2 lbs. boneless, skinless chicken thighs, cubed
2 onions, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
16-oz. jar alfredo sauce
4 cups frozen broccoli florets
9-oz. pkg. refrigerated fettuccine
1/4 cup grated Parmesan cheese
In 4 quart crockpot, place chicken, onions, and red bell pepper. Pour alfredo sauce over. Cover crockpot and cook on low for 7-8 hours.
Thaw and drain broccoli and add to crockpot along with fettuccine. Stir, cover crockpot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender. Sprinkle with cheese and serve. 6 servings
Crockpot Beef Stroganoff
1-1/2 lbs. beef sirloin tip, cut into 1" cubes
16 oz. pkg. baby carrots
2 onions, chopped
3 cloves garlic, minced
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup apple juice
8 oz. carton sour cream
1/4 cup flour
1/4 cup water
Combine everything except sour cream, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf.
Combine sour cream, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly.
Serve over hot cooked egg noodles.
1 large can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 small can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 package sharp cheddar cheese
Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low 7-10 hours.
Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the remainder on the outside of the chicken. Place the chicken into a crockpot and place a fewpats of butter on its breast. Add the remaining ingredients and cook on LOW for 6 to 8 hours. Serve the hot garlic butter sauce with the chicken.
1 whole chicken
4 ribs celery, cut into pieces
6 carrots, cut into pieces
6 small red potatoes
1 package onion soup mix
1/4 c. Worcestershire sauce
2 c. white wine
Rinse chicken and place in a crockpot. Add the celery, carrots and potatoes. Sprinkle onion soup over chicken and veggies and then add Worcestershire sauce and wine. Cook on high for 6 hours or until everything is tender. Serves 6
2 1/2 pounds ground beef
1/4 cup ketchup
1 tablespoon brown sugar
1 cup breadcrumbs or crushed crackers
1 tablespoon Worcestershire sauce
1 small onion (diced)
1/4 cup water
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your crock pot. Cut a strip of foil and place under the meatloaf in crock pot. Cut it long enough to cover the bottom and sides of meatloaf. Place meat loaf in crock pot and top with an additional 2 tablespoons ketchup. Cover and cook on low for approximately 8 hours.
Take the frozen prepacked meatballs and put in the crockpot (the packages I use are on the smaller side so I use 2).
Add your favorite marinara sauce.
Cook on Low for 4 hours.
Serve on hoagie rolls with mozarella cheese.
1 lb. frozen sausage-or meat-filled ravioli
2 small zucchini
4 plum tomatoes, thinly sliced
3 Tbsp. olive oil
1/2 cup small fresh basil leaves
1 8-oz. pkg. shredded Italian-blend cheese (2 cups)
Fresh basil (optional)
1. Preheat oven to 425 degrees F. Cook ravioli according to package directions. Trim and lengthwise slice zucchini. Add zucchini to ravioli during the last 3 minutes of cooking time. Drain, but do not rinse.
2. In 2-quart square baking dish layer half the tomato slices. Drizzle 1 tablespoon of the oil. Sprinkle half the basil. Using tongs, layer half the ravioli and sprinkle half the cheese. Layer zucchini slices; drizzle 1 tablespoon oil. Layer remaining ravioli, basil, cheese, and tomato; drizzle remaining oil. Season with salt and ground black pepper.
3. Bake, uncovered, 9 to 10 minutes or until cheese is melted and begins to brown. To serve, cut in squares; sprinkle with fresh basil. Makes 4 servings.
I changed it to spinach instead of basil, I did 1 zucchini and 1 squash and I added a few layers of marinara sauce, just a little. The olive oil I used was seasoned with italian seasoning and garlic powder and I brushed that over the top of the spinach layer.