Slow Cooker Chicken Taco Soup

Have I mentioned that I LURVE my crock pot? :) Well I do, a lot. Tossing everything inside the pot, turning it on and going to work is so simple.

I made this recipe and had a couple girlfriends come over. They both ranted and raved about it and even had second bowls. So I think it was a hit. :)

Ingredients:

1 onion, chopped (optional)
1 16 oz can chili beans (I used kidney)
1 15 oz can black beans
1 15 oz can whole kernel corn, drained
1 8 oz can tomato sauce
1 cup of chicken stock
2 15 oz can diced tomatoes with green chilies, undrained
1 packet taco seasoning (I used hot, it gives it just a little spice)
1 packet ranch seasoning (ranch dip is another name)
1/2 tbs of cumin powder
3 whole skinless, boneless chicken breasts (I used a package of thighs)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Chicken and Dumplins

Picture by Monica H.

It's Fall here in Washington, the leaves are falling, the air is cooler and it's... raining of course. The colds days and nights require some warm comfort food in order to warm the soul. One of my favorite soups is Chicken and Dumplins, but the one from Rachel Ray has more of a brothy base than the thick stew like soup I am used to. But I found this recipe on Lick the Bowl Good (my new fav food blog). M and I loved this stew, it was delish and had a lot of flavor. I did find that I needed to add an extra 2 cups of water at the end because it was so thick.

Ingredients:

Stew:

3 Tbsp. butter
1 large onion, chopped
1 bunch celery, chopped
1 whole chicken fryer or cut up chicken(about 4 lbs.)
3 chicken bouillon cubes
6 cups chicken broth or water (possibly 2 more at the end)
salt and pepper to taste

Dumplings:

2 cups flour
4 tsps. baking powder
1/2 tsp. salt
2 Tbsp. dried basil (optional)
2 Tbsp. Crisco shortening
3/4 -1 cup buttermilk or milk

Directions:

In a large pot over high heat, saute onions, celery and bouillon cubes in butter til tender. Add whole chicken fryer to pot and cover with 6 cups water or chicken stock. Cook over medium heat til chicken is cooked through.

Once chicken is cooked through, pull out and place on a cutting board. Once cool enough to handle, take off all the meat and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to your liking. Bring to boil.

While the chicken stew is coming to a boil, make the dumplings: In a medium bowl, combine flour, baking powder, salt and dried basil. Mix dry ingredients and cut in shortening with a fork or a pastry cutter. Stir dough while adding buttermilk. Start with 3/4 cup and add more til completely moistened and biscuit like but not wet.

Drop by the spoon full onto the boiling stew. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to steam for 15 minutes. Once dumplings are cooked through, stir dumplings into the stew and serve. The flour from the dumplings will thicken the stew.

Mexican Lasagna

Ingredients:

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions:

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

This is a 30min Rachel Ray meal. It was very quick and easy to make. It didn't have much seasoning but tasty.

Cajun Jambalaya

Ingredients:

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

Directions:

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE Creole Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

This recipe has a lot of flavor. To add more of a bite I add a couple more teaspoons of hot sauce. M and I love this recipe and eat it at least once a month.

Chicken Alfredo Pesto Pasta

Ingredients:

8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) cream cheese
1 large red pepper, cut into strips
1/4 cup grated parmesan cheese
2 Tbsp. pesto


Directions:

Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.

Stir in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.

Drain pasta. Add to cream cheese mixture; toss to coat.

This was quick, easy and tasty.

Crockpot Buffalo Chicken Lasanga

Ingredients:

pk. of uncooked traditional lasagna noodles
4 pre-cooked chicken breast halves
1 jar of prepared pasta sauce
1 cup buffalo wing sauce
3 red, yellow, or orange bell peppers
1 tub of ricotta cheese (15 oz)
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles
1/4 cup of water (add at very end)

Directions:

Use at least a 5qt crockpot, or cut back on the amount of ingredients. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit. Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese. Repeat layers until you run out of ingredients. Add the bleu cheese crumbles, if desired.

Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna. Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

It was pretty tasty, I was taken back about making a lasagna in a crockpot, but it was just fine. I might add a little more buffalo sauce, it had a like flavor of it through the lasagna. The bleu cheese makes the top look like it's rotten. Sorry, I hope that hasn't turned you away.

Chicken Parmesan

Ingredients:

3-4 Boneless Skinless Chicken Breast

1/2 Pound Spaghetti

1 Jar Marinara Sauce

1 Can Diced Tomatoes

2 Egg

4 Slices Mozzarella Cheese

1 Cup Italian Breadcrumbs

Directions:

Fill a large pot with water, salt and oil and bring to a boil then add your pasta. While your pasta is cooking, clean your chicken and butterfly them (cut down one side almost through to the next, but don't cut completely in half.) In a small bowl, beat your egg. Dip your chicken in the egg mixture, then into the breadcrumbs. Place on a cookie sheet with foil covering it. Bake in a pre-heated 400 degree oven for 25-30 minutes. While the chicken is cooking, and the pasta is finishing up, mix your marinara sauce and diced tomatoes together, and heat up in a saucepan on the stove. Once the pasta is done, drain it then remove your chicken from the oven. Place some pasta on a plate, then spoon some marinara over it, then place the chicken on top, and spoon more marinara on top, then layer your cheese on top of that. The sauce should be hot enough to melt the cheese, but if not, heat it up in the microwave for about 20 seconds.

Don't judge me, I shop at Wal-mart.

M, myself and my friend thought it tasted okay. I think the breadcrumbs and maybe the sauce need a little flavor. Maybe a little more salt? It has a light taste to it, so it depends on the person.

Quick Chicken Curry

Ingredients:

1 15.5oz Trader Joe's Curry Simmering Sauce
1 med bell pepper cubed
1 half onion sliced
5 small yellow potatoes cut into halfs (if larger, I cut into 3s)
2 med carrots cut into 1/2in chunks
3 med chicken breasts cut into 1/2 in cubes
1 tbl olive oil

Directions:


Heat oil in sauce pot on med heat. Toss in onion, green pepper and carrots. Saute vegatables until they are tender (about 7 mins). Add chicken, potatoes and simmering sauce. Cover pot and let simmer for 15 - 20mins. Add to steamed rice.


M and I liked the dish, it didn't taste like what you would have in a Thai restaurant. There wasn't a lot of seasoning. I think I might added more cumin, tumeric and basil leaves next time.

Spice Rubbed Beer Can Chicken

Ingredients:

Spice Rub:
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
1 lemon, zested
1 (3 1/2 to 4-pound) chicken
1 (12-ounce) can beer

Directions:

Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.

Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.

Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)

Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

M, me and friend's love love love this recipe. The spices are delicious and the beer makes this a very moist chicken, even the white meat. I used a friend's chicken stand the first time. I don't own the chicken stand, so I used cut up pieces and do everything but the beer part and cook it in a 9 x 13 pan. It still come out moist, just not as moist and a slightly different flavor that the beer would add to it.

Chicken and Dumplings

Ingredients:

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

Directions:

Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

Maybe I didn't have a big enough pot, but I thought the dumplings were too close together but it didn't turn out too bad. I used dried parsley instead of fresh, but I thought the dumplings still came out good. This is a favorite during cold days.