Category Archives: Crockpot

Creamy Southwestern Chicken Nachos

The kids devoured these, so…success.

  • 1 small bag frozen corn
  • 1 can black beans, drained and rinsed
  • 2 large frozen boneless skinless chicken breasts
  • 1 16-oz jar medium salsa  (Medium salsa is a must, mild isn’t flavorful enough)
  • 1 8 oz package of cream cheese
  • tortilla chips
  • Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.
  1. Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen.  Just drain it and put the chicken in first followed by the corn)
  2. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
  3. Cook on high for 1 hour, and then on low for 4 hours.
  4. Shred chicken with forks and mix in cream cheese until melted and creamy.
  5. Serve with tortilla chips and add toppings to individual servings.

From Real Mom Kitchen.


Crockpot Ranch Pork Roast

Love this.  Costco has pork roasts in a 3 pack for $1.99/lb.  Stick one roast in the crockpot with some water (maybe 2 cups?) and 1/2 a packet of dry ranch dressing.  That’s IT.  We love it best with PW’s Crash Hot Potatoes or Parmesean Sweet Potatoes and rolls or french bread on the side.

Cheesy Artichoke Chicken and Pasta


1 lb boneless, skinless chicken breasts, cubed
4 oz roasted peppers, chopped
15 oz artichoke hearts, quartered
8 oz American cheese (I use Velveeta)
2 t worcestershire sauce
1 can cream of mushroom soup
2 cups shredded cheddar cheese
4 cups hot cooked pasta
salt and pepper to taste

Combine chicken, peppers, artichokes, American/velveeta cheese, Worcestershire suace, and soup in the crockpot.  Cover and cook on low for 6-8 hours.  About 15 minutes before serving, add shredded Cheddar and hot pasta.  Add s/p as needed.

Crockpot Caramelized Onions

OK…I am a big fan of these….on chicken, on sandwiches w/ melty brie, in salads, French onion soup, onion dip…etc.  The problem always is that they are a HUGE pain to make. You have to cook the onions really slow to caramelize them and it takes forever. If you forget to stir JUST ONCE you will burn them and the whole thing is ruined. Plus, I don’t like the long and lingering smell that it leaves.

I found a recipe for these in a crock pot cookbook. I am a fan of the crock pot and I use it all the time, but I am skeptical of recipes for things like brownies in the crock pot or other “non crock pot” type foods.   This one works. Plus….you can plug your crock pot in outside and avoid the smell and heat (and frankly, some months even a crock pot is too much heat for the kitchen). It is almost impossible to over cook these and the left over broth is yummy in pasta and soups…..


Cooking Time: 12 to 14 hours on LOW
Slow Cooker Size: 4 quart

3 pounds Vidalia or other sweet onions (4 to 5 onions, 3 to 4 inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
8 tablespoons (1 stick) butter (see Note)

Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It’s almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored.

Notes: While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s. If you have a large slow cooker, you can double the onions. It is not necessary to increase the amount of butter.

Don’t blanch at the amount of butter called for here. When you drain and chill the onions, the onion-flavored butter will congeal on the surface of the cooking liquid. Skim it and use it when you sauté other vegetables, over pasta, or in risotto.

Makes about 3 1/2 cups.
Two websites you might want to check out:  This is a place that will tell you all you ever (or never) wanted to know about onions.

This one is called Ode to Onions. It has lots of good onion recipies. If you love onions (and my family does) you should check this one out.

chicken tacos/chicken taco salad

One of my favorite lazy/yummy foods is shredded chicken taco meat.  Yesterday morning I threw five chicken breasts (we only use boneless skinless) into a crockpot with about 3 cups of water, and a good dose of chicken buillion and taco seasoning.  After it’s cooked, the chicken meat shreds really easily.  Nathan ate the meat as a taco, I threw the meat in a big bowl with lettuce, tomatoes, shredded cheese, avocado, corn and black beans.  Dressing was a bunch of salsa with a little ranch mixed in.  Yum.  I made enough for leftovers in the fridge and enough to freeze for later in May.