Slow Cooker Fiesta Chicken

Yuuummm!  This recipe might not be the best looking dish you will ever prepare, but it sure is good.  It's a great recipe for when you are short on time (for me that's every single day) and it only has a few ingredients.  It got major bonus points for being a slow cooker recipe....but.....you can also just throw your chicken in frozen!  Insert happy dance ;-)
I served mine over some white rice, and my hubby went nuts over it.  I usually have these ingredients on hand, so I can throw this together anytime I'm having a busy week. (Which is more often than not)


I originally found this recipe from one of my favorite bloggers (Christy, The Girl Who Ate Everything).  You can find the link to her original recipe HERE!  


4 chicken breasts, frozen or thawed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained 
1 (15 oz) jar of your favorite salsa
1 (8 oz) package cream cheese


Place chicken in slow cooker.  Add black beans, salsa, and corn.  Cover and cook on low for 4-5 hours, or until chicken is cooked.  Once chicken is cooked, remove from slow cooker and shred it using two forks.  Return shredded chicken to slow cooker.  Add 1 package cream cheese.  Seriously, just throw it on top of everything!  Cover and cook for 1/2 hour.  Don't worry if things look a little strange at this point.  Just stir in the cream cheese and everything will come together.  
Serve over rice, or in warm four tortillas!

Crockpot Creamy Italian Chicken

I'm not really sure how I'm the last one to know about this recipe?!  But on the off chance that you guys have not tried it, I'm passing it along!  

I'm all about meals that are easy to prepare...you get bonus points for being able to throw it in a slow cooker.  This recipe is not only easy, it's creamy and super yummy.  I found this recipe on several different websites, but I ended up using the recipe from one of my fav bloggers...Christy from The Girl Who Ate Everything.  You can see her original post HERE!   I also used the bowtie pasta becuase I think it's prettier than other pastas :)

4 Chicken Breasts  (I used tenderloin strips because it's what I had on hand. One package has about 10 strips)

1 Packet Dry Zesty Italian Dressing Mix  (trust me...use the zesty!!)

1-8oz Pkg Cream Cheese, Softened

1-2 Cans Cream Of Chicken Soup  (I used 1.5 cans)

Place chicken is slow cooker and sprinkle whole packet of italian seasoning over it.  Combine cream cheese and cream of chicken soup in small pot over low heat.  Let cheese melt and pour over chicken.  Cover and cook on low for at least 4 hours.  When ready to eat, take out chicken and shred with forks.  Place back in slow cooker and stir to combine.  Serve over pasta or rice.  If you feel your sauce is too thick, you can thin it to desired consistency with a little milk.

My Mother's Quick Chili

When I was growing up I can remember my Mom making the best chili in the world. It was nothing fancy..but it would fill you up...and warm you up when the weather was cold! After spending way to much time trying to figure out meals for this week...I thought I would make this and see what my hubby thought. Well....it was a huge hit! Thanks for coming through in a pinch Mom :)


1 lb. ground chuck
1 pkg. Frenches Chili~O mix
1 can Bush's chili beans
1 can dark kidney beans
1 can chili ready tomatoes
1/2 cup water

Brown and drain ground chuck. Drain and rinse kidney beans. Toss in slow cooker with remaining ingredients and cook on low for 4 hours. Enjoy :)

**Like I said...short and sweet!**

Velveeta Chicken Spaghetti

I ran across this recipe from a Kraft Foods magazine. It looked pretty quick and easy so I thought I would try it out on my hubby. He loved it!!!! The velveeta cheese makes it super creamy :)

1-1/4 lb. boneless skinless chicken breasts, cut into strips

2 cups water

8 oz. spaghetti, uncooked, broken into 3 inch pieces

1 bag (1 lb.) frozen broccoli, cauliflower, and carrot blend

1 can (10 oz.) RO*TEL diced tomatoes and green chilies, undrained

1/2 lb. (8 oz.) Velveeta block cut into cubes

Spray large skillet with cooking spray. Add chicken and cook on med/high heat until no longer pink. Stir in water. Bring to a boil. Add spaghetti; cook 8 min. or until tender. Add remaining ingredients; stir until well blended. Cook until velveeta is completely melted, stirring frequently!

*photo from Kraft foods website!