Crock Pot Buffalo Chicken Sliders

Find it on Pinterest

Cooks Note: My oldest son is picky! He is borderline annoying when it comes to feeding him dinner. He is also on this weird teenage schedule that includes sleeping and eating at odd times. Today I was looking for something quick and easy that I could prep fast after an afternoon at the movies. I knew my son would be awake at dinner time since we were seeing a movie, so I thought he might like a slider with one of his favorite flavors, BUFFALO SAUCE! 

Let me say, this was soooooo easy. It was like 3 steps and done within 10 min of walking in the door. The whole family enjoyed it and we will be making it again soon. 

Ingredients:

•  2 lb boneless, skinless chicken breasts
• 1 Cup (divided) of your favorite buffalo sauce
• 1/2 large onion, diced
• Ranch or Blue Cheese dressing 
• Slider buns

Directions:

1. Place chicken breasts in crockpot and top with 1/2 cup buffalo sauce and diced onions
2. Cook on high for 4-5 hours or until chicken is done and will shred. 
3. Shred chicken and place back in the crockpot. 
4. Add additional 1/2 cup (or more if you would like) and mix into chicken and heat back up in crockpot for a few minutes. 
5. Serve chicken on slider buns with dressing of your choice. 

Chocolate Peppermint Dipped Marshmallows

What You Will Need:
Large Bag of Jumbo Marshmallows
Mini Candy Canes (as many as Marshmallows you have)
2 cups Milk Chocolate Chips
Crushed candy canes for coating

Directions:
Set up your station first - this will go like an assembly line and will make it very easy to do!!

Large platter lined with wax paper.

1 bowl for candy canes
1 large bowl for marshmallows
1 bowl for chocolate chips
1 small bowl for crushed candy cane pieces

Bowl 1: Take small candy canes out of wrappers and place in Bowl 1

Bowl 2: Dump out large marshmallows into bowl 2

Bowl 3: Melt your chocolate chips in the microwave, in a glass bowl, at 30 second intravels on 50% power - stirring each time in between until smooth and silky when you stir.

Bowl 4: Take about 20 mini candy canes and place in a ziplock bag and hit the bag to crush candy canes with a wooden mallet or ice cream scooper (this will crush them up into tiny pieces.) pour these into a small cereal sized bowl #4.

Stick candy cane into Jumbo Marshmallow.

Dip each Marshmallow halfway into bowl of chocolate and then immediately dip into crushed candy pieces and set chocolate side down onto waxed paper.

Let "set and dry" for about 30 minutes. After the chocolate is hardened, enjoy alone or with a nice mug of Hot Chocolate.

Can be stored up to a week in large freezer bags.

This "Pinspiration" comes from "A Few a short Cuts"

Crock Pot Hot Chocolate

 Find it on Pinterest

Cooks Note: Today was our first really cold day of the season. I am talking 24 degrees for the low, so the kids were ready for some hot chocolate when they arrived home from school. I saw this on Pinterest and I am not going to lie, I thought why would you make it from scratch when you can have it done in 2 minutes from the microwave or the Kuerig? Well, now I know why. This is very simple to put together, but you have to make sure to think ahead, because it takes 2 hours to cook. But, when it was done it was the most decadent, smooth, creamy, delicious hot chocolate I have ever tasted, hands down. My sister said she felt like she was drinking a chocolate chip cookie. The kids loved it, and I know you will too. This is now the only HC we will ever drink. 

Note: I added a small packet of Truvia to the mix since I used semi-sweet chocolate chips.
Serves 6-8

Ingredients

• 1.5 Cups whipping cream (I used half and half)
• 1 14 oz can sweetened condensed milk (I used the lite version)
• 6 Cups milk (whatever you prefer, I used 1%)
• 1 teaspoon vanilla
• 2 Cups chocolate chips (Milk or Semi-Sweet, whichever you prefer)
• I added one small Truvia packet

Instructions:

• Stir together the cream, milks, vanilla and chocolate chips in the crock pot.
• Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips have melted. Stir again before serving. Garnish as desired. 

TIP: To change it up a bit, you could always use white chocolate chips or add a little mint extract for a chocolate mint flavor. 

This Pinspiration came from mrshappyhomemaker.com

Slow Cooker Vegetable Stew

 

Find it On Pinterest



Cook’s Note: It was a chilly fall day earlier this week and I got in the mood for soup. A friend of mine had posted a recipe link (credit below) to a stew recipe on a new blog that I discovered called “Add a Pinch” and there you have it… I read over her recipe and then decided to tweak the recipe it to make it my own, with the ingredients that I already had on hand.

My husband said this was so good that he didn’t even need to add salt or pepper and that is a good sign! LOL . I served it with corn bread muffins on the side. What a nice dinner for a cold day!

What You Will Need:

1 pound of ground chicken or turkey breast

½ medium onion, diced

1 large bag of frozen mixed vegetables

2 cans of diced tomatoes (I like the one that has Basil and Oregano added)

1 box of 32 oz. Chicken Broth (I suggest Low Sodium and Organic)

1 Tbsp Italian Seasoning

2 tsp  Garlic Powder

1 tsp Onion Salt

1 Tbsp Ketchup

Sea Salt and Ground Black Pepper to taste

Directions:

Turn Slow Cooker on high and add Frozen Vegetable, Dice Tomatoes, Chicken Broth, seasonings and Ketchup and stir.

I know that ketchup seems like a weird ingredient, but it really does add such a nice taste!

 In a large skillet, cook ground turkey or chicken breast and onion until cooked through and browned. When done, add to slow cooker and stir well.

Cook on high for 4 hours or on low for 6  hours.                  

 ENJOY!!

 

This “Pinspiration” comes from: Add a Pinch       

Crockpot Cranberry Chicken

Find it On Pinterest

Cook's Note: I love EASY recipes that are tasty and healthy. This recipe certainly is the right combination of all those things! With only four ingredients, you really can't go wrong here. This was really delicious and I will make this again and again! Serve with a nice side salad and some bread for a really wonderful dinner. 

What You Will Need:

3-44 Boneless Skinless Chicken Breasts, (frozen is OK)

1 can Whole Berry Cranberry Sauce {14 oz.}

1 pkg. Dry Onion Soup

8 oz. Kraft Catalina Dressing

Directions:

In your crockpot, spray the bottom with non-stick cooking spray. Place the chicken on high for 4 hours, if frozen cook 5-6 hours on high or until tender.

Once done, take the chicken out of the crock pot and drain the juices from the crockpot.

In a side bowl, mix together the Catalina dressing, cranberry sauce and dry onion soup.

Place the chicken back in the crock pot and pour the cranberry mixture over chicken, and cook on high for an additional 30 more minutes, then serve. 

This "Pinspiration" comes from Frugal Girls 

ENJOY! 

Slow Cooker Cheesy Potato Soup

Find it On Pinterest

Cook's Note: I am always looking for family friendly and easy recipes to make and this one came across my Pinterest news feed and it was a winner! Made this for dinner and the entire family loved it - plus, bonus - its LIGHT! This is great served with a side salad and maybe some french bread! I only made slight adjustments from the original recipe. You can play with it and make it your own.

What You Will Need: 

10 oz. can cheddar cheese soup

32 oz. chicken broth

Good Helping of cracked black pepper

Good Helping of Ground Sea Salt

half a block of ⅓ less fat cream cheese (Neufchatel)

32 oz. frozen bag of shredded  hash brown potatoes (country style potatoes)

Directions: 

Add cheddar cheese soup, chicken broth, and black pepper to your slow cooker. 

Let the Cream Cheese soften or come to room temperature (if you can wait) and cut the cream cheese into cubes. Once softened, stir into  the cheese soup mixture. This will not really dissolve into the broth until it starts to get warm and melt, so you will have to leave it in there like this.  There will still be chunks of cream cheese, but trust me, it will melt – just stir again later.

Add the bag of frozen potatoes to the slow cooker. Stir to combine well.

Place lid on the slow cooker and cook on low for 6-8  hours, or high for 4-5 hours.

Add salt and pepper to taste. Serve in bowls once ready  and crumble bacon (such as Turkey Bacon) on top for a really yummy taste. 

Serves about 6 large bowls of soup.

This "Pinspiration" comes from The Wholesome Dish

ENJOY! 

Slow Cooker Chicken Noodle Soup

Find it On Pinterest

Cook's Note: I was craving Chicken Noodle soup because we were all feeling a bit under the weather and this sure hit the spot! It was rather simple to make and lasted for days! Even my toddler liked it - so you know its a good recipe! 

If you have more than your fair share left over, you can freeze this soup too in Mason jars and pull it out to thaw and eat next time you want Chicken Noodle Soup! 

What You Will Need:

1 large onion, peeled and finely chopped

4-5  large carrots, peeled and sliced or chopped

2 celery sticks, finely chopped (optional)

2-3 chicken breasts (frozen is OK)

2 tbsp extra virgin olive oil (optional)

1 Tbsp Cavendar’s Greek Seasoning

6 -8  cups low sodium chicken broth

1 cup water

salt and pepper to taste

1 bay leaf

2 cups wide egg noodles (do not use entire bag)

parsley for garnish

Directions: 

Add chicken to the bottom of the slow cooker and next add chopped onion, carrots, celery, olive oil, chicken broth (I say 6-8 cups depending on how much broth you prefer), salt, pepper, water, bay leave and Cavendar’s to your slow cooker. Simmer on low for 6-7 hours or 4-5 hours on high.

Remove the chicken from the crock pot and place on cutting board to shred with two forks. Add chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.

Enjoy with some good ole' Saltine Crackers or a yummy grilled cheese sandwich!!

This "Pinspiration" comes from: Jo Cooks

Crockpot White Chicken Chili

Find it on Pinterest

Cook's Note: I love white chicken chili and I ran across this recipe one day when I was trying to decide what to make for dinner. It looked easy enough, so I tried it and I must say it was very EASY and very TASTY! I love all recipes from Six Sisters Stuff, so I knew this would be a success. I have modified the recipe slightly, but I hope you will try this recipe - it's great for a BUSY WEEKDAY.

What You Will Need: 

3 boneless skinless chicken breasts (frozen is OK)

Salt and Pepper to taste

1 medium onion, chopped

2 teaspoons dried oregano

1 teaspoon ground cumin

2 cloves minced garlic
2 cans of Great Northern Beans, rinsed and drained

3 cups fat free organic chicken broth

1 tablespoon of Texas Pete (or about 8-10 dashes)

1-1/2 cups (6 ounces) low fat shredded cheese

Fat free or light sour cream dollop for garnish

Directions

Spray slow cooker with non-stick cooking spray. Place chicken (fresh or frozen) in crock pot and add salt and pepper to each breast, to test.  Next add onion, garlic, oregano, cumin and Texas Pete on top of the chicken.

Next add white beans and pour the chicken broth over entire mixture. Cover and cook on low for 6-7 hours or 4 to 5 hours on high.

Before serving, remove chicken and shred. Add chicken back into soup and mix well. Sprinkle with cheese and garnish with sour cream if desired.

Serve with a side of CORN BREAD for a scrumptious meal! 

This "Pinspiration" comes from Six Sisters Stuff

Enjoy!

Weight Watchers Crockpot Chicken Tacos 2 Points + Per Serving

Find it On Pinterest

Cook's Note: For anyone who is currently following me on Pinterest, they are probably sick of the amount of Weight Watchers recipes I have pinned. I have decided to give Weight Watchers a try and during this fun adventure, I plan on sharing many of the recipes I try with all of you! ENJOY! 

What You Will Need:

3 Boneless Skinless Chicken Breasts

1 cup Frozen Bell Pepper Strips

1/2 Onion, diced or chopped

1 Package of Taco Seasoning

Toppings – such as fat free sour cream, salsa, shredded low fat Mexican cheese, diced tomatoes and lettuce.

For the Shell: Crunchy/Hard Corn Taco Shells (such as Old El Paso) or High Fiber Tortilla Wraps

Directions:

Place the peppers & onions in the slow cooker. 

Next, place chicken on top of the pepper/onion mix.

Sprinkle taco seasoning on the top of this. 

Cook on low for 6-8 hrs (or high for 3-4)

When it's done, just shred up the chicken and then mix in the juices from the bottom. Serve on crunchy corn taco shells or high fiber tortilla wraps and any low fat toppings you can!

Yields 6 Servings for the Chicken Mixture and 2 Points + per serving. 

Old El Paso Crunchy Corn Taco Shells 3 Points + for 2 Shells

Crock Pot Brookie

Find it on Pinterest

Cooks Note: I found this recipe and it was called Heavenly Crock pot Dessert, and I hope Grandma is not mad but,  my daughter being the smart little monkey that she is, decided Brookie was a great name. I will be honest, I have never made a dessert in the crockpot before and I always thought it was a little odd, but this was really tasty. I think I have a super powerful crock pot though because my stuff cooks in about half the time that it says it will, so keep an eye on your Brookies or they might burn. Serve this with ice cream and maybe a little whip cream and you have a truly decadent dessert. Enjoy!


Ingredients:

1 box brownie mix
1 pouch chocolate chip cookie mix
1 stick of butter,melted
4 eggs
Ice cream to serve with it


Directions:

Spray crock with non-stick cooking spray. Mix brownie mix and chocolate chip cookie mix in a bowl with 4 eggs and a melted stick of butter.
Cook on high for 2-3 hours. Watch the crock pot until you have made this and know how long it takes.


This Pinspiration comes from Grandmas Slow Cooker Recipes

Crock Pot Buffalo Chicken Dip

Find it On Pinterest

Cook's Note: My sister in law made a similar dip several years ago and I remember that everyone liked it. I found a recipe for this on Pinterest (where else?!) and decided to give it a try. This one is a KEEPER! It could not be easier in the crock pot and it will disappear right before your eyes!

I used the Extra Mild Wing Sauce because I am not a big fan of HEAT and also I was hoping the kids would eat it too (so didn't want it to be too spicy!). You can use any type of Buffalo Wing sauce you like in this recipe - whatever floats your boat.

Great for game day, family gatherings or just to much on!

What You Will Need:  

2-3 boneless chicken breasts (frozen is OK)

1 cup Hidden Valley Ranch Dressing

3/4 cup Buffalo Wing Sauce (we used Texas Pete Extra Mild)

2 8 oz. blocks of 1/3 Less Fat Cream Cheese

1 1/2 cups of  Sharp shredded cheddar cheese

Directions:

In the Crock Pot - place your frozen chicken breasts, ranch and buffalo wing sauce. Let cook on high for 4-5 hours. You can cook for less time if the chicken breasts are fresh.

During the last half hour - take your chicken breasts out, shred them with a fork, put them back into the crock pot & stir it around. Now add in the cream cheese and shredded cheese. Wait for 30 more minutes and then Voila!

Serve with Celery or Tortilla Chips for a lovely party dip!

This "Pinspiration" comes from Somewhat Simple

Enjoy!

Crock Pot Ranch Pork Chops

   Find it on Pinterest

Cooks Note:  I have mixed reviews on this one, not because the recipe was bad, but the pork seemed to dry up a lot and I think chicken would be better in this recipe. The flavor is great and the recipe is very, very simple. Try it out and tell me how you like it prepared. Enjoy!

Ingredients:

4 Boneless Pork Chops

1 10 oz can Cream of Chicken Soup

1 T Ranch Dressing Mix or 1 Packet

Directions:

1. Sear Pork Chops lightly in a pan with a little oil, being careful not to cook them through

2. Place chops in lightly sprayed crock pot

3. Sprinkle Ranch mix over chops

4. Pour can of soup over chops

5. Cover and cook on High for 3-4 hours or Low 5-6. 

(Cooking times may vary depending on your crock pot)

This Pinspiration from KeyIngredient.com

Crockpot Cinnamon Roasted Almonds

Find it On Pinterest

Cook's Note: I have made these nuts several times since last year when I first saw it on Pinterest. The first time I made them.. my husband and I ate them all in about 2 days. The second time I made them - I took them to friends and had rave reviews. The third time I made them was at Thanksgiving and they certainly disappeared fast. These nuts taste like what you get at craft fairs and the smell will turn your kitchen into a wonderful dream! 

This is a great GAME DAY SNACK to keep around and munch on! 

Ingredients: 

1 1/2 cups. Sugar 

1 1/2 cups Dark Brown Sugar 

3 Tbsp. Cinnamon 

1/8 tsp. Sea Salt 

1 Egg White 

2 tsp. vanilla 

3 cups Almonds 

1/4 cup Water

Directions: 

Spray your crock pot with non-stick cooking spray (PAM) - this is important! 

In a small bowl, mix together sugar, cinnamon and salt. In a separate bowl - mix together the egg white and the vanilla until frothy (using a wire whisk). Next coat the almonds with the egg/vanilla mixture then add the cinnamon/sugar mixture and coat well. Place in crock pot and cook on low for 3-4 hours, stirring well every 20-30 minutes. 

In the beginning of the last hour, add 1/4 cup of water and continue the stirring every 20 minutes. The water helps to give it the "crunchy" coating when its done. 

When done, put wax paper on your counter top and pour almond mixture onto the wax paper. Spread it out evenly with a rubber spatula and break up any pieces that are stuck together and let cool. Once cool, place in an air tight container (if you have any left! these will disappear fast!) 

This "Pinspiration" comes from Riches to Rags by Dori

Enjoy! 

Crock Pot Mexican Macaroni

Find it on Pinterest

Cooks Note: I have NEVER had Southern Living disappoint when it comes to recipes, or anything for that matter. Southern Living Magazine is like the 2nd Bible of the South. This recipe was no different. This is listed as a side dish technically, but I added 3 large chicken breasts to the bottom of the crock pot and shredded them up a bit when I removed them and it was perfect. I would imagine this would also be excellent with ground beef or turkey. Serve this with some chips and guac and it is an easy, delicious meal everyone will enjoy!

Ingredients: 

1 (8 ounce) package macaroni, uncooked

1 (14.5-ounce) can Mexican-style tomatoes, undrained and chopped

1 (10 3/4-ounce) can cream of mushroom soup, undiluted

1 (8 ounce) carton sour cream

3 Large Chicken Breasts

1 (4.5 ounce) can chopped green chilies

1 Cup Shredded Monterey Jack cheese

1 Cup shredded Cheddar Cheese

Directions:

Combine uncooked macaroni, tomatoes, and next 4 ingredients; stir in half of cheeses. Pour 

into a lightly greased 3 quart crock pot; top with remaining cheeses. 

Cook on low 3-4 hours

Pinspiration from Southern Living Crock Pot Cookbook

Creamy Crock Pot Corn Chowder

Find it on Pinterest

Cooks Note: Now that it's that time of year again to start stirin up some soups, I thought I would get a head start and try some new ones out on the crew. Crock pot dinners are a fave around here, not only because they are easy, but they require less cleanup, the part I hate them most and get the least help with. The only changes I would make to this one is maybe adding more liquid, in the case broth or cream to thin it out a little and maybe some salt and pepper to taste. A must try for cool fall evenings. Enjoy!

Ingredients

• 6-8 potatoes (peeled and diced)
• 1 Can cream corn
• 1 Can whole kernel corn
• 2 Cups chicken broth
• 8 Ounces diced ham
• 1 Cups diced onions
• 1/4 Cups butter
• 2 Cups half and half

Directions

1. Step One

   Place potatoes, both cans of corn, chicken broth, ham, and onions into the slow cooker.

2. Step Two

   Cook on low for 7-8 hours.

3. Step Three

   Mash the mixture to your desired consistency and then add the butter and half and half.

4. Step Four

   Cook for an additional 30 minutes on high, and you are set!
   
   
   This Pinspiration comes from The Crockin Girls

Favorite thisPrint this

   

Chicken Salsa Casserole Crockpot

Find it On Pinterest

Cook's Note I saw this recipe on Pinterest (of course!) and needed an easy recipe to make for dinner and this looked pretty good. The problem was that I had NO TIME and decided to try making this in the crockpot.... well it turned out great and I highly recommend it . Even my toddler asked for more!  You can serve this with some tortilla chips on the side and the crunch of the chips really makes this yummy.

What You Will Need:

1 cup uncooked rice

1 cup frozen corn kernels

1 (15 oz.) can black beans, drained and rinsed

1 small onion, chopped

1 (16 oz.) jar salsa

1 cup chicken broth

½ Tbsp chili powder

½ tsp oregano

½ tsp Garlic Salt

3 chicken breasts (frozen is OK)

1 cup shredded Mexican Blend cheddar cheese (this is for the topping)

Directions:  

Coat your crock pot with non-stick cooking spray if needed, turn your crockpot on high and place chicken breasts in the bottom (frozen is OK – will cook just wonderful in the crock pot – no need to thaw first!) Next add all ingredients except for the cheddar cheese. Stir around until the ingredients are well distributed, ensuring that chicken breasts remain on the bottom, but are well covered by the mixture.

Cook in your crock pot for 4-5 hours on High or 6-8 hours on low.

During the last 10 minutes, sprinkle the cheese on the top of the mixture, place the lid back on (this allows the cheese to melt). Once its melted, it’s time to serve!  
 

 

This "Pinspiration" comes from Budget Bites

Sweet Baby Ray's Crock Pot Chicken Sandwiches

                        Find it On Pinterest

Cook's Note: I really have nothing else to say but this - WOW this is SO EASY and delicious - your family will thank you for making this and will keep coming back for more - ENJOY!

What You Will Need: 

4 chicken breasts, boneless and skinless

1/2 bottle sweet baby ray's bbq sauce

1/4 cup vinegar

1 tsp red pepper flakes

1/4 cup brown sugar

1 tsp garlic powder         

Directions: 

In a bowl - Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.

Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.

Cook on High for 5-6 hours.

Remove Chicken Breasts from Crockpot and place on a plate and shred with a fork - it will fall apart easily.  Place chicken in a bowl - then using a ladle - spoon the sauce from the crock pot over it and mx it up in the bowl.

Serve on Toasted Sesame Buns for Pulled BBQ Chicken Sandwiches!!

A GREAT SIDE FOR THIS DISH: Sweet Potato Fries with syrup as the dipping sauce!

This "Pinspiration" Comes from Just a Pinch

Crock Pot Chicken Fajitas

Find it On Pinterest 

Cook's Note: If you read this blog at all, you will know that I favor Crock Pot or Slow Cooker recipes because I work full time and don't have time for long and complicated recipes - I like to just throw the ingredients in and forget about it until its dinner time. That being said - this is one of my favorite new recipes because its so easy and really delicious. Plus, it makes good leftovers! Great for busy parents that want a nutritious meal for their kids! 


What You Will Need:

3-4 Chicken Breast

2-3 Peppers (I like choosing different colors to make it pretty: Green, Red, and Yellow- SLICED)

1 Onion, diced or chopped
2 tablespoons Cilantro (chopped)

1 Package of Taco Seasoning

Flour tortillas

Toppings – such as sour cream, salsa, shredded Mexican cheese, guacamole, etc.

Directions:

Prepare the peppers, cilantro and onions and then put them in the slow cooker. 

Next, place chicken on top of the pepper/onion mix.

Sprinkle taco seasoning on the top of this. 

Cook on low for 6-8 hrs (or high for 3-4)

When it's done, just shred up the chicken and then mix in the juices from the bottom. Serve on tortillas or turn into burritos. Add any toppings you like.

This "Pinspiration" comes from Eat At Home Cooks

Crock Pot Carnitas Tacos

Find it On Pinterest

Cook's Note: I had a couple of pork tenderloins and corn tortillas so I thought, CARNITAS! This is simple and easy and tastes delish. This would work well with beef or chicken too. Get your favorite fixings and make it a Taco night. Enjoy!


What You Will Need:

3lb Pork Tenderloin or two smaller tenderloins (you will have left overs)
Salt, enough to generously season the tenderloins on one side while in the crock pot
Pepper, enough to season one side of the tenderloins while in the crock pot
Cumin, 1 tsp.
2 cloves of garlic, peeled
1 1/2 cups Chicken Broth

To Serve and Optional Sides:
Corn or flour tortillas wrapped in foil and warmed in oven
Shredded sharp cheddar cheese
Sour Cream
Minced or sliced black pitted olives
Salsa
Guacamole
Black Beans
Limes for squeezing

Directions:

Generously sprinkle the pork with salt, pepper, and cumin. Place the garlic cloves in the crock pot. Add chicken stock and liquid smoke. Set the crock pot to high for 4 hours if you have a newer crock pot, or 7 if you have an older, slow cooking crock pot until it shreds easily.

After the cooking time, preheat the oven to 300 degrees to heat tortillas. Shred pork in the crockpot, remove tortillas from oven and serve with corn or flour tortillas and toppings of your choice.