Crock Pot Girl

I LOVE my crock pot! I know there are people busier than us but we are pretty dang busy. I work on Monday, Tuesday, and Friday nights so I do a lot of our dinners in the crock pot. Mama gave me this book for Christmas and it has been awesome! I have not cooked a single thing that wasn't yummy.



Here are a few recipes for those of you that are on the go or need meal ideas that don't keep you in the kitchen all day.

BUFFALO CHICKEN SOUP. This is one of our favorites. It does require a little prep but it's so worth it. Yummy!
Ingredients:
1 tbsp oil
1 large onion, chopped
3 stalks celery, diced
2 to 3 cups cooked chicken, diced
1/4 cup butter
1/4 cup flour
1 cup chicken broth
2 cups milk
1 tsp garlic salt
1 cup bottled buffalo wing sauce (hot or mild)
4 oz shredded cheddar cheese
Directions:
Heat oil in large skillet over medium heat. Add onion and celery and saute for about 5 minutes. Scrape veggies into crock pot. Add cooked chicken to crock pot. Melt butter in skillet over medium heat just until foamy. Whisk in flour to make a roux, stirring well to incorporate all the flour. Cook 1 to 2 minutes, or until the roux is slightly golden. Scrape into the crock pot. Stir in broth and milk. Add garlic salt and wing sauce. Stir well. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in cheese about 30 minutes before serving.

ENCHILADA CASSEROLE. I use chicken instead of ground beef or ground turkey but either way it's delicious.
Ingredients:
1 lb hamburger meat, browned. Again, I use chicken.
i can cream of chicken soup
1 can diced tomatoes with green chiles
1 can ranch style beans
flour tortillas
1 bag shredded velveeta crumbles
Directions:
Brown hamburger meat; add soup, tomatoes, and beans to the hamburger meat and mix well. Tear tortillas into strips and place a layer in the bottom of the crock pot. Next, add 1 layer of 1/2 the meat mixture, then layer of cheese. Repeat layers, ending with cheese. Cook on high for 3 hours.

ZESTY SHREDDED CHICKEN BARBECUE.
Ingredients:
6 boneless skinless chicken breasts, frozen
1 (12 oz) bottle bbq sauce (flavor of your choice)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tbsp worcestershire sauce
1 or 2 onions, sliced
sandwich/sub rolls, toasted
Directions:
Place frozen chicken in crock pot (stacking is fine). In a bowl, mix together the bbq sauce, Italian dressing, brown sugar, and worcestershire sauce; then pour over the frozen chicken. Slice desired amount of onion and add to the crock pot. Cover and cook on low for approximately 4 hours. Remove chicken and shred with two forks, then return the shredded chicken to the crock pot. Cook on low for an additional 1 to 2 hours to soak up the sauce. Add the shredded chicken and onions to the toasted rolls.

ENJOY!!!!



His,
Meg
Zeph. 3:17