Thursday, November 8, 2012

Tantalizing Thursday-Slow Cooker Storm Edition

Welcome to Tantalizing Thursday on Chief 187™Chatter.

I have been stranded at home with only a generator (a God-send to be sure) for powering my home in the after-effects of Hurricane Sandy.

Normally I would be choosing recipes for the region where the NASCAR Sprint Cup drivers are running this weekend, but I have no access to the internet to assist in accumulating appropriate recipes.

With the generator I must be careful not to “suck juice” which occurs when I turn on my oven. The slow cooker has been a welcomed friend using minimum power and yielding delicious-smelling, scrumptious-tasting, and wonderful meals for my family with little effort.

In my slow cooker the following recipe is cooking away, sending amazing smells wafting through the air, and promising a dazzling dinner. Best of all, it was extraordinarily simple.

</b>Chief’s Tex-Mex Chicken

4 boneless, skinless chicken breasts
10 ¾ oz. can cream of mushroom and roasted garlic soup
10 ¾ oz. can cheddar cheese soup
10 oz. can tomatoes with chilis
Corn chips
Garnish: shredded Extra Sharp Cheddar Cheese


Place chicken in a slow cooker. Stir together soups and tomatoes; pour over chicken. Cover and cook on low setting for 8 to 10 hours. Spoon over corn chips; sprinkle with shredded cheese. Serves 4.

Serve this meal with a tossed green salad with some corn, black beans, a Mexican cheese, and a southwestern Ranch dressing and you have a meal that can’t be beat.

As chicken is ever-present in most homes, here is another recipe, this one with an Italian bent.

Chief’s Chicken Italiano


4 boneless, skinless chicken breasts
8 oz. container cream cheese, softened
10 ¾ oz. cream of chicken soup
.7 oz. package Italian salad dressing mix
1 package egg noodles


Place chicken in the slow cooker. Stir together the softened cream cheese, soup, and dressing mix; pour over chicken. Cover and cook on low for 8 to 10 hours.

Cook noodles according to package. Once chicken is finished shred with a fork and return to the sauce. Toss with the egg noodles and serve.

Serve with an Italian baguette and a Cesar Salad for a complete meal.

If you are like the people in my house you enjoy “whomp biscuits”. These are the refrigerated dough biscuits you have to “whomp” the package to release the dough. They also go by the name “Pilsbury Biscuits”. If you have a package of these sitting in your refrigerator but want to dazzle your family, try the following recipe.

Super-Simple Caramel Rolls


½ c. brown sugar, packed
½ t. cinnamon
2 8-oz. tubes refrigerated biscuits, separated
¼ c. butter, melted


Mix together brown sugar and cinnamon. Dip biscuits into melted butter, then into brown sugar mixture; place into a greased slow cooker. Cover and cook on high setting for 2 ½ to 3 hours, until rolls are cooked through. Makes 6-8 servings.

I hope you have power wherever you are. Regardless, I hope you enjoy these hearty, delicious, and easy meals that can be made in your slow cooker.

Please join me tomorrow for the week ending, interactive, and ever-popular Friday Music Blog on Chief 187™Chatter.

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