Buffalo Chicken Sandwiches

• 4-6 boneless, skinless Chicken Breasts
• 1 (12 oz) Bottle Buffalo Wing Sauce
• 2 T. Ranch mix seasoning
• 2 T. Butter

Place chicken breasts in a lightly greased crock pot. In a medium bowl, combine the buffalo wing sauce and ranch seasoning. Pour hot sauce mixture over chicken and cook on low for 6-8 hours.

Once cooked, shred chicken breasts in the crock pot. Stir in butter until melted.

Melt cheese on top of each sandwich and top with Ranch dressing as desired.

Orange Pork Chops and Rice

• 4 T. Butter
•  6 Pork Chops, with or without bone
• 1 c. uncooked Instant Rice
• 2 c. Orange Juice
• 2 cans Cream of Chicken Soup
• 1 t. Salt
• 1/4 t. Pepper

In a large skillet, melt butter and brown pork chops on both sides, about 5 minutes.  Remove meat and add uncooked rice to skillet. Stir to coat rice well, then remove from heat.  Combine all ingredients in a crock pot and lay browned pork chops on top. Cover with lid and cook on high for 3-4 hours.  

Black Bean Taco Soup- Freezer Meal

Yes, another taco soup recipe. But this one is a freezer meal! It's a goodie too!

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• 1 lb. Ground Beef
• 1 medium Onion, chopped
• 1 pkg. Mild Taco Seasoning Mix
• 1 (16 oz) bag frozen Corn
• 1 (16oz) can Black beans drained and rinsed
• 2 (14 oz) cans Stewed Tomatoes
• 1 (4 oz) can diced Green Chilis

Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.

Dump the remaining ingredients into the bag, mix together, and zip bag close and freeze.

When ready to eat, remove from freezer and thaw in refrigerator for 24 hours. Cook on high for 1-2 hours or low for 2-3 1/2 hours.

Serve with tortilla chips, cheese, sour cream and guacamole.

Chicken Taco Chili

This chili was so darn tasty and can I add that 1 serving is only 200 calories for all you calorie counters! With calories like that you won't feel bad when you go back for seconds because I guarantee you will go back for round two. The recipe is so simple but the only kicker is you start to smell the goodness way before it is done. It's torture I tell you!

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• 1 can Black beans, drained and rinsed
• 1 can Kidney Beans, drained
• 1 can Corn, drained
• 1 16 oz. can Tomato Sauce
• 1 28 oz can Diced Tomatoes
• 1 packet Taco Seasoning
• 1 T. Chili Powder
• 3 thawed boneless chicken breasts
• 1/4 c. Water

Combine everything in a crockpot, stir and cook on low for 10 hours or high for 6 hours (check on it about an hour before time is up. Mine cooked a little faster.) Shred chicken and stir together. It is good plain or with a little shredded cheese and/or sour cream on top.

Maple Dijon Glazed Chicken- Freezer Meal

Another freezer meal for you! As usual, this recipe was delish! There is something about how simple this was to make that made it taste even better. I'm in love with crockpot/freezer meals!!

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• 1 1/2 lbs Chicken Breasts
• 1 c. Dijon Mustard
• 1/2 c. Maple Syrup
• 2 T. Red Wine Vinegar
• Salt and Pepper to taste

Place all ingredients in a resealable Ziploc bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw for at least 24 hours. Cook on low for 8 hours or on high for 4 hours in a crockpot.

I served mine with steamed broccoli and couscous.

Chicken Cacciatore- Freezer Meal

• 1 lb. Chicken Breasts
• 1 (26oz) jar of Chunky Vegetable-Style Spaghetti Sauce
• 1 Zucchini, chopped
• 1 Green Pepper, chopped
• 1 Sweet Onion, chopped

Place all ingredients into a resealable gallon sized freezer bag and mix together.

When ready to eat remove from freezer for at least 24 hours. Cook on LOW in a crock pot for 6-8 hours.

Serve on top of cooked spaghetti noodles and garnish with cheese and olives {guess who didn't have any olives}.

Cilantro Lime Chicken with Black Beans and Corn-Freezer Meal

This is another freezer meal and it is SO good! I can't make that so big enough to explain how yummy this really was! Healthy can be tasty! Did ya know?! My picky 2 year old even scarfed this down...and asked for seconds.

• 1 1/2 lbs. Chicken breast
• Juice from 2 limes
• 1 bunch fresh Cilantro, chopped
• 1 (16 oz.) bag frozen Corn
• 2 cloves Garlic, minced
• 1/2 red Onion, chopped
• 1 can Black Beans, drained and rinsed
• 1/2 t. Cumin
• Salt and Pepper to taste

Place all ingredients into a resealable ziplock bag. Mix together then zip closed and freeze.  When ready to eat, remove from freezer and thaw for at lease 24 hours. Cook in a crockpot on Low  for 8 hours or High for 4 hours. Shred chicken and mix before serving.

Serve in a tortilla or on tortilla chips with sour cream, guacamole, salsa, and cheese.

Not kidding guys. So. Good!

Chicken And Broccoli Alfredo-Freezer Meal

This is recipe 1 in a series of 7 freezer meals that I have put together. It was so great to just pull this out and toss it in the crock pot and have a fabulous dinner 4 hours later! Easy preparation all around.

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• 1 1/2 lbs. chicken breasts
• 1 (16 oz) bag frozen Broccoli florets
• 2 (16 oz.) jars Alfredo sauce
• 1 large Green pepper, chopped
• 1 (4oz) can slice mushrooms, drained

Place all ingredients in a resealable gallon sized freezer bag and mix together.  When ready to eat, remove from the freezer and thaw in fridge for 24 hours. Cook on Low for 4-6 hours. Cut chicken into cubes. Serve over cooked fettuccine noodles.

Crockpot Lemon Chicken

• 4-5 Chicken Breasts thawed
• 1stick butter (1/2 c.)
• 1 pkg Italian Dressing Mix
• 2 Lemons

In the bottom of a 4 quart crockpot place stick of butter.  Then layer chicken on top of the butter. Sprinkle dressing mix over chicken and then squeeze the juice from both lemons and drizzle over top.  Cook on high for 4-5 hours or on low for 6-8 hours. This can be served over rice, noodles or eaten plain. 

Sour Cream and Bacon Crockpot Chicken

Doesn't that title just scream healthy??!?? Ummmm, no. But it does scream yummy!

• 8 Slices of Bacon
• 8 boneless, skinless, Chicken Breasts
• 2 (10 oz) cans Roasted Garlic Cream of Mushroom Soup
• 1/2 c. Low Fat Sour Cream
• 1/2 c. Plain Greek Yogurt
• 1/2 c. Flour
• Salt and Pepper to taste

Wrap one slice of bacon around each chicken breast and place in a 4-5 quart crockpot.  

In a medium bowl combine soups, sour cream, yogurt, and flour. Mix well with a whisk.

Pour over the chicken.

Cover the crockpot and cook on low for 4-6 hours. (4 hrs if its a newer crockpot and 6 if its older).
Serve over rice, couscous, or wide egg noodles.

Chicken Ranch Tacos

• 2 lbs. thawed boneless chicken breasts
• 1 oz. packet Taco seasoning
• 1 oz. packet Ranch dressing mix
• 1 can Chicken stock

Mix taco seasoning, ranch dressing mix, and chicken stock and pour into crockpot over top the chicken. On low, cook for 3 hours.  Shred chicken then cook for another 30 minutes.

 

Crockpot Orange Chicken

Found this recipe on Pinterest

• Boneless chicken breasts, chopped into small chunks
• 1/3 c. flour
• Olive Oil
• 1/2 t. salt
• 1 t. Balsamic Vinegar
• 3 T. Ketchup
• 4-6 oz. frozen orange juice concentrate (thaw or put in microwave for 45 seconds)
• 4 T. brown sugar

In a small bowl, mix together orange juice, salt, brown sugar, vinegar and ketchup.  In another small bowl, pour the  flour. Cover the chicken breast chunks in the flour and shake off excess. Pour a small amount of oil in a skillet and brown the chicken. The chicken only needs to be browned not cooked all the way through at it will continue to cook in the crockpot.  Overcooking with make dry chicken.  After the chicken is done being browned dump them into a crockpot. Then pour sauce mixture over top giving it a good stir.  Cook on low for 4-5 hours or on high for 11/2-2 hours. Serve over rice.