Crock Pot meat and potato casserole

1 lb ground meat


1 can (10 3/4 oz) condensed cream of mushroom soup

1/2 cup milk

1/4 teaspoon pepper

1 can (2.8 oz) French-fried onions

4 cups frozen country-style shredded hash brown potatoes

2 cups frozen cut green beans

1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup, milk, pepper and half of the onions.

2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.

3. Cover; cook on Low heat setting 6 to 7 hours. Top with remaining onions before serving.

Crock Pot Beef Tips

what you need

2 lb. beef stew meat
1 can cream of chicken soup
1 can cream of mushroom soup
1 package of onion soup mix
1 Tbsp. parsley, dried
Minute Rice (we used brown rice)
make it

Place beef stew in crock-pot. Pour both cans of soup and onion soup mix over meat and spread.Sprinkle with parsley and cover.
Put crock-pot on low for 6-8 hrs. Stir occasionally.

Serve over Minute Rice, or you can add 4 oz. of cream cheese and serve over egg noodles.

Crock Pot Chinese Chicken w/ Pineapple

This was ok but not a favorite it needed some work after we got home to get it where we liked it and I'm not sure what all went in.

Ingredients

6 chicken thighs  (we used chicken tenders)
salt and pepper, to taste
3 tablespoons oil
1 1/2 onions, chopped
1 1/2 red peppers, seeded and chopped
2 cups chicken stock
4 1/2 teaspoons brown sugar
4 1/2 teaspoons soy sauce
3/4 teaspoon ground ginger
1 1/2 (10 5/8 ounce) cans pineapple chunks, drained
1 tablespoons cornstarch

Preheat crock pot on high.

Season chicken with salt and pepper.

Heat oil in skillet and brown chicken on all sides, transfer to crock pot.

Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.

Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.

Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.

Serve on rice.

Crock Pot Chicken Cacciatore

2 onions, sliced thin

1 chicken, cut up (or use browned chicken breasts cut in bite sized pieces)
1 lb. can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 to 2 tsp. crushed oregano
1/2 tsp. basil
1/2 tsp. celery seed
1 bay leaf
1 (4 oz.) can mushrooms (optional)
1/4 c. dry white wine or apple juice (optional)

Make a layer of onion slices in bottom of crock pot. Place chicken pieces on onions. Add remaining ingredients. Cook on low 6 to 8 hours. (If you've used cut up chicken breast, cooking time can be reduced.)

We served over angel hair wheat pasta.

Barbecue Chicken Sandwich

Enough chicken to feed the amount of people you want to feed.

BBQ sauce of your choice

Buns (we used whole wheat)

The chicken was prepared in advance.  I had cooked a bunch of chicken tenders in the crock pot over the weekend and sorted it into containers. 

When the chicken was still warm I pulled it apart and added bbq sauce (Cattlemens original was what I had on hand)

I warmed it up on the stove tonight and added in more sauce stirring occassionally until warm. 

Served on the bun, with baked lays, and pickled okra.

YUM!!!

Molasses Dijon Roast

This is a crock pot recipe and it turned out great!

3 pound roast

1/3 cup molasses or there abouts.  I just poured an estimation into the crock pot. 

1/3 cup dijon mustard or there abouts.  I just poured an estimation into the crock pot.

At least 2 tbs of white vinegar.  I just poured an estimation into the crock pot.

Put the roast in the crock pot with the ingredients.  Turn the roast to coat it in the marinade. 

Turn the crock pot on low and cook for 6-8 hours until you've reached your desired tenderness. 

We had this with a serving of brown rice and steamed broccoli.

Creamy Chicken Enchiladas

1 chopped onion
2 tbsp. vegetable oil
1 tsp. each chili powder, garlic powder & ground cumin
8 oz. cream cheese
6 c. shredded, cooked chicken (2 lbs.)
1 small bottled salsa
1 small block of shredded chedddar cheese
1 small can chopped black olives
16 corn tortillas
2 cans (14 oz.) enchilada sauce
 
Cook chicken in the easiest preparation way for you.  I chose to cook a lot of chicken tenders the day before in the crock pot to have on hand for recipes throughout the week.  I just put the tenders in the crock pot and put in a little chicken bouillion and moved them to dishes when they were cooked and the insides were no longer pink.  For the enchiladas I shredded the chicken before I put it in the fridge. 
 
Heat oven to 350 °F.

Have 2 (11 x 7 inch) baking dishes ready.
 
In large saucepan cook onion with oil until you have reached your desired cooking level.  We like them to still have some crunch so they did not sautee that long before I added in the extra ingredients.
 
Stir in chili, garlic and cumin.
 
Add cream cheese and cook, over low heat, breaking cheese into chunks, until melted.
 
Add chicken and salsa.
 
Stir over medium heat until hot.
 
Remove from heat.
 
Stir in 1 1/4 cups of cheddar cheese and olives.
Divide tortillas into smaller stacks.  Wrap in paper towel and micrwave for 30 seconds until the torillas are warm and pliable.  I also found that I could keep them warm by putting them on top of the hot oven while I was preparing the individual enchilada.

Spread 1/4 can enchilada sauce over bottom of baking dish.

Spoon chicken mixture in each tortilla to desired fullness.

Roll up and place seam side down in pan.

Top with remaining enchilada sauce, and remaining cheese.

Bake until cheese is melted and toasting.

Take out and serve.

We had this with Old El Paso Spanish Rice. Next time I will cut up some avacado on top.