SLOW COOKER CHICKEN PARMESAN

PREP TIME

5 mins

COOK TIME

6 hours

TOTAL TIME

6 hours 5 mins

Author: Judith Hannemann

Serves: 4-6

INGREDIENTS

• 1 bag (26-32 oz) frozen fully cooked breaded chicken strips or nuggets (see NOTES)
• 8 oz sliced mozzarella cheese
• Sauce:
• 1 can (28 oz) petit diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp pepper
• 1 tsp oregano
• 1 tsp basil
• ¼ cup brown sugar (see NOTES)

Instructions

1. Spray the crock with non-stick spray.
2. Mix all sauce ingredients in the crock pot. I used a 5 quart round crock pot.
3. Cover and cook on low 4-6 hours, high 3-5 hours--add the chicken the last hour of cooking.
4. Place slices of cheese on top about 15 minutes before you plan to serve.

NOTES

Omit the sugar if you like a tart sauce. I like a sweet sauce and ¼ cup brown sugar does it for me. If you prefer a less sweet sauce, use 2 tbs brown sugar.

Don't use frozen chicken made from "chopped and formed" chicken. Make sure they are real, unprocessed chicken breast meat.

You might want to consider using a liner when making this. I sprayed but still had hard baked-on food that only a Brillo pad would remove.

Original Recipe Here

Crock Pot Roast

To Die For Crock Pot Roast

Ingredients
A good cut of beef chuck for the roast itself;
this recipe calls for about 2 2.5-pound chucks,
but I usually just make one 2-3 pound piece.
Make sure that it is marbled and has lots of fat.
The better the cut, the more delicious the roast.
1 packet dry salad dressing – Italian
1 packet dry salad dressing – Ranch
1 packet dry Brown Gravy
½ cup of water

Recipe Here

Mississippi Chicken

Crock Pot Mississippi Chicken

 Course Main Course

 Cuisine American

 Prep Time 5 minutes

 Cook Time 6 hours

 Total Time 6 hours 5 minutes

 Servings 6

 Calories 800 kcal

 Author Brandie @ The Country Cook

Ingredients

• 3 lbs boneless, skinless chicken breasts
• 1 packet au jus gravy mix
• 1 packet ranch dressing mix
• 1/2 cup salted butter (1 stick)
• 6 peperoncini peppers

Instructions

1. Add chicken breasts to the bottom of the slow cooker.
2. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
3. Then, top with stick of butter.
4. Cover and cook on low for 6-8 hours.
5. The chicken will produce its own juices so you don't have to add any other liquid to this.
6. When it's ready, take a couple of forks and shred the chicken.
7. It will be very tender.

Recipe Notes

Any chicken will work for this recipe. We like to serve this up on sub rolls but you can serve this however you prefer.

Recipe Link Here

Smothered Pork Chops

Crock Pot Smothered Pork Chops

 Course Main Course

 Cuisine American

 Prep Time 10 minutes

 Cook Time 6 hours 30 minutes

 Total Time 6 hours 40 minutes

 Servings 4

 Calories 436 kcal

 Author Brandie @ The Country Cook

Ingredients

• 4 bone-in pork chops
• 1 oz packet onion soup mix
• 1 14 oz can chicken broth, low sodium
• 1 10.5 oz can cream of chicken soup, low sodium
• 1 oz packet dry pork gravy mix
• 1 tsp garlic powder
• To thicken gravy:
• 3 tbsp cornstarch
• 3 tbsp cold water

Instructions

1. In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
2. Whisk together until combined.
3. Season both sides of the chops with a little bit of garlic powder.
4. Place pork chops into the slow cooker.
5. Do your best to spread them out and cover with the gravy mixture.
6. Cover and cook on low about 4-6 hours.
7. Just before the pork chops are done - whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
8. Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)

Recipe Notes

Serve with mashed potatoes.

Recipe link Here

Pulled Pork

PULLED PORK IN A CROCK POT

INGREDIENTS

• 3 tablespoons paprika
• 1 tablespoons salt
• 2 teaspoons pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• ½ teaspoon thyme dried
• ½ cup honey
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1 onion peeled and cut in half
• 3 pounds pork shouldercut in half
• 
  
• INSTRUCTIONS

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5. Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.

Original Recipe Here

Taco Soup

1 1/2 lb. browned ground beef
1 onion, diced
2x 14 oz. cans chili style beans
1x 12 oz. can kernel corn, drained
1x 14 oz. can tomato sauce
14 oz. salsa
3/4 cup water
2 tsp. taco seasoning*
*store bought taco seasoning can contain gluten, so I make my own.

Cooking instructions:

Thaw. Heat in large pot on stovetop on medium heat until desired temperature or cook in the crock pot on low for 3-4 hours.

Link Here

PORK RAGOUT

CLEAN EATING SLOW COOKER PORK RAGOUT

(Makes 12 servings)

INGREDIENTS:

• 3 pounds boneless, lean pork chops (top loin)
• 1 (28 ounce) can diced tomatoes in juice
• 10 cloves garlic, chopped
• 1 medium yellow onion, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 2 cups thinly sliced carrots
• 2 cup thinly sliced celery

DIRECTIONS:

1. Place the vegetables in the pot first. Then the meat, then the tomato sauce and then the spices over the tip.
2. Cook on high for 5-6 hours.

Slow Cooker Creamy Salsa Chicken

Slow Cooker Creamy Salsa Chicken

Ingredients:

1 lb chicken breasts

1 (16 oz) jar chunky salsa

1 (10.75 oz) cream of chicken soup

Directions:

Mix together salsa and chicken soup in a resealable gallon-sized freezer bag. Add chicken breasts and zip closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Link Here

Chicken Cacciatore

Chicken Cacciatore

Ingredients:

1 lb. chicken breasts
1 jar spaghetti sauce
1 zucchini, chopped
1 green bell pepper, chopped
1 sweet onion chopped

Directions: 
Throw all the ingredients in a gallon size freezer bag and give it a shake to mix them.
To cook: thaw in the fridge for 24 hours, then dump it in the crockpot and cook on LOW for 6-8 hours.
Serve with spaghetti noodles.

Link Here

Beef Hash

1 1/2 lbs. browned ground beef
500 grams frozen hash browns*
1 onion, finely chopped
3 Tbsp. dry onion soup mix**
1 cup beef broth
dash pepper

*This amount is the equivalent of half a 1 kg bag, so if you are making two of these recipes at once, buy one large bag and split it between the two meals.

Cooking instructions:

Thaw. Bake at 350° for one hour, topping with grated cheese the last 10 minutes if desired or in the crock pot on low for 2-4 hours, topping with cheese the last 20 minutes if desired.

Link Here

Freezer Breakfast Sandwiches

Freezer Breakfast Sandwiches

5 English muffins

5 large eggs

5 slices Cheddar cheese

10 thin slices deli ham

salt and pepper

Preheat oven to 350 degrees.  Spray 5 ramekins (or a jumbo muffin tin) with cooking spray and place on a cookie sheet.  Crack one egg into each ramekin.  Pierce each egg yolk with a fork and very slightly beat.  Season with salt and pepper (I like lots of pepper).  Bake eggs for 12-15 minutes or until set.  Remove from oven and cool slightly.  Run a knife around the edge of ramekin and flip over to remove eggs.  Allow to cool while you prepare the remaining ingredients.

Slice English muffins in half.  Layer each with one slice of cheese and two slices of ham and one cooked egg.  Top with other English muffin half.  Wrap tightly in plastic wrap and place in the freezer.

To reheat:  Remove plastic wrap from the frozen sandwich and wrap in a paper towel.  Microwave at 50% power for 1 minute, flip over and microwave for 1 more minute on regular power.   

Link Here

CHEDDAR CHICKEN AND BROCCOLI

Cheddar Chicken and Broccoli 

5 1/2 cups chicken, cooked and shredded
6 cups broccoli
3/4 cup butter
1 onion, chopped

1/2 tsp. ground black pepper

1 tsp. sea salt

3/4 tsp. curry powder

1/3 cup unbleached white flour

4 cups chicken broth

1 1/4 cups milk

3/4 cup mayonnaise

Cheese

In the casserole dish layer:
5 1/2 cups chicken, boiled until tender and shredded
6 cups broccoli florets, steamed until tender (not mushy)
In a large skillet over medium heat, melt 3/4 cup (1 1/2 sticks) butter. Add 1 large roughly chopped onion. Saute` until onions are soft.

Sprinkle over the onions:

1/2 tsp. ground black pepper
1 tsp. sea salt
3/4 tsp. curry powder
1/3 cup unbleached white flour

Whisk and cook for one minute. Increase heat to medium-high. Pour in 4 cups chicken broth, one cup at a time, whisking well after each addition. Whisk in 1 1/4 cups milk and 3/4 cup mayonnaise. Cook until thick and bubbly. Remove from heat. Whisk in salt and pepper to taste.

Pour over chicken and broccoli. Sprinkle with shredded cheddar cheese, as much or little as you like. If you’re planning on freezing this meal, let it cool completely before you top with cheese and freeze.

To bake: Thaw meal if frozen. Cover loosely with foil bake at 400 degrees for 25 minutes. Uncover and bake for another 10 minutes until the cheese is golden and casserole is bubbling.

Link Here