Mississippi Chicken

Ingredients:
8 chicken thighs (can use 4 chicken breast, but will not be as moist)

12 pepperoncini peppers + 1/4 cup juice from the jar 

1 (1 ounce) packet ranch seasoning mix (could use 3 TBS from a jar instead)

1 (1 ounce) packet au jus seasoning

1/2 cup butter (1 stick) cut into pieces

Directions:

• Add chicken to your slow cooker or pressure cooker set to "slow cooker" (preferred method as chicken holds more moisture)
• Pour pepperoncini juice and add peppers on/around chicken.
• Sprinkle chicken with ranch and au jus seasonings
• Place butter on top
• Cook 6-8 hours on low (could do 3-4 hours on high, but won't be as moist)

Note: Serve over rice or cooked veggies (zucchini is a great choice)

crock pot recipe from brianne

Ingredients:
2 chicken breasts, still frozen
1 can Rotel tomatoes (original diced tomatoes and green chilies)
2 cups frozen corn
1 can black beans, drained and rinsed
3 Tbs. ranch powder
1 teaspoon cumin
1 teaspoon onion powder
1 8 oz. pkg. cream cheese
1/2 cup chicken broth

Directions:
Throw all ingredients in a crock pot and cook on low for 7-8 hours. Serve over wild rice (or brown or white). 

Crock pot Creamy Chicken and Broccoli

• Ingredients:

• 4 boneless chicken breasts

• 1 can cream of chicken soup

• 1 can cheddar cheese soup

• 1 cup chicken broth

• ½ teaspoon salt

• ¼ teaspoon Cajun seasoning

• ¼ teaspoon garlic salt

• 1 Cup sour cream

• 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli lightly steamed
• 1 Cup shredded cheddar cheese

Directions:

Spray crock pot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, Cajun seasoning, and garlic salt into the crock pot. Stir the soups and seasonings together until smooth. Add chicken.

Cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.

Serve over rice and top with more shredded cheese if desired.

Sweet and Spicy Crock Pot Pork

Ingredients:
2 lbs pork loin 
1 cup Doctor Pepper 
1 jalapeno, minced (with seeds removed)
1/4 cup water
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp pepper
2/3 cup salsa 
2 cubes (or 2 tsp.) chicken bouillon

2 Tbs. brown sugar

Directions:
Put everything except for the brown sugar in a slow cooker and cook on low for 8 hours. Shred the pork, then add the brown sugar.

Serve with fresh salsa, beans, cheese, avocado, rice, tomatilla dressing in tortillas, on a salad, or with chips. 

Sweet and Zesty BBQ Chicken in a Crock Pot

Ingredients
6 chicken thighs (frozen--if not frozen, add water)
1/2 bottle BBQ sauce (sweet & zesty was delish!)
onion powder
garlic powder
ranch
salt
pepper
parsley (optional)

4 Tbs cornstarch
1/2 cup water

Directions
In a large crock pot add chicken thighs, BBQ sauce and seasonings. Cook on low for 8 hours. When done cooking, mix the cornstarch and water to make a paste add the paste to the crock pot to thicken.

Serve with rice and corn on the cob.

Crock Pot Roast

Ingredients:
Roast
1 can cream of chicken
1 cup water (1/2 cup if roast is frozen)
1 package Lipton onion soup mix

Directions:
Place roast in crock pot. Pour in water and cream of chicken. Sprinkle Lipton onion soup mix over top. Cook on low for 8 hours.

Crock pot Ribs

Ingredients

Ribs

2 cups chicken broth

1 cup BBQ sauce (and extra for drizzling on after it is cooked)

1 chopped onion or 1 tsp. onion pwd

2 tsp. garlic pwd

1/2 tsp. pepper

Directions

Put all ingredients in crock pot and make sure the ribs are fully covered. Cook on low for 8-10 hours. Ribs should fall off the bone. Drizzle extra BBQ sauce over top when serving. Goes well with potatoes and salad. 

Crock Pot Salsa Chicken

Ingredients:

1 pound boneless skinless chicken breasts or thighs
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa 
1 Tbs. taco seasoning
1 cup sour cream 
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

**I like this crock pot chicken better than crock pot fiesta chicken--the one with cream cheese**

Crock pot Fiesta Chicken

Ingredients:

4 chicken breasts or 6 thighs, frozen or thawed

1 can black beans, drained

1/2 bag frozen sweet white corn
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese 

Directions:
Put chicken into crock pot. Add black beans (drained),  salsa, and corn.  Cook on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

30 min. before eating, add 1 package of cream cheese of cream cheese on top. Stir just before serving. 

Serve over rice, in warm flour tortillas or as a chip dip. 

Homemade Chili

Ingredients:

½ pound hamburger

½ onion or 3 green onions

Garlic (granulated)
Ranch Seasoning

Salt

Pepper

1 can sliced stewed tomatoes (cut into bite size pieces)

2 cans white beans (S&W lightly seasoned)

1 can pinto beans

1 can tomato sauce (8oz)

¼ cup ketchup

1 cube chicken bouillon

1 tsp basil

1/4 tsp oregano

Directions:

Brown hamburger with onion (cut into small pieces) and seasonings: taco seasoning, garlic, ranch, salt and pepper.

In a separate pot add the browned hamburger and onion and everything else (stewed tomatoes—cut into bite size pieces, beans, tomato sauce, ketchup, water, chicken bouillon, basil, and oregano). Simmer covered until ready to eat.

Can also brown hamburger and then put everything in a crock-pot and let simmer for 4 hours.

Serves 6-8.

Top with sour cream, cheese and Frito corn chips. Add some cornbread to the side.

Yummy Crock Pot Chicken (Scott Creation)

Ingredients:

Frozen chicken breasts                                                       

Green onion chopped                                                                                  

1 cup chicken broth (chicken bouillon)                           

1 cup milk (mix in 2 tsp cornstarch)                                                

2 tsp. salt                                                                               

½ tsp. pepper

1 tsp. garlic

1 tsp. ginger  

1 tsp. basil

1 tsp. parsley

½ tsp. paprika

Directions:
Throw everything in the Crockpot and cook on high for 4 hours. Serve with mashed potatoes and carrots.