2 pounds boneless skinless chicken breast halves
1 onion, thinly sliced
1 sweet red bell pepper, julienned
1 tsp ground cumin
1 1/2 tsp chili powder
1 tbsp lime juice
1/2 cup chicken broth
8 to 10 warmed flour tortillas
Toppings (ie, guacamole, sour cream, lettuce, tomatoes, cheese, salsa)

1. Cut chicken into diagonal strips and place in slow cooker sprayed with cooking spray.
2. Top with onion and bell pepper.  In bowl, combine cumin, chili powder, lime juice and chicken broth and pour over chicken and veggies.
3. Cover and cook on LOW for 5 to 7 hours.
4. When serving, spoon several slices of chicken mixture with sauce into center of each warm tortilla and add any additional toppings of your choice, then fold.

Tips/Tricks/Notes

I have decided that I love my crock pot!  It really is the most handy thing ever!  I love being able to throw together dinner in the morning and have everything ready for dinner that night!  This recipe is a very easy recipe and it is also very tasty.  I didn't add the peppers as I didn't have any in the house at the time.  I also found the cumin to be a little over powering and won't add as much next time.

The picture seen above is an actual picture I took of my completed fajitas, it is not taken from the internet or played with in anyway.

Crock Pot Mushroom and Onion Chicken















6 skinless, boneless chicken breasts
6 tbsp butter
1 (1oz) package dry onion soup mix
1 cup converted long-grain white rice
1/4 cup grated parmesan cheese
1 1/2 cups milk
2 cans condensed cream of mushroom soup
salt & pepper

1. Mix together onion soup mix, milk, cream of mushroom soup and rice in a medium bowl.
2. Lightly grease slow cooker.  Lay chicken breasts in the bottom of slow cooker.  Place one tablespoon butter on each chicken breast and pour soup mixture over all.  Season with salt and pepper to taste and sprinkle with grated parmesan cheese.
3. Cook on low for 8 to 10 hours, or on high for 4 to 6 hours.

Tips/Tricks/Notes

The original name I found this recipe under was "Parmesan Chicken", but I decided to rename it due to the fact that the parmesan cheese isn't even tasted.  The mushroom and onion flavours jump out more then the parmesan.  I used only 3 chicken breasts since there are only 2 of us in the house and therefore 6 would be way too much food.  I did however, leave all the other ingredients the same as we always enjoy lots of rice!

My only suggestion is to not over cook this!  I cooked this on low for almost 9 hours and found the chicken was a little dry.  Overall, it wasn't the best slow-cooker recipe I have tried so far.  The chicken was nothing spectacular, just chicken, but I will probably make it again as the rice was a big hit in the house!

Crock Pot Recipe - Macaroni and Cheese













2 cups of macaroni
1 tbsp vegetable oil
1 can (13oz) evaporated milk
1 1/2 cups milk
1 tsp salt
4 cups sharp cheddar cheese - shredded
1/2 cup butter - melted

1. Cook macaroni in boiling salted water - follow package directions.  Drain well.  Grease bottom and sides of crock pot.
2. Toss macaroni in crock pot with oil.  Add remaining ingredients.  Stir gently to combine.  Cover.
3. Cook on low for 3 to 4 hours.  Stir occasionally.


Tips/Tricks/Notes

This recipe is a much better Mac and Cheese then Kraft Dinner!  It turned out great, and is just cheesy enough!  I don't have any tips for this recipe other then it makes enough pasta to feed an army!

The picture seen above is an actual picture I took of my completed pasta, it is not taken from the internet or played with in anyway.

Crock Pot Recipe - Fiesta Chicken

2 tbsp oil
3 lbs boneless, skinless chicken breast cut into 1 inch pieces
1 medium onion - chopped
1 large green pepper - chopped
3 cloves garlic - minced
1 small jalapeno pepper - finely chopped
1 14 oz can Mexican style diced tomatoes
1/4 tsp cumin
1 tsp oregano

1. Heat oil in skillet.  Cook chicken pieces until browned.  Remove and drain.  Place onion, green pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked.
2. Add all ingredients to crock pot and stir to combine.
3. Cover; cook on low 7 to 9 hours or on high 3 to 4 hours.  Serve on flour tortillas.

Tips/Trick/Notes

When I went shopping this morning I could not find "Mexican style diced tomatoes" so I substituted a Mexican salsa and it tasted great!  We also added some cheese after adding the chicken mix to the tortillas.  The only other note for this recipe is there is a fair bit of prep work - cutting up the chicken and all the veggies and precooking them.  I think next time I will do all the prep the night before so I can just put on the pot and forget about it until dinner!

The picture seen above is an actual picture I took of my completed chicken, it is not taken from the internet or played with in anyway.