Crock-Pot

Creamy Mushroom Italian Chicken [Crock-pot]

I came across this recipe on Pinterest Plain Chicken called Angel Chicken and had to try it! This recipe is a comfort food but I lightened it up with a few substitute ingredients. It is delicious over egg noodles and I can only imagine it would be just as good over rice or pasta.
This recipe serves 3-4 heaping cups


Ingredients
2 boneless skinless chicken breasts
1/2 packet Italian seasoning
2 oz 1/3 less fat Philadelphia cream cheese
1/2 can Healthy Choice Cream of Chicken Soup
1/3 chicken or beef broth
1 C diced mushrooms
Cooked egg noodles, pasta or rice


In a bowl, combine the seasoning, cream cheese, soup, and broth. Stir until everything is combined and smooth.
Pour into crock-pot and place your chicken breasts into sauce.
Add in the mushrooms, stir and cover chicken in sauce.
Cover and cook on high for 3-4 hours.
Shred chicken and stir into sauce.
Serve over your choice of egg noodles, pasta or rice.

Shredded Shishito Beef [Crock-pot]

Grilled burritos were requested this week and my plan was to make them with my Chile Colorado recipe. The store I was at did not have guajillo chiles BUT they did have a bag of Shishito peppers, so I decided to make my Shredded Shishito Beef instead. The 1/2 Serrano does not give much heat so if you want it spicier, go ahead and add a whole diced Serrano (or jalapeno if you prefer).

A little background on Shishito peppers. Heat-wise they are in between a bell pepper and a jalapeno. I have yet to get a really hot pepper but I have heard you can get one randomly. You can find them at some restaurants as an appetizer, usually blistered Shishito peppers, and they are divine!


Ingredients
1 lb beef chuck roast, quartered
1 C bell pepper, cubed
1/2 yellow onion, diced
5 Shishito peppers, stems removed & chopped
1/2 Serrano, seeds removed & chopped
1 chipotle pepper from a can, minced
1 tsp sauce from can chipotle peppers
1 tsp garlic powder
1/2 tsp cumin
1 tsp oregano
1 tsp salt
3/4 C beef broth


In a pan over medium high heat, drizzle olive oil and add your chuck roast. Let sit until browned, about 3 minutes and flip to continue browning all sides.
To a crock-pot add the rest of the ingredients along with the browned meat and stir to coat.
Cook on low for 6 hours.
Remove meat, shred and return to crock-pot. Stir to combine.
This can be used in tacos, burritos, enchiladas, bowls, over rice, etc.

Green Chile Chicken & Rice [Crock-pot]

This is a new dish that I put together. I have been on a poblano pepper kick lately and have been
 finding fresh poblano peppers at our local 99 Cent Store. I diced them up and stored them in the freezer. Since it has been getting so hot here, I decided to throw together a crock-pot dinner and let me tell you...this did NOT disappoint!


Ingredients
2 boneless, skinless chicken breasts
1 C chopped poblano peppers, seeds removed
1/4 yellow onion, diced
1 10oz can green enchilada sauce
1/2 C corn
1 tsp garlic
1 tsp chili powder
1 tsp onion powder
salt and pepper to taste
1/2 C black beans
1 C sour cream or Greek yogurt
1/2 C cheddar cheese
Diced green onions to top
2 C steamed rice


Place the chicken in the bottom of a crock-pot. Add the peppers, onions, seasoning, corn and enchilada sauce. Cover and cook on low for 6 hours.
After 6 hours, open and stir in the cooked rice and black beans. Add the sour cream or Greek yogurt and cheese and stir. Top with green onions.

Chicken & Gravy [Crock-pot]

We are now in the month of May and this weather is so up and down. We finally had a break in the heat, so I decided to make something cozy. I found a few ingredients I already had and decided to make up my own Chicken & Gravy. This was such a cozy dish and tasted just like Chicken Pot Pie, but a healthier version. You can serve this by itself, over rice, egg noodles, pasta, toast, whatever you like!


Ingredients
2 chicken breasts
1 can cream of chicken
1 1/2 C water
1/2 yellow onion, diced
1 packet chicken gravy powder
1 C frozen mixed vegetables
1 C uncooked egg noodles


In a crock-pot add the cream of chicken, 1 C water, onion and gravy powder. Mix to combine. 
**Add the chicken breasts, cover and cook on low for 6-8 hours.
At 6 hours, shred the chicken with a spoon or forks and add the mixed vegetables. Stir and cover.
15 minutes before it is done, add the uncooked egg noodles and **1/2 C water (if needed), stir, cover and let sit until ready to serve.


**If using frozen chicken, remember the once the water melts off them, there may be more liquid in the mixture than you might like. Before adding the egg noodles, if there is enough liquid already in the mixture, do not add the additional 1/2 C.
**If your egg noodles soak up all the liquid and it is too dry, you can always add a small amount of water to get it to the consistency you like.

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