Slow Cooker Beer Chicken Tacos

Insert apologies for not posting here ....  I've used them all, so instead, I'm giving you an amazing recipe that I think I might be able to eat every single day, that is both easy, and quick!  forgive me?

adapted from How Sweet Eats recipe for Crock Pot Cheddar Beer Chicken Tacos

• 1 can beer (use what you like - different beers add different flavors)
• 1 packet Taco Seasoning
• 1 1/2 to 2 lbs. boneless skinless chicken breasts (about 4)

1. Whisk beer and taco seasoning together in a bowl -- watch out, it will foam!
2. Place chicken breasts in the bottom of slow cooker, and pour beer mixture over top.
3. Cook on low for 8 hours.
4. There's going to be a lot of juice, but it's okay!  Use 2 forks to shred the chicken completely, and stir.  Put the lid back on for 15 minutes to let the flavors get all yummy and delicious together, and the chicken will soak up the liquid.
5. Serve on soft taco shells with your favorite toppings.

We served ours with rice, black beans, lettuce, salsa, cheese, onions, and sour cream.  I think corn, red onions, and tomatoes would be great additions, too, we just didn't have them!

My review:  I'm never making taco chicken meat any other way, ever again.  This was the most juicy, delicious chicken ever, and the beer gave it such a yummy depth of flavor.The hubby raved, and how great is it to have a dinner that doesn't heat up your house, and can

Slow Cooker Bolognese Sauce

(adapted from recipe at SkinnyTaste)


Ingredients:

• 4 slices bacon, diced
• 1 large onion, diced small
• 2 celery stalks, diced small
• 15 baby carrots, diced small
• 8 oz. mushrooms, sliced
• 2 cloves garlic, minced
• 2 lb ground beef
• 1/2 cup red wine
• 2 (28 oz) cans crushed tomatoes
• 2 tsp Italian Seasoning
• salt and pepper
• 3 tbsp parsley flakes
• 3/4 cup half & half

Directions:

1. In a large frying pan, cook the bacon on low heat for about 5 minutes.  
2. Add in the onion, celery, carrots, and mushrooms, and cook for another 5 minutes on low.
3. Add the ground beef and garlic, and turn the heat up to medium high and cook until browned.
4. Drain the grease off, and add in the wine.  Cook for another 3-4 minutes.
5. Add to crock pot. Add tomatoes, italian seasoning, salt and pepper.
6. (If preparing the night before, cover and put in the refrigerator)
7. Cover and set slow cooker to low for 8 -10 hours. 
8. Adjust
   salt and pepper to taste,
   add parsley and half and half.
9. Serve over your favorite pasta.

My review:  This was delicious and made a TON!  I ended up making a lasagna with the leftover sauce - which makes about 4 meals for John and I.  You could make this and freeze into 2-4 meals for your family.  We both really loved the flavor of the sauce, and it's a nice, hearty, healthy meal, with lots of vegetables.

Saucy Burgers!

10 cooked burgers (grilled or pan cooked, either way)
1 cup ketchup
2 cups water
1 tsp mustard
1 tsp vinegar
1/4 tsp salt
1/4 tsp pepper
2 tbsp sugar
1 tsp onion powder
1/4 tsp garlic powder
4 tbsp Worcestershire sauce

Mix all ingredients together and stir them, until boiling.
Simmer for 10 minutes.
Add burgers.  (At this point, you can put them in the crock pot with the sauce, if you like, and leave on low for up to 6 hours).

My review:  These are delicious.  I seriously love them.  Yum!  This recipe is easily halved or doubled, or even more!  Delicious. 

Crockpot Breakfast Casserole

I don't have a picture of this one -- but just imagine an egg casserole :)

1 dozen eggs
1 cup milk
1 (32oz) package frozen hash brown potatoes
1 lb cooked meat - sausage, bacon, or ham   (I've actually made it using a mixture of 2 meats before too)
1/2 cup onions, chopped
1 green pepper, chopped (optional)
3/4 pound cheddar cheese, shredded
1/4 tsp dry mustard
salt and pepper to taste

Using a crockpot that is at least 3 quarts, start layering the potatoes, onions, green pepper, and cheese, in about 2 or 3 layers each.
In a large bowl, beat the eggs, milk, mustard, salt, and pepper together.
Pour over the ingredients already in the crockpot.
Cook on low for 10-12 hours, until eggs are set and thoroughly cooked.


My review:  I took this in to work as a birthday brunch treat, and everyone loved it.  You can add any veggies you would like to it, I imagine some fresh spinach would be good.  It's great because you can prepare it before bed, and it's ready in the morning!  Served with some bagels and fresh fruit, this was a great brunch!  It's also a great dinner!!

Slow Cooker Buffalo Chicken Tacos

Unfortunately, I didn't take a picture of this on my normal camera, I had to use my old one, and the upload cable is MIA.  If I find it, I'll add the picture...

1 lb. boneless skinless chicken breasts or thighs
1/2 tsp salt
1/4 cup Frank's Red Hot
1/4 cup Ranch or Blue Cheese Dressing
Lettuce
Tomato
Onion
Mozzerella Cheese
Hard or Soft Taco Shells
Cooked white rice (optional)

Place the chicken in a crock pot on LOW for 7-8 hours.
Remove any liquid, and use 2 forks to shred the meat.
Once shredded, add the Red Hot sauce and dressing, and stir to combine.
Let heat through for about 10 minutes in the crock pot.
Place in taco with desired toppings.  Rice is a good touch because it helps with the spiciness.


My review:  This was awesome.  I will definitely be making this again.  It reminded be of Buffalo Wing Dip, but it was really good to eat as a taco.  This would even be good on a sandwich too.

Crock Pot Turkey Chili

1 package 97/3 Ground Turkey (1.3 lbs)
1 onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and diced (only add the seeds if you like lots of heat!)
2 cans light kidney beans, slightly drained
1 can black beans, slightly drained
1 can diced tomatoes
1 can tomato paste (6 oz)
1 small can tomato sauce
1 cup frozen corn
1 tsp salt
1 tbsp Worcestershire sauce
2 tbsp chili powder

Brown the turkey with the onion, garlic and jalapeno.
Mix turkey and all other ingredients in your Crock Pot.
Cook on low for 7-8 hours or high for 3 hours.
Serve topped with shredded cheese, onion, black olives, or crushed tortilla chips.

My review:  This was a good chili.  I think next time I will add at least one or two more jalapenos, because I felt like it needed a bit more heat, but overall it was a really good chili.  I topped it with cheese and dipped it with tortilla chips.  Obviously ground beef can be substituted for the turkey. 

Good Ol' Fashioned Hog Maw

The name is incredibly unappealing and the picture doesn't do it any justice, but the flavor = amazing!  Think of it as a meatloaf made with sausage...

2 pounds ground pork sausage
5 potatoes, peeled, cubed, and rinsed
20 baby carrots, sliced into coins
2 ribs celery, diced
1 medium onion, diced
1/4 head cabbage, sliced, diced, however you like
Salt and Pepper

Place sausage in a large bowl.  Add each vegetable one at a time, mushing together to distribute.
Once mixed together, you have two options:  Crock Pot or Oven.
In the crock pot, cook on low for 7-8 hours.  You may want to put a little water on it if you are afraid of it getting dry.  If you are cooking in the oven, place in a casserole dish or roasting pan, and cook for 1-2 hours on 375 degrees F.  I usually throw a little salt and pepper over the top for while it cooks.  Don't salt too much, unless you know that your sausage isn't salty!

Note:  the "REAL" way to make this is to stuff your "meatloaf" into a cleaned pig's stomach to cook.  If you want to be that authentic, go ahead.  Personally, I don't like to eat that part, and find it a waste of $8 to buy something just to cook the hog maw in.

My review:  One of my favorite home cooked meals.  Being cooked in the pig's stomach will undeniably give it a better flavor, but it is still delicious when cooked just like a meatloaf!  Serve with some flaky, buttery rolls.

French Onion Soup

I love French Onion Soup.  When I went to Paris in January, the first thing I wanted to try was real, authentic french onion soup, la soupe de l'oignon gratinée.  Unfortunately, it was the worst french onion soup I've ever had.  For some reason, I don't like it when there's wine included in the mix.  Maybe someday I will try making it with the wine, but until then, there's always Campbell's... or this recipe.  :-)

4 Large Onions, thin sliced
3 cloves Garlic, fine chopped
2 sprigs Fresh Thyme, minced
2 Tbsp Butter
2 Tbsp Flour
2 quarts (8 cups) Beef Broth
Mozzerella, Swiss, or Gruyère Cheese (shredded or sliced)
Toasted Baguette Slices or Croutons

 

Melt the butter on medium heat in a large pot. Add onions, garlic and thyme, and stir.
Cook for 20 minutes or until the onions and garlic are nice and caramelized.  If necessary, add a bit more butter, you don't want the onions to burn, you want them to be nice and brown and gorgeous.
Sprinkle the flour over the onions and cook for 5 minutes until thickened.
Pour in the beef broth and simmer for approximately 10 minutes, stirring occasionally.
Ladle the deliciousness into a bowl, and top with toasted baguette slices or croutons, and lots and lots of cheese!  I like to slice up a baguette, drizzle a cookie sheet with olive oil, place the slices on top, and drizzle with more olive oil.  Then, I sprinkle some garlic salt and fresh ground pepper over the top, and place under the broiler on low for 5 minutes.  Watch them closely, they burn easy!
If you want to take this soup to a party, it is easily doubled, and can be thrown into a crock pot!

My review:  This was so easy to make, and delicious!  I only wish that I had an oven safe bowl, because I would have thrown that sucker under the broiler and made it all browned and gooey, but unfortunately, I've only got my Corelle dishes.  So, anyone out there who loves me, and wants to buy me an oven safe bowl, please put that on my Christmas wish list.  And make this soup, cuz you'll love it!

Chicken Enchilada Soup

It's no secret that I have a great love for all of Pioneer Woman's recipes.  So, when she created Tasty Kitchen, I was very excited, because it would be this huge community of wonderful cooks, sharing all of their wonderful recipes.  This recipe was featured on the side as a "Ree Recommends" recipe.  Thank you, Ree, for recommending this recipe, and thanks to RealMomKitchen for sharing.  I love CrockPot recipes, and this one is definitely going to stay in my file.

1 can Black Beans, Rinsed And Drained
1 can Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can Condensed Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts
Pepper Jack Cheese, Sour Cream, Crushed Tortilla Chips for topping!

In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

My review:  This was a delicious, filling soup.  I used skim milk, which I think made it a little thinner, but that was good for me.  Definitely make this.  And enjoy!

Steak Sauce Pot Roast and Noodles

1 (2-3 pound) beef roast
1 (8 oz container) fresh mushrooms, sliced  (or 1 can of mushrooms, drained)
1 medium onion, sliced thinly
1-2 cups water
3/4 cup A-1 Steak Sauce
Garlic Powder
Pepper (Fresh Ground or the powdery stuff)
3/4 cup milk
1/4 cup flour
1/2 pound egg noodles, cooked as directed on package OR hot cooked rice

In a large crockpot, create a bed of mushrooms and onions, with the middle "hollowed out".  (leave space in the middle for your roast)
Place the roast in the middle of the crockpot.  Pour the water over top of the roast, using your judgement on how much to add.  I used about 1 1/2 cups.  Season the roast with garlic powder and pepper.  Pour the A-1 over the roast.
Turn your crock pot on low for 7-10 hours.  You can do it on high for 4-5 hours, but it will be more moist and tender if you do 7-10 hours on LOW.
Once your roast is finished, (when you get home from work or a long day of shopping!), use a soup ladle or large spoon, and spoon off some or all of the juicy stuff, and all the mushrooms and onions you can grab and put in a small saucepan.  Place on the stove on medium high heat.  Mix the milk and flour together with a fork, trying to get rid of any lumps.  Once your "broth" comes to a boil, add in the milk mixture slowly, stirring as you go.
Keep stirring, on medium high heat, until the gravy thickens and comes to a boil.
Now you're ready to assemble the deliciousness!  Start with a bed of egg noodles (or rice), top with some gravy, then top with your meat (or put it on our side, if you like, because that's what I did) and top again with a little more gravy.

My review:  This is the best pot roast ever.  Carrots can be added to it too.  But, back to the roast:  it is the most moist pot roast ever, with insanely good flavor.  It reminded me of steak, but the meat melts in your mouth.  Absolute deliciousness.  Try it sometime!!  It can also be done in the oven, baked for 2 hours on 350 degrees F, but if you have a crockpot, USE IT!

Easy BBQ Ribs

Pork Boneless "Country Style" Ribs, amount desired (you can also use beef ribs, if you like)
Salt
Pepper
3 tbsp vinegar
1/4 cup water
Your favorite BBQ Sauce

CROCK POT
Arrange ribs in your crock pot.  It's okay to overlap.  Pour in the vinegar and water.  Salt and pepper the ribs, as desired.  Cook on low for 8-9 hours, or high for 4-5 hours.  15 minutes before serving, pour the BBQ sauce over top of them.

OVEN
Arrange ribs in an oven safe dish.  Pour the water and vinegar in, then salt and pepper.  Cover with aluminum foil, and cook for 1 hour on 350 degrees F.  Pour the BBQ Sauce over top, and put back in the oven for 5 minutes.


My review:  This is one of my favorite cold weather go to recipes.  These are delicious, and make great leftover pulled pork sandwiches.  Best served with a big baked potato and green salad!

Crockpot Mexican Chicken

This dish is so amazingly versatile. Once your stuff is done in the crockpot, the sky’s the limit. You can use it as the guts to quesadillas, tacos, fajitas, and burritos, or as a topper for a taco salad. I have used it as all of these, but my personal favorite is to use it in burritos, with some yellow rice and cheddar cheese. The best part is, this recipe makes enough for about 6-8 burritos, so it can feed a large crowd, or it can give you dinner for at least two nights.

2 cans black beans, drained and rinsed
1 bag frozen corn (1 lb.)
1 jar of your favorite Salsa
About 1 lb. of boneless skinless chicken breasts (2-3 breasts)

Mix the black beans, corn, and salsa together in the bottom of your Crockpot.
Place the chicken on top and sprinkle with a little pepper.
Cook on LOW for 8 hours or HIGH for 4 hours.
Before serving, pull out your chicken. Using two forks, pull apart to shred the chicken.
Throw it back in the Crockpot and mix.
Now, use it however you please!


My review: This is such a nice dish to make when you know you're going to be in a rush. You don't have to stand by the stove and wait for it to be done. And the flavor it all gets from hanging out all day in the crockpot is awesome! Enjoy!

Crock Pot Chili

1 1/2 pounds ground beef, browned
1 large onion, chopped
2 cloves garlic, minced
1 can tomato soup
1 can diced tomatoes
1/2 cup water
2 cans red kidney beans, drained and rinsed
1/4 cup chili powder
2 tsp ground cumin

Mix all ingredients in slow cooker and stir. Cover and cook on low for 8-9 hours (high for 4-5 hours).

Serve with some cornbread, and top with a bit of cheddar cheese.


My review: This is the recipe I use every time I make chili, and it turns out wonderfully every single time. I love finding crock pot recipes that take 8-9 hours, not 4 hours, because I like to throw it in before work and leave it in there for the whole time I'm at work. I can't come home at lunch. The crock pot is supposed to make my life easier. DUH. sorry for the small rant. Make the chili. You'll love it.