Tag: chicken

Crock-Pot Fajitas 

Confession time: I made this recipe a week and a half ago, and am just now posting. I’m not sorry ­čÖé You see, I’ve had a secret obsession that has consumed my thoughts and every minute of my “spare time” the past couple weeks. 

“Dear Mr. Knightley.” 

I started the book a couple months ago, and just read here and there when I got the chance. Somewhere halfway in, I got hooked. I just had to find out who the true identity of Mr. Knightley was, and if my hunch was right. I finished yesterday, and thought life would continue as normal…

Except for I just started reading “The Shoemaker’s Wife” 

Ugh, I remember now why I avoid starting books. I struggle with moderation and balance. 

Anyway…

Here’s an awesome recipe for Crock-Pot Fajitas! Everything goes in the Crock-Pot in about 10 minutes and you’re done! 


Crock-Pot Fajitas

-1 pound boneless skinless chicken breast, thinly sliced 

-2 green peppers, sliced 

-1 onion, sliced 

-1 tablespoon olive oil 

-2 tablespoons lime juice 

-2 tablespoons fajita seasoning 

Spray your slow cooker with cooking spray, and place sliced chicken in the bottom. Drizzle olive oil and lime juice on top. Sprinkle with fajita seasoning.


If you’re local, you’ll know exactly where this seasoning came from! You can’t beat 80 cents a bottle for spices! 


Place peppers and onions on top of chicken. 


Cook on low for 6-7 hours. 

Stir and serve on tortillas with rice! 

The kids are tucked into bed and I’m off to read “The Shoemaker’s Wife” 

What are you reading right now? Do you binge read until it’s finished? 

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Slow Cooker Spicy Ranch Tacos

Slow Cooker Spicy Ranch Tacos

My family loves Tacos! Tacos in the Slow Cooker are even better! Especially during the summer months when we all want to avoid heating the kitchen. This is one of my absolute favorite “go to” meals. I usually always have everything I need for it on hand. It’s cheap and filling, and better yet, delicious! 


Slow Cooker Spicy Ranch Tacos 

-1 pound boneless skinless chicken breasts 

-packet ranch seasoning mix 

-packet taco seasoning mix 

-1 can black beans, rinsed and drained 

-1 can corn, drained 

-1 can Rotel, undrained**

-8 ounce block cream cheese. 

Place the chicken at the bottom of the slow cooker. Sprinkle ranch and taco seasonings on the chicken. Pour beans, corn and Rotel on top. Cook on low for 6-7 hours.*

1-2 hours before cook time is finished, place block of cream cheese in the slow cooker with the chicken mixture. 

When ready to serve, shred chicken, and stir mixture to make sure cream cheese is smooth and incorporated. 

Serve on tortilla shells with rice, cheese, and sour cream…or my in case, Taco Bell sauce. I loooove that stuff! 

I always overstuff my tacos ­čś▒

Leftovers make great quesadillas! 

*I’ve made this many times as a freezer meal. Just place the chicken, beans, corn, Rotel, and seasonings in a gallon bag and freeze. You can thaw in the fridge overnight or place in the slow cooker, frozen. If cooking from frozen, add a couple of hours to the cook time. 

**You can also sub salsa for the Rotel. 

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Creamy Crockpot Tortellini Lasagna 

It’s always a good night when my kids eat spinach. Maybe you’re feeling smug because your kids gladly eat spinach every night. Well, good for you, but mine don’t. I’m all about keeping it real here. I put this dish in the Crock-Pot yesterday, and oh man, it was good. You can’t go wrong with tortellini. Cheese wrapped in pasta? Yum. You don’t even even have to boil it first, which is always a win in my book! 

I used a homemade cream of chicken soup mix and added half and half to make a “sauce.” If you already have some shredded chicken  in the freezer, this will come together pretty quickly! 

Creamy Crockpot Tortellini Lasagna

1 1/2 cups ricotta(I used homemade)

1 cup sour cream 

1 egg 

1/4 cup Parmesan cheese 

2 cups cooked, shredded chicken

1 can cream of chicken*

1 cup half and half 

1 package Italian dressing mix**

5 ounce bag fresh spinach***

19 ounce bag frozen tortellini 

2 1/2 cups mozzarella  

Mix together ricotta, sour cream, egg and parm cheese. 

In another bowl, mix chicken, cream of chicken and seasoning mix.

In a 6 quart crockpot, layer half of the tortellini, half the ricotta mixture, half the spinach, and half of the sauce, then 1 cup Mozzarella cheese.

Repeat layer with the remaining tortellini, ricotta, spinach, sauce and the remaining cheese. 

  
Cook on low for 3-4 hours. 

Enjoy! 

  
* I used a homemade mix  that I keep on hand and mix with DIY Chicken Broth.

**The packets are found in the salad dressing aisle. I used this homemade version. 

***If you’re afraid that’s too much spinach, you can cut it in half! 
If you enjoyed this recipe, feel free to share! 

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Taco-Ranch Chicken Bake 

First off, I’d like to thank all of my new followers, and everyone who comments/likes/shares. Every time my phone *dings* to notify me, it warms my heart a little ­čÖé I’m blessed to have you all sharing this journey with me! You’re probably starting to notice a pattern. I enjoy simple, budget friendly dishes. I’m in a season of life where complicated meals prepared while standing over the stove, just aren’t always practical. Not with littles running around, Homeschooling to take care of, and warm weather calling us to come outside. This recipe is so yummy and easy on your wallet! You can add extra Taco seasoning, or spicier Rotel to kick it up a notch! 

  
Taco-Ranch Chicken Bake 

-1 small can cream of chicken soup 

-3 cups shredded chicken, I used All Purpose Crock-Pot Chicken

-1 cup Sour Cream 

-1 can Rotel, undrained 

-1 can corn, drained 

-1 can black beans, rinsed and drained 

-1 package Taco seasoning 

-1 package Ranch Seasoning 

-3 large burrito sized tortillas, cut into strips 

-2 cups shredded cheddar cheese 

Preheat oven to 350. Spray a 9×13 pan with cooking spray. 

In a large bowl, mix cream of chicken soup, chicken, sour cream, Rotel, beans, corn, taco seasoning and ranch seasoning. 

Layer half of the tortilla strips on the bottom of the baking pan. Cover with half of the chicken mixture. Repeat with remaining tortillas and mixture.

Cover with 2 cups shredded cheese. 

Bake for 40-45 minutes. 

You can serve with sour cream and rice, or just like it is! 

If you enjoyed this recipe, feel free to share! 

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All Purpose Crock Pot Chicken 

I can’t tell you how many times I’ve been on Pinterest and seen a recipe that uses shredded chicken, but I didn’t have any on hand. Sometimes I don’t always have the time to thaw chicken and boil it at the last minute. Sometimes I don’t feel like it. That’s where this amazing recipe comes in. It’s similar to healthy chopped chicken but it has a milder flavor. It’s perfect to freeze and keep for casseroles, soups and pizza! I found a big pack of chicken marked down, so I ended up doubling the recipe and getting about 11 cups shredded chicken. 

 *Post contains affiliate links. 
All Purpose Crock Pot Chicken 

-3 pounds boneless skinless chicken breasts

-1/4 cup oil 

-2 tablespoons minced garlic

-1 teaspoon fresh ground black pepper 

-1 1/2 teaspoons Kosher salt

-1/2 cup chicken broth 

Spray slow cooker with cooking spray. Add chicken, and pour oil over the top. Sprinkle with seasonings. Pour chicken broth around the sides. Cook on low for 6-8 hours. Remove from crock pot and chop with a knife or shred with a fork. Serve in your favorite recipe, or freeze! 

Recipe adapted from: http://www.foodblogs.com/skinny-ms/2015/03/18/slow-cooker-everything-chicken

Wording and photo my own. 

If you enjoyed this recipe, feel free to share! 

*This post contains Amazon affiliate links. Purchasing on Amazon through my links, blesses my family and helps support this blog. I genuinely enjoy shopping at Amazon, and would never recommend a product that I wouldn’t use myself. 

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Crock-pot Chicken Burritos

I’ve been MIA since Good Friday, spending some time with my family. The Bearded Man commented last night that I was slipping on my blog. Sorry about that ­čÖé If you haven’t noticed yet, I love my Crock-Pot! I utilize it a few times a week to make my life a lot easier. This recipe is one of our “go to’s” and one of the Bearded Man’s favorite meals! I love that it’s cheap, and makes a ton. I buy big bags of rice at Costco, we love rice; it’s inexpensive and delicious when cooked right.

I ordered a new Crock-Pot last week as an early anniversary present to myself, and this was the perfect recipe to break it in!!

Crock-pot Chicken Burritos  

2 pounds boneless skinless chicken breasts

2 tablespoons olive oil

3 cups chicken broth

1 cup uncooked rice(not instant)

1 can rotel, drained

1 can black beans(rinsed and drained)

1 can corn, drained

3 teaspoons chili powder

3 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons cumin

1 teaspoon kosher salt 

Pepper to taste
Combine all the the ingredients in a sprayed, 5 quart slow cooker and stir. Cook on low for about 6 hours. Remove chicken and shred. Add chicken back to slow cooker and fluff the rice. Serve on tortilla shells with cheese and sour cream. 

Umm, so it’s hard to get a good picture of a burrito, but isn’t that crock-pot beautiful??

  
Recipe adapted from: http://www.number-2-pencil.com/2014/10/01/slow-cooker-chicken-burrito-bowl/

Photo and wording are my own.

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Cream Cheese Chicken Chili 

Just when the meteorologists had said that winter was over, and we had all settled in to warm sunny days…last weekend happened. It was cold with rain and snow. Boooooo. The bright side, was that I got to hold on to soup season a little longer! I got this recipe from my friend, Christine. Whenever I go to her house, she and her husband serve up all kinds of yummy food, and they don’t judge me for grazing all evening. Hi, Chris and Christine! I love that everything is in the crockpot in less than 10 minutes. Great to throw in on a busy morning, and come home to an amazing smelling house! 

  
Cream Cheese Chicken Chili 

-2 boneless skinless chicken breasts

-1 can rotel, un-drained 

-1 can corn, un-drained 

-1 can black beans, rinsed and drained 

-2 cups chicken broth 

-1 package ranch seasoning mix

-1 tablespoon chili powder 

-1 teaspoon cumin 

-1 teaspoon garlic powder 

-1 teaspoon onion powder 

-1 block cream cheese (8 ounces)

-Add all ingredients to the crock pot, placing cream cheese on top. Cook on low 6-8 hours. Before serving, take out chicken and shred. Add back in to the crockpot and stir everything until cream cheese is smooth and combined. 

-Serve with sour cream, chips, shredded cheese or rice!