Chicken Tacos - Crock Pot Recipe

Here's a recipe that a friend from church gave me a while back. They are so easy to throw together and always taste great! A little change from regular beef tacos. Just toss all the ingredients in your crock-pot and when they are done, add your favorite toppings and you have a quick meal.

Chicken Tacos

4 Chicken Breasts (Frozen or thawed)
1 Can Chicken Broth (I use fat free/low sodium)
1 Can Rotel
1 Packet Chicken Taco Seasoning

Add all the above to the crock pot and cook on low 6-8 hours or on high 4 hours. When chicken is tender, remove from crock pot and shred up with 2 forks. Put shredded meat back into crock pot with all the juices and stir.

I use regular flour tortillas and top with cheese, lettuce and sour cream. Add some chips and salsa and enjoy an easy meal!

White Chili (or Chicken Chili)

Well, it's that time of year again! It's getting cold and in my house, that means it's time for soup! I made this the other night along with Sandwich for a Crowd (see recipe in older posts) and it tasted so great together. It's a nice little change from regular chili and is easy to put together. You could even put it in your crock-pot and let it cook on low for several hours for a yummy meal after work one day.

White Chili

2 Tbsp. Olive Oil
2 Cans White Meat Chicken-drained and chopped
2 Cans Great Northern Beans-drained and rinsed
1 small can Green Chilies
1 large Onion-chopped
4 cloves Garlic-minced
6 Cups Chicken Broth (I used fat free/low sodium)
1/4 tsp. Pepper
1 1/2 tsp. Oregano
2 tsp. Cumin
3 Cups Shredded Monterey Jack Cheese (and extra for topping)
Sour Cream for topping
Salt to taste

In a large stock pot, add olive oil and cook onion and garlic over medium heat until soft. Add beans, chilies, chicken and chicken broth. Stir in pepper, oregano, cumin and salt - combine well. Turn to low heat and add 3 cups shredded cheese. Let simmer for at least an hour or put in crock-pot and let cook on low for several hours.

When ready to eat, top each bowl with extra cheese and sour cream. (Don't forget to check out the recipe for Sandwich for a crowd! They went great together!)

Mozzarella Cheese Dip

My sister gave me this recipe and I recently took it to a get-together and it was gone in no time. Several of the girls asked me for the recipe and I thought I'd share it on here as well. It's a really quick dip that you can throw together for a party, shower, or just a yummy evening snack! It's served with pretzels (I always use regular pretzel twists) and can easily be doubled for a large group.

Mozzarella Cheese Dip

8 oz. mayo
8 oz. sour cream
1 TBSP Parmesan cheese
1 TBSP dried parsley
1/2 TBSP sugar
1 cup shredded mozzarella cheese
1/4 tsp onion powder
1/4 tsp garlic powder

Mix all ingredients and let sit overnight. Serve with pretzels.

Mom's Lasagna

Olive Garden has nothing on my momma! If you want a great lasagna recipe - give this one a try!

Lasagna

9 Lasagna Noodles
1 - 16 oz. Can Tomato Sauce
1 Small Can Tomato Paste
Small Jar Spaghetti Sauce (Prego is my fave!)
2 lbs. Hamburger
Large Onion - Chopped Finely
1 tsp. Garlic Powder
1 Bay Leaf
1-2 Tbsp. Sugar
1 tsp. Salt
1/2 tsp. Pepper
1 Small Container Cottage Cheese (I use lowfat/small curd)
2-4 Cups Mozzarella Cheese
Parmesan Cheese

Sauce:
Brown hamburger and onion and drain off fat. Add tomato sauce, tomato paste, spaghetti sauce, garlic, bay leaf, sugar and salt and pepper to pot. Stir well and let simmer for an hour. Remove and discard bay leaf once simmering time is over.

To make lasagna:
Cook lasagna noodles and set aside. Spray 9x13 pan with non-stick spray and layer in the following order 3 times:
Sauce / Noodles / Cottage Cheese / Parmesan Cheese / Mozzarella Cheese.

Bake at 350 for 45 minutes.

Enjoy!

Crock-Pot BBQ Chicken

Here's another great crock-pot recipe! I found this on another blog (same one I found the previous recipe) and made it for the first time this week. It's simple and really good. Another one that the whole family loved, which is just great! I am trying to find more crock-pot meals because with a new baby, it is just easier to throw a good meal together if all I have to do in the evening is make a few sides and the biggest portion of the meal is already done. I know a lot of you work full-time and love using your crock-pot, too. This one uses just a couple ingredients and was really good with mashed potatoes. But since it's bbq, you could also make baked beans, baked potatoes, or any other side you like with bbq and it would be awesome!

Crock-Pot BBQ Chicken

4-6 Frozen Chicken Breasts
2 Cans of Coca-Cola (I had a 2-liter and used about 16 oz.)
1 Bottle BBQ Sauce (I used Kraft BBQ sauce, original blend)

Put everything in crock-pot, stir to combine the soda and sauce. Cook on low all day or on high 4-5 hours.

Creamy Italian Chicken - Crock Pot Recipe

I found this recipe on another blog site recently and just had to try it out. I love crock pot recipes and am always looking for something new - especially on Sundays! It's nice to throw it in before church and then come home to a nice hot meal. All of us really liked this a lot. It's simple to throw together and is great served over rice! I also made some green beans and garlic toast to go with it. Give it a try and let me know what you think!

Creamy Italian Chicken

4 frozen chicken breasts
1 - 8 oz. pkg. cream cheese
1/2 stick butter
1 pkg. Dry Good Seasons Italian Dressing

Place chicken in crock pot. Break cream cheese and butter into pieces and place all over top of chicken. Sprinkle Italian dressing packet over top and cook on low all day, or on high for 4 hours. Serve over rice.

Sandwich for a Crowd

I got this recipe from my sister years ago. It's a great sandwich to take to a party or luncheon, but it's also a favorite of my family just for a yummy lunch at home. It sounds so simple and it is, the spread is what makes it so great! I hope you try it out for your next get-together or just one day when you want something besides just a plain old turkey sandwich for lunch! Both of my kids love it - I hope yours will too!

Sandwich for a Crowd

2 loaves unsliced French Bread
1 pkg. cream cheese, softened
1 Cup shredded cheddar cheese
1/4 Cup chopped green onions
1/4 Cup Mayo
1 Tbsp. Worcestershire sauce
1 lb. deli ham, sliced thin
1 lb. deli turkey, sliced thin
Sandwich sliced dill pickles

Cut bread in half length-wise and hollow out top and bottom leaving about 1/2" shell.
With hand mixer, mix together cream cheese, cheddar cheese, onions, mayo, and worcestershire sauce. Spread on both sides of French bread. Layer ham and turkey over spread and then top with pickles. Gently press both halves together and wrap in saran wrap. Chill for 2 hours, slice and serve.

If you are making this and don't need 2 full sandwiches, just make up the spread and use only what you need. Keep the spread in an airtight container and refrigerate for several days using it as needed. (I do this a lot, if we just want it for lunch, I make about a half a loaf at a time and use it over the course of a few days.) Also, if I'm just making this for a quick lunch, I don't worry about chilling it, I just put it together and we eat! It's still great!