Creamy Slow Cooker Chicken Noodle Soup

FB Source: Julie Morgan

Ingredients:
1 (32-ounce) container chicken broth
3 cups water
1½ cups sliced carrots (3 medium)
1½ cups sliced celery (3 stalks)
1½ cups sliced fresh mushrooms (4 ounces)
¼ cup chopped onion
1½ teaspoons dried thyme, crushed
¾ teaspoon garlic-pepper seasoning
3 ounces cream cheese, cut in cubes
2½ cups chopped cooked chicken (about 12 ounces)
2 cups dried egg noodles

Directions:

1. In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning. 
2. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting. 
3. Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

YUMMY. No canned creamed soups in this!

The Best Slow Cooker Beef Stew Ever

FB Source: Carl Barbaro

ORIGINAL SOURCE: Delicious as it Looks

Ingredients:
2 lbs. stew meat, cubed
2 Tbsp flour
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp extra-virgin olive oil
4 cups (32 oz.) beef broth
1 1/2 lb. red potatoes, cubed (unpeeled)
1/2 lb. carrots, coarsely chopped
6 stalks celery, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried parsley
1 tsp dried, crushed rosemary
1/2 tsp dried thyme
1/4 cup water
2 Tbsp flour

Directions:

1. Place beef, 2 tablespoons of flour and salt and pepper in large resealable bag. Shake to coat beef. 
2. Heat olive oil in a large skillet over medium-high. Add beef and stir to brown evenly. 
3. Transfer beef to slow cooker and return skillet to heat. Deglaze pan by adding a little broth and scraping up the browned bits. Pour this into the slow cooker as well.
4. To the slow cooker, also add the beef broth, the potatoes, carrots, celery, onion, garlic, parsley, rosemary and thyme. Stir well. Cook on high for 4 to 6 hours or on low for 10 to 12 hours.
5. 30 minutes before serving, combine the 1/4 cup water and 2 tablespoons flour in a small bowl and gradually add to the stew while stirring. Cook for 30 minutes on high. Serve.

Slow Cooker Chicken and Next Day Chicken Noodle Soup

FB Source: Carl Barbaro

Two Recipes in one post!

Slow Cooker Chicken

Ingredients:
1 Whole Chicken - thawed
Seasoned Salt
Garlic Power
Italian Seasoning
1 Box Chicken Stock (for after the chicken is cooked and taken out)

Directions:

1. **If chicken is frozen make sure to THAW it out first!!** Unwrap the chicken and discard the insides.
2. Rinse off the chicken
3. Spray your crock pot with non-stick cooking spray or rub it down with butter.
4. Place the whole thawed chicken into the crock pot and add seasoning to the top! (as little or as much as desired, although it doesnt take much.)
5. No water or stock needed the chicken will create its own juices!!
6. Set your slow cooker on LOW cover and let it cook for about 6-7 hours.
7. Serve your chicken for dinner, but, and this is an important step, **make sure to keep the juices and bones from the chicken for your soup**!! Add a box of Chicken Stock to the left over juice from the chicken in the slow cooker and let the bones simmer in it over night!

Next day Chicken Noodle Soup


Ingredients:
1-2 boxes of Chicken Stock
Carrots
Celery
Corn
Left over Chicken
Egg Noodles

Directions:

1. After you have allowed the broth and bones to simmer over night you can now strain the bones from the juice and discard.
2. Add the other 1-2 boxes of chicken stock depending on how much soup you want to make. (add water if still not desired amount)
3. Cut up vegetables and add them to the broth and let them cook on low or high until tender (about 4-5 hours depending on the crock pot setting)
4. Add Noodles and Chicken when vegetables are done! DO NOT ADD NOODLES UNTIL ABOUT 5 MIN BEFORE YOU EAT ( they will get soggy if they continue to cook)

ENJOY!!

Slow Cooker Candy 2

FB Source: Shelly Platt

Ingredients:

32 oz dry roasted peanuts (I think I'm going to try almonds!)
12 oz semi sweet chocolate chips
4 oz German sweet chocolate
32 oz white chocolate candy melts

Directions:

1. Place ingredients in a slow cooker as listed. Do not stir. 
2. Cook on low for 1 1/2 -2 hours - do not open the lid! 
3. After cooked, stir and drop by spoonfuls on a parchment paper or silpat lined pan. 
4. Allow to harden and store in a closed container.

Slow Cooker Taco Soup

FB Source: Fix-It and Forget-It

Ingredients:
2 lbs of ground beef
1 can of Kidney beans
1 can of Corn
1 can of Black Beans
1 can of Pinto Beans
1 can of Rotel.
2 cans of Diced tomatoes.
1 Package of dry ranch mix
1 Package of Dry Taco season mix

Directions:

1. Cook and season meat in pan. 
2. Mix all items above and cook on low 4 hours in slow cooker. 
3. Add chips to your bowl. 
4. Top with cheese as needed. 

ENJOY!

From Fix-It and Forget-It: Check out this Taco Soup recipe from one of our Facebook fans! Feel free to message us with your favorite recipe and a picture! 

Slow Cooker Ranch Pork Chops

FB Source: Lisa Brickett

Ingredients:
package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

Directions:

1. In slow cooker, layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing mix all over.
2. Cover and cook on high for 4 hours OR Low for 6 hours.

The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes 

Mississippi Roast

FB Source: Candy Boxwell Hart

Ingredients:
Chuck Roast

Pkt of Hidden Valley Ranch Dressing

Pkt of McCormick Au Jus mix

1 stick of Butter

5 Pepperoncini peppers

Directions:
Put chuck roast in slow cooker.

Sprinkle with Hidden Valley ranch dressing.

Add McCormick Au Jus mix, butter, and peppers. DO NOT ADD WATER.

Cook on low for 7-8 hrs

Susan Bartlett's Chicken Spaghetti

Chicken Spaghetti

Ingredients:

3 large boneless skinless chicken breasts
1/2 cup water
1/2 onion chopped

1 package dry spaghetti sauce mix

2 small or 1 large can cream of chicken soup

1 stick of butter

8 oz pkg of cream cheese

Directions:

1. Put first 4 ingredients in a slow cooker for and cook on low 5-6 hours.
2. Then add cream of chicken soup and butter (margarine will work but it's not as good) Stir it in till the butter is melted.
3. Shred the chicken. *You can let it continue to cook or go directly to the next step.
4. An hour before serving, add cream cheese, stirring occasionally to incorporate the cheese.
5. Serve over thin spaghetti or angel hair pasta.

I have served it over regular noodles and it's just not the same.  Sounds funny, I know but it's so much better with the thin spaghetti noodles.  My husband doesn't like angel hair so I stick with the thin spaghetti.

The sauce makes a lot so you can either boil a 16 oz package of noodles and add it to the sauce or just boil enough noodles for your dinner and freeze the rest of the sauce for another night.  Probably makes 12 good servings.

I fed the missionaries last night and they could not get enough of this.  The only reason they stopped was because I had to save some for my son that was coming home from a Scout trip.  They had 3rds, my boys had 2nds and it was gone.  It feeds a large family or a medium sized one with plenty of leftovers........unless you are feeding the missionaries.  LOL

*Stacie says: "I cooked my 3 frozen chicken breasts on high for 3 hours, took them out and shredded them in my Kitchenaid, and then put the chicken in the fridge until the rest of the sauce was ready. My chicken was tender and most, and not overcooked or dry, which is what normally happens when chicken is left in the slow cooker for a long time. Once I added the cooled chicken back to the sauce, it took less than 5 minutes to bring it back to a heated stage. :)
"Also, I am NOT a professional photographer. This pic does NOT do justice to the deliciousness that awaited us after I snapped the pic! ;)"

Chicken Tortilla Slow Cooker Soup

Sherry Kirkpatrick Patterson

Ingredients:
1 pound shredded, cooked chicken
15 oz can whole peeled tomatoes, mashed
10 oz can enchilada sauce
1 medium onion, chopped
4 oz can chopped green chile peppers
2 cloves garlic, minced
2 cups water
14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
10 oz package frozen corn
1 Tbps chopped cilantro
7 corn tortillas
vegetable oil

Directions:

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. 
2. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
5. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Slow Cooker Ham, Green Beans and Potatoes

All Things Country

Ingredients:
2 lbs of fresh green beans
2 lbs of ham/bacon
4 baking potatoes
1 small onion

Directions:

1. Dice the ham, onion and potatoes.
2. Put everything in the slow cooker, along with 3 cups of water and season to taste with pepper.
3. Cook on low for about six hours.

via Kalerville Farms

Breakfast Casserole in the Slow Cooker

Kathy Riley

Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage (maple, sage or regular sausage)
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

3 Envelope Roast

Kris Maks

Ingredients:

3 pound beef roast such as chuck roast

1 envelope of dry Italian salad dressing mix

1 envelope of dry ranch salad dressing mix

1 envelope of dry brown gravy mix

2 cups water

Directions:

1. Measure the water in a measuring cup larger than the amount of water you need.
2. Add all three envelopes to the water. Mix until blended completely.
3. Brown the roast (if desired).
4. Add the meat to your slow cooker. Pour the water and dressing mixture over the roast.
5. Cook on high for about 4 hours, on low about 8 hours.

Slow Cooker Cinnamon Almonds

Sidette Latta

Ingredients:
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:

1. In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside.
2. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture.
3. Add cinnamon mixture to the almonds and toss until coated.
4. Thoroughly spray with the stoneware of your slow cooker with non-stick cooking spray and add the mixture of almonds and sugars.
5. Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
6. You have to stir really well, especially as it gets later in the cooking process.
7. Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

Slow Cooker Balsamic Chicken

Easy Recipes, Healthy Eating Ideas

Ingredients:
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
2 tsp dried minced onion
4 garlic cloves, minced
1 Tbsp extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Directions:

1. Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside.
2. Pour olive oil and garlic on the bottom of the slow cooker. Place chicken on top. Pour balsamic vinegar over the chicken.
3. Cover and cook on high for 4 hours.
4. Sprinkle with fresh parsley on top to serve.

By Metabolic Cooking Book: http://tiny.cc/Metabolic

Slow Cooker Chicken Enchilada Soup

Kneller Fit Wraps

Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

Directions:

1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
2. In a large bowl, whisk together the enchilada sauce and chicken broth mixture.
3. Gradually whisk in remaining milk until smooth. Set aside.
4. In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
5. Place the chicken breasts on top of the mixture. 
6. Pour sauce mixture over ingredients in cooker. 
7. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. 
8. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve.

I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

The Best Slow Cooker Meal Ever

Ashley McGee

Ingredients: 

1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 qt (4 cups) of vegetable broth
8 oz of cream cheese

Directions:
Put all ingredients in slow cooker, chunking up the cream cheese. Cook on low for 5-6 hrs

Overnight Slow Cooker Oatmeal

Carly Gill

Want breakfast tomorrow without lifting a finger?

Ingredients:
2 sliced Apples

1/4 cup Brown Sugar

1 tsp Cinnamon

Pinch of Salt

2 cups Oats

2 cups Milk

2 cups Water

Directions:

1. Place apples, brown sugar, cinnamon, and salt in the bottom of the crock pot.
2. Pour in oats, milk and water. Do NOT stir. 
3. Cook overnight for 8 - 9 hours on low.

Slow Cooker Bacon Cheese Potatoes

FB Source: Carl Barbaro

Slow Cooker Bacon Cheese Potatoes

Ingredients:
1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
butter
Green Onions (optional)

Directions:

1. Line slow cooker with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
2. Layer half each of the bacon, onions and potatoes in the crockpot.
3. Season to taste with salt and pepper and dot with (real) butter.
4. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
5. Cover with remaining foil.
6. Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
7. Add cheese for the last 20 – 30 minutes and enjoy!

Slow Cooker Candy

FB Source: Shavaun Strzesak

Ingredients:

2lbs lightly salted dry roasted peanuts

12 oz Toll house OR Hersheys Milk Chocolate Morsels 

full 4 oz pkg Bakers German Sweet Chocolate (1 block)

full 24 oz pkg Almond Bark

Directions:

• All the kiddies in the crock pot just like that, on low, leave alone for 3 hrs. 

I've forgotten about it sometimes and its been in the crockpot for 5 hrs, no worries nothing happens because your crockpot is on low...mix all together and spoon in cupcake holders and let cool, that's all to it!!!

These would be great for Christmas gifts!! We love to give homemade treats 

Slow Cooker Beef Tips with Gravy

Patti Nichol-SandersHeavenly Recipes

Slow Cooker Beef Tips with Gravy

1 1/2 lb beef tips or cubed beef stew meat
1 package of dry onion soup mix
1 can of cream of mushroom soup
1 can of beef broth

Add beef to slow cooker.
In a bowl combine dry onion soup mix and cream of mushroom soup and beef broth. Pour over beef in slow cooker.
Cook on low for at least 6 to 8 hours.

Give everything a good stir before serving.
Serve on top of mashed potatoes or egg noodles.