Archive for Slow Cooker

Herbed Chicken in a Veggie Gravy (Slow Cooker)

Hi everyone!

I hope you’re all doing well! My family & I are. Busy, as usual but we can’t complain.

The little bit of Spring weather that we had recently had me spoiled! Since the last few days have seemed like Old Man Winter was back, I’ve been FREEZING!!! We should be getting some warmer weather again soon though. (YAY!!!) I hope y’all are staying warm.

The recipe I have for you this week is super easy and also super delicious. It’s Herbed Chicken in a Veggie Gravy. You can change around the spices and veggies to suit your family’s taste or to match what you have on hand. I’m sure you’re gonna love it! 🙂

Until next time…

Happy Cooking!

~Renee

Chopping up the veggies. :-)

Chopping up the veggies. 🙂

Pouring in the cream of chicken soup.

Pouring in the cream of chicken soup.

Adding in the cream.

Adding in the cream.

Now to add the spices and mix it all together.

Now to add the spices and mix it all together.

I put a small layer of the "sauce" in the bottom of my lined slow cooker...

I put a small layer of the “sauce” in the bottom of my lined slow cooker…

...then put in the chicken and poured the rest of the sauce over top.

…then put in the chicken and poured the rest of the sauce over top. (I have on my Of Mice and Men shirt. LOL)

Maybe it's my OCD but I just HAD to spread the sauce completely over the chicken. Hehe! (It would turn out just fine if I didn't but oh well.)

Maybe it’s my OCD but I just HAD to spread the sauce completely over the chicken. Hehe! (It would turn out just fine if I didn’t but oh well.)

Here's the delicious finished product (on my beautiful Pioneer Woman plates!).

Here’s the delicious finished product (on my beautiful Pioneer Woman plates!).

Herbed Chicken in a Veggie Gravy

5 Boneless Skinless Chicken Breasts (4 if they’re large)

1 Cup Zucchini, chopped

1 Cup Yellow Squash, chopped

1/2 Cup Onion, chopped

2 Cans Cream of Chicken Soup

1/4 Cup Cream (or half & half)

1/4 tsp Dried Parsley

1/4 tsp Dried Basil

1/4 tsp Paprika

Salt & Pepper to taste

Prepared rice (or noodles), for serving

Mix together the veggies, cream of chicken soup, cream and spices.

Spread a thin layer of gravy in the bottom of your slow cooker. Layer chicken over gravy and top with remaining gravy.

Put lid on slow cooker and cook on low approximately 4 hours, or til chicken is tender and no longer pink inside.

Serve each piece of chicken over a bed of rice and topped with extra gravy. YUM!!!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#herbs #chicken #gravy #slowcooker #greatfood #easy #ofmiceandmen

Slow Cooker BBQ Sandwiches

I like barbecue sauce but I don’t normally CRAVE BBQ sandwiches…with the exception of this sandwich…as I was adding captions to the photos, I felt like I just NEEDED one!

Since this recipe is done in the slow cooker and has just a little prep right before you get to enjoy it, it’s a great choice for a busy week night. It’s also adaptable for you and your family…you can substitute beef for the deer meat and you can play around with the spices to suit y’all’s taste! I’m sure it would even be delicious with chicken too.

Just call Slow Cooker BBQ Sandwiches a win-win!

The salt, granulated garlic, basil and beef broth to add to the meat before cooking.

The salt, granulated garlic, basil and beef broth to add to the meat before cooking.

Here, I put all the pieces of venison into the pot of my slow cooker. (You can also use beef if you prefer.)

Here, I put all the pieces of venison into the pot of my slow cooker. (You can also use beef if you prefer.)

Adding in the beef broth...then I'll add the spices and cook it nice and slow for 8-9 hrs.

Adding in the beef broth…then I’ll add the spices and cook it nice and slow for 8-9 hrs.

This pic is after I shredded the meat and mixed in the BBQ sauce.

This pic is after I shredded the meat and mixed in the BBQ sauce.

Such a DELICIOUS sandwich!!! We had leftovers, even after we ate it a couple times, so I froze it so we can have it later...another super-easy, super-good meal!

Such a DELICIOUS sandwich!!! We had leftovers, even after we ate it a couple times, so I froze it so we can have it later…another super-easy, super-good meal!

Slow Cooker BBQ Sandwiches

4 lbs Venison (or beef), cut into small pieces

1/4 tsp Salt (or to taste)

1/2 tsp Granulated Garlic

1/4 tsp Basil

32oz Beef Broth

Hamburger Buns (for serving)

18oz Bottle Sweet Baby Ray’s BBQ Sauce (or your choice)

Place the meat into your slow cooker. Sprinkle on the salt, granulated garlic, and basil. Pour in enough beef broth to just cover the meat. 

Cook on low for 8-9 hours or on high for about 5 hours, til the meat is very tender. Remove  meat from the slow cooker and put it into a bowl.  (Reserve the juices.)

Shred the meat using two forks. Mix in the bottle of BBQ sauce. Add some of the juices to make it moist. (It should still be pretty thick.) 

Serve on hamburger buns.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

Green Salsa Chicken (Slow Cooker)

My husband loves spicy food, but I’ve never really liked it too much. (It makes my mouth burn like it’s on fire!) This particular recipe is just about as spicy as I can handle it but I really liked it! (Yes, I even went back for seconds!) This chicken will definitely be on the menu again! 🙂

If you like really spicy/hot food, just use hot salsa. I promise you won’t be disappointed!

Just a few ingredients. If you want your chicken hot, just use hot salsa.

Just a few ingredients. If you want your chicken hot, just use hot salsa.

Put the green salsa, taco seasoning, and salt in your slow cooker (crock pot).

Put the green salsa, taco seasoning, and salt in your slow cooker (crock pot).

Slice the onions really thin.

Slice the onions really thin and layer over the salsa mixture.

Layer the onions over the salsa mixture and lay the chicken over the top.

Layer the onions over the salsa and onion mixture and lay the chicken over the top.

When the chicken is done, shred it and add some of the salsa-juice.

When the chicken is done, shred it and add some of the salsa mixture.

Serve over rice...or, like I did, over cilantro lime rice. (It was really good!)

Serve over rice…or, like I did, over cilantro lime rice. (It was really good!)

Green Salsa Chicken (Slow Cooker)

1 1/2 lbs Boneless, Skinless Chicken Thighs

1 Large Sweet Onion, sliced thin*

1 Tbls Taco Seasoning**

1/2 tsp Salt, or to taste

1/2 Cup Green Salsa (I used Herdez Salsa Verde)

*Note: Slicing the onions thinly helps them cook at the same rate as the chicken.

**You can also use the Taco and Burrito Seasoning from this blog.

Directions:

1. Place the green salsa, taco seasoning and salt in the slow cooker (crock pot). Then, layer the thinly sliced onions on top.

2. Remove any visible fat from the chicken thighs and place them in a single layer over the onions. Cook on low 8-9 hours, or on high 5-6 hours.

3. When chicken is done, remove it from the slow cooker. Place it in a bowl and shred it with two forks. Add enough of the salsa mixture from the slow cooker to make it very moist, but not soupy.

4. Serve hot over rice or Cilantro Lime Rice.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.