Actually Easy Crock Pot Mexi-Chicken

The picture is not much to look at, but I only thought of photographing this delicious dish after I'd eaten some. For Father's Day, I'd totally planned on steaks but forgot to actually go to the store to buy them. So, yesterday morning, I frantically searched for a frozen chicken-in-the-crock pot recipe that had ingredients that were already in my pantry/fridge. It took a while but I finally found this awesome recipe. I just had to tweak it a little to account for the ingredients I didn't have. So I'm going to give you the recipe I actually used as opposed to the one that was actually required. It turned out great and was actually easy, not The Food Network easy.



4-5 frozen boneless, skinless chicken breasts

1 can black beans

1 can Mexicorn

1/2 jar salsa

6-8 oz cream cheese



Put frozen chicken, drained black beans, drained mexicorn, and salsa in the crock pot.

Cook in the crock pot on low for 8 hours, or high for 4-5 hours. Until chicken is tender.

Add cream cheese (set on top) and let it sit 1/2 before serving.

I mixed it together before I served it.



All I know is you can't beat throwing frozen chicken, beans, corn and salsa in the crock pot before church. It's pretty much the recipe I've been searching for my entire life.



Try it. You'll love it.



P.S. For the actual recipe, you use a regular can of corn and full jar of salsa. That's it.

Chicken Enchiladas with Red Sauce

These enchiladas remind me of my Arizona home. The sauce is not red enchilada sauce, rather a mixture of taco and tomato sauces. It's a delicious combination and a simple meal to throw together. Serve it up with this Spanish Rice and lots of sour cream and guacamole. You won't want to miss out on this favorite of ours!

Chicken Enchiladas with Red Sauce
4-6 boneless, skinless chicken breasts
2 stalks celery, coarsely chopped
2 large carrots, coarsely chopped
1/2 onion, chopped
2-1/2 to 3 cups grated cheese (Colby Jack, Monterey Jack, Cheddar all work great)
24 corn tortillas
1-2 cups vegetable oil
2 small cans tomato sauce
1 bottle La Victoria Red Taco Sauce (I know this is sold in Utah and Arizona. It is a tomato-based taco sauce, not a chunky salsa in any way. One bottle is 15 ounces, and I prefer the mild flavor.)

1. Boil chicken breasts with celery, carrots, and onion for 30 minutes, or until chicken is done.
2. Take chicken out of broth and put on a plate to cool. Do not discard broth, reserve at least 2 cups of it for later.
3. While chicken is cooling, fill sauce pot up with 1 inch of oil and heat. Dip one corn tortilla in the oil at a time, softening it by submerging it for only a few seconds. You still want it pliable and definitely NOT crispy. Drain softened tortillas on paper towels.
4. In a medium bowl, mix the 2 cans of tomato sauce with the entire bottle of taco sauce. Combine well and set aside.
5. Begin shredding chicken into small pieces, getting rid of any fat, veins or gristle.
6. Put freshly shredded chicken in a large mixing bowl and combine with 2 cups of the grated cheese. Add 1 cup (or more) of the reserved broth to the chicken/cheese mixture and mix well. The mixture should be held together well but not soupy.
7. Preaheat the oven to 350 degrees and spray the bottom of a 9x13 baking dish.
8. Spoon a little bit of chicken/cheese mixture into a tortilla. Roll up the tortilla and place it in the pan, edge down so the tortillas stay closed. Continue until the pan is full. If you have extra chicken/cheese, you can quickly make more tortillas or save it for tacos some other time!
9. Once the pan is full of enchiladas, pour the sauce over the tortillas, making sure to cover well.
10. Sprinkle remaining grated cheese over the enchiladas and bake for 30 minutes, uncovered. Serve with sour cream, guacamole, cilantro and/or Spanish Rice for a complete meal.

This recipe can easily be halved, or you can make the full meal and freeze half of it before baking.

White Bean Chicken Chili

This is a must try. It is really yummy and easy too. It is kind of like Taco Soup just a little more refined.

2 1/2 to 3 cups water
1tsp. lemon pepper
1 tsp. cumin seed - if you can't find it, just add more cumin
4 chicken breasts

Simmer above ingredients in soup pot for 20 minutes until chicken is cooked.

Saute together:

1 garlic clove
1 cup minced white onion


When chicken is done, take out and cut into bite size pieces. DO NOT THROW OUT WATER! Add the following to the pot of water including the juice of

2 cans white NOrthern beans (15 oz. cans)
2 cans white shoepeg corn
1 can diced green chilies (4 oz.) add more if you like it hot.
1 lime- juice it and put in pot- more if needed
1 tsp. ground cumin.

Heat, but don't boil. Serve over corn ships and grated jack cheese. Enjoy!

Tacos with Chicken and Black Beans

This is one of our favorites. I got the recipe from my friend Mary and we have enjoyed it time and time again.

2 chicken breast, no skin, no bone, cut in 1/2-inch cubes
4 teaspoons fresh lime juice, divided
2 tablespoons olive oil (more if necessary), divided
4 green onions, thinly sliced
2 large garlic cloves, thinly sliced
3/4 cup cooked black beans or 15 oz. can, darined
1 cup diced fresh tomatoes
1/2 cup red pepper
1 jalapeno pepper, seeded and minced (optional)
1 teaspoon kosher salt
1 tablespoon chopped fresh cilantro
1 pinch cayenne pepper
10 fresh corn tortilla shells, best cooked in hot oil
1/2 cup shredded mozzarella cheese, or Monterey Jack
1/2 cup sour cream

Stir 2 teaspoons lime juice and 2 teaspoons olive oil to coat chicken. Heat 1 tablespoon oil in a heavy skillet on medium-high heat. Stir-fry chicken for 1 minute until seared; remove with a slotted spoon, cover and keep warm.

Add 1 tablespoon oil to pan. Saute onions and garlic for 2 minutes until softened. Add beans, tomatoes, red pepper, and jalapeno. Saute 2 minutes to warm, shaking pan.

Gently stir in remaining 2 teaspoons lime juice, salt, cilantro and chicken. Cook for 1 to 2 minutes until warm. Taste, add cayenne and adjust seasonings. Serve in warm, crisp taco shells with cheese and sour cream. Buen Provecho!

Crisp-and-Creamy Baked Chicken

So so yummy. Break out the Shake'N'Bake!

3-4 small boneless skinless chicken breasts

1/2-1 pouch Shake'N'Bake Extra Crispy

2 cups instant white rice, uncooked

1/2-1 can condensed cream of celery soup

1/4 cup milk

1 cup shredded cheddar cheese

-

PREHEAT over to 400 degrees. Coat chicken with coating mix as directed on package; place in greased 9X9 baking dish.

BAKE 20 min or until chicken is cooked through. Meanwhile, cook rice as directed on package.

BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. Serve with rice.

Makes 4 servings.

Honey Lime Chicken Enchiladas

I made these tonight for our dinner co-op. (Cooking once a week - what a fabulous thing!) I got this picture and recipe from a chica in my ward who makes some amazing food. (Lady sounds too old and girl sounds too young.) She actually got this recipe from someone else. It's also on another blog. Obviously it's good. Don't let the chili powder scare you, it's not too spicy. The enchilada sauce is spicier, so I just got mild. It's easy too! The hardest part is shredding the chicken. Enjoy!

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Broccoli Chicken Casserole

4 (or 2-3 large) boneless, skinless chicken breast halves
1 lb broccoli florets, cooked
1 can cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded cheddar cheese
1 cup dry stuffing mix

1. Preheat oven to 350 degrees.

2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

3. In a small bowl, mix together the soup and mayonnaise. Set aside. In a 9X13 inch baking dish, layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Serves 4 and very yummy.

Calabasa Con Pollo y Tortillas

I am half Mexican and grew up with this staple that is not only tasty, but very healthy and delicious. It's name translates into squash with chicken, sounds a lot less intimidating in English:). It is an easy dinner to make. I usually make the tortilla dough, let it sit while I get the calabasa together and begin it and then go back to the tortillas to start rolling them out.

A make-ahead tip: you can make the tortilla dough and roll out the tortillas, placing one at a time in between pieces of waxed paper and then in the fridge. When you want to cook them, take them out and pop them on a warmed up grill. They taste so much better than store ones and are better when first cooked.

I haven't taken a picture of it, but will post one as soon as I have one.

Calabasa con Pollo

5 to 6 boneless chicken breasts (can substitute 10-12 chicken tenders) frozen
1 large onion, chopped
1 large butternut squash, peeled and cubed (you can always buy it already cubed at the store)
1 - 15 oz can of diced tomatoes or diced tomatoes with chile
2 cups of frozen or fresh corn
1/2 tsp garlic
1/4 cup cilantro, chopped
Salt and pepper to taste

Place all ingredients in large soup pot. Cover and simmer over low to medium heat for 45 minutes or until chicken is done, stirring occasionally. Serve with hot flour tortillas.

Flour Tortillas

4 cups of flour
1 1/2 tsp to 2 tsp salt
1/2 cup shortening
About 1 1/3 cups of warm water

After mixing salt and flour, cut in shortening until mixture is crumbly (with pastry cutter or fork). Add warm water. Knead well.

Place in bowl, cover and let rest in a warm place for at least 1 hour. Knead again until dough is smooth and glossy. Pinch a small amount of dough and roll until very thin. Keep flipping tortilla as it is rolled to get a round shape.

Cook on top of stove on an ungreased griddle set to medium heat.

Turn tortillas on both sides until lightly brown.

Keep warm in tortilla warmer or fold two pieces of foil together on three sides, put paper towel in foil and place tortillas inside to keep warm.

Using Leftovers

I HATE wasting food and when we were preparing for a trip a few weeks back, I realized we had 1-2 pieces of three different types of chicken leftover from dinners in the past week. We also had several items that would not wait until we made it home. I didn't feel much like cooking or anything heavy that night, so this fit the bill. It's nothing too exciting, but I guess i hadn't spent much time thinking about making salads as entrees.

a few leftover chicken tenders or slices of ham or salami
(we used marinated ones)
green leaf lettuce
green pepper
sugar snap peas
tomato
anything else you need to use in your fridge that works

My husband and I used different chicken leftovers to top our salads. Prep salad. Cut chicken tenders in slices and heat up in microwave for 25 seconds. Top salad with chicken and drizzle with dressing. It was filling and a great way to get our veggies. It's so simple, it's easy to overlook using leftovers in this way.

Smoked Chicken, Broccoli, and Black Bean Soup

I know we are coming out of soup season, but this is a great one to add to your repetoire. It is really delicious. It comes from a chef here at a local restaurant in La Jolla Cove, George's. It is very popular and after tasting the soup you may be able to see why it is a hot spot. Enjoy!

½ cup unsalted butter
½ cup diced carrots
½ cup diced onions
½ cup diced celery
1 cup broccoli stems, diced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon dried sweet basil
¼ cup dry white wine
4 cups chicken stock, hot
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco
1 cup diced smoked chicken (recipe follows)
1 cup cooked black beans
1 cup broccoli florets
2 cups heavy cream
Salt and ground black pepper, to taste
2 tablespoons cornstarch mixed with a small amount of warm water (optional)

In saucepan, add ¼ cup butter. Saute carrots, onion, celery, and broccoli stems for 5 minutes. Add thyme, oregano and basil; sauté 5 minutes more. Add wine and deglaze pan. Add hot chicken stock and reduce heat by 1/3. Add Worcestershire sauce, Tabasco, smoked chicken, beans and broccoli florets. Simmer 5 minutes. Add cream, simmer 5 minutes more and season to taste (thicken with cornstarch if desired). Drop in remaining butter, piece by piece, stirring until melted and serve immediately.

Smoked Chicken:
On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes). The chef at George’s uses applewood chips and does not allow the grill to become too hot.

Chicken Spaghetti from The Pioneer Woman

This recipe comes directly from The Pioneer Woman Cooks! website. I fully credit her innovation and cooking skills, but I made this over the weekend and it was TO DIE FOR, and really very simple. Step by step instructions (with step by step pictures) can be found at the link above.

1 cut-up fryer OR 3 boneless, skinless chicken breasts
1-1lb. box of thin spaghetti
2 cans cream of mushroom or cream of chicken soup (I prefer chicken)
1 onion
1 green bell pepper
1 (4oz.) jar diced pimentos, drained
3 cups shredded sharp cheddar cheese
1 tsp. Lawry's season salt
salt
ground black pepper
1/8-1/4 tsp. red cayenne pepper

Preheat oven to 350 degrees.

1. Place chicken in large pot and cover with water, bring to boil and allow to boil for a few minutes, then simmer on med-low heat for 30-45 minutes. Remove chicken and reserve 2 cups of the chicken broth from the pot; set aside.
2. Add spaghetti to remaining broth in the pot and cook until al dente (do not overcook or the spaghetti will become mushy in the casserole). While spaghetti cooks, shred chicken breasts or pick the meat from the bones of the cut up fryer. You should have approx. 2 cups of chicken meat. Dice the onion and bell pepper very finely.
3. When the spaghetti is finished, drain in and place it in a mixing bowl. Add the chicken and cream of mushroom/chicken soup. Mix together then add the onion, bell pepper, diced pimentos and 2 cups of the shredded cheese.
4. Now add the Lawry's seasoned salt, black pepper and cayenne pepper (1/8 tsp is about right, especially if you're feeding this to kids). Taste the mixture and add salt if necessary. Now, add the reserved chicken broth one cup at a time until the mixture becomes stirrable, but NOT soupy (usually just under 2 cups). Place the mixture in a casserole dish (at least 9x13 size) and sprinkle remaining cheese on top. Bake uncovered for 30-45 minutes, until cheese is bubbly and golden.

This makes a very FULL 9x13 pan of casserole, but it was gone in no time at our house. The boys loved it, too. They even ate the included veggies (dicing them finely is the trick). Enjoy!

BBQ Ranch Chicken Salad

I used to have a similar salad at TGI Friday's every time I went there in college and then they stopped making it. Big mistake. I have no reason to go to TGI now. Luckily, it's easy to re-create, super good, and hard to mess up!

Salad Ingredients:
-Chicken (prepared any way you like; I just "browned" mine on the stove top)
-Lettuce (I just used a bag to make it super easy)
-Can of corn, drained (or you can use frozen, I'm sure)
-Can of black beans, drained and rinsed
-Tomato
-Shredded cheese (I used Colby Jack)
-Avocado
-Crushed up tortilla chips and/or onion straws (depending on preference)

Note: you'll notice there are no measurements because it's up to how many people you're serving and how much you want of each thing - I just guessed it all out. Like I said, it's hard to mess up.

Dressing Ingredients:
1/2 cup BBQ sauce
1/2 cup Ranch dressing (I used Hidden Valley, I'm sure whatever is fine)

Directions:
1. Put chicken, lettuce, corn, beans, and tomato in a bowl and mix up, set aside.

2. In separate bowl, mix up BBQ sauce and Ranch (you may like more or less BBQ or Ranch, up to you).

3. Put lettuce mixture in bowls or on plates and top with shredded cheese, avocado, and tortilla chips (or onion straws).

4. Put dressing on and mix up and eat!

(See, it's so easy I had a hard time making directions...it's pretty self explanatory. Also, you don't have to have avocado, but it makes it so good - especially if you're lucky enough to have good avocados in your area! Californians!)

Pam's Chicken Enchiladas

2 cans chicken breast
16 oz. sour cream
1 bunch green onions, chopped
1 can cream of chicken soup
2 c. shredded cheese
1 can diced green chiles
1 c. sliced black olives
1 can sliced mushrooms
1 pkg. flour tortillas

Combine all ingredients and place desired amount in center of tortilla, roll up tortilla burrito style and lay in greased 9x13 inch baking pan. Place remaining mixture over the tops of the tortillas. Bake at 350 degrees for 30 minutes.

Brushetta Chicken Bake

I found this recipe on the back of a box of Stove Top and it's awesome. I've already made it 3 times. Once for myself, once with Angie and Hill in San Diego, and then I made it to take over to a sister in our ward who had a baby. Seriously, it's so great because it's super easy, pretty healthy, and it tastes really good. I highly recommend it as an option when you have to take meals to people since it's more of a healthy casserole. It worked out great for me!

Ingredients:

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg (6 oz.) chicken Stove Top

2 cloves garlic, minced

1/2 cup hot water

1-1/2 lb. boneless skinless chicken breast, cut into bite-sized pieces

1 tsp. dired basil leaves

1 cup shredded Mozzarella cheese

Directions:

1. Preheat oven to 400 degrees.

2. Put first four ingredients in a bowl and mix until moistened.

3. Place chicken in 9x13 baking dish and sprinkle with basil and cheese.

4. Top with stuffing mixture.

5. Bake 30 minutes or until chicken is cooked through.

Seriously...SO easy and really good. Enjoy!

Angel Chicken Pasta

Way good and way easy!!!

3-4 big chicken breasts
¼ cup butter
1 dry Italian salad dressing mix
½ cup white cooking wine
1 can condensed golden mushroom soup
4 ounces cream cheese with chives
½-1 lb angel hair pasta

Preheat oven at 325
In pot melt butter and then stir in Italian dressing
Add wine & soup
Add cream cheese until melts
Heat through- but do not boil

In a 9x13 pan cut chicken breasts into smaller pieces
Space them out and pour sauce over.
Cook about 60 minutes

Pour over pasta and/or rice.

Chicken Noodle Soup

4 c. chopped, cooked chicken
1 c. chopped celery
1/4 c. chopped carrots
1/4 c. chopped onions
1/4 c. butter
8 oz. egg noodles
2 boxes (32oz) Swanson chicken broth
3-4 c. water
1/2 t. dried marjoram
1/2 t. ground black pepper
1 bay leaf
1 T. dried parsley (I prefer fresh)

1. In a large stock pot, saute celery and onion in butter.
2. Add chicken, carrots, broth, water, marjoram, pepper, bay leaf and parsley. Simmer 30 minutes.
3. Add noodles and simmer 10 more minutes.

Chicken Enchilada Soup

This was fast and fabulous!
1 T. vegetable oil
1 lb. boneless chicken breasts (appox. 3 breasts), cooked & cubed
½ c. diced onion
1 garlic clove, pressed
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. velveeta cheese
1 t. salt
1 t. chili powder
½ t. cumin

In a large pot, place oil and diced onion; sauté until onions are soft and clear, about 5 minutes.
Add chicken broth, garlic, salt, chili powder, and cumin; Bring to a boil.
Combine masa harina with 3 cups water in a separate bowl; Stir until all lumps are dissolved.

Add to hot cooked mixture and return to a boil. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from the masa harina.
Add enchilada sauce. After mixture return to a boil, stir occasionally and add cheese that has been cut into chunks.
Cook, stirring occasionally, until cheese melts.
Add chicken and heat through.
Makes approximately 6 servings.

Italian Chicken and Egg Noodles

OK. So this one didn't look so great. But apparently SOMEONE liked it!

Itailian Chicken and Egg Noodles (for 2)

2 Chicken Breast cubed

1 bottle (small) of Itailian Dressing

1 red bell pepper

1/2 bag egg noodles

Start cooking your chicken in a skillet with a little oil until the outside isn't pink. Then add about 1/2 a bottle of Itailian chicken (more if you want more) and let it cook at medium heat for about 15-20 mins. Cook as many egg noodles as you would like to eat. Follow the recipe on the bag. Add sliced red bell peppers the last 5-10 mins to your chicken. Place egg noodles on your plate and then scoop the chicken and bell peppers on top. Sometimes I will also throw corn on top of that. Serve while hot!!

Hawaiian Chicken

This sounded easy. The e-mail I got was one of those recipe club deals. Anyone interested in receiving it? Let me know. Hawaiian Chicken

Ingredients:

boneless skinless chicken breast per person 1 slice of ham per chicken breast 1 slice of swiss cheese per chicken breast 1 ring of pineapple per chicken breast rice

Directions:

bake chicken breast until done. Remove from oven and place a slice of ham on top. Top the ham with the ring of pineapple and then the slice of swiss cheese. Replace in oven until cheese melts and ham and pineapple are hot. Some top with a cherry--I don't like them so I don't bother. Serve on sticky rice or whatever. Really good. Aloha

Mexican Soup

I just got these recipes in an e-mail and decided to share.

Mexican Soup

1 roasted Chicken carcus and chicken (leftovers)

1 can black beans

1 can pinto beans

1 medium onion chopped

1 large can chopped tomatoes

1 can green chilies

1 cup frozen white sweet corn

½ cup rice

1 Tblsp ground cumin

Salt and pepper

1 Tblsp chicken soup base

Boil chicken carcus in water to cover for 1-1/2 hours; remove from heat, remove bones

And strain broth.

Sauté chopped onion until transparent

Add remaining ingredients and simmer for 30 minutes minimum.

Season to taste.

This soup tastes better after it has set and flavors meld