Crock Pot Dishes!

Buffalo Chicken

Submitted by Kara Egbert

3-4 chicken breast
1 can cream of chicken
1/2 c buffalo wing sauce

Cook 4 hrs in crock pot

Add
1/2 c blue cheese salad dressing
1 1/2 c mozzarella cheese
1 1/2 c sour cream

Boil penne pasta and pour sauce over top.

Cream Cheese Chicken

Submitted by Kristen Howlett

4 boneless, skinless chicken breasts

2 TB butter

1 packet good seasonings Italian seasoning (dry mix pack)

1 can cream of chicken soup

8 oz cream cheese

In a crock pot, place butter, chicken and seasonings.  Cover and cook on high for 3 to 4 hours.  With 1 hour of cook time left, add soup and cream cheese.  Serve over rice.  

Another add in idea: fresh spinach

Zesty BBQ Chicken

Submitted by Kali Hoenes

6 frozen chicken breast halves

chicken broth

garlic powder

salt

pepper

1/2 cup zesty Italian dressing

2 TB Worcestershire sauce

1 - 12 oz bottle BBQ sauce

1/4 cup brown sugar

Put chicken in crockpot.  Pour 1-2 cups chicken broth, then sprinkle with garlic powder and salt and pepper.  Cook on high 3 to 4 hours.  Drain liquid and shred chicken.  Combine dressing, Worcestershire sauce, BBQ sauce and brown sugar and pour over chicken.  Cook an additional hour.  Serve on rolls or baked potatoes.

Sweet & Sour Meatballs

Submitted by Kristie Larsen

3 carrots, chopped (or more or less, depending on what you like/what you have)
40 pre-made frozen Homestyle meatballs

1 (green) bell pepper, chopped
1 20 oz. can pineapple chunks

1 1/3 cup pineapple juice + water (use the pineapple juice from the can of pineapple, add enough water to make 1 1/3 cups)

3 Tbsp Apple Cider vinegar (or any kind)

1 Tbsp soy Sauce

½ cup brown sugar

3 Tbsp corn starch

½ tsp ground ginger

½ tsp seasoning salt

Layer carrots, meatballs, bell pepper and pineapple chunks in crock pot. 

To make the sauce: drain pineapple juice from can into measuring cup, add enough water to make 1 1/3 cups; pour into a small sauce pan.  Add the vinegar, soy sauce, brown sugar, corn starch, ginger and salt.  Cook until sauce bubbles and begins to thicken.  Pour sauce over meatballs.  Cook 2 hours on high and 1 hour on low, or until meatballs are warmed through. 

Serve over rice.

Italian Meatball Subs

Submitted by Kristen Howlett

Meatballs:

2 eggs, beaten

1/4 cup milk

1/2 cup dry bread crumbs

2 TB Parmesan cheese

1 tsp salt

1/4 tsp pepper

1/8 tsp garlic powder

1 lb ground beef

1/2 lb Italian sausage

Sauce:

1 - 15 oz can tomato sauce

1 - 6 oz can tomato paste

1 small onion, chopped

1/2 cup green pepper, chopped

1/2 cup beef broth

1/3 cup water

2 garlic cloves, minced

1 tsp dried oregano

1 tsp salt

1/2 tsp sugar

1/2 tsp pepper

Italian Rolls

In a bowl, combine meatball ingredients and shape into 1 inch balls.  Broil in oven on high for 4 minutes and turn, broil an additional 3 minutes.   Transfer meatballs to a crock pot.  Combine the Sauce ingredients and pour over meatballs.  Cover and cook on low for 4-5 hours.  Serve on rolls.

Italian Beef Sandwiches

(Different from above, not tomato based) 

(Peppers are mild which allowed the whole family to LOVE this.  

Next time we would double the pepperoncinis.)

Submitted by Kristen Howlett

1 jar (11 1/2 ounces) pepperoncinis (find by pickles)

1 boneless beef chuck roast

1/4 cup water

1 3/4 tsp dried basil

1 1/2 tsp garlic powder

1 1/2 tsp dried oregano

1 1/4 tsp salt

1/4 tsp pepper

1 large onion, sliced

10-12 hard rolls

Drain pepperoncinis, reserving liquid.  Remove and discard stems of peppers, set aside.  Cut roast into large chucks, place 1/3 of the meat into crock pot.  Add water.  In a small bowl, combine seasonings and sprinkle half over beef.  Layer with half of the remaining meat, then onion, reserved peppers and liquid.  Top with remaining meat and seasonings.  (Basically layer or mix it well.)  Cover and cook on low for 8-9 hours or until meat is tender.  Shred beef with forks and serve on rolls.