Buffalo Chicken Chili Dip-Crockpot

A Chili twist on the popular Buffalo Chicken Dip.

INGREDIENTS

1 pound Chicken Breast
1 can rotel
1 can tomato sauce
1 can of corn
2 tablespoons brown sugar
1 packet chili seasoning
1 can black beans, drained and rinsed
1/4 cup Frank's Buffalo Wing Sauce
8 ounces velveeta, cubed
8 ounces pepper jack cheese, shredded

DIRECTIONS

Combine everything in the crock pot for 8 hours on low or 3-4 hours on High. Shred chicken and stir to combine. Serve.

Buffalo Chicken Springrolls

Hello Football Season - Hello Tailgate Food.  These little things are heaven in an wrapper.  Who doesn't love buffalo chicken all rolled up into finger food.  I simply make the Crockpot Buffalo Chicken Sandwiches and use 1/2 the mixture for this appetizer.
makes about 12-13 rolls

Ingredients:
5 Tablespoons butter
3/4 cup Frank's Hot Sauce
1/8 teaspoon garlic powder
2 cups chicken, shredded
1 cup (4-ounces) crumbled blue cheese (I'll use a little less next time)
1 cup broccoli slaw or cole slaw (dry)
12-13 egg roll wrappers
Small bowl of water
Blue cheese dressing or Ranch dressing for serving

Directions:

If using premade Buffalo Chicken - skip to step #2.

1 - Melt the butter in a medium saucepan. Add the hot sauce and garlic powder. Stir until combined. Pour the desired amount into the bowl with the shredded chicken, depending on your spice preference. Mix until chicken is moist with the sauce.

2 - Preheat oven to 400-degrees F. Lay egg roll wrappers on a clean work surface. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon (or less) of the blue cheese crumbles over the chicken. Do not overfill.

3 - To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

4 - Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 10 minutes, or until the rolls are golden brown. Turn the rolls over, and bake for an additional 7 minutes to crisp the other side.
Adapted from: Taste and See

(Crockpot) Brisket & Brie Quesadillas

If you're looking to add a little twist and ultimately a lot more flavor: serve with Mango Barbeque Sauce (recipe below). It's a simple recipe and really makes the brisket amazing.

Ingredients:

Brisket:

3 lb brisket

Salt

Ground black pepper

1 Tbsp chili powder

3 cloves garlic, minced

16 oz Dublin Dr. Pepper (made with real sugar)

Mango Barbecue Sauce:

1 1/2 Tbsp olive oil

1 medium yellow onion, chopped (about 3/4 – 1 cup)

1/2 cup ketchup

2 Tbsp lemon juice

1 1/2 Tbsp Worcestershire sauce

1 1/2 tsp Creole (spicy brown) mustard

Salt

Pepper

1/4 cup mango chutney

Quesadillas:

8 8-in flour tortillas

8 oz brie, thinly sliced

1 cup monterrey jack, shredded

olive oil or cooking spray, to brush tortillas

cilantro, for garnish (optional)

To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slice against the grain (1/8-1/4 inch thick).

To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth.

To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and slice into thirds. Serve with extra barbecue sauce.

Originated from: http://projectpastryqueen.wordpress.com/

Crockpot Chicken and Dumplings

4-6 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 small onion, finely diced
1 package refrigerated biscuit dough, torn into pieces
2 cups - mixed vegetables
1 can - Chicken Broth
1/2 tsp - Pepper
1/2 tsp - Salt
1 tsp - Garlic Powder
1tsp - Paprkia


Pour 1/2 can of chicken broth on bottom of crockpot - add chicken breasts and season with salt, pepper, garlic powder and paprika. Place the onions and mixed vegetables on top, then the cans of cream chicken soup followed by the remaining chicken broth.

Cook on low for 4-6 hours. Two hours before serving add the biscuits.

Crockpot Braised Sage Chicken and Stuffing

1 yellow onion, halved lengthwise and sliced
3 cups Baby Carrots
1/2 cup organic chicken broth
1/2 cup dry white wine
1 clove organic garlic, minced
1 tablespoon chopped fresh sage
6–8 (1 1/2–1 3/4 pounds) bone-in, skinned chicken thighs/breasts
1 tsp Paprika
sea salt, to taste
freshly ground pepper, to taste
1 package (10-oz) Stuffing Mix

Place onion in a lightly greased 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generously season chicken with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on low heat setting 5-8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.

Originated from: Www://reservationsnotrequired.blogspot.com

Chipotle Chicken Soup - Crockpot

2-3 Chipotle Peppers in Adobo
1 large onion, chopped
2 celery stalks, chopped
3 medium carrots, chopped
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 cups chicken broth
2 large chicken breast halves, about 1 1/2 pounds - cubed
2 cups potatoes, peeled, and cut into 1/2 inch dice
16 oz frozen corn
1/4 cup heavy cream
1 15 oz can diced tomatoes

Take one chipotle chili and 2 teaspoons adobo sauce from the can. Reserve the remaining sauce and chilies* Finely chop the chili.

Place about a tsp of olive oil in the bottom of a crockpot.

Combine all ingredients in the crockpot and cook on low for 4-6 hours. Add the cream and cook for an additional 5 minutes.

Add salt & pepper to taste (if you like it spicier - add more adobo sauce)

Serve with cilantro and a dollop of sour cream.

*these will keep well in your fridge or freezer

Crockpot Ceasar Chicken

2 cups Caesar salad dressing
1 cup sweet Italian dressing
half an onion
2 tsp Italian seasonings
3 to 4 tsp sweet basil
2 Tbs sugar
1 can Italian seasoned tomatoes

Pour sauce over chicken breasts cooked in crock pot 6-8 hours on low . Thicken the sauce the last 30 min or so with a bit of corn starch.

Serve with Egg Noodles.

Crockpot Honey Mustard Fajita Chicken

4 chicken breasts
1/2 cup prepared yellow mustard
1/2 cup + 2 Tablespoons of honey
1/2 teaspoon of lemon juice
1 medium onion, sliced into larger pieces
1 green bell pepper, sliced into thicker pieces
1 - 8 ounce container of button mushrooms, sliced thick
salt and ground black pepper for seasonings
4 pieces of provolone cheese

Season the chicken breasts with salt and pepper and place the 4 chicken breasts into a 2 1/2 - 4 quart crock pot. In a small bowl mix 1/2 cup of honey and the yellow mustard. Once incorporated add the lemon juice and stir well.

Pour the honey mustard mixture over the seasoned chicken breasts and cook on low for 1 1/2 hours.

After the chicken has cooked for 1 1/2 hours remove the lid and add the onions, peppers and mushroom. Drizzle the 2 tablespoons of honey over top of the veggies.

Cook for an additional 2 - 2 1/2 hours, or until the chicken is done and vegetables are cooked.

Once the chicken was done I placed a chicken breast on a plate, covered it with the onions, peppers & mushrooms and immediately placed a piece of provolone cheese on top to be melting.

Orginated from: http://www.crockpotrecipeexchange.blogspot.com/

Crockpot Rigatoni Bake

1½ pounds lean ground beef (browned & drained well)
4 cups of beef broth (not bullion)
(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
1/2 small onion - chopped
1 teaspoon dry oregano
2 teaspoons dry basil
½ teaspoon fennel seed (don't leave out)
2 teaspoons salt
1 tablespoons sugar (don't leave out)
½ teaspoon black pepper
small pinch of red chili flakes (optional)
¾ pound of rigatoni noodles
½ pound of mushrooms (thick sliced)
2 to 3 cups shredded cheese (Colby Jack, Mozzarella...etc)
1 cup of ricotta cheese


Brown the ground beef and onion - drain it very well. In a large crock pot: Mix the beef broth, tomato sauce, tomato paste, onion and spices. Use a whisk to mix the sauce together well, then stir in the meat and mushrooms. Cook on high for 4 hours.


After 4 hours, Stir in the DRY unboiled rigatoni, make sure you push them under the sauce (add a little extra hot water if necessary). Add the ricotta to the crock pot by spooning tablespoons of it in random spots and gently push down on the ricotta to submerge it as well (don't stir).


Continue to cook on low for 30 more minutes. Sprinkle the surface with shredded Colby jack cheese and put the lid back on for about 5 minutes or until cheese is nicely melted. Serve.

Originated from: http://www.coleensrecipes.blogspot.com/

Crockpot Shredded Pesto Chicken

This could be used for a number of things - on top of noodles, in a pita/sandwich, as a filler for stuffed shells, on a pizza...etc.

1-1/2 pounds boneless, skinless chicken thighs

1 onion, chopped

4 cloves garlic, minced

1 red bell pepper, chopped
3/4 cup - Alfredo Sauce

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried basil leaves

3 tablespoons chicken broth

1/2 cup mayonnaise
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese
1 cup shredded mozzarella cheese

1 (7-ounce) container basil pesto

2 avocados, peeled and chopped*

1 cup cubed Havarti cheese *

Place chicken, onion, garlic, and red bell pepper in 3-1/2 quart slow cooker. Sprinkle with salt, pepper, and basil. Pour chicken broth over all. Cover and cook on low for 4-5 hours or until chicken is done.

Shred chicken right in the crockpot using two forks. Add mayonnaise, pesto, alfredo sauce and cream cheese. 

Let cook for 30 minutes.

 

If having as a sandwich/pita:

Stir in avocados and Havarti cheese.

Open pita bread halves and line with lettuce leaves. Add warm chicken mixture and serve immediately.

Crockpot Ranch Potatoes

2 lbs - Red Potatoes
1 can - Cream of Chicken Soup
1 pkg - Dry Ranch Dressing Mix
1 cup - Sour Cream

Combine all ingredients in crockpot - stir together and cook on low for 6 hours.

Crockpot Cheesey Chicken Spaghetti

16 oz dry spaghetti, cooked
2 lbs - Chicken Breasts
1 lb (16 oz) Velveeta Cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1/2 cup water
1 small onion, diced
salt and pepper, to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and pour over Chicken Breasts. Cook on low for 3 -4 hours.  Shred Chicken - stir and cook for an additional 1 hour.  Stir in cooked spaghetti and serve.

Adapted from: http://www.ginnyrecipes.blogspot.com/

Crockpot Lemon Red Potatoes

1-1/2 lbs medium-sized red potatoes
1/4 cup water
2 Tbsp butter, melted
1 Tbsp lemon juice (I added a little more)
3 Tbsp fresh chives, snipped
chopped fresh parsley
1 tsp salt
1/2 tsp black pepper

Cut a strip of peel from around the middle of each potato. Place potatoes and water in slow cooker.
Cover. Cook on high 2-1/2 to 3 hours.
Drain.

Combine butter, lemon juice, chives and parsley. Pour over potatoes. Toss to coat.
Season with salt and pepper.

Crockpot Chinese Pork Ribs

2.5 lb - Pork ribs
3 Tbs - Soy sauce
3 Tbs - Ketchup
2 cloves - Minced garlic
1 Tbs - Ginger
1/3 cup - Orange juice or marmalade
1 Tbs - Chinese five spice

Combine all ingredients and pour a little on the base of your crockpot - add ribs and cover with remaining sauce. Cook on low 8-10 hours.

Serves 6.

Crockpot Beef Stroganoff

2 lb Stew Meat (I'd recommend Beef Sirloin vs. Stew Meat)
2 cans Cream of Chicken Soup
1 can French Onion Soup
1 sm. onion, chopped
1 clove garlic, minced (or equal amount of garlic powder)
1 package Dry Onion Soup Mix
8 oz. sour cream
Place stew meat in crockpot - season with dry onion soup mix.  Stir it all together and pour over stew meat - cook on low for 4-5 hours, adding the sour cream 30 minutes prior to serving.

Serve over egg noodles.

Crockpot French Onion Soup

This crockpot recipe has a few more steps than most - but if you like French Onion Soup....the extra work is well worth it.

3 large or 5 small onions, thinly sliced

3 Tbsp. butter, melted

1 Tbsp. olive oil

1 tsp. sugar

3 tablespoons flour

1/2 tsp. salt

1/4 tsp. pepper

3 tablespoons white wine 

1 tsp. dried thyme leaves

1 bay leaf

2 cans Swanson’s low sodium beef broth
2 cans Campbell’s Beef Consomme
1 packet Lipton’s Beefy Onion Soup Mix
1 loaf french bread, cut into slices
Sliced aged swiss cheese
Shredded parmesan cheese

Coat crockpot with cooking spray and combine onions, melted butter, olive oil, and sugar. Cover crockpot and cook onions on high heat for 20 minutes or until onions begin to brown around the edges. Stir thoroughly.  Add the white wine and cook for an additional 20 minutes.

Sprinkle flour, salt, and pepper over the onions; mix well. Let cook for 15 minutes longer on high.

Add the thyme, bay leaf, broths, consomme and soup mix. Cook on High for 4 hours or Low for 8 hours.

When ready to serve remove bay leaf, put soup in a bowl and place a slice of bread and both of the cheeses on top and put under the broiler until the cheese melts.

Crockpot Salsa Chicken

Eat this on a tortilla, as a topping for nachos, in a taco salad, with chips as a dip....the possibilities are endless.

12 oz jar of salsa

1 package of taco seasoning

1 can Green Giant Chipotle Corn Mix
1 can Rotel
1 can Campbell's Fiesta Nacho Cheese soup

1 (14 1/2 ounce) can black beans, drained

1/4 cup reduced-fat sour cream 

5 boneless skinless chicken breasts

Combine the ingredients and pour over chicken breasts in the crockpot.  Cook on low 4-5 hours - stirring in the sour cream at the end.

Read more: http://www.food.com/recipe/easy-crock-pot-salsa-chicken-16687#ixzz1T3nd3Cs3

Crockpot Spaghetti Casserole

1.5 lbs lean ground beef

1 medium onion chopped

1 26 oz jar of pasta sauce

1/4 cup butter

1/4 cup all purpose flour

12 oz can of evaporated milk

1/2 cup grated parmesan cheese

1/4 tsp pepper

8 ounces uncooked spaghetti, broken into pieces

3 cups shredded Cheddar Cheese

grated parmesan cheese

Cook ground beef and onion in a large skillet, until beef crumbles and is no longer pink. Drain meet and return to skillet. Stir pasta sauce into the beef mixture.

Melt butter in a saucepan over medium-low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk. Cook over medium heat, whisking constantly, for 8 minutes until the mixture has thickened and is bubbly. Remove from heat and stir in 1/2 cup parmesan cheese and pepper.

Spoon one-third of the meat mixture into a lightly greased slow cook. Sprinkle 1 cup of cheddar cheese over white sauce. Repeat layers once. Spread remaining meat mixture over cheese (make sure all sides of the spaghetti are covered). Top with remaining 1 cup cheddar cheese.

Cover and cook on low for 4 hours. Let stand 10 minutes before serving. Serve with parmesan cheese if desired. Enjoy!

 

Originated from:  http://www.tylerstastetests.blogspot.com/

Crockpot Buffalo Chicken Chili

2 lbs boneless, skinless chicken breasts (cut into bite sized pieces)

2 large carrots

3 stalks of celery

1 large red pepper

5 cloves of garlic

5 tbsp chili powder

2 tbsp ground cumin

1 tbsp paprika

1/2 cup of Frank's Red Hot Wing Sauce

2 15 oz cans tomato sauce

1 15 oz can diced tomatoes

1 15 oz can black beans, drained

1 15 oz can chili beans in sauce

salt and pepper to taste

Combine all ingredients in the crockpot - stir - and cook on low for 6-8 hours. 

 

Adapted from: http://www.tylerstastetests.blogspot.com/

Crockpot Orange Cranberry Pork

1 1/2 cup cranberries (fresh or frozen)
2 T agave nectar
1 t. salt
1/4 tsp. dried mustard
1/2 tsp. pepper
1/4 t. ground ginger
1/4 t. ground cinnamon
1 large-ish chopped onion
3 cloves garlic -chopped
6 good-sized pork chops

Combine first nine ingredients - pour over pork chops.  Cook 5-7 hours.

If you're looking for a vegetable add some baby carrots to your crockpot for the last 2 hours.