Crock-Pot BBQ Chicken Sliders

Here is another variation of cooking chicken breasts in your Crock-Pot! It is so moist and great to have leftover!

Crock-Pot BBQ Chicken Sliders

• 6 boneless, skinless chicken breasts
• 1 (18 oz.) bottle BBQ sauce (I use Head Country)
• 8 hamburger buns

Place chicken breasts in bottom of greased Crock-Pot. Cover with BBQ sauce and stir until chicken is evenly coated. Cook covered on LOW for 5 hours. Shred chicken with fork in Crock-Pot and serve on buns.

Sensational Sides: Ramen Salad

This delicious salad makes for a great side for any spring or summer BBQ! Thanks to my mom for the recipe!

Ramen Salad

• 1 (16 oz.) pkg. coleslaw mix
• 1 (2 oz.) pkg. slivered almonds
• 1/2 cup chopped green pepper
• 1/2 cup chopped red pepper
• 5 green onions, chopped
• 3/4 cup frozen sweet peas, thawed
• 1/4 cup unsalted sunflower seeds
• 1 (3 oz.) pkg. Ramen noodles, crushed

Dressing

• 1/2 cup canola oil
• 1/4 cup sugar
• 2 Tbsp. red wine vinegar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• seasoning packet from Ramen noodles (I use chicken flavor)

Combine salad ingredients in large bowl. In a separate small bowl, mix together dressing ingredients. Pour dressing over salad and toss immediately before serving. 

Crock-Pot Stuffing-Topped Chicken

Tried this new Crock-Pot chicken recipe tonight, and it was a big hit with my husband! It was so easy to put together and the chicken was very moist with a delicious savory flavor. If you love stuffing like we do, it is definitely worth trying!

Crock-Pot Stuffing-Topped Chicken

• 6 boneless, skinless chicken breasts
• 6 slices swiss cheese
• 1/4 cup skim milk
• 1 can (10 3/4 oz.) 98% fat free cream of chicken soup
• 1 box Stove Top Savory Herbs stuffing mix
• 1/4 cup margarine, melted

Place chicken breasts in the bottom of greased Crock-Pot and top with cheese slices. In a small bowl, combine milk and cream of chicken soup and pour over cheese and chicken. Then top with dry stuffing mix and pour melted margarine over all. Cook on LOW for 4-5 hours.

Sausage Queso Dip

Sausage Queso Dip

• 1 box (32 oz.) Velveeta cheese
• 1 pkg. (8 oz.) cream cheese
• 1 can (10 oz.) Rotel
• 1 can ( 10 3/4 oz.) cream of mushroom soup
• 1 lb. sausage, browned

Brown sausage in skillet and set aside. Cut Velveeta and cream cheese into cubes and combine with Rotel and cream of mushroom soup in Crock-Pot on LOW for 1 to 1 1/2 hours, stirring frequently, until ingredients are completely melted. Then stir in sausage and serve with chips.

Oreo Truffle Brownies

I love brownies, and I love Oreos, so when I found this recipe on Pinterest that combined them both, I knew I had to try it! I have made them for several events since, and they have been a huge hit with many people requesting the recipe, so here it is!

Oreo Truffle Brownies

• 1 box brownie mix (plus ingredients listed on box)
• 1 pkg. Oreos, crushed
• 8 oz. cream cheese, softened
• 10 oz. chocolate almond bark, melted

 Start by making your favorite boxed brownie mix as directed on the box in a 9x13 baking dish. I always use Pillsbury Family Size Chocolate Fudge Brownie mix. Allow brownies to cool.

Crush Oreos and set aside about 1/2 cup. Then combine the remaining crushed Oreos with softened cream cheese and mix well.

Spread Oreo mixture evenly over cooled brownies.

 Top with melted chocolate almond bark.

Sprinkle 1/2 cup crushed Oreos over chocolate. Cover and refrigerate for about 2 hours until set. 

Crock-Pot Pesto Chicken

Another delicious and easy recipe for you to try in the Crock-Pot!

Crock-Pot Pesto Chicken

• 7 boneless, skinless chicken breasts
• 1 (8 oz.) jar pesto
• 1 (1 oz.) pkg. ranch dressing seasoning mix
• 1/2 cup chicken broth

Place chicken breasts in the bottom of greased Crock-Pot. Add pesto, ranch mix, and chicken broth and stir until evenly mixed. Cook covered on LOW for 6 hours. Serve over pasta.

Chicken and Black Bean Enchiladas

Very tasty enchilada recipe for you to try!

Chicken and Black Bean Enchiladas

• 3 boneless, skinless chicken breasts, cooked and cubed
• 1 (10 oz.) can enchilada sauce
• 1 1/2 cups salsa
• 4 oz. cream cheese, cubed
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (4 oz.) can chipped green chilies
• 8 flour tortillas
• 2 cups shredded fiesta blend cheese

Spoon 1/2 cup of the enchilada sauce in the bottom of a greased 9x13 casserole dish.

In large saucepan, combine cream cheese, salsa, green chilies, and black beans and cook over medium heat until cream cheese is melted.

Stir in chicken.

 Fill tortillas with chicken mixture and roll up.

 Place enchiladas seam side down into casserole dish.

 Cover with remaining enchilada sauce.

Cover with foil and bake at 350 degrees for 20 minutes. Then top with shredded cheese and cover. Return to oven for 5 more minutes or until cheese is melted.

Crock-Pot Lasagna

This is by far my favorite lasagna recipe, and it's so easy because it goes in the Crock-Pot!

Crock-Pot Lasagna

• 1 (28 oz.) can crushed tomatoes
• 1 (14.5 oz) can petite diced tomatoes
• 1 lb. ground turkey, browned
• 4 cloves garlic, minced
• 1 tbsp. oregano
• 1 tbsp. italian seasonings
• 1/2 tsp. salt
• 1/4 tsp. crushed red pepper
• 1/4 tsp. black pepper
• 32 oz. reduced fat ricotta cheese
• 1/4 cup grated parmesean
• 3 cups shredded mozzerella
• 12 whole wheat lasagna noodles, uncooked
• 6 cups baby spinach

In medium bowl, combine tomatoes, ground turkey, garlic, and seasonings to make the sauce mixture.

In a separate bowl, combine ricotta, parmesan, and 1 cup of the mozzarella cheese to make the cheese mixture.

In greased Crock-Pot, spread a thin layer of sauce, followed by 3 uncooked lasagna noodles, breaking to fit. 

Cover noodles with 1 cup of the sauce followed by 2 cups of spinach.

Then spread 1 1/2 cups of the cheese mixture on top. Repeat layers of noodles, sause, spinach, and cheese twice more. 

Top with remaining 3 noodles, sauce, and 2 cups of mozzarella cheese.

Cook covered on LOW for 3 1/2 hours until noodles and tender.

Red Velvet Pudding Cake

Red Velvet Pudding Cake

• 1 box Red Velvet cake mix (plus ingredients listed on box) 
• 2 (3.4 oz.) boxes instant cheesecake pudding
• 4 cups milk
• 1 (8 oz.) tub Cool-Whip
• 15 Oreos, crushed

Bake cake according to the instructions on the box. While still warm, poke holes in cake using a round object like the handle of a spoon.

Whisk pudding and milk together until smooth for several minutes and then let stand for several minutes to thicken.

Pour pudding over warm cake and spread to fill holes. Cover and refrigerate for several hours until cool.

When ready to serve, top with Cool-Whip and crushed Oreos. Keep in refrigerator. 

Crock-Pot Salisbury Steak

Another simple and delicious Crock-Pot recipe that is husband-approved!

Crock-Pot Salisbury Steak

• 2 lbs. lean ground beef
• 1 (1 oz.) pkg. dry onion soup mix
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup flour
• 2 tbsp. canola oil
• 2 (10.75 oz.) cans 98% fat free cream of chicken soup
• 1 (1 oz.) pkg. dry au jus mix
• 3/4 cup water

Combine ground beef, dry onion soup mix, bread crumbs, and milk in large bowl. Mix well using your hands and form into 8 patties. 

In large skillet, heat oil over medium-high heat. Lightly coat both sides of patties in flour and place in skillet.

Quickly brown both sides of the patties in skillet.

Stack patties in Crock-Pot. In small bowl, combine dry au jus mix, cream of chicken soup and water to form gravy. Pour over patties in Crock-Pot.

Cook on LOW for 5 hours until beef is no longer pink in center. Serve with gravy over some homemade mashed potatoes.

Baked Chicken Flautas

Here is a yummy recipe for flautas that are baked, not fried, and it starts with the chicken recipe from my previous post!

Baked Chicken Flautas

• Crock-Pot Salsa Chicken
• 8 flour tortillas
• 4 cups fresh baby spinach
• 2 1/2 cups shredded fiesta blend cheese
• 4 tbsp. olive oil

Fill each tortilla with chicken, cheese, and spinach and roll up. 

Place rolled side down on greased baking sheet and brush with olive oil. 

Bake at 450 degrees for 10 minutes.