Crockpot Chicken Tacos

I love easy to make recipes.  (So does my friend Heidi).  So when she sent me this, I put it in my file of 'must try' recipes.  I started this one morning before we left the house for the day and when we got back that night it smelled delicious and dinner was literally ready!  Gotta love that!

I really liked the taco flavor of the chicken, and we used the leftovers on salads later that week.  It would also be good in a taco soup, or in a baked enchilada.  Needless to say, this will be made again at our house soon!


Crockpot Chicken Tacos
from Heidi Zeller-Crawford

2 lbs chicken breasts, thawed
1 can chicken broth
1 pkg dry ranch seasoning
1 pkg dry taco seasoning (I used the lower sodium version)

Put everything in crockpot.  Cook for 3 hours.  Pull chicken apart with fork.  Cook for 30 minutes more.  Serve with your favorite toppings. 
*Note: I used frozen chicken breasts and let them cook all day (8-9 hours).

Crockpot Lasagna



Still on the crockpot

This week my recipe is one of my/our favorite go-to recipes.  It's so simple you won't believe it...plus it uses the crockpot. 

I admit it's not much of a looker when it's cooked...but it's delicious and you can totally make it your own!


When plated...it looks much better:)

Crockpot Lasagna
from Heidi Zeller-Crawford
1 jar marinara sauce
1 jar alfredo sauce
1/2 - 1 lb browned hamburger
8 oz lasagna noodles (uncooked)
2 cups mozzerella cheese

Mix together marinara sauce and browned burger. 
In a crockpot (sprayed with non-stick spray) layer in the sauces, noodles, and cheese.  Repeat until fillings are all used.
Cook on low for 5 hours or on high for 2 1/2 hours.


Note - we use two jars of marinara sauce and no alfredo.  Vegetables could be added to the layers too!



Turkey Stuffed Peppers

It's been a while since I've posted a new recipe. I saw this in the September All You magazine and thought it was worth a try. I love using my crock pot and haven't seen a recipe like this. It was simple to put together. Nate and I loved the spicy turkey flavor with the green pepper. Caroline thought it was too spicy. I might try it next time with hamburger instead to see if she likes it better.

Turkey Stuffed Peppers

1 lb Italian turkey sausage
1 cup uncooked rice (I used brown)
8 oz mozzarella cheese (I used a handful)
1/4 cup finely chopped fresh basil
6 bell peppers, tops removed, hollowed
1 32-ounce can crushed tomatoes
1 1/2 cups chicken broth
1/2 cup grated Parmesan cheese (I omitted)

I a bowl combine sausage, rice, mozzarella, and basil. Spoon mixture into peppers, filling each one about 3/4 full. Place peppers in slow cooker. Pour tomatoes over peppers. Pour broth around sides of peppers.
Cover and cook only until peppers are softened, rice is tender, and filling is cooked through (5-6 hours). Sprinkle peppers with Parmesan and serve.