Crock Pot Chicken Tostadas

This by far is my favorite Mexican crock pot recipe (my husband is sure to agree). Tastes so fresh and so good. I always double my recipe to make sure there will be leftovers.

3-4 frozen uncooked Chicken Breasts
1/2 Onion, diced OR 1 Tablespoon Dried Onion Flakes
4 cloves of Garlic, minced
3-4 Tablespoons Chili Powder
juice from 1 small Lime
1-2 cups Chicken Broth
Salt & Pepper
Tostada shells
Refried Beans
Lettuce, shredded
Tomatoes, diced
Shredded Mexican Cheese
Sour Cream

Place chicken into the crock pot. Add garlic, onion, chili powder, lime juice, and chicken broth (enough to cover chicken a little over half way).  Season with a little salt and pepper. Cook on LOW for 8-10 hours or HIGH for 4-6 hours. Shred chicken once finished cooking.

Build the Chicken Tostadas by layering the tostada shells with warmed beans, shredded chicken, lettuce, tomato, shredded cheese and sour cream.

Crock Pot Balsamic Roast

This slow cooker recipe is full of flavor. I like to serve it with my Roasted Balsamic Green Beens and Tomatoes and some 'Fancy' Potato Rounds.

3-4 lb Pot Roast
Paprika
Garlic Powder
Salt
Pepper
Olive Oil (extra virgin)
1/4 cup White Wine
3/4 cup Water
1 Onion, sliced
15 oz can Tomato Sauce
3/4 to 1 cup Balsamic Vinegar

Season both sides of roast generously with paprika, garlic powder, salt and pepper. Heat a little olive oil in a pan and sear both sides of the meat (about 4 minutes on each side). Place meat in crock pot- return pan to heat and add the wine and water to deglaze the pan; pour over meat in crock pot. Add onion, tomato sauce and balsamic vinegar. Cook on LOW for 8-10 hours or HIGH for 4-6 hours. I like to shred my meat once it is cooked to serve.

Roasted Balsamic Green Beans and Tomatoes

This is a super easy super delicious side I like to make. Lots of flavor and not a lot of ingredients. I love roasting vegetables in various seasonings and this one is always a winner.

1 package frozen Whole Green Beans
1 package fresh Grape or Cherry Tomatoes
Coarse Kosher Salt
Garlic Powder
Pepper
Balsamic Vinegar
Olive Oil (extra virgin)

Heat oven to 375 degrees. Place green beans and tomatoes in 9 x 13 baking dish. Coat with a little olive oil and generously with balsamic vinegar; stir well. Season with salt, garlic powder, and pepper; stir again. Bake for 30-45 minutes or until tomatoes have shriveled and began to release their juices.

'Fancy' Potato Rounds

This is a recipe I found online and changed a little to my liking. Looks pretty fancy compared to typical mashed potatoes or baked potatoes. Would probably be great with some minced garlic on top as well!

3-4 lbs Russet Potatoes, peeled and sliced thin
1/4 cup Butter, melted
Olive Oil (extra virgin)
Coarse Kosher Salt
Garlic Powder
Thyme
Red Pepper Flakes

Heat oven to 375 degrees. Place sliced potatoes neatly on their side in rows in a small, greased baking dish. Drizzle melted butter and olive oil evenly over top of the potatoes. Season with salt, garlic powder, thyme and red pepper flakes. Bake for about an hour or until edges of potatoes begin to turn golden brown.

Crock Pot Jambalaya

This recipe is SO easy and SO good! I don't eat seafood so I do not put any Shrimp in my Jambalaya. If you want to add Shrimp- you can add 1 lb of cleaned Shrimp when you add the rice for the last 30 minutes and cook until it is cooked through.

2 lbs boneless skinless Chicken Thighs
1 to 2 lbs Smoked Sausage, cut into 2 inch slices
4 cloves of Garlic, chopped
1 Green Pepper, chopped
1 Onion, chopped
3-4 stalks of Celery, chopped
1 28oz can Diced Tomatoes in juice, undrained
2 cups Chicken Broth
1 Tablespoon Cajun Seasoning
Tabasco Sauce to taste (start with about 1 teaspoon and once cooked add to your liking)
2 teaspoon Dried Thyme
2 teaspoon Dried Oregano
1 1/2 cups Long Grain Rice

Place chicken, sausage, garlic, green pepper, onion, celery, tomatoes, chicken broth, seasoning, Tabasco, thyme, and oregano in Crock Pot. Cook on HIGH for 5-6 hours (or LOW for 8 hours). Add rice and cook on HIGH for 30 more minutes.