LINO LAKES, Minn. - In our hurry-up world, when time is short and the list of demands is long, the Crock Pot can be a cooking super hero.
And when it comes to slow cooking few can match the skills of Theresa Flynn. She's had the tall task of feeding her three hungry boys, who are all calorie-burning hockey players. Ryan is the former captain of the Minnesota Gopher hockey team. Greg played hockey for the Air Force Academy and Jake is currently playing junior hockey for the Austin Bruins.
Theresa says to always spray the inside of the Crock Pot with cooking spray, like Pam, before you cook. She also seasons many meats with dry salad dressing mix before cooking them. Below are three ofTheresa's favorite recipesthat she cooked uponKARE 11 Sunrise.
Shredded BBQ Chicken
6 lbs. boneless, skinless chicken breasts
1 bottle of Green Mill Diablo Sauce
1 pkg Hidden Valley Ranch Dressing Mix
1 stick of butter
Place chicken breasts in crock pot and sprinkle dry dressing mix over. Next pour 2/3 bottle of Diablo sauce over all and cook on low for 8 hours. Remove chicken breasts and shred the meat. Put meat back into crock pot and stir in the stick of butter and remaining sauce. Cook on low for 1 more hour. Serve on buns or over taco chips.
Crock Pot Apple Pie
1 Jar caramel ice cream topping
2 Cans apple pie filling
1 Box butter pecan cake mix
1 Stick butter
Put half of the cake mix on bottom of the crock pot. Put pie filling on next and sprinkle with cinnamon. Next put the remaining cake mix on. Pour melted butter on top of that and then pour caramel topping over all.
Bake 2 - 3 hours or until hot & bubbly consistency (on low setting).
Serve warm with whipped topping or ice cream.
Cream Cheese Chicken
4 chicken breasts
1 pkg dry Italian dressing mix
1/4 cup water
1 pkg cream cheese
1 can cream of chicken or mushroom soup
Mix dressing and water and pour over chicken in Crock Pot. Cook on low 6-8 hours.
Mix cream cheese and cream of chicken or mushroom soup together. Pour over chicken and cook 1 hour longer. Serve over noodles.