slow cooker shredded chicken tacos

You guys know my obsession with Mexican food. I mean I can’t get enough of it and I especially could not get enough of it when I was pregnant with Ryder. During week 10 of my pregnancy I finally started to want to eat meat, and all I wanted to eat was shredded chicken tacos. It could not be chopped chicken or ground beef. It had to be shredded chicken! I have no clue why, its just what I was craving. I think I ordered take out at our local Mexican restaurant multiple times a week for a good month. It was getting very expensive and to be honest I was kind of embarrassed to keep going in there day after day picking up my shredded chicken tacos.

slow cooker shredded chicken tacos

That’s when I decided I would try to come up with my own restaurant quality shredded chicken taco recipe. I knew I wanted to use my slow cooker, because that’s how I was going to achieve the shredded chicken part. It took me a good month of experimenting, but I finally achieved shredded chicken that I felt was restaurant worthy. And even better… you can make a lot of it at one time and then freeze whatever leftovers you have! Every time I would make it I would freeze a batch or two and then defrost after a busy days work to have a quick Mexican dinner.

This shredded chicken is perfect for tacos, burritos, chimichungas, enchiladas, taco salads… the options are endless. So whether you make this for Cinco de Mayo on Monday or for a quick and easy dinner any day of the week I know your going to love this easy slow cooker shredded chicken taco recipe.

I created this recipe for Food Fanatic. This is a Katie Original Recipe.

Disclaimer: I’m a paid contributor over at Food Fanatic. I’m not required to share these recipes on Katie’s Cucina, but choose too because I want my readers to not miss a single thing I’m cooking up in the kitchen!


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Our very last guest blogger for the month is Angie from BigBearsWife.com. She is sharing  100 Crock Pot/Slow Cooker Recipes. Angie and I have met a few times now; first at Mixed and then at Food Blog Forum. We chat on Twitter and Facebook often. I’m so thankful for all of my blog friends helping out while I’ve been adjusting to my new title as “mom”. Today, Angie is sharing 100 Crock Pot/Slow Cooker Recipes!

100 Crock Pot /Slow Cooker Recipes

Hi Ya’ll! I’m Angie and I normally blog over at BigBearsWife.com but I’m here today on Katie’s blog to share some great recipes with you!

You see, my sweet friend Katie and her husband are enjoying their time together with their sweet little boy. I am beyond ecstatic for her!! She is going to be an amazing mommy and I’ve enjoyed seeing photos of her little boy! Since bringing a little one into the world is a lot of work, and Katie will need to give the little guy most all of her attention, I wanted to put together some slow cooker meal ideas for her (and for ya’ll of course!)

I’ve found 100 amazing, delicious Crock Pot/Slow Cooker recipes that can take away the stress of trying to plan and fix a big dinner after a long, exhausting day! So I hope you love them all and Thank you so much Katie for allowing me to be a guest here at KatiesCucina.com!

A few from Katie’s Blog:

Slow Cooker Ham with Apple Sauce from Katie’s Cucina
*Loaded Baked Potatoes in the Slow Cooker from Katie’s Cucina
Slow Cooker Pulled Pork from Katie’s Cucina

Soups/Chowder/Chili

Crock-Pot Creamy Chicken Corn Chowder from Two Healthy Kitchens
Crock-Pot Crazy Pineapple Chili from Two Healthy Kitchens
CopyCat Crock Pot Cincy 3-Way Chili from The Frugal Foodie Mama
Slow Cooker Turkey Chili from Karen’s Kitchen Stories
*Crockpot Chicken Tortilla Soup Recipe with Black Beans & Corn from Cookin’ Canuck
Slow Cooker Winter Squash Beef Stew from Will Cook for Smiles
Slow Cooker Chicken Tortilla Soup from A Cedar Spoon
Mushroom Barley Stoup from Busy in Brooklyn
Mongolian Beef Stew from Cupcakes and Kale Chips
Manly Meaty Chili  from Cravings of a Lunatic
Slow Cooker Pulled Pork Chile Verde from Noble Pig
Zingy Slow Cooker Hamburger Soup from Noble Pig
Chicken Chile Verde {Gluten-free, Dairy-free, Paleo-friendly} from Tasty Yummies
Chipotle Black Bean and Quinoa Crock-Pot Stew – Vegan + Gluten-free  from Tasty Yummies
Low-Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine are Ours
Crock Pot Chicken Tortilla Soup from Cooking with Crystal
Crock Pot Broccoli Cheese Soup from Garnish with Lemons
Slow Cooker Vegetarian Pasta e Fagioli Soup from Kalyn’s Kitchen
Crock Pot French Onion Soup from My Frugal Adventures
Creamy Crock-pot Potato Soup  from Glued to My Crafts

Snacks/Appetizers/Dips

*Taco Seasoned Pretzels {Slow Cooker} from Cravings of a Lunatic
Slow Cooker Applesauce from The Corner Kitchen Blog
Buffalo Chicken Potato Skins from Call Me PMC
Hot Crawfish Cheese Dip from Call Me PMC

Main Meals

3-Ingredient Crock-Pot Chicken Tacos from Two Healthy Kitchens

Crock Pot Balsamic Roast from Julies Eats and Treats
Crock Pot Chicken Teriyaki from Julies Eats and Treats
Balsamic Beef  from Food-Ramblings
BBQ Pulled Chicken from 52 Kitchen Adventures
Chicken Adobo from 52 Kitchen Adventures
Chicken Fajitas from 52 Kitchen Adventures
Slow Cooker Tikka Masala from Dinners Dishes and Desserts
Slow Cooker Chipotle Beef Tacos from Dinners Dishes and Desserts
Crock Pot Mongolian Beef from Very Culinary 
Crock Pot Honey Sesame Chicken from Very Culinary 
Slow Cooker Philly Cheesesteaks from Mom on Time Out 
Spicy Pulled Pork Popper Sandwich from Mom on Time Out 
Apricot-Orange Slow Cooker Chicken from Mom on Time Out 
Slow Cooker Chicken Shwarma from MarocMama 
Slow Cooker Apple Butter Pork Chops from The Frugal Foodie Mama
*Slow Cooker Thai Chicken from The Law Student’s Wife
Cheese Stuffed Apple Chicken Meatballs from The Law Student’s Wife
Slow Cooker Pulled Pork from Karen’s Kitchen Stories
Slow Cooker Asian Pot Roast from Karen’s Kitchen Stories
Slow Cooker Baby Back Ribs from Karen’s Kitchen Stories
Slow Cooker Mexican Barbacoa from Imagina Inventae Intenta
Sloppy Joes from Taste Love and Nourish
Dr. Pepper Pulled Pork Sandwiches from Cupcake Diaries Blog
Crock Pot Mac and Cheese from Cupcake Diaries Blog
Crock Pot Cheese Ravioli with Meat Sauce from Cupcake Diaries Blog
Crock Pot Bourbon Street Chicken from Cupcake Diaries Blog
Slow Cooker Moroccan Chicken from Will Cook for Smiles
Slow Cooker Apple Pork Loin from The Kitchen is my Playground
3-Ingredient Chicken Cacciatore  from Shockingly Delicious
Slow Cooker Mexican Chicken Fajitas from Shockingly Delicious
BBQ Brisket form Busy in Brooklyn
Salmon Swiss Chard Artichoke Dip from Farm Fresh Feasts
GREEK Chicken Tacos  from Farm Fresh Feasts
Mexican Red Chili Tacos  from A Cedar Spoon
Coconut Basil Tofu from The Healthy Maven
*Honey Mustard Drumsticks  from The Healthy Maven
Apple Cider Pulled Chicken Sandwiches  from Cupcakes and Kale Chips
BBQ-Rubbed Turkey Breast  from Cupcakes and Kale Chips
Beef Short Ribs from The Corner Kitchen Blog
Slow Cooker Barbacoa With Beans & Rice from Yours and Mine are Ours  
Pot Roast with Veggies from I was Born to Cook
Slow Cooker Gluten Free Pinto Bean from Call Me PMC
Crock Pot Chicken Parmesan from Cooking with Crystal
Cuban Ropa Vieja from Cooking with Crystal
Crock Pot Ribs from Garnish with Lemons
Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa from Kalyn’s Kitchen
no-Boil Crock Pot Baked Ziti from Thrifty Jinxy
Slow Cooker Hungarian Goulash & Noodles from Amanda’s Cookin
Slow Cooker Barbecued Country Style Ribs from Amanda’s Cookin
Easy Weeknight Lasagna in the Slow Cooker from Around My Family Table
Slow Cooker Honey Barbecue Chicken Sandwiches from Uncommon Grounds
Southwest Chicken Tacos from Big Bear’s Wife
*Pizza Pasta from Big Bear’s Wife
Crock Pot Macaroni and Cheese from Big Bear’s Wife
Slow Cooker Braised Short Ribs from Big Bear’s Wife
*photo included in round-up image.

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Slow Cooker Maple Glazed Ham

Holy smokes. How is Easter this weekend? I knew it was going to sneak up with me and BAM! It’s this Sunday. I’m slowly adjusting to parenthood… slowly. This whole no sleep thing is something that I’ve dreaded for years–I love my sleep. I like to say that we waited so long to have a baby because I loved my sleep so much. I sleep at almost every nap, and I’m super grateful I’ve had friends to blog for me while I get use to this little human being. I can say that the days do seem to blend in although I do keep track of each day and document the little thing he is doing, so I guess that’s why I feel like Easter snuck up on me.

Let’s talk about ham. You guys know I love to make my ham in the slow cooker; Brown Sugar Honey Glazed Ham and Slow Cooker Ham with Apple Sauce. I contribute to Food Fanatic monthly and when they asked me if I would create another slow cooker ham recipe I jumped right at it. I created this recipe during my 9th month of pregnancy. So as you could imagine all cooking was taking longer than normal, which meant I was using my trusty slow cooker more and more.

Slow Cooker Maple Glazed Ham

This recipe for Slow Cooker Maple Glazed Ham calls for 5 ingredients! That’s it! Of course the main star is the ham, but followed by that is the maple syrup. I used an entire 8 ounce bottle of maple syrup. Don’t be afraid to skimp–maple syrup can be expensive but totally worth it!

For this recipe, I used my KitchenAid Slow Cooker. It is perfect for entertaining because of the easy serve lid. Each side lifts and locks which is convenient for one-handed serving. Of course, little tricky when you have a whole ham in the slow cooker. After I slice the ham I like to put it back in the juices and then the side lids help with easy-entertaining and serving. You can cut up your ham before your guest arrive and let your ham sit in the juices a little while longer. No need to find a place to put the lid!

Slow Cooker Maple Glazed Ham
We are spending Easter Sunday at my in-laws but that Saturday evening my parents are coming over to have an Easter dinner with us. I told my mom to not buy the expensive store bought ham–I’ll throw the ham in the slow cooker. She told me not to go to any trouble, but I insisted that it’s not trouble at all. I told her we will have a simple meal this Easter Sunday Eve, Slow Cooker Maple Glazed Ham, Sour Cream Chive Mashed Potatoes, steamed green beans, and rolls. Trust me, the sweetness of the ham pairs beautifully with my sour cream and chive mashed potatoes!

So if you’re entertaining this Easter Sunday (or for any holiday) and was planning on baking your ham. Stop the madness now and throw it into your slow cooker. You will thank me later, I promise!

I created this recipe for Food Fanatic. Make sure you head over to read all about my Crock Pot Ham Recipe.

Read more: http://www.foodfanatic.com/recipes/crock-pot-ham-recipe/#ixzz2yzVFSg3K


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Slow Cooker Berry Cobbler

Happy Sunday! I’ve got a slow cooker dessert treat for you this fine Sunday. Last year, I did a little experimenting with the help of a few recipes floating out on the internet. Thus it yielded the easiest slow cooker berry cobbler I’ve ever made. Yes–you can make dessert in the slow cooker!

Today is actually my last official post before I start my 1-month long “blog maternity leave”. Did you know that such a thing exist? Well it does. When you blog frequently you don’t want to go cold turkey and deprive your readers of delicious recipes. So I’ve asked 16 of my blog friends to share recipes and round-ups to keep your palettes tantalized. For those who are wondering, no the baby has not arrived yet. I’m t-minus 3 days from the due date. I walked for 3 hours yesterday and was hoping that would do the trick. Still no baby. I’m beginning to think he may never decided to make his appearance although I know that’s not true. This month has flown by yet I feel like each day crawls. A total catch 22 if you ask me. So enough about me and the bump and let’s talk a little about this slow cook berry cobbler.

Slow Cooker Berry Cobbler

This is the best and easiest slow cooker dessert to make if your entertaining. Or well if you just want a comforting berry dessert. I will be the first to admit that I never think of making dessert in the slow cooker. When I think of my slow cooker I think of a main dish and what’s for dinner. Not what’s for dessert? I have a feeling this is the first of many slow cooker desserts I’ll be whipping up in the future.

I shared this recipe for slow cooker cobbler with ALL the berries over at Food Fanatic.

Disclaimer: I’m a paid contributor over at Food Fanatic. I’m not required to share these recipes on Katie’s Cucina, but choose too because I want my readers to not miss a single thing I’m cooking up in the kitchen!


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This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own

Slow Cooker Ham with Apple Sauce from KatiesCucina.com

The holidays are right around the corner. I feel like I blinked and here it is November. Where has this year gone? And I know now that we are about to have a kid everyone says time really flies. I partnered up with Pork Be Inspired to create a few holiday recipes. Y’all know I love making my ham in a slow cooker. This recipe is what I like to call a two-for one. We love to eat our ham with apple sauce, and I created a recipe where you make homemade apple sauce right in the slow cooker with the ham itself!

Genius.

I know.

 Pork Be Inspired Comfort For Cooking eBook

Whether or not there’s a chill in the air (Florida has a little cold streak going on–woohoo!), those all-too-familiar cravings for a little taste of comfort have returned… and the National Pork Board has just the thing to help people across the country get cozy: its first-ever “Cooking For Comfort” eCookbook.

Featuring time-honored favorites and new twists on classics from James Beard Award-winning Chef Michelle Bernstein, BBQ expert and author Ray Lampe and 10 leading food bloggers, the free cookbook highlights some of the tastiest ways to warm up with pork.

Perfect for any occasion that calls for a heart-warming meal and full of delicious ideas that highlight pork, “Cooking for Comfort” includes:

  • Two recipes from Chef Michelle Bernstein, including Chorizo and Cheese Empanadas with Avocado Crema. Bernstein, who learned how to make empanadas from her mother at the early age of 8, made them her own by adding homemade chorizo.
  • A modern pork twist on a classic favorite with Ray Lampe’s Pork Noodle Soup.
  • A selection of comforting favorites from the National Pork Board infused with modern twists, like BBQ Pork Mac n’ Cheese

So, how would you like a free eBook with over 20+ delicious pork recipes? Yes, my recipe along with other bloggers and chef recipes are in the Cooking for Comfort eBook! The first 15,000 to download the eBook will receive $1 off any pork product!

Katie Original Recipe

Slow Cooker Ham with Apple Sauce

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours, 10 minutes

Yield: 8

Slow Cooker Ham with Apple Sauce

Ingredients

  • ¼ cup brown sugar
  • ½ tsp ground cinnamon
  • 4.5 lbs Semi-boneless half smoked ham
  • 3 granny smith apples, peeled and diced
  • 1 gala apple, peeled and thinly sliced
  • 1-1/2 tbsp raisins
  • ½ cup apple juice
  • 10 whole cloves

Directions

  1. In a bowl combine ¼ cup brown sugar and ½ tsp ground cinnamon. Mix well and set to the side.
  2. Peel and dice granny smith apples. Place diced apples in a bowl with 1-1/2 tablespoons raisins and mix well with 1 tablespoon of the brown sugar/ cinnamon mixture. Peel the gala apple, using a hand-held mandolin slicer cut 10 slices on the thickest setting (about ¼ inch thick). Put the thinly sliced gala apples to the side. With the remaining gala apple, dice it and place it in the bowl with the rest of the diced apples.
  3. Place a slow cooker liner in a 6.5 quart slow cooker. Place the ham flat side down in the slow cooker. Sprinkle the remaining cinnamon and sugar mixture on top of the ham. Press it into the ham.
  4. Add diced apples to the sides of the slow cooker. Then pour apple juice in the slow cooker (not on top of ham). Carefully add thinly sliced gala apples (evenly spaced) to the top of the ham and secure them with 1 whole clove each.
  5. Place the lid on the slow cooker and cook for 5 hours on low (or 8 hours on low). Once cooked, remove ham from slow cooker and thinly slice. Mix apples together, strain juice and place in a bowl. Serve together immediately.
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Disclaimer: This is a sponsored conversation written by me on behalf of the National Pork Board. I received compensation to create this recipe, and opinions and text are my own.


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Loaded Baked Potatoes in the Slow Cooker from KatiesCucina.com

Get ready for a life changing recipe. Yes, I said it… some might wonder why “baking” potatoes in the slow cooker would be life changing, but it is. If you are a potato lover you will rejoice by learning how easy it is to bake potatoes. No need to turn on the oven and let it heat up your home for hours. Or zap the tatters in the microwave. Just wash the baking potatoes and place them in your slow cooker.

Loaded Baked Potatoes in the Slow Cooker from KatiesCucina.comIt is honestly that easy. I’ve spent the past month trying different methods of baking potatoes in the slow cooker. I’ve tried wrapping them in foil and letting them cook. Verdict: the potatoes on the bottom were brown. I’ve tried coating them in butter and then sprinkling salt on the baking potatoes and then covering them in foil. Verdict: the potatoes were a little soggy because the salt brought out more water.  I’ve tried cooking them as is “naked”. Verdict: I liked those the best. So that is what I’m teaching you how to do today. I used my KitchenAid 6 quart Slow Cooker. It can fit up to 12 Russet Burbank Potatoes or 6 of the XL baking potatoes. It’s a big slow cooker that is perfect for entertaining.

I don’t know about you, but there is nothing more that I love then a loaded baked potato. Bring on the toppings; butter, sour cream, shredded cheddar, freshly cooked diced bacon, and chives from the garden. That is a complete baked potato in my mind. I also like warming up some broccoli and cheese and making a loaded broccoli and cheese potato. The sky is honestly the limit when it comes to baked potato toppings.

Loaded Baked Potatoes in the Slow Cooker from KatiesCucina.com

Are you entertaining or need to bring something to a pot luck? Make a baked potato bar and you’ll wow everyone. I can not wait to make these baked potatoes in the slow cooker this holiday season when I entertain all my family for Thanksgiving. I have multiple to feed people–not just on Thanksgiving day and I totally plan to do a baked potato bar one of the days. I know everyone will love it. Plus, with any leftover baked potatoes I can turn them into breakfast potatoes the next day!

Katie Original Recipe

Loaded Baked Potatoes in the Slow Cooker

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours, 5 minutes

Yield: 12

Loaded Baked Potatoes in the Slow Cooker

Ingredients

  • 12 Russet Burbank Potatoes or 4 XL Baking Potatoes
  • Slow Cooker
  • Toppings for Baked Potatoes:
  • Butter
  • Sour Cream
  • Shredded Cheddar Cheese
  • Bacon
  • Chives

Directions

  1. Rinse the baking potatoes really well and then prick with a fork a few times.
  2. Place the baking potatoes in the slow cooker (DO NOT ADD WATER) and cook on low for 8-10 hours.
  3. Remove cooked baked potatoes from the slow cooker and prick with a fork to open. Fluff the inside of the potato with the tines of the fork, then place the toppings, one by one in the potato. Serve immediately and enjoy.

Notes

Making a baked potato bar for family and friends? Bring the baked potatoes cooked and placed all the toppings next to the slow cooker! *If you cook the baked potatoes for more than 10 hours the insides will begin to brown a little.

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Slow Cooker Corned Beef and Cabbage via KatiesCucina.com

Who likes to make their slow cooker do all the work? ME!

St. Patrick’s Day is this Sunday and what better way to celebrate the holiday than by dusting off your trusty KitchenAid slow cooker and letting it cook dinner for you!  Slow Cooker Corned Beef and Cabbage, to be exact! Seriously. I’m not kidding. This is a 100% slow cooker meal. A one-pot wonder in my book.

Simmering for hours on low allowing for the Corned Beef to get nice and tender. Everything goes in the slow cooker in the morning sans the cabbage which is added to the slow cooker during the last hour of cooking. I love to use big thick carrots when making any type of roast and this one is no exception. Believe it or not these veggies will not turn to mush after slowing cooking them all day with the meat. They are fork tender and full of flavor.

I also like to get my Corned Beef drunk… I submerge it in 3-1/2 cups of dark beer. It just so happened that when I made this Slow Cooker Corned Beef and Cabbage that my husband had a dark ale that he had recently home brewed. So that is what I used. It is really convenient to have a beer on tap at your disposal! If you don’t like dark beer don’t fret. I’ve used lagers before and they work wonderfully. Don’t like beer? Just add water then, but trust me you can’t taste the beer–the alcohol cooks off in the meal.

Slow Cooker Corned Beef and Cabbage via KatiesCucina.com

View my recipe for Slow Cooker Corned Beef and Cabbage: Perfect for St. Patrick’s Day over at Food Fanatic!

Serving Suggestions:

Beer Bread

Cheddar Cheese Bread

 


Disclaimer: This post contains affiliate links. 

 


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I am a soup fanatic… I could live on soup. As a kid, I preferred to eat soup for breakfast instead of waffles! In the dog days of Florida summers you will still find me eating soup! I typically try to make at least one pot of homemade soup each week. Most of the times it’s my go-to recipes that I’ve made for years now, and other times I’m working on a new recipe! I am always looking for new soup recipes, and even better crock pot recipes. This soup reminded me of a soup I had when I visited Austin, Texas last February. I went to a super authentic tex-mex restaurant and ordered the chicken soup. It just so happened to be sleeting in Texas while I was there and this Florida girl was freezing! I had never had an ear of corn in my soup before until that day. I must admit… it gave great flavoring to both the soup and the ear of corn, and from that point on I was hooked! This is a very basic chicken soup recipe, so if you are looking for bold flavors you may be disappointed and will definitely want to add more spices. You’ll notice that this is a pretty simplistic pot of soup, but a delicious one none-the-less!



Adapted from: Rachael Ray Magazine, Oct 2011

Chicken and Corn Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 lb yukon gold potatoes, peeled and cut into cubes
  • 1 lb sweet potatoes, peeled and cut into cubes
  • 1 whole chicken
  • 4 cups chicken broth
  • 4 scallions
  • 1 medium white onion, diced
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tbsp maggie seasoning
  • 3 ears corn, cut into 3-inch pieces
  • ¼ cup chopped cilantro
  • 2 avocados, cubed
  • tbsp sour cream *for each bowl of soup
  • ¼ cup chopped cilantro
Instructions
  1. Place the yellow potatoes and sweet potatoes into a crock pot followed by chicken, broth, scallions, onion, and garlic. Add 4 cups water then season the pot with salt, pepper, and maggie seasoning. Tuck the corn around the chicken. Cover and cook on low heat for 8 hours.
  2. Transfer the chicken to a shallow bowl. Using a large slotted spoon run it through the soup pot a few times to make sure no bones have fallen into your soup! Using a fork carefully begin pulling the meat off the bone. Once you've picked all the meat off the bone discard the carcass and place the chicken back in the crock pot. Stir in a ¼ cup of cilantro. Serve each bowl of soup with cubed avocados, dollop of sour cream, and more fresh cilantro.

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Ever since visiting New Orleans earlier this year I’ve really had a greater appreciation for all cajun food. One in particular. Jambalaya. Last month a coworker and close friend of mine was telling me about this awesome new crock pot recipe she found I knew I had to try it. It had all the ingredients that my husband would love and I really did enjoy eating Jambalaya in New Orleans.

I wasn’t sure about the andouille sausage, but decided to give it a shot. Woah, buddy. It gave the spiciness that this dish deserved! I’ve made this meal a few times now and have found it’s best with the rice cooked in with the meal. It will take an additional 2 hours give or take. Be prepared but know that its well worth the wait. If you get home at 5 your meal is almost done cooking. Add the rice in followed by shrimp and you’ll have dinner on the table by 7. If you aren’t patient and don’t want to eat that late then cook the rice on the side and spoon a generous portion of the jambalaya on top of the rice.

Adapted from: Food Network, Robin Miller

Crock Pot Jambalaya

Prep Time: 20 minutes

Cook Time: 8 hours, 30 minutes

Total Time: 8 hours, 50 minutes

Yield: 8

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 tsp dried oregano
  • 2 tsp Cajun or Creole seasoning
  • 1 tsp hot sauce
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 pound frozen peeled shrimp, thawed
  • 2 cups white long grain rice
  • Fresh chopped parsley as garnish.

Directions

  1. Prepare the ingredients for the crockpot: cut chicken, dice sausage, and chop the onion, green bell pepper, and celery stalk.
  2. In the crock pot combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, cajun seasoning, hot sauce, bay leaves, and thyme. Cover and cook on low for 8 hours or on HIGH for 4 hours.
  3. Once the contents in the crockpot are done cooking, carefully remove the liquid. You will use this liquid to cook your rice in a separate pot. Cook the rice according to package directions using as much jambalaya liquid as possible; 2 cups rice needs 4 cups liquid. Typically I can get 2 cups of liquid from the crock pot so I'll use an additional 2 cups water. While rice is cooking, stir in the thawed shrimp in the crockpot, cover and cook until the shrimp are cooked (about 30 minutes). Once rice is done mix into the crock pot. Discard bay leaves, add fresh chopped parsley if desired, and serve.

Notes

*If preparing the night before store the crock pot ingredients in a ziplock freezer bag or large tupperware in the refrigerator. *I cook my rice in a rice cooker using as much liquid from the jambalaya as possible. This adds flavor to the rice and makes it taste like its been cooking with the jambalaya for hours.

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I’m always looking for a good soup. While on a business trip earlier this year I was introduced to the Cooking Channel. I know to most this is not a new channel, but to me it is. I don’t have that channel at home. For the 4 days I was away on business every minute I spent in my room the Cooking Channel was on. I happened to finally see an episode of Hungry Girl and she just so happened to be cooking this chicken soup. It looked and sounded amazing and I knew I needed to make it. Any time I can make a delicious and healthy meal in my crock pot I’m a happy girl. This will make a lot of soup. Don’t worry though, freeze the extra servings in individual servings. When your hankering for chicken soup (or worse sick and don’t feel like cooking) you can pull out the soup, defrost, and then place in a large pot. Add 1 cup chicken broth and begin simmering. In no time your home will smell like chicken soup has been cooking all day and you will be enjoying a nice home-cooked meal without any of the crazy canned-soup preservatives! If you want to beef up this already hearty version of chicken soup you can add a few tablespoons of cooked rice to each bowl. Don’t add it to the soup directly or the rice will absorb all of the broth. Always add individually!


Source: Hungry Girl
Prep Time: 20 minutes
Cook Time: 7 to 8 hours
Servings: 6-8


Ingredients:
1-1/2 lbs boneless skinless chicken breast
1/2 tsp salt
1/8 tsp black pepper
1 small onion, diced
2 carrots, chopped
2 cups coleslaw mix
3-1/2 cups fat-free chicken broth
1 can cannellini beans, drained and rinsed
1 can stewed tomatoes (not drained)
1 cup frozen peas
1/2 tsp fresh thyme
1 bay leaf


Directions:
1. Season the chicken with 1/4 tsp salt and pepper. Place all ingredients in the crock pot and stir. Cover and cook on low for 7 to 8 hours (until chicken is fully cooked and is falling a part). 


2. Remove and discard the bay leaf. Remove the chicken and place in a bowl. Shred each piece using two forks. Return the shredded chicken to the crock pot and stir into the soup. Season with remaining 1/4 tsp salt and enjoy! 


Tip: Freeze leftovers in individual containers for up to 3 months. 


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