Crock Pot Recipes

Crock Pot Tuscan Pasta

1 – 1-1/2 lb. boneless skinless chicken breasts; cut into 1″ pieces
1 can (15-1/2 oz.) red kidney beans, rinsed, drained
1 can (15 oz.) tomato sauce
1 can (29 oz.) Italian stewed tomatoes, undrained
1 jar (4-1/2 oz.) sliced mushrooms, drained
1 cup bell pepper, chopped
1/2 cup each chopped onion, chopped celery
1 tbsp. garlic powder, or to taste
1 cup water
1 tsp. dried Italian seasoning
6 oz. uncooked thin spaghetti, broken in half
Directions
Combine all ingredients except spaghetti in crockpot. Cover
and cook on Low 4 – 5 hours. Pre-cook spaghetti for 6 minutes. Add
drained spaghetti to crockpot. Cover and cook on High 20 – 30 minutes
until pasta is tender.

Crock Pot Posole

A Southwestern make-ahead soup filled with chicken, hominy,
tomatoes, and herbs.

2 cans (14-1/2 oz. ea.) golden hominy, rinsed and drained
1 can 4 oz.) chopped green chili peppers, undrained
1/2 cup onion, chopped
2 cloves garlic, minced
1 lb. boneless, skinless chicken breasts and/or or thighs, cut into 1″ pieces
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cans (14-1/2 oz. ea.) reduced sodium chicken broth
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 TB fresh cilantro, chopped
Fat free dairy sour cream. optional

Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano,
and cumin in a 3-1/2 to 5 quart crock pot.

Cover and cook on LOW heat setting for 5 to 6 hours or on HIGH heat setting for 2-1/2 to 3 hours. Stir in cilantro.

Garnish each serving with fat free sour cream, if desired.

Makes 8 to 10 servings.

GREEN CHILE-STUFFED CHICKEN BREASTS CROCKPOT

4 boneless — skinned chicken

breast halves, pounded thin

3 ounces cream cheese

3/4 cups shredded Cheddar or Monterey Jack cheese

4 ounces green chiles

1/2 teaspoon chili powder

salt and pepper to taste

1 can cream of mushroom soup

1/2 cup hot enchilada sauce

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crockpot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours. Serves 4.