Crock pot

Crockpot Christmas Crack

Crockpot Christmas Crack

This is a recipe that really does taste almost like it’s got crack in it, because of how addictive it is. The best part, is that it’s so easy to make, and this is one that everyone absolutely adores.

However, you should be careful because it’s super addictive, because f how tasty it is, and some of the ingredients.

It’s got a lot of variety in it, especially on part of the chocolate.  There is a smooth and creamy chocolate that’s very similar in nature to what Snickers and Reese’s both taste like, and it’s basically a giant coandy bartch, so it’s perfect.

This is one that’s great to serve as one of the desserts during holiday dinner. Or, if you’re looking for a unique way to serve all of this, you can take this out, put it on the table as a nice little dessert for people to have, or you can break all of this up, package it into some sweet holiday package to create a truly festive gift that people wton’ be able to get enough of.

Ingredients

2 jar peanuts, 1 salted and 1 unsalted 16 oz each

2 bag peanut butter chips, 10 oz each

1 bag semi-sweet chocolate chips, 12 oz

2 package white almond bark or vanilla candy coating, 1 lb. each

1 bag milk chocolate chips, 12 oz

Directions

1. The cooking time does depend on the type of crock pot that you’ve got.  Sometimes, you can have the chocolate melt within an hour, sometimes a bit longer.  You should make sure that, once it’s melted, keep an eye, opening it to stir it so that it doesn’t scorch.

2. Put the peanuts on the bottom

3. Take the bark, break this off into chunks, and put it on the very top as the final layer

4. Try to have the ingredients go in there in the order that they’re listed

5. Put it into the crock pot, and then, let this sit for an hour until it’s melted

6. Once melted, stir and then combine all of this together.

7. Put the lid back on, and let it sit there for another 30 minutes.

8. Stir this once more.  once it looks like everything’s properly mixed and the chocolate is melted, but not scorched, put it on some nonstick aluminum foil

9. Let this sit at room temperature, or put it in the fridge for about an hour.

10. Once this is done, you can from there, put it onto a serving tray, or wherever you want to put it.

11. If they are’ fully hardened yet for whatever reason, take them and put them in the fridge for a few minutes. Make sure that they’re not on top of each other so that they don’t stick together. Once they’re done, put them onto a serving plate and serve them immediately, showing everyone these amazing treats that you wont’ be able to get enough of the moment you get a taste.

Best Ever Chicken Pot Pie

Do you love chicken pot pie? It’s a great comfort food that’s sure to win the hearts of many. There are some great elements to this.

It’s hearty, the bet comfort food ever, and is perfect for when you want something nice and hearty, but also you’re feeling a little bit cold. It’s also got a ton of veggies and chicken in this too, making it a real winner. If you want to, you can make this either through a pie dough, or even just through using some at the supermarket, if that’s what you’re interested in. if you want some chicken recipes that really shine, this is one of them.

It’s easy to make, and you’ll be able to, with this, create the best experience for those cold winter nights.

Ingredients:

2 cup chicken broth

2 pounds chicken breasts, without bones or skin

1 1/2 cup half and half

3 Tablespoon butter

1 Tablespoon parsley, chopped

1/2 teaspoon  thyme, dried

1 medium onion, chopped

1 cup celery, chopped

1/3 cup all-purpose flour

1 1/2 cup frozen mixed vegetables, thawed

2 medium potatoes, cooked and cubed

1/2 teaspoon salt

1/4 teaspoon  ground black pepper

2 pie pastry (for double crust pie)

1 egg, lightly beaten

Directions

Get a big saucepan, and put the chicken, the broth, pepper, and the slat together, boil it, then put it on low heat. Cover this, letting the whole thing sit for up to 30 minutes or so, or until the chicken doesn’t look pink anymore, and the juice is cleared.

Let this cool, then put the broth into a measuring cup, spooning the fat off. Add the canned broth to make it a cup and add 2.5 cups of half and half. Cut your chicken into ½ inch pieces.

Get a pan, melt the margarine and butter, then add the celery and the onion, stir and statue for up to 3 minutes.

Add in the flour until this blends, and let this summer, stirring the whole time. let it thicken and boil. Add in the veggies and chicken once again, stirring to combine.

Get a pie dish an put a pie pastry in there, then add the mixture directory into there, almost at the top of this.

Cover this with the second pastry, pinching the tops and the bottoms to seal those edges, and then, cut some vent holes on there.

Brush some beaten egg on top of that and use the scraps that are leftover to make some design over the top of this.

Bake this whole thing at 400 degrees for about 30 minutes, or until the crust becomes a pretty golden brown, and the filling begins to bubble.

Let this sit to cool for 10 minutes, and then serve this, with thick and creamy ingredients.

Healthy Crockpot Potato Soup with Chicken

Healthy Crockpot Potato Soup with Chicken

Healthy Crockpot Potato Soup with Chicken: A thick, creamy, and seemingly sinful potato soup with chunks of chicken and tons of vegetables.

Servings: 8

Ingredients

  • 4 slices bacon chopped (could be low fat turkey bacon)
  • 1 large onion, peeled and chopped3 cloves garlic, minced
  • 3 pounds russet potatoes, peeled and sliced thin
  • 1 1/2 pounds boneless skinless chicken breast
  • 2 cups sliced carrots
  • 2 cup sliced celery
  • 8 cups chicken broth
  • 2 teaspoons dried thyme
  • 1/3 cup fresh chopped parsley
  • salt and pepper

Instructions

  1. Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
  2. Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
  3. Place the lid on the slow cooker. Turn on low and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it’s cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
  4. Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
  5. Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese if desired!

Notes

Want To Intensify The Flavor? This soup recipe is meant to be a lean soup with light balanced flavor. You can kick up the zest by adding 4 teaspoons chicken bouillon (as well as the chicken broth) 1 tablespoon dried Italian seasoning, and 1 teaspoon crushed red pepper. (Reduce the salt by half.) Stovetop Instructions: This recipe is great on the stovetop as well! Brown the bacon, onions, and garlic as directed above in a large saucepot. In step 2, add the remaining ingredients to the pot. However, increase the broth to 12 cups, and lower the salt to 1 teaspoon. Simmer on medium until the chicken has cooked through, about 20 minutes. Remove the chicken and set it aside. Continue simmering, stirring occasionally, until the potatoes are extremely soft and thicken the broth, 30-40 minutes total. Then move on to step 4 mentioned above

3 Ingredient Crock Pot BBQ Wings

3 Ingredient Crock Pot BBQ Wings

The 3 ingredient crockpot BBQ wings recipe is a delicious chicken meal, made with just three ingredients, that is chicken wings, BBQ sauce, salt and pepper to taste.

3 ingredient crockpot BBQ wings is a delicious recipe that my family loves. It is one of the super-duper easy meals I cook in no time. The preparation time is stressless and the recipe is just perfect for any season and any events. They are very soft on the inside and saucy on the outside. Just try, and you will fall in love with it. You can serve this recipe with your favorite sauce and enjoy!

Prep time: 15 minutes

Cook time: 2 hours

Total time: 2 hours 15 minutes

Yield: 6-8 servings

Ingredients

3 lbs. uncooked chicken wings, fresh or frozen

1 cup BBQ Sauce, divided

Salt and pepper, to taste

How to prepare

Step 1:

Begin by preparing the chicken wings and if it is frozen, melt the chicken wings from the refrigerator for at least 4 hours or overnight. Then, seasonthe uncooked wings with salt and pepper, to taste.

Step 2:

Spray the bottom and sides of your slow cooker with nonstick cooking spray and place chicken wings on the bottom. Then pour in ½ cup of bbq sauce and mix until the chicken is fully coated.

Step 3:

Cover the slow cooker and cook on high for about 2 hours or low for around 4 hours. When the wings get an internal temperature of 165ºF, then it is done.

Step 4:

Remove the chicken wings from the slow cooker and place on a greased baking sheet. Then brush on an additional ½ cup of BBQ sauce to both sides of the chicken wings.

Step 5:

To bake, preheat the oven to 400 degrees Fahrenheit and bake chicken wings for 15-20 minutes and also flip halfway.

Step 6:

Preheat the oven to high broil and broil on high for 2-5 minutes while also flipping halfway.

Step 7:

Preheat the grill to 450 degrees Fahrenheit and grill the chicken wings for around 10-15 minutes and flip halfway.

Step 8:

Set aside and allow to cool for 5 minutes and then serve with your favorite sauces.

Tips and variation

Do not thaw the wings before cooking! Then unfreeze, cook and soak up flavor all at one time in just 2 or 3 hours!

Add your frozen wings to the Crockpot after rinsing them in a colander.

Cover with the cola. You can also use sprite if you want. The combination of the chicken juices and the cola will help create a tender juicy deliciousness in your BBQ Wings!

The wings are going to create their own juice while cooking so you only want to barely cover with cola. I have tried this a number of times, and it just worked and tastes perfect just like how I want it.

Crockpot Swiss Steaks

Crockpot Swiss Steaks

ingredients

  • 1 ½ pounds round steak or cube steaks or minute steaks
  • 2 carrots sliced into 1″ pieces
  • 1 stalk celery sliced into 1″ pieces
  • ½ onion sliced ½”
  • 2 cloves garlic sliced
  • ¼ cup flour
  • 1 tablespoon olive oil
  • ½ cup white wine
  • 1 cup beef broth
  • 14 oz canned diced tomatoes, with juice
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme leaves
  • salt and pepper to taste
  • corn starch for thickening optional

instructions

  • Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.
  • Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
  • Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
  • In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.
  • Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
  • Serve over mashed potatoes or noodles.

notes

For a smoother sauce, swap out the diced tomatoes for crushed tomatoes or even canned tomato soup.

For extra sauce, an additional can of tomatoes can be added.

Optional: To thicken the sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Bring the sauce to a simmer on the stove and add a little at a time to thicken.