A few weeks ago I decided to start using my crock-pot more often and begged my Facebook friends for some new, EASY crock-pot recipes.
Within a couple hours, I had a ton of recipes flooding in. I vowed to start trying them out and have made three recipes within the last two weeks!
Don’t worry, I’m not going to become a food blogger – I like going out to eat WAY too much for that to happen – but I will share an occasional recipe that I try out if you guys want me to.
There was really no rhyme or reason to why I decided to start with Monique Serna’s recipe…basically it only used three ingredients so I figured I couldn’t mess it up.
Ingredients:
1 package frozen boneless, skinless chicken breasts
1 can cream of chicken soup
1 can Rotel tomatoes
Instructions:
Place chicken in crock-pot, pour other ingredients on top. Cook on low for 8 hours. Monique suggested shredding the chicken with forks and then using it for pretty much any recipe calling for chicken, as well as chicken burritos.
For our first night’s dinner, I just shredded the chicken a little and put it on a plate with green beans and tomalitos. For the second night’s dinner we shredded it up a little more, piled the chicken on potato buns and added some BBQ sauce to the top to make sliders. Both nights were SUPER yummy and super EASY!
So a big THANK YOU to Monique for adding a yummy recipe to my rotation! And I appreciate you naming the recipe “crackpot chicken” due to the fact that I giggle when spell-check tries to change “crockpot” to “crackpot” every time I type it.
If you’d like to suggest any easy crock-pot recipes for me to try out, feel free to leave one in the comments!
We have a yummy meatloaf recipe if you want it! We use our crockpot all the time in the winter.
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Absolutely, send it through! I LOVE meatloaf, but Travis isn’t quite as big of a fan. He liked my mom’s meatloaf though… .so there IS hope. =)
Hmmm… Joules, you and I cook alike. As in, the fewer ingredients, the better. I wonder how this would go with a can of nacho cheese soup in place of the cream of chicken. I’m thinking it might be heavenly and I might have to bust out my crackpot. I mean, crock pot.
I would think if it were ‘soup’ and not just nacho cheese it would work fine. That sounds like it would make a really good taco/burrito filling!
That’s a nice and easy recipe! I use the crock pot a lot because I can get lazy… it makes it simple! I’ve used the Nacho Cheese Soup plenty of times with chicken and it works great. You can crush some Frito’s over it after it’s cooked and it’s tastes pretty good!
I would also recommend adding a can of diced green chili’s for flavor. Or jalapenos. 😉
2 lbs stew beef, 2 cans cream of mushroom soup, 1 cup red wine. Season with rosemary or thyme, s+p. High 4 hours, lo 8 hours. It’s better if you add 8oz button mushrooms. Serve on egg noodles or rice.