Slow Cooker Momma’s Roadhouse Chili

                                                                                    










•Turkey Ingredients
•1 pound lean ground turkey, about 93% lean (optional, lean ground chicken or beef)
•1 small onion, diced
•1 teaspoon rubbed sage
•1/2 teaspoon red pepper flakes, more or less to taste
•1/2 teaspoon garlic powder
•1 teaspoon dried oregano
•1 teaspoon black pepper
•_____________________________
•Chili Ingredients
•1 (15 ounce) can kidney beans, drain
•1 (15 ounce) can black beans, drain
•1 (14.5 ounce) natural diced tomatoes
•1 (
6 ounce) can natural tomato paste
•1 clove garlic, minced
•2 tablespoons chili powder
•1/2 teaspoon black pepper
•Kosher or sea salt to taste
•1/2 teaspoon cayenne red pepper, more or less to taste
•1-1/2 cups water, optional vegetable or chicken broth - low sodium, fat free (use 2 cups if you prefer a thinner chili)
                                                                                                                                                                                   Combine the turkey ingredients in a large mixing bowl. Cook turkey mixture in a skillet on medium 
heat, breaking up into small chunks, and cook until no longer pink. Drain off any fat and discard.
Add cooked meat and all other ingredients to slow cooker, cook on low 8-10 hours. 4-6 quart slow cooker recommended. Serve in bowls and add diced onions, if desired.

Crock Pot Beer Chicken

◾2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
◾1 bottle or can of your favorite beer (I used Guinness)
◾1 tsp salt
◾1 tsp garlic powder
◾1 tbsp dried oregano
◾1/2 tsp black pepper


Instructions
1.Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
2.Feel free to change out the spices and herbs and use whatever you’d like.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Slow Cooker Chicken Fajitas-freezer

    buy double, make 2 bags
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze: Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or until chicken is cooked through and easily pulls apart with a fork. Shred chicken and serve!

Slow Cooker Spicy Dr. Pepper Shredded Pork

• 3-5lb bone-in pork shoulder (sometimes labeled as “Boston butt” or
“pork butt roast”)
• 1 small onion, peeled and sliced
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1, 7oz can chipotle peppers in adobo sauce
• 3 cups of Dr Pepper (2 cans) – I think you could also sub root beer or cola *not needed until day of cooking*

 1. Place pork shoulder in your slow cooker and add remaining   ingredients.
2. Cover, and cook on “low” setting for 8-12 hours (depending on the
size and strength of your slow cooker). You’ll know it’s done when
the meat easily falls off the bone.
3. Use a fork and knife to separate meat from the bone and shred
meat.
4. Strain remaining juice, onions, and peppers left in your slow cooker.
Discard what you catch in the strainer and keep the juice that
strains through.
5. Return juice and shredded pork to your slow cooker, and stir to  combine.
6. Serve on soft tortillas with your favorite taco toppings.
To Freeze
Combine all ingredients – except Dr. Pepper - in a gallon-sized plastic
freezer bag. Remove as much air as possible and freeze for up to three
months. When ready to eat, thaw overnight in refrigerator. Add to slow
cooker with Dr. Pepper. Cook on “low” setting for 8-12 hours, or until meat
easily pulls apart with a fork. Shred meat and serve!

Slow Cooker Chicken Pot Pie

Sauce
• 1/4 cup unsalted butter (4 tablespoons or 1/2 stick)
• 2 small yellow onions, diced (about 2/3 cup)
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/4 teaspoon poultry seasoning
• 1 cup 2% milk (or whatever you have on hand)
• 2 cups fat-free reduced sodium chicken broth

Filling & Topping
• 1 pound boneless chicken breasts, fat trimmed and cut into bitesized
pieces
• 8oz frozen mixed vegetables – carrots, corn, green beans, peas and
lima beans (about 2 cups or half of a 16oz bag)
• 15oz tater tots (about 4 cups or half of a 30oz bag)


 1. Create sauce in a pan on your stovetop: Melt butter, add diced
onions, and cook until soft and translucent. Add flour and all of the
seasonings and mix. Add milk and chicken broth and bring to a
boil. Reduce heat an simmer until the sauce starts to thicken
(about 5 minutes).
2. Combine sauce, chicken, and vegetables in your slow cooker.
Cover with tater tots and add lid.
3. Cook on “low” 6-8 hours or until chicken is cooked through and
vegetables are soft.

To Freeze
Prepare the sauce, cool to room temperature, and freeze with raw
chicken and mixed vegetables in a gallon-sized plastic freezer bag. Thaw
in refrigerator overnight before cooking. Pour into slow cooker and cover
with tater tots. Cook on “low” for 6-8 hours or until chicken is cooked
through and vegetables are soft.

Slow Cooker Beef Roast and Carrot Recipe

• 2-pound boneless beef chuck shoulder roast (No substitutions! This is
the best cut of meat for the slow cooker!)
• 2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• one seasoning packet (We love the McCormick mesquite and
chipotle seasonings) or 3 tablespoons of your favorite homemade
seasoning mix (I used homemade taco seasoning. Yum!)
• Combine all ingredients in your slow cooker.
• Add lid, and cook on “low” setting for 8-10 hours until beef shreds
easily with a fork.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 8-12 hours, or
until meat easily pulls apart with a fork. Shred meat and serve!

Slow Cooker Jalapeño Popper Chicken Taquitos

3-4 chicken breasts, frozen or thawed
8 ounces cream cheese
⅓ cup jarred whole or sliced jalapeños, roughly ch
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
16 taco-sized tortillas (I prefer flour )
1½ cups shredded cheese (colby jack, monterey jack,                                                                         Mexican blend, mozzarella - use your favorite!)
optional toppings: fresh cilantro, additional jalapeños,                                                                     dipping sauces such as ranch, salsa, green goddess dressing,                                                                    OR Google Cafe Rio Tomatillo Ranch Dressing     
1.Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
2.minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
3.Use two forks to shred chicken and stir it in with the other contents of the crockpot.
4.Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
5.Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
6.Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)
7.Serve warm with dipping sauces and toppings if desired.                                           

Crockpot Chicken Noodle Soup

Consider doubling and freezing. 


 1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stalks fresh rosemary
8 boneless, skinless chicken thighs
1 container low sodium chicken broth (approx: 900mL—
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles                                                                                                                                                   Spray crockpot with non-stick spray.
Add carrots, celery, onion, ginger and rosemary.
Arrange chicken on top of vegetables. Add broth, wine (if using), s and p.                                     Cook on low for 8 hours.
Remove chicken, shred with two forks and put back into pot.
Add noodles and cook on high for 20-30 minutes. Serve with biscuits or crusty bread!

Crock Pot Turkey Sandwiches

 can double and freeze with turkey meat..not deli                                                                                    •8 Cups Cooked Turkey- Cubed OR 2 lbs Turkey Lunch Meat
•1½ Cups Velveeta- Cubed
•1 Cup Turkey or Chicken Broth
•10¾ oz Can Cream of Mushroom Soup
•12-16 Buns

.
1.Mix all the ingredients (except for the buns-- you don't want soggy buns ;) ) and pour into a slow cooker.
2.Cook on low for 3-4 hours or until the cheese is melted.
3.Stir well and allow guests to self-serve.

Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño

• 1 pound boneless, skinless chicken breasts
• 3 cups salsa, divided
• 1 1/2 cups water
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 3 bell peppers, minced
• 1 14 ounce can corn, rinsed and drained
• 1 jalapeno pepper, minced (without ribs and seeds)
• 1 14 ounce can black beans, rinsed and drained
• 4 ounces light cream cheese
• 6 ounces Pepper Jack cheese
• cilantro for topping
• blue corn tortilla chips for yummy dippin’

1.Place the chicken breasts, 1½ cups salsa, water, cumin, chili powder and salt in the crockpot. Cover and cook on high for 3-4 hours or low for 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks.
2.Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeño together.
3.After the chicken has been shredded, add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another ½ cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.