Brown Sugar Chicken
(www.crockpot365.blogspot.com)
--4-6 frozen (or raw) chicken breasts
--1 cup brown sugar
--1/4 cup lemon-lime soda
--2/3 cup vinegar
--3 cloves garlic, smashed and chopped
--2 T soy sauce
--1 tsp ground black pepper
Directions:
-Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
-Cover and cook on low for 6-9 hours, or on high for 4-5.
-Serve over a bowl of white rice with a ladle full of the broth.
Brandy’s Sprite Chicken
(from my friend Brandy)
-frozen or raw chicken (whatever you have)
-1 can sprite
-1 can condensed cream of chicken soup
--cover and cook on high for 4-5 hours, low for 6-8
SMOTHERED STEW MEAT
(www.cooks.com)
--1 to 2 lbs. of raw stew meat
--2 cans cream of mushroom soup
--1 pkg Lipton onion soup mix
--seasoning salt (optional)
--rice or egg noodles
Directions:
--Cut stew meat in bite size pieces if not already cut up. Put meat in Crockpot. Sprinkle seasoning salt on meat if you want more salty flavor. Add soup and Lipton onion mix to meat.
--Cook low 5-8 hours
--Serve on top of white rice or noodles. (I thought it was a tad on the salty side, but Blake loved it!)
Shepherd’s Pie
(www.crockpot365.blogspot.com)
--3 cups mashed potatoes
--1 lb ground turkey or beef
--2 cloves garlic, chopped
--2 cups frozen vegetables
--1 medium onion, chopped finely, or 1 T onion flakes
--1/2 tsp seasoned salt
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika (then a bit more for garnish)
--3/4 -1 cup water
--2 cups shredded cheese
--Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic or add on top of meat later in crock
--Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
--Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.
