Crockpot Southwestern Chicken

My wonderful friend Jenny told me about this website. http://sisterscafe.blogspot.com Be sure to check it out or sign up to follow it. Their recipes are amazing and so tasty! My family loved this as tacos and nachos. This also makes enough if you double it, that you can have it for dinner and then freeze a second meal. My favorite way to cook!



Crockpot Southwestern Chicken

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. (Don't over cook.) Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

Italian Crock Pot Chicken

Italian Crock Pot Chicken


4 lbs boneless, skinless chicken breasts
Mushrooms (if desired)
1-2 jars pasta sauce
2 tsp Italian seasoning
Penne pasta


Place chicken in crock pot. Mix Italian seasoning and pasta sauce. Cover chicken with sauce. Add mushrooms on top of chicken. Cook 6-8 hours on low. Shred chicken and serve with cooked penne pasta. Shredded chicken mixture can be frozen. Option - sliced olives can be added to the chicken mixture after cooking.

Shoyu Crock Pot Chicken

Shoyu Crock Pot Chicken


4 lbs boneless, skinless chicken breasts
½ cup water
½ cup brown sugar
1 cup soy sauce
1 tsp minced garlic
4 tsp ground ginger or ½ tsp fresh grated ginger root
Cooked rice and / or Stir-fry vegetables

Place chicken in crock pot. Mix remaining ingredients well. Cover chicken with sauce. Cook on low for 6-8 hours. Shred chicken and serve with rice and / or stir-fry vegetables. Shredded chicken can be frozen.

Easy Chicken Pot Pie

Easy Chicken Pot Pie


2 cups frozen vegetables
1 cup cubed cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick mix
½ cup milk
1 egg


Heat oven to 400. In ungreased 9 inch pie plate, stir vegetables, chicken, and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until crust is golden brown.

9 x 13 recipe: double filling recipe and top with Bisquick mixture.
Soup mixture freezes well and topping can be added at time of baking.

Confetti Taco Chili

Confetti Taco Chili



3 lbs lean ground beef
2 cups chopped onions
2 pkg taco seasonings
4 (15.5 oz) cans tomatoes w/ green chiles
2 (15 oz) cans tomato sauce
1 lb package frozen corn
4 (15.5 oz) cans black beans
1 tbsp cumin

Mix ingredients in large pot. Stir well. Simmer until heated through out.

Top with shredded cheese and/or corn chips if desired.

Serves - 16

South of the Border Chicken

South of the Border Chicken


4 cans cream of chicken soup
3 ½ cups milk
4 cups chopped cooked chicken
2 cups salsa
2 onions finely chopped
4 cups grated cheddar cheese
24 corn tortillas torn into 1 inch pieces


Combine milk and soup in large bowl. Add chicken, salsa, onions, and 3 cups cheese. Layer tortilla pieces, then chicken mixture into 2 - 9 x 13 pans. Sprinkle remaining cheese over the top. Cover and freeze. Thaw and bake at 350 for 45 minutes or until bubbly.

Chicken Rice Casserole

Chicken Rice Casserole



3 cups rice
4 cups chopped cooked chicken
2 small chopped onions
1 cup chopped celery
2 cups grated cheddar cheese
4 cans cream of chicken soup
1 soup can of milk
Salt & pepper to taste


Mix all ingredients together and put in 2 - 9x13 casserole dishes. Cover and freeze. Thaw and then cook at 350 for 45 minutes or until hot throughout.

Orange-Glaze Chicken


4 boneless, skinless chicken breast, halves
1/4 cup orange marmalade, divided
1 envelope crispy coating mix
1/4 cup Italian dressing
6 cups baby spinach leaves
1 medium orange, cut into thin slices

Preheat oven to 400. Spread chicken breasts with 2 tbsp of the marmalade. Empty coating mix into shallow dish. Add chicken, turn to evenly coat both sides. Place chicken in 9 x 13 baking dish. Bake 25 minutes or until chicken is cooked through. Mix dressing with remaining marmalade. Add to spinach, toss to coat. Place evenly on 4 serving plates. Place 1 chicken breast, sliced on top of each plate and add orange slices, if desired.

Serves - 4

Golden Chicken & Autumn Vegetables

Golden Chicken & Autumn Vegetables


1 tbsp oil
4 boneless, skinless chicken breasts
1 cup chicken broth
1 tbsp minced garlic
½ tsp dried rosemary leaves
½ tsp dried thyme leaves
2 large sweet potatoes, cut into ½ pieces
2 cups fresh green beans

Heat oil in 12" skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Remove chicken. Increase heat to high. Stir in broth, garlic, rosemary, thyme, potatoes, and green beans. Heat to boil cook 5 minutes. Return chicken to skillet and reduce heat to low. Cover and cook 12 minutes or until chicken is cooked and potatoes are tender.

OPTION: If you cook the meal in two pans it will cut your cook time in half. My family loves this recipe with butternut squash, Yukon gold potatoes, and green beans. Serves - 4

Bruschetta Chicken Bake

Bruschetta Chicken Bake


1 can (14.5 oz) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg Chicken stuffing mix
1 ½ lbs boneless, skinless chicken breast, cubed
1 tsp dried basil leaves
1 cup shredded mozzarella cheese
½ cup water

Preheat oven to 400. Place tomatoes with liquid in large bowl. Add garlic and stuffing mix and ½ cup water; stir until stuffing mix is moistened. Set aside. Place chicken in 9 x 13 baking dish, sprinkle with basil and 3/4 cup of cheese. Top with stuff mixture. Bake for 30 minutes or until chicken is cooked through. Top with remaining cheese.

Serves - 6

California Chicken Wraps

California Chicken Wraps


4 Boneless Skinless Chicken Breasts, cubed & cooked
Bacon, crumbled
Cheese, grated
Lettuce / Spinach
Assort vegetables (tomatoes, avocados, carrots, cabbage, etc.)
Burrito Size Flour Tortillas or Multi-grain Tortillas
Ranch Salad Dressing


Place lettuce and vegetables in wrap. Top with chicken, bacon, cheese, and ranch dressing. Fold wrap into burrito shape. Enjoy!  Goes great with vegetables and watermelon.

Lime Tortilla Chicken

Lime Tortilla Chicken

1 cup finely crushed tortilla chips
2 tbs vegetable oil
2 tbs lime juice
2 tbs fresh cilantro
6 boneless, skinless chicken breasts
1 tbs honey
1 can (14.5 oz) Mexican stewed tomatoes
¼ tsp chili powder
¼ tsp garlic powder
1 cup grated jack cheese

Preheat oven to 350 °F. Place finely crushed tortilla chips on plate. Combine oil, lime juice and honey in shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place in a greased jelly roll pan with sides. Bake for 25 min. or until chicken is cooked through. While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes. Serves 6.

This recipe can be made as a casserole. Just cube the chicken and marinate in the lime mixture then add the tortilla chips.  (Special thanks to Jen for this fabulous recipe. My family loves it!)

Jerk Chicken Salad

Jerk Chicken Salad - Pampered Chef


1 tbs olive oil
1 tbs Jamaican Jerk Rub
1 lb chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can black beans, drained
6 slices bacon- crumbled
2 limes
1/3 cup mayonaise
2 tbs pineapple preserves

In large bowl whisk together oil and rub. Add chicken tenders; mix well and set aside. Peel pineapple and cut in half, remove core and slice into 1/4 slices. Heat pan over medium heat for 5 minutes. Add chicken, cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, remove from pan. Cut chicken into bite sized pieces. Thinly slice bell pepper and onions (white and light green parts only). Chop lettuce; set vegetables aside. Dressing - zest from one lime, juice from both limes, mayonnaise, and pineapple preserves; mix well. Combine lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions. Mix well. Drizzle dressing over salad. OPTION - Omit lettuce. Cook 1 lb rotini pasta, toss with 2 tbs olive oil. Add remaining ingredients and toss gently.

Chicken Tortilla Soup

Chicken Tortilla Soup


3 cans Kidney Bean
2 cans Pinto Beans
3 cans Black Beans
1 ½ lbs chicken breast
3 cans Mexican tomatoes
1 pkg taco seasoning
1 can Shoepeg corn
Tortilla Strips / Tortilla Chips

Garnish - Sour cream, Grated Cheese, Avocado, Cilantro

(Do not drain any of the cans, include entire can in soup.)  Combine kidney beans, pinto beans, and black beans. Add Mexican tomatoes and taco seasoning. Cook on low heat for 2 to 3 hours. Add chicken breast and shoepeg corn. Cook 1 hour on low heat. Garnish as desired. Serve with Tortilla strips / Tortilla chips. Serves 15. Can be made ahead and frozen.