~Crockpot Chicken Tacos

Crock pot Chicken Tacos Recipe from Tasty Kitchen

Serves: ~12 people

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be put in the freezer to use at a later time.

~Hot Taco Salad~

2 1/2 pounds ground beef
1 package taco seasoning
1 c. canned tomatoes with juice
1 c. ketchup
1 1/2t chili powder
1/4 c. taco sauce
1 (10 3/4) can tomato soup
lettuce
Frito's
diced tomato
shredded cheddar cheese
sour cream
sliced olives

~In a large sauce pan, brown ground beef and drain off any excess grease.
~Mix in taco seasoning, canned tomatoes, ketchup, chili powder, taco sauce, and tomato soup.
~Allow mixture to simmer for 20 minutes.
~To make salads, place lettuce on each plate followed by Frito's and meat mixture. Then top each salad with desired remaining toppings.

~Homemade Hawaiian Haystacks~

8 T (1 stick) unsalted butter
1/2 c. all purpose flour
1/2 c. sour cream
1/4 t ground black pepper
32 ounces reduced sodium chicken broth
1/4 t. garlic salt
2 c. cooked shredded chicken breast
Steamed rice, enough for your family

Toppings
Chow mein crispy noodles
sliced green onions
black olives
pineapple
cranberries
almonds
tomatoes
shredded cheese

1. Place butter in a large sauce pan over medium heat, stirring to melt. Slowly which in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until think, about 2 minutes. Add sour cream, ranch seasoning, garlic, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper, and garlic salt. I leave the meal in my crock pot all day on warm or low until we are ready for dinner.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and the top of what every you have.

Serves 4

~Slow cooker Chicken and Rice~

1 pound boneless skinless chicken breast
1 can cream of mushroom or cream of chicken soup
1 cup of salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)

Put chicken, soup, and salsa in a slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. Shred the chicken breast and stir in sour cream and heat just until everything is combined.

~Sausage Tomato Pasta

1 package penne, cooked according to package 

1 pound mild Italian sausage 

1 cup heavy whipping cream 

1 large can diced tomatoes with Italian seasonings 

1/2 onion, chopped 

2 T. olive oil 

1 clove garlic, minced

 1 cup shredded Parmesan cheese

 Italian seasoning 

 Cook onion, sausage, and garlic with olive oil. Drain fat. 

Add heavy cream and simmer for 10 minutes, stirring occasionally. 

Add can of tomatoes and Italian seasoning to taste. Sprinkle with Parmesan cheese, heat and toss with pasta.

~Twice-Baked Potato Casserole~

1 1/2 pounds red potatoes (about 6 medium), baked
1/4 t. salt
1/4 t. pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups ( 8 ounces) shredded mozzarella cheese
2 cups (8ounces) shredded cheddar cheese
2 green onions, sliced (optional)

Directions
~Bake potatoes
~Cut baked potatoes into 1-inch cubes. Place half in a greased 13 x 9 inch baking dish. Sprinkle with half the salt, and pepper and bacon. Top with half of sour cream and cheese. Repeat layers.
~Bake, uncovered, at 350 for 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Yield 6-8 servings