Try 10 different recipes in my slow cooker

Started at AYOCP. I used beef/bison stew meat that we received as a Christmas present from my sister. (Yes, you heard that right.) The green beans were frozen. I’ve never used green beans in a stew but it was a tasty way to get a vegetable in. No onions in the house. Used what spices we had. Kept it on high for almost an entire 8 hours, but it was done much sooner. I’m happy with the turnout. Last time I made beef stew in the slow cooker it came out very soup like. This was thicker thanks to the flour. Again, it was hard not to cover everything up with water, but it works! Next time I would put in more ingredients so the stew would last a few days.

beef/bison stew meat
1 bag of frozen green beans
1 small bag baby carrots
Goya Sazon packet
Goya Salad and Vegetable seasoning packet
Adobe
1 can of tomato soup
1/2 can of water
5 Yukon Gold potatoes – cut, left skins
Flour – just enough to fully cover the meat

Verdict: Two thumbs up!

I was trying to figure out what the heck I can make with what we have in the house. We had some chicken in the freezer and a big block of cheese. Again I found this recipe on AYOC. It was my guide at least. I don’t like chopped up tomato so I used tomato soup. I actually used real cheese. I don’t think it was a “cheese product.” It’s cooking right now so I’ll update this post once we’ve tried some. I’m bummed we do not have sour cream in the house.

6 cut up raw chicken breasts
1 can tomato soup
almost 2 pounds of cheese, cut up a big block of jack
Adobe and chicken bouillon
what we had left of a jar of sliced jalapenos, lots of juice
1-2 cans of water

Verdict: Flop! as Crock Pot Chicken Nacho

The cheese completely melted – which is what I was afraid of. I wonder if the same thing would’ve happen if I had used a “cheese product.” I added a LOT of liquid/water. That’s how I cook anything in the slow cooker… I make sure everything is covered with liquid so I did so out of habit. I would try this again but with no liquid or water and with a cheese product like Velvetta or more likely shredded cheese. I cooked this on high for six and a half hours. Now as Crock Pot Shredded Chicken Cheese Soup it’s pretty darn tasty. It’s very spicey and the soup is so yummy. It even smelled delicious while it was cooking. I’m not sure if this is how cheese soup is suppose to taste since I’m not a big soup eater; but my husband is. I’ll get his response and update again with a photo. However he pretty much likes everything. Right now I might make this again if we were really in the mood for soup. If it wasn’t so tasty I’d feel like I wasted a butt load of cheese, but it’s yummy so I’m okay with it.

Zoe, our female cat, gives it a thumbs paws up… then again, it might be too spicy for her.

Hokey looooves it. He was raving about it before I even got a chance to ask.

I found this fab mac and cheese recipe on A Year of CrockPotting. We love it. I’ve made it sooo many times. We also made it for Babybutt’s Baptism party and for our Christmas Eve party. Have to warn you that not everyone loves it, but most people do. This recipe is what inspired me to add this goal.

Update:
I decided I really should tell you how I make our mac and cheese. I’ll also add a photo the next time I make it. We love the stuff so I’m sure that will be soon. It’s pretty much like it says on AYOC but I double the recipe. I skip the dried mustard. I tried it once and couldn’t taste it or tell the difference when I didn’t use it. I buy bags of shredded cheese. Mix eggs toss in everything. Add the milk last. It all just fits into my crock pot. Oh, I don’t spray the pot either. I always cook on high and this is probably done in around three hours, maybe even two and I’ve cooked it for longer. Not really good at keeping track of times.

1 lb of macaroni
4 eggs
8 cups of shredded cheese (used Mexican or cheddar)
1 t of salt
1 t of pepper
8 cups of milk

Verdict: A+