Crockpot Chicken Tacos

This is such an easy meal! Simply toss in a few ingredients and let it cook all day!

 

This is my go-to dish that I bring to new moms. I bring a box of hard taco shells and a bag of tortillas -- for variety. Toss in a bag of shredded cheese and a container of sour cream and you have an easy meal to deliver to a new family. Of course, I always bring my creamy orange jello too!

 

Crockpot Chicken Tacos

4 chicken breasts (no need to cook them, toss them in frozen or thawed)

1 can Rotel

1 can black beans, rinsed and drained

1 can whole kernel corn, drained

1 packet taco seasoning

Place chicken breasts in crockpot. Sprinkle chicken with half of the taco seasoning. Top chicken with corn, Rotel, and beans. Sprinkle remaining seasoning on top.

Mix slightly and cook on low for 8-10 hours. Remove chicken and shred with two forks; return to pot and stir.

Serve in your favorite taco shell with cheese, sour cream, and salsa.

Pioneer Woman's Best Baked Beans Ever

When it comes to baked beans I used to dump them in a crock pot, add a few extra ingredients, stir it, and then heat them for a few hours. They always turned out good, but I never knew they could be better!

When I found PW's recipe for The Best Baked Beans Ever (click the link for more detailed directions), I knew I wanted to give them a try. Let me tell you, they did not disappoint!! Baked beans always seem to be the ho-hum side item that you take, but aren't always a favorite. The sauce runs all over the plate, the beans aren't well flavored, etc.

These cook at a low temp for 2 hours thus turning them into something so yummy! Give them a try....I promise, they are that good!

The Best Baked Beans Ever

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice -- I use a whole green pepper

3 large cans (28 ounces each) pork and beans -- I use 6 (15 oz) cans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.

Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Beefy Shells & Cheese

Hubby loves shells & cheese, but I don't care for them. Soon after we got married, I decided to improvise so he could have his shells & cheese and I didn't have to eat them plain.

I came up with this quick meal that has been a staple since early in our marriage.

Beefy Shells & Cheese

1 box shells & cheese (like ve1veeta brand)

1 lb ground beef

1 can kidney beans (or canned beans of your choice), rinsed

1 small onion, diced

1 tsp. minced garlic

taco seasoning

salsa

Boil the shells according to box directions.

While the shells are boiling, brown ground beef with onion and garlic; drain grease. Add taco seasoning to the meat -- to your liking. Over medium-low heat, add beans to meat mixture.

Drain shells and add to the meat. Mix cheese packet with the shells and meat. Mix salsa into the mixture.

Enjoy!

Taco Salad

This recipe is from my friend, Heather, who insisted it was "the best taco salad EVER, and you have to try it!" Sure enough...it is!

One word of warning, this makes a HUGE amount of taco salad. Be sure to mix it in the largest bowl you own! :)

Taco Salad

1 lb. ground beef

1 large head or bag of shredded lettuce

3 large tomatoes, chopped

1 medium onion, chopped

1 bag (13 oz.) Doritos, crushed

2 c. shredded cheddar cheese

2 pkg. taco seasoning

1 pkg. Hidden Valley Ranch dressing mix

1/2 c. Italian dressing

Prepare ranch dressing according to directions on packet, add Italian dressing and chill.

Brown, drain, and cool ground beef. Add taco seasoning (without water!), mix well.

Add lettuce, tomato, onion, and cheese to ground beef. Refrigerate until serve time. Just before serving, add dressing. Mix well, stir in Doritos.

Feeds a HUGE crowd!

Crock Pot Chicken & Dumplings

I love my recipe for made-from-scratch Chicken & Dumplings. The only problem is it can be time-consuming and messy.

I had heard of chicken & dumplings cooked in the crockpot, but it didn't sound like it would be as good as made-from-scratch ones. This recipe is thisclose to being just as good!!

I love that I can toss everything in the pot in the morning and not have to roll out the dough, cut it, and stand over the stove while the dumplings cook. I wasn't sure how the biscuits would taste as dumplings...they are SO good!!!

To make this a more complete meal, you can add in a can or two of mixed veggies or some frozen mixed veggies with the other ingredients.

Crockpot Chicken & Dumplings

4 chicken breasts (no need to cook them first, toss them in frozen or thawed)

2 cans cream of chicken soup

1 small onion, diced

water or chicken broth (the broth gives it much more flavor)

2 cans refrigerated biscuits

Place the chicken in the crock pot. Mix together the soup and onion and place over the chicken. Pour enough water or broth in the crock pot to completely cover the chicken and soup mixture. Cook on low for 5-6 hours if your chicken is thawed; if chicken is frozen, cook on low for 7-8 hours.

Once chicken has cooked completely, remove the chicken from the pot and shred with a fork. Return chicken to the pot.

1 - 2 hours before serving, tear the raw biscuits into pieces and drop in the pot. Let the biscuits cook for an hour. (The liquid will cook the raw biscuits and turn them into dumplings). The biscuits will absorb the extra liquid.

Bruschetta Chicken Bake

This is such a flavorful main dish that is so simple to throw together at the end of a long day!

My favorite part about this recipe is that you do not cook the chicken first. For some reason, I don't like recipes where you have to cook the chicken first (even though I do still make them from time to time).

 

Bruschetta Chicken Bake

1 1/2 lb. boneless, skinless chicken breasts; cut into bite-size pieces

1 can (14.5 oz) diced tomatoes, undrained (I sometimes use the Italian ones)

1 pkg. stuffing mix (like St0vet0p)

1/2 c. water

2 cloves garlic, minced

1 tsp. dried basil leaves

1 c. shredded mozzarella cheese

Heat oven to 400 degrees F. Grease a 9x13 baking dish and place chicken on the bottom of the dish. Sprinkle basil and cheese over chicken.

Mix together tomatoes, dry stuffing mix, water, and garlic until moistened. Place mixture over chicken. Bake 30 minutes or until chicken is done.

Butterfinger Ice Cream Sandwich Dessert

I made this dessert for Easter. I knew the weather was going to be in the 80's, so I thought something cold would be perfect and it hit the spot after our great meal.

There are lots of versions of this recipe, but I made up my own with butterfinger and hot fudge. You can use peanut butter, carmel, peanuts, peanut butter cups....there are many options!

Butterfinger Ice Cream Sandwich Dessert

18 ice cream sandwiches

1 large container of whipped topping

1 jar hot fudge topping

Butterfingers, crushed (I think I used 12 of the fun size bars...I used a lot for extra crunch and flavor)

In a 9X13 glass dish, put one layer of sandwiches. You will probably be able to use 6 whole and cut a few into halves and quarters. Don't worry about how it looks, just make sure the bottom is covered in sandwiches.

Top the sandwiches with half of the whipped topping. Drop all the hot fudge by spoonfuls over the whipped topping. Put a generous layer of crushed Butterfingers on the fudge. Repeat a layer of sandwiches and whipped topping; top dessert with crushed Butterfingers. **The pan will be very full** 

Freeze for at least 4 hours. Remove from freezer 20 minutes before serving. 

Cheesy Broccoli Rice

This is a great side dish that could easily be made into a main dish by adding chicken.

Cheesy Broccoli Rice

1/3 sleeve buttery round crackers, crushed

1/4 c. margarine, melted

1 (10 oz) pkg. frozen chopped broccoli, thawed

1 small onion, chopped

2 c. shredded cheddar cheese

1 c. uncooked instant rice

1 can cream of mushroom soup

1 cup milk

Preheat oven to 350. Pour crackers into a bowl and add the melted margarine; stir until combined. Stir the broccoli, onion, cheese, rice, mushroom soup, and milk together and place in a greased 2 quart baking dish. Sprinkle with cracker crumbs.

Bake until bubbly and brown, about 45 minutes to 1 hour.

Cowboy Beans

This recipe is my mother-in-law's. It's one of Hubby's favorite meals, and ever since I joined their family it's become a favorite of mine. It's great served with corn bread.

Cowboy Beans

1/4 lb. (4 oz) crumbled bacon
1 1/2 lb. ground beef or turkey  (no need to cook it first, toss it in frozen or thawed)

small onion, chopped

1 can (16 oz) pork & beans, undrained

1 can (16 oz) lima beans, undrained

1 can (16 oz) kidney beans, undrained

1/2 c. brown sugar

1/2 c. ketchup

1 tsp. mustard

Microwave bacon & crumble. Brown meat and onions. In large crockpot add all ingredients and stir until blended. Cook in crockpot on LOW for 6-8 hours, stirring occasionally.

**Note: If you put the groud beef/turkey in raw and let it cook, you will probably have to skim the grease off the top before serving. However, if you cook the beef/turkey in the crock pot the results are so much better!

Chicken Fajita Tortilla Soup

Hubby, my sweet non-soup eater, has declared this "the BEST soup you've ever made!"

The changes I made are at the bottom of the recipe...because as we all know, I rarely follow a recipe completely! :)

 

Chicken Fajita Tortilla Soup

(Recipe courtesy of The Food Network)

2 Tbsp. extra-virgin olive oil
2 packages chicken tenders, 1 1/2 to 2 pounds
1 Tbsp. coriander, a palm full
2 Tbsp. chopped fresh thyme leaves, 5 to 6 sprigs
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered & thinly sliced
1 jalapeno, seeded & thinly sliced
1 (28-ounce) can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup shredded pepper Jack or sharp white Cheddar
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.

While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

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My changes:

• used 3 chicken breasts, next time I'll use a rotisserie chicken for even more flavor.
• I didn't have coriander so I omitted it
• added cumin and garlic powder
• added a can of yellow corn
• used dried thyme
• omitted scallions, parsley, and cilantro
• used cheddar cheese