Creamy Chicken Crockpot Cordon Bleu Recipe
6 pcs breasts of chicken; pounded ’til thin
6 pcs of ham
6 Mozzarella cheese slices
1 canned cream soup (mushroom, chicken or celery)
1/4 c of milk
A sprig of parsley
Stretch each pounded chicken breast. Place a slice of ham topped with cheese, on each chicken breast. Roll it up. Seal using a toothpick.
Assemble 3 chicken rolls in the crockpot to form a triangle. Do the same for the remaining rolls, but let it overlap (forming a hexagon if you view it from the top).
Whisk together milk and soup. Add a dash of salt and ground black pepper. Pour it over the chicken. Put the lid on. Set heat to low. Cook for 4-6 hours (’til chicken becomes tender).
Take out the chicken rolls and transfer to a platter. Slice crosswise into half-inch pieces. Pour sauce over it. Garnish with a sprig of parsley prior to serving.
>> Creamy Chicken Crockpot Cordon Bleu Recipe
Crockpot-baked Ham Recipe
3-4 lb pre-cooked ham
1/2 cup of water
A sprig of parsley
1 Tbsp of maple syrup
1 tsp of Liquid Smoke (optional)
Wrap the ham in aluminum foil. Lay a rack at the bottom of the crockpot. Place the ham on top of the rack. Add a tsp of liquid smoke (optional).
Pour about half a cup of water into the crockpot underneath the rack. Cover the crockpot and then cook on high for about an hour.
Remove from the aluminum foil and transfer to a serving platter. Slice thinly. Pour maple syrup over the ham and garnish with a sprig of parsley.
>> Crockpot Ham Recipe
Reuben Dip Recipe
6 ozs. corned-beef, diced
1 sm. can of sauerkraut
6 ozs. of cheese (Swiss), shredded
8 ozs. of cream-cheese
6 ozs. of cheese (Swiss), shredded
2 tbsps. salad dressing (thousand island)
Wash your sauerkraut and make sure that it is well drained. Next, mix in the swiss and cream cheeses. Then, add in the diced beef & salad dressing.
Cook covered at low settings until the cheese melts all the while occasionally stirring for all other ingredients to mix well. Best served with some bread (rye) or crackers.
Chicken Crockpot Recipe
2.5 – 3 pounds pieces of meaty chicken pieces; rinsed, drained & skin removed
3 cup of mushrooms (fresh); sliced
1 pc of onion (large); sliced
2 garlic cloves; chopped
3/4 cup of broth of chicken
1 canned tomato paste (6 oz)
1/4 tsp of salt & pepper
1/4 cup of red wine (dry, preferably Merlot)
2 Tbsps of tapioca (quick-cooking)
2 Tbsps of basil (fresh); snipped
2 tsp of sugar
2 cup of cooked pasta (hot)
2 Tbsps of Parmesan cheese; shredded finely
A sprig of parsley
Toss in the mushrooms, garlic and onions in the crockpot. Mix well. Place the chicken meat on top. Set it aside.
Meanwhile, combine chicken broth, red wine, tomato paste, basil, tapioca, pepper and salt in one large mixing bowl. Whisk ’til blended well. Pour this mixture over the chicken.
Cover with lid. Set the heat to low. Cook for 7-8 hours. Serve it over cooked pasta. Garnish with grated Parmesan and a sprig of fresh basil or parsley prior to serving.
>> Chicken Mushroom Sauce with Red Wine Recipe
Mixed Crockpot Beans Recipe
4 bacon strips; cooked crisp and crumbled
2 canned black beans
2 canned red kidney beans
1 canned chick peas
2 pcs of onions; minced
2 Tbsps of mustard
1/2 c of brown sugar
1 c of molasses
3/4 c of maple syrup
2 canned cannellini beans
Wash all the beans. Drain well. Set it aside. Spread the onions evenly on the bottom of the crockpot. Toss in the beans but do not stir. Pour in the mustard followed by the molasses, brown sugar, and maple syrup, spreading every addition evenly.
Do not stir. Cover with lid. Set heat to high. Cook for 4-6 hours ’til beans are tender. About 45 minutes into cooking completely, stir lightly. Top with bacon bits prior to serving.
>> Crockpot Mixed Beans Recipe
Picante Cheese Dip Recipe
1.5 lbs. of browned beef (ground)
1 c. of picante sauce
1 (11-oz.) can of soup (cream of mushroom)
2 tbsps. of powdered chili
2 lbs. of processed Velveeta cheese
1 pc. of chopped onion
A stick of margarine
In a skillet, saute your onions and meat & drain off drippings. Next, add in all other ingredients inside your crockpot. Cook at low settings just until the cheese has melted (1.5 hrs.). This dish is best served with some chips (tortilla).
Crockpot Chili and Cheese Recipe
1/4 cup of milk
1/4 cup of all-purpose cream
1 pc of onion (medium); sliced
1 canned jalapeno peppers; sliced
1 canned tomatoes (15.5 oz); chopped & undrained
1 jar of pimiento; sliced & strained
3/4 c of cheese (cheddar); shredded
2 Tbsps of butter
Salt & pepper
Place a medium-sized skillet with butter over medium heat. When the butter melts, saute chopped onions ’til transparent. Toss in jalapeno, tomatoes and pimiento.
Fry ’til vegetables wilt. Transfer to crockpot. Add in the grated Cheddar, milk and all-purpose cream. Stir well. Cover with lid. Cook on low ’til the cheese melts (about 1.5 hours), stirring occasionally.
>> Crockpot Chili and Cheese Recipe