Shredded Tex-Mex Crock-Pot Chicken

Do you ever have days when you just know you won't be in the mood to make dinner? I come across that feeling often, and luckily, the handy crock-pot comes to my rescue.

I've been saving this recipe for awhile and was happy I finally had a chance to make it. For some reason, crock-pot meals only seem perfect for rainy days, but this recipe is great come rain or shine. The chicken is so tender I hardly had to work at shredding it, and the long cooking time produced an amazing taste. I liked putting the meat back in the crock-pot after shredding it so it could soak up more of the flavorful juice.

To be honest, I made this chicken without even thinking about how I would serve it once dinner rolled around. Then I remembered something my mom used to make all time: tostadas. Tostadas remind me of mini Mexican pizzas, and not only are they ridiculously tasty, but they're easy to make and a great, fun alternative to tacos. I highly suggest making your own tostadas (using the same method as tortilla chips)—they're much stronger and have a better flavor and crunch than premade tostadas.

Shredded Tex-Mex Crock-Pot Chicken

adapted from Good Life Eats

Ingredients:
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
4 garlic cloves, minced
1 tablespoon olive oil
1 large onion, chopped
1/3 cup chicken broth
1/2 cup tequila 
4 boneless, skinless chicken breasts
1 1/2 teaspoon salt
1/2 tsp black pepper
2 limes
1/3 cup (packed) cilantro leaves, chopped
1 jalapeno, seeded and minced


Directions:
In a small bowl combine seasonings: cumin, chili powder, coriander, garlic powder paprika, red pepper flakes and garlic cloves; set aside. Heat oil in a medium sized sauté pan. Add onion and sauté for 5 minutes. Add seasoning mixture and sauté two more minutes. Deglaze the pan with tequila and chicken broth, making sure to scrape up any browned bits. Turn off and set aside.

Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze lime on top; add cilantro, jalapeno, and pour onion and seasoning mixture over top.

Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, let cool for a few minutes, shred and return to crock-pot on "warm" setting until ready to serve.

For tostadas: take a fried or baked corn tortilla and spread a thin layer of refried beans on top. Add chicken and build tostada with desired toppings: lettuce, cheese, onions, tomatoes, avocado, etc. We usually love salsa, but the meat was flavorful enough to not need salsa or even sour cream, but top to taste!

Slow Cooker Potato Soup

I'm eating this soup as I type, because I can't get enough of it. In fact, while I was taking the photos, the soup's aroma persuaded me to actually sneak a couple bites between shots; I had to refill the bowl and start over!

It's a little ridiculous how easy this is to make, and what's even crazier is how much flavor it has. To be honest, up until the last hour of cooking you'll probably think this recipe isn't turning out right, because it just looks like a watery, clumpy mess. But then you add the cream cheese and it all comes together in a magically delicious way.

When it comes making soup, I usually check the 10-day forecast and plan to make soup on a rainy day. There's nothing quite like filling up the crock-pot in the morning and letting the ingredients mingle together all day long.

Slow Cooker Potato Soup

serves six

about 8 Weight Watcher Points+ per serving

Ingredients:
2 pounds potatoes, diced and peeled
1/2 cup carrots, diced
1/2 cup celery, diced
28 oz chicken broth (or vegetable broth)
10 oz cream of mushroom soup
1 tsp dried parsley
1 teaspoon salt (more to taste)
2 teaspoons ground pepper
3 cloves garlic, minced
1 package (8oz) cream cheese (or Neufchatel)
4 slices bacon, cooked and crumbled (garnish)
shredded cheese (garnish)
green onion (garnish)

Directions: 
In a slow cooker, combine the above ingredients except cream cheese and garnishes. Cook on low for 8-10 hour or until potatoes are very soft. One hour before serving, add cream cheese. Stir until blended and continue cooking on "warm." Add salt and pepper to taste. Serve and top with garnishes.

*This even tastes great as leftovers. If the soup is more like mashed potatoes, add a little milk to it before reheating to loosen it up a bit!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by West Bend.

Green Chile Stew

When the temperature drops there's nothing nicer than enjoying a nice, warm bowl of soup for lunch or dinner. But when it's downright freezing outside, the only thing nicer than a bowl of soup is a hearty bowl of green chile stew. The warmth from the green chile and combination of tender meat and potatoes will instantly warm you right up.

This is one of those meals that's great to start in the morning and cook all day long; the ingredients will intermingle with each other and get more flavorful by the minute. If you can't find fresh green chile, canned will work fine, or you can try roasting your own (tutorial) Hatch or Anaheim peppers. Keep in mind that heat from chile—even canned—can vary, so start out small and work your way up. If you're making this for a milder crowd, you can always sprinkle in some red pepper flakes to kick up the heat.

Now that the details are out of the way, I really hope you'll enjoy this recipe!

 Green Chile Stew

Ingredients:
2 quarts water
8 beef bouillon cubes
1 capful, kitchen bouquet (for color)
1 capful, Worcestershire
1 pound, beef stew meat, trimmed and cut in chunks/bite-sized pieces
1 tablespoon flour
2 russet potatoes, diced
1 onion, diced
4 cloves garlic, minced
1 tablespoon garlic powder
1 can (14.5 ounces) diced tomatoes
1-2 cups, green chile (to taste)
red pepper flakes (optional)

Directions:
Boil water. Once boiling, add boullon cubes, kitchen bouquet and Worcestershire. Brown meat in skillet; lightly season with salt and pepper. When meat is finished cooking, add it to the crockpot; sprinkle flour on top and mix together. Add broth, potatoes and remaining ingredients to crock pot. Cook for 6-8 hours on low, or if you're in a rush, 4-5 hours on high.

Taco Soup

If you're looking for a quick, delicious, and healthy meal then look no further. This is one of my favorite go-to meals and it's perfect for cold nights or days when you really don't want to bother with dinner. Not to mention, it's extremely flavorful and filling. Its consistency is more like a chili, but it really doesn't matter—just enjoy it!

A few things: the recipe below is basically a starting point. I've interchanged the ingredients with whatever I have on hand, like black beans, pinto beans, ground turkey, etc. Also, it freezes really well.

Taco Soup

makes around 8 servings (around 7 WW points+)

adapted from All Recipes 

Ingredients:

• 1 pound ground beef (we use extra lean beef)
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water (I fill up the empty cans of beans with water to get anything left in there)
• 2 (14.5 ounce) cans peeled and diced tomatoes (if you like things spicy, get tomatoes labeled "zesty," "chili," or with jalapenos mixed in)
• 1/4 to 1/2 cup nacho jalapenos, finely chopped
• 1 (1.25 ounce) package taco seasoning mix (we use the "hot" variety) OR make your own!
• Shredded cheese (optional)
• Green onion (optional)
• Tortilla (optional)
• Sour cream (optional)

Directions

In a medium skillet, cook onions, ground beef, and taco seasoning until browned over medium heat. Drain, and set aside.

Place ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, and jalapenos in a slow cooker. Mix to blend; cook on low for 8 hours. Top individual servings with cheese, green onions and/or sour cream; serve with tortilla or bread. Enjoy.