Best Heaven In A Slow Cooker Recipes

JENNIE'S HEAVENLY SLOW COOKER CHICKEN

Jennie's Heavenly Slow Cooker Chicken image

This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.

Provided by Jennie Hood Flynn

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h5m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
½ cup dry white wine
4 skinless, boneless chicken breast halves

Steps:

Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g

SLOW COOKER HEAVEN: LOOSE MEAT SANDWICHES

Slow Cooker Heaven: Loose Meat Sandwiches image

I love loose meat sandwiches. As a matter of fact, we have a restaurant in Wichita called: The Nu Way, that serves these tasty treats. This version takes advantage of a slow cooker to give the ingredients a chance to know each other. Serve them on nice soft buns with your choice of condiments. So, you ready... Let's get...

Provided by Andy Anderson !

Categories Beef

Time 4h20m

Number Of Ingredients 11

Ingredients

PLAN/PURCHASE
1/2 c dried chopped onions
1 c beef stock, not broth (hot)
1 lb ground chuck, fine grind
1/2 tsp salt, kosher variety
2 clove garlic, minced, or 1-teaspoon garlic powder
1 tsp sugar, granulated variety
1 tsp ground cumin
2 Tbsp mustard, yellow variety
2 Tbsp white wine vinegar
1 c beef stock, not broth (hot)

Steps:

1. PREP/PREPARE
2. Gather your ingredients
3. Reconstitute the dried onions by combining them with 1 cup of the hot beef stock.
4. Chef's Note: Allow them to absorb the hot stock for about 20 minutes.
5. Chef's Note: Why dried chopped onions? For some reason I love the flavor they impart to this recipe. Dried onions that have been reconstituted with beef broth do have a different depth of flavor. You could, of course try it with fresh chopped onions.
6. Place a pan over medium heat, and add the ground beef.
7. Cook, breaking up the beef with a wooden spoon until almost cooked through.
8. Chef's Tip: The reason we are precooking the beef is because the proteins in raw beef act like little hooks to bind the beef together as it cooks. If you put the meat in raw it will come out like a big round meatloaf. Precooking breaks that bound and allows the beef to cook without binding together.
9. Add the onions, salt, garlic, sugar, cumin, mustard, vinegar, and the additional beef stock to the slow cooker.
10. Mix until combined.
11. Add the partially cooked beef, and combine.
12. Set the slow cooker to low, and allow the ingredients to cook for 4 hours.
13. After 4 hours, remove from the slow cooker.
14. Prep/Prepare
15. Use a slotted spoon to remove a generous amount of the loose meat, and place on a nice soft bun. Add mustard, pickle, or whatever you fancy. Enjoy.
16. Keep the faith and keep cooking.