Chicken in a Pot Recipe

                                                             Chicken in a Pot Recipe

Chicken in a Pot Recipe Ingredients


2 carrots, sliced

2 onions, sliced

2 celery stalks with leaves, cut into

1-inch pieces

1 (3-pound) chicken

2 teaspoons salt

½ teaspoon black pepper

½ cup water, chicken broth, or white
wine

½ to 1 teaspoon crushed dried basil

Chicken in a Pot Recipe Cooking Process

Put the vegetables in the bottom of
the slow cooker. Season the chicken
with salt and pepper and place it atop
the vegetables. Pour in the liquid and
sprinkle with basil. Cover with the lid
and cook on low for 7 to 10 hours, or for
2½ to 3½ hours on high, adding another
½ cup liquid for the longer cooking.
Using a spatula, carefully remove the
chicken from the slow cooker. Strain the
juices and make a gravy if desired

.

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Italian Chicken and Potatoes Recipe

                                                   Italian Chicken and Potatoes Recipe

Italian Chicken and Potatoes Recipe Ingredients

4 skinless, boneless chicken breast halves

¼ teaspoon garlic salt

¼ teaspoon dried oregano

¼ cup freshly grated Parmesan cheese

4 medium-sized potatoes, thickly sliced

¾ cup Italian salad dressing



Italian Chicken and Potatoes Recipe Cooking Process

Place the chicken in the bottom of the
slow cooker. Sprinkle with half the
seasonings and half the Parmesan cheese.
Layer the potato slices over the chicken.
Top with the remaining seasonings and
cheese. Pour the salad dressing over all.
Cover with the lid and cook on low for
6 to 8 hours, until the chicken is cooked
through and the potatoes are tender.

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Chicken and Noodles Recipe

                                                           Chicken and Noodles Recipe

Chicken and Noodles Recipe Ingredients

8 ounces baby carrots, chopped

3 ribs celery with leaves, chopped

½ large white onion, chopped

1 bay leaf

3 to 4 chicken breasts with skin and
bones

1 (10.75-ounce) can cream of chicken
soup

1 (10.75-ounce) can cream of mushroom
soup

1 cup sweet white wine, chicken broth,
vegetable broth, or water

1 tablespoon dried onion fl akes

1 tablespoon dried garlic slices

1½ teaspoons dried Italian seasoning

Freshly ground black pepper, to taste

16 ounces frozen country or Amishstyle
egg noodles, or other fl at noodles

½ cup frozen peas

Chicken and Noodles Recipe Cooking Process

Place vegetables and bay leaf into the
slow cooker. Top with the chicken. Mix
soups, ½ cup water, wine, onion fl akes,
garlic, Italian seasoning, and pepper, and
pour over chicken. Cover with the lid
and cook on low for 8 hours or on high
for 4 hours, until the meat is so tender it
can be shredded with a fork.
Remove the chicken and shred the
chicken with two forks, discarding the
skin and bones. Remove and discard the
bay leaf. Return the meat to the slow
cooker. Bring a pot of lightly salted water
to a boil, and cook the noodles and peas
for 7 to 10 minutes. Drain and mix into
chicken mixture. Serve.

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Chicken broccoli rice casserole

                                                             chicken broccoli rice casserole 

chicken broccoli rice casserole  


chicken broccoli rice casserole Cooking Process

Exchange the red bell pepper in the
previous recipe for 1 (16-ounce) bag
of frozen, thawed broccoli pieces. Fold
in the addition of 1 (10.75-ounce)
can of cream of Cheddar cheese soup
(undiluted). Add salt and pepper to
taste. Cover with the lid and cook on
high for 4 hours, or until the chicken is
no longer pink, the rice is plumped, and
the broccoli is fork tender.

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Old-Fashioned Chicken and Rice Recipe

                                                  Old-Fashioned Chicken and Rice Recipe

Old-Fashioned Chicken and Rice Recipe Ingredients


2½ cups chicken broth

1½ pounds boneless and skinless
chicken breast, cut into 1-inch pieces
or strips

1½ cups long-grain rice, uncooked

1 cup chopped onion

¼ cup minced parsley

6 cloves garlic, minced

1 small red bell pepper, cut into thin
strips
■ 1 (6-ounce) jar sliced mushrooms,
undrained

Old-Fashioned Chicken and Rice Recipe Cooking Process

Combine all the ingredients in the slow
cooker. Cover with the lid and cook on
high for 3 to 4 hours, or until the chicken
is no longer pink and the rice is plumped
and tender.

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Chili with Chicken and Barley

                                                            Chili with Chicken and Barley

Chili with Chicken and Barley Ingredients


1 tablespoon vegetable oil

1 cup chopped onion

2 cloves garlic, minced

2 cups chicken broth

¾ cup quick-cooking barley

1 (14.5-ounce) can diced tomatoes
with juice

1 (15-ounce) can tomato sauce

½ to 1 (4-ounce) can chopped green
chilies, drained
2 teaspoons chili powder

½ teaspoon ground cumin

½ teaspoon fi ve-spice powder

¼ teaspoon ground cayenne pepper

1 (11-ounce) can whole-kernel corn,
drained

3 cups chopped, cooked chicken


Chili with Chicken and Barley cooking Process

Heat the oil in the skillet over medium
heat and sauté the onion and garlic for
5 minutes. Put the mixture in the slow
cooker. Add the remaining ingredients,
except the corn and cooked chicken. Stir
in 2 cups water. Cover with the lid, and
cook on low for 2 hours. Stir in the corn
and the chicken. Replace the lid and
cook 45 minutes more.

Cook’s Note: For convenience, buy a
cooked chicken from the deli and shred
the meat.

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White Chicken Chili - White Chicken Chili Recipe

                                        White Chicken Chili - White Chicken Chili Recipe

White Chicken Chili - White Chicken Chili Recipe Ingredients

1 (24-ounce) can white beans

2 cups cooked and cubed chicken breast

1 cup chicken broth

2 medium onions, chopped

4 cloves garlic, minced

2 (4-ounce) cans chopped mild green
chilies

1 teaspoon ground cumin

1½ teaspoons cayenne pepper

Juice of 1 lime

Fresh cilantro, chopped coarsely, for
garnish

White Chicken Chili - White Chicken Chili Recipe Cooking Process

Put all the ingredients, except the lime
juice and cilantro, into the slow cooker.
Cover with the lid and cook on low for 8
to 10 hours, or on high for 4 to 5 hours.
Just before serving, garnish with the lime
juice and cilantro.

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Black Bean Chili and Rice - Black Bean Chili Recipe

                                      Black Bean Chili and Rice - Black Bean Chili Recipe

 
Black Bean Chili and Rice - Black Bean Chili Recipe Ingredients


 2 (15-ounce) cans black beans,
undrained

 2 (14.5-ounce) cans whole peeled
tomatoes with juice, broken up

 1 large onion, chopped

 1 green bell pepper, ribbed, seeded,
and chopped

 1 red or orange bell pepper, ribbed,
seeded, and chopped

 1 small chili pepper, ribbed, seeded,
and fi nely diced (wear gloves while
handling and wash hands when done)

 4 cloves garlic, mashed and minced

 1 to 2 tablespoons chili powder,
to taste

 1 to 2 teaspoons cumin, to taste

 1 teaspoon crushed oregano

 1 (15-ounce) can whole-kernel corn,
drained

 Lime wedges, for garnish

Black Bean Chili and Rice - Black Bean Chili Recipe Cooking Process

Put all the ingredients except the corn in
the slow cooker. Cover with the lid and
cook on low for 5 to 6 hours to blend
fl avors. Add the corn during the last
hour of cooking.
Cook’s Note: Spicy chorizo sausage, cut
into 1-inch pieces, makes an excellent
addition to this recipe—just put it in the
slow cooker with everything else and let it
spice up the chili.

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Sassy Baked Beans - Sassy Baked Beans Recipe

                                         Sassy Baked Beans - Sassy Baked Beans Recipe

Sassy Baked Beans - Sassy Baked Beans Recipe Ingredients


1 pound dried great Northern beans
or navy beans, rinsed, drained, and
picked clean

2 teaspoons baking soda

1 onion, diced

1½ cups tomato sauce

½ cup molasses

½ cup dark brown sugar

1 teaspoon dry mustard

1 teaspoon garlic powder

1 shot of Worcestershire sauce

Salt and freshly ground black pepper,
to taste

Sassy Baked Beans - Sassy Baked Beans Recipe Cooking Process

Bring water to cover to a boil in a large
pot. Add the beans and quick-cook for
10 minutes. Remove from the heat and
stir in the baking soda. Drain and rinse
the beans.
Put the beans in the slow cooker with
enough water to cover. Cover with the
lid and cook on low heat 10 to 12 hours,
or until fork tender. Drain off all but 1
cup cooking liquid. Blend the remaining
ingredients (except salt and pepper),
mixing well, and stir into the beans.
Cover and continue to cook on low for 2
to 4 hours more, until the beans are hot,
bubbly, thick, saucy, and cooked to your
satisfaction. Adjust seasonings with salt
and pepper.

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Hearty crockpot beef stew - hearty crockpot beef stew recipe

                                Hearty crockpot beef stew - hearty crockpot beef stew recipe

Hearty crockpot beef stew - hearty crockpot beef stew recipe Ingredients


2 pounds stew beef, trimmed of fat
and cut into 1-inch cubes

5 carrots, cut into 1-inch cubes

1 large onion, cut into chunks

3 stalks celery, sliced

1 (28-ounce) can tomatoes

½ cup quick-cooking tapioca

1 to 2 whole cloves or ½ teaspoon
ground cloves

2 bay leaves

Salt and freshly ground black pepper,
to taste

Hearty crockpot beef stew - hearty crockpot beef stew recipe Cooking Process

Put all the ingredients into the slow
cooker. Mix thoroughly. Cover with the
lid and cook on low for 12 hours, or on
high for 5 to 6 hours.

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Easy Beef Stew - Easy Beef Stew Recipe

                                            Easy Beef Stew - Easy Beef Stew Recipe

Easy Beef Stew - Easy Beef Stew Recipe Ingredients


16 to 24 ounces mixed stew vegetables,
cut up for cooking

1½ pounds lean stew beef, cubed

½ to 1 teaspoon all-purpose mixed
steak seasoning

1 (10.75-ounce) can condensed
tomato soup

½ soup can red wine, broth, or water

1 bay leaf

1 (7-ounce) can mushrooms, drained


Easy Beef Stew - Easy Beef Stew Recipe Cooking Process

Arrange the stew vegetables in the bottom
of the slow cooker. Top with the beef and
sprinkle with the seasoning. Mix the soup
and wine together, and pour over the
ingredients. Add the bay leaf. Cover with
the lid and cook on low for 8 to 10 hours.
Add the mushrooms during the last hour
of cooking. Remove and discard the bay
leaf before serving.

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Cabbage soup diet - cabbage soup diet recipe

                                            Cabbage soup diet - cabbage soup diet recipe

Cabbage soup diet - cabbage soup diet recipe ingredients


1 (26-ounce) can tomato soup

1 (12-ounce) can frozen apple juice
concentrate, thawed

1 head green cabbage, cored and thinly
sliced

1 onion, sliced

1 beef soup bone (optional)

Cabbage soup diet - cabbage soup diet recipe cooking process

Place all the ingredients in the slow cooker.
Cover with the lid and cook on high for 1
hour; turn the setting to low and cook for
4 to 6 hours more. Voila! Soup!
Cook’s Note: If using a soup bone, at the
end of cooking, remove the bone from the
soup. Dice up any usable meat and add it
back to the soup.

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Stew Chicken - Stew Chicken Recipe

                                                    Stew Chicken - Stew Chicken Recipe

Stew Chicken - Stew Chicken Recipe Ingredients


3 tablespoons olive oil

2 pounds boneless, skinless chicken
breasts, cut into bite-sized pieces

1 onion, chopped

4 cloves garlic, minced

1 cup chopped celery

1½ cups frozen mixed vegetables, such
as broccoli, caulifl ower, and beans,
thawed

1½ cups frozen carrots, thawed

3 cans chicken broth

1½ cups frozen peas, thawed

1 (8-ounce) package egg noodles,
partially cooked

1 teaspoon salt

¼ teaspoon pepper

Stew Chicken - Stew Chicken Recipe Cooking Process

Heat the oil in a large skillet over medium
heat and sauté the chicken, onion, and
garlic for 5 to 8 minutes. Add the celery
and cook for 1 to 2 minutes more.
Transfer to a slow cooker and add the
mixed vegetables, carrots, chicken broth,
1 cup water, salt, and pepper. Cover with
the lid and cook on high for 4 to 6 hours,
or on low for 8 to 10 hours. During the
last hour of cooking, add the egg noodles
and the peas, cooking until the noodles
are tender and the peas are cooked but
not mushy. Adjust seasonings, if desired.

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Beef barley soup - beef barley soup recipe

                                               Beef barley soup - beef barley soup recipe

Beef barley soup - beef barley soup recipe Ingredients

3 cups canned Italian-style stewed
tomatoes, chopped, juice reserved

1½ cups sliced celery

1½ cups sliced mushrooms

1½ cups sliced carrots

1 cup chopped onion

1 cup frozen whole-kernel corn

1 pound potatoes, washed, peeled, and
cubed

1 pound diced cooked beef

6 packets instant beef broth/seasoning
mix

2 tablespoons chopped parsley

1 teaspoon freshly ground black
pepper

Beef barley soup - beef barley soup recipe Cooking Process

Combine all the ingredients plus 6 cups
water and the reserved tomato juice in the
slow cooker. Cover with the lid and cook
on low all day

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Chicken Dumpling Soup - Chicken Dumpling Soup Recipe

                                  Chicken Dumpling Soup - Chicken Dumpling Soup Recipe

Chicken Dumpling Soup - Chicken Dumpling Soup Recipe Ingredients

2 tablespoons olive oil

1½ pounds chicken breast, cut into
pieces

4 carrots, chopped

2 celery stalks, chopped

1 large onion, chopped

4 (14.5-ounce) cans chicken broth

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

½ teaspoon chicken bouillon granules

Chicken Dumpling Soup - Chicken Dumpling Soup Recipe Cooking Process

Heat the oil in a large nonstick skillet
over medium heat and brown the chicken
pieces. Transfer them to the slow cooker.
Add the chopped vegetables, broth, 4 soup
cans full water, and seasonings. Cover
with the lid and cook on low for 6 to 8
hours, until the chicken is done and the
vegetables are tender. Add the dumplings
(recipe follows) to the soup. Cover with
the lid and increase the heat to high;
continue cooking for 30 minutes more, or
until the dumplings are shiny and set.

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Taco Soup - Taco Soup Recipe

                                                       Taco Soup - Taco Soup Recipe

Taco Soup - Taco Soup Recipe Ingredients

2 tablespoons vegetable oil

1 to 1½ pounds ground beef

1 onion, chopped

1 (1.2-ounce) packet taco seasoning mix

1 (1- ounce) can dark red kidney
beans, drained

1 (15-ounce) can pinto beans, drained

1 (28-ounce) can stewed whole
tomatoes with juice, broken up

1 (15-ounce) can Mexican-style diced
tomatoes, undrained

1 (11-ounce) can whole-kernel corn,
undrained

¼ cup jarred chili rounds (jalapeno
slices)

1 to 2 tablespoons juice from the chili
rounds jar

1 (1.0-ounce) packet ranch-style salad
dressing mix

1 (8-ounce) block Monterey Jack
cheese, cut into eight 1-inch cubes

4 or 5 corn tortillas, cut into thin strips
and fried, for garnish

Sour cream, for garnish

Chili powder, for garnish

Taco Soup - Taco Soup Recipe Cooking Process

Heat the oil in a large skillet over medium
heat and brown the ground beef, the
onion, and half the taco seasoning. Drain
off any excess fat and put the meat mixture
in the slow cooker. Add the remaining
ingredients and the remaining taco
seasoning. Stir to mix. Cover with the lid
and cook on low for 6 hours.
To serve, place a cube of cheese in the
bottom of each soup bowl. Ladle the soup
over the cheese and garnish with crispy
tortilla strips, a dollop of sour cream, and
a dusting of chili powder.
Cook’s Notes: Ground turkey breast meat
may be substituted in place of the ground
beef. If you prefer a thicker soup, do not
drain the cans of beans, but do drain the
canned corn.

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Chicken Corn Chowder - Chicken Corn Chowder Recipe

                                 Chicken Corn Chowder - Chicken Corn Chowder Recipe

Chicken Corn Chowder - Chicken Corn Chowder Recipe Ingredients


 2 tablespoons butter or margarine

 All-purpose seasoning salt to taste

 1½ pounds chicken tenders, cut into
½-inch cubes

2 small onions, chopped

 2 celery ribs, sliced

 2 small carrots, sliced

 2 cups frozen sweet corn, thawed

 2 (10.75-ounce) cans cream of potato
soup

1½ cups chicken broth

 1 teaspoon dill weed

 ½ to 1 cup half-and-half

 Salt and white pepper, to taste

Chicken Corn Chowder - Chicken Corn Chowder Recipe Cooking Process

Melt the butter in a large skillet over
medium heat and sprinkle in the allpurpose
seasoning. Add the chicken and
sauté until lightly browned. Transfer the
chicken to the slow cooker. Add the next
seven ingredients, cover with the lid, and
cook on low for 5 to 6 hours, or until the
chicken is done and the vegetables are
tender. During the last 15 minutes of
cooking, add the half-and-half and adjust
seasonings to taste.

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Cuban Black Bean Soup with Chorizo - Black Bean soup Recipe

                              Cuban Black Bean Soup with Chorizo - Black Bean soup Recipe

Cuban Black Bean Soup with Chorizo - Black Bean soup Recipe ingredients

1 (16-ounce) package dried black beans,
soaked overnight in water and drained
1 medium-sized onion, chopped
2 cloves garlic, mashed and minced
1 to 2 tablespoons olive oil
1 jalapeño chile, ribbed, seeded, and
minced (optional)
6 cups low-sodium chicken broth
2 tablespoons red wine vinegar
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon coriander
½ teaspoon cayenne pepper
1 pound spicy chorizo sausage, cut into
1-inch pieces
Sour cream
Sliced green onions
Lime wedges
Bottled hot sauce

Cuban Black Bean Soup with Chorizo - Black Bean soup Recipe Cooking process

Place the beans in the slow cooker and
turn the cooker on low. Meanwhile, heat
the olive oil in a large skillet over medium
heat and sauté the onion and garlic until
the onion is softened; add the mixture to
the slow cooker, reserving the skillet to use
again later. Add the jalapeño chile (if using),
broth, 1 cup water, vinegar, and seasonings
to the slow cooker. Brown the chorizo
sausage in reserved skillet and add to the
slow cooker. Cover with the lid and cook on
low for 8 to 10 hours, until the beans are
tender. If desired, mash or purée a portion
of the beans in a blender and return it to
the pot. Repeat until the soup reaches the
desired thickness and smoothness.
To serve, ladle the soup into bowls and
garnish with dollops of sour cream and
a sprinkling of green onion. Pass the lime
wedges and the bottled hot sauce.
Cook’s Note: You may serve fl uff y white
rice in the bottom of soup bowls, if desired.
Ladle the soup over the rice, and serve.

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Aunt Joan’s German Bean Soup - Aunt Joan’s German Bean Soup Recipe

                               Aunt Joan’s German Bean Soup - Aunt Joan’s German Bean Soup Recipe

Aunt Joan’s German Bean Soup - Aunt Joan’s German Bean Soup Recipe Ingredients

4 cups canned beef broth

2½ cups dried kidney beans, soaked
overnight and drained

6 slices bacon, fi nely chopped, sautéed,
and drained

2 cups diced celery

2 cups diced potatoes

1 cup diced onion

1 cup diced carrots

½ cup canned tomato puree

2 bay leaves

2 cloves garlic, minced

1 tablespoon salt

¼ teaspoon pepper

2 tablespoons red wine vinegar

2 cups sliced and fully cooked garlic
sausage

1 cup thinly sliced leeks or sliced green
onions, including tops

Aunt Joan’s German Bean Soup - Aunt Joan’s German Bean Soup Recipe Cooking Process

Put all the ingredients, except the last
three, into the slow cooker. Add 6 cups
cold water. Cover with the lid and cook
on low for 8 to 10 hours, until the beans
are tender and the fl avors have melded.
Remove and discard the bay leaves. Purée
half the mixture in the blender and return
it to the slow cooker. Add the vinegar,
garlic sausage, and leeks. Continue to
heat until warm. Th e leeks will be crisptender.

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Split Pea Soup with Ham - Split Pea Soup

                                           Split Pea Soup with Ham - Split Pea Soup Recipe

Split Pea Soup with Ham - Split Pea Soup Recipe Ingredients


10 cups water, chicken broth, or
mixture of both

4 cups dried split peas, rinsed and
picked cleaned

 1 cup diced ham

 1 cup chopped celery

 1 cup chopped onion

 1 cup sliced carrots

 1 teaspoon salt

 ½ teaspoon pepper

 ¼ teaspoon crushed dried marjoram

 1 bay leaf

Split Pea Soup with Ham - Split Pea Soup Recipe Cooking Process

Put all the ingredients into the slow cooker.
Cover with the lid and cook on low for 8
to 10 hours. Or cook on high for 6 hours,
until the split peas are tender

.

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