Chicken Pot Pie Stew

I’ve been trying quite a few new recipes found on pinterest lately.  So far, all have been delicious.  This is another one.  I love that it’s another crockpot recipe.  With three kids in sports having many evening practices, I lean on the crockpot A LOT during the week.  One of my children DEVOURED this.  Like, she ate two full servings.  The others tried but did not love it.  They will try again. 🙂

  • 1 pound boneless chicken breasts, cubed
  • 1 onion, chopped
  • 1/2 cup chopped green pepper ( I omitted this.  I love red, orange, and yellow peppers.  I’m not a huge green fan)
  • 2 cups chopped potato ( I left peels on, but you can go either way)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 1 tsp salt
  • 1/2 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • 1 cup sour cream
  • 1 cup frozen peas
  • sourdough bread, biscuits, or other bread of choice

In a crockpot, combine chicken, onion, pepper, potato, carrots, celery, broth, salt, poultry seasoning and garlic powder.  Cover and cook on low 6-8 hours.  During last hour of cooking, add sour cream and peas.  Stir.  Stir and serve over biscuits or other bread.

 

Taco soup

Hi people.  I’m back.  It’s been a while.  A LONG while.  I know there is a taco soup recipe on here and it’s very good. But, I wanted to record this one also instead of just adding my changes in the comments of the other recipe. This is SO good people.  Like I wanted to lick the bowl when it was gone good.

  • 1/2 c onions, diced
  • 1/2 c red pepper, diced
  • 3 cloves garlic, minced (I used minced garlic from a jar)
  • 4-5 cups of skinny crockpot chicken (recipe found on this site)
  • 16 oz salsa
  • 14 oz frozen corn
  • 1 can black beans, drained and rinsed
  • 6 oz can tomato paste
  • 4 cups chicken stock
  • 28 oz petite diced tomatoes
  • 8 oz sour cream

Throw everything but the sour cream in the crockpot. Turn it on low for about 3 hours (Or longer…really doesn’t matter). 30 minutes before eating Stir in the sour cream.  We served with tortilla chips and cheese quesadillas. This is spicy. One of mine ate it and two others dipped there quesadillas and chips in it.  That’s a win in my book.

My only thought….this makes a LOT.  I think, next time, I am going to add spoonfuls of sour cream to the individual bowls so that I can freeze the rest.  We are a family that loves leftovers.  But, we only eat a meal one more time as leftovers.  I could probably eat this four times there is so much leftover.  Enjoy!

Chicken Enchiladas

People. This is good. Even better?  The recipe makes two casseroles…one to eat and one to freeze. Now, we are having this meal from the freezer this week so I’ll let you know if it doesn’t freeze well, but the recipe says it does!  I also used the skinny crockpot chicken to make this.

12 corn tortillas

2-3 cups skinny crockpot chicken

1 cup brown rice

1 cup frozen corn kernels

3 tablespoons tomato paste

3 cups tomato sauce

chili powder

1 tsp cayenne pepper

ground cinnamon

Monterey Jack cheese

Wrap tortillas in foil and warm in 275 degree oven while you prepare everything else.  Mix shredded chicken with rice, tomato paste, 1/2 cup cheese, and frozen corn.

For the sauce, mix 3 cups tomato sauce, 1/2 tsp cinnamon, 1 1/2 tsp chili powder, and heat through, keeping warm until needed.

Remove tortillas from oven and switch to broiler on high.

Using two different square or round 9 inch containers, layer the following…1. Spread a little sauce on bottom 2. Tortilla layer (I used 2 for each layer) 3. About a quarter of chicken mixture for each dish 4. More sauce 5. another tortilla layer 6. Rest of chicken 7. More tortillas 8. Last of sauce 9. Grated cheese on top

wrap, label, and freeze other casserole now.

Put the other casserole under the broiler for about 5 minutes or until cheese melted.

Pesto Crockpot Chicken

Ok, ok, I DO realize that the title of this blog is NOT “1001 Ways to Make Chicken in the Crockpot.” And, we do eat more than shredded crockpot chicken in this house.

However, it’s easy, versatile, and good. Tonight’s was a big hit, as in my husband commented that it was one of the best things I’ve ever made (he did come home starving at 7:45pm, so that *might* have something to do with this, but trust me, it’s delicious!).

And it could not be easier. Recipe found here originally, and she served the chicken whole, but I liked the versatility of the shredded idea better.

1 jar pesto (drain the oil off the top if it’s separated; you won’t miss it!) (any kind, 6-8 oz, or make your own! Recipe here, just don’t add the half and half.)
1 packet Hidden Valley Ranch dressing (not dip mix)
1/2 cup chicken broth
4 large chicken breasts

Put chicken in crockpot, cover with pesto and ranch packet, pour over broth and stir around a little bit. Then cook for 5-6 hours on low or until the chicken shreds easily with a fork.

I shredded the meat and put it in a casserole dish with the liquid it cooked in, and stuck it in the fridge because it was done too soon for dinner. When I reheated it, there wasn’t a ton of leftover liquid, just FYI.

This would be excellent mixed in with some pasta and sprinkled with parmensan, or on a hoagie roll with some melted provolone. I served it tonight over jasmine rice (cooked in chicken broth) and sprinkled with shredded chihuahua cheese (I would’ve used mozzarella, but I didn’t have any). It was SO good! Even the kids ate it up without a peep of complaint.

Success!

Crockpot Philly Chicken Sandwiches

Another Pinterest-inspired winner for our family! I’ve made this several times since finding it last spring. I usually make a double batch in the crockpot and freeze it in 2-3 portions for meals on a busy baseball-game night.

Original here; my main change from the original is the seasoning because I didn’t know what Dale’s Steak Seasoning was. The original poster updated her recipe with info on it in case you want to try it: it’s a sauce found near BBQ, etc in the grocery, not a dry seasoning as I assumed it was.

So here goes!

1 large sweet onion, sliced
1 large green pepper, sliced
8 oz sliced mushrooms
4 chicken breasts, whole (sometimes they’re even partially frozen and that’s fine)
Weber’s Chicago Steak Seasoning (but for the love, don’t buy this online – it’s usually on sale for about a buck at our grocery stores)
Granulated garlic
Sliced cheese (provolone, swiss, mozzarella)
Hoagie rolls

Spray your crockpot with non-stick spray, and put a couple of pats of butter in the bottom of it. Put in the vegetables, and sprinkle in some of the seasonings. Then layer the chicken on top, and cover with seasonings. I’m sure I use at least a Tbl of the Chicago Steak seasoning, but it is peppery so take it easy if you don’t love pepper. I just use about a tsp total of the garlic powder. You can always salt this later if it’s not salty enough for you!

Because our boys eat these sandwiches REALLY well without the vegetables, I keep the chicken on top the whole time it’s cooking. Then, I can easily just lift out the chicken, SHRED IT, and keep the vegetables for Matt’s and my sandwiches.

I cook this on low for probably 6 hours.

Creamy Celery Beef Stroganoff

Hi everyone!  After yet another move, I’m back in the land of fixing meals and having a kitchen!  This is such a great crockpot meal. I had completely forgotten about this recipe until my sister mentioned she fixes it all the time!  This is great for those busy weeknights that are full of sports practices!

2 lbs beef stew meat – cut into 1 inch cubes

Can of cream of celery soup

Can of cream  of mushroom soup

Medium onion, chopped

2 cans mushrooms, drained

1 envelope onion soup mix

1/2 tsp pepper

1 cup sour cream

Cooked noodles

In a crockpot, combine the first 7 ingredients. Cover and cook on low for 8 hours. Stir in sour cream. Serve over noodles. So so good. Great with the 7-up biscuits on here, too!

Easy Chicken Taco Soup

OK, you know how Sonya’s Skinny Chicken recipe is so delicious and easy and can feed an army? Or, if you’re just feeding your own family, how it leaves lots of yummy leftovers?

Well, last night, I used leftover Skinny Chicken to make a quick, easy Taco Soup that I’ll be making again for sure. I just made this for Matt and me because it was one of those nights when baseball practice meant we weren’t all home at dinnertime, etc. so Matt and I ate later than the kids. It’s fine anyway, because they all hate soup and I didn’t have the energy to fight them on it last night.

So here’s what I did, and feel free to adjust as needed based on how much you have leftover:

5(ish) cups leftover skinny chicken (this was a lot of the broth that’s left in the crockpot + some of the shredded chicken)
about 2 cooked, chopped chicken breasts (leftover from dinner the night before – I just threw it in so it wouldn’t go to waste, but it’s not necessary if you have plenty of chicken leftover in the salsa mixture)
3 sliced green onions
16 oz. chicken broth (you can use a can or bouillion or whatever you want)
half a bag of frozen, fire-roasted corn (regular frozen corn would be fine, too, but I had this kind from Trader Joe’s and it’s just perfect for soups like this)
beans (I didn’t add them this time, but that would have been really good)

Just heat it on the stovetop until hot. That’s it! This amount made about 5 or 6 good-size bowls of soup.

I served it with a cheese quesadilla. In the soup you can add crushed tortilla chips, avocado, diced tomato, sour cream, cilantro…whatever you like!

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