Slow Cooker Fiesta Chicken

I am usually NOT a leftover person.

I LOVE soups and chili leftover, but that is only because I feel like they get better overnight.

Other than that, if I am going to eat something leftover, it means that I really really liked it.

I ate this Fiesta Chicken FOUR days in a row.

Oh yeah, I really did.

I guess you could say I liked it.  You think :)

The only thing left to say is, IT IS DELICIOUS . . . . make it tomorrow!

Slow Cooker Fiesta Chicken
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts

1 can black beans, rinsed and drained

1 can corn, drained

2 cups salsa (I used homemade)

3/4 tsp. cumin

3/4 tsp. chili powder

1/2 c. chicken broth, opt.

1 (8 oz.) pkg. cream cheese

cooked rice, for serving

chopped cilantro, for garnish

Place chicken breasts in slow cooker.  Add the beans, corn, salsa, cumin, chili powder and chicken broth.  If you want it to be super thick, then omit the chicken broth.  I like mine to be slightly saucier, so I add the broth. Cover and cook on low for 4-5 hours or until chicken is cooked through.  Shred chicken using two forks.  Then, add the cream cheese, cover and cook on low for 30 more minutes or until softened.  Stir together and serve over cooked rice.  Garnish with chopped cilantro.  Serves: 4-6

Jenn's Notes: I used homemade salsa and served over brown rice.  You could serve over white, brown or Mexican Green Rice and I think any would be amazing.  This is a new favorite dish. 

very slightly adapted from: Food.com

Slow Cooker Tomatillo Chicken Tacos

This taco filling recipe came out of my 365 Days of Slow Cooking Cookbook.  It was stamped one of the "Cook's Favorites" and was the first things that caught my eye.

I thought it turned out really good.  It has a nice flavor and the sauce helped keep the chicken moist.  I didn't think it was spicy and I think your kids might even like it, which is always a plus.

Slow Cooker Tomatillo Chicken Tacos

adapted from: 365 Days of Slow Cooking
(Printable Recipe) or (Printable with Picture)

2 chicken breast halves

3 boneless, skinless chicken thighs, trimmed of fat

8-10 medium tomatillos, husks removed,

    rinsed well and halved

1 onion, diced

1 jalapeno, stemmed, seeded & coarsely chopped

1 poblano chile, stemmed, seeded & coarsely chopped 

3 garlic cloves, minced

1/2 tsp. dried oregano

1/2 tsp. ground cumin, plus more if needed

2 Tbl. canola or vegetable oil

salt and pepper

juice of 1/2 a lime
tortillas, for serving

Season chicken with salt and pepper.  Place in slow cooker along with the tomatillos.  Combine the onion, jalapeno, poblano, garlic, 1/2 teaspoon oregano, 1/2 teaspoon cumin and oil in microwave-safe bowl.  Microwave for 4-5 minutes or until onion is soft.  Transfer to slow cooker.  Cover and cook on low for 4-6 hours.  Remove chicken and shred with 2 forks.  Strain the liquid in the slow cooker into a bowl.  Puree the strained solids in a blender and add to the shredded chicken.  Add more cumin, salt and pepper to taste and fresh lime juice.  If needed, add in some of the strained liquid.  Serve the filling wrapped up in tortillas with desired toppings (sour cream, chopped cilantro, lettuce, cheese, tomatoes, etc. . . ).  Serves: 4-5  

Jenn's Notes:  I cut the recipe in half and used one large chicken breast.  I did not add the chicken thighs.  I used 5 tomatillos and I used an anaheim pepper instead of the poblano, since that is what my grocery store had.  I didn't have much liquid at the end, so I just pureed the solids and liquid all together and added it back to my shredded chicken.   

Copycat Cafe Rio Shredded Beef Tacos

It's 2013!  

The year 2012 seemed to fly bye, yet when I think of certain things that happened throughout the year, they seem so long ago.  I have a good feeling 2013 is going to be an amazing year.

*First things first, I have a few housekeeping items to get out of the way* 

I finally signed up for Google+.  If anyone has any tips with how to use it, I'd love to hear them.  

Next, you asked and I listened.  I kept getting requests to add a "pin it" button to my posts and I finally did it.  I added the button to each of my pictures.  If you find it isn't working properly, please let me know.

Now, onto the good stuff!

If I order a taco at Cafe Rio, I get their Shredded Beef and I always order a side of the house dressing.  I have seen (and tried) so many copycat Cafe Rio recipes, but this was the first time I had seen a copycat recipe for their shredded beef.  

The flavor was delicious.  My only problem was I either undercooked my roast or overcooked my roast, because I wasn't able to shred it.  It was still juicy, it just didn't fall apart like usual when I cook a roast.  I blame it on my slow-cooker.  I ended up cutting it into strips (like their steak).

When topped with the copycat dressing, it tasted pretty darn close to the real thing.  I just need to figure out how to cook my roast properly and I think this will become a new favorite. 

Next on my list to try is a Copycat Cafe Rio Rice Recipe.  Anyone tried one and liked it?      

You might also like:

Copycat Cafe Rio Tortilla Soup

Cafe Rio Type Salads

Copycat Cafe Rio Shredded Beef Tacos

adapted from: 365 Days of Slow Cooking
(Printable Recipe) or (Printable with Picture)

1 small onion

2 lbs. boneless beef chuck roast

1 c. low-sodium beef broth

1 Tbl. ground cumin + extra to taste

3-5 garlic cloves, minced

1 (8 oz.) can tomato sauce

1 (14 oz.) can green enchilada sauce

1-2 Tbl. tomato paste

salt, to taste

For serving:

tomatillo dressing, see recipe below

soft corn or flour tortillas

black or pinto beans

spanish rice

diced tomato

salsa

chopped cilantro

Feta cheese

Monterey or Cheddar cheese, shredded

avocado 

Cut the onion into large, chunky slices; place on the bottom of slow-cooker.  Place the roast on top of the onions.  Combine broth, 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast.  Cover and cook on LOW for 6-8 hours.  Transfer meat to a cutting board; use two forks to shred the beef.  Strain the juices from the slow-cooker, reserving the juice.  Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer).  Stir in the enchilada sauce and tomato paste (I added one Tablespoon).  Season with salt and extra cumin, to taste.  Serve in taco shells with desired toppings.  Serves: 8  

Tomatillo Dressing

1/2 (1 oz.) pkg. Hidden Valley Ranch mix

1/2 c. buttermilk

1/2 c. mayonnaise (I used light)

2 medium tomatillos, husks removed and rinsed well

1/2 - 1 garlic clove, to taste

1/2 small bunch cilantro

juice of 1/2 a lime

1/2 small jalapeno, seeds removed

Put all dressing ingredients in a blender or food processor.  Blend until smooth and creamy.  Taste and adjust any flavors as needed.  Refrigerate until ready to use.  Yield: about 2 cups

Jenn's Notes:  I wouldn't change anything with the above ingredients and measurements.  I loved the flavor of the beef and the tomatillo dressing.  

365 Days of Slow-Cooking Cookbook Giveaway and Review plus Slow Cooker Creamy Chicken and Wild Rice Soup

Giveaway is now CLOSED
Click HERE to see the winner!

(Image Credit)

I couldn't let Christmas come and go without giving one of my favorite followers a gift.  One of MY favorite gifts to get is a new cookbook and that is what I am sharing with one of you.

I have been using my slow cooker more than ever lately and I have been searching for some good recipes.  That is where this book comes in.  It is perfect for any type of cook whether you are a beginner or an experienced cook.  We could all use a few extra hours in the day, but since that isn't going to happen, we can save a little time by letting the slow cooker "cook" dinner for us.

After reading the first few pages of this book, it was obvious that this girl knows what she is doing when it comes to using a slow cooker.  The front of the book is full of tips to get your food to turn out perfect every time.  I have heard a lot of complaints that food in the slow cooker doesn't have any flavor or it's too runny and there is a tip for how to prevent each of those problems. If you don't already own a slow cooker or are looking to buy a new one, she will even help you decide which type and which size will work best for your family.    

She cooks things in the slow cooker that I didn't even know was possible.  Like bread?  Did you know you could "bake" a loaf of bread in your slow cooker?  Next time I have brown bananas, I will be trying her Brown Sugar Banana Bread.

The book is divided up into Appetizers, Beverages, Breads & Spreads, Breakfast, Beef Dishes, Poultry Dishes, Pork Dishes, Pasta Dishes & Sauces, Sides & Salads, Soups/Stews/Chili and Desserts!  The recipes are easy to follow, all of the ingredients are common things you have used before and might even have in your pantry and while not every recipe has a photo, there are still a lot of photos throughout the book.

I have tried four recipes out of the book so far and I have liked all four and would make all four again.  Next on my list is her Apple Butter!

Overall, I think it is a great cookbook and I can't wait to "cook" my way through it.  If you are still looking for a last minute gift idea for someone, I think this would be a great choice! You could even pick up a slow cooker to give along with the book! Now, that would be an amazing present, if you ask me.

The Creamy Chicken and Wild Rice Soup turned out good.  I like big, bold flavors, so I ended up adding some extra spices.  I also like a super chunky soup, so next time, I will add more rice.

Stay tuned to see the rest of the yummy dishes I have made out of this great cookbook.    

Slow Cooker Creamy Chicken & Wild Rice Soup

adapted from: 365 Days of Slow Cooking
(Printable Recipe) or (Printable with Picture)

4 c. low-sodium chicken broth

2 c. water

1 c. diced carrots

1 c. diced celery

1 1/2 Lbs. boneless, skinless chicken breasts

1 pkg. Rice-a-Roni Long-Grain & Wild Rice

1/2 tsp. salt

1/2 tsp. pepper

3/4 c. all-purpose flour

1/2 c. unsalted butter

2 c. milk

Combine broth, water, carrots, celery, chicken and Rice-a-Roni (with seasoning packet) in a large slow cooker.  Cover and cook on low for 4-6 hours.  Remove chicken from slow cooker; using two forks, shred.  Return to slow cooker.  In a medium saucepan, melt butter over medium heat.  Stir in flour, 1 Tablespoon at a time, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.  Add salt and pepper.  Stir roux mixture into slow cooker; cook on low for an additional 15 minutes or until thickened.  Serves: 6-8

Jenn's Notes:  I cut the recipe in half and I added an extra 1 1/2 cups of water after reading reviews that the soup was too thick.  I also added some lemon pepper, onion powder and Italian seasoning, because I felt like it needed a little something extra.  I wished I would have added the entire box of Rice-a-Roni to my half batch, because there didn't end up being that much rice and I like a chunky soup.  I used one large frozen chicken breast and I cooked for 5 hours.      

**TO ENTER THIS COOKBOOK GIVEAWAY**

Sorry, giveaway is open to U.S. Residents Only

1.  Mandatory Entry: You must be a follower of Eat Cake For Dinner via GFC (Google Friend Connect), E-mail, Facebook or Pinterest.  All are found on the right hand side of my blog.  Leave me a comment and let me know which way you follow.

2.  For a 2nd Entry:  Leave me a separate comment and let me know what your favorite thing to cook in the slow cooker is. 

**If your name does not link me to a blog, make sure to leave me your e-mail address, so I can contact you if you win!  Good Luck!**

Giveaway is open until Tuesday, December 25th and winner will be announced on Wednesday, December 26th.  Winner must contact me within 72 hours or a new winner will be selected.

The publisher provided me with a copy of this book to review, but all opinions expressed here are my own.  I provided the giveaway copy and it will be shipped by me.

BBQ Ranch Ribs in the Slow Cooker

These ribs were a huge hit.  I originally planned on serving them as whole ribs, but after I trimmed the fat off, they ended up more like rib-tips.  I might have a problem of thinking I need to get all of the fat off the meat.  I ended up shredding it and I ate mine plain, but "The Mr." ate his on a few slices of french bread with spicy pickles and he raved about how good it was.  Definitely a dish I will make again.

BBQ Ranch Ribs in the Slow Cooker
adapted from: Real Mom Kitchen
(Printable Recipe) or (Printable with Picture)

2 Tbl. butter
2 Tbl. canola oil
salt and pepper
2 1/2 - 3 Lbs. boneless country-style ribs
1.25 oz. pkg. ranch dressing mix
1 1/2 c. ketchup
3 Tbl. yellow mustard
4 Tbl. worcestershire sauce
2 Tbl. vinegar (I added a splash)
1/4 c. brown sugar
2 Tbl. cornstarch (I didn't add)
2 Tbl. cold water (I didn't add)

Heat butter and canola oil over medium heat.  Season the ribs with salt and pepper and add to hot oil.  Brown all sides and then add to the slow-cooker.  Top meat with ranch dressing mix.  Combine the ketchup, mustard, worcestershire, vinegar and brown sugar and pour over ribs.  Cover and cook on high for 4 hours.  Carefully remove ribs from crock pot, they will be very tender. Whisk together the cornstarch and water and add to the sauce.  Stir to thicken sauce.  Serve ribs with sauce.

Jenn's Notes: I cooked mine in a dutch oven, in the oven, on a really low temperature of 250 degrees for a few hours until it basically fell apart. I shredded it in the sauce and I didn't add any cornstarch to thicken it.  

Smothered Chile Colorado Burritos

This was one of the easiest crockpot dishes I have ever made.  There are only three ingredients needed to make the meat.

I found this recipe on several blogs.  All of which said it was some of the best they've had.

The recipe calls for beef stew meat, but I only had a pork loin in my freezer.  Rather than running out and buying some beef, I figured I'd give the pork a try.  Since pork loin is such a lean cut of meat, it tends to be a little more dry.  I still think it turned out delicious, but I think it would be WAY good using juicy beef.

-I used the leftover meat to make this chili and it was amazing-

Smothered Chile Colorado Burritos

adapted from: Food Pusher
(Printable Recipe) or (Printable with Recipe)

2 Lbs. stew meat

1 large can mild red enchilada sauce (at least 19 oz.)

2 beef bouillon cubes, crushed

1 1/2 - 2 c. shredded Cheddar cheese, for serving

5-7 burrito-size flour tortillas

Spray crockpot with non stick cooking spray. Add the stew meat, enchilada sauce and crushed bouillon cubes.  Cover with lid and cook on low for 7-9 hours (depends on the size of your chunks) or until meat is very tender. Remove lid and stir together. Meat should easily shred apart. Using a slotted spoon, place 1/2 cup meat or so onto each tortilla.  Roll up burrito-style and place in a greased 9x13 inch casserole dish.  Spoon remaining sauce over the top and sprinkle with shredded cheese.  Place under the broiler for a few minutes or until cheese is melted and bubbly.  Serve with favorite toppings (sour cream, cilantro, salsa, guacamole, etc . . .)  Makes 5 - 7 burritos, depending on how full you make them.  

Jenn's Notes: No notes today. 

Copycat Cafe Rio Tortilla Soup

If you live by a Cafe Rio, then you will already know what I am talking about.  If you do not live by a Cafe Rio (I am so sorry), I am telling you, it is my all-time favorite Mexican food place EVER.  I can eat it, eat it and eat it some more!  One of the things I had never tried was their tortilla soup.  I was told so many times how good it is, but in my mind, I am thinking a brothy soup vs. a tostada?  Huh?  Tough choice - NOT - I am getting a tostada.  A brothy soup just didn't sound appealing to me.  

  

I finally decided to get the soup one afternoon.  OMG! Let's just say, I am OBSESSED now.  Why did I ever doubt that I wouldn't absolutely love this soup?  It is not JUST a brothy soup.  It is loaded with hearty ingredients and packed with an amazing flavor.  It leaves you feeling full and satisfied and thinking about the next time you are going to eat it.  It is so good that it doesn't matter if it's the middle of July and 100 degrees outside, you WILL still want this soup.

Of course, I had to search for a copycat recipe.  I found quite a few, but this one sounded most promising.  There are a lot of steps involved.  None of them are hard, but it will take some time.

It turned out great.  There are a few differences, but overall I thought it was a pretty good copycat recipe.  The broth was not quite as flavorful as Cafe Rio's and next time I will up the spices.  Also, Cafe Rio's seemed to have more corn flavor.  Some of the copycat recipes I found said to add torn up corn tortillas to the broth and cook it long enough so they disintegrate.  Maybe that is something to try next time?

Here is how you serve the soup exactly like Cafe Rio:

1.  Put chicken in your bowl

2.  Top with Pico

3.  Top with a scoop of Guacamole

5.  Add shredded cheese (I'm not sure what kind of cheese Cafe Rio uses, but this recipe called for Pepper Jack)

6.  Add the flavorful broth

7.  Garnish with crunchy corn strips, cilantro and lime wedges.  DO NOT skip the crunchy corn chips on top.  They soak into the broth and when they soften, they are almost like noodles.  Oh my gosh - so good.  If you don't want to deal with making your own tortilla strips, you could always try using store-bought, corn flavored, tortilla chips.  Just make sure to add some kind of crunchy corn flavored goodness.  Serve with a flour tortilla on the side for dipping.     

Copycat Cafe Rio Tortilla Soup

slightly adapted from: Favorite Family Recipes

(Printable Recipes) or (Printable with Picture)

1 c. onion, finely chopped

1/2 c. carrots, finely chopped

1 tsp. cumin

dash of cayenne

1 tsp. chili powder

5 cups low-sodium chicken broth

3 Tbl. fresh cilantro, finely chopped

juice of 1/2 lime

pepper, to taste

Pepper Jack cheese, shredded

cilantro, for garnish

lime wedges, for garnish

shredded chicken, recipe below

pico de gallo, recipe below

guacamole, recipe below

tortilla strips, recipe below

warmed flour tortillas, for serving

Make sure you already have your chicken cooking.  In a small skillet, saute onion and carrots in 1 Tablespoon oil until slightly tender.  Stir in cumin, cayenne and chili powder and saute an additional minute or two.  Transfer seasoned vegetables to a small-medium crockpot (or medium-sized saucepan).  Add chicken broth, cilantro, lime juice and pepper. Cook on low (or simmer on stove) for at least 2-3 hours.  

To serve: In individual bowls, layer chicken, pico, a scoop of guacamole and shredded cheese.  Ladle about 1 - 1 1/2 cups of broth directly over layers.  Garnish with crunchy tortilla strips, cilantro and lime wedges.  Serve with warmed flour tortillas for dipping.  Serves: 4-5   

Copycat Cafe Rio Shredded Chicken

slightly adapted from: Cooking Classy

1 1/2 Lbs. chicken breasts

1/4 c. + 1/8 c. low-sodium chicken broth

1/2 c. Italian salad dressing

1/2 Tbl. chili powder

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tsp. cumin

Place chicken breasts in crockpot.  Combine remaining ingredients and pour over chicken.  Cover and cook on low until chicken is done, about 4-6 hours.  Shred chicken in whatever sauce is remaining.  (You could always cook this in the oven if you need it to be done sooner).      

Pico de gallo (or use your favorite recipe)

tomatoes, diced

onion, finely chopped

cilantro, finely chopped

I chopped up a few tomatoes, added slightly less onion and some cilantro.  I figured the measurements didn't matter that much, since you will be adding it to the soup and it will mix with all the other ingredients. 

Guacamole (or use your favorite recipe)

1 ripe avocado

a few Tbl. of the pico de gallo

salt and pepper

Mash up avocado and stir in a few Tablespoons of the pico de gallo.  Season with a little salt and pepper.

Crunchy Tortilla Strips

**If you don't want to deal with frying tortilla strips, you could try using store-bought corn tortilla chips and crush those up in the soup.  I like the crunchy strips, because they soften and end up tasting like noodles, but using store-bought chips would save a lot of time and effort.  

1 pkg. soft corn tortillas, 

    cut into small strips using a pizza cutter

vegetable or canola oil

Add enough oil to a medium-sized saucepan to go about 2-3 inches up the side of the pan.  Heat over medium-high heat.  Carefully add some of the tortilla strips to the hot oil and fry until crisp, this will only take a few minutes per batch.  Using tongs, carefully remove to a paper-towel lined plate and season with salt.  Repeat with remaining strips.  Make sure you fry the strips in a few different batches, so they will cook right.   

Jenn's Notes: Make sure to taste the broth before serving and adjust the seasonings to your desired taste. 

Tender Salsa Beef

We went to P.F. Chang's a few months ago, which is one of my favorite places to eat.  I always order the exact same thing and have never cared to try their other dishes, but we went with a bunch of people and they all wanted to order something different and have everyone share.  When you order your main dish, you can pick if you want brown rice or white rice.  I always order white, yet I had always wondered what brown rice tasted like.  Luckily, someone else picked the brown and I was able to try it! I really really liked it!  I was so glad, since it is so much healthier.  I went and picked myself up a package and have been eating it ever since.  You guys should give it a try. 

This recipe was in one of my Healthy Cooking Magazines and I thought it was yummy!  I enjoyed every last bite, but Jake did not care for it as much as I did (which is kind of funny, because he picked it out).  He thought it was okay, but he wouldn't care to ever eat it again.  I still decided to post it, because I did really like it. I liked the flavor, I liked how easy it was and I liked that it was somewhat healthy.  If you think you and your family will like this, then you should try it.  

Make sure to use your favorite salsa, because that is where a lot of the flavor will come from.  I used my favorite salsa recipe.   

Tender Salsa Beef
adapted from: Healthy Cooking Magazine, Aug/Sept 2012 Issue
(Printable Recipe) or (Printable with Picture)

1 1/2 Lbs. beef stew meat, cut into 3/4'' cubes
2 c. salsa (store-bought or homemade)
1 Tbl. brown sugar
1 Tbl. reduced-sodium soy sauce
1 garlic clove, minced
4 c. hot cooked brown rice

In a slow cooker, combine beef, salsa, brown sugar, soy sauce and garlic.  Cover and cook on low for 8-10 hours or until meat is tender.  Serve over rice.  Serves: 4-6

Jenn's Notes: No notes today.  I made the recipe as is. 

Slow Cooker Honey Sesame Chicken

I have to say . . . this sounded like the strangest recipe to me, but I kept seeing it all over blog land.  How could ketchup, soy sauce and honey be good together?  I decided to read through the comments and shockingly everyone seemed to love this.  Comment after comment said I tried this and loved it, it's a new family favorite, it will be a weekly menu item and so on and so on.  Okay, either everyone is crazy or this must be really good.  I decided to go with everyone is crazy! Ha ha.  

I gave it a try.  

This stuff is DELICIOUS!  

It reminded me of the rice bowls from Teriyaki Bowl and Rumbi!  It was so EASY and I think kids will love it, as well as adults.  Like everyone else already said, this will become a frequent menu item.  

Honey Sesame Chicken

adapted from: Six Sister's Stuff
(Printable Recipe)

4 boneless, skinless chicken breasts

pepper

1 cup honey

1/2 c. soy sauce

1/2 c. diced onion

1/4 c. ketchup

2 Tbl. vegetable oil

2 cloves garlic, minced

1/4 tsp. red pepper flakes

4 tsp. cornstarch dissolved in 6 Tbl. water

sesame seeds

Season both sides of chicken with a little pepper.  Put in crock pot.  In a small bowl combine honey, soy sauce, onion, ketchup, oil, garlic and red pepper flakes.  Pour over chicken.  Cook on low 3-4 hours or on high 1 1/2 - 2 1/2 hours or until chicken is cooked through.  Remove chicken from crockpot, leave sauce.  Add cornstarch mixture; stir to combine.  Replace lid and cook sauce on high for 10 more minutes or until slightly thickened.  Cut chicken into bite size pieces and then return to pot and toss with sauce before serving.  Serve over rice or noodles and sprinkle with sesame seeds.  Serves 4 - 5  

Jenn's Notes: I cut the recipe in half and cooked it in the oven.  I used dried onion flakes and I used a small pinch of cayenne instead of red pepper flakes.  Once my chicken was baked, I removed it from the pan and cooked the sauce over medium heat until it was thickened.  Instead of adding the chicken back into the sauce, I tossed a little over each dish, because it made quite a bit of sauce and I didn't want it to drown my chicken!  I served with steamed broccoli, but I actually preferred the broccoli on the side.  I really am a big fan of this dish - I thought it was so yummy!

Slow Cooker Cream Cheese Chicken Chili

Why is it that whenever I am completely out of cream cheese, I find a million things I want to make with it and when I have a million sticks of cream cheese in my fridge, I can't find anything to make with it? Just before Thanksgiving, my grocery store had a killer deal on Philly Cream Cheese, so I bought 10 boxes, thinking I would use them up - no problem.  Well, time flew by - as usual and I realized I still had 6 boxes of cream cheese that were expiring in a week.  So, I have been making recipe after recipe with my cream cheese, because I refuse to let any go to waste!  

This soup is one of those yummy recipes that helped me use up my cream cheese.  It couldn't be any easier to throw together and it is LOADED with flavor.  Usually, I am wishing things had more flavor, but with this soup, I was thinking it could use a tiny bit less flavor?  It was seriously delicious and I know I will be making this one a lot, but next time, I am going to add slightly less seasonings. 

Slow Cooker Cream Cheese Chicken Chili

adapted from:Plain Chicken

(Printable Recipe)

1 can black beans, drained & rinsed

1 can corn, undrained

1 can Rotel (tomatoes & gr. chiles), undrained

1/2 pkg. ranch dressing mix 

1 tsp. cumin

1 Tbl. chili powder

1 tsp. onion powder

1 (8 oz.) pkg. cream cheese

2 chicken breast halves or 5 tenders, frozen

Place chicken in bottom of slow cooker.  Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken.  Place stick of cream cheese on top.  Cover and cook on low for 6-8 hours.  Stir cream cheese into chili.  Use 2 forks and shred the chicken.  Stir together and serve.  Yield: 3-4 adult servings.    

Jenn's Notes:  This was delicious, but next time I will add slightly less seasonings, because it had just a little too much flavor (yes that is possible).  I added some water at the end to reach my desired consistency.   

**Update (11/16/2012) - I have decided I like this recipe best without adding any ranch dressing mix.  

Tomato Basil Parmesan Soup

I'm going to make this post short and sweet today, because I am just about to get up and make my nephew some super cute cookie monster cupcakes for his birthday!

I kept seeing this soup recipe all over Pinterest.  It comes from 365 Days of Crockpot and everytime I saw that picture, it would make me hungry, so I made it for dinner the other night.

I really really liked this soup and I will be making it again.  It tasted like it came from a fancy restaurant.  It is so creamy and very flavorful.  Serve some Mini Garlic Monkey Bread on the side or Soft and Chewy Homemade French Bread and it is perfect! 

Tomato Basil Parmesan Soup

adapted from: 365 Days of Crockpot
(Printable Recipe)

2 (14 oz.) cans diced tomatoes with juice

1 c. finely diced celery

1 c. finely diced carrots

1 c. finely diced onions (I used way less)

1 tsp. dried oregano or 1 Tbl. fresh (I used dried)

1 Tbl. dried basil or 1/4 c. fresh (I used dried)

4 c. low-sodium chicken broth

1/2 bay leaf

1/2 c. flour

1 c. Parmesan cheese, grated

1/2 c. butter

2 c. half-and-half, warmed

salt and pepper

Add tomatoes, celery, carrots, onion, oregano, basil, chicken broth and bay leaf to a large slow cooker.  Cover and cook on low for 5-7 hours or until vegetables are soft.  About 30 minutes before serving make a roux.  Melt butter over low heat and add flour; constantly whisk for 5-7 minutes.  Slowly stir in 1 cup of the hot soup.  Add another 3 cups and stir until smooth.  Add all back to the slow cooker along with the remaining ingredients.  Season again, if needed.  Cover and cook on low another 30 minutes or until ready to serve.  

Jenn's Notes: I cooked this on low for 5 hours and high for 1 hour and my veggies were still crunchy and I was getting hungry. So, I poured it into a large pot and boiled it on the stove until they were done and I just finished cooking everything on the stove.  I added some cooked, diced chicken to this soup and I absolutely loved it and I can't wait to make it again.    

Ultimate Slow Cooker Mashed Potatoes

Do you know that my Mom pretty much made our entire Thanksgiving Dinner by herself  and she didn't even forget any of our favorites like homemade rolls, stuffing from scratch, layered jello salad, green been casserole, homemade pies and so on and so on?  All I brought was Sweet Potato Casserole and a banana cream pie.  Don't ask me how she did it?  

Why am I talking about old news?  Because she made these AMAZING potatoes that were done in the crockpot.  She told me she was going to try these and I was a little skeptical, but they turned out so good and everyone kept commenting on  how good the potatoes were.  They are creamy and flavorful and so stinkin easy.  Guess What?  They have Sour Cream in them - oh yeah!  

I couldn't wait to get my hands on that recipe.  Potatoes are one of my favorite things to eat.  I love that you don't have to worry about keeping these warm while you finish dinner, because you can just leave them in the crockpot until ready to serve!  You can make these as chunky or as creamy as you like!  I bet you never boil potatoes again after trying this recipe!

Ultimate Slow Cooker Mashed Potatoes

adapted from:  Sharon H.  (I think she got it from Pillsbury)
(Printable Recipe)

5 Lbs. baking potatoes, peeled and cut into 1-inch cubes

1 1/2 c. chicken broth

1/4 c. butter, cut into chunks

1 c. sour cream

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 - 1 c. milk, warmed

Place potatoes in a 4 to 5 quart slow cooker.  Add the chicken broth and butter.  Cover and cook on High heat setting for 4 - 4 1/2 hours or until potatoes are tender.  Add remaining ingredients, except milk.  Mash potatoes using a potato masher or beat with an electric mixture until well blended.  Do not overmix.  Stir in enough milk for desired creamy consistency.  Cover and keep warm on low or warm heat setting until serving time, up to 2 hours.  Stir before serving.  These can also be cooked on low for 8 hours.  Yield: about 20 (1/2 cup) servings.  

Jenn's Notes:  Make sure you allow these enough time to cook, so they will mash properly.  I also stirred the potatoes every once in a while.  I personally can eat more than 1/2 cup of potatoes, so make sure and adjust the serving size as needed.  So good!