5 Super Easy Crock Pot Dinners

1. BBQ Chicken

• 3-4 Chicken breasts (boneless,skinless)
• 16 oz bottle of BBQ Sauce (we like Sweet Baby Rays)
• 1/2 cup Zesty Italian Dressing
• 1/4 cup brown sugar

Mix together ingredients. Put in crock pot. Cook low: 4-5 hours or on High 2-3 hours
Shred with a fork and serve on buns for yummy BBQ chicken sammies. Or leave them whole and serve with some garlic mashed potatoes and veggies.

2. Orange Chicken

• 3-4 Chicken breasts
• 1 cup BBQ sauce
• 1 cup Orange Marmalade
• 1-2 tsp soy sauce (optional)

Cut up chicken into cubes and put in crock pot. Mix together ingredients and pour over chicken. Cook low:4-5 hours or on High 2-3 hours. We love to serve this with a side of homemade fried rice and add a ton of veggies! Way better than takeout!

3. Creamy Ranch Chicken

• 3-4 Chicken breasts
• 1 can Cream of Chicken
• 1 packet Ranch dressing mix
• 1 packet Italian seasoning packet
• 1/2 package of cream cheese (4 oz)

Mix together cream of chicken, ranch, and Italian seasoning. Place chicken in crock pot and pour mixture over. Cook low: 4-5 hours or on High 2-3 hours. Once done, shred with a fork and add the cream cheese to add thickness and make it creamy. Serve over egg noodles or rice.

4. Salsa Chicken

• 3-4 Chicken breasts
• 1 jar of salsa
• 1 can black beans
• 1 can corn

Mix all ingredients together and put in crock pot. Cook low: 4-5 hours or on High 2-3 hours. Shred with fork. Serve over rice, use as filling for burritos, throw it on top of lettuce for a fun taco salad….

5. Ranch Chicken Tacos

• 3-4 Chicken breasts
• 1 can chicken broth
• 1 packet ranch mix
• 1 packet taco seasoning

Put everything in the crock pot and let it do it’s magic! Cook low: 4-5 hours or on High 2-3 hours. Shred with a fork when done and serve in tacos with your favorite toppings! Super fun and easy for Taco Tuesday!
Source: http://www.utahmomconnection.com/

CROCK POT CHICKEN POT PIE

INGREDIENTS

• 32 oz chicken broth
• 2 cans of cream of chicken soup (10¾ oz cans)
• 2 c milk
• 3 boneless, skinless chicken breasts cooked and cubed
• 2 c frozen peas and carrots
• 1 t salt
• 1½ t pepper
• 4 T cornstarch
• 4 T water
• Biscuits- baked

INSTRUCTIONS

1. Put the first seven ingredients in a 6-quart crock pot and stir well
2. Cover and cook on low for 6-7 hours or high for 3-3½ hours
3. Once hot and bubbly, remove 4 cups of gravy
4. Place gravy in saucepan over medium-high heat
5. Mix water and cornstarch together
6. When gravy comes to a boil, add cornstarch and water mixture
7. Stir continually until gravy thickens
8. When gravy thickens, remove from heat and pour back into crock pot
9. Mix well and serve over biscuits.

Source: http://www.recipesthatcrock.com/

Crockpot Chicken and Dumplings

Ingredients

• 1 can chicken broth
• 2 cans cream of chicken
• sliced carrots
• sliced celery
• 1/2 can peas
• 1/2 onion
• crumbled bacon
• parsley
• garlic powder
• salt and pepper
• 1 can flaky biscuits
• 4 boneless skinless chicken breast

Direction

1. Place chicken breasts in bottom of crockpot
2. Pour chicken broth and both cream of chickens over it
3. Add in carrots, celery and onion. How much ever you prefer
4. Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
5. Cook on high for 3 hours
6. Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
7. Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
8. Remain cooking for another hour or so on high or until done. Enjoy!

Source: What to Cook for Dinner Tonight

Slow Cooker Chicken Pot Pie Stew

Ingredients

• 4 large skinless, boneless chicken breast halves, cut into cubes 
• 10 medium red potatoes, quartered 
• 1 (8 ounce) package baby carrots 
• 1 cup chopped celery 
• 2 (26 ounce) cans condensed cream of chicken soup 
• 6 cubes chicken bouillon 
• 2 teaspoons garlic salt 
• 1 teaspoon celery salt 
• 1 tablespoon ground black pepper 
• 1 (16 ounce) bag frozen mixed vegetables 

Directions

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours. 
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Source: http://allrecipes.com/

Signature Secret Ingredient Chili

Ingredients:

• 2 lbs. ground beef
• 1 lg. chopped onion
• 4 tsps. minced garlic
• 1 1/2 tsps. cumin
• 2 tsps. salt
• 2 Tbsps. chili powder
• 2 cans diced tomatoes
• 2 cans kidney beans
• 1 1/2 Tbsps. tomato paste
• 1 jalapeño, halved
• 1 1/2 Hershey bars
• Shredded cheese and sour cream to garnish

Instructions:

1. Begin browning ground meat in large pan.
2. Add onion and garlic, mix well.
3. Continue cooking until all the meat is brown.
4. Add cumin, salt, and chili powder. Mix well.
5. Transfer meat and seasonings to a slow cooker.
6. Add tomatoes and kidney beans, mix well.
7. Top with halved jalapeño peppers.
8. Cook on high setting for 4-5 hours.
9. In the last hour, remove the peppers.
10. Add chocolate. As it melts, mix thoroughly into the chili.
11. Continue cooking for another 30 minutes or so.
12. Garnish with cheese and sour cream, if desired.
13. Serve immediately, and enjoy!

For step-by-step instructions, check out: LittleThings.com

24 Dump Dinners You Can Make In A Crock Pot