Slow Cooker Chicken Tacos

These are super easy and taste super yummy!  This chicken was so good, my husband kept eating it plain after his 2 massive tacos!

Place 4 trimmed chicken breasts into your crock pot (because trimmed chicken makes better meals...no chewy yucky pieces!)

Combine:
1 1/4 cups *organic chicken broth
1 can Rotel tomatoes (or make your own from scratch)
1-2 TB taco seasoning ( I used this *organic one, and I think the flavor is better and makes this even yummier!)

Pour mixture over chicken and cook on low about 6 hours.  About 30 min before serving, shred chicken in crock pot.  (You can drain liquid before serving, or use a slotted spoon or a fork.)

Serve with cheese, tomatoes, olives, guacamole, lettuce, etc.  And of course, *fresh tortillas are the best!

*organic, fresh ingredients optional.  Substitute as desired.

Chicken Taco Soup - Crock Pot

My neighbor gave me this recipe. She said they loved it. I was a little skeptical, well because it has canned cream of potato soup and canned corn. I don't love cream of anything soups. And canned corn should be banned. But I made it, and we LOVED it. Seriously really good. You must try it! And of course I used a rotisserie chicken. Smith's had them on sale, and I had a coupon making it a really good deal, plus it's easy!

1 can black beans, rinsed and drained
2-3 cups cooked, chopped/or shredded chicken
1 can mexicorn (corn with red and green bell peppers) don't drain.
2 cans cream of potato soup
1 small can (4 oz) diced green chilies
3 cups chicken broth
1/2 packet taco seasoning
8 oz sour cream

Add all ingredients except sour cream into crock pot and cook on low 4-6 hours. Before serving, pour 2-3 cups of soup into a bowl and mix with the sour cream. Add back into the soup, and serve with grated cheese and tortilla chips.

(Note: I told my kids the red and green peppers/chilies in the soup were "just part of the corn" and told them it was the cool indian corn. They ate it without further questions! Had they known it was peppers, they would not have tried!!)

Crockpot Chicken Cacciatore

I found this recipe at The Crafting Chicks, and I had to try it. It looked so simple and easy. Perfect, since I hate dealing with dinner. This was a hit! Everyone in my family loved it.

2 chicken breasts

1 can (8oz) tomato sauce

1 packet spaghetti seasoning

2 tbsp. olive oil

water

In crockpot, combine tomato sauce, 1 1/2 cans of water, spaghetti seasoning, and olive oil and mix. Put chicken in and cook on high for 3-4 hours or on low for 6-7 hours. Use a couple forks to pull chicken into pieces. Serve over noodles.

Thai Chicken and Rice

"Tastes like a restaurant"This really is SOO good! I got the recipe from 365 Days of Slow Cooking and just changed a few things. Enjoy!!

1 1/2 lb chicken cut into 1/2 inch pieces

1 red bell pepper, cut into short thin strips

1 1/4 cups chicken broth, divided

1/4 cup soy sauce

3 cloves garlic, minced

3/4 tsp red pepper flakes

2 tbsp cornstarch

3 green onions, cut into 1/2 inch pieces

1/3 cup chunky peanut butter

White or brown rice, cooked

3/4 cup peanuts or cashews chopped

3/4 cup cilantro chopped

Directions: Place chicken, bell pepper, 1 cup of broth, soy sauce, garlic, and red pepper flakes in slow cooker. Cover and cook on low for 3 hours. Mix cornstarch with remaining 1/4 cup broth in small bowl until smooth. Turn slow cooker on High. Stir in green onions, peanut butter, and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over rice. Sprinkle with peanuts or cashews and cilantro.

*Can also be served over noodles.

Chicken Black Bean Tacos with Spanish Rice

Chicken Black Bean Taco Filling
6-8 chicken tenders
1 cup chicken broth
1 cup salsa or taco sauce
1 can corn, drained
1 can black beans, drained

Cook above in crockpot all day. Remove chicken and shred; return to pot. It may still be a bit runny, depending on how much the shredded chicken thickened it up. Serve in tortillas with shredded cheese, sour cream, etc. Can serve Spanish Rice on the side OR do what we do and put some on the tortilla, making a burrito. We love this meal, and it usually makes plenty for 2-3 days.

Spanish Rice
1 cup rice
1 tbsp. oil
salt, pepper
1/4 tsp. garlic powder or 1 garlic clove
2 c. chicken broth
1/2 c. tomato sauce

Brown rice in oil lightly. Add seasonings, chicken broth, and tomato sauce. Bring to a boil, cover, and let simmer for 20-25 minutes.

Italian Crockpot Chicken

3 chicken breasts
1 can cream of chicken
1 envelope Italian seasoning
1/2 cup sour cream (large/overfilling cup)
4 oz cream cheese
1/4 - 1/2 packet ranch seasoning dressing

Cut chicken into bite sized pieces, put into crockpot. Cut cream cheese into small pieces and add everything to crockpot. Cook on low 6 hours, serve over rice.

Italian Chicken- Crock pot

8 oz. cream cheese
2 cans cream of chicken
1 packet Good Seasons Italian Dressing (dry)
4 chicken breasts (or enough tenders)

In sauce pan, melt cream cheese and cream of chicken together until smooth. Thin a little with milk or water (½ c. or so). Add Good Seasons packets and stir to combine. Put chicken in bottom of crock pot and pour the sauce over top. Cook on Low for 6 hours. Serve over rice. Yummy! I usually halve this for serving just 2, and still have some leftovers. I do one whole packet of seasoning when I half it, though. It’s easier than trying to figure out half.

Italian Chicken

4 Chicken breasts
2 Cans (regular size) Cream of Chicken
1 Envelope of Good Seasons Italian Dressing Mix (dry)
½ C Sour Cream

Mix cream of chicken with sour cream and seasoning mix. Place chicken and mixture in Crock Pot and cook on low for 6-8 hours. Serve over Rice.

Crock Pot Chicken and Black Beans

4-6 chicken breasts
1 small bottle mild salsa
1-2 cans (regular size) black beans (or pinto beans, we like it with either)
Garlic salt
Pepper

Cook all above items in crock pot on low for 6-8 hours. Shred up chicken in crock pot right before serving. Serve on warm tortillas with grated cheese, sour cream, lettuce, avocado, and squeeze of lime juice.

Crockpot Ham & Potatoes

4 Ham Steaks (just the thick sliced ham)
4 Potatoes
1 can cream of mushroom soup
½ cup grated cheese

Peel and cut up the potatoes however you prefer. I put mine in small chunks, but anything will work. Pour ¼ of the can of soup on the bottom of the crockpot. Separate the ham and put it in the crockpot. Put the potatoes on top of the ham and pour in the remaining can of cream of mushroom soup. Let it cook for 4 hours on low. You are just getting everything soft and hot, so if you are in a hurry you can speed this up. 15 minutes before you would like to eat add the grated cheese. You can use as much or as little as you’d like.

Stew (Crock Pot)

1 pkg. stew meat
Carrots (two regular or 6 baby per person)
Potatoes (1 med. per person)
½ -1 onion
1-2 cans V8 juice (11.5 oz)
1-2 beef bouillon cubes
Water
2 Tbsp. Flour
1 tsp. Steak seasoning
½ tsp. Salt
Oil

Place the flour, seasoning and salt in a zip lock bag. Add the stew meat and shake till coated, reserve excess flour mixture. Heat a small amount of oil in a pan and add the seasoned meat. Cook just till browned on all sides. Remove from pan and put meat and drippings in a crock-pot. Mix the V8 and water together and add the excess seasoned flour and bouillon and mix well. Put everything in the crock-pot and turn to High for 4-6 hours or Low for 8-10. You want the liquids to be about ¾ of the way to the top of veggies and meat but not to the top. You can substitute tomatoes with their juice for the V8 or use both.

Hamburger Soup (Primary Soup)

Grandma Molyneaux used to make this on Primary day when Primary was held during the week after school. She was president at the time and had presidency meeting first and then Primary. She would put it together and leave it on simmer when she left and when she got home, dinner was ready!

1 C cubed potatoes
1 C chopped carrots
1 C chopped onion
2 C chopped cabbage
1 C chopped celery
1 Can tomato soup
5 cans water
1 lb hamburger, browned and drained
¼ tsp. thyme
Salt and pepper to taste

Put everything in large pot and simmer for 20-30 minutes or until vegetables are cooked. You can put it in a crockpot and cook on low for 4 hours.

Crock Pot Taco Soup

1 lb hamburger, browned {can brown with 1/2 onion for extra flavor}
2 cans corn {regular size cans with liquid}
1 - 2 cans kidney beans, drained {or pinto or black beans}
1 - 2 cans stewed or diced tomatoes {with liquid}
1 packet taco seasoning

Put all ingredients into crock pot. Cook on low 6 - 8 hours. Serve with tortilla chips, shredded cheese, avocado. We usually cut up flour tortillas and brown in oven.

Crock Pot French Dip

1 {3 - 4 lb} chuck roast, fat trimmed off
1/2 C soy sauce
1 beef bouillon cube
1 bay leaf
3 - 4 peppercorns
1 t dried rosemary, crushed
1 t dried thyme
1 t garlic powder

Put roast and all ther ingredients in crock pot. Fill with water until roast is almost covered. Cook on low all day, until meat is tender and falls apart. Pull meat apart and serve on toasted deli-style buns. Remove bay leaf. Strain liquid and serve as au jus sauce.

Crock Pot Chili

1 large can pinto beans
1 can diced tomatoes
1/2 onion, chopped
Green pepper {optional}
1/2 lb hamburger, browned
1/2 chili brick

Crock Pot Beef Tips and Gravy

Round Steak {whatever size you'll eat}, cut into small bite size pieces
1 can cream of mushroom or cream of celery soup
1 soup can of water
1 package onion soup mix

Put all in crock pot on low for 6 - 8 hours. Serve over rice