CHICKEN CASSOULET

This is from a small booklet from Better Homes and Gardens 70 years of favorite recipes published in 1979.

Click on picture to enlarge for easier reading.

CROCK POT CHEX MIX

1/4 cup butter,
4 tsp Worcestershire sauce
1 tsp salt 
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sugar
1 box Chex Cereal

Fill crock-pot with your favorite cereal, pretzels, and nuts. 

In a sauce pan - melt butter, Worcestershire sauce, salt, garlic and onion powders, sugar, dissolve.

Pour mix over the chex mix, cover, and cook for 2 1/2 hours on LOW. Stir every 30 minutes to make sure the mix gets everywhere

Note: From myfridge.com

KEVIN BRYANT'S SLOW COOKER PORK CHOPS

BEST PORK CHOPS EVER!! I KNOW because I have made this recipe a dozen or more times!!
In crock pot layer pork chops, add a can of cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes
DO NOT ADD ANY WATER!!

The above is from Mr. Bryant. I personally have not made these pork chops but I do intend to soon.

CREAMY CORN FOR A CROWD

1 (32-ounce) bag frozen whole kernel corn

1/2 teaspoon salt

2 tablespoons sugar

1/4 cup water

1 (8-ounce) package cream cheese

1/2 cup butter

3 to 4 strips bacon, fried crisp and crumbled, for garnish

1. Place corn in a 4- to 5-quart slow cooker. Sprinkle corn with salt and sugar; drizzle with water. Place cream cheese and butter on top of corn mixture (do not stir).
    
2. Cover and cook on LOW setting 4 hours. Stir well and garnish with the crumbled bacon before serving.

This is my version of a recipe I saw from Mr. Food several years ago.

 

CREAMY CROCKPOT COCOA

This is a recipe from Pinterest. It was pinned by onegoodthingbyjillee. Evidently she got it from someone named Amanda.

• 1 cup whipping cream
• 1 14oz can sweetened condensed milk
• 8 cups milk
• 1 teaspoon vanilla
• 2 cups of chocolate chips (I used milk chocolate)

Instructions

Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Garnish as desired (which means MARSHMALLOWS of course!)

According to Amanda you can also make it with white chocolate, butterscotch, even MINT chocolate chips! I DO love mint chocolate! The possibilities here are vast! I’m thinking of maybe trying a salted caramel version! Yummmm!

CROCK POT DRESSING

1 cup butter, melted
2 cups chopped onion
2 cups chopped celery
1/2 cup chopped parsley
2 cups mushrooms (drain if using canned)
2 eggs beaten
3 1/2 to 4 1/2 cups chicken broth (enough to moisten well)
13 cups cubed dry bread
1 1/2 tsp poultry seasoning
2 tsp salt
2 tsp sage
1 tsp thyme
1 tsp pepper
1/2 tsp marjoram, optional

Melt butter in a large skillet and saute onion and celery until softened. Mix with the remaining ingredients and toss together well. Pack in a large crock pot. Add lid and cook on high for 45 minutes then turn down to low and cook 6 to 8 hours.

CHERRY COLA CHOCOLATE CAKE

1/2 cup cola
1/2 cup dried tart cherries
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
2 1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate milk
1/2 cup butter, melted
2 tsp vanilla extract

Place the cola and cherries in a small saucepan; remove from heat and let stand for half an hour.

In a large mixing bowl, combine the flour, sugar, chocolate, baking powder and salt.

In a smaller bowl, combine the chocolate milk, butter, and vanilla extract; stir into the flour mixture just until moistened. Fold in the cherry cola mixture.

Spray the interior of a 3-quart slow cooker with nonstick cooking spray; pour batter into the cooker.

Make topping to pour over the batter:
Topping:
1 1/4 cups cola
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
1/4 cup dark rum

Combine the cola and sugars in a small saucepan; cook, stirring, until sugar is dissolved. Remove from heat and stir in the chocolate and rum. Pour over the batter but do not stir!

Place lid on cooker and cook on high setting for 2 to 2 1/2 hours or until set. Turn off the heat and let stand, covered, for another 30 minutes.

Serve warm with ice cream and maraschino cherries, if desired.

This recipe is from an old TOH magazine.

CROCKPOT BALSAMIC CHICKEN THIGHS

3 pounds of boneless chicken thighs

1 small red onion diced

2 large cloves of garlic minced

1 teaspoon of basil or 1 small bunch of fresh basil chopped 

1 small bunch of parsley reserved

1/2 teaspoon of sea salt

1/2 teaspoon of pepper

1/2 cup of balsamic vinegar

1/8 cup of extra virgin olive oil 

Pour oil into bottom of crockpot..add chicken and pour the vinegar on top. Add all other ingredients except the parsley. Cook on high for four hours or low for 8. Top with parsley! 

SLOW COOKER HONEY-ORANGE CHICKEN DRUMSTICKS

• Another recipe for all you chicken lovers out there!
• 1/3 cup honey
• 2 teaspoons orange zest
• 2 tablespoons orange juice
• 3 tablespoons reduced-sodium soy sauce 
• 3 cloves garlic, minced
• 1 1/2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 1/4 teaspoon crushed red pepper
• 12 medium chicken drumsticks (3-3 1/2 pounds), skin removed (see Tip)
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons toasted sesame seeds

1. Combine honey, orange zest, orange juice, soy sauce (or tamari), garlic, ginger, vinegar and crushed red pepper in a small bowl.
2. Coat a 5- to 6-quart slow cooker with cooking spray. Add drumsticks, pour in the sauce and mix to coat. Cover and cook until an instant-read thermometer registers 165°F when inserted into the thickest part of the meat without touching bone, 2 to 3 hours on High or 4 hours on Low.
3. Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. Bring to a boil over high heat. Boil until reduced and syrupy, 10 to 15 minutes. Pour the sauce over the drumsticks and stir to coat. Serve sprinkled with cilantro and sesame seeds.

Yield: 6 servings of 2 drumsticks

Per serving: 245 calories

CHEESY CHICKEN, BACON, & TATOR TOT BAKE

When I saw this today I thought of the hundreds of readers out there who are always wanting chicken recipes. If you are a regular on my blogs you know I do not allow chicken in my mouth so this is for all you! Enjoy!

 

Save Print

Crock Pot Cheesy Chicken, Bacon, & Tator Tots is a delicious and super easy meal to put together! Your whole family will love it!

Author: Stacey

Recipe type: main

Ingredients

• 1 (32 ounce) bag tater tots
• 3 ounce crumbled bacon pieces
• 1 lb skinless chicken breasts
• 1½ cups grated colby cheese
• 1½ cups grated monterey jack pepper cheese
• ¾ cup milk
• salt and pepper

Instructions

1. Grease the bottom of the crock pot
2. Layer ½ the tater tots on the bottom of the pot
3. Sprinkle ½ of the bacon pieces on top of the tator tots
4. Combine the two cheeses, and sprinkle ⅓ of it over the bacon and tots
5. Top cheese with the chicken breasts
6. Sprinkle chicken with salt and pepper to taste
7. Top chicken with another ⅓ of cheese
8. Sprinkle with other ½ of the bacon pieces
9. Add remainder of the tater tots
10. Top with final ⅓ of the cheese
11. Pour milk over the top
12. Set crock pot to high and cook 4-5 hours (3 was perfect for me)