Crock Pot Santa Fe Chicken

Crock Pot Santa Fe Chicken
Recipe from Skinnytaste

• 1 1/2 lbs boneless, skinless chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans, drained & rinsed
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 green onions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (optional)
• salt to taste
• avocado, shredded cheese, and sour cream for topping (optional)

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Overnight Apple-Cinnamon Oatmeal in the Crock Pot

Overnight Apple-Cinnamon Oatmeal
Adapted From Our Best Bites
Serves 5-7 

Ingredients:

2 baking apples like Fuji (sweet) or Granny Smith (tart)
1 ½ cups milk (I used whole)
1 ½ cups water
1 cup steel cut oats
3 tablespoons brown sugar
2 tablespoons butter
1 teaspoon ground cinnamon

Pinch cloves

1/4 tsp kosher salt
1 tablespoon ground flax seed
Kosher or coarse salt for sprinkling when serving
Toppings: Brown sugar, cinnamon or apple pie spice, raisins, chopped pecans or walnuts, milk, etc.

Instructions:

Spray a 3 ½-quart or larger slow cooker with non-stick cooking spray. Combine all the ingredients except for the salt and additional toppings. Cover and cook on low for 7 hours *Mine only took 6.

Serve with additional toppings (I like it with pure maple syrup, toasted walnuts, milk, and a sprinkle of cinnamon.)

Crockpot Chocolate Mud Cake

Crockpot Chocolate Mud Cake 

recipe from Food.com

• 1 cup flour
• 2 teaspoons baking powder
• 6 tablespoons butter
• 2 ounces semisweet chocolate chips
• 2/3 cup plus 1/3 cup granulated sugar, divided
• 3 tablespoons plus 1/3 cup cocoa powder, divided
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 egg yolk
• 1/3 cup brown sugar
• 1 1/2 cups hot water
• whipped cream or ice cream

1. Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray.  *I have tried a single batch in my 2 1/2 quart pot or a double batch in my 6 quart pot and both have worked great.
2. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
4. Add the flour and baking powder and stir until thoroughly mixed. Pour into slow cooker and spread evenly.
5. In a medium bowl, whisk together the remaining white and brown sugar, cocoa and hot water and pour over batter in slow cooker. *this will look like a lot of liquid, but it will turn into the yummy fudge topping so don't panic when it looks like a big pot of hot chocolate.
6. Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
7. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. Serve with whipped cream or ice cream.

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken
serves 6

2 Tb. cornstarch
2 Tb. cold water
1 cup white sugar
1 cup soy sauce
1/2 cup cider vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1/2 tsp. ground black pepper
1 lb. chicken
hot chili sauce (like Sriaccha, optional)
stir-fry vegetables (optional)

1. Place 1 lb. chicken (2-3 large breasts) in crockpot with 1 cup water. Cook on high for 4-6 hours.
2. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
3. Remove chicken from crock pot and drain the liquid using a strainer, reserving the liquid.
4. Shred chicken with two forks or cut into bite size pieces.
5. Retrun liquid and shredded chicken to pot and stir in the thickened sauce.
6. Add hot chili sauce, to taste, adn cooked vegetables (optional).
7. Cook on low for 2 more hours, or until hot and ready to serve. Serve over rice.

Tomato Basil Soup

Tomato Basil Soup 
make about 2 quarts

28 oz. fresh tomatoes finely diced or 2 (14 oz.) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp. dried oregano or 1 Tb. fresh oregano
1 T. dried basil or 1/4 cup fresh basil
4 cups chicken broth (I used organic)
1/2 bay leaf
1/2 cup whole grain flour
1/2 cup parmesan cheese, grated
2-3 Tb. butter
2 cups half and half, warmed (I used almond milk)
1 tsp. sea salt
1/4 tsp. black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on low for 5-7 hours (or 3-4 on high) until flavors are blended and vegetables are soft.
3. About 30 minutes before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups adn stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk of choice, salt and epper. Add additional basil and oregano if needed.
4. Cover and cook on low for another 30 minutes or until ready to serve.

Zesty Italian Chicken

Zesty Italian Chicken

6-8 chicken breast halves
2 can cream of chicken soup
2 pkg. dry good seasons zesty Italian seasoning salad dressing mix
8 oz. pkg. cream cheese
1 can evaporated milk

1. Put chicken in crock pot and sprinkle with zesty Italian seasoning, being careful to cover both sides of each piece. It is not necessary to add liquid.
2. Cook on low 3-4 hours (check for doneness at 3 hours and cook longer if needed).
3. Mix cream of chicken soup, cream cheese, and evaporated soup in a blender and pour over chicken. Cook for another 30 minutes. Serve over noodles or rice.

Crock Pot Coconut Bread Pudding

Crock Pot Coconut Bread Pudding
Recipe from: Get Crocked  

• 1 c. unsweetened coconut milk
• 1/2 c. milk
• 1 c. evaporated milk (substitute light evaproated mild)
• 4 c. dry French bread with crust, cut into 1 inch cubes
• 2 lg. eggs
• 1/2 c. sugar
• 1/2 tsp. salt
• 1 1/2 tsp. pure vanilla extract
• 1/2 c. sweetened coconut flakes, firmly packed
• 1/2 c. golden raisins

1. In a lightly greased crock pot, combine the coconut milk, milk, evaporated milk and French Bread pieces.

2. Stir thoroughly to mix.

3. In a small mixing bowl, beat the eggs, sugar, salt and vanilla extract.

4. Add the egg mixture to the bread and milk mixture in the stoneware of the crock pot.

5. Stir in the coconut flakes and raisins.

6. Cover. Cook on High for 3 hours.

7. Serve warm or chilled.

8. Garnish with additionacoconut flakes, if desired.

Optional: sprinkle with 1/3 cup of chopped pecans before cooking.