Crock Pot Tacos

  • 4-6 chicken breasts (boneless and skinless)
  • 2 cans organic corn
  • 2 cans mild chili beans
  • 2 cans black beans
  • 1 jar salsa
  • 2 packages taco seasoning mix

Place chicken in the bottom of the crock pot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve with sour cream, shredded cheese, green onions, lettuce, tomatoes, tortillas or chips. Also good as a soup.

Love this, Bec! Thanks for sharing!

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Crockpot Creamed Corn

  • 4 cups frozen corn
  • 8 oz cream cheese
  • 1 stick butter
  • 1/2 cup milk (we used almond)
  • 1 Tbs honey granules (or sugar)
  • 1 tsp salt
  • 1 tsp pepper

Combine all ingredients in a 3 quart slow cooker. Don’t worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour.

recipe from Mostly Homemade Mom

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Best Lasagna Soup

Well, I wouldn’t call it the “best,” but it’s good!

  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 2 garlic cloves, minced
  • 2 (15 oz.) cans diced tomatoes
  • 32 oz. beef broth
  • 1 (15 oz.) can tomato sauce
  • 1 C corn (frozen or canned)
  • 2 t Italian seasoning
  • 1/4 t pepper
  • 2 1/2 C uncooked spiral pasta
  • 1/2 C shredded Parmesan cheese

Saute pepper and onion in coconut oil over medium-high heat until soft. Add ground beef and cook. Drain, rinse, and place in slow cooker with other ingredients (except pasta and cheese). Cook on low for 3 hours. Add pasta and cook on high 1 hour. Sprinkle with cheese. Serves 8

Adapted from tasteofhome.com

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Slow Cooker Chicken Noodle Soup

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Warm, soothing, and delicious–this chicken noodle soup is perfect for cold winter nights.

Ingredients:

  • 1.5 lbs chopped cooked chicken breast (4 cups)
  • 3 (32 oz) containers of chicken broth
  • 2 cups chopped carrots, (about 6 small whole carrots)
  • 1 1/2 cups finely chopped celery (about 6 small celery sticks)
  • 1 large onion, diced
  • 1 T minced garlic
  • 2 tsp dried thyme leaves
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 C chopped fresh parsley
  • 2 large bay leaves
  • 1 (13.25 oz) box whole wheat rotini noodles

Directions:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 3-4 hours. Remove the bay leaves and stir in the noodles. Cook on high for 1 more hour.

based on recipe from Blog of Joy

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Slow Cooker Barbecue Beef

  • 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 C ketchup
  • 6 oz. tomato paste
  • 2 T brown sugar
  • 1/4 C cider vinegar
  • 2 T chili powder
  • 2 T lemon juice
  • 2 T molasses
  • 2 t soy sauce
  • 1 1/2 t salt
  • 1 t ground mustard
  • sandwich rolls, split

Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).

from Taste of Home Most Requested Recipes

 

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Tortilla Soup

This was a big hit!

Ingredients:

  • 1 1/2 lbs cooked diced chicken (about 4 cups)
  • 1 (10 oz) can Ro-tel diced tomatoes and green chilies
  • 1 large onion, chopped
  • 2 (16 oz) cans diced tomatoes
  • 1 (16 oz) can tomato sauce
  • 4 cups chicken broth
  • 2 cups water
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt

Top with: chopped fresh cilantro, tortilla chips, and grated Cheddar cheese

Directions:

Combine all the ingredients in a large soup pot. Simmer for about 30 minutes. Sprinkle cilantro, tortilla chips, and cheese over each serving.

Or, place all ingredients in a slow cooker on low for the afternoon.

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Butternut Squash and Chickpea Chili

1 onion, chopped
4 stalks celery, chopped
8 cups chopped peeled butternut  squash (one large squash)
6 cloves garlic
3 Tbs chili powder
1 Tbs ground cumin
1 Tbs salt (or 2 tsp if not using organic beans)
1/2 tsp cinnamon
1/2 tsp tumeric
1/4 tsp ground red pepper
1 (32 oz) container vegetable broth (or chicken broth)
2 (28 oz) cans diced tomatoes
2 (14 oz) can chickpeas, rinsed and drained

Combine all ingredients in a cock pot and cook on high for 4-5 hours; serve.

Adapted from www.theroastedroot.com

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Autumn Chili

  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can tomato sauce
  • 32 oz vegetable broth
  • 3 cups almond milk
  • 4 cloves garlic, minced
  • 2 Tablespoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • ¼ teaspoons ground cayenne pepper
  • 1 Tbs salt
  • 1 onion, diced
  • 3 large sweet potatoes, peeled and chopped into bite-size pieces
  • 4 apples, peeled and chopped into bite-size pieces
  • 5 carrots, chopped into bite-size piece
  • 2 cups peeled and chopped butternut squash
  • 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

Note: This chili can also be made on the stove top instead of in a crock pot. Simply add all ingredients to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to combine, the better!

Adapted from www.tastykitchen.com

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Sweet Chicken Chilli

  • 2 T olive oil
  • 2 pounds ground chicken
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/4 C finely chopped green pepper
  • 4 cans (15 oz.) diced tomatoes
  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 2 cans (15 oz.) kidney beans, drained and rinsed
  • 6 T yellow mustard
  • 4 T chili powder
  • 2 T cumin
  • 2 t salt (use 1 T if using organic beans)

Heat oil in large pan.  Cook chicken, adding next three ingredients halfway through.  Drain after chicken is thoroughly cooked.  Return to pan and add the remaining ingredients.  Cover and simmer for 45 minutes, or add all ingredients to the slow cooker on low for the afternoon.

Excellent with tortilla chips and sour cream.  (The original recipe called for ground turkey.)

www.cozi.com

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Spaghetti Squash Lasagna

 

  • 1 spaghetti squash (up to 6 packed cups), cooked ahead (see step 1)
  • 8 lasagna noodles, uncooked
  • 3/4 pounds ground beef
  • 48 oz. spaghetti sauce
  • 1 C water
  • 1 t. Italian seasoning
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, chopped
  • 8 ounces cream cheese
  • 8 ounces sour cream
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried parsley flakes
  • 8 ounces shredded mozzarella or cheddar cheese, shredded
  1. Put 2-3 inches of water in a large stock pot. Cut squash in half or quarters to fit flesh side down in the pot. Cover and bring to a boil; boil about 15 minutes, until squash is tender. Drain squash and cool. Using a spoon, discard seeds. Scoop out the stringy “spaghetti.”
  2. Brown ground beef in a large pot; drain and rinse. Add spaghetti sauce, water, and Italian seasoning.
  3. In a large stock pot or pan, saute onion and bell pepper in olive oil until tender, adding garlic half way through. Add squash and turn off heat.
  4. In a small saucepan, melt the cream cheese over low heat. Add the sour cream, salt, pepper, and parsley; stir to make a smooth white sauce.
  5. Stir the white sauce into the cooked squash mixture.
  6. Lightly oil a 6 quart slow cooker and layer noodles, white squash mixture, ground beef mixture, and cheese.  Repeat two more times, breaking noodles to fit each layer.
  7. Sprinkle with dried basil or oregano flakes for garnish if desired.
  8. Cook on low for just under 3 hours to avoid burning.

I adapted this for a slow cooker, and suggest cooking the squash and the beef the day before.  From: tammysrecipes.com

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