White Chicken Chili Recipe

White Chicken Chili Recipe

Ingredients

Chili:1 1/2  lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
2 – 15 oz cans of white beans
1 – 15 oz can of white corn
1 onion chopped (sweet/Vidalia)
1 clove garlic finely chopped (I love garlic so I used 2)
1 package taco seasoning
1 – 7 oz can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz can of chicken broth

Toppings:
1/2 cup sour cream (I used low fat)
2 tbls lime juice
Finely chopped cilantro
Fresh shredded cheese (I used Colby-Jack)
Corn tortilla chips (the authentic yellow kind)

Directions

Place cut up chicken in the bottom of the Crock Pot.  Add beans, corn and onion.  Mix the next five ingredients and pour over the top.  Cover and cook on low in the Crock Pot for 8-10 hours.  (I was running low on time so I cooked mine on low for about 4 1/2 hours and then raised it to high for the last two hours).

Before serving use a potato masher to break up the chicken.  (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a very thick and even consistency.  If it is still brothy, keep mashing).

Add shredded cheese, a dollop of sour cream, a splash of lime juice, cilantro and chips before serving.  YUM!

Sweet Hawaiian Crockpot Chicken Recipe

Sweet Hawaiian Crockpot Chicken Recipe

Ingredients

2	lb. Chicken breast chunked
1	cup pineapple juice
½	cup brown sugar
⅓	cup soy sauce

Directions

Add all ingredients to crockpot and cook on low 6-8 hours!

Crock Pot Cheesy Bacon Potatoes Recipe

Crock Pot Cheesy Bacon Potatoes Recipe

1 bag of frozen hash browns country style 

2 cans of condensed cream of potato soup 

8 oz of sour cream 

1 bag (2 cups) of Mac n Cheese shredded cheese 

1 bag of Oscar Meyer recipe style bacon pieces

Crockpot Vegetable Soup Recipe

Crockpot Vegetable Soup Recipe

Ingredients

• 1 1/2 lb. beef stew meat
• 1 small bell pepper, chopped (1/2 C.)
• 3/4 C. 1-inch pieces green beans
• 3/4 C. chopped onion
• 2/3 C. uncooked barley
• 2/3 C. fresh whole kernel corn
• 1 1/2 C. water
• 1 tsp. salt
• 1 tsp. chopped fresh thyme leaves or 1/2 tsp dried thyme leaves
• 1/4 tsp. pepper
• 2 14 oz. cans beef broth
• 2 14 oz. cans diced tomatoes with garlic, undrained
• 1 8 oz. can tomato sauce

Directions

Mix all ingredients in a 3 1/2 to 6-quart crockpot. Cover and cook on low heat setting for 8-9 hours (or high heat setting for 4-5 hours) or until vegetables and barley are tender.

Slow Cooker Cream Cheese Chicken Chili Recipe

Slow Cooker Cream Cheese Chicken Chili Recipe

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Slow-Cooker Vegetarian Lasagna with Mushrooms & Kale Recipe

Slow-Cooker Vegetarian Lasagna with Mushrooms & Kale Recipe

Ingredients:
2 teaspoons olive oil
1/2 sweet onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
20 ounces from a 32 oz. container part-skim ricotta
4-5 ounces of low-fat cottage cheese
1 large egg
1 cup coarsely chopped Kale leaves
6 oz. mushroom caps, stems removed, roughly minced
3 1/2 cups or so (maybe 30 ounces) of high quality marinara sauce (low sugar, low salt)
15 lasagna noodles (whole-wheat preferred), uncooked
1 cup shredded parmesan or reduced-fat cheddar
Coarse salt and ground black pepper, to taste

Directions:
1. In a skillet (I used the ninja cooking system so I cooked in it on stove-top function), heat the oil over medium heat. Begin sauteing the onion and green pepper, stirring often for about 5 minutes. Turn of the heat, toss in the garlic, stir and allow to cook 30 seconds or so.

2. Meanwhile combine ricotta, cottage cheese, egg, kale and mushrooms in a large bowl. Mix the saute mixture into the ricotta mixture and mix well.

3. Unless nonstick, coat a 6-quart or larger slow cooker with cooking spray and spread 1 cup or so of the marinara sauce on the bottom of the slow cooker. Place 4-5 noodles over the sauce, overlapping them slightly and breaking into pieces as necessary to fill up the space.

4. Spread some of the ricotta-vegetable mixture over the noodles followed by some marinara sauce. Repeat until you have used up all of the luscious ingredients.

5. Sprinkle the Parmesan or cheddar on top and set the slow-cooker on high for 2 hours (or 4 hours on low). I found mine was done at about 1 hour and 40 minutes.

Crockpot Potato Soup

Crockpot Potato Soup

Ingredients

Soup:

• 5lbs Russet Potatoes, washed but NOT peeled. Diced into ½ inch cubes
• 1 large yellow onion, diced
• 10 cloves of garlic (you can use whole, crushed, or minced) – I used 10 t of minced jarred garlic
• 8 cups chicken stock
• 16 oz cream cheese
• 1 TBS seasoned salt or all-purpose seasoning (I used Nature’s Season All)

Garnishes:

• Crumbled bacon
• Shredded cheddar cheese
• Green onions (I don’t like green onions so I left them off.)

Instructions

1. Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Remove and puree the garlic cloves (if you used whole cloves), the cream cheese and ½ to ⅓rd of the soup, and then reintroduce to the remainder in the crock pot.
4. Stir every 10-15 minutes until soup is well blended.
5. Top with your choice of garnishes & serve!

Crockpot Baked Potato Soup

Slow Cooker Baked Potato Soup 

Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt
• optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.

Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollup of sour cream on top with some crushed tortilla chips.

This is also delicious as a taco filling or in a taco salad. 

Slow Cooker Cheesy Chicken And Rice

Slow Cooker Cheesy Chicken And Rice

Ingredients

• 4 boneless skinless chicken breasts
• 1 large onion, chopped (I use Vidalia)
• 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
• 1 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
• 1 -15 ounce can whole kernel corn, drained

Instructions

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Crockpot Bacon and Cheese Potatoes

Crockpot recipes are some of my absolute favorite. Just put all the ingredients in the crockpot in the morning and then have a nice, warm, delicious meal when you and your family get home at the end of the day!

I stumbled across this great recipe the other day, everyone in my house loved it and I think you will too!

Crockpot Bacon Cheese Potatoes

Ingredients

• 1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
• 2 medium onions, thinly sliced
• 4 medium potatoes, thinly sliced (or if you use a new potato then halve)
• 1/2 pound cheddar cheese, thinly sliced (shredded is fine)
• salt and pepper
• butter
• Green Onions (optional)

Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.

Crockpot Chicken Tacos!

This is a great recipe if you are like me and are out of the house all day and don't always have time to prepare a fantastic dinner. You can just put this in the crockpot in the morning and it'll be ready when you get home! A fantastic recipe find.

Crockpot Chicken Tacos

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).