Slow Cooker Honey Garlic Chicken

One of the influencers I follow on Instagram shared this recipe the other day for Slow Cooker Honey Garlic Chicken and with no chopping required {except for mincing some garlic}, I knew I had to give it a go.  It was insanely simple to put together with delicious flavors and served over some rice and steamed broccoli was the perfect weeknight meal with ingredients we always have on hand.  Next time I may increase the amount of sauce because ours was soaked up almost entirely by the chicken and I wanted it to be a bit more saucy, but definitely adding this one to the rotation!

Slow Cooker Honey Garlic Chicken

Ingredients

1 1/2 lbs boneless chicken thighs {or breasts}

1/3 cup low sodium soy sauce

1/3 cup honey

2 Tblsp tomato paste

2 tsp chili paste {I used sriracha, but you can use sambal oelek or any hot sauce}

4 garlic cloves, minced

1 Tblsp rice vinegar

Rice & broccoli for serving

Instructions

1. Place chicken in bottom of slow cooker.  In medium mixing bowl whisk together soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar.  Pour over chicken.  Cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked through.  

2. Remove chicken to a plate and set aside. 

3. Shred chicken and place back in slow cooker.  Stir to coat chicken with sauce.

4. Serve over rice with broccoli.

Serves 4

adapted from Well Plated

xoxo,

stephanie marie

Salsa Verde Chicken & Rice Tortilla Soup

Now that there's snow in the forecast {whaaa?!?!} it's definitely time to get out the slow cooker and make some cozy and warm soup.  I love this Salsa Verde Chicken & Rice Tortilla Soup that I whipped up last fall {it is soooooo easy to put together in the morning with no prep except a tiny bit of chopping} and I'm already looking forward to having it again as the temps dip.  With spring a long way off, at least we have soup!

Salsa Verde Chicken & Rice Tortilla Soup

Ingredients

1 yellow onion, diced

1 lb boneless skinless chicken breasts or thighs

2 tsp chili powder

2 tsp smoked paprika

1 tsp dried oregano

Salt & Pepper

1-2 poblano peppers, chopped

2 cups salsa verde

6 cups low sodium chicken broth

1 can {14oz} black beans, rinsed & drained

2 Tblsp lime juice

1/2 cup cilantro, chopped

3 cups cooked rice

Tortilla chips, Greek yogurt, cheese, avocado, & green onions for serving

Instructions

1. In the bowl of your crockpot, add onion, peppers, chicken, chili powder, paprika, oregano, salt & pepper.  Stir in broth & salsa verde.

2. Cover and cook on low for 6-7 hours.

3. Shred chicken using 2 forks and return to soup.  Stir in beans, lime juice, and cilantro and heat until warmed through.

4. Serve soup over rice and top with desired toppings.

Serves 6

adapted from half baked harvest

xoxo,

stephanie marie

Crockpot Spicy Chicken Tortilla Soup

Last week we went back and forth between sunshine and snow so I knew I wanted something warm and yummy that was super easy to put together for dinner.  The crockpot always gets the job done and when I saw this recipe for Crockpot Spicy Chicken Tortilla Soup that required only some chopping as prep work, I was sold.  It was super simple to put together and incredibly tasty on a cold winter day.  Since the rain is expected to continue for awhile, do yourself a favor and warm up to this yummy soup!

Crockpot Spicy Chicken Tortilla Soup

Ingredients

1 yellow onion, diced

2 jalapeños, seeded and chopped

2 cloves garlic, chopped

1 lb boneless, skinless chicken breasts or thighs

2 tsp cumin

2-3 tsp taco seasoning

salt & pepper

3 cups red enchilada sauce

3-4 cups low sodium chicken broth

1-2 cups cooked white or brown rice

juice of 1 lime

1/2 cup fresh cilantro, chopped

tortilla chips, greek yogurt, shredded cheese, avocado, green onion for serving

Instructions

1. In bowl of crockpot layer onion, jalapeños and garlic.  Add chicken, cumin, taco seasoning, and a pinch each of salt & pepper.  Pour over enchilada sauce and broth.

2. Cover and cook on low 6-7 hours or high 4-6 hours.  Remove chicken and shred, using two forks, and add back to soup.  Stir in rice, cilantro and lime juice.

3. Serve with desired toppings.

serves 6

adapted from half baked harvest

xoxo,

stephanie marie

Slow Cooker Corn Chowder

If you still can get your hands on some good corn on the cob, I'd highly suggest whipping up this Slow Cooker Corn Chowder from the New York Times cooking.  It's definitely soup weather over here and the flavors and simplicity of this end of summer chowder will warm you up in an instant, making it the perfect weeknight meal.  Enjoy!

Slow Cooker Corn Chowder

Ingredients

4 ears of corn

1 lb small creamer potatoes, halved or quartered

4 cups chicken brother or stock

2- 4oz cans diced green chiles

5 scallions, sliced, white and green parts separated

5 garlic cloves, smashed and chopped

1 Tbsp unsalted butter

1 jalapeno, stemmed, seeded, and minced

1 Tbsp yellow or white miso

1 tsp salt {plus more as needed}

1/2 cup sour cream

1/2 cup heavy cream or half and half

Black pepper to taste

Chopped cooked bacon for serving {optional}

Instructions

1. Cut kernels from the corn cobs and put in a bowl to refrigerate.  Snap cobs in half.

2. In slow cooker combine cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso, and salt.  Cook on low until potatoes are very tender, about 5 hours.

3. About 10 minutes before serving, use tongs to remove and discard cobs.  Stir in corn kernels and scallion greens and cook until warmed through.  Turn off slow cooker.

4. Whisk sour cream and heavy cream together in large liquid measuring cup.  Slowly whisk in a few ladles of the hot broth to combine.  Stir cream mixture into chowder.  Grind in generous amount of black pepper, taste, and season more as needed.

5. Serve with bacon if using.

Serves 4-6

adapted from the new york times cooking

xoxo,

stephanie marie

Healthier Slow Cooker Butter Chicken

In honor of a busy week and Crockpot Mondays I opened up one of my favorite cookbooks, the original Half Baked Harvest, for her Healthier Slow Cooker Butter Chicken that seemed perfect to throw together this week.  I was able to throw everything into the crockpot on Monday morning before work and all day long we were greeted with mouthwatering aromas wafting up from the kitchen.  Served over some white rice with TJ's frozen naan and fresh cilantro, this was the perfect dinner after a long day and made yummy leftovers for lunch - a win/win!

Healthier Slow Cooker Butter Chicken

Ingredients

14oz can full fat coconut milk

3/4 cup plain Greek yogurt

6oz can tomato paste

1-2 tsp red curry paste

1/2 onion, minced

4 garlic cloves, minced

1-inch fresh ginger, peeled and grated/minced

2 Tblsp garam masala

1 tsp paprika

1 tsp turmeric

1/2 tsp cayenne

1/4 tsp salt

1 lb boneless skinless chicken breasts, cut into bite-size pieces

2 Tblsp butter

2 Tblsp lemon juice

Salt & Pepper

Naan, rice, and cilantro for serving

Instructions

1. In slow cooker, combine coconut milk, yogurt, tomato paste, curry paste, onion, garlic, ginger, garam masala, paprika, turmeric, cayenne, & salt and stir until smooth.  Add chicken and stir to coat.  Add the butter, cover, and cook on high for 4 hours or low for 6-8 hours.  

2. Stir in lemon juice.  Season with salt & pepper to taste.

3. Serve over rice with naan topped with fresh cilantro.

Serves 4

adapted from half baked harvest

xoxo,

stephanie marie

Slow Cooker Chicken Burrito Bowls

With my quest for more easy slow cooker recipes I've been picking up Skinnytaste Fast & Slow more frequently which has so many hidden gems for easy and healthy crockpot meals.  I can't believe I haven't made these chicken burrito bowls before, but they were one of the easiest things I've made in a long time - no pre-chopping required!  They made a delicious dinner with all the toppings and excellent leftovers the next day, solidifying their place on my crockpot rotation all year long!

Slow Cooker Chicken Burrito Bowls

Ingredients

1 1/2 lbs boneless, skinless chicken thighs

1 tsp salt

1 1/2 cups store bought chunky medium salsa

1 can black beans, rinsed and drained

1 can corn, rinsed and drained {or 1 1/4 cups frozen corn}

1/2 tsp garlic powder

1 tsp ground cumin

1/2 tsp chili powder

Burrito Bowl fixin's, including rice, shredded cheese, Greek yogurt, avocado, cilantro, tomatoes, green onions, extra salsa, radishes, etc

Instructions

1. Season chicken with salt, put in slow cooker, and top with jarred salsa, black beans, corn, garlic powder, cumin, and chili powder.

2. Cover and cook on high for 4 hours or low for 8 hours. 

3. Shred chicken in crockpot or on plate {it will fall apart so easily}.

4. Make bowls adding chicken mixture to rice and top with desired toppings.

Serves 6

adapted from skinnytaste fast and slow

xoxo,

stephanie marie

Creamy White Chicken Chili

Lately I've declared Mondays "Crockpot Mondays" because who really wants to cook at the beginning of the week?  I've been finding all new recipes that are easy to dump in the crockpot in the morning and if the smells wafting up from the kitchen all day are almost too much to stand, then I know I have a winner.  Case in point, this Creamy White Chicken Chili that Christian declared one of his most favorite things I've made.  It was super easy to put together {I chopped all of the veggies the night before so it really was just dump it all in and let it do it's thing}.  The soup was perfect for a chilly day and one I know that we'll be making over and over throughout the winter.  Enjoy!

Creamy White Chicken Chili

Ingredients

1 medium yellow onion, chopped

4 cloves garlic, minced

2 poblano peppers, seeded and chopped

1 jalapeno, seeded and chopped {I might use a second next time for a little more heat}

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

salt & pepper

1 lb boneless, skinless chicken breasts or thighs

4-6 cups low sodium chicken broth

3 oz cream cheese

1 can white beans, rinsed and drained

1/2 cup salsa verde

3/4 cup shredded cheddar cheese

1/2 cup fresh cilantro, chopped

avocado, limes, cheese, greek yogurt, green onions, etc for serving

Instructions

1. In the bowl of your crockpot, combine onion, garlic, poblanos, jalapeno, cumin, paprika, and chili powder.  Add chicken, stir in broth and cream cheese and season with salt & pepper.

2. Cover and cook on low for 6-7 hours or high for 4-5 hours.

3. Shred chicken using two forks.  Stir in white beans, salsa verde, cheddar, and cilantro.  Let warm through.

4. Serve topped with desired toppings.

Serves 4-6

adapted from half baked harvest

xoxo,

stephanie marie

Slow Cooker Turkey, White Bean, & Pumpkin Chili

It's been awhile since I've opened up Skinnytaste Fast & Slow, but while perusing it the other day I was reminded of this Slow Cooker Turkey, White Bean, & Pumpkin Chili that I have been wanting to try forever.  You know I love a good crockpot meal and with the weather super cold this week chili seemed like the perfect answer.  This was so easy to prep and throw in the crockpot in the morning, and while you may be asking yourself "pumpkin in chili?" it really does add a lot of nutrients and great texture and does not at all taste like pumpkin.  I added a jalapeno to give it a little more kick {it probably could've used two} and luckily it tasted just as good as it had been smelling all day, making it the perfect winter dinner that I know we'll be making all season long.  This one really did blow me away and I'm hoping you like it just as much as we did!

Slow Cooker Turkey, White Bean, & Pumpkin Chili

Ingredients

2 lbs lean ground turkey

1 tsp olive oil

1 small onion, chopped

3 garlic cloves, minced

2 cups reduced sodium chicken broth

2- 15oz cans Great Northern or navy beans, rinsed and drained

1- 15oz can pumpkin puree

2- 4oz cans diced green chilies

2 1/2 tsp salt

1 1/2 Tblsp cumin

2 tsp chili powder

1 tsp dried oregano

2 bay leaves

Optional - 1-2 jalapenos, seeds removed, diced

Optional toppings - Greek yogurt, shredded cheese, diced green or red onions, cilantro, avocado, etc

Instructions

1. Heat large nonstick skillet over high heat.  Add turkey and cook, breaking up with wooden spoon, until browned, about 5 minutes.  Transfer to slow cooker.

2. Add oil to skillet, reduce heat to medium, and add onion & garlic.  Cook, stirring, until onion is translucent, about 5 minutes.  Transfer to slow cooker.

3. To slow cooker add broth, beans, pumpkin, green chilies, salt, cumin, chili powder, oregano, bay leaves, and jalapeno {if using}.  Stir well.  Cover and cook on high for 4 hours or low for 8 hours.

4. Remove bay leaves and adjust seasoning to taste.

Serves 6

adapted from skinnytaste fast & slow

xoxo,

stephanie marie

Easy Crockpot BBQ Chicken

I recently came across a new to me Trader Joe's BBQ Sauce, Carolina Gold, and figured I'd give it a try in anticipation of warmer weather and rooftop bbq's.  Earlier this week I stuck two large chicken breasts in the crockpot {about 2 lbs} with almost the entire bottle of sauce and let it cook on low for about 7 hours.  After it was done cooking I took the chicken out, shredded it, then put it back in the crockpot to mix with the sauce.  My house smelled soooooo good while this was cooking all day, and while I previously was partial to TJ's bbq sauce with Sriracha, I think this is my new fave for it's not-too-spicy but intensely good flavor.  I've been using the shredded chicken on salads all week long to use up all of my veggies, but it would be great as a pulled chicken sandwich with some slaw or in a big ol' wrap.  This is definitely going to be on rotation for a super simple meal to always have on hand and I can't wait to try out the sauce on the BBQ later this year!

xoxo,

stephanie marie

Slow Cooker Coq au Vin with Mashed Potatoes

I've made a list of Winter Cooking Projects to tackle while the weather is cool and the days are short and Coq au Vin is high on that list.  About a month back when I came across Half Baked Harvest's Slow Cooker Coq au Vin I figured it would be a super simple way to start off my winter cooking list!  Everything was relatively simple to prep then throw in the slower cooker and I loved how she included cooking the potatoes in the slow cooker as well {saved an extra pot to clean!}.  The dish was super flavorful and warming on a cold winter day and I love any chance to bring out the ol' slow cooker and let it do the cooking for me :)

Slow Cooker Coq au Vin with Parmesan Mashed Potatoes

Ingredients

4 slices thick cut bacon, chopped

2 lbs bone-in chicken breasts or thighs, skin on or off

2 Tblsp chopped fresh thyme leaves, plus 4 thyme sprigs

1 yellow onion, chopped

4 cloves garlic, minced

2 Tblsp tomato paste

4 carrots, chopped

2 cups cremini mushrooms, halved

1 1/2 cups dry red wine {like cabernet sauvignon}

1 cup low sodium chicken broth

2 bay leaves

1/2 cup fresh parsley, chopped

Parmesan Mashed Potatoes

4-5 small Yukon gold potatoes

1 head garlic

1/2 cup whole milk or heavy cream

4 Tblsp salted butter

1/3 cup grated Parmesan cheese 

1/3 cup shredded gruyere cheese

Instructions

1. Rub chicken with thyme and pinch each of salt & pepper.  Cook bacon in large skillet over medium heat until crisp, about 5 minutes.  Remove bacon and reserve for later.

2. To skillet add chicken and sear until golden brown on both sides, about 3 minutes per side.  Remove chicken from skillet.  To same skillet add onion, cook 5 minutes, then remove from heat and place in slow cooker.  To slow cooker add garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves.  Season with salt and pepper and stir to combine.  Add chicken, skin side facing up.

3. Slice top portion of garlic head off.  Poke holes in potatoes using a fork and place on top of chicken.  Arrange thyme sprigs and garlic around the potatoes.  Cover and cook on low for 5-6 hours or high for 3-4 hours.

4. During last 30 minutes of cooking, remove potatoes and garlic and let cool slightly.  Continue cooking chicken with lid off to thicken sauce slightly.

5. Meanwhile, make potatoes.  Peel potatoes skin away and add to bowl with cream  Squeeze garlic cloves out into potatoes to your taste.  Mash potatoes then add butter and cheeses {if using - we didn't add cheese and it was still delicious}.  Season with salt and pepper.

6. Remove bay leaves and thyme sprigs from slow cooker.  Stir in parsley and reserved bacon.  Serve chicken and sauce over mashed potatoes.

Serves 4-6

adapted from half baked harvest

xoxo,

stephanie marie

Red Wine Cranberry Braised Short Ribs

You're probably wondering what that delicious New Year's Eve home-cooked dinner was.  This recipe for Red Wine Cranberry Braised Short Ribs from Half Baked Harvest showed up on my Instagram feed a few months back and I knew that I just had to find a special occasion to make it.  Since we had decided to stay in for New Year's Eve, I decided this fancy yet easy dinner would be perfect for us to put together since I had to work that day and wouldn't have a ton of prep time.  Short ribs, as it turns out, are expensive, but we figured it was still cheaper than going out, and anytime I can eat something delicious while still in my sweatpants, I'm all in.  Besides searing the ribs and chopping a few veggies, the prep for this dinner couldn't have been easier, and paired with some craft cocktails and Christian's delicious mashed potatoes {his secret?  toasted sesame oil and they're amazing!} this was such a perfect meal to ring in 2019.  If you're looking for something that will really impress {but won't take too much effort}, look no further!

Red Wine Cranberry Braised Short Ribs

Ingredients
4-5 lbs bone-in, beef short ribs
Salt & Pepper
2 Tblsp extra virgin olive oil
1 medium yellow onion, thinly sliced
2 shallots, thinly sliced
4 carrots, chopped
2 cups dry red wine, such as Cabernet Sauvignon
2 cups low sodium beef broth
2 Tblsp tomato paste
1 Tblsp brown sugar or honey
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 cups fresh cranberries
Mashed potatoes, for serving

Instructions
1. Season short ribs with salt and pepper.  Heat the olive oil in large skillet, searing the ribs on both sides.  Remove ribs and transfer to slow cooker.
2. To the slow cooker add onion, shallots, carrots, wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves.  Season with salt and pepper and gently stir to combine.  Cover and cook on low for 6-8 hours.  During last 2 hours of cooking, add cranberries.
3. Remove thyme, rosemary, and bay leaves.  Serve ribs over a bed of mashed potatoes and drizzle with the pan sauce.

Serves 6

adapted from half baked harvest

xoxo,
stephanie marie

Crockpot Butter Chicken

This weekend felt cold and wet, and I knew I wanted to make something in the crockpot to warm me up.  While perusing through Pinterest, I stumbled upon the Half Baked Harvest website, and after pouring over her beautiful pictures and delicious looking recipes, I landed on Easy Healthier Crockpot Butter Chicken.  I haven't had much experience cooking Indian-inspired food, but the fact that I could throw it all in the crockpot {after getting all the right spices} sounded appealing and easy.  I mixed up everything on Sunday morning then let it cook throughout the Seahawk game, all the while making my house smell delicious.  The end product, served over white rice and with a piece of naan, was absolutely delicious - way better than the Trader Joe's frozen version I tend to pick up for quick dinners :)  I'll definitely be keeping this one in rotation throughout the winter for an easy dish to warm me up and I'd highly recommend you do the same :)

Easy Healthier Crockpot Butter Chicken

Ingredients
1lb boneless skinless chicken breast cut into bite size chunks
1/2 onion finely minced
2 Tblsp butter
3 cloves garlic, finely minced
1 Tblsp freshly grated ginger
2 tsp curry powder
1-2 tsp Thai red curry paste
2 Tblsp garam masala
1 tsp turmeric
1/2 tsp cayenne pepper
1/4 tsp salt
1 (6oz) can tomato paste
1 (14oz) can coconut milk
1/2 cup Greek yogurt
1/4 cup half and half OR heavy cream
Cooked white rice, for serving
Naan, for serving

Instructions
1. In a large bowl, mix together coconut milk, greek yogurt, and cream.  Stir in tomato paste, garlic, ginger, curry powder, red curry paste, garam masala, turmeric, cayenne pepper, and salt.  Mix well.
2. Spray inside of crockpot with cooking spray.  Sprinkle onion over bottom of crockpot.  Add chicken, then pour coconut milk mixture over chicken so it is completely covered.  Add butter and place lid on crockpot.
3. Cook on high for 4 hours or low for 6-8 hours.
4. When ready, season with salt and pepper if needed.  Serve over white rice with a side of naan.

Serves 4

adapted from half baked harvest

xoxo,
stephanie marie

Slow Cooker Enchilada Quinoa

Looking for a little something to spice up your Cinco de Mayo celebration tomorrow?  Look no further than this Slow Cooker Enchilada Quinoa!  I've had versions of this on my Pinterest board forever and this past week when I realized I had basically everything to throw into the crockpot, I decided to give it a go.  It was super simple to put together {always a plus} and by the end of the day I had a delicious dinner waiting for me that just needed a few toppings to be absolutely perfect.  Paired with my new favorite beer from New Belgium, the Citradelic Exotic Lime Ale which tastes like a Corona with lime but better, it's been the perfect dinner to come home to every night this week and is on theme if you want a quiet Cinco de Mayo celebration in.  Those are always the best anyways :)

Slow Cooker Enchilada Quinoa

Ingredients
1 cup uncooked quinoa
1/2 cup water
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, seeds removed and diced
2- 15oz cans black beans, rinsed and drained
1- 28oz can mild red enchilada sauce
1- 15oz can fire roasted diced tomatoes
1- 4.5oz can chopped green chiles
1- 15oz can corn, rinsed and drained
Juice of 1 small lime
1 tsp cumin
1 Tblsp chili powder
1/3 cup chopped cilantro
salt & pepper
1 1/2 cup shredded Mexican cheese
Optional Toppings - sour cream, green onions, avocado, diced tomatoes, cilantro, lime wedges, etc.

Instructions
1. Combine quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in slow cooker.  Stir to combine.  Season with salt and pepper. Cover and cook on low for 6 hours {or high for 3 hours}, or until liquid is absorbed and quinoa is cooked thru.
2. Remove lid and stir casserole.  Stir in half the cheese, then sprinkle the remaining cheese on top.  Cover again and cook {warm} until cheese melts, about 15 minutes.
3. Serve warm with desired toppings

adapted from two peas and their pod

Serves 8

xoxo,
stephanie marie

Slow Cooker Chicken Taco Chili

The skies have opened and it's back to rainy Seattle winter.  While I'm appreciating the tiny bit warmer weather, I'm not into the rain.  But regardless, it's still cold out which means it's the perfect time to break out the slow cooker and make a big ol' pot of chili.  This Slow Cooker Chicken Taco Chili is from my new favorite cookbook Skinnytaste: Fast & Slow and it was delicious.  As the recipe says, it makes a ton {I would probably use 2 chicken breasts if making again instead of the recommended 3} but it was perfect to eat for a few days and then throw in the freezer.  It kept me warm on these cold days the past few weeks and since winter doesn't seem like it's letting up anytime soon I can't wait to reach into the freezer in a few weeks and bring it out again.  And the best part?  Absolutely no prep work {ok, except chopping the onion}.  Everything went in the slow cooker in the morning and was ready for dinner when I got home that night.  How easy is that??

Slow Cooker Chicken Taco Chili

Ingredients
Seasoning
1 1/2 Tblsp cumin
1 1/2 Tblsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper

Chili
1- 8oz can tomato sauce
1- 15oz can black beans, rinsed and drained
1- 15oz can kidney beans, rinsed and drained
1- 10oz package frozen corn
2- 10oz cans diced tomatoes with chiles {Rotel}
1- 4oz can chopped green chiles
1 small onion, chopped
2-3 large boneless, skinless chicken breasts

Instructions
1. Combine all ingredients for taco seasoning and set aside.
2. In slow cooker, combine tomato sauce, beans, corn, tomatoes, green chiles, onion, and seasoning.  Stir well, nestle chicken on top, and cover. 
3. Cook on high for 6 hours or low for 10 hours.  Remove chicken and shred.  Return to cooker and stir well.
4. To serve, scoop chili in individual serving bowls and top with cilantro, avocado, sour cream, shredded cheese, etc.

Serves 10

adapted from Skinnytaste Fast & Slow

xoxo,
stephanie marie

Easy Crock Pot Chicken & Black Beans

I'm pretty sure I've stumbled upon one of the easiest meals ever, all thanks to Pinterest.  A few weeks back, on a Sunday afternoon, I happened to have all of these ingredients handy for Easy Crockpot Chicken & Black Bean Taco Salad so I threw it all in the crock pot and let it work it's magic.  Boy, was this one delicious!  I've already shared the recipe with the girls at work, and everyone's gone home and made it and raved about it.  It's so simple to have on hand for tacos, burritos, taco salads - you name it - and could easily be thrown in the freezer or doubled for a crowd.  The chicken makes great leftovers all week long, so make this on the weekend and switch up the toppings throughout the week for a great base for delicious dinners.

Easy Crock Pot Chicken & Black Beans

Ingredients
2 boneless skinless chicken breasts
1 Tblsp low sodium taco seasoning
1/2 tsp cumin
1 can black beans, rinsed and drained
1 cup chunky salsa

Instructions
Place all ingredients in a Crock Pot.  Cook on low for 4 hours, or until chicken easily shreds.  

Suggested Toppings
Lettuce
Tomato
Avocado
Cilantro
Green onions
Cheese
Sour Cream
Lime Juice 

Makes about 3-4 cups

adapted from skinnytaste

xoxo,
stephanie marie

Slow Cooker Chicken Parmesan Soup

Please excuse the terrible picture - I was in a hurry :)  But this soup/pasta was really good!  I invited the girls over for dinner the other night and with the cold slowly settling in on Seattle, I knew it was time to pull out the ol' crockpot.  I'd had this recipe for Slow Cooker Chicken Parmesan Soup on my Pinterest board for awhile and it seemed the perfect recipe for guests :)  The pasta and veggies really soaked up the liquid, so leftovers were more like a pasta than a soup - but they still tasted great, so I can't complain :)  If I make this again, I'll throw an extra can of tomatoes in to add more liquid, but other than that, it was pretty tasty as is.

Slow Cooker Chicken Parmesan Soup

Ingredients
3 cloves garlic, minced
1 green bell pepper, chopped
1 can (14.5 oz) crushed tomatoes
2-3 boneless skinless chicken breasts
4 cups chicken broth
1/2 cup chopped white onion
1/2 cup shredded Parmesan cheese
1 tblsp chopped fresh basil
2 tsp chopped fresh oregano
1/8 tsp crushed red pepper flakes
4 oz pasta {penne or rotini}
Basil & Parmesan for garnish

Instructions
1.  In slow cooker, mix garlic, bell pepper, tomatoes, chicken, broth, onion, cheese, basil, oregano, and red pepper flakes.  Cook on low 7 hours.
2. Remove chicken, shred, and return to slow cooker.  Add pasta and cook on high about 30-45 minutes, or until pasta is done.
3. Serve, garnished with basil and Parmesan.

Serves 5-6

adapted from foxes love lemons

xoxo,
stephanie marie

Slow Cooker Chicken Noodle Soup

It's almost like I knew I was going to get really sick this week.  Sunday morning, I searched Pinterest for "chicken noodle soup" and came up with Cooking Classy's slow cooker version that looked delicious.  I headed out to the store to pick up the ingredients and prepped everything that night.  I woke up Monday delirious from being sick, but had the foresight to throw everything in the slow cooker before heading to the doctor then straight to bed.  When I woke up later that night to the smell of homemade soup wafting through my house, I was so thankful that I had this little idea to make soup on my day off.  It has literally saved me this week {well, that and antibiotics} and if you feel a cold coming on this weekend, make sure to stock up on these ingredients ASAP.  Doctor's orders!

Slow Cooker Chicken Noodle Soup

Ingredients
1 1/2 lbs boneless skinless chicken breasts 
5 medium carrots, peeled and chopped
1 medium yellow onion, chopped
4 stalks celery, chopped
3 cloves garlic, minced
3 tblsp olive oil
6 cups low sodium chicken broth 
1 cup water
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp celery seed, crushed
Salt and Pepper
2 cups uncooked pasta {i used penne but egg noodles will hold up better}
4 Tblsp Chopped fresh parsley
Juice of 1/2 lemon

Instructions
1.  Add chicken to slow cooker, along with carrots, onion, celery, and garlic.  Drizzle with olive oil, then add chicken broth, water, thyme, rosemary, and celery seed.  Season with Salt and Pepper.  Cook on low for 6-7 hours.
2.  Remove chicken and allow to rest a few minutes.  Shred with two forks.  Meanwhile, add pasta and parsley to slow cooker.  Increase temperature to high and cover, cooking 10 minutes longer {or until noodles are tender}.  Stir in lemon juice and chicken.

Serves 6

adapted from Cooking Classy

xoxo,
stephanie marie

Zesty Crock Pot Chicken & Potato Stew

Erika came over for dinner the other night, and I decided to bring out the crock pot for possibly the last time of the season {sunshine - please stick around!}.  I went to one of my old standbys, Eat Live Run {mmmmm....remember this?}, and was immediately drawn to her Zesty Crock Pot Chicken & Potato Stew.  I loved that I didn't have to cook or prepare anything ahead of time {except chop chop chop!} and the flavor of the marinade was so good that it really made the stew.  Don't let the name deter you - it has a lot of flavor, but is in no way spicy.  If it's still cold where you are, I'd highly recommend throwing this all in the crock pot this week and see what happens.  Yum!


Zesty Crock Pot Chicken & Potato Stew

Ingredients
4 russet potatoes, peeled and cubed into 1 inch pieces
5 cups chicken broth
1 - 14.5oz can crushed tomatoes
2 stalks celery, diced
1 yellow onion, diced
3 carrots, diced
1/2 cup Stubbs Chicken Marinade
1 tsp salt, to taste
1/4 tsp pepper, to taste
1 tsp paprika
1 tsp oregano
1 lb chicken thighs

Instructions
1. Put all ingredients in crock pot.  Cook on low heat for 8 hours.  After, remove chicken thighs and shred with forks.  Add back to pot and and season with salt and pepper.

Serves 6-8

adapted from Eat Live Run

xoxo,
stephanie marie

Slow Cooker Chili

I've been looking for a delicious recipe for chili since my last attempt was less than stellar.  Since I'm a sucker for a good slow cooker meal, I decided it was time to try Cooking Classy's Slow Cooker Chili, a recipe I've been eying for awhile.  It lived up to all of my expectations - flavor, texture, and just a little kick - and I ate it all up in no time.  It's by no means super fancy or elaborate, but if you're looking for an easy, flavorful chili, look no further!

Slow Cooker Chili

Ingredients
1 tblsp olive oil
2 lbs lean ground beef
1 large onion, chopped
3 cloves garlic, finely minced
2 - 14.5oz cans diced tomatoes with green chilies
3 - 8oz cans tomato sauce
2 1/2 tblsp chili powder
1 tblsp cumin
1 tblsp paprika
2 tsp cocoa powder
1 tsp sugar
1/2 tsp coriander
salt & pepper
2 - 15oz cans red kidney beans, drained and rinsed

Optional Toppings: shredded cheese, sour cream, chopped green onion, tortilla chips, cornbread, etc.

Instructions
1. Heat oil over medium-high heat.  Add ground beef, crumble, and stir until browned.  Drain most fat, leaving several tablespoons.
2.  Add beef {with leftover fat} to crockpot.  Add onion, garlic, diced tomatoes, tomato sauce, chili powder, cumin, paprika, cocoa powder, sugar, coriander, salt and pepper.
3. Cook on low for 6-8 hours.
4. Add kidney beans and allow to cook through, about 15 minutes.  Serve warm with desired toppings.

Serves 6-7
 
adapted from Cooking Classy

xoxo,
stephanie marie

Skinny Slow Cooker Burrito Bowls

A week or so ago I was feeling super unhealthy.  I was eating a ton of  "celebratory" foods in honor of the Seahawks {you know you were too} and I felt like I needed to take a step back and make something healthy {that didn't just consist of lettuce and tomatoes}.  While perusing Pinterest for healthy recipes {do you guys use this for recipes?  Call me old fashioned, but I typically just look at a cookbook but thought I'd branch out} I stumbled upon these Skinny Slow Cooker Burrito Bowls, combining two of my favorite things - my slow cooker and Mexican food.  These were a cinch to put together in the morning before work, and when I got home the house smelled absolutely delicious.  I ate the leftovers for several days after, and they just kept getting better and better as the week progressed.  You can top these any way you want, and even put them in tortillas for a bit more substance.  I'll definitely be checking out this Pinterest thing again real soon for some more yummy meals :)


Skinny Slow Cooker Burrito Bowls

Ingredients
1/2 lb dried pinto beans
1 lb boneless skinless chicken breasts
3 1/2 cups water
1/2 cup white onion, diced
1 garlic clove, minced
1 tblsp chili powder
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt

Toppings
Shredded lettuce
Grated Cheese
Low Fat Sour Cream
Chopped green onion
Chopped tomatoes
Avocado

Instructions
1. The night before, soak beans in water overnight.
2.  In the morning, drain beans and add to slow cooker.  Add chicken, water, onion, garlic, chili powder, cumin, oregano, and salt.  Stir.
3. Cook on low for 9 hours.  Do not open lid.
4. After cooking, shred chicken with two forks in slow cooker.  Spoon mixture into bowls and top with desired toppings.

Serves 4-5

adapted from the magical slow cooker

xoxo,
stephanie marie