This one is from my SIL. It's so good and EASY!
INGREDIENTS
• 6 boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce (I always use Sweet Baby Ray's)
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
DIRECTIONS
Put chicken in a crockpot. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. My crockpot cooks this in 4 hours on low.
**Question: is it crock pot or crockpot or crock-pot. :)
Showing posts with label Crock Pot. Show all posts
Showing posts with label Crock Pot. Show all posts
Wednesday, March 24, 2010
Fake rotisserie chicken in the crock pot
Ingredients:
- 2 lbs chicken breast
- 1 can chicken broth
- 1 tsp dried oregano
- 1 tsp dried parsley flakes
- ½ tsp salt
- ½ tsp ground pepper
- 1 Tbsp melted butter
- 2 tsp lemon juice
- 2-3 cloves minced garlic
Directions
Put the chicken in the crockpot. Mix everything else in a bowl and pour it on top. My crock pot cooks this for 4 hours on low or 2 hours on high. She makes things fast. Do not over cook!
- 2 lbs chicken breast
- 1 can chicken broth
- 1 tsp dried oregano
- 1 tsp dried parsley flakes
- ½ tsp salt
- ½ tsp ground pepper
- 1 Tbsp melted butter
- 2 tsp lemon juice
- 2-3 cloves minced garlic
Directions
Put the chicken in the crockpot. Mix everything else in a bowl and pour it on top. My crock pot cooks this for 4 hours on low or 2 hours on high. She makes things fast. Do not over cook!
Friday, January 29, 2010
Chipotle Shredded Beef
I made this recipe up to put in tamales and it was surprisingly delicious. It would work well for tacos or tostadas too!
Ingredients:
4 lb. beef (like a roast... I don't remember what exact cut I used, but it was cheap)
3 c. chopped onion
13 cloves garlic, minced or crushed
1.5 T oregano
1 can chipotle adobo sauce with 2 whole chipotle peppers (I ended up just getting as much sauce out as possible and then spooning in two of the peppers as well, and it was spicy enough for me, but not too spicy for my husband or kids)
1 1/4 t. salt
1 c. chicken or vegetable stock
Directions:
Throw everything into the crock pot and cook on low heat for 8-12 hours. Shred and enjoy!
** Makes enough to make about 95 tamales... could easily be halved (or quartered), and I would even wager that any excess could probably be frozen.
Saturday, September 26, 2009
Salsa Chicken and Black Bean Soup
This is another recipe from A Year of Slow Cooking. I'm now 2-for-2 with their recipes, and I'm excited to try more.
In a crock pot, add:
1 pound chicken (I used frozen chicken breasts)
1 large can black beans (is that the 28 oz can? I can't remember)
4 cups chicken broth
2 cups frozen corn
1 (16oz) jar salsa
1 1/2 tsp cumin
Cook on high for 4-5 hours.
At the very end of cooking, I shredded the chicken and stirred in the 3/4 can of fat free refried black beans that I had taking up space in my fridge. The recipe doesn't call for them, but I couldn't think of another way to use them.....they ended up thickening the soup nicely, so I think I'll add them next time as well.
Serve with:
shredded cheese
avocado
sour cream
chopped cilantro
Sooooooooooooo delicious. (And also with minimal effort. Which, for me, is a necessary bonus).
In a crock pot, add:
1 pound chicken (I used frozen chicken breasts)
1 large can black beans (is that the 28 oz can? I can't remember)
4 cups chicken broth
2 cups frozen corn
1 (16oz) jar salsa
1 1/2 tsp cumin
Cook on high for 4-5 hours.
At the very end of cooking, I shredded the chicken and stirred in the 3/4 can of fat free refried black beans that I had taking up space in my fridge. The recipe doesn't call for them, but I couldn't think of another way to use them.....they ended up thickening the soup nicely, so I think I'll add them next time as well.
Serve with:
shredded cheese
avocado
sour cream
chopped cilantro
Sooooooooooooo delicious. (And also with minimal effort. Which, for me, is a necessary bonus).
Sunday, September 20, 2009
Crockpot Applesauce Chicken
I made this last night, and it was a hit with my family! We served it with mashed sweet potatoes.
Ingredients:
4 chicken breasts
1 1/2 c. applesauce
1 T. dried onion flakes, or 1/4 yellow onion, chopped finely
1 T. Apple cider vinegar
1/4 t. cinnamon
1/2 t. black pepper
2 cloves garlic, minced
1. Put chicken breasts in the bottom off a 3-4 quart crock pot and add chopped onions on top. (If you're using dried onion, add that to the applesauce first).
2. In a bowl, mix applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
3. Cover and cook for 5-7 hours on low, or on high for 3-4.
(This recipe came from A Year of Slow Cooking....LOTS of good recipes on there).
Ingredients:
4 chicken breasts
1 1/2 c. applesauce
1 T. dried onion flakes, or 1/4 yellow onion, chopped finely
1 T. Apple cider vinegar
1/4 t. cinnamon
1/2 t. black pepper
2 cloves garlic, minced
1. Put chicken breasts in the bottom off a 3-4 quart crock pot and add chopped onions on top. (If you're using dried onion, add that to the applesauce first).
2. In a bowl, mix applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
3. Cover and cook for 5-7 hours on low, or on high for 3-4.
(This recipe came from A Year of Slow Cooking....LOTS of good recipes on there).
Tuesday, October 21, 2008
Cheese Enchilada Chowder
Did I already post this? I thought I had, but I couldn't find it using the search feature. Apologies if it is a duplicate.
Cheese Enchilada Chowder
(recipe from B-to-the-Weed)
1 can diced tomatoes
10 oz. frozen corn (or more if you like)
1/2 c. chopped onion
1/2 c. chopped bell pepper (whichever color you like...I have used fresh or frozen)
1 large can enchilada sauce
1 can cream of chicken
2 c. milk
cheese
Combine all ingredients in crock pot, except for cheese. Cook on low for 6-8 hours, or high for 3-4. Add cheese to individual servings. Also, I like a dollop of sour cream.
Serve with chips & guacamole, cornbread, whatever.
The last time I made this I added a can of chickpeas, too. Really good.
Thursday, April 17, 2008
White Chicken Chili
I worked for the Marriott School at BYU for a couple of years and they had all of the faculty and staff submit recipes for a cookbook...I found this one this week, and it was FANTASTIC.
This recipe came from Linda Rich...I can't remember what department she worked in, but let's give credit where credit is due.
Ingredients:
1 lb boneless/skinless chicken (cut in cubes or shredded)*
1 medium onion, chopped
1 1/2 t. garlic powder
1 T vegetable oil
3 (15oz) cans white cannellini beans
1 (14 1/2 oz) can chicken broth
1 (4oz) can chopped green chilies
1 t salt
1 t ground cumin
1 t dried oregano
1/2 t pepper
1/4 t cayenne powder (optional)
1 c sour cream
1/2 c whipping cream OR evaporated milk
1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.
2. Add beans, broth, chilies and seasonings. Bring to boil.
3. Reduce heat and summer, uncovered, for 30 minutes.
4. Remove from heat and stir in sour cream and whipping cream or evaporated milk. Serve immediately.
*I took two chicken breasts and cooked them in the crockpot overnight...then I took them out and shredded them...eliminating step 1 above. I just threw all of the ingredients into the crock pot, cooked on low all day, and skipped to step 4 when it was time to serve.
This recipe came from Linda Rich...I can't remember what department she worked in, but let's give credit where credit is due.
Ingredients:
1 lb boneless/skinless chicken (cut in cubes or shredded)*
1 medium onion, chopped
1 1/2 t. garlic powder
1 T vegetable oil
3 (15oz) cans white cannellini beans
1 (14 1/2 oz) can chicken broth
1 (4oz) can chopped green chilies
1 t salt
1 t ground cumin
1 t dried oregano
1/2 t pepper
1/4 t cayenne powder (optional)
1 c sour cream
1/2 c whipping cream OR evaporated milk
1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.
2. Add beans, broth, chilies and seasonings. Bring to boil.
3. Reduce heat and summer, uncovered, for 30 minutes.
4. Remove from heat and stir in sour cream and whipping cream or evaporated milk. Serve immediately.
*I took two chicken breasts and cooked them in the crockpot overnight...then I took them out and shredded them...eliminating step 1 above. I just threw all of the ingredients into the crock pot, cooked on low all day, and skipped to step 4 when it was time to serve.
Thursday, March 13, 2008
Apple Cinnamon Bread Pudding
I got this recipe from Sandra Lee's show on the Food Network. I made a few changes, which I'll put in parentheses, in red. Seriously...this was SOOOOOOOOOOOO good.
2 packets apple cinnamon instant oatmeal
3 large eggs, beaten
3 cups milk
1 teaspoon rum extract (I didn't have any, so I used vanilla)
1/2 teaspoon salt
1/4 cup brown sugar
3 1/2 cups raisin bread, cubed (I used 1 whole loaf cinnamon swirl bread sans raisins)
1/2 cup raisins (I left these out...I don't like raisins)
1 cup apple pie filling (pie filling here is too expensive, so I bought a bag of macintosh apples, peeled and sliced them, and just sprinkled them with cinnamon and sugar...worked just fine)
1 cup almonds (I rarely have nuts, and this time was no exception...no nuts...just me. HA)
Sauce (I chickened out when it came to the sauce...if someone tries it, let me know):
1/2 cup cream soda
1 package whipped topping mix
1/2 teaspoon cinnamon
1/2 teaspoon rum extract
1/4 teaspoon saltIn a blender, grind instant oatmeal into a fine powder. Set aside.
In a large mixing bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Fold in raisin bread, raisins, pie filling, almonds and oatmeal powder until bread cubes are moist. Set aside for 1 hour.
Spray slow cooker with cooking spray and add the bread mixture. Cook on high setting for 2 hours (I put mine in the crock pot too soon...it was on high for about 3 1/2 hours....I'll do it the same way next time, because the texture was perfect) or until a knife inserted in center comes out clean.
To make the sauce, combine all ingredients in a bowl. Whisk together until thickened. Top bread pudding with a dollop of sauce.
2 packets apple cinnamon instant oatmeal
3 large eggs, beaten
3 cups milk
1 teaspoon rum extract (I didn't have any, so I used vanilla)
1/2 teaspoon salt
1/4 cup brown sugar
3 1/2 cups raisin bread, cubed (I used 1 whole loaf cinnamon swirl bread sans raisins)
1/2 cup raisins (I left these out...I don't like raisins)
1 cup apple pie filling (pie filling here is too expensive, so I bought a bag of macintosh apples, peeled and sliced them, and just sprinkled them with cinnamon and sugar...worked just fine)
1 cup almonds (I rarely have nuts, and this time was no exception...no nuts...just me. HA)
Sauce (I chickened out when it came to the sauce...if someone tries it, let me know):
1/2 cup cream soda
1 package whipped topping mix
1/2 teaspoon cinnamon
1/2 teaspoon rum extract
1/4 teaspoon saltIn a blender, grind instant oatmeal into a fine powder. Set aside.
In a large mixing bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Fold in raisin bread, raisins, pie filling, almonds and oatmeal powder until bread cubes are moist. Set aside for 1 hour.
Spray slow cooker with cooking spray and add the bread mixture. Cook on high setting for 2 hours (I put mine in the crock pot too soon...it was on high for about 3 1/2 hours....I'll do it the same way next time, because the texture was perfect) or until a knife inserted in center comes out clean.
To make the sauce, combine all ingredients in a bowl. Whisk together until thickened. Top bread pudding with a dollop of sauce.
Friday, February 29, 2008
Haystacks
Have you ever made "Hawaiian" haystacks? They're great for feeding large groups of people. Here's what you do.
1) Make a big pot of simple rice (brown or white).
2) Make a creamy sauce in the crock pot. Use a couple of shredded cooked chicken breasts, a carton of sour cream, a can or two of cream of chicken soup, and two cups of shredded cheese. If your chicken is already cooked you can expect the whole mixture to cook and become creamy in just a couple of hours. You could also add milk or chicken broth to thin it, or cream cheese to thicken it up a little. Whatever you like.
3) Put out bowls of toppings like: chopped celery, diced tomatoes, canned pineapple chunks, shredded coconut, sliced almonds, chow mein noodles, shredded cheese, anything else that you think sounds good.
Then just put everything on the table and let your guests make piles on their plates! Rice, then sauce, then any of the toppings that appeal to them. It's super-yummy and very easy to make large amounts.
1) Make a big pot of simple rice (brown or white).
2) Make a creamy sauce in the crock pot. Use a couple of shredded cooked chicken breasts, a carton of sour cream, a can or two of cream of chicken soup, and two cups of shredded cheese. If your chicken is already cooked you can expect the whole mixture to cook and become creamy in just a couple of hours. You could also add milk or chicken broth to thin it, or cream cheese to thicken it up a little. Whatever you like.
3) Put out bowls of toppings like: chopped celery, diced tomatoes, canned pineapple chunks, shredded coconut, sliced almonds, chow mein noodles, shredded cheese, anything else that you think sounds good.
Then just put everything on the table and let your guests make piles on their plates! Rice, then sauce, then any of the toppings that appeal to them. It's super-yummy and very easy to make large amounts.
Tuesday, October 23, 2007
Veggie Beef Barley Soup
A dish with lot of veggies was requested and I have wanted to post this anyway. Yummy, healthy soup that is great for cold days! The amounts are all approximations/ guesses. Sorry it is an odd recipe format. Make it according to your taste!
This is what I made the other night. I used a medium/ large pot and it made about 6 servings.
Ingredients:
About 1/2 c. dry barley (or rice if you prefer)
1/2-1 lb. ground beef (optional)
1 can beef broth
1-2 cans (or more) water
1-2 carrots, chopped
2 med. potatoes, diced
Zucchini
Yellow squash
1 can tomatoes
1/2 cup frozen corn (or corn cut off the cob is delicious!!)
Chopped onion
Basil to taste
Thyme to taste
Salt/ Pepper to taste
First, cook some barley according to directions. I cooked about 1/2 c. of barley in 1 1/2 c. water. This takes awhile- about 45 min. for me.
Brown beef in a med./ large pot. Add all other ingredients and bring to a boil. Reduce heat and simmer until carrots and potatoes are soft. Add barley when the barley is soft and cooked. Serve with bread. I will also brown the meat and stick it in a crock pot, add all other ingredients and leave on high for a couple hours. Yummy!
This is what I made the other night. I used a medium/ large pot and it made about 6 servings.
Ingredients:
About 1/2 c. dry barley (or rice if you prefer)
1/2-1 lb. ground beef (optional)
1 can beef broth
1-2 cans (or more) water
1-2 carrots, chopped
2 med. potatoes, diced
Zucchini
Yellow squash
1 can tomatoes
1/2 cup frozen corn (or corn cut off the cob is delicious!!)
Chopped onion
Basil to taste
Thyme to taste
Salt/ Pepper to taste
First, cook some barley according to directions. I cooked about 1/2 c. of barley in 1 1/2 c. water. This takes awhile- about 45 min. for me.
Brown beef in a med./ large pot. Add all other ingredients and bring to a boil. Reduce heat and simmer until carrots and potatoes are soft. Add barley when the barley is soft and cooked. Serve with bread. I will also brown the meat and stick it in a crock pot, add all other ingredients and leave on high for a couple hours. Yummy!
Thursday, October 18, 2007
Per Liz's Request: Crock Pot Green Beans
In a crock pot, put:
2-3 cans green beans (or 1lb frozen)
1 can water
1 t. each of
basil
garlic powder
1 T. dried onions
2T. Olive Oil
2 beef bouillon cubes
dash of salt
dash of black pepper
Cook on low for as long as possible. At least 3 hours. Preferably 4-5. (Yes, this pretty much sucks all nutritional value out of the beans, but they're so gosh darn delicious that I lie to myself that they're totally healthy).
2-3 cans green beans (or 1lb frozen)
1 can water
1 t. each of
basil
garlic powder
1 T. dried onions
2T. Olive Oil
2 beef bouillon cubes
dash of salt
dash of black pepper
Cook on low for as long as possible. At least 3 hours. Preferably 4-5. (Yes, this pretty much sucks all nutritional value out of the beans, but they're so gosh darn delicious that I lie to myself that they're totally healthy).
Wednesday, October 17, 2007
Pulled Roast with Cilantro Sauce
My first recipe!!
For the crock pot roast: I pick up a huge pork butt (ha ha) or rump roast. Both are awesome - the beef tends to be much cheaper. Put in the crock pot. Pour over it a mixture of 1 1/2 c. salsa and 1/3 c. brown sugar. Cook all day on low (turn it on high for the last hour or so, I think it makes the meat easier to shred)
For the Cilantro Sauce (see how I'm capitalizing it because it's so tasty??)
in blender blend up until very smooth:
3 tomatillos, husked, washed and quartered
1 pkg buttermilk ranch salad dressing packet (the powdery stuff)
1/3 c. - 1/2 c. buttermilk (always just do the vinegar and milk trick and that works great)
1 c. FRESH cilantro
1 c. mayonnaise
1 clove garlic
When I eat this, I put a bunch of the Cilantro Sauce on a tortilla, then put on the meat, then put on cheese, black beans, rice etc. I usually use half the sauce to start with and freeze the second half to use later (it makes a bunch). The leftovers are FABULOUS!!
For the crock pot roast: I pick up a huge pork butt (ha ha) or rump roast. Both are awesome - the beef tends to be much cheaper. Put in the crock pot. Pour over it a mixture of 1 1/2 c. salsa and 1/3 c. brown sugar. Cook all day on low (turn it on high for the last hour or so, I think it makes the meat easier to shred)
For the Cilantro Sauce (see how I'm capitalizing it because it's so tasty??)
in blender blend up until very smooth:
3 tomatillos, husked, washed and quartered
1 pkg buttermilk ranch salad dressing packet (the powdery stuff)
1/3 c. - 1/2 c. buttermilk (always just do the vinegar and milk trick and that works great)
1 c. FRESH cilantro
1 c. mayonnaise
1 clove garlic
When I eat this, I put a bunch of the Cilantro Sauce on a tortilla, then put on the meat, then put on cheese, black beans, rice etc. I usually use half the sauce to start with and freeze the second half to use later (it makes a bunch). The leftovers are FABULOUS!!
Saturday, September 29, 2007
Fast Food Nation
Liz changed her password on her regular blog, so I'm stuck making posts here. I guess it kind of relates anyway.
So, we watched Fast Food Nation. It was labeled as a comedy. False advertising. Admittedly, there were a couple of mildly funny parts, but I don't think that qualifies as comedy. It felt much more like a documentary on how screwed up the meat packing industry is.
On a related note, since when is Avril Lavigne an actress? To be fair, her performance can only loosely be described as acting, but still.
My recommendation: if you're looking for a movie to convince you to not eat fast food watch Super Size Me.
So, we watched Fast Food Nation. It was labeled as a comedy. False advertising. Admittedly, there were a couple of mildly funny parts, but I don't think that qualifies as comedy. It felt much more like a documentary on how screwed up the meat packing industry is.
On a related note, since when is Avril Lavigne an actress? To be fair, her performance can only loosely be described as acting, but still.
My recommendation: if you're looking for a movie to convince you to not eat fast food watch Super Size Me.
Tuesday, September 11, 2007
Slow-Cooker Pumpkin-Apple Dessert
This is from Betty Crocker, hence the request for a brand of flour.
1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Ice cream, if desired
1 . Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2 . Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
3 . Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Ice cream, if desired
1 . Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2 . Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
3 . Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Friday, September 7, 2007
Please Stir Me
This recipe gets its name from the first time it was served at BYU....My friend, Erin, put a post-it note next to the crock pot that said 'please stir me,' (hoping people would stir throughout the day), and the name stuck.
Ingredients:
2 cans cream of chicken soup
2-3 boneless skinless chicken breasts
(OR 4-6 boneless skinless chicken thighs)
1 packet dry italian dressing mix
Rice--whichever kinds makes you happy
Directions
1. Dump the cream of chicken, chicken, and powdered dressing mix into the crock pot...Chicken can be put in frozen or thawed--it doesn't make a difference. I always put it in hard as a rock.
2. Cook on LOW all day (5-7 hours) OR on HIGH for 3-4 hours.
3. Inside the crock pot, shred all of the chicken in the sauce...it should break apart very easily.
4. Serve over cooked rice.
Serves
4-6, depending on the variety of side dishes... =)
Prep time
10-15 minutes prep, 3-7 hours in the crock pot
Ingredients:
2 cans cream of chicken soup
2-3 boneless skinless chicken breasts
(OR 4-6 boneless skinless chicken thighs)
1 packet dry italian dressing mix
Rice--whichever kinds makes you happy
Directions
1. Dump the cream of chicken, chicken, and powdered dressing mix into the crock pot...Chicken can be put in frozen or thawed--it doesn't make a difference. I always put it in hard as a rock.
2. Cook on LOW all day (5-7 hours) OR on HIGH for 3-4 hours.
3. Inside the crock pot, shred all of the chicken in the sauce...it should break apart very easily.
4. Serve over cooked rice.
Serves
4-6, depending on the variety of side dishes... =)
Prep time
10-15 minutes prep, 3-7 hours in the crock pot
Crock Pot Enchiladas
Ingredients:
1 lb. lean ground beef (you can also use chicken or turkey for this)
15 corn tortillas, cut into quarters
1 1oz. package of taco seasoning
1 1/4 c. water
1 12 oz. jar of chunky salsa
1 10.75 oz. can of cream of chicken soup
1 10.75 oz. can of cream of mushroom soup
4 cups shredded Mexican cheese blend (or really, any blend of cheddar & white cheeses)
Directions:
1 - Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2 - In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3 - Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4 - Cover, and cook on High for 1-1 1/2 hours.
Number Of Servings: 6
Preparation Time: 20 minutes!
1 lb. lean ground beef (you can also use chicken or turkey for this)
15 corn tortillas, cut into quarters
1 1oz. package of taco seasoning
1 1/4 c. water
1 12 oz. jar of chunky salsa
1 10.75 oz. can of cream of chicken soup
1 10.75 oz. can of cream of mushroom soup
4 cups shredded Mexican cheese blend (or really, any blend of cheddar & white cheeses)
Directions:
1 - Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2 - In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3 - Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4 - Cover, and cook on High for 1-1 1/2 hours.
Number Of Servings: 6
Preparation Time: 20 minutes!
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