Crockpot Chicken and Gravy

This recipe is in no way mine.  In fact, it has been around probably as long as I have.  And, the reason for that is it is super delicious and super easy!   It is a great mix it up before heading to work and enjoy when you get home dinner.  Put it on top of some rice, mashed potatoes, or stuffing like Stove Top.  Add a veggie and dinner is ready!

3-4 boneless, skinless chicken breasts (1-2 pounds)

2 packages of dry chicken gravy mix

1 1/2 cup of water

1 can of cream of chicken soup

seasoned salt (to taste)

garlic powder(to taste)

pepper (to taste)

1/2 cup sour cream (optional)

Place chicken breasts in bottom of crockpot.  In a mix bowl, mix gravy packets, water, and cream of chicken soup.  Add seasoned salt, garlic powder (I use a lot) and pepper to your families tastes.  Once mixture is blended well, pour on top of chicken breasts and cook on low 6-8 hours or 4 hours on high.  Once chicken is down, remove from crockpot and shredded.  Return to crockpot and stir in sour cream.  Serve.

NOTE: .

The chicken gravy and cream of chicken soup already have salt in them so don't go overboard on seasoning with salt (about a teaspoon should work).

Sour cream adds a great creaminess to this so I definitely recommend adding it in! Plain Greek yogurt can be substituted for the sour cream.  

Great add-ins:

1 thinly sliced onion

Sliced mushrooms

Parsley flakes

Waiting for Pay Day Potato Casserole

This recipe was developed when my daughter and I were a week from pay day and the cupboards were looking thin.  It is delicious and filling and makes a great side dish.  I have also included some ingredients below the recipe that can be added to kick it up or when the cupboards aren't bare.  This is a great covered dish to bring to family and friends gatherings.  

 4 large russet potatoes, scrubbed, peeled, and cut into 1/4 inch rounds
 1 onion, diced small or in thin rings
 1 can cream of chicken soup
 2 Tablespoons butter/margarine
 1/2 Tablespoon garlic powder
 1/2-1 Tablespoon parsley flakes
 1/2 cup milk
 1 cup grated cheddar or your favorite cheese
Additions:
5 slices bacon, fried and crumbled (Layer with potatoes)
1 cup diced ham  (layer with potatoes)
1/2 cup sour cream (add to soup and milk)
Preheat oven to 350 degrees.  Grease or spray a 2 1/2 quart casserole dish.  I like to use an oval or square one.  Place one layer of potatoes in the bottom of dish, lightly season with pepper and salt, sprinkle part of the diced onions on top. Dot with butter.  Add next layer of potatoes, season with salt and pepper and top with onions. Dot with butter. Repeat in this order until potatoes and onions are used.  In a small bowl, mix soup, milk, garlic power and parsley flakes and pour on top.  Cover with foil and bake for 35-40 minutes or until potatoes are tender.   Remove foil and top with cheese; bake 5-10 minutes until cheese is melted and bubbly.  
 

Guacamole Ole

It is not a party without dips.  One of my favorite dips is guacamole. Here is a recipe that I enjoy making. 

 

3 avocados, ripe
½ cup onion, finely diced (I prefer yellow onion to red for this dip)
2 Roma tomatoes, diced and seeded
3 Tablespoons finely chopped fresh cilantro
1 jalapeno pepper, seeds removed and finely diced
2 garlic cloves, finely minced
1 lime, juiced
½ teaspoon salt
¼ teaspoon pepper

½ teaspoon cold water (reserved)

½ Tablespoon lime juice (reserved)

Halve avocados and remove pits and skin.  Mash with a fork until only small pieces remain.  Add onion, tomatoes, jalapeno, garlic, salt, pepper and lime juice.  Blend well. 

Place in serving bowl.  The guacamole will brown if allowed to sit in air for a while.  To avoid this, mix the reserved cold water and lime juice.  Flatten the top of your dip in the bowl and make a thin layer of the water and lime juice on the top of the guacamole.  Cover with food wrap or with an air tight lid until ready to serve. Then, prior to serving, mix water/lime juice into the dip and smooth.  

Note:  A friend of mine likes to add 2 tablespoons of sour cream to her guacamole.  It provides a milder and creamier dip.   

Kay's Mexican Cornbread

 

I have always loved cornbread, and Mexican cornbread is wonderful with a southwestern meal, chili, red beans and rice, or just because you want some.   Here is my semi-homemade recipe.

2 boxes of Jiffy cornbread mix

3 eggs, beaten

1 can cream style corn

1  small can green chilies

1/2 red bell pepper, finely diced

2 cups Mexican or Fiesta blend cheese

1 small jalapeno pepper, seeded and finely diced (optional)

1/3 cup canola oil

1 Tablespoon canola oil or butter

Preheat oven to 350 degrees.  Place tablespoon of oil or butter in cask iron skillet and place in oven while it is preheating.  Combine all remaining ingredients in a mixing bowl and blend until moistened.  Remove skillet from oven and pour in batter.  Return to oven and bake 50-55 minutes until golden brown and pulling away from sides. 

Note:  Because of the cream style corn and cheese, this cornbread will be moist rather than dry. 

Fiesta Crockpot Chicken

There are lots of recipes that use many of these ingredients to make a wonderful crockpot meal. Here is my version.  You can serve it as is or on a bed of rice--Spanish, white, or yellow.  You can also add 4 cups of chicken broth to make Fiesta Chicken Soup!

1.5-2 pounds of boneless skinless chicken breasts (you could use chicken thighs as well)

1 medium onion, diced

1 small green bell pepper, diced

2 Tablespoons parsley, diced

1 can of diced tomatoes

1 can of Rotel tomatoes (mild or spicy--your choice)

Juice of one lime

1 package of taco seasoning, dry

1 can of corn, drained

1 can of pinto or black beans, drained and rinsed

1 Tablespoon garlic powder

1 teaspoon pepper

Place all ingredients in crockpot and cook on low for 6 hours.  Remove chicken and shredded, return to crock pot and cook for 1 more hour. 

Serve with your favorite shredded cheese on top.  

Meat and Potatoes Casserole or Strata

I found this recipe online and made a few adjustments to accommodate our tastes.  It is so very comforting, and you can use almost any kind of ground meat—beef, turkey, pork, sausage, etc.  Adjust it to your taste preferences and enjoy!
 
1-2 Tablespoon olive oil
1 pound ground chicken, ground turkey, ground beef, ground pork, or, ground sausage
3-4 cups potatoes, cleaned, peeled and cut into thin slices,
2 cups mushrooms, fresh, sliced
1 medium onion, sliced
1 Tablespoon garlic, minced
1 Tablespoon Worcestershire sauce
2 cans (10 ¾ oz) condensed cream of mushroom, celery or chicken soup
½ cup vegetable, chicken or beef broth

1 cup heavy cream
1 Tablespoon paprika
½ teaspoon pepper
You may want to add some salt, but I don’t because many of the ingredients are salty.
2 cups Colby Jack or Sharp Cheddar cheese, shredded
¾ cup parmesan cheese, grated (not the green shaker can)
1 ½ cup crispy fried onions
You may want to add some salt, but I don’t because many of the ingredients are salty.
 
 Preheat your oven to 350 degrees and prepare a 13x9 inch baking pan with cooking spray.
Prepare your potatoes.
In a large skillet sauté onions, mushrooms and garlic in olive oil.
Add ground meat and cook until no longer pink.  Add Worcestershire sauce during the cooking. Drain if necessary. Set aside.
In a medium bowl, combine soup, broth, cream, paprika, salt and pepper with a whisk.
Put a layer of about half of the potatoes across the bottom of prepared pan. They can overlap and should touch. Cover the entire bottom of the pan.
Next, pour about half of the soup mixture over top of the potatoes.
Then sprinkle half the meat mixture and top with half the cheese.
Another layer of potatoes.
Remaining soup mixture.
Remaining meat and then crispy fried onions.
Lastly add your cheeses.
Cover with lightly sprayed aluminum foil or lid and bake for 90 minutes or until the potatoes are fork tender. Make sure to coat your lid or tinfoil in cooking spray so the cheeses do not stick to it.
Remove cover and bake 15 more minutes if making a strata.  If you just want casserole, you stop cooking here. 
Allow to rest for 10 to 15 minutes before slicing and serving.
Serve and enjoy!

NOTE:  For a change of taste, try shredded Pepper Jack cheese instead of cheddar/Colby Jack.  

Chicken O'Brian

This is not my recipe.  My daughter found it on TikTok.  It was posted under Kristen
Beamer (@marleysrose).  It is wonderful with homemade mashed potatoes.  Just spoon the sauce on top of the mashed potatoes and enjoy!

2 lbs. of chicken tenders
10 strips of bacon
McCormick Perfect Pinch Roasted Garlic and Bell Pepper Seasoning
Italian Seasoning
1 stick of butter (I only used ½ stick)
2 Tablespoon olive oil
1 pint heavy whipping cream
 
Cook bacon and crumble into tiny pieces.  Coat the tops of all chicken heavily with McCormick and Italian Seasoning. Over medium high heat in a large skillet heat oil and butter until butter is melted.   Add chicken seasoned side down.  Sprinkle seasonings on the chicken to coat this side.  After 3 minutes, flip chicken.  Cook on other side 3 minutes.  Remove chicken from skillet.  Add bacon and heavy whipping cream, whisk together, and reduce to simmer.  Add chicken back in and spoon gravy/sauce over it.  Cook for 7 more minutes.