Slow Cooker Chicken, Broccoli, Rice

Another one from Cambell's Soup Website.   http://www.campbellkitchen.com/

Vegetable cooking spray

1 1/2 cups uncooked instant white rice

1 3/4 pounds skinless, boneless chicken breast halves

2 cups shredded Cheddar cheese (about 8 ounces)

1 bag (about 16 ounces) frozen broccoli cuts, thawed

3 large carrots, sliced (about 2 1/4 cups)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

1 1/2 cups water

Spray a 5-quart slow cooker with the cooking spray. Place the rice in the slow cooker. Layer the chicken, 1 cup cheese, broccoli, carrots, soups and the remaining cheese on top of the rice. Pour the water around the edges of the slow cooker and do not stir.
Cover and cook on LOW for 6 to 8 hours or until the chicken is cooked through. Stir the rice and vegetables before serving.

Slow Cooker Nacho Chicken & Rice Wraps

This is from the Campbell's Soup Website.  http://www.campbellkitchen.com/. 

2 cans (10 3/4 ounces each) Campbell's® Condensed Cheddar Cheese Soup

1 cup water

2 cups Pace® Picante Sauce

1 1/4 uncooked regular long-grain white rice

2 pounds skinless, boneless chicken breasts, cut into cubes

10 flour tortillas (10-inch)

Stir the soup, water, picante sauce, rice and chicken in a 4-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until chicken is cooked through.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.

Meatloaf

I like meatloaf - especially the next day.  But I hate how long it takes to bake.  One day I decided to try it in the slow cooker - and it worked great!  Just make your meatloaf as you would normally (I have about 3 or so different recipes I rotate between) and place in the slow cooker on low for 4-6 hours, drain the fat before serving.  Another way to make this easy to do is to prepare your meatloaf ahead of time and freeze it.  I currently have 4 loaves in my freezer.  I just pull one out the day before to thaw in the fridge, then place in your slow cooker.

Here's one of my favorite meatloaf recipes:
1 egg
5 Tbsp ketchup, divided
2 Tbsp prepared mustard
1/2 cup dry bread crumbs
2 tablespoons onion soup mix
1/4 tsp salt
1/4 tsp pepper
1 lb ground beef
1/4 cup sugar
2 Tbsp brown sugar
2 Tbsp cider vinegar

In a bowl, beat the egg.  Add 2 Tbsp ketchup, mustard, bread crumbs, dry soup mix, salt and pepper.  Crumble beef over mixture and mix well.  Form into the shape of slow cooker (oval or round)

Spray slow cooker with cooking spray.  Place meatloaf in slow cooker. 

In a small bowl, combine sugars, vinegar, and remaining ketchup; drizzle over meatloaf.  Cover slow cooker.
(I double the this and pour extra on the last 30 minutes of cooking)

Cook on low 4-6 hours.  Drain fat.  Let stand 5-10 minutes before slicing - this helps to make sure it is set up and shouldn't crumble when you cut into it.

Depending on how lean the meat is that I'm using, I'll add a few tablespoons of milk to help keep it moist as it is cooking.

Crock-Pot Pizza

I like to collect cookbooks - its really an obsession.  I have at least 10 cookbooks for slow cookers.  I have several other types of cookbooks too.  One of the ones I recently rediscovered was the 2002 Taste of Homes cookbook I had on a shelf.   I found this recipe that I had made a few years ago.  It used to be on my regular rotation, but somehow I forgot about it.  So glad I found it to make again.

1 package wide egg noodles (12 oz) - cooked
1 1/2 lbs ground beef
1/4 cup chopped onion
1 jar spaghetti sauce
1 1/2 tsp Italian seasoning
1 pkg sliced pepperoni, halved (3 1/2 oz)
3 cups shredded mozzarella cheese (12 oz)
3 cups shredded cheddar cheese (12 oz)

Brown ground beef and onion over medium heat until meat is no longer pink, drain.  Stir in spaghetti sauce and Italian seasoning.  Coat 5 qt slow cooker with non-stick spray, spread a third of the meat sauce.  Cover with a third of the noodles and pepperoni.  Sprinkle with a third of the cheeses.  Repeat layers twice.  Cover and cook on low for 3-4 hours or until heated through and cheese is melted. 


Personalize the Crock-Pot Pizza with your own toppings - mushrooms, sausage, vegetables, etc.

Mexican Chicken

2-4 chicken breasts
1 medium onion
1 can cream chicken soup
1 can diced tomatoes with green chilies, undrained
1 package velvetta, cubed

Place chicken, onion, soup, and tomatoes in slow cooker.  Cover and cook on low 6-8 hours or on high 4 hours.

Break up chicken into pieces.  Add cheese spread, cook on high until melted.
Serve over hot cooked spaghetti.

Supreme Chicken

1 can cream of chicken soup
1 envelope dry onion soup mix
6 boneless, skinless chicken breasts
1/2 cup imitation bacon bits or 1/2 lb crisp-cooked and crumbled bacon
1 container reduced-fat sour cream

Spray slow cooker with non-stick cooking spray.  Combine soup and soup mix in medium bowl; mix well.  Layer chicken and soup mix in slow cooker.  Sprinkle with bacon.

Cover and cook on high 4 hours or low 8 hours.
During the last hour of cooking stir in sour cream.

Spicy Shredded Chicken

6 boneless, skinless chicken breasts
1 jar salsa (16 oz)

Place chicken in slow cooker.  Pour salsa over chicken.  Cover, cook on low 6-8 hours or until chicken is tender and no longer pink in the center.  Shred chicken with 2 forks before serving.
Serve on warm flour tortillas with taco fixings.