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.

Creamy Crock-pot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (I added it and mixed it in with the chicken and sauce and let cook until tender)
1 cup shredded cheddar cheese

Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover and cook on low for 6 hours or on high for 3 hours. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. Serve over steamed rice and sprinkle with cheese.

Shredded Beef Tacos

What you'll need

What you’ll need

2 T EVOO

2 lb beef roast

2 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

1 c beef stock

2 T tomato paste

1 chipotle pepper in adobo sauce, minced

½ lg sweet onion, diced

4 cloves garlic, minced

Flour tortillas

Whisk together the chili powder, cumin and smoked paprika in a small bowl.  Rub spice mix into the beef, covering each side evenly.

Heat oil in large skillet.  Sear each side of beef until browned.  Transfer to crock pot.

To the skillet add the beef stock to deglaze, scrapping up all browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce.  Bring the sauce to a boil, reduce the heat, and simmer for 3-5 minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the beef.  Pour the sauce over the beef, onions and garlic in the crock pot.  Cover and cook on LOW for 6-8 hours.  Shred the beef.  Serve on flour tortillas topped with your favorite toppings.

Served on flour tortillas with sour cream, guacamole, lettuce & shredded cheese

Served on flour tortillas with sour cream, guacamole, lettuce & shredded cheese

Slow Cooker Cubed Steak & Beans

2 cans green beans (or two cups fresh green beans)

Ingredients

1/2 of the liquid in the can of green beans
1 can cream of mushroom soup (I used cream of celery, you could use other cream soups as well)
1 Tbsp Kitchen Bouquet
4 cubed steaks
salt & pepper, to taste

If using a slow cooker liner, insert into slow cooker.  Put green beans in bottom of the slow cooker along with 1/2 of the liquid.  Put cubed steaks on top of the beans, try not to over lap the steaks.  Combine Kitchen Bouquet & soup until mixed well, place over top of cubed steaks.  Salt and pepper to taste. Cook on LOW for 7-9 hours.

This is a super easy meal to prepare and something different to do with cubed steaks.

A recipe that is very easy to 1/2 (for those of us that are cooking for two) or double if cooking for a bigger crowd.

All set and ready to cook!

Completed dish

Slow Cooker Beef Tips

It's helpful to have all the ingredients 'on the ready' as you prepare your dish

  • 1 lb beef stew meat
  • ½ c all purpose flour
  • Couple pinches salt
  • Pinch of pepper
  • ½ onion, diced
  • 2 tsp garlic, minced
  • 1 Tbsp Kitchen bouquet
  • 1 – 14 oz can beef broth
  • 1 Tbsp Worcestershire sauce
  • ¼ – ½ c cream cheese
  • Wide egg noodles

Combine flour, salt and pepper in a Ziploc bag.  Add meat to flour mixture and toss until all pieces of meat are well coated.

Coating the stew meat in the flour mixture is made easy but putting all in a plastic bag to coat the meat. Clean up is super easy!

Line crock pot with crock pot liner* (see tips section) and add flour coated stew meat.  (Throw remaining flour mixture and Ziploc bag away).  Add the remaining ingredients except for the noodles and cook on LOW for 6-8 hours.  About 10 minutes before serving add cream cheese to crock pot and stir until dissolved.

Beef tips in the slow cooker cooking away!

Boil a pot of ‘salted’ water and add pasta when water is boiling.  Cook pasta until it is al dente (until it still has a little bite to it…not mushy).  Serve beef tips over pasta.

I like to use minced garlic from a jar found in grocery store near the produce normally. You can use fresh garlic if you like.

Dinners ready! Yum!

Slow Cooker Liners

Great little helper! Using these in your crock pot make clean up a whole lot easier!

I like to use these slow cooker liners when I cook with my slow cooker because they’re super easy to use.  (there may be other brands on the market but so far these have been all that I’ve seen) All you have to do is put them in the crock (one size fits all) add your ingredients and turn the slow cooker on.  When dinner is ready – serve your food and when it comes time to clean up…just remove the liner and throw it in the trash!  You’ll still want to clean your crock with warm water and soap but there is no cooked on mess to scour away!  Yay!