Slow Cooker Chicken Stroganoff -
- 4 skinless, boneless chicken breast halves (can be frozen)
- 2 tbs. melted butter
- 1/2 onion, sliced thinly
- 1-2 cloves of garlic
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Put chicken into the crock-pot and pour melted butter over the top. Sprinkle dressing mix over the top; mix together and cook on low for 2 1/2 hours. Add sliced onion and mix well. Continue to cook on low for another 2 1/2 hours or until chicken is cooked through and can be shredded.
Shred chicken inside crock-pot; add cream cheese and soup to chicken mixture, and cook on high for another 1/2 to 1 hour or until hot and bubbly.
Serve over egg noodles or rice. Serves 4
Chicken Pot Pie
- 4 boneless/skinless chicken breasts
- 1 small onion, chopped
- 1/2 cup celery, sliced
- chicken broth or stock
- 1 (10.75 oz) can of cream of chicken soup
- 1 (10.75 oz) can of cream of celery soup
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups frozen carrots/peas mix, thawed
- salt and pepper
- refrigerated pie crust, double
- Preheat oven to 350 degrees; grease and flour a 2-quart round casserole dish (I have a deep dish pie plate that I typically use).
- Place your chicken, celery and onions into a medium saucepan and add enough chicken broth to cover. Simmer over medium heat for approximately 10 minutes, or until chicken is no longer pink. Drain stock from pan and shred chicken.
- In a large bowl, mix together your chicken/onion/celery mixture, soups, cheddar and mozzarella cheese, thawed carrots/peas, salt and pepper. Make sure and mix thoroughly.
- Place one sheet of refrigerated pie crust into bottom of prepared plate. Pour mixture onto bottom crust. Cover with second sheet of pie crust. Seal and crimp the edges with a fork, and cut steam vents into top of pie crust. Brush crust evenly with an egg wash (egg + little bit of water) to make your crust super golden brown.
- Bake for 45-50 minutes or until crust is golden and mixture is bubbling.
- Consume.
Pot Roast (Crockpot Style)
- 2 lb. chuck roast (please, please, please use chuck roast. It’s the only cut of roast I have used which results in a very moist pot roast. It’s only fair. Give chuck a chance.)
- flour, garlic powder, black pepper, oil for browning the meat
- 3 stalks of celery, sliced
- 1 medium onion, sliced
- 2 carrots, sliced
- 2 pkgs of brown gravy mix
- 1 cup of water
- Combine about 1/2 cup of flour, 2 tbs garlic powder and black pepper on a plate. Dredge entire chuck roast in flour mixture, making sure to cover evenly. Shake off excess. Heat up 2 tbs. oil in frying pan. Place chuck roast into pan and quickly brown all sides, until flour is cooked and roast has a golden brown crust. Place into crockpot.
- Add celery, onion and carrots to crockpot.
- Whisk 1 pkg of brown gravy mix into 1 cup of water and pour over roast into crockpot.
- Sprinkle the remaining pkg of brown gravy mix over the top of roast. (I also sprinkle some additional garlic powder and salt)
- Cover and cook on low for 8 hours, basting occasionally with liquid from pot if you can. Make sure and give it enough cooking time. Jumping the gun will result in a dry roast. And no one needs that.
Grandma Shackelford’s Dutch Meatloaf
- 2 lbs. hamburger
- 1 cup bread crumbs
- 1 medium onion, chopped
- 8 oz. tomato sauce
- 1 egg, beaten
- 1/4 tsp pepper
- 1/2 tsp salt
- Preheat oven to 325 degrees.
- Mix all ingredients together; form a loaf and place in casserole dish.
- Make topping **and pour all over meat loaf. Reserve some of the sauce for basting.
- Bake for 1 1/2 hours, basting with sauce occasionally.
**To make topping, mix the below ingredients well:
- 1/3 cup tomato sauce
- 1 cup water
- 2 tsp vinegar
- 2 tbs. prepared mustard
- 2 tbs brown sugar
Crockpot Chicken and Dumplings
- 4 boneless, skinless chicken breasts or equiv. amt of chicken tenders (can be frozen)
- 2 Tbs melted butter
- 2 cans condensed cream of chicken soup
- chicken broth
- 1 thinly sliced onion
- 2 stalks sliced celery
- 1 chopped or sliced carrot
- 2 (10 oz) cans of refrigerated biscuit dough
- Place chicken, melted butter, cream of chicken soup, onions, celery and carrot into crockpot. Pour just enough broth over the top to cover chicken.
- Cover crockpot and cook on high for 5 hours or on low for 8 hours.
- Shred up your chicken (should pull apart really easily) inside crockpot. Add cut-up dumplings* and place them on top of the chicken mixture. You can push them down into the soup mixture a little bit.
- Cook on low for another hour. The dumplings should puff up and turn a light golden brown.
*To make dumplings:
- Take the biscuits out of the can and cut them into quarters.
- That’s it.
Now, obviously, this recipe can be altered for taste. Change up the veggies, add in some garlic powder, poultry seasoning, a bay leaf if you’re feeling really adventurous. I’ve also substituted the Bisquick biscuit recipe for refrigerated biscuits. Makes me feel a teensy bit more like Betty Crocker.
**This recipe can be altered several ways. Add green chilis and jalapeno or substitute pepper jack for a spicy kick.
Easy Cheesy Meatballs
- 1 lb. hamburger
- 1/2 cup finely minced onion
- 2 tbs worcestershire
- 1/2 tsp. garlic powder (or more if you’re a garlic lover – I am.)
- 1 tbs. steak seasoning
- 1/2 cup shredded white cheddar
- 1/2 cup seasoned breadcrumbs
- 1 egg
- Preheat oven to 350 degrees.
- Coat cookie sheet with olive oil and place in oven while preheating.
- Mix above ingredients well, making sure to incorporate spices and cheese into mixture.
- Form into golf-ball sized meatballs and place 1 inch apart on preheated, greased cookie sheet.
- Bake for 15 minutes (until brown); turn balls over and cook for another 5 -10 minutes.
Eat your balls (again, sorry) with mashed potatoes and country gravy. Man, it’s good. Really good.
