Winter Wonder: Slow Cooker Salsa Verde Chicken Casserole

This Tex-Mex chicken casserole has the bold flavors of green chiles and salsa verde; plus it's made in the slow cooker for a one pot comfort meal!

 

Slow Cooker Salsa Verde Chicken Casserole

 

We had one heck of a storm over here in Southern California!  It rained to 3 days non-stop and we got about 8-11 inches of rain.  All the flooding and mudslides caused us to hunker down where it's dry and safe and think of all the comfort food dishes we could make to tide us over.  My slow cooker is one of my comfort food tools.  I love using it during the winter months.  So I wanted to share a Tex-Mex style chicken casserole that I made in the slow cooker.  It's sort of a cross between a green Enchilada casserole and a King Ranch Casserole.

Using the flavors of salsa verde, green chiles, and Latin flavors like cumin and cilantro you can make one zesty comfort meal.  You layer plain old tortilla chips, (they become soft when cooked and your base for the layers) a shredded chicken mix and and a layer of a salsa verde that's mixed with cream cheese to make it rich and creamy.  Set it and forget it in your slow cooker and then top it with some shredded cheddar cheese and some crunchy tortillas and dinner is served.  Excellent comfort food and really just a dump and go kind of meal.

Enjoy!

What Ingredients do I need?

• shredded chicken - (3 cups) buy a rotisserie chicken, use leftovers, poach your own, or make it in the instant pot like I did.

• cream cheese - I used Neufchatel cheese to reduce the fat and calories - block style

• salsa verde - 16 oz jar

• diced green chiles, mild, medium or hot depending upon your heat preference

• yellow onion

• cilantro - for garnish

• garlic

• cumin

• tortilla chips

• cheddar cheese - shredded

Substitutions and Variations

Protein: use shredded beef or pork for a different flavor

Add vegetables: sliced bell pepper (any color) or poblano pepper would work well. Add corn if you like.

Switch up the cheese:  use pepper jack or queso fresco

Base layer: use torn up corn tortillas instead of tortilla chips as your base layer. They will turn out the same.

Kitchen Tips and Notes

Shredded Chicken:  I cooked my chicken in the Instant Pot and then shredded it.  You could buy rotisserie chicken, or purchase already shredded chicken.  Or you could use leftover chicken.

Softened cream cheese:  Make sure to leave your cream cheese out for at least an hour to bring to room temperature.  It will need to be soft to mix with the salsa.

Leftovers will stay in the refrigerator for 3 days.

Time: Cook in the slow cooker on low for 4 hours or on high for 2 hours.

Toppings:  cheese and crumbled tortilla chips for extra crunch.

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Slow Cooker Salsa Verde Chicken Casserole

serves 6

1 8 oz package cream cheese, softened to room temperature
1 16 ounce jar salsa verde
3 cups cooked shredded chicken
2 4 oz cans diced green chiles, undrained
½ cup yellow onion, diced
⅓ cup cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
8 cups tortilla chips
1 cup shredded cheddar cheese 

Spray the lining of your slow cooker with non-stick cooking spray.  

In a large bowl stir together cream cheese and salsa verde until combined. Add the shredded chicken, chiles, onion, cilantro, garlic and cumin.  Stir until combined.

Layer 2 cups of the tortilla chips in the bottom of  the slow cooker. Top with one-third of the chicken mixture. Repeat layers two more times.

Cover; cook on low 4 hours or on high 2 hours. Top with shredded cheese and let stand 5 minutes or until cheese melts.  Serve in individual bowls or plates and top with the remaining tortilla chips (crunched if you like).

Winter Wonders: Eggnog Scones

Wintertime is the best time to make my Eggnog Scones.  They are light, delicate and filled with the bold flavors of eggnog, cinnamon, nutmeg, and vanilla.  They bring you all the feels of winter and the holidays.

 

Eggnog Scones

If you love Eggnog then run to the store and grab some to bake with before they are gone until next year.  You HAVE TO make these scones!  Really, they are the BEST scones I think I've made.  They are really moist and light with the addition of sour cream, not too sweet, and have a texture that's not too crumbly.  And then there's the flavor...so warm and cozy with spices like nutmeg and cinnamon.  

Scones are a quickbread, a sweeter form of a Southern biscuit if you will.  I've been making biscuits and scones with my Mom since I was a little girl.  They are the perfect treat for a weekend breakfast or to enjoy with a cup of tea/coffee.  Making scones really are easy to do.  You can make them all in one bowl and either roll them out and cut circles, triangles, or just spoon drop the dough for a rustic  texture.  Don't be intimidated by them, as long as you are gentle with the dough they will come out beautifully.  They do take a little extra time from start to finish so I like to make them on the weekend when I'm not rushing.  Remember you can ask me any questions and I'll be here to held you get a beautiful tasty breakfast treat!

Enjoy! 

What Ingredients do I need?

• all purpose flour
• cinnamon
• nutmeg
• baking powder
• sugar
• butter
• eggnog
• egg
• sour cream
• vanilla
• Sparkling sugar (optional)

Substitutions and Variations

• Add some dried fruit to the scones.  You could add any dried fruit you like such as cherries or cranberries would come out nicely.  

• Add run extract instead of vanilla for a more drink like feel. 

• Sour cream - This make your scone very moist but you can substitute with heavy cream or Greek yogurt if you would like. 

Kitchen Tips and Notes

 

• Butter: The secret to the scone’s success is using cold, or even frozen unsalted butter.  Don't use margarine, you won't get the same flavor or texture as you will with real butter.   Cold butter  keeps the scones from spreading and losing their flaky & moist texture in the oven

• Forming scones 3 ways:

1. Dump the dough from the bowl straight on to a parchment lined baking pan. Using your hands form the dough in to a 5-6 inch circle. Cut dough in to 6 triangle wedges, pulling apart about 1/2" so there is space when baking.

2. Scoop dough using a 1/3 measuring cup and drop on to a parchment lined baking sheet.

3. Place dough on a floured board and roll dough to 1/2" thickness. Cut out scones using a round or decorative biscuit/cookie cutter.

• Grating butter into the flour mixture is an easy way to start out with small bits of butter to work in to the flour, and less work in the end! Once you've grated the butter, you can cut in the butter using your fingers or a pastry cutter.

• Handling the dough: You don't want to handle the dough too much. Don't knead it, just gently pat out the dough in to a 1" thick circle with your hands.

• Use parchment paper on your baking sheet, which gives the bottoms a nice brown crust. Sprinkle sanding or sparkling sugar on the tops for an extra crunch and sweet bite.

• How to Store Scones:  Scones are best stored at room temperature and covered for 2-3 days. If you place them in a sealed plastic bag make sure to leave an opening otherwise your scones will become soggy.  To reheat cover with aluminum foil, and reheat in the oven at 350 degrees F. for 10 minutes.  Scones can also be frozen for up to 3 months.

More Eggnog Recipes

Eggnog French Toast

Pumpkin and Eggnog Swirl Muffins

Eggnog Pancakes with Cinnamon Syrup

Orange Eggnog Waffles

Eggnog Waffles

Eggnog Muffins

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Eggnog Scones

makes 6-8 scones

2 1/4 cups all purpose flour
1/2 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
1 1/2 tsp baking powder
1/3 cup sugar
1 stick cold butter, grated
1/3 cup eggnog (plus more for basting the tops)
1 egg, lightly beaten
1/4 cup sour cream
1/2 tsp vanilla
Sparkling sugar (optional)

Preheat the oven to 400ºF. 

In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, baking powder, and sugar.  Grate your cold butter and add that to the bowl.  Using your fingers or a pastry cutter you want to work the butter in to the flour just until small sizes of butter are dispersed throughout the flour.  You don't want any of the butter to clump any larger than pea size.  

In a measuring cup measure out your eggnog, then add in an egg, the sour cream, and vanilla. Whisk together with a fork, and pour in to the flour mixture.  Stir together until the dough is all moist.  It will look shaggy.  Use your hands to get the dough to come together.  Turn the dough out on to a floured cutting board or surface.  

Press the dough in to a 1 inch thick circle.  Cut into 6 or 8 triangles and place them on a parchment lined baking sheet about 1-2 inches apart.  Brush each scone with some eggnog and sprinkle on some sparkling sugar if using.  Bake for 20-25 minutes or until golden brown.

Remove from the oven and place on a wired rack to cool.  Serve.

Cornbread Panzanella Salad

Cornbread Panzanella Salad is a Southern spin on an traditional Tuscan salad.  The secret is in the cornbread croutons!

Cornbread Panzanella Salad

I love a good Panzanella Salad, but I wanted to change it up a bit and add a little "southerness" to the dish.  Cornbread has been a staple in my family since I was a child, and what better way to dress up this salad than to use cornbread instead of regular Italian bread.   To make the cornbread hold up and not crumble everywhere in the salad I toasted it and made a sort of cornbread crouton which comes out crispy  and stays intact in your salad.  You can either use homemade or a store bought version that's already made.  Make it easy on yourself!  

The other part is to use good tomatoes.  In the summer this isn't a problem but in winter I find that using cherry or grape tomatoes will give you the best flavor.  So you can still have your winter Cornbread Panzanella Salad and eat it too!

What Ingredients do I need?

• cornbread (homemade or store bought (already made)
• garlic 
• olive oil
• cherry or grape tomatoes
• English cucumber
• red onion
• fresh basil 

Substitutions and Variations

• In the summer use ripe Roma or vine ripened tomatoes for great flavor

• Bread is the main ingredient of this recipe.  To create variations of this salad switch out the type of bread used.  Try ciabatta, French, rustic Italian, Pumpernickel, and Sourdough are all good choices. 

• Add some veggies of your choice to the salad.

Kitchen Tips and Notes

• If using store bought cornbread try and purchase a round or square loaf.  They are easier to cut or break into chunks.  Cornbread muffins tend to crumble too much.

• Make sure to allow the bread croutons to cool once out of the oven before adding them to the salad.  Hot croutons will soak up all of your vinaigrette.

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Cornbread Panzanella Salad

serves 6

2 cups of torn or cubed cornbread (1" pieces)

1 garlic clove, minced2 Tbsp. white wine vinegar
kosher salt & fresh ground black pepper
1/4 cup olive oil
3 pints cherry or grape tomatoes, halved
1 English cucumber, diced
1/4 small red onion, diced
1 handful of fresh basil leaves, rough chop

Preheat oven to 375 degrees.  On a backing sheet place the cornbread pieces in a single layer.  Bake 15-20 minutes or until golden and toasted.  (Toss the croutons halfway through)

Meanwhile in a small jar combine the garlic, vinegar, and a dash or salt & pepper.  Top the jar and shake to combine.  

Remove croutons and allow to cool while you are putting together the salad.  

In a large bowl combine the tomatoes, cucumbers, red onion, and basil.  Add the cooled croutons and mix all ingredients together.  Pour over the vinaigrette and toss until everything is coated.  Season with salt & pepper if desired.  Serve at room temperature.