I saw a link for this on pinterest, but I never looked up the recipe, so this may or may not be someone else’s recipe!!
I thought I had a bunch of franks red hot wing sauce but it turned out I didn’t, I think the unique blend of the sauces I did have is what made this so delicious though!! Use what you have, but I’ll list what I used today.
-1 lb of boneless skinless chicken (breast or thigh or both)
-wing sauce (I used 1/2 cup franks red hot wing sauce, 1/2 cup Texas Pete, and 1/4 cup Krystal)
-half stick butter
– I packet buttermilk ranch dry mix
-half Vidalia onion, minced
Throw in the crock pot for 4-6 hours on low, shred the chicken, mix the sauce and pour it over the chicken and serve with homemade ranch dressing.
You can put this on rolls, wraps or eat it by itself! Yum!
When it’s too hot to turn on the stove we normally grill … but it’s been 110 degrees all week and who wants to stand in front of a 400 degree grill in that mess. So I pulled out the good old crock pot today and made some delicious chicken. This is probably my new favorite recipe.
4-6 Chicken Breasts
1 can of chipotle peppers in adobo
4 cloves of garlic, chopped
1 can of Cherry Coke Zero
1/4 cup of Brown Sugar (or Splenda Brown Sugar)
1 tablespoon of Cocoa Powder
Quarter the onion and spread it out around the bottom of your crock pot, lay the chicken breasts over the onions and throw in the chopped garlic. Dump in the can of chipotle peppers and the brown sugar, cocoa and pour in the can of cherry coke.
set on low for 4-5 hours. When done carefully pull out the breasts and shred with a fork
I served this with sour cream, shredded cheese, shredded lettuce, cherry tomatoes and flour tortillas. Delicious.
The night before I want to make this, I put everything except the broth in a crock pot bag and keep it in the fridge overnight. That way the only things I have to do is stick the bag in the crock pot and add the broth. This is a Swanson recipe that i really like.
- 1 1/2 pounds beef for stew, cut into 1 inch pieces
- Ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon vegetable oil
- 2 potatoes, cut into cubes
- 4 medium carrots, sliced
- 2 medium onions, cut into wedges
- 4 cloves garlic, minced
- 3 1/4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme leaves, crushed
- 1 bay leaf
- 1 cup frozen peas, thawed
If you have time, marinade the beef with some olive oil, lots of salt and pepper and some garlic
Season beef with black pepper. Coat beef with 2 tbsp. flour. Heat oil in 12″ skillet over medium-high heat. Add beef and cook until well browned, stirring often.
Place potatoes, carrots, onions and garlic into 5-qt. slow cooker. Top with beef. Add 3 cups broth, Worcestershire, thyme and bay leaf.
Cover and cook on LOW 10 to 11 hr.* or until beef is fork-tender. Remove and discard bay leaf.
Stir remaining flour and broth in small bowl. Stir flour mixture and peas in cooker. Turn heat to HIGH. Cover and cook 15 min. or until mixture boils and thickens.
2 yellow onions, sliced thick
2 or 3 pounds of pork chops any cut
garlic salt and pepper
1 can of sliced mushrooms, drained
2 cans of cream of mushroom (orig recipe called for 1 can c of mushroom and 1 c of cream of onion – didn’t have it so used two c of mush)
In a slow cooker lay thick slices of onion along the bottom
season chops with garlic salt and pepper and layer into the pot
add in drained can of mushrooms
and top with 2 cans of soup, spread the soup to cover.
cook on low for 8 hours or high for 4 hours — until chops are done
- 6 chicken breasts
- 1 envelope good seasons zesty italian dressing
- 1/2 cup water
- 8oz package cream cheese
- 1 can cream of chicken soup
- 1 can of mushroom pieces drained
place chicken in bottom of crockpot. combine dressing mix and water, pour over chicken and cook on low for three hours. Mix soup, cream cheese, mushrooms and pour over chicken and continue to cook on low for 1 more hour or until done. Serve over egg noodles with a side of broccoli