Crockpot Creamy Chicken Taco Soup

I hope you haven’t thrown your Crockpot away after watching the This Is Us episode where Jack died. This soup recipe is too delicious not to make. Jeremiah and I cooked it during a recent icy storm that caused us to work from home.

Crockpot Creamy Chicken Taco Soup by Eating on a Dime
IMG_06192 boneless, skinless chicken breasts
1 can of black beans
1 c. frozen corn
½ onion chopped
1 can of diced tomatoes with green chilies (8 oz.)
2 c. chicken broth
2 T. taco seasoning
1 tsp. garlic salt
1 package of cream cheese

Toss everything except cream cheese in Crockpot. Cook on low for 5-7 hours. Remove chicken and shred with forks. Add back in chicken and cream cheese. Cook for an additional 30-60 minutes. Top with shredded cheese, green onion, sour cream, pico, or crushed tortilla chips.

Notes:

  • I used frozen chicken breasts and cooked for the full time.
  • I used reduced sodium chicken broth, reduced sodium black beans, and 1/3 less fat cream cheese.
  • I also used a local brand of taco seasoning – Spanish Gardens. It has only ingredients you can read – no weird things like those packages in you find in your new pair of shoes.
  • I added a salsa, a little queso and shredded cheese to my bowl. I ate mine with Xochitl tortilla chips. Jeremiah added fresh pico, fresh cilantro, and shredded cheese.
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Crockpot Pork Tenderloin

While grocery shopping last week, Jeremiah and I took advantage of some meat sales at Hen House. Pork loins were on sale for $3.99 lb. Normally, I cover the pork loin in herbs and wrap it in bacon. Unfortunately, we didn’t have any bacon in the freezer so I needed to come up with a new recipe. We had all the ingredients to make this recipe so it was the winner. It turned out amazing. The pork fell apart and the glaze was sweet but not too sweet. We will definitely make it again. I served this recipe with my Maple Glazed Carrots.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin by Melissa Bossler
img_00601 tsp. ground sage
½ tsp. salt
¼ tsp. pepper
1 clove garlic, crushed
½ c. water
2 lb. pork tenderloin

Sauce
½ c. brown sugar
1 T. cornstarch
¼ c. balsamic vinegar
½ c. water
2 T. soy sauce

Pour a ½ c. water into a Crockpot. Then, rub pork loin with seasonings. Cook for 5 hours on low. Then, mix sauce ingredients and cook over a medium heat for 4 minutes to thicken. Baste pork loin 2-3 times over one more hour of cooking.

Crock Pot Chicken Casserole

In the last month, I have become a more active user of Pinterest. Part of the reason I because I am helping a great animal shelter called Wayside Waifs try to win the ASPCA/Rachael Ray 100K Challenge.

Wayside Waifs is Kansas City’s largest no-kill animal shelter. Each year, they find loving homes for near 6,500 abused, neglected, and abandoned animals in our community. Through the ASPCA/Rachael Ray Challenge, they are trying to increase their pet adoptions by the greatest percentage over last year. Since they run entirely on donations, their goal is to win the $100,000 grand prize so they can continue providing shelter for Kansas City’s most vulnerable animals.

One way I am helping achieve their social media goals designed to increase adoptions is by helping them with Pinterest. (I’m amazed I haven’t adopted one of these adorable little furry friends – they are so cute!) Spending a lot of time Pinning for them has increased my personal interest in Pinterest. With all the Pins of yummy food, I may never have to buy another recipe book/magazine again. This particular recipe came from a personal three hour binge pinning. I hope you enjoy it as much as I did. It kind of reminded me of Hamburger Casserole expect with chicken.

Crock Pot Chicken CasseroleCrock Pot Chicken Casserole
1 (32 oz.) bag of tater tots
1 package (2 cups) cheddar cheese
3 oz. of cooked bacon or bacon bits
1 lb. boneless skinless chicken breast, diced and raw

Spray your crock pot with non-stick cooking spray. Pour in half a bag of tater tots. Layer with a 1/3 of cheese and bacon. Cover with diced pieces of chicken. Top with a 1/3 of cheese and bacon. Top with remaining tater tots. Finally top with remaining cheese and bacon. Bake on low for 4 – 4 1/2 hours (up to 6 hours if you have an older slow cooker.)

Crockpot BBQ

Living in Kansas City, I think it is a requirement to eat BBQ. The funny thing about Kansas Citians is that everyone has their favorite barbeque restaurant – and you won’t always get the same answer. My personal favorite Fiorella’s Jack Stack Barbecue. But I’m very lucky to live less than a mile from Zarda’s BBQ so I can enjoy the smell of barbecue almost any day I decide to go for a walk. And this weekend, I also can enjoy smells from the Lenexa BBQ Cook-off just down the street.

I ran across this recipe using Sweet Rays BBQ Sauce on Facebook a few weeks ago. I had two chicken breasts thawing in my fridge so I decided to give it a try after work one day. I cut them in half and they cooked up in about 2 1/2 hrs on low. It is very juicy and full of flavor. Sweet sauce with just a bit of a kick.

Crock Pot BBQ ChickenCrock Pot BBQ Chicken
4-6 chicken breast
1 jar of your favorite BBQ sauce (I like KC Masterpiece)
1/4 c. brown sugar
1/4 c. vinegar (your choice)
I tsp. garlic powder
1 tsp. red pepper flakes

Place pieces of chicken in a crock pot. Mix remaining ingredients and pour over chicken. Cook on low for 4-6 hours.

Cranberry Meatballs

I’ve eaten a lot of meatballs over the years but this is one of my best recipes. It came from Simple & Delicious magazine.

Photo from Taste of Home

Photo from Taste of Home

Creamy Cranberry Meatballs by Amy Warren
2 envelopes brown gravy mix
1 package of frozen meatballs
2/3 c. jellied cranberry sauce
2 tsp. Dijon mustard
1/4 c. heavy whipping cream

Prepare gravy according to package. Combine meatballs, cranberry sauce, mustard, and gravy in a Crockpot. Cover and cook on low for 3-4 hours. Add cream last 30 minutes of baking.

Note: I used turkey meatballs and it tasted just fine.

Artichoke Crab Spread

When my sister and I went to Denver a few years ago, it was snowing pretty hard when we came back from the Independent Film Festival. We decided to grab dinner downstairs in the hotel instead of trekking back out. We had this great warm artichoke and crab dip. I was so excited when I saw a recipe for something similar in a Pillsbury email a few weeks ago. Unfortunately, it wasn’t as good as the one they made at the Denver City Center Marriott m.i. greatroom. That said, I think this recipe is great for an holiday get together you are hosting.

Artichoke Crab SpreadArtichoke-Crab Spread
1 can (14 oz.) artichoke heart quarters (drained and chopped)
1 package (8 oz.) cream cheese
4 medium green onions, diced
1 c. shredded imitation crabmeat (4 oz.)
1/2 c. grated Parmesan cheese
4 tsp. lemon juice
French baguette bread

Spray a mini-cockpot with non-stick spray. Put in all ingredients except bread. Cook for an hour on low, stirring occasionally. Serve warm on bread.