Kaity's Kitchen: Crock Pot

Crock Pot Apple Cinnamon Deer Backstrap/Porkloin

Ingredients:

1 deer backstrap or 3 pound porkloin

1 apple, sliced
3 tablespoons honey
2 tablespoons cinnamon
1 yellow onion, sliced

Instructions:
1. Slice slits into backstrap/porkloin horizontally about ¾ through meat.
2. Fill each slit with an apple slice

3. Transfer backstrap/porkloin to slow cooker.

4. Drizzle honey over top and sprinkle with cinnamon.
5. Layer onions over top.
6. Cook on low for 3-4 hours.

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Crock Pot Chicken Fajitas

Ingredients:

1 1/2-2 lbs chicken breast (fresh or frozen)

1 cup salsa

1/4 cup water

1 Fajita Dry Seasoning Packet (1.4 oz)

1 green bell pepper, sliced

1/2-1 large onion, sliced

Instructions:

1. In crock pot, add chicken breast, water, salsa, and then sprinkle your fajita seasoning on top

2. Cover with lid and cook on high for 2 hours if chicken is fresh, or cook on high for 3 hours if chicken is frozen.

3. Once chicken is cooked take out of crock pot and set aside so you can shred it

4. Add bell pepper and onion to the bottom of the crock pot

5. Shred the cooked chicken and return back to crock pot on top of veggies

6. Cover with lid and cook an additional 30-60 minutes (depending on how well you like your veggies cooked)

7. Stir once or twice during cooking process to coat the chicken

8. Serve however you please

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Crock Pot Lasagna

Ingredients:
1 pound ground deer/turkey/hamburger meat
1 jar of your favorite spaghetti sauce
16 ounces cottage cheese
1/4 cup grated parmesan cheese (optional)
1 egg
1 teaspoon italian seasoning (optional)
lasagna noodles, uncooked
8 ounces shredded cheese of your choice

Instructions:
1. Brown meat
2. Mix in spaghetti sauce
3. In a bowl, mix together cottage cheese, parmesan cheese, egg and italian seasoning.
4. Spray crock pot with nonstick spray
5. Pour 1/3 of meat sauce in bottom of crock pot and spread evenly
6. Break 3 lasagna noodles to fit and lay on top of meat sauce
7. Spread half of cottage cheese mixture over noodles
8. Top with 1/2 of shredded cheese on top of cottage cheese mixture
9. Repeat layers
10. Cover with lid and cook on low for 5-6 hours until noodles are tender
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Crock Pot Stroganoff

Ingredients:
2 pounds cubed deer or beef
2 can condensed Golden Mushroom Soup
1/2 onion, diced
2-3 tablespoons Worcestershire Sauce
1/2 cup water
8 oz cream cheese
couple of dashes of Garlic Salt
couple dashes of Hot Paprika (optional, I did not use)

Instructions:
1. Stir in your 2 cans Golden Mushroom Soup, diced onion, 2-3 tablespoons Worcestershire Sauce, 1/2 cup water, and Garlic Salt into Crock Pot
2. Now add your meat and mix all together

3. Cook on low for 8 hours
4. Cut up Cream Cheese into cubes and stir into crock pot mixture approx. 10 minutes before serving
5. Replace lid and turn crock pot on high for 10 minutes
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Crock Pot Chicken Cheesy Rice

Ingredients:

4 boneless skinless chicken breasts
chopped onion (to your liking)

chopped red and green peppers (optional)
1 8-ounce box of rice, prepared
1 cup cheddar cheese
1 – 10.5 ounce can cream of chicken soup (regular or fat free)
1 15-ounce can whole kernel corn, drained

Instructions:
1. Place chicken in bottom of crock pot
2. Scatter chopped onion over top of chicken
3. Spoon cream soup over top of that