Crock Pot Wednesday: Venison Stroganoff

Crock Pot Venison Stroganoff

1 lb ground venison; browned
1/2 c. chopped onions
1/4 c. sour cream
1 can cream of mushroom soup
Salt & Pepper to taste
Cooked egg noodles

Combine all ingredients into Crock Pot, excluded egg noodles. Cook on High 4 hours and Low 6. Add cooked noodles and serve!

I hope you all enjoy this one, it is a family favorite here.




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Crock Pot Wednesday: Ravioli

Crock Pot Ravioli

Ingredients:
1 (25 ounce) bag beef ravioli
1 (26 ounce) jar pasta sauce
1 (8 ounce) can tomato sauce
1 cup water
2-3 teaspoons red peppers
Italian spices
1 cup shredded mozzarella cheese

Directions:
Pour about half of the pasta sauce in the bottom of crock pot.
Add frozen ravioli.
Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
Sprinkle Italian seasonings over sauces.
Sprinkle cheese on top.
Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).

Readers all I can say about this recipe is...UNREAL. Delicious absolutely must try. My entire family loves it and its just so easy. Enjoy!



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Crock Pot Wednesday: Chuck Roast With Veggies

Crock Pot Chuck Roast With Vegetables
Serves 6
1 1/2 cups sliced carrots
1 cup chopped onion
4 potatoes, cut in chunks
3 lbs boneless chuck roast
1 (10 ounce) can condensed golden mushroom soup
1 (10 ounce) can of water


Place vegetables in pot in order given.
Place roast on vegetables.
Mix water and soup.
Pour over roast.
Cook on hi for 5 hours or low for 8 hours.
Thicken with a little flour and water if desired.

I hope you enoy this one. This is a family favorite I make often. If you try it come back and share a photo of your results with me!
This weekend will be busy so I will be away from my blog. I will post winners of my last giveaway and have a new one up when I return.
Have a safe and happy week!



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Crock Pot Wednesday: Kickin Creamy Chicken Crockpot Stew

Photo & Recipe Courtesy of What's for Dinner?

Ingredients:
5 Frozen Chicken Breasts
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn (I use a small bag of frozen)
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of ff cream cheese

Directions:
Place frozen chicken breasts in bottom of slow cooker. Add remaining ingredients except cream cheese. Cook on high for 4-5 hours. At this point, remove about 1/2 the liquid if you want the sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.





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Crock Pot Wednesday: Crock Pot Chicken and Sausage Gumbo

Google Search Photo

Happy Crock Pot Wednesday to all my readers! I hope you're having a great day. I wanted to do something to celebrate the holiday. If you try this recipe please come back and let me know. And if you're looking for something different try visiting Debbie for more Crock Pot Wednesday fun.




Crock Pot Chicken and Sausage Gumbo

Ingredients:
•3 tablespoons all-purpose flour
•3 tablespoons oil
•1/2 pound smoked sausage, cut into 1/2 inch slices
•3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
•1 1/2 to 2 cups frozen cut okra
•1 cup chopped onion
•1/2 cup chopped green bell pepper
•3 cloves garlic, minced
•1/4 teaspoon ground cayenne pepper, or to taste
•1/4 teaspoon ground black pepper
•1 can (14.5 ounces) diced tomatoes, undrained
•1 cup frozen medium shrimp, cleaned and cooked
•1 1/2 cups uncooked regular long-grain white rice
•3 cups chicken broth or water

Preparation:
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown. Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp, rice, and broth or water. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice in the broth or water according to package directions. Serve gumbo over the hot cooked rice.
Serves 6 to 8.



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Crock Pot Wednesday: Italian Pot Roast

This Crock Pot Wednesday I'm going to share a link to the Italian Pot Roast with photos I posted a while back. I hope you enjoy it. If you would like to share a recipe or you are looking for one click the button above and join in the Crock Pot Wednesday fun!


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Crockpot Wednesday: The Best Ever Crock Pot Lemon Pepper Chicken

The Best Ever Crock Pot Lemon Pepper Chicken
SERVES 2 -4

Ingredients
4 boneless skinless chicken breasts
1 (10 1/2 ounce) can condensed cream of chicken soup
3/4 cup milk
3/4 cup water
lemon pepper seasoning
vegetable oil cooking spray or olive oil flavored cooking spray
additional water or milk, as necessary
hot cooked rice

Directions
Sprinkle chicken with lemon pepper seasoning to taste on both sides.
Brown (do not cook through) chicken on both sides in a pan coated with the spray Place chicken in crock pot coated with the spray.
In a bowl, mix contents of soup can, water and milk until no longer separated Pour soup mixture over chicken.
Add more milk or water to ensure liquid in crock pot covers chicken Cook chicken over low heat for 6 hours.
To thicken sauce, place in small saucepan, add a cornstarch slurry, and bring to a boil. Serve chicken and sauce over hot cooked rice.

I orginally shared this recipe during my Weekly Meal Plan. Julie one of my readers mentioned the fat content of this recipe. I do agree it is quite high, but I think that is an easy fix. Swap ingredients with low fat versions. 98% fat free soup, skim milk, and trimming the chicken of any fat can easily lower the fat content.
I also wanted to give all my readers a heads up. I'll be posting a review soon and I want you to take a moment and check out this great sponsor over at stool. Don't forget to enter my current giveaway here.
Looking for a new Crock Pot recipe? Click the button above to find new recipes or link your own!

Crockpot Wednesday: Chili

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Slow Cooker Chili Recipe

½ day | 20 min prep

SERVES 10

2 lbs ground round
2 (16 ounce) cans kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 onions, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
cayenne pepper (I use 1/4 t.)
shredded cheddar cheese
Cook ground beef in a skillet until browned; drain off fat.
Pour into a slow cooker.
Add the next 9 ingredients.
Cover and cook on low for 6-8 hours.
Ladle chili into individual serving bowls; Sprinkle with cheddar cheese.

Enjoy!

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