Crock Pot Meat

Crockpot Ranch Chicken

The easiest meal you will ever make!

Course Crockpot 

Prep Time 5 minutes

Cook Time 6 hours

Total Time 6 hours 5 minutes Servings  -6

Author Stephanie Ertel

Ingredients

• Chicken tenders or breasts I used 1.76 LB chicken tenders
• 1 Ranch Seasoning Dry Mix Packet
• 1 can Cream of Chicken or Cream of Mushroom Soup plus 1 can of water or milk

1. Combine all ingredients in crockpot and mix well.
2. Cook on low 4-6 hours.

Hawaiian Haystacks

Chicken Sauce

The sauce I like to make for Hawaiian Haystacks is super simple.  I think every family probably has their own version of Creamy Crock Pot Chicken.  I make it in that wonderful invention called the slow cooker. Here’s what I use:

• 2 cans cream of chicken soup— Of course you can substitute the equivalent of the homemade version (3- 4 cups).
• 1 envelope Zesty Italian dressing dry mix – I use a variation on this recipe to make my own, then use about a Tablespoon of it in the sauce.
• 2 boneless skinless chicken breasts— You can add more or less depending on how chicken-y you like it or how frugal you want it to be.

Stick that all in the crock pot for 3-4 hours on high or 6-7 hours on low (time varies by slow cooker, so just check to be sure the meat is done). About a half hour before you’re ready to serve dinner, add your choice of “creamy” ingredient:

• a block or cream cheese OR 1-2 cups sour cream OR 1-2 cups plain yogurt

The cream cheese makes the thickest sauce of the three.  Each of them has a different flavor, but they are all yummy!  In fact, sometimes we stop here.  We just put the sauce over rice and have salad or broccoli on the side and call it a meal!

Toppings

Here are our some favorite toppings:

• cheese
• tomatoes
• green onions
• pineapple (tidbits are my favorite size to use)
• raisins (or craisins)
• chow mein noodles (We call them “crunchies.”  You’ll find them in with the Asian foods.)
• peas

Other common toppings:

• celery (finely chopped)
• olives
• mandarin oranges
• nuts

Measure your rice and water into the pot

For our family of six, I usually put 1 cup rice and 2 cups of water into the pot. Sometimes I do 1 1/2 cups rice and 3 cups water. It’s the same for brown rice.

Turn your stove up high

Place your pot with your rice and water onto the stove and crank the heat. Oh, and you don’t want a lid on for this part. On my old gas stove I would go to the max, but on the electric stove I have now I back it off a little or I get a sacrificial layer of rice even in my thicker pot. Now here’s the important part…DONT. WALK. AWAY. Don’t get distracted by the kids, don’t try to finish up a few dishes in the sink, don’t read a magazine. Just stand there and stare at your rice pot. Can you tell I’ve gotten distracted, had my rice boil over and messed the whole water to rice ratio all up? Yeah, stare at the pot. And as soon as it starts to boil just a bit…

Turn your stove way down low

Put the lid on your pot and turn the heat all the way down. Again on my old gas stove I would go to the very lowest the flame would go, but on my electric stove now I keep it right in between 1 and 2 (the max is 9). Now you can set your timer for 15 minutes for white rice (40 minutes for brown), and walk away to go clean up all the toilet paper your 3 year old unrolled while you were staring at your rice pot. Brown rice takes a lot longer, and I find that more frequently I have to check and let it go 5 more minutes and check again. I think, since it absorbs the water more slowly it is also more sensitive to the heat. The other day it still wasn’t done after 50 minutes, and I realized it was because the stove was set closer to the 1 than right in between the 1 and 2. You just have to plan dinner accordingly.

Check if it’s done

After your timer goes off you can check if your rice is done. Most likely it will be or will be very close. To check it, don’t stir it. Just open the lid, take a spoon and stick it straight into the middle of the rice and just slightly move the rice to one side.

You are looking to see if there is still water under the rice. If you still see water bubbling down under there, scootch that rice back into its place and put your lid back on for 5 more minutes. Then check again after 5 minutes. The timing is really not that crucial, so you don’t have to be too worried about overcooking it. Worst case scenario, you get a sacrificial layer of rice. If there’s no water when you check, your rice is done.

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

Place chicken in the bottom of your Crock Pot. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

• Pork Chops
• Hidden Valley Ranch Mix Packet
• 1 can Cream of Chicken plus 1 can water as needed {or 2 cans cream of chicken}

Combine all three ingredients in the crockpot and mix well.   Cook on low for 4-6 hours.

Easy Barbecued Ribs

Adapted from America’s Test Kitchen Slow Cooker Revolution

• 1.5 tbsp sweet paprika (3tbsp) (Edited Feb ’12 to say I’ve also used mild smoked paprika with fantastic results)
• 1 tbsp light brown sugar, lightly packed (2 tbsp)
• 1/8 tsp cayenne pepper (1/4 tsp)
• S&P to taste (about 1 tsp each is what I used)
• 2 lbs pork (baby) back ribs (6 lbs) – leave the membrane on the ribs to help hold them together
• 1 cup barbecue sauce (3 cups)
• Vegetable oil spray.

In a small bowl, mix together paprika, brown sugar, cayenne and S&P.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect).

Now comes the only stove/oven work involved, we need to reduce the sauce and then brown the ribs under the broiler.  These steps are what turn the ordinary into the extraordinary, so don’t you dare skip them even if your ribs already look pretty good.  Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on (like in my photo collage), bone side up and set aside. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes.  Put your oven’s broiler on to preheat and make sure that there is an oven rack about 10 inches below the broiler element.  Once the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice (I did only once because I forgot) to baste with more sauce. Serve any remaining sauce on the side with the ribs.

Hubby loved these ribs so much he said now he knows what he’ll request when he is offered the meal of his choice… he normally has a hard time making up his mind when offered, so that really means something.

Slow Cooker Cheesy Chicken and Rice

Ingredients

• 4
  boneless skinless chicken breasts
• 1
  large onion, chopped (I use Vidalia)
• 1
  (10.5 ounce) can cream of chicken soup (regular or fat free)
• 1
  (8 ounce) box Zatarain's Yellow Rice Mix, cooked according to directions
• 1
  (15 ounce) can whole kernel corn, drained
• 1
  cup cheddar cheese, shredded

Directions

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7 to 8 hours or on high 3 to 4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Cream Cheese

 

Berries & Cream Poke Cake

This Berries & Cream Poke Cake is simply perfect! Light and moist vanilla cake with a mixed berry filling and fresh whipped cream! 

Prep Time1 hr 10 mins

Cook Time25 mins

Total Time1 hr 35 mins

Course: Cakes, Cakes/Cupcakes, Dessert

Cuisine: American, Dessert

Ingredients

• One box vanilla or white cake mix, plus ingredients on back of box
• 2 cups fresh strawberries, hulled and mashed
• 1 cup fresh raspberries, mashed
• 1 cup fresh blackberries, mashed
• 8 oz cream cheese, softened
• 14 oz sweetened condensed milk
• 1½ cup heavy whipping cream
• 1/2 cup confectioners' sugar
• 1/2 tsp vanilla extract
• Fresh berries for garnish, optional

Instructions

• Prepare and bake the cake in a greased 13x9" light metal rectangular baking pan according to package directions. Let cool, then poke holes all over the surface using the handle of a wooden spoon. 
• In a medium bowl, combine the mashed berries, softened cream cheese and sweetened condensed milk. Using a handheld electric mixer, beat until smooth and combined, about 1 minute. Pour the berry mixture evenly over the cake, aiming to get it into the holes. Refrigerate for at least 1 hour to set some. 
• For the whipped cream: In the bowl of a stand mixer, cream together the heavy whipping cream, confectioners' sugar and vanilla with a whisk attachment until stiff peaks form, about 5-7 minutes. Spread the mixture evenly over the surface of the cake. Serve with fresh berries, if desired. Store any leftovers in the fridge covered.

Notes

If you'd like to use whipped topping, omit the heavy whipping cream, confectioners' sugar and vanilla extract and replace with 8oz thawed whipped topping. 

No-Bake Orange Creamsicle Cheesecake

This No-Bake Orange Creamsicle Cheesecake is a real show-stopper and will be sure to impress anyone! Layers of bright and zesty orange and creamy cheesecake combine in this layered no-bake wonder! 

Prep Time8 hrs 30 mins

Total Time8 hrs 30 mins

Course: Cheesecake, Dessert

Cuisine: American, Dessert

 

Servings: 12 servings

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Orange Layer:

• 3 oz box (1 small box) orange gelatin
• 3/4 cup boiling water
• Zest of one medium orange

For the Cheesecake:

• 16 oz (2 packages) cream cheese, softened
• 3/4 cup granulated white sugar
• 2 tsp vanilla extract divided
• 16 oz heavy whipping cream
• 1/2 cup confectioners' sugar

Instructions

• Lightly grease a 9" round springform pan with cooking spray. If desired, place a parchment paper round on the bottom of the pan and spray again. Set aside.
• In a medium bowl, combine the graham cracker crumbs, light brown sugar and melted butter until moistened and combined. Pour the crust mixture into the prepared pan and press into an even layer. Place in the freezer for at least 30 minutes.
• Next, add the orange gelatin to a heat-safe bowl and whisk the boiling water and orange zest into it until dissolved. Let cool completely to room temperature (about 30 minutes). 
• In the bowl of a stand mixer, cream the cream cheese, granulated sugar and 1 teaspoon of the vanilla extract together with the paddle attachment until fluffy and smooth, about 1 minute. Scrape out of the stand mixer bowl and place in another small bowl. In the stand mixer bowl, add the heavy whipping cream, confectioners' sugar and remaining 1 teaspoon vanilla extract and using the whisk attachment, whip on HIGH speed until stiff peaks form, about 5-7 minutes. Fold half of the whipped cream mixture into the cream cheese mixture. Fold the remaining half of the whipped cream mixture into the cooled orange gelatin mixture. 
• Add half of the cream cheese mixture to the bottom of the pan and spread it out into an even layer; top with half of the orange mixture. Remember, we are working with two different textures and the orange mixture, while thickened, will still be runnier than the cream cheese mixture so layering will be tricky. Dollop the remaining cream cheese mixture evenly over the orange layer and try your best to spread a little - doesn't have to be perfect and it may look lumpy; this is okay! Lastly, add the last of the orange mixture. 
• Cover and refrigerate at least 8 hours or overnight. Carefully remove from the pan and garnish with whipped cream and orange segments, if desired.
  

  5 from 3 votes

  Best Ever No-Bake Strawberry Cheesecake

  This Best Ever No-Bake Strawberry Cheesecake is delightful! Light, fluffy and ultra creamy no-bake cheesecake topped with a sweet and juicy fresh homemade strawberry sauce. This is about to become a new family favorite!

  Prep Time2 hrs

  Cook Time10 mins

  Total Time2 hrs 10 mins

  Course: Cheesecake, No Bake Desserts

  Cuisine: American, Dessert

   

  Servings: 8

  Ingredients

  

  
  

  • 2 cups graham cracker crumbs
  • 1/4 cup light brown sugar
  • 1/2 cup (1 stick) unsalted butter melted
  • 1¼ cups heavy whipping cream
  • 2 (8-ounce) packages cream cheese softened
  • 3/4 cup granulated white sugar
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • 1/3 cup full-fat sour cream

  For Strawberry Sauce

  • 1 Tbsp cornstarch
  • 3 Tbsp warm water
  • 1 lb fresh strawberries washed, hulled and sliced
  • 1 Tbsp lemon juice
  • Zest of 1/2 a lemon
  • ¼ cup granulated white sugar

  Instructions

  • Very lightly grease a 9" or 10" round springform pan with cooking spray. Set aside.
  • In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter, stirring until moistened. Pour the crumbs into the springform pan and pat and spread the crumbs into an even layer along the bottom and slightly up the sides of the pan. Freeze for 10 minutes while you prepare the filling.
  • In the bowl of a stand mixer, beat the heavy whipping cream on high speed with the whisk attachment until stiff peaks form, about 5-7 minutes; set aside. In another bowl, beat together the cream cheese, sugar, vanilla and lemon juice with the paddle attachment for about 2 minutes or until light and fluffy. Scrape down the sides of the bowl with a spatula if needed. Add in the sour cream and mix well until combined. Lastly, fold in the whipped cream until fully incorporated.
  • Spread the cheesecake mixture evenly onto the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate for at least 2 hours or until set. Just before serving, top with the strawberry sauce.

  For the Strawberry Sauce:

  • Whisk together the cornstarch and warm water in a small bowl until combined. Add the cornstarch mixture, sliced strawberries, lemon juice and zest and granulated sugar to a medium saucepan over medium heat. Break some of the strawberries up with a wooden spoon as you stir. 
  • Simmer the strawberry mixture for 5 minutes, then remove from heat and let cool completely. The longer it sits (especially in the fridge) the thicker it'll get. I recommend it being at least room temperature, if not chilled, before garnishing the cheesecake.

  Notes

  Strawberry sauce can be stored in an airtight jar in the fridge for up to 1 week.