Clara's Chicken Soup

1 chicken breast
1 pkg Ranch dressing mix
3 cups chicken broth
1 cup frozen broccoli
1 handful noodles

Place chicken, dressing mix and broth in crockpot and cook on high for 3 1/2 hours.

Shred chicken.  Add broccoli and noodles and continue cooking til tender.

Sunday Beef Stew

1½ -2 lb. lean stew beef, cut into even smaller bite-sized pieces

4-5 medium red potatoes, chopped

4-5 medium carrots, peeled and chopped

4 stalks celery, chopped

2 cups roughly chopped onions, one large or 2 small

4-5 cloves garlic, minced

2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)

1 10-oz. can condensed tomato soup

10 oz. water (just use the can from the tomato soup to measure)

1 tsp. basil

2 beef bouillon cubes (or 2 tsp. beef base)

1/2 tsp. freshly ground black pepper

Preheat oven to 350°

Combine all ingredients in a large dutch oven or other oven save dish with a tight fitting lid.  Cook for about 3 hours.  (Or cook  in a slow cooker on low for 9-10 hours or high for 5-6.)

Remove from oven and serve.

This recipe can be found here.

Louisiana-Style Red Beans and Rice

Ingredients:

1 lb. dry red kidney beans, rinsed and sorted

6 c. water

5 regular bouillon cubes or 1 Tbsp. + 2 tsp. chicken base

1/4 lb. Andouille sausage, quartered and cut into thin slices.

1 onion, chopped

4-5 cloves garlic, minced

3/4 tsp. cumin

3/4 tsp. coriander

3/4 tsp. oregano

1/8-1/4 tsp. cinnamon

Instructions:

Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.

When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly salt and pepper. Replace lid and set heat to “low.”

In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.

recipe can be found here

Slow Cooker Buffalo Chicken

3 lb. frozen chicken breasts

¾ bottle Frank's Wings Buffalo Sauce

1 packet Ranch Dip Mix

2 Tbsp. butter

Put frozen chicken, wing sauce and ranch dip mix into crock pot.

Cook on low at least 6-7 hours.

Shred chicken and return to crock pot.

Add butter and cook for an additional hour.


(found on this blog)

Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn, or fresh if in season
Crumbled tortilla chips


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. 
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
To serve, sprinkle tortilla chips over soup.


(found on this blog)

Russian Dressing Chicken

3 chicken breasts

1 packet dry onion soup mix

1 cup Russian dressing

1 cup apricot jam

½ cup water

Put all ingredients in crockpot.  (Chicken can still be frozen.)  Cook on low for about 4 hours.

When done, cut up chicken and leave it in the sauce.

Serve with rice.

(recipe from a Relief Society dinner)

Italian Crock Pot Chicken

2-3 skinless boneless chicken breasts

1 stick butter

1 can cream of chicken soup

1 pkg Italian seasoning mix

½ cup water

Place butter, Italian Seasoning and chicken in crockpot.  Cook on low for 6 hours.

Take chicken out and cube it.  Return to crock pot along with remaining ingredients.

Cook on high for 45 minutes.

Serve over rice or noodles.