Tag: crockpot

Crock-Pot Fajitas 

Confession time: I made this recipe a week and a half ago, and am just now posting. I’m not sorry 🙂 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 😱

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! 
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“Free” Crock-Pot Chicken Broth

  
Over the weekend we went to Costco, and let me just tell ya, we love Costco! I get almost all of my baking supplies there. Then there’s cheese,milk, sour cream, paper goods. A big bag of pepperoni for homemade pizza. That ginormous bag of chocolate chips to make cookies and granola bars 🙂 I even got a pair of glasses there last Fall, because sometimes Contacts and me don’t get along too well. They are always kind enough to readjust them for me, because Elijah likes to grab them. We even ended up getting a nice faucet, because mine was leaking, and a similar one from a hardware store was about triple the price. 

*Post contains affiliate links. I’m not affiliated with Costco. I just love it that much! 

I think my favorite part is the Rotisserie Chicken. 5 dollars for a seasoned and cooked chicken? You just can’t beat it. We like to take one home to keep us from hitting the drive-thru on the way home(that’s when we don’t end up eating Costco pizza).

We ate some for dinner, and I saved the rest to mix with beans and rice, to serve wrapped in tortillas(also from Costco).

But that’s not the end. No sir. I don’t throw the bones away. I’m that cheap. Here’s how to make amazing chicken broth that’s practically “free!”

Crock-Pot Chicken Broth

Take the bones of the rotisserie chicken and add to a 6 quart Crock-Pot.

Add a peeled and quartered onion. Add water until chicken is covered. 

Cook on low 8-10 hours, or on high for 4-5 hours. 

Place a strainer on top of a large stock pot. Carefully pour broth through the strainer. 

Some people like to chill the broth and strain the fat. I don’t get a whole lot of fat with this method, so I skip that part. I did chill the broth, because it was ready late at night, and I didn’t want to mess with it then. 

  
Pour the broth into mason jars. If you’re going to freeze, then only fill half to 3/4 of the way. I’ve sadly lost chicken broth and mason jars, for overfilling and they bursted in the freezer. Don’t be like me. 

Label the lids. Just do it. I’ve skipped this part before, and I never remember what’s in the jar. 

  
If you do a lot of Crock-Pot cooking, you know that you’ll need lots of chicken broth. These are so nice to pull out of the freezer. I used some last week to make All Purpose Crock-Pot Chicken.

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*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. 

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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Crockpot “Refried” Beans 

Last night was “Taco Tuesday.” Actually, it was a complete coincidence that we had tacos on a Tuesday, I’m not that fun. We do have some type of Taco-ish food about once a week though. I made a pot of these healthy “refried” beans to go with dinner. I have nothing against the canned refried beans, they work too. These beans though, they are tasty enough to be eaten on their own. Sometimes I make a pot of these and serve them with cheese, lettuce, tomatoes and tortilla chips, for a cheap and filling “taco salad.” They go in the crockpot in less than 10 minutes and make the house smell amazing. Leftovers freeze well! 

  
Crockpot Refried Beans 

-3 cups dried pinto beans, sorted and rinsed.*

-2 tablespoons minced garlic 

-1 onion, peeled and halved 

-4 teaspoons kosher salt

-1 3/4 teaspoon fresh ground black pepper 

-1/8 teaspoon cumin 

-a few dashes crushed red pepper 

-8 cups water 

Add all the ingredients to crockpot and stir. Cook on high for 8 hours. If you are losing a lot of water, turn the heat to low. All crockpots cook differently. 

After beans have cooked, ladle out a few spoonfuls of the liquid and set aside. Using an immersion blender, blend beans to desired consistency, adding reserved liquid as needed. This part is really just based on your preference. Serve warm with tacos or make into a “taco salad” with lettuce, tomatoes, cheese and tortilla chips! 

*If you’re worried about the–ahem, side effects of the beans, you can soak them overnight before cooking to help with that. I almost never remember to soak mine though. 

Recipe adapted from:http://allrecipes.com/recipe/70312/refried-beans-without-the-refry/

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Crockpot Sloppy Joes 

Sloppy Joes go with childhood like chocolate milk and bubble baths. Most kids love them. I think maybe once in our marriage, I’ve picked up one of those cans of sloppy joe sauce that rhymes with “sandwich.” Meh. They are so much better homemade, and I’ll skip the corn syrup in my sandwich, thank you very much. I use half meat/half lentils, to give the kids some extra fiber. They don’t even notice that they’re in there. If the thought of lentils in your sandwich creeps you out, then just use all meat!
Crock Pot Sloppy Joes

-1 pound ground turkey or ground beef

-2 cups cooked lentils, or another pound meat.

-1 1/2 cups natural ketchup 

-1/3 cup brown sugar 

-1/4 cup mustard 

-1/4 cup apple cider vinegar 

-1 tsp. Worcestershire sauce 

– 1 tsp salt 

-1/2 teaspoon onion powder 

-1/2 teaspoon garlic powder 

-1/4 teaspoon paprika 

-1/4 teaspoon pepper 

Brown the meat. Add the meat, lentils, and remaining ingredients to your crock pot. Cook on low for 3-6 hours. 

These are so good! We had ours on homemade sandwich buns(recipe coming tomorrow) and a side of spicy pickles. Our cucumbers went crazy over the summer…The Bearded Man must’ve canned pickles a few times a week…and now we’re the weird couple with a laundry room full of pickles. 

  
Recipe adapted from, http://www.humoroushomemaking.com/crock-pot-sloppy-joes

You’ve gotta check out Stacy’s blog, and her Periscopes! She’s a Homeschooling Mom from Virginia, so I’m a little biased 🙂 

Picture and wording my own.