Crockpot Herb Balsamic Pork Loin - Only 2 Ingredients

This is the easiest recipe ever! Only 2 ingredients and it's a crockpot meal. It can't get easier than that. This is a family favorite. 

Ingredients:
3-4 lb pork loin
1 bottle of Lawry's Balsamic Herb marinade. (I can only find this at Publix)

Directions:
Spray your crockpot with non-stick cooking spray. Add 1/4 cup of water. Place pork loin in crockpot. I cut about 5 slits in the pork loin and pour marinade over pork loin. Cook 6-8 hours in the crockpot.

Enjoy!

Brazilian Chicken

I received this recipe from a friend a long time ago. I haven't made it in awhile. Actually, I forgot about it! This makes your house smell so good and it's so yummy! I will make this more often. I was nervous the kids wouldn't like it because of the chili sauce but they devoured this meal.
I served this over rice and with a side salad.

Ingredients:

1 large onion, chopped
2 Tbsp butter
2 Tbsp olive oil
2 - lbs chicken breast, cubed
2 garlic cloves, minced
2 - 8 oz cans of tomato sauce
1 - 12 oz jar of chili sauce
1 tsp cinnamon
1 tsp salt
1/4 tsp cumin
3 Tbsp vinegar
3 Tbsp brown sugar
3 Tbsp water

Optional:
2 green onions, chopped
2 limes, sliced
2 avocados diced

Instructions:
Saute onion in 1 Tbsp butter and 1 Tbsp olive oil. In another pan brown chicken with 1 Tbsp butter and 1 Tbsp olive oil. 
Once chicken is browned. Combine onions and all ingredients (except the last three ingredients) and simmer for 45 minutes - 1 hour.
Serve over rice. If you like you can top with green onions, limes and avocados.

Crockpot Lemon Herb Chicken

This recipe was adapted from the Chic Site.

The original recipe instructs you to cook in one pot. On Monday's I can't do that so in the crockpot it went and honestly it was a huge hit with the family and super yummy.


Ingredients:

1 package of frozen chicken breasts
3 cups of chicken broth
1-2 Tbsp Italian seasoning
salt and pepper
3 lemons
instant rice

Directions:

1. Spray your crockpot with cooking spray. Pour one cup of chicken broth in the crockpot,       then place chicken in pot.

2. Juice one lemon and pour over chicken.

3. Sprinkle italian seasoning, salt and pepper over chicken. 

4. Slice one lemon and layer chicken.

5. Cook on low for 6-8 hours.

6. Cook your rice according to the instructions, however use chicken broth instead of water. Depending on how much rice you are making you may want to check on the amount of chicken broth you have. 

7. To serve place chicken over rice. Pour remainder juice from crockpot over chicken. This will help keep it moist. Hate that word. Sorry. I served this with steamed broccoli. 

Enjoy!

Crockpot Hawaiian Chicken

This is a very simple and yummy crockpot recipe. It only requires 3 ingredients!!! So easy.


Ingredients:
4-6 chicken breasts
1 can of pineapple chunks, drained
1 bottle of Sweet Pineapple. I found this at Target.

Directions:
Spray the crockpot with cooking spray. Place chicken in crockpot. Pour pineapple and Sweet Pineapple over chicken. Cook for 6-8 hours. The last hour take out chicken and shred. Place back in the crockpot for the chicken to absorb the juices.

Serve over rice.

Basil Parmesan Chicken Salad

This recipes was adapted from Mikey's In My Kitchen.

This recipe is simple and very good. Enjoy.

Ingredients:

4 Boneless Skinless Chicken Breasts 

2-3 Ribs of Celery, Diced

1-2 Cloves of Garlic, Diced

1-2 Cups/Handfuls Fresh Basil

1/2 Cup Olive Oil Mayonnaise (I used regular mayo)

1/4 Cup Shredded Parmesan Cheese

Salt and Pepper to taste

Directions:

Cook chicken in a crock pot on low for 6-8 hours.

Shred and combine all ingredients in a medium bowl and add chicken to mixture. Stir until chicken is evenly coated. I added a little more salt and pepper. 

Quinoa Chicken Chili (Slow Cooker)

Recipe was adapted from Sweet Treats and More. 

This recipe is  healthy and delicious. The whole family loved it, including Bella, which is a win for me. 
The crock pot was full to the brim with chili. You will definitely have left overs. 

Ingredients:
1 cup quinoa

1 (28 oz) can crushed tomatoes

1 (14 oz) can diced tomatoes with green chilies

2 (16 oz) can black bean, drained and rinsed

1 (15 oz) can corn, drained

2 cups chicken stock

2 large chicken breasts

1 large bell pepper, seeded and diced

1 tsp minced onion

1 tsp garlic

1 tsp cumin

1 tsp chili powder

dash of red pepper flakes

Directions:

Place everything in the slow cooker and cook for 5-7 hours on low. Remove chicken, shred and then place back into the slow cooker. 

Honey Sesame Chicken

Yum! This is very tasty and so easy to make. Plus another Crock Pot meal!!!!

This was adapted from the Comfort of Cooking. 

Ingredients 

6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds) 
Salt and pepper 
1/2 cup diced onion

2 cloves garlic, minced

1 cup honey 
1/4 cup ketchup

1/2 cup low-sodium soy sauce 
2 tablespoons vegetable oil or olive oil 
1/4 teaspoon red pepper flakes 
4 teaspoons cornstarch

1/3 cup water 
brown rice, 4 cups cooked
1/2 tablespoon (or more) sesame seeds (I didn't have any so I left these out)

3 scallions, chopped

Directions 

Spray Crock Pot with cooking spray.

Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Place chicken and sauce over cooked rice. Sprinkle evenly with sesame seeds.

Baked Chicken and Spinach Flautas

These flautas are very yummy and filling. Also, they are baked and not fried!

We will be making this again, the whole family loved it.

This was adapted from Healthy. Delicious. 

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced (I didn't use the pepper because of the children :/)
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 teaspoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa and sour cream.

181 Calories

9g Fat

10g Carbs

14g Protein

Crock-Pot Recipes to Cook Once, Eat Twice Pulled Pork with Caramelized Onions and Pulled-Pork Torta (Eating Well)

I get tired of leftovers so this was a great way to spruce it up.  I also loved that I got two meals out of one crock pot and it is healthy! My husband went on and on about the Pulled-Pork Torta. 

I will definitely make this again. 

Pulled Pork with Caramelized Onions

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 3 large onions, thinly sliced
• 1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 1/3 cup cider vinegar
• 1 cup chili sauce, such as Heinz
• 1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see Notes)
• 3 pounds boneless pork shoulder or blade (butt) roast, trimmed
• 
  

Directions:

1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
2. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
3. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
4. Variation: Turn 3 cups leftover pulled pork into Pulled-Pork Torta. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray. Heat 3 cups finely shredded Pulled Pork with Caramelized Onions (including sauce) just until warm. Drain one 14-ounce can no-added-salt diced tomatoes (reserve juice); combine with 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with one 8-inch flour tortilla (preferably whole-wheat). Spoon one-third of the remaining mixture over the tortilla. Top with another tortilla. Repeat twice, topping with a fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil. Bake for 20 minutes. Remove the foil, sprinkle 3/4 cup shredded Monterey Jack cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with 1/4 cup each finely chopped scallions and chopped fresh cilantro, if desired.

Pulled-Pork Torta Recipe

• Ingredients:
• 
  
• 3 cups finely shredded Pulled Pork with Caramelized Onions, 
• 1 14-ounce can no-added-salt diced tomatoes, drained, juice reserved
• 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni
• 4 8-inch flour tortillas, preferably whole-wheat
• 3/4 cup shredded Monterey Jack cheese
• 1/4 cup finely chopped scallions for garnish
• 1/4 cup chopped fresh cilantro for garnish

Directions:

1. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray.
2. Heat leftover pork and sauce just until warm. Combine with tomatoes and chorizo (or pepperoni) in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with 1 tortilla. Spoon one-third of remaining mixture over the tortilla. Repeat twice, topping with the fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil.
3. Bake for 20 minutes. Remove the foil, sprinkle cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with scallions and cilantro, if desired.

Smoked Turkey Club Panini

This is our favorite panini! So yummy. I used leftover Turkey from Thanksgiving. 

INGREDIENTS:

8-12 slices bacon
1/3 cup sun-dried tomatoes, packed in oil, rinsed, patted dry and minced
1/3 cup light mayonnaise
8 slices thick-cut crusty bread
1/2 pound thinly sliced deli Swiss cheese
1/2 pound thinly sliced deli smoked turkey
3 cups baby spinach or arugula

DIRECTIONS:

Cook bacon until crisp. 

 In a small bowl, combine the sun-dried tomatoes and mayonnaise.

Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.

Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

Easy Chicken Pot Pie

Thanks Aimee for this great recipe. My family loved this recipe, especially my husband. He said to use this recipe every time I make chicken pot pie. Sorry I don't have a picture. It was all gone before I could take a pic. 

Ingredients:

2 Cups Chicken (cooked and diced) - this was about 4 large breasts
2 cans cream of potato soup
1 16 oz can veg-all or mixed vegetables drained
1/2 cup milk
1/8-1/4 tsp thyme (to your taste)
1/4 tsp pepper
dash salt
2 Pillsbury roll out pie crusts (must use Pillsbury)

Directions:

Boil and dice chicken or you can cook in crock pot 6-8 hours and then shred. Unroll one pie crust into greased glass pie plate. Prick bottom crust liberally and bake at 400 for 4 mins. Mix chicken, soups, veggies thyme, milk, salt and pepper in large bowl and pour in. Unroll other crust on top and crimp. Use knife to cut 4 slits into top to vent. Turn oven down to 375 and bake another 40 mins. May broil 1-2 mins at end to brown middle crust.

Crockpot Italian Chicken

Sorry no pic but this was so great! We had this last night and the whole family loved it. This would be a great meal to take to new moms. 


Ingredients:
4 chicken breasts
2 cans of cream of chicken
1 cup milk
1 packet Italian dressing mix
1-8oz cream cheese
Rotini Pasta


Directions:
Spray crockpot with cooking spray. Place chicken in crock pot. 
Mix cream of chicken, milk, Italian dressing packet and pour over chicken.
Cook on low for 6-8 hours. 
Shred chicken and place cream cheese in crock pot and allow to melt. Stir. The cream cheese makes it so yummy!!!!
Boil your rotini pasta according to package instructions.
Serve chicken mixture over pasta. 
We served this with Italian bread and strawberry feta salad. Yum!

Saucy Crock Pot Chicken Thighs (Aimee)

"Jenn this recipe is awesome! We used thighs and drumsticks and took off the skin first. I would omit the hot sauce and we used trader joes bbq, which is yummy. Kids loved it. We had with mushroom and herb risotto." - Aimee

Ingredients

8 (5-6 ounce) chicken thighs  1/2 (teaspoon) salt  1/4 (teaspoon) black pepper  1 1/2 (cup) barbecue sauce  1/2 (cup) honey  2 (teaspoon) prepared mustard  2 (teaspoon) Worcestershire sauce  1/8 (teaspoon) hot pepper sauce

          Directions: 

1. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat source for 6-8 minutes on each side or until juices run clear. Transfer to a 5-quart slow cooker.

2. In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and hot pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours or until heated through. Serve.

3. Note: You may leave out the hot pepper sauce for a less spicy version.

Crispy Mexican Chicken Wraps

INGREDIENTS:

1 cup cooked rice (I used instant)
1 cup cooked, shredded chicken or 1 can of chicken, shredded
1 can black beans, rinsed and drained
1/4 cup red onion, chopped
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups colby jack cheese, shredded

6 whole wheat burritos

DIRECTIONS:

Cook rice according to package directions.

Add chili powder, cumin and garlic salt to the rice.  Add remaining ingredients except for cheese. Sprinkle about ¼ cup of cheese over tortillas, then add chicken and rice mixture down the center of the tortilla. Roll stuffed tortillas, leaving edges open. Spray a pan or skillet with cooking spray. I added olive oil too.

 Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.  Repeat. 

You could add sour cream to the tortillas. We served this with salsa on the side. 

Baked Pesto Chicken (Kayln's Kitchen)

This recipe is from http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html 

 

This is a South Beach recipe!


Ingredients: 
4 boneless, skinless chickenn breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto 
2 oz. (1/2 cup) grated low-fat mozzarella cheese

Instructions: 

Preheat oven to 375F. Trim  fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. 

Spray a 9" x 12" baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through.

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.  Melt the cheese this takes about 5 minutes.

Serve hot. 

Sour Cream and Bacon Crockpot Chicken (Mom's with Crockpots)

This recipe is from http://momswithcrockpots.com/2012/01/sour-cream-and-bacon-crockpot-chicken/


Ingredients

• 8 bacon slices
• 8 boneless, skinless chicken breasts
• 2 (10 oz) cans roasted garlic cream of mushroom soup
• 1 cup sour cream
• 1/2 cup flour (all purpose or gluten free blend)
• Salt and pepper to taste

1. Place the bacon in a large skillet and cook over medium-low heat . You want the bacon to bepliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.
2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
5. Pour sauce over chicken.
6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes

Serve over rice, couscous, or wide egg noodles.

Baked Chicken Taquitos - Lightened Up (A Wise Cook)

This recipes is from http://www.awisecook.com/2012/02/baked-chicken-taquitos-lightened-up.html

Ingredients:

1/2 cup plain Greek yogurt (if you use regular yogurt, you will need to strain it)

1/3 cup green salsa

1 Tablespoon lime juice

1/2 heaping teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon cilantro

2 cups cooked, shredded chicken (I used boneless, skinless chicken)

1 cup shredded monterey jack cheese

12-14 flour tortillas (fajita size)

Cooking Spray

Sea Salt

Directions:

1) Preheat oven to 425. Line a large baking sheet with foil and spray with cooking spray. Set aside.

2) In a large bowl combine greek yogurt, salsa, lime juice, cumin, chili powder, onion powder, garlic powder, and cilantro. Mix well. Stir in cooked shredded chicken and shredded cheese. *This can be made up to 24 hours in advance. Just cover the bowl with plastic wrap and stick it in the fridge!

3) Spread about 2 spoonfuls (about 2 tablespoons) of filling on center of tortilla. 

Roll tortilla up as tight as you can (without the filling coming out of the sides)! Place seam side down on baking sheet. Repeat with remaining tortillas.

4) Spray top of taquitos generously with cooking spray (I used PAM Canola Oil spray). Sprinkle generously with sea salt. 

5) Bake at 425 for 15 minutes. The edges should be golden brown and the tops should be crisp. Let sit 5-10 minutes before eating. 

Makes 12-14 taquitos

Sherry’s Aussie Chicken (The Finer Things in Life)

Ingredients:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (sometimes it’s easier to filet them, instead)
• seasoning salt
• 6 slices bacon, cut in half
• ¼ cup regular mustard
• ¼ to 1/3 cup honey
• 2 tablespoons mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby/Jack cheese

Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.

Meanwhile, cook bacon in a large skillet until crisp.  Remove bacon.  ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Move chicken to a 9×13 pan.

In a small bowl, mix the mustard, honey, mayo and dried onion flakes.  Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.  (Be sure to cut into a breast to see that it is fully cooked before serving to guests who will find raw meat in their main dish.  Ask me how I know…)

Serve with honey mustard sauce.

Easy Chicken Cordon Bleu (The Girl Who Ate Everything)

For the Cordon Bleu:
3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
12 slices good quality deli ham
1 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/2 pound (8 ounces) thinly sliced Swiss cheese

For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese

*Note: Mel saves the heels of her bread and stores them in the freezer until she needs them then grinds them up quickly in a blender or food processor.

Directions:
Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken. 

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. 

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.

Serve each chicken cordon bleu portion with warm sauce. Makes 6 servings.