Crockpot Kitchen Volume 1.

So lately I've been getting alot of questions from friends about my crockpot obsession, so instead of individually typing out all of my ideas and recipes, I figured I'd make a list here and then just post a link on my facebook, rather than having to remember who asked for what, that way everyone has access to everything.

Pretty much my cooking philosophy is keep it simple and flavorful and proportioned.  We pretty much eat a lean meat, carb side and steamed veggie or fresh fruit for dinner every night, except the nights I'm at church late and we eat sandwiches or breakfast with fruit. I probably use my crockpot 3-4 times a week, and it's literally the only reason we can handle eating home cooked most nights with my schedule.

Just to keep it simple today, let's start with a few chicken and then I can give you some other options later in the week.

Whole Roast Chicken - 
1 Whole chicken, thawed and cleaned out
1 Can Chicken Broth
Salt, Black Pepper and Paprika sprinkled generously over chicken

Cook 6 hours on high or 8 hours on low.

Herby Whole Roast Chicken - 

1 Whole chicken, thawed and cleaned out
Inside Chicken Cavity -
1/2 stick Butter cut into 4-5 pieces
1 Small Lemons cut in half horizontally
On Outside of Chicken - 
1/2 stick melted Butter
Rosemary, Salt and Black Pepper sprinkled generously over chicken.

 Cook 6 hours on high or 8 hours on low.

Hawaiian Chicken - 
1 package chicken breasts or tenderloins (frozen is fine)
1/2 of a standard 12oz. bottle of any brand Honey BBQ Sauce
1 12 oz. can pineapple chunks

Cook 4 hours on high or 8 hours on low, add an hour if frozen.
Serve over rice with a veggie or salad.

Tangy Lemon Chicken - 
1 package chicken breasts or tenderloins (frozen is fine)
1 packet Italian Dressing Mix
the juice from 2 large lemons (1/3-1/2 cup lemon juice)

Cook 4 hours on high or 8 hours on low, add an hour if frozen.
Serve with potatoes or home fries and roast veggies..

Buffalo Chicken - 
(Coming from a Rochester native - 90 minutes from the original Buffalo wing place!)
1 package chicken breasts or tenderloins (frozen is fine)
1 packet Ranch Dressing Mix
3/4 Cup Franks Red Hot Sauce

Cook 4 hours on high or 8 hours on low, add an hour if frozen.
Shred chicken with fork, stir back into sauce, let cook another 20-40 minutes. (the longer the hotter!)
Serve on toasted sub rolls with melted provolone cheese and a side salad.

Chicken Taco Meat - 
1 package chicken breasts or tenderloins (frozen is fine)
1 packet Ranch Dressing Mix
1 packet Taco Seasoning
1 Can Chicken Broth

Cook 4 hours on high or 8 hours on low, add an hour if frozen.
Shred chicken with fork, stir back into sauce, let cook another 20-40 minutes. (the longer the hotter!)
Serve on tortillas with all the regular fixings.

Creamy Italian Chicken -
1 package chicken breasts or tenderloins (frozen is fine)
8 oz. Greek Yogurt
1/2 Cup Shredded or Grated Parmesan Cheese
1 teaspoon Garlic Salt 

Mix Yogurt, Cheese and Garlic Salt together, spread over chicken breasts.
Cook 4 hours on high or 8 hours on low, add an hour if frozen.

Serve over pasta with a side salad.
 
Chicken and Rice Stew - 
1 1/2 Cups shredded, already cooked Chicken meat (great use for leftovers from whole chickens!)
1 1/2 Cups Chopped Veggies (I use a combo of frozen or canned corn, fresh carrots, onions and green beans)
1 Cup Brown Rice
1 Chicken Boullion Cube or equivalent in powder.
36 oz. Chicken Broth

Let simmer on high for 2-3 hours or 5-6 hours on low.

There you go a few ideas to get you started, otherwise known as more than a week's worth of chicken, all incredible simple and cheap too!

Enjoy!