Crock-Pot/Instant Pot Creamy Italian Chicken

Creamy Italian Chicken

• 1 can cream of chicken soup
• 1 packet dry Italian dressing seasoning mix
• 1 (8 oz) pkg cream cheese, cubed
• 4 boneless, skinless chicken breasts
• 1 tsp. garlic salt
• 1 tsp. pepper
• Instant Pot Only- 1/2 cup chicken or vegetable broth

Crock-Pot: Place chicken breasts in bottom of Crock-Pot. Sprinkle with Italian seasoning mix and pour cream of chicken soup over top and  cream cheese cubes on top of chicken. Cover and cook on Low for 5-6 hours. Once finished, shred chicken with fork or mixer and add garlic salt and pepper. Add broth or milk to thin sauce if needed. Serve over cooked noodles or rice.

Instant Pot: Place broth, cream of chicken soup, and Italian seasoning in Instant Pot and mix well. Place chicken breasts in Instant Pot, coating both side with sauce. Cook on high manual pressure for 12 minutes and allow 10 minutes of natural pressure release then manually release remaining pressure. Remove chicken breasts to shred with fork or mixer. Turn Instant Pot to Saute setting and add cubed cream cheese. Stir continuously until cream cheese is almost melted then added in shredded chicken, garlic salt, and pepper and stir well until sauce is blended. Serve over cooked noodles or rice. 

Beef & Broccoli

Beef & Broccoli (Crock-Pot or Instant Pot)

• 2 lb. boneless chuck roast, cut into thin strips
• 3 Tbsp. canola oil
• 1 c. beef or vegetable broth
• 1 onion, diced
• 1/2 c. soy sauce
• 1/3 c. brown sugar
• 1 Tbsp. sesame oil
• 3 tsp. minced garlic
• 2 Tbsp. corn starch mixed with 2 Tbsp. cold water (optional for thickening)
• 16 oz. frozen broccoli florets, steamed

Heat canola oil in skillet (or on saute setting on Instant Pot) and add beef strips. Brown meat for a few minutes on each side and then remove meat and set aside (discard any excess oil from Instant Pot). In a separate bowl, combine broth, diced onion, soy sauce, brown sugar, sesame oil and minced garlic and mix well. Pour sauce into Crock-Pot or Instant Pot and add meat back in. Cook on LOW in Crock-Pot for 4-6 hours OR in Instant Pot on High Pressure for 10 minutes (quick release or allow natural release if you have time). Once finished cooking, add corn starch/water mixture to Pot and stir well until sauce thickens. Then stir in steamed broccoli and serve over rice or noodles.

Crock-Pot Taco Soup

Crock-Pot Taco Soup

• 1 lb. ground beef or turkey, browned
• 1 pkg. mild taco seasoning
• 1 pkg. dry ranch mix
• 1 can petite diced tomatoes
• 2 cans mild Rotel
• 1 can corn, drained
• 1 can chili beans
• 1 can pinto beans, drained
• 1 can black beans, drained and rinsed
• 1/2 cup water

Brown meat and then combine with all other ingredients in Crock-Pot and mix well. Cook on LOW for 4-6 hrs OR in Instant Pot for 20 minutes on high pressure. Serve with shredded cheese, sour cream, tortilla chips or Fritos. 

Easy Alfredo Sauce

Easy Alfredo Sauce

• 1/2 cup butter
• 8 oz. cream cheese
• 2 tsp. garlic powder
• 2 cups milk
• 3/4 c. grated parmesan cheese
• 1/4 tsp. pepper