Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken

Author: Six Sisters' Stuff

Recipe type: Main Dish

Prep time:  15 mins

Cook time:  6 hours

Total time:  6 hours 15 mins

Serves: 5-6

 

Ingredients

• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 lbs skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 (15 oz) can chicken broth (or chicken stock)
• 6 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• zest of one lemon
• 3 tablespoons diced onion (I used a yellow sweet onion)
• 1 teaspoon chopped fresh parsley
• 1 (8 oz) package cream cheese (you can use ⅓ less fat or fat free)

Instructions

1. In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
2. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
3. In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
4. Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
5. About 15 minutes before you’re ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.

Notes

Since you are whisking the sauce directly in the slow cooker, I recommend using a silicone whisk so that you don't scratch the bottom of your slow cooker.

Chicken Bacon Ranch Pasta

Ingredients

• 1 lb. penne pasta
• 6 strips of bacon, diced
• 2 T. all purpose flour
• 1 packet of ranch seasoning mix
• 2 c. milk
• 1 T. butter
• salt and pepper
• 2 boneless skinless chicken breast (cut into pieces)
• 1 c. shredded chedder cheese

Directions

• start by cooking your pasta, draining it, and stetting it aside
• While you are making your noodles; cook your bacon in a skillet, drain, the grease but keep 1 T of bacon drippings in the pan.
• Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook util no longer pink/browned)
• Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk.  Stir until it is bubbly an thick.
• Add the cheese an half of the diced bacon pieces to the pan; stir until melted.
• Combine the sauce and pasta noodles together-add salt and pepper to taste.
• Top off the dish with the extra bacon pieces.

One-Pot Chicken Alfredo

Ingredients

• olive oil
•  chicken breast
• garlic cloves

cook the above all together

• 14 oz chicken broth
• 1 c. heavy cream
• 1/2 lb. uncooked penne

reduce heat and cook 15-20 minutes
stir and add 1 1/2 cups grate Parmesan cheese, serve

Lasagna Soup

Lasagna Soup

Ingredients

• 1 1/2 Italian sausage browned
• 3 c. onion
• 4 cloves garlic
• 2 T. tomato paste
• 2 bay leaves
• 2 t. oregano
• 28 oz diced tomatoes
• 6 c. chicken stock

Simmer 30 minutes

• 8 oz fusilli pasta

boil 8-10 minutes

• 8 oz ricotta
• pepper
• 1/2 c parmesan

Mix together and top on the soup

Slow Beef and Broccoli

Slow Beef and Broccoli

Ingredients

• 2/3 c. packed brown sugar 
• 2T. minced garlic
• 1/2 t. chilli flakes
• 2 c. beef broth
• 1 c. soy sauce
• 1/3 c. cornstarch

Mix the above together

• 2lbs beef chuck roast thin strips

Cook on high for 3-4 hours, cook uncovered last 30 minutes with broccoli

Ghoulash

Ghoulash

Ingredients

• 2 lbs hamburger meat
• 2 (12 ounce) packages elbow macaroni
• 1 medium onion, diced
• 2 cans diced tomatoes (14.5 oz)
• 1 can tomato sauce (25 oz)
• 1 1/2 T garlic powder
• salt and pepper to taste

Directions

• Brown hamburger meat until it's about halfway done.  Then add your diced onions until meat is completely browned and onions are soft.  
• Add 2 cans of diced tomatoes and mix together
• Add 1/2 cans of tomato sauce, garlic powder and a dash of salt and pepper
• In a separate pot, follow the directions and cook the elbow macaroni.  You want to sightly undercook this pasta because it will cook a little more once you a dd the meat and sauce mixture. 
• Once the pasta is done, add it to the meat and sauce mixture and mix together
• Serve hot

Toll House Chocolate Chip Pie

Toll House Chocolate Chip Pie

 

Serves:8 servings

Prep time:15 mins

Cook time:55 mins

Total time:1 hour 10 mins

 

Ingredients

• 1 unbaked 9-inch deep-dish pie shell
• 2 eggs
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ¾ cup (1½ sticks) butter, softened to room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts
• Vanilla ice cream (optional but highly recommended, for serving)

Instructions

1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
4. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
5. Serve warm with vanilla ice.

Chocolate Chip Cookie Bars

INGREDIENTS

• 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more baking sheet
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup granulated sugar
• 1 1/2 cups packed light-brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.
3. Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars.

Chewy Chocolate Chip Oatmeal Bars

Chewy Chocolate Chip Oatmeal Bars

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 16 bars

Ingredients

2 C flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 tsp cinnamon

2 1/2 C old fashioned oats

1 1/2 C brown sugar

1 1/4 C butter, melted

2 eggs

1 Tb vanilla

2 1/2 C milk chocolate chips

Instructions

1. Preheat your oven to 350 degrees.

2. Into your stand mixer or large mixing bowl place 2 C flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt and 1/2 tsp cinnamon. Toss them together with a fork to combine.

3. Grab 2 1/2 cups Old Fashioned Oats and add them to the mixing bowl.

4. Add 1 1/2 C brown sugar and toss everything together to mix.

5. Melt 1 1/4 C butter and pour it into the bowl. Mix for one minute.

6. Add 2 eggs and 1 Tb vanilla.

7. Mix until the dough has combined. It will be crumbly.

8. Add 2 1/2 C chocolate chips. I used milk chocolate, but semi sweet, butterscotch or cinnamon chips would also be fabulous. Mix the chips in.

9. Spray a 9x13 pan with cooking spray and press the dough into it.

10. Bake for 20 minutes. Stick a butter knife or toothpick into the center. When it comes out clean the bars are done. Don't worry if they look a little bit underdone. They should. :) This will help them stay nice and moist.

11. Allow them to cool completely and then cut into bars, or eat them warm from the pan...whatever suits your fancy.

Triple Chip Cookie Bars

Triple Chip Cookie Bars

Author: Fiona

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: one 8 x8 inch square pan

 

Ingredients

• ½ cup unsalted butter
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg, room temperature
• 1 tablespoon vanilla
• 1 and ¼ cup all purpose flour, spooned & levelled
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup assorted chocolate chips (I used semi-sweet, white chocolate & butterscotch)

Instructions

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1. Preheat the oven to 350F degrees. Line an 8 x 8 inch square baking pan with parchment paper or line with aluminum foil and grease with butter or non-stick cooking spray. Set aside.
2. In a medium-sized, microwave friendly bowl melt the butter in the microwave. Allow to cool for a few minutes so that you don't scramble the egg.
3. Once cooled, whisk in the egg followed by stirring in the sugars and vanilla using a large wooden spoon or rubber spatula. Then stir in the flour, baking powder & salt, followed by the chocolate chips. I reserved a few extra chocolate chips to sprinkle on top.
4. Pour batter into prepared pan and bake for 20-25 minutes until the top is set. Allow to cool completely then cut into squares.

~Swiss Cheese Chicken

INGREDIENTS:

• 4 Chicken Breasts (or enough to fill pan)
• 6 Slices Swiss Cheese
• 1 can Cream of Chicken Soup
• ¼ cup milk
• Stove Top Turkey Stuffing (about ½ box)
• ¼ c butter

DIRECTIONS:

1. Cover bottom of pan with chicken.
2. Lay Swiss Cheese over chicken.
3. Mix 1 can cream of chicken soup and ¼ cup milk.
4. Pour mixture over chicken.
5. Top with ½ bag (or more) of Stove Top Turkey Stuffing.
6. Drizzle ¼ cup butter on top.
7. Bake at 350 for 45-60 minutes.
8. Serve over rice.

NOTES:

FREEZER INSTRUCTIONS - After pouring cream of chicken mixture over chicken go ahead and freeze. When you are ready to cook it, pull it out of the freezer and let it thaw in the fridge (preferable overnight). Then complete the rest of the instructions (top with stuffing/butter & bake).

~Taco Braid

1. In a skillet, brown 1lb of ground meat. Season with your favorite taco seasoning.
When meat is just cooked through add half of a small onion and let cook a few minutes. Adding the onion now keeps it slightly crunchy.
Rinse and drain 1- 15oz can of black beans. Add to meat.
Drain 1 can of rotel tomatoes. Add to meat.
Heat til mixture is hot through out.

2. Line a baking sheet with parchment paper (makes clean up easy). Roll out 1 package of crescent roll onto baking sheet. Mend the perforations.
3. Cut crescent sheet on both sides 1inch apart. A pizza cutter works well
4. Put cooked meat mixture in center of cut crescent sheet

5. Put 2 cups of grated cheddar cheese on top of meat mixture
6. Fold crescent strips over meat mixture and press the strips together to seal the braid.
7. Bake in 350° oven for 20-25 minutes or until golden brown

8. Let sit for 5-10minutes to allow the Taco Braid to set.

Roasted Parmesan Asparagus

Asparagus

olive oil

salt and pepper

Parmesan cheese

 

Preheat oven to 400

Cut off about on inch from the bottom on the stalks.

Lay asparagus in a single layer on a cookie sheet.

Drizzle with olive oil and sprinkle with coarse salt and pepper.

Place in oven to roast for approximately 10 minutes-thinner asparagus may need less time.

Remove pan form oven and sprinkle with Parmesan cheese and return to oven for one to two minutes until the cheese melts and turns a little brown.



~Manwich Cheesy Chicken Pasta

1 lb ground beef, browned

1/2 lb Italian sausage, browned

1 small onion, chopped

2 T minced garlic

1 can Manwich Bold + 1 can water

3 cups chicken broth

1 13.25 ox  box pasta, {I like Barilla Whole Grain Penne}

*Shredded Cheddar cheese

 

Brown and drain the ground beef and the sausage.  Add onion and garlic, sauté until the onions are soft.  Add chicken broth, Manwich sauce and water along with the pasta all in one big pot.  Bring to a boil. Reduce heat to simmer for about 20-25 minutes for until the pasta is cooked. 

 

*Remove from heat and stir in shredded Cheddar cheese until well incorporated, reserving a handful to sprinkle on the top.  Cover for a few minutes to allow the cheese to melt, and stir.

 



~Parmesan Tomatoes

Parmesan Tomatoes

 

 

4 tomatoes, halved horizontally

1/4 c freshly grated Parmesan cheese

1t. chopped fresh oregano

1/4t.  salt

freshly ground pepper to taste

4t extra-virgin olive oil

 

preheat oven to 450

place tomatoes cut-side up on baking sheet.  Top with Parmesan cheese, oregano, salt and pepper.  Drizzle with oil and bake until tomatoes are tender, about 15 minutes.

 

** I have used mozzarella cheese as well as dried oregano and it was just as good. 

~Sloppy Joes

Sloppy Joes

 

 

2 1/2 lbs.  Ground beef

1/2 large onion, diced

1 whole large green pepper, diced

5 cloves garlic, minced

1 1/2 c. ketchup

1 c water

2 T. brown sugar

2 t. chili powder

1t. dry mustard

1/2 t. red popper flakes

Worcestershire sauce, to taste

2T. tomato paste

salt

pepper

 

 

Cook ground beef and cook until brown.  Drain most of the fat and discard. 

Add onions, green pepper, and garlic.  Cook for a few minutes or until vegetables begin to get soft. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water.  Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire sauce.  Taste and adjust seasonings as needed.