Slow Cooker Chicken Noodle Soup

Another yummy recipe added to our cookbook!! I love chicken noodle soup so I was very excited to make homemade and try it, it turned out very good! Looking forward to making this again!



Ingredients:

1 1/2 lbs. boneless skinless chicken breasts

5 medium carrots, peeled and chopped (1 3/4 cups)

1 medium yellow onion, chopped (1 1/2 cups)

4 stalks celery, chopped (1 1/4 cups)

3 cloves garlic, minced

3 Tbsp. extra virgin olive oil

6 cups low-sodium chicken broth (3 - 15 oz. cans)

1 cup water

1/2 tsp. dried thyme

1/2 tsp. dried rosemary, crushed

1/4 tsp. celery seed, finely crushed

2 bay leaves

Salt and freshly ground black pepper, to taste

2 cups uncooked wide egg noodles

3 1/2 Tbsp. chopped fresh parsley

1 Tbsp. fresh lemon juice

Saltine crackers or Parmesan cheese, for serving (optional)

Directions:

1.      To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours.

2.      Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.

3.      I just crushed the rosemary in the palm of my hand then for the celery seed, I placed it in a Ziploc bag and crushed it with the flat side of a meat mallet.

 

Slow Cooker Jambalaya

I love my slower cooker in the Fall/Winter time. It makes cooking so much easy and I love coming home to dinner already done! Makes for an easy night. :)

Ingredients:

2 pounds boneless, skinless chicken thighs

1 pound smoked sausage, cut into 2-inch slices

1 large onion, chopped

1 large green bell pepper, seeded and chopped

3 stalks celery, chopped

1 (28 oz.) can diced tomatoes with juice

1 (28 oz.) can diced tomatoes with juice

3 cloves garlic, chopped

2 cups chicken broth

1 tablespoon Cajun

1 teaspoon dried thyme

1 teaspoon dried oregano

1 pound extra-large shrimp, peeled and deveined

1 3/4 cups long-grain rice

 Parsley, optional

Directions: 

1. Combine chicken, sausage, onion, greep pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker, Cook on low for 5 hours.

2. Add shrimp and rice: raise heat to high and cook for 30 mintures or until rice is cooked and no longer tender.

3. Sprinkle with chopped parsley, if desired.

 

Crock Pot Roast

This is another recipe I got off Pinterest. This turned out really good. My husband doesn't care too much for roast but he liked it. :)

The Chicken Broth in this picture should be Beef Broth I grabbed the wrong out of cabinet but I did realize it and got the beef broth. LOL

 

The night before Shane and I seasoned the roast and left in a bag overnight. It turned out really good with seasoning the meat and letting it soak in. :)

Ingredients:

• 3 to 4 pound boneless chuck roast
• 32 ounces low-sodium beef broth or stock
• 1 6-ounce can tomato paste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons smoked (or regular) paprika
• 3 teaspoons allspice
• 2-3 large sprigs fresh rosemary
• 3 medium sized carrots, coarsely chopped
• 1 large onion, sliced thinly
• 1 to 2 pounds potatoes, diced (about 3 medium potatoes)
• Salt and pepper to taste

Roast Seasoning:

On each side of the roast I used the following:

1/2 tsp Garlic Salt

1/2 tsp Jalapeno Pepper

1/2 tsp Seasoned Salt

Cayenne Pepper sprinkled all over to your taste

Black Pepper sprinkled all over to your taste

Celery Seed sprinkled all over to your taste

Oregano sprinkled all over to your taste 

Directions:

1. Spray your crock pot generously with Pam or line it with a crock pot liner.
2. Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add in the paprika, allspice, salt and pepper to taste.
3. Toss in half of the vegetables and place your chuck roast on top of everything. Toss in the rest of the vegetables and stir everything all together as best you can, making sure that the beef is mostly submerged in the broth. Top with your rosemary.
4. Set the crock pot on low and cover. Let it cook for 8-10 hours on low. If you can, check on it every so often and give it a little stir (this isn’t necessary if you are away from the house).
5. When ready, move the roast to a cutting board and slice to serve. Serve with the vegetables and juices from the meat and broth. A salad might go well here too, but we were all about meat and potatoes that night. Serves 4.

Taco Soup

I love taco soup but I haven't made it in FOREVER because I wasn't too happy with how I used to make it. So, I decided to hop on...yes Pinterest and see if I could find a good recipe. And yes I did! I made this last week and was so happy how good it turned out. This recipe has gone in our cook book to keep! We had a ton leftover so I froze them and we will have again Tuesday for Mexican night. :)

All the ingredients

Mix everything together

 Enjoy! Yummy!

Ingredients:

• 1 Ib ground beef
• 1 onion, chopped (I forgot to put onion in it)
• 1 16 ounce can chili beans, drained
• 1 15 ounce can  kidney beans, not drained
• 1 15 ounce can whole corn, drained
• 1 8 ounce can tomato sauce
• 2 cups water
• 1 28 ounce can diced tomatoes 
• 1 4 ounce can green chilies, chopped
• Taco Seasoning (I make my own) 

Directions:

1. Brown beef and drain as needed.
2. Place browned beef and all other ingredients in crock pot. 
3. Cook on low for 8 hours
4. We put Frito's and cheese on top of ours.

Crock Pot Beer Chicken

This is yet another recipe I got off Pinterest...I told you I loved this site and it's so handy being on my phone now. ;)

Shane and I are always looking for new dinner's to make an sometimes it's just hard to come up with stuff. So, pinterest has really been helping a lot, not just with meals but with baking stuff as well. We both are getting more into baking and loving all the new stuff we are trying. 

This new meal is called Crock Pot Beer Chicken. It turned out to be really good. I'm loving using the crock pot more these days! 

Ingredients:

• 2 Ibs chicken breast (I just used 2 from the store)
• 1 bottle of beer (I used Corona) 
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp red pepper (I added this myself the recipe didn't call for it)

 Directions:

1. Mix beer and spices together in crock pot 
2. Place chicken in (I flipped the chicken a little to get all the ingredients on it)
3. Cook on high for 4-5 hours or low for 6-8 hours (I cooked on low while we were at work and it turned out very good)

Slow Cooker Stuffing

I mentioned a few weeks ago in my Thanksgiving post that I would post the recipes to all the yummy food that we made for our dinner. Now finally that I got some time to get these posted here is the first one I wanted to share.
Shane found this Slow Cooker Stuffing recipe. We decided to make this for the first time this Thanksgiving. We always had the problem in the past where we didn't have enough room in the oven or on the stove to keep everything warm. We thought this slow cooker recipe would be great since it cooks in the crock pot and would free up some space for us to cook other things. It turned out wonderful! I can't wait to make this again.

Slow Cooker Stuffing

Ingredients

• 1 cup butter or margarine
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 1/2 cups chicken broth, or as needed
• 2 eggs, beaten

Directions

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

We had so much cooking to do I didn't have time to take a lot of pictures while making this.
This pictures is when it's completely done and ready to eat!