Chicken Enchilada Chili

1 cooked rotisserie chicken (like the ones you get from Costco, Sam's Club, or even your local Smith's)
1 1/2 cups prepared enchilada sauce (the red kind)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (any kind words, I used the mexican flavored tomatoes but whatever you have on hand would taste just fine)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder (I only used 1 and it was enough of a kick for me. If you want it really spicy kick it up a notch with 2 tsp of chili powder)
1 teaspoon cumin


Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. I pureed my tomatoes because, although I don't mind the chunky tomato bits, my husband dislikes them greatly. I think it would be a good idea to puree them because it allowed for a more full tomato base. Add beans (the recipe says to not drain the beans, but I do because I think the liquid in the cans is gross), celery, onion and spices. Stir to combine. Place chicken on top (you are going to want to get all the chicken you can get off of your rotisserie chicken. It really adds awesome flavor!).

Cover and cook on low for 7-8 hours or high for 4 or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. You really only have to cook it as long as the celery and onions are soft, since everything else is already cooked through.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired. Even toss in some chopped up cilantro!

This was a good twist on the standard taco soup. It has a little bit more kick than usual. It is delicious and is also good to use when making homemade nachos! I made it last night and it was a total hit!

Beef Stroganoff

3-4 lbs. roast
2 cans Cream of Chicken soup
2 cans Cream of Celery soup
1 pkg. dry onion soup mix
1 1/2 cup sour cream

Brown roast, mix soups together, pour over roast in crock pot. Cook on low 8-10 hours. Stir in sour cream 1 hour before serving over noodles or rice.

This recipe makes a lot! I made it with a roast that was just over 2 lbs, and it make 10+ servings. This has the best flavor and everyone who tasted it loved it.

Claire's Chili

We had this for dinner last night and loved it! This is a mild chili (I'm not into spicy foods) and very easy to make.

1-15 oz. can kidney beans, drained
1-28 oz. can pork and beans, or baked beans (omit clumps of fat)
1-15 oz. can refried beans
2-15 oz. cans stewed tomatoes (or 1 quart canned, stewed tomatoes)
1 4-7 oz. can chopped green chiles
1 tsp chili powder
1 clove crushed garlic
1/4 tsp pepper
1/2 tsp salt
1/2 lb. hamburger (browned and drained)
1 lb. smoked sausage (about 5, sliced and browned)
1 tsp liquid smoke
1/2-1/3 cup brown sugar

Mix all ingredients in crock pot and simmer on low about 6-7 hours, stirring occasionally. Makes a large crock pot full, about 3 quarts. Serves 6-7 very hungry people. Serve with grated cheddar cheese. Hot corn bread slathered with butter and honey makes a nice side dish.

If desired, you can omit half of the baked beans and substitute a 15-16 oz. can of other beans, such as butter beans, black beans, etc. If you find it's not spicy enough after cooking for a few hours add a bit more chili powder. Most recipes call for 3 times as much chili powder as I like.

Ranch Crockpot Chicken

Ingredients
4 chicken breasts
1 can cream of chicken soup
1 cup sour cream
1 8 - 12 oz. bottle of your favorite ranch salad dressing
6 oz. cream cheese

1. Mix cream of chicken soup, sour cream and ranch dressing together.
2. Place chicken and sauce mixture in the crock pot.
3. If chicken breasts are frozen cook on medium-high for 6 to 8 hours. If chicken breasts are fresh or thawed cooking time is only about 3 to 4 hours on the same setting.
4. 30 minutes before serving take out chicken breasts and shred if you desire and stir cream cheese into sauce. Put chicken back in.
5. Serve over rice, potatoes or egg noodles.

Salsa Chicken Nachos

Probably not the most healthy of dinners, but oh, so tasty. Great for parties.

1 lb. Velveeta cheese
1 lb. chicken, cooked & shredded
16 oz. salsa
1 can cream of chicken soup
1 can cream of mushroom soup
1 4oz. can green chilies
1 can chopped olives

Combine and cook in crock pot on low for about 3 hours. Serve with chips.

Easy Crock Pot Chicken Tacos

3 to 5 Chicken breast
Packet taco seasoning
1 to 2 cups Water

soft or hard shell tacos
Favorite taco toppings:
sour cream
cheese
refried beans
lettuce
tomatoes
onions


Cook chicken, water and seasoning in crock pot for 8 to 6 hours. Shred chicken 20 minutes before serving.

Crock Pot Italian Chicken

4-6 Chicken Breasts
1 Can Cream Of Chicken
1 Envelope of Italian Salad dressing mix
1/4 Cup Butter
1/2 Cup Sour Cream

Place Chicken in crock pot, pour soup and dressing mix over chicken. Stir. Cut in Butter cook low 6-8 hours. Just Before serving mix in Sour cream.

Serve over rice or egge noodles.

Another version of this recipe has Cream Cheese
so you use soup, 1 pkg cream cheese and seasoning.

Crock Pot Chili

We are having this tonight for dinner. It is an easy recipe and my house smells rich with chili! I haven't tried it yet, but it looks good.

1lb pinto beans

1 cup water

1 cup diced onions

1 clove garlic, minced

3/4 cup diced celery

1 lb lean ground beef or turkey

1 29 oz can tomatoes (I used one stewed one diced)

1 6 0z can tomato paste

1 can chicken broth

1 1/2 tsp salt

1 tsp. cumin

2 1/2 tbsp chili powder

Wash beans and soak overnight. Drain. Lightly brown meat and onions. Add all ingredients to crock pot. (You may need to add a little water) Cover, cook on low for 10-12 hours. top with grated cheese.

Melissa