Comforting Chicken & Noodles Crock Pot

Comforting Chicken & Noodles Crock Pot

Ingredients :

1 24 ounce package – frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter – cut into pieces
1 – 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
mixed vegetables – optional – i didn’t use this time
Chicken buillon to taste – optional – i add about a teaspoon of better than buillion chicken flavored paste – for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste – can add some parsley too if desire

How to make it :

Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!

Original recipe here.

Comforting Chicken & Noodles Crock Pot

Tomato Meat Sauce Spaghetti Squash

Tomato Meat Sauce Spaghetti Squash

Tomato Meat Sauce Spaghetti Squash

Serving Size: 4

INGREDIENTS
1 spaghetti squash
Oil, to brush
Salt and pepper, to season
1 pound ground beef
1 yellow onion, diced
3 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
1 cup shredded mozzarella
Chopped parsley, for garnish

INSTRUCTIONS
1. Preheat oven to 400º F / 200º C.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.

4. Use a fork to scrape the squash strands and “fluff” it up.

5. In a skillet, heat up oil over medium-high heat. Stir in onions and cook until translucent, 5-8 minutes. Stir in garlic and cook until fragrant, 30 seconds. Add the ground beef and bit of salt. Cook until well-browned, breaking up the beef into small crumbles, 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer.

6. Divide the meat sauce mixture between the hollow squash halves. Evenly top with the 1/2 cup of cheese.

7. Bake until the filling is hot and cheese is melted, about 5 minutes.

8. Garnish with chopped parsley.

9. Serve immediately and enjoy!

Tomato Meat Sauce Spaghetti Squash

Chicken Enchilada-Stuffed Spaghetti Squash

Chicken Enchilada-Stuffed Spaghetti Squash

Chicken Enchilada-Stuffed Spaghetti Squash

Serving Size: 4

INGREDIENTS
1 spaghetti squash
Oil, to brush
Salt and pepper, to season
2 cups of shredded chicken, cooked (rotisserie chicken)
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
1/4 teaspoon salt
3 tablespoon cold water
1/3 cup onion, chopped
1/3 cup bell pepper, chopped
1/4 cup black beans
1/2 cup red enchilada sauce
1/2 cup shredded Mexican cheese blend

PREPARATION
1. Preheat oven to 400ºF / 200ºC.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down and roast until tender, about 30 minutes. Then let cool.

4. In a medium skillet, bring up to medium heat. Add onion and bell pepper, cumin, garlic powder, chili powder, and salt. Add water, then cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes.

5. Transfer the veggies to a large bowl. Add chicken, black beans, 1/2 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform.

6. Use a fork to scrape the squash strands and “fluff” it up.

7. Divide enchilada mixture between the hollow squash halves. Sprinkle tops with more cheese.

8. Bake until filling is hot and cheese has melted, about 10 minutes.

9. Serve immediately and enjoy!

Chicken Enchilada-Stuffed Spaghetti Squash

Four Cheese Spaghetti Squash

Four Cheese Spaghetti Squash

Four Cheese Spaghetti Squash

Serving Size: 4

INGREDIENTS
1 spaghetti squash
Oil, to brush
Salt and pepper, to season
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups milk
1/2 cup parmesan cheese, divided in half
1/4 cup cheddar cheese
1/4 mozzarella cheese
1/4 Monterey jack cheese
Chopped parsley, for garnish

PREPARATION
1. Preheat oven to 400º F / 200º C.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.

4. Use a fork to scrape the squash strands and “fluff” it up.

5. In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stirring continuously.

6. Slowly stir in milk and beat until there are no lumps. Bring the sauce slowly to boil, stirring the whole time until the sauce is thickened.

7. Add all four cheeses to the sauce and stir until melted.

8. Pour the sauce into the squash halves, sprinkle salt and pepper to taste, and stir to ensure the squash is coated in the cheese sauce.

9. Bake until the filling is hot, about 5 minutes.

10. Garnish with chopped parsley.

11. Serve immediately and enjoy!

Four Cheese Spaghetti Squash

Breakfast Spaghetti Squash (Bacon & Egg)

Breakfast Spaghetti Squash (Bacon & Egg)

Breakfast Spaghetti Squash (Bacon & Egg)

Serving Size: 4

INGREDIENTS
1 spaghetti squash
Oil, to brush
Salt and pepper, to season
1/2 cup of bacon, chopped
4 eggs
1/2 cup cheddar cheese
Green onion, garnish

PREPARATION
1. Preheat oven to 400º F / 200º C.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.

4. Use a fork to scrape the squash strands and “fluff” it up.

5. Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside.

6. Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes.

7. Garnish with chopped green onion and black pepper.

8. Serve immediately and enjoy!

Breakfast Spaghetti Squash (Bacon & Egg)

Slow Cooker Beef and Broccoli

INGREDIENTS

Servings: 4

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets


For serving:

White rice, cooked

PREPARATION

In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.

After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

Serve over warm white rice. Enjoy!

Original Link: Slow Cooker Beef and Broccoli

Slow Cooker Beef and Broccoli

Slow Cooker Beef Bourguignon

Beef Bourguignon is a delightful French beef dish that I’ve come to prefer over regular American beef stew. A hearty beef dish cooked in a slow cooker with a beef and pinot noir wine broth, complimented by generous portion of carrots and served over creamy mashed potatoes (a separate recipe), this is sure to hit the spot whenever you want something very beefy.

BeefBourgignon

Ingredients

1 tablespoon vegetable or canola oil

2 1/2 lb beef chuck roast, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb large carrots, peeled and cut into 1-inch pieces
1 medium yellow onion, cut into large pieces
2 cloves garlic, finely chopped
1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 teaspooon chopped fresh thyme
6 slices bacon, crisply cooked and crumbled
Fresh thyme leaves, if desired

Directions

Directions

  • In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.
  • Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.
  • Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.
  • Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.

 

Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon