Crockpot Cheesy Cowboy Casserole

I adore using my crockpot on busy weekdays. I adore using my crockpot on busy weekends, too. It is one of my most-used appliances ever.

This recipe is one of the reasons I love using my crockpot. I can prep the ingredients in 15 minutes, throw it all into the pot, turn it on, and forget about it until it's time to serve. There are no fancy ingredients here - just plain, old-fashioned, hearty stuff that fills you up.

Here's what you need:

1 lb ground beef, browned and drained
4-5 small potatoes, thinly sliced (I used Yukon gold)
1 (15 oz) can beans, rinsed and drained (I prefer pintos, but kidney or black beans work just as well)
1 (15 oz) can diced tomatoes (I used fire-roasted tomatoes)
1 can cream of mushroom soup (I used homemade)
1 small onion, diced
1 teas seasoned salt
1 teas garlic powder
1/2 teas black pepper
1 cup shredded Cheddar cheese

Place all the ingredients except the cheese in a lightly greased crockpot.

Give it a good stir.

Cover and cook on low for 4-6 hours or until the potatoes are tender. About 20 minutes before serving, sprinkle the cheese over the top and turn the crockpot off. It shouldn't take long for the cheese to melt.

Crockpot Sesame Honey Chicken

I've been giving my crockpot a workout lately, trying to prepare meals that are simple and yummy without spending all my time slaving away in the kitchen. This recipe fits the bill perfectly. I'm thrilled that my kids, who usually don't care for sauce on anything, will eat this one without complaints. They even ask for more!

Here's what you need:

3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup flour (I used white wheat flour)
1/2 cup rice vinegar
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup corn starch
3 TBSP ketchup
2 teas sesame oil
2 teas minced garlic
1/4 teas red pepper flakes
2 teas sesame seeds, toasted

Place the flour in a Ziploc bag. Add the chicken, a few pieces at a time. Shake to coat, then repeat until all the pieces are coated. Heat a little oil in a pan and brown the chicken pieces on all sides. You're not trying to cook it all the way through, just brown it. Set aside.

In the bottom of a crockpot, combine the vinegar, honey, soy sauce, ketchup, corn starch, sesame oil, garlic and red pepper flakes. Whisk until the cornstarch is dissolved.

Add the chicken pieces to the crockpot and make sure all of it is covered with the sauce. Cook on low for 4-5 hours or until the chicken is tender. Stir in the toasted sesame seeds. Serve over rice.

To toast the sesame seeds, simply heat a small skillet over medium heat. Don't add any oil or cooking spray. The seeds will release plenty of oil as they toast. When the skillet is hot, carefully pour in the seeds. They might jump around a bit. Stir so they don't burn or stick to the pan. It will only take a minute or so. When the seeds have browned, remove them from the heat and the skillet. You don't have to toast the seeds, but the nutty flavor is certainly more noticeable if you do.

Crockpot Roasted Potatoes

I love using my slow cookers. As in plural. I have three that get regular use. Two of them are large 6-qt. ones, then I have a smaller 4-qt one. It's not unusual for me to have two, and sometimes all three, going at once.

This recipe is perfect when one slow cooker is being used for a large roast or other main dish meat. But you can make these potatoes anytime. They're so easy!

Here's what you need:

2-3 lbs. small potatoes, depending on how big your crockpot is
1/4 cup butter, melted
1 TBSP dried parsley
1 teas garlic powder
1 teas sea salt
1/2 teas black pepper

Wash your potatoes well, removing the dirt from the skin. Leave the skins on. Place in a lightly greased crockpot.

Combine the butter and seasonings. Pour over the potatoes. Cover and cook on low for 4-5 hours or on high for 3 hours.

You'll know they're done when you can pierce them easily with a fork. Remove the potatoes from the crockpot and pour the liquids over them before serving.

Simple and delicious!

*Note: You can cut the potatoes into wedges if you like. Adjust the cooking time accordingly, though. It won't take as long for them to cook through. However, I like just throwing them in there whole....takes less prep time!

Crockpot Sweet and Sour Chicken

This is quite possibly the easiest chicken recipe in the world. All you have to do is dump a few ingredients into the crockpot and let them cook together. The hardest part about it is chopping the green pepper. And that takes about a minute or so.

The pineapple chunks provide the sweetness, while the peppers and barbecue sauce lend a little sour flavor. The crunchy cashews added at the end give the dish just the right amount of salty texture. Together, they're one delicious combination!

Here's what you need:

3 boneless, skinless chicken breasts
1 can (20 oz) pineapple chunks, undrained
1 bottle barbecue sauce, your favorite brand (this equals about 1.5 cups if you're using homemade sauce)
1 green pepper, chopped
1 cup chopped cashews

Place the chicken in a greased crockpot. Add the green pepper. Pour the pineapple chunks and barbecue sauce over the top.

 Cook on low for 6-8 hours or until chicken shreds easily with a fork.

Shred the chicken and stir well. Serve over rice. Top each individual serving with chopped cashews. (I used to dump all the cashews in when the chicken was done, but leftovers got a little soggy and the delightful crunch was gone. So sprinkle them on each serving to maintain the right texture.)

Cheesy Chicken Tater Tot Casserole in the Crockpot

I found this recipe at The Country Cook while searching for crockpot recipes and knew my family would like it. I've made a similar dish with ham, hash browns and cream of mushroom soup. I loved that this chicken version didn't require any cream soup. I'll admit, I worried that perhaps it would be dry without the cream soup, but to my great delight, it was perfectly moist. The chicken provided plenty of juices as it cooked.

Here's what you need:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg tater tots
1/2 cup bacon pieces - you can use the precooked stuff like I did or just dice up some cooked bacon slices
2 cups shredded cheddar cheese
3/4 cup milk or heavy cream
salt and pepper to taste

In a large, lightly greased crockpot, layer 1/2 the tater tots, then half the bacon pieces and half the cheese.

Layer the chicken pieces over the cheese. Sprinkle the chicken with salt and pepper.

Repeat the tater tot, bacon and cheese layer. Pour the milk over all.

Cover and cook on low for 6 hours.

The bacon provides a great deal of flavor and is perfect with the chicken and cheese. The tater tots lose their shape and resemble hash browns, so if you want to substitute hash browns, it would work wonderfully.

Sausage, Red Beans & Rice in the Crockpot!

I love crockpot meals. It's so convenient to toss a few ingredients together and let the appliance do the cooking. This is one of those meals that is so simple, you can hardly consider it cooking! When I found the recipe at Freezing Your Way Fit, I knew I had to try it. Of course, I tweaked it a bit. But it's a very hearty, satisfying dish that even my kids loved.

Here's what you need:

1 1/2 cups uncooked brown rice
3 cups chicken broth (I use low sodium)
1 can kidney beans, rinsed and drained
1 lb smoked sausage or kielbasa
1 small onion, diced
1 small green pepper, diced
1 teas Creole seasoning
1 teas dried oregano
1 teas garlic powder
1 teas sea salt
1/4 teas black pepper
1/4 teas dried thyme
a pinch of cayenne pepper (or more if you like it spicy)

Stir all the ingredients together in a lightly greased crockpot. Avoid stirring during the cooking process to avoid excess gumminess. A little sticky is okay and perfectly normal. But you don't want mush.

Cover and cook on low for 6 hours. All of the liquid should be absorbed.

I'm sharing this recipe at Blessed with Grace's Tempt My Tummy Tuesday.

Chicken Taco Filling in the Crockpot

I often cook chicken breasts in my crockpot, then shred them up in my Kitchen Aid mixer. Then I divide the shredded meat up and freeze it for future use in soups, sandwiches and casseroles. It's so convenient to take a bag of cooked chicken out of the freezer and toss it into the soup pot when I need it.

So I thought, why not spice up the chicken a little for specific dishes? So here's a simple, simple way to get flavorful cooked chicken to use in a variety of recipes.

Here's what you need:

6 boneless skinless chicken breasts
1 packet taco seasoning (I use 2 TBSP of my homemade seasoning)
2 cups your favorite salsa (again, I use homemade)

Trim any excess fat from the chicken. Place it in a crockpot. Sprinkle the taco seasoning over the chicken, then pour salsa over all. Cook on low for 4-6 hours or until chicken is very tender.


Remove from the crockpot and shred. Separate into 2-cup portions for future use. Freeze in Ziploc bags or other freezer containers.


This chicken can be used in tacos, burritos, enchiladas, quesadillas and nachos. It's very versatile and yummy!

Crockpot Hot Fudge Cake

When I was growing up, my mom made a wonderful hot fudge cake for special occasions. Click here to see the recipe. But in the summer heat, I try to avoid turning the oven on as much as possible. So no delicious hot fudge cake.

Until.....I discovered a similar recipe for the crockpot! Oh, yes! You can make this gooey chocolate delight without heating up the kitchen. It doesn't make as much as my mom's recipe, but it does serve 6-8 people.

Here's what you need:

1 3/4 cup brown sugar, divided
1 cup flour
5 TBSP cocoa, divided
2 teas baking powder
1/2 teas salt
1/2 cup milk
1/2 teas vanilla
1 cup chocolate chips
1/2 cup chopped nuts
1 3/4 cup boiling water

In a large bowl, combine 1 cup of the brown sugar, flour, 3 TBSP of the cocoa, baking powder and salt.


Stir in the milk and vanilla until moistened.


Transfer to a greased crockpot - I use a small one. I think it's 3-quarts. Sprinkle with the chocolate chips and nuts.


Spread the remaining brown sugar and cocoa over the top.


Pour the boiling water over all. Do not stir. The nuts will float to the top. That's okay.


Cover and cook on low for 3-4 hours. The cake will pull away from the sides when it is done.


Scoop out of the crockpot and serve with ice cream.


The pudding that develops as the cake cooks is amazingly delicious! It's thick and gooey and wonderful. I love how easy this is and how it keeps my kitchen cool.

For more yummy recipes, visit Miz Helen's Full Plate Thursday.

Crockpot Beef Stroganoff

This is a dish I've been making since my early days of wedded bliss and one of my husband's favorites. It was a quick stovetop meal, but I started making it in the crockpot so we could have Sunday dinner when we got home from church.

Here's what you need:

1 1/2 lbs. round steak, sliced into thin strips
salt and pepper
1 can cream of mushroom soup (or you can use homemade)
1/2 cup milk
1 TBSP worchestershire sauce
1 TBSP dried minced onion
1 teas garlic powder
1/4 teas pepper
1/2 cup sour cream

Sprinkle the steak strips with salt and pepper. Place in a greased crock pot.

Combine the soup, milk, worchestershire sauce, onion, garlic and pepper. Pour over the steak. Cover and cook on low for 4 hours or on high for 2.

Stir in the sour cream until incorporated. Ladle over hot cooked noodles and enjoy!


For more yummy recipes, visit Blessed with Grace's Tempt My Tummy Tuesday.

Herbed Pork Loin and Potatoes

I love using my crockpot. It's so nice to throw ingredients together and have a wonderful meal by the end of the day with minimal effort. And this recipe requires minimal effort. It just doesn't get any easier.

Here's what you need:

1lb. pork loin, cut in half
1 1/2 lbs small red potatoes, halved
1/4 cup olive oil
1 teas dried rosemary, crushed
1 teas dried thyme
1 teas coarse salt
1/2 teas ground mustard
1/4 teas black pepper

Combine the olive oil and seasonings. Brush about half of the mixture over the pork loin. Place in a greased slow cooker. Arrange the potatoes around the pork. Drizzle the remaining olive oil mixture over all. Cover and cook on low for 6-8 hours until the pork is done and the potatoes are tender.


For more yummy recipes, head over to Blessed with Grace's Tempt My Tummy Tuesday.

Slow Cooker Chicken Taco Soup

I love being able to throw ingredients in the crockpot and walk away while they cook. And it doesn't get any easier than this recipe.

Here's what you need:

2 cups cooked chicken, shredded or cubed
2 cups chicken broth
1 can diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 can black beans, rinsed and drained
1 cup frozen corn
1 pkg taco seasoning

Place all ingredients in the crockpot and stir to combine. Cover and cook on low for 4 hours. Garnish with sour cream and cheese if desired. Delicious!


Note: if your children don't like the texture of tomatoes in their soup, switch out the diced tomatoes with another can of tomato sauce.

Gyros

The first time I had a gyro (pronounced year-o) was on my honeymoon in Washington, DC. Hubby took me to the Old Post Office Pavilion to eat and climb the clock tower for a fantastic view of the city. If you're ever in DC, stop by and explore this cool historic attraction.

It wasn't until much later that I thought about making my own gyros. I searched the internet for recipes and found a few that were doable. Hey, when I have to raise and slaughter my own lamb, that's a little out of my doable range. After testing a few recipes, I came up with my own version that is pretty tasty.

Side note - do not take your small animal-loving daughter with you to the grocery store when you have to ask the meat counter guy for a pound of ground lamb. It leads to all sorts of unpleasant questions and declarations of vegetarianism on the part of said daughter. Don't say I didn't warn you.

For the sauce:
1/2 cucumber, peeled and seeded
1 container (6 oz) plain Greek yogurt (I used Chobani)
2 teas lemon juice
1 TBSP minced fresh mint leaves
dash of salt

Anyway, start by making the tzatziki sauce so the flavors have a chance to blend. Place the cucumber in a small food processor and pulse until finely chopped. Squeeze as much liquid out as you can with paper towels.


Place in a small bowl and add remaining ingredients. Cover and place in the fridge.


For the gyro meat:
1 lb ground lamb
1 lb ground turkey
1 TBSP minced onion
2 teas dried oregano
2 teas minced garlic
1 teas dried thyme
1/2 teas salt

Additional toppings : feta cheese, tomatoes, lettuce

In a large bowl, mix the meat and seasonings. Shape into a loaf and place in a greased crockpot.

Cover and cook on low for 6 hours or until cooked all the way through. It smells so yummy while it cooks! Carefully remove from the crockpot (I use 2 spatulas and it works just fine) and let sit for 15 minutes. Cut into slices of desired thickness.


Slather a piece of flatbread or a pita with the tzatziki sauce. Add a slice or two of gyro meat, tomatoes, and feta cheese. You can also use lettuce too.


The meat is juicy and drips so eat over a plate! And while I'll always have fond memories of the Old Post Office gyro place, these homemade ones are much, much better!

Cheeseburger Soup

Winter is soup weather to me. For years I've stuck to making chili and potato soup. Oh, I'd try a new soup recipe here or there, but I was right back to chili and potato soup. Now, there's nothing wrong with either. But just like any food, the same old stuff can get boring.

So this winter I've branched out a bit. And I'm glad I have. Not only that, I've added the new soups to our menus more often, much to the delight of my husband and kids. I don't even remember the last time I made chili! I think it was when my parents visited in early November! The Princess and Mr. Lego absolutely love Chicken and Rice soup. Actually, it's been more Turkey and Rice soup with both Thanksgiving and Christmas leftovers getting used up. It's so yummy and versatile.

Then along came Cheeseburger Soup. It gives new meaning to yummy! The kids ate this right up. It's great warmed up for lunch the next day too. Charles said if we're ever traveling somewhere in cold weather, we're taking this soup along in a thermos to keep us warm! And then he ate some from a huge mug to show me he meant it.

So here's the yummy recipe.

1 lb ground beef, browned and drained (I left out about 1/4 lb of beef and replaced it with cooked lentils)
1/2 white onion, chopped
1 carrot, grated
1 stalk celery, diced
2 potatoes, diced
1 teas minced garlic
4 cups chicken broth
1 cup water
1 teas parsley
salt and pepper, to taste

Combine these ingredients in a large pot. Bring to a boil, then reduce heat. Cover and simmer for 15-20 minutes until vegetables are tender.

Melt 3 TBSP of butter in a pan. Add 1/4 cup of flour and stir until smooth. Gradually stir in 1 1/2 cups milk, making sure there are no lumps.

Stir the milk mixture into the soup. Return the soup to a boil, stirring constantly. Then reduce heat and simmer for 5 minutes. Stir in 2 cups of shredded sharp cheddar cheese until melted.

This can be made in the crockpot, too. Combine the beef, veggies, broth, water and spices in the crockpot. Cook on low until veggies are tender, about 4 hours. Stir the milk mixture into the crockpot and let thicken for 20-30 minutes. Right before serving, stir in the cheese until melted.

For more tasty recipes, visit Tempt My Tummy Tuesdays.

Sunday School Christmas Party

Last night we hosted our Sunday School class Christmas Party. We're part of the Committed Couples class at Trinity Baptist Church. When we bought our house last spring, we hoped to use it as a place of fellowship and friendship with our brothers and sisters in Christ. God has blessed us with a spacious home and we wanted to bless others in return.

Problem was, the party was scheduled on the same day as the SEC championship football game. And Alabama was playing Florida in a rematch of last year's championship. And you know that here in the South, football is a VERY serious part of life. I'm a football fan myself, though the West Virginia Mountaineers are my favorite team, since I was born and raised up a holler in the mountains. So I can understand dedication to one's team.

Anyway, it looked like the party might be a wash. But the game was scheduled for 3 pm local time, so we decided to go ahead with the date and planned to eat around 7 pm. It all worked out wonderfully, especially since Alabama won! Roll, Tide!!! We ended up having 42 people here, including us. It was a little cozy at times but the food and fellowship were so enjoyable.



I prepared 3 pork roasts in my crockpots and electric roaster and another sweet lady brought some turkey. There was more than enough meat! Everything was delicious, from side dishes, salads to desserts. It was wonderful.

I decided to leave the pork unseasoned and let our guests choose their own sauces. I got some sweet, some spicy, some vinegary.


But using those bottles would be messy, so I stole an idea from a local BBQ restaurant. I got squeeze bottles and put the sauce in them. I used Christmas labels to identify the sauces.


It was so NOT messy! I found the squeeze bottles at Bed, Bath, and Beyond for $1.99 each. That might not seem frugal, $8 for 4 plastic bottles. But these babies will get plenty of use in the future, believe me. I'll be able to frost cookies and cupcakes like a pro. And who knows how many BBQ's will see these handy helpers being pulled out? Not to mention, I'll be able to give flair and flourish to the fancy dishes I'm thinking about learning how to make someday. Wink, wink!

I also made one of my easy appetizers which I'll share with you. Take a bottle of chili sauce (you'll find it with the ketchup and BBQ sauces in the grocery store) and a 12 oz. jar of grape jelly. Combine them in your crockpot. Dump in two packages of cocktail weiners, cover and cook on low for 2-3 hours. Easy as can be.


I made some wassail, too. Again, very easy. Here's the recipe if you want it.

1 bottle (96 oz) apple juice
1/2 can pineapple juice (the can is 46 oz but just use half)
1 orange, sliced
1 lemon, sliced
12 whole cloves
4 cinnamon sticks

Combine ingredients in a large crockpot. Set on low for 3-4 hours. Add some ground cinnamon if you need more flavor. The cinnamon sticks I used were leftover from last year and didn't have as much cinnamony aroma or flavor in them as I wanted.

Isn't that pretty? I doubled the recipe so I could use up the 1/2 can of pineapple juice and simmered it on my stovetop for a few hours. Yummy!

Christmas parties are so much fun! Such a blessing to spend time with other believers and celebrate the reason for the season, our Saviour!

Yummy chicken and rice soup - in the crockpot!

Lindsay over at Passionate Homemaking is hosting a Nourishing Crockpot Carnival today to share yummy recipes. Since I use my crockpot quite a bit, I thought I'd join in and share an easy but flavorful soup recipe. It's perfect for these chilly fall nights!




Chicken and Rice Soup

2 cups cooked chicken, diced or shredded
6 cups chicken broth
2 cups water
1 cup chopped carrots
1 cup chopped celery
1 med onion, diced
1 cup brown rice
1 teas dried parsley
1 teas dried oregano
1/2 teas garlic powder
salt and pepper to taste

Put all ingredients in the crockpot. Cover and cook on low for 6-8 hours. The rice will puff up and look "fluffy." You can use whatever veggies your family enjoys and experiment with spices too. This recipe is a great way to use up leftover turkey after Thanksgiving dinner!