{Mexican Style Beef with Rice} Slow Cooker

Posted on March 21, 2018

I love any good Crock Pot meal. They are great for this busy mama, and this is a great one. It has a lot of flavor and the round steak gets so tender. Its definitely a family favorite!

Ingredients:

1 1/2 pound round steak cut into bite size pieces
1/4 tsp black pepper
1/2 tsp garlic salt
1 Tbs chili powder
1 Tbs prepared mustard just in your fridge
1 chopped onion
1 beef bouillon cube
1 can diced tomatoes
1 can kidney beans drained

Directions:

Cut up the uncooked meat and place it in the crock pot. Mix with garlic salt, pepper, chili powder and mustard. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low for 6-8 hours. Serve over white rice. I usually always serve with Jasmine Rice cause its my favorite!

0 comments

{Creamy Chicken Noodle Soup with Homemade Noodles}

Posted on January 11, 2017

January is not my favorite month, its freezing and dreary and blah. So far this January, my entire family has been sick with some kind of chest cold, that starts with a high fever…horrible.
My Mother in Law brought us Chicken Noodle Soup for dinner the other night, and it totally hit the spot. It’s the best chicken noodle soup recipe in the world, in my opinion.
I have been making it for my family for a long time, and it’s our favorite. It’s creamy but not thick. It’s full of flavor, and the homemade noodles are out of this world. And for some reason, food always tastes better when someone else makes it for you.

Ingredients:
3 chicken breasts
3 cans chicken broth
1 cup water
4-5 celery stalks, chopped
4 carrots, chopped
3 chicken bouillon cubes
1 onion, halved
1 tsp dry thyme
1 bay leaf

I place the chicken breasts in the crock pot frozen along with all the other above ingredients. I cook this all together for about 6 hours on low. Then I shred the chicken and scoop out the onion.

Add:
2 Cans of cream of chicken soup and turn the crock pot on high to bring to a slight boil.

Noodles:
1 egg beaten
2 Tbs milk
1/2 tsp salt
1 cup flour
Black pepper

Mix this all together, if the dough is too sticky to handle add a little more flour. Roll out as thin as you can get the dough (because they thicken up as they cook) on a floured surface and cut into long strips and then once down the middle. Add to the boiling soup and cook for about 5-10 minutes.

0 comments

{Extra Creamy Crock-pot Hot Chocolate}

Posted on December 26, 2016

Luckily, we had a very white Christmas here in Utah, and my kids have been outside all morning playing in it. Sometimes it’s nice to step away from the store bought hot chocolate mix, and make the good stuff.

1 1/2 cups heavy whipping cream
1 (14oz) can of sweetened condensed milk
2 cups milk chocolate chips
6 cups milk
1 tsp vanilla extract

Whisk all of the ingredients in a crock pot and let it warm up and melt all the chocolate chips on low for about 2 hours. Serve with your topping of choice!

Recipe source: Pinterest

0 comments

{Balsamic Pot Roast} Crock Pot

Posted on March 11, 2013

I love trying new Pot roast recipes. I have some roast recipes that I just love and I make them over and over. This one just made it on that list. I loved it. It had a really good flavor, and the gravy was delicious poured over the meat and veggies.

3 lbs beef chuck roast

garlic salt and pepper for seasoning

2 Tbs olive oil

1 onion, sliced

2 sprigs fresh rosemary

2 bay leaves

1 tsp powdered sage

2 cloves garlic, chopped

1 cup red cooking wine

1/3 cup balsamic vinegar

1 (14.5oz) can beef broth

3 Tbs corn starch

salt and pepper

a bag of baby carrots

4-5 red potatoes, quartered

Sprinkle garlic salt & pepper seasoning all over the meat. Heat olive oil on medium-high in a large skillet. When nice and hot, sear the roast on all sides – couple of minutes on each side. Remove from pan and place in the bowl of your slow cooker. Top with the sliced onion, chopped garlic and balsamic vinegar, and all the herbs. Cover pot and put in fridge overnight.

Add the red wine and beef broth, add the carrots and potatoes. Cover and turn slow cooker on low and cook for 6 hours. Turn the slow cooker up to high heat and cook for another 3-4 hours. Once everything is done to your desired tenderness, pour the liquid into a large measuring cup. Let it settle, then skim off the fat. Add about half of it to a bowl and mix in the corn starch until it’s nice and smooth. Add the other half of the liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil. Add the cornstarch liquid to the saucepan and stir to combine. Heat until it gets hot and thickens up a bit. Once you’ve got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies. Serve hot.

Recipe Source: Little B Cooks

0 comments

{Crock Pot Chocolate Cake}

Posted on July 9, 2012

Dessert in a crockpot? I just had to try this. It turned out to be really light and fluffy and super moist. Make sure and serve it with ice cream, it balances out the rich chocolatey flavor. I ended up setting the crockpot to high and cooking it for 3 hours. Next time I will only do 2 1/2 since the sides were a little too dark for me.

1 box chocolate cake mix

8 oz sour cream

1 pkg instant chocolate pudding

1 cup chocolate chips

4 eggs

3/4 cup oil

1 cup water

Mix all ingredients together in a large bowl. Pour into crock pot.

Cook 3-4 hours on high or 6-8 hours on low.

0 comments

{Sage Rubbed Pork Roast} Crock-pot

Posted on June 1, 2012

This roast was so tender and full of flavor. I love throwing everything in the crock pot and having a wonderful meal hours later. It was so easy and delicious.

4lb pork tenderloin roast

1 tsp dried thyme

1 tsp dried sage

1 tsp salt

1/4 tsp pepper

1 Tbs olive oil

3 lbs red potatoes, quartered

2 cups baby carrots

Mix thyme, sage, salt and pepper together and rub all over the roast. In a large skillet heat about 1 Tbs olive oil and brown each side of the roast, about 2 minutes per side. Place in a crock pot. Place carrots and potatoes on top and sprinkle with more salt and pepper to taste. (You can also sprinkle more sage and thyme for extra flavor on the veggies) Cover and cook on high for 6 hours.

0 comments

{Honey Sesame Chicken} Slow Cooker

Posted on May 2, 2012

This was a big hit at my house. Everyone loved it! I loved it because it literally took me five minutes to prepare and 4-5 hours later I had a delicious meal to feed my family.

4 boneless, skinless chicken breasts

Salt and pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 tablespoons vegetable oil (could also use olive oil or canola oil)

2 cloves garlic, minced

1/4 teaspoon red pepper flakes

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. (I just add mine in frozen) In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Recipe Source: Six Sisters Stuff

1 comment

{Chicken Enchilada Soup} Crockpot

Posted on February 20, 2012

This soup was amazing! Lots and lots of flavor. Heres to another easy and yummy crockpot meal 🙂

3 cups chicken stock

4 chicken breasts

2 cloves garlic, minced

1 teaspoons ground cumin

2 teaspoons chili powder

1/4 teaspoon cayenne pepper, optional

Salt and pepper, to taste

1 (14.5 oz.) can diced tomatoes

1 (10 oz.) cans diced tomatoes with green chilis

1 (4 oz.) can diced green chilis

1 (15 oz.) can black beans, rinsed and drained

1 (6 oz.) can tomato paste

2 large flour tortillas, cut into thin, 2-inch long strips

1 cup shredded pepperjack or Monterry jack cheese

1/2 cup sour cream

1/2 cup chopped fresh cilantro

In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro. Cover and cook on low for about 4 hours. Stir in tortilla strips. Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it. Just before serving, top with cheese, sour cream and cilantro.

Adapted from: Lets Dish

1 comment

{Green Chili Pork Taco’s} Crock Pot

Posted on February 13, 2012

This was probably one of the best meals I have ever eaten. I love mexican food. This had so much flavor and was so easy to throw together. My kids loved it and asked if we could have it again tomorrow night. I used Guy Fieri’s Green and Mean Salsa Verde (mild) I’m pretty sure that is what made this dish so fantastic. If you can find it in your grocery store I would definitely get it.

1 (5 pound) pork roast

1 (16 oz.) bottle salsa verde (green salsa)

Juice of 1 lime

Pico de gallo

Corn tortillas are best with this dish but if you prefer flour go for it

Directions

Place pork loin in slow cooker. Mix together salsa verde and lime juice and pour over roast. Cover and cook on low for 6-8 hours. To serve, place pork mixture into corn tortillas. Top with fresh pico de gallo, cilantro and fresh lime juice. Add your favorite rice and beans as a side.

0 comments

{Easy Chicken Tacos} Crockpot

Posted on February 6, 2012

Have I mentioned that I love my crockpot? This meal was awesome, and probably the easiest crockpot meal EVER. It made a lot too so there were leftovers.

4-6 boneless skinless chicken breasts

8 oz block of cream cheese

Can of Black Beans, drained & rinsed.

Can of Corn, drained.

Can of Rotel

Toppings:

Pico de gallo

cilantro

fresh lime juice

Directions:

Put frozen chicken in the crock pot. Put Cream cheese on top of the chicken.

Dump in the Black Beans (make sure they are drained & rinsed) Dump in the drained corn.

Dump in the Rotel. Cook on low for 6 hours. Serve in tortillas (I used Corn tortillas that I just warmed in the microwave for about 30 seconds) with pico de gallo, cilantro, and fresh lime juice.

1 comment

{White Chicken Chili} Crockpot

Posted on February 1, 2012

I’ve had my crockpot for 7 years and it is one of my favorite kitchen items. I don’t know what I would do without it. It’s so nice to just throw everything in it in the morning and have a wonderful meal 6 hours later. This recipe was so tasty. It is great just by itself but I like it better with chips, salsa, and cilantro served on top. Mmmm!

1 lb boneless, skinless chicken breasts

1 medium onion, chopped

1 1/2 teaspoons garlic powder

2 cans (15 1/2 oz) Great Northern Beans, rinsed and drained

1 1/2 cups chicken broth

2 cans (4 oz) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Fresh cilantro, for garnish

In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet. Pour in chicken broth over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Adapted from: Mel’s Kitchen Cafe

0 comments

{Crock Pot Santa Fe Chicken}

Posted on August 17, 2011

I loved this meal because it is super low in fat and it’s really good by itself or to serve as burritos. We served ours over rice the first night and then made burritos with it the second night, so we got two meals out of it 🙂

5-6 chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1/4 tsp cayenne pepper (to taste)

salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice

*Adapted from Gina’s Skinny Recipes

2 comments