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Prep it, Crock Pot it and Relax! Looking for a few fix it and forget it meals during the cold months and during the busy holiday season? 


Here are four crock pot recipes from several of Kent's Cookbooks that are sure to please. The great thing is that you can adjust the ingredients to what you have on hand or to your families tastes! - Enjoy!

Cheesy Corn Chowder
2 cans cream corn
2 cups boiling water
1 cube chicken bouillon
4 cups diced, peeled potatoes

1 1/2 cups diced onion
1 cup diced celery
1/ 4 teaspoon pepper
Small dash of salt
1 cup milk
1 cup shredded American cheese
Directions: In a large Crock pot combine all of the ingredients and cook covered in a crockpot on low until cheese is melted and potatoes are soft. Stir as needed to break down potatoes. Serve hot garnished with parsley flakes and toast or crackers.

Cajun & Creole Cooking and Much More! 

Vegetable, Cheese & Bacon Soup
1 can chopped carrots
1 can mixed veggies
1 cup real bacon bits
1 large diced onion
1 stick of butter
4 tablespoons flour
1/ 2 cup milk
1 can evaporated milk
1 can chicken broth
1 pound Velveeta cheese, cubed
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce 
Directions: Combine all and cook in a large crock pot on low for two - three hours. Add milk for the desired soup thickness you want. Soup will thicken when cooled. Serve hot garnished with parsley flakes and toast or crackers.

Crock Pot Burger Stew
1 1/ 2 pound browned hamburger
1 cup chopped onion
2 beef bullion cubes 
4 cups water
2 cups sliced celery
1 1/ 2 cups sliced carrots
2 small diced potatoes
1 diced green pepper
1/ 2 cup chopped parsley
1 can diced tomatoes
1 1/ 2 cups elbow macaroni
4 teaspoons salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon marjoram
Directions: Brown meat and onion together and drain. Combine with other ingredients in a large crock pot and cook covered on low for 4-5 hous. Or until potatoes are done. Add more water if needed. Do not over stir as to not break up macaroni and potatoes. Add additional salt and pepper as desired.

Cajun & Creole Cooking and Much More!  

Cold Snap Chicken Chili
Description A tasty Chicken Chili that's perfect for an upcoming cold snap! Cook in the crock pot or on the stove. Recipe from the Hometown Cookbook Series by Sheila Simmons and Kent Whitaker.
1 pound dry pinto beans
1 whole chicken (or 4 boneless skinless chicken breasts)
3 cayenne peppers (optional)
1 medium onion, diced
Salt and pepper to taste
1 (10-ounce) can tomatoes with chilies (rotel)
1 (14 1/2-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons chili powder or Creole seasoning
Directions: You can make this in a Crock pot or stove top, both work great! The day before the cold snap, soak pinto beans overnight. Early the next morning, cook beans according to package directions. Boil chicken with cayenne and salt to taste until done. Debone (or chop if using boneless, skinless breasts) chicken and return to chicken stock. Add chopped onions (I prefer to sauté them in butter, salt and pepper first), tomatoes, tomato sauce and seasoning. Add pinto beans (if they aren’t completely done, it’s okay as they will continue to cook with the chili) with juice. For a crock pot combine, cover and cook on high for two hours, reduce to low and cook for at least three hours or more. Stir as needed. For stove top, Cook, stirring frequently, over medium-high heat for 30 minutes then reduce to simmer. Simmer until done or as long as possible (even overnight). Add flour to thicken before serving, if desired.

Published in Soup Stew Chili