Crock Pot Chicken and Mushrooms

You know I love mushrooms and my family loves chicken.  This is a great crock pot recipe that combines them both.  It is so delicious and with a crock pot anything is easy.  My family loved it.

Crock Pot chicken and Mushrooms

4 boneless, skinless chicken breasts

2 (8 oz.) packages of fresh mushrooms (I used white, button mushrooms)
1/4 cup butter
1 package of dry Italian salad dressing mix
1 can golden mushroom soup
1/2 of 8 oz. tub of chive and onion cream cheese

Slice mushrooms and put in bottom of crock pot.

Salt, pepper and garlic salt the chicken.  Spray a pan with Pam and brown the chicken breasts. (You really don't have to do this but my husband likes the chicken to look more browned.)  Put on top of mushrooms in crock pot.

In a sauce pan,m melt butter and add Italian dressing packet, soup and cream cheese.  Mix together until smooth and combined.  Put on top of chicken breasts.  Mixture is thick, so you many need to spread it on top on chicken breasts.

Put top on crock pot and cook on low for 5 - 6 hours.  Serve with rice or pasta. 

**I served the chicken with rice and used the sauce as gravy. 
  Btw, as it cooks, your home will smell yummy!

Crock Pot Corned Beef and Cabbage

We spent St. Patrick's Day in Charleston with my sister.  She wanted some corn beef and cabbage.  I suggested that we make our own.  I had found a recipe in a local magazine I wanted to try.  It was delicious!  Much better than going out to eat.  You'll have to try this recipe next St. Patrick's Day.

Crock Pot Corned Beef and Cabbage

1 small cabbage (cut into chunks)
1 onion (cut into eighths)
1 corned beef brisket (do not use packet of spices)
1 quart apple juice
1 cup brown sugar
1 teaspoon prepared mustard
2-3 small red potatoes (cut in half)
Baby carrots (as many as you want)

Place all ingredients in a large crock pot.  Stir to mix.  Cook on low for 8 hours.  When done, remove meat and slice thinly across the grain.  Serve with vegetables and some of the liquid.

Crock Pot Cinnamon Almonds

Looking for something to give your friends and neighbors during the holidays?  Try these cinnamon almonds.  They are delicious!  It was like eating candy and I couldn't stop eating them.  Hope there's some left for my friends and neighbors :-)

Crock Pot Cinnamon Almonds

1 cup sugar
1 cup brown sugar
3 Tablespoons of cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons vanilla
3 cups almonds
1/8 cup water

In a bowl, mix together sugar, brown sugar, cinnamon and salt.  Set aside.
 
In a separate bowl, whisk the egg white and vanilla until it begins to get a little frothy.  Stir in the almonds until they are well coated in the egg white and vanilla mixture.  Add the almonds to the cinnamon mixture and toss until completely coated.

Spray your crock pot with non-stick cooking spray.  Cook the almonds on high for 2 hours, stirring every 20 minutes.  After 2 hours, pour your water over the almond and mix well to make sure there are no clumps.

Reduce heat to low and cook for 1 more hour, again stirring every 20 minutes.  Line a cookie sheet with parchment paper and evenly spread the almonds to cool and dry on the paper.

**Your house is going to smell delicious and you'll be tempted to eat some almonds before they even cool.  I say go ahead!  They're delicious hot, too.  Guess you know who fell into temptation :-)

Nikki's Crock Pot Sausage Dip

Nikki is one of my Young Single Adults.  She is known for her Sausage Dip.  Any time we have a pot luck we hope Nikki brings this delicious dip.  And you better be at the beginning of the line or it will be gone!  Thanks for sharing, Nikki!

Nikki's Crock Pot Sausage Dip

2 rolls Jimmy Dean Sausage (mild)
2 cans Rotel Tomatoes (regular)
2 blocks cream cheese

Cook sausage and pat off grease with paper towels.

Turn crock pot on low.  Place meat in the crock pot, then mix in cream cheese.  Once cream cheese is completely mixed, add both cans of Rotel.  Keep heated on low in the crock pot.  Serve with Tostito's Scoops!

Crock Pot Pork Chops

So let's start the new year with a delicious crock pot recipe.  I've already made it twice!  I think this one will be one of my favorites.  Really easy--Really good!

Crock Pot Pork Chops

6 lean boneless pork chops
1/2 cup flour
1 tablespoon salt
1 (10 oz.) can chicken and rice soup
1 1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
2 tablespoons oil

In a bowl mix together the flour, salt, dry mustard and garlic powder.  Coat pork chops in the flour mixture and brown in oil in a skillet.  Place browned pork chops in the crock pot.  Pour undiluted soup on top of pork chops and cook for 6 - 8 hours on low.

**The soup makes a delicious gravy that I put on top of rice.  My mouth is watering just thinking about it!

Sweet Baby Ray Crock Pot Chicken

I found this great crock pot barbeque chicken recipe and just had to share it.  It is so delicious.  Can't wait to make it again!

Sweet Baby Ray Crock Pot Chicken

4 - 6  boneless skinless chicken breasts
1 small bottle Sweet Baby Ray Barbeque sauce
1/4 c white vinegar
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

In a small bowl mix together the barbeque sauce, vinegar, brown sugar and garlic powder. Put chicken (I added a little bit of salt and pepper to the chicken first) in the crockpot and pour the sauce over it.  Cook on low for 4-6 hours.

Now, how easy is that!  And the Sweet Baby Ray Sauce makes it so yummy!

Not So Spicy Crock Pot Chili

Lately I've been doing more traveling than cooking.  I visited with my children and grandchildren in Utah, Connecticut, and Charlotte, NC.  I also went to visit my family in Charleston, SC.  While in Charleston, my sister made some delicious chili and cornbread.  I loved the chili because it wasn't so spicy--hence the recipe name, Not So Spicy Crock Pot Chili.  Now you can make it spicy by adding 2 to 3 hot chili peppers of your choice, seeded and chopped.  Also, my sister used 1 pound of venison and 1 pound of  bison instead of the 2 pounds of ground beef.  It was so good, and like my sister says, "Healthy for you!"  So, here's to your health!

Not So Spicy Crock Pot Chili

2 pounds ground beef (or 1 pound venison, 1 pound bison)
3 cans (16 oz.) kidney beans, rinsed and drained
1 can (6 oz.) tomato paste
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 teaspoons chili powder
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 - 4 cups tomato juice

In a large skillet, cook meat over medium heat until no longer pink.  Drain and put into your crock pot.  Stir in beans, tomato paste, onion, green pepper, vinegar, seasonings and 2 cups of tomato juice.  Cover and cook on low for 4 - 6 hours.  Add more tomato juice if needed for desired thickness.

**My sister uses those crock pot liners in her crock pot.  Sure does make clean up easy.  You can find them in the grocery store by the plastic wrap.

Easy Crock Pot Chicken and Rice

Here's an easy crock pot recipe with chicken and rice.  So I'll call it "Easy Crock Pot Chicken and Rice".  Good name, huh?  My daughter thought it was plain but was really good.  My granddaughter, Addy, said it tasted like my chicken pot pie.  I thought the rice was a little mushy.  But it was quick and easy and everyone ate it, so I won't complain.


Easy Crock Pot Chicken and Rice


4 - 5 skinless, boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 cup long grain white rice


Cut chicken breasts into large chunks.  Put the soups  in the crock pot and mix together.  Add the rice and the chicken chunks and mix together.  Cook on high for 30 minutes then turn to low and cook for 4 hours.  (I did stir it after about 2 hours and then let it finish cooking.)

Crock Pot Veggie Chili

Every year at church we have a Chili Cook-Off. I usually make my Turkey Chili recipe, but every year I come home without a prize. So this year I decided to try something different. I made a veggie chili that I saw in Southern Living. It was absolutely delicious! No, I didn't win a prize (they let the youth judge and you know they hate vegetables), but my friend who was in charge of the cook-off said that I would always be a winner in her eyes and she handed me a handful of candy. I think she just felt sorry for me. But you won't be sorry when you make this delicious veggie chili.

Crock Pot Veggie Chili

1 cup diced carrots

1/2 - 1 cup diced celery

1 sweet onion, diced

Cooking spray or olive oil

1 large package sliced fresh mushrooms

1 - 2 zucchinis, chopped (about 1 1/2 cups)

1 yellow squash, chopped (about1 cup)

1 tablespoon chili powder

1 teaspoon dried basil

1 teaspoon seasoned pepper

1 (8 oz.) can tomato sauce

3 cups tomato juice

1 (14 1/2 oz.) cans petite diced tomatoes, undrained

4 (15 oz.) cans pinto, black, kidney, or great Northern beans, rinsed and drained (I used one of each)

1 cup whole kernel corn (frozen or canned)

1 teaspoon salt

2 teaspoons sugar (I also put 2 Tablespoons of brown sugar to cut that tomato taste)

Coat a large skillet with cooking spray or a small amount of olive oil. Saute the carrots, celery and onion over medium-high heat for about 10 minutes until onions are translucent. Add the mushroom, zucchini, and squash and saute for about 3 more minutes. Add the chili powder, basil and seasoned pepper and continue to saute for 5 more minutes. Set aside.

In a crock pot, stir together the tomato sauce and tomato juice. Add the diced tomatoes, beans, corn and vegetable mixture and mix together. Cover and cook on LOW for 8 hours. Salt and pepper to taste.

**I changed the recipe just a little bit from the one in Southern Living, but it did say that you can freeze cooled leftovers for up to 2 months. Well, I never have any leftovers to freeze!

Oh, by the way, I tried to get a copy of the winning chili recipe, but they said they really didn't have a recipe. It was just made with lots of spice and lots of love. But I did find out the secret ingredient--------ELK! (He went to Montana to hunt for elk.) Do you believe that? It's just not fair. I don't think we have any elk in South Carolina. Now, how can I compete with that? :-)

Lazy Day Stew

Here's another crock pot recipe I found in the cookbook my sister, Cathy, gave me for Christmas. It's called Lazy Day Stew. Just the name caught my interest. Of course, the idea of putting butter beans in my stew sounded wonderful to me, too. I do love butter beans. So when you have a lazy day, try this delicious crock pot beef stew.

Lazy Day Stew

1 - 2 pounds stewing beef, cubed

1 - 2 cups carrots, diced

2 cups potatoes. diced

1 large onion, chopped

1 cup celery, chopped

1 package (10 - 14 oz.) frozen butter beans or green beans

1 teaspoon salt

1/2 teaspoon pepper

1 (8 oz.) can tomato sauce

1/2 - 1/3 can of water

1 Tablespoon brown sugar

Place beef in bottom of crock pot (I put salt, pepper and garlic powder on the beef). Add vegetables. Sprinkle salt and pepper over ingredients. Mix together tomato sauce and water, and pour over top. Sprinkle brown sugar over all. Cover. Cook on LOW for 8 hours. (I did stir it after about 4 hours, but I probably didn't have to.)

Crock Pot Scalloped Potatoes and Ham

Now this crock pot recipe is not Brandi's, but it is a good one. I had some leftover ham and was looking for a recipe and found this one. My husband says he doesn't eat pork (yeah, we've heard that before), but he loved it and couldn't stop eating it. We always tease him and tell him he's on that seafood diet--he eats everything he sees!

Crock Pot Scalloped Potatoes and Ham

3 pounds of potatoes, peeled and thinly sliced (be sure to slice thin or they won't cook well and be too hard)
1 cup shredded cheddar cheese
1 small onion, chopped
1 - 2 cups cooked ham
1 can cream of mushroom soup
1/2 cup water
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Place the thinly (don't forget, slice really thin) sliced potatoes in the crock pot. In a medium bowl, mix together the shredded cheese, onion and ham. Mix with potatoes in the crock pot. Using the same bowl, mix together the soup and water. Season with the garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover, and cook on high for 4 hours.

Beefy Mac

Here's another one of Brandi's crock pot recipes. See why she thinks I should rename my blog? That's okay, Brandi. Your day is coming--I want you to be a guest chef. Get those recipes and pictures ready. I'll be calling you.

Beefy Mac

12 oz. elbow macaroni, cook 5 - 6 minutes, drain and transfer to crock pot

1 1/2 pounds ground beef cooked

1 packet beef stew mix

2 cups shredded 4 cheese blend

1 can cheddar cheese soup

1 small onion, chopped

1 can beef broth

Mix all ingredients in the crock pot and cook on low 2 - 4 hours. Serve with chopped tomato on top and you family's favorite veggie on the side.

Chicken Edamame Chowder

This is a crock pot recipe I got from my daughter-in-law, Brandi. I use a lot of her recipes. As a matter of fact, she told me I should rename my blog to Brandi's Recipe Box! I think Nana's Recipe Box sounds better :-)

Chicken Edamame Chowder

1 - 2 pounds chicken tenders or breasts, cut bit-sized (I did put some salt and pepper on the chicken)

2 cans cream style corn

3 cups frozen shelled edamame

2 - 3 cups diced potatoes

1 small onion, chopped

1/4 cup crumbled bacon

1 can chicken broth

1/2 cup half and half

salt and pepper to taste

Combine all ingredients in the crock pot except the half and half and mix together. Cook on high 4 -5 hours. Before serving stir in half and half and salt and pepper to taste.

Crock Pot Chicken Stroganoff

Who doesn't love a good crock pot recipe? I'm really into crock pot recipes right now. Sometimes I just want to come home to a good home-cooked meal, so I let the pot do the cooking for me. For the next several posts, I'm going to be sharing the crock pot recipes we enjoyed. This chicken stroganoff was absolutely delicious. I wasn't sure if it would be any good since you don't put the soup in until after it has cooked several hours. I was wrong! My family ate it up! Next time I'll have to double it! I served it on some rotini pasta that I already had in the pantry, but it would be delicious on rice, egg noodles, or any kind of pasta. You're gonna love this one!

Crock Pot Chicken Stroganoff

4 skinless, boneless chicken breasts, cut in cubes

2 Tablespoons butter

1 (.7 ounce) package dry Italian-style salad dressing mix (I used Good Seasons)

1 (8 ounce) package cream cheese (I let mine soften, but you don't have to--it just melts into the chicken mixture)

1 can cream of mushroom soup

Put cubed chicken breasts, margarine, and dressing mix in a crock pot. Mix together and cook on low for 5 - 6 hours.

Add the cream cheese and soup to cooked chicken in crock pot. Mix together and cook on high for about 30 minutes until heated through and warm.

Crock Pot Pork Tenderloin

HAPPY NEW YEAR! I'm back! Hope everyone had a Merry Christmas and a Happy Hanukkah. Sorry about leaving you hanging with my Heath Bar Cake recipe. I don't know where the time went. But I have been cooking and have some great recipes to share. I decided to share the pork tenderloin first because it is absolutely delicious. I've already made it three times! I hope you like it as much as I do.

Crock Pot Pork Tenderloin

2-3 pound pork tenderloin

1 can cream of mushroom soup

1 can golden mushroom soup

1 can French onion soup

Place pork in crock pot. In a bowl, combine the soups and stir until smooth. Pour over the pork. Cover and cook on low for 4 - 5 hours until the meat is tender.

Serve with mashed potatoes and smother with the gravy. It is sooooooo good!

By the way, the third time I made this I sliced the meat when it was done and put it back in the crock pot. It was really good because the gravy was meaty. Mmmmmm! I'm hungry for it again!

I want to wish everyone a Happy, Healthy New Year!

Crock Pot Mushroom Swiss Chicken

Man, after all that Thanksgiving cooking, it's time for another crock pot recipe. My daughter-in-law, Brandi, posted this recipe on her blog. Since her blog is private and not everyone can go to it, I wanted to post it for everyone to enjoy. I love crock pot recipes and this is one I think your whole family will love.

Crock Pot Mushroom Swiss Chicken

6 boneless, skinless chicken breasts

6 slices Swiss Cheese

1 can cream of mushroom soup, undiluted

1/4 cup milk

2 cups herb stuffing mix

1/2 cup butter or margarine, melted

Spray crock pot with cooking spray. Arrange chicken breasts in crock pot. Top with cheese, layering cheese if necessary. combine soup and milk; stir well. Spoon over cheese and sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cover and cook on LOW for 7 - 8 hours, or on HIGH for 4-6 hours.

**Brandi used chicken broth rather than the butter. She's good about trying to make food more healthy with less fat.

Sweet and Sour Meatballs

Speaking of meatballs--my sister makes sweet and sour meatballs for her family and serves it as the main dish with rice. I've always used a this recipe as an appetizer, but decided to try it as a main dish. You know, it was pretty good. The sauce made a great gravy and my family loved it. Oh, and I put 2 scoops of Mila in the meatballs so I felt it was more healthy for everyone.

Sweet and Sour Meatballs

In a pot, mix together:

2 jars of chili sauce

2 1/3 cups grape jelly or jam

2 Tablespoons of lemon juice

Cook on stove top, stir until blended and let it come to a boil.

Mix together and shape into balls (about the size of a walnut):

2 pounds ground beef

2 eggs

2 Tablespoons dried minced onion

Add meatballs to pot and cook on low. Simmer for 1 - 1/2 hours. Serve on rice.

**You can cook this in a crock pot, too.

Crock Pot Country Steak

It's time for another crock pot recipe. This one is for country style steak and it's delicious. The meat is so tender it melts in your mouth. Serve it with mashed potatoes or rice. You can also serve it on top of egg noodles. No matter how you serve it, you're going to eat this one up!

Crock Pot Country Steak

6 pieces of cubed steak

1 can cream of mushroom soup
1 package of brown gravy mix

1 cup of water

Brown the cubed steak in a pan and put in the crock pot. In a small bowl mix the soup, gravy mix, and water. Pour this mixture on top of the steak in the crock pot and cook on low 6 - 8 hours.

**You can add a can of mushrooms if you'd like--and you know me, I love mushrooms!

Crock Pot Dessert

Here's another crock pot recipe. It's actually a dessert. I didn't know you could do dessert in a crock pot. Did you? Well, I tried it and I liked it! It was so easy and it was delicious. It would be a great dish for a covered dish supper or a family reunion, too. I made it with cherry pie filling. My family enjoyed it. I think next time I make it, I will add some fresh blueberries to the pie filling. That sounds yummy to me. The recipe also says you can use apple pie filling. I think any of your favorite pie fillings would be delicious.

Crockpot Dessert

1 can of cherry or apple pie filling

1 box yellow cake mix (I used Duncan Hines)

1/2 cup butter melted

1/2 cup nuts (optional) (I used pecans)

Pour pie filling into the crock pot. Combine dry cake mix and butter and mix together until crumbly. Sprinkle cake mixture over pie filling. Sprinkle nuts on top. Cover with lid and cook on low for about 3 hours.

**This is great served with ice cream!

Crock Pot Beef Stroganoff

Here is another delicious, quick, easy crock pot recipe. My family loves it. Just serve it on rice or noodles/pasta. I love the bow-tie pasta. This is a recipe you have to try!

Crock Pot Beef Stroganoff

1 - 2 pounds of beef cubes

2 cans of Cream of Mushroom soup

(I use 1 can of Cream of Mushroom and 1 can of Cream of Mushroom With Roasted Garlic)

1 package of Lipton Onion Soup mix

1 cup sour cream

Put the beef cubes in the crock pot. In a small bowl mix together the cream of mushroom soups and the Lipton Onion Soup mix. Pour on top of beef cubes and mix together. Cook on low for about 8 hours. Add the cup of sour cream 20 minutes before done.