Slow Cooker Chicken Fajita

 

Recipe Name: Slow Cooker Chicken Fajita

Story: Kristy sent this to me. I was looking for recipes that could be made ahead of time. I was preparing for a trip to the mountains to meet with Brad, Vilma, and of course Alexander. I did not want to spend a lot of time cooking. It is easy to make and freezes well. Brad made it during Thanksgiving week. Everyone enjoyed it. I think it will become one of our family's favorite.

Years you've been making it: Since 2020

Author / Creator: Alyssa River

Submitted by: Suzy / Mom

Ingredients: 

• 1 lb boneless skinless chicken breast
• 2 10.75 oz cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 15 oz can black beans drained and rinsed
• 1.5 cups water
• 1 tsp ground cumin
• 1/2 tsp dried cilantro
• 1 cup shredded cheese

Optional toppings: Sour cream, diced tomatoes, green onions, cilantro, lettuce, diced avocado, tortilla strips.

Directions: 

1. Spray slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
2. 
   
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings

Slow Cooker Chicken Fajita

 Slow Cooker Chicken Fajita

Story:  Kristy sent this to me. I was looking for recipes that could be made ahead of time. I was preparing for a trip to the mountains to meet with Brad, Vilma and of course Alexander. I did not want to spend a lot of time cooking.  It is easy to make and freezes well. Brad made it during Thanksgiving week.  Everyone enjoyed it. I think it will become one of our family’s favorite.

Years you’ve been making it:  1 yr-2020

Author Alyssa River

Submitted by:  Suzy/Mom

Ingredients

• 1lb boneless skinless chicken breast
• 2   10.75 oz. cans condensed cream of chicken soup
• 1 cup salsa 
• 2 cups frozen corn
• 1 15 oz. can black beans drained and rinsed
• 1 and 1/2 cups water
• 1 tsp ground cumin
• ½ tsp dried cilantro
• 1 cup shredded cheese

Optional toppings

Sour cream,  Diced tomatoes, Green onions

Cilantro, Lettuce, Diced avocado, Tortilla strips

Directions

1. Spray slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl. Mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
2. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes.
3. Serve with your favorite toppings
4. I went on line to look for a  picture and apparently this is a very favorite recipe, but it also showed you can add a variety of peppers such as yellow, orange , red or whatever your preference.  Or you can serve these on the side.

Corned Beef and Cabbage

Recipe Name: Corned Beef and Cabbage

Story: This is probably one of the simplest meals to make yet has a lot of flavor and vegetables.  I cook it in a slow cooker.

Years you've been making it: Years

Author / Creator: Mom / Suzy (Corned Beef Company) they have already done half the work for you.

Submitted by: Mom / Suzy

Ingredients: 

• 1 pkg of Corned beef around 2 lbs
• 2 carrots
• 1 onion
• 1-2 stalks of celery
• 1 small cabbage
• spice packet from corned beef package

Directions: 

1. If there is a lot of fat on the corned beef, slice some of it off
2. Cut all the vegetables in bit size pieces, the cabbage can be cut up in quarters
3. Place the vegetables in the slow cooker, and the corned beef on top.
4. Pour enough water to cover the corned beef and sprinkle the seasoning around the corned beef and vegetables
5. Cook for 8-10 hrs on low.  Usually 8 hrs is good unless you have a large piece of meat.
6. Once the meat is done remove and let rest for a short time then slice across the grain in fairly thin pieces.  If you do not cut across the grain or large pieces it will be tough.
7. Strain the vegetables and serve with the corned beef.

Notes: 
Condiments that accentuate this meal is mustard, my favorite is dijon, dill pickles, pickled beets, and garlic rolls.

Slow Cooker Turkey Breast with Cranberry Gravy

 Slow-Cooker Turkey Breast with Cranberry Gravy

Story This recipe was given to me by my good friend Leslie.

Years you’ve been making it : Since 2019

  

Author/Creator: It was originally from Taste of Home 2018.

Submitted by: Suzy/Mom

It says Prep 25 min. Cook 3 hrs.

Makes 12 servings. Obviously it can be cut in half but it also freezes well. Be careful not to overcook the turkey because it will dry out but the sauce also helps it to not dry out. 

Ingredients

• 2 boneless turkey breast halves (2-3lb each)
• ½ tsp salt
• ½ tsp pepper
• 3 fresh thyme sprigs
• 2 Tbsp butter
• 1 cup whole-berry cranberry sauce
• 1 cup apple cider or juice
• ½ cup chicken stock
• 1 envelope onion soup mix
• 2 Tbsp maple syrup
• 1 Tbsp Worcestershire sauce
• ¼ cup all- purpose flour
• ¼ cup water

Directions

1. Place the turkey in a 5-6 qt. slow cooker, sprinkle with salt and pepper. Add the thyme and dot with butter.

2. Combine cranberry sauce, cider, stock, soup mix, syrup, Worcestershire.

3. Pour over turkey

4. Cook covered on low 3-4 hours or until a thermometer inserted in the turkey reads at least 165 degrees.

5. Remove Turkey and keep warm

Making the gravy

1. Transfer cooking juices to a large saucepan, discard the thyme sprigs

2. Combine flour and water until smooth.

3. Bring the cranberry mixture to a boil

4. Gradually stir in the flour mixture

5. Cook and stir until thickened about 2 minutes.

6. Slice turkey and serve with cranberry gravy

Note: Because I am gluten sensitive I have been using a rice thickener which I actually prefer it does not seem to become lumpy and it does not have a flour taste.