Thursday, November 20, 2014

Slow-Cooker Christmas Favorites ~ Recipes & Giveaway!!

Just in the "Nick" of time for the holidays!! The newest Christmas cookbook from Gooseberry Patch, full of recipes that will cook in your slow-cooker while you are out shopping, wrapping gifts and visiting with family and friends.

I love using my slow-cookers, so this review is perfect for me!

Easy Cheesy Chili Dogs
submitted by: Teri Lindquist of Gurnee, IL
1 lb. hot dogs
15-oz. can chili
15-oz. can black beans, drained
10-3/4 oz. can Cheddar cheese soup
4-oz. can diced green chilies, drained
8-10 hot dog buns, split
Optional: chopped tomato, diced onion, sour cream
Place hot dogs in a slow-cooker; set aside. In a bowl, stir together chili, beans, soup and chilies; spoon over hot dogs. Cover and cook on low setting for about 2 hours, stirring occasionally, until hot and bubbly. Serve hot dogs and sauce on buns, adding toppings as desired. Makes 8 to 10 servings.

Hearty Chicken Noodle Soup
submitted by: Elizabeth Watts of Nowata, OK
2 boneless, skinless chicken breasts
32-oz. container chicken broth
3 cups water, divided
1 cup celery, chopped
3 carrots, peeled and thinly sliced
2 Tbsp. fresh parsley, chopped
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
2 10-3/4 oz. cans cream of chicken noodle soup
3 cups wide egg noodles, uncooked
Put chicken in large slow cooker; pour in broth and 2 cups water. Add  vegetables and seasonings; stir. Mix chicken soup and remaining water in a bowl; stir into mixture in slow cooker. Cover and cook on low settings for 6-8 hours, until chicken is tender. Discard bay leaf. Remove chicken and shred with two forks; return chicken to slow cooker. Stir in uncooked noodles. Cover and cook for one hour longer. Let stand 10 minutes  before serving.
Cheesy Chicken Ranch Nachos
submitted by: Melissa Flasck of Sterling Heights, MI
1-1/2 lbs. boneless, skinless chicken breast or thighs
2 10-3/4 oz. cans Cheddar cheese soup
1-1/2 cup chicken broth
1 cup salsa
15-1/4 can corn*
tortilla chips
Garnish: ranch salad dressing
Optional: extra salsa or hot pepper sauce
Place chicken in a slow cooker; top with soup and salsa. Cover and cook on low setting for 8 hours, on high setting for 4 hours. Add corn in the last 30 minutes of cooking. Shred chicken with  two forks and return to slow cooker. To serve, cover dinner plates with tortilla chips; ladle chicken mixture over chips and drizzle with salad dressing. Top with salsa or hot sauce, if desired. Serves 4.
You can win a copy of Slow-Cooker Christmas Favorites!
Leave a comment on this blog post, tell me, what is it that you look forward to most this Christmas season? I look forward to baking some cookies with my daughter and decorating.
Make sure you leave an email address so that I can contact you if you are chosen!
Giveaway starts today, November 20 and ends December 18th at 9:00 p.m.
Good Luck!!
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