Slow Cooker Chicken Tacos

This is a newer recipe that our family really enjoys.  Simple, yet very delicious.

Slow Cooker Chicken Tacos

recipe by Six Sister’s Stuff

Ingredients:
1 envelope taco seasoning
4 boneless, skinless chicken breasts
1 (16 oz) jar of salsa

Directions:
Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours.

When done, the chicken should shred easily when stirred with a fork. 

For tacos, serve the chicken with crunchy taco shells and/or soft flour tortillas, guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love. You could also use the chicken for for enchiladas, nachos, tostadas, quesadillas, etc, etc!

Chicken Tortilla Soup

There are a variety of recipes for Chicken Tortilla Soup that I have tried.  This one has become our family’s favorite.  I serve it with tortilla chips, avocados and shredded monterrey cheese. 

Chicken Tortilla Soup

recipe by Pioneer Woman (slightly modified)

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/2 cup Diced Green Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 1 can (15 Oz. Can) Black Beans, Drained
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 

Ladle into bowls, then top with sour cream, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Enjoy!

This is another family favorite.  The kids love it as much as we do.  Super simple.  I typically serve with a salad or green beans and corn.  The original recipe calls for poppy seeds but I never include them because I don’t have those on hand. 

Ritz Chicken

Ingredients:

• 1 package of chicken, cooked and chopped

• 1 (10.5 ounce) can condensed cream of chicken soup

• 1 cup sour cream

• 1 1/2 cups crushed Ritz crackers (1 sleeve)

• 1/2 cup butter, melted

• 1 teaspoon poppy seeds (optional)

Directions:

1. Preheat the oven to 350 degrees F.
2. Grease a 9x13 inch baking dish with Pam or butter. In a medium bowl, stir together the soup and sour cream. Add chicken and stir. Pour into baking dish.
3. Place the Ritz crackers in a large plastic bag.  Crush the crackers using a rolling pin.  In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken mixture.
4. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Click here to print this recipe!

Chicken Pot Pie

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Pot Pie

Ingredients

4 skinless, boneless chicken breast halves or 1 cooked Rotisserie chicken

Olive oil

Salt & pepper

1 (10.75 ounce) can condensed cream of chicken soup

1 soup can of cream or milk

2 (15 ounce) cans mixed vegetables, drained

1 box refrigerated 9 inch double crust pie

Directions

 

Preheat oven to 375 degrees F.  Lightly oil, salt & pepper chicken.  Bake the chicken breasts for about 30 minutes until done. Dice.  If you using Rotisserie chicken, then debone and dice.

 

Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.

 

Bake at 375 degrees F for 45 minutes, or until crust is golden brown.

 

Note:

In lieu of canned vegetables, I will sauté diced onion, celery and carrots in a skillet until soft.  Then I add a cup of frozen corn & a cup of frozen peas to the mixed vegetables.

 

Click here to print this recipe!

Chicken Broccoli Pasta

This is one of our favorite weeknight meals.  We love the creamy texture of the sauce with the broccoli and pasta.  Even my kids love it.

Chicken & Broccoli Pasta

Ingredients:

1 lb boneless, skinless chicken breasts, cut into pieces

1-2 tablespoons olive oil

1 cup chicken broth

1 8 oz package cream cheese, cubed (or whipped cream cheese or cooking cream cheese)

1 1/2 cups mozzarella cheese, shredded

4 tablespoon parmesan cheese, grated

1 lb bowtie pasta

1-2 bunches of broccoli cut into florets

Directions:

Cook pasta according to package directions.  During the last 3 minutes of cooking the pasta, add the broccoli to the pot.  Drain and set aside.

While cooking patsa, heat oil in a large skillet over medium/medium high heat.  Add chicken cooking until no longer pink about 3 minutes stirring frequently. 

Remove the chicken from the pan.  Add chicken broth to the pan scraping the pan (deglazing). 

Reduce heat to medium.  Whisk in cream cheese stirring until smooth. Stir in 1/2 mozzarella (3/4 cup) cheese.

Stir in chicken, pasta and broccoli into the sauce.  Sprinkle with remaining mozzarella cheese and parmesan cheese.  Cover with lid to melt cheese then serve.

Enjoy!

Click here to print this recipe!

Chicken Enchilada Casserole

This is a quick and easy weekday favorite.  I hope you enjoy!

Melt butter in a skillet over medium heat. Sauté onions and green chilies in skillet about 5 minutes until translucent. Add chili powder and diced chicken to skillet. Heat until warm. Set aside.

 

In a small bowl, mix sour cream and cream chicken soup.

Grate cheese.

Add 4 tortillas to the bottom of the 9 x 13 pan. Add ½ chicken mixture.

 

Add ½ grated cheese.

Add ½ soup mixture.

 

Add 4 more tortillas. Add remaining chicken mixture. Add remaining soup mixture. Add remaining cheese.

Bake in oven for 25 minutes until hot and bubbly. 

Serve with refried beans and salad.  G momma always wants tortillas with Mexican food.  Here is our quick and easy way to jazz up store bought tortillas.  Just place them on a griddle and heat on high until they start to bubble, flip and serve warm.  Its so easy my kids make them supervised.

Ingredients

2 T butter

½ c cup onion, diced

1 can diced green chilies

1 t chili powder

2 cups chicken breasts, cooked

½ cup sour cream

1 can cream of chicken soup

8 tortillas

8 oz pepper jack cheese, shredded

 

Directions

Preheat oven to 350 degrees F. Spray a 9x 13 pan with Pam.

Melt butter in a skillet over medium heat. Sauté onions and green chilies in skillet about 5 minutes until translucent. Add chili powder and diced chicken to skillet. Heat until warm. Set aside.

In a small bowl, mix sour cream and cream chicken soup.

Grate cheese.

Add 4 tortillas to the bottom of the 9 x 13 pan. Add ½ chicken mixture. Add ½ soup mixture. Add ½ grated cheese. Add 4 more tortillas. Add remaining chicken mixture. Add remaining soup mixture. Add remaining cheese.

Bake in oven for 25 minutes until hot and bubbly.

Serve with refried beans and salad.

Easter Favorites

I wanted to prepare a nontraditional dinner for Easter.  I made fajitas and all the fixins.  I didn’t get pictures of everything but it was all delicious trust me.  This is one of my favorite menus. 

Here was the menu…

Seven Layer Dip

Chili con Carne

Beef & Chicken Fajitas served with fresh pico, guacamole, homemade salsa, sour cream and cheese

Refried Beans and Mexican Rice

Strawberry Shortcake

Seven Layer Dip

recipe by Pioneer Woman

Ingredients

• 1 can Refried Beans
• Tabasco Sauce, To Taste
• 1 can Diced Green Chilies
• Ground Cumin, to taste
• ¾ cups Grated Sharp Cheddar Cheese
• 1 cup Sour Cream
• 1 cup Guacamole
• ¾ cups Monterey Jack Cheese
• 1 can Black Olives
• 1 cup Pico De Gallo

Preparation Instructions

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

Enjoy!

Chili Con Carne

recipe by Pioneer Woman

Ingredients

• 32 ounces, weight Velveeta Cheese Loaf
• 10 ounces, weight Rotel
• 1 pound Jimmy Dean Hot Breakfast Premium Pork Sausage
• 7 ounces, weight Chopped Green Chilies
• 1 whole Yellow Onion
• 1 whole Jalapeno, or more to taste

Preparation Instructions

Dice the onion. Using a nonstick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.

Cube Velveeta loaf. Add cubes to browned sausage and onion mixture. Add can of Rotel (juice and all), can of green chilies (juice and all), and stir over low heat.

Cut the top and bottom off the jalapeño, slice into matchsticks, then rotate and slice to create a fine dice. (For a spicy version, leave seeds and white membranes. For a milder option, remove them.) Add to queso and stir.

Serving tip: Use a fondue pot or crock pot to serve piping hot!

Chicken Fajitas

recipe by Paula Deen

Ingredients:

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

Directions

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Pico de Gallo & Guacamole

recipe adapted from Pioneer Woman 

Ingredients

• FOR THE PICO DE GALLO:
• 5 whole Plum (roma) Tomatoes
• ½ whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste
• FOR THE GUACAMOLE:
• 3 whole Avacados
• Pico De Gallo
• Couple shakes of cumin
• Lime Juice
• Salt To Taste

Preparation Instructions

Pico de Gallo
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo.  Add cumin.  Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

 

Mexican Rice

recipe by Allrecipes

Ingredients

1 cup long grain white rice

1 tablespoon vegetable oil

1 1/2 cups chicken broth

1/2 onion, finely chopped

1/2 green bell pepper, finely chopped

1 fresh jalapeno pepper, chopped

1 tomato, seeded and chopped

1 cube chicken bouillon

salt and pepper to taste

1/2 teaspoon ground cumin

1/2 cup chopped fresh cilantro

1 clove garlic, halved

Directions

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes.

Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato.

Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Strawberry Shortcake

Ingredients

Pound cake

2 quarts of strawberries

3 T sugar

1 pint heavy cream

4 T powered sugar

1 t vanilla

Directions

Prepare cake and let cool to the touch.

Wash and slice the strawberries.  Place strawberries in bowl.  Add sugar and toss to coat.  Cover and place strawberries in refrigerator for 1 hour.

Place heavy cream, powered sugar and vanilla in your mixing bowl.  Mix on low speed until combined, then mix on medium high until soft peaks form.  When you remove the beater, the cream should stick to the beater.  Be careful not to overmix.  Place in a covered container in the refrigerator until ready to serve.

To serve, place a slice of cake on a plate.  Top with a large dollop of whipped cream.  Add strawberries. 

Enjoy!

Chicken Spaghetti

This is creamy and  so delicious.  Serve with a salad and crusty bread.

Chicken Spaghetti

3-4 chicken breasts

Salt

Pepper

1/2 Onion (quartered)

2-4 stalks of Celery (cut stalks)

1 lb Spaghetti broken into pieces

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 can Rotel, drained

1 jar of Mushrooms, drained

1 can sliced Olives, drained

2 cups cheddar or co-jack cheese, shredded

Preheat oven to 400 degrees F.

Boil the chicken with salt, pepper, onion, and celery. Cook about 30 minutes or until chicken is done. Remove chicken from broth and cool. Cut into bite sized pieces.  Reserve 1 cup of broth.

Boil water for spaghetti making sure to add a dash of olive oil to the water so the spaghetti will not stick.  Cook the spaghetti according to the package directions, drain, and set aside.  

In a large bowl, mix the chicken, soups, rotel, mushrooms, olives, 1 cup of cheese and cooked pasta.   Add reserved chicken broth to make creamy.  Stir together.

Pour mixture in a 9 x 13 dish.  Top with remaining cheese.

Bake at 400 degrees F for 20 – 25 minutes until bubbly.

Enjoy!

Chicken Carne Asada Tacos

I made these for the first time last week.  The were phenomenal.  Josh professed his new found love for me when I made these.  I have to admit I loved them  just as much.  The kids loved the chicken.  Its our new taco night favorite.

They are not your typical Tex-Mex taco you find all over Texas.  These are more of a fresh, authentic Mexican taco.  They Are simple and delicious.  You have to try them. 

Chicken Carne Asada Tacos

Adapted from a recipe in Cooking Light

fresh orange juice (1 orange)

fresh lime juice (2 limes)

1 teaspoon sugar

1 medium yellow onion, thinly sliced

1 package of boneless skinless chicken breasts, cut into strips

1 teaspoon dried oregano

1 teaspoon ground cumin

3/4 teaspoon salt

3/4 teaspoon pepper

1 – 2 tablespoons oil

8 corn tortillas

1 cup diced peeled avocado

1/2 cup cotija cheese

lime wedges

Combine orange juice, lime juice and sugar in a medium bowl.  Set aside.

Thinly slice onion  add to small sauce pan and cover with water.  Bring onions to a boil.  Drain and plunge onion in ice water.  Place in refrigerator until ready to serve.

Heat a cast iron skillet over medium high heat.  Let the pan get really hot then add the oil (just enough to coat the pan).  Cut breasts into strips.  Sprinkle with oregano, cumin, salt and pepper.  Toss to coat.  Place in hot cast iron skillet.  Cook about  4 –6 minutes until brown and done.

Crumble cheese, dice avocado, cut up lime into wedges.  Remove onions from refrigerator and drain.  Heat tortillas according to package directions.  I use my griddle because I can heat up 4 – 6 tortillas at a time.  Its makes perfectly hot tortillas (I set my to 400F).

To make a divine chicken soft taco, add chicken to tortilla, top with onion, avocado, cheese and a squeeze of lime juice. 

Serve with spicy black beans.

Enjoy!

Smothered Chicken

This delicious southern recipe is a family favorite at our home. 

2 tablespoons olive oil

1 tablespoon butter

pkg of chicken breasts (3-4)

salt & pepper

4 tablespoons butter

2 tablespoons flour

1 small onion, diced

1 - 2 cups chicken broth

Heat olive oil and 1 tablespoon of butter in large skillet over medium heat.  Salt and pepper chicken breasts.  Cut each breast into two pieces. 

Add chicken pieces to the hot skillet.  Let brown, then turn.  Let brown then remove from skillet to a plate.  Chicken will not be cooked all the way. 

Add 4 tablespoons of butter to skillet.  Once melted, then sprinkle flour over melted butter.  Whisk constantly for a minute. 

Add diced onion.  Cook for a couple of minutes until translucent.   Whisk in chicken broth.  Bring to a boil. 

Return chicken to skillet.  Reduce heat to bring chicken to a simmer.  Put lid on skillet and simmer until chicken is done.   

Serve with sauce.  Perfect with mashed potatoes.

Slow Cooker Chicken and Dumplings

This is a go to favorite for our family during the winter. A quick favorite using the slower cooker.

Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup (Campbells Healthy Request)
1 onion, finely diced
Dumplings (see recipe below)

DirectionsPlace the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover and cook on High for 4-6 hours. About 30 minutes before serving, place the dumplings in the slow cooker.


Southern Style Chicken and Dumplings
2 cups all-purpose flour
3 tablespoons shortening (if you have bacon grease, use 1 tb bacon grease & 2 tb shortening)
1 teaspoon salt
1/4 - 1 cup milk

In a medium mixing bowl, cut shortening into the flour and salt using a pastry blender or fork.

Stir in 1/4 - 1 cup milk (more if needed) to form a soft dough.  The dough will be very wet and sticky.,

Roll out dough on a floured surface, with a rolling pin, until very thin (aprrox 1/8 inch). OR If you have parchment paper, cut two large sheets of parchment paper.  Lay the first paper down on the counter then lighlty sprinkle with flour.  Place dough on floured paper.  Sprinkle top of dough lightly with flour.  Top dough with second paper.  Roll dough on top of parchment paper until very thin.  Cut into 1 inch wide strips using a pizza cutter.

Cut in 2 inch long pieces from these strips and drop into simmering broth and chicken meat.

Simmer for 20-30 minutes with the lid on and slower cooker on high until done.

Serve immediately.