Swiss-Bacon BBQ Chicken

It's been a long time since any of us "cooks" have posted, so I thought I'd start us back up with an easy fall crock pot recipe.  We tried this one just a few days ago, and everyone ate it.  You have to like BBQ sauce, however.

Ingredients:
4-6 chicken breasts
1 (28 oz) bottle of your fave BBQ sauce
6 slices of swiss cheese
6 crispy cooked strips of bacon

What to do:
Put chicken in crock pot and cover with BBQ sauce.  Cook on low for 8 hours.  Top each chicken breast with a strip (or two) of bacon.  I broke each piece in half and placed them side-by-side on top.  Then top with a slice of swiss cheese.  Cook on high for 15-30 minutes until cheese is melted.  Serve with a side dish of rice or pasta and enjoy.

Hubby's addition: He would prefer more bacon and swiss.  I would have to agree on the bacon part, but of course, I could eat bacon for every meal...

Mandy's Creamy Chicken Tacos/Mexican Chicken Chili

I figured since this meal could be eaten as tacos with tortillas or in a bowl as chili, I'd name it both.  I got this recipe from my friend Mandy Boker (yes, I know she's married now, but all my sorority sisters will forever go by their maiden names in my head).  Anyway, she gave me this UBER easy and tres tasty crockpot meal and it was good!  Hubby loved it.  Beware--it makes a lot.

What you need:
4 chicken breasts
1 full can of salsa (I used almost 2)
1 can  corn, drained
1 can black beans, drained and rinsed
1 brick cream cheese

What you do:
Dump everything into the crockpot EXCEPT the cream cheese.  Cook on low for 8 hours, shredded chicken after about 6 or 7 hours.  After 8 hours, stir in cream cheese until melted.

Put desired amount into corn or flour tortillas, or place in a bowl and happily eat with a spoon.  Top with cilantro, tomato, and sour cream (or other desired toppings) and enjoy. 

crockpot chicken

4 cans of creamy soup such as cream of broc, celary, chicken, onion, ect
dash of salt, pepper, dyhydrated onion, or any other "season" you would like
chicken breast
refridgerated biscuits (large and flaky)

Mix soup and season together, place in crockpot. lay chicken on top. cook 6-8 hours on low. With 45 min remaining place uncooked biscuit on top.

Peachy Pork Chops

6 boneless pork chops, browned

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1 can (8oz) tomato sauce

1/4 cup syrup from drained peaches

1/4 cup vinegar

1 can (29 oz) peaches

Combine brown sugar, cinnamon, tomato sauce, peach syrup and vinegar. Salt and pepper pork chops to taste.

Brown pork chops on each side before adding to crock pot.

Place peaches on top of pork chops, then pour mixture over. Cover, cook on low 4-6 hours.

***I used lite canned peaches***

recipe from cdkitchen website

Crockpot Sauerkraut Pork

This is a recipe I got over 6 years ago from a good friend who is a great cook.  I FINALLY tried it last week.  I didn't attempt to have the girls eat it, and was pretty unsure of it myself, but Hubby and I loved it!!!

Take a pork roast, season it with salt and pepper and sear it on all four sides.  Place a bag/jar of sauerkraut (do not drain) in a crockpot and place pork in, covering it with most of the 'kraut.  Cook on low for 7 hours.  Add canned whole potatoes (drained) and cook for 1 more hour.  Serve.  Simple. Cheap. Good.

Cream Chicken and Noodles in the CP

I made this meal today and I liked it. So did Rowena. Delaney and Kate didn't go for it much, and PJ wasn't around for dinner. It's very simple and ends up being like a cream of chicken-noodle soup. It makes a LOT so, if I were to make it again, I will cut it in half. Here is the full recipe.

2 cans cream of chicken soup
4 chicken breasts
40 oz chicken broth
1/2 cup butter (sliced)
24 oz. frozen egg noodles.

Place first four ingredients in the Crock Pot and cook on LOW for 8 hours. Remove chicken and shred, then place back in CP. Add in noodles and cook for another hour. ENJOY!

Italian Beef in a Bucket

3 1/2 - 4 lb Beef Roast, sirloin tip, or rump

1 (12-16 oz ) jar of Italian giardinera, mild or hot

1 (12-16 oz ) jar pepperoncini

1 envelope, Good Seasons zesty Italian salad dressing mix

1 (10 3/4 oz) beef broth

Place the roast in a 3 1/2 quart crock pot and mix all other ingredients together, draining oil from giardinera. (When adding giardinera and pepporcini, use half of each jar for a mild version, or all for the spicy one.) Add all ingredients to the crock pot. Cover and cook on low setting for 18 hours.

To serve, take two forks and shred the roast (after 18 hrs the meat will shred very easy) and put on Italian bread.

** I have found that using a lot of pepporcini's makes it salty, so I use just a 1/4 of the jar.**

Buffalo Chicken Sandwiches

Okay, so this recipe I am sharing even though Peter and I were disappointed. We're hoping to get suggestions from others as to how to improve. We're not sure if the chicken was too dry or the bread was too overwhelming, or if we were just missing something.

This is what we did:

4 chicken breasts
1 jar of your favorite hot wing sauce (we used Franks)

Cook in crockpot for 4 hours on high. Take off lid and shred chicken. Continue to cook for another 2 hours on low. The chicken will soak up the very watery crockpot.

We put the chicken on Turino rolls (used for Italian Beef) and put some blue cheese dressing on the bread, and had extra in a bowl to dip the sammie in. You can also use ranch if you are not a fan of blue cheese. We had our sandwiches with fries.

So--any suggestions on how to improve this meal? I'm really wanting to like it, and love buffalo chicken...there was just something missing here.

Blue Cheese Flank Steak...ala Crockpot

Another crockpot recipe. This one I got from "The Crock Pot Exchange" on Facebook.

1 1/2 lb flank steak
1/4 C. flour
1 onion, sliced
1/4 C. beef broth
1/4 C. red wine
1 pkg mushrooms (cleaned and sliced)
1 T. olive oil
1 T. balsamic vinegar
1/4 C. blue cheese crumbles
Salt and Pepper (to taste)

Season steak with salt and pepper. Coat flank steak in flour and place in crock pot. Top with mushrooms and onions. Mix together wine and beef broth and pour over meat and onions. Next drizzle with oil and vinegar. Cook on low for 8 hours. Add in blue cheese and stir a bit. Enjoy!

**Addition: We made ours without mushrooms, as my husband hates them. It was very good, and he enjoyed the leftovers all weekend. And the house smelled GREAT! My parents made this; my mom was disappointed, but my dad loved it (he had his without blue cheese but with mushrooms)**

Chicken Stroganoff...ala crockpot

We just tried this one for dinner (tonight) and we both liked it. A little different, but tasty.

Get out your crockpot!

Add the following ingredients:
1 C. white wine (we used Riesling so we could finish the bottle with dinner)
1 can (condensed) cream of mushroom soup
1 8-oz brick of cream cheese
1 T. Italian seasoning
4-6 (frozen) chicken breasts

*hot noodles or rice*

Put first 4 ingredients in the crockpot and stir to mix/combine. Add chicken. Cook on high for 5-6 hours. The chicken will literally fall apart, and be like shredded chicken. Serve over/with hot noodles or rice.