I’m not a huge fan of the crockpot but here are two recipes I’ve tried recently that were delicious! Sorry for no photos . . things move too quickly around here sometimes for me to get photos.
Jen’s Chicken was shared by a friend from OK. Thanks Connie!
4 – 6 boneless skinless chicken breasts
8 oz. cream cheese
1 can cream of chicken soup
1 package Ranch dressing mix
Pound the chicken breasts so they’re thin. Place them in the bottom of the crockpot. Cut the cream cheese up into chunks and toss in on top of the chicken. Sprinkle the Ranch dressing mix over the chicken. Spoon the soup over the mixture (no additional liquid needs to be added).
Cook on high for 4 hours or on low for 6 – 7 hours. Once it’s done, remove the chicken, whisk the sauce and then pour over the chicken and serve over noodles.
The other recipe was shared on another online group but I made a few changes to it.
Pesto Pork (but it would work well with chicken too):
Pork Loin or Roast – however much you want
1 or 2 cans tomatoes
1 jalapeno, sliced, if desired
Dump the tomatoes, liquid and all in the bottom of the crockpot. I used 2 quarts of home canned tomatoes. Place the pork in the crockpot, fat side up if there’s fat on your piece. Season to taste. Add the sliced jalapeno to the liquid. Top the meat with the pesto. Cook on low for 7 – 8 hours.
Once it’s done, remove some of the liquid, including tomatoes and peppers. Using a stick blender, blend everything. Pour into a pot and heat. In a small bowl, add about 1 tablespoon of flour to 1/2 c. cold water. Stir til all lumps are gone. Whisk into the heating liquid to thicken. Add additional pesto to the sauce.
Pour the sauce over sliced meat, serve over noodles with Parmesan Cheese.