Crockpot Chicken Noodle Soup

Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins

Ingredients
2 tablespoons olive oil extra virgin , optional
1 large onion peeled
2 large carrots peeled and sliced or chopped
2 stalks celery optional, chopped
1½ pound chicken breasts with skin and bones (2 or 3 breasts)
2 tsp chicken base, or 1 chicken bouillon cube
1 teaspoon salt or to taste
½ teaspoon pepper or to taste
8 cups water
2 bay leaves
½ teaspoon rosemary dried, optional
4 ounces egg noodles wide dry (2 cups)
¼ cup parsley fresh, chopped for garnish

Instructions
Add the oil, onion, carrots, chicken, celery, Vegeta, salt, pepper, water, bay leaves and rosemary to your crockpot. Cook on low for 8 hours or 4 hours on high.
Remove the onion and take out the chicken. Remove the skin and bones from the chicken and shred with two forks.
Add the chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.
Garnish with parsley.

Pork Tenderloin (2 versions)

These recipes are both from saltandlavender.com

Prep Time: 10 mins
Cook Time: 30 minutes (oven); 2 hours (crockpot)
Rest Time: 5-10 minutes

Ingredients
2 pork tenderloins about 1 pound each
1/2 cup beef broth (FOR SLOW COOKER VERSION ONLY!)
2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper or to taste
1/4 cup butter cut into pats
Chopped parsley optional, to taste

Oven Instructions
Preheat your oven to 400F and move the rack to the middle position.
Prep the tenderloins by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Pat the tenderloins dry with paper towel. Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt and pepper) to a small bowl and stir together. Coat the tenderloins all over with the spice rub.
Add the pork tenderloins to a 9x13 (or similar size) baking dish and place the butter pats on top. Bake, uncovered, for about 25 minutes or until the pork has reached 145F. Let it rest 5-10 minutes before slicing it into medallions so it remains juicy.
Pour the pan juices over the pork (they're also great over a side dish like mashed potatoes) and sprinkle with chopped parley if desired.

Crockpot Instructions
Prepare the tenderloins by trimming off excess fat and the silver skin (the tough part that may cover some of each tenderloin).
Pour the beef broth into your slow cooker.
Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt and pepper) to a small bowl and stir together. Using your hands, coat the tenderloins all over with the spice rub. You may want to do this on a plate with each tenderloin one at a time.
Add the pork tenderloins to your slow cooker, along with any excess rub that is on the plate. Place the butter pats on and around the tenderloins and close the lid.
Test for doneness after 2 hours on low or 1 hour on high as slow cookers can vary a LOT, and it's easy to overcook tenderloin. If it's not quite ready, simply put the lid back on and test after another 5-10 minutes if it's close (145F-150F will be medium after resting, and keep in mind that 160F is already well done). If your tenderloins are larger than 1 pound each, they will take longer to cook.
Take the pork tenderloins out of the slow cooker and slice into medallions after 5 minutes of resting. You can put the pork back in the slow cooker to toss with the sauce or plate it and spoon the sauce over top. Sprinkle with chopped parley if desired.


Pork that's 145F in the thickest part is safe to eat. Farming practices have changed over the years, and it's no longer recommended to overcook pork. This recipe, by the time it's finished resting, yields pork that is slightly more cooked than the 145F but may still have some pink in the middle (this is totally safe!). Use an instant read meat thermometer so you never over or undercook meat again.

Slow Cooker Sweet Teriyaki Chicken

Slow Cooker Sweet Teriyaki Chicken

1 cup soy sauce 

1 cup sugar (I tried with just 1/2 cup sugar and loved it!)

1 teaspoon garlic salt 

1/2 onion, chopped 

 1 1/2 lbs chicken breasts 

rice 

 

Mix together soy sauce, sugar, garlic salt and chopped onion in a resealable gallon-sized freezer bag. Place chicken breasts inside the bag and zip closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours. 

Serve over rice.

Slow Cooker Stuffing Casserole

 Source: https://www.recipesthatcrock.com/crock-pot-chicken-stuffing-casserole-2/ 

Prep Time 10 mins 

Cook Time 5 hrs 

Total Time 5 hrs 10 mins 

 Ingredients 

11 Chicken Tenderloin Pieces (I used sliced chicken breasts) 

1 Tablespoon Poultry Seasoning or to taste 

10.75 oz Can Cream of Celery Soup (I used cream of chicken) 

6 oz Box Stove Top Stuffing 

2 Cups Chicken Broth 

Instructions

In a bowl mix stuffing and broth together and set aside. 

Place tenderloin pieces in the bottom of your 6 qt slow cooker. 

Sprinkle poultry seasoning over tenderloins. 

Pour soup over chicken and spread evenly. 

Once stuffing has absorbed all of the chicken broth pour evenly on top. 

Cover with lid and cook on low for 4-6 hours

Slow Cooker Potato Soup

 

Slow Cooker Potato Soup

32 oz chicken broth
5 cups diced peeled russet potatoes (about 5 medium)
1.5 cups onions, chopped

Optional add-ins: 2 cups banana squash, ham, cheese
Optional topping: green onions

Put the broth, potatoes, and onions in slow cooker on low for 8 hours. (If using raw ham or raw squash, add those, too. Otherwise, add them just before blending.) Blend with immersion blender.

Slow Cooker Potato Soup (version 2)

Prep Time: 15 minis
Cook Time: 5 hours
Total Time: 5 hours, 15 mins

Ingredients
3 lbs gold potatoes peeled and chopped
10 slices cooked bacon broken into pieces
1 large onion diced
6 cloves garlic minced
6 cups chicken broth
1 tablespoon dried parsley or 3 tablespoon fresh parsley
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon black pepper
3 ½ cups shredded cheddar cheese
1 ⅓ cups sour cream
½ cup plain Greek yogurt
green onions for serving

Directions
Put the diced potatoes, bacon pieces, onions, garlic cloves, chicken broth, parsley, salt, garlic salt and pepper into the slow cooker. Reserve a bit of bacon for serving. Set to HIGH for 4 hours.
When the 4 hours is complete, mash the potatoes until you reach your desired consistency. Alternatively, use an immersion blender to puree the soup until smooth.
Stir in the sour cream and yogurt, mixing until well blended into the soup. Add shredded cheddar cheese and stir until melted and the broth is smooth.
Taste and season with more salt and pepper if desired. Serve topped with cheddar, green onions or chives, and bacon bits.

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Adapted slightly from http://lindseysluscious.blogspot.com/2012/02/chilis-chicken-enchilada-soupin-crock.html 

Ingredients

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced (or 4 tsp minced garlic)

1 quart chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 t teaspoon cayenne pepper,
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas, cut into small pieces

16 oz. Velveeta, cubed*
1 cup co-jack cheese, shredded
1.5 pounds diced chicken (precooked)

1 can whole kernel corn, drained (optional) 

Garnishes:
pico de gallo, sour cream, shredded cheese, crunchy tortilla strips 

Directions
In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. 

Whisk until smooth (you may wish to use a stick blender). 

Add the chicken pieces and corn and heat through,  another 30 minutes to one hour. Check seasonings, and garnish as you like before serving. 

(I can't remember when I made this, but I never buy Velveeta, so I assume I just substituted extra cheese.)

Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef 

Prep Time: 2 hours, 10 minutes 

Cook Time: 9 hours, 20 minutes 

Total Time: 11 hours, 30 minutes 

Servings: 8 

Source: https://www.thecountrycook.net/crock-pot-mexican-shredded-beef/#recipe 

Ingredients: 

2-3 pound chuck roast 

1.5 ounce packet taco seasoning 

16 ounce jar salsa 

1 cup water 

8 ounce jar taco sauce (I made my own with this recipe) 

Directions 

Place roast on a large piece of plastic wrap. Sprinkle entire packet of taco seasoning over chuck roast. Rub it in to ensure good coating. Make sure all sides get coated. 

Wrap up roast with plastic wrap. Then wrap in aluminum foil. 

Put it in the refrigerator overnight (or for at least 2 hours but overnight is best). 

The next morning, place the marinated roast into a 4-6 quart slow cooker. 

Pour jar of salsa over the roast. Then pour in 1 cup of water. No need to stir. 

Cover and cook on low for about 8-9 hours. 

Take meat out and shred with a fork. It should be very tender and easy to shred. Discard any fatty pieces.

Dump out the remaining liquid that is in the slow cooker (reserve about 1/2 cup) Then put the shredded meat back into the slow cooker. Pour in jar of taco sauce and give it a good stir. 

Cover and cook on high for 15-20 minutes until warmed through.

Slow Cooker Ham And Potato Soup

Slow Cooker Ham And Potato Soup

INGREDIENTS:

8 cups russet potatoes,  diced 

1 yellow onion, diced

2 large carrots peeled and chopped

½ cup chopped celery

16 ounce cubed ham 2 packages of packages smithfield anytime

1 teaspoon kosher salt

¼  teaspoon fresh cracked black pepper

¼ cup flour

4 cups chicken broth

1 ½ heavy cream (you can also use milk-i used whole milk)

½ cup sour cream

Add the potatoes, onion, carrot, celery, ham, kosher salt, pepper, and chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
Using a potato masher, mash about ⅓  of the potatoes.

add the flour, heavy cream/milk and sour cream and stir everything together 

Cover and cook on high for an additional 15 minutes.