Make Ahead Crockpot 22 Meals

Beef and Broccoli (8 servings)

Ingredients

4 one-gallon baggies 

8 quart baggies

4 snack bags

2 lb beef, thinly sliced flank steak (½ lb each bag)

2 t beef broth granules (1/2 t each bag)

1/2 cup soy sauce (2 T each bag)

1/3 cup brown sugar (4 t each bag)

4 t garlic powder (1 t each bag)

4 t sesame oil (1 t each bag)

2 cups broccoli (1/2 c each quart bag)

8 teaspoons cornstarch (2 t cornstarch each snack bag)

2 cups white or brown rice, cooked ahead and freeze. (1/2 c each quart bag)

Label gallon bags "Beef and Broccoli". Write cooking instructions on bag.

Mix the beef and sauce ingredients in a gallon bag.  

Cooking Instructions:

Cook beef 4-6 hours.

Remove approx.1/2 cup of the sauce from the crock pot and mix with the 2 t cornstarch. Stir back into the Crock Pot.  Add the broccoli, stir again, and cook for another half an hour. 

Serve over rice.

Honey Garlic Chicken and veggies 

(8 servings)

4 one-gallon baggies, 4 qt baggies

8 chicken thighs (2 each bag)

16 ounces baby red potatoes, halved (1/4 lb each bag)

16 ounces baby carrots (1/4 lb each bag)

1/2 cup reduced sodium soy sauce (2 T each bag)

1/2 cup honey (2 T each bag)

1/4 cup ketchup (1 T each bag)

2 T garlic powder (1/2 t each bag)

2 t Italian seasoning (1/2 t each bag)

1/4 teaspoon crushed red pepper flakes (a pinch each bag)

1  teaspoon ground black pepper (1/4 t each bag)

16 ounces green beans, trimmed (separated) (1/4 lb each quart bag)

2 T  dried parsley (1 ½ t per quart bag w beans)

 Label gallon bags "HONEY CHICKEN W/VEGGIES ". Write cooking instructions on bag.

Cooking instructions:

Add all ingredients (except green beans/parsley) to each bag. Cook 6-8 hours. Add green beans/parsley during the last 30 minutes of cooking time.

CROCK POT CHICKEN TACO CHILI (6 servings)

INGREDIENTS:

2 servings each bag

3 gallon baggies, 3 snack bags

1 16 oz. can black beans, drained (1/3 can each bag)1 16 oz. can kidney beans, drained (1/3 can each bag)                 3 teaspoons garlic powder (1 t each bag)

1 medium onion, chopped  (1/3 each bag)
1 jalapeno pepper, minced (1/3 each bag)
1 green bell pepper, chopped (1/3 each bag)
10 oz. package (1 1/4 cups) frozen corn kernels (1/3 bag each bag)
1 8 oz. can tomato sauce (1/3 can each bag)
1 28 oz. can diced tomatoes, drained (1/3 can each bag)
1 tbsp. cumin (1 t each bag) 

1 tbsp. chili powder (1 t each bag)
1-1/2  tsp. dried oregano (1/2 t each bag)
1-1/2 tsp. salt (1/2 t each bag)
3/4 tsp. freshly ground pepper (1/4 t pepper)
3 boneless, skinless chicken breasts (1 each bag)
1/4 cup chopped fresh cilantro (4 t each snack bag)

Label gallon bags "CHICKEN TACO CHILI ". Write cooking instructions on bag.

Cooking instructions:

Combine all ingredients, except chicken, in crock pot and stir. Then place chicken on top, in a slow cooker. Cook for 6 hours.  Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.

Cheesy Tortilla Soup

2 T butter/olive oil
1 minced clove of garlic
1 medium onion, chopped

2 cooked chicken breast- chopped
1 can cream of chicken soup
1 can regular or creamed corn, drained
20 oz can of Rotel tomatoes, drained (can also use 20 oz can of tomatoes and 1 can of green chilies, drained)
1/2 cup uncooked rice
1-2 T chopped cilantro
2 1/2 cups milk
11/2 t chicken bouillion
12 oz water
8 oz cubed Velveeta cheese
1 teaspoon oregano

Sauté onions and garlic in butter. 
Add the rest of the ingredients and bring to a boil. 
Cover with lid while cooking.  
Turn down and let simmer for 20 minutes, stirring occasionally. 
Okay to cook ahead and reheat the next day.
Serve with chips, cheese and sour cream.

Diana Ballantyne brought this for Mahjongg lunch at my house Dec 2012

Chuy's Creamy Jalapeno Sauce

Ingredients:
1 packet of dry ranch dressing mix (2-3 Tablespoons)
1/3 c. heaping pickled jalapenos
1/4 c. verde sauce
1/4 c. milk
3/4 c. sour cream
1/4 c. mayonnaise
1/2 t. – 1 t. lime juice
1/4 t. garlic salt
handful of cilantro

Blend all of the ingredients together in a blender. You may want to add more or less milk to get your desired thickness. It  thickens up once it sits in the refrigerator. 

Chill in the refrigerator until ready to eat. Serve with tortilla chips, and garnish with cilantro to make it pretty. We use this on top of bbq chicken or rice. Super flavor!

Chicken Parmesan

INGREDIENTS

• 1 clove garlic, minced or 1/4 t garlic powder
• 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs, I use panko but other is fine too
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 2 Tbsp chopped fresh parsley or dried, about 1 Tablespoon
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt or garlic powder
• A large pinch of Italian seasoning (herb mix)
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

METHOD

 
 

1 Preheat oven to 450°F.

Pat the chicken pieces dry with paper towels. Butter will stick to dry chicken.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15-20 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top. If you want, turn the chicken over 10 minutes into cooking.

Serve with sliced tomatoes and mashed potatoes.

I served this to our first houseguest, Bill, a week after moving to Alaska.  Two thumbs up.

Yield: Serves 4-6.

Creamy Caprese Pasta

serves 4-6
1 pound whole wheat pasta (noodles such as penne work best)
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes (I cut some in half and left some whole)
1 bunch of fresh basil leaves
Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.
While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.
Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.
http://feeds.feedburner.com/howsweeteats/smSp

Bean, Cheese, Beef or Chicken Burrito Casserole for the Slow Cooker

 

Ingredients

1 small onion, peeled and diced

1 green bell pepper, seeded and chopped

2 (14.5-ounce) cans diced tomatoes, undrained

1 (4-ounce) can roasted green chiles, undrained  OR  a single of can of rotel tomatoes & chilis

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

8 flour or brown rice tortillas (brown rice tortillas are GF; read packing carefully)

4 cups cooked pinto beans (three 15-ounce cans, drained)

 

optional: 1 cup of ground beef or cooked shredded chicken

 

4 cups shredded Mexican blend cheese

optional garnishes: sour cream, sliced avocado, etc.

 

Directions:

Use a 4-quart slow cooker. If you only have a large one, that's okay--but reduce cooking time a few hours.

In a mixing bowl, stir together the onion, bell pepper, tomatoes, chiles, and spices. 

Put a layer of tortillas into the bottom of your cooker---you may need to tear them a bit to get good coverage. Add a scoop of the onion/tomato mixture and layer on a big spoonful of beans and then a layer of cheese. Repeat layers until you've run out of ingredients. Top with a healthy dose of cheese.

Cover and cook on low for 6 to 7 hours (if using a 6-quart, do 3 to 4 hours on low, then let it click over to warm--there's nothing really to cook--you're just heating thoroughly and getting the cheese to get that yummy crust).

Top with shredded lettuce, tomatoes, black olives, jalepenos, avocado, etc.

 

Sweet Bacon Chicken Wraps

 

Ingredients

• 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
• 1 (1-pound) package sliced bacon, cut in thirds
• 2/3 cup firmly packed brown sugar
• 2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes.

Wrap each chicken cube with bacon and secure with a wooden pick.

Stir together brown sugar and chili powder.

Dredge wrapped chicken in mixture.

Spread a light layer of baking glaze on baking pan. Make sure your pan has sides; the bacon grease will run off into the oven.

Bake 30 to 35 minutes or until bacon is crisp.

Paula Deen's recipe http://www.foodnetwork.com/videos/sweet-chicken-bacon-wraps/32126.html

BBQ Chicken Roaster





Ingredients:
1 3-4 lb. whole chicken (get one that fits your crockpot) If you need to, cut it in half now, while it's thawed.
1 bottle of your favorite BBQ sauce (I use Sweet Baby Ray's Honey BBQ flavored)

The trick to cooking this straight from the freezer is in preparing the chicken before you freeze it.

1. Remove the chicken from the packaging.
2. Remove the neck bone and any other parts looming in the chicken's cavity.
3. Rinse the chicken and store it in a gallon ziploc bag.
4. Put in freezer and store until ready to cook.

When you're ready to cook the frozen chicken.

1. Remove the chicken from the ziploc and place in the crockpot.
2. Cook on high for 4 hours or until the wings just fall off the bone.
3. Remove the chicken from the crockpot and pour off the chicken broth. You can use this later if you want to make chicken soup...
4. Let the chicken cool for 15 minutes or so, then debone the chicken. It will fall right off the bone.
5. Put the chicken back in the empty crockpot and pour in BBQ sauce. Let simmer another hour or so.

This is great as a sandwich or with baked potatoes.

Chicken Enchiladas

These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food.

Preparation Time: 15 minutes minutes
Cooking Time: 40 minutes minutes
Yield:  4-5 servings


2 cups chopped cooked chicken
1.5 cups shredded Monterey Jack cheese
1/4 cup sour cream
1 (4 ounce) can chopped green chiles, drained (use half if you don't want it spicy)
1/3 cup chopped fresh cilantro

10 flour tortillas

1/2 c sour cream
1-4 oz can salsa verde

Toppings: diced tomato, chopped avocado, chopped lettuce, and chopped cilantro

1.Stir together first 5 ingredients.
2.Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased (use the baking     ....glaze) 13- x 9-inch baking dish.
3.Coat top of tortillas with glaze as well. Just rub a little on each one. This will allow them to brown.
4.Bake at 350° for 35 to 40 minutes or until slightly brown.

Stir together sour cream and salsa verde.
Spoon over hot enchiladas, and sprinkle with toppings.



Southern Living, FEBRUARY 2000

One-Dish Chicken Supper

4 boneless, skinless chicken breasts

10.75 oz can of cream of celery, or chicken or mushroom soup
1/3 c milk

1 pkg stuffing mix with seasonings, (chicken flavor is good)
1 2/3 c water

1. Place chicken in crockpot.
2. Combine soup with milk. Pour over the chicken.
3. Combine stuffing mix, seasoning packet, and water. Spoon over the chicken.
4. Cook on low for 5-6 hours.

Slow Cooker Chicken

This has a few peas and red pepper.

1 envelope Onion Soup Mix
2 c sour cream
10 oz. can cream of mushroom soup (I have used cream of chicken and added canned mushrooms too)

6 boneless, skinless chicken breasts (smallish ones, it's all got to fit in the crockpot)

1. Combine soup mix, sour cream, and canned soup in crockpot. 
2. Add chicken, pushing it down so it is submerged in the sauce.
3. Cover. Cook on lo for 8 hours.

Serve over rice or noodles.

King Ranch Chicken

                                                                Bake 350° 1 hour. Serves 12-15. Okay to make ahead and reheat.

3 to 4 lbs. chicken breasts
6 flour tortillas
6 flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 c chopped onion
1 T chili powder
1/2  lb. cheddar cheese
1/2  lb. cheddar cheese
1 can Rotel tomatoes
Simmer chicken breasts until tender; save stock. Dice chicken,
Grease 3 qt. casserole or 9X12 pan. Line bottom and sides with 6 tortillas cut up as  pictured. Sprinkle with 2 T of stock.

Combine soups, onion, and chili powder.
Pour half of mixture, half of chicken, and cheese on tortillas. Make a second layer.  Top with layer of tomatoes.

Creamy Chicken with Mushrooms and Celery

6 chicken breasts, still frozen okay

1 can condensed cream of celery soup, do not add additional water

1 can condensed cream of chicken soup, don not add additional water

1 12 oz can sliced mushrooms , drained

1 cup chopped celery

1/4 t pepper

Mix together all ingredients, adding chicken last and put in crock pot. Cook on high for 3-5  hours. Stir and then lower heat until ready to eat. Serve over  brown rice or whole wheat noodles.

Chicken and Rice Bake

1 10 oz can cream of mushroom soup
1 c water
3/4 c uncooked white rice
1/4 t paprika
1/4 t pepper
4 skinless boneless chicken breast halves
1. In a 9X13 cake pan, mix soup, water and rice.
2.  Place chicken on top of mixture.
3. Sprinkle with paprika and pepper.
4. Bake uncovered @350 for  45 minutes until done.
5. Serves 4

Chicken and Dumplings

Chicken and Dumplings

3	boneless skinless chicken breasts
10-12	burrito-size flour tortillas
2  (10 1/2	ounce) cans cream of chicken soup
1/2	cup butter (not margarine)
1	cup milk
	salt
	pepper

1. Fill 4-quart pot half full with water.
2. Boil chicken until tender.
3. While chicken is cooking, slice tortillas as pictured .
4. Remove cooked chicken and shred with a fork or cut into cubes.
5. Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.

6. Bring to a rolling boil.
7. Drop individual tortillas into pot one piece at a time.
8. Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
9. Boil medium/high heat for 12 minutes.
10. Remove from heat.
11. Add 1 cup of milk and move the dumplings around gently to mix the milk.