Tag Archives: crock pot recipe

Crockpot Chicken Enchiladas

Hey there! I have a new delicious recipe for you. And when I say delicious, I’m not just saying that to lure you into trying it out. It’s truly awesome. Nick even says so. 🙂

Crockpot Chicken Enchiladas

IMG_3105Ingredients:

IMG_3096

  • 1 can diced tomatoes with green chiles (keep the juice!)
  • 1 can seasoned black beans (drained)
  • 4-5 large chicken breasts (I used frozen)
  • 2 cups chicken broth
  • 1/2 cup flour
  • Tortillas, shredded cheese, or whatever you want to serve it with!

IMG_3115For spices, you will need:

  • 1 tsp minced garlic
  • 2 tsps chili powder
  • 1/2 tsp onion powder
  • 1/2 to 1 tsp cayenne pepper (for a kick!)
  • 1 tsp cumin
  • 1/2 tbsp parsley
  • Salt & pepper to taste

Directions:

Ok, I know that sound like a lot of spices, but don’t worry. I did a mix-and-match with all of the above spices and didn’t measure a thing. I did a few hearty shakes of each (minus the garlic), and it turned out great. So it does not have to be perfect, nor does it have to include each one!

Begin by layering your fresh or frozen chicken breasts in the bottom of your Crockpot. On top of the chicken, pour in the entire can of tomatoes and the drained can of beans.

IMG_3097Add the 2 cups of chicken broth. I didn’t have a can of broth, so I used one of these with 2 cups of water and it worked great!

IMG_3117Last, sprinkle the 1/2 cup of flour over the whole mixture.

IMG_3099It looks weird, I know. But the flour helps it thicken. Now mix it all up!

IMG_3100That’s better. Add in the spices and give it another good stir. Remember, alter the mix of spices to fit your family’s taste. We like it spicy, so I used lots of cayenne pepper.

Once it is well mixed and spread evenly in the crock, put the lid on and set the Crockpot on high.

IMG_3103Let this cook for 5-6 hours on high or 7-8 hours on low. Give it a stir halfway through to make sure the beans aren’t sticking to the bottom.

When it’s almost time to serve, turn the Crockpot heat down to low and shred the chicken with a knife and fork.

IMG_3111Yum! It should be smelling pretty darn good by now.

Nick and I ate this enchilada-style. We used a slotted spoon to get out the chunks of meat, beans, and tomatoes for the insides of our tortillas.

IMG_3112And then a regular spoon to get the juice only to pour over the tops of our tortillas.

IMG_3114And voila! Dinner ready in a flash. Just roll the meat mixture up in some tortillas and you are set!

IMG_3106Nick had cheese inside his enchiladas, but I obviously opted to have mine plain jane. They were amazing!

IMG_3109But not as pretty once you cut them all up to eat. Ha. Yummy in my tummy!

This recipe took me around 8 minutes to put together in the Crockpot, and then maybe an additional 5 to shred the meat and spoon it out into our tortillas. It was amazingly quick and painless.

Give these tasty enchiladas a try and let me know what you think! You could also use the meat inside some hard-shells to make chicken tacos. Whatever you have on hand will work with this recipe!

Have a great evening and happy cooking!

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Crock Pot Hawaiian BBQ Chicken Recipe

Hey there everyone! How was your Monday?? Mine has been long and productive! I’m thankful to have tonight off from teaching so I could be home to get some things on my to-do list knocked out!

Yesterday was a beautiful and sunny day here in Springfield, but I still decided to break out my Crock Pot! I love my free time on the weekends too much to worry about cooking a big evening meal on Sundays. So ‘set it and forget it’ cooking is a must!

On Sunday morning I hopped on Pinterest to find a recipe for some Crock Pot chicken that used ingredients I had on hand. I pieced a few things together and came up with a great combo that Nick loved!

crockpotchicken2This recipe is just about as simple as can be!

Ingredients:

IMG_2344

  • 4-6 frozen chicken breasts
  • 1 bottle BBQ sauce
  • 1 large can of sliced pineapple in juice
  • 2 tbsp minced onions
  • 2 tsps garlic salt

IMG_2345Layer your frozen chicken in the bottom of the slow cooker. Then pour about half the bottle of BBQ sauce evenly over the chicken.

IMG_2346Sprinkle the minced onions and garlic salt on top of the BBQ sauce, and then layer the pineapple slices on top.

IMG_2347Pour any remaining pineapple juice over the top of the pineapple. Lastly, pour the remaining BBQ sauce over the top of the pineapple layer and cover it.

IMG_2350Set that baby on low…

IMG_2348And let it cook for 4-6 hours. It should start looking like this!

About 4 hours in!
About 4 hours in!

I gave it a good stir around the 4 hour mark, and then let it continue cooking for 2 more hours.

IMG_2362It’ll be nice and dark when it’s all ready to go! It’s amazing how well the pineapple slices hold up and actually soak up a lot of the BBQ sauce. They ended up being Nick’s favorite part! I served the chicken in whole breast pieces with a pineapple slice or two on top with some extra sauce as well.

photo 5Lots of chicken and pineapple chunks on my plate! Along with a few veggies…

photo 2The chicken turned out extra tender and was a big hit! I made a large batch so we would have leftovers to eat on this week.

photo(85)Yum yum yum!! This recipe was wayyy too easy. I think next time I make it, I’ll use crushed pineapple and shred the chicken at the 4 hour mark. Then I can serve the meat on some sweet Hawaiian rolls for a tasty meal that could feed a crowd!IMG_2362Whip up this easy and tasty meal the next time you’re in a bind for something different and quick!

I hope you enjoy slow-cooker cooking as much as I do. It’s a big staple around my house, especially during this time of year!

Have a great evening everyone. Comment and let me know how your Crock Pot recipes are turning out! Nighty night!

Spicy Crockpot Chili Recipe

Happy Tuesday to ya! It’s another lovely Fall day here in Springfield, so in honor of the cooler temps and changing leaves, I have a new Crockpot Recipe to share!

chilispicySpicy, Meaty Crockpot Chili Recipe

Ingredients:

photo(86)

  • 1.5 lbs ground beef (or turkey!)
  • 2 cans of Chili Beans
  • 2 cans of diced tomatoes in sauce for chili – spicier the better!
  • 1 can of large sliced stewed tomatoes, Mexican style
  • 1 additional can of tomato sauce (if needed)
  • 1/2 of a red onion, diced
  • 2 tsps chili powder
  • 1/2 tsp of cumin
  • 1/2 tsp garlic salt
  • 1 tsp minced onions
  • Mexican hot sauce to taste
  • Salt & pepper to taste

Begin by browning the ground beef in a large skillet. Season with the garlic salt and drain well.

photo(85)Once your meat is well drained, put it into your Crockpot or slow-cooker. On top of the meat add the cans of beans, diced tomatoes, tomato sauce, stewed tomatoes, and diced red onion. Stir well to combine and add a little water if the mix seems too thick for your liking.

photo(84)This particular batch ended up being a little too soupy, but it was still tasty! Next, add your seasonings – the chili powder, cumin, and minced onions. Stir this well to combine.

photo(81)Now this is where your taste-tester needs to step in. If you want it to be spicy (like Nick does!), you can add some hot sauce, extra salt & pepper, or even some crushed red pepper here. Give it a taste and doctor it up how you like!

photo(83)Now put your Crockpot on the Low setting and cover it.

photo(80)Let the chili cook on low for around 5-6 hours. Be sure to keep the lid on the whole time! I only opened it to stir about 2 times to make sure it wasn’t sticking to the bottom. By the time my chili had been cooking 6 hours, it was boiling and ready for dinner.

photo(76)This was our Sunday night dinner this week, and Nick loved it! I loved it too, but it really made my nose run. I think it was my spiciest yet! So if you are whimpy like I am, add lots of crackers to help tone it down a bit. 🙂

photo(74)YUM!! I’m still eating on this stuff for my lunches this week. It’s an awesome treat in the middle of my day. I’ve also been adding a spoonful of cottage cheese into my chili to make it a little creamy and cool it down a little. You should definitely give it a try.

I hope you all have time to break out your Crockpot soon. It’s that time of year where the cozy smell of chili coming from your kitchen NEEDS to happen. Haha, at least I think so.

Hope you’re having a great Tuesday! Get out there and enjoy this lovely sweater weather!