Crock-Pot meals: Recipes for cheesy chili dip, chicken noodle soup and pot roast

Looking for a quick fix and tired of ordering pizza? Pull the Crock-Pot out of the cupboard and put it to good use.

Nothing beats the smell of a stew that's been cooking all day wafting in through the door.

If you're using the Crock-Pot according to the manufacturer's instructions, don't be worried about leaving it on all day. House fires started by Crock-Pots are extremely rare, and internet searches come up empty when looking for one.

The recipes included all have similar directions — place ingredients in the crock pot, set to low and leave for several (eight) hours, or set to medium and leave for a few hours (three to four). If using vegetables, place those in the Crock-Pot first, as they will take longer to cook than meat.

CHEESY CHILI DIP:

1 Pound of Velveeta cheese, cubed

1 Can of chili or Rotel tomatoes

CHICKEN NOODLE SOUP:

Carrots

Celery

1 Pound chicken breasts

1 Large can of chicken stock

COLA CHICKEN:

1 Can cola

1 Bottle barbecue sauce

1 Onion, sliced

1 Lemon, cut into wedges

1 Whole small chicken

POT ROAST:

1 Chuck roast

Onions

Carrots

Mushrooms

1 Large can beef stock

Herbs

KING RANCH CHICKEN:

1 Bag tortilla chips

3-4 Boneless skinless Chicken Breasts, cooked

1 Can diced tomatoes with chilies

1 Can cream of chicken soup

1 Can cream of mushroom soup

1 Onion, chopped

1 Can refried beans

2 Cups shredded cheese

1 Cup chicken broth

Mix together chicken, soups, broth, onion.  Place a layer of chips on the bottom of the slow cooker.  Layer chicken mixture on top, followed by a layer of beans and a layer of cheese. Continue layering, topping off with cheese.

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