My friends and I are on a total slow cooker binge. Last night I made AAAD Reader Sara's Crock Pot Chicken (see below) and I literally would have licked the crock pot if a) I didn't have company over, b) that wouldn't have resulted in burning tongue, and c) if there was one drop left. You need to make this tonight!
Crockpot Chicken 1 box Stove Top Stuffing, prepared as directed about a pound of defrosted chicken tenders 2 cans Cream of Mushroom OR Cream of Chicken soup 1 can of sliced mushrooms Layer in the above order. Set on low for 8 hours or high for 4 hours. Enjoy!
When asking friends on Facebook the other day for some recipes, some friends shared their favorites. These are from Amanda's friend, Sam. Thought you might enjoy!
Crockpot Chicken & Dressing 4 boneless chicken breasts 4 slices Swiss cheese 1 can of cream of chicken 1 can of cream of mushroom 1 cup chicken broth 1/4 cup milk 2 cups pepperidge farm herb stuffing mix 1/2 cup melted butter Salt and pepper to taste
Season chicken breasts with salt and pepper and place in crockpot. Pour chicken broth over. Put 1 slice of cheese on each breast. Combine soups and milk and cover chicken breasts with it. Sprinkle stuffing all over. Drizzle melted butter on top. Cook on low for 6-8 hrs.
Beef Stroganoff 2 lb sirloin or round steak 1 clove garlic peeled and cut 1 cup flour 2 teaspoons salt 3 t paprika 1/2 t pepper 1/2 cup chopped onion 2 cans beef stock 1 cup water 1/2 to 1 cup sour cream Oil for cooking
Rub both sides of meat with garlic then cut into strips (1 1/2" x 1"). Mix flour, salt, pepper, and paprika in plastic bag and all cut strips of meat and shake to coat. Reserve extra mixture. Heat oil in pan. Add meat and brown (but don't cook all the way thru) then add onions and cook until transparent. Place in crock pot along with stock, water, and extra flour mix. Cook on low 5-6 hrs. Add sour cream and blend right before you serve (makes it creamy). Serve over wide egg noodles.
Tuscany Peasant Soup 4 Italian sausages, mild 1 celery stalk, diced 3 zucchini, medium and thinly sliced 1 onion, small and diced 3 cups beef stock 1 can tomato sauce (8 oz) 1/2 t dry basil Salt and pepper to taste Package of cheese tortillini Parmesan cheese Slice sausage 1/2" thick. Brown sausage in olive oil in large saucepan. Pour off any fat. Add celery, zucchini and onion. Sauté 2 min, stirring. Add vegetable and sausage mix to crockpot. Add stock, tomato sauce and basil. Cover and cook on low for 4 hours. Add salt and pepper to taste. Add tortillini 10 min before serving to cook. Serve in bowls with parmesan cheese on top.
And finally, AAAD Reader Amanda is a big new fan of the blog CrockPot365 and has already loved a few of the recipes. I'm inspired to try some desserts in mine and love the way all of these recipes are organized.
Finally, don't forget your saving grace, these Reynolds Slow Cooker Liners. Literally the easiest cleanup ever.