Crock Pot Chicken Thighs

You Can Make Delicious Casseroles and CrockPot Chicken Thighs In Your Crockpot or Slow Cooker

Guest post by: Linda Carol Wilson

Plug in that crockpot or slow cooker sitting in your cabinet, add some meat and veggies and you will have a delicious casserole for dinner. This is a great and inexpensive way to feed your family quickly in the evening or after church on Sunday. Try my recipe for Ground Beef-Veggie Casserole for meat and assorted vegetables all in a tomato soup base. Add a bagged salad and you have an easy meal. If you and your family prefer chicken, or for another crockpot meal later in the week, try my Chicken and Rice Casserole. You have a grain and meat in one dish. Add some green beans or other vegetable and another easy meal is served. For the meat and potatoes family, make the Ham and Scalloped Potatoes recipe at the end of this article. Add a green vegetable or a salad and there is another easy family meal ready to eat!

GROUND BEEF-VEGGIE CASSEROLE

1 1/2 lbs lean ground beef, lightly browned and drained

2 large potatoes, sliced

3 carrots, sliced

1 pkg (10-oz) frozen peas, partially thawed

3 medium onions, sliced

2 stalks of celery sliced

1 can (approx 10-oz) tomato soup

1 soup can of water

Salt

Pepper

In the crockpot or slow cooker layer the potatoes, carrots, peas, onions and celery, in that order. Lightly season each layer with salt and pepper as desired. Layer the browned beef over the celery. In a bowl, mix the soup and water together with a whisk until smooth. Pour the soup mixture over the ground beef. Place the lid on the cooker and cook on low setting 6 to 8 hours or on the high setting 3 to 4 hours. Stir occasionally.

CHICKEN AND RICE CASSEROLE

4 large chicken breasts

1 can cream of chicken soup, undiluted

1 can cream of celery soup, undiluted

1 can cream of mushroom soup, undiluted

1/2 cup diced celery

1 cup minute rice

In a crockpot or slowcooker combine the 3 types of soup, and the rice. Place the chicken on top of the rice/soup mixture. Add the celery over the chicken. Place lid on cooker and cook on high for 3 hours or on low for 4 to 5 hours.

Yield: 4 servings.

HAM AND SCALLOPED POTATOES

6 slices of ham

8 to 10 potatoes, peeled & thinly sliced

2 onions, peeled & thinly sliced

salt and freshly ground black pepper to taste

1 cup grated Cheddar or American cheese

1 can cream of celery soup

paprika

Place half of the ham slices in the crockpot or slow cooker, layer with half the potatoes and half the onions. Sprinkle with some salt and freshly ground black pepper. Top with the grated cheese. Repeat with the remaining halves. Spoon the undiluted cream of celery soup over the top. Sprinkle paprika over all. Place lid on cooker and cook on low setting 8 to 10 hours or on high approximately 4 hours.

Enjoy!

For more of Linda’s slow cooker or crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com
She also shares her large collection of old fashion recipes on another blog at http://grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Here’s some more video about another way to prepare chicken thighs:

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