Monday, January 20, 2014

A few favorite slow cooker meals!

Someday...when Katie is in college, or has her first home, and she is needing a good recipe, my dream would be for her to come my find some of the recipes that we use!  (So...future Katie...just know that I love you and I am so happy we made it through the early teen years :)

Here are a few of our favorite slow cooker recipes...which are super convenient, make your home smell wonderful while they are cooking, and are really very easy to make!  (Disclaimer: (lol) These are admittedly not our most healthy recipes, so please have a big healthy salad, a bowl of fresh fruit and a refreshing glass of ice water with each of these!)

Easy Crockpot Hash Brown Soup

1 26-30 oz. package of frozen, shredded hash browns (size varies depending on brand you use)
3 14 oz. cans of chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/4 tsp. of black pepper
1 package of regular cream cheese

In a crock pot, combine everything EXCEPT the cream cheese.  Cook on low for about 6 hours.  One hour before serving, add the cream cheese and heat on low until melted.  Stir to combine.  Serve with cooked, crumbled bacon, shredded cheddar cheese, green onions, and sour cream!  Enjoy!

Crock Pot Spaghetti and Meatballs

1 26 oz. jar of spaghetti sauce, your choice of brand/flavor
1 14.5 oz. can of diced tomatoes
1 Tbsp. onion powder
1 1/2 Tbsp. Italian seasoning
1 Tbsp. minced garlic
24 frozen meatballs, your choice of traditional or Italian
salt and pepper
3/4-1 lb. cooked spaghetti
Parmesan cheese, grated

Mix all ingredients EXCEPT spaghetti and Parmesan cheese in a large crock pot.  Make sure the meatballs are covered in sauce.  Cook on low for 7-8 hours.  Serve over spaghetti noodles and top with cheese!  Enjoy!

Crock Pot Chicken, Veggies and Dumplings

4 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 small onion, diced
1-2 cups of chicken broth
2 cans refrigerated biscuits
1 bag frozen veggies (optional)

Place the chicken in the crock pot.  Mix together the soup and onion and place over the chicken.  Pour enough broth in the crock pot to completely cover the chicken and soup mixture.  Cook on low for 5-6 hours if chicken was thawed, or 7-8 hours if chicken was frozen.

Once chicken has cooked completely, remove the chicken from the pot and shred with a fork, or place in the kitchen aid mixer with paddle attachment on low until the chicken is shredded.  Return the chicken to the pot. 

2 hours before serving, stir in the veggies, if desired (let them thaw in the fridge while your chicken is cooking) and allow to cook for another hour on low.  1 hour before serving, cut biscuits up into bite size pieces and drop on top of mixture and allow to cook for at least an hour.  The liquid will cook the raw biscuits and turn them into dumplings and will be absorbed so that you have a creamy, delicious meal!  Enjoy!

Thanks for visiting...and future Katie...if you are reading your mama!

PS-I will try and add pictures to this post the next time I make these---making the hash brown soup tonight and it smells amazing!

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