Tips

Servings: 6

Creamy Crockpot Chicken Tacos

Ingredients:

3-4 chicken breasts

1 (16oz) jar of salsa

(8oz) cream cheese (cubed)

tortillas for serving (optional)

Instructions:

Spray your slow cooker with non-stick cooking spray. Place the chicken, salsa and cream cheese in and cook on

HIGH for 3 hours (or LOW for 4-5 hours), stirring the cream cheese once it melts.#

Shred with a fork and let the chicken absorb the salsa mixture for at least 15 more minutes.

Serve in soft tortillas, taco shells or over a bed of lettuce. Top with shredded cheese, tomatoes, avocado or anything else you’d like!

Recipe Notes

If you plan on cooking this on low and won’t be home to babysit, it might be best to cook the chicken in just the salsa and add the cream cheese during the end, giving it at least 30 minutes to melt.

Creamy Crockpot Chicken Tacos

Rebecca Servings: 6 Creamy Crockpot Chicken Tacos Ingredients: 3-4 chicken breasts 1 (16oz) jar of salsa (8oz) cream cheese (cubed) tortillas for serving (optional) Instructions: Spray your slow cooker with non-stick… MYSP Creamy Crockpot Chicken Tacos European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3-4 chicken breasts
• 1 (16oz) jar of salsa
• (8oz) cream cheese (cubed)
• tortillas for serving (optional)

Instructions

Spray your slow cooker with non-stick cooking spray. Place the chicken, salsa and cream cheese in and cook on

HIGH for 3 hours (or LOW for 4-5 hours), stirring the cream cheese once it melts.#

Shred with a fork and let the chicken absorb the salsa mixture for at least 15 more minutes.

Serve in soft tortillas, taco shells or over a bed of lettuce. Top with shredded cheese, tomatoes, avocado or anything else you'd like!

Recipe Notes

If you plan on cooking this on low and won't be home to babysit, it might be best to cook the chicken in just the salsa and add the cream cheese during the end, giving it at least 30 minutes to melt.

Servings: 6

Easy Crockpot Shredded Buffalo Chicken Sandwiches

Ingredients:

3-4 large chicken breasts (about 1.5 pounds)

1 (12oz) bottle of Frank’s Buffalo Wing Sauce

1/2 packet ranch seasoning mix (about 2 tbsp)

2 tbsp butter

hoagie rolls for serving

Instructions:

Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours.

Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).

Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.

That’s it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw.

Easy Crockpot Shredded Buffalo Chicken Sandwiches

Rebecca Servings: 6 Easy Crockpot Shredded Buffalo Chicken Sandwiches Ingredients: 3-4 large chicken breasts (about 1.5 pounds) 1 (12oz) bottle of Frank’s Buffalo Wing Sauce 1/2 packet ranch seasoning mix (about… MYSP Easy Crockpot Shredded Buffalo Chicken Sandwiches European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3-4 large chicken breasts (about 1.5 pounds)
• 1 (12oz) bottle of Frank's Buffalo Wing Sauce
• 1/2 packet ranch seasoning mix (about 2 tbsp)
• 2 tbsp butter
• hoagie rolls for serving

Instructions

Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours.

Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).

Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.

That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw.

Prep Time: 5 mins     |     Cook Time: 7 hrs     |     Total Time: 7 hrs 5 mins

Servings: 6       |       Calories: 213kcal

Crockpot Mississippi Chicken

Ingredients:

2 lbs. boneless skinless chicken thighs (trim and discard large pieces of fat)

1 oz. packet ranch dressing mix

16 oz. deli sliced pepperoncini peppers (save 1/2 cup of juices, discard the rest)

Instructions:

Add the chicken to the slow cooker.

Sprinkle over the ranch seasoning mix and the pepperoncini’s and the half cup of juices from the jar.

Cover and cook on low for 7 hours or on high for 4 hours.

Serve the chicken thighs whole or shred them all. Serve over rice, buns or even baked potatoes.

Crockpot Mississippi Chicken

Rebecca Prep Time: 5 mins     |     Cook Time: 7 hrs     |     Total Time: 7 hrs 5 mins Servings: 6       |       Calories: 213kcal Crockpot… MYSP Crockpot Mississippi Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 lbs. boneless skinless chicken thighs (trim and discard large pieces of fat)
• 1 oz. packet ranch dressing mix
• 16 oz. deli-sliced pepperoncini peppers (save 1/2 cup of juices, discard the rest)

Instructions

Add the chicken to the slow cooker.

Sprinkle over the ranch seasoning mix and the pepperoncini's and the half cup of juices from the jar.

Cover and cook on low for 7 hours or on high for 4 hours.

Serve the chicken thighs whole or shred them all. Serve over rice, buns or even baked potatoes.

This tortilla soup tastes better than anything you can get at a restaurant. And it’s healthy too! Don’t let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Prep: 30 mins Cook: 8 hrs Total: 8 hrs 30 mins Servings: 8

Ingredients

1 pound shredded, cooked chicken

1 (15 ounces) can whole peeled tomatoes, mashed

1 (10 ounces) can enchilada sauce

1 medium onion, chopped

1 (4 ounces) can chopped green chile peppers

2 cloves garlic, minced

2 cups of water

1 (14.5 ounces) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounces) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

vegetable oil

Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in the preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Nutrition Facts

Per Serving: 262 calories; 10.8 g total fat; 45 mg cholesterol; 893 mg sodium. 24.7 g carbohydrates; 18 g protein

Slow-Cooker Chicken Tortilla Soup

Rebecca This tortilla soup tastes better than anything you can get at a restaurant. And it’s healthy too! Don’t let the long list of ingredients fool you. All you do is… MYSP Slow-Cooker Chicken Tortilla Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 2 voted )

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounces) can whole peeled tomatoes, mashed
• 1 (10 ounces) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounces) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups of water
• 1 (14.5 ounces) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounces) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Instructions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in the preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Moist and juicy pot roast done in a slow cooker with carrots, onion, and potatoes.

Prep 40 m Cook 9 h Ready In 9 h 40 m Servings 8

Ingredients

4 pounds chuck roast

salt and pepper to taste

1 packet dry onion soup mix

1 cup of water

3 carrots, chopped

1 onion, chopped

3 potatoes, peeled and cubed

1 stalk celery, chopped

Directions

Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.

Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.

Cover and cook on Low setting for 8 to 10 hours.

Nutrition Facts

Per Serving: 540 calories; 30.6 g fat; 18.2 g carbohydrates; 45.7 g protein; 147 mg cholesterol; 272 mg sodium.

Easy Slow Cooker Pot Roast

Rebecca Moist and juicy pot roast done in a slow cooker with carrots, onion, and potatoes. Prep 40 m Cook 9 h Ready In 9 h 40 m Servings 8 Ingredients… MYSP Slow Cooker Pot Roast European Print This

Serves: 8 Prep Time: 40 mins Cooking Time: 9 hours 9 hours

Nutrition facts: 540 calories 30.6 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 pounds chuck roast
• salt and pepper to taste
• 1 packet dry onion soup mix
• 1 cup of water
• 3 carrots, chopped
• 1 onion, chopped
• 3 potatoes, peeled and cubed
• 1 stalk celery, chopped

Instructions

Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.

Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.

Cover and cook on Low setting for 8 to 10 hours.

This recipe goes together quickly and does not need a lot of time in the slow cooker. It’s a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served over mashed potatoes.

Prep 15 m Cook 5 h Ready In 5 h 15 m servings 8

Ingredients

2 pounds lean ground beef

1 (1 ounce) envelope dry onion soup mix

1/2 cup Italian seasoned bread crumbs

1/4 cup milk

1/4 cup all-purpose flour

2 tablespoons vegetable oil

2 (10.75 ounces) cans condensed cream of chicken soup

1 (1 ounce) packet dry au jus mix

3/4 cup water

Directions

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Nutrition Facts

Per Serving: 388 calories; 24 g fat; 18 g carbohydrates; 23.5 g protein; 75 mg cholesterol; 1378 mg sodium.

Slow Cooker Salisbury Steak

Rebecca This recipe goes together quickly and does not need a lot of time in the slow cooker. It’s a delicious way to add flavor to ground beef and the children… MYSP Slow Cooker Salisbury Steak American Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 5 hours 5 hours

Nutrition facts: 388 calories 24 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (10.75 ounces) cans condensed cream of chicken soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Instructions

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook in the Low setting for 4 or 5 hours, until ground beef, is well done.

Notes

Nutrition Facts Per Serving: 388 calories; 24 g fat; 18 g carbohydrates; 23.5 g protein; 75 mg cholesterol; 1378 mg sodium

No more dry corned beef! Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Prep 15 m Cook 9 h Ready In 9 h 15 m

Ingredients

4 large carrots, peeled and cut into matchstick pieces

10 baby red potatoes, quartered

1 onion, peeled and cut into bite-sized pieces

4 cups of water

1 (4 pound) corned beef brisket with spice packet

6 ounces beer

1/2 head cabbage, coarsely chopped

Directions

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.

Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutrition Facts

Per Serving: 472 calories; 19.6 g fat; 49.5 g carbohydrates; 23.6 g protein; 99 mg cholesterol; 1281 mg sodium.

Slow-Cooker Corned Beef and Cabbage

Rebecca No more dry corned beef! Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal. Prep 15… MYSP Slow-Cooker Corned Beef and Cabbage European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 4 large carrots, peeled and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and cut into bite-sized pieces
• 4 cups of water
• 1 (4 pound) corned beef brisket with spice packet
• 6 ounces beer
• 1/2 head cabbage, coarsely chopped

Instructions

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.

Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

 

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Ingredients

1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes

1 pound andouille sausage, sliced

1 (28 ounces) can diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup chopped celery

1 cup chicken broth

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons Cajun seasoning

1 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1 pound frozen cooked shrimp without tails

Directions

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Colleen's Slow Cooker Jambalaya

Rebecca This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice. Ingredients 1 pound skinless, boneless… MYSP Colleen’s Slow Cooker Jambalaya European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Instructions

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.