Crockpot -- This is so easy. In a large baggie, add
Place the chicken in the crockpot.
Place all remaining ingredients on top of the chicken. Cook on high for 2 1/2 hours (depending upon the size of the chicken.).
After the chicken is done remove it to a cutting board. Remove the chili - unless you like a sauce with a lot of heat.
To make your sauce simply get out your handy-dandy immersion blender and blend the heck out of everything left in the crockpot.
Serve with cauliflower rice and pour your delicious sauce over all.
In crockpot combine all ingredients and cook on low 3 1/2 hours.
Stir every 1/2 hour.
(I double this to fill my crockpot.)
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel
br>Frost with Quick and Easy Chocolate Frosting, if desired.
hen touched. Let cool.
Easy Icing:. Beat cream cheese and
Serve sprinkled with almonds.
Easy Cheesy: Heat Cheez Whiz until
ngredients (except beans) into the crockpot.
Stir to ensure all
se a Rival 4 quart crockpot for this, it's gotta
always looking for ham recipes, as I often buy a
r they get mushy.
Crockpot -- Brats on the bottom with
Wash carrots and place on the bottom of crockpot.
Put London Broil on top of carrots.
Pour brown gravy& Vidalia onions over it.
Set crockpot temp to low.
Cook for 5-6 hours.
Wonderfully easy.
Great taste.
A cleaning tip: when you are ready for clean up, rinse out the crock, put dish detergent and water in the crock and set the temp on low for about 15-20 minutes.
Makes washing a breeze!
coat a 6 quart crockpot with cooking oil spray for easy cleanup.
pour 1/2 the barbecue sauce into crockpot.
peel and chunk carrots and put them in the pot.
sprinkle salt and pepper on both sides of chops and brown them in a large frying pan for 3 minutes on each side.
spread the rest of the barbecue sauce on each side of the chops and place them on top of the carrots.
prepare the stove top stuffing and after dividing it into 4 servings place one serving on each chop.
cook on high for 21/2 hours.
he Velveeta and add to crockpot.
Pour in jar of
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
In crockpot, stir together first four ingredients (use a crockpot liner for really easy clean up!). Add meatballs and stir. Cook on low for 4-5 hours until heated through. Add salt and pepper for taste, if desired, but watch the salt -- if not using low sodium soup, can quickly become too salty for my taste.
This recipe makes quite a bit of good gravy to serve over hot noodles or potatoes. Yum!
eans well and add to crockpot.
Add the diced tomatoes
nd add it to the crockpot. Add the cubed Velveeta cheese
In a large skillet,cook beef over medium heat until no longer pink; drain. Transfer to a 5-quart crockpot.
Stir in the tomato juice, mixed vegetables, potatoes and soup mix.
Cover and cook on LO for 8-10 hours or until heated through.
Mix chicken broth and fajitas seasoning until blended.
Place cut up chicken in crock pot.
Add green peppers and onion if you want.
Pour chicken broth/fajitas mixture over everything.
Set crockpot on low and cook for 6-8 hours.
Remove chicken from crockpot with a slotted spoon when its done.
Place on warmed up flour tortillas and serve with favorite toppings.