Okay for enchiladas, I cook frozen chicken in my crock pot to shred it. Then I mix the shredded chicken with some sour cream and shredded cheese and roll the mixture up in tortillas (I use flour because I hate corn tortillas), enough to line the baking pan I use. I pour a can of enchilada sauce on the bottom of the pan before I put them down.
Preheat to 350 degrees. Once your tortillas are rolled up, pour melted Velveeta Queso Blanco over it and fill the pan with more shredded cheese. Cook for 20-ish minutes to melt everything (since your chicken is already cooked) and then under high broil for a few minutes to brown the top.
For my pot roast, and seriously this stuff is SO good. I use chuck roast or chuck tender roast. I soak the roast in worchestershire sauce, sea salt, pepper and let it soak while I do the veggies. I use a bag of frozen stew veggies and then cut up some potatoes and throw them in. Then I throw the roast in and top it off with a tiny bit of rosemary and 1/2 cup of water. Cook for 6-8 hours.
For a total comfort food, try Creamy Croc Pot Chicken:
4-6 chicken breasts
1 small bottle italian dressing
8 oz herb and chive cream cheese
1 can condensed soup (we usually use potato but original recipe calls for golden mushroom)
1 tbsp oregano or italian seasoning
Pasta or Rice *optional but good side*
Coat chicken in italian dressing in croc pot and cook on low (4-5 hours)
Drain off excess dressing, shred chicken in croc pot.
In a bowl mix cream cheese, soup mix and spice. Add to croc pot and blend over chicken.
Cook on low for another 30 minutes - 1 hour. If you're serving this with pasta or rice, start cooking that at start of 30 minutes to ensure everything is ready on time.
Here is one of the easiest freezer meals to make IMO... Tater Tot Casserole
1 lb ground beef
1 onion, chopped
1 can tomato soup
1 can green beans
1 bag tater tots
Brown hamburger and onion together. Season with salt and pepper. Mix in green beans and soup. Pour into 9x13 greased pan. Top with tater tots (as many as you like). Sprinkle with cheese. Cook according to tater tots direction (so they get cooked all the way).
*TIP: You may want to cook casserole, then top with cheese and place back in oven until melted...otherwise the cheese turns crunchy.
Crockpot Italian Chicken
chicken breast (I think I normally do about 4)
1 8 oz pkg cream cheese
1 can cream of chicken soup plus 1 soup can water
1 packet dry italian dressing mix
You can either put the chicken in the crockpot whole or you can cut into cubes (I usually cut up because it's easier for the kids to eat). Mix cream cheese, soup and dressing mix. Pour over chicken and cook on low for 4-6 hours. Serve over rice or egg noodles.
(If you want more sauce, you can use 2 cans cream of chicken soup).
I will post more as I think of the ones I usually do.
Fall Apart Roast
1 roast (any kind is fine)
1 can cream of chicken soup
1 can cream of mushroom soup
1 packet Lipton onion soup mix (store brand is fine, too)
2-3 soup cans water
Optional: carrots and potatoes and celery
Place roast in crockpot. Whisk soups and water together; pour over roast. If using veggies, chop and place around roast--carrots on bottom. Cook on high 5-7 hours. The soups make a yummy gravy and the roast should be falling apart. So good!
Baked Kielbasa and Pineapple
1 package kielbasa (we usually get a turkey variety to make it a little healthier)
1 can of diced pineapples (or fresh cut if you have it)
1-2 TBSP brown sugar
Rice, Egg nooodles or other starch (to serve as side)
9x9 baking pan.
Lightly grease baking pan and preheat oven to 350. Slice kielbasa in aprox. 1/4" pieces and place in pan. Add pineapple chunks and save the juice in a separate bowl (I usually get 1-2 cups depending on the brand or amount of pineapple we purchased). Sprinkle brown sugar on the kielbasa/pineapple mixture and put in the oven. Bake for 20-30 minutes until kiellbasa reads 160+ internal temp. Now is a good time to cook your rice/egg noodles.
About 5-10 minutes before the dish is ready, take reserved pineapple juice and place in a small saucepan on low-medium heat. Add aprox. 1 TSP cornstarch (we usually add the corn starch to some water first and stir it to keep it from clumping) to the pineapple juice. Add remaining brown sugar and let come to a boil while stirring frequently. Once mixture is thick cut heat.
Put kielbasa & pineapple mixture over rice/egg noodles and drizzle with the sauce.
I just tried this new recipe last night and everyone loved it more than my old potato soup recipe and it was way easier because it's in the crockpot. This is going on the menu once a month through the cold months. Just thought I would share...
Paula Deen's Crockpot Potato Soup
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion ( I actually threw in dehydrated onions instead)
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion, bacon bits, shredded cheese
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover, and cook on low for 5 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion. and/or bacon bits and cheese.