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Creamy Chicken Lentil Soup

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Course Soups
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • Creamy smoked paprika
  • 2 tbsp tagliatelle
  • 4 Boneless, of baby carrots
  • 2 medium potatoes
  • 1 lb toppings: sour cream, sliced jalapeno, lime, avocado, shredded cheese and corn chips.
  • 1 cup Chicken Lentil Soup-
  • 32 fl filtered water
  • 1 cup taco seasoning
  • 1/4 tsp beaten
  • 1/4 tsp vinegar
  • 1/4 tsp oz chicken broth
  • 1/4 tsp beef stock
  • Sea lentils (soak overnight, then drain)
Course Soups
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • Creamy smoked paprika
  • 2 tbsp tagliatelle
  • 4 Boneless, of baby carrots
  • 2 medium potatoes
  • 1 lb toppings: sour cream, sliced jalapeno, lime, avocado, shredded cheese and corn chips.
  • 1 cup Chicken Lentil Soup-
  • 32 fl filtered water
  • 1 cup taco seasoning
  • 1/4 tsp beaten
  • 1/4 tsp vinegar
  • 1/4 tsp oz chicken broth
  • 1/4 tsp beef stock
  • Sea lentils (soak overnight, then drain)
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Instructions
  1. Pour olive oil in crockpot
  2. Next, put boneless, skinless chicken thighs in crockpot
  3. Chop up potatoes in cubes and add them to the oil & chicken
  4. Then place already drained lentils in crockpot
  5. Blend up washed carrots & add them as well
  6. Pour chicken broth on top & 1 cup of filtered water
  7. Add garlic powder, onion powder, tumeric, cumin, & sea salt
  8. Cook in crockpot on low for 8-9 hrs
  9. Enjoy!
Recipe Notes

I'm always searching for a crockpot meal since I'm usually away most of the day but desire to have a fresh prepared meal for my husband when he arrives home from working all day. After experimenting with different ingredients, I found that the lentil potato was a tasty healthy combination that gives off a delicious aroma... hope you enjoy!

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Very Easy Crockpot Gumbo with Chicken, Sausage and Shrimp

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Servings
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Ingredients
  • 1 14.5 ounce Cajun seasoning
  • 1 6 ounce can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound red pepper flakes (or less to your taste)
  • 1 large okra and tomatoes, undrained
  • 1 14.5 ounce bell pepper, chopped
  • 1 green potatoes, peeled and sliced very thin
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basil ground black pepper (I use coarse grind)
  • 1/4 teaspoon Celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 bag can tomato paste
  • 4 cups frozen medium-sized shrimp, thawed (peeled and deveined without tails)
Servings
people
Ingredients
  • 1 14.5 ounce Cajun seasoning
  • 1 6 ounce can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound red pepper flakes (or less to your taste)
  • 1 large okra and tomatoes, undrained
  • 1 14.5 ounce bell pepper, chopped
  • 1 green potatoes, peeled and sliced very thin
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basil ground black pepper (I use coarse grind)
  • 1/4 teaspoon Celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 bag can tomato paste
  • 4 cups frozen medium-sized shrimp, thawed (peeled and deveined without tails)
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Instructions
  1. Add tomatoes, tomato paste, okra and tomatoes, chicken, sausage, broth, bell pepper, onion, celery, Cajun seasoning, garlic and basil, black pepper and hot pepper to slow cooker
  2. Stir gently to combine everything
  3. Cook on low about 2 hours
  4. Add shrimp and cook another 30 minutes until shrimp is warm
  5. Serve over cooked rice or mix the rice in the slow cooker just before serving
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Crock-Pot Red Beans and Sausage

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Course Main Dishes
Recipe Theme January: Crock-Pot
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 15 ounce cans diced tomatoes
  • 2 15 ounce Shredded Cheese, olives, jalapenos and 1 teaspoon (or more if you like) Italian seasoning blend.
  • 2 pounds cans kidney beans (light or dark)
  • 1 package pepper (diced)
  • 1 onion, Conecuh sausage (or your choice)
  • 1 bell diced
  • Garlic powder, salt, pepper, crushed red pepper
Course Main Dishes
Recipe Theme January: Crock-Pot
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 15 ounce cans diced tomatoes
  • 2 15 ounce Shredded Cheese, olives, jalapenos and 1 teaspoon (or more if you like) Italian seasoning blend.
  • 2 pounds cans kidney beans (light or dark)
  • 1 package pepper (diced)
  • 1 onion, Conecuh sausage (or your choice)
  • 1 bell diced
  • Garlic powder, salt, pepper, crushed red pepper
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Instructions
  1. Pour 4 cups of water into Crock-Pot, add smoked turkey necks turn on low setting
  2. While the turkey necks are on, chop sausage, bell peppers and onions
  3. Let turkey necks cook for about 2 hours
  4. Open and drain water off beans and tomatoes and add to the crockpot
  5. Add in sausage, peppers and onions
  6. Sprinkle in salt, pepper, garlic powder and crushed red pepper
  7. Season to your liking
  8. Continue to cook on low for 6-8 hours
  9. Great with rice and Mexican cornbread
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Crock-Pot Beef Stew

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Course Main Dishes
Recipe Theme January: Crock-Pot
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 pounds peeled and sliced
  • 5 or powder, salt, pepper, crushed red pepper
  • 4-6 carrots, golden mushroom soup
  • 3-4 celery onion, minced
  • ½ small boiling water with 2 beef bouillon cubes dissolved
  • ½ cup smoked turkey necks
  • 1 can stalks
  • 1 can 6 potatoes, peeled and cubed
Course Main Dishes
Recipe Theme January: Crock-Pot
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 pounds peeled and sliced
  • 5 or powder, salt, pepper, crushed red pepper
  • 4-6 carrots, golden mushroom soup
  • 3-4 celery onion, minced
  • ½ small boiling water with 2 beef bouillon cubes dissolved
  • ½ cup smoked turkey necks
  • 1 can stalks
  • 1 can 6 potatoes, peeled and cubed
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Instructions
  1. Mix all ingredients together in slow cooker and cook on low at least 8 hours
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White Chicken Chili

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Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 2 cans mild Rotel
  • 1 can tomato soup
  • 2 cups stew beef
  • 2 cups block of cream cheese
  • 1 package diced chicken
Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 2 cans mild Rotel
  • 1 can tomato soup
  • 2 cups stew beef
  • 2 cups block of cream cheese
  • 1 package diced chicken
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Instructions
  1. Combine all of the ingredients and cook on low for 8 hours and serve with cheddar cheese and tortilla chips
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Ham Potato Bake

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Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 4 medium onion, sliced
  • 1 medium fully cooked ham, chopped into bite-size pieces
  • 2 tablespoons cream of celery soup
  • 2 tablespoons margarine
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 can black pepper
  • 1 soup white northern beans
  • 1 ½ cups can water
  • 1 teaspoon plain flour
  • 1 cup dried parsley
Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 4 medium onion, sliced
  • 1 medium fully cooked ham, chopped into bite-size pieces
  • 2 tablespoons cream of celery soup
  • 2 tablespoons margarine
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 can black pepper
  • 1 soup white northern beans
  • 1 ½ cups can water
  • 1 teaspoon plain flour
  • 1 cup dried parsley
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Instructions
  1. Spray slow cooker with vegetable spray
  2. Place potatoes in bottom of cooker, then add onion
  3. In a medium-sized saucepan, soften margarine; remove from heat
  4. Add flour, salt, pepper and mustard; mix until smooth
  5. Combine water and celery soup, stir until blended
  6. Add to the mix in saucepan and stir until smooth
  7. Place pan over low heat and bring to a simmer
  8. Remove immediately and pour over ham and potato mix in the slow cooker
  9. Cover; turn on low setting and cook for 8-10 hours
  10. When done and just before serving, sprinkle cheese over top of the mixture and stir until cheese is melted
  11. Serve warm
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