Crockpot Marinara Sauce

EVOO 

1 onion

2 lg carrots, peeled and grated

4 (or more) cloves minced garlic

1 can (6 oz) tomato paste

1/2 c. red wine

28 oz can crushed tomatoes

15 oz can tomato sauce

3 T Italian seasoning

1 tsp sugar

1-2 bay leaves

dash of crushed red pepper

salt, pepper to taste

Saute onion and garlic in EVOO until tender, seasoning with garlic, salt, and pepper (to taste).  Spoon in tomato paste, stir frequently until paste begins to caramelize (2-3 minutes).  Lower heat to simmer and add wine, scraping up any bits stuck to the bottom of the pan.

Add mixture to crockpot.  Add the rest of the ingredients.  Cook on low 4-8 hours.  Remove bay leaves prior to serving.

Crockpot Tuscan Chicken

3 lbs. boneless skinless chicken breasts

6 cloves garlic, minced

one onion, diced

14 oz can artichoke hearts, drained and quartered

8 oz jar sundried tomatoes, packed in oil

8 oz spinach

salt and pepper, to taste

Place chicken in slow cooker and season with salt and pepper.  Add garlic, onion, sundried tomatoes in oil, and drained artichokes.  Cook on high for 2.5-3 hours or low 3.5-4 hours.

Add the spinach on top and wilt (5-10 min).  Mix together and serve.

Crockpot Green Chili Chicken

3 boneless skinless chicken breasts (about 2 lbs)

2 (4.5 oz) cans green chilis

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

8 oz cream cheese

Place chicken in crockpot and add spices.  Pour chilis on top.  Cover and cook on low in crockpot for 4.5 hours. 

After 4.5 hours, shred chicken with fork and then add cubed cream cheese.  Continue to cook for 30 minutes to soften cream cheese.  Stir to mix well.  Serve hot over rice, in tacos, etc.!

White Chicken Chili

1 1/2 lbs. boneless chicken breasts
1 jar green salsa verde
2 cans cannellini beans

2 cans chicken broth

1 tsp salt

1 tsp garlic powder

1 T cumin

pepper

cilantro

8 oz. cream cheese (optional)

Place chicken in the bottom of the crockpot.  Sprinkle with salt, pepper, garlic powder, and cumin.  Pour the jar of salsa verde over the chicken.  Add drained beans and broth.  Cook for 4 hours on high or 6-7 hours on low.

Take out chicken and shred.  Add back to crock pot and add cubed cream cheese if using.  Stir and let melt.

Optional: Serve with tortilla chips, shredded cheese, jalapenos, sour cream, etc.

(From Tammy Aaron, UCES)

CP Green Enchilada Chicken Soup

CP Green Enchilada Chicken Soup 

6-8 hours to cook 

Ingredients 

2.5 lbs boneless, skinless chicken breasts or thighs 

28 oz can green enchilada sauce 

24 oz chicken broth 

1 cup half and half (or heavy cream) 

2 cup Monterey jack cheese 

4 oz cream cheese, cubed and softened 

4 oz green salsa (salsa verde) 

salt and pepper to taste 

optional garnish: avocado, green onion, sour cream, cilantro 

In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add jack cheese, cream cheese, half and half, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted. Add chicken back to the pot. Use hot sauce or additional salsa to taste. Delicious topped with avocado, cilantro, green onion, and sour cream. Serve and enjoy!

CP Sausage Kale Soup with Sweet Potatoes

14 oz. sliced and halved (or diced) smoked sausage (I prefer Butterball Hardwood Smoked Turkey, 13 oz.)
1 clove garlic, minced
1 onion, diced
two diced carrots (about 1 cup)
two stalked celery, sliced (about 1 cup)
olive oil
3 kale leaves, chopped*
two small sweet potatoes, chopped (about 4 cups)*
2 cups fresh or frozen green beans, chopped into 1" pieces* (*I actually found frozen bags of these and dumped them in frozen)
2 TBSP Italian seasoning
pepper to taste

Begin by slicing and browning the smoked sausage in a little olive oil.  Chop the onion and add to the pan with the sausage.  Cut the carrots (my chunks were a little too thick so go thinner) and add.  Finally, chop and add the celery and cook until sausage is browned and onions are cooked.

Meanwhile, add the vegetable broth and two cans of tomatoes (without draining), the rest of the veggies, and the seasonings to your crockpot.  Add in the sausage mix.  Cook on high 3-4 hours or on low 6-8 hours.  (I used a preset that cooks on high for 1 hour and then low for 8, but didn't need to cook it the full 9 hours.)

CP Cowboy Chicken Chili Mac

CP Cowboy Chicken Chili Mac
8-10 servings

Ingredients:
1 lb boneless skinless chicken breasts
1 tsp chili powder
2 tsp paprika powder
2 tsp cumin powder
1 tsp onion powder
½ tsp garlic powder
1 tsp dried oregano
½ tsp black pepper
1 tsp salt
1 red bell pepper, diced
1/2 cup of onion, diced
1 (15 oz) cans kidney beans, drained and rinsed
1 28 oz can diced tomatoes with juice
2 cloves garlic, minced
½ cup barbecue sauce
½ cup ketchup
2 cups chicken broth
12 oz package of elbow pasta, cooked to al dente according to package
2 cups shredded cheddar cheese, plus extra for topping
chives, diced for topping

 Directions:
1. Add chicken to your crockpot. In a small bowl, mix together chili powder, paprika, cumin, onion powder, garlic powder, dried oregano black pepper and salt. Sprinkle seasoning over both sides of chicken.
 2. Next add in your red pepper, onion, beans, tomatoes, garlic, barbecue sauce, ketchup and chicken broth to slow cooker. Cook on low for 6 hours or HIGH for 4 hours.
 3. Once cooking time is up, shred chicken with 2 forks. And mix in crockpot until well combined. Stir in cooked pasta. Stir in cheese. Turn the crockpot off. Cover until cheese is melted, about 5 min.
4. Serve topped with cheese and diced chives. ...add drained canned whole corn and drained, rinsed can of black beans for a SW spin, and it will serve more folks...add pinto beans...whatever!

Bourbon Chicken (Freezer/Slow Cooker)

Bourbon Chicken | Freezer to Slow Cooker Meals

 

Ingredients

• 1 ½ lbs. boneless skinless chicken
• ⅓ cup brown sugar
• ¼ cup ketchup
• ⅓ cup soy sauce
• ¼ cup apple juice
• 2 T. apple cider vinegar
• ½ cup bourbon (or broth if you don't want to use bourbon)
• 2 tsp. cornstarch
• ¼ tsp. minced garlic
• ¼ tsp. ginger
• ½ tsp. black pepper

Instructions

Freezer Prep:

1. Label gallon freezer bag with contents, date, and cooking directions.
2. Cut chicken into small bite sized pieces.
3. In freezer bag whisk together brown sugar, ketchup, soy sauce, cornstarch, apple juice, apple cider, bourbon, garlic, ginger, and black pepper.
4. Add chicken, shake bag to coat.
5. Press flat, seal bag securely.

Cooking:

1. Thaw bag contents.
2. Pour chicken and sauce into a slow cooker that has been coated in nonstick cooking spray or lined with a slow cooker bag for easy clean up.
3. Cook on low for 6-7 hours, stirring occasionally.
4. Serve over rice, add fresh steamed broccoli or another favorite veggie for a complete meal.

Cool Ranch Shredded Tacos

Cool Ranch Shredded Chicken Tacos Recipe from New Leaf Wellness
Yields: 6 servings

Ingredients
• 2 pounds boneless skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 taco seasoning packet OR 1 T chili powder, 1 tsp pepper, and 1/2 tsp of each salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder
• 1 ranch seasoning packet OR 1 T dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, 3/4 tsp dill, 1/2 tsp pepper, 1/2 tsp salt (Traditional ranch seasoning packets also include dried buttermilk. Add 1 T if you have some on-hand.)

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot. Serve on soft tortillas with your favorite taco toppings like shredded cheese, salsa, and guacamole.

White Wine Chicken with Artichokes

White Wine Chicken with Artichokes Recipe from New Leaf Wellness

Yields: 6 servings
Ingredients
• 2 pounds boneless skinless chicken breasts
• 1 can of artichokes (14oz), quartered and drained
• 1 can of diced tomatoes (14.5oz), undrained
• Juice of 1 lemon
• 1/2 cup dry white wine
• 4 cloves of garlic, minced
• 1/4 cup butter
• 1 tablespoon capers (optional)
• 1 tablespoon corn starch (day of cooking/serving)

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (within 3 months)
2. Tenderize chicken.
3. To your freezer bag, add all ingredients except corn starch.
4. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4-6 hours.
3. Stir corn starch into mixture and cook an additional 1/2 hour on “low” setting.

Serve over spaghetti, zoodles, or cauliflower rice.

Chicken and Fresh Cranberry Sauce

Chicken and Fresh Cranberry Sauce Recipe from New Leaf Wellness

Yields: 6 servings

Ingredients
• 2 pounds boneless skinless chicken breasts (about 6 small chicken breasts)
• 1 small yellow onion, diced (one cup)
• 12 oz bag of fresh or frozen cranberries
• The zest of one navel orange
• 2 cloves garlic, minced
• 1/2 cup light brown sugar
• 2 tablespoons balsamic vinegar
• 1/4 cup ketchup
• 1/4 teaspoon crushed red pepper flakes

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.

Serve with green beans

Breakfast Casserole - Crockpot

Breakfast Casserole - Crockpot
1 bag (32 oz.) frozen southern style hashbrown potatoes
1 lb bacon, cut into pieces, fried and drained
1 lb sausage, crumbled, browned and drained
½ c (or more) diced onions
1 green pepper, diced (optional)
3/4 lb cheddar cheese, diced
1 doz eggs
1 c milk
½ tsp (or more) dry mustard
salt and pepper
(Taco Seasoning, if ya want it spicy)

 Spray crockpot with Pam. Layer the frozen potatoes, bacon, onions, green pepper, and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk, and mustard, S&P together. Pour over the whole mixture. Cook on low for 10 hours.

Cajun Chicken Pasta

Cajun Chicken Pasta: 8 servings

 Ingredients:
 1.5 pounds boneless, skinless chicken breasts, cut in 1 ½ inch pieces
1 bell pepper, chopped (I used red and yellow peppers instead)
2 carrots, sliced
2 stalks celery, sliced
2 15-oz jar Alfredo sauce
1 to 1-1/2 C of chicken broth
14.5 ounce can diced tomatoes
1 teaspoon salt
 ½ teaspoon paprika
1/4 teaspoon cayenne pepper (increase to ½ teaspoon for more heat)
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder (I used minced garlic)
1/8 teaspoon onion powder
1/8 teaspoon fresh cracked pepper a pinch of crushed red peppers
1 pound Bowtie pasta
 Parmesan cheese and chives (for garnish)

 Directions: Toss everything but pasta into the crockpot, stir and cover. Cook on low for 6 hours. Serve overcooked pasta.

From Barb Arden

Crockpot Applesauce {Simple & Sugar Free!}

This recipe is one I found on Pinterest, and here is the link to the original recipe.  Since I was doubling it, I used a tablespoon of cinnamon.

8 apples
1/4 c. water
1 T lemon juice
1 T pure vanilla extract
1 tsp ground cinnamon
(If desired, add sweetener of your choice.)

Core and slice apples into 1" slices.  Just leave the peel on.
Place in a slow cooker.  Add the rest of the ingredients, stir a bit, and cook on low for 4 hours.

Use a potato masher to make chunky applesauce.  Puree in the blender if you prefer a smoother texture.

(On another site, I read that homemade crockpot applesauce would keep in the fridge for 5 days but could also be frozen for up to 3 months.)

Pasta e Fagioli

1 lb turkey sausage, diced (or ground beef)
1 TBSP extra virgin olive oil
1 C onion, chopped
3 tsp garlic, minced
 3 oz pancetta [Unavailable?  Try bacon!]
 4 C fat-free, low sodium chicken both
3 celery stalks, sliced 3 carrots, chopped
2 (14.5 oz) cans red kidney beans, drained and rinsed
2 (14.5 oz) cans white kidney beans (or great northern), drained and rinsed
2 (14.5 oz cans) low sodium diced tomatoes
2 (14.5 oz cans) low sodium tomato sauce
1 tsp dried oregano
1 tsp basil
½ tsp dried rosemary
1 TBSP parsley
1 bay leaf
1 pinch of red pepper flakes
½ C ditalini pasta
grated Parmesan or Romano cheese, etc,. for serving

 Directions: Brown the sausage. Saute the onion, garlic, and pancetta in EVOO until tender. Toss everything into a large 6 qt crockpot. Stir well and cover. Cook on low for 8 hours. During last hour, add the pasta. Serve with crusty French bread.
~Compliments of Barb G.

Ravioli Casserole

(6-8 servings)
1 1/2 lbs lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz) can tomato sauce
1 can stewed tomatoes
1 Tbsp oregano
1 Tbsp Italian seasoning
salt & pepper to taste
10 oz frozen spinach, thawed (or fresh)
16 oz bowtie pasta, cooked
1/2 C Parmesan cheese, shredded
1 1/2 C mozzarella, shredded - divided

Brown ground beef with onion and garlic. Put in crockpot and add sauce, tomatoes and seasonings. Cook on low for 6-7 hours. Mix the last four ingredients together, reserving 1/2 C of mozzarella; add to crockpot during the last 30 minutes of cooking, turning crockpot to high. Add 1/2 C mozzarella to melt on top.

Crockpot Brown Rice

5 c. water
2 c. brown rice
1-2 tsp. salt

Place everything in crockpot and stir. Cook on high (without removing lid) for 3 hours.

Honey Garlic Crockpot Chicken

4-6 boneless skinless chicken breasts
2-3 onions (optional)
3/4 c. ketchup
3/4 c. soy sauce
1/2 c. honey
3-5 garlic cloves, minced (or smashed)
1-1/2 tsp. dried basil

Place chicken breasts in bottom of crockpot. Lightly season with salt and pepper (or use Paula Deen's House Seasoning). If using, slice the onions into wedges and add to crockpot. In a bowl, mix together the rest of the ingredients, then pour the sauce over the chicken and onions. Cook on low 6 hours.

Modified from the original recipe (Crockpot 365) can be found HERE.

Crockpot Honey Mustard Chicken

whole cut up chicken (or equivalent chicken pieces), skinned
1/2 c. honey
1/4 c. mustard
1/2-1 tsp Paula Deen's house seasoning (or salt & pepper to taste)

Place chicken in crockpot. In small bowl, mix the remaining ingredients. Pour over chicken. Cook for 6-8 hours on low.

[Original recipe HERE]

Homemade Chicken Stock

Click HERE for the recipe.