Crockpot

Easy Crockpot Taco Soup

I dig eating tacos. I mean come on who doesn’t? They are enjoyable to eat, flavorful and occasionally messy lol. Plus, there are so many different ways you can make with tacos; you can prepare them to include shrimp, fish, chicken, and beef. The list goes on forever lol. And of course, let’s not forget about soup. I pretty much enjoy any soup that is out there from creamy loaded baked potato to chicken noodle.

This amazing soup is no different cause in celebration of Cinco De Mayo; I made taco soup. My family and I loved it!!! I hope you’ll enjoy it just as much as I did. It’s 100% delish! If you’re reading this post and feel excited to cook then grab your crockpot and get ready for some, serious YUM! 😀

Easy Crockpot Taco Soup

Ingredients

1 lb. Ground Beef
One can Beef Broth {14.5 oz.}
One can Kidney Beans {16 oz.}
One can Black Beans {15 oz.},
One can Petite Diced Tomatoes + liquid from can {14.5 oz.}
1 can Corn + liquid from can {15 oz.}
One can Original Rotel – Diced Tomatoes & Green Chilies {10 oz.}
1 packet Hidden Valley Ranch Seasoning Mix {1 oz.}
One package Taco Seasoning Mix {1 oz.}
1/2 tsp. Onion Powder
½ tsp. Salt

Optional: Fritos, Sour Cream, Shredded Cheddar and chopped Green Onions!

Instructions

1. Pour a few drops of olive oil into a medium skillet, over medium/high heat. When the oil begins to shimmer, add the beef and cook in the hot skillet until brown. Drain and discard grease.

2. Add all ingredients {except garnish ingredients} to Crockpot and stir well. Cook on HIGH for 2 hours, or LOW for 4 hours.

3. Top with a dollop of Sour Cream, Shredded Cheddar, Chopped Green Onions, and some Fritos for a delicious added punch of flavor! ENJOY!!

Adapted from The Frugal Girls 

Coming up next week:

Buffalo Chicken Lasagna

My Texas Crockpot Chili

Honey Garlic Salmon

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Million dollar chicken dinner

 I know that I’ve mentioned this in one of my last week’s posts that I would not be able to cook crockpot recipes for awhile due to the glass lid shattering. But, I ended up changing my mind and decided to be productive and made a homemade crockpot lid, so I could make the recipe I originally planned on cooking. How did I accomplish this task you might ask??? I covered the stoneware with foil extremely well, put a flat baking sheet on top of the foil next I placed two mason jars on top of the layer. Lol. The result of this crazy idea worked well. 🙂

Now on to talking about today’s recipe.

Your chicken dinner is seriously about to become fabulous!
Make dinner the highlight of your week when you create this insanely delicious Crock Pot Garlic Parmesan Chicken Recipe! This recipe couldn’t be simpler, and the flavor is off-the-charts delicious!
Not to mention it’s super rich, creamy and ridiculously yummy!
You really can’t go wrong with Garlic and Parmesan… so grab your Crock Pot and let’s begin!

Crock Pot Garlic Parmesan Chicken Recipe

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
1 C (2 sticks) of Butter, softened
1 C Duke’s Real Mayonnaise
1 C. shredded Parmesan Cheese
12 Garlic Cloves, finely minced
½ tsp Oregano
½ tsp Basil
Optional: 1 tsp fresh squeezed Lemon Juice
Optional: pinch of Salt

Instructions

1. Grease crockpot with non-stick cooking spray.

2. Prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry. Add Chicken to Crock Pot

3. Cook on HIGH for 3 hours or LOW for 6 hours {covered}

4. After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
In small mixing bowl, combine Butter, Mayo, Parmesan, Garlic, Oregano, Basil & Salt and stir well. Pour mixture over chicken. Cover, and cook on HIGH for 30 minutes more, or until done.

5. ENJOY!!

Recipe adapted The Frugal Girls 

Eating tropical without leaving home

Do you ever wish you could just hop on an airplane and travel to a tropical island and eat food in paradise? But frustratingly you are not able to because of money, work or school. If you said yes, then great I have a small solution for you and no I, unfortunately, cannot give you free boarding passes to fly to your beloved vacation destination. But what I can do is share with you how to make and eat an excellent tropical dish without leaving your home.

 Crockpot Tropical Chicken

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
1-2 lbs fresh precut pineapple Chunks
20 ounces of pineapple juice from chunks
One medium White Onion chopped in ½″ – 1″ pieces
1 tbsp Soy Sauce

Instructions

1. Pour Soy Sauce and ½ cup of Pineapple Juice {from bowl of pineapple chunks} into Crockpot.

2. Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot.

3. Cook on HIGH for 2.5 hours {covered}

4. After 2.5 hours, Once the meat is thoroughly cooked and no longer pinkish, carefully dump the meat into a colander to drain the juices from the Crockpot. (Okay so, I admit this step was a little tricky for me and I know this part sounds complex for some of you as well but I typed out some suggestions that I hope might make it a little easier)

5. In small mixing bowl, mix remaining Pineapple Juice, Pineapple Chunks, and White Onion, then pour mixture over Chicken. Stir well.

6. Cook on WARM/LOW for one more hour {covered}, or until done. Serve with a side of brown, or white rice. YUM!

Recipe adapted from The Frugel Girls

A few suggestions:

Juicing pineapple & Chopping Onion

Since I don’t have an electric juicer I had to juice my pineapple manually and I also chopped up my onion to save time. I am aware it might be a big, sticky mess and slow process but if you don’t have an electric juicer and just a manual as I do my advice to you is to juice your pineapple and to cut your onion in the early hours of your day.

Picking stoneware

Since the stoneware pots are pretty heavy, I suggest not using a 6-QT stoneware instead work with a 4-QT or a QT-2. Especially if those of you who don’t have a lot of upper body strength or if you’re like me for example where I have little muscle tone in my right arm. However, you must be the judge to determine the appropriate one that will work for you. 🙂

Draining Juices

I basically did the exact same thing when I dumped the fat out from the ground beef for the chili recipe. Except I needed to get two oven mitts for both of my hands. Next, I put the stoneware pot near the edge of the kitchen sink and slowly, gradually poured the juices along with the chicken into the colander. Also, If you don’t prefer dropping all of the chicken and juices all at once into your colander, you can use a pair tongs to remove the chicken breasts place them in a glass dish. Then use a large solid spoon to scoop the juices out and or you can do what I mentioned earlier.

***Be extremely cautious when you are removing the stoneware from the heating base to drain the juices as they will be extremely HOT!!!!!***

Please do not get discouraged if this recipe doesn’t turn out 100% the way you want it for the first few tries because it doesn’t matter of the outcome what is important is that you are trying very hard. I am proud and you should be really pleased with yourself too. 🙂 My hope for you is that you keep practicing and don’t give up. 🙂

Thank you so much for reading.

 

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Full of creamy goodness

What’s better than a warm, yummy bowl of soup on a lazy rainy day or just flat out cold days where you want to stay inside, all day and do nothing except for watching movies or read a book. Although, if you’re unfortunately under the weather then you surely don’t desire to do a thing besides sleeping. But, then there are other days when you come home from a crazy, long, stressful day at school or work, and apparently you are starved, so what should you do? Walk into your kitchen and eat a huge batch of warm, hearty soup ready and waiting for you on your lazy, sick or after you’ve had a long, busy day!

Easy Crock Pot Creamy Chicken and Rice Soup

6  C. of chicken stock
Two chicken breasts (boneless skinless)
Two bay leaves
Two stalks celery (chopped)
One medium onion (chopped)
Two carrots (chopped)
1/8 tsp salt (to taste)
1 tsp lemon pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
3/4 C. long grain rice (NOT quick cooking rice)
1/4 C. flour
1/2 C. milk
1 10 oz can corn

DIRECTIONS

Step 1

Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot. Next, add chicken stock, bay leaves, veggies, and seasonings. Seal and cook for 8 hours. Set aside the rice, corn, flour, and milk for later. Halfway through cooking add the rice (or you can stir in already cooked rice at the end).

***Please see the recipe note near the end of my post to determine the best cooking time for you***

Step 2

About 30 minutes before serving, get a cutting board place the chicken on the board and shred it with two forks. In a small container with a lid shake together flour and milk until mixed well and stir into soup. Add Corn. Let cook for another 30 minutes or more to allow the soup to thicken.

NOTES: It seems like newer crock pots cook much faster than the older ones, so please keep that in mind. My crock pot is newer and cooks very hot. I cook this soup on low for 8 hours and it is finished cooking in 4 1/2 hours. I add the rice about an hour before it’s thoroughly cooked.

There are two options you can choose from when chopping up your produce. The first one is you can use a knife. And to protect yourself from getting cuts on your fingers use a Knife Guard Chopping Tool.

The second one is using a food processor. Before you put the carrots, celery and onion in the processor be sure to peel the skin off of the onion, cut the heads off of the celery and carrots. If you’re a little confused about what I’ve told you, I included pictures of the choices you can make when chopping up vegetables at the end of this post.

I appreciate you very much for reading my blog, and I hope in return that I’m making a difference in your life by helping you have more boldness with cooking. 🙂

Recipe adapted from Back For Seconds

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Coming up next week:

Cowboy Chili

Crockpot Tropical Pineapple Chicken

Cilantro-Lime Honey Garlic Salmon (Baked in foil)

Option #1

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Option #2

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Mexican food with a twist

Hello 🙂 I hope you had a great weekend. I know I did! Okay so let me ask you a question, what do you like to eat besides American food? I’ll tell you what mine is Mexican, and my favorite dish is fajitas with chicken. I also like soup. If you are the same as me, then I want to share with you on how you can make chicken fajita soup assistance provided by your crockpot/slow cooker. Here is the recipe:

Slow Cooker Chicken Fajita Soup

1 lb boneless, skinless chicken breasts
2 (10.75 oz) cans condensed cream of chicken soup
one cup salsa
2  C. frozen corn
one (15 oz) can of black beans
1½ cups water
One tsp ground cumin
½ tsp dried cilantro
One cup shredded cheddar cheese

Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips

Directions

I sprayed my slow cooker with non-sticking cooking spray. Added the chicken to the bottom of the slow cooker. In a medium sized mixing dish, stir cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour mixture over the chicken. Cook on low for four-six hours. Take the chicken and tear apart with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about fifteen minutes. Serve with your favorite toppings.

Thank you so much for reading today’s post. I hope and pray that with my courage to cook with limitations inspires you to try. 🙂

 

Recipe adapted from The Recipe Critic 

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A love for Barbcue

 

I want to share with you what I enjoy using for when I’m cooking, and that is my crock pot. Why you might ask??? Because all you have to do is dump all of the ingredients (for whatever the recipe calls) into the pot, turn it on and forget it for a few hours during the day and when dinner time rolls around your food is ready to eat.

Here is what I usually do when I find a dish I want to cook. I typically start in the mornings, so that it will take all day. I always make sure to read the list of ingredients and directions thoroughly, so that I don’t forget anything. Then I will get the appropriate size pot, and the things needed for the recipe, and dump all of the ingredients into the bowl. Then turn on the heating base to the appropriate heat setting. Cover, and let the crockpot do the rest of the cooking. Lol, that is my all time favorite part of when I get to have the pleasure of using that incredible cooking machine.

Do you know what else I like? I love pulled pork sandwiches. They are amazing! Here are three reasons why they’re my fave; 1. Very messy 2. Delicious 3. Last but not least it’s incredibly satisfying. 🙂

I want to share with you this Slow Cooker Texas Pulled Pork Sandwich recipe. They are 100% tasty and incredibly easy to prepare. Oh get this you don’t have to eat it as a sandwich you either can eat it with a slice of cheese or just by itself. Whichever way you decide how to devour this I promise you won’t be complaining. Enjoy!

Slow Cooker Texas Pulled Pork Sandwiches

Ingredients

One tsp of vegetable oil
1 4 lb pork shoulder roast
1 C. Sweet Baby Ray’s barbecue sauce
1/2 C. apple cider vinegar
1/2 C. chicken broth
1/4 cup of light brown sugar
1 Tbsp of yellow mustard
1 Tbsp Worcestershire sauce
1 Tbsp of chili powder
One extra large onion chopped
Two large cloves garlic, crushed
1 1/2 tsp dried thyme

Optional:
8 Hamburger buns split
Two tablespoons of butter
Cheese slices

Directions

1. Pour the vegetable oil into the bottom of the of a slow cooker. Place the pork roast into the slow cooker, pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and tyme. Cover and cook on low for six to seven hour or until the roast shreds easily with a fork.

2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down in a skillet over medium heat until golden brown. (If you don’t feel 100% comfortable using a hot skillet on the stove at the moment then it’s totally okay. 🙂 However, if you still would like to toast your bread, then I prefer using a toaster (And yes even I use it) because you don’t have to worry about burning yourself as much. After toasting get a spoonful of pork and spread on the toasted bread and Oh, I am HUGE cheese fan, so if you are a cheese lover like me, you can put a slice on top of your lovely masterpiece. Then you’re ready to eat. Enjoy! 🙂

After you’ve finished eating be sure to wait until the crock pot is completely cooled before you put away the leftovers.

Just a few things: if you have sensitive eyes and cutting onions make your eyes water, don’t feel embarrassed because I always cry lol. I know it might sound silly, but one thing that has worked for me so far is wearing my swim goggles. If you don’t want your eyes to water and sting; then my suggestion to you is wearing swim goggles (If you own a pair) or do whatever works while you’re cutting up the onion. Also, if you have a food processor you can put the onion in it little at a time to chop it up. I typically will put an onion in my food processor to speed things up a bit. If you don’t have a clue what I’m talking about or don’t own one of the kitchen appliances I’ve mentioned today in today’s post that is entirely fine with me, there will be links to websites on my links page for what they are and where you can buy them.
Next week I will be telling you about how to make a beloved Mexican dish into soup using the crockpot, cooking homemade sloppy joes on the stove and roasting broccoli in the oven. I know it’s crazy scary stuff for some of you readers but, YOU CAN DO IT!!! 🙂

Recipe adapted from All Recipes

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