A Week's Worth of Crock Pot Meals!

SOFT CHICKEN TACOS

Place 2-3 chicken breasts in your crockpot. Pour one jar of your favorite salsa over the top. Add one small can green chili's. Cook on low for approx. 6 hours. Shred with a fork. Place mixture in a soft tortilla shell and add all of your favorite taco toppings!

Freeze the remaining chicken mixture or use the next day for Chicken Nachos!

Cover a large cookie sheet with foil for easy clean up. make a nice thick layer of tortilla chips, cover with shredded cheddar cheese, then spread your chicken mixture over the top, and cook at 350 for about 10 minutes, or until the cheese is melted and bubbly.

Top with fresh tomatoes, olives, avocado sour cream, etc...

CROCKPOT CHICKEN ALA KING

2 Lbs boneless skinless chicken breasts

one small can cream of chicken soup

3 tbsp. flour

1/2 tsp black pepper

4 oz. package each frozen peas and onions

1/2 tsp. paprika

Cut the chicken into bite sized pieces and place in the crockpot

Combine soup, flour, and pepper. Pour over the chicken and coat evenly.

Cover and cook on low for 5-5 1/2 hours

COQ AU VIN This is sooo scrumptious!

3 slices bacon cut into 1/2 inch pieces

10 oz. crimini mushrooms, cut in half

2 c. fresh or frozen pearl onions

1 3-4 lb. cut up chicken or 8-10 drumsticks or 4 chicken breasts (its better with bone-in)

remove skin

1/2 tsp salt

1/4 tsp pepper

1 med. onion, sliced

1 lg. carrot cut into 1 inch pieces

4 cloves garlic minced

1 c. dry red wine or grape juice

1 bay leaf

1 small can chicken broth

In a large skillet cook bacon over medium heat until browned. Transfer to paper towels to drain; set aside.

In the bottom of your crockpot add mushrooms and pearl onions

Sprinkle chicken pieces with salt and peper. In the skillet with the bacon fat (or not, I wipe most of it out) brown the chicken for about 5 min. each side. Place chicken on top of mushrooms and onions.

add carrot, onion, and garlic to crockpot. Cover with wine or grape juice and broth, add bay leaf. Cover crockpot and cook on low for 8 hours or high for 4 hours.

LATIN CHICKEN AND SWEET POTATOES

3 lbs. bone in skinless chicken thighs

2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. pepper

1 tsp paprika

1/2 tsp ground allspice

1 c. chicken broth

1/2 cup salsa

3 cloves garlic, minced

two cans black beans, rinsed and drained

2 lbs. sweet potatoes, peeled and cut into 2 in. pieces

1/3 c. fresh cilantro, chopped

lime wedges

Sprinkle chicken with cumin, salt and pepper. Heat a large skillet over medium high heat until hot. Add chicken and cook until browned. Approx. 5 min. each side. Move chicken to a plate.

In the same skillet, combine paprika, allspice, broth, salsa, and garlic cook until heated through.

Place potatoes, and beans in 6 qt crockpot. Place chicken on top of veggies. Pour broth mixture over chicken. Cover crockpot and cook on low 8 hours or high for 4 hours.

Serve with cilantro and lime wedges.

TACO SOUP WITH BLACK BEANS

1 lb ground beef, browned and drained

1 small onion, chopped (cook with ground beef)

28 oz. can diced or crushed tomatoes

15 oz. can of corn, drained

15 oz. can of black beans, drained and rinsed

15 oz. can red kidney beans, drained and rinsed

1 envelope dry hidden valley ranch dressing mix

1 envelope dry taco seasoning

Combine all ingredients in crockpot.

Cover and cook on low for 4-6 hours

Serve with: tortilla chips

sour cream

shredded cheese