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Home , Lentil soup

OUR TEAM'S FAVORITE CROCK-POT RECIPES RECIPES

APPETIZERS & DIPS (PG. 3) CREAMY CRAB DIP FIESTA CHICKEN DIP CROCK-POT PARTY MEATBALLS

SOUPS (PG. 8) LOADED WHITE CHICKEN CHILI CREAMY ITALIAN CHICKEN TUSCAN WHITE BEAN & LEMON SOUP CHICKEN & DUMPLINGS

ENTREES (PG. 21) OLIVE GARDEN CHICKEN PASTA HARISSA CHICKEN MEDDITERANEAN BOWL CROCK-POT CHICKEN "POT PIE" MISSISSIPPI POT ROAST BOURBON CHICKEN MOZZARELLA-STUFFED CHICKEN MEATBALLS AAPPPPEETTIIZZEERRSS && DDIIPPSS CREAMY CRAB DIP

RECIPE FROM THE KICTHEN OF: BARBARA B. CONSUMER LOAN CONSULTANT INGREDIENTS 4 (8 oz) pkg cream cheese (softened) 1/2 white (finely diced) 2/3 cup Hellman's Mayo 1 (8 oz) jar of Claw Crab Meat or two (6 oz)cans of crab meat (well drained) 2 tsp powder 1 tbsp Old Bay Seasoning 1 tbsp prepared Horseradish 2 tsp Texas Pete Hot Sauce Salt & Pepper to taste DIRECTIONS Sweat to soften Mix all ingredients and pour into 4 quart crock-pot Slow cook for 4-5 hours on low Serve hot with bread or crackers FIESTA CHICKEN DIP

RECIPE FROM THE KICTHEN OF: CARLY W. STAPLES MILL MEMBER SERVICE CONSULTANT INGREDIENTS 2 lb Chicken Breast 1 pack Taco Seasoning 8 oz Cream Cheese 1 cup Sour Cream ½ cup Hot Sauce 4 oz Mexican Blend Shredded Cheese DIRECTIONS Using a cutting board, slice raw chicken breast “fajita style” Combine sliced chicken breast in a pan with ½ of taco seasoning packet On stove-top, cook chicken medium-high for 25 minutes; stirring chicken every 2 minutes. Remove pan from heat; allow chicken to cool in pan for 10 min. (cont. next page) FIESTA CHICKEN DIP (CONT.)

DIRECTIONS Do not drain juice from pan. While chicken is cooling, turn crock-pot on low. Once chicken is cool slice “fajita style” once more. Add cooked chicken, ½ taco seasoning packet, cream cheese, sour cream, hot sauce, Mexican blend shredded cheese to crock-pot. Allow ingredients to marinate for 2 hours, stirring occasionally. Enjoy dip with tortilla chips, as taco meat, or on top of nachos! CROCK-POT PARTY MEATBALLS RECIPE FROM THE KICTHEN OF: KELLY B. CONSUMER LENDING PORTFOLIO MANAGER INGREDIENTS 1 bag of your favorite meatballs (regular, Italian, angus… whatever you like) 18 oz bottle of your favorite BBQ sauce, as long as it is “Original” flavor 18 oz jar of grape jam

DIRECTIONS Put all the ingredients in the crock-pot Set crock-pot on “high” for 3 hours SSOOUUPPSS LOADED POTATO SOUP ORIGINAL ON TASTY.CO

RECIPE FROM THE KICTHEN OF: CRIS M. HUMAN RESOURCES GENERALIST INGREDIENTS 4 cups potato, peeled and chopped ¾ cup onion 4 cups chicken ½ tablespoon salt ½ tablespoon pepper 4 tablespoons ¼ cup flour 1 ½ cups heavy cream ¼ cup sour cream shredded cheese and bacon, to taste scallion, chopped DIRECTIONS Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker. Set it to low for 6 hours or high for 4 hours. (cont. next page) LOADED POTATO SOUP (CONT.)

DIRECTIONS In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes. Serve with shredded cheese, bacon and chopped scallions. WHITE CHICKEN CHILI ADPATED FROM THECHUNKYCHEF.COM

RECIPE FROM THE KICTHEN OF: SABRINA M. FINANCIAL EDUCATION COORDINATOR INGREDIENTS 1 lb boneless skinless chicken breast 1 sweet yellow onion- finely chopped 2 cloves garlic- minced 24oz chicken broth 1 15 oz can great northen beans- drained and rinsed 2 4oz can green chilies( your choice of spiciness) 1 can whole kernel corn (not sweetened) drained Salt & pepper to taste 1 tbs ½ tbs red chili powder ¼ tsp cayenne pepper 4oz reduced fat cream cheese- softened ¼ cup half and half 2 chicken bouillon cubes Optional toppings - jalapenos, sour cream, shredded cheese, cilantro, rice and tortilla chips

(cont. next page) WHITE CHICKEN CHILI (CONT.)

DIRECTIONS Add chicken breast to bottom of crockpot, top with salt, pepper, cumin, chili power and cayenne pepper Top with diced onion, minced garlic, great northern beans, green chiles, corn, chicken bouillon cubes, chicken broth and sir. Cover and cook on low for 8 hours, or high for 3-4 hours Remove chicken to large bowl and shred. Then return to slow cooker. Add cream cheese, half and half and sir until combined. Cover and cook on high for 15 minutes or until creamy and slightly thick SOUP

RECIPE FROM THE KICTHEN OF: STEPHANIE C. VICE PRESIDENT OF LENDING INGREDIENTS 6 cloves of garlic- chopped 1 large white onion- chopped 3 tbsp or extra virgin olive oil 2 boxes of chicken broth- I use the one with less sodium- can substitute with vegetable broth or beef broth 3 dried bayleaves- cut in half with fingers 4 slices of smoked pork chops (already cooked ones, can usually find it with other HAMs or near breakfast meats)- you want to take bone out and cut the meat in small cubes Salt and pepper to taste Tabasco for a bit of flavor and heat- I use the green kind to get less heat & more flavor- can also add cayenne pepper for those who like extra heat 2 cups of - can be common lentils or French lentils (these are smaller lentils) Added water if needed- depending on consistency of soup you want (creamy or more watery- can also add more broth if desired) (cont. next page) LENTIL SOUP (CONT.)

DIRECTIONS In a pan, add olive oil, meat, and onions- sauté until onion is slightly translucent (pork chops are already pre-cooked). Add garlic, sauté for a couple more minutes- want to be able to smell that garlic sautéing. Add meat & onion mixture to crockpot plus bay leaves and broth- mix and cover. Cook on high for 3-4 hours or on low for 6-8 hours Garnish with fresh or green onions and a little extra virgin olive oil drizzle if desired.

Options: can add sweet potatoes, spinach leaves, or other spices if desired. Options are endless. TUSCAN WHITE BEAN & LEMON SOUP ORGINAL ON HALFBAKEDHARVEST.COM

RECIPE

FROM THE KICTHEN OF: COLIN S. HENRICO BRANCH MANAGER INGREDIENTS 6 cups low-sodium chicken or veggie stock 1/2 cup uncooked quinoa 1 small sweet onion, chopped 2 , chopped 1/4 cup basil pesto 1/2 teaspoon crushed red pepper flakes 4 sage leaves kosher salt and pepper 1 parmesan rind 3 tablespoons lemons juice + 1 tablespoon lemon zest 2 cups roughly torn Tuscan kale 2 cans (14 ounces) cans cannelloni beans, drained grated parmesan, for serving

(cont. next page) TUSCAN WHITE BEAN & LEMON SOUP (CONT.)

DIRECTIONS In the bowl of your crockpot, combine the chicken stock, quinoa, onion, carrots, pesto, red pepper flakes, sage, and a pinch each of salt and pepper. Add the parmesan rind. Cover and cook on low for 4-5 hours or high for 2-3 hours. About 30 minutes before serving, stir in the lemon juice and zest, kale, and beans. Divide the soup among bowls and top with parmesan. Serve with a hunk of bread. CREAMY ITALIAN CHICKEN NOODLE SOUP ORGINAL ON THERECIPEREBEL.COM

RECIPE

FROM THE KICTHEN OF: BECKY W. CHESTER MEMBER SERVICE CONSULTANT INGREDIENTS 3 cups low sodium chicken broth 1 boneless skinless chicken breast (or two small) 1/2 cup roasted red peppers 1 teaspoon dried parsley 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/8 teaspoon black pepper 3/4 cup light cream or whole milk 1 tablespoons corn starch 2 cups Catelli Bistro Fusili pasta 1 cup fresh spinach finely chopped 1/3 cup Parmesan cheese shredded

(cont. next page) CREAMY ITALIAN CHICKEN NOODLE SOUP (CONT.)

DIRECTIONS Add chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, basil and pepper to a 2.5-4 quart slow cooker. Cook on high for 3 hours or low for 6 hours until chicken is cooked through Remove chicken from the slow cooker and shred with two forks. Place back into the slow cooker. Whisk together the cream or milk and corn starch. Add to the slow cooker with the pasta and spinach. Turn to high and cook for 15-20 minutes until pasta is al dente or cooked to desired tenderness (this can take up to 30 minutes). Turn off, stir in cheese and serve immediately. CHICKEN & DUMPLINGS ORIGINAL FROM THE MAGICAL SLOW COOKER

RECIPE FROM THE KICTHEN OF: BRITANY H. CHESTER MEMBER SERVICE CONSULTANT II INGREDIENTS 1 1/2 lbs. chicken breasts cubed 10.5 oz. can cream of 10.5 oz. can cream of soup 1 cup water 14.5 oz. can chicken broth 2 carrots sliced (about 2 cups after being sliced) 2-3 ribs celery sliced (about 2 cups after being sliced) 1 yellow onion diced 1/2 tsp. thyme 1/2 tsp. black pepper 1 cup frozen peas optional 16.3 oz. Pillsbury Grand Biscuits 8 biscuit sized can

(cont. next page) CHICKEN & DUMPLINGS (CONT.)

DIRECTIONS Add chicken, carrots, onions, thyme, and black pepper to your slow cooker. Add the cream of chicken soup, cream of celery soup, chicken broth and water. Stir. Cook on HIGH For 4 hours or LOW for 8 hours. Add peas at this point if you would like. Stir. I only use 7 biscuits for this recipe. Cut the biscuits into quarters. Arrange the biscuit quarters evenly over the soup. Sprinkle dumplings with a touch of thyme and pepper. Replace the lid. Turn your slow cooker to HIGH. Cover and cook on HIGH for 45 minutes (DO NOT OPEN THE LID DURING THIS TIME). You will know the dumplings are done when they are no longer shiny. NOTE- If your slow cooker has switched over to warm after cooking for a length of time you will need to cook the dumplings for 1.5 hours so the slow cooker gets back up to temperature. EENNTTRREEEESS OLIVE GARDEN CHICKEN PASTA RECIPE FROM THE KICTHEN OF: KATE M. HANOVER MEMBER SERVICE CONSULTANT INGREDIENTS 1.5 lbs. boneless skinless chicken breast (1.5-2 pounds works fine) 16 oz. Olive Garden Italian dressing or any Italian dressing you like (Note: olive garden dressing can be high in sodium; I prefer to choose a lower sodium version of the dressing) 1/4 cup grated parmesan cheese 1/4 tsp. black pepper 8 oz. cream cheese 16 oz. penne pasta cooked according to package directions and drain well 1/4 cup parmesan cheese DIRECTIONS Add the chicken breasts to the slow cooker. Pour over the Olive Garden Italian dressing and sprinkle over the parmesan cheese and pepper. (cont. next page) OLIVE GARDEN CHICKEN PASTA (CONT.)

DIRECTIONS Place the cream cheese on top. Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours. When the cooking time is almost done, start cooking the pasta on the stove top as directed on the package. Shred the chicken with 2 forks. Drain the pasta and add to the chicken and sauce. Stir. Sprinkle over the remaining parmesan cheese. HARISSA CHICKEN MEDITERRANEAN BOWL

RECIPE FROM THE KICTHEN OF: CARA C. VICE PRESIDENT OF MARKETING INGREDIENTS 2 lbs boneless chicken breast 10 oz Harissa sauce (typically found in international food section) White rice, cook according to package Cucumber sauce (I often make my own by combining a cup greek , 1-2 Tbsp lemon juice, and dill to taste) Salt and pepper to taste DIRECTIONS Add the chicken breasts to the slow cooker with harissa sauce Cook on high for 3-4 hours or low for 7-8 hours Serve on top of rice, chopped cucumber and tzatziki sauce Optional - add chick peas, tomatoes, olives, or roasted squash CROCK-POT CHICKEN "POT PIE"

RECIPE FROM THE KICTHEN OF: KELLY B. CONSUMER PORTFOLIO MANAGER INGREDIENTS 4 chicken breasts (can be substituted with chicken thighs) Recipe written as if using raw chicken however you can use prepared chicken which will eliminate steps 1-7 and becomes more of a dump and go recipe. 1 bag of frozen mixed vegetables Vegetables are versatile. If you do not like mixed vegetables, replace with a bag of your favorite veggies such as frozen peas, frozen carrots, corn, celery etc. 1 container of chicken stock 1 can cream of chicken 2 cans Pillsbury biscuits 2 tsp onion powder 1 tsp salt CROCK-POT CHICKEN "POT PIE" (CONT.)

DIRECTIONS Add chicken breasts to crock-pot Add onion powder and salt Pour ½ container of chicken stock into crock-pot Put crock-pot on “High” Let cook for 2 hour Take chicken out and shred or cut into chunks Return chicken to crock-pot Add vegetables, cream of chicken and other ½ of chicken stock; mix well Remove biscuits from can and cut each biscuit into four triangles Lay biscuit triangles on top of other ingredients inside crock-pot and then slightly press them into the mixture. They should still be on top and visible. Cook for 2-3 hours, Biscuits will double in size after full cook time MISSISSIPPI POT ROAST ORIGINAL FROM SPEND WITH PENNIES

RECIPE FROM THE KICTHEN OF: STEPAHNIE B. CHESTER BRANCH MANAGER INGREDIENTS 3-4 pound chuck roast 1 packet of Ranch dressing mix 1 packet of Au jus gravy mix 1/4 cup of butter, unsalted, cut into small cubes 6-7 pepperoncini peppers DIRECTIONS Place the roast in a crock-pot Sprinkle the top with the ranch dressing mix and au jus dressing mix Place peppers and butter on top Cover and cook on low for 8 hours Shred with 2 forks and enjoy BOURBON CHICKEN ORIGINAL FROM SPEND WITH PENNIES

RECIPE FROM THE KICTHEN OF: SIERRA T CHESTER MEMBER SERVICE CONSULTANT INGREDIENTS 3 lbs boneless skinless chicken thighs 3 tablespoons cornstarch 1/4 cup sliced green onions (or more to taste) Sauce 1/2 teaspoon fresh grated ginger 4 cloves garlic , minced 1/2 teaspoon crushed red chili flakes 1/3 cup apple juice 1 1/2 tablespoons honey 1/4 cup brown sugar 1/4 cup ketchup 3 tablespoons cider 1/4 cup water 1/4 cup Bourbon 1/4 cup soy sauce salt & pepper to taste BOURBON CHICKEN (CONT.)

DIRECTIONS Mix all sauce ingredients in a small bowl. Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours. Remove chicken and chop into bite sized pieces and cover to keep warm. Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken back into the sauce and add in green onions. Serve over rice. MOZZARELLA-STUFFED CHICKEN MEATBALLS ORIGINAL FROM BRIT+CO RECIPE FROM THE KICTHEN OF: KAREN L. CHESTER FINANCIAL ADVOCATE TEAM LEAD INGREDIENTS Sauce: 1 (28-ounce) can crushed tomatoes 1/2 medium onion, grated 1/4 cup dry red wine 2 tablespoons paste 2 cloves garlic, minced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon salt Meatballs: 1 pound ground chicken 1 large egg, lightly beaten 1/2 cup grated parmesan cheese 1/2 cup panko breadcrumbs (Unseasoned regular breadcrumbs would work just fine.) (CONT. NEXT PAGE) MOZZARELLA-STUFFED CHICKEN MEATBALLS (CONT.) INGREDIENTS Meatballs (cont.): 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon salt 8 ounces fresh mozzarella, cut into roughly 1/2-inch cubes 16 ounces spaghetti, cooked, for serving DIRECTIONS Stir together tomatoes, onion, wine, tomato paste, garlic, basil, oregano, and salt in your 6-quart slow cooker. Combine the chicken, egg, parmesan, breadcrumbs, basil, oregano, garlic powder, and salt in a medium bowl. Be sure not to over mix this, as it can make the meat tough. Scoop out 1 tablespoon of the meat mixture, form it into a disk, place a mozzarella piece in the center, and wrap the meat around the cheese, rolling to form into a ball. Repeat with the remaining meat and cheese. Carefully place the meatballs into your slow cooker. Cover and cook on high for 3 hours or on low for 6 hours. Cook the pasta according to the package directions. Serve meatballs over cooked pasta