Here are two slow-cooker meals that I am excited to try out when we get back from our upcoming trip. Both are chicken because it is cheap and that is mainly what I eat. If any of you have recipes that are more red meat friendly please feel free to send them my way.
Slow-Cooker Italian Chicken
Recipe courtesy of Carol Grenyo found in “Paula Deen’s Special Collector’s Issue of Quick & Easy Meals” 2009.
- 1/4 cup butter
- 1 (0.7 ounce) package Italian salad dressing mix
- 2 (10.75 ounce) cans golden mushroom soup
- 1 (8 ounce) container cream cheese with chives and onion
- 1 cup dry white wine
- 6 boneless skinless chicken breasts
- Angel hair pasta
Cook pasta according to package directions.
In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheese, and wine; cook, stirring constantly, until cream cheese is melted and smooth.
in a 6 quart electric slow cooker, add chicken. Pour mixture over chicken. Cook on low for 4-6 hours, or until chicken is tender.
Serve over pasta. Garnish with parsley.
Cerveza Chicken Enchilada Casserole
Recipe can be found in “Favorite Brand Name Recipes: Casseroles & One-Dish Meals” 2009.
- 2 cups water
- 1 bottle (12 ounces) Mexican beer, divided
- 1 stalk celery, chopped
- Juice of 1 lime
- 1 tsp salt
- 1 1/2 lbs boneless skinless chicken breasts
- 1 can (10 ounces) enchilada sauce
- 1 bag (9 ounces) white corn tortilla chips
- 1 /2 medium onion, chopped
- 3 cups (12 ounces) shredded cheddar cheese
- sour cream, slice olives, and cilantro (optional)
Place water, 1 cup beer, celery, carrot, lime juice, and salt in large saucepan. Bring to a boil over high heat. Place chicken in water mixture and reduce heat to simmer. Cook 12-14 minutes or until chicken is no longer pink in center. Remove; cool and shred into bite-size pieces.
Spoon 1/2 cup enchilada sauce into 5 quart slow-cooker. arrange tortilla chips over sauce. Layer with 1/3 of shredded chicken and 1/3 of chopped onion. Sprinkler with 1 cup cheese. Pour 1/2 cup enchilada sauce over cheese. Repeat layers 2 more times, pouring remaining beer over casserole before adding last cup of cheese.
Cover; cook on low 3 1/2 to 4 hours. Garnish with sour cream, sliced olives, and cilantro if desired.