If you liked the Crock-Pot Mexican Chicken from my “Save & Savory” article a couple weeks back, then you’ll love this week’s easy Crock-Pot recipes. (If you weren’t a fan — I’m sorry. I’ll try to redeem myself here.) I love my Crock-Pot because it makes cooking so much more efficient and has made meal planning a breeze. The following meals make about 4-6 servings, so share with friends, keep it for the week or freeze it for a later date!
Crock-Pot Chicken Parmesan Pasta
2 boneless, skinless chicken breasts, 1 can (28 oz.) crushed tomatoes, ½ onion (diced), 2 cups penne pasta, ¾ cups shredded mozzarella cheese, 1/8 cup grated parmesan cheese, 1 tablespoon chopped fresh parsley leaves (optional), salt, pepper, spices (1½ teaspoons dried basil, ½ teaspoon dried oregano, ½ teaspoon dried parsley).
Place raw chicken in Crock-Pot with salt and pepper. Combine all spices, crushed tomato and onion in a bowl and stir into Crock-Pot. Cook on low heat for 4 hours, or until chicken can easily be shredded. Cook pasta according to package directions, and then add cooked pasta to the Crock-Pot and mix with the cooked chicken. Top with cheeses and cook for about 15 minutes, or until cheese is melted. Serve and garnish with fresh parsley, if you choose.
Crock-Pot Pineapple Chicken
2 boneless, skinless chicken breasts, 1 can (20 oz.) pineapple chunks in natural juice, 1 red bell pepper (diced), 2 tablespoons minced garlic, 1 teaspoon ginger, 2 teaspoons sesame oil
Place raw chicken in Crock-Pot. Combine pineapple juice and cornstarch in a mixing bowl. After mixed, add soy sauce, garlic, ginger and sesame oil. Pour the mix over the chicken, then add the pineapple chunks and red pepper. Cook for 4-5 hours on high. Delicious served with rice or quinoa.
Crock-Pot Taco Casserole
1 pound cooked ground beef, 1 can (14.5 oz.) diced tomatoes with green chilies undrained, 1 can (10.75 oz.) condensed cream of onion soup, 1 envelope (1 oz.) taco seasoning, ½ cup water, 6 corn tortillas (cut into ½ inch strips), 1 cup shredded cheese, 3 tablespoons diced onion.
Mix cooked beef, tomatoes, soup, taco seasoning and water into Crock-Pot. Stir in corn tortilla strips. Cook on low for 7 to 8 hours. Sprinkle cheese over casserole.