Crock Pot Creamy Chicken Soup

Let me just say....I love Fall.  I am so happy it has finally arrived, as it has been a very warm summer here in San Diego.  Don't get me wrong, I love the long sunny days, but growing up in the Pacific NW, you crave the changing of the seasons at this time of year.  With a little drizzle over the weekend and some cooler, windy weather, I was so excited to dig out some of my 'fall' clothes today.  I couldn't be more excited to dust my boots off and pair them with my rugged flannels and warm sweaters and get cozy by a warm fire.  I'd like to say Fall is my favorite season, but I realize it is the beginning of every season that is my favorite.  I love a little change up from time to time, as we all do.  But, I have to say, Fall inspires me like no other season when it comes to cooking and crafting; I just love being home and in the kitchen.  Today I made a grocery run and picked up items for spaghetti squash dinner, deviled eggs using greek yogurt {rather mayo}, crustless leek and swiss chard quiche and peanut butter with oatmeal energy bites.  This is going to be a fun week in the kitchen, I just hope I can find the time to post everything I make.  So, since it is Monday, I decided to pull out my lovely CrockPot.  I didn't have a ton of time, so I decided to throw this creamy chicken soup together.  This is one of my favorite 'hurried' recipes that I have made from time to time.  You literally can just throw everything in the CrockPot - it's a cutting board free recipe - which I love. I serve this soup with warmed dinner rolls and a green salad.  Happy Fall!

Cooking tip: This recipe will make for plenty of leftovers, if you are only serving a few.  Cut this recipe in half if you only want a few helpings {we are big on leftovers}.

Ingredients:

• 1 {26 oz} can Cream of Chicken soup
• 1 {10.75 oz} can Cream of Celery soup
• 1 {4 oz} can mushrooms, stems and pieces, undrained
• 1 cooked rotisserie chicken, shredded
• 1 {16 oz} frozen bag mixed vegetables
• 2 cups milk
• 2 cups chicken broth
• 2 tsp dried thyme
• 1 tsp kosher salt
• 1/4 tsp pepper

Directions:

1. Combine all ingredients into a 4 quart or larger CrockPot.  Stir well, then cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours, or until warmed through. 

Serve with warmed dinner rolls and a green salad.  

Enjoy!

Coconut Chicken and Shrimp Curry

Greetings from the busy life.  I made this amazing curry dish recently and wanted to share it with you.  I adapted this recipe from 'Simple Bites' blog, as it looked amazing.  Of course, I added a few ingredients and changed the recipe up a bit as it requested more steps than I was in the mood to follow. When I make a Crock Pot dish, I prefer to use as few steps as possible.  My idea of 'Crock Pot food' is dumping it all into one large pot to stir and be done with it.  {Although, that's not always the case}.  This yummy recipe calls for a lot of ingredients, but is still an easy recipe to follow and really looks more complicated than it is.  Your family, friends or guests will think you slaved over this dish for hours {and let them think you did}.  I doubled this recipe because we had family in town and I wanted to make sure we had enough to feed everyone and have extra for leftovers {we are BIG on leftovers in this house}.  I also decided to add shrimp to it, as I was craving it, but that's up to you.  Just remember to halve the recipe amounts if you are only cooking for a few.  I was cooking for 7 and had plenty of leftovers. Serve this over a Jasmine or brown rice, or you can serve it in a bowl on it's own. Hope you enjoy..

Ingredients:

• 1 Tbsp olive oil
• 2 Tbsp butter, melted
• 2 1/2 lbs boneless, skinless chicken thighs, rinsed
• 1 lb frozen cooked shrimp, rinsed and thawed {tail off shrimp}
• 3 {13.5 oz} cans coconut milk
• 1 sweet yellow onion, peeled and ground {or finely diced}
• 1 {16 oz} bag frozen california blend veggies {with cauliflower, broccoli & carrots}
• 1 cup frozen peas
• 1 {15 oz} can baby corn on the cob, drained and cut each cob in half
• 4 tsp minced garlic
• 3 tsp crushed ginger
• 2 tsp ground turmeric
• 2 tsp ground curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp kosher salt
• 1/2 tsp ground pepper

Directions:

1. In a large Crock Pot {5 quart or larger}, combine all ingredients into Crock Pot in order listed. Using a large spoon, stir WELL.   
2. Cover and cook on Low for 6 to 8 hours, {stirring occasionally}.  Or, cook until chicken is cooked through and veggies are soft.  

The chicken should shred easily with your fork, if you want to break the chicken up a bit.  Up to you. Top curry on a bed of Jasmine or brown rice.  Enjoy!

Slow Cooker Boneless Pork Ribs

Look at these beauties.  These ribs were finger-lickin' good.  They were so tender, they hardly made it out of the Crock Pot without falling apart. We devoured these in minutes and will be sure to make these again.  You can serve these with extra BBQ sauce, if you like.  Although, we thought they turned out perfect with just a dash of salt and pepper.  If you have leftovers, you can also shred the pork to make BBQ pork sandwiches.  Delish!  


Ingredients:

• 3 to 4 lbs boneless pork ribs, rinsed
• 1 {18 oz} bottle BBQ sauce {I prefer Trader Joe's Bold and Smoky Kansas City Style BBQ Sauce}
• 1/4 cup lemon juice
• 1/4 cup water
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• salt and pepper, to serve

1. In a 4 quart or larger Crock Pot, combine all ingredients and toss to mix together.  
2. Cover and cook on Low for 8 to 9 hours, or High for 5 to 6 hours.  
3. When serving, remove ribs with tongs carefully, leaving juices in Crock Pot to discard. 
4. Sprinkle ribs lightly with salt and pepper to serve, if desired. 

Enjoy!

Spicy Asian Chicken Lettuce Wraps

I have been craving chicken wraps for some time now and it didn't look like we would be visiting a restaurant that served them for awhile, so I decided I better step up and make my own.  I adapted this recipe from a Better Homes and Gardens mag I had, but changed it up a bit. These were incredible and are healthier than most you will find dining out.  I decided to use butter lettuce over iceburg, as I know P.F. Chang's usually serves theirs with iceburg.  I thought the butter lettuce was much better, but you decide.  I also like {and you will, too} that this is a low-cal recipe that is so easy to make. This recipe will make many wraps, so if you are only cooking for a few people, halve this recipe and use only one head of lettuce.  Serve as an appetizer or entree.  Hope you enjoy!

Ingredients:

• 2 lbs uncooked ground chicken breast
• 1 cup frozen shelled edamame {soy beans}
• 1 cup shredded carrots {I buy pre-shredded bag of carrots}
• 5 green onions, white parts only
• 1 {8 oz} can water chestnuts, drained and chopped
• 4 tsp reduced sodium soy sauce, {plus extra, to top}
• 2 tsp reduced-sodium teriyaki sauce
• 2 Tbsp hoisin sauce
• 1 Tbsp chili paste
• 1 tsp rice vinegar
• 1/2 tsp pepper {use 1/4 tsp for less spice}
• 1 cup reduced-sodium chicken broth
• 1 or 2 heads butter lettuce
• 1 or 2 avocados, sliced, to top

 

1. Combine all ingredients {minus butter lettuce leaves and avocados}, in Crock Pot.  Using a spatula or spoon, break up meat and stir all ingredients together to mix well.  
2. Cover and cook on High for 4 hours, stirring every 1 or 2 hours to break up meat.  
3. Serve a scoop of chicken mixture atop each butter lettuce leaf.  Top with avocado slices and drizzle with soy sauce.  Wrap, roll or fold each filled butter leaf to serve.

Enjoy!

Arrabiata Meatballs with Tomatoes and Basil

It's Super Bowl Sunday!  We decided to keep it a mellow one at home, as we had a fun-filled weekend with family and friends, birthday parties and sports games.  My son invited a few of his friends over, so I made sure to make enough food to feed a houseful of hungry boys.  First on the menu, these amazing meatballs with arrabiata sauce, diced tomatoes and fresh basil. These were so incredibly easy to make and {more importantly}, I love that the Crock Pot did all the work! This is a great appetizer {or entree if you like}, to serve for Game Day or any group gathering.  You can serve these as an appetizer with toothpicks, in a pasta bowl with parmesan on top or over a bed of pasta noodles.
Good luck to the Patriots and Giants!!

Ingredients:

• 1 {20 oz} pkg pre-cooked/frozen mini party size meatballs {I use Trader Joe's frozen meatballs}
• 1 {25 oz} jar arrabiata sauce {I use Trader Joe's arrabiata sauce, but any favorite of yours will do}
• 1 {14.5 oz} can diced tomatoes, drained
• 1 {6 oz} can tomato paste
• 1/4 cup fresh basil, chopped
• 1/8 tsp pepper

1. Combine all ingredients in a 4 quart {or larger} Crock Pot.  Stir until well blended. 
2. Cover and cook on High for 2 to 2 1/2 hours.  
3. Serve with toothpicks as a party appetizer, as an entree topped with parmesan cheese, or on top of a bed of spaghetti noodles.  

Enjoy!

Crock Pot Chicken-Apple Sausage with Roasted Veggies

Wow, this was good. I was craving this exact dish and to my surprise, it turned out even better than what I thought I was craving. This is one of our new favorites - not only is it full of flavor, it's healthy, and it's what I like to call a 'skinny crock pot' recipe. Hope you enjoy it as much as we did.

Ingredients:

• nonstick cooking spray
  
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large yellow onion, sliced into wedges
• 2 cups grape tomatoes
• 1 Tbsp olive oil
• 4 tsp minced garlic
• 1 tsp dried oregano
• 1/4 tsp pepper
  
• 5 {pre-cooked} chicken-apple and walnut sausages {1 pkg}
• sweet-hot mustard, for dipping

1. Coat a 4 quart {or larger} Crock Pot with cooking spray.
   
2. Combine bell peppers, onion, tomatoes, olive oil, garlic, oregano and pepper in Crock Pot. Mix well until veggies are saturated with olive oil and spices.
   
3. Add sausages to Crock Pot, placing sausages on top of veggies.
   
4. Cover and cook on Low for 6 to 7 hours, or High for 3 to 4 hours.
5. To serve, place sausage on plate or in shallow bowl. Smother sausage with veggies. Spoon extra juices from Crock Pot over sausages and veggies.
   
6. Dip sausages and veggies in sweet-hot mustard.
   

Enjoy!

Crock Pot Chicken and Yam Curry

I love this Crock Pot Monday dish. It is so tasty and so easy to prepare. I literally chopped and threw everything in my Crock Pot within 15 minutes this morning, as I knew my day would not allow for me to have any extra time to prepare for dinner on this crazy Monday. It was a great day, I have to say. I met with my mother-in-law this morning and we shopped into the afternoon, getting most of our Christmas shopping done together. Hallelujah. This has been an annual tradition for us the past few years and it is wonderful. After the shopping madness, it was off to water polo, ballet class and then basketball. It's a series of sports activities from 4:15 to 9 pm. This is our busiest day as far as after school curriculars go, as all three of my children have scheduled activities overlapping eachother at the same time. It's crazy, but I wouldn't have it any other way. This is why Crock Pot Mondays are in effect and have become my saving grace.

Ingredients:

• 1 1/2 lbs boneless chicken thighs, rinsed
• 2 medium yams, peeled and cubed
  
• 1 {15 oz} can garbanzo beans
• 1 {14.5 oz} can diced tomatoes
• 1 {14 oz} can chicken broth
  
• 1 cup frozen peas
• 2 tsp olive oil
• 2 tsp minced garlic
  
• 1 1/2 tsp minced ginger
• 1 Tbsp lemon juice
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp black pepper
  
• 1/4 tsp ground red pepper {cayenne}
• 2 to 3 cups basmati rice
• cilantro {to top}, if desired
  

1. In a small mixing bowl, mix together the curry powder, turmeric, salt, pepper and red pepper. Set aside.
2. In a 5 quart or larger Crock Pot, combine the chicken, yams, garbanzo beans, tomatoes, chicken broth, peas, olive oil, garlic, ginger and lemon juice. Stir to mix well. Add curry powder spice mixture to Crock Pot, stirring to blend well with chicken mixture.
   
3. Cover and cook on Low for 6 to 8 hours, or until yams are soft.
   
4. Prepare rice as indicated on package at least 20 minutes prior to serving.
5. To serve, spoon chicken curry over a bed of basmati rice. Top with cilantro, if desired.

Enjoy!

Hearty Steak Chili

Love my Crock Pot Mondays. I could not get through this crazy day as smoothly without my lovely Crock Pot. It has been chilly outside, so I decided to make a hearty chili for dinner. This recipe was adapted from a cookbook I received for Christmas last year. I changed it up slightly, but I think this is a great recipe I will make again and again. My kids loved it, as my son decided he wanted it again for lunch tomorrow. I topped this chili with green onions, avocado, shredded cheese and my corn bread souffle. It was a perfect one pot meal and cleanup was a cinch.

Ingredients:

• 1 1/2 to 2 lbs sirloin or chuck steak, cut into bite size pieces
• 1 {28 oz} can diced tomatoes, undrained
• 1 {28 oz} can tomato sauce
• 2 {15 oz} cans black beans, drained and rinsed
• 1 {4 oz} can diced green chilies
• 1 {6 oz} can tomato paste
• 1 medium yellow onion, peeled and chopped
• 4 tsp chili powder
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp kosher salt

Topping ideas: chopped green onions, avocado slices, shredded mexican blend cheese, sour cream and/or corn bread {when making corn bread, I always add a can of creamed corn to mixture to add moisture and flavor}.

1. Combine all ingredients in a 5-quart {or larger} Crock Pot. Stir together. Cover and cook on Low for 6 to 8 hours, or until onions are tender.
2. Top with toppings of your liking.

Enjoy!

Crock Pot Shredded Pork Asian Tacos

These tacos are the best! This pork has so much flavor and is incredibly tender. With the cabbage, cheese and cilantro, it is simply mouthwatering. I served these tacos with rice and black beans and we couldn't get enough of them. I will definitely be making these again very, very soon.

Ingredients:

• 3 lbs pork shoulder roast, bone-in or boneless {I use bone-in}, rinsed
  
• 1/2 cup teriyaki sauce
  
• 1/2 cup stir fry sauce
  
• 1/4 cup hoison sauce
  
• 1/4 cup beef broth
• 1 Tbsp sesame oil
  
• 1 Tbsp chinese five spice powder
  
• 1/2 to 1 tsp kosher salt {I use 1 full tsp}
• 1/2 tsp pepper
  
• 1 bag cole slaw mix {or} thinly shredded green and purple cabbage
  
• white shredded cheese
  
• fresh cilantro, rinsed
  
• 12 flour tortillas, fajita size

1. Place pork roast in 4 to 5 quart Crock Pot.
   
2. In a medium bowl, mix together teriyaki sauce, stir fry sauce, hoisin sauce, beef broth, sesame oil, chinese five-spice, salt and pepper. Pour teriyaki mixture over pork roast in Crock Pot. Cover and cook on Low for 8 to 10 hours.
3. Shred pork with fork {it should just fall apart}. Remove bone {if bone-in}.
   
4. Warm tortillas. Top tortillas with pork, then shredded cheese, cabbage from cole slaw mix and top with cilantro sprigs. Fold or roll up.
   

Enjoy!

Crock Pot Beef Bolognese Sauce with Rigatoni

It's that special day of the week that doesn't allow me to sit for a minute - the lovely and wonderful Monday. As crazy as this day can get, I secretly love it. It's the non-stop, on-the-go-chaos that I wouldn't change for the world. Of course, with it being Monday the Crock Pot surely makes its way out of hibernation and back onto the countertop. I decided to make this recipe that I received by email from the Real Simple magazine that I subscribe to. I changed it up a bit and it turned out delish. This makes a great big pot {that we like for leftovers}. But, if you aren't cooking for many and you don't want a ton of leftovers, you may want to halve the recipe amounts. I am thinking lasagna might be good with the extra I served this on a bed of rigatoni noodles with a green salad and my quick and easy crostini's {see recipe in appetizers}. It was a perfect meal to fuel us up for our busy week. I am thinking lasagna with my leftover sauce for later in the week...this Monday just keeps getting better and better...


Ingredients:

• 1 large yellow onion, peeled and finely chopped
  
• 2 celery stalks, washed and finely chopped
• 1 large carrot, peeled and finely chopped
• 1 tbsp olive oil
• 1 1/2 lb ground sirloin
• 1/2 cup milk
  
• 2 {28 oz} cans diced tomatoes, undrained
  
• 1 {28 oz} can crushed tomatoes, undrained
  
• 1 {6 oz} can tomato paste
• 1/3 cup chopped fresh basil
  
• 4 tsp kosher salt
• 1/2 to 1 tsp pepper {I like to use 1 full tsp}
  
• 1/2 tsp nutmeg
• 1 {or 2} pkg rigatoni noodles
  
• shredded parmesan, if desired
  

1. In a large skillet over medium-high heat, combine olive oil, chopped onion, chopped carrot and chopped celery stalks. Saute for 10 minutes, stirring frequently until tender.
   
2. Add the sirloin to skillet and cook, stirring frequently until no longer pink.
   
3. Add the milk to the skillet and mix together. Cook for another 3 to 5 minutes, stirring.
   
4. Transfer mixture to 5 quart {or larger} Crock Pot. Combine diced and crushed tomatoes, tomato paste, basil, salt, pepper and nutmeg. Stir generously.
   
5. Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours
6. Prepare rigatoni noodles as indicated on package 15 to 20 minutes prior to serving. Top with shredded parmesan, if desired.

Enjoy!

Thai Green Curry Chicken with Peanuts

I was headed out of town for a few days, so I wanted to make a dish for my husband that he would enjoy while I was away. Of course, my boys were not that into this dish, so I made them a big pasta dish that they always prefer - penne pasta with homemade marinara sauce. Oh, the day my kids ask me to make them Thai Curry Chicken, I will literally fall over in shock. That will be one happy day for me. My kids are definitely missing out, because this dish was fantastic {as my husband would say}. He claims this is one of his new favorite dishes. It is full of health, has a great light flavor {that isn't overwhelming}, and the chicken is tender, tender, tender. The best part about this dish is making your own curry paste from fresh lemongrass, cilantro and ginger, rather than buying it. This dish is simply pure health and goodness {and makes for great leftovers}.

Ingredients:

• 1 large yellow onion, peeled and chopped
• 3 stalks fresh lemon grass, sliced and chopped*
• 1 cup fresh cilantro
• 2 jalapenos, seeded and chopped
• 1/4 cup chicken broth
  
• 1/4 cup fresh ginger, chopped
• 4 tsp garlic, minced
• 1 Tbsp ground coriander
• 2 tsp lime juice
• 2 tsp sugar
• 1 can coconut milk
• 1 1/2 tsp kosher salt

• 8 to 12 boneless chicken thighs, rinsed
  
• 2 red bell peppers, seeded and cut into strips
• 1/2 cup dry-roasted peanuts
• 1/4 cup chopped fresh cilantro or basil
• salt and pepper, to taste
• 3 cups white jasmine rice
  

1. To make the green curry paste: In a food processor, combine chopped onion, chopped lemongrass, 1 cup chopped cilantro, chopped jalapenos, chicken broth, ginger, coriander, lime juice, sugar, coconut milk and kosher salt. Puree until curry is creamy.
2. Place chicken thighs, bell pepper strips and curry paste in 5 quart {or larger} Crock Pot. Stir together. Cover and cook on Low for 6 to 8 hours.
   
3. Prepare jasmine rice as indicated 30 minutes prior to serving.
4. Combine peanuts to Crock Pot during last 30 minutes of cooking. Stir and cover.
   
5. Serve chicken and curry over jasmine rice. Top with chopped fresh cilantro or basil. Season with salt and pepper to taste.
   

Enjoy!

{Tip!} *To prepare Lemongrass, you want to chop only the inner tender core. To do this, you want to peel off and discard a few layers of the exterior leaves. You will only use about 4 to 5 inches of the lower part of the stalk. Since the actual 'blades' of the stalk are rough and hard, you only want to make sure to use the inner heart of the Lemongrass, which is tender and white. Thinly slice the 'heart' of the lemon grass, then mince, crush or purify in your food processor.

Crock Pot Three Bean Vegan Chili

This is a great recipe one of my very dear friends gave to me. She is one friend whose taste buds I trust very much. Every recipe and restaurant recommendation she has ever given me has always been amazing, as they always become one of my {and my husband's} favorites. Not to mention, every meal she has cooked us has always been to die for. This is a chili recipe she shared with me that comes from a vegan cookbook. It is a keeper. The cinnamon and ground all spice in it gives it a unique, sweet flavor. And, the red pepper flakes gives it just the perfect amount of spice. I topped this chili with a slice of my favorite corn bread and sprinkled green onions to top for color and flavor. This was a great, hearty chili that was full of protein - it is the perfect 'meatless' chili.

Ingredients:

• 1 large yellow onion, peeled and chopped
  
• 2 red bell peppers, sliced into 1 inch cubes
• 1 tbsp vegetable oil
  
• 1 {14 oz} can black beans, rinsed and drained
• 1 {14 oz} can red kidney beans, rinsed and drained
• 1 {14 oz} can white kidney "cannellini" beans, rinsed and drained
• 1 {28 oz} can diced tomatoes, undrained
• 1 {6 oz} can tomato paste
  
• 2 cups vegetable stock
• 1 tbsp red wine vinegar
  
• 2 tsp garlic, minced
• 2 tbsp chili powder
• 1 1/2 tsp ground cumin
  
• 1 tsp dried oregano flakes
• 1 tsp kosher salt
  
• 1/2 tsp ground allspice
• 1/2 tsp cinnamon
  
• 1/4 tsp crushed red pepper flakes

• Topping ideas: Corn Bread and/or Chopped Green Onions

1. In a skillet over medium-high heat, heat vegetable oil. Add chopped onion pieces and red bell pepper cubes. Saute until soft.
   
2. Add sauted onion and red bell peppers to a 5-quart Crock Pot {or larger}. Combine all other ingredients and stir well. Cook on Low for 6 to 8 hours. Or, High for 3 to 4 hours.
   
3. Top with corn bread, green onions or whatever you like.

Enjoy!

Crock Pot Macaroni Goulash with Ground Turkey

Happy Crock Pot Monday! This is a great comforting recipe for your Crock Pot. So easy, so good and your kids will love it, too.

Ingredients:

• 1 1/4 lbs ground turkey or turkey breast
• 1 medium yellow onion, peeled and diced
• 1 cup thinly sliced mushrooms
• 1 cup frozen corn
• 1 {28 oz} large can diced tomatoes, undrained
• 1 {14.5 oz} can tomato sauce
• 1 tbsp oregano
• 1 tsp dried basil
  
• 1 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1 {16 oz} box macaroni noodles, cooked
  

1. In a large skillet over medium-high heat, brown turkey. Drain.
   
2. Combine browned turkey and all other ingredients in Crock Pot, minus the macaroni noodles. Cover and cook on Low for 4 to 6 hours.
   
3. Prepare noodles as indicated on box. Stir in cooked macaroni 15 minutes before serving. Mix together and serve.

Enjoy!

Crock Pot Simple Dark Chocolate Fondue

Thank goodness for chocolate! This is so heavenly and so easy, my son made this one. This is such a great way to end the week and start the weekend.

Ingredients:

• 3 {1.75 oz) dark chocolate candy bars, broken into squares
  
• 1/4 cup whipping cream
• 2 tbsp milk
  

Put ingredients in a mini 'Little Dipper' Crock Pot. Cover and cook for 1 hour, stirring every 15 minutes until melted and smooth.

{Tip!} Serve with strawberries, bananas, {or any fruit}, marshmallows, bite-sized pieces of pound cake, pretzels or Biscotti.

Enjoy!

Crock Pot Chicken with Sun Dried Tomatoes

Happy Crock Pot Monday! Thank goodness for my Crock Pot today...not only does my house smell amazing, but I'm guaranteed the 'witching hour' won't be visiting my house tonight. =) This is an elegant recipe with great flavor. The chicken is so tender and moist; I serve this chicken over a bed of capellini noodles.

Ingredients:

• 4 boneless, skinless chicken breasts, halved
• 2 tbsp olive oil
  
• 1 {8.5 oz} jar sun dried tomatoes {julienne cut, with oil}
• 3/4 cup chicken broth
  
• 1/4 cup white wine
• 2 tbsp garlic, minced {divided}
  
• 2 tbsp lemon juice
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/4 tsp pepper

• 1 {16 oz} capellini noodles
• grated parmesan cheese {if desired}

1. Wash and trim chicken of any fat. Cut chicken breasts in halves {lengthwise}. Heat olive oil in skillet with 1 tbsp garlic. Add pieces of chicken and brown all sides evenly. Season with salt and pepper. Transfer chicken to slow cooker.
2. Add broth, wine, 1 tbsp garlic, lemon juice, basil, salt and pepper to Crock Pot. Mix together. Pour jar of sun dried tomatoes {with oil} over chicken evenly. Cover and cook on low for 4 to 6 hours, or until chicken is cooked through. Do not overcook, as chicken will become dry.
3. Prepare capellini noodles as indicated on package. Serve chicken on a bed of capellini noodles, with extra juices from Crock Pot ladled on top of chicken.

{Tip!} Top with grated parmesan {if desired}.

Enjoy!

Crock Pot Lentil Ham and Swiss Chard Soup

As a child, I always loved lentil soup. I remember my Mom packing my Holly Hobbie lunchbox and filling my thermos full of lentil soup for lunch at school. I always sat next to the same girl, who would bring a large, whole green pepper and eat it just like an apple. I was always so intrigued with how she could eat a whole green pepper for lunch and actually like it, as if my lunch was so 'normal'. Today, there is no way I could get my kids to eat lentil soup or a whole green pepper for lunch at school without a fuss. If I could, I would be the happiest parent ever. Until then, my husband and I will have to enjoy this comforting bowl of protein and goodness alone. It is the perfect soup for the fall season and it is oh-so-good. I like to serve this soup with warmed bread or rolls, as it is an amazing, healthy and filling meal. If only my kids knew what they were missing.

Ingredients:

• 4 cups chicken broth
• 2 cups water
• 1 cup brown lentils, rinsed and drained
• 1 1/2 cups cooked ham, diced
  
• 1 large onion, peeled and cut into thin wedges
• 3 medium carrots, peeled and sliced into thin rounds
• 3 celery stalks, sliced
• 2 tsp crushed dried thyme
• 1 large bunch of swiss chard, rinsed and chopped or shredded into 2 inch pieces
• 1 tsp kosher salt {if desired}
• 1/2 tsp pepper
  

In a 5 quart or larger Crock Pot, combine all ingredients together and stir. {Chard will take up a lot of space at first, but will cook down in size as it cooks}. Cover and cook on Low for 7 to 8 hours. Serve, adding more salt and pepper, to taste, if desired.

Enjoy!

Crock Pot Thai Coconut Chicken

Thank goodness it's Crock Pot Monday. I just sent my dear 6th grader off to Outdoor School this morning and I already miss him. We had a busy weekend with sports activities, birthday parties and packing for Outdoor school. In the midst of all the chaos, I pulled out all my Halloween decorating bins, in hopes of decorating the house {and of course I didn't get very far}. So, now that it's pouring outside, it's a perfect day for me to pull out the Crock Pot and let it slave in the kitchen, while I get my house {and myself} organized for the week and decorated for the upcoming holiday. Here is a great recipe for you to try. A good friend of mine shared this with me over a year ago. At the time, I didn't have all the ingredients the recipe asked for and I wasn't in the mood to run to the grocery store, so I decided to change it up a bit. It turned out perfect, so I never tried to make it any other way. I have since made this recipe again and again, as it has become one of my husbands favorite recipes, hands down. I hope you like it, too.

Ingredients:

• 1 {13.5 oz} can coconut milk
• 1 tbsp soy sauce
  
• 1 tbsp garlic, minced
• 1 tbsp dark brown sugar
• 1/2 tsp kosher salt
• 1 tbsp red chili paste {add more for extra spiciness - not too much, it's hot!}
  
• 1 medium yellow onion, chopped
• 2 red bell peppers, seeded and chopped
• 2 medium yams, washed, peeled and diced
  
• 2 lbs boneless, skinless chicken thighs
  
• 2 cups jasmine rice

1. In slow cooker, add coconut milk, soy sauce, garlic, brown sugar, salt and chili paste. Stir together. Combine all other ingredients in Crock Pot {minus rice} and mix together. Cover and cook on Low for 6 to 8 hours, or until yams and peppers are tender.


2. Prepare rice as indicated on package. Serve the chicken dish over rice, pouring extra sauce over dish for flavor.

{Tip!} Sprinkle with chopped cilantro or basil leaves for garnish.

Enjoy!

Chicken Soup with Pasta and White Beans

This soup is loaded with goodness. It's not only a delicious comfort soup with great flavor, its also a bowl full of protein.

Ingredients:

• 8 cups chicken broth
• 2 {15 oz} cans cannellini beans, rinsed and drained
• 2 cups cooked shredded chicken {Tip!} shred a pre-cooked rotisserie chicken from the market}
  
• 3 carrots, sliced
• 3 tsp garlic, minced
• 2 cups ditalini pasta {or small pasta}
• 1/4 tsp pepper
  
• 2 tbsp chopped parsley

1. Combine all ingredients in Crock Pot except pasta and parsley. Cover and cook on Low for 4 to 6 hours, or until carrots are tender.
   
2. Stir in pasta and cook 1 to 2 hours more, or until pasta is tender. Lightly sprinkle with parsley to serve.
   

{Tip!} This recipe will make 6 to 8 servings. Cut this recipe in half if you are only serving a few people.

Enjoy!

"Cannellini beans are a traditional italian bean. They are loaded with nutrients, high in fiber and low in fat. They provide a high quality of magnesium, fiber and folate and they have twice as much iron as beef."

Crock Pot Black Bean Dip

I use my mini 'Little Dipper' Crock Pot for this recipe. This dip is so tasty and has so much flavor, I was immediately in love. This is a perfect appetizer or party dip.

Ingredients:

• 1 can black beans, drained and rinsed
• 1/2 cup medium pico de gallo salsa or chunky salsa
• 2 tsp garlic, minced
  
• 1/2 of a lime, juiced
  
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin
• 1/2 tsp kosher salt

Combine all ingredients together in your mini (16 oz) 'Little Dipper' Crock Pot. Stir to mix all ingredients together. Cook for 1 to 2 hours. Serve with warmed tortilla chips.

Enjoy!

Slow Cooker Pot Roast

It's Crock Pot Monday and I couldn't think of a better meal to make than a good old pot roast. I have been making the same old pot roast recipe for some time, so I decided to change it up a bit by adding a few different ingredients. I had never added brown sugar, ketchup or red wine vinegar to my pot roast before and both my husband and I loved the addition! This is a great recipe with amazing flavor.

Ingredients:

• 3 to 4 lbs top or bottom roast {rump roast}, or chuck roast
  
• 1 tbsp olive or grapeseed oil oil
• 1/2 tsp kosher salt
• 1/4 tsp pepper

• 2 cups beef broth
• 1/4 cup brown sugar
  
• 1/3 cup ketchup
• 1/3 cup apple cider vinegar or red wine vinegar
• 6 small golden potatoes, washed and cut into fourths {unpeeled}
• 1 cup yellow pearl onions, peeled
  
• 3 carrots, peeled and cut into 1/2 inch pieces
• 3 celery stalks, cut into 1/2 inch pieces
• 1/2 tsp kosher salt
• 1/4 tsp pepper

1. In a large skillet over medium-high heat, combine oil, 1/2 tsp salt and 1/4 tsp pepper. Rinse roast and add to skillet, browning on all sides {about 1 - 2 minutes on each side}.
   
2. In a 5 quart or larger Crock Pot, combine potatoes, onions, carrots, celery. Place browned roast on top of vegetables in Crock Pot.
   
3. In a small mixing bowl, mix together beef broth, brown sugar, ketchup, red wine vinegar, 1/2 tsp kosher salt and 1/4 tsp pepper. Whisk until blended.
   
4. Pour evenly over roast and vegetables in Crock Pot.
   
5. Cover and cook on Low for 8 to 10 hours.
6. Serve. Season with salt and pepper if desired.
   

Enjoy!

{Tip!} If you would like a thicker broth, add 1 to 2 tbsp cornstarch to thicken broth. Serve with warmed butter rolls.