Crockpot Cheddar Beer chicken

I've been pretty good about keeping up with my crockpot Monday meals.  Of course, Pinterest makes it very easy to find lots of recipes.  It is where I came across this one, which was originally  From Sandra Lee.  I made this recipe with hubs in mind.  I'm not a beer fan but was willing to try it out, hoping he would love it.  Overall, it only took me 20 minutes to make.  I thought it was okay, nothing to write home about.  But, hubs enjoyed it.  Next time, I would probably add more veggies and do without the green peppers.  This is definitely a "man" recipe. 

Ingredients

Makes: 4 servings

Cook: 31/2 to 41/2 hours

•  1  large onion, peeled and diced large 
•  1  package (16-ounce) diced red potatoes, Reser’s® 
•  1  cup frozen diced green pepper, Pictsweet® 
•  4  boneless skinless chicken breasts, rinsed and patted dry 
•  11/2  teaspoons garlic salt, McCormick® 
•  11/2  teaspoons ground black pepper 
•  1  can (10-ounce) condensed cheddar cheese soup, Campbell’s® 
•  3/4  cup Bass Ale® 
•  3/4  cup bacon crumbles, Hormel® 
•   Fresh chives, finely chopped, for garnish

Directions

1. In a 5-quart slow cooker, combine onion, potatoes, and green peppers.
2. Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.
3. In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken.
4. Cover and cook on LOW setting for 31/2 to 41/2 hours.
   
   Serving ideas: Serve hot with chive garnish.

Crock Pot Hawaiian Barbeque Chicken

This recipe comes to you from Cookbook Jungle.  I pinned it a while back, waiting for the start of fall to make it.  This year I"m attempting Crock Pot Monday's.  My goal is to make a crock pot mean every Monday. I never feel like cooking on Monday because they are usually stress filled days.  This would take one thing off my plate.  Plus crock pot meals always provide great leftovers, which means I don't have to worry about lunch the next day.  Win win for me.  If you're in need of more crock pot recipes, check out my Pinterest board.  

Ingredients:
4-6 Boneless Chicken Breasts (can still be frozen)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Directions:
1. Spray the inside of your crock pot with cooking spray.
2. Place chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top.
3. Cook on High for 2-3 hours or Low for 4-6 hours.
4. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

Ranch House Crock Pot Pork Chops

This recipe has been a hot pin on Pinterest recently.  A friend of mine made it and posted how delicious it was on her Facebook, so I decided to give it a go.  Now that it's almost fall, I've decided to break out my crock pot.  This was the first recipe I made in it this season. It comes from Real Mom Kitchen. 

I have to agree with my friend, this recipe was one of the best pork recipes I've ever had.  It was by far the easiest to make.  If you click on the link, you'll also find a great mashed potato side.  We went with brown rice and veggies for our sides.  Enjoy! 

Ranch House Crock Pot Pork Chops 

Ingredients:

6 pork chops, 1/2 inch thick

1 packet dry Ranch Dressing Seasoning

10 oz can Cream of Chicken Soup

Directions:

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Chicken Taco Soup

My friend Caroline shared this recipe on her blog and I immediately bookmarked it.  It looked like the perfect winter meal and it did not disappoint.  I made it last night and it was easy peasy. I boiled the chicken because I started the soup a little later in the day and it wouldn't have the full 8 hours to cook.   After boiling the chicken, I added it to all of the ingredients and that was it.  I read some of the reviews on All Recipes, where the recipe originally came from and a lot of people used chicken broth instead of beer.  We didn't have chicken broth in our house, but had the beer so beer it was.  I loved it and couldn't really taste any of the beer in the soup.  What I loved the most was the 4 lunches it made for D and I for the week! Enjoy!

Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer - we used Bud Light Lime
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Cranberry Crock Pot Meatballs

Ever since I can remember my parents have always made crock pot meatballs for our Christmas Eve open house.  Usually, they use grape jelly and chili sauce.  This year we decided to try something new.  And...I have to say that I prefer this variation over the grape jelly. Enjoy!

Ingredients:
2 packages of frozen italian meatballs
1 can of jellied cranberry sauce (14-16 oz)
1 jar of chili sauce (12 oz)

Directions:
Place meatballs in the crock pot. Pour chili sauce and cranberry sauce over meatballs and mix.  Cook for 6-8 hours, stirring once an hour.  When it's time to eat, place crock pot on warm and enjoy!

Turkey Chili

I love using my crock pot, and I love meals with not too many ingredients. This turkey chili is simple to make but we love it and make almost once a week in the winter. Derek doesn't like onions and I don't like kidney beans, which is why they aren't included in the recipe.

Serves: 4
Ingredients:
28 oz can of diced tomatoes
27 oz can of pinto beans
8z can of tomato sauce
1.25lb ground turkey
packet of McCormick Chili seasoning
cup of shredded cheddar cheese
tsp salt and pepper to season meat

Directions:
1. Cook and season the turkey meat in a skillet.
2. Add the beans, tomatoes, and tomato sauce to the crock pot and stir.
3. Add the cooked chili to the crock pot.
4. Mix in the chili seasoning.
5. Cook on low for 4-6 hours.

**Serve with sprinkled cheddar cheese on top and cornbread!