Creamy Crock pot Chicken

This super yummy chicken was invented by yours truly this past weekend. I am so sure that there are many variations of this Crock pot meal, but I assure you that mine is the best! Ha!

Creamy Crock Pot Chicken

4 chicken breasts (bone in our out, your choice)

1 can cream of chicken

1-8oz. package of cream cheese

1/2 c. chicken broth (low sodium)

1 package ranch dressing packet 

1 tsp. turmeric

Place chicken breast in crock pot. Pour cream of chicken and chicken broth over the chicken. Sprinkle turmeric and ranch dressing packet over mixture. Cook on low for 4-5 hours or high for 2-3 hours. Once chicken is cooked through, remove to a plate and reserve. Cut up cream cheese into bite size pieces and place in the broth inside of the crock pot. Stir to combine all ingredients. Once combined, put chicken back in the mixture and cover. Set to low and let cook for another 30 minutes. Serve over rice or noodles. 

Enjoy!

That Time I Forgot to Take Pictures...

So I made this awesome chicken tonight with grilled asparagus and totally forgot to take pictures of it. I promise it's good......and I will make it again.
I should smack my own self for not taking any pictures of this yumminess, but hey, life happens.

I am a mom now and if I actually combed my hair and my kid ate at least one thing nutritious it's a good day.

This my friends is a good meal. I grilled it all but it can totally be done on the stove or in the oven. I am going to give you the grilled version. If you want the oven version email me or leave a comment.

I was proud of myself with this meal. The best part....it was super easy!

Bacon and Mushroom Chicken

3-4 Chicken Breasts
5 Mushrooms (whichever type you like)
3-4 pieces of bacon
2 tbsp. Tuscan Sunset Seasoning (Penzy's)
1 tbsp. Red Wine
1 tbsp. Balsamic Vinegar
1/2. c. Shredded Cheese (I used mexican blend because I had some left over from taco night)
Salt and Pepper
foil (enough to put the mushrooms in and put on the grill

Season the chicken with the Tuscan Sunset Seasoning and Salt and Pepper. Add Chicken to grill and begin to cook. Cut bacon into 3rds (cut 1 slice 2 times) Place on the grill and let cook. Cut up the mushrooms and put in foil. Add Red Wine, Balsamic Vinegar, and Salt and Pepper. Stir together and combine the foil to close shut. Put on the grill to cook. Remove the bacon once it is done to your likeness. Remove the mushrooms from the heat and place to the side. Once the chicken is cooked through place 2 tbsp. shredded cheese on top. Let the cheese melt a bit and add bacon and mushrooms on top of the cheese. Place 2 more tbsp. of cheese on top of the bacon and mushrooms. Once the cheese is melted remove the chicken from the grill and serve.

Enjoy!

Chicken and Dumplings

My hubby had to get his wisdom teeth out a few weeks ago so it was my duty as a wife to make sure he had soft foods to eat. After a few days he was able to chew a little more "tougher" foods so I decided to make him chicken and dumplings. I never made this before and have seen a zillion different versions of it. One of my favorite You Tube vloggers, April from CookWithApril, made a similar soup so I decided to put my own twist on it.

I used my crockpot and let the chicken simmer all day in spices. Once it was done I shredded the meat, turned the heat up to high, put the biscuits (dumplings), covered, and let it cook. It was ready in 30 minutes and boy was it delicious. 

Chicken and Dumplings

1 can of refrigerated biscuits

2 chicken breasts

1/2 c. chopped green, red, and yellow bell pepper

1/2 c. purple onion

1 tsp. tumeric

2 tbsp. finely chopped parsley

2 c. water

*1 Knorr Homestyle Stock

*You can just use 2 cans of chicken stock but the Knorr adds all of the seasonings so there won't be a need for salt or pepper. If you use the chicken stock you will need to add in salt a pepper.

Place all ingredients, except for biscuits in a crock pot. Cook on low for 7-8 hours. Shred chicken and put back in crock put, stirring all ingredients in crock put together. Turn crock put to high setting. Cut 5 biscuits into fourths and place on top of the soup mixture. You will cover the entire mixture with the dough so be sure to fit all of the pieces in. You may need to add more biscuits if you have a fairly larger crockpot or if you used more chicken. Cover with lid and let cook for 30 minutes. 

Bacon Wrapped Chicken

Picture is kind of blurry, but trust me this is great! 

I really tried to get a better picture but the food feature on my camera was not cooperating that day. This was the best photo that I could get. 

I used the Gazebo Room Dressing again. This time I used the vinaigrette version to marinate the chicken and it did not disappoint. I marinated it the night before I was going to make this so that the flavors would be even more intense. 

Once the chicken was marinated I wrapped each chicken breast (you could use thighs too) in two pieces of bacon with then ends of the bacon tucked underneath the chicken so that it would stay put. I put the chicken on a foil lined sheet pan with sides. I cut up some potatoes, added carrots, and sprinkled everything with 2 tbsp. chopped fresh rosemary, 1 tbsp. olive oil, dash of salt, and pepper. I baked it at 375 degrees for 45 minutes. After about 30 minutes in the oven I used a metal spatula and flipped over the potatoes and carrots so that they would not burn. 

Broccoli and Rice Casserole

This yummy mixture is the chicken, pepper, onions, garlic, and rosemary. 

Be sure to chop up the broccoli so there are not a lot of huge pieces. 

I really wanted to make a casserole that was easy to make and that we could eat on for a few days. This casserole did not disappoint. I used fajita chicken that was already precooked. You can find it in any grocery store these days. 

1/2 lb. Chicken

1 can cream of chicken

1 can cream of mushroom

2 c. frozen broccoli (defrosted)

1 c. shredded cheddar cheese

1/4 c. bread crumbs (I smashed up some seasoned croutons)

2 c. cooked rice

1/2-1 c. heavy cream

1 tbsp. rosemary (I used fresh)

1/4 c. onion (I used a purple onion)

1/4 c. red, green, or orange pepper

1 tbsp. garlic (minced)

1 tbsp. olive oil

Preheat oven to 350 degrees. Cook rice. In large skillet saute peppers, onion, rosemary, and garlic. Add chicken and saute together until chicken is hot and cooked through. Chop up broccoli and add to skillet. Add can of mushroom and chicken. Stir to combine all ingredients. It will be a little thick. Add rice and stir together. Now you want to add the heavy cream. Stir the mixture together until it is all creamy and delicious looking. It should not be difficult to stir or clumpy. If it is add more heavy cream to thin it out. Add salt and pepper or any seasonings you would like. I added a little dash of Tabasco for some kick. Be sure to taste it before you do the next step. You want to make sure you added enough seasoning. Put mixture in a casserole dish and top with shredded cheese and bread crumbs. Bake uncovered for 30 minutes or until cheese is fully melted and bread crumbs have begun to brown. Let rest for 10 minutes before you dig in.  

Salsa Chicken

This chicken is so flavorful and there are only 2 ingredients, chicken and salsa! (and maybe a little olive oil) My friend P-diddy told me about this and I really wanted to try it. She said she only tried it using the Trader Joe's brand salsa, and since I love that salsa SOOOO MUCH I knew I needed to make this. 

I used 3 defrosted chicken breasts. Put in a pan with a little olive oil and saute on both sides for 3-4 minutes only to brown. Add 3/4 of the salsa jar to the pan, put on med-low heat, cover, and simmer until chicken is fully cooked through. Once cooked, take chicken out and shred with a fork. Put the chicken back in the pan with all of the salsa juices and add the rest of the salsa from the jar to the pan. Mix completely and let simmer for 10 min. on low. That's it! 

This is so easy! Once the chicken was done I put it in a stand and stuff taco shell, added some cheese on top for the hubby, and baked in the oven for 8 minutes on 400 degrees. He devoured three of them. 

I am sure you could probably use another jar of your favorite salsa if you can't get a hold of the Trader Joe's brand. I haven't tried it with anything else but I am sure it would probably be good.