Slow Cooker Chicken Noodle Soup

I have a pretty serious mild addiction to Pinterest. I love that website! There are SO many great recipes that I have found, tried and loved. It is a stormy day today, so soup it is! I think any kind of soup, or anything made in the slow cooker is my comfort food. This recipe is both so it is perfect for a cozy day like today!
5 cups of chicken broth (I used five cups of water and five boullion cubes)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
2 tsp Basil
2 tsp Parsely
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken (I cubed thawed raw chicken and cooked it in the slowcooker with everything else, instead of adding it in the end--I'm all about saving time and using less dishes!)

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken. SO easy, and worked great! :) Thankyou Pinterest!


picture via pinterest

Chicken Divan (Crock Pot or Oven)

I’m in love with my slow cooker.  I would cook in it every day if I could! Our family loves Chicken Divan, and I love that this recipe is so versatile!

Here’s what you’ll need:


1 bunch broccoli (I used frozen that I cooked till tender)
2 cups cooked, chicken
2 cans cream of chicken soup
3/4 cup mayonnaise
1 tsp. lemon juice
about 1/2 cup of grated cheddar cheese

Put the chicken in the bottom of a crock pot or casserole dish, if you’re baking it in an oven. Layer the broccoli on top of the chicken. Stir together the soup, mayo and lemon juice. Spread this mixture over the broccoli. Top with the cheese. Bake in an oven at 350 degrees for 45 minutes or so. Or cook in a crock pot on low for 4-5 hours.

Crock Pot Cream Cheese Chicken Chili

I love crock pot recipes! This one was especially yummy. Ryan had to eat while he did an online meeting for a group project, but he gave me the nod (see previous post) and a thumbs up...so I knew he liked it! It was a tiny bit spicy--Which I love!

2 chicken breasts, still frozen

1 can Rotel tomatoes

1 can corn kernels, do not drain

1 can black beans, drained and rinsed

1 pkg. Ranch dressing mix

1 T cumin

1 t chili powder

1 t onion powder

1 8-oz pkg. cream cheese

_________

Put the chicken in the crock pot.

Top with the corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8 hours, stirring once or twice to blend in the cheese. Shred the chicken into large pieces and serve over rice.

(I wish I had cillantro to top it off with!)

BBQ Chicken Pizza

My sister-in-law Mindy made this for a family get together a while back, and we have loved this recipe ever since!

Ingredients:
I use this quick and easy bread dough recipe for the pizza crust.
Cheese (1-1 1/2 cups)
BBQ Sauce
2 or 3 chicken breasts cooked and cubed (when we are in a hurry I boil the chicken and cook it, but it tastes even more delish if you grill it!)
1/8- 1/4 of a Red Onion Sliced into small strips
Cilantro

Method
-In a medium bowl, Add BBQ sauce to cooked and cubed chicken until all are lightly coated
-Roll dough into a thin circle (if you use my recipe you will need to kneed in a bit of flour to the dough so that it isn't quite as sticky)
-Heat up a pizza stone and then sprinkle with cornmeal so that the dough won't stick while baking. (If you don't have a pizza stone, use a baking sheet or whatever you have)
-Place rolled out pizza dough onto hot stone
-Spread a thin layer of BBQ sauce--our favorite for this pizza is the Honey Sweet Baby Ray's.
-Spread cooked chicken mixture on top of pizza
-top with red onions and cheese
-Bake at 350 degrees until bottom of pizza is browned to your liking, and cheese is melted
-Top with Cilantro, Cut and Enjoy!

Chicken and Rice

This recipe takes two minutes to throw together, and tastes amazing. (I made it this week and Ryan said that it was in his top ten...and that is a BIG deal!)

In a medium sized roasting pan combine the following:

1 c. Rice
1/2 packet of Lipton's Onion Soup Mix
1 can of Cream of Mushroom or Cream of Chicken soup
2 cans of water (from soup)

Place 2 chicken breasts on top, and bake at 350 degrees for about 1 hour until liquid is absorbed, and chicken is cooked through.

Classy Chicken

4-6 chicken breasts
1 can mushroom soup
1/2 cp mayonaise
1 tsp curry powder
1 tsp lemon juice
1-2 cups of cheddar cheese

Brown 4-6 boneless chicken breasts in TBSP of oil in a skillet. Place in a 9 X 13" baking dish. layer 4-5 cps frozen broccoli on top of chicken. Cover with mixture of mushroom soup, mayonaise, curry powder & lemon juice. Cook for 30 to 35 minutes. Top with cheddar cheese for the last 5 minutes of cooking and allow it to melt. Serves 5.

Honey Lime Enchiladas

from The Sisters’ Cafe

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 (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.