Crockpot Broccoli Casserole

from crockpot365

2 pounds of fresh broccoli, washed and trimmed (I only really like the florets) 
1/3 cup flour 
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp ground mustard
1 cup low fat or fat free milk
1 cup chicken broth
1 cup shredded yummy white cheese (I used Montery Jack)
1/2 cup Parmesan cheese

Wash and trim the broccoli.  In a large mixing bowl, combine the flour, salt, pepper, and dried mustard. Toss the broccoli in the mixture. Dump the broccoli into the crockpot.

Cover with 1 cup of whatever shredded cheese you are going to use. Add the milk and the chicken broth.  Top with Parmesan cheese.

Cook on low for about 6 hours, or on high for about 3-4. This is done when the broccoli reaches desired tenderness and begins to brown a bit around the edges.

Cranberry Cider

adapted from allrecipes.com

8 cups apple cider

6 cups cranberry juice

1/4 cup packed brown sugar

3 cinnamon sticks

1 teaspoons whole cloves

1 orange

In a large pot (or crockpot), combine apple cider, cranberry juice, brown sugar & cinnamon sticks.  Slice orange and stick cloves in the ends of the orange & place in pot.

Bring to a boil, reduce heat, and simmer for 15 to 20 minutes or put crockpot on high for 1 hour, then low for 1 hour and warm as long as needed.  Serve hot.

Crockpot Rotissere-Style Chicken

 from crockpot365

1 whole chicken, skinned (4-5 pounds)
2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper (probably not necessary)

4 whole garlic cloves (optional)
1 yellow onion, quartered (optional)

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. Keep small children away so you don't freak out about salmonella. I skin whole chickens because I hate the idea of the chicken fat simmering all day in the crock---it also looks disgusting when the chicken is cooked because it's all slimy and icky.

I get it that I'm weird. If chicken skin makes you happy, then by all means, ignore me.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Buffalo Chicken Sandwiches

adapted from allrecipes.com

4 frozen skinless, boneless chicken breasts

1 (17.5 fluid ounce) bottle buffalo wing sauce (Frank's Red Hot)

1/2 (1 ounce) package dry ranch salad dressing mix

6 buns, rolls, or flatbreads
Ranch or blue cheese dressing
Mozzarella cheese, shredded

Place frozen chicken breasts in crockpot and top with ranch mix and entire bottle of buffalo sauce. Cook 6 hours on low. Using 2 forks, shred chicken at least 30 minutes before serving. Spread dressing on both halves of each bread serving, top with chicken & cheese. Enjoy!

You can make extra chicken to be used for Buffalo Chicken Pizza :)

Sour Cream Enchiladas

2 cups cooked chicken, cubed or shredded
1 can cream of chicken soup
8 oz sour cream
2 cups cheese, divided
1 can diced green chilis
4 flour tortillas, soft taco size torn into strips

Preheat oven to 350. In a large bowl, combine chicken, soup, sour cream, green chilis and 1 cup of cheese. Spray a 8x8 pan with non-stick spray and place a small layer of the chicken mixture on the bottom. Add a layer of tortilla strips and repeat layering (be sure to end with mixture on top, not tortillas). Top with a layer of cheese and bake uncovered for 30-35 minutes.

This can also be made in the crockpot following the same layering technique and cooking on low for 4 hours.

BBQ Chicken Sandwiches

inspired by the Red Robin Whiskey River BBQ Chicken Burger

Chicken Breasts (boneless, skinless)
BBQ Sauce
Buns
Lettuce, shredded (optional)
Tomato (optional)
Cheddar Cheese, sliced (optional)
Mayo or Ranch Dressing
Crispy Onions/Onion Straws

Place frozen chicken breasts in crockpot and top with a bottle of BBQ sauce. Cook 4 hours on high or 6 hours on low. Using 2 forks, shred chicken about 20 minutes before serving.

Assemble sandwiches with desired ingredients.

The chicken can be cooked on a BBQ grill or cooked in the oven and then topped with BBQ sauce, but we have found that our favorite, most flavorful (and easy) way is in the crockpot. You can make this for as many as needed...we even made a HUGE batch in a roasting pan for the boys 1st birthday party.

Crockpot Enchiladas

6 cooked chicken breasts cubed
about 20 oz of canned enchilada sauce
1 large onion finely chopped (I use the food processor)
6 corn tortillas
2 cups Mexican cheese
1 can sliced olives (optional)

Place chicken and onions in a medium size bowl. Add sauce to chicken and onions and mix well. Spray crockpot with non-stick spray and create a layers of corn tortilla, followed by chicken/sauce mixture, then cheese, then olives; over and over again until you fill your crockpot or run out of chicken mixture. Set on low heat for about 4 hours. Serve with sour cream and/or guacamole.

Makes 8-10 servings

This can tend to be a little runny compared to regular enchiladas, so we'll sometimes serve it in a flour tortilla :)

Mexican Crockpot Chicken

Taken from Cooking with Stephanie

4-6 pieces skinless, boneless chicken breasts (OK if frozen)
1 can Rotel
1 packet of taco seasoning

Place chicken in crock pot. In a small bowl, mix Rotel (don't drain) with taco seasoning.
Pour on top of chicken and cook on high for 4-6 hours.
With your choice of added toppings (I recommend shredded cheese, lettuce and sour cream), serve in tortillas, or on top of lettuce for a tasty taco salad, or on top of tortilla chips for some delicious nachos!

It also makes a great filling for chicken quesadillas or mix it with rice, beans, cheese and lettuce for a very yummy bowl!