Posts filed under: ‘Crock Pot‘

Slow Cooker Chicken Barbeque

  • 6 boneless skinless chicken breasts (can be frozen)
  • 1 (12oz) bottle bbq sauce
  • 1/2 cup of italian salad dressing
  • 1/4 cup brown sugar
  • 2 Tbs worcestershire sauce
  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
  3. 1 hour before it’s done, take chicken out and shred with a fork and put back in to finish cooking.

This recipe is so easy and so good. This was a hit in my family.


Add a comment February 21, 2012

Pesto Stuffed Chicken Breast (crock pot)

  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/2 pesto sauce
  • 6 chicken breasts pounded thin
  • salt and pepper
  • 1/2 can cream of mushroom or cream of chicken soup
  • 1/4 cups of milk
  • 1/4 cup white wine
  • Toasted pine nuts for garnish
  • Fresh basil leaves for garnish
  1. In a small mixing bowl, combine the ricotta, pesto, and parmesan cheese. Place a dollop of the pesto-ricotta mixture on each breast. Roll up each breast and secure with a toothpick. Season each roll with salt and pepper. Place in crock pot.
  2. In a small bowl, whisk together the soup, milk, and white wine. Pour this mixture over the chicken breast rolls.
  3. Cover and cook on low 4 to 6 hours or high for 3 to 4 hours. Garnish with pine nuts and fresh bsil leaves.

Add a comment October 1, 2009

Ol Bay Legs

Recipe from Jeanne…This is a party favorite!

  • 1 Large package of chicken legs (about 12 or 13)
  • 1 cup of ol bay


  1. Place 3 or 4 legs in a large zip lock bag at a time and shake to coat.
  2. Place in crock pot about 4 or 5 hours on high. Do not add any liquid as the legs will make enough.

2 comments September 27, 2009

Chicken and Dumplings

Recipe from Allrecipes


  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces


  1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

1 comment September 27, 2009

Chicken Taco Soup

This is a party favorite from Allrecipes


  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)

    Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

  • Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
  • ***Double this if you are taking to a party or making it for a crowd.

    Add a comment September 27, 2009

    Crock Pot Pot Roast

    Recipe from Allrecipes

    • 2 (10.75 ounce) cans condensed cream of mushroom soup
    • 1 (1 ounce) package dry onion soup mix
    • 1 1/4 cups water
    • 5 1/2 pounds pot roast


    1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
    2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours

    *** Since my husband doesn’t like mushrooms I use cream of celery. I serve with Mashed Potatoes.

    Add a comment September 27, 2009

    Crock Pot Salsa Chicken

    Recipe: From

    5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
    1 16 ounce jar Salsa Verde
    2 cans Black Beans
    1 can Sweet Corn
    1 can Diced Tomatos with no salt
    1 teaspoon Ground Cumin
    1 small (3 oz) package of cream cheese



    Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
    Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a “soup”. Add cream cheese, cook on warm setting for 30 minutes, then stir.
    This can be served over rice or wrapped in flour tortillas (not included in nutritional info.)
    One serving is 1/2 a breast or 2 large chicken tenders


    ***This was awesome. I used 3 chicken breasts and a regular can of red salsa. We served it over brown rice but you can put it in tortillas too. The next day we made nachos with it and put cheese on top. It was AWESOME!

    Add a comment September 27, 2009

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