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Week 3-soup-chicken tortilla

23 Jan

Ahh! I’m a day late in posting this week’s challenge. Ah, well. Week 3’s theme was soup! I’ve never made a soup. Well, I have but it was straight from a can. I was super excited about this theme, but couldn’t decide on what soup to make. I wanted potato and leek, but that calls for an immersion blender which I don’t have (who has that just laying around in their kitchen?!?). So, I decided upon one of my favorites- chicken tortilla! Bonus! It’s a crockpot recipe!

Here are the ingredients and the recipe:

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Black beans! (my personal addition)

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.


Verdict? Not amazing, but good. A little too watery. If I make it again, I’ll cut 3/4 cup water out of the recipe. I bought tortilla chips instead of making them. I know, I know! But I have a really good excuse! The corn tortillas, though cheap as hell, came in a 30 pack. I would never use them and I hate being wasteful so I bought a bag…of Scoops! Which sadly I can devour in an evening.


BBQ pulled chicken

15 May

I recently became the owner of a crock pot. My sister got it for me as a birthday present! I love it and I’ve been cooking a lot of things in it. My favorite which also happens to be the easiest is BBQ Pulled Chicken! I found the recipe on

Ingredients: 6 frozen skinless, boneless chicken breast halves, 1 (12 ounce) bottle barbeque sauce, 1/2 cup Italian salad dressing, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce ( I didn’t use Worcestershire sauce)

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

2. Pour over the chicken.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

I cooked it on high for 4 and a half hours. About 3 hours in, I shredded the chicken and let the shredded chicken cook for an hour and a half more. It was really yummy! When I cook this in the future, which I definitely will, I will make some coleslaw to accompany it. I planned on making baked potatoes with it today, but realized way too late that I had no potatoes on hand. The boyfriend solved the problem by picking up some potato wedges from KFC. hehe. Two thumbs up from me AND the boyfriend on this recipe. Simple and delicious!