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Anyone have any good, quick slow cooker recipes they care to share? I am seriously loving our slow cooker this winter... so easy to make and it's nice to have a hot meal waiting when we're hungry.
Here's a few of my favorites! Can't wait to make some of your suggestions, too.
Slow Cooker Mexican Chicken:
Ingredients:
1.5 – 2 lbs. boneless, skinless chicken breasts (or boneless chicken thighs)
1 (1.5 oz.) pkg taco seasoning mix (Make sure it’s gluten-free. We use McCormick brand – mild for my kids.)
1 Cup chicken broth or water (Make sure it’s gluten-free. We use Pacific brand.)
1 Cup salsa or picante sauce
Directions:
1. Place chicken in a slow-cooker and sprinkle taco seasoning mix on top of chicken. Then, pour on chicken broth and picante sauce. No need to stir.
2. Cover, and cook on low for 8 hours.
3. After 8 hours, the chicken is so tender it usually falls apart with a fork. So, use forks to shred, or pull apart, the chicken. Stir it around and let it stay warm in the slow-cooker while you prepare the rest of dinner.
Zesty Slow Cooker BBQ Chicken:
Ingredients
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Cheesy Garlic Chicken:
1 1/2 lbs. boneless chicken breasts
3 cups cauliflower florets
4 cloves of garlic, or 2 big tbsp. minced garlic
3/4 cup chicken broth
2 tbsp. quick cooking tapioca
1/2 tsp. salt
3 cups frozen cut green beans
4 oz. cream cheese
1/2 cup shredded mozzarella cheese
1 cup chopped roma tomatoes
Salt and pepper to taste
Cut chicken into small pieces. In crock pot, combine chicken, cauliflower, garlic, broth, tapioca and salt. Cover and cook on low for 3 1/2 - 4 1/2 hours. Turn to high heat, add green beans to cooker. Cook for 30 minutes more. Turn cooker to warm, stir in cream cheese and mozzarella cheese until melted. Add tomatoes.
ETA: I just copy and pasted... didn't realize the little side notes in the first one
obviously it doesn't have to be gluten free if you don't want it to be!
Here's a few of my favorites! Can't wait to make some of your suggestions, too.
Slow Cooker Mexican Chicken:
Ingredients:
1.5 – 2 lbs. boneless, skinless chicken breasts (or boneless chicken thighs)
1 (1.5 oz.) pkg taco seasoning mix (Make sure it’s gluten-free. We use McCormick brand – mild for my kids.)
1 Cup chicken broth or water (Make sure it’s gluten-free. We use Pacific brand.)
1 Cup salsa or picante sauce
Directions:
1. Place chicken in a slow-cooker and sprinkle taco seasoning mix on top of chicken. Then, pour on chicken broth and picante sauce. No need to stir.
2. Cover, and cook on low for 8 hours.
3. After 8 hours, the chicken is so tender it usually falls apart with a fork. So, use forks to shred, or pull apart, the chicken. Stir it around and let it stay warm in the slow-cooker while you prepare the rest of dinner.
Zesty Slow Cooker BBQ Chicken:
Ingredients
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Cheesy Garlic Chicken:
1 1/2 lbs. boneless chicken breasts
3 cups cauliflower florets
4 cloves of garlic, or 2 big tbsp. minced garlic
3/4 cup chicken broth
2 tbsp. quick cooking tapioca
1/2 tsp. salt
3 cups frozen cut green beans
4 oz. cream cheese
1/2 cup shredded mozzarella cheese
1 cup chopped roma tomatoes
Salt and pepper to taste
Cut chicken into small pieces. In crock pot, combine chicken, cauliflower, garlic, broth, tapioca and salt. Cover and cook on low for 3 1/2 - 4 1/2 hours. Turn to high heat, add green beans to cooker. Cook for 30 minutes more. Turn cooker to warm, stir in cream cheese and mozzarella cheese until melted. Add tomatoes.
ETA: I just copy and pasted... didn't realize the little side notes in the first one
obviously it doesn't have to be gluten free if you don't want it to be!
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