Tuesday, October 29, 2013

Tasty Tuesday

I'm trying to get back into posting several times a week so I'm restarting my Tasty Tuesday and Farming Friday posts this week.

So today, I'm sharing some crock pot recipes that we have tried and enjoyed the last few weeks!! Enjoy!

Chicken Taco Soup
1 lb cooked de-boned shredded chicken
1 cup chopped onion
1 16 oz can of beans (kidney, pinto, black...the original recipe calls for two cans but my kids aren't huge fans of beans)
1 cup corn
1 8 oz can tomato sauce
2 cups chicken broth
1 14.5oz can rotel tomatoes
1 14.5 oz can diced tomatoes
1 packet of taco seasoning

Mix ingredients in slow cooker.  Cook on low for 7-8 hours, stirring several times.  Serve with tortilla chips, cheese, and sour cream.

Slow Cooker Salsa Chicken
2 lbs chicken, boneless, and skinless
1 cup salsa
1 cup petite diced canned tomatoes
2 Tbsp taco seasoning
1 cup onions, diced fine
3 Tbsp sour cream

Place chicken in crock pot.  Sprinkle taco seasoning over meat.  Layer other items and pour 1/2 cup water on top.  Cook on low 6-8 hours.  Shred meat and add back into crock pot with shredded cheese.  Stir and cook until cheese is melted.  Serve on tortillas with sour cream.

Crockpot Apple Butter
5 lbs peeled cored and finely chopped apples
4 cups sugar
2 tsps. cinnamon
1/4 tsp ground cloves
1/4 tsp pumpkin pie spice
1/4 tsp salt

Put ingredients in crock pot and stir until coated.  Cook on high 3 hours, stirring every 30-45 minutes.  Then turn to low and cook another 5.5-6 hrs, stirring every hour or so.  Place in food processor or blender and puree.  Can or refrigerate.

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