Category Archives: Crockpot

Slow Cooker Mexican Chicken Shredded With Mixer

 

Slow Cooker Mexican Chicken Shredded In Stand Mixer

 

Here is a great recipe for when you need shredded Mexican flavored chicken for chicken tacos, chicken enchiladas, chicken quesadillas, Mexican chicken tortilla casserole, or whatever recipe that calls for shredded chicken.

Mexican Chicken in Slow Cooker

First you cook the chicken in your Crockpot / slow cooker.  You simply layer your chicken in the crock, sprinkle the seasonings on top and pour in a small amount of chicken broth.  That’s it!  Slow cook until the chicken is done.  These breasts only took a couple hours on low.

Shredding Chicken in Stand Mixer

Allow the chicken to cool a little bit, then place the cooked chicken into the bowl of your stand mixer.  Strain the liquid remaining in the slow cooker crock and pour into the bowl.  Using the paddle attachment, on low speed, stir the chicken and broth until the chicken is shredded.  This only takes a minute.

Now you have lots of delicious Mexican seasoned shredded chicken to use in your favorite recipes!

Shredded Chicken in Stand Mixer

Ingredients:

4 chicken breasts (approx 2 pounds / 1 kg)
1/4 cup taco seasoning
2 tablespoons dried minced onions
2 tablespoons chicken bouillon powder
1/2 cup water

Place chicken in bottom of oiled crock pot.  Sprinkle the taco seasoning, dried onions and bouillon powder over top of chicken.  Pour water into crock.  Cover and cook on low until chicken is cooked thoroughly.  Approximately 2-3 hours on low.  Chicken should flake apart if you stick a fork in it and twist.

Allow chicken to cool for at least 30 minutes.  Place the chicken in the bowl of a stand mixer.  Strain the liquids remaining in the crock and add the strained liquid to the bowl of the stand mixer.  Attach paddle attachment to stand mixer. Turn on mixer on lowest setting.  Stir until the chicken is just shredded.  This takes only about a minute.

Use the shredded chicken in recipes like Creamy Chicken Enchiladas, Mexican Chicken Casserole, Green Chile Mexican Chicken Casserole

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Slow Cooker Mexican Chicken Shredded With Mixer

 

Sharon Springfield

Sharon Springfield

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Crockpot Ranch Chicken

Crockpot Ranch ChickenHere’s a delicious crockpot meal that’s simple to put together and is bursting with savory ranch flavor: Crockpot Ranch Chicken.  Boil up your favorite pasta and stir it all together for a one pot wonder.  This is a great crockpot recipe for a weeknight dinner.

Ingredients:

1 1/2 pound chicken breasts, cut into chunks
1 envelope ranch dressing mix
1 envelope chicken gravy mix
1 1/2 cups chicken stock
6 ounces cream cheese
1/4 cup julienned sun-dried tomatoes
1 cup lightly steamed broccoli florettes
1 small can sliced mushrooms (or 1/3 cup sliced, sauteed fresh mushrooms)

Directions:

Coat inside of crockpot with butter.  Add next four ingredients, cover with lid and cook on low for 3 hours or until chicken breasts are cooked all the way through.

Stir in softened cream cheese.  After it has had a chance to melt a bit, whisk to incorporate into sauce.  Add the sun-dried tomatoes, broccoli and mushrooms.  Cook for 20 minutes on low.

Meanwhile, boil a box of pasta according to package directions.  (I used Bow-tie pasta.)  Drain pasta and stir into the Crockpot Ranch Chicken, stirring to coat the pasta with the delicious sauce.

Serve with garlic bread and a salad.

Crockpot Ranch Chicken Recipe

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Sharon Springfield

Sharon Springfield  

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Slow Cooker Pepper Steak

Slow Cooker Pepper Steak*

Crock Pot Pepper Steak Recipe:

Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

*Photo credit unknown

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Slow Cooker Pepper Steak Recipe

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

This delicious crockpot roast has a delicious gravy with a surprising ingredient: Ginger-Ale!

This is now my favorite crockpot roast recipe as all others fall short in the flavor department.

Crockpot Roast with Ginger-ale Mushroom Onion Gravy 

Ingredients:

3 pound sirloin tip roast
1/3 cup all-purpose flour
1/2 envelope onion soup mix (using full envelope makes it too salty)
1 envelope mushroom gravy mix (may use brown gravy mix instead)
2 cups ginger ale

Directions:

Grease the inside of your crock pot with Crisco.  Place the roast in the crock pot.  Whisk together the rest of the ingredients in a small mixing bowl. Pour over the roast, cover and cook on low for 8 hours.

Whisk the gravy and flip the roast over every couple hours.

Slice and serve with mashed potatoes or cooked rice.

Sliced Crock Pot Roast

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Crockpot Roast with Ginger-ale Mushroom Onion Gravy 

Crockpot Field Peas & Ham

Crockpot Field Peas & Ham

 

It’s summertime and this time of year you can find fresh field peas at your local farmer’s market.  Here’s an easy way to cook those fresh peas in the crockpot.  You can also use fresh frozen peas.

Ingredients:

6 cups fresh field peas (shelled and rinsed)
1 envelope onion soup mix
water
1 ham steak, diced

Directions:

Place the peas in your crockpot and add enough water to just cover the peas.  Dump in the soup mix and stir in the diced ham.

Cook on low for approximately 2 – 3 hours.  Check the peas for doneness by squishing the pea with your fingers to see if it’s softened up.

*You could do the same thing with dried blackeyed peas that have been pre-soaked and rinsed, but look for frozen peas and use them if possible.  They taste so much better than dried peas.

Serve over steamed rice with diced onions (optional) and cornbread.

Blackeyed Field Peas with Ham on Rice

Soul food at it’s finest!  I could eat this every day. 🙂

I hope you enjoy this easy recipe for field peas (blackeye peas) cooked in the crockpot.

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Sharon Springfield

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Crock Pot Field Peas & Ham