recipes & crafts

I was searching for some crockpot soup recipes and I found several different recipes for chicken chili, some with beans and some without. I ended up making my own version with ingredients pulled from a few different versions. It turned out so delicious I am glad I took a photo so I could share it with you. The best part of all is you can make this in your crockpot and just toss everything in at once. You could also cook the chicken separately and cook all of the ingredients on the stove. But I am all for throwing it in and forgetting about it until several hours later.

White Bean Chicken Chili

Ingredients:
2 pounds boneless, skinless chicken breasts
2 cans white northern beans, drained
1 can cream of chicken soup
2 cans of chicken broth
2 cans of corn
1 can chopped green chiles
1/2 cup of water
2 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste
tortilla chips, crushed
pepper jack cheese, shredded

Directions:
1. Place uncooked chicken breasts in the crockpot.
2. Add all of the remaining ingredients to your crockpot and gently mix together.
3. Cook on high for approximately 4 hours or low 6-7 hours.
4. Before serving shred the pieces of chicken into bite size pieces.
5. Serve with some crushed tortilla chips and shredded pepper jack cheese on top.

TIPS:
– I find it’s easier to remove the breasts and shred on a plate and then add the chicken back in and stir.
– Don’t be tempted to leave out the green chilies, they really add the perfect amount of flavor to the chili.
– If it’s too thick for your liking you can always add a little bit more water at the end. I like my soups with lots of broth., so I added about a half cup more water. Guess you could say I like to slurp my soup!

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Let me know if you try it and how it turned out :)

If you are looking for a regular beef CROCKPOT CHILI RECIPE I have one that is so delicious. This recipe gets the most clicks & pins out of all my recipes – it really is yummy!

I can’t believe I waited this long to make my own salsa. I never thought it would have tasted so good. This recipe uses canned tomatoes along with some canned rotel, rather than fresh tomatoes because I like my salsa more watery rather than chunky. It is a pretty mild salsa as well. I don’t really like real hot salsas, otherwise I am taking a drink every bite. All you have to do is add all of the ingredients together in a food processor and blend for about 30 seconds – 1 minute.

Super Easy Salsa

Ingredients:
1 can (28 Ounce) Whole Tomatoes
2 cans (10 Ounce) Rotel with green chilies (mild)
1/2 Chopped Onion
1 Clove Chopped Garlic
1 whole Jalapeno, Chopped
1/2 teaspoon Ground Cumin
1/2 teaspoon Sugar
1/2 teaspoon Salt
Juice from 1 Whole Lime
1/2 cup Cilantro (taste and add more if prefer)

Directions:
Put all of the ingredients in a food processor and pulse for 30 seconds to 1 minute. Add more Cilantro if you prefer. If you want the salsa even less spicy, don’t add the seeds of the jalapeno pepper. Put salsa in a sealed container in the refrigerator for a couple of hours before serving.
This is a large batch so if you don’t have a large food processor just add all of the items in a large bowl and blend in batches.

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These Chicken Quesadillas are probably the best thrown together at the last minute recipes I’ve made in a long time. I have always loved Taco Bell’s chicken quesadillas, but they are expensive in my opinion. Plus when you make them at home you are control of the ingredients and can make them as healthy as you’d like. You could use wheat tortilla shells and less cheese for a lower calorie version. If you follow my recipe below you will have enough to make 5 large quesadillas and the kids and I could only eat half of one.
You will need: large burritos, chicken breasts, quesadilla cheese, fajita seasoning packet, chili powder, garlic salt, paprika and sour cream if desired.

Mix all of the dry ingredients in a Tupperware container and add your chicken pieces. Put the lid on the container and shake well.

Thoroughly cook all of the chicken in a large skillet.

Lightly spray a large skillet or griddle and lay out two of the burritos. Spread out chicken pieces on the burrito and top with shredded cheese.

Cover with another burrito and don’t worry, it will be bigger because the burritos do shrink as they cook. Burrito is ready to be flipped once it starts to brown. Very carefully lift the burrito, spray the skillet, and flip the burrito and brown the other side.

Place the cooked burrito on a large plate and slice with a pizza cutter. ENJOY!

And now for the recipe…

Chicken Quesadillas

Ingredients:
2 pounds chicken breast – cut into bit size pieces
10 large burrito soft shells
4 cups queso quesadilla cheese
1 packet of fajita seasoning
1 Tablespoon chili powder
1 Tablespoon garlic salt
2 Teaspoons paprika

Directions:
1. Mix fajita seasoning, chili powder, garlic salt and paprika in a large Tupperware container.
2. Add cut up chicken breast pieces, close container and shake until chicken is well coated.
3. Cook chicken pieces in a large skillet until cooked thoroughly, about 8 – 10 minutes.
4. Lightly spray a large skillet or griddle if you have one with non-stick spray.
5. Place burrito shell in skillet on medium heat, or two burritos side by side if you have a griddle.
6. Evenly spread chicken on each burrito and top with cheese.
7. Cook until burrito is partially browned, about 6 – 8 minutes.
8. Top chicken and cheese with a second burrito shell.
9. Carefully lift the burrito onto a plate and spray the skillet/griddle lightly before flipping.
10. Cook other side of burrito until brown.
11. Slice into 4 quarters with a pizza cutter and serve with sour cream if desired.

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This is one of my favorite cold pasta salad recipes. Perfect for a party or a great addition to a grilled piece of steak or chicken. The best tip I can give you is not to buy a cheap Italian dressing. Stick with Wishbone or a brand that you truly like the taste. I also like it best when it has a chance to chill for several hours.

.: RECIPE :.

Italian Pasta Salad

Ingredients:
12oz. multicolored pasta
8oz. artichoke hearts
8oz. pitted black olives
8oz. canned mushrooms
1 pound block mozzarella cheese
1 pound block cheddar cheese
16oz. Wishbone Italian dressing

Directions:
1. Cook pasta as directed on package
2. Rinse pasta in cold water for several minutes
3. Cut cheese into 1 inch cubes
4. Drain mushrooms
5. Drain black olives and chop into small pieces
6. Drain artichoke hearts and chop into pieces or you can keep whole
7. Add all ingredients to a large bowl.
8. Add about 2/3 of salad dressing to the bowl and mix well.
9. Chill for several hours.
10. Add more Italian dressing as needed.
I also like to save some in case there are leftovers- it tends to get dry and you can freshen it up with some dressing before serving.

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You all know I am addicted to using my crockpot so here is another scrumptious recipe for you to try. As always, it was super easy to make and didn’t take much time at all. Cutting up the chicken probably takes the longest. Let me know if you try it!

It doesn’t require too many ingredients and most of these things you may already have available. I just had to pick up a packet of the Italian dressing mix.

Toss in the cut up chicken, olive oil, and Italian dressing packet and cook on low for 3 hours. (This was after it cooked for 3 hours, that’s why there is all the extra juice.)

About 15 minutes before the 3 hours is up take the mushrooms and onion and cook for about 5 minutes. You can use chopped onion or minced onion like I used since my kids hate to see the onions.

Then add the soup, broccoli and cream cheese to the pan and cook until everything is hot. Then you add everything to the crockpot and cook on low for 1 hour.

Serve over noodles! YUM!

.: RECIPE :.

Cream Cheese Chicken with Broccoli

Ingredients:
5 – 6 skinless chicken breasts, cut into bite size pieces
1 tablespoon olive oil
1 package of Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion or tablespoon of minced onion
1 can (26 oz) cream of chicken soup
1 bag of frozen broccoli, thawed
1 package (8 oz) cream cheese
Cooked pasta noodles

Directions:
1. Place cut up chicken breasts in the crockpot and coat with olive oil.
2. Sprinkle with Italian salad dressing mix.
3. Cover and cook on low for 3 hours.
4. Cook mushrooms and onion in a large skillet coated with cooking spray for about 5 minutes.
5. Add soup, broccoli, and cream cheese to the skillet.
6. Cook until all ingredients are hot and then add to the crockpot.
7. Cook on low for 1 hour in the crockpot.
8. Serve over cooked pasta.

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