Spicy Chicken and Red Bean Soup

#soup #crockpot

I don’t know if you’ve noticed but there is something the Hubby and I make a lot. Soup. Do you want to know a why? It’s because we are in our twenties and don’t make nearly enough money! So what’s the easiest thing to make on a budget? Soup. And the best way to make a soup is to look in your cupboard and grab a bunch of canned food, add some chicken broth/beef broth and some kind of protein.. That’s how this recipe came about! We always have at least one onion in the kitchen (usually 2) and I will never cook without Garlic. So this was the equivalent of Kitchen Sink Cookies, but Kitchen Sink Soup!
It turned out pretty fantastic, I think when I make this next (on purpose of course) I will make sure that I just happen to have a fresh jalapeno in the apartment, I think some spice will make this even tastier!
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Spicy Chicken and Red Bean Soup
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Serves: 4-6
 
Ingredients
  • 3-4 boneless, skinless chicken breasts
  • 1 diced onion
  • 1 can green chilies
  • 1 can kidney beans
  • 2 cans red beans
  • 2 cans chicken broth
  • 1 clove garlic, minced
Instructions
  1. Place chicken in bottom of crockpot.
  2. Season with salt and pepper.
  3. Add onion, green chilies, beans, garlic and chicken broth.
  4. Cover and cook on Low for 6-8 hours or on High for 4-6 hours.
  5. Shred chicken and return to crockpot!
  6. Serve with shredded cheese, sour cream, and tortilla chips!!

Spicy Chicken Tomato Soup

#soup #chicken

I like tomato soup, but it gets old. Eventually you have to grow up and realize that Campbell’s Tomato Soup isn’t really good for you in any way. It has no real protein and way too much sodium. You might as well just drink a V8, at least those have added vitamins. Anyway, this is my better alternative, my upgraded tomato soup.
When I first came up with this recipe I thought about using ground beef, but then I thought it would seem too much like a chili and I wanted to keep this as a soup, so I went with chicken.
This was a really good winter night meal, and it made for amazing leftovers for work lunches!
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Spicy Chicken Tomato Soup
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Serves: 4-6
 
Ingredients
  • 4 cups water
  • 4 skinless, boneless chicken breast halves
  • ½ tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 3 tsp onion powder
  • 2 cubes chicken bouillon
  • ½ onion, chopped
  • 2 cloves garlic, chopped
  • 2 cans peeled and diced tomatoes
  • 2 Tbs chili powder
  • 1 can diced green chilies
  • 1 (15 ounce) can Sweet White Corn, drained
  • 2 cans red beans
Instructions
  1. Combine all ingredients in your crock pot and cook on low for 6-8 hours or on high for 4-6 hours.
  2. Serve by itself or over rice and enjoy!

Crock Pot Spicy Salsa Chicken Pasta

#crockpot #slowcooker

A shoutout goes out to whoever figured out that that you can cook pasta in a crock pot. I mean really, there are so many plus sides to cooking your pasta in the sauce of your dinner. It thickens itself, the pasta is flavorful on it’s own,  it takes a lot less maintenance so multitasking is a possibility. So I can wash up the dishes while the pasta cooks! I’m really glad that it works so well. It makes pasta, and already simple dish, even easier to make!
This pasta was especially good because it’s something outside the norm. The hubby and I eat a lot of pasta with tomato sauce, a lot a lot. It’s kind of our favorite meal. So it was nice to have pasta, which we love, but a different kind. Something different was really nice! And the husband really liked it, he ate three helpings!
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Crock Pot Spicy Salsa Chicken Pasta
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 large chicken breasts
  • 1 lb bowtie pasta
  • 3-4 cups chicken broth
  • 1 can cream of chicken soup
  • 8 oz Jalapeno Cream cheese
  • 2 large jalapenos, diced
  • 1 cup salsa
  • 1 tbsp garlic salt
  • 1 tbsp pepper
Instructions
  1. Place all ingredients , except the cream cheese and the noodles, into your crock pot and cook on low until chicken is done (4-6 hours)
  2. Pour in your pasta and turn crock pot to high
  3. Once pasta is cooked add your cream cheese and stir briskly to mix.
  4. Add some cheese to garnish, and enjoy!

 

 

Crock Pot Chicken and Dumplings

crock pot chicken and dumplings (2)

I really wasn’t sure if I would like Chicken and Dumplings. I’ve never had it before, and I was worried that the biscuits would be soggy, and I really really don’t like soggy things.

 

crock pot chicken and dumplings

But I didn’t need to be worried, they weren’t soggy at all! I think the next time we make this we will use homemade biscuits instead of canned. The artificial taste was too much for me. But other than that it was really good! The hubby loved the biscuits though, so it worked out, I ate the soup part and Dan ate the other parts! It was a pretty good dinner all around.
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Crock Pot Chicken and Dumplings
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Serves: 6-8
 
Ingredients
  • 4 boneless/skinless Chicken Breasts, diced
  • 2 cans of condensed cream of chicken soup
  • 1 lb frozen vegetables
  • 4 tablespoons of butter
  • Can of refrigerated buttermilk biscuits
  • ½ cup of water
Instructions
  1. Mix all ingredients, except for the butter and biscuits in your crock pot
  2. Cut butter into slices and scatter over the top.
  3. Add ½ a cup of water and cook on high 4-5 hours or low 5-6
  4. Place biscuits whole on top of mixture and cook for an additional 30-45 minutes or until biscuits are cooked through
  5. Enjoy!

White Chicken Chili

#chicken #chili

This is something my dad used to make all the time when I was a kid, and it’s still one of my favorites! My baby brother was very picky when we were younger and one of the things he hated most, and still doesn’t really like, is ground beef. Which is the main ingredient of regular chili, so my brother would NEVER eat it. But the rest of us loved chili, and my dad came up with this recipe so that my brother would eat something other than peanut butter and jelly sandwiches and chicken nuggets. Needless to say it was a huge hit and my family still eats it once every few weeks at home. Anyway, husband I were making up the weekly meal plan and I told him that I really wanted chili but all we ever make is red chili so I called my dad and got this recipe from him! Dan absolutely loved it and while it was delicious, my dad’s is still better, I need to make it a lot more before it’s up to his standards!
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

White Chicken Chili
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Serves: 6-8
 
Ingredients
  • 4 cups chicken broth
  • 2 cans Great Northern Beans drained
  • 4 chicken breasts
  • 1 small can diced green chilies
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp pepper
  • 1 cup sour cream
  • 2 cups shredded cheese Monterrey Jack or Mexican Blend
Instructions
  1. Combine all ingredients except the cheese and sour cream in your crock pot and cook on low for6 hours, on high for 4
  2. Take your chicken out and shred it
  3. Add chicken back into crock pot along with cheese and sour cream
  4. Enjoy!

Crock Pot Chicken Spinach Artichoke Lasagna

crock pot chicken spinach artichoke lasagna (2) crock pot chicken spinach artichoke lasagna

When I found out that there was such a thing as no-boil lasagna noodles I was beyond excited. I mean, how could I not be?! Lasagna without burning my fingers on boiling hot noodles, yes, thank you! And then as I was randomly looking on Pinterest, wasting hours, and I came across a fantastic thing; the holy grail of food. Lasagna made in a crock pot. I mean really, what could be more perfect? SO after calling my husband at work and telling him (in great detail) how happy I was about the prospect of lasagna without the possibility of burnt cheese on the top, a rather one sided conversation I must say, I told him we were going to the store after he got off of work. I decided that we were going to make a Spinach Artichoke Lasagna instead of just any ol’ lasagna and it was a very good choice. Everything worked out so well, ahhhh. Just thinking about this lasagna makes me want to make another one!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Crock Pot Chicken Spinach Artichoke Lasagna
Prep time: 
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Serves: 6-8
 
Ingredients
  • Non-Stick Cooking Spray
  • 1 lb fresh spinach
  • 1- 1.5 lbs. ground chicken
  • 1 10oz jar Pesto sauce
  • 1 large onion chopped
  • 1 large egg
  • 1 15 oz container ricotta cheese
  • 1 cup grated parmesan cheese ( or a little more if you like )
  • 1 6 oz jar artichoke heart pieces drained
  • 1 Jar Classico 4 Cheese Alfredo Sauce
  • 1 Jar Classico Garlic Alfredo Sauce
  • 2 cups mozzarella cheese
  • 1 9 oz no boil Barilla Lasagna Sheets
Instructions
  1. Cut stems off spinach and rinse
  2. Spray your biggest skillet with non stick spray and place over medium heat. While you are at it spray down the inside of your slow cooker as well.
  3. Put in your ground chicken and cook it completely and make sure to crumble it up.
  4. Add the onion and a minute later stir in the pesto.
  5. Combine completely and set aside.
  6. In a bowl mix together your beaten egg, ricotta, spinach, artichokes and Parmesan cheese.
  7. Pour ¼ cup of sauce (either will do) into the bottom of the slow cooker.
  8. Break up noodles and layer on the sauce.
  9. Use ½ of the ricotta mixture and dollop it over the noodles
  10. Spread ½ of the chicken mixture on top of that.
  11. Top with 1 cup of Mozzarella cheese and ½ of a jar of sauce.
  12. Repeat 2 more times and on the top put the remaining ¼ cup of sauce and cheese.
  13. Cover your slow cooker and cook on Low for 4-5 hours until noodles are tender.
  14. Watch your slow cooker some are hotter than others and you will notice the sides start to brown. If you are not careful you might let it go to long and burn it.
  15. Turn your cooker off and let it stand for a few minutes then cut and serve
  16. Enjoy!

Crockpot Southwest Chicken Soup

crockpot southwest chicken soup (2) crockpot southwest chicken soup

Soup is close to my favorite food in the world. I especially love thick soup on a cold day, we don’t get many cold days here in California, but this year we had a few and I was really excited! Crock pots make soup even easier, which is always a plus when both members of your little family work all day five days a week! I wish we had a bigger freezer so that we could make a million freezer meals, they make life simpler. There is nothing better than coming home after a long day and having dinner ready to eat!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Crockpot Southwest Chicken Soup
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Serves: 6-8
 
Ingredients
  • 3 large chicken breasts
  • 1 can white corn
  • 1 can jalapeno black beans
  • 2 cups salsa
  • 8 oz cream cheese
Instructions
  1. Combine all ingredients in your crock pot
  2. Cook on low for 7 hours or high for 5 hours
  3. When the chicken is cooked take it out and shred it, add it back into your crock pot
  4. Thicken with cornstarch
  5. Enjoy!

Cilantro Lime Chicken Tacos

#chicken #dinner

Alright, we make a LOT of different crock pot meals, and all of them are delicious but this has to be my absolute favorite! We have made it three times since the first time we made it and it gets better every time. My little sister came to visit for a long weekend and we made a plan for dinner, but as plans often do, they fell through. So when I was trying to figure out something in a pinch and I remembered how much the hubby and I liked this and we had all of the ingredients in the cupboard and freezer so we made this for my sister and a few friends and it was a huge hit! I was hoping that there would be leftovers but no such luck, it was all gone in a flash!
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Cilantro Lime Chicken Tacos
Prep time: 
Cook time: 
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Serves: 6-8
 
Ingredients
  • 4 large chicken breasts
  • 3 cups chicken broth
  • 1 large onion, diced
  • 1 can Rotel tomatoes
  • 1 can diced tomatoes
  • 2 cans jalapeno black beans
  • 1 cup cilantro
  • Juice of 1 lime
  • 1 jalapeno, minced
  • 2 tbsp taco seasoning
Instructions
  1. Add all ingredients into your crock pot and cook on high for 4 hours or on low for 6
  2. When your chicken is cooked take it out and chop it into chunks
  3. Strain the beans and tomatoes out of the water left in the crock pot
  4. Mix tomatoes and beans with chicken, serve in whatever tortillas you like best, we fried up some corn tortillas and topped with some pepper jack cheese!
  5. Enjoy!

Cashew Chicken Slow Cooker Dinner

cashew chicken (2)
cashew chicken

I originally meant to do this whole week long thing where I posted one freezer meal a day. I was going to call it FREEZER-WEEK-EXTRAORDINAIRE or something equally ridiculous.. But my husband is kind of a goofball and when I said “Before you put each of these in the crock pot when you’re home for lunch make sure you take a picture of the meal inside the bag.” He heard ” Take a picture of some of them.” So instead of a whole week of freezer meal recipes I think I have two.. Oh well! So here it is, Cashew Chicken for dummies. The coolest thing about this dinner was that we had everything in our apartment for this except the rice wine vinegar, so it was really good for our bank account as well as our stomachs!
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Cashew Chicken Slow Cooker Dinner
Prep time: 
Cook time: 
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Serves: 4-6
 
Ingredients
  • 4 chicken breasts
  • ¼ cup all purpose flour
  • ½ tsp black pepper
  • 1 Tbsp canola oil
  • ¼ cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 clove garlic, minced
  • ½ tsp grated fresh ginger
  • ¼ tsp red pepper flakes
  • 1 cup cashews
  • However many rice noodles you need, we use half a box for 2 people
Instructions
  1. Chop up your chicken
  2. Put everything except the cashews and noodles into the crock pot
  3. Cook on low for 5 hours
  4. Serve over noodles
  5. Enjoy!

Crock Pot Mexican Chicken Chili

Another installment in our slow cooker adventure! Crock Pot Mexican Chicken Chili, another simple recipe to make on your lunch break. For this recipe I would come home and put our frozen meal into the slow cooker and set it on low, then when my wife gets home she’d shred the chicken and add it back in to let it cook until I got home from work. You don’t need to stage it as much as we did, both of us working on dinner just happened to work out. Green chilies and garlic were amazing in this recipe it really brought out the flavors all mixing together. If we’d make this recipe again I think we’ll cut back the amount of corn in it. At times it was a bit over powering how much corn was in with dinner. Regardless it’s a simple and delicious recipe for dinner!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Crock Pot Mexican Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 Chicken breasts
  • 1 onion chopped
  • 2 cans white beans
  • 1 can white corn
  • 1 can cream of chicken soup
  • 1 4 oz can green chilies
  • 1½ cups chicken broth
  • 1 cup salsa
  • 1 clove Garlic, minced
  • 2 tbsp Taco seasoning
  • 1 tsp pepper
Instructions
  1. Add all ingredients to your crock pot
  2. Cook on low for 4 hours
  3. Remove chicken and shred
  4. Add chicken back into crock pot
  5. Serve over rice or with tortilla chips
  6. Enjoy!