Archive for the ‘Crock Pot/Slow Cooker’ Category

PostHeaderIcon Crockpot White Bean Chicken Chili

Fall is by far my favorite season. Cool weather, comfy sweatshirts, pumpkin desserts, comfort food – what’s not to love? Since fall has arrived I decided to make some chili in my crock pot. This recipe could not have been easier……and tastier. It’s a simple four ingredient recipe that takes minutes to throw together. I have had this recipe saved for months and was thrilled to discover it was just as delicious as I had imagined. I garnished it with fresh tomatoes, avocados, and sour cream. Get creative and garnish it with whatever you’re craving. I made 1/2 the recipe and it made about four servings, it also made excellent leftovers. I will definitely be making this many more times this fall and winter. Fall, I’m glad you’re finally here.

White Bean Chicken Chili


4 cans white beans, drained and rinsed (I used cannellini white kidney beans)
3 boneless, skinless chicken breasts, trimmed of fat
8 ounces Pepper jack cheese
2 cups salsa


Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low for 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

Source: Pink Parsley


PostHeaderIcon Slow Cooker Chicken Tortilla Soup

After my weekend on the Amtrak I just wanted a nice home cooked meal. Don’t get me wrong, the food on the Amtrak was surprisingly good, but there’s nothing better than a meal at home after you’ve been traveling. I choose this meal for many reasons: (1) the weather this week is cold and rainy so I wanted a comforting meal, (2) this recipe makes a nice amount, perfect for leftovers during the week, and (3) it’s DELICIOUS.

I had most of the ingredients on hand so it was super easy to whip up and throw in the slow cooker. The recipe calls for 1 teaspoon chili powder, I used 1/2 teaspoon hot chili powder and 1/2 teaspoon regular chili powder and the heat was perfect! I served the soup with homemade tortilla chips, sour cream, shredded cheese, avocado, and limes – it was literally the perfect meal! My husband even gave it 6 out of 5 stars! Pretty impressive, huh? :)


2 frozen chicken breasts
1 can (15 oz) diced tomatoes, undrained
1 can (10 oz) enchilada sauce
1 whole yellow onion, chopped
1 can (4 oz) chopped green chiles
1 can (15 oz) corn
1 can (15 oz) black beans, drained and rinsed
3 cloves garlic
1 cup water
3 cups low sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoons black pepper
2 tablespoons cilantro
1 whole bay leaf, optional
Tortilla chips
2 limes
Low fat sour cream
Low fat cheddar cheese


Place chicken, tomatoes, enchilada sauce, onion, green chiles, corn, beans, garlic, water, chicken broth, seasonings, cilantro, and bay leaf into the crock pot. Stir and cover. Put on low setting for 7-8 hours.

Remove chicken breasts and shred with 2 forks. Place back in the crock pot and stir.

Serve with tortilla chips, avocado, low fat sour cream, lime wedges, and a sprinkle of cheese!

Source: adapted from Tasty Kitchen


PostHeaderIcon Crock Pot Burrito Soup

I want to try as many crock pot recipes as I can before I have my little girl in July. July is still months away but I know time is going to fly by (as it already has). I would like to accumulate a bunch of go-to tried and true crock pot recipes so I can have them easily accessible on my blog for my upcoming sleep deprived months. In June/July I will also be making and posting some great freezer-friendly recipes as well! I want to make sure our freezer is stocked with plenty of pre-made meals so my husband and I can enjoy our little one as much as possible.

Most of the traditional crock pot recipes use either chicken or pork so I was intrigued when I found this recipe. Since this recipe does contain beef, you do need to brown it on the stove before putting it in the crock pot but that was probably the hardest part of this recipe. You may either put the uncooked rice in the crock pot and let it cook in the crock pot or cook the rice on the stove and serve it with the soup. I did the latter of the two and it worked out perfectly.

I just scooped some cooked rice in a bowl…

poured some soup over the rice…

and garnished it with sour cream and shredded cheese.


Crock Pot Burrito Soup

Serves 6


2 tsp. canola oil
1 large onion, diced
1 lb. extra lean ground beef
4 cloves garlic, minced
1 can (8 oz.) tomato sauce
5 cups beef broth
2 Tbsp.  chili powder
1 Tbsp. cumin
2 tsp. oregano
1/4 tsp. cayenne pepper
2/3 cup corn
1 can black beans, drained and rinsed
1/2 cup uncooked rice (or, cook rice separately)


Heat a large  heavy-bottomed skillet over medium heat and add oil. Cook the onions for a couple minutes before adding the beef. Brown the beef with the onion and drain if necessary. Put  back on the heat and stir in the garlic, just until fragrant.

Pour the beef mixture into the crock pot and then add the tomato sauce, beef broth, spices, corn and black beans. Cook on low for…however long you’re gone.

Increase temp to high and add the rice, just until cooked. Alternatively you can put the cooked rice in bowls and ladle the soup over it. Garnish with your favorite toppings.

Source: Elly Says Opa!


PostHeaderIcon Slow Cooker Barbecue Pulled Chicken

I made this meal on a lazy Sunday afternoon using my crock pot. I absolutely love my crock pot – what an amazing invention! What else allows someone to throw raw chicken and a bunch of odds n’ ends in it that always results in a delicious meal (with super tender chicken)! I have a small crock pot, which I use constantly to make apple sauce and fun appetizers, and a large crock pot for dinners.

This is such an easy meal – just throw everything in the crock pot, let sit on low all day, shred chicken, serve on buns, and enjoy! I served this with cilantro potato salad and it complimented the sandwiches perfectly. My husband and I both really enjoyed these sandwiches and we will definitely have them again soon!

Slow Cooker Barbecue Pulled Chicken


6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbecue sauce

1/2 cup italian salad dressing

1/4 cup brown sugar

2 tablespoons worcestershire sauce


Place chicken in a slow cookier. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover and cook 6 to 8 hours on low. Shred chicken 15 minutes before serving and place back in slow cooker. Serve on buns and enjoy!

Source: All Recipes


PostHeaderIcon Crock Pot Applesauce

(I apologize for the picture. Applesauce is difficult to photograph!) :)

I hope everyone had a wonderful Thanksgiving and a relaxing weekend! I had a great Thanksgiving and I’m so glad I was able so share it with so many family members.

I often buy way too many apples for a two-person household. I love apples but I can’t seem to eat all of them before they start getting brown/soft spots on them. This recipe is the perfect way to use up old apples and it makes delicious applesauce! I make this on a regular basis and my husband and I both love it.

The recipe below makes the perfect amount for a small crock pot. However, it can easily be doubled and made in a larger crock pot.

Crock Pot Applesauce


4 large apples, skinned, cored, and diced

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 tablespoon brown sugar

1/4 cup water


Skin, core, and dice your apples. Put the apple pieces into your crock pot. Add the lemon juice and the water. Pour in the vanilla extract, and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. (I don’t like to mash it up too much since I like some apple chunks in my applesauce.)

Source: Prevention RD