Hellobee Boards

I'm keeping an eye on this. I'm really quite a good cook but the only thing I use mine for is keeping things warm I made on the hob/oven for parties!

Mole shredded chicken and black beans -

take some frozen chicken, bonus if it's old and freezer burned. Toss it in the crock pot along with a cup or two of dried black beans. Pour in some mole sauce and enough water to cover, and then cook on high for 6 hours or so. Shred the chicken, and use it for tacos, burritos, whatever.

We just came up with this the other week, and it was amazing! It would also be great with enchilada sauce.

White bean chicken chile

Bake pack of chicken breast in can of chicken broth (cover dish in foil) for 60 mins on 350. Reserve broth. Shred or cut up chicken breasts and season with salt pepper and garlic powder.

In stock pot heat oil. Add chicken to pot and cook a few mins. Add reserved broth, another can of broth, 2 cans cream of chicken soup, 2 cans great northern beans (don't rinse), 1-2 cans chopped green chiles. Cook at least an hour. Add Tabasco if you like spicy and serve with Mexican cheese and tortilla chips.

Super easy.

@mediagirl: my mouth is watering

@mediagirl: What kind of beer do you usually use? I think we only have Coors Light right now!

Ranch porkchops:

3-4 thick porkchops, ranch packet, and a can of cream of mushroom. so easy and so good.

1- 1 1/2 pounds of chicken, 1/2 jar of salsa, 1 package of cream cheese. Perfect for enchilidas or taco stuffing.

Pork Bottom Roast, 1 can Coke, 1/4 cup of BBQ sauce rubbed over meat. Pull to make pulled pork.

2 lbs stew beef
2 cans condensed golden mushroom soup (no substitutes!)
1 cup chopped onion
2 Tsp. Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste
8 ounces cream cheese, room temperature (20 minutes before serving) Serve over egg noodles (made in beef broth for extra tasty goodness)

Tortilla soup. We are having this tonight. I added black beans to this batch. I've always loved this soup. It's so tasty!

http://m.allrecipes.com/recipe/89539/slow-cooker-chicken-tortilla-soup

I have a love/hate relationship with my crockpot because I do not like meat drowning in sauce.

I really like lasagne in the crockpot though.

We had this tonight for the first time. It was so good eta: I used half breast, half thighs
http://www.skinnytaste.com/2013/02/crock-pot-sesame-honey-chicken.html

@autumnlove: doesn't matter! I've used Yuengling, Miller Lite and one time, in a pinch, Bud Light Lime. Use whatever you've got!

Chicken tortilla soup:

1 large chicken breast
1 can Rotel
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (10 oz.) package frozen corn
1 (15 oz.) can black beans, drained
5-6 large cloves garlic, finely minced
4 cups chicken broth
1 cup water
2 tsp. cumin
1 tsp. chili powder or cayenne pepper
Juice of 1 lime
2 bay leaf
2 Tbsp. fresh cilantro, chopped
Garlic salt and pepper

- Saute onions and garlic first with olive oil
- Boil chicken breast in separate pot and shred
- Add all of the ingredients to the crock pot. Cook on high for 3-4 hours or on low for 6-7 hours

I like to garnish mine with shredded cheese, cilantro and avocado. It's hearty with a great spicy kick. Yum!

These are a few of my faves

Hoisin Pork - http://www.thekitchn.com/dinner-for-a-crowd-recipe-slow-79670

Chickpea Stew - http://www.thekitchn.com/slowcooker-recipe-curried-vege-67520

Pork Carnitas - http://www.bonappetit.com/recipe/slow-cooked-carnitas-tacos

@mediagirl: So good! I can't wait for leftovers!

lately my favorite is thanksgiving in a crock pot.

1 bag frozen mixed veggies (I use carrots, corn, and green beans).
3 frozen chicken breasts
1 can cream of mushroom soup
enough stuffing to cover the top (mixed per package directions, generally 2 packages of stove top for my crock pot).

Spray crock pot with cooking spray. Layer in that order starting with the veggies on the bottom. Cook on low for 8 hours. Serve with french fried onions and cranberry sauce.

@Mrs. Yoyo: this was really, really good. Thanks!

Taco Soup is always yummy!

1 lb ground beef or turkey (I use ground turkey)
2 cans pinto beans in original recipe (You can use other types of beans, you just need 2 cans. I have also used black beans and kidney beans)
1 can Hominy in original recipe yellow or white works (you can use corn if you don't care for hominy)
1 can rotel (I used original but if you want it a little spicier you could use the hot)
1 can diced tomatoes

(I like to add about 3/4 to 1 can of water to give a little more juice.)

1 package dry ranch salad dressing mix.
1/2 -1 package of taco seasoning (depending again on how spicy you like it. I like Williams-no/low sodium)

Top it with cheese, sour cream, avocado, and jalapenos!

This is our favorite! And beyond easy.

Chicken Philly Cheese Steak sandwiches: http://foodfamilyfinds.com/slow-cooker-chicken-philly-sandwiches-recipe/

I used chicken thighs once and they were even better but breasts work too, just a little drier. Also I have no idea what that seasoning is she is using. I just put in a little Worcesterire sauce and steak seasoning and a few pinches of garlic salt or what have you.

I'm going to have to make this this week. Plus my favorite part is that since you serve it on a roll it doesn't seem like a crockpot meal, you know?

I'm going to have to try some of these recipes! I've bad pretty bad luck with any recipe that involves something like - breasts, baby carrots, bottle of salad dressing. Blech! Those don't turn out for me!

@mrs. bird: I have really liked everything I made in that cookbook so far! I'll have to try this one!