Tag: crock pot chicken

Crock Pot Chicken & Sausage Jambalaya

Today, I was lucky enough to have an expert chef join me in my kitchen. Her lifetime of knowledge and her very particular palette are what I aim to please with each dish I create. She is my inspiration through and through!

Yes. That’s right… Chef Lily spent some of her very valuable time lending me a hand with dinner.

Don’t worry folks. She’s not as intimidating as she looks!

Seriously.

This meal is so easy to toss together that you can readily do the chopping and let your four year old do everything else! Just don’t let your own mini chef add sprinkles to your jambalaya as mine attempted to.

I’ve never made jambalaya before, so I was pretty excited to try this out. Especially since it involved a crock pot! Anything to keep from turning my stove or oven on for the next few months…

When adapting this recipe, I did swap out shrimp for a traditional cajun style sausage, because well… there’s no sea food eaters in my house. The seasonings were amazing. The spice was just enough to kick my tastebuds without being too harsh. Next time though, I may double the cayenne since I like it hot.

I was really amazed with how perfectly the rice cooked up in exactly 30 minutes. Absorbing all the liquid, spices and flavors that had been simmering during the day. Plus, this makes a lot of jambalaya. My crock pot was pretty full at the end of the cooking.

Needless to say, we’ll be having leftovers for another meal or two – and I almost can’t wait for dinner tonight so that I can have it again!

Crock Pot Chicken & Sausage Jambalaya
Adapted from UNCLE BEN’S® Chicken & Shrimp Jambalaya
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: About 1 Cup • Calories: 204.5 • Fat: 5.1 g • Carb: 17.7 g • Fiber: 3.2 g • Protein: 23 g • Sugar: 7.4 g • Sodium: 589.1 mg

Ingredients:
1 Lb. Boneless Skinless Chicken Breast, Cubed into 3/4-1″ Pieces
9 Oz. (3 Links) Andouille Cajun Style Pork Sausage
2 C. Celery, Sliced
2 C. Onion, Chopped
2 C. Reduced Sodium Chicken Broth
1 (14.5 Oz.) Can ‘No Salt Added’ Diced Tomatoes
1 (6 Oz.) Can Tomato Paste
4 Garlic Cloves, Minced
1/4 Tsp. Onion Powder
1/4 Tsp. Garlic Powder
1/4 Tsp. White Pepper
1/4 Tsp. Paprika
1/4 Tsp. Black Pepper
1/8 Tsp. Cayenne
Salt to Taste (I used 1/4 Tsp.)
1 1/2 C. UNCLE BEN’S® Instant Brown Rice
2 C. Bell Pepper, Chopped (I used half of a red and half of a green.)
2 Tbsp. Fresh Parsley

Directions:

Toss all of the ingredients into the crock pot except for the rice, bell pepper and parsley.

Cover and cook on low for 2 1/2 – 4 hours or on high for 1 1/2 – 2 hours.

If using the low setting, turn up to the high setting and add in the bell pepper.

Cover and cook for another 2 hours on low or 1 hour on high.

This helps get the bell pepper cooked and tender without falling completely apart and into mush.

About 30 minutes prior to serving, add in the rice.

Cover and continue to cook for about 30 minutes or until most of the liquid is absorbed and the rice is cooked.

Once done, garnish with parsley and serve warm!

Healthified Crock Pot Chicken & Dumplings

This is my healthier take on an old classic comfort food. I think the very first time that I had chicken and dumplings was at my grandmother’s house with my dad when I was pretty young… elementary school still, I’m sure.

She cooked the soup up on the stove for a few hours and then tossed the raw dough into the pot. I thought she was crazy at the time, but after my first bite… I was in love.

Years later when I first started cooking, I dabbled with the infamous chicken and dumplings in the crock pot using canned condensed soups and biscuit dough. I’ll be the first to admit that it was delicious, but a huuuge guilty pleasure! Full of preservatives and nothing good for you. Bleh!

These days, it’s pretty hard come come across a chicken and dumplings recipe for the crock pot that doesn’t use ‘cream of such-and-such’. Seriously. It’s nearly impossible.

To clean this recipe up… I ditched the cans, first thing. I chose to leave the soup as more of a broth than a thick creamy mess. Avoiding any ‘cream’ dropped the calories drastically. I also whipped up my own easy and cheesy whole wheat biscuit dough and filled that crock put up to the rim with comforting vegetables and chicken.

This was amazingly satisfying on a cold icy day and absolutely hit the spot.

Don’t be scared of the raw dough going into the crock pot, I promise.. if done right the dough does cook. It may look wet when it’s done, but it’ll be nice and fluffy on the inside.

Mine took about 45 minutes to an hour to cook through, but that’s because I was fiddling around with taking pictures and moving the crock pot base back and forth across the kitchen to do so. Keep the lid over the soup as long as you can, toss the dough in and cover quickly to maintain the heat inside as much as possible!

Healthified Crock Pot Chicken & Dumplings
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 1 1/2 Cups • Calories: 288.1 • Fat: 5.5 g • Carb: 34.7 g • Fiber: 6.8 g • Protein: 26.7 g • Sugar: 0.9 g • Sodium: 701.5 mg

Ingredients:
Soup:
4-6 C. Reduced Sodium Chicken Broth
1 1/2 Lbs. Boneless Skinless Chicken Breast
2 C. Peas & Carrots, Frozen
1 Onion, Chopped
2 Celery Stalks, Chopped
2 Garlic Cloves, Minced
1 Tsp. Basil
1 Tsp. Thyme
Salt & Pepper to Taste

Dumplings:
1 1/2 C. Whole Wheat White Flour
1 1/2 Tsp. Baking Powder
1 1/2 Tsp. Parsley
1/2 Tsp. Garlic Powder
1/8 Tsp. Onion Powder
Salt & Pepper to Taste
1/4 C. Light Butter (Room Temperature), Cubed
1/3 C. Fat Free Cheddar, Shredded
2/3 C. Fat Free Milk

Directions:

Toss everything for the soup into the crock pot.

Cover and set to cook for 6-8 hours on high or 8-10 hours on low.

Once nearly done, remove the chicken and shred.

You can use two forks or shred in your stand mixer. It doesn’t really matter!

Add the chicken back to the crock pot and cover.

Set the crock pot to high now if you’ve been cooking this on low.

Combine the flour, baking powder, parsley, garlic powder, onion powder, salt and pepper for the dumplings together in a medium bowl.

Cut in the butter using two forks or your hands until it begins to form a grainy mixture (resembling corn starch.)

Add in the cheddar and milk.

Mix just until a thick dough forms and all lumps are out.

Drop the dough by rounded spoonfuls into the crock pot.

Try to do this quickly as to not let much heat escape from the crock pot.

Cover and cook on high for 30-60 minutes.

Once done, the dough will still look a little wet on top, but will be soft, fluffy, and cooked through on the inside.

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Crock Pot Chicken Tortilla Soup

Super-easy, delicious  crock pot chicken tortilla soup filled with flavor.  Chock-full of healthy ingredients, this tasty soup makes a great warming meal.

Normally I would start with my own recipe. I have a great stove top version but it wouldn’t scale down well so I needed to look around. I ended up at The Skinny Fork as an inspiration recipe. Not quit what I wanted but a great starting point. Add a little this… take out some of that… um done.

Very nice but not quit up to my stove top version which gives you some extra great taste from the fond from the stove top cooking.

Notes: This is soup so put in what you want or have and it will be good.

Here is what you need. Vary to your taste.

Chop one medium onion and a couple of celery stalks.

Mix veggies in a crock pot with one 10 oz can RoTel (Diced tomatoes with Green Chilies), one 14 oz can diced tomatoes, 1 cup frozen corn or 1 can corn (drained), one 14.5 oz can black beans rinsed, 2 cloves crushed garlic, two 14 oz cans lower sodium chicken broth, 1 tsp cumin, 1 tsp chili powder,1 tsp salt, 1/2 tsp pepper, 1/4 tsp cayenne pepper (optional). Mix this all together in the crock pot. This will not fit in a smaller crock pot so use a 6 quart.

Trim and cut two medium skinless boneless chicken breast into bit size pieces. Add to the pot.

Cook for 6 hours on low.

While soup is cooking, make some tortilla strips for topping. Preheat oven to 375. Thinly slice up a couple of tortillas.

Spread the tortilla strips over a baking pan, give a light spray of PAM and bake until golden brown. About 10-15 minutes. This will vary some by your tortillas and the oven so watch it.

Crock Pot Chicken Tortilla Soup

Super-easy, delicious crock pot chicken tortilla soup filled with flavor. Chock-full of healthy ingredients, this tasty soup makes a great warming meal.

Ingredients

  • 2 medium skinless boneless chicken breasts
  • 1 medium onion
  • 2 stalks celery
  • 1 – 10 oz can RoTel (Diced tomatoes with Green Chilies)
  • 1 – 14 oz can diced tomatoes
  • 1 cup frozen corn or 1 can corn (drained)
  • 1 – 14.5 oz can black beans rinsed
  • 2 cloves crushed garlic
  • 2 – 14 oz cans lower sodium chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper (optional)

Instructions

  1. Chop one medium onion and a couple of celery stalks.
  2. Mix veggies in a 6 qt crock pot with 0ne 10 oz can RoTel (Diced tomatoes with Green Chilies), one 14 oz can diced tomatoes, 1 cup frozen corn or 1 can corn (drained), one 14.5 oz can black beans rinsed, 2 cloves crushed garlic, two 14 oz cans lower sodium chicken broth, 1 tsp cumin, 1 tsp chili powder,1 tsp salt, 1/2 tsp pepper, 1/4 tsp cayenne pepper (optional). Mix this all together in the crock pot.
  3. Trim and cut two medium skinless boneless chicken breast into bit size pieces. Add to the pot
  4. Cook for 6 hours on low.
  5. While soup is cooking, make some tortilla strips for topping. Preheat oven to 375. Thinly slice up a couple of tortillas.
  6. Spread the tortilla strips over a baking pan, give a light spray of PAM and bake until golden brown. About 10-15 minutes. This will vary some by your tortillas and the oven so watch it.

2.2

http://www.101cookingfortwo.com/crock-pot-chicken-tortilla-soup/

From DrDan at 101 Cooking For Two

Updated
January 11 2014

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