Creamy Ranch Crock Pot Chicken & Veggies

Who would have thought that all this thrown in a crock pot would taste so good? And easy? Oh yeah! You can use just about any of your favorite vegetables in this dish, canned or frozen or fresh. Double it if you’re feeding a crowd but we had about 6 servings of this made with the recipe below so it doesn’t make a ton which is good for me. Since we eat everything I make and there are just the two of us, leftovers of the same thing for a more than a couple of days gets real old, real fast. Anyway...for a tasty dish with hardly any effort, make THIS.

Creamy Ranch Crock Pot Chicken & Veggies

2 tablespoons butter ~ melted

3 boneless, skinless chicken breasts ~ cut into bite-sized pieces

3 cups veggies ~ corn, carrots, green beans, celery, etc. (Any of your favorites that equal 3 cups.)

3 - 4 small red potatoes ~ cut into large bite-sized chunks

1 medium onion ~ diced

1 10-ounce can cream of chicken soup

1/2 cup sour cream

1/2 cup milk

1 1-ounce packet dry Ranch Dressing mix

6 slices of bacon ~ cooked crisp and crumbled

Salt and pepper, to taste

Add melted butter to the crock pot.

Then add the potatoes, veggies and onions. Add salt and pepper and toss to coat.

Add diced chicken.

In a medium bowl, combine the soup, sour cream, milk and ranch dressing.

Pour over the chicken.

Turn crock pot to high and cook 4 - 5 hours, stirring a couple of times throughout the cooking process.

Sprinkle crumbled bacon on top then serve!

Here we go!

Add the melted butter to the crock 

pot then add the potatoes, veggies 

and onion. Salt and pepper to taste 

then stir to combine.

Add the diced chicken on top.

Then the creamy mixture. Soup, sour cream, milk and ranch dressing mix.

Let it cook on high for 4 - 6 hours, 

giving it a couple of stirs during cooking.

Add some cooked crumbled 

bacon on top and serve!

Crock Pot Green Chile Roast

Okay...so here's something I ran across the other day that I knew IT Guy would love. As I was scrolling through my Pinterest, this recipe popped up. It had no permanent link and no official directions...not even a name....but I KNEW I had to make it. I tailored this to fit our preferences and it turned out VERY good! The nice thing about this is that you can eat it by the bowlful, wrapped in a flour tortilla or use it as a topping for nachos. It's SUPER simple and SUPER yummy....what's not to love?

Crock Pot Green Chile Roast



2 cups dry pinto beans
1 2-3 pound chuck roast
1 small onion ~ diced
1 10-ounce can Rotel tomatoes
1 4-ounce can diced green chilies
1 tablespoon plus 1 teaspoon ground cumin
3 teaspoons chili powder ~ divided use
2 teaspoons garlic powder
Salt & pepper to taste
Water

Place dry beans in the crock pot.

Add the Rotel tomatoes, green chilies and diced onion.

Add 1 tablespoon of the cumin, 1 1/2 teaspoons of the chili powder, 1 teaspoon of the garlic powder and the salt & pepper. Stir.

Place roast on top of beans and add enough water to almost cover the roast.

Season with the rest of the seasonings.

Cook on high for 6 - 8 hours until beans done and meat is tender.

Remove roast from the crock pot and shred. Return shredded roast to the beans and stir.

Serve in bowls or flour tortillas.

 

Here's the stuff!

 

Add the beans, Rotel tomatoes, 

green chilies and some of the 

spices to the crock pot. Stir.

 

Add the roast , the water and 

the rest of the spices. Cook!

 

Make sure the beans are done and 

the roast is tender enough to shred easily.

 

Serve it in a bowl, in flour tortillas or as nachos!!

Crock Pot Cashew Chicken

I loved this. IT Guy didn't even try it because as you know, he won't try anything with an Asian flair. But I'm here to tell you that it was GOOD! Not only the first time, but the leftover were the bomb, too! This is so easy to make. Pre-cooking the chicken gives it a crunchy texture to it, but if you don't care about that, you can just throw it in the slow cooker raw and cook it that way. But this is really good and super easy!

Crock Pot Cashew Chicken



2 pounds boneless, skinless chicken breasts cut into bite sized chunks
3 tablespoons cornstarch
1 teaspoon black pepper
2 tablespoons oil
1/2 cup soy sauce
3 tablespoons rice vinegar
3 tablespoons ketchup
2 tablespoons sweet chili sauce
3 tablespoons brown sugar
2 cloves garlic ~ minced
1/2 teaspoon red pepper flakes
1 - 2 cups cashews

Combine cornstarch and pepper in a ziptop bag. Add chicken and shake until chicken is coated.

Heat the oil in a large skillet over medium heat. Add the chicken and cook on all sides until done.

Put the cooked chicken in the crock pot.

Combine the soy sauce, vinegar, sweet chili sauce, ketchup, red pepper flakes, garlic and brown sugar in a bowl. Stir in the cashews then pour the mixture over the chicken.

Cook on low for 4 -5 hours.

Serve over rice.

 

The cast of characters.

 

Add the chicken, cornstarch and 

pepper to a bag and shake to cover the chicken.

 

Fry it in the oil until lightly crispy.

 

Combine the rest of the ingredients.

 

Add the cooked chicken to 

the crock pot then add the sauce.

 

Cook!

 

Serve over rice!

Crock Pot Cajun Rubbed Chicken

Okay guys....summertime is comin' and you know what that means?? Yep...time to rock the crock pot! After you combine all the seasonings for this yummy chicken and massage it into your bird, your crock pot will magically turn this into something super flavorful. The ease of it all is incredible for the result you get. Ladle a little of the cooked juice over the sliced meat for extra flavor!

Crock Pot Cajun Rubbed Chicken



2 large chicken breasts ~ on the bone, with skin
1/2 cup water or chicken stock
1/4 cup butter ~ room temperature
Cajun Spice Rub ~ recipe follows

Crumple 5 pieces of foil and place in the bottom of your crock pot.

Pour in the water or chicken stock.

Rub each piece of chicken with butter on both sides, including under the skin.

Sprinkle a little seasoning under the skin and rub.

Sprinkle each breast with a couple of teaspoons of the rub and massage in.

Place chicken on top of foil balls.

Cook on high for 4 - 5 hours or on low for 6 - 8 hours.


Cajun Spice Rub

2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 1/2 tablespoons kosher salt
2 tablespoons paprika
1 teaspoon red pepper flakes

Combine all spices into a small bowl. 

Makes enough rub for 4 - 6 chicken breasts.

 
Here's all you need for this EASY dish.

 
Throw together the seasonings.

 
Butter the chicken....under the skin, too!

 
Massage the spice mixture all over 
the chicken...and under the skin, too!

 
Place the chicken on top of foil 
balls in your crock pot. Add some 
chicken stock.

 
Cook and slice and eat! So easy!

Crock Pot Beef Tips

Yum. Yum. And yum. Also? Easy. I'm not kidding, guys....this makes the most simple and delicious and homey meal you can think of. Serve over pasta...which is what I did...or mashed potatoes would take it over the TOP!!! Seriously...make this SOON!

Crock Pot Beef Tips



2 pounds stew meat
1 packet gravy mix
1 envelope beefy onion soup mix
1 10-ounce can Golden Mushroom soup
1 cup water

Mix gravy mix, onion soup mix, soup and water together in your crock pot.

Add stew meat and stir to combine.

Allow to cook on high for 4 -5 hours or on low for 6 - 8 hours.

Serve over noodles or mashed potatoes.


 

Here's all you need.

 

Here's all you do.

 

Mix, cook....

 

...serve!!!!

Crock Pot Cubed Roast & Gravy

Anything with roast makes IT Guy very happy. This easy crock pot dinner is packed with flavor and is a good hearty family dinner. Just throw it in the crock pot in the morning and give it a stir or two throughout the day then dinner is served! A perfect winter's meal!

Crock Pot Cubed Roast & Gravy



1 medium onion ~ sliced
1 clove garlic ~ minced
1 2-pound chuck roast ~ cubed
1 10-ounce can cream of mushroom soup
1 8-ounce block of cream cheese ~ cubed
1 cube butter ~ cubed
1 teaspoon Kitchen Bouquet
1 packet dry Italian salad dressing
salt and pepper to taste

Add the onion, roast, garlic, butter and cream cheese mix to your crock pot.

In a small mixing bowl, combine the water, soup, Kitchen Bouquet, Italian seasoning packet and salt and pepper. Stir to combine then pour over the ingredients in the crock pot.

Allow to cook 6 - 8 hours on low or until roast is tender.

Serve over rice or noodles.

 
Let's go! Oops! Don't forget the water!

 
Slice the onion, cube the roast, 
mince the garlic, cut up the butter 
and cream cheese and add to the crock pot.

 
Combine the soup, Italian salad 
dressing mix, water, Kitchen 
Bouquet and salt and pepper.

 
Pour over ingredients in the crock pot.

 
Cook!

 
Serve over noodles or rice!

Crock Pot Chops

Pork chops are something we all like around the SFFS house. We like the thin ones best, bone in or not...but really we'll eat them any which way. Making them this way is incredibly easy and the end result is such a fork-tender and delicious piece of meat. You just won't believe how they almost just fall apart before you can get them out of the slow-cooker. I served some roasted potatoes with mine but rice would be a good choice, too since the liquid is pretty good and the rice would soak that up and make for some tasty eatin'!

Crock Pot Chops



6 - 8 pork chops ~ bone-in or boneless
1 cup beef broth
1/4 cup olive oil
1 teaspoon dried rosemary
1 teaspoon Italian seasoning
1 tablespoon paprika
1 clove garlic ~ minced
salt and pepper to taste

Spray your crock pot (or use a liner) with cooking spray then place chops inside.

In a small bowl, whisk together the rest of the ingredients.

Pour over pork chops.

Cook on low 4 -5 hours or until done, making sure the chops stay separated during cooking.


 

Let's go! Spray the crock 

pot with cooking spray 

then put the chops inside.

 

Mix up the rest of the ingredients.

 

Pour over the chops and let 

the crock pot do the work.

 

Seriously...these come out tender 

and moist and FULL of flavor! 

You need to try them soon!

10 Slow Cooker Recipes

Don't you just love your slow cooker? Especially on a warm day when you don't want to turn on the oven or when you know it's going to be a crazy day and you need to get dinner out of the way early? Well...here are 10 of our favorite slow cooker recipes for you to take a gander at. They always come through for me when I need them to...in convenience and flavor!

Here's the LINK for the recipes and Pinterest.

Crock Pot Chicken & Dumplings

This recipe makes a ton of food! If you're looking to feed a large family or have lots of leftovers, then your search can end right here. And talk about tasty! And easy? Yep...both. We really enjoyed this recipe and I think you will, too!
Crock Pot Chicken & Dumplings



3 - 4 skinless, boneless chicken breasts, cut into 1-inch pieces
2 cups diced potatoes, (I used Yukon Golds) cut into 1-inch pieces
2 cups diced carrots
1 cup sliced celery
1 medium onion ~ diced
2 10-ounce cans cream of chicken soup
1 cup chicken stock
salt & pepper to taste
2 cups Bisquick
2/3 cup milk

Add the chicken, potatoes, onion, carrots and celery in your crock pot. 

Stir together the soup, chicken stock, salt and black pepper in a medium bowl. Pour over the chicken and vegetables that are in the crock pot and stir to combine.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

In a medium bowl, stir together the Bisquick and milk.  Drop the batter by spoonfuls on top of the chicken mixture. 

Increase the heat to HIGH.  Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

 
The cast of characters.

 
Add the chicken and veggies to the crock pot.

 
In a medium bowl, 
combine the soup, 
stock and salt and pepper.

 
Pour into the crock pot over the meat the veggies.

 
Stir.

 
Allow it to hang out all day.

 
Mix the Bisquick and the milk together.

 
Then drop by spoonfuls on top 
of the chicken/veggie mixture.

 
Tilt the lid a bit to allow the dumplings to steam/cook.

 
They'll all come together and look like this.

 
Spoon it out and enjoy!