Honey Garlic Chicken with Mushrooms

 Ingredients:

2 chicken breasts (sliced thin)

1 cup mushrooms (sliced)

2 tbsp honey

2 tbsp soy sauce

3 cloves garlic (minced)

1 tbsp olive oil

1 tbsp butter

Salt & pepper to taste

Crock pot spinach and artichoke dip

 To make a delicious crock pot spinach and artichoke dip, follow these simple steps:

1. Combine 8 oz of chopped spinach and 8 oz of chopped artichokes in the crock pot.
2. Add 16 oz of cream cheese, 1/2 cup of sour cream, and 1/2 cup of mayonnaise.
3. Mix in 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.
4. Season with garlic powder, salt, and pepper to taste.
5. Cook on low for 2-3 hours, stirring occasionally until creamy and heated through.
6. Serve warm with tortilla chips, bread, or veggies for dipping.

Slow Cooker Loaded Chicken and Potatoes

 

• 1/2 cup chicken broth

• 3 1/2 tablespoon ranch dressing mix

• 2 pounds boneless, skinless chicken breasts

• 1 1/2 pounds yellow baby new potatoes

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 6 ounces cream cheese, cubed at room temperature

• 1/4 cup ranch dressing

• 2 cups shredded sharp Cheddar cheese, divided, plus more for garnish

• cooked and crumbled bacon to taste

• thinly sliced scallions for garnish

1. Stir together chicken broth and ranch dressing mix in the bottom of a 5-quart slow cooker until combined. Add chicken breasts in an even layer over broth mixture, followed by an even layer of potatoes. Drizzle with oil and sprinkle with salt and pepper.

2. Cover and cook until chicken is cooked through and potatoes are fork tender, about 2 hours and 45 minutes on HIGH or about 3 hours and 45 minutes on LOW.

3. Remove chicken breasts from the slow cooker and place them on a cutting board. Let them cool slightly for 5 minutes. Coarsely shred the chicken using 2 forks.

4. Add cream cheese, ranch dressing, and 1 1/2 cups of the shredded cheese to slow cooker. Cover and cook on HIGH until cheeses begin to melt and potatoes are fully tender, about 10 minutes. Uncover and stir cheese mixture until just about fully combined.

5. Add shredded chicken back to slow cooker and stir until evenly coated in cheese mixture.

6. Divide among 8 shallow bowls. Garnish with remaining 1/2 cup shredded cheese, top with bacon and scallions. Serve immediately.

Prep Time:

10 mins

Cook Time:

2 hrs 55 mins

Total Time:

3 hrs 5 mins

Servings:

8

Yield:

8 cups

https://www.allrecipes.com/slow-cooker-loaded-chicken-and-potatoes-recipe-8678923

Breakfast Casserole

 

ingredients

• 2lbs sausage, browned and drained
• 2cups mild cheddar cheese, shredded
• 12ounces cream of chicken soup
• 1cup sour cream
• 8ounces French onion dip
• 1⁄8cup onion, chopped (optional)
• 1⁄4cup green bell pepper, chopped (optional)
• 1⁄4cup red bell pepper, chopped (optional)
• 1(16 ounce) bag frozen shredded hash browns

directions

• Combine 1 3/4 cups cheese and next 6 ingredients.
• Fold in potatoes.
• Spread half of the mixture into a baking dish (9x13 inches).
• Top with sausage.
• Top with remaining potato mixture.
• Top with remaining cheese.
• Cover.
• Bake at 350 degrees F for 45 to 50 minutes.

Shepherd's Pie

https://www.facebook.com/reel/25928172983446939 

3 pounds of ground beef, precooked and drained

2 McCormick brown gravy mixes

1 can mushroom soup

peas

carrots

onion

Frozen corn

paprika

onion powder, garlic powder

cut baby potatoes or mashed potatoes

Half way through cooking, add 2 cups beef broth

Crock Pot Breakfast Casserole

32 ounces frozen hash brown potatoes (1 bag)

1 lb bacon, sausage or ham cooked, crumbled or diced

2 cups shredded sharp cheddar cheese

2 green onions sliced

1 small white onion finely diced, or 1/2 cup 

12 eggs

1 cup milk

1 1/2 teaspoon dry mustard powder

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

1. If using bacon or sausage, cook and crumble. Drain fat leaving 1 tablespoon in the pan.

2. If desired, soften the onion in the fat. This is optional but will soften the flavor of the onion

3. Grease a 6 qt slow cooker. Place half of the hash browns, meat, onions, peppers, and cheese in the slow cooker. Repeat layers ending with cheese. Do not stir.

4. Whisk eggs, milk and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.

5. Cook on low for 7-8 hours or high for 3-4 hours. Once cooked, uncover and rest for 15 minutes. 

 

Air fryer chicken wings

 

How to Bake Wings So They Get Crispy

1. Heat oven to 425°F. Place a wire rack over a rimmed sheet pan.
2. Pat wings completely dry with paper towels.
3. Toss wings with oil and salt.
4. Arrange wings skin-side up on the rack.
5. Bake 25–30 minutes, flipping once halfway through.
6. For extra crispiness, raise oven to 450°F for the final 5 minutes.
7. Rest briefly, then sauce.