Frozen Crock pot Recipes. :)

http://freebies2deals.com/2012/08/frozen-crock-pot-meals-save-money-and-save-time.html

Teriyaki Chicken (I did two bags of this one)

• Bag of Baby Carrots
• 1/2 Red Onion in Large Chunks
• (1) 20oz can pineapple (undrained)
• 1/2 or 1 Garlic Cloves Chopped
• 2- 3 Chicken Breasts
• 1/2 cup Teriyaki Sauce

*Add 1/4 cup Teriyaki Sauce to Mixture right before cooking. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.  (Thanks to Melissa Fallis Test Kitchen for this recipe)

Chicken Tortilla Soup

• 1-2 Lbs Cooked Chicken Tenders (I used chicken breasts and did not cook them.  I am opting to shred the chicken when it is almost done cooking inside the crock pot instead.)
• 2-3 Large Potatoes
• 2 Cans Cream of Chicken Soup
• 1 Can Chicken Broth
• 1/2 Cup Onion Chopped
• 1 tsp Chili Powder
• 1 Small Can Green Chilies

Cook on HIGH Heat for 4-6 Hours.

Chicken and Dumplings

• 4 Chicken Breasts Halved
• 2 Tablespoons Butter
• 2 Cans Cream of Chicken Soup
• 1 Onion Diced Finely
• 2 Packages of Refrigerated Biscuit Dough torn into pieces (this is added after cooking- place in a separate baggie.)

Place everything in slow cooker (except the biscuit dough) and fill with enough water to cover. Cook HIGH 5-6 Hours.  30 Minutes before serving, place torn biscuit dough in slow cooker.  Cook until dough is no longer raw in center.

Shredded Buffalo Chicken

• 5-7 Chicken Breasts
• 1/2 Cup Frank’s Wing Sauce
• 1/4 Cup Yellow Mustard
• 1/4 Cup Apple Cider Vinegar

Add all to crock pot.  Cook on HIGH for 5 hours.  With 20 minutes left, shred chicken inside the crock pot.  Then, finish cooking cycle.  Eat on Whole Wheat Buns, with lettuce, tomato and even cheese.

Salsa Chicken

• 4 Chicken Breasts
• 1 Cup Salsa
• 1 Package Taco Seasoning
• 1 Can Cream of Mushroom Soup
• 1/2 Cup Reduced Fat Sour Cream

Add everything to Crock Pot (except Sour Cream).  Cook on LOW for 6-8 Hours.  Stir in Sour Cream at the end and serve over rice.

Zesty BBQ Chicken

• 5-6 Chicken Breasts
• 1 12 oz Bottle BBQ Sauce
• 1/2 Cup Italian Salad Dressing
• 1/4 Cup Brown Sugar
• 2 Tablespoons Worcestershire Sauce

Put chicken in bag.  Stir all other ingredients together in a bowl then pour into the bag.  Cook HIGH 3-4 hours or LOW 6-8 hours.

Pot Roast

• 1 Eye of Round Roast
• 1 Packet Pot Roast Seasoning
• 1 Bag Mini Carrots or Sliced Carrots
• 6-7 Chopped Potatoes
• 1 Onion in Big Chunks for Flavor

Add water just before cooking- 1/4 to 1/2 way full. Cook on HIGH 4-6 Hours.

Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.