White Chicken Chili

2 boneless skinless chicken breasts trimmed & cut into large chunks

1 small onion, diced

2 cloves garlic, minced

1 carton of chicken stock

2 15oz cans of white beans, drained and rinsed

2 4oz cans diced green chiles

1 12oz bag of frozen corn (sometimes I use fire roasted)

Seasonings-I recommend starting here and adding more to suit your preference 

1-2 tsp salt

1 tsp cumin

1 tsp oregano

2 tsp chili powder 

1/2 tsp garlic powder

1/4 tsp black pepper

1 cup of sour cream or heavy cream ( I just use whatever I have on hand) 

minced cilantro (to taste)

*Add all ingredients to your crockpot except for the cream and cilantro (you will add at the end of cooking time). Stir.

*You can also cook the chicken, beans, corn & spices in an instant pot for 20 min. Release pressure & shred chicken.

Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. When the cooking time is done, remove the chicken and shred with two forks.

Return chicken to the crockpot. Check seasonings and add more salt or spices if needed. Add sour cream or heavy cream and cilantro. Stir and turn to warm while serving.

Serve with your favorite cheese, extra sour cream, avocado, and tortilla chips

You can substitute cream cheese instead of sour cream

Crockpot Greek Yogurt

Dump one gallon of milk in the crock pot. Turn on low for 2 1/2 hrs. Turn crock pot off and let sit for 3 hrs. Stir in 1 c plain yogurt. Cover with 2 large bath towels & let it sit over night in the unplugged crockpot. In the morning you have plain yogurt (you can now save out one cup to start your batch next time) then strain your plain yogurt thru cheesecloth or a linen towel that's in your strainer (not terry cloth). Let it sit 6-8 hrs to let it drip the whey...Ta da ...Greek yogurt! So easy!

-For a more sour yogurt let it sit out on the counter to drip. 

-For less sour, put it in the fridge to drip. I just place a bowl under the strainer with the towel or cheesecloth inside it to drip. 

-There are lots of good ways to use up the whey. I haven't done that yet but just look on pinterest. It's pretty useful I guess. 

Crock Pot Pork Tenderloin

• 2 pounds pork tenderloin
• 2 tablespoons olive oil
• Fresh rosemary, optional

RUB:

• 1 teaspoon salt
• 1 tablespoon smoked paprika
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons brown sugar
• ¼ teaspoon fresh ground pepper
• ½ teaspoon dried rosemary
• ¼ teaspoon cinnamon

SAUCE:

• ½ cup chicken broth
• ¼ cup soy sauce
• 1 tablespoon molasses
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 6 cloves garlic smashed
• 1 teaspoon Italian seasoning

• Pat dry pork tenderloins with paper towels.
• Combine in a small bowl the rub ingredients; whisk to combine.
• Take the rub and sprinkle it all over the pork. Use your hands to rub it into the pork well.
• Add olive oil to a large skillet and set over medium heat; add pork and sear for a couple of minutes on each side, or until golden brown.
• Combine the sauce ingredients and add the mixture to the slow cooker.
• Place pork in the slow cooker.
• Add some fresh rosemary.
• Cover slow cooker with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
• Check for doneness by inserting an instant-read thermometer into the thickest part of the meat; pork is done when internal temperature reaches 145˚F.
• Remove pork from slow cooker and transfer to a cutting board; cover it with foil and let rest for 15 minutes before slicing.
• Slice and serve. Garnish with chopped parsley and some rosemary

Crock Pot Cream Cheese Chicken Chili

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, cubed

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.
Cook on low for 4-6 hours, stirring one or twice.
Shred the chicken into large pieces,
top with the cream cheese & let it cook another 30 min. Stir to blend in the cheese.
Serve over rice.
Can also serve in tortillas or taco shells.
Serves 4
*I always double the recipe.
*I like to add 1 qt chicken broth & make a soup out of it too.

Smothered Cube Steaks

8 cube steaks

Salt, pepper & garlic pwd, to taste

8 ounces fresh mushrooms, sliced

2 tablespoon Worcestershire sauce

2 cans cream of mushroom soup

1 soup can of milk + 2 T. Cornstarch

½ teaspoon pepper

Season steaks with salt, pepper & garlic. Pan fry just till browned. Place in a baking dish coated with cooking spray. Cook mushrooms a little bit in same pan. Add remaining ingredients.

Pour mixture over cube steaks. Cover with foil.

Bake at 375 degrees for 45 min. Serve over mashed potatoes.

Or cook in crockpot on low 4-5 hrs.

crockpot mac n' cheese

2 c. uncooked macaroni noodles
1 can cheddar cheese soup
1 c. milk
1/2 c. sour cream
2 1/2 c. sharp cheese, shredded
4 T. melted butter
1/2 t. salt
1/2 t. dry mustard

Cook pasta 5 min. Drain & add rest of ingredients. Stir until combined. Pour into greased slow cooker. Cook on low for 1 1/2-2 hrs. Stir occasionally.
*I've heard you don't have to cook the pasta at all first, just increase the cook time 30 min or so in the slow cooker.

Calico Beans

1 lb. bacon, cooked & crumbled (set aside)
1 lb. hamburger
1 onion
1 can baby butter beans,drained
1 large can baked beans
1 can red kidney beans, drained
Sauce:
1 c. Ketchup
1/2 c. brown sugar
1 T worchestershire sauce
1 T. liquid smoke
1 T. vinegar

Cook hamburger & onion until done. Put in crock pot. Add beans. Mix sauce together & add to beans. Stir well. Heat in crock pot on low 3-4 hours. When done, sprinkle with bacon to keep it crispy.