So far, I have only done soup meals, so this week, I am changing it up a bit! I LOVE chicken breasts AND stuffing. This easy crock pot recipe combines 2 of those loves wonderfully! The chicken gets so tender, and the cream soup mixed with the chicken juices makes a bit of a gravy for the dish. The spices and herbs in the stuffing infuse into the chicken, so no need to add salt and pepper or anything, in my opinion! Delicous! I also did this once with turkey breast cutlets, and that was good too, the turkey didn't dry out at all.
Crock Pot Chicken and Stuffing
1 1/2 lbs chicken breasts (about 4), fresh or frozen (I use frozen usually)
1 can cream of mushroom OR cream of chicken soup, whichever you prefer
1/3 cup milk
1 box stuffing (I use Stove Top cornbread stuffing, but you can use any flavor you like)
Lay the chicken on the bottom of the crockpot. Lay them as flat as you can, try not to stack (although that will still work, don't panic!). Mix the soup and milk together, and pour over the chicken. Prepare the stuffing per directions on the box (usually just adding water and melted butter), and then layer that on top of the chicken.
Cook on low for 6-8 hours.
Monday, October 31, 2011
Monday, October 24, 2011
This week, I am giving you one of the easiest cream of potato recipes ever. I love this soup, and make it often in colder months. We top it with shredded cheese, sour cream, and bacon bits, so it tastes just like a loaded baked potato. It is filling enough to use alone as a meal, or it also works as a nice side dish or first course. And by using frozen hash browns, you don't have to spend time cutting up potatoes! I have also thought that chopped up ham would work well in this recipe, but haven't tried it. So if you try that, let me know how it tastes! Also, if you are looking to make a healthier version, I use the 98% fat free soups and low sodium chicken broth. It still tastes great!
Hasbrown Potato Soup
1 bag frozen shredded hash browns (30 oz)
1 can cream of celery soup
1 can cream of chicken soup
32oz chicken broth
1 cup sour cream
salt & pepper to taste
Combine all ingredients in your crock pot (use at least a 5 quart size pot). Cook on low for about 6 hours.
before serving, top with some shredded cheese, sour cream, and/or bacon bits.
Monday, October 17, 2011
Here is Julie's Crock of the Week from the week of October 10, 2011:
Slow Cooker Autumn Applesauce
14 medium apples, peeled, cored & cut into chunks (I used Jonamac apples)
1/3 cup apple cider
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup packed brown sugar
Place the apples in the crock pot. Sprinkle brown sugar and spices on top, and stir to get the spices on all the apples. Pour cider in. Cook on low for 7-9 hours. Makes about 6 cups.
I am not a fan of really chunky applesauce. I take a whisk to the mixture when it is done to make it smoother. But it still has a pretty substantial consistency to it. Whatever you prefer!
Monday, October 10, 2011
Here was the very first recipe for Julie Jacobs' "Crock of the Week" on 97.7 WGLR. I post a new recipe every week at www.wglr.com, and then archive the previous week's recipe here on this blog.
1 lb ground turkey or beef, browned and drained
1 medium onion, chopped
2 (15oz) cans kidney beans (I use one light red and one dark red)
2 (15oz) cans pinto beans
2 (15oz) cans corn with their juices
1 (28oz) can diced tomatoes with their juices
1 (14oz) can tomatoes with green chiles (Rotel) with their juices
1 packet taco seasoning
1 packet ranch dressing mix
sour cream and shredded cheddar cheese for garnishing
Place the meat and onion in your crock pot. Rinse and drain the beans and add to the pot. Add corn and tomatoes with their juices, and then add the seasoning packets.
Cook on low for 8 hours or high for 4 hours.
When serving, add a handful of cheese and a dollop of sour cream to each bowl. I also like to throw on some crushed up tortilla chips. Cornbread is also a nice friend with this soup. It is very filling, and freezes well if you want to save some for later!