stuff


4-6 Boneless Chicken Breasts (mine were still frozen!)

1 (16-20 oz) Bottle Barbecue Sauce 

1 20 oz. can Pineapple Chunks, drained

Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.