Or go boneless, add the chicken 1/2 an hour after you begin roasting the vegetables, and cut the meat cooking time in half.  :)  I would by milagros
milagros
milagros Or go boneless, add the chicken 1/2 an hour after you begin roasting the vegetables, and cut the meat cooking time in half. :) I would
Recipes
I make this all of the time and anyone that eats it is blown away. Comfort food at its best! So easy! Combine 3-4 boneless skinless chicken breasts  2-10.75 cans of cream of chicken soup  1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover  cook on low for 8 hours. Add bag of egg noodles.cook for 1 more hour. by shelly
shelly
shelly I make this all of the time and anyone that eats it is blown away. Comfort food at its best! So easy! Combine 3-4 boneless skinless chicken breasts 2-10.75 cans of cream of chicken soup 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover cook on low for 8 hours. Add bag of egg noodles.cook for 1 more hour.
dinner
I make this all of the time and anyone that eats it is blown away. Comfort food at it's best! So easy! Combine 3-4 boneless skinless chicken breasts  2-10.75 cans of cream of chicken soup  1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover  cook on low for 8 hours. Add bag of egg noodles.cook for 1 more hour. by marissa.greer
marissa.greer
marissa.greer I make this all of the time and anyone that eats it is blown away. Comfort food at it's best! So easy! Combine 3-4 boneless skinless chicken breasts 2-10.75 cans of cream of chicken soup 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover cook on low for 8 hours. Add bag of egg noodles.cook for 1 more hour.
Crockpot
Slow Cooker Honey BBQ Chicken    4 chicken breasts (boneless, skinless)  1/4 butter, melted  1/8 cup soy sauce  1/2 cup honey  1/2 cup bbq sauce    Put the chicken in the slow cooker.  Mix the melted butter and remaining ingredients together and pour over the chicken.  Cook on low for 6-8 hours.    I shredded the chicken after it was finished cooking and mixed it back in with the sauce before serving. by julie
julie
julie Slow Cooker Honey BBQ Chicken 4 chicken breasts (boneless, skinless) 1/4 butter, melted 1/8 cup soy sauce 1/2 cup honey 1/2 cup bbq sauce Put the chicken in the slow cooker. Mix the melted butter and remaining ingredients together and pour over the chicken. Cook on low for 6-8 hours. I shredded the chicken after it was finished cooking and mixed it back in with the sauce before serving.
Yummy Food
Main Dish: Italian Crockpot Chicken -4 Boneless Skinless Chicken Breasts  16 Ounce Bottle of Italian Dressing (I used non fat)  1/2 Cup of Parmesan Cheese  Main Course: Italian Seasoning  4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)  1/2 bag of mini carrots by NiqueGata
NiqueGata
NiqueGata Main Dish: Italian Crockpot Chicken -4 Boneless Skinless Chicken Breasts 16 Ounce Bottle of Italian Dressing (I used non fat) 1/2 Cup of Parmesan Cheese Main Course: Italian Seasoning 4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired) 1/2 bag of mini carrots
Favorites
Crockpot Chicken and Noodles  Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles  Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. by shelly
shelly
shelly Crockpot Chicken and Noodles Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
dinner
Crockpot Chicken and Noodles  Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles  Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. by shelly
shelly
shelly Crockpot Chicken and Noodles Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
dinner
This recipe is so easy to make, you practically just combine all the ingredients and leave it to bake for just under an hour! So yummy. You’ll Need: 2 lb boneless chicken breasts, cubed (1″) 6 medium potatoes, cut in 1/2″ cubes 6 sweet potatoes, cut in 1/2″ cubes 1/3 c olive oil 1 1/2 … by tonial
tonial
tonial This recipe is so easy to make, you practically just combine all the ingredients and leave it to bake for just under an hour! So yummy. You’ll Need: 2 lb boneless chicken breasts, cubed (1″) 6 medium potatoes, cut in 1/2″ cubes 6 sweet potatoes, cut in 1/2″ cubes 1/3 c olive oil 1 1/2 …
Favorites
CROCK POT Asian Pork Chops! Recipe would definitely work with chicken/beef. Mix 1/2 cup soy sauce, 1/2 ketchup. 1/2 cup light brown sugar, 2 cloves minced garlic, and black pepper to taste. Put meat in the crock pot (I used boneless pork chops). Pour the sauce mixture over the meat, cook on low for about 5 hours, and the meat is tender and moist. I then cooked the remaining sauce down in a saucepan until it made a think glaze. HUGE hit with the by Lillylee
Lillylee
Lillylee CROCK POT Asian Pork Chops! Recipe would definitely work with chicken/beef. Mix 1/2 cup soy sauce, 1/2 ketchup. 1/2 cup light brown sugar, 2 cloves minced garlic, and black pepper to taste. Put meat in the crock pot (I used boneless pork chops). Pour the sauce mixture over the meat, cook on low for about 5 hours, and the meat is tender and moist. I then cooked the remaining sauce down in a saucepan until it made a think glaze. HUGE hit with the
Recipes
Slow Cooker Lemon Chicken with Broccoli - This lemon chicken is seriously the best chicken dish you will ever make. I struggle to find healthy recipes that I actually crave. This chicken is so tangy and tender. I have made it 3 times in the last 2 weeks! It is easy to clean up, since you shake the chicken with the seasonings in a ziplock bag. You add your favorite veggie on top of the chicken during the last hour of cooking. by Rethie
Rethie
Rethie Slow Cooker Lemon Chicken with Broccoli - This lemon chicken is seriously the best chicken dish you will ever make. I struggle to find healthy recipes that I actually crave. This chicken is so tangy and tender. I have made it 3 times in the last 2 weeks! It is easy to clean up, since you shake the chicken with the seasonings in a ziplock bag. You add your favorite veggie on top of the chicken during the last hour of cooking.
Food
Slow Cooker Lemon Chicken with Broccoli - This lemon chicken is seriously the best chicken dish you will ever make. I struggle to find healthy recipes that I actually crave. This chicken is so tangy and tender. I have made it 3 times in the last 2 weeks! It is easy to clean up, since you shake the chicken with the seasonings in a ziplock bag. You add your favorite veggie on top of the chicken during the last hour of cooking. by ausongbird
ausongbird
ausongbird Slow Cooker Lemon Chicken with Broccoli - This lemon chicken is seriously the best chicken dish you will ever make. I struggle to find healthy recipes that I actually crave. This chicken is so tangy and tender. I have made it 3 times in the last 2 weeks! It is easy to clean up, since you shake the chicken with the seasonings in a ziplock bag. You add your favorite veggie on top of the chicken during the last hour of cooking.
Food & Recipes
Crock pot buffalo ranch chicken, a weeknight staple.  Cut in half. -3lbs frozen boneless skinless chicken breast - 1 bottle franks buffalo wing sauce - 1 packet hidden valley ranch dip Put all ingredients in crock pot on low for 6-7 hours. Shred chicken with 2 forks. Cook on low for 1 more hour. Serve on toasted buns with coleslaw! by JB533
JB533
JB533 Crock pot buffalo ranch chicken, a weeknight staple. Cut in half. -3lbs frozen boneless skinless chicken breast - 1 bottle franks buffalo wing sauce - 1 packet hidden valley ranch dip Put all ingredients in crock pot on low for 6-7 hours. Shred chicken with 2 forks. Cook on low for 1 more hour. Serve on toasted buns with coleslaw!
chick
Grilled Cilantro Lemon Chicken Kabobs Kabobs grill quickly making them ideal for backyard entertaining. This recipe uses chicken, bell pepper and onion, but mushrooms, beef, zucchini and shrimp can easily be substituted to create your own unique version. The cilantro lemon sauce tastes delicious with all types of meat and veggies. Yield: 6 kabobsPreparation time: 30 minutesGrilling time: 15 minutes 1 to 1.5 pounds of boneless, skinless chicken breast2 large red bell peppers, cored1 large onion, peeled1 cup loosely packed cilantroJuice of 3 lemons*2 cloves garlic½ teaspoon smoked paprika½ teaspoon saltZest 1 lemon*6 wooden (soaked) or metal skewers Cut the chicken into 18 equal pieces. Cut the bell peppers into 24 equal pieces. Cut the onion into 12 equal pieces, leaving 2 to 3 layers of onion in each piece. Make the kabobs by sliding the chicken and vegetable pieces on the skewer in the following pattern – bell pepper, chicken, onion, bell pepper, chicken, onion, bell pepper, chicken, bell pepper. Repeat the process for all 6 kabobs and place them in a glass baking dish. Add the cilantro, lemon juice, garlic, paprika, salt and lemon zest to a food processor. Pulse until a thick sauce is formed. Pour the sauce over the kabobs and rub to coat them evenly. Let the kabobs marinate in the refrigerator for 10 to 15 minutes.Grill the kabobs over medium heat for 12 to 15 minutes, turning once halfway through cooking. *We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers. by pesado
pesado
pesado Grilled Cilantro Lemon Chicken Kabobs Kabobs grill quickly making them ideal for backyard entertaining. This recipe uses chicken, bell pepper and onion, but mushrooms, beef, zucchini and shrimp can easily be substituted to create your own unique version. The cilantro lemon sauce tastes delicious with all types of meat and veggies. Yield: 6 kabobsPreparation time: 30 minutesGrilling time: 15 minutes 1 to 1.5 pounds of boneless, skinless chicken breast2 large red bell peppers, cored1 large onion, peeled1 cup loosely packed cilantroJuice of 3 lemons*2 cloves garlic½ teaspoon smoked paprika½ teaspoon saltZest 1 lemon*6 wooden (soaked) or metal skewers Cut the chicken into 18 equal pieces. Cut the bell peppers into 24 equal pieces. Cut the onion into 12 equal pieces, leaving 2 to 3 layers of onion in each piece. Make the kabobs by sliding the chicken and vegetable pieces on the skewer in the following pattern – bell pepper, chicken, onion, bell pepper, chicken, onion, bell pepper, chicken, bell pepper. Repeat the process for all 6 kabobs and place them in a glass baking dish. Add the cilantro, lemon juice, garlic, paprika, salt and lemon zest to a food processor. Pulse until a thick sauce is formed. Pour the sauce over the kabobs and rub to coat them evenly. Let the kabobs marinate in the refrigerator for 10 to 15 minutes.Grill the kabobs over medium heat for 12 to 15 minutes, turning once halfway through cooking. *We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.
Favorites
This is the most DELICIOUS pork EVER, easy to make and all ingredients most people would always have on hand. I could eat this once a week for the rest of my life. We used a 2lb boneless rib roast rather than tenderloin as that's what we had. As result, cooking time would be closer to 1 hour 15 mins. by patricé
patricé
patricé This is the most DELICIOUS pork EVER, easy to make and all ingredients most people would always have on hand. I could eat this once a week for the rest of my life. We used a 2lb boneless rib roast rather than tenderloin as that's what we had. As result, cooking time would be closer to 1 hour 15 mins.
recipes
This basically the taco seasoning I have been using for years. I generally add the season to 2 cups of water and a tbsp of canola and simmer until it reduces in half. Add the resulting sauce to meat after initial searing. by DeeDeeBean
DeeDeeBean
DeeDeeBean This basically the taco seasoning I have been using for years. I generally add the season to 2 cups of water and a tbsp of canola and simmer until it reduces in half. Add the resulting sauce to meat after initial searing.
Beautiful Selection
Shredded Buffalo (sauce) Chicken in the crock pot 4 boneless skinless chicken breast 1 bottle of Franks Buffalo Sauce 1 Packet Hidden Valley Ranch Powder 2 Tablespoons Butter Throw the (frozen or thawed) chicken breast in the crock pot, top with 3/4 bottle of franks buffalo wing sauce, add packet of ranch powder. Cook on low for 6 hours. After 6 hours, shred chicken with two forks, add butter, stir, cover and cook for another hour to let the chicken soak up the sauce. by lynn7959
lynn7959
lynn7959 Shredded Buffalo (sauce) Chicken in the crock pot 4 boneless skinless chicken breast 1 bottle of Franks Buffalo Sauce 1 Packet Hidden Valley Ranch Powder 2 Tablespoons Butter Throw the (frozen or thawed) chicken breast in the crock pot, top with 3/4 bottle of franks buffalo wing sauce, add packet of ranch powder. Cook on low for 6 hours. After 6 hours, shred chicken with two forks, add butter, stir, cover and cook for another hour to let the chicken soak up the sauce.
Favorites
Crock Pot Fried Rice  2c leftover rice  3T butter  2T soy sauce  2t worcestershire sauce  1/2t pepper  1/4t salt  1/2 diced yellow onion  1c frozen or fresh vegetables   leftover meat-chicken   1 egg  sesame seeds garnish  Plop everything in there together Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg by lynn
lynn
lynn Crock Pot Fried Rice 2c leftover rice 3T butter 2T soy sauce 2t worcestershire sauce 1/2t pepper 1/4t salt 1/2 diced yellow onion 1c frozen or fresh vegetables leftover meat-chicken 1 egg sesame seeds garnish Plop everything in there together Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg
food.
Crock-Pot Chicken and Noodles Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. I served this over mashed potatoes, with a side by Devoted
Devoted
Devoted Crock-Pot Chicken and Noodles Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. I served this over mashed potatoes, with a side
chicken
I'm half scared, half really interested? Pickle Dip Ingredients 1 8oz block of cream cheese 12 oz jar of your favorite pickles (I chose dill) 1 2.25oz jar of dried beef (found by the tuna/canned meat) 1. In a food processor, chop beef. Add pickles and chop.  now the cream cheese.  This dip is best served after being in the refrigerator at least an hour or overnight, so all the flavors and meld together!  Serve with ritz crackers! by barbara.stone
barbara.stone
barbara.stone I'm half scared, half really interested? Pickle Dip Ingredients 1 8oz block of cream cheese 12 oz jar of your favorite pickles (I chose dill) 1 2.25oz jar of dried beef (found by the tuna/canned meat) 1. In a food processor, chop beef. Add pickles and chop. now the cream cheese. This dip is best served after being in the refrigerator at least an hour or overnight, so all the flavors and meld together! Serve with ritz crackers!
Yummy in my tummy
Sweet Hawaiian Crock Pot Chicken  1 cup pineapple juice 1/2 cup brown sugar 1/3 cup light soy sauce 2 lbs boneless, skinless chicken  Cut chicken into bitesize pieces. Add all ingredients to crock pot and mix.  Cook on low for 6 to 8 hours. by April*
April*
April* Sweet Hawaiian Crock Pot Chicken 1 cup pineapple juice 1/2 cup brown sugar 1/3 cup light soy sauce 2 lbs boneless, skinless chicken Cut chicken into bitesize pieces. Add all ingredients to crock pot and mix. Cook on low for 6 to 8 hours.
food
Sweet Hawaiian Crock Pot Chicken  1 cup pineapple juice 1/2 cup brown sugar 1/3 cup light soy sauce 2 lbs boneless, skinless chicken  Cut chicken into bitesize pieces. Add all ingredients to crock pot and mix.  Cook on low for 6 to 8 hours. by manuela
manuela
manuela Sweet Hawaiian Crock Pot Chicken 1 cup pineapple juice 1/2 cup brown sugar 1/3 cup light soy sauce 2 lbs boneless, skinless chicken Cut chicken into bitesize pieces. Add all ingredients to crock pot and mix. Cook on low for 6 to 8 hours.
nummy
Honey Garlic Chicken   Boneless, Skinless Chicken Breats, I used 4  3 Garlic Cloves, smashed and chopped  1 Teaspoon Dried Basil (I used Fresh)  1/2 cup  Soy Sauce  1/2 cup Ketchup  1/3 cup Honey  Add all ingredients to Gallon Size Freezer Bag.  When you are ready to cook this, put all ingredients into a crockpot and let cook for 3-4 hours on high. by tabatha
tabatha
tabatha Honey Garlic Chicken Boneless, Skinless Chicken Breats, I used 4 3 Garlic Cloves, smashed and chopped 1 Teaspoon Dried Basil (I used Fresh) 1/2 cup Soy Sauce 1/2 cup Ketchup 1/3 cup Honey Add all ingredients to Gallon Size Freezer Bag. When you are ready to cook this, put all ingredients into a crockpot and let cook for 3-4 hours on high.
Food
Rotisserie Chicken in your crock pot! ---> R.Q.: Another great crockpot chicken recipe. Next time, I would make sure the paste was a little thinner so that it would spread more easily and stay on the skin. This incredibly easy cooking method results in delicious and moist meat. by ksrose
ksrose
ksrose Rotisserie Chicken in your crock pot! ---> R.Q.: Another great crockpot chicken recipe. Next time, I would make sure the paste was a little thinner so that it would spread more easily and stay on the skin. This incredibly easy cooking method results in delicious and moist meat.
Tastes Like Chicken
Zucchini Pancakes. Comments: pretty good. Next time for a half batch,  I'll add maybe 1 tsp cinnamon, cut the vanilla down to 1/2 tsp, and sub honey for the sucanet. I had to add a little extra milk to thin out the consistency enough. by corina
corina
corina Zucchini Pancakes. Comments: pretty good. Next time for a half batch, I'll add maybe 1 tsp cinnamon, cut the vanilla down to 1/2 tsp, and sub honey for the sucanet. I had to add a little extra milk to thin out the consistency enough.
Yummy Eats
This is our go-to for a one pot dish... Spicy Romano Chicken Pasta.  Not too spicy but definitely full of flavor and SO GOOD!  It's been called one of the best recipes on pinterest!! ( i think i would cut down the pepper to 1 t., and add more if needed.) by loretta
loretta
loretta This is our go-to for a one pot dish... Spicy Romano Chicken Pasta. Not too spicy but definitely full of flavor and SO GOOD! It's been called one of the best recipes on pinterest!! ( i think i would cut down the pepper to 1 t., and add more if needed.)
gummies
Crock-Pot Chicken and Noodles Recipe  Ingredients: 4 boneless skinless chicken breasts, 2 cans cream of chicken soup, 1 stick of butter, (2) 15 oz cans chicken broth & 24 oz. frozen egg noodles. Cook chicken, soup, butter and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. by allisonn
allisonn
allisonn Crock-Pot Chicken and Noodles Recipe Ingredients: 4 boneless skinless chicken breasts, 2 cans cream of chicken soup, 1 stick of butter, (2) 15 oz cans chicken broth & 24 oz. frozen egg noodles. Cook chicken, soup, butter and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
Crockpot Recipes
Bourbon Chicken: 2 lbs boneless chicken breasts, cut into bite-size pieces,   1 -2 tablespoon olive oil,   1 garlic clove , crushed,   ¼ by milagros
milagros
milagros Bourbon Chicken: 2 lbs boneless chicken breasts, cut into bite-size pieces, 1 -2 tablespoon olive oil, 1 garlic clove , crushed, ¼
Recipes
Pinner says: If you enjoy cooking with a crockpot, this flank steak recipe is for you. Flank steak is a rather inexpensive cut a meat. If it is not prepared properly, it can be rather tough. This recipe is so easy and makes the most tender flank steak. I pop this in the slow cooker in the afternoon and forget about it until dinner time! This recipe has lots of kick! If you prefer a little less spicy, use half the green chiles. by ksrose
ksrose
ksrose Pinner says: If you enjoy cooking with a crockpot, this flank steak recipe is for you. Flank steak is a rather inexpensive cut a meat. If it is not prepared properly, it can be rather tough. This recipe is so easy and makes the most tender flank steak. I pop this in the slow cooker in the afternoon and forget about it until dinner time! This recipe has lots of kick! If you prefer a little less spicy, use half the green chiles.
Where's The Beef?
Oven Baked Chicken Fajitas4.5 from 2 reviewsPrint     1 pound boneless, skinless chicken breasts, cut into strips  2 Tbsp vegetable oil  2 by eleana
eleana
eleana Oven Baked Chicken Fajitas4.5 from 2 reviewsPrint 1 pound boneless, skinless chicken breasts, cut into strips 2 Tbsp vegetable oil 2
Favorites
This soup is a show stopper. Every dinner party I make it for, there are  never any leftovers, and jaws drop when they learn that it is vegan. It's  rich & creamy, hearty & satisfying.   An essential component to this soup is the cashew cream. Don't be  intimidated by it, it is really simple!  You can presoak your cashews for 2+ hours, or if you forget simple boil the  cashews for 10-15 minutes!  Creamy Cashew Chowder     * 1 tbsp coconut oil     * 1 sweet onion, diced     * 3 carrots, peeled and sliced into 1/4 inch half moons     * 3 celery stalks, sliced thin     * 4 oz shiitake mushrooms, sliced very thin     * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4       inch slices     * 2 potatoes of your choice     * 2 sheets of nori, finely chopped     * 5 cups of vegetable stock     * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15       minutes)     * 4 tsp corn starch     * 2 tbsp tomato paste     * 2 tbsp fresh lemon juice     * salt and pepper    1. In a large pot, heat the coconut oil over medium heat.     2. Once heated, sauté the onion, carrots, and celery with a pinch of       salt until carrots are tender. 8-10 minutes, stirring occasionally.    3. Meanwhile make the cashew cream. Drain the cashews. In a blender add       the cashews and 1/2 cups of vegetable stock, pulse until there are no       more big chunks, slowly add in 1 1/2 cups more stock, stopping to       blend after the addition of each 1/2 cup. Once you have added 2 cups       of stock total, add the 4 tsp of corn starch to the blender. Blend on       high for 1-3 minutes until completely smooth and creamy (should not       be gritty). Set aside.    4. Once the vegetables are tender, add the mushrooms to the pot. Cook       until softened. About 4-5 minutes. You just want them to soften a       bit, but still maintain their texture.    5. Add the remaining 3 cups of vegetable stock to the pot, along with       the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and       let summer for 20 minutes.    6. While soup is simmering, leave the skin on the potatoes and cut them       into bite-sized pieces.    7. Add potatoes to soup and cook about 13 minutes.     8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until       thickened.    9. Stir in the tomato paste and lemon juice.    10. Season with salt and pepper to taste.   11. Serve immediately & enjoy!  (Note: If the soup gets too thick, simply add a little water.)  Pace, amore e felicità!  Bailey Rae by DeeDeeBean
DeeDeeBean
DeeDeeBean This soup is a show stopper. Every dinner party I make it for, there are never any leftovers, and jaws drop when they learn that it is vegan. It's rich & creamy, hearty & satisfying.  An essential component to this soup is the cashew cream. Don't be intimidated by it, it is really simple! You can presoak your cashews for 2+ hours, or if you forget simple boil the cashews for 10-15 minutes! Creamy Cashew Chowder * 1 tbsp coconut oil * 1 sweet onion, diced * 3 carrots, peeled and sliced into 1/4 inch half moons * 3 celery stalks, sliced thin * 4 oz shiitake mushrooms, sliced very thin * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4 inch slices * 2 potatoes of your choice * 2 sheets of nori, finely chopped * 5 cups of vegetable stock * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15 minutes) * 4 tsp corn starch * 2 tbsp tomato paste * 2 tbsp fresh lemon juice * salt and pepper 1. In a large pot, heat the coconut oil over medium heat.  2. Once heated, sauté the onion, carrots, and celery with a pinch of salt until carrots are tender. 8-10 minutes, stirring occasionally. 3. Meanwhile make the cashew cream. Drain the cashews. In a blender add the cashews and 1/2 cups of vegetable stock, pulse until there are no more big chunks, slowly add in 1 1/2 cups more stock, stopping to blend after the addition of each 1/2 cup. Once you have added 2 cups of stock total, add the 4 tsp of corn starch to the blender. Blend on high for 1-3 minutes until completely smooth and creamy (should not be gritty). Set aside. 4. Once the vegetables are tender, add the mushrooms to the pot. Cook until softened. About 4-5 minutes. You just want them to soften a bit, but still maintain their texture. 5. Add the remaining 3 cups of vegetable stock to the pot, along with the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and let summer for 20 minutes. 6. While soup is simmering, leave the skin on the potatoes and cut them into bite-sized pieces. 7. Add potatoes to soup and cook about 13 minutes.  8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until thickened. 9. Stir in the tomato paste and lemon juice.  10. Season with salt and pepper to taste. 11. Serve immediately & enjoy! (Note: If the soup gets too thick, simply add a little water.) Pace, amore e felicità! Bailey Rae
Yummy
Crock Pot Honey Sesame Chicken  If you only have 2 hours til dinner..The chicken can be cut into chunks before placing in crock pot. With soy sauce no additional salt is needed. I added sliced carrots, broccoli florets would be great, too.  The 1/4 tsp red pepper does add heat.  Excellent.  Family went for seconds. by mindy
mindy
mindy Crock Pot Honey Sesame Chicken If you only have 2 hours til dinner..The chicken can be cut into chunks before placing in crock pot. With soy sauce no additional salt is needed. I added sliced carrots, broccoli florets would be great, too. The 1/4 tsp red pepper does add heat. Excellent. Family went for seconds.
yummy