The Spattered Page: crock-pot

Welcome to our Recipe Swap!

If anyone would like to join this blog as a contributor, just let me know and I will add you as an author. The only thing we ask is that you share your recipes with us! We may start monthly themes later on down the line, if more people show an interest, but at this point, please feel free to post any recipe you like, whenever you like.

~If you have a photo of the dish, please post it along with the recipe, since it is always nicer to see a picture. Please post it at the medium size so we can keep all the pictures the same size.

~And please tag the recipes into one of the categories listed. As you decide on which category to put them in, think of how you would search for it in a cookbook. As administrator, I may occasionally go through the recipes and categories and edit them for easier searching as things go along, so don't feel offended if I change some things around.

~If you try a recipe, feel free to comment on the recipe and let us know what you thought!

~Finally, please write a little something about yourself. I will post everyones profile here, so that we can get to know those we may not be familiar with.

Thank you to those who have already jumped in and added recipes. I am excited to see what everyone is cooking!

Showing posts with label crock-pot. Show all posts

Thursday, August 27, 2009

Mexican Chicken Soup (Crock Pot)

1 1/4 pounds chicken (I used 3 frozen breasts)
2 cans condensed cream of chicken soup
2 c. water
1 (15 oz.) can black beans, drained
1 (14oz.) can diced tomatoes w/ green chiles (Note: Rotel brand is only 10 oz.)
1 t. cumin
Sour cream (optional)
Corn chips (optional)

Combine all ingredients except chicken and sour cream in a large bowl. Pour half the mixture into a lined crock pot. Lay chicken breasts on top and cover with remaining soup mixture. Cover and cook on Low for 4-6 hours, or High for 2-3 hours. About 1/2 hour before serving, remove breasts and shred. Return to the pot and stir all to combine. Top with sour cream, if desired, and crushed corn chips. Or serve with a side of corn bread.

Friday, April 24, 2009

Crock-Pot Cherry Cobbler

This recipe is soooo easy, fast, and great for a crowd. I actually like to double the fruit, especially if I need more servings. One cake mix seems to be plenty, though.

1 (21 oz.) can of cherry pie filling (may substitute peach or apple)
1 box yellow or white cake mix ( I liked white with peach, yellow with cherry)
1/2 cup applesauce

Place pie filling in a greased/sprayed crock pot. Combine dry cake mix and applesauce (mixtures will be crumbly). Sprinkle over filling. Cover and cook on low for 4 hours. Serve warm with ice cream. 10 servings.

Submitted by: Rebecca Hansen (crock pot April 2006)

Slow Cooker Chicken & Potatoes

2 c. sliced carrots
1/2 c. water
1 1/2 c. chopped onions
1 t. dried thyme
1 c. sliced celery
1/4 t. black pepper
2 T. snipped fresh parsley
1 c. frozen peas
1 bay leaf, salt & pepper, to taste
3 whole chicken legs, or 6 breasts, skinned
1/4 + c. sour cream
2 cans cream of chicken soup
Mashed Potatoes

In a 3 1/2-4qt slow cooker place carrots, onions, celery, parsley and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme and pepper. Pour over chicken and vegetables. Cover and cook on low heat for 8-9 hrs. or high heat for 4-4 1/2 hours. Remove chicken and cool slightly. Remove and discard bay leaf. Remove chicken from bones, or cut into bite sized pieces if using boneless. Stir chicken and peas in cooker. Stir in sour cream. Serve over mashed potatoes. Season to taste with salt and pepper, if desired.

Submitted by: Krysta Fecke (crock pot April 2006)

Meet the Swappers!

Krysta Fecke - Most people who post here will probably know me. I love to cook and am always looking for new recipes. I love swapping recipes with my friends and thought this would be a fun way to do it! I am married to my Army Sergeant hubby, mom to the cutest twin boys ever, and currently live in Fayetteville, North Carolina.

Genevieve Garner - Hi everyone! Just wanted to introduce myself. My name is Genevieve. I am a friend of Krysta's. I worked with her at Deseret book and also participated in the original email swap. I am very excited to be back with the rest of the girls. I still cook many of the meals that were shared during that swap. These recipes are definitely to be trusted. Anyway, let's get cookin'!

Emily Saye- See I love this concept of getting recipe ideas from family and good friends. I am always willing to try new and good ideas. I am lucky to work from home and take care of my hubby and kids. I often look thru the email recipes we did earlier and use them a lot, so i'm very excited Krysta decided to start this up!