{slow cooker} Salsa Chicken Tacos

This is another favorite meal when I know the after school scene will be busy and I need to have something quick once dinner time rolls around. Easy and delicious, my favorite kind of dish!

3 chicken breasts
1 jar salsa (medium or hot)
1 can black beans, drained and rinsed
1 C frozen corn
6-8 tortillas (my favorite home made version here)
Toppings: shredded cheese, tomatoes, lettuce, sour cream, avocado, olives

Put the chicken, black beans, corn and salsa in a crockpot and cook on high for 3 hours, then shred the chicken and stir. Continue cooking on high for an additional 1-2 hours. Serve in warm tortillas with desired toppings.

Mom's Chicken & Broccoli over Rice

My Mom is the queen of home cooked comfort foods, and as a busy mom raising ten kids she knew a thing or two about easy crock pot meals. Some of the best things to come out of my crock pot have been recipes from her, like this dish right here. This is an all time favorite that my kids now love as much as I do. Thanks mom!

2 chicken breasts
2 Tbs butter
2 Tbs flour
1 cup milk
1 tsp chicken bouillon
1 cup sour cream
1 ½ c chopped broccoli
1 cup shredded cheese
1 ½- 2 c uncooked rice

Melt butter in a saucepan, whisk in flour and cook for a few minutes. Whisk in milk and bouillon and continue cooking until it is thickened (or you can use a can of cream of chicken soup, but I prefer this version instead). Place chicken in crockpot then pour milk mixture on top, then add chopped broccoli and cook on low 5-6 hours. About half way through, shred the chicken. About 30 min before serving, add sour cream and cheese. Cook rice according to package directions and serve over cooked rice with a sprinkle of shredded cheese on top.

Source | Janette Jolley

 

Pulled Pork Sandwiches with Asian Slaw

After her first bite, my daughter claimed that this was her new favorite meal and requested that I make it at least once a week. I've been making barbecue pulled pork sandwiches for years, but the addition of this Asian Slaw just upped the ante. I have to admit that I'm not much of a cole slaw fan, I always skip right over it at potlucks, but this version had just the right amount of cool, crunchy tanginess (not sure if that is really a word) that mixed so perfectly with the warm spicy BBQ sauce. It was the perfect combination, and totally legit finger licking good!

For the pork:

1 (2lb) pork roast
1 12oz can coke
1 1/2 cups barbeque sauce
8 fresh bread rolls

Pour coke over pork in crock pot and cook on low for 6-7 hrs. Remove pork and pour out juice from crock pot. Shred the pork then return to the crock pot and mix in the bbq sauce. Keep warm until ready to serve.

For the slaw:

1/2 cup mayonnaise
1/2 cup plain greek yogurt
3 cloves garlic, minced
1 1/2 Tbs lemon juice
1 tsp ground ginger
2 tsp sesame oil
zest of 1 lemon
Salt and pepper to taste
3 cups chopped green cabbage, purple cabbage and carrots (optional)- or use a store bought packaged cole slaw mix

Mix ingredients together and refrigerate for an hour.  When ready to serve, broil buns in oven for 2 minutes then spoon on shredded pork and top with slaw.

Source | Chelsea Winter

 

BBQ Shredded Chicken Sandwiches

This recipe is so easy, I don't know if it even qualifies as a recipe. But it is one of our favorite simple meals, and I would feel selfish not sharing it. We came home from our vacation to an empty fridge and between unpacking, laundry and vacuuming 2 tons of sand out of the car I knew I wouldn't have time to go shopping for dinner. Que my all time favorite no-fuss meal that requires only a few ingredients and the slow cooker does all the work for you. The best part is that it tastes so good everyone will think you slaved away in the kitchen! My kids were even more excited about this than the alternative of ordering in pizza, and that's saying a lot!

3 Chicken breasts

1 cup barbecue sauce

1/2 cup chicken broth

6 buns or rolls

sliced Monterey Jack cheese

Place the chicken breasts in the crockpot and pour on broth and 3/4 cup barbecue sauce. Cook on low for 5-6 hours, shredding during the last hour and adding more sauce if necessary. Slice open bread or sub rolls and broil for 1-2 minutes, or until just lightly toasted then spoon on shredded chicken. Drizzle with remaining barbecue sauce and top with cheese slices. Broil for another minute or two, until cheese is melted.

Southwestern Chicken nachos

I'll admit that I was a little skeptical of chicken on my nachos. That just always seemed like a strictly beef and bean zone. But I love when I am proven wrong in the best way possible. These are absolutely delicious and one of my favorite set it and forget it crock pot meals for busy days.

1 cup frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium or hot salsa
½ tsp cumin
1 tsp chili powder
1 ½ Tbs taco seasoing
1/4 cup chopped cilantro
tortilla chips
Optional toppings: shredded cheddar cheese, sour cream, chopped lettuce, diced tomatoes, diced avocado, sliced olives

Place frozen chicken breasts in bottom of crockpot, then cover with corn, black beans, cilantro, cumin, chili powder, taco seasoning and jar of salsa, then mix ingredients a little bit. Cook on low for 5-6 hours, shredding chicken during the last hour or two. Serve on top of tortilla chips and add toppings to individual servings.

*source: unknown

 

Lime Chicken Burrito Bowl

Burrito bowls have sorta taken the world by storm lately, or at least pinterest. My husband first got hooked on the burrito bowls at Chipotle, but I just couldn't fathom a meal there without those delicious tortillas. I finally gave it a try and I've never looked back. So filling, so flavorful and so much healthier too. This is one version I've come up with using my favorite lime chicken and cilantro lime rice, I may be a little partial, but I think it's pretty dang tasty.

For the chicken:
2 boneless chicken breast
1/8 cup red wine vinegar
 Juice from 1 large lime
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
1 teaspoon dried oregano
3 Tbs chopped cilantro

Add all ingredients to crock pot and cook on low 4-5 hrs, shred meat then cook an additional hour.

For the rice:
1 ½ C rice
2 C chicken broth
1 Tbs butter
2 small limes
Lime zest from one lime
½ C chopped cilantro leaves
1 tsp salt
*As an healthier option you can substitute the lime rice with cooked brown rice

Sauté rice in butter for 2-3 min, add broth, reduce heat, cover and simmer for 20 min. Fluff cooked rice with fork. Add lime juice, zest, cilantro and salt and stir well.

Toppings:
Guacamole
Sour cream mixed with a little taco seasoning (about 1 Tbs taco seasoning per 1/2 cup of sour cream)
Salsa
Black beans
Corn
Shredded lettuce
Tomatoes, diced
Shredded cheese

Put rice in individual serving bowls then add toppings.

 

Chicken Philly Sandwiches

Melanie over at Mel's Kitchen Cafe did it again. These sandwiches have quickly jumped the ranks to the top of our list of favorite meals. The chicken has so much flavor and the melted cheese, just, well, you know everything is just better with melted cheese. 

1 teaspoon paprika

1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 green pepper, cored and sliced
1/2 onion, peeled and sliced into half moons
2-3 boneless, skinless chicken breasts
1/4 cup chicken broth
Sliced provolone
6 hoagie buns

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme. Place the chicken, green peppers and onions in the bottom of the slow cooker and sprinkle seasoning mixture over the top. Pour the chicken broth around the inside edges of the crockpot. Cook on low for 5-6 hours until the chicken is tender. Remove the chicken from the slow cooker and shred into pieces. Add to a large skillet, pour liquid and onion and peppers from the crockpot into the skillet and sauté until most of the liquid is absorbed (don't overcook the meat or it will dry out, you still want it to be moist and juicy). Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

*Source: Mel's Kitchen Cafe

{slow cooker} Teriyaki Chicken

So the first time I made this I was in a rush and skimmed through the recipe, throwing everything into the crock pot. I missed the important step of mixing the cornstarch and water separately and adding it to the sauce after it was done cooking. It was a thick goopy mess. Everything I've ever tried from Gimme Some Oven has been delicious so I knew it had to be a reader error not a recipe error. I'm so glad I re-read the instructions and figured out the mistake before just tossing this recipe out with the rest of my pinterest fails, because when I actually made it the correct way it was absolutely scrumptious! That is such a fun word. Scrumptious. I should use it more often. The moral of this story is, read the instructions and then go make this amazing dish.

2-3 boneless, skinless chicken breasts
2 cloves garlic, minced
 1/2 cup chopped white onion
1/2 cup honey
1/3 cup soy sauce
 1/4 cup rice wine vinegar
1 Tbsp chopped fresh ginger,or 1 tsp ground ginger
1/8 tsp. freshly ground black pepper
1/4 cup cold water
3 Tbsp. cornstarch
(optional toppings:toasted sesame and sliced scallions)

Add the chicken breasts to the bottom of your slow cooker in a single layer. In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan. Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch mixture into the teriyaki sauce and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine. Serve on rice, topped with scallions and toasted sesame seeds if desired.

*Source:Gimme Some Oven

 

BBQ Chicken Quesadillas

Years ago we had a neighbor that would regularly bring over a dish of whatever she was making for dinner that night, and then I would do the same. It was a fun and delicious thing we had going on. This is one of my favorites that she had made. It is so simple, yet it all comes together so perfectly. By the time you're done eating you'll have BBQ sauce dripping down your hands and a big smile on your face!

Tortillas
BBQ sauce (homemade or store bought, I prefer "Sweet Baby Ray's")
Monterey Jack cheese (shredded)
Tomatoes (diced)
Fresh cilantro (chopped)
2-3 boneless, skinless chicken breasts

Put chicken in crock pot and pour enough BBQ sauce on top to cover the chicken. Cook on low 5-6 hrs, shredding chicken during the last hour. Place a tortilla on a skillet over med/high heat, layer on chicken, cheese, tomatoes and cilantro then drizzle a little more BBQ sauce on top then cover with other tortilla. Cook until lightly browned then flip and repeat. Cut into wedges and serve. (Can garnish with additional servings if desired)

*source: Linda Tao

 

 

{guest post} Sweet and Sour Meatballs

My sister is an amazing cook. She always has been. When we were younger and everyone was taking dance classes and soccer, she was taking 4-H cooking classes. She was always in charge of making homemade pizza every Friday night because she was the best at it. She really has such a talent in the kitchen and I have loved swapping recipes over the years. I was so happy when she obliged to share some recipes on here and I look forward to sharing more in the future. She said that this is one of her all time favorite meals, it looks delicious and I can't wait to try it! Thanks, Janessa!

1 (10 oz) jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder
2 lbs frozen meatballs
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
1 medium onion, cubed
1 (20 oz) can pineapple chunks, drained

Spray inside of slow cooker with non-stick cooking spray. Place all ingredients inside the slow cooker and stir gently. Place lid on slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.

*Source: Six Sisters Stuff

 

{crock pot} Shredded Lime Chicken Tacos

You know you've just got those go-to meals that are guaranteed to be easy and delicious. This is that kind of meal.  It's been on repeat for years and it never gets old.  The meat is so juicy, tender and just bursting with flavor. It's also good served as a quesadilla with cheese. Try it once and I guarantee it will become a regular on your menu as well (you know what they say....once you go lime, you don't go back!)

*as a disclaimer, I attempted homemade tortillas which were a semi-epic fail. They tasted good, but looked more like a flat bread than a tortilla. So ignore that part and just focus on how amazingly delicous this chicken is ;)

2 boneless, skinless chicken breasts (if you use more chicken breasts, just increase the remaining ingredients)
1/8 cup red wine vinegar
1/4 cup chicken broth
Juice from 1 large lime
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
3 Tbs chopped cilantro
8 (6 inch) flour tortillas

Optional toppings: diced tomato, shredded lettuce, shredded Monterey Jack cheese, salsa, sour cream, cilantro, guacamole, lime

Add chicken and all other ingredients (except toppings) into the crockpot and cook on low 5-6 hrs, shred chicken during the last hour of cooking. Spritz a little more lime on the chicken then serve in warm tortillas with toppings of your choice.

*Source: unknown

 

 

{slow cooker} Sour Cream Chicken

Here's another oldie but goodie that I dusted off from the archives. This amazing crock pot dish is brought to you by my mama. I still remember the first time she made it. We were newly weds and came home for the weekend to visit. There were all eight of my siblings and a warm pot of this waiting for us when we got there. It felt good to be home. After all these years this dish is still a favorite and I think of her every time I make it. Love the flavor, love the easy crockpot meals and love that my kids can't get enough of it. And I love that mom of mine too.

2-4 chicken breasts
*1 can cream of chicken soup
½ c mayo
½ pint sour cream
1 cup cheese
1 tsp lemon juice
salt and fresh cracked pepper (to taste)

Place chicken, cream of chicken soup (or substitute), lemon juice, salt and pepper in crockpot and cook on low 5-6 hrs. During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese. Serve over rice, sprinkle with shredded cheese and season with salt and pepper.

*I substitute the cream of chicken soup with 2 Tbs butter, 2 Tbs flour, 1 C milk, 1 tsp chicken bouillon. Melt the butter, whisk in the flour and stir for a minute. Whisk in milk and bouillon and continue stirring until thickened then pour over chicken in the crockpot

*Source: Janette Jolley

{real} Italian Calzones with Slow Cooker Marinara Sauce

I love looking back and seeing how my cooking has evolved over the years. For calzones I used to thaw out some Rhodes dough rolls then open a can of Spaghetti sauce, spoon it on, add some cheese, fold it over and pop it in the oven. They were good, but they weren't great. These are more than great. The perfect golden crust with a creamy cheesy filling, dipped in the most delicious marinara sauce (which I learned is the legit Italian way to do a calzone, no sauce on the inside). It will make 'em drool down their chinny chin chin (any One Direction fans out there...anyone?)

Dough: (makes 3-4, can double)
2 1/2 tsp active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil 1 egg (to brush on top)
Filling:
1 ½ C ricotta
3-4 C shredded
mozzarella cheese
Optional: olives, pepperoni, mushrooms, Canadian bacon, pineapple, ham, peppers, etc.
Marinara sauce (for dipping)
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. Preheat oven to 375. When dough is ready, punch it down and separate it into 3-4 equal parts. Roll parts out into thin circles on a lightly floured surface. Mix filling ingredients then spoon onto dough, fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake for 30 min. Serve with marinara sauce for dipping. 

Slow Cooker Marinara Sauce:
1 28oz cans crushed tomatoes
1 6oz can tomato paste
1/2 onion, chopped
1/2 Tbs minced garlic
1 bay leaf
1/2 C water
2 Tbs chopped basil (or 1 Tbs dried)
2 Tbs chopped oregano (or 1 Tbs dried)
2 Tbs chopped parsley (or 1 Tbs dried)
2 tsp brown sugar
1 Tbs balsamic vinegar
½ tsp salt
 ¼ tsp pepper
 Add all ingredients to the crock pot and simmer on low for 3-4 hrs. Remove bay leaf and serve.

Source: Calzones- www.allrecipes.com, Marinara sauce-adapted from www.budgetbytes.com


   

Shredded Beef Enchiladas

I can't rave enough about these enchilada's. These are hands down the best I've ever had, and this coming from a girl who is borderline vegetarian. By sauteing the meat in the juices it just sears in the flavor and you'll be tempted to grab a fork and eat the entire pan. But hold off because the combination of the meat with the homemade enchilada sauce is worth the wait!

For the meat:
1 chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
½ onion, chopped 1 green pepper, chopped
1 teaspoon chili powder
1/2 teaspoon ground cayenne pepper
1 tsp cumin
1 tsp paprika
½ Tbs tabasco sauce
1 teaspoon garlic powder
1 C beef broth

Add broth to slow cooker then add all ingredients, except for roast and mix together. Add the roast and cook on high for 5-6 hours, remove meat and shred, removing any fat, then return to slow cooker. Reduce heat to low, and continue cooking for 2 to 4 hours. Transfer the meat to a large skillet and add 1-2 cups of the liquid. Saute on high until all the liquid has been absorbed, adding any necessary seasonings to taste.

For the enchilada sauce:
1 medium onion, chopped fine
1 teaspoon canola oil
1/2 tsp salt
3 medium cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 cup shredded cheese
12 flour tortillas

Preheat oven to 400. Remove meat from skillet and set aside. In skillet combine the onion, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer. Remove about half the sauce and set aside for the top. Stir the shredded beef into the remaining sauce in the pan. Reduce heat to low, cover, and simmer about 10 minutes. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high about 40-60 seconds. Spoon the meat mixture evenly down the center of each tortilla then tightly roll and lay seam-side down in a greased 9×13 inch baking dish. Pour the reserved sauce evenly over the top of the enchiladas and top with the shredded cheese. Cover dish with foil and bake 20 minutes, or until heated through. Remove foil and bake another 5-10 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, shredded lettuce, olives and diced tomatoes.

*meat recipe adapted from Allrecipes.com and the sauce is one I've had forever that I use with chicken enchiladas

 

Slow cooker salsa

It's no secret, Mexican food is my vice. I've been having some serious withdrawals. They have a very slim selection of salsa here and not only is it expensive, but with a brand name like "Pam's" you know you're just asking for disappointment. I've been on the hunt for a salsa recipe but since they don't carry jalapenos or tomatillos and the red chili peppers cost $49/kg, I figured it was a hopeless cause. Then I came across this gem and my life has never been the same.

 8 tomatoes
1/2 onion, chopped
½ green bell pepper, chopped
1 (4 ounce) can diced green chilies (which they don't have here, but it was fine without)
1/4 cup white vinegar
2 Tbs lime juice
1 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
¼ C chopped oregano
½ C chopped cilantro
1/8-1/4 tsp ground chili (different then chili powder, this is the straight up hard kind that sends smoke coming out of your ears like the cartoons if you use too much. If you prefer to use chili powder, just add about 1 tsp)
salt to taste
Submerge tomatoes in boiling water for a few minutes until the skin starts to peel off, then remove skins and coarsely chop. Add all ingredients to the crock pot and cook on low for about 3-4 hours. Store in refrigerator until using. *you could stick it in a blender if you prefer it less chunky. I don't have a blender so I tried sticking my beaters in the crock pot and to this day I'm still cleaning salsa off the walls.

*source: allrecipes.com