Buffalo Chicken in the Crockpot

I found this recipe HERE, originally intended for lettuce wraps. It is pretty versatile, and could be used for wraps, salads, tacos, etc.

Ingredients:

• 24 oz boneless skinless chicken breast
• 1/2 onion, diced
• 1 clove garlic
• 16 oz chicken broth
• 1/2 cup hot cayenne pepper sauce (I used Frank's)

Directions:

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

***Super delicious! We had this as lettuce wraps one night, tacos another night, and hubby ate some with rice to finish it off.  And a little secret I learned...if you are lucky enough to own a kitchenaid mixer, put those chicken breasts in with the paddle attachment for about 30 seconds and Voila! Shredded for you!!!***

Crockpot Chili

1lb ground turkey
2 small onions, chopped
3-4 cloves garlic, minced
1 can (14.5oz) kidney beans, drained
1 can (14.5oz) white beans, drained
1 can (14.5oz) diced tomatoes, undrained
1 can (8oz) tomato sauce
3 Tbs chili powder (add more if you like it spicy)
1 1/2 Tbs cumin
1/2 tsp salt
1/2 tsp ground black pepper

Brown turkey, onion, and garlic together. Drain and add to crockpot with remaining ingredients. Cook on low 5-6 hours.

***Yummy!!! I threw in a few fresh, chopped roma tomatoes...I think it made a difference! But of course it will taste great without! You could also add another can of diced tomatoes, drained. Perfect amount of spice, great flavor!***

Crockpot Meatballs

Modified from a recipe by the amazing Crockpot Lady!

1.25 pounds ground turkey (it's what I had, can use beef)

1/4 cup grated Parmesan cheese

1/4 cup Panko-style breadcrumbs ( we use ground rice/corn chex or rice krispies)

2 eggs

2 tablespoons dried minced onion flakes

1 tablespoon garlic powder
1 teaspoon italian seasoning

1/2 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

additional ingredients:

1 cup flour (I used GF)

1 3/4 cups chicken broth (can use beef)

4oz tomato paste

The Directions.

Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray. In a good-sized mixing bowl, combine the turkey,Parmesan cheese, breadcrumbs, eggs, and the dried spices. Combine well--- use your hands!.

After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil. Pour 1 cup of flour into a shallow dish.

Roll meat into golfball-sized balls and then lightly dust each meat ball with flour before placing onto the lined cookie sheet. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen.

Once your meatballs are frozen, place them one-by-one (don't dump!) into your lightly greased slow cooker. It's okay to stack them. In a small mixing bowl, whisk together the broth and tomato paste to create a gravy. Pour this evenly over the meatballs.

Cover, and cook on low for 5 hours, or until the meatballs have browned and are fully cooked. They can stay on warm for about 3 hours if you need...

Serve with pasta or rice!

***Yummy! These came out really great! I really liked the flavor of the ground turkey, although I'm sure ground beef would be just as good. We at this with pasta. There is just the right amount of sauce for all of the meatballs. Easy-peasy!***

Crockpot Scalloped Potatoes and Ham

Another awesome recipe found at:



1/2 - 1 lbs of cubed, cooked ham
6-8 raw potatoes, sliced
1 C onion, chopped (divided)
1 C grated cheddar cheese
1 C grated mozzarella cheese
1 T olive oil (or butter)
1/2 C chicken broth
1/2 C milk
1 T cornstarch

In a saucepan, saute 1/2 C onions in 1 T oil or butter until onions are translucent (about 5 minutes). Add chicken broth and heat to boiling. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired. Set aside. (You could also used a can of cream of chicken or mushroom soup and skip this step)Put half of the ham, potatoes and onions in a crock pot. Sprinkle with salt, pepper and half of both cheeses.
Repeat layers. Spread home-made cream soup (or can) over the top, completely covering the potatoes.
Cover and cook on low for 8 hours or until potatoes are tender.

***The flavor was delicious!!! I ended up slicing the potatoes the night before and placing them in water in the fridge. This made the whole thing a little more liquidy than normal. But, it was convenient! Next time, I will make sure to slice right before putting them in the crockpot. Definitely will make again!***

Peperoncini Beef

2 pounds beef chuck roast (frozen is okay)

1 (16-ounce) jar peperoncini peppers

optional:

6 ounces sliced mozzarella or Swiss cheese

6 hamburger buns or French rolls or bread

The Directions.

Place the meat in the crockpot. pour the peperoncini's over the meat. Cover, cook on low 6-8 hours. Shred with a fork when done! Serve on toasted bread, rolls, or buns with a slice of cheese.

Found HERE!

***Good flavor. I made a sandwich on Udi's White Bread, toasted. So super easy! I also ate it over rice the next night for something different, and it was equally as good!***

Peanut Butter Chicken

1 1/2 pounds boneless, skinless chicken, cut in chunks *

1/2 cup natural peanut butter (creamy or chunky, your choice)

1 red bell pepper, seeded and sliced

1 large onion, coarsely chopped

1 tablespoon ground cumin

1 lime, juiced

1/4 cup soy sauce (use gluten free--La Choy or Tamari wheat-free)

1/2 cup chicken broth

* If you are going to use quarters, or meat with bones, be aware that the meat will probably fall off the bone, and you'll need to fish out the bone pieces before serving. I've used this sauce with a whole chicken (I doubled the sauce ingredients for a 4.5-pound bird) and it was fantastic, but the bones were a bit of an issue.

The Directions.

Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. Toss in the vegetables and cumin. Squeeze in lime, and add soy sauce and chicken broth. Stir as well as you can to combine (the peanut butter will be clumpy, and that's just fine). Cover and cook on low for 6-8 hours, or on high for about 4 hours. Serve over rice or quinoa.

Found HERE!

***Good. Didn't taste too much like Peanut Butter! I think I will add more next time! And maybe a little less cumin. I also used slightly frozen chicken breast and just cut them in half, which helped the chicken stay moist.***

Chicken Korma

1 pound boneless, skinless chicken, cut in chunks (I did 3 breasts)

1 large potato, peeled and cut in 1/2-inch chunks

1 large onion, coarsely chopped

1 (14.5-ounce) can stewed tomatoes and juice

1 garlic clove, minced

1 teaspoon curry powder

1/2 teaspoon ground cloves

1 teaspoon kosher salt

1 cinnamon stick

1/2 cup sour cream or plain yogurt (to add later)

cooked white or brown long grain rice for serving

The Directions.

Use a 4-quart slow cooker. Put the chicken into the bottom of your pot. Add potato and onion. Pour in the tomatoes, and add garlic and all spices. Cover and cook on low for 6-8 hours. Discard the cinnamon stick, and stir in the sour cream or yogurt. Serve over rice.

Found HERE, The Crockpot Lady!

***Excellent flavor! Next time will probably add a little more curry and some chili flakes for a little heat. Also, 6 hours would be plenty of cooking time, as chicken tends to overcook/start to dry out, in my opinion. Yum!***

Taco Chili

1 lb ground beef, browned and drained
1 can kidney beans, drained
1 can corn, drained
1 can stewed, diced tomatoes with green chiles (keep the juice)
1 medium onion diced (or 3-4 Tbs dried onion flakes)
1 packet taco seasoning (I used McCormick-GF)
1 packet ranch mix (make sure it is GF)

Mix all together and place in crockpot on low for 6-8 hours. Serve with tortilla chips, sour cream, shredded cheese, or on top of rice.

***I made this after searching the internet for a recipe...It isn't one specific recipe, just what sounded good after reading several. It is pretty flexible, so you could switch it up according to what you have in your pantry or what your family likes/dislikes! We ate it with tortilla chips, because it was so thick. If you added a bit more liquid, you could eat it more like a soup. Definitely a good fall meal! ***

Spicy White Chicken Chili

1 tablespoon vegetable oil
3-4 chicken breasts
3 cloves garlic, minced

1 onion, chopped
1 (4 ounce) can diced jalapeno peppers
2 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 (15 ounce) cans white beans-drained

1 cup shredded Monterey Jack cheese

1. Brown the chicken with the garlic and oil. Chop into bite-sized pieces.
2. Add the rest of the ingredients (except the cheese) to the crockpot and cook on low at least 5 hours (6-8 is best).
3. Add cheese and stir until melted - Serve!

Found HERE!

***Delicious!!! I would recommend putting the cheese in the individual bowls...it was kind of messy mixed in the soup! Also, some sour cream to top it off would be delicious! Delicious flavor, and not too hot! Hubby could even tolerate the hot-ness:-) Definitely will be making this again!***