Friday, October 2, 2009

... and just a LITTLE more crock pot!!

I thought I'd finish up the week with just a few more of my favorite crock pot recipes.  You can NEVER have too many crock pot dinners!!

Here is one of our favorites.  Even my pickiest daughter eats it!  The chicken is wonderfully tender, and it makes a delicious side of beans and corn and salsa to go along with it.  YUM.

Slow Cooker Southwest Chicken

-2 cans whole kernel corn, rinsed and drained (sometimes I like to use a can of white corn and a can of yellow corn to make it even prettier...)
-1 can black beans, rinsed and drained
-  1- 16 oz. jar chunky salsa, divided in half
- 6 boneless, skinless chicken breast halves
- 1 cup shredded cheddar cheese

Combine corn, beans, and 1/2 cup salsa in slow cooker.  Top with chicken.  Pour remaining salsa over chicken.  Cover and cook on high for 3-4 ours or low for 7-8 hours.  Sprinkle with cheese.  Cover just until cheese melts ( about 5 minutes.)  

This next one is awesome, because I love beef stroganoff, but I'll be real honest... my kids don't like it, because they don't like sour cream!!!  However, sometimes I make it anyway, just because it is a favorite of mine.  :-)

Slow Cooker Stroganoff

3 lb. boneless beef round steak
1/2 c. all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground, dry mustard
1/8 teaspoon pepper
1 medium onion, sliced and separated into rings
2 cans (4 oz. each) mushrooms, drained
1 can ( 10 1/2 oz.) condensed beef broth, undiluted
1 1/2 cup sour cream

Cut round steak into strips.  In a large Ziploc bag, combine flour, slat, dry mustard, and pepper.  Add beef to the bag in batches, tossing to coat.  In slow cooker, layer the onion, mushrooms, and beef.  Pour broth over all.  Cover and cook on low 8-20 hours (or until tender.)  Just before serving, stir in sour cream.  Serve over rice or noodles.

And lastly, one with a "Mexican" flare!  Here is "Arroz con Pollo", in a crock pot!!

Slow Cooker Arroz con Pollo

4 chicken breast halves, skin and fat removed
1 small red bell pepper, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon cooking oil
1 medium onion, chopped
3 cloves minced garlic
1/2 teaspoon dried rosemary leaves
1 can crushed tomatoes
1 package (10 oz.) frozen green peas (**  I have also used frozen peas and carrots, and it's good)

Season chicken with salt, pepper, and paprika.  In a medium skillet, heat oil over medium heat.  Add chicken and brown; drain.  Place chicken in slow cooker.  In a small bowl, combine remaining ingredients, except peas.  Pour over chicken.  Cover and cook on low 8 hours (or on high for 4 hours).  One hour before serving, add peas.  Serve over rice.

Hope you all find something that sounds yummy for a cool, crisp Fall night!!!  Enjoy!


Gettysburg Mom said...

So many yummy looking recipes! And very timely now that the colder weather is moving into PA.

Jenn said...

Made the southwest chicken last night!! So yummy!