Slow-Cooker Chili Chicken Tacos

Here is another wonderful recipe for the crock pot/slow cooker. I've said it before and I'll say it again, I love the slow cooker for the summer so the over and stove don't heat up the house on those really hot days. We haven't have very many hot days yet this summer. But we have had one so I pulled out the crock pot. I thought this would be too spicy for my kids at first, but it wasn't. It has the perfect kick to it and a slight sweet after taste. I loved it and so did my kids!

Slow-Cooker Chili Chicken Tacos

Ingredients

2 pounds boneless, skinless chicken breast

4 teaspoons garlic, minced

1/2 cup prepared tomato salsa

2 tablespoons diced green chiles (I used the one in the small 4 0z can)

2 teaspoons chili powder

2 Roma tomatoes, diced

1 teaspoon dried cilantro leaves

1 teaspoon salt

Tortillas

favorite taco toppings

Directions

In slow cooker/crock pot, combine chicken, garlic, salsa, chiles, chili powder, tomatoes, cilantro, and salt. Cover and cook on high for 4 hours or low for 8 hours. Before serving remove chicken and shred using two forks and return to slow cooker. Serve in corn, whole wheat, or brown rice tortillas with toppings and enjoy!!

original recipe from www.delish.com

Orange Chicken Teriyaki

Here is another winner when it comes to cooking in the crock pot. I think the thing I like the most about this recipe, besides it's unique wonderful flavor, is that I already had all the ingredients in my kitchen. I love when I don't have to go to the store to make something quick when I don't have the time. So here is a recipe for just those occasions. I hope you like it as much as we did. Oh and I actually cooked this at the hotel when we were living there. I hope the aroma didn't bother the other guests too much. :]

Orange Chicken Teriyaki

Ingredients

2 lbs boneless skinless chicken breasts or tenders
1 large onion, minced

3 teaspoons garlic, minced

1/4 cup braggs liquid aminos

1 cup orange juice

1/4 cup organic brown sugar

1/4 coup honey

1/2 teaspoon ground ginger

1 unpeeled orange, sliced into thin slices

2 tablespoons corn starch

Cooked rice, or quinoa

Directions

Place onions and garlic in crock pot. Place chicken on top. Mix braggs, honey, orange juice, organic brown sugar, corn starch, and ginger together and pour over chicken. Cover with thinly sliced oranges. Cook on high setting for 4 hours or low setting for 8 hours. When chicken is cooked through serve over rice or quinoa, and enjoy!!!

Adapted from betterrecipes.com

Easy Crock Pot Chicken Tacos

The reason 'Easy' is in the title of this recipe is because it is just that easy to make.

I love cooking in the crock pot and having dinner ready, or pretty much ready, when I get home from a busy day. Or when your kitchen and furniture are all over the place. Or when you're living at a hotel. :] This is perfect for one of those occasions. It is packed with flavor and the aroma will make others want to eat dinner with you. Try it, you'll love it!

Easy Crock Pot Chicken Tacos

Ingredients

2 boneless skinless chicken breast

3 tablespoons taco seasoning mix, see below

1/2 cup water

Corn, whole wheat, or Brown rice tortillas

Favorite taco toppings

Directions

Place chicken breasts in crock pot. Mix taco seasoning with water and pour over the top of the chicken breasts, coating completely. Cook on low for 6-8 hours, or high for 4-6 hours. When chicken is cooked through, use two forks to shred chicken. Serve on your choice of tortillas with your favorite toppings and enjoy!!

Taco Seasoning

Ingredients

1/4 teaspoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 teaspoon dried oregano flakes

1/4 teaspoon paprika powder

1 1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon cornstarch

Directions

In a small bowl, mix together all ingredients well. Store in an airtight container.

Source: adapted from betterrecipes.com

p.s. I have no idea why there are so many spaced between the lines. I've been trying to fix my last few posts for weeks and I can't figure it out, so sorry. :] Amy

Crock Pot Turkey and Rice Casserole

Here is our first recipe made with the homemade poultry seasoning. To be honest I was a little worried because I don't like the flavor of rosemary that much. The flavor of this dish is very nice. You can taste the turkey and veggies and the seasoning was just perfect, not too much, just enough. I usually don't cook rice in the crock pot/slow cooker. I liked how this turned out. The rice was sticky kind of like Oriental sticky rice, just not as sweet as sticky rice. It's nice to have everything cooked and ready for dinner, just add a salad!

Crock pot Turkey and Rice Casserole

Ingredients

2 cans cream of mushroom soup

3 cups rice

2 to 3 cups cubed cooked turkey

1 teaspoon homemade poultry seasoning

3 cups water

3 cups frozen mixed vegetables

1 tablespoon dried minced onion

1 3/4 cup water

1 1/2 teaspoons 'better than bullion'

Directions

Combine soup and 3 cups water in crock pot/slow cooker. Add rice, turkey, seasoning, onion, and vegetables. Cover and cook on high for 4 hours. Add better than bullion to 1 3/4 cups water, then add to rice in crock pot/slow cooker and stir. Cover and cook for another 2 to 3 hours or until rice is tender. This serves a ton of people! We had so many leftovers I started giving it away. :] Serve warm and enjoy!

original recipe found here.

Crock Pot Sloppy Joes

These sloppy joes are unique as far as sloppy joes go. The flavor is a little different than normal sloppy joes, much much better if you ask me. They are a little more sweet and slightly tangy. They are very addicting! I could just eat the mixture one it's own by the spoonful!! Because they are a little different I found that they go great on baked potatoes, and make delicious meatier nachos! This recipe makes a lot so you can use it for leftovers, once on bread, once on baked potatoes, and then nachos!

Crock pot Sloppy Joes

Ingredients

3 pounds uncooked ground turkey or uncooked ground chicken

4 8oz cans tomato sauce

2 teaspoons dried basil leaves

2 teaspoons dried parsley leaves

6 teaspoons dried onion flakes

1 teaspoon dried oregano leaves

1 teaspoon garlic powder

1 teaspoon salt

6 teaspoon evaporated cane juice

2 cans diced tomatoes with garlic and onions

2 cups (yellow, green, red) sweet peppers chopped small

Directions

In a skillet over medium-high heat; cook ground turkey or chicken until no longer pink, stirring to break apart. In a 3 1/2 or 4 quart slow cooker add tomato sauce, basil, parsley, onion, oregano, garlic, salt, evaporated cane juice and stir. Then add diced tomatoes, and peppers. Add cooked chicken or turkey and stir well. Cover and cook on low-heat setting for 8-9 hours. Serve on whole wheat bread or buns with mozzarella, provolone, or Cheddar cheese.

original recipe found here.

Crock pot Chicken Cacciatore

I have had so much fun getting back into the kitchen! It feels like it's been forever since I've done any real cooking. I'm feeling better now and I can't wait to share with you the fun things I been making.

When I was recovering my wonderful sister-in-law brought over some Chicken Cacciatore. It looked and smelled so delicious, and it tasted even better. I had never heard of chicken cacciatore before. She was shocked, probably because my husband is part Italian. Besides the yummy taste I love how you can add more and more vegetables to this dish and it only makes it better.

I had been craving it ever since then so when I saw this recipe to make it in the crock pot, I was ecstatic! When you don't quite have your energy back the crock pot is the way to cook dinner. :] It is very easy and just as delicious as the oven version but more healthy and gluten free. Hope you enjoy!

Crock Pot Chicken Cacciatore

Ingredients

3 boneless skinless chicken breasts, cut into small cubes

2 medium onions, diced

2 teaspoons minced garlic

1/2 teaspoon dried oregano leaves

1/4 teaspoon dried basil leaves

1 teaspoon dried parsley leaves

1/2 teaspoon salt

2 14oz cans diced tomatoes with garlic and onion, undrained

1 6oz can tomato paste

1 medium green bell pepper, sliced

1 medium yellow squash, sliced

1 medium zucchini, sliced

Grated Parmesan cheese

1 package whole wheat noodles, or rice noodles cooked according to package directions

Directions

In a medium bowl (or in the crock pot) combine diced tomatoes, tomato paste, onions, garlic, salt, oregano, basil, and parsley. Once combined, add chicken and stir in well until all of chicken is covered by sauce. Pour into crock pot. Place the remaining vegetables on top of chicken mixture, do not stir*, and put lid on crock pot. Cook on high for 3 -4 hours or until chicken is cooked through. The last 15 minutes stir in the vegetables. Serve on noodles, top with Parmesan cheese, and enjoy!

*If you stir in the vegetables they will be too soggy when chicken is cooked.

Crock pot Chicken Enchiladas

It's fall now, so you can use your oven with no problem. But I still get busy and sometimes I need to make dinner when my kids are at school so I can get stuff done with them when they get home. I love chicken enchiladas. So when I saw this recipe I was more than excited to try it out. And I love how it turned out. It really does have all of the wonderful flavors of my 'cook in the oven' green Chile Enchiladas. The only differences are, there is no rice, it doesn't take as long to put together, and it is a little soupy. These are so delicious, you need to try them I promise you if you like green Chile enchiladas, you'll love them!

Crock pot Chicken Enchiladas

Ingredients

1 can chopped green chile's

1 can condensed cream of chicken soup

1 can green enchilada sauce

1 can black beans, drained

6 gluten free tortillas, or whole wheat, cut into 3/4 inch strips

2 boneless skinless chicken breast, cubed into small pieces

2 cups shredded Cheddar cheese

2 large tomatoes, chopped

2 cups chopped lettuce

1/2 cup fat free sour cream

Directions

Spray a 3 to 4 quart slow cooker/crock pot with cooking spray. In cooker, spread 1/2 of the green chile's and 1/4 of the enchilada sauce to cover the bottom. Spread 1/3 of the chicken over the sauce. In a medium bowl, mix remaining chiles and enchilada sauce with the soup. Arrange 1/3 of the tortilla strips over the chicken in the cooker. Top with more chicken, 1/2 cup of the beans, and 1 cup of the sauce, spreading to the edges of the cooker to completely cover the tortilla strips. Repeat layers twice. Cover and cook on high for 4 to 5 hours or until the chicken is no long pink in the center. Top with cheese. Cover and cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce, and sour cream.

Sweet and Sour Crock Pot Chicken

I love sweet and sour chicken. So when I came across a slow cooker/crock pot version I just had to try it! The thing I liked about this recipe is that I really didn't have to change that much to it at all. It turned out just like a sweet and sour chicken does, without the breaded chicken of course. It is simply delicious!

Sweet and Sour Crock Pot Chicken

Ingredients

1 20oz can pineapple chunks in juice

1 cup baby-cut carrots, cut in half

1 medium onion, chopped (about 1/2 cup)

3 cloves garlic, finely chopped

1/4 teaspoon ground ginger

3-4 boneless skinless chicken breast, cut into 2 inch pieces

1/2 cup bragg liquid aminos

1/4 cup organic brown evaporated cane juice

1 medium red bell pepper, but into 1 inch pieces

1 medium green bell pepper, cut into 1 inch pieces

1/2 cup corn starch

1/4 cup water

Cooked quinoa, or rice

Directions

Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate. Place carrots, onion, and garlic in crock pot. Top with chicken. Mix soy sauce, ginger, brown evaporated cane juice and reserved pineapple juice; pour over chicken. Cover and cook on low heat for 7 to 9 hours or until juice of chicken is no longer pink. During the last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes for cooking. Serve on quinoa or rice and enjoy!

Slow Cooker Mediterranean Chicken

How is your garden looking? Mine is getting better and closer each day. It's been a little crazy this year how late everything is. I'm so excited to use the butternut squash I'm growing! One reason is I want to eat this again. I loved, loved this recipe. I only changed a few things and added some things to it too. I love the flavor of garlic and cumin paired with the squash and the under tone of the cinnamon gives it a little surprise that is just delightful. I love cooking in the crock pot/slow cooker. It really can save me on those crazy days.

Slow Cooker Mediterranean Chicken

Ingredients

1 medium butternut squash, peeled and cut into 2 inch pieces

1 medium bell pepper, sliced (I also added some orange and red bell peppers)

1 1/4 pounds of boneless skinless chicken tenders

1 can diced tomatoes with garlic and onion, undrained

1/2 cup salsa

1 teaspoon minced garlic

1 tablespoon dried chopped onions

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1 cup cooked quinoa or rice

Directions

Layer squash, bell pepper and chicken in a 4 to 5 quart low cooker. Mix tomatoes, salsa, cinnamon, cumin, dried onions, and garlic in a bowl; pour over mixture in slow cooker. Cover and cook on high for 4 hours or until squash is tender and the juice of the chicken is no longer pink. Remove Chicken and vegetables from slow cooker and serve on cooked quinoa or rice.

Slow Cooker BBQ Chicken

As I said last in Thursday's post, I've been using the crock pot/slow cooker more and more lately. When I came across this recipe I knew I just had to try it. I did make a bunch of changes and it was well worth it! It's nice to be able to make a barbecue chicken without just throwing in store bought sauce. My husband was so inspired he created his own barbecue sauce too. Now it's in the fridge and we love to use it. I'll have to post his recipe another day. Until then, try this savory barbecue chicken, yummy!!

Slow Cooker BBQ Chicken

Ingredients

2 large boneless skinless chicken breasts

1 cup ketchup

1 tablespoon mustard

2 teaspoons lemon juice

1/2 teaspoon minced garlic

3 tablespoons evaporated cane juice

2 tablespoons Worcestershire sauce

1/2 teaspoon chili powder

2 teaspoons liquid smoke

8 whole wheat hoggie buns, or Gluten Free tortillas

Directions

Place chicken breasts into the slow cooker. In a bowl, stir together the ketchup, mustard, lemon juice, garlic, evaporated cane juice, Worcestershire sauce, chili powder, and liquid smoke until well blended. Pour the sauce over the chicken and cook for 4 hours on high. Remove the chicken from the slow cooker and shred or cut into small pieces. Return chicken to slow cooker and cook for one more hour. Serve the chicken and sauce spooned into the hoggie buns or tortillas, and enjoy!

Crock Pot Swedish Meat Balls

These meatball are from my mom. They are so delicious, from what I remember anyways, very moist and tender with a rich creamy sauce. My husband and children love them. We usually don't have leftovers. Since school has started it seems that life has been even more busy. So I've been using the crock pot more and more. I was so excited about using these in the crock pot, and they turned out the same as if from the oven.

Crock Pot Swedish Meat Balls

Ingredients

2 lbs. ground beef

2 tablespoon dried onions

2 eggs

20 crackers crushed

salt and pepper

2 cans cream of chicken soup

1 can cream of mushroom soup

Directions

In a medium bowl mix beef, onion, eggs, salt and pepper, and crackers. Form into balls a little bigger than golf balls. In another bowl mix soups together and pour half of mixture in crock pot. Place meat balls in a single layer on top of soup mixture in crock pot. Pour the remaining soup mixture on top of the meat balls. Make sure to cover each one with the soup mixture. Cook on high for 6-7 hours. Serve on cooked rice or cooked quinoa.

Orange Honey Garlic Crock Pot Chicken

Because it was so hot in July I used my crock pot several times. The original recipe I used to get this recipe is for a marinade. But it sounded so good I just had to try changing a few things and making in the crock pot. I loved how it turned out, sweet, a little tangy, with a hint of orange. And you know me I love sweet peppers so I think they make a great addition too, but you don't have to add them.

Orange Honey Garlic Crock Pot Chicken

Ingredients

2 boneless skinless chicken breasts

4 tablespoons braggs' liquid aminos

3 tablespoons honey

3/4 cup orange juice

2 teaspoons minced garlic

1/2 teaspoon dried oregano flakes

1/4 teaspoon paprika

2 tablespoons corn starch

1/2 green pepper, sliced

1/2 red sweet pepper, sliced

1/2 yellow or orange pepper, sliced

1 cup quinoa, cooked according to package directions

Directions

In a medium size bowl combine the braggs, honey, orange juice, garlic, oregano, paprika, and corn starch. Place chicken in crock pot and cover with mixture. Cook on high for 5 hours. Remove chicken and slightly shred. Return to crock pot and top with sweet peppers. Cover and cook for another 10 -20 minutes depending on how well done you like your peppers. Stir in peppers before serving on cooked quinoa.

Slow-Cooker Chicken Tortilla Soup

The other day I was browsing through recipes at allrecipes.com when I came across this one. It looked good and most of the comments said that it was the most authentic tasting tortilla soup they've come across outside of Mexico. That sparked my interest, so I made it. I didn't really change that much of it. I do have to tell you, it was amazing! It made my house smell so wonderful all day long. But I was a little unsure because it didn't really look like much when it was finished. It almost looked like all the flavors were cooked out. I can say, after eating it, that they were not cooked out. It truly is my most favorite tortilla soup to date, and so easy to make being cooked in a crock pot!

Slow-Cooker Chicken Tortilla Soup

Ingredients

12 chicken tenders, frozen

1 15 oz can diced tomatoes, undrained

1/2 can enchilada sauce (you can add the whole thing I just didn't want it too hot for my kids)

1 4oz can diced green chiles

2 garlic cloves, minced

1 cup water

1 14.5 oz can chicken broth

1 teaspoon cumin powder

1/4 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 10oz package frozen corn

Directions

Pour tomatoes, water, and enchilada sauce into crock pot. Then add onion, green chiles, garlic cumin, chili powder, salt and pepper. Mix well. Then add chicken and corn. Place bay leaf on top and over. Cook on high for 4 to 5 hours or until chicken is cooked through. At about 1 hour stir to make sure the chicken is separated. At 3.5 hours (if chicken is cooked through) take chicken out, shred with fork and knife and return cooking for at least another half an hour to help soak up some of the broth. Remove bay leaf before serving. Serve with crushed corn chips, sour cream, shredded cheese, and guacamole.

Crock Pot Tin-Foil Dinner

(in the picture my potatoes are cut too big!)

My family loves, I mean LOVES, to cook tin foil dinners. There is just something about being outside on a perfect summer night with your family, a camp fire, and food. We just can't get enough of it. Really any excuse we get to make a fire and cook in it we do. So a few nights ago I thought, "What if I could make a large tin foil dinner in the crock pot?" There are many ways to make a tin foil dinner. This is usually what I put in mine, so that is what I experiment with. :] It turned out so yummy, and very close to the real thing. It was missing a few crispy sides and some of the soot from the fire. Other than that it was same, very delicious.

Crock Pot Tin-Foil Dinner

Ingredients

3 boneless skinless chicken breasts, cubed

1 can Cream of Mushroom soup, undiluted

1 can Cream of Chicken soup, undiluted

1/2 teaspoon celery salt

1/2 teaspoon garlic powder

salt and pepper

8 medium potatoes, washed and cubed (make sure not to cube too big or they'll take longer to cook)

1/2 to 3/4 small bag mini carrots

1 green bell pepper, sliced

1 red bell pepper, sliced

Directions

Mix Soups, celery salt, and garlic powder in a small bowl. Salt and pepper the chicken. Pour 1/2 of the soup mixture in the bottom of the crock pot. Add Carrots, potatoes, and chicken. Pour remaining soup mixture on top. Cover and cook on high for 3-4 hours or until chicken is cooked through and potatoes are soft. With 30 minutes left in cooking time, stir and then place bell peppers on top and cover. When finished cooking stir one more time before serving to coat peppers. Enjoy!

Crock pot Spaghetti Chicken

I love this recipe. Anything in the crock pot is good because it saves moms time. I got the original recipe from Heather Peterson, a woman my mother works with. I've had to change quite a bit with this recipe, so I also changed the name. I put spaghetti in it because I use the same dry ingredients from my mom's spaghetti from yesterday. It makes a lot but you wouldn't know that with my three Little's. I don't usually have left overs with this one.

Crock Pot Spaghetti Chicken

Ingredients

4 boneless skinless chicken breasts

2 tablespoons butter (ICBINB spray)

1/2 cup water

1/2 tablespoon dried basil flakes

1 tablespoon dried parsley flakes

2 tablespoon dried onion flakes

1 teaspoon dried oregano flakes

1/2 teaspoon ground garlic

1 teaspoon salt

2 tablespoons honey

2 cans cream of chicken soup

1-2 oz Neufchatel cream cheese

Directions

Put chicken in crock pot. Mix basil, parsley, onion, oregano, garlic, salt, and honey in water until honey is dissolved and pour over chicken (it will be thick). Cover and cook in crock pot for 3 hours on high or 5-6 hours on low (if you cut up your chicken the cook time will be faster). Mix remaining ingredients and add to crock pot and continue cooking for 1 hour on high or 2 hours on low. Just before serving take chicken out and shred. Put chicken back into sauce and stir until covered. Serve over cooked quinoa.