Verde Chicken Stew

This recipe is fairly close to my Salsa Verde Pork Chili and it's just as tasty!  I think I have ate something Verde at least 3 times a week for the last couple weeks.  I love making a big pot of soup or stew and freezing individual portions for lunches.  This ones freezes great and is a great way to stay warm during these cold nights!

Ingredients:

• 1 1/2 pounds boneless skinless chicken thighs
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup Salsa Verde
• 2 cups chicken broth
• 1/2 cup sour cream
• 1 can green chilies
• 1/8 teaspoon Turmeric
• 1/8 teaspoon Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Cumin

Directions:

1. Place chicken thighs in the bottom of a lightly greased crockpot.
2. Season chicken with turmeric, pepper, garlic powder and cumin.
3. Top with onions, chilies, salsa verde and chicken broth.
4. Cook on low for 6-8 hours.
5. Remove chicken and shred.
6. Stir sour cream into broth and add in shredded chicken.
7. Let cook for an additional 15 minutes and serve.

Salsa Verde Pork Chili

This was the perfect dish for the first day of Fall!!!  It's a one pot dinner and so simple and delicious!  LOVE LOVE LOVE  This recipe makes ALOT of food.  I froze half of it for a later time and still had enough for three adults and lunch leftovers!

Ingredient's:

• 2-3 pound pork shoulder roast
• 1 16 oz jar salsa Verde
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cans white beans
• 1 small can diced green chilies
• 1 can diced tomatillos
• salt and pepper, to taste
• Cumin, to taste
• 1/2 teaspoon cinnamon
• Green onions and Sour Cream for garnish

Directions:

1. Place shoulder roast in an lightly oiled crock pot and sprinkle with cumin, salt and pepper.
2. Top roast with onions, garlic, beans, chilies and tomatillos.
3. Pour salsa over the top.
4. Fill the jar half way with water and add to crock. 
5. Sprinkle with cinnamon.
6. Cook on low for 6-8 hours.
7. Remove roast and shred.
8. Add shredded pork back to pot and stir.
9. Serve with green onions and sour cream

Cookers Note: I used raw beans and fresh yellow tomatoes from the garden.  I rinsed then boiled one cup of white beans for 5 minutes before adding to crock.  I placed the tomatoes in a bowl of boiling water for 1 minute then placed in a bowl of ice water.  After tomatoes were cooled I peeled and diced.

Leftover Steak Chili

Have you ever made way to much steak and wondered what to do with it?  Sounds kind of outrageous but I always have left over prime rib during the holidays.  This is your answer!  SO SO filling and delicious, not to mention its a crockpot dinner!  I will admit my husband was not the biggest fan because it felt like more of a stew to him.   I really wish he loved a good crockpot stew!

 

Ingredients:

• 2 cups leftover steak, cubed (Click for Tri-Tip Recipe)
• 1 can diced tomatoes
• 1 can kidney bean, drained
• 1 can black beans, drained
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 beef bouillon cube
• 2 cups water
• 1/2 tablespoon A-1
• 1 teaspoons spicy Montreal seasoning (optional)
• 3 tablespoons chili powder
• 1 teaspoon cayenne

 

Directions:

1. Cube up leftover steak and place into greased crock pot.
2. Add tomatoes, beans, onions and garlic on top of steak.
3. In a small saucepan add bouillon, water, A-1, Montreal seasoning, chili powder and cayenne pepper and bring to a boil.
4. Pour sauce into crockpot and stir until well combined.
5. Place lid on crock and cook on low for 6-8 hours.
6. Add your favorite toppings and enjoy! 



Crockpot Chicken Chili

I rarely go shopping without a meal plan however, this week I did.  I randomly went shopping on a Sunday and was no way prepared for it. Shopping is always reserved for Monday mornings, no LINES!  Without a list I really just picked up some of my basic items.  I came home with chicken and really had no idea what to make with it.  I then realized I had bought a can of Cannellini beans for my lunch salads and decided to make a chicken chili.  This was so good and you don't have to cook anything before hand.  Definitely a keeper and I will double the batch next time for a freezer meal.  I also think corn and a can of green chilies would be AMAZING!

Ingredients:

• 2 chicken breasts, uncooked
• 1 can black beans, drained and rinsed
• 1 can Cannellini beans, drained and rinsed
• 1 can diced tomatoes, drained and rinsed
• 2 cups chicken broth
• 1/2 yellow onion, diced
• 1/2 cup sour cream, you can always substitute for plain Greek yogurt!
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoon chili powder, more to taste
• salt and pepper, to taste
• Cholula, to taste
• Avocado, sour cream and green onions for garnish

Directions:

1. Place chicken in a lightly oiled crockpot.
2. Cover chicken with all remaining ingredients, except the sour cream and garnish toppings.
3. Cook chicken on low for 6 hours or high for 3 hours.
4. Remove chicken and shred.
5. Add shredded chicken back to crock with sour cream and stir.
6. Cook on low for an additional 1/2 hour and serve!

To Freeze:
 Leftovers: Freeze cooled leftovers in a ziploc bag.  Thaw when ready to serve and heat in pan. 
Freezer Meal:  Add all ingredients except sour cream and garnish toppings in a large freezer ziploc bag.  When ready to make thaw and empty bag into crockpot and cook with directions above.

Tortellini and Andouille Sausage Soup

Adapted from Little Fellows Crockpot Cheese Tortellini

 

I love when Pinterest recipes turn out FANTASTIC.  As I have said before, I have a love/hate relationship with my crock.  I have tried LOTS of recipes and have only really liked a few of them.  This one is a WINNER....  My husband has been out of town for business and I knew this was one he wouldn't like.  So, I whipped this up and froze in individual Ziploc bags for future lunches. 

 

Ingredients:

• 1 bag frozen tortellini, any kind
• 2 cans diced tomatoes, Italian style
• 2 cups spinach
• 1 pack Andouille sausage (4 links), sliced in circles
• 1 block cream cheese, diced
• 1 quart chicken broth
• 1 cup water
• 2 garlic cloves, grated or minced
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh basil, chopped
• 1 bay leaf
• pepper to taste

Directions:

 

Brown sausage in a large skillet until browned.

 

Add sausage and all remaining ingredients into a lightly greased crockpot.

 

Cook on low for 6 hours, stir and serve.

Crockpot Mesquite Chicken

 

Recipe adapted from Food, Family & Finds Smothered Chicken Legs

 

Ingredients:

• 8 chicken legs
• 2 cans petite diced tomatoes
• 2 cups baby carrots
• 1 sweet onion, sliced
• 4 medium yellow potatoes
• 2 packets Mesquite chicken seasoning
• 1/2 cup vegetable oil
• pepper, to taste

 

Directions:

 

In a large Ziploc bag add oil, Mesquite seasoning and chicken, shake until completely coated.

 

In a lightly greased crockpot layer tomatoes, onions, chicken and potatoes.

 

Sprinkle with salt and pepper.

 

Cook on low for 6-8 hours and serve. 



Slow Cooker Rice Pudding( No Added Sugar)

My little guy loves rice so, I decided to whip up some no added sugar rice pudding.  I must admit this would be so much better with 2 tablespoons brown sugar however, my little guy doesn't need any sugar in his diet! This was so easy and and I loved it!

Ingredients:

• 3/4 cup long grain rice
• 3 cups almond milk
• 2 tablespoons butter, melted
• 1 teaspoon cinnamon
• 2 tablespoons brown sugar, optional
• 1/2 cup raisins

Directions:  Place rice in a lightly greased crock pot.  In a large bowl whisk all other ingredients, pour over rice and stir.  Top with melted butter and cook on low for around 4 hours, adding raisins for last 30 minutes and serve.

BBQ Pulled Pork Tenderloin

This is one of my favorite staple dinners.  It is incredibly easy and you can make it with chicken, pork, or beef.  I had leftover hoagie rolls from my French dip earlier on in the week, so I decided to put them to use.  I always have BBQ sauce on hand and usually have some sort of meat to throw in the crock!  The Oven Cheddar Ranch Potatoes were a perfect pairing.

Ingredients:

• 1 pound pork tenderloin
• 1 cup BBQ sauce
• Hoagie rolls

Directions:  Place all ingredients in a lightly greased crockpot and cook on low for 7-8 hours.  Shred meat with fork and let sit for 10 minutes before serving on rolls.

Crockpot French Dip II

This is my second recipe for French Dip and it was just as tasty.  My first recipe is just as delicious however, this one was easier to throw together.  Every time I make this I always ask myself, "why don't I make this more often?"  We also added yellow mustard to ours and it was delicious!

Ingredients:

• 1 beef chuck roast
• 1 can beef consomme
• 1 can french onion soup
• provolone cheese
• hoagie rolls

Directions: Add roast to crock pot and top with consomme and soup.  Cook on low for 8-10 hours or high for 5-7 hours. When finished shred meat and let sit in juice, place two cheese slices on each hoagie roll and broil until melted.  Add juice from crockpot to individual dipping cups, place shredded meat on hoagie rolls and serve. 

Crock Pot Chicken Tacos

I'm drawing a blank on what to write here and all I can think of is I LOVE TACOS!!  Seriously, I LOVE TACOS!  Hope you all enjoy these as much as I did.

Ingredients:

• 4 chicken breasts
• 1 jar Pace Picante Salsa
• 1 can diced green chilies
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• tortillas
• avocado, for garnish
• cheese, for garnish
• cilantro, for garnish
• lettuce, for garnish

Directions:  Add chicken, pace, and seasoning to crock pot and cook on low for 4-6 hours.  Shred chicken and serve with tortillas and your favorite toppings if different from above!

Crock Pot Salsa Verde Pork Tacos

This meal really made me wish I had invited someone over so I could show off my amazing cooking skills.  The pork is so tender and the flavor is amazing.  I love food blogs and I love the blog I found this recipe at.  Like I said before I am not really a big pork person and I always find myself at the grocery store wishing for great pork recipes because its always on sale.  This one is for sure a keeper and I will be making it many times to come!!

Ingredients:

• 1 lb pork sirloin
• 1/2  jar salsa Verde ( I used La Victoria 16oz jar)
• 1 teaspoon Cumin
• 1 can green chilies (I didn't have any on hand so I threw in 2 jalapenos from the garden)
• Cilantro
• 1 lime
• salt
• Tortillas

Directions:  Spray crock pot with non stick spray or olive oil.  Sprinkle pork with salt and place in the bottom of crock pot.  Pour salsa over pork and add chilies or jalapenos.  Sprinkle with cumin and cook on low for 8 hours.  Shred pork and let cook for an additional 15 minutes. Add meat to tortillas and serve with any additional toppings you prefer.

Creamy Mexican Chicken

I found this recipe on pinterest and thought I would get it a shot.  Instead of serving the chicken over the rice I added it into the sauce for some extra flavor.  I am not going to lie when it was all in the crock pot it did not look very appealing at all.  However, I was pleased with the end result.  My favorite meals are fast and full of flavor and this did not disappoint.

Ingredients:

• 1 pound boneless skinless chicken breasts
• 1 can cream of chicken
• 1 cup favorite salsa ( I always use Pace Picante Hot)
• 1 package taco seasoning
• 1 cup sour cream ( For a lighter version you can substitute plain Greek yogurt)
• 1 can black beans
•  Green onions for garnish
• 1 cup cooked white rice

Directions: Put chicken,  soup, black beans and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours.  Add cooked rice and stir in sour cream and heat for about an extra 10 minutes on low.

BBQ Pulled Chicken Sandwich

My husband had his weekly call night for work so I switched dinner to something quick and easy to eat when he gets home.  Although my meal plan said BBQ pulled tri tip I cleaned the freezer out last week and I must have thrown that out. This meal is so easy and best of all its made in the crock pot.  If you liked my pulled pork you will love this. 

INGREDIENTS:

• 1 pound chicken breast
• 1 1/2 cup favorite BBQ Sauce
• 1 package coleslaw with dressing
•  paprika and pepper to taste
• Texas Toast or Bun of any kind

DIRECTIONS:

Spray crock pot with non stick spray and add chicken.  Cover chicken with BBQ sauce and cook on low for 4 hours or until meat is tender enough to shred with fork.  Shred chicken with fork and let stand for 15 minutes.  Prepare coleslaw as directed and and paprika and pepper to taste.  Toast the bread and add chicken and slaw. 

*If you have left over chicken you can make a BBQ Chicken pizza or salad.*

Crockpot Game Hens

Game Hens are so yummy!  I love making these at the beginning of fall and the end of winter.  Something to remind you of the Holidays before and after.  These are super easy and I love that with the leftovers I can make a delicious Chicken Noodle Soup.  This time however I am going to blame it all on pregnancy brain because when making the soup I added the noodles in for the whole 8 hours in the crock pot.  This is why I do not have a picture of the soup.

Ingredients:

• 2 Game Hens
• 1 large onion diced
• 5-6 carrot sticks 1/2 cut into 3 inch strips 1/2 into circles or chunks
• 5 cut celery sticks
• two cups chicken broth
• salt, pepper, and paprika to taste

Directions:  Rinse and pat dry the game hens.  In a medium bowl add celery and onion with salt and pepper.  ( I let mine marinate together over night if you want to prepare the night before)  Place the carrot sticks in the bottom of a greased crock pot then stuff the game hens with some of the celery and onions then place on top of the carrots.  Place the rest of the carrots, celery,and onions around the game hens and add chicken broth.  Dash salt and pepper over game hens before cooking.  Cook on low for 6-8 hours. 

Chicken Noodle Soup:  My husband I and I usually only eat 1 of the game hens so I peel the meat from the bones and place back in crock pot.  I add two more cups of chicken broth and store in the fridge overnight.  the next day I turn the crock pot on low or high depending on what time I start.  When broth is hot I add 1/2 package of egg noodles for the last 10-15 minutes then serve.  Great dinner to freeze and serve at any time.

Crockpot French Dip

Ingredients:

• 1 beef chuck roast
• 1 package Au Jus Mix
• 1 package onion soup mix
• provolone cheese
• hoagie rolls
• 1 cup water

Directions: Add roast to crock pot and top with Au Jus mix and onion soup mix.  Add 1 cup water and cook on low for 6-8 hours.  When finished shred meat and add to hoagie roll.  Place two pieces of cheese on top of meat and serve Au Jus sauce on the side.
Cookers Note:  I actually sliced my meat however it would have been a lot easier to eat if I had shredded it.

Stinkface Stew

I can not take any credit for this recipe at all.  This is all compliments of my sister Victoria also known as Stinkface.  My Mom and I took a trip down to Portland a couple weeks ago and my sister had prepared this for us.  When I first heard we were having stew for dinner I was appalled.  However, this was an amazing dinner.  Props to my sister for making a delicious meal. Also this picture was taken before it was cooked.
Ingredients:

• 2 packages ground buffalo (or whatever ground meat of your choice)
• 1 medium yellow onion
• 6 red or yellow potatoes
• 1 can tomato paste
• 1 can beef broth
• 1 can embasa carrots in escabeche

Directions:  Brown meat in pan.  Add tomato paste and beef broth to crock pot and stir until well blended.  Add embasa carrots, onions, and beef.  Heat on low for 8 hours, or high for 4 hours or until potatoes are soft.  Serve with sour cream on top if desired.
Cookers Note:  This stew is spicy.  My sisters served it with a scoop of sour cream on top to cool it down a little.  This makes a really big pot as well so I was able to freeze half and it tasted fantastic later.

Slow Cooker BBQ Pulled Pork

Crock Pots are amazing if you have a good recipe for it.  I love coming home from a long day of work with dinner ready.  This recipe is so simple and it tastes great.  It might not look pretty but it tastes good!!
Ingredients

• 1 Pork Shoulder Roast
• 1 large chopped onion
• 3 cups BBQ sauce of your preference (maybe less depending on roast size)
• salt and pepper for seasoning
• sandwich buns of your choice
• 1 package coleslaw + dressing (in bagged salad aisle)

Directions
Season roast with salt and pepper.  Fill bottom of slow cooker with 1/2 of the chopped onions. Place roast on top then add the remaining onions to top of roast.  Add about a cup of water to crock pot and cook on low for 8 hours. (Time may differ depending on size of roast)  After meat is cooked drain water leaving the onions and shred meat with fork.  Add BBQ sauce and cook for 30 more minutes until the BBQ sauce is warm. (3 cups BBQ sauce might be to much for some so add one cup at a time and taste to your desire)  Place BBQ meat and coleslaw on a bun and enjoy. 
Cookers note: I add cayenne pepper, paprika, and pepper to my coleslaw to add a little spice.