Finger-lickin' BBQ Chicken (crockpot!)

This is a great crockpot recipe that is very easy to prep and is only 5 ingredients!  The recipe was found in a 5-ingredient slow cooking booklet (as found in your grocery store check-out aisle).

Ingredients:
2 1/2- 3 lb chicken drumsticks (I used boneless chicken breasts)
1 cup barbecue sauce (I used Masterpiece, but you can choose your favorite)
1/3 cup apricot or peach preserves (I used homemade apricot)
2 tsp. yellow mustard

Directions:
1. If desired, remove skin from chicken.  Place chicken in a 3 1/2-4-quart slow cooker.  In a small bowl stir together barbecue sauce, preserves, and mustard.  Pour over chicken.

2. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours.  Transfer chicken to a serving dish; cover and keep warm.  If desired, transfer sauce mixture from cooker to a medium saucepan.  Bring to boiling; reduce heat.  Simmer, uncovered, about 10 minutes or until desired consistency.  Serve with chicken.

Enjoy!
Yankee Doodle

Sherried Gravy Pork

This recipe is very delicious and the meat is very tender. It is also a husband approved recipe. :) I believe I got this from a Crock-pot recipe book, but I can't find the name and issue number.

1 Tablespoon Vegetable oil
1 (4 pound) pork shoulder roast
6 ounces sliced mushrooms
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 can (10 3/4 ounces) Mushroom Soup
1/2 cup chopped green onions (white & green parts)
2 teaspoons Worcestershire sauce
1 packet (1 ounce) dry onion soup mix
2-3 tablespoons dry sherry
1 teaspoon sugar
1/2 cup whipping cream
2 tablespoons chopped parsley (optional)

1. In a large skillet over medium-high heat, heat oil until hot. Add pork roast and brown on all sides.

2. Coat a 6-quart slow cooker with nonstick cooking spray. Place roast in slow cooker. Add mushrooms, salt, and black pepper to skillet; cook 2 minutes, stirring constantly. Add remaining ingredients except whipping cream and parsley to skillet; mix thoroughly. Pour mushroom mixture over pork in slow cooker. Cover. Cook on HIGH 5 hours or until pork is falling off the bone.

3. Place pork on a cutting board; let stand 10 minutes before pulling meat off the bone. Cut into 2-3 inch pieces. (This may not be necessary if meat is already falling apart.) Place in a shallow serving bowl. Add whipping cream to remaining ingredients in slow cooker; stir until well blended. Pour over pork. Sprinkle with parsley.

Makes 8-10 servings.

Enjoy!
Yankee Doodle

Crockpot: Chicken & Sausage Paella

I was skeptical that the rice would cook through in the slow cooker, but this recipe was DELICIOUS and easy to make. It makes 8 servings and needs to cook for 6-7 hours. Prep time is 15 minutes.

1 lb skinless, boneless chicken breasts or thighs cut into cubes

1 lb chorizo sausage or Andouille sausage, thinly sliced

2 cups uncooked regular long-grain white rice

1 large red onion, chopped (about 1 cup)

3 cups Campbell's Condensed chicken broth

1 can (10 3/4 oz) Campbell's Condensed Tomato Soup

1 cup frozen peas, thawed

1/2 cup chopped Manzanella olives

2 Tbsp chopped fresh parsley

1. Stir the chicken, sausage, rice, onion, broth and soup in a 6-quart slow cooker.

2. Cover and cook on low for 6 to 7 hours (or high 4-5 hours) or until the chicken is cooked through.

3. Stir the peas and olives into the slow cooker. Cover and cook until the mixture is hot. Sprinkle with the parsley. (I actually skipped this step by putting everything in the crockpot all at once and cooking the peas and olives for the full 6-7 hours and it worked.)

Recipe courtesy of Campbell's.

Happy Cooking!

Yankee Doodle

Crock Pot Chicken Pot Pie Soup

On those cold and blustery winter days, sometimes a nice pot pie sounds good but it is just too time consuming.  But I have good news, I have found this recipe and it is soooo good.  It will warm you to the core on a cold day.  Tastes just like a nice, hot pot pie and could have less calories since there isn't any crust.

You will need:

4 cups cubed cooked chicken breast meat
2 bags frozen mixed vegetables
2 (10.75 ounce) can condensed cream of potato soup
2 (10.75 ounce) can condensed cream of chicken soup
4 cups skim milk

Combine all ingredients except the milk.  Place in the crock pot and cook on LOW for 5 to 6 hrs.  During the last hour add the milk.

Serve with crumbled crackers on top.

Enjoy it!

Until next time,
Crockpot Momma

Easy Crock-pot Chili

First a little about me:

I am not an expert in the kitchen. I like to think I'm adventurous, but I'm not. In fact, I usually only try recipes that have 5 ingredients or less. Ten ingredients is stretching it. On top of that, I am a working mom of a beautiful little girl. I want dinner to be quick, easy and (most importantly!) edible.

Many of my recipes will be diary-free. Since my daughter is currently allergy to cow's milk protein (crossing my fingers she grows out of it very soon!), I avoid diary, except for the occasional piece of chocolate. I hope she can forgive me for that. That said, most recipes I use will have a diary-full variation, since my husband can't fathom a dinner without cheese.

So here we go...

Easy Crock-pot Chili

Serves 8-10

Ingredients:

2 lb ground beef (I used 90/10)
2 medium onions - chopped
2 14 oz cans of diced tomatoes
1 15 oz can of dark kidney beans
1 15 oz can of pinto beans
2 packages of McCormick Slow Cookers Chili Seasoning
I bag frozen corn (optional)
Shredded Cheddar for topping (optional)
Sour Cream for topping (optional)

Directions:

Brown hamburger with onions; drain fat. Combine cooked hamburger, tomatoes, beans, corn and seasoning packets in slow cooker. Cook covered on low for 6-8 hours. Reduce heat to low and let simmer until ready to serve.

Serve with cheddar cheese and sour cream, if desired.

I totally forgot to add my corn this time...darn! But it still tasted great without it. This recipe was enough for 4 dinners in our house. I usually serve over a bed of noodles. And of course, I always make some Jiffy cornbread muffins to go with!


Looking forward to more cooking!

~ The Mess Maker

Turkey-Pasta Primavera

I have started to experiment with various crock pot recipes and this is one of the first I tested. It was quick to assemble as it has just five ingredients. The cook time is 4 hours on low or 2 hours on high. I'll definitely make this again as it tasted delicious. I had the leftovers for lunch the next day and they were just as good reheated. I think I could've added more vegetables, but that is probably the only thing I would have changed.

I served with tostones (fried plantains)

Recipe courtesy of 5-ingredient slow cooking.
2 lb turkey breast tenderloins or boneless, skinless chicken breast halves
1 16-oz. package frozen sugar snap stir-fry vegetables
2 tsp. dried basil, oregano, or Italian seasoning, crushed
1 16-oz. jar Alfredo pasta sauce
12 oz. dried spaghetti or linguine, broken (I used whole wheat pasta)
Shredded Parmesan cheese (optional)

1. Cut turkey into 1-inch pieces. In a 4 1/2-6 quart slow cooker combine turkey and frozen vegetables. Sprinkle with dried herb. Stir in Alfredo pasta sauce.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

3. Cook pasta according to package directions; drain. Stir cooked pasta into turkey mixture in slow cooker. To serve, spoon pasta mixture onto dinner plates. If desired sprinkle with parmesan cheese.Per serving: 407 calories, 11g total fat, 103mg cholesterol, 447mg sodium, 39g carb, 2g fiber

Happy Cooking!
Yankee Doodle

Easy Beef Stroganoff in the Crockpot

Since having my daughter, I have found it harder and harder to have the time to cook.  So shortly before she came home, I started preparing several meals that we froze.  Typically I will freeze half of the meal and then the other half is stored in the fridge for weeknight dinners.

This one is really easy, super yummy and makes the house sell yummy while its cooking in the Crockpot.

Easy Beef Stroganoff

• 2 pounds lean cubed stew beef
• 1 can cream of mushroom soup
• 8 ounces sliced mushrooms
• 1 package mushroom gravy
• 2 tablespoons sour cream
• 1 tablespoon all-purpose flour

Preparation:
Combine beef, soup, mushrooms and gravy in slow cooker. Cover and cook on low for 8 to 10 hours.

Blend sour cream with flour; stir into beef stroganoff. Cook about 15 minutes more, or until well heated.

You can serve this over Egg Noodles or Rice (white or brown) OR just as it is.  It is that yummy!

As a side note - I have a 6 qt. crockpot and this recipe only filled it half way.  So you could easily double this recipe if you have a big enough crockpot.

Enjoy it!

Until next time,
Crockpot Momma

Its Game Day!

I dunno about you guys, but Football Sunday is a big day in our house! From 1pm til we go to sleep football is on. My husband's friend comes over....there is lots of Beer drinking, milk drinking (now that Miss Marlee is here), and lots of snacking! A Game Day favorite in our house is Buffalo Chicken Dip! I haven't met a person who doesn't like it!

2 cans of chunck chicken
2 blocks of cream cheese
1 cup ranch dressing (or blue cheese...up to you!)
1 cup of hot sauce, like Franks...more or less if you want. We like it hot!
3 cups shredded cheddar cheese.

In a pan heat chicken, ranch, and hot sauce. Then add cream cheese, I cut it into little chuncks so it melts faster. Once cream cheese is just about melted add half the cheddar cheese mix it all together. You can put it in a dish or crock pot. Then add the rest of the cheddar cheese on top! Of course on Game Day its served in a football crockpot! We usually serve it with tortilla chips, crackers, and celery!

Hope you all enjoy!

*Countess Cupcake*