Natalie's White Chicken Chili

This is a recipe from my sister-in-law...she has brought it to a few family functions, and it is always the first one gone!

3-4 chicken breasts, cubed

1 medium onion, chopped (or 1/2 cup dehydrated onion)

1 1/2 tsp. garlic powder

3 cans Great Northern white beans, rinsed and drained

1 can white beans (these are smaller than the Great Northern's), rinsed and drained

1 1/2 cans chicken broth

2 cans chopped green chilies

1 tsp. salt

1 tsp. cumin

1 tsp. oregano

1/4 tsp. cayenne pepper (I think I only did 1/8 tsp. because I don't like much spice)

1/2 tsp. black pepper

1 1/2 cups sour cream

1 cup whipping cream

Put everything in the crock pot except the sour cream and whipping cream. Cook on low heat 8 hours or until chicken is cooked. The last half hour add the sour cream and whipping cream. Serve.

Copycat Olive Garden's Zuppa Toscana

I got this from Favorite Family Recipes, it is a GREAT winter soup!

3 (14 oz) cans chicken broth

2 cups whipping cream (last time I made it, I didn't have quite enough whipping cream, so I used a little French Vanilla Creamer and we liked it just as much, maybe better!)

red pepper flakes (to taste)

Salt and Pepper (to taste)

1 small onion, diced and sauteed

1/2 pkg. bacon, cooked and crumbled (I just use the real bacon bits from Costco)

4-5 cups chopped Kale

3-4 potatoes, cleaned and chopped (do NOT remove skins)

1 lb. pork sausage (or mild Italian sausage) shaped into small rounds, browned, and put on paper towels to de-grease

Put everything except potatoes in crock pot on high 3-4 hours. Add potatoes the last 40-60 minutes(so they don't get soggy). Serve with rolls or breadsticks.

Refried Beans

This recipe is a freezer recipe and yields 10 cups of refried beans

2 onions, peeled and chopped
6 cups dried pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped (optional)
1 cup crumbled bacon (I used the real bacon bits from Costco)
3 Tblsp. minced garlic
1-2 tsp. salt
3 tsp. fresh ground pepper
1/2 tsp. ground cumin
16 to 18 cups water (for more flavor, use half unsalted chicken broth and half water)
salt and pepper to taste

Place onions, rinsed beans, jalapeno, garlic, salt, pepper, and cumin in a slow cooker. Pour in water and stir to combine. Cook on high for 8 hours.

Once the beans are cooked, beat them in the slow cooker with an electric beater, adding water as needed to attain desired consistency.

When beans have cooled, add salt and pepper to taste and place in freezer bags, then label and freeze.

Cashew Chicken

Next time I'm going to try doubling the sauce so there's more to put over the rice.

2 lbs. boneless, skinless chicken thigh tenders
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tblsp. canola oil
1/4 cup soy sauce
2 Tblsp. rice vinegar
2 Tblsp. ketchup
1 Tblsp. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes (less for less spice)
1/2 cup cashews

Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over med-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.

This recipe is a lot like the shoy-u chicken recipe, but for the slow cooker.

Cheesy Noodle Bake

6 oz. egg noodles, cooked and drained
8 oz. lean ground beef, cooked and drained
4 oz. cream cheese
1/2 cup cottage cheese
1/2 cup sour cream
1/2 - 3/4 of a 26 oz. can spaghetti sauce (or 3 (8 oz.) cans tomato sauce and 1 1/2 Tblsp. Shirley J Pizza and Pasta Seasoning)

Mix softened cream cheese, sour cream, and cottage cheese in one bowl. In another bowl mix the ground beef and spaghetti sauce. In a 3 quart slow cooker, place a little bit of the sauce on the bottom. Then layer noodles, cream cheese mixture, and meat sauce two times. Cover and cook on low heat for 3 hours. Sprinkle with parmesan cheese and serve.

Fauxtisserie Chicken

1 whole chicken, small enough to fit in your slow cooker
Seasoning salt or other salt-based seasoning (make sure salt is one of the first ingredients on the label)
Fresh herbs (optional)(I use thyme and rosemary)
garlic cloves, peeled (optional)

Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it's not stewing in its own juices.

Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. Pull up the skin all around the chicken. Slice a few garlic cloves in half lengthwise and stick them under the skin. Arrange a couple of sprigs of fresh herbs under the skin. This adds a lot of flavor.

Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.

Shred the chicken and serve, or use it in salads/enchiladas, etc.

Crockpot Picnic Ribs

3 lbs. boneless pork country style ribs
Salt and pepper to taste
1/4 cup (be generous) brown sugar
4 cloves garlic
1 large onion, thinly sliced
1/2 cup cranberry juice
1 1/2 cups of your favorite BBQ sauce

Lightly spray a 5-6 quart crockpot. Put sliced onions in the bottom, then place cleaned and patted dry ribs on top. Sprinkle with salt, pepper, brown sugar and minced garlic. Turn ribs to coat. Pour cranberry juice over all, cover and cook on low for 8 hours. Drain liquid from crockpot; pour BBQ sauce over pork and onions; stir, cover and cook on low for 1 more hour.

Corned Beef and Cabbage in the Crock-Pot

2 pounds small red potatoes
2 cups baby carrots
1 onion, cut in large wedges
1 (3 lb.) corned beef brisket with seasoning packet
water
1/2 head of cabbage, cut in wedges
1/4 cup butter, melted
salt and pepper to taste

Place potatoes, carrots, and onions in a 5 to 6.5 quart Crock-Pot. Top with corned beef brisket; sprinkle with seasoning packet. Add enough water just to cover brisket. Cover with lid. Cook on high setting for about 8 hours or until meat is tender. Add cabbage wedges to Crock-Pot and continue cooking for about 15 minutes or until cabbage is tender.

To serve, remove corned beef from Crock-Pot; place on a platter and cut beef across grain into thin slices. Remove vegetables from Crock-Pot with a slotted spoon; place around the beef. Pour butter over vegetables, and salt and pepper to taste.

Pulled Pork

2 1/2 - 3 lb. pork loin
1/4 cup apple juice (optional)
1 cup applesauce (or cinnamon applesauce)
1/2 cup ketchup
1 1/2 cup brown sugar
6 Tblsp. lemon juice
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1 tsp. cinnamon
Hamburger buns or tortillas with condiments

Place pork loin in slow cooker with apple juice (if desired). Cook on low for 8 hours. Drain juices and trim fat off meat. Shred meat.

Mix all other ingredients over medium heat, and bring to a boil. Add to drained, trimmed, and shredded meat.

Toast and butter the hamburger buns or put mayonnaise on the hamburger buns, and make into sandwiches. Serve.

Meatballs with Stroganoff Sauce

Meatballs

3 lbs. hamburger
1 pkg. Lipton onion soup mix
1/4 cup Parmesan cheese

Mix together and scoop into balls. Broil for 8 minutes. Roll around and broil for another 8 minutes.

Sauce

3 cans cream of chicken soup
1/2 cup milk
1 tsp. Dill weed
1 1/2 cup sour cream

Put meatballs and all sauce ingredients in crock pot on high until hot. Serve over noodles or rice.

Crock Pot Chicken Tacos

4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6 - 8 flour tortillas (or 2 cups rice)

Place chicken in greased 4 1/2 quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6 - 8 hours or on low heat 10 - 12 hours. Shred chicken by pulling apart with two forks. During last hour of cooking, stir in sour cream.

Serve over rice or fold chicken mixture inside warm flour tortillas with lettuce and grated cheddar cheese, if desired.

Crockpot Italian chicken

4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 oz.) cream cheese, softened (sometimes I substitute some sour cream for the cream cheese)
1 can (10 3/4 oz.) cream of chicken soup, condensed
1 can (4 oz.) mushroom stems and pieces, drained (optional)

Place chicken in greased 5 quart slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on high heat 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 2 hours longer on high heat, or until chicken juices run clear. Serve over rice.

Minestrone Soup with Pasta, Beans, and Vegetables

3 cups vegetable or chicken broth
1 (15 oz.) can fire-roasted diced tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can white beans, drained (I like Navy beans)
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 tsp. dried thyme
2 bay leaves
1 cup ditalini pasta, cooked
1 medium zucchini, chopped
1/2 tsp. dried sage
salt and pepper
small amount Italian seasoning
2 Tblsp. sugar
small amount fennel seed (optional)
1/2 lb. mild Italian sausage, browned
1-2 cups coarsely chopped fresh or frozen spinach, defrosted
grated parmesan or romano cheese

In a slow cooker, combine broth, tomatoes, tomato sauce, carrots, celery, onion, thyme, sage, bay leaves, 1/2 tsp. salt and pepper, Italian seasoning, fennel seed (if desired), and sugar. Meanwhile, brown the Italian sausage and add it to everything else. Cover and cook on low heat for 6-8 hours or on high for 3-4 hours.

One hour before it is done, add the beans.

Thirty minutes before soup is done cooking, add ditalini, zucchini, and spinach. Cover and cook for 30 more minutes. Remove bay leaves and season, to taste, with salt and pepper. Ladle soup into bowls and sprinkle parmesan cheese over the top. Garnish with basil, if desired.