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Slow Cooker Dump and Go Cheesy Chicken
December 25, 2015 Lee
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Slow Cooker Dump and Go Cheesy Chicken

I am looking forward to making this, this is a good starter recipe and I may adjust it after I make it, as listed first. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 6 chicken breasts, boneless and skinless, OR 3-4 quarters, cut
  • 2 cans condensed Cheddar cheese soup, OR make from a shortcut
  • 1/2 cup milk
  • 2 teaspoons garlic powder
  • salt and pepper, to taste

Instructions
 

  • Coat the inside of your slow cooker with some butter. Dump the chicken inside.
  • Mix the soup and milk in a bowl and pour over the chicken, season with the garlic powder and salt and pepper to taste.
  • Cook on Low setting for 6 hours and do not lift the lid while cooking!
  • Serve over rice, pasta, or mashed/boiled potatoes.

Notes

Chicken breasts will be about 88 Baht/kilo, 6 would run about 110 Baht. Quarters run about 64 Baht/kilo, 3-4 would run about 80 Baht.
The canned soup is about 60 Baht/can, if you make from the shortcut, very easy, the cost would be 20 Baht/can.
For breasts and canned soup, the cost per person for 6 people is about $1.15. For quarters and homemade soup from the shortcut, the cost for 6 people, per person would be 60 cents.
Making the shortcut will save you money and it is so easy!
Shortcut: Condensed Cheddar Cheese Soup.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Condensed Cheddar Cheese Soup
December 25, 2015 Lee
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Condensed Cheddar Cheese Soup

Adapted from an internet recipe.
This is a popular ingredient in many recipes but the ingredients on the store bought can is just down right horrific! Here is a shortcut, you know what goes in it exactly. This makes basically 1 can of condensed Cheddar cheese soup.
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Cook Time 20 minutes
Total Time 20 minutes
Servings 1 can

Ingredients
  

  • 1 can evaporated milk, 385 gram can is what I use
  • 3 tablespoons butter
  • 3 tablespoons corn starch
  • 1 cup Cheddar cheese, shredded
  • salt, to taste

Instructions
 

  • Melt butter in a saucepan over medium-low heat, add corn starch and whisk until smooth and bubbly. Remove from heat and slowly add the evaporated milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add cheese and stir until melted. Add salt if desired.

Notes

Used in Recipes Listed on this Site:
Ingredients - Condensed Soups
Slow Cooker Chicken Stroganoff I
December 23, 2015 Lee
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Slow Cooker Chicken Stroganoff I

Cubed chicken breast cooked in your slow cooker with a easy creamy sauce. I am going to have to try this, this sounds good! Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 chicken breasts, boneless and skinless, cubed
  • 1/8 cup butter
  • 1 packet dry Italian salad dressing mix, OR use the shortcut listed on this site
  • 1 package Cream cheese, 250 gram package, standard size
  • 1 can condensed cream of chicken soup, OR make from a shortcut

Instructions
 

  • Put chicken, butter and dressing mix in your slow cooker, mix together and cook on Low setting for 5 to 6 hours.
  • When chicken is tender and browned, add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and hot. Server over rice or egg noodles.

Notes

Chicken breast would be about 87 Baht/kilo, get 4 breasts and work with that, the cost will be close to 80-90 Baht. Caroline brand cream cheese is about 110 Baht/package. Cost per person would be around $1.50, not bad for a good meal.
Shortcuts: Italian Dressing, Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Chicken - Slow Cooker
Creamy Burrito Casserole
December 22, 2015 Lee
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Creamy Burrito Casserole

An easy to make casserole. I will be trying this one soon! Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4 people

Ingredients
  

  • 500 grams ground beef, OR minced pork, OR chopped chicken
  • 1 small onion, chopped
  • 1 packet taco seasoning mix, OR make from a shortcut
  • 6 large flour tortillas
  • 1 can refried beans, OR make from a shortcut
  • 2-3 cups Cheddar cheese, shredded
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 4 ounces sour cream, OR make from a shortcut

Instructions
 

  • Preheat your oven to 180 C.
  • Brown the ground beef and onion, drain off the fat. Add taco seasoning and stir in refried beans (the home made slow cooker refried beans recipe on this site would be an excellent choice) and cook for just a few minutes, then remove from heat and set aside.
  • Mix the soup (no water) and sour cream in a separate bowl.
  • Spread 1/2 the soup mixture in the bottom of a baking dish. Tear up 3 tortillas and spread over the soup mixture.
  • Spread 1/2 the meat mixture of the tortillas, and add a layer of cheese.
  • Repeat the layers ending up with cheese on the top.
  • Bake uncovered for 20 to 30 minutes or until the cheese starts to brown a bit and is bubbly. Remove from oven and allow to cool for 5 minutes, serve.

Notes

500 grams of minced pork is about 55 Baht, ground beef would be about 110 Baht for 500 grams. Tortillas, store bought, will add to the cost about 200 Baht, Cheddar cheese will add 180 Baht minimum. For 6 servings, this is about $2.14 per serving.
If you make the shortcuts listed, this will reduce the cost.
The beauty of this recipe, you can easily tailor this, such as using chicken instead of beef or pork, adding fresh chilis, etc.
Shortcuts: Taco Seasoning, Refried Beans, Condensed Cream of Mushroom Soup, Sour Cream.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CASSEROLES
Slow Cooker Chicken Stuffed Bell Peppers
December 21, 2015 Lee
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Slow Cooker Chicken Stuffed Bell Peppers

Easy to prepare and do ahead recipe. You can add other leftover vegetables from the fridge and other spices to suit your mood.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 red bell peppers, or yellow, gives a much better flavor than the green
  • 4 chicken breasts, boneless, skinless, cut into strips like you would do for a stir fry
  • 1 medium onion, chopped
  • 1 can sweet corn, 165 gram can, the really small one
  • 1 teaspoon cumin
  • 1 teaspoon chili flakes, OR fresh chilis of your liking
  • 1 cup cooked rice
  • 2 plum tomatoes, chopped
  • 1 cup chicken stock
  • salt and pepper, to taste

Instructions
 

  • Slice the top off each pepper, save the tops and pop out the stems. Remove seeds & membranes from peppers, do not puncture the bottoms. Dice the tops.
  • Saute the chicken in a non stick skillet for 5 minutes with just a small splash of olive oil, remove from the pan (not trying to cook them through, just giving them a head start).
  • Same pan, saute the onion until transparent, about 3-5 minutes.
  • Add the cumin, chili flakes, salt and pepper to taste, and mix in, then add the chicken again, then the rice, corn, chopped tomatoes, and the chopped pepper tops. Mix to combine and remove from heat.
  • Fill each pepper with the mixture and place in the slow cooker. Any extra meat mixture left over, pack that around the peppers.
  • Add the chicken stock to the slow cooker and turn on Low for 5 hours and cover. Do not open the lid unless you see no liquid in the pot, just add another cup of water then.
  • Serve and enjoy.

Notes

Chicken breast would be about 87 Baht/kilo, get 4 breasts and work with that, the cost will be close to 80-90 Baht. The bell peppers will run between 30 and 40 Baht each, for this pricing I will use 35 Baht per pepper.  This meal is $1.70 per serving. Still reasonable and nutritious.
Variants: 1. If you want to add cheese, fill each pepper half full of meat mixture, then add some shredded cheese of your choice, then fill the peppers to the top with the meat. 2. You can also substitute or add to the corn, any vegetables you have left over in the fridge, celery and chives works very well. 3. Use ground chicken, or coarse ground chicken instead of the sliced chicken.
Adapted from an internet recipe.
Variant 3. suggested by good friend, Jason Hanchey.
United States.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,Chicken - Slow Cooker
Stuffed Bell Peppers I
December 21, 2015 Lee
1 Comment

Stuffed Bell Peppers I

Lee
I like Stuffed Peppers, and when I did not have an oven, I made these and simply steamed them in a pot with some water, they were excellent. These can be steamed, baked, or even made in a slow cooker, cooking time varies. No need to use green bell peppers, feel free to use red or yellow ones. This is a versatile recipe, if you do not want to use cheese, leave it out, if you want to add mushrooms, added them, this recipe can be adapted to many tastes.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 small bell peppers, red, yellow, or green
  • 500 grams ground beef, or minced pork, (1 lb)
  • 1 onion, diced
  • 1 tablespoon oregano
  • 2 eggs
  • 2 cups cooked rice
  • 1 cup tomato sauce
  • salt and pepper, to taste
  • 1 cup Cheddar cheese, shredded, (4 oz / 113 g)

Instructions
 

  • Preheat your oven to 180° C (350° F), a 7x11 dish holds 6 small pepper, a 9x13 dish will hold 6 large peppers.
  • Cut the tops off the peppers and set the tops aside, remove the seeds and membranes from the peppers and place the peppers in a pot. Add water to the pot to cover them by 1 inch, place the pot on high heat and bring to a boil, boil the peppers for 5 minutes, then drain them and place in the baking dish with the open end facing up.
  • Dice tops of peppers. Add the ground beef, onion, eggs, tomato paste, oregano, diced tops, rice, salt and pepper to a mixing bowl.
  • Mix together with a sturdy spoon.
  • Fill each pepper half full with meat mixture.
  • Add some Cheddar cheese to each pepper.
  • Top with remaining meat mixture, mounding the tops. Any meat left over, just pack in a small baking dish. Add â…“ cup water to the baking pan.
  • Cover pan with foil, bake for 30 minutes. Uncover and bake for another 30 minutes. Top each pepper with Cheddar, bake for an additional 5-10 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving.
Updated on 14 August 2021.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,BEEF
Slow Cooker Scalloped Potatoes
December 20, 2015 Lee
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Slow Cooker Scalloped Potatoes

Adapted from an internet recipe.
This side uses the slow cooker and frees up your oven (and kitchen heating).
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 6 large potatoes, thinly sliced, skin on is ok or peel if you wish
  • 1 onion, thinly sliced
  • 5 tablespoons butter
  • 2 cloves garlic, minced
  • 5 tablespoons all purpose flour
  • 2 cups milk
  • 2 cups chicken stock
  • ½ teaspoon black pepper
  • ½ teaspoon thyme
  • ¼ teaspoon seasoning salt
  • 1 teaspoon mustard powder
  • 3 cups Cheddar cheese, shredded

Instructions
 

  • Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
  • Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly. Remove from heat.
  • Grease the inside of your slow cooker with some butter. Layer â…“ of potatoes, ½ of onions, 1 cup cheese and 1 cup of sauce. Repeat layers ending with the remaining potatoes, sauce & cheese.
  • Cook on high 5-6 hours or until potatoes are tender. Once done, potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving.
Sides - Slow Cooker
Easy Scalloped Potatoes
December 20, 2015 Lee
1 Comment

Easy Scalloped Potatoes

I love cheese, and I love potatoes, perfect combination! And since I have not had scalloped potatoes in ages, and the fact that I have a 4 pound block of Cheddar cheese in my fridge, I decided to post this. My report is in the comments. And the recipe is modified on my findings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 large potatoes, thinly sliced, skin on is ok or peel if you wish
  • 4-5 cups Cheddar cheese, shredded
  • 1 1/2 cup milk
  • 1/2 cup corn starch
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 degrees C, grease a 9x13 baking dish. Or use a non-stick baking pan.
  • Heat a pot of water, once it is boiling, put in the sliced potatoes, boil for about 5-8 minutes, drain thoroughly. This step is done to ensure your potatoes are fully cooked while baking, this is a head start for them. When you slice the potatoes, keep them uniform in thickness, a mandolin would be a great help in this process.
  • Mix the corn starch into the milk and set aside.
  • Layer the bottom the baking dish with potatoes. Cover the potatoes with a layer of cheese, salt and pepper to taste. Repeat the layering process until all of the ingredients are used up. Cheese should be your last layer. Photo shows 3 layers of potatoes and 3 layers of cheese.
  • Pour the milk mixture over all the potatoes, cover with foil and bake for about 45 minutes or until potatoes are tender, this may take longer than 45 minutes. Remove foil and bake another 10 to 15 minutes until cheese is bubbly and starting to brown. Completed, and yes, my portion has already been removed, and it was tasty.

Notes

Potatoes cost about 35 Baht/kilo, making this a very reasonable side dish for up to 8 servings.
Now this is listed as a side dish, but if you add a couple of diced boiled chicken breasts or diced ham to each layer, and pair it with a green vegetable for a side dish, you can turn this into a inexpensive meal.
Adapted from and internet recipe.
5 Ingredients or Less,SIDES
Lemon Chicken Rice Bake
December 20, 2015 Lee
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Lemon Chicken Rice Bake

It’s quick, it’s easy, and most of the ingredients you may have on hand.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4-8 chicken pieces, think legs and thighs
  • 2 tablespoons olive oil
  • 1 lemon, juice and rind
  • 1 tablespoon dried parsley
  • 1 1/4 cups rice
  • 2 carrots, chopped
  • 4 1/4 cups chicken stock
  • 200 grams yard beans, chopped into 1 inch pieces
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 200 C.
  • Place the chicken pieces in a seal-able plastic bag along with the olive oil, lemon juice and half the parsley, squish the chicken around to coat with the oil and lemon juice.
  • Pour the rice into an ovenproof baking dish. Place the chicken pieces and carrots on top, then pour in the stock. Sprinkle with the lemon rind and remaining parsley, and season to taste with salt and freshly ground black pepper. Cover with a lid or foil and place in the oven for 25 minutes.
  • Remove from the oven, add the beans, then cover again and roast for another 15 minutes, or until cooked through. Remove the lid or foil 10 minutes before the end of the cooking time.

Notes

Chicken quarters run about 58 Baht/kilo, 4 quarters is 8 pieces, I will guess about 70 Baht. This comes out to about 52 cents per person per meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Salsa Chicken
December 20, 2015 Lee
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Salsa Chicken

Adapted from an internet recipe.
I found this recipe on the internet in 2015, just got around to making 10 years later, and it is delicious! Very easy to put together. The result is flavorful, tender and juicy chicken that easily cuts with a fork. Links to the Shortcuts are listed in the Notes section.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1 packet taco seasoning mix, store bought or make from a Shortcut
  • 1 jar salsa, (16 oz /454 g), store bought or make from a Shortcut
  • 1-2 cups Cheddar cheese, shredded
  • sour cream, optional, for topping

Instructions
 

  • Preheat oven to 180° C (350° F). Get out a 9x13 baking dish.
  • Pour ½ cup of salsa in the bottom of a 9x13 baking dish and spread around to coat the bottom.
  • Place the taco seasoning on a plate and coat chicken breasts on all sides. Place the chicken in the baking pan on top of the salsa in an even layer. Pour remaining salsa over the top of the chicken. Photo was before adding the remaining salsa.
  • Bake for 30 minutes or until tender and juices run clear. Remove from the oven.
  • Sprinkle cheese over the top of the chicken.
  • Return baking dish to the oven for 5 minutes or until cheese is melted and bubbly. Remove from oven and let rest for 5 minutes.
  • Top servings with sour cream if desired, serve with sides of your choice, enjoy.

Notes

Fair cost per serving.
Shortcuts: Taco Seasoning Mix, Salsa.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,CHICKEN & TURKEY