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Taco Soup

20 Mar

When I didn’t work on Sundays dinner was quite the event as I had the time.  Since the parents moved away and I switched my work schedule to be off on Saturdays instead it’s been a different story.  I still need to eat so I tend to do crockpot meals.  We’ve had chicken dinners for the past several weeks so I thought it was time for a change.  I’ve made this meal many times before over the stove but the difference being my recipe did not have the corn or the ranch dressing mix.  Since I found this in the crockpot section I thought it was worth a try.  My house smelled so good!  The son came home and was very excited when he saw what was cooking in the crock.  This filled up the pot but when I came home from work a few hours later, these guys had killed it!  This is a meal that kids and men love.  Of course now the son said next time I need to make my crockpot taco meatloaf!  Maybe in a few weeks, stay tuned.

Adapted from

Taco Soup

serves 8-10

  • 1 (16 ounce) can great northern beans
  • 1 (16 ounce) can light kidney beans 
  • 1 (11 ounce) can niblet corn
  • 1 (11 ounce) can Rotel diced tomatoes
  • 1 (28 ounce) can diced tomatoes
  • 1 (4 ounce) can diced green chilis 
  • 1 (1 1/4 ounce) envelope taco seasoning mix
  • 1 (1 ounce) envelope Hidden Valley ranch dressing mix
  • 1 lb shredded ground beef
  • optional toppings sour cream, shredded cheese, corn chips, chopped green onion

Cook meat and drain.  Add all ingredients to crock pot.  Do not drain liquid from the cans.  Stir, cooking on low heat for 4 hours.

Garnish with toppings of your choice.


Crockpot Chicken Brunswick Stew

10 Jan

The one thing I like about a cold blustery day is to make this stew and serve it with hot and fresh out of the oven bread.  There is nothing better and today was one of those days.  They started calling for snow late tonight already this past Friday.  Yesterday was chilly and very windy so when I woke up today I was trying to decide what to throw together in the crockpot that I don’t have to run to the store for any ingredients, then I remembered this stew.  I always have everything on hand for this stew.  Oh was the house smelling good!  I managed to grab a bowl before heading into work.  I had to text Mariya  how good it was.  Well when she got home she had responded back to me how delicious the stew was.  Even when I came home from work 5 hours later I could smell it outside as I was walking to the door.  I had to have more.  Anyways I came across this recipe in the newspaper many years ago.  I make it several times a year in the winter.  My family all loves it and its so easy, how can you go wrong with a dish like this?

Adapted from Sherri Madden’s Recipes & Remembrances: The Sellers FAmily Cookbook

Crockpot Chicken Brunswick Stew

makes 8-10 servings

  • 2 medium size onions, chopped
  • 2-3 lbs boneless, skinless chicken breasts
  • 2-15 oz cans cream-style corn
  • 1-28 oz can crushed tomatoes
  • 1 cup ketchup
  • 1-14 1/2 oz can chicken broth
  • 1/4 cup Worcestershire sauce
  • 2-4 tablespoons butter or margarine, cut up
  • 2 tablespoons cider vinegar
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon each salt, pepper, hot pepper sauce

Place onions in a 4-5 qt crockpot.  Place chicken pieces over  the onions.  Add corn and remaining ingredients.

Cook, covered, on high setting for 4 hours or until chicken is tender.  Remove cooked chicken, shred meat and return to crockpot.  Continue to cook on low 1-2 hours.

Buffalo Chicken Lasagna

20 Dec

My part-time job has me working every Sunday evening.  We are now 5 days away from Christmas and the closing time has been extended from 7 to 11pm so I managed to change my shift to a mid-shift.  This meant once again I needed a meal to put together quickly and have it done by the time I got home in the evening.  I got my beloved trusty crockpot out and decided to try this recipe that I found on the internet about a year ago and have been wanting to try.  I put my family to the vote and it was unanimous to try the buffalo chicken and since it was less work I was all for it.  After working the longest 6 1/2 hours yet I came home to the smell of the completed lasagna and my mouth was watering!  I was ravenous as I had nothing to eat all day but 4 crackers and pimento cheese.  I was telling all my co-workers that when I got home I was grabbing a plate of lasagna and my dogs and hopping in the bed with my laptop and that is exactly what I did.  Let me tell you, this lasagna was kicking!  What a great combination and to do it in the crockpot was to easy.  My crockpot runs hot and while I added extra water in the end, one side did burn a little but not much and it did not affect the taste of this meal. 

Adapted from

Buffalo Chicken Lasagna

  • 1 box uncooked lasagna noodles
  • 3 chicken breasts, previously cooked
  • 1 jar prepared pasta sauce
  • 1 cup buffalo wing sauce
  • 3 bell peppers (I used orange, red and yellow), chopped
  • 1 tub of ricotta cheese (15 ounces)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup blue cheese crumbles
  • 2/3 cup water

Use at least a 5-quart oblong shape crockpot.

in a large bowl, combine cooked and chopped chicken breasts, pasta sauce and buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of the crockpot.  Cover with a layer of the uncooked lasagna noodles.  You may need to break some to fit in the crockpot.  I was able to use 1 in the middle and for either side I broke 2 noodles in half and slightly overlapped the middle pieces.

Add dollops of ricotta cheese to the top of the noodles.  Add a layer of peppers and sprinkle with a handful of mozzarella cheese.  Top with a large spoonful of the sauce.

Repeat layers until you use up all ingredients.  I got about 5 layers.

Top the last layer with the blue cheese crumbles.  Put the water into your empty pasta sauce jar and shake.  Pour the liquid over the top of the entire lasagna.

Cover and cook on low about 6-7 hours.  When cooking time is complete, unplug and remove the lid.  Let sit for about 20 minutes before cutting into or it will fall apart.

French Country Slow Cooker Chicken

15 Nov

I was in need of another recipe for chicken cooked in a crock pot and I came across this one from now known as  This stew reminded us so much of our last night in Paris, it was Mariya’s birthday.  We had been running the streets all day and returned to the apartment.  We decided we would take our last ride on the Metro to the Champs Elysees and eat at an outdoor cafe.  Well it start raining, long and hard and now it was almost 9pm.  We were hungry and not wanting to go out far we decided to go down to the corner cafe and/or market.  We stepped outside and it had stopped raining.  We ran back into the apartment to get our umbrellas and take the chance.  We arrived on the Champs and found a cafe whose outside seating was dry and had a wonderful dinner of roasted chicken and gravy with frites, salad, bread and of course wine.  The gravy was seasoned with mirepoix which is onions, carrots and celery.  We were soaking it up with the bread and the frites were perfect in every way.  It was a wonderful end to a fantastic day and the trip of our lives.  This stew embodies the flavors of the roasted chicken and gravy we had that night so when we need to savor that moment having this stew brings it all back for us.

Adapted from a recipe found on

French County Slow Cooker Chicken

serves 6-8

  • 1 medium onion, chopped
  • 4 carrots, sliced
  • 4 celery ribs, sliced
  • 1 1/2-2 lbs boneless skinless chicken breast
  • 2 teaspoons herbs de provence
  • salt and black pepper
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 cup white wine (or apple juice)
Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with the herbs de provence, salt, and pepper.

Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.  Shred chicken in the pot and continue to cook for another 1/2 hour.

Serve over rice or noodles.

White Chili

1 Nov

The only thing I like about the weather getting cooler is the yummy crockpot stews and getting ready for the holidays.  Since Halloween fell on a Sunday what better to make prior to trick or treat but a white chili in the crockpot.  It’s so simple to just dump in all the ingredients and let it cook while preparing the outside for the evening’s festivities.  What a great night we had too but in the meantime we feasted on the chili before and afterwards.  There is one ingredient I added and it was a seasoning salt mix that I bought when we were in Cabo earlier in the year.  I acquired this from the Hotel California in Todos Santos.  This town is what is known as Pueblo Magico, a magical town designation.  I’ve only come across a couple of these towns and they are truly a treat.  While browsing the shop at Hotel California I picked up the seasoning.  I only added a teaspoon but it did add a special touch to the chili.  Since this is not something easily recreated I will just list the other ingredients.  Either way this chili is great!

White Chili

serves 8

  • 1 lb bag great northern dried beans
  • 2 lb boneless, skinless chicken breast
  • 1 onion, diced
  • 1 small can chopped green chilis
  • 3 tablespoons garlic, minced
  • 6 cups chicken broth
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 tablespoon mexican oregano
  • 1 8 oz pepper jack cheese shredded

Soak the beans overnight.  Drain and rinse well.  Add all ingredients except cheese to crockpot.

Cook on high for 6-8 hours.  Remove chicken and shred.  Return to crockpot and cook for another 1/2 hour.

Serve with pepper jack cheese on top.

Hawaiian BBQ Chicken

3 Oct

Here I am again with the crockpot and my chicken!  I can find so many wonderful recipes for chicken and if it’s in the crockpot that makes it all the more better.  Since I work Sunday afternoons to throw a meal into the crock and let it cook while I do other much-needed things makes for an easier day.  I threw this one together using ingredients I had on hand and served it over jasmine rice.  My family enjoyed it and I had it for lunch a few times.  It’s all good!

Hawaiian BBQ Chicken

  • 2 lbs chicken
  • 1 small can crushed pineapple with juice
  • 1 chopped pepper, I used green and yellow
  • 4 green onions, chopped
  • 2 tablespoons honey
  • 1 1/2 cups chipotle BBQ sauce

Layer all ingredients in the crockpot and cook on high for 4 hours and then on low for 2 hours.

Remove chicken from crockpot and shred.

Return chicken to crockpot and mix all ingredients well.

Serve over rice.

Crock Pot Creamy Chicken

19 Sep

I have owned a crock pot for as long as I have been on my own.  I’ve gone thru quite a few of them.  When my last crock pot needed to be replaced I bought Euro-Pro crock that came with a small crock pot that was perfect for appetizers.  I love this crock pot as it cooks the food not just warming it!  I have made so many wonderful meals and stews with it and any type of meal that requires the meat to be shredded I will cook it in the crock for the tenderest, juiciest meat for my meals.  I was looking thru crock pot recipes and came across a few I liked and just incorporated ingredients together.  I like to serve this over angel hair pasta with veggies and a nice bottle of white wine.

Crock Pot Creamy Chicken

  • 2 1/2 lbs chicken
  • 1 package Italian salad dressing mix
  • 4 tablespoons melted butter
  • 1 garlic clove, chopped
  • 1 10 1/2 oz can condensed cream of chicken soup
  • 8 oz block of cream cheese softened
  • 1/2 cup marsala or other white wine

Cut chicken into pieces.

Place chicken into crock pot.  Sprinkle the italian seasoning and melted butter over chicken.  Cook on low for 4-6 hours.  Watch that the chicken does not burn or get dry.  If it starts to get dry then add a little bit of wine to moisten.

Mix together the cream of chicken soup, cream cheese and wine.

Add the soup mixture to the crockpot.

Cook on low for an additional hour.  Serve over pasta.