Crock Pot Cranberry Chicken

Seriously,  I cannot believe I haven't blogged this before.  This is an easy mid-week meal; put it in the crock pot and forget about it.

This recipe has a back-story.  When I was pregnant with Riley, I found iVillage.com, a message board site for women.  I joined the September '06 Expecting Club.  We, eventually found our name:  The September '06 Gingersnaps.  Aww, that was a life-time ago.  When the kiddos were about 6 months old, we all decided to have a recipe swap.  This recipe was submitted by one of the mommies.  I made it almost immediately and all fell in love with it. Those babies, are now turning 8!   Sadly, our little board was gobbled up by Facebook.  I lost touch with all the ladies from that board, but I am still Facebook friends with some ladies from a Photoshop board from there.  Now, iVillage, once the go-to site for women, is basically a ghost-town and that is so sad to me.

So, here it is:

Crock-pot Cranberry Chicken

Ingredients:

1# chicken thighs

1 can cranberry sauce

1 bottle of barbecue sauce

1 onion, ringed

1 rib celery, diced

salt and pepper 

Directions:

Salt and pepper the chicken.  Place chicken in the crock-pot.  Cover the chicken with the onion and celery.  Dump the cranberry sauce and onions.  Place the lid on the pot, cook of low for 6-8 hours.  

This chicken comes out of the crock-pot and almost falls off the bone.  We usually have this with mashed potatoes, green beans and some pull-apart bread (also from that recipe exchange).  

I hope you and your family tries it and likes it as much as we do. 

Crock Pot Chicken Tortilla Soup

Ok, folks, I disappeared.  I don't have much of an excuse.  I just left.  I hope there are some readers left to read my blog.

My blog.  I'm having mixed feelings about my blog.

1.  I love blogging.  I love having you guys reading up on my little (somewhat boring) life.

2.  I hate blogging.  My life is pretty boring, so coming up with new content can be challenging.

3.  We moved.  We moved back to the DFW area. I am in my car more than I am home.  Maybe that is an exaggeration, but my drive time has almost tripled.  So, I feel like I'm trapped behind the wheel with many other trapped drivers all around me.

4.  The lighting in my house sucks.  I apologize in advance if the pictures make the food look unappetizing.

5.  I have a very picky family.  If it's not fried or processed, they don't want it.


But, here I am.  Back to blogging.  Or, trying to get back to blogging.

I tried a new crock pot recipe.  Today was dreary.  Rainy and cool.  I thought it was a perfect day for soup.  Now, remember when I said my family doesn't want anything that's not fried or processed?  Well, this was neither, so they didn't. like. it.

Maintenance Man is alway telling me we need to have more soups.  I forget, that, his idea of soup is opening a can of cream of mushroom soup.  BARF.  I tell him every time he does it that cream of anything soup is not a meal, but a filler. He doesn't listen.

So, while the rest of my family was eating Honey Nut Cheerios,  I was enjoying this soup.

Crock Pot Chicken Tortilla Soup

Ingredients:

3 boneless, skinless chicken breasts, cubed

1 can (15.25 oz) whole kernel corn, drained

1 can (15.25 oz) black beans, rinsed and drained

1 can (15.25 oz) white beans, rinsed and drained (I used pinto)

1 can (10 oz) Rotel tomatoes

1 can (28 oz) whole tomatoes 

cumin

chili powder 

s&p

chicken broth

Directions:

Spray pot of crock pot with cooking spray.  Place cubed chicken in and sprinkle with salt and pepper. Cover the chicken with the rest of the ingredients and stir.  I don't measure the spices, I sprinkle and smell.  Probably about 3 teaspoons of chili powder and 1 1/2 teaspoons of cumin (give or take).  Plop the lid on the pot and cook for 8 hours on low.  

Serve with tortilla chips, cheese, sour cream, lime or anything else you have.

I hope you won't listen to the rest of my family.  I hope you will try it.  You'll like it.

On a side note, I think it's time for a new layout.

See ya soon.

Crock Pot Pesto Ranch Chicken

If Pinterest were a drug...I'd be in so much trouble. PA trouble....Hi, my name is Dana and I'm addicted to Pinterest.  I find more recipes and diy ideas that way.

I found this one over the weekend:



It is from Picky Palate
(when did Pinterest stop allowing me to add photos?)  Anyway.  I headed to town yesterday to buy the ingredients.

Crock Pot Pesto Ranch Chicken

Ingredients:

8 boneless chicken thighs

1 (8oz) jar of pesto sauce

1 pkt of dry Ranch dressing

salt and pepper

chicken broth

Directions:

Salt and pepper the chicken thighs and toss in your crock pot.  Pour pesto sauce over the chicken and smear it all around.  Sprinkle the Ranch dressing over the chicken.  Pour just enough chicken broth to cover.  Cook on low for 6-8 hours.

That's it!  You let the crockpot do the work for you. 

I questioned the chicken broth even as I was pouring it in.  You don't need it!  The chicken thighs stay nice and moist.  I served it with Oven Roasted Ranch Potatoes and green beans.  Hope you try it!

Crock Pot Beef Stroganoff

I have to confess, I have never made beef stroganoff on my own.  Oh, sure, I've made hamburger beef stroganoff, but it's just not the same.

I found a great recipe from www.bettycrocker.com and decided to try it.

Crock Pot Beef Stroganoff

Ingredients

2 pounds stew meat

1 can cream of mushroom soup

1 can cream of chicken soup

1 medium onion, chopped

1 jar (6 oz) mushrooms

1 8oz container of sour cream

1 8oz brick of cream cheese, cubed

salt and pepper, to taste

noodles or rice

Directions

In your crock pot, mix beef, soups, onion and mushrooms.  Cover and cook on low until beef is tender, around 8 hours.

Stir cream cheese into beef mixture until well melted.  Stir in sour cream.  Serve with hot noodles or rice.  

I absolutely love a recipe I can toss in and forget about.  This was a great one.

Homemade Chili

It was a cold weekend here in Texas.  I spent the most of it in bed...sick.

Oh, btw, maybe I should introduce myself.  I'm Dana, the owner/author of this little blog.  We may have already met, but I have been missing for awhile.  I've been failing trying to get back in the hang of being a working Mom and a great wife, and a great cook. It's hard work, folks!

As I was saying, it was cold here last weekend.  Freeze warning for Sunday night.  We are not used to being this cold this early, but we managed.

I had my crock-pot brewing up this little recipe; waiting for us for when we got home Monday afternoon. {which, btw, warmed up to the middle 60's}  You know what they say about Texas: If you don't like the weather, just wait a couple of minutes, it'll change.

Homemade Chili

Ingredients:

2 lbs ground meat

1 large onion, chopped

2 tsp garlic powder

1 (28 ounce) can diced tomatoes, undrained

1 (15 ounce) can tomato sauce

2 tablespoons chili

1/2 teaspoon salt

2 cans pinto beans, rinsed and drained

Directions:

Brown meat in a skillet over medium heat and drain.  Mix beef and remaining ingredients, except beans, in the slow cooker.  Cover and cook on low for 6-8 hours.  Stir in beans and cook for an additional 15-30 minutes. 

I served with grated cheese, crackers and ketchup. Yes, I said ketchup.  Maintenance Man is sure I have lost my mind when I squeeze the ketchup all over my chili, but I love it!  

What do you eat on your chili?  

Link Your Chili

Italian Herb Pork Tenderloin

Um, hello?  Remember me? I hope y'all are still with me.

Whew!  I worked this past week.  I mean, worked! 10 straight days.  My poor house is suffering. Tired Mama= no cooking, no cleaning, no laundry and no fun!  Lucky for me, Maintenance Man does what he can to help.  But, it's not the same.

I knew I'd have tomorrow off, so I wanted to surprise the family with a good meal.

Italian Herb Pork Tenderloin

adapted from The Ultimate Southern Living Cookbook

 

 

 

Ingredients

1 (3 to 3 1/2 pound) Pork Tenderloin

1 1/2 teaspoons ground pepper

1 1/2 teaspoons garlic powder

2 Tablespoons dried Italian Seasonings

1 Tablespoon olive oil

Directions

Place fat-side up in crock pot and poke holes in it with fork or skewer.  Brush evenly with olive oil. In a small bowl, mix together salt, pepper, garlic powder and Italian seasoning.  Rub over entire surface of loin.    Cook on low for 7-9 hours; or high for 3-5 hours.  Internal temperature needs to be 160˚ in the thickest part of loin.  

Such an easy recipe, but the flavors of the herbs really come through.  I served this with green beans and oven roasted Ranch potatoes (more on that tomorrow). 

 

Crock Pot Ribs

I have been pretty lonely this week.  It's amazing how quiet {and clean} a house can become when all the other people are gone.  Oh, and when you're not forced to watch Nick, Nick Jr or Disney all day...there is absolutely nothing on TV either.

le sigh

The boys are adjusting well to school.  They even rode the bus home yesterday! {a milestone quickly overturned, then stepped on}  They decided this morning, they did not want to ride the bus anymore.

So, not only am I trekking to 2 different schools in the morning for drop-off, I'm adventuring to both schools for pick-up as well.  Drop off goes without a hitch, for the most part.  Pick-up in another story.  The middle school line is so confusing. Okay, maybe it's only confusing to me. I'm hoping to make it through this afternoon without a hitch.  I'll let y'all know how it goes.

Wow!  I almost forgot the most important milestone of the week!  Riley walked into the school alone.  WAH!  He let the 'helper' open the door, he got out and Mama drove off.  Alone.  Without him. He walked in to the school. Alone. Without Mama. I will not cry. I will not cry.

Okay, enough of that! On to the recipe of the day.  I had some ribs in the freezer and I wanted to have them in the crock pot.  I have made ribs in the crock pot before and we loved them, so why not try again.

Crock Pot Ribs

Ingredients:

5# Country Style Pork Ribs

1 tablespoon salt
1 tablespoon pepper
1 tablespoon season-all
1 tablespoon garlic powder
2 teaspoons celery salt
2 teaspoons chili powder
brown sugar
1 bottle barbecue sauce (I used Kraft Original)
onion, diced

Directions:

Mix the seasonings together and place in gallon baggie. Place ribs in bag, one at a time, and shake.   

Place ribs in crock pot

Cover with barbecue sauce and onion

Sprinkle brown sugar over the top until coated

Cook low and slow for about 7 hours

I know, I know, I will get slammed by all the barbecue aficionados out there for shaking my ribs and not rubbing them.  But, y'all should know by now, I'm a bit of a rebel. 

It turned my hungry bunch into a very happy family.  Even hubby, and I quote: "You have outdone yourself this time".  

My head has just now returned to original size.

Sharing with these wonderful parties: Weekend Potluck, Foodie Friday, Full Plate Thursday,Marvelous Mondays,This Week's Cravings,

Easy Crock Pot Barbecue Chicken

You know I love {lurve} my crock pot, right.  This meal was, by far, the easiest and the quickest.

Let me go back to the beginning of my day, Thursday.  I went to the Elementary School yesterday for meet the teacher.  It's inevitable...my Riri is going to Kindergarten.  I was reading through the ABC's of Kindergarten when we got home, and started crying.  I'm going to be the mess Monday morning.

Q was quick goodbyes leave drier eyes.  WAAAHHH!!! For child or Mom?

But, I was sitting on the couch reminiscing about Riley's 5 years and {just occasionally} staring lovingly at him and realized that I had NOTHING planned for dinner.  It was 3:15.


 I found a great, easy chicken recipe on Six Sister's Stuff and I went for it.

Easy Crock Pot Barbecue Chicken

Ingredients

4-6 chicken breasts

1 medium onion, quartered

1 lemon, quartered

1 bottle of barbecue sauce (I used Great Value honey flavored)

1 can cola

salt and pepper to taste

Directions

Salt and pepper chicken breasts and place in bottom of crock pot.  Top with onion and lemon quarters. Pour entire bottle of sauce and entire can of cola over the chicken.  Cook on high for 3-4 hours. {or low 6-7 hours if you're not like me and do things in the morning} 

Don't be like me.  

I also threw my breasts in partially frozen. 

Again, don't be like me. 

Plan. Be prepared.  

I honestly cannot believe that Maintenance Man hasn't started thinking we're on a health kick again with all this chicken and pork we've been having.  He's more of a steak and potatoes kind of guy.

Sharing with: Weekend Potluck,Marvelous Mondays, This Week's Cravings,

Crock Pot Cheeseburgers

It was late in the afternoon when I decided to throw this together.  I didn't feel like cooking, even though the afternoons have been comparatively cool, warm. herm. Not so hot. That's the term because 98 technically isn't cool or warm.

I found the recipe weeks ago, but it got stuffed alongside the other mountains of paperwork on my desk.  Looked like my kind of meal...quick and easy.

Crock Pot Cheeseburgers

adapted from: Food.com

Ingredients

1 pound ground meat

1 small onion, chopped

1/4 tsp black pepper

1 garlic gloves, pressed

1 tablespoon milk

2 ounces Velveeta cheese

1-1 1/2 tablespoons pickle relish

1 tablespoon prepared mustard

1 1/2 tablespoon ketchup

Directions

In large skillet, brown ground meat with onion, garlic and black pepper.  Drain off excess fat and transfer to crock pot.  Add all other ingredients, cover and cook on low 5-7 hours.  Serve with your favorite hamburger sides on toasted buns.

Linking to: Full Plate Thursday, Weekend Potluck #31,

Honey Glazed Chicken

I made a vow to not cook this week.  It's just so hot that I can't bear to heat up the kitchen any more than I have to.  Well, remember I told you Wednesday, we were going grocery shopping?  We went, and spent. {yuk} As I was making room in the freezer for more meat, I took out a bag of chicken and put it on the floor.  Yeah...forgot about it.  We found it about an hour later half frozen.

Well, I remembered, for whatever reason, you are not supposed to refreeze chicken, so in the fridge it went.  But, I didn't remember that it was in there until oh...about an hour ago. (it's 2:45 here).

A quick google search led me here.  Wow, what great recipes for dump chicken!  Fantastical chicken recipes.

I chose the Honey Glazed Dump Chicken recipe and went to work.

Honey Glazed Dump Chicken

Ingredients

5 lbs chicken 

1/2 cup soy sauce

1/2 cup butter, melted

1 cup honey

Directions

Salt and pepper chicken, and place in it the bottom of your crock pot.  Mix remaining ingredients and pour over chicken.; turn to coat.  Cook on high (in my case) for 3-4 hours or on low for 6-8 hours.

Shared with these fabulous parties: All My Bloggy Friends #7, Tasty Thursdays #3,

Crock Pot Creamy Italian Chicken and Rice

Ok.  I have found the mystery of why I'm not losing weight.  Well, the other mystery.  The first is the honest fact that I hate to exercise.  The second will come to no surprise to you, either.  If you have hung around my blog for even a minute, you will see all my recipes are wonderful Southern comfort food.  Soul food.  Down home goodness usually made with cream cheese, cream of something or another soups, and cheese.

I can hear Dr Phil in my head "Well, Dana, what's eating you?"  Why can't I just like food? Good food.  Stop analyzing me, Phil!  I'm a Southern Belle who just happens to be a bit bigger than her debutante gown. (no, we did not have debutante parties in Texas, but you get the picture.)

On to the recipe.

Crock Pot Creamy Italian Chicken and Rice

Ingredients

4 boneless, skinless chicken breasts

1 pkg dry zesty Italian dressing

1/3 cup water

1 can (10.5 oz) each cream of mushroom and chicken soups

1 (8 oz) brick of cream cheese, softened

Cooked rice

Directions

Mix water and dressing together.  Place chicken in bottom of the crock pot and cover with dressing.  Cook on low for about 3 hours.  After 3 hours, you can shred, cube, cut or just leave your chicken whole.  Whisk together soups and cheese, pour over chicken and cook for another 3-4 hours.  Serve with hot rice.

Again, like I said, Southern comfort food. No holds barred on this one.  But, I can tell you...it was good.

Shared with these fabulous parties: All My Bloggy Friends #7, Full Plate Thursday

Crock Pot Enchiladas

Well, the pool set up has gone awry.  We realized, late last night, that we missed our 'mark', so, the pool was not level.  We are now in the process of draining it. We're never going to get to swim!!

Maybe tonight, we'll get the thing ready.  I'm hoping we can move it without disassembling the whole thing! I'll keep you posted.

We had another new-to-us meal last night.  A crock pot meal.  I'm considering leaving my crock pot on the counter and using it everyday!  It makes life so much easier.

Now, on to the meal:

Ingredients:

1 pound ground meat

1 small onion, chopped

1 tsp Adobo seasoning

1tsp salt

1 tsp pepper

1 can Rotel tomatoes

1 can enchilada sauce (I used Old El Paso)

4 burrito sized tortillas

2 cups shredded cheese

Directions:
Brown ground meat with onion and drain.  Add Adobo, salt and pepper. 
In a small bowl, mix together tomatoes and enchilada sauce. 
Spray crock pot with cooking spray, and place 2 tortillas in the bottom. Cover with half of the seasoned meat, half the tomato mixture and half the cheese.  Make another layer starting with tortillas and ending with cheese.  Cover and cook on low for 5-6 hours.  I served this with Spanish rice and refried beans.  


I did find out that the dish can be cooked on high for 2-3 hours.  {I forgot to plug the pot in.} Good grief, Charlie Brown!  And, you may want to use a couple of paper towel in the lid to keep the condensation down.  I didn't, and the tortillas were just a bit soggy, but good, nonetheless. 


Shared: All My Bloggy Friends #5, Made Monday #30, Whimsy Wednesdays 21, Show and Share #50, Uncommonly Yours Link Party #38, Tasty Thursday #1, Blog Stalking Thursday #51, Sunday Round-Up #19, Melt in Your Mouth

Dr Pepper Pulled Pork (take two)

I'm not one to let sleeping dogs (or babies) lie.  So, ever since I made the Spicy Shredded Pork that Maintenance Man liked, but said they were too hot, I've been wanting to try again.

Our local store had pork products on sale, so I bought a pork tenderloin and got another one for 1¢.

Enter...my crock pot.  Here's what you'll need:

4-6 pound Pork Tenderloin

Sea salt and pepper to taste

onion, quartered

ground mustard

garlic powder

brown sugar

apple cider vinegar
Dr Pepper (I've been told you can use any soda, but I lurve DP!)
barbecue sauce

Quarter you onion and place in the bottom of your crock-pot.  Rub the tenderloin with the salt and pepper and place on top of onion.  Pour the Dr. Pepper over the pork.  Mix together the ground mustard, garlic powder, brown sugar and apple cider vinegar. Mix in with the Dr Pepper in the pot.
Cook on low for 2-3 hours.  Flip the loin.  Cook for another 2-3 hours.
Take the pork out of the pot and place on a cutting board. Use 2 forks to shred the pork.
Place the it back into the pot and pour the barbecue sauce over it and mix well.
Cook for an additional hour.
Serve on warm buns and top with cheese.

Dr. Pepper Pulled Pork

Ingredients

4-6 lb pork tenderloin

1 tsp ground mustard

1 tsp garlic powder

2 Tbs brown sugar

1 Tbs apple cider vinegar

sea salt and pepper to taste

medium size onion, quartered

1 can Dr. Pepper

1 bottle of barbecue sauce

Directions

Place quartered onion in the bottom of the crock pot.  Rub salt and pepper over tenderloin and place on top of onions.  Pour 1 can of Dr Pepper over the pork.
Mix the mustard, brown sugar, garlic powder and apple cider vinegar together and mix with Dr. Pepper in the pot.
Cook on low for 2-3 hours and flip the loin.
Cook for 2-3 hours more.  Take the tenderloin out and place on a chopping block.  Using 2 forks, shred the pork.  Place it back into the pot and cover with barbecue sauce.  Mix well.  Cook for 1 hour more.
Serve on warm buns and top with cheese.

This was the one!  Maintenance Man loved it!  He told me 'don't change a thing; keep it just the way it is'  Perfect.  {I'm secretly trying to figure a way to keep the chipotle flavor but leave out the heat.}

Shared with All My Bloggy Friends #5, Show Me What You Got #24, Weekend Potluck #27, Terrific Tuesday #25, Church Supper #48, Freedom Friday #11, Made Monday #30, Scrumptious Sunday #21, Whimsy Wednesdays #21, Show and Share #50, Uncommonly Yours #38, Blog Stalking Thursday #51, Sunday Round-Up #19, Melt In Your Mouth Monday

Salsa Lime Crock-pot Chicken

Remember Friday, when I told you I had chicken in the crock-pot? 

This chicken was so good, and so easy.  Don't you just love meals that you can prepare in the crock-pot, then basically forget about them?  I do, too!

Salsa Lime Crock-Pot Chicken

Ingredients:

4 boneless, skinless chicken breasts

4 Tablespoons lime juice

1 Tablespoon chili powder

1 cup salsa

flour tortillas

lettuce

cheese

sour cream

...whatever other taco sides you might want. The possibilities are endless. 

Directions:

Place chicken in bottom of crock-pot. 

In a small bowl, mix lime juice with chili powder.

Pour juice over chicken.

Cook on low for 4 hours.

After 4 hours, remove the chicken and shred.

Place the chicken back into the pot and add the salsa. I added a smidge more lime juice here as well.   Let cook for about an hour longer. 

Serve on flour tortillas with your taco sides. 

MMM!  I don't know what it is about lime that just screams summer, but these tacos were great. And, not too hot; not even for maintenance man. 


Linking up: Toot Your Horn Tuesday #1, Freedom Fridays #8, Patriotic Potluck Weekend #24, Church Supper #45

 

Pork Chop Dinner

We had some much needed rain last night.  We poured 60 points out of the rain gauge this morning.  They are saying there is a chance for some more this evening.  We'll take it!


Even with the rain, it is just too hot (and humid) to cook.  I decided to pull out the crock pot and try a new recipe.

Pork Chop Dinner

Ingredients:

4 boneless pork chops

4-6 medium carrots, coursely chopped

4 medium potatoes, cubed

1 medium onion, sliced

1 envelope onion soup mix

2 cans (10.5 oz) cream of mushroom soup, undiluted

salt and pepper to taste
1 cup liquid (I used beer, but broth or water would work too)

Directions:

Place carrots and potatoes in crock pot.  Top with pork chops.  Add sliced onion, soup mix and soups.  Cover and cook on low 6-8 hours or until veggies are tender.

Cranberry Chicken

Ok, so I have this new layout.  I think I like it, but now there are ads on my blog? Why?  I don't want ads on my blog. I guess I'll have to go back to a plain layout again.

I have a serious love for my crock-pot.  It could even be considered an obsession.  This recipe was one that was included in a cook-book that was put together from a message board that I was a part of.  I didn't get the cook-book before the particular board closed, but I snagged a few recipes.  This is a fave!

Maddie's Cranberry Chicken

4-5 lbs chicken parts (I used a whole fryer)

1/4 tsp pepper

1/2 tsp salt (I omit this since I'm using celery salt)

Medium onion, sliced

Celery, diced (I actually use celery salt and put it directly on the chicken)

16 oz cranberry sauce (hmmm purple circles)

8 oz barbecue sauce

Combine all ingredients in a slow cooker.  Cover and cook on high for 4 hours or low for 6-8  hours.

Crock Pot Applesauce Chicken

A new recipe for us.  I had chicken leg quarters that were supposed to go on the grill Sunday night, but with the rain (Thank you, Jesus), we didn't have time enough to grill those.  So, I searched for a new recipe for crock-pot chicken and came up with this one:

Crock-pot Applesauce Chicken

4-6 Chicken breasts, thighs or in my case leg quarters

1 medium yellow onion, chopped

1 1/2 cup Applesauce

1T Apple Cider Vinegar

1T Apple Juice

1/4 tsp Cinnamon

1/2 tsp Pepper

2 cloves, garlic (I used about 2tsp garlic powder)

1. Salt and pepper the chicken pieces.  I also put the garlic on it as well.  
2. Place chicken in crock pot
3. Cover chicken with the onion. (you can use 1T onion flakes as well, but if you use this, mix the them with the applesauce)
4. In a bowl, mix applesauce, cider, juice and cinnamon together
5. Pour over chicken
6. Cover and cook 5-7 hours on low or 3-4 hours on high

ETA:  Another hit!  Kids loved it, husband loved it, I loved it.  Woot!  I am definitely on a roll.  

Lemon Crock-Pot Pork Chops

Another recipe made from my cook book.  We really like this dish.  The marinade can be a little salty to someone who isn't used to much salt.  But other than that, it's quick and easy:

Lemon Crock-Pot Pork Chops

6 pork chops, trimmed of fat

1 medium onion sliced and ringed

1 lemon washed and sliced

Marinade:

1/4 cup olive oil

1 1/2 TBS lemon juice

1 TBS Adobo seasoning

1TBS lemon pepper

Mix all the ingredients for the marinade together in a small bowl. Place pork chops in crock pot, cover with marinade, onions and lemons. Cook on low for 4-6 hours.  I serve this with Uncle Ben's Wild Rice. 

Santa Fe Chicken

As I make the recipes out of my put together cook book, I'm going to try to blog the recipes.  Just in case something happens to my handy dandy cook book.

Last night we had Santa Fe Chicken.  It was my second attempt at this particular recipe.  The first time, no one except me liked it.  This time, I went ahead and added the cream cheese at the beginning instead of waiting until an hour before the chicken was done; like the recipe stated. This made all the difference in the world!  Everyone loved it.  Including picky husband and picky 4 year old.

Santa Fe Chicken

1 can black beans

1 can whole kernel corn

1 cup salsa

4-6 chicken breasts

1 block of cream cheese

salt/pepper/seasoning to taste

In your crock-pot, mix the corn, beans and 1/2 cup salsa.  Place seasoned chicken on top, cover with the other 1/2 salsa and cream cheese.  Cook on low for 3 hours.  Served with rice and tortillas.