I am thinking I should add a subtitle to my blog: Slow Cooker Specialties. The slow cooker has been my lifesaver while my stove is out of commission! It has given me opportunities to try new things and be a bit creative but I do look forward to the day that my stove is working properly again :). That being said, this recipe is delicious and is great for a crowd. Enjoy!
4-6 boneless skinless chicken breasts
1 1/2 c. barbecue sauce of your choice (I used Sweet Baby Ray's, one of my favorites)
3 Tbsp. butter (the real stuff, not margarine)
1 packet Ranch dressing mix
Place chicken breasts in slow cooker and cook on low for 5 hours or high for 3 hours.
Add barbecue sauce, butter, and ranch dressing mix; Stir.
Cook for one more hour.
Serve on small rolls of your choice (I used King's Hawaiian bread because I love the sweetness of the bread paired with the savory barbecue).
Wednesday, August 31, 2016
Friday, August 26, 2016
Chicken Burritos
My stove/oven is still out of commission. Still. After a week. And there is still no firm answer from the repairman as to when the correct part will actually arrive. Ugh. So, needless to say, my slow cooker has become one of my greatest allies :). We did purchase a small electric burner so I can actually do things like, you know, boil water, fry an egg, basic kitchen needs but I still rely on the slow cooker or grill for most of our dishes. But enough of my complaining about that! I made these burritos recently and will be making them again tonight... So yummy and the possibilities are limitless! Hope you enjoy.
6 boneless skinless chicken breast tenderloins
1 packet of taco seasoning
1 can of chicken broth
Whole kernel corn (canned or frozen, whichever you prefer), prepared
1 can of black beans, prepared however you like (We like the black beans that have jalapeños and lime juice. Very tasty!)
Shredded cheese of your choice
Ranch dressing or sour cream
Flour tortillas
Place chicken in a slow cooker. Add chicken broth and then stir in taco seasoning.
Cook on high for 4 hours or low for 6 hours; Use two forks to shred chicken.
When I cooked these I just set everything out in assembly line form so we could make our burritos the way we wanted. You could also add the corn and black beans to your chicken mixture and let that cook in the slow cooker for a bit. Just do whatever you and your family like best!
6 boneless skinless chicken breast tenderloins
1 packet of taco seasoning
1 can of chicken broth
Whole kernel corn (canned or frozen, whichever you prefer), prepared
1 can of black beans, prepared however you like (We like the black beans that have jalapeños and lime juice. Very tasty!)
Shredded cheese of your choice
Ranch dressing or sour cream
Flour tortillas
Place chicken in a slow cooker. Add chicken broth and then stir in taco seasoning.
Cook on high for 4 hours or low for 6 hours; Use two forks to shred chicken.
When I cooked these I just set everything out in assembly line form so we could make our burritos the way we wanted. You could also add the corn and black beans to your chicken mixture and let that cook in the slow cooker for a bit. Just do whatever you and your family like best!
Monday, August 22, 2016
Chicken and Dumplings!!
At last I have conquered a dish that has eluded me for some time. I made it once, several years ago, and decided that maybe I just wasn't cut out to make it. Today that was proven wrong! And better yet, I was able to use my slow cooker!
You will notice that I use flour tortillas. One might think that any self-respecting Southern girl would roll the dumplings out from scratch like our grandmothers used to do, but this Southern girl said no. In fact, the tortilla idea came from a Southern lady who has done her share of making dumplings from scratch and she told me that once I made them this way I would be hooked. She was right. Enjoy!
Ingredients:
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 soup can of water
Salt, pepper, and garlic powder to taste
4 large flour tortillas (the size used for burritos)
Lightly salt the chicken breasts and place them in a slow cooker.
In a separate bowl combine soup, broth, water, salt, pepper, and garlic powder.
Pour over chicken breasts.
Cook on high for 4 1/2 hours.
Remove chicken from broth mix; Use two forks to shred chicken and then return it to broth mixture.
Cut tortillas into strips, 6-8 across and 4-5 lengthwise. Add strips to chicken mixture.
Cook on high for 1 1/2 hours.
Serve.
You will notice that I use flour tortillas. One might think that any self-respecting Southern girl would roll the dumplings out from scratch like our grandmothers used to do, but this Southern girl said no. In fact, the tortilla idea came from a Southern lady who has done her share of making dumplings from scratch and she told me that once I made them this way I would be hooked. She was right. Enjoy!
Ingredients:
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 soup can of water
Salt, pepper, and garlic powder to taste
4 large flour tortillas (the size used for burritos)
Lightly salt the chicken breasts and place them in a slow cooker.
In a separate bowl combine soup, broth, water, salt, pepper, and garlic powder.
Pour over chicken breasts.
Cook on high for 4 1/2 hours.
Remove chicken from broth mix; Use two forks to shred chicken and then return it to broth mixture.
Cut tortillas into strips, 6-8 across and 4-5 lengthwise. Add strips to chicken mixture.
Cook on high for 1 1/2 hours.
Serve.
Monday, August 8, 2016
Beef and Broccoli (better than takeout!)
My beloved made this for dinner tonight (yes, he loves to cook as much as I do) and we both loved it! This is definitely a meal that will be included in our regular rotation, especially on busy days when the slow cooker is my best friend :). We served ours over basmati rice and it was absolutely delicious. Enjoy!
Ingredients:
2 lb. sirloin steak or London broil, sliced thinly
1 c. beef broth
1/2 c. soy sauce (you can use low-sodium if you prefer)
1/4 c. brown sugar
1 Tbsp. sesame oil
2 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
12-oz. broccoli florets, fresh or frozen
Whisk together broth, soy sauce, brown sugar, sesame oil, and minced garlic cloves in the insert of your slow cooker.
Place sliced beef into liquid and toss gently to coat. Cover and cook on low heat for at least 5 hours (he actually cooked ours for about 8 hours and it was SO tender).
When done, combine cornstarch and water in a small bowl.
Pour into meat mixture and mix well. Add broccoli and mix well.
Cover and cook for 30 minutes more, until broccoli is tender and sauce has thickened.
Serve over white rice.
Ingredients:
2 lb. sirloin steak or London broil, sliced thinly
1 c. beef broth
1/2 c. soy sauce (you can use low-sodium if you prefer)
1/4 c. brown sugar
1 Tbsp. sesame oil
2 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
12-oz. broccoli florets, fresh or frozen
Whisk together broth, soy sauce, brown sugar, sesame oil, and minced garlic cloves in the insert of your slow cooker.
Place sliced beef into liquid and toss gently to coat. Cover and cook on low heat for at least 5 hours (he actually cooked ours for about 8 hours and it was SO tender).
When done, combine cornstarch and water in a small bowl.
Pour into meat mixture and mix well. Add broccoli and mix well.
Cover and cook for 30 minutes more, until broccoli is tender and sauce has thickened.
Serve over white rice.
Thursday, August 4, 2016
Creamy Cucumber Salad
I seriously love cucumbers and anything with cucumbers in it. This salad is so light and refreshing, the perfect accompaniment to heavier main dishes. I bet you will make it again and again just like I plan to! Enjoy!
Ingredients:
3-4 cucumbers
1 c. sour cream
2 Tbsp. vinegar
1 Tbsp. sugar
1 tsp. salt
1 tsp. dried dill
Peel cucumbers and slice thinly. Place in a medium mixing bowl.
Combine remaining ingredients in a small bowl.
Pour over cucumbers and stir to coat. Serve immediately or cover and refrigerate.
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