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!

Slow Cooker Special: Hearty Chicken Noodle Soup

Just out of curiosity, I'd like to know what each of you thought when you read the title to today's blog. I wouldn't be surprised if many of you looked at this post and thought "Chicken noodle soup? I can only eat that when I'm sick."

Ok, ok. It's kind of true. What do we eat when we have the flu? Chicken noodle soup, of course. When it comes to feeling under the weather, this dish is a key factor for recovery.

But what about the REST of the time? Unfortunately, I know several people who can't (or won't) eat things that they directly associate with illness. Even asking about particular dishes usually results in a disgusted face and a firm "no, thank you" head shake. This is especially true of today's soup variety. Let's face it: of all the soups out there, chicken noodle gets a bad rap.

For round three of Slow Cooker September, I'm sharing a recipe that I hope will change your mind about this "only when I'm sick" soup. This version is so hearty and flavorful that it truly trumps the watered-down, bland mess that comes out of the can. In fact, you might even find that it rivals some of your favorite comfort foods.

3 boneless chicken breasts

1 bag frozen mirepoix soup mix

1 tsp seasoning salt

1 1/2 tsp salt

1/2 tsp black pepper

1 tbs dried parsley flakes

1/2 tsp dried marjoram

1 bay leaf

6 cups chicken broth

2 cups water

2 cups wide egg noodles (uncooked)

Add chicken to bottom of slow cooker and cover with frozen vegetables. Add spices and top with chicken broth and water. Cook on low for 6 1/2 hours. 

After 6 1/2 hours, remove bay leaf and shred chicken breasts finely with a fork. Add 2 cups egg noodles and stir to cover with liquid. Cook on low for an additional 20 minutes or until noodles are tender. If noodles need to be cooked longer, check for doneness every 10 minutes until ready.

Here's to making chicken noodle soup an enjoyable dish - even when you're NOT sick!

Until next time...

Cheers!

Slow Cooker Special: Pot Roast

I think it's probably safe to say that we all have a favorite meal as a kid, something that we like so much that we beg our parents to make it over and over again without ever getting sick of it. Those meals can become a source of nostalgia once we get older and move out on our own because, let's face it, no one can ever make that recipe quite as perfectly as our parents did/do. Growing up, there were a few meals my mom made in regular rotation that I absolutely had to have once I left the house, and today's recipe happens to be one of them.

I can't picture doing an entire month of slow cooker recipes without sharing one for pot roast. It just wouldn't be right. So...here you go. This one is simple, requires minimal ingredients and will put a smile on the face of everyone who eats it. I promise.

As usual, this recipe includes an ingredient that can make this meal spicy or mild, depending on how much you use. I'll leave that part up to you.

2 cans whole tomatoes in juice

2 cans whole white potatoes, drained

1 large onion, sliced

3lb. pot or oven roast

McCormick "Grill Mates" Spicy Montreal Steak Seasoning*

*to taste

Place sliced onion in bottom of slow cooker and season with Spicy Montreal Steak Seasoning. Add pot or oven roast, tomatoes with juice and potatoes. Season with Spicy Montreal Steak Seasoning. Cook on low for 10 hours.

If you hadn't guessed, the spicy steak seasoning is the component of this dish that will take it from mild to spicy. Both ways are really delicious! I would suggest using at least a healthy 1/3 cup of the seasoning all over the roast and veggies to really add some flavor, but feel free to play with the ratios to fit your tastes. I usually serve with white rice, but my husband likes it by itself. It all depends on what you like!

Stay tuned for more slow cooker recipes in the month of September!

Until next time...

Cheers!

Slow Cooker Special: Buffalo Chicken Sliders

September is here, and I couldn't be happier. I've been chomping at the bit in anticipation of Fall and all of the wonderful things that come with it - if you couldn't tell from my last post. I'm even more excited about it because I've declared this month "Slow Cooker" month, meaning that everything I'm cooking is coming from my best friend, the Crockpot. To me, this means that the meals I cook this month won't just be easy; they'll be affordable, too. And, like most everything that comes out of the slow cooker, they will be absolutely delicious.

You can't see it, but I'm doing a happy dance. Seriously.

Tonight's recipe is not only a great dinner dish for you and your family - it also doubles as a perfect party plate for football season. Plus, it's versatile! Keep it simple with ranch or bleu cheese dressing or dress it up with tomatoes and lettuce if you'd like. Either way, this chicken comes out so tender and delicious that whoever is eating it will most definitely be back for seconds.

4 boneless, skinless chicken breasts

1/2 packet dry ranch dressing mix

1 bottle buffalo sauce

2 tbs butter

Slider buns

Ranch/bleu cheese dressing, lettuce, tomato*

Place chicken breasts in slow cooker and sprinkle ranch dressing mix on top. Add 3/4 bottle buffalo sauce and cook on low for 7 hours. After 7 hours, add butter and shred chicken. Allow to cook for 10 more minutes and serve on slider buns. *Dress with optional toppings.

This recipe will serve six, so if you're planning on having more you'll want to increase the ratios as necessary. Keep in mind that these can be quite spicy, considering the fact that the chicken is cooking in the sauce all day - you may want to cook the chicken in a "milder" buffalo sauce and keep a spicier version on hand for those who like a "kick."

Until next time...

Cheers!

Weeknight Bites: Slow Cooker Tex Mex Chicken

I'll admit it: I'm addicted to my slow cooker. 100% addicted. I don't even think a 12-step program could help me get over it, and to be honest with you? I don't want to! Crockpot cooking has become one of my absolute favorite ways to make weeknight meals. I don't think I have to tell you why. It's amazing!

For awhile, I really only knew one or two recipes to make in the slow cooker. I wasn't allowing it to live up to its full potential (because you can only eat pot roast or pulled pork over and over again before it's just not "Man, this is soooo good," status anymore - our tastebuds need some variety!). Anyway, the point is, I've basically made it my mission to find as many awesome crockpot recipes as my recipe box can handle. I've already shared a couple with you, and I'll share more as I discover them so you can enjoy them, too. After all, that's what I'm here for!

Today's recipe is for a dish so flavorful you'll be surprised at the minimal number of ingredients it requires. Give it a try! You'll want to use at least a 5 qt crockpot if you make it as written.

Slow Cooker Tex Mex Chicken

6 bonless, skinless chicken breasts

 1 15 oz can of black beans, rinsed and drained

2 cans corn, drained

1 15 oz jar chunky salsa

1 cup shredded cheddar cheese*

Add black beans, corn and 1/2 cup of salsa to crockpot, stirring to mix. Place chicken breasts on top of bean and corn mixture. Pour remaining salsa on top of chicken and cook on low for 8-10 hours.

Add cheese and cook for 5 minutes, or until melted. Enjoy!

*I used cheddar in the above photo, but you can also use monterey jack or "taco blend" cheese for this dish.

So there you have it! Another fabulous slow cooker meal for your repertoire. If you don't already have a crockpot, you're missing out - go get one already!

Until next time...

Cheers!

Super Side: Garlic and Rosemary Roasted Red Potatoes

I'm always on the hunt for versatile side dishes, particularly those that take very little preparation and monitoring. I don't like to have too many things going on at once while I'm in the kitchen - cooking is a de-stresser for me, and I like to keep it as laid back as possible. I love to find sides that I can pair with almost anything; I end up using them so often that I don't even need to look at the recipe after awhile (I like that, too). Today's recipe is one of those.

The first time I ever tried to make this dish was at my husband's request. We were having crab legs, and he mentioned that we should "make those really good potatoes that usually come with the crab leg plate at Joe's [Crab Shack]. You know, the red ones?" Yes, I did know. Willing to try it, I ran to the store to buy the ingredients for what ended up being a super delicious accompaniment to our dinner. We haven't been back to Joe's since (it's too expensive, and honestly? our homemade dinner was WAY better!).

These potatoes are like your favorite little black dress - you can dress them up or down, depending on the occasion. For example, they are casual and delightful when paired with crab legs and a side of garlic butter, but sophisticated and classy when prepared with a stuffed chicken breast and baked asparagus. Versatile? Absolutely. Delicious? Of course!

The BEST thing about this recipe? I'm giving it to you two ways. These are both extraordinarily easy, and both come out really yummy. Really, your schedule will determine which method you'd like to use, as one takes significantly longer than the other.

Garlic and Rosemary Roasted Red Potatoes

1 lb. red potatoes, quartered

2 tbs olive oil

8 garlic cloves, chopped

4 tsp dried thyme

2 tsp kosher salt

Fresh Rosemary sprigs (or 4 tsp dried rosemary)

Method 1: Oven

  Preheat your oven to 450 degrees. Combine all ingredients in a baking dish and cover with aluminum foil. Bake covered for 45 minutes. Uncover and stir potatoes, then return to oven and bake for an additional 5 minutes.

Method 2: Slow Cooker (as pictured above)

Combine all ingredients in slow cooker and cover. Set to low and cook for 4 1/2 hours, or until potatoes are fork tender.

You will find that the results differ slightly between these two methods (the slow cooker version will produce a softer potato than the oven-roasted method). Both, however, extract the wonderful rosemary and garlic flavors and infuse them right into the potatoes. So good!

Until next time...

Cheers!

Weeknight Bites: Slow Cooker Italian Chicken

This week has been nothing short of hectic, so I've been utilizing my favorite quick and easy recipes as much as possible! In fact, I've been so busy this week that I didn't even have time to take a picture of today's recipe...a shame, really, because this particular meal is one of my favorites. Why? It's one of the easiest dinners you'll EVER make (seriously - just wait until you see the recipe), it requires my favorite cooking method (the slow cooker!) and the reward is enormous for the little amount of effort you'll put into getting everything set up. Honestly, the hardest thing you'll have to do for this meal is to figure out a time when everyone can sit down together and eat it!

Slow Cooker Italian Chicken

1 cup water

2 boneless, skinless chicken breasts

1 package italian seasoning mix for Italian dressing*

Place/pour all ingredients into a slow cooker and set to low. Cook 8-10 hours and serve.

This very well may be the shortest and simplest recipe that I ever have or will give you - but hey, it's delicious, and you can pair it with pretty much any side you could ever dream up. This week, I kept it super simple by making this chicken along with two veggies (spinach and corn) that only took a few minutes to prepare. I'm a huge fan of Birds Eye Steam Fresh frozen veggies, and I make sure to stock up on some whenever my grocery store has them on sale. This dish is very versatile as fair as pairing goes. I've made it with mashed potatoes, green beans, black-eyed peas, pasta...the list goes on. Heck, you could even grab some toasted sourdough and make a great sandwich with it...just add some spicy argula and some roasted red peppers and you're good to go! I think I'll try that next...

*Italian seasoning can be replaced with dry Ranch dressing mix for a Slow Cooker Ranch Chicken that's ALSO super yummy. I've made both and love them!

Now, I'm going to kick off my shoes and watch some TV for awhile. It's been a long week, and I'm glad tomorrow is Friday. Stay tuned for more recipes, coming up soon!

Cheers!