Day 172: Crockpot Wild Rice Casserole

Day 172.

This recipe was awesome! Rice in the crockpot? Yes, please!

Here's what you'll need.

1 1/2 cups uncooked long grain white rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
4 cups water
3-4 green onions
1/4 cup butter
Dried parsley


Place the rice into the slow cooker.


Add the onion soup mix to the water.


Stir well.


Add to the rice.


Throw in some dried parsley. I used a couple teaspoons worth.


Dice the green onions.


Add those to the crockpot.


Melt the butter in a microwave-safe dish.


Add that to the pot as well and stir.


Cook on HIGH for 2 1/2 hours, stirring occasionally.


It should look something like this.


We had some leftover chicken that needed used up, so I heated it in a skillet and threw it in with the rice.


Ta-da!

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I really liked the flavor of this dish. My only issue was that some of the rice was a bit crunchy. Next time, I may not add the wild rice and just use white, as it seemed the wild rice was what was not quite finished.

Day 124: Crockpot Chicken Enchiladas for Cinco de Mayo!

Day 124.

I know Cinco de Mayo isn't until tomorrow, but I thought I'd get this recipe out so you guys could make it for supper!

Here's what you'll need.

4 boneless, skinless chicken breasts
1 14 oz can Rotel
1/4 cup tomato sauce
1/4 cup water
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper (I used dried for both of these)
2 cloves garlic
1 teaspoon cumin


Place all ingredients in the crockpot. Cook on LOW for 8 hours.


When the cooking time is up, you should end up with something like this.

For the enchiladas, you will need

5 or 6 flour tortillas
Shredded cheese
vegetable oil

Preheat oven to 350*
Spray a 9x13 pan with cooking spray


Heat some oil in a skillet.


When the oil is nice and hot, fry each tortilla for 10-15 seconds on each side.


Fill each tortilla with some chicken mixture.


Roll it up, and place it in the pan.


Repeat with all the tortillas.

Bake in the preheated oven for 10 minutes.


Top with cheese and bake for 5 minutes more, or until cheese is melted.


Pull out of the oven once the cheese is nice and bubbly.


We like our with Mexican rice. Yum!

Happy Cinco de Mayo!!!!

Day 115: Crockpot Potato Wedges

Day 115.

I came across this recipe while reading a blog. It really peaked my interest because it's going to be summer soon. I hate heating up my kitchen in the summer, so I'm always looking for crockpot ways of cooking things. We had these wedges with some grilled burgers, so it didn't heat up the kitchen at all! Yeah! These were really tasty, and we'll be making them again.

Here's what you'll need.

2 lbs. red potatoes
1 1/2 tsp dried oregano
1/2 tsp. salt
black pepper to taste
2 tablespoons butter
1/4 cup grated Parmesan cheese


Scrub your potatoes, then cut them into wedges.


Add them to the crockpot, then top with spices.


Cut the butter into smallish cubes.


And add it to the crockpot.


Give everything a good stir.

Cook on HIGH for 4 hours.


After 4 hours, sprinkle on the cheese. Put the lid back on the crockpot for another 5 minutes or so, to let the cheese melt a bit.


Ahh. The finished product.

Day 109: 20-40 Clove of Garlic Chicken

Day 109.

Don't let the name of this one scare you away. It's not super garlicky. The cloves are kept whole, so they just release a bit of sweetness to the chicken, giving it an amazing flavor.

Here's what you'll need for this.

1 1/2 to 2 pounds chicken. I used boneless, skinless breasts but you can use thighs, wings, bone-in breasts or legs.
Olive oil
3-4 heads of garlic- how much you use is up to you. I think I ended up with about 35 cloves. If you think that sounds too garlicky, you can cut it back.
1 smallish onion
salt


Thinly slice the onions.


Place them in the bottom of your crockpot.


Place the chicken into a bowl and toss with a couple tablespoons of oil and about 1/2 teaspoon of salt


To prep the garlic, pull each clove from the head and use the back of a knife to "crack" the skin.


Remove the skin, leaving the clove pretty well intact.


Add the garlic to the bowl and toss again.


Add the chicken to the crockpot.

Cook on LOW for 6-7 hours or HIGH for 4-5.




We had this with mashed potatoes and green beans. Yum!

Day 102: Crockpot Chicken Fajitas

Day 102.

Sorry this one is late getting posted, but we've all been sick. Yuck.

I love this recipe for fajitas because they're made in the crockpot. How cool is that???

Here's what you'll need.

1 lb. boneless skinless chicken
1/2 cup water
1 package fajita seasoning
1/2 red bell pepper (optional)

Now, this makes more than enough for us but you could add up to another pound of chicken without changing anything else.


Slice the pepper into strips.


Add everything to the crockpot and give it a good stir.

Cook on LOW for 6-7 hours.


As you stir the chicken, it will kind of shred on its own. Use two forks to shred the rest.


I like to have mine on top of some tortilla chips with some mexican rice, lettuce, cheese and tomatoes. Yum!

Day 80: Brown Sugar Chicken

Day 80.

It turned kind of cold today, and it was dark and rainy. Good day for a hearty crockpot meal! The first time I read these ingredients I thought they sounded really odd together, but somehow, through the magic of the crockpot, it comes out really yummy.

Here's what you'll need.

1 1/2 -2 lbs. boneless, skinless chicken, diced
1 cup brown sugar
2/3 c. vinegar (I used white)
1/4 cup lemon-lime soda ( I had 7-Up)
3 tbsp. minced garlic
2 tbsp. soy sauce
1 tsp. black pepper


Place chicken in crockpot


Add remaining ingredients.


Give it a good stir to combine.

Pop the lid on it, and cook on LOW for 6-8 hours.


Just before you're ready to eat, combine 1 1/2 tbsp. cornstarch with 2 tbsp. water and pour into the crock. This will help to thicken the sauce a bit.


Stir that in, and let it sit for just a few minutes.


We like to serve this over egg noodles, but it would be good over rice as well.