Crock Pot Orange Chicken

Found this first via a picture on pinterest.com and it made my mouth water. So I found the recipe. Haven't tried it yet, but definitely plan on it! Yum.

Slow Cooker Shredded Chicken Soup

I just ate this after church and Mmmmm-mmmm-yumm was it good. My favorite part is that it was easy on top of it. I started out following a recipe but made so many changes that it made something else: soup (of course). It turned out great, though, so I thought I'd share, especially since it's winter and we could all use some warming up.

Ingredients
1 lb. chicken tenderloins
1 small onion, chopped
1 small bag baby carrots, halved
1 large potato, diced
2 chicken bullion cubes
3 cups water
1/2 cup heavy whipping cream (or milk if you're being good...I was naughty today :)
1 tsp dry basil
1/2 tsp pepper
1 tsp salt
1/2 tsp garlic salt
cornstarch (to thicken)

Directions
1. Add all ingredients into a slow cooker except for whipping cream and cornstarch. Add water and veggies first and place chicken on top, dunking just beneath water's surface. Cook covered on low for 6-7 hours.
2. Take out chicken and shred. Put cornstarch in a cup and add some water until it is smooth. Add to crock pot and stir. Place shredded chicken back into crock pot.
3. Add whipping cream (transfer into a soup pot if necessary. . .I have a small crock pot). Add more cream, milk, or water until it is the right consistency.
Enjoy!

Crock Pot Green Chili Burros

I timed myself and it took exactly 9 minutes from start to finish--and only because I had to cut fat off of my roast and chop the onion. Otherwise it would have taken 5 minutes to find the ingredients. Delicious and fast and easy. What more can a person want?

Ingredients
2 lb. rump roast
1 cup chopped onion
1 pkg. taco seasoning mix
1 Tbs. oregano
1 tsp. garlic powder
1 (10 oz) can green chilies, diced
1 (15.5 oz) can tomato sauce

Tortilla shells
Sour Cream

Directions
1) Layer all ingredients besides tortillas and sour cream, meat first, in crock pot.
2) Cook on low for 8-10 hours
3) Do not stir for the first 5 hours (at least)
4) Shred meat after 7 hours
5) Serve on flour or corn tortillas. Top with sour cream, if desired.

Cream Chese Potato Soup

Makes 6 servings

3 cups water
1 cup ham, diced
5 medium potatoes, diced finely
8 oz. pkg. fat-free cream cheese, cubed
half an onion, chopped
1 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. dill weed

1. Combine all ingredients in slow cooker.
2. Cover. Cook on High 4 hours, stirring occasionally.
3. Turn to Low until ready to serve.

*Fix-It and Forget-It cookbook

Barbecue Chicken for Buns

Makes 16-20 Servings

6 cups diced cooked chicken
2 cups chopped celery
1 cup chopped onions
1 cup chopped green peppers
4 Tbsp. butter
2 cups ketchup
2 cups water
2 Tbsp. brown sugar
4 Tbsp. vinegar
2 tsp. dry mustard
1 tsp. pepper
1 tsp. salt

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8 hours.
3. Stir chicken until it shreds.
4. Pile into steak rolls and serve.

*Fix-It and Forget-It cookbook

Beef Dumpling Soup

Makes 5-6 Servings

1 lb. beef stewing meat, cubed
1 envelope dry onion soup mix
6 cups hot water
2 carrots, peeled and shredded
1 celery rib, finely chopped
1 tomato, peeled and chopped
1 cup buttermilk biscuit mix
1 Tbsp. finely chopped parsley
6 Tbsp. milk

1. Place meat in slow cooker. Sprinkle with onion soup mix. Pour water over meat.
2. Add carrots, tomato, and celery.
3. Cover. Cook on Low 4-6 hours, or until meat is tender.
4. Combine biscuit mix and parsley. Stir in milk with fork until moistened. Drop dumplings by teaspoonfuls into pot.
5. Cover. Cook on High 30 minutes.

*Fix-It and Forget-It cookbook

Bandito Chili Dogs

Makes 10 Servings

1 lb. hot dogs
2 15-oz. cans chili, with or without beans
10 3/4 oz. can condensed cheddar cheese soup
4-oz. can chopped green chillies
10 hot dog buns
1 medium onion, chopped
1-2 cups corn chips, coarsely crushed
1 cup shredded cheddar cheese

1. Place hot dogs in slow cooker
2. Compine chili, soup, and green chilies. Pour over hot dogs.
3. Cover. Cook on Low 3-3 1/2 hours.
4. Serve hot dogs in buns. Top with chili mixture, onion, corn chips, and cheese.

*Another recipe from Fix-It and Forget-It cookbook

All Day Pot Roast

Makes 5 servings

1 1/2 lb. boneless eye of beef round roast, round rump roast, or chuck roast
4 medium potatoes, quartered
16 oz pkg. peeled baby carrots
10 3/4 oz can golden mushroom soup
1/2 tsp dried tarragor or basil, crushed

1. In a large nonstick skillet, brown meat on all sides
2. Place potatoes and carrots in slow cooker. Place browned meat on top of vegetables.
3. In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables.
4. Cover and cook on Low 10-12 hours, or on High 5-6 hours, until meat and vegetables are tender but not dry.

*For Christmas, I got the most amazing gift: Fix-It and Forget-It Big Cookbook, 1400 Best Slow Cooker Recipes compiled by Phyllis Pellman Good. This recipe (and several other slow cooker recipes I post) all come from this book. Ask for it for the next holiday. It's amazing.

Sundance Tortilla Soup

This recipe is one I got from Ashley, but she hasn't shared it so I guess I will. It is one of my favorites because it is so dang fast and easy!


2 soup size cans broth (I just use water and put in a boulion cube)
1 large can tomatoes (blended)
1 bag frozen corn

Put on low heat on stove.

chop & add to soup:
1/2 green bell pepper
1/2 red onion (or sometimes I use yellow)
1/2 jalapeno (sometimes I just skip this)
1 tsp cumin (I've never used it before, but today's the first)

Salt & pepper to taste. Add 1/2 cup chopped cilantro about 10 min before serving (I don't think I've ever measured it). Garnish with cheese, chips, avacado slices, lime wedges, and sour cream. (Now, in my opinion the garnished is where it's at!)

(Also, I always just add everything to a crock pot and put in on low throughout the day or high if I want it now.) As I have just demonstrated this recipe is VERY forgiving on what you add, leave out, or improvise. It's definitely a must try!

Bajio's Slow-Cooker Chicken

This recipe isn't an authentic Bajio's recipe, but it tasted exactly like something at that restaurant. It was delicious and super easy, so I thought I'd post it.

Ingredients:
-2 cans black beans
-1 can diced tomatoes (no salt added)
-16 oz. mild or medium* salsa verde (it's green sauce for those of you like me who didn't know what that was. *This is quite spicy, so I'd only go with hot if you really love heat in your food.)
- 1 small can green chili peppers
-4 small frozen chicken breasts (I used two large ones)
-3 oz cream cheese
-tortilla shells (optional)

Throw all of ingredients into a slow cooker except for cream cheese. Cook on high for about 5 hours. Drain half of excess liquid and put in cream cheese a half hour before serving.

The chicken falls apart and is perfect for a stew or for a delicious chicken enchalada. This is how we had it, and it was perfect. With a salad on the side, you'll feel just like you're at Bajio's.

Kahlua Roast Pork

This is a recipe that I was supposed to get to Darla a long time ago, but I am only now getting to. (Sorry about that!) Since I was sharing with her anyway I thought I would put it on here :)

Kahlua Roast Pork
-7 to 8 lb. picnic pork roast (or any pork roast with a bone)
-1 to 2 tsp. plain salt (to taste)
-1 (4 oz.) bottle liquid smoke
-6 to 8 cups water
Place roast in crock pot or roasting pan; add water to surround roast. Pour smoke flavoring over roast. Sprinkle salt over roast. Crock pot: Cook on HIGH for 8 to 10 hours. Oven: Bake at 350 for 8 to 10 hours.]

*I have never followed the directions strictly and its always been great. I just use smaller portions of all of the ingredients (an 8 pound pork roast would last Jer and I WAY too long- I always get the smallest one I can find). Serve it over rice and it is wonderful!

Grilled Slow Cooker Ribs

Ok, this is for you meat eaters, or rather for your husbands. I have never really been a fan of eating tons of red meat, but these are soooo tender , flavorful, and delicious (and take very little preparation time). Even if you've never loved ribs before, I encourage ya'll to try this. It is delightful!!!

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 garlic cloves, chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.
3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

4. Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

or another option for step 4:
4. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Slow-Cooked Chili

Prep: 25 min.
Cook: 6 hours2 pounds ground beef

1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 ounces each) dark red kidney beans, rinsed and drained
2 cans (16 ounces each) light red kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
4 teaspoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

In skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours. Yield: 14 servings.

(Note: it is very good just skipping the meat as well!)