Slow Cooker

Mexican Chicken Stew

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We once served this stew when we had the missionaries over for dinner. Apparently one of the elders liked it so much that he told another elder coming to our ward about it, and it has been requested!

Ingredients:
1 pound boneless skinless chicken breasts, cubed
1 T canola oil
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 C frozen corn
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) reduced-sodium chicken broth {I made my own in this amount}
1 can (4 oz) chopped green chilies {I used 2 cans of Old El Paso brand; I think their chilies are the best.}
2 T chili powder
1 T ground cumin {I used a bit less b/c I don’t really like cumin)
1/2 t salt
1/4 t cayenne pepper
Whatever you might want to add to your individual serving(s), such as shredded cheese, sour cream, chopped green onions and/or cilantro, etc.
1. In a small skillet, brown chicken in oil.
2. Transfer chicken to a 5-quart slow cooker.
3. Stir in the remaining ingredients. {I just combined them all and then stirred.}
4. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
5. Personalize your servings and enjoy!
Yields 6 servings.
Source: Renamed by me, recipe used was submitted to Taste of Home by Stephanie Rabbitt-Schappacher of West Chester, Ohio

Chicken Stew with Dumplings

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The “sniffles” and “coughs” have had a party at my house this past week. So, its obvious that we need chicken stew, even if it is 90+ degrees outside. This is really good stuff! My family loves it! Especially the dumplings!

Stew:
2-1/2 to 3 lbs. chicken thighs, or chicken breast
5 c. water
4 new red potatoes (or whatever you have)
3-4 carrots
2-3 stalks celery
1 med. onion
10 oz. pkg. frozen peas
salt
pepper

Dumplings:
1-1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. butter or margarine, softened
3/4 c. milk
1/4 c. chopped fresh parsley

In Dutch, or pot, place chicken; cover with wter. Cover and cook over med heat until fork tender. Meanwhile chopped veggies. If using the red potatoes, leave the peel on! (I didn’t have any the afternoon when I made this pot.)
When chicken is done, remove from broth; skim fat.

Remove chicken from bones; return to broth. Add remaining stew ingredients. Cover and cook over med. heat until veggies are fork tender (15 – 20 min). In large bowl stir together flour, baking powder and salt. Cut in the butter until mixture is crumbly. Stir in milk and parsley. Drop dumplings by rounded tablespoonfuls into hot stew. Cook, uncovered, 10 min.

Cover and continue cooking until dumplings are tender (8-10 min). Delicous!


(I did add one can of creamed corn to this pot and it was yummy. But that is not something I always do.)
recipe adapted from Land O Lakes Treasury of Country Recipes

Lime Chicken Tacos

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Dust your crock pot off, and try this super simple recipe that will satisfy your craving for Mexican food!



6 Chicken Breasts (thawed or frozen, it doesn’t matter)

1 pkg. Taco Seasoning
1 15oz can chicken broth
1 C. salsa of your choice
2 limes sliced into wedges
Hard taco shells
Taco Fixin’s (e.g. chopped tomato, lettuce, cheese, sour cream, etc.)


1. Pour chicken broth into a crock pot and stir in taco seasoning.
2. Add salsa and mix well.
3. Place the chicken in the crock pot with the liquid and cover with lid.
4. Cook on high for 3-4 hours or low for 6-8 hours or until the chicken can be shredded.
5. Remove the chicken breasts from the pot, shred the chicken with a fork and place back in the pot with the juices.
6. Serve in hard taco shells with lime slices to drizzle over the meat.


Source: Janet Brown


Beef Tips

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One of the tastiest and easiest meals my mother passed down to me are these delicious beef tips. Often I’ll put the ingredients together in my removable slow cooker on Saturday and store it in the fridge. Then I’ll set it in the cooker before we leave for church Sunday morning.



Ingredients*:

1 lb. beef tips (any cut of beef roughly chopped)

1 can golden mushroom soup

1 can French onion soup

1 package dry onion soup

Hot cooked rice

*[Ingredients are easily doubled for guests or delivering a meal to someone else]

1. Place all ingredients in slow cooker.

2. Cook on low for 5 to 6 hours.

3. Serve over hot, cooked rice.

Source: My awesome mom, Beverly

Cafe Rio Goodness: Pork Barbacoa

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 While living in Utah, I became fiercely addicted to the local Mexican favorite… Cafe Rio. Every time I go back to visit, I some how find my way to one of their locations within 24 hours of being on Utah soil. Thanks to my sister-in-law, I have gotten my hands on a VERY good copy cat of pretty much all their recipes. So, for the next few Fridays I’ll be publishing the next installment of Cafe Rio Goodness. 

Just a quick warning on the recipe. It’s totally dependent on the size of the pork roast. If it’s under 2.5-3 pounds, do the smaller recipe, if it’s over that… do the larger one. 

Cafe Rio Pork Barbacoa
One Pork Roast…. either rib or shoulder (shreds the best)
1 (2) cans El Pato Mexican tomato sauce (its in a little yellow can)
2 (3) small cans tomato sauce
3/4 C. (1 1/2 C.) brown sugar
2 (4) cloves garlic, minced

Place all ingredients in Crock Pot, cook on high for 3-4 hours until done. Shred meat, let meat soak in sauce for 20-30 minutes before serving.

Seriously, this is such a close copy cat. I love it, and KNOW you will too!

Creamy Slow Cooker Chicken

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Most of my marriage I’ve lived about 25 minutes away from church. In order to have a hot meal for Sunday lunch, I have learned to utilize my slow cooker. Almost every Sunday our lunch is ready and waiting when we walk in the door. Yes, I “heart” my slow cooker. It has saved me from having to eat many a PB&J sandwiches. This dish is rich and creamy, and super easy to make!

1 envelop Knorr Vegetable Soup Mix
2 c. Sour Cream
1 can Cream of anything Soup
6 boneless, skinless Chicken Breasts

*Combine soup mix, sour cream and cream of mushroom soup in slow cooker. Add chicken, pushing it down so it is submerged in the sauce. Cover; cook on med 6 hours. (low 8 hours) Serve over rice. Makes 6 servings. (you can put this on high for the first hour and heat the cream in the microwave before pouring it in the crockpot, it takes 2-3 hours.)
recipe courtesy of Sherene Winkel

Pineapple Chicken

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This is sooo delicious! We always add veggies. Whatever we have on hand goes in! My kids love this! And it originated from Julie! I usually have to double the ingredients to feed my hungry crowd.

 

Pineapple Chicken
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Ingredients
  1. 1/2 cup barbecue sauce
  2. 1/2 cup orange juice
  3. 1/4 cup packed brown sugar
  4. 2 TBSP. vegetable oil
  5. 2 TBSP. all-purpose flour
  6. 1/4 tsp. salt
  7. 4 cup chicken, cooked & cubed
  8. 1 can pineapple chunks, drained
  9. 1- 1/2 tsp. ground ginger
  10. chopped veggies, steamed(green peppers, carrots, broccoli, etc.)
  11. hot cooked white rice or fried rice
Instructions
  1. Prepare the chicken, veggies, and rice.
  2. In a large saucepan, combine the first 6 ingredients until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple and ginger. Cover and simmer for 10 minutes. Serve over rice.
Adapted from Julie Finlayson
Adapted from Julie Finlayson
Mormon Mavens https://www.mormonmavens.com/