Favorite Recipes

Here are some of my favorite dishes to cook (and eat!).  Several of these recipes came from the Crock Pot Girls (www.crockingirls.com) and have been modified to our family's tastes.  I absolutely love to use the crockpot for meals.  Enjoy!

Chicken and Dumplings (Crockpot)
* This is a favorite of Meredith's (and Chad loves it too).
  • 4 Chicken Breasts (boneless, skinless; I use frozen chicken.)
  • 2 Cans of Cream of Chicken Soup
  • 3 1/2 Cups of Chicken Broth
  • 10 Ounces of Can of Biscuits 
  1. Excluding the biscuits, put all ingredients in the crockpot, then cover and cook on LOW for 8 hours. 
  2. About an hour before serving, shred the chicken in the crockpot.
  3. Immediately after step #2, place the torn biscuit dough (I cut the biscuits into eighths) in and cook until the dough is no longer raw in the center.
 
White Chicken Chili (Crockpot)
* I came across this one from food.com and modified it a bit.  This is a hit in the Prentice house, especially with Frito chips (in place of crackers).  Yum!
  • 1 to 1.5 lbs. frozen chicken breasts
  • 2 cans (15 oz.) great northern beans
  • 1 can (15 oz.) corn
  • 1 can (15 oz.) diced tomatoes
  • 1 can cream of chicken soup
  • 1 can (14 oz.) chicken broth
  • 1/2 cup sour cream
  • 1 envelope taco seasoning
  • Cheddar cheese (shredded)
(I don't drain any of the liquid from the canned veggies.)

1. Place chicken in slow cooker (still frozen).
2. Top with beans and corn.
3. In separate bowl, combine taco seasoning, tomatoes, cream of chicken soup, and chicken broth.  Pour over ingredients in slow cooker.
4. Cook on low for 6-8 hours.
5. Before serving, shred chicken and stir in sour cream.
6. Serve with toppings of cheese and/or sour cream.


Southwest Bake
* I came across this recipe when looking for vegetarian options for Bunco.  It is actually called Southwest Vegetarian Bake, but I added chicken, so I had to change the title :)
  • 4 Chicken Tenderloins (boneless, skinless; I use frozen chicken.)
  • 3/4 Cup Brown Rice
  • 1 1/2 Cups Water
  • 1 Can Black Beans (Drained)
  • 1 Can Diced Tomatoes (Drained)
  • 1 Can Corn (Drained)
  • 1 Cup Salsa
  • 1 Cup Sour Cream
  • 1 Cup Cheddar Cheese (Shredded) or any preference of cheese.
  • 1 Cup Mexican Blend Cheese (Shredded) or any preference of cheese.
  1. Place chicken in crockpot, cover, and cook on high for 4 hours.
  2. After 4 hours, shred the chicken.
  3. In a large saucepan, bring rice and water to a boil.  reduce heat; Cover and simmer for about 40 minutes, until tender.
  4. In a bowl, combine chicken, beans, corn, tomatoes, salsa, sour cream, cheddar cheese, and rice.  Transfer to a 9 x 13 baking dish.  
  5. Bake uncovered at 350 degrees for 30 minutes.  Sprinkle Mexican cheese over top.  Bake 5-10 minutes longer, until cheese is melted.
  6. Let stand 10 minutes to cool.
  7. Serve with tortillas or tortilla chips.


BBQ Pulled Pork (Crockpot)
* I love bringing this to potlucks.  It also freezes really well. 
  • Pork Loin (typically sold in 3-5 pound quantities)
  • Seasoned Salt
  • Garlic Salt
  • 40 oz. Bottle of Sweet Baby Ray's Original BBQ Sauce 
  • 1/4 Cup Brown Sugar
  1. Cut off as much as will fit width wise in the crockpot (The remaining loin can be used for future pork chops.).  Place the pork loin in the crockpot. 
  2. Pour approximately 1/2 inch worth of water over the top of the pork loin, in the crockpot, so it is surrounded by water.
  3. Sprinkle seasoned salt and garlic salt on the pork loin, to taste.
  4. Cook for approximately 7-8 hours on low.  
  5. Very carefully pull off the fat on the bottom of the loin (some of it will be floating and can be scooped out with a spoon).
  6. Shred the pork loin with a fork.  It should shred very easily if done.
  7. Pour BBQ sauce over the top of it, with the remaining water still in the crockpot. 
  8. Pour brown sugar into crockpot.
  9. Stir everything together.
  10. Cook on low for 30 minutes and serve!


Roast (Crockpot)
* One word: AMAZING!  This recipe comes from my mom.
  • Chuck Roast
  • 1 Package of Dry Onion Soup Mix
  • 1 Can Cream of Mushroom Soup
  • 1/2 Can of Beef Broth
  1. Trim off fat from roast.
  2. Place roast in crockpot.
  3. Mix remaining ingredients together in separate bowl.  Then, pour over roast in crockpot.
  4. Cook on high for 4 hours.


Most Amazing Porkchops Ever (Crockpot)
* This title is VERY appropriate.  The most tender porkchops I've ever tasted.  Plus, it makes a great gravy for a side of mashed potatoes.
  • 4-6 Pork Chops (I use the dark meat from a pork loin)
  • 1 Can of Cream of Chicken Soup
  • 1 Package of Dry Pork Gravy Mix (I have also used dry brown gravy mix and it is just as yummy)
  • 1 1/2 Cups of Chicken Broth
  1. Place the pork chops down in the bottom of the crockpot.
  2. Mix the remaining three ingredients in a mixing bowl and then pour over the top of the meat.
  3. Cover and cook on Low for 6-8 hours.
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