Crockpot Chicken and Rice

 

This one is for the moms!  It's SUPER simple, quick to throw together, you probably have everything you need already in your pantry and freezer and it's kid friendly.

2 boneless, skinless chicken breasts cut into bite size pieces

1 tsp. garlic powder

1 tsp. black pepper

1 tsp. salt

1 small onion, diced

3 cups chicken broth

1 can cream of chicken soup

1 1/2 cups long grain white rice

2 cups shredded cheddar cheese

Throw everything except for the cheese into the crockpot.  Stir to combine.

Cover and cook on high for 3 1/2 to 4 hours.

Before you're ready to eat, stir in the shredded cheddar.  Cover and allow the cheese to melt for 5 minutes or so.  Serve and enjoy!

Pork Chops and Sauerkraut

 

My entire life my family has made pork and sauerkraut on New Year's Day.  It's a very German thing to do and we have a lot of German in our ancestry.  Every year of my childhood I tried to like sauerkraut.  I couldn't do it.  It took me 38 years to get brave enough to make it for my family.  My husband LOVES sauerkraut and my kids are down for trying anything.  My baby sister came through with the recipe that made us all sauerkraut lovers!  So even if you've never been a fan, give this recipe a try.  It's SO good!

6 pork chops, 3/4 inch thick

2 lb. bag of sauerkraut, drained

1/2 cup brown sugar

half of a green apple, diced

salt and pepper to taste

Lightly salt and pepper both sides of your pork chops.  Brown both sides of the pork chops in a hot skillet and place into the bottom of a slow cooker.

Cover the pork chops with the drained sauerkraut.

Sprinkle the sauerkraut with the brown sugar and top with the diced apples.

Cook on high for 4 hours.  Serve with your favorite side dishes.

The Most Amazing Pork Carnitas

Y'all.  I can't even with these.  These are melt in your mouth DELICIOUS!  

4 pound boneless pork shoulder or butt

1 tablespoon dried oregano

1 tablespoon ground cumin

2 tsp. chili powder

1 tsp. salt

1/2 tsp. black pepper

1 onion, diced

4 cloves of garlic, minced

1 jalapeño, deseeded and finely diced

1 orange, juiced

In a small bowl mix together the oregano, cumin, chili powder, salt, and black pepper.

Trim the excess fat from the pork shoulder, but leave some intact because fat equals flavor!  Place the pork shoulder in the crockpot and pour the seasoning mixture over the top.  Rub the spice mixture all over every surface of the pork.

Add the onion, garlic, jalapeño, and orange juice to the crockpot.  Cook on Low for 8-10 hours.

Carefully remove the pork from the crockpot. I have to use a huge fork and spatula because it is so fall apart tender.  Place the pork on a foil lined baking sheet.  Use two forks to shred the meat.

Pour 1 cup of the cooking liquid over the pork and broil on High for 5-10 minut4s or until the meat becomes golden brown and starts to get crispy on the edges.

Our FAVORITE way to eat this is on a flour street tortilla topped with shredded cabbage, this pico de gallo, cilantro lime crema, finely shredded cheese, and queso.

Crockpot Chicken and Dumplings

 

This was SO easy and everyone loved it!  It's perfect for a chilly Fall or Winter evening.

1 onion, diced

1 can cream of celery soup

1 can cream of chicken soup

1 tablespoon parsley flakes

1 tsp. poultry seasoning

black pepper to taste

4 boneless, skinless chicken breasts

2 cups chicken broth

1 10oz bag of frozen peas and carrots

1 10oz bag of frozen mixed veggies

1 can of refrigerated biscuits (8 count)

Place the diced into the crockpot and lay the chicken breasts on top.

In a small bowl, combine the canned soups, parsley, poultry seasoning, and pepper.  Spread the mixture over the chicken.  Add the chicken broth.

Cook on Low for 8 hours or High for 5 hours.

Approximately 90 minutes before serving, roll each biscuit flat and cut into 4 strips.  

Use two forks, or a ground beef chopper, to shred the chicken in the sauce.

Add the frozen veggies to the crockpot and stir.

Place the biscuit strips on top of the chicken mixture in as even of a layer as you can.  Work kind of fast so you can get the lid back on as quickly as possible.

Continue cooking for the remaining 90 minutes.

Once finished, give it another stir.  This will break up some of the dumplings.  Cook another 10 minutes.

Serve immediately.

Crockpot Chicken Carbonara

 

I don't know exactly how "carbonara" this is, but it is tasty!  It's a super easy weeknight, throw it in the crockpot meal, that our family loves!

2 lbs. boneless, skinless chicken thighs, cubed

2 Tbsp. Italian seasoning

2 cups heavy whipping cream

2 cups chicken broth

1 onion, diced

2 cups chopped fresh mushrooms or peas

2 scoops minced garlic, or 1 head of garlic minced

1/2 block cream cheese

2 Tbsp. butter

1 cup Italian style shredded cheese

1 lb. bacon, cooked and crumbled

1 lb. cooked pasta (we like penne or spaghetti)

salt and pepper

parmesan cheese 

Totally optional, we like to add a little Creole seasoning or blackening seasoning for a little kick

Add your cubed chicken to the crockpot and season with salt, pepper, and Italian seasoning.  

Next add the chopped onion, mushrooms (or peas), garlic, heavy whipping cream, and chicken broth.  Stir to combine.

Add the cream cheese, butter, Italian cheese, and bacon.  Stir again.

Cook on High for 4 hours or Low for 8 hours.

Once it's done cooking add in your cooked pasta, stir to incorporate, and let sit for about 15 minutes before serving.  Top each serving with a little creole or blackening seasoning, if desired, and a good shake of Parmesan cheese.

Sausage Tortellini Soup

 

This is one of those meals that's easy peasy and oh my goodness have we needed easy this week.  For those who may not know, we are a foster family.  We have a teeny, tiny, new placement this week and we're running on the NO sleep that comes with infants and the LOADS of stress and anxiety that comes with dealing with the agency workers.  I'm supposed to be eating Paleo right now, but in this moment, survival is the name of the game and I need quick, easy, no fuss, meals to get us through.  I was so thankful to come across this recipe and I had to share it with you.  I made tweaks to the original and pieced together several recipes to omit what we don't like and add in what we do and the final result was loved by all.  You can use either squash/zucchini OR fresh spinach...my kiddos like the squash version because they don't enjoy the texture of cooked spinach.  You could also use the squash AND spinach...who am I to tell ya what to do?  Also, I'm sleep deprived and apologize if this reads wonky.  Enjoy!

1 lb. sausage

1 (8oz.) block of cream cheese, cubed

4 cups chicken broth

2 cans diced tomatoes

1 (20 oz.) package frozen cheese tortellini

2 yellow squash and/or zucchini with the middles hollowed out, chopped 

OR

3 cups fresh spinach

Turn a 6qt or 8qt Instant Pot to Saute.  Add the sausage and cook until crumbled and browned.  (If you don't have an instant pot, brown it in a skillet and add it to your crock pot.)

Once the sausage is done, add the broth, diced tomatoes (with the juices, don't drain the tomatoes), and the cubed cream cheese.

If you're using an Instant Pot, use the Slow Cooker function and set it to Low for 4 hours to allow the cream cheese to melt.  (If you're using a crock pot, same deal...Low for 4 hours.)

After 4 hours, use a whisk to break up the cream cheese until the soup is nice and creamy and smooth.

Add the chopped squash and frozen tortellini and cook on Low an additional 30 minutes.  (If you're using spinach, add it to the soup just a few minutes before serving.)

This is delicious served with crusty bread and a salad.  My kiddos also LOVE a grilled cheese sandwich with it.

Cream Cheese White Chicken Chili

White Chili y'all.  That's where it's at!  If you've followed this blog for any length of time at all, you know I'm a HUGE fan of it AND that I already have a white chili recipe on here.  You can never have too many.  In my opinion.  Anyway, this one has a much different flavor than my other one yet they are equally amazing.  Variety is the spice of life.  

6 cups chicken broth

1 can Rotel

1lb boneless, skinless chicken breasts

1 packet of dry ranch dressing mix

2 tsp. cumin

2 tsp. chili powder

2 tsp. salt

1 can black beans or great northern beans

1 can corn

1 8oz. block of cream cheese

Optional Toppings: Tortilla Chips, Shredded Cheddar Cheese, Sliced Avocado, Sour Cream, Cilantro

In your Instant Pot, add all ingredients except for the beans, corn, and cream cheese.

Set your pots valve to the sealing position and process on manual, high, for 20 minutes.

Let it Natural Release for 15 minutes and then Quick Release until the pressure is gone.

Open the pot, remove the chicken and shred.  Add it back to the pot.

Set the pot to the Sauté feature.

Add the can of beans and corn.

Add the cream cheese and allow it to melt.  Use a whisk to break it up and incorporate it completely.

Once the cream cheese has melted and the beans and corn are heated through, add to bowls and serve with your toppings of choice.

For the crock pot:

Add all ingredients except for cream cheese to your crock pot.  Cook on Low for 6-8 hours or on High for 4 hours.  

When it's done, add the cream cheese and cook on high an additional 30 minutes.

Buffalo Chicken Soup

Oh.My.Word you guys!  Make this PRONTO!  I recently bought an Instant Pot and have fallen in LOVE.  It's an electric pressure cooker that has rocked my world.  It's a rice maker, yogurt maker, pressure cooker, slow cooker and more all in one!  (Note: No, I don't get paid by Instant Pot and I don't have any affiliation with them.)  But I am in love.  Who doesn't want dinner done in 4 minutes?!?!  Anyway, I have always been pretty terrible at meal planning...like, it's bad.  I enjoy cooking and all that but we're busy and even though I KNOW the people in my house have to eat at night, dinner time always sneaks up on me.  Sneaky.  Now, if you don't have an Instant Pot get one now you can make this in your slow cooker.  This recipe is low carb (hello, gestational diabetes round 2) so it's easy on the waist line and so so so flavorful.  

2 boneless, skinless chicken breasts; frozen is Ok, no need to thaw them

3 cups chicken broth

1 cup diced celery

1/4 cup diced onion

1 clove garlic, minced

1 tablespoon Ranch dressing mix

2 tablespoons butter

1/4-1/3 cup hot sauce, depends on how spicy you like your buffalo

2 cups shredded cheddar cheese

1 cup heavy cream

Dump everything into your pressure cooker (or slow cooker) except for the cream and the cheese.

Cook under pressure for 10 minutes and then quick release.  (If you're using a slow cooker, cook on Low for 6-8 hours.)

Turn your Instant Pot on the Saute feature.  Carefully remove the chicken breasts and shred.  Return to the soup.  Add heavy cream and cheese.  Stir until the soup has thickened slightly and the cheese is melted.  

Slow Cooker Cilantro-Lime Chicken

My husband and I have recently been looking for some clean eating recipes.  We both feel we need to get rid of some of the sugar and carbs which I'll be honest...that can get ugly.  I was finding that some of the clean eating recipes I had tried were not the flavors that my family typically enjoys.  We like our food to have lots of flavor.  I've found that if the food I cook doesn't have good flavor and the types of flavors we enjoy, we will NEVER stick to any kind of "diet".  Therefore, food must be good.  It can be healthy, but it must be tasty.  So, I was PLEASANTLY surprised by how much flavor this chicken had! Everything about this dish, except for the flour tortillas I had, is clean.  You can probably find clean flour tortillas, but I was in a pinch and only had store brand, regular flour tortillas.  But give this recipe a try and let me know what you think!

8 chicken breast halves, or 4 whole breasts

4 limes

1 bunch of cilantro

1 medium onion, chopped

1/4-1/2 cup chicken broth

salt and pepper to taste

garlic powder to taste

salsa

avocados

sour cream

flour tortillas, warmed

Lay the chicken breasts into the bottom of a 5 quart crock pot.  

Take one of the limes and remove the zest with a micro-plane.  Add the zest to the crock pot.  Take all 4 of the limes and squeeze all of the juice over the chicken.

Add enough chicken broth to the crock pot to barely cover the bottom.

Sprinkle the chicken generously with salt, pepper, and garlic powder.

Chop the onion and throw it in.

Remove the cilantro leaves from the stems and set aside.  Tie the cilantro stems together and lay them on top of the chicken and onions.

Cook on Low for 4-6 hours.

When the chicken has cooked through, remove the cilantro stems and discard.  Remove the chicken from the crock pot and place it in a baking dish.  Using 2 forks, give it a good shred.  Now, I had to discard some of the broth left in the crock pot.  There was way too much (because I think I used more chicken broth than what the recipe called for).  So if you have A LOT of broth, you should get rid of some.  You don't want the chicken to be "soupy".  You just want enough liquid left over to make the chicken moist.  Return the shredded chicken to the crock pot and let it soak up some of the liquid.  To serve, place shredded chicken down the middle of a warmed flour tortilla.  Spoon some salsa on top of the chicken and layer with avocados, sour cream, and chopped cilantro leaves.  Roll it up and enjoy! 

Spaghetti and Meatballs

I know, I know!  Who needs a recipe for spaghetti and meatballs?  And you're really going to think that I've lost my mind once you read the ingredient list.  This is one of those dishes that everyone, and I mean e-very-one makes.  From the tired working mom to the single dude, spaghetti and meatballs is an easy staple.  I'm sure you have at least most of the ingredients in your pantry right now.  When my in-laws came down for their last visit, my MIL insisted that she make dinner a night or two while they were here.  This recipe is SO good and SOOOOOO easy that I couldn't believe it.  And there's like NO work that goes along with it.  Everything is store bought (don't judge!) and I make a fresh veggie to go along with it (steamed broccoli, green beans...or a garden salad) so that there's a green veggie on our plates. I also grab a box of that frozen three-cheese Texas toast...in the words of my 15 month old daughter, "Mmmmmmmmmm!"

2 jars Ragu Traditional Spaghetti Sauce

1 Family Size box of frozen Banquet Meatballs w/Marinara Sauce; at least partially thawed

1/3 cup sugar

1 heaping tablespoon minced garlic (I keep a jar in the fridge instead of mincing my own.)

2 boxes spaghetti, angel hair, thin spaghetti...whatever; I prefer regular 'ol spaghetti.

In a medium sauce pot mix together the Ragu, meatballs w/sauce, sugar, and garlic.  Turn the heat to Med/Low and allow the sauce to come to a light simmer; stirring occasionally throughout the day.  I like to start the sauce around 3:30 in the afternoon so it has a good, long time to simmer before dinner which is usually around 6:00 for us.  If you don't have that kind of time, just get it heated up and let it simmer as long as you can.  And if you're going to be gone all day, throw it all in a 3qt. crock pot and let it go on Low all day.  This is VERY versatile.

Anyway, let those flavors get nice and happy together.

When you're ready for dinner cook the pasta as directed on the package.

Let everyone get as much pasta as they want and generously ladle the sauce and meatballs over top.  Serve with the veggies and/or salad and bread. 

Brown Sugar Kielbasa

Picture this:  It's Saturday night.  The kids have been bathed and are getting ready for bed.  You've got everyone's clothes picked out, ironed, and laying out for church tomorrow morning.  Everyone is getting to bed at a reasonable hour.  You've got your life together.  You might just win woman of the year.  At least in your own mind.  And then...things start to come crashing down all around you.  Your husband is casually walking through the living room on his way to bed and in all of his innocence goes, "Hey...it'll be nice to not come home and have to cook something!  There's lunch after church tomorrow!  Sweet!!!".  You panic.  All week long, you've forgotten all about this potluck event.  There is nothing in this house that is suitable to make for company!  I was going to have cereal for lunch!!!!  What do I do?!?!?!?  I'll tell you what you do.  You get on Pinterest and pray.  Pray that some poor soul has recently pinned something that's easy.  And that you miraculously have all of the ingredients for. 
This is a true story.  All of this recently happened to me.  And this is the beauty that was born out of that night.  It's 2 ingredients and literally the easiest recipe in my entire collection.
*Disclaimer...I apologize for the photo.  Google has nothing that was even close to what the finished product looks like.  Therefore, we have a random image, but it at least shows you what size to cut the kielbasa into.

3 pks. Kielbasa (roughly 3lbs...a little more is fine too)

1 lb. box dark brown sugar (I can never find the 1 lb. box, so I use half of a 2lb. bag.)

Cut the kielbasa into 1/2 inch chunks (refer to the picture).  Place the chunks into a 5qt. crock pot.  

 Dump the dark brown sugar over top.  Stir the kielbasa and sugar in a somewhat rapid fashion until it's combined and there is sugar sticking to every piece.

Cook on High for 2.5 hours or on Low for 5 hours.  I usually stir it 2 or 3 times throughout the cooking time to make sure they all get browned evenly.  Enjoy!

Slow Cooker Honey Garlic Chicken

Have you ever had the Bourbon Chicken in mall food courts?  This SO reminds me of food court Bourbon Chicken!!  It is DIVINE and so incredibly easy!  The picture shows it served over quinoa which would no doubt be delicious...but my family is slightly obsessed with black rice right now so that's what I serve this dish over.  You could substitute white rice, brown rice, black rice, quinoa...whatever you like!

3 large frozen chicken breasts

1/2 cup soy sauce (light or low sodium is fine too)

3/4 cup honey

1 tablespoon olive oil

1 tsp. onion powder

2 garlic cloves, minced

1 tsp. kosher salt

1/2 tsp. pepper

1/4 cup sesame seeds (optional)

1 cup cooked quinoa, rice, etc...

Place frozen chicken breasts in a 3-quart crock pot.  Combine soy sauce, honey, olive oil, onion powder, garlic, salt, and pepper in a medium mixing bowl.  Whisk until combined.  Pour sauce over frozen chicken breasts.  Cook on Low for 4-6 hours.  When it's done, use 2 forks to shred the chicken.  Serve the chicken over quinoa or rice and top with sesame seeds and additional sauce. 

*Note: I buy frozen green beans from Costco and make that a side for this.  Heat a couple tablespoons of olive oil in a non-stick skillet.  Add a teaspoon of crushed red pepper flakes to the hot oil.  Add as many green beans as your family will eat.  Take some of the sauce from the chicken (because there's plenty of leftover sauce) and add a generous amount to the green bean skillet.  Saute until all the water is evaporated and you're left with a sticky sauce coating the green beans.  SO YUMMY!!!!

Skinny Slow Cooker Chicken Tortilla Soup

I am normally not a fan of a tortilla soup.  Any recipe I've tried was bland and just not all that exciting.  THIS one...is NOT bland and really made me very happy.  I was in the mood for "Mexican" food the other night but didn't want all of the work of a taco bar and I certainly didn't feel like going out.  (At 8 months pregnant, I look for any excuse to stay home in my sweats.)  And this is a slow cooker meal which doesn't get much easier.  

3 pieces of chicken, cooked and shredded (use whatever you have i.e. breasts, thighs...)

1 (15oz.) jar of salsa (mild, medium, hot...whatever you like)

1 (4oz.) jar of chopped green chili's

1 (15oz.) can of black beans, drained

1 (15oz.) can of corn, drained

1 1/2 cups chicken broth

1 1/2 cups water

3 cloves of garlic, minced (or 3 tsp. of garlic powder)

1 jalapeno, minced

1/2 tsp. cumin

1/2 tsp. chili powder

1 tsp. lemon juice

Toppings: Tortilla chips, sour cream, cheese, avocado slices, fresh chopped cilantro

Note: I always have cooked, shredded chicken in my freezer.  If you have raw chicken breasts you are planning on using in this recipe, just chunk it up raw and throw it in.  It will have plenty of time to cook.  If you're using a bone-in piece of chicken, I would bake it in the oven, let it cool, shred it, then add it to the slow cooker.  That way you won't have to fish out any bones from your soup.

Add all of the ingredients (except the toppings) to a 5-qt. slow cooker.  Stir well to incorporate all of the seasonings.  Cover and cook on low for 6-8 hours or on high for 3-4 hours.

When you're ready to eat, add a few crumbled tortilla chips to the bottom of your bowl.  Generously ladle some soup on top of the chips and top with any (or all) of the toppings.  This is a "skinny" recipe, so there's very little guilt here. Serves 4.

Calories: 275, Total Fat: 8 grams, Saturated Fat: 4 grams, Protein: 22 grams, Total Carbs: 29 grams, Sugar: 7 grams, Fiber: 6 grams

Crockpot Teriyaki Chicken

I was in the mood for some Chinese-ish food the other night, but I didn't want to go out.  So I started my search and this one jumped out at me.  It was a huge hit in our house!

2 lbs. boneless chicken breasts

1/2 cup brown sugar

1/2 cup soy sauce (I used low sodium)

3 tablespoons apple cider vinegar

1/2 tsp. ground ginger

1 clove minced garlic

1/8 tsp. black pepper

2 tsp. cornstarch

2 tsp. water

1/2-1 tsp. kosher salt

scallions and sesame seeds for garnish (optional)

Place the chicken in a crockpot.  

In a medium bowl combine brown sugar, soy sauce, vinegar, ginger, garlic, and pepper.  Pour the sauce over the chicken and cook on low for 4-5 hours.

Remove the chicken from the crockpot and cut into chunks.  Transfer the crockpot liquid to a medium skillet and bring to a bowl.  In a coffee mug combine the cornstarch and water until no lumps remain.  Add the cornstarch mixture to the boiling sauce.  Stir and reduce heat to simmer.  Continue to simmer until the sauce has thickened, 3-5 minutes.  Taste the sauce and add kosher salt, if needed.  Add the chunked chicken back to the sauce and heat through.  Serve over white rice.

Chili

I know...if you've read my White Chicken Chili post and now you're reading this post you're most definitely calling me a liar.  But once you see the ingredient list and notice the lack of "chunky stuff", you'll understand.  In my white chili post I vehemently express my feelings about red, chunky, traditional chili.  This recipe comes from my mother-in-law and she and I have the same feelings about chili.  If you are in the same boat we are, give this one a shot.  

*Here is my "warning" for this recipe though...my MIL and I both eyeball everything about this recipe except for the tomato juice. We add all of the ingredients until it tastes good.  I will put my guestimate as to how much of each ingredient, but use your own judgement and taste as you go.  You might like more or less of something.

2 quarts tomato juice

2 lbs. ground beef, browned

1/2 cup dehydrated onions

1 can refried beans

2 cans great northern beans

1-2 tsp. garlic powder

1/4 cup sugar

1/2 a bottle of chili powder (yep...you heard right; but the grocery store size, not Costco size)

1/2 tsp. cayenne pepper

In a large skillet, brown the ground beef and the dehydrated onions together.  I usually add some salt and garlic powder to the meat too.  Why not?
In a 5-quart crock pot, add all ingredients.  Add spices and seasonings but taste as you go until the strong tomato taste is gone and is replaced with a more "chili" type flavor.  (See...this is why I'm not a traditional chili expert.  Just throw everything in there until it tastes good. K?) Cook on High for 3-4 hours or on Low all day long.  You've already browned the beef, so you just want it nice and hot and the refried beans to be melted into the soup.  Once the soup is nice and hot, taste it again and adjust the seasonings according to your liking.

This pairs wonderfully with cornbread!  

Top with your favorite toppings.  We like to use frito's, sour cream, cheese, and saltine crackers.  OH, AND, if you want something REALLY yummy, dip a peanut butter sandwich in it.  We didn't know this was weird until we moved to Virginia and got funny looks.  But trust me, everybody in Ohio does it.

Hot Spiced Cider

Hot Spiced Cider.  If you've never tried it, you MUST this Fall.  When I worked at the bank, my boss made the mistake of telling me that she didn't like cider.  I was like "Oh no you didn't just say that!"  So the next day I came to work with a determined look on my face, a bag of ingredients, and a coffee maker.  I made my spiced cider, gave her a mug full, and much to her surprise she LOVED it.  While she still doesn't care for plain cider, she is now a Hot Spiced Cider fan.  And I think you will be too once you give this recipe a shot.

Now, there are two ways you can make it.  If you have a regular coffee pot you can use it to make this quickly.  If you are like me and have a keurig brewer, you can make it in the crock pot.  If you are making it in a coffee maker, just be sure to clean it immediately after you're done by running a plain water cycle through before using it for coffee again.

1/4 cup packed brown sugar

1/2 tsp. whole allspice

1 tsp. whole cloves

1 cinnamon stick, broken in half

1/4 tsp. salt

1 pinch ground nutmeg

2 quarts apple cider

For Coffee Maker:

Place a filter in the basket of your coffee maker.  To the filter, add brown sugar, allspice, cloves, cinnamon stick, salt, and nutmeg.  Pour the apple cider into the coffee maker where the water usually goes.  Brew and serve hot.

For Crock Pot:

In piece of cheese cloth or a large coffee filter, add the brown sugar, allspice, cloves, cinnamon stick, salt, and nutmeg and tie with butchers string to make a spice pouch.  Add the cider to a crock pot, throw the spice pouch in, cover and cook on high until hot.  Before serving, stir well to make sure the spice pouch completely infused the cider.  Serve hot.

Creamy Italian Chicken and Pasta

I love this dish because the sauce cooks all day in the crock pot and all you have to do when you get home from work is boil some pasta.  It's an easy, creamy comfort food that is full of flavor and your whole family is sure to love it!

2 packets of dry italian dressing mix

2 cans cream of chicken soup

1 cup chicken broth

3 chicken breasts, cut into bite size pieces

1 (10oz.) box frozen spinach, thawed and drained OR 1 small bag of frozen broccoli florets, (opt.)

1 (8oz.) block cream cheese, softened

1 (16oz.) box penne pasta

In a 5 quart crock pot combine dry dressing mix, cream of chicken soup, broth, chicken, and veggies (if using).  Stir to combine.  Cook on low for 7-8 hours.

Stir in cream cheese, turn to high and cook an additional 30 minutes.  Meanwhile, boil pasta according to package directions until al dente.  Set aside until cream cheese is melted and incorporated into sauce.  Add cooked pasta to cream sauce.  Serve with shredded parmesan cheese, crusty bread, and a salad.

White Chicken Chili

I am someone who does not prefer a red chili.  I think I was scarred for life by the bean filled mush they used to serve in the school cafeteria that they claimed was "chili".  I am also weird about my tomatoes.  I have some texture issues and that goop in the middle of the tomato that holds the seeds makes me gag every time.  So a chunky, red chili will send me running in the opposite direction.  Therefore, I am a white chili fan.  I always double this recipe and either freeze half for later or send nice hearty bowl fulls to work with the hubs for lunch.  This might be his favorite soup.  

For this soup I prepare it one of two ways; depending on the schedule for my day.  If I have a busy day ahead, I will just throw everything in the crock pot and let it do its thang all day long.  If I have time in the evening and just decide that I want white chili, it works well on the stove top too.  I will put instructions for both below.

2 chicken breasts, cut into bite size chunks

1 medium onion, diced

1 1/2 tsp. garlic powder (more to taste)

1 tablespoon olive oil

2 (15oz.) cans great northern beans

2 (15oz.) cans chicken broth

2 (4oz.) cans chopped green chilies (optional)

1 tsp. salt (more to taste)

1 tsp. cumin

1 tsp. oregano

1/2 - 1 tsp. cayenne pepper (depending on how spicy you like)

1 cup sour cream

1/2 cup half-and-half (you can use fat free if desired)

Toppings: 

tobasco sauce

shredded cheddar cheese

frito's or tortilla chips
additional sour cream

For stove top:

In a large stock pot saute onion, garlic powder, and chicken in oil until onions are soft and chicken is just starting to turn white.  Add beans, broth, chilies, salt, cumin, oregano and cayenne pepper.  Bring to a boil, reduce heat and simmer 30 minutes.  Add sour cream and half-and-half.  Heat until warmed.

For crock pot:

In a 5 quart crock pot, omit oil, add all ingredients except for sour cream and half-and-half.  Cook on high for 4 hours or low for 8 hours.  Add sour cream and half-and-half.  Stir until all sour cream is dissolved and heat until warmed.

To serve:

If you like a little crunchy with your soup, add some frito's or tortilla chips to the bottom of the bowl.  Add a nice ladle full of soup to the bowl. Top with shredded cheddar cheese and tobasco sauce...for our spicy lovin' friends of course.  This soup goes very well with Corn Bread.

Coke and Barbeque Meatballs

I made these meatballs for the "Cola War" activity we had at my church with the Youth Group.  Everything I made used some sort of a soda in the ingredients.  Even the meatballs.  I cheat a little bit by using my favorite store bought meatballs from Costco (holla!)...gotta love me some Costco!  But the sauce is where it's at.  This is one of those things where it's not really a "recipe", but it's a "how to".  Kind of like my guacamole.  I served these meatballs with the Coke Poke Cake.

The sauce is as follows:

1 cup barbeque sauce, my favorite is Sweet Baby Ray's, but use whatever you like

1 cup of Coca-Cola

Now, the bag of meatballs I buy, and the size of the crowd I usually feed, calls for way more than what ends up being 2 cups of sauce.  So if you're making the huge bag of meatballs from Costco, you might start with 2 cups of barbeque sauce and 2 cups of Coke and make more as you see fit.  It all depends on how saucy you like your meatballs.

I add the entire bag of meatballs to my 5 quart crock pot and pour the sauce over top.  Let them cook all day on low until meatballs are thawed and warm and sauce is runny.  Stir occasionally to "baste" meatballs in sauce.  And if you're reading this and thinking "Eh... I can't believe she uses store bought meatballs!", in your snobbiest voice possible...here ya' go.

Baked Potato Soup

Call me crazy, but I can smell when snow is coming.  And as soon as I can smell the snow, I want soup at night.  It's warm and cozy and hearty...everything you need for a cold winter evening.  And this is a crock pot soup!  That makes it even better!

6 large russet potatoes, peeled or unpeeled and cubed

1 onion, diced

4 cans chicken broth, more for adding if it gets too thick

garlic powder, to taste

1/4 cup butter

1 cup half-and-half

2 cups shredded sharp cheddar

salt and pepper to taste

toppings such as chives, sour cream, cooked crumbled bacon, scallions, more cheese...what!!...don't judge!

In a 5 quart crock pot combine cubed potatoes, onion, broth, garlic powder, butter, salt and pepper.  Cook on High for 4 hours or Low for 8 hours until potatoes are tender.  After allotted time, stir the soup with a whisk.  This will break up some of the potatoes and make it thick and creamy.  Stir in half-and-half and cheese.  Melt completely.  Spoon into bowls and add toppings of choice.  Snuggle up with a blanket in front of a fire, watch the snow fall and enjoy.