Crockpot Salsa Chicken

If you follow me on Instagram, Twitter or Facebook, you already know I have had a doozy of a week with a nasty cold and WHOOPING cough (not the real thing but, it feels like it) and a casual root canal on Wednesday.  Fun times.  

But, the worst part: I haven't been able to taste ANYTHING for a week.  Like nothing.  What is the point of eating when you can't taste anything?  Let me tell you, not much...besides sustaining your life, I guess.  Yesterday I thought "today is the day I will taste" mind over matter I guess because BOOM, it worked.  I made this Crockpot Salsa Chicken Chipolte style with cilantro lime rice, fresh corn salsa and tons of cheese.  It was worth the wait and don't let me forget so flippin' easy to make.  This will definitely be going on our dinner rotation...if you would call it that.  

Start by spraying your crock with cooking spray and placing your chicken breasts in the bottom.  I know, my crock looks pretty raggedy but I know exactly how it cooks and my other one (of 5--not kidding) cooks things too quickly.  I will cry when that crack goes straight through the whole thing.  Especially if I have it loaded with something.  #canyousuperglueacrockpot?

Anyway, mix up the sauce, starting with cream of chicken soup.  Yes, it sounds weird.  No it doesn't not taste weird.  Also add a cup of salsa (not pictured--blame it on the plethora of cold meds flowing through my body). 

Also add taco seasoning

And a can of diced green chilis.  I have to say, this did bring the heat up a lot so either cut down on how many or leave them out if you can't handle the heat.

Pour the sauce over the chicken

And spread it out evenly.

Let it cook for about 8 hours or so.

I used a tongs and just smooshed the chicken between them and it all just fell apart perfectly. I love when that happens.

Add a little sour cream, this did reduce the heat a bit.

Mix up a jumbo batch of Fresh Corn Salsa and try to not devour it on it's own with corn chips straight out of the bowl.  I could live on this stuff.  Someday I will repost this recipe on it's own but for now, check it out here and scroll to the bottom without looking at any of the pictures because they make me cringe.  Note that I did add a whole red pepper as well.

Start with a bed of cilantro lime rice.  Basically make rice as you usually would, add the juice of one lime and a few tablespoons of cilantro and good pinch of salt.  That's it, the secret is out Chipolte.

Add in that delicious chicken.

A ton of corn salsa.

And cheese. Lots of cheese.

Garnish with a lime wedge. s

And serve with those corn chips...and more corn salsa.

My taste buds sang I tell you!  

Crockpot Salsa Chicken

3 chicken breasts

1 can of cream of chicken soup

1 cup salsa

1 packet taco seasoning

1 little can of green chilis (more or less depending on your taste, omit if you would like)

1 cup sour cream

Fresh Corn Salsa 

Cilantro rice

Cheese (we used Monterey Jack)

Lime wedge, for garnish

Start by spraying the crock with cooking spray and lay the chicken breasts in the bottom.  

Combine with soup, salsa, taco seasoning and green chilis in a small bowl.  Pour over the chicken and spread out evenly.  Cook on low for about 8 hours.  

Once cooked, use a tongs and smoosh the chicken, it will shred very easily.  Stir in the sour cream and heat through.  

Layer the rice, chicken, corn salsa and cheese in a bowl.  Garnish with lime wedge and serve with corn chips and additional salsa. 

Enjoy!  

Crockpot Salsa Chicken recipe slightly adapted from: Fake Ginger

Crockpot Spaghetti Meat Sauce

I have professed my love of Crockpot meals several times on the blog.  I love, like LOVE Crockpot meals.  Is there anything better than stepping in your front (or garage for me) door and being hit in the face with the smell of dinner that is almost done!?  No, I'm telling you no.  

When I stumbled across this recipe from Iowa Girl Eats I was intrigued.  Yes, the sauce looked amaze but, the whole cooking the meat and onions + garlic thing…um, no thanks.  I thought "how special can this sauce be, mean I could just use Regu…"  Just call me Mrs. Skeptical.  I figured I would give it a shot, just to see how it was.  Let me tell you this sauce was something else.  The depth of flavor was out of control and we gobbled down every last bite.  Trust me, the prep work ahead of time is worth it!  

Start with chopping up an onion and adding it to a pan with the ground beef.  Brown it up.

Chop up a bunch of garlic. 

Add that to the pan as well.  Let this cook for 2 minutes longer or so.

Into the crock it goes.

Add a large can of fire roasted tomatoes.

Add a bunch of tomato sauce. 

A can of tomato paste.

Basil

Oregano.  I'm pretty sure I used the Spanish variety…does that matter?

Bay leaves

Salt

Brown sugar

And a few shakes of red pepper flakes.  Give this a good stir.  Let cook for 8 hours.

Cooked.  Ps, how funny are those bay leaves?  

Look at that richness.

Ugh, I can't take it.

Spicy, hearty

And deeeelicious!

Crockpot Spaghetti Meat Sauce

1 medium onion
1 pound of lean ground beef
2-3 garlic cloves
28 oz can of Fire Roasted Tomatoes
8 oz can tomato sauce
6 oz can tomato paste
2 teaspoons oregano
2 teaspoons basil
1 large to 2 small bay leaves
3/4 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon red pepper flakes


Chop the onion and add it to a pan on medium high heat.  Add the ground beef and cook until no longer pink.  Mince the garlic and add to the pan.  Cook an additional 2 minutes or so.

Spray the crock of your slow cooker and add the ground beef mixture.  Add the remaining ingredients and give it a good stir.  Cook anywhere from 6-8 hours on low heat.

Serve over hot cooked noodles.

Enjoy!

Recipe adapted from: Iowa Girl Eats

Crockpot Creamy Chicken and Bacon

This was one of my favorite dishes that my mom picked up from somewhere…to be honest I am not sure where it came from.  We would enjoy it on the weekends because this baby takes 3 hours in the oven.  My mom was a workin' lady so she didn't have time after a long week day to a. make this and b. she wasn't home in time to put it in the oven.  We would have eaten at 8:00! 

So when she wrote down the recipe for me, I jumped at the chance to try it in the crockpot.  When my mom cooked in in the oven the chicken would just fall apart and was so tender.  I figured I could use the crockpot and have the same outcome…I was right!  The result was a super flavorful sauce and perfectly cooked, fall apart chicken. Prep the night before, set things up before you walk out the door and when you return your dinner is 90% done.  Boom. 

 Okay, my mom calls these "Marianne's Breasts."  WTF?  I know.  Maybe this recipe is actually from Marianne?  That would make sense.  I have asked my mom about this and she has no idea who Marianne is.  The world may never know...

 This is the sauce.  It is very difficult to create and should only be made by highly skilled home cooks.  It is equal parts sour cream and cream of chicken (or mushroom) soup.

 Then…you stir it.

 Spray the crock with cooking spray.

 Layer in a bit of the sauce mixture.

 And top it with a package of chipped beef.  yeah, I know it's weird.

 But delicious.  I found it by the packaged deli meats.  I believe you use this to make Shit on a Shingle as pictured.  I have never had it…am I missing out?

 Wrap each chicken breast with a piece of bacon.

 Season with a bit of black pepper. 

Place the chicken on top of the chipped beef.

 Slather over with the remaining sauce.  Cook on high for 4 hours or, on low for 6-8 hours.

 Serve over mashed potatoes if you are wise.  That chipped beef smothered in the sauce…forgetta 'bout it.

Will the real Marianne please stand up?

Crockpot Cream Chicken and Bacon

2 cans cream of chicken or mushroom soup
2 cups sour cream
2.5 oz chipped beef
4 boneless skinless chicken breasts
4 slices of bacon
pepper for seasoning


Combine with soup and sour cream in a medium bowl.  Spray the crock with non-stick cooking spray.  Layer a little of the sauce on the bottom of the crock.  Top/cover with chipped beef.

Wrap each chicken breast with a slice of bacon.  Season with a few cracks of black pepper.  Add the chicken to the crockpot in a single layer on top of the chipped beef.  Spread the remaining soup and sour cream mixture on top of the chicken.

Cook for 4 hours on high or 6-8 hours on low.

Serve over mashed potatoes.

Enjoy!

Recipe by: Marriane?  There are other similar recipes that I found on Pinterest but this the only one with chipped beef.