Any slow cooker recipes, prefer Mexican or chicken recipes?

I am looking for some good slow cooker recipes, also some chicken or pork slow cooker recipes, all will do, can anyone help me out???

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5 Responses to “Any slow cooker recipes, prefer Mexican or chicken recipes?”

  1. CG said:

    I have two books that you should look for at your local bookstore. The first is called: Fix it and Forget it, they have over 100 recipes for slow cookers, and have entire sections devoted just for chicken, or pork etc. The other one is 5 ingredient slow cooker recipes. I’ve never made a bad meal out of either of these books, and there are a lot of choices in them.

  2. Giedi said:

    Slow Cooker Chicken Taco Soup
    NGREDIENTS

    * 1 onion, chopped
    * 1 (16 ounce) can chili beans
    * 1 (15 ounce) can black beans
    * 1 (15 ounce) can whole kernel corn, drained
    * 1 (8 ounce) can tomato sauce
    * 1 (12 fluid ounce) can or bottle beer
    * 2 (10 ounce) cans diced tomatoes with green chilies, undrained
    * 1 (1.25 ounce) package taco seasoning
    * 3 whole skinless, boneless chicken breasts
    * shredded Cheddar cheese (optional)
    * sour cream (optional)
    * crushed tortilla chips (optional)

    DIRECTIONS

    1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
    2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

    Slow Cooker Chicken Dinner
    NGREDIENTS

    * 6 medium red potatoes, cut into chunks
    * 4 medium carrots, cut into 1/2 inch pieces
    * 4 boneless, skinless chicken breast halves
    * 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
    * 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
    * 1/8 teaspoon garlic salt
    * 2 tablespoons mashed potato flakes (optional)

    DIRECTIONS

    1. Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.

    Slow Cooker Mexican Casserole
    INGREDIENTS

    * 1 pound Hot Sausage
    * 3/4 cup cornmeal
    * 1 1/2 cups milk
    * 1 egg
    * 1 (14.5 ounce) can diced tomatoes and green chilies
    * 1 cup frozen corn
    * 1 (1.25 ounce) package taco seasoning mix
    * 1 cup shredded Mexican blend cheese

    DIRECTIONS

    1. Spray interior of slow cooker with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place sausage in slow cooker.
    2. In small bowl, combine cornmeal, milk and egg. Stir into sausage. Add tomatoes, corn and seasoning mix. Stir well. Cover and cook on low 4 to 6 hours. Top with cheese 5 minutes before serving. Recover to melt cheese.

  3. GP said:
  4. truthhandl3r said:

    Get a whole frying chicken, season with Lawry’s Season All Salt. Let slow cook 4 hours. Then enjoy some delicious poultry with chicken Rice A Roni and vegetables. Yummy!

    http://www.handlethetruth.net

  5. scrappykins said:

    Chipotle Spiked Crockpot Brisket
    This recipe is cooked over 2 days but is well worth the effort.
    Prep: 10-12 hours (crockpot)
    Refrigerate: Overnight
    Cook: 8-10 hours (crockpot)
    Servings: Serves 6-8
    3-5 lb. beef brisket
    1 large onion, coarsely chopped
    1-2 chipotle chiles in adobo sauce, minced
    3/4 cup dark beer
    2 Tbsp. tomato paste
    1/4 tsp. cinnamon
    1/4 tsp. black pepper
    1 tsp. salt
    1/4 cup brown sugar
    3 cloves garlic, minced
    6-8 red potatoes, quartered
    1 1/2 cups baby carrots

    Place brisket in the crockpot with the onions. Mix chiles, beer, tomato paste, cinnamon, pepper, salt, brown sugar and garlic. Pour over the brisket.
    Cover and cook on low for 10-12 hours.
    Cool to room temperature and refrigerate overnight.
    The next morning, skim fat from liquid and trim as much fat from the brisket as possible. Add the potatoes and carrots.
    Cover and cook on low for 8-10 hours.

    Crockpot Chicken Cacciatore
    INGREDIENTS:
    1 large onion, sliced thinly
    1 1/2 pounds skinless, boneless chicken breast halves
    2 (6 oz each) cans tomato paste
    8 ounces fresh sliced mushrooms
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 cloves garlic minced
    1 teaspoon oregano
    1/2 teaspoon basil
    1 bay leaf
    1/4 cup dry white wine
    1/4 cup water
    PREPARATION:
    Put sliced onion in bottom of slow cooker; top with chicken breast halves. Combine and stir together remaining ingredients. Spread over chicken. Cover and cook on low 6 to 8 hours, or 3 to 4 hours on high.
    Serve as a sauce for hot cooked spaghetti or similar pasta.
    Serves 4.

    Crockpot Chicken Cordon Bleu
    Crockpot stuffed chicken recipe with Swiss cheese and ham.
    INGREDIENTS:
    4-6 chicken breasts (pounded out thin)
    4-6 pieces of ham
    4-6 slices of Swiss or mozzarella cheese
    1 can cream of mushroom soup (can use any cream soup)
    1/4 cup milk
    PREPARATION:
    Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_ Layer the rest on top. Mix soup with the milk; pour over top of chicken.
    Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
    Teresa’s Note: Its the best recipe I’ve tried so far, very flavorful.

    Pork Enchilada Casserole

    INGREDIENTS:
    2 to 3 pounds boneless pork loin roast, trimmed, cut in 1/2- to 3/4-inch cubes
    2 tablespoons vegetable oil
    1 can diced tomatoes
    7 to 12 ounces diced green chile
    2 jalapeno peppers, seeded and minced, or to your taste
    2 cloves garlic, mashed and minced
    salt to taste
    1/4 teaspoon pepper
    1/2 teaspoon ground cumin
    2 cups shredded Jack, Cheddar, Mexican blend, or jalapeno cheese
    1/2 cup enchilada sauce or salsa
    6 to 8 corn tortillas*
    PREPARATION:
    In a large skillet over medium-high heat, quickly brown the pork cubes in the oil. Drain and transfer to the slow cooker/Crock Pot. Add the diced tomatoes, chile, peppers, garlic, salt and cumin. Cover and cook on low 7 to 9 hours; add 1 1/2 cups of the cheese during last 45 minutes.
    In a 2-quart baking dish, place enough of the pork mixture to cover the bottom. Place 2 or 3 tortillas on top, then more pork mixture. Repeat until pork and tortillas are used, ending with pork. Sprinkle remaining cheese on top and spoon the salsa over the cheese. Bake at 350 degrees for 20 to 30 minutes.
    Pork enchilada casserole serves 6.




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