January Crock Pot Plan

 


c-001 (1)So January is around the corner and so are the cold evenings. So I thought I would bring back my warm crock pot meals.  I know I haven’t done in over a year but who cares.  I am back and I know y’all loved.

I do ask that you please pin this post via here.  So MORE and MORE can see this amazing plan.

Crock Pot Swedish Meatballs

Ingredients 

  • 2 1/2 lbs frozen meatballs
  • 1 can cream of mushroom soup
  • 1 golden mushroom soup
  • 1 can beef broth
  • 1 envelope brown gravy mix
  • 1/2 c. water

    Instructions

    1. Whisk everything except meatballs together. Next you will place the meatballs in Crock Pot. Pour mixture over meatballs.
    2. Cook on low for 6 hours.

Crock Pot Tortellini Spinach Soup

Ingredients
  • 1 – 16 oz. bag frozen cheese tortellini
  • 1 bag of fresh spinach
  • 2 cans Italian style diced tomatoes, 10.5 oz
  • 6 cups chicken broth
  • 1 package cream cheese (8 oz.)
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. garlic
  • Salt and pepper to taste.
Instructions
  1. Place all ingredients in the crock pot.
  2. Make sure cream cheese is cut up in 1 inch cubes before placing in crock pot or you will regret.
  3. Cook on low for 5-8 hours stirring occasionally.

Crock Pot Chicken Chili

Ingredients

  • 3 (15 oz) cans Great White Northern Beans, undrained
  • 6 c. chicken broth
  • 1 (4 oz) can chopped green chiles
  • 1/2 med. onion
  • 1/4 tsp garlic
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp cayenne pepper
  • 4 c. chicken raw

Add after you cook

  • 1 c. sour cream
  • 3 c. shredded cheddar cheese

    Instructions

    1. Put the ingredients except sour cream and cheese in the crock pot.  Mix  up well.
      Cook om low 6-8 hours.
    2. About 20-30 minutes before you serve add the cheese on the top.  If you don’t want to you can have each person add the sour cream and cheese themselves.

 

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