Slow Cooker Shredded Chicken (Mexican Style)

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Last year I brought you a great semi-homemade way to make Shredded Chicken Taco Meat using a slow cooker.  It's super simple and tastes great in a pinch, but now we are going to explore an even better version.  A totally, made from scratch version.

From scratch?  Yes!  You will be using all your own spices rather than taco seasoning and adding in some flavors and textures that will produce a chicken dish that is outstanding!  You'll still get to use the slow cooker and therefore the benefit of hands off cooking.  Here's the one I use.  Prepare your food in the slow cooker in the morning, and when you get home from work the house will smell like your favorite

taqueria!

SLOW COOKER SHREDDED CHICKEN (MEXICAN STYLE)

So what can you do with Mexican Style Shredded Chicken??  Well, how about filing for tacos, burritos, chimichangas, tostadas, flautas, chicken tortilla soup, enchiladas....it's endless I tell you!  And there is another plus to this recipe.  Make a big batch and freeze the shredded meat in portioned batches for future meals.  How great is that!

We ended up making street tacos with our chicken.  I found really small flour and corn tortillas at our Smart & Final store and they were the perfect bite sized vehicle for our tacos. 

This chicken meat is so versatile and has the BEST flavor you will want to keep this recipe handy because you'll be making this one often!

Enjoy!





Slow Cooker Shredded Chicken (Mexican Style)

1-1/2 - 2 pounds chicken breasts
1/2 cup medium salsa
1 4 oz. can mild diced green chilies
1 14.5 oz. can low sodium diced tomatoes, drained
1 tablespoon chili powder
1 teaspoon salt
1 tsp ground cumin

1 tsp garlic powder 

1 tsp onion powder
1/2 tsp paprika

1/2 tsp dry oregano

1/2 tsp black ground pepper
1 tsp chipotle chili pepper seasoning (I used Mrs. Dash, no salt)

Place the chicken breasts in your slow cooker.

Add the remaining ingredients and place the lid on the slow cooker. Cook on high for 2-4 hours or on low for 6-7 hours.

Remove chicken and place on a cutting board and allow it to cool, enough to handle.  Shred chicken and return to the slow cooker so it absorbs some of that seasoned juice.  Strain the meat from the juices to use.

adapted from Carlsbad Cravings, Easy Slow Cooker Shredded Mexican Chicken

Slow Cooker Easy Creamy Chicken Enchilada Soup

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Spring is here and full force but we are still getting some sporadic rain and chilly evenings.

This calls for soup, because you can never get enough good soup!

I'm in the mood for a nice Latin dish.  One that reminds me of my favorite enchiladas over at Casa Vega.  Nice and slightly spicy, creamy, and filled with chicken.  So let's pull out the slow cooker and make a delicious soup!

Slow Cooker Easy Creamy Chicken Enchilada Soup

This really is a dump and go meal.  A definite pantry go to.  Most of the items are canned, so this soup recipe is easy to throw together in the morning on a weekday.   You will come home to the wonderful smell of Mexican spices and with a little additional tasks you will have a wonderful creamy, steamy soup on the table in no time!

The added beans and corn lend substance and make a healthy addition to the soup.  The sour cream that is mixed in toward the end will give that creamy goodness that takes this soup to another level.  This is a soup the whole family will love.  Have fun topping it with you favorite toppings (some ideas listed below) and savor the goodness that can come from a slow cooker on a chilly Spring evening.

Enjoy!

Kitchen Tip:  I found the Cuban black beans used in this dish at Trader Joes.  If you can't find them substitute 2 cans of regular black beans and add one small can of diced green chilies. 

Slow Cooker Easy Creamy Chicken Enchilada Soup

3 boneless skinless chicken breasts
2 cups chicken broth
2 cans Cuban black beans, drained (found at Trader Joes) 

1 can sweet corn, drained
3 10 oz cans enchilada sauce
1 14-ounce can tomato sauce, no salt added
1/2 tsp salt

1 tablespoon cumin
1 1/2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup sour cream

1/4 cup chicken broth + 3 tablespoons flour
optional toppings: crispy tortilla strips, avocado, sour cream, queso fresco 

Add chicken, broth, beans, corn, enchilada sauce, tomato sauce and spices (though sour cream) to the slow cooker.  Turn on low and cook for 6-7 hours, or on high 3-4 hours.

About 1 hour before serving, remove chicken and shred.  Return chicken to the soup.  Add sour cream and stir until combined and dissolved.  Whisk together 1/4 cup of chicken broth and 3 Tablespoon of flour.  Pour into the soup and stir.  Cover and turn the slow cooker to high for one hour until thickened.

Serve with optional toppings if desired. 

10 Comfort Food Soups

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A mix of 10 comforting, healthy, and satisfying soups to enjoy this winter.

Winter is for enjoying comfort food.  There something so satisfying about a hot bowl soup and piece of crusty bread for your lunch or dinner, sitting in front of a fireplace or in candlelight!

Both MGG and I LOVE a good bowl of soup.  We also like variety in our soups with various flavors from Italian, Mexican to good 'ole American.  We also like to protein in our soups and often use beef or chicken, but we also love a good vegetarian soup as well.  Today I'm bringing you 10 delicious soups to make this winter.

Most of them are very healthy with a few splurges thrown in for an occasional treat!

Enjoy!

10 COMFORT FOOD SOUPS

Italian Style Roasted Chicken and Orzo Soup

Greek Style Lemony Chicken and Orzo Soup

Slow Cooker: Mexican Vegetable and Quinoa Soup

Easy Minestrone 

Chicken Enchiladas Soup 

Chicken Tortilla Verde Soup

Cheesy Potato Soup

Easy Tomato Soup with Grilled Cheese Croutons

Beef Burgundy Stew

Rustic Beef Stew

Healthier Slow Cooker Orange Chicken

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For quick weeknight dinners we eat a lot of Chinese food.

Stir frys that I make using beef or chicken and whatever vegetable I have on hand.  It's soooo much better than takeout and done in a flash.

But there are times when we go out to dinner and just crave a good Chinese meal.  MGG loves Orange Chicken.  To tell the truth I love it too, but tend not to eat it as much due to the large amount of sugar in the sauce.  So I set out to make a healthier version at home, using less sugar so that it isn't as calorie ridden, and using the "slow cooker"!!

HEALTHIER SLOW COOKER ORANGE CHICKEN

Now I want to state that doing this on the stove only takes about 20 minutes.  So why use the slow cooker?  There are just some days that I am so busy that it is late when we eat, and I really don't want to stand over the stove and cook. 

Days where I work all day, I can through this in the slow cooker when I get home, wait for MGG to get home, then we're off to the gym.  When we are ready to eat after we get back and shower etc....a hot meal is ready for us.  I LOVE THAT!  Seriously, when I don't want to cook, he's lucky I don't just throw a salad his way and call it a day!

The slow cooker gives me an option to have a hot dinner when I really need it.  So cooking on high for 2 hours is perfect for me.  Or need be on low for 4 during the weekend when I'm running errands.

I used my favorite multi-purpose Breville Risotto Plus Maker.  I love it because it sautés, steams, slow cooks, and makes risotto...yum!  It really has been my go to slow cooker this past year and I can't recommend it enough.

So try this Healthier Slow Cooker Orange Chicken soon.  You'll love the flavor and won't miss the deep fried fat, nor the extra sugar.  I promise.

Enjoy!

Kitchen Note:  If you have a slow cooker with a sauté option, use that to brown the cornstarched chicken instead of a separate skillet.

Slow Cooker Orange Chicken



3 thin Cut Boneless Chicken Breasts, chopped into 1" pieces
1/3 cup cornstarch
2 Tbsp canola oil
1 tsp seasoned rice wine vinegar
2 Tbsp low sodium soy sauce
1/2 tsp sesame oil
1/2 cup reduced sugar orange marmalade
1/2 tsp kosher salt
1/2 tsp pepper


In a small bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, salt and pepper.

On a plate add the cornstarch and the chicken tossing to coat. Preheat a medium skillet over medium high heat. Add the oil to heat. Add the chicken and quickly brown all sides, about 4 minutes. (You don't need to cook the chicken, only brown it.)

Add the chicken to the slow cooker.  In a small bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, salt and pepper.

Add the mixture over the chicken.  Cook on low 4 hours or on high 2-3 hours.  Serve over hot cooked rice.


adapted from The Recipe Critic

Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

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It's a new year and everyone is looking toward eating healthy.  Did you make that resolution again?  It's one I strive toward each year (sometimes I'm better than others, but it's a work in progress!)  So whether your hitting the gym or taking some long walks, let your slow cooker do the cooking and help you get dinner on the table quickly.  

Today we're making a simple, delicious and healthy recipe (low calorie/low carb) which can be prepped before you leave in the morning.  After work, or a day of running errands or attending the kids sports activities, dinner’s ready with just a few finishing touches

I have to say that Pot Roast is a good 'ole All-American dish.  There is always something comforting about meat and potatoes and a roast braised in a wonderful sauce takes it over the top!

Nothing compares to my Mom's Famous Pot Roast which braises in the oven, slow and low, for hours.  It's the best, but this Slow Cooker Classic Pot Roast with Garlic Thyme Gravy is a great variation on a classic.

I found this wonderful recipe in my Cuisine at Home, Slow Cooker Menus magazine and knew right away it would be a winner.  The best thing about it...made in a slow cooker. Um hello?  Easy...!  The best part about the dish is the gravy that it makes.    The flavors of garlic, thyme, wine, and beef broth lend a whole other dimension to this post roast, elevating this to a company worthy meal!  I would say this is an Italian take on a pot roast.

SLOW COOKER CLASSIC POT ROAST WITH GARLIC THYME GRAVY

You need a good sized 4-6 qt slow cooker for this recipe.  I've mentioned many times that my favorite slow cooker is the Breville Risotto Plus which I used today.  It's such a convenience with all the different functions it has.  This recipe calls for browning the meat in a skillet, place it in the slow cooker, and then deglaze the skillet and add the gravy ingredients before adding to the slow cooker.  Since my slow cooker has a sauté feature I used that instead of a separate skillet, allowing me to do all these steps in my slow cooker.  Easy to do, and less clean up! Follow my lead if you have a multi-cooker and if you don't (get one!) follow the directions below in the recipe.

Kitchen Tip: #1 (by Cuisine at Home)  Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.  #2 This dish has a distinct wine flavor.  If you don't enjoy that flavor or are serving kids, you can omit it and substitute with additional beef broth.  #3 To prep ahead, cut the vegetables the night before and place them in a bag in the frig.

Out of the slow cooker comes a succulent piece of roast that just falls apart with a fork.  Tender onions, celery and carrots that have soaked in the delicious gravy are perfect on the side.  We served this with a side of mashed potatoes and used the gravy over both the meat and the potatoes.  I loved this dish but think that a red wine might give it a more full bodied flavor.  I'll try that variation next.  You choose which ever you like best and let me know what you think.

Enjoy!






Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

adapted from Cuisine at Home Slow Cooker Menus
serves 6

Preparation time: 30 minutes
Cooking time: 4–5 hours (high heat) 8–9 hours (low heat)

3 Tbsp. vegetable oil
1 3–4 lb. boneless beef chuck  roast, trimmed, seasoned with salt and pepper
1/4 cup all-purpose flour
2 Tbsp. tomato paste
1/2 cup dry white wine
11/2 cups low-sodium beef broth
1 Tbsp. Worcestershire sauce
2  cups sliced onions
6 medium carrots, peeled and cut into 2- to 3-inch pieces (I used baby carrots)
3 large celery ribs, cut into  2- to 3-inch pieces
6 cloves garlic, chopped
3–4 sprigs fresh thyme
2 bay leaves

Heat oil in a sauté pan over medium-high heat. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker. Stir flour into pan; cook 1 minute. Add tomato paste and cook 1 minute more.

Deglaze sauté pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any browned bits.

Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover and cook until meat is fork-tender, on high-heat setting for 4–5 hours or on low-heat setting for 8–9 hours. Discard thyme sprigs and bay leaves before serving.

Nutrition:  Per serving: 427 cal; 15g total fat (4g sat); 100mg chol; 251mg sodium; 15g carb; 2g fiber; 53g protein

Baked Chicken Tacos

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The other day I brought you a recipe for a delicious Slow Cooker Shredded Chicken Taco Meat.  With that as a base recipe I wanted to share with you a few ways you could use that.  One obvious one is tacos.  I love a good taco!  I've grown up in Southern California and there is Mexican food all around so it's natural that I've been eating tacos most of my life. 

I don't think there is a week that goes by that we don't have some sort of taco!  Today's recipe is for Baked Chicken Tacos.  This is an easy way to make quick tacos for the whole crowd at the same time.

BAKED CHICKEN TACOS

The recipe uses the base recipe for the chicken taco meat that you cooked in your slow cooker.  You could also use rotisserie, poached, or roasted chicken in this dish if you like, but the slow cooker chicken is great because it is already seasoned with Latin flavors. 

The other time saver is that we are using store bought taco shells that you heat in the oven.  What we are doing that's a little different is stuffing the shells with cooked meat and cheese and then baking them, to crisp up the shells and get some melty cheese going.  Brilliant!  The shells also gain some flavor from the chicken, so they are extra special!

All that's left is to top them and serve them with a side of rice or a salad.  Dinner done!  I love making something simple on a weeknight and these Baked Chicken Tacos fit the bill.

Enjoy!

Baked Chicken Tacos


serves 4

1 - 1 1/2 cups Slow Cooker Shredded Chicken Taco Meat
8 Crispy Taco Shells (store bought)
1/2 cup grated cheddar
Garnish:  sour cream, hot sauce, jalapenos, olives, guacamole, onions

Preheat oven to 350 degrees.

Arrange the taco shells so they are standing in a baking dish. (11x7,  9x9 inch or 2 qt.)  Add meat to the shells and top with cheese.  Bake for about 6 minutes until the shells are hot and crisp and the cheese is melting. 

Remove from the oven and top with any garnishes.  Serve hot.

Slow Cooker Shredded Chicken Taco Meat

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I love my slow cooker, I really do. 

I think I've mentioned a few times that I got the Breville Risotto Plus last year for Christmas, which is an excellent multi cooker that sauté's, make risotto, steams veggies and rice and is a slow cooker to boot!  I certainly have put this baby to good use over the last year and since the weather has finally turned cold it's definitely slow cooker weather!

Plus, since my marathon cooking fest for Thanksgiving, I've got to admit that I'm a little tired of cooking (still)...and the slow cooker totally helps me out by doing everything for me.  I love coming home to a meal that is ready, don't you?

Today, we are doing a riff on my Easy Slow Cooker Shredded Chicken recipe, but with a Mexican twist.  Same concept by adding chicken breasts to the slow cooker, but with some added taco seasoning and some diced tomatoes.  Oh boy, this is one of my favorite base recipes because you can make sooooo many different dishes with this one chicken.  I'll be sharing several of those with you over the next several posts to give you some inspiration. 

SLOW COOKER SHREDDED CHICKEN TACO MEAT

This is another dump and go recipe.  Just add your ingredients and then you can leave for the day.  Cook this on low for 6-8 hours or 3-4 on high and you'll have cooked chicken flavored perfectly for tacos, enchiladas, taco salad, nachos, tostadas, or whatever your heart desires!

Be sure to try this one, you don't want to miss out on something that tastes this great, and is so easy to make.  It takes Taco Tuesday to a whole new level.

Enjoy!

Slow Cooker Shredded Chicken Taco Meat

1 1/2 lbs. boneless, skinless chicken breasts
1 packet taco seasoning
14.5 ounce can of diced tomatoes

Place chicken, taco seasoning, and tomatoes into a slow cooker. Cover and cook on high for 3-4 hours or low for 6-8 hours.  Remove chicken from the cooker to a cutting board.  Shred with 2 forks and place the chicken back into the cooker and stir to mix all the ingredients.  Use the shredded meat in your favorite dishes.

Slow Cooker Turkey Tortilla Soup

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It's Sunday, it's raining, and I'm so done with the Turkey!

Today's recipe, Slow Cooker Turkey Tortilla Soup, is the perfect dish for using up your leftover turkey meat from Thanksgiving.  I'm getting a little tired of it so I decided that today was the day to use up all the rest of in a fantastic soup. 

You must be saying that tortilla soup is usually made with chicken, but both chicken and turkey are mild enough in flavors that you can substitute either.  And why not?  Turkey is a great protein in a hot bowl of soup.  So if you don't feel like making my Turkey and Wild Rice Soup, this spicy and hearty Latin flavored soup might tickle your fancy!

SLOW COOKER TURKEY TORTILLA SOUP

Most of the ingredients are pantry items which I pretty much keep on stock all the time.  It's as simple as chopping some onion, and then dumping all the ingredients (except the cooked turkey) in the slow cooker and turn it on.  You add the turkey about 45 minutes prior to eating to warm it through. 

There you have it!  A warming soup for a cold day.  One's that's easy to make and has great flavor.

Enjoy!

Slow Cooker Turkey Tortilla Soup

Serves 4

3 cups low-sodium chicken broth
1 15 oz can black beans, rinsed and drained
1 15 oz can diced tomatoes, with juice
1 15 oz can sweet corn, drained
1 4 oz can diced green chiles
4 cloves garlic, minced
2 tsp ancho chili powder
1/2 yellow onion, diced
3 tsp ground cumin
1 1/2 tsp salt

1/2 tsp black pepper

3 cups of chopped cooked turkey

1 1/2 Tbls Wondra (for thickening)

Toppings:  Crumbled tortilla chips, sour cream, avocados, cotija cheese

Add all ingredients to a slow cooker with the exception of the turkey and Wondra. Cook on low 6-7 hours or on high 3-4. 45 minutes prior to serving add the chopped turkey and the Wondra. Stir to combine and turn the heat to high. Cook on high 45 minutes. Serve in bowls with added toppings if desired.