King Ranch Chicken(Slow Cooker)

https://www.sixsistersstuff.com/recipe/slow-cooker-king-ranch-chicken-recipe/

INGREDIENTS

  • 14 ounces tortilla chips, white or yellow
  • 5 chicken breasts, cooked and diced
  • 1 (10 ounce) can diced tomatoes with green chilies, drain slightly
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10.75 ounce) cream of mushroom soup
  • 2 teaspoons minced garlic
  • 1 onion, diced
  • 2 cups shredded cheese
  • 1 cup chicken broth

INSTRUCTIONS

  1. Spray slow cooker with nonstick cooking spray.
  2. Spread a layer of tortilla chips in the crockpot to cover the bottom. (It’s ok if they are overlapping.)
  3. In a medium-sized bowl combine the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, garlic, and onion.
  4. Stir until combined.
  5. Place half of the chicken mixture on top of the chips.
  6. Then top with half of the cheese.
  7. Repeat layers.
  8. Cook on low for 4 hours or high for 3 hours.
  9. Serve with extra tortilla chips.

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Thai Slow Cooker Chicken

Easy Spicy Thai Slow Cooker Chicken

Ingredients

Decrease Serving 6 Original recipe yields 6 servings

  • 1 (16 ounce) bottle Asian-style toasted sesame salad dressing (such as Kraft(R) Asian Toasted Sesame Dressing & Marinade)
  • 1 tablespoon Thai chili paste, or more to taste
  • 1 tablespoon ginger garlic paste
  • 2 tablespoons peanut butter
  • 6 pieces skinless, boneless chicken (such as breast halves and thighs)

Directions

  • Step 1 Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.

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Slow Cooker Spinach Bean Soup

Slow-Cooker Spinach Bean Soup

Ingredients

  • 1 pound dried navy beans
  • 2 cartons (32 ounces each) chicken broth
  • 2 cups water
  • 1 smoked turkey wing (about 7 ounces)
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced garlic
  • 3 bay leaves
  • 1 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 10 cups chopped fresh spinach (about 8 ounces)
  • 1 large sweet red pepper, chopped
  • 1/2 teaspoon kosher salt
  • Grated Parmesan cheese, optional

Directions

  • Rinse and sort beans; soak according to package directions.
  • In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
  • Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.
Editor’s Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups: 230 calories, 2g fat (0 saturated fat), 5mg cholesterol, 1171mg sodium, 40g carbohydrate (5g sugars, 10g fiber), 15g protein. Originally published as Signature slow cook Navy Bean Soup w/ Smoke Turkey in Taste of Home Christmas Annual 2019

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Recipe Reblog~Chicken Marsala

http://loseweightmotivate.com/how-to-make-slow-cooker-chicken-marsala/


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Slow Cooker Honey Nut Granola

Slow-Cooker Honey Nut Granola

Ingredients

  • 4-1/2 cups old-fashioned oats
  • 1/2 cup sunflower kernels
  • 1/3 cup toasted wheat germ
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup sliced almonds
  • 1/4 cup chopped pecans
  • 1/4 cup chopped walnuts
  • 1/4 cup ground flaxseed
  • 1/2 cup honey
  • 1/3 cup water
  • 3 tablespoons canola oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • Dash salt
  • 3/4 cup dried cranberries
  • 3/4 cup raisins
  • Yogurt, optional

Directions

  • In a 3- or 4-qt. slow cooker, combine the first eight ingredients. In a small bowl, whisk honey, water, oil, cinnamon, vanilla, nutmeg and salt until blended; stir into oat mixture. Cook, covered, on high until crisp, 1-1/2 to 2 hours, stirring well every 20 minutes.
  • Stir in cranberries and raisins. Spread evenly onto waxed paper or baking sheets; cool completely. Store in airtight containers. If desired, serve with yogurt.

Test Kitchen tip Be sure to stir the granola mixture thoroughly every 20 minutes for even cooking.

Editor’s Note

Look for unsweetened coconut in the baking or health food section.

Nutrition Facts

1/2 cup: 267 calories, 12g fat (2g saturated fat), 0 cholesterol, 43mg sodium, 39g carbohydrate (19g sugars, 5g fiber), 6g protein. Originally published as Slow-Cooker Maple Nut Granola in Simple & Delicious April/May 2019

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Slow Cooker Breakfast( Keto)

slow cooker breakfast

Mom’s Slow Cooker Breakfast Bake

Servings: 12

Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes

Nutritional Facts: 2g Net Carbs| 518 Calories | 40g Fat | 2g Carbs | 34g Protein | 0g Fiber

Ingredients:

  • 2 lbs. ground sausage
  • 4 cups cheddar cheese
  • 12 large eggs
  • ½ cup chopped sweet red pepper
  • ½ cup chopped onion
  • 1 tsp salt
  • ½ cup heavy cream
  • ½ tsp freshly ground black pepper
  • 1 package of bacon

Steps:

  1. In a skillet, cook bacon to crisp, cool, then crumble and set aside.
  2. Using the same skillet with the bacon grease, sizzle chopped red peppers and onions for about 3 minutes. Then add sausage to skillet with veggies and brown into crumbles.
  3. In a large bowl, combine eggs, heavy cream, salt, and pepper. Scramble.
  4. In a slow cooker, add sausage mixture to the bottom.
  5. Then top with 2 cups of cheese.
  6. Then top with bacon.
  7. Then top with egg mixture.
  8. Then top with 2 cups of cheese once more.
  9. Cook on high for at least 2 hours or until middle reaches 160 degrees Fahrenheit. Serve and enjoy.        

https://www.wickedstuffed.com/author/admin/

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