Crockpot Lemon Orzo Chicken Soup

  • 8 cups chicken stock
  • 2 large boneless, skinless chicken breasts
  • 3 cloves garlic, finely minced
  • ½ medium onion, finely diced
  • 1 pound carrots, peeled,and thinly sliced
  • 4 medium stalks celery, diced small
  • 2 medium bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt, more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 cup uncooked orzo pasta
  • finely grated zest of one medium size lemon
  • Juice of 1 medium size lemon
  1. Combine first 10 ingredients (down to black pepper) in the bowl of a crock pot.  Cook on LOW for 6-8 hours or until chicken and carrots are tender or on HIGH for 3-4 hours.
  2. Remove chicken breasts and allow them to cool.  Dice or shred when cool.
  3. While chicken is cooling, add pasta to soup and increase heat level to HIGH (if cooking soup on LOW).  Cook for 20-25 minutes more or until pasta is tender.
  4. Add lemon zest, lemon juice, and diced chicken. Stir to combine. Taste and add salt if needed.

Cheesy Beef & Potato Bake

Ingredients:
  • 1 lb lean ground beef
  • ½ cup chopped onion
  • 1 tsp garlic powder
  • ¼ tsp pepper
  • 4 large potatoes, peeled and sliced very thin (about 3 cups)
  • 1 can (10.75 oz) cream of mushroom soup (or cream of celery)
  • ¼ cup cream
  • ½ cup beef stock
  • 1½ cups shredded sharp cheddar cheese
Directions:
  1. Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F
  2. Brown ground beef and onion; drain
  3. Mix the soup, garlic powder, pepper, stock and cream in a bowl
  4. Layer half of the potatoes in the bottom of the prepared baking dish.
  5. Pour half the soup mixture over the potatoes.
  6. Top with half the ground beef mixture
  7. Sprinkle half of the cheese on top
  8. Repeat with second layer.
  9. Cover with aluminum foil and place in pre-heated oven.
  10. Check for potato doneness in center of casserole after 1 hour. May be cooked an additional 30 minutes if potatoes are not soft after 1 hour.
  11. Remove from the oven and let casserole stand for about 10 minutes.
  12. Slice it lasagna style and serve

SLOW COOKER DIRECTIONS

  1. Brown ground beef & onions as in main recipe; drain.
  2. Layer as in main recipe, but in a large slow cooker.
  3. Cook approximately 3-5 hours on highHIGH or 6-8 hours on LOW

Roast Beef Manhattan

What you'll need

What you’ll need

1 Chuck Roast
2 Tbsp steak seasoning
1 tsp pepper
1 tsp salt

Gravy – made separately to pour over bread, meat and potatoes.
2 pkg of brown gravy mix
Mash potatoes
White bread

Generously season roast with steak seasoning, salt and pepper and place in crock pot.  Cook on LOW for 8-10 hours or until roast is tender enough to shred with 2 forks.   Skim off any fat while shredding beef and then place back in crock pot with any juices that may be remaining.

To Assemble:
Layer 2 pieces of white bread on top of each other, cut on a diagonal. Spread bread to make a ‘V’. Place a scoop of mashed potatoes in the middle of the ‘V’ and top the wedges of bread with shredded roast beef. Top with plenty of gravy.

Easy and Delicious!

Easy and Delicious!

Amanda’s Ham & Scalloped Potatoes

4 to 6 potatoes

Ham , as much ham or as little as you want (I have done like one half of a full ham or just a ham steak) – cut into bite-sized pieces

1 can of cream of(whatever you choose) soup

½ can of milk

I add pepper to taste but no salt as the salt in the soup and ham tends to be plenty.

Cook on low for 6 hours just make sure to check it often depending on how thin your potatoes it may cook in only four hours.

Corn & Ham Chowder

  • 6-8 potatoes (peeled and diced)

    What you'll need

    What you’ll need

  • 1 Can cream corn
  • 1 Can whole kernel corn
  • 2 Cups chicken broth (I use chicken base and water)
  • 8 Ounces diced ham
  • 1 Cup diced onions
  • 1/4 Cup butter
  • 2 Cups half and half
  1. Place potatoes, both cans of corn, chicken broth, ham and onions into slow cooker.
  2. Cook on LOW for 7-8 hours.
  3. Mash the mixture to your desired consistency and then add butter and half and half, mixing well.
  4. Cook for an additional 30 minutes on HIGH.
Perfect for a cold winter night

Perfect for a cold winter night

Crock Pot Beef Stew

2 pounds Beef Roast, cubed
1/2 cup Flour
2 tsp Salt
1/2 tsp Black Pepper
1 tsp minced Garlic
1 Bay Leaves
1 tsp Paprika
1 tbsp Worcestershire sauce
1 large Onion, chopped
2 cups Beef Broth
1 lb Potatoes, cubed
1 lb Baby Carrots
1 can cut green beans
1 envelope Brown Gravy mix
2 cup Water

Place meat in crock pot.  Combine flour, salt, pepper & brown gravy mix and pour over meat and mix to coat well.   Place the rest of the ingredients into the crock pot and stir well to combine.  Cook on LOW for 8-10 hours.

Great flavor...the prefect comfort food.

Great flavor…the prefect comfort food.

 

 

Crock Pot Chicken Teriyaki

Ingredients:
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
sesame seeds (optional)

Directions:
1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
2. Add chicken to sauce, and toss to combine.
3. Pour chicken mixture into crock-pot.
4. Cook on low 4-6 hours, or until chicken is cooked through.
5. Serve over hot cooked rice and spoon extra sauce if desired. Sprinkle with sesame seeds before serving (optional)

Crock Pot Cube Steak & Gravy

What you'll need

What you’ll need

1 – 1 1/2 lbs cube steak

1 pkg brown gravy mix

1 pkg Aus Jus mix

1 can cream of chicken soup (low sodium)

1 can of french onion soup (low sodium)

1 can of water

Put the cube steak in the crock pot.  Combine the soups, the contents of the packets and the water – mix until all blended.  Pour the soup mixture over the top of the steaks.  Cover and cook on LOW for 6-8 hours.

Cube steak served with mashed potatoes

Cube steak served with mashed potatoes

 

Crock Pot Chicken Tortilla Soup

1 lb chicken breast, cooked &  diced

15 oz can corn, drained

15 oz can diced tomatoes, drained

5 cups chicken broth

3/4 c onion, diced

3/4 c green pepper, diced

1 serrano pepper, minced

2 cloves garlic, minced

1/4 tsp chili powder

1 1/2 tsp salt

1 tsp ground pepper

Monterrey Jack cheese, shredded

Seasoned Tortilla strips

Avocado, sliced (optional)

Add everything except the cheese and tortilla chips to your crock pot.  Cook on high for 4 hours or low for 8 hours.

Serve immediately, topped with a heaping helping of cheese and tortilla strips.  Sliced avocado goes nicely too.

Chicken Tortilla Soup

Chicken Tortilla Soup

 

 

Crock Pot Chicken & Wild Rice Soup

Not much can beat a comforting hot bowl of soup on a cool evening.  This one will be sure to please with it’s creamy texture chock full of chicken, rice and veggies.

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breast
1pkg rice-a-roni long grain and wild rice
1/2 tsp salt
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup diced carrots
1 cup diced celery

Combine broth, water, carrots, celery, chicken and rice (including seasoning pkg) in a large slow cooker.  Cook on low for 6 hours or high for 4 hours.  Take out chicken, shred with two forks and add back to slow cooker.  In a small bowl, combine salt, pepper, and flour.  In medium saucepan over medium heat, melt butter, stir in flour mixture to form roux. Whisk in cream, a little at a time, until fully incorporated and smooth.  Stir cream mixture into slow cooker and cook on low for 15 minutes.

Completed Dish

Completed Dish