HippieDog's Favorite Recipes

Crock Pot Chicken and Wild Rice Soup

I love a recipe that you can just dump all of the ingredients into the crock pot and forget about it. We've already had it several times and LOVE it.

1 pound boneless chicken breasts
1/2 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp poultry seasoning
2 bay leaves
2 TB butter
6 cups chicken broth
3/4 cup wild rice blend, uncooked

Add all ingredients to crock pot. 

Cook on low for 6 hours or until chicken can easily be shredded with fork. 

Remove chicken and shred with fork. Add back to crock pot and stir. Keep warm until ready to serve.

Recipe Source: slightly adapted from Iowagirleats.com

 

Slow Cooker Creamy Chicken Fajita Soup

I love how fast and easy this soup is to put together. I tossed it all in the crock pot in about 5 minutes while Jake was eating breakfast. I work really late on Monday nights, so Tuesday dinners need to be as easy as possible. Or Dan gets to cook :)

I've had my eye on this soup for awhile now......we loved it! So glad I made it.

Slow Cooker Creamy Chicken Fajita Soup

1 lb. boneless skinless chicken breasts

2 cans cream of chicken soup

1 1/2 cups water

1 cup salsa

2 cups frozen corn

1 15 ounce can black beans, rinsed and drained

1 tsp. cumin

1 tsp. chili powder

1 cup shredded Colby Jack cheese

3 ounces cream cheese

Spray slow cooker with cooking spray. Add chicken.

In mixing bowl, combine soup, water, salsa, corn, beans, cumin and chili powder. Pour over chicken.

Cook on low for 6 hours or until chicken falls apart. Remove chicken, shred with two forks. Add chicken back to slow cooker. Add cheese and cream cheese. Cook an additional 15 minutes or until cheeses are melted.

Serve with toppings such as, sour cream, additional cheese, black olives, jalapeños and crushed tortilla chips.

Recipe Source: slightly adapted from Six Sisters

Crock Pot Potato Corn Chowder

I love recipes that only take a few minutes of prep time. A really delicious soup that's super fast and easy to make :)

Potato Corn Chowder

8 cups potatoes, peeled and cubed

3 TB flour

6 cups chicken broth

16 ounce package frozen corn

1 bay leaf

1/2 tsp. onion powder

1 tsp. garlic powder

1 tsp. dried basil

1|2 tsp. dried thyme

Salt to taste

1|2 tsp. black pepper

2 TB butter

1 cup heavy cream

Add potatoes to crock pot and toss with flour. Add chicken broth, corn and seasonings. Cook on low for 8 hours or until potatoes are tender.

I used an immersion blender after cooking time, just for a few seconds to purée a few of the potatoes. Stir in butter and cream.

Recipe Source: adapted from Crock Pot Gourmet

Crock Pot Chicken Fajitas

These are so yummy and fast and easy to make :)

Crock Pot Chicken Fajitas

4 boneless chicken breasts (about a pound)

1 jar salsa

1 package fajita seasoning (I used homemade)

1 green bell pepper sliced in strips

1 red bell pepper sliced in strips

1 yellow onion sliced in strips

Olive oil

Flour tortillas

Sour cream

Shredded Colby Jack cheese

Spray crock pot with cooking spray. Add chicken and sprinkle with fajita mix. Top with salsa. Cook on low for 6 hours or until chicken falls apart and can easily be shredded with a fork. Remove chicken and shred. Add chicken back to crock pot.

Sautée onions and peppers in olive oil until onions and peppers are tender. Add to crockpot.

Serve on warm flour tortillas and garnish with cheese and sour cream.

Recipe Source: adapted from Six Sisters Chicken Tostados

Creamy Crock Pot Chicken Noodle Soup

This is such a fast easy soup to make. I wasn't sure what to expect, but we absolutely loved it! I'm definitely adding this to my recipe box.

Creamy Crock Pot Chicken Noodle Soup

1 can cream of chicken soup

1 can cream of mushroom soup

5 cups milk

2 cups cooked shredded chicken

1 9 ounce bag frozen vegetables, such as peas, corn, carrots, green beans

1 bay leaf

1/2 tsp. basil leaves

season salt to taste

salt to taste

1/4 tsp. black pepper or to taste

2 cups dry egg noodles

Combine soups and milk until combined. Add chicken, seasonings and frozen vegetables. Add to crock pot. Cook on low 6 hours. Add 2 cups egg noodles and cook an additional 30 to 45 minutes, or until noodles are done.

Note: I actually added a few chicken breasts to my crock pot that morning. Sprinkled with a little onion soup mix, pepper, basil, bay leaf and 1/2 cup water. Cook chicken for 4 to 6 hours on low or until chicken falls apart. That afternoon, I shredded the chicken in my crock pot with a fork and added the soups, milk, frozen veggies, and seasonings. I also substituted milk for Silk's lite almond milk. Made it even more fabulous!

Recipe Source: adapted from Six Sisters