Crockpot Tuscan Chicken Stew

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A healthy, hearty, and super easy stew that's bursting with flavor! Pull out the crockpot and let it do all the work for dinner tonight!

We have been enjoying gorgeous warm, spring-like days here in Charlotte. Just this weekend, we've seen the temps drop enough to require sleeves outside. I'm not sure the cooler temps are here to stay but it has given me a chance to make some warmer "winter" dishes. Nobody wants stew on a nearly 80 degree day!

But when the temp drops? You want something warm and comforting for dinner. And if it's waiting on you at home, that's even better! I actually rarely use my crockpot - I complain each time that the flavors just aren't as bright - but this dish really is stuffed with flavor. Feel free to up the veggies or throw in additional ones you have on hand, too!

Crockpot Tuscan Chicken Stew

2 boneless/skinless chicken breasts, trimmed of visible fat

2 carrots, peeled and sliced

2 stalks celery, diced

1 small onion, diced

4 cloves garlic, minced

1 can (14.5 oz) fire roasted tomatoes

12 baby potatoes

1 3/4 cup chicken stock

1 tablespoon tomato paste

2 tablespoons white wine

30 minutes before serving:

1/4 cup water

2.5 tablespoons cornstarch

4 teaspoons dried Italian seasonings

3 teaspoons balsamic vinegar

salt, to taste

Place chicken, carrots, celery, onion, garlic, canned tomatoes and their juices, potatoes, chicken stock, tomato paste, and white wine in crockpot. Cover and cook on low for 6 hours. 

After cooking 6 hours, carefully remove the chicken with tongs to a cutting board. Dice the chicken into bite size pieces and place back in the crockpot along with the Italian seasonings and balsamic vinegar. In a small bow, whisk together the water and cornstarch until there are no lumps. Add to the crockpot, stir well, place the lid back on, and let cook another 30 minutes.

Taste and add salt, if needed. Serve with bread.

Source: adapted from Sweet Peas and Saffron

Crockpot Mashed Potatoes

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No need to babysit a boiling pot of water - just use your crockpot the next time mashed potatoes are on the menu! Especially perfect for holiday gatherings when you need all the stove space you can get.

I adore mashed potatoes but find that I can never make a company size amount in any of the pots I own. That, combined with the inevitable water boil-over, makes mashed potatoes a pain in the rear. But tossing them in the (huge and completely dishwasher safe) crockpot? Genius.

Now when mashed potatoes are on the menu, I just toss them in the crockpot before work and at least one part of dinner is practically done by the time I get home. And I don't have to babysit a pot of water!

Crockpot Mashed Potatoes

5 pounds potatoes, washed and quartered

1 cup chicken broth

1/4 cup butter, cubed

3 (or more) cloves garlic, minced

1/2 tablespoon salt

1/4 teaspoon black pepper

3/4 cup sour cream

1/3-1/2 cup cream, half and half, or milk

Place the potatoes, broth, butter, salt, and pepper in the crockpot. Put the garlic on top of the potatoes. Cover with the lid and cook on low for 7-8 hours or on high for 4 hours. 

When the potatoes are tender, mash them in the crockpot using a potato masher or electric mixer. Add the sour cream, blend, and then add the cream, half and half, or milk as needed until it reaches your preferred consistency.

Taste and adjust seasonings as needed.

Crockpot Buffalo Chicken Dip

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Everyone's favorite party dip! Creamy, cheesy, and a tad spicy - perfect for game day, New Year's Eve, or birthday parties.

A few years ago I discovered the beauty that is a small crockpot. While I love my large crockpot (and use it much more often), the small one is perfect for dips, appetizers, and even hot chocolate. I added it to my Christmas list and ended up with two! They are so small and handy that I kept them both - which is great for parties!

While I probably could devour a large crockpot worth of this dip, most crowds only call for a smaller amount which is why this recipe works perfect. If you are anticipating a hungry crowd, just double it and pull out your larger crockpot.

This dip isn't new by any means - many of us know it as crack dip (and for good reason!). I originally shared it years ago and thought it needed an update + better photo. And a reminder that if you haven't made it lately, you should.

Crockpot Buffalo Chicken Dip
1 (10 ounce) can chicken, drained
1 (8 ounce) package cream cheese, softened
1/2 cup ranch dressing
1/2 cup hot sauce (such as Frank's Red Hot)
1 cup shredded cheddar cheese

In a 1.5 quart crockpot, combine all ingredients. Cover with the lid and heat to high. Stir every 20 minutes or until the cream cheese is fully melted and the dip is well combined. Reduce heat to low or warm for serving. Serve with chips, baguette slices, or celery.

Source: adapted from Food.com

Crockpot BBQ Chicken

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This shredded chicken couldn't be easier to make! You're just FIVE ingredients from the perfect BBQ chicken - pile it in slider rolls, stuff it in a baked potato with a drizzle of sauce over top, or make it an easy dinner and serve it on hamburger buns.

Who's ready for spring? I don't know about you but I have grown weary of all things winter. The "dead" trees and grass, along with the long nights, does a number on my mood after awhile! I've decided to go ahead and pull out all my spring decor and at least decorate my house like it's warm, sunny, and colorful outside!

Anyone else itching to put the flower wreath on the door yet?

Until the official grill season comes back around, I've been reaching for my crockpot more and more. I actually used this recipe to make sliders for a party and they were a hit! I frozen the leftover chicken and we'll probably make BBQ baked potatoes with them soon. It's so versatile!

Psst - this is the same sauce I used on these crockpot BBQ chicken wings/drumsticks!

Crockpot Barbecue Chicken

2 lbs boneless, skinless chicken breasts

1 cup barbecue sauce 

1/4 cup honey 

2 teaspoons mustard 

1 1/2 teaspoons Worcestershire sauce 

Place the chicken in the crockpot. 

In a small bowl, stir together the barbecue sauce, honey, mustard, and Worcestershire sauce until well combined. Pour over the chicken.

Cover and cook on high for 3-4 hours, or until it easily shreds with a fork. 

Remove the chicken from the crockpot, shred with 2 forks, then return to the crockpot to cook 15 more minutes in the sauce. 

Serve on rolls, potatoes, or on it's own! 

Source: adapted from Food.com

Crockpot Asian Pork with Noodles

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Let your crockpot do the cooking! Boneless pork, mushrooms, and Asian spices are slow cooked together and served over a mound of rice noodles. Low calorie but incredibly satisfying!

Happy Sunday! I hope that you had a lovely Valentine's Day (if you celebrate) or just a great weekend if you don't. We missed the boat and made reservations too late to get in anywhere so we celebrated on Friday instead! This was probably even better because we were able to still take advantage of the less expensive Valentine dinner special but on a (slightly) less crowded night.

Though we love to dine out on special occasions (or any day, really!), there are many nights that we would rather spend at home, in our PJs, watching TV. And when I can come home to dinner already cooked, I'm a happy camper! While lots of crockpot meals can be bland and disappointing, this one was a hit!

This pork is delicious over rice or noodles but I find rice noodles to be the easiest to make... and aren't we using a crockpot to make our life easier?

You have to sear the pork prior but if you have an early morning, just do it the night before and refrigerate it in the crockpot, ready to go, overnight. 

Crockpot Asian Pork with Noodles

2 lb boneless pork sirloin roast

1 cup chicken broth

1/2 cup soy sauce

1/3 balsamic vinegar

3 tablespoons agave

1 teaspoon sesame oil

pinch of cayenne pepper

1/2 teaspoon Chinese five spice

3 cloves garlic, minced

1 tablespoon fresh grated ginger root

8 ounces baby bella mushrooms, sliced

16 ounces rice noodles

salt and pepper

chopped cilantro, for topping

Season pork on all sides with salt and pepper. Heat a large skillet over medium-high heat and spray with cooking spray. Brown the pork on all sides, about 8 minutes total.

Meanwhile, combine the chicken broth, soy sauce, balsamic vinegar, agave, sesame oil, cayenne, Chinese five spice, garlic, and ginger in the crockpot. Add the seared pork, cover, and cook on low for 8 hours.

30 minutes before the timer goes off, remove the pork and set aside on a large platter. Add the mushrooms to the crockpot, cover, and continue cooking.

Prepare the noodles according to package directions.

Using two forks, shred the pork. Once the mushrooms are tender, remove 1 cup of the broth and set aside. Place the shredded pork back into the crockpot and mix well. Add the reserved broth back into the crockpot if needed.

Serve the pork and some of the broth over the prepared noodles. Top with chopped cilantro.

Source: slightly adapted from Skinnytaste

Crockpot Chicken Enchilada Soup

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All the flavors of chicken enchiladas - in soup form! Stocked full of chicken, beans, corn, and loads of cheese makes this soup easily a meal on it's own.

Now that it's dark around lunchtime (kidding...), I find myself becoming more of a hermit in the evenings. I don't want to run errands, shop, or even head out to dinner when it's so dark and cold outside. I'd much rather come straight home, start a fire in the fireplace, and eat dinner in front of our latest Netflix series addiction.

Come to think of it, those bears sure are onto something with their hibernation lifestyle!

Meals that are ready when I come home on a chilly dark night are my FAVORITE. Sure, I love cooking but my winter sloth-ness wins out if an appliance will do it for me.

This soup is perfect for long, cold, winter days. It's a little spicy, very chunky, and substantive enough to call it a full meal on it's own. Even the husband agrees! It's loaded with flavor, which I think is often missing in chicken enchilada soups. Definitely one of our favorite soups!

The stovetop prep will take you just 10 minutes to whip together before transferring it to the crockpot. Worth the 10 minutes - promise!

Crockpot Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) diced tomatoes and green chiles
1 bag (10 ounce) frozen corn
1/2 cup onion, chopped
1 can (10 ounce) enchilada sauce
1 pound boneless/skinless chicken breasts (around 2 breasts)
1 cup shredded Monterrey Jack cheese

Melt the butter in a saucepan over medium-low heat. Stir in the flour and stir until smooth and bubbly. Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth. Return to heat and bring the sauce to a gentle boil. Cook, stirring occasionally until thickened.

In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in the remaining milk until smooth. Set aside.

In the crockpot, combine the drained beans, diced tomatoes and their juices, corn, and onion. Place the chicken on top of the mixture and then pour in the sauce.

Cover and cook on low for 6-8 hours or on high for 3-4 hours. When ready to serve, remove the chicken and shred. Add it back to the soup and mix well.

Serve each bowl topped with cheese.

Source; slightly adapted from So Tasty So Yummy