Chicken Enchilada-Tortilla Soup

 

Chicken Enchilada-Tortilla Soup

Yields: 6-7 medium servings

3 med. sized chicken breasts

1 (10 oz) can red/mild enchilada sauce

2 c. chicken broth

1 finely chopped white onion (about 1 cup chopped)

1 yellow squash, diced

1 can drained, whole kernel corn

1 large can diced green chilis (7 oz)

2 cans diced tomatoes (option to use cans of diced tomatoes with green peppers/green chilis in them)

½ tsp. garlic powder

1 tsp. salt

1 tsp. cumin

1 tsp. chili powder (less if you don’t like spice)

½ c. water

¾ tsp. black pepper

1 tsp. lime juice

1 bunch chopped cilantro

Layer all ingredients in crock pot.

Cook on low for 8 hours (preferable), or on high for 3 hours.

When finished cooking, remove chicken and shred, then return to slow cooker. Add in half of cilantro. Use other half of cilantro to top for serving.

Serve with sour cream, shredded cheese, and tortilla chips

Butter Chicken Crock Pot

Slow Cooker Butter Chicken

  

1 TB coconut(or olive) oil

1 yellow onion diced (about 1 cup)

1/2 tsp ground ginger (or 1 TB minced fresh ginger)

4 tsp minced garlic

1 ½ TB curry powder

1 TB garam masala

1 ½ tsp chili powder

¾ tsp kosher salt

1 (6-oz) can tomato paste (no salt added)

2 pounds boneless, skinless chicken breasts about 4 medium breasts

About 4 1/2 c. chopped cauliflower florets (1 small cauliflower or 1/2 large head)

Optional- large diced potatoes, such as halved baby potatoes (maybe 2 cups)

1 (14-oz) can tomato sauce

2 TB unsalted butter cut into small pieces 

1 can full-fat coconut milk 

½ c. plain nonfat Greek yogurt

On stove, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.

Transfer half the onions mixture to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets (and diced potatoes if using), and top with can of tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. Scatter the butter pieces over the top.

Cover and cook on low for 4 to 6 hours or high for 1 1/2 to 2 1/2 hours until the chicken is cooked through. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly. Cut and return to slow cooker.

Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)

Stir in the half-and-half (or coconut milk). Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) 

Enjoy warm over brown rice, quinoa, pita or naan, sprinkled with fresh cilantro.

Pumpkin Apple Soup CrockPot

 Pumpkin Apple Soup CrockPot

Kathy W.

Yield: 6 servings

 

¼ c. butter

2 onions, sliced

2 c. water

4 tsp/cubes chicken bouillon

2 tsp/cubes beef bouillon

2 cans pumpkin (30 oz. total)

3 apples- peeled, cored, sliced

¼ tsp. pepper

½ tsp. nutmeg

place onions, butter, and apples in bottom of slow cooker. Add rest of ingredients on top. Cook for 4 hours on low. Pour soup through food processor or blender (immersion blenders don't fully blend it). 

Can be served as is, or can have mix-ins available: cooked chicken, roasted broccoli/cauliflower, roasted potatoes, etc

Serve warm with bread, rolls, etc.

Asian Stir-Fry CrockPot

Chicken Stir-Fry Crock Pot

Kristen W.

2 pounds boneless chicken breasts (can dice raw or shred after cooking)

2 bell peppers, chopped

1 medium-size onion, chopped

1 tsp minced garlic

3 medium-size carrots, peeled & chopped

SAUCE

1/2 c. low sodium soy sauce

4 TB rice vinegar

2 TB ground ginger

1 tsp salt

1/2 tsp pepper

1 small head of broccoli, broken into florets

Add all the ingredients except the broccoli to the slow cooker. Stir to mix well.

Cook HIGH 2-3 hours or LOW 4-6.

Add broccoli and cook an additional 30 minutes.

Serve over rice or quinoa, top with chopped peanuts or cashews.

Jambalaya Crockpot

Jambalaya Crock Pot

8-10 stalks sliced celery

1 chopped red pepper

1-2 chopped medium onions

1 tsp. finely chopped garlic (or garlic power equivalent if you don't have any)

2 large chicken breasts (either diced raw, or shred after its cooked)

½ - 1 lb. cooked smoked sausage/kielbasa/andouille sausage (cut into slices and halved) 

4 tsp. chicken bouillon granules

1 1/2 tsp. paprika

1/2 tsp. thyme

1/4 - 1/2 tsp. cayenne pepper (more will be a little spicier)

1/2 tsp. black pepper

2 16-oz. can diced tomatoes with liquid

1 bay leaf (or 2 small)

Just dump everything in a crock pot and mix well! Cook 4-5 hours on low.  

*Cook up 1 1/4 c. rice near the end of cooking time to mix in before serving.

Remove bay leaf. Serve with hot pepper sauce.