Crock Pot Grape Jelly and BBQ Meatballs

This is so easy and SO YUMMY!!!

Crock pot grape jelly and BBQ meatballs

yield: 50 MEATBALLS

 

prep time: 5 MINUTES

 

cook time: 3 HOURS

 

total time: 3 HOURS

Ingredients:

1 32oz bag frozen fully cooked meatballs (about 50)
1 18oz jar grape jelly
1 18oz BBQ sauce

Directions:

Combine sauces in your crock-pot and stir until combined. Add meatballs and stir until they are coated with the sauce. Cook on high for 3 hours.
Enjoy as an appetizer or serve over rice for a main dish.

http://www.iheartnaptime.net/bbq-meatballs/

Slow Cooker Chicken Caesar Sandwiches

SLOW COOKER CHICKEN CAESAR SANDWICHES

 

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an easy, fast and delicious meal that you will want to make again and again!

Author: Nikki

INGREDIENTS

• 2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)
• ½ to 1 cup of your favorite Caesar dressing (I used Brianna's Asiago Caesar)
• ½ cup shredded Parmesan cheese
• ¼ cup fresh chopped parsley or 2 teaspoons of dried parsley
• ½ teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns

INSTRUCTIONS

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
4. Spoon ¼ cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

http://www.chef-in-training.com/2012/03/slow-cooker-chicken-caesar-sandwiches/

Slow Cooker Peach Cobbler

SLOW COOKER PEACH COBBLER

• YIELD: 8 Servings

Only THREE ingredients and super good!

INGREDIENTS

• 2 (21 oz) cans peach pie filling
• 1 (15.25 oz) box yellow cake mix dry
• 1/2 cup butter COLD

INSTRUCTIONS

1. Spray slow cooker with cooking spray.
2. Dump peach pie filling on the bottom of slow cooker and evenly spread and distribute.
3. Evenly distribute cake mix by pouring it over top the peach pie filling.
4. Next, slice the cold butter into thin squares and lay them on top of the cake mix. You should be able to cover the entire top with thinly sliced squares of butter.
5. Cover and cook on LOW for 3-4 hours or until top is golden brown in color.
6. serve warm with vanilla ice cream.

http://www.chef-in-training.com/2013/10/slow-cooker-peach-cobbler/

Slow Cooker Chicke Caesar Sandwiches

SLOW COOKER CHICKEN CAESAR SANDWICHES

 

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an easy, fast and delicious meal that you will want to make again and again!

Author: Nikki

INGREDIENTS

• 2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)
• ½ to 1 cup of your favorite Caesar dressing (I used Brianna's Asiago Caesar)
• ½ cup shredded Parmesan cheese
• ¼ cup fresh chopped parsley or 2 teaspoons of dried parsley
• ½ teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns

INSTRUCTIONS

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
4. Spoon ¼ cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

http://www.chef-in-training.com/2012/03/slow-cooker-chicken-caesar-sandwiches/

Lindsay's Slow Cooker Meatballs

Slow Cooker Meatballs

1/2 bag of frozen meatballs
1 cup ketchup
1 can of tomato sauce
1 cup brown sugar
1 T chili powder
2 t liquid smoke (hickory)
1 can crushed pineapple

Mix sauce first, then add meatballs to preference.  Put in the crockpot for at least 5 hours.

See all 156 photos!

• READY IN6+ hrs

Slow Cooker Chicken and Dumplings

Read Reviews (5572)

90K+

Recipe by Janiece Mason 

"This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!"

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Market Pantry Chicken (20-oz or Larger)
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Ingredients Edit and Save

Original recipe makes 8 servingsChange Servings

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) canscondensed cream of chicken soup

• 1 onion, finely diced
• 2 (10 ounce) packagesrefrigerated biscuit dough, torn into pieces

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• PREP
  10 mins
• COOK
  6 hrs
• READY IN
  6 hrs 10 mins

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx?evt19=1

Crock Pot Cream Cheese Chicken Chili

Crock Pot Cream Cheese Chicken Chili

(that's a mouthful!)

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells.
Serves 4

(This would also make an excellent dip!)

http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html

Slow Cooker Pesto Ravioli

Slow Cooker Pesto Ravioli

 

Ingredients

• 1 cup ricotta cheese
• ½ cup pesto
• ¾ cup grated parmesan cheese, divided
• 1 cup shredded mozzarella, divided
• 1 (24 oz) jar pasta sauce (I used Kirkland Marinara)
• 1 (25 oz) pkg. frozen ravioli

Instructions

1. In a bowl, stir together the ricotta, pesto, and ½ cup parmesan until combined; set aside.
2. Add 1 cup of the pasta sauce on bottom of slow cooker. Spread to coat the bottom of the slow cooker.
3. Next, place ½ of the bag of frozen ravioli in the slow cooker.
4. Take ½ of the ricotta mixture and spread it on top of the ravioli and the sprinkle with ½ cup of the mozzarella.
5. Repeat layers again (1 cup sauce, remaining frozen ravioli, remaining ricotta, remaining mozzarella).
6. Spread remaining sauce over top. Cook on low for 3 hours.
7. Remove lid and add sprinkle with remaining ¼ cup parmesan. Replace lid and cook an additional 30 minutes on low. Serves 6.

http://realmomkitchen.com/14613/slow-cooker-pesto-ravioli/

Slow Cooker Chicken Tacos Verde

This is a super easy recipe!

Slow Cooker Chicken Tacos Verde

• 2 pounds of boneless skinless chicken thighs
• 1 onion, diced
• 1 (16 oz.) jar of salsa verde
• 1 (4 oz.) can diced green chilies
• 1 tsp ground cumin
• 2 cloves of garlic, minced
• shredded cheese
• guacamole
• pico de gallo or fresh salsa
• tortilla shells

1. Place chicken in the bowl of a slow cooker. Top chicken with the diced green chiles, cumin, onion and garlic. The pour the slasa over the chicken.
2. Cover and cook on low  for 8 hours.
3. Remove chicken from pot and shredded.  Mix in enough of the juice leftover in the slow cooker to make the meat moist.
4. Spoon chicken into tortillas and top with shredded cheese, guacamole and pico de gallo.

http://realmomkitchen.com/6924/slow-cooker-chicken-tacos-verde/