Slow Cooker Special: Shredded Chicken

Happy Fall! I'm so happy that I can officially say that now. I love this time of year!

Today's slow cooker special recipe is a little bit unconventional (as in, it's not really a complete recipe), but I'm really hoping that you'll find it as helpful and enjoyable as I do. Recently, I've found myself purchasing rotisserie chickens almost every time I go to the grocery store, usually so that I can shred it and use it to make one of a few of my favorite recipes (I'll tell you exactly what those are in just a minute). Honestly, though, it's kind of a pain - and somewhat messy - to pull apart by hand. So, I decided that there had to be an easier, less messy way to get the same result...and lo and behold, there is!

Slow Cooker Shredded Chicken

4 boneless, skinless chicken breasts

1 (14 oz) can low-sodium chicken broth

Salt and pepper

Place chicken breasts in slow cooker and sprinkle generously with salt and pepper. Pour chicken broth into crockpot and cook on low for 8 hours. Remove chicken from slow cooker and place in a small bowl; using a fork, shred the chicken. Store in a sealed container in refrigerator for use in your favorite recipes!

I use this chicken in several of the recipes that you can find on this site, and I've included links to a few of them below for easy access. In the below picture, I've taken the Chicken Salad Cups recipe from the Origami Owl post and simply used the chicken salad mixture on a sandwich with toasted sourdough bread. Yum!!

Chicken Salad

White BBQ Chicken Baked Potatoes

Chicken & Prosciutto Salad w/Asiago

Until next time...

Cheers!

Slow Cooker Special: The Chicken Philly

Happy Tuesday! I hope you're all having a nice week so far. Mine has been quite productive, which makes me happy. You know what they say about finishing the way you start? Maybe, if I'm lucky, my productivity will last all week long...and not just in the workplace! I certainly have plenty to do at home, as I'm sure you can understand.

Today's super easy but oh-so-delicious recipe was inspired by a post I saw on Pinterest recently. I only saw the pictures, but they were enough to spark my interest. Quite honestly, I'm a little surprised that I'd never thought about doing it before! So here you have it, a slow cooker Chicken Philly that you will LOVE...made possible by Pinterest, at least by inspiration. I served them with baked garlic & paprika potato wedges (that recipe is for another day, but I promise I'll share it with you, too!).

By the way, I always said I'd never join Pinterest because I knew it would be a time sink...and guess what? I was right! I am now addicted.And that, my friends, is NOT good for productivity. Sigh. Such is life. ;)

Slow Cooker Chicken Philly Sandwiches

1 1/2 lb. chicken tenders

1 large green pepper, sliced

1 small vidalia onion, sliced

1 tbs McCormick Grill Mates Roasted Garlic Montreal Chicken seasoning

2 tbs water 

2 tbs butter

salt and pepper to taste

8 slices provolone cheese

4 hoagie rolls

Place 2 tbs butter in the bottom of slow cooker. Add onions and peppers, then layer chicken on top. Sprinkle seasoning, salt and pepper over all ingredients. Add 2 tbs water. Cook on low 6 hours. Shred chicken and stir to mix ingredients. Cook on low an additional 30 minutes. 

Spoon chicken philly mixture onto hoagie rolls and top with provolone cheese. To melt the cheese, place sandwiches under a pre-heated broiler until cheese is bubbly.

Until next time...

Cheers!

Slow Cooker Special: "Inside Out" Chicken Pot Pie

Hello friends, and welcome to September. You may remember that last year I devoted the entire month of September to slow cooker recipes...well, I hope you liked it (okay, I hope you LOVED it), because I've decided to do it again this year! Welcome to the 2nd annual Slow Cooker September! Stay tuned each Tuesday and Thursday of this month as I share more super easy, super yummy Crockpot meals with you. I know you're going to love them!

Now, before I get into today's recipe, I know that you're probably wondering where the heck I've been all these months. I know, I know. I disappeared. I've severely neglected the blog, and for that I'm truly sorry! I do, however, want to share with you the awesome and exciting reason why I've been MIA...

And here SHE is!

My husband and I are expecting! Our first little one is due January 1st, and we are so unbelievably excited to meet her! I'm right in the middle of my second trimester right now, and luckily I'm feeling a good deal better than I was...I dealt with some pretty nasty "morning" (HA!) sickness from 5 1/2 weeks until week 20-ish, and unfortunately for my husband, that meant I really didn't do much in the way of cooking. It also meant that I really had no recipes to share with you, since I wasn't spending any time in the kitchen.

Luckily, though, the sickness has now passed and I'm back in the swing of things! Today, I'm sharing with you a really flavorful twist on a classic comfort food. I hope you love it as much as we did, and I hope you'll come back and check out all of the great slow cooker recipes I'll be posting throughout the month!

"Inside Out" Slow Cooker Chicken Pot Pie

1 large can cream of chicken soup

1 regular can cream of celery soup

1 packet onion dip/soup mix

1 package frozen mixed veggies (peas & carrots, or whatever you like!)

1/2 cup chicken broth

1 cup baby red potatoes, quartered

4 boneless chicken breasts

1 can Pillsbury home-style biscuits

Put chicken breasts in bottom of slow cooker and top with remaining ingredients. Cook on low for 8 hours. Shred chicken with fork and stir all ingredients. Cook on low for additional 30 minutes.

Meanwhile, bake home-style biscuits as instructed. Spoon "pot pie" mixture over biscuits for serving.

Until next time...

Cheers!