I hate to turn on the stove or oven in the summer so slow cooker meals are ideal for my family. I can dump the contents into the slow cooker and walk away for hours. Occasionally, I have to stir the pot or add an ingredient or two, but slow cooker meals are still much easier to prepare than almost anything else. Here are 3 of my favorite slow cooker dishes:
#1 South of the Border Chicken Corn Tortillas
What You Need:
3 T canola oil
4 lg. chicken breast
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of chicken soup
1 (4.25 oz) can black olives, sliced
2 dozen corn tortillas
1 lg. onion, chopped
1 (8 oz) pkg. taco style cheese
How to Make It:
Place a large skillet over medium heat and add the oil.
Once the oil is heated add the chicken.
Cook about 5 minutes per side.
Remove and allow to cool.
Once the chicken has cooled it can be shredded.
Cut the tortillas into 8 wedges per tortilla.
In a large mixing bowl combine the soup, olives and onions.
Begin layering in the crock pot with the enchilada sauce on the bottom.
Then add the tortillas, soup, chicken and the cheese in that order.
Continue layering in that order to the top being sure to end with the cheese.
Cover and cook on low temperature 7 hours.
Tip: This is best served in a bowl and topped with sour cream or guacamole.
#2 Italian Chicken and Broccoli
What You Need:
6 chicken breasts, boneless, skinless, cut in cubes and frozen
3 T olive oil
1 (1.05 oz) pkg. dry Italian dressing mix
1 (11 oz) can cream of celery soup
1 (8 oz) pkg. cream cheese, cubed
1/4 C chicken broth
1 lg. onion, chopped
1/2 lb fresh mushrooms, sliced
1/4 tsp. garlic, minced
1 (10 oz) pkg. frozen broccoli florets
How to Make It:
Place the olive oil in a bowl.
Add the cubed chicken and cover completely.
Place the Italian dressing mix in a zip lock bag.
Add the chicken and shake to coat well.
Place the chicken in the crock pot.
Cover and cook on low 3 1/2 hours.
After 3 1/2 hours while continue to cook the chicken spray a skillet with non stick cooking spray.
Place over medium high heat and add the onion and mushrooms.
Add the cream cheese.
Stir in the soup and the chicken broth.
You can also add about 1/4 C of the juice from the crock pot if you like.
Add the garlic and stir until the mixture becomes smooth.
You can also add some salt and pepper to taste.
Pour the mixture over the chicken.
Cover and continue to cook 1 hour.
Tip: The chicken cooks better and has less of tendency to dry out if frozen when placed in the crock pot. Cube the chicken before freezing to make it easier.
#3 Cheesy Chicken Soup
What You Need:
3 chicken breasts, boneless and skinless
2 (11 oz) cans cream of chicken soup
1 (11 oz) can cheddar cheese soup
1/4 tsp. garlic salt
1/4 tsp. salt
1/4 tsp. pepper
How to Make It:
Place the garlic salt, salt and pepper in a mixing bowl.
Combine well.
Season the chicken breasts with the mixture.
Place the chicken in the crock pot.
Pour the cream of chicken soup over the top.
Add the cheddar cheese soup.
No need to add water or milk.
Cover and cook on low 8 hours.
Do not remove the lid during cooking because the steam helps the soup to become creamy.
Tip: This recipe is so simple to do. Serve it with a salad for a hearty meal.
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I love good slow cooker recipes. #1 Sounds easy and something my family would like. Yeah for me.
Must check out A Year of Slowcooking, she’s got the bomb recipes, too.
I don’t like to cook during summer either. Of course, I baked last weekend in 90 degree weather. But my neighbor and husband were head over heels with my zuchinni-pineapple muffins.