Angel Chicken

 from ElizaBeth Irwin

4-6 boneless chicken breasts - halved
2-3 Tbsp. butter
1 can cream of mushroom soup
½ cup milk
1 packet dry Italian Seasoning dressing mix (Good Seasons brand)
1 8 oz. tub chive and onion cream cheese
Salt to taste
Angel hair pasta

Making for Today: Over medium heat on stove, mix all ingredients (except chicken and pasta) until it forms a creamy sauce and the cream cheese is melted and smooth. Stir frequently. Then pour sauce over raw chicken breasts in a crock pot. Cook on low 4 – 6 hours. The chicken should be nice and tender so it falls apart easily. Serve over angel hair pasta (or spaghetti).

For Freezer Meal:  Add the first five ingredients (chicken, butter, soup, milk, and dressing mix) into a gallon freezer bag. Place in freezer to use on a busy day!!!  Defrost the night before, or morning of use.  Add cream cheese and cook on low 4-6 hours*. Salt to taste

*(I cooked mine on high for a few hours before turning it down since it was still pretty frozen).

Ham & White Beans

from: Plain Chicken

1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste

Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

Hearty Beef Stew

modified from Paleo Diet Lifestyle

Ingredients

• 1 lb stewing beef, diced
• 4 cups beef stock;
• 1 cup onion, chopped;
• 1 cup celery, chopped;
• 3 carrots, peeled and chopped;
• 2 potatoes, peeled and cubed (optional);
• 1 28oz can diced tomatoes;
• ½ tsp fresh rosemary, finely chopped;
• ½ tsp fresh thyme, finely chopped;
• Sea salt and freshly ground black pepper to taste;

Preparation

• Place all the ingredients in a gallon freezer bag (or split into 2 to freeze easier).  
• When ready to eat - thaw overnight - and cook on High for 4-5 hours, or Low for 6-8.

Italian Beef Sandwiches

Ingredients:

• 3 lb bottom round beef roast
• 2 pkg dry Italian Salad Dressing Mix
• 1 c. water
• 1 16 oz Jar Pepperoncini Peppers
• Hoagie Buns

Instructions:

• Add Roast, Italian Dressing Packets, and Water to a Ziploc Bag. Mix and Freeze.
• Defrost: Cook on  Low for 10-12 hours.
• A few hours before serving pull apart the roast beef and add the Peppers (including liquid) into the crock.
• Serve on toasted Hoagies or other Sandwich buns.

Chili con Carne

 from the Knapp Kitchen (aka Mom)

Ingredients:

3 TBS Olive Oil
1 lb Ground Beef
1 Onion, sliced
1 clove Garlic
2 cans Red Kidney Beans
14.5 oz can Tomato Sauce
4 TBS Chili Powder
1 tsp Paprika
Dash Cayenne Pepper
Salt & Pepper, to taste

Instructions: 

1. Brown Meat on stove in Olive Oil, then put in crockpot.
2. Add the rest of the ingredients into the Crock.
3. Cook on low for 4-6 hours.
4. Serve over Rice!


This meal of course can also be done in a pan on the stove and  works just great.  I find that the longer you let it simmer together the tastier the chili!

Teriyaki Chicken

from Lake Lure Cottage Kitchen

12 boneless skinless chicken thighs (about 3 lbs)
3/4 cup sugar
3/4 cup soy sauce
6 TBS cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickened.  Serve over rice.

Can be done as a Freezer Meal. Add all ingredients except the cornstarch and water to a Ziploc bag and freeze!!!

Easy Creamy Chicken

 by Bethany Love

Ingredients: 

- 8 boneless, skinless chicken breast halves
- lemon pepper & salt to taste - 10 3/4oz can cream of chicken soup
- 3 oz pkg cream cheese
- 8 oz carton sour cream

Instructions:

1. Place 4 breasts in bottom of slow cooker. Sprinkle with lemon pepper.
2. Mix soup and cream cheese together in a bowl. When blended, fold in sour cream.
3. Pour half the sauce over the breasts in the cooker.
4. Repeat steps 1 and 3.
5. Cover and cook on High for 2-4 hours  or Low 6-8 hours. Chicken should be tender but not dry.
 

Tip: This is good served over cooked rice or egg noodles!

Balsamic-Glazed Drumsticks

Recipe adapted from Mark's Daily Apple

Ingredients

• 8 chicken drumsticks
• 3 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 3 tablespoons soy sauce
• 1 tablespoon honey

Instructions

1. Put all ingredients into a ziploc bag and you can either freeze for a make ahead meal or let marinade overnight
2. The next morning just dump it all in the crockpot and cook on low for 6-8 hours.
3. Enjoy!

Island Chicken

Adapted from: Annie's Eats

Ingredients

• 6 skinless chicken breasts
• 3 T of lemon juice
• Zest of 1 lemon
• 2 cloves of garlic diced
• 2 t of dried oregano
• 2½ t of soy sauce
• 1/2 c of vegetable oil
• 1/2 c of chicken stock
• salt and pepper to taste

Instructions

1. Mix all the ingredients and put into a gallon ziploc bag.  Freeze.
2. Pour the marinaded chicken and ingredients into the crock pot & cook on high for 4-5 hours.