Meal Prep Monday: Slow Cooker Sensations

Ingredients:

• 4 boneless, skinless chicken breast halves
• 2 tablespoons unsalted butter
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 can (10.5 ounces) condensed cream of celery soup
• 1 medium onion, finely diced
• 1 package (10 ounces) refrigerated biscuit dough
• 2 cups chicken broth, or as needed to cover

Instructions:

1. In a slow cooker, combine the chicken, condensed cream of chicken soup, condensed cream of celery soup, diced onion, and butter. Add enough chicken broth to cover the ingredients, and stir well to combine.
2. Cover and cook on high heat for 5 to 6 hours until the chicken is tender and easily shreds with a fork.
3. About 30 minutes before serving, remove the chicken and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker.
4. Roll out the biscuit dough and cut it into small pieces or strips. Add the dough pieces to the slow cooker and gently stir to submerge them in the creamy mixture. Continue cooking until the dough is cooked through and no longer raw in the center.
5. Serve the chicken and dumplings hot, garnished with freshly chopped parsley if desired.

Suggested Vegetable Side:

Garlic Butter Roasted Asparagus

Ingredients:

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 1 tablespoon freshly grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Arrange the asparagus on the baking sheet in a single layer. Drizzle with olive oil and sprinkle minced garlic, salt, and pepper over the asparagus, tossing to coat evenly.
3. Roast in the preheated oven for 12-15 minutes or until the asparagus is tender and slightly crispy.
4. If desired, sprinkle freshly grated Parmesan cheese over the asparagus before serving.

Serve the garlic butter roasted asparagus alongside the slow cooker creamy chicken and dumplings for a delightful and well-balanced meal. Enjoy!

Ingredients for BBQ Chicken:

• 6 frozen skinless, boneless chicken breast halves
• 1 (12-ounce) bottle barbecue sauce
• ½ cup Italian salad dressing
• ¼ cup brown sugar
• 2 tablespoons Worcestershire sauce

Ingredients for Coleslaw Topping:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Ingredients for Toasted Buns and Sweet Potato Fries:

• 6 burger buns, halved and lightly toasted
• 2 large sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce.
2. Place the frozen chicken breast halves in a slow cooker and pour the sauce mixture over the chicken, ensuring each piece is coated.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shreds with a fork.
4. While the chicken is cooking, prepare the coleslaw topping. In a separate bowl, combine shredded cabbages, shredded carrots, mayonnaise, apple cider vinegar, honey, salt, and pepper. Mix well and refrigerate until serving.
5. Preheat the oven to 425°F (220°C). Toss the sweet potato fries with olive oil, paprika, salt, and pepper. Spread them out on a baking sheet in a single layer. Bake for 20-25 minutes or until the fries are crispy and golden.
6. Once the chicken is ready, shred it with two forks directly in the slow cooker.
7. Assemble the sandwiches by placing a generous portion of the shredded BBQ chicken on the toasted buns, topping it with a scoop of the coleslaw mixture. Serve alongside the sweet potato fries.

Ingredients:

• 5 ½ pounds tri-tip roast, trimmed of excess fat
• Salt and black pepper to taste
• 2 (10.5-ounce) cans condensed golden cream of mushroom soup
• 1 ¼ cups water
• 1 (1-ounce) package dry onion soup mix
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and cut into chunks
• Fresh thyme or rosemary for garnish (optional)

Instructions:

1. Begin by trimming off as much visible fat as possible from the tri-tip roast. Season the roast generously with salt and black pepper.
2. (Optional) In a large skillet over medium-high heat, warm the vegetable oil. Sear the tri-tip roast on all sides until browned. Transfer the roast to the slow cooker.
3. In a bowl, whisk together the condensed golden cream of mushroom soup, water, and dry onion soup mix. Pour the mixture over the tri-tip roast in the slow cooker.
4. Add the carrot and potato chunks around the roast in the slow cooker, ensuring they are submerged in the liquid.
5. Cover and cook on low for 8-10 hours or on high for 5-6 hours, or until the meat is tender and easily shreds with a fork, and the vegetables are cooked through.
6. Once done, carefully transfer the tri-tip roast, carrots, and potatoes to a serving dish. Garnish with fresh thyme or rosemary if desired.
7. Serve the slow cooker tri-tip pot roast with carrots and potatoes, with the flavorful gravy spooned over the top.

Ingredients:

• 1 (5-6 pound) fully cooked bone-in ham
• 2 cups brown sugar

Instructions:

1. Spread 1 cup of brown sugar evenly at the bottom of the slow cooker.
2. Place the fully cooked bone-in ham on top of the brown sugar, with the flat side facing down.
3. Rub the remaining 1 cup of brown sugar over the surface of the ham, pressing gently to help it adhere.
4. Cover and cook on low for 4-5 hours, or until the ham is heated through and the sugar has melted into a glaze.
5. Once done, carefully transfer the ham to a cutting board and let it rest for a few minutes before slicing.

Ingredients:

• 4 pounds pork baby back ribs
• Salt and pepper to taste
• 2 cups BBQ sauce
• 1 cup ketchup
• ½ cup packed brown sugar
• 4 tablespoons vinegar
• 2 teaspoons dried oregano
• 2 teaspoons Worcestershire sauce
• 1 dash hot sauce

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the ribs with salt and pepper. Place them in a shallow baking pan and brown in the oven for 15 minutes. Turn over and brown for an additional 15 minutes, then drain off any excess fat.
3. In a medium bowl, mix together the BBQ sauce, ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper to form the barbecue sauce.
4. Place the browned ribs in the slow cooker. Pour the prepared barbecue sauce over the ribs, ensuring they are evenly coated.
5. Cover and cook on low for 6 to 8 hours, or until the ribs are tender and easily separate from the bone.
6. Once cooked, carefully transfer the ribs to a serving platter. Optionally, you can brush the ribs with additional sauce from the slow cooker.
7. Serve the delicious slow cooker BBQ ribs with your favorite sides, such as coleslaw, cornbread, or potato salad.

Ingredients:

• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle Buffalo wing sauce, divided
• ½ (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise
• Blue cheese crumbles for topping (optional)

Instructions:

1. Place the chicken breasts into the slow cooker and pour in 3/4 of the wing sauce along with the dry ranch dressing mix.
2. Cover and cook on Low for 5 hours.
3. Remove the chicken breasts from the slow cooker and shred them using two forks.
4. Return the shredded chicken to the slow cooker and stir in the butter and the remaining wing sauce.
5. Continue to cook on Low for an additional 1 to 2 hours, allowing the flavors to meld and the chicken to absorb the sauce.
6. If desired, mix in some blue cheese crumbles into the chicken before serving.
7. Pile the shredded buffalo chicken and sauce onto the hoagie rolls.
8. Drizzle the extra slow cooker sauce over the chicken in the sandwiches or serve it on the side for dipping.
9. Serve the Slow Cooker Buffalo Chicken Sandwiches with your favorite sides like coleslaw, carrot sticks, or celery sticks.

Ingredients:

• 4 skinless, boneless chicken breast halves, cubed
• ⅛ cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (8 ounce) package cream cheese
• 8 ounces egg noodles
• Salt and pepper to taste
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. In a slow cooker, combine the cubed chicken, margarine, and Italian-style salad dressing mix. Mix together and cook on low for 5 to 6 hours.
2. Stir in the condensed cream of chicken soup and cream cheese. Mix well and continue to cook on high until heated through and warm, about 30 minutes.
3. While the stroganoff is cooking, prepare the egg noodles according to the package instructions.
4. Serve the slow cooker chicken stroganoff over the cooked egg noodles.
5. Garnish with chopped fresh parsley if desired.