Danita's Recipe Box

• 1 can (10 ounces) red enchilada sauce
• 1 can (14.5 ounces) petite diced tomatoes with green chilis
• 1 can (15 ounces) chili beans in mild chili sauce
• 1 can (15 ounces) black beans drained and rinsed
• 1 can (15 ounces) corn drained
• 1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
• 1 package (8 ounces) cream cheese very soft
• 1/2 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 and 1/2 tablespoons chili powder

In a large crockpot, add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.

Add in all of the seasonings. Stir well.

Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)

Remove the chicken from the crockpot and shred in another bowl using two forks.

Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.

Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.

Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.

Based on recipe from chelseasmessyapron.com

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

PLACE water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.

COOK on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours, until pot roast is tender.

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

REYNOLDS KITCHENS TIP:If you like, substitute four peeled white potatoes for red potatoes and substitute four whole carrots, peeled and cut in 2 inch pieces for peeled baby carrots.

• 1 Reynolds® Slow Cooker Liner
• 3 cups vegetable juice
• 2 cups hot water
• 1 pound beef for stew, cut in 1-inch cubes
• 8 cups frozen mixed vegetables
• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 1/4 cup ketchup
• 3 tablespoons beef-flavor instant bouillon
• 1/2 teaspoon pepper

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -qt slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

POUR the vegetable juice and water into the slow cooker liner. Add beef, vegetables, ketchup, bouillon and pepper; stir gently. Place lid on slow cooker.

COOK on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours until beef is tender.

CAREFULLY remove lid to allow steam to escape. Serve food directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

• 1 Reynolds® Slow Cooker Liner
• 6 cups cubed cooked chicken or turkey
• 2 cans (15.5 oz. each) navy beans, drained
• 1 cup chicken broth
• 1 large onion, chopped
• 1 large red bell pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon each salt and cayenne pepper

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

PLACE all ingredients in the slow cooker liner; stir gently to mix. Place lid on slow cooker.

COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until hot and sauce thickens slightly.

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

• 4 Chicken breasts, boneless
• 1 can of black beans drained
• 1 can of corn drained
• large jar of Salsa
• 1 Package of Ortega Taco mix

Put all ingredients into slow cooker and mix.  Cook on low 6-7 hours.

• 2 cans cream of chicken soup
• 1/2 cup water
• 1/4 cup lemon juice
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons garlic powder
• 8 large carrots, thickly sliced
• 8 boneless chicken breast halves
• 8 cups hot cooked egg noodles
• parsley

Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat. Cover and cook on low 7 to 8 hours or until done. Serve over noodles. Sprinkle with parsley.

• 6 Chicken Breasts (boneless, skinless)
• Salt
• Pepper
• Garlic Powder
• 2 Can Condensed Cream of Chicken Soup
• 1 Can Condensed Chedder Cheese Soup

Rinse chicken and sprinkle with salt, pepper, and garlic powder.  Mix undiluted soup and pour over chicken in crockpot. Cook low 6 to 8 hours.

• Pot Roast, about 4 lbs
• 1/2 Cup Vegetable Oil
• 1/2 Cup Vinegar
• 1/2 Bottle A1
• Salt
• Pepper
• Oregano

Sprinkle pot roast with a good covering of salt and pepper.  Place in crock pot and cover with a mixture of vegetable oil, vinegar, and A1.  Throw in some oregano and allow to marinate overnight. Next morning, turn on crock pot and cook until tender

• 4-6 pound pork roast OR 8 thick pork chops
• potatoes (enough to cover bottom of slow cooker)
• 1 (15 oz.) can of diced tomatoes with garlic, oregano & basil
• 1/4 cup vinegar
• 1/4 cup water

Place potatoes in bottom of slow cooker, then place roast/pork chops on top of potatoes.  Mix remaining ingredients and pour over roast/pork chops.  Can be marinated overnight.  Cook on low for 6-8 hours.