Fiesta Chicken

My sister-in-law sent me this super easy recipe.  Thanks Jen for sharing!

4-6 Boneless Skinless Chicken Breasts
2 cans Ro-Tel Tomatoes.

Put chicken in crockpot and cover with Ro-Tel.  Cook on low in crockpot all day.  Shred it and it's great for burritos, or even quesedilla's. It's really good! A favorite around here!

Creamy and Sweet Chicken and Rice

Okay, everyone makes the chicken and rice bake with cream of chicken and Lipton onion soup, right? Not that I don't still love it, but was in the mood for something different. I was extremely low on my grocery funds, due to unexpected funeral expenses traveling to Utah. In other words, I simply needed to make do with what was in the house. Even if I had unlimited funds, there was no way I was going to go to the store after I had just gotten home from such a long trip by car. They say, necessity is the mother of all inventions. However, as much as I would like too, I can't take full credit for this one alone. The original recipe came from Kraft, and I just happened to have found it in my spam email box. I will post the original recipe, and tell you my tips/tricks below.

Honestly, I think this is a dish that is elegant enough to serve to dinner guest if you chose to keep the breast intact, as the original recipe instructs. However, when on a budget, low on time, or cooking large, I always shred my chicken in the crock!

Tips: I placed 6 breasts, frozen, in crock pot with everything, but the kitchen sink... Oops, I mean the cream, almonds and the rice. I didn't even use the almonds, but sure think it is fancy! I also used pineapple/apricot jam, because I had that in the house. I cooked this on high for 3 hours. While my brown rice and not, white rice, was cooking, I added my cream, and continued to cook in crock pot on high for 30 min. Once rice was done, I used a metal spatula to shred up the chicken into bite size pieces and serve over rice. That is it! Idiot easy, fast and cheap.
Ingredients:
1/4 cup butter (didn't use)
2/3 cup sliced almonds (didn't use)
6 skinless, boneless chicken breast halves (used crock pot and shredded)
1/8 tsp. ground black pepper
1 cup heavy cream (used half and half)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 tbsp. orange marmalade (I used apricot/pineapple jam)
1 tbsp. Dijon-style mustard (I used spicy, style)
1/4 tsp. crushed red pepper
6 cups hot cooked regular long-grain white rice (I used brown)
Directions:
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the almonds and cook and stir until lightly browned. Remove the almonds from the skillet.  Season the chicken with the black pepper.  Heat the remaining butter in the skillet over medium-high heat. Add the chicken in batches and cook until well browned on both sides.  Add 1/2 cup almonds, heavy cream, soup, marmalade, mustard and red pepper to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the remaining almonds. Serve chicken and sauce with the rice, if desired.

Layered Chicken Cordon Bleu

4 boneless, skinless chicken breast halves
½ lb. deli-sliced cooked ham
½ lb. baby Swiss cheese, sliced
10 ¼-oz. can cream of chicken soup
1 box dry stuffing mix, prepared according to box directions

Layer all ingredients in the order they are listed into your slow cooker. Cover and cook on low 6-8 hours, or until chicken is tender but not dry.

Western Omelet Casserole

32-oz. bag frozen hash brown potatoes
1 lb. cooked ham, cubed
1 ½ cups hredded cheddar cheese
12 eggs
1 cup milk
1 tsp. salt
1 tsp. pepper

Layer one-third each of frozen potatoes, ham, and cheese in bottom of slow cooker. Repeat two times. Beat together eggs, milk, salt, and pepper. Pour mixture over previous ingredients. Cover and cook on low 8-9 hours.

Pizza in a bowl

26 oz jar marinara sauce
14 oz can diced tomatoes
4 oz pepperoni
1 1/2 cups fresh mushrooms, sliced
1 bell pepper, diced
1 red onion, chopped
1 c water
1 T Italian seasoning
1 c dry macaroni
shredded mozzarella cheese

Combine all ingredients except cheese in slow cooker. cover and cook on low 5-6 hours. Ladle into bowls and sprinkle with cheese.

Beans with Kielbasa

1 green pepper, chopped
15 oz can great northern beans
15 oz can pinto beans
15 oz can diced tomatoes
8 oz can tomatoes sauce
onion chopped
1 lb kielbasa (we like turkey)
1 clove garlic, minced
1/4 tsp black pepper

Combine all ingredients in a slow cooker. Cover and cook on low 6-8 hours.

Mexican Casserole

1 lb ground beef
1 onion, chopped
1 green pepper chopped
16 oz can kidney beans, rinsed and drained
14 1/2 oz can diced tomatoes, undrained
8 oz can tomato sauce
1/4 c water
1 envelope taco seasoning
1 T chili powder
1 1/3 cup instant rice uncooked
1 cup cheddar cheese

Brown ground been and onion in skillet. Combine all ingredients in slow cooker except rice and cheese. Cook on low 8-9 hours. stir in rice, cover and cook until tender. Sprinkle with cheese. cover and cook until cheese is melted.

Cream Cheese Potato Soup

3 cups water
1 cup ham, diced
1 bag southern style frozen hash browns
8 oz 1/3 less fat cream cheese
1/2 onion, chopped
1 tsp. garlic salt
1/2 tsp black pepper

Combine all ingredients in slow cooker. Cover and cook on high 4 hours, stirring occasionally.

Variations:

• corn chowder - add 1 can whole corn (drained) & 1 can cream corn an hour before serving
• steak & cheese - add leftover steak or roast and a cup of shredded cheddar cheese
• clam chowder - add 1 cup whole milk and a can of clams (drained)

Taco Chicken Soup

This is a slighly spicy, warm-you-up-from-the-inside-out type soup.  We usually serve it with quesadillas.  It's kind of a mexican tomatoe soup and grilled cheese combo.  So yummy!

1 envelope taco seasoning

32 oz V-8 juice

16 oz jar Salsa

15 oz can black beans

1 can corn
2 whole chicken breasts, cooked and shredded (also works great with leftover roast or rotisserie chicken)

Combine all ingredients except corn and chicken in slow cooker. Cover. Cook on low 4-6 hours. Add corn and chicken 1 hour prior to serving. (total cook time 5-7 hours)