Crockpot Thai Coconut Chicken Soup Recipe

Crock-Pot White Chicken Chili Recipe

My sister and brother-in-law eat more Mexican food than anyone else I know. My bro-in-law is from Texas so it only makes sense that he'd be a fan and my sister-in-law, she just loves some Mexican food.  So it was not a big surprise when I went over to their house recently for dinner and they served up some Mexican-inspired white chicken chili, complete with cilantro.

My sister-in-law is like my mother-in-law in that they don't generally follow a recipe because they are good like that, so I knew I better ask her right away how she made it. She told me about cilantro paste which I had seen at the store before but hadn't tried. It tasted great in the chili, very fresh tasting and about 1/3 of the price of fresh too. Considering it's winter and all my fresh herbs are outside and frozen right now and will be until about June, I was sold. So I did buy some cilantro paste and recreated her chili so it's now on the books!

Ingredients
4 chicken breasts
4 cups chicken stock
1 tbsp minced garlic
1 onion, diced
2 red peppers, diced
1 (4oz) can diced green chilies
1 tsp cumin
1 tsp salt
1 tsp minced garlic
1/2 cup heavy cream

2 cups white corn
1/2 lime, juiced

2 (14.5oz) cans white beans

2 tsp cilantro paste

1/2 cup sour cream

Try it topped with diced avocado and crumbled tortilla chips! 

Directions

1. Place chicken, garlic, onion, red pepper, green chilies, cumin, lime juice, salt and garlic in a greased slow cooker. Pour chicken stock over top. Cook for 4hrs on low.

2. Remove chicken and shred. Place chicken back in Crock-Pot and stir in cream, lime juice, beans and corn. Heat on high for 30 minutes, stirring occasionally.

3. Right before serving, stir in cilantro and sour cream. 

Easy Chicken Cordon Bleu Casserole

I love chicken cordon bleu. It pretty much has all my favorite things... chicken, rice, ham, onions, cheese... you catch my drift. I've made stuffed chicken cordon bleu before and it's delish but it's a little labor intensive to prepare. So, I'd seen recipes for chicken cordon bleu casserole on Pinterest and got really excited. However, after digging into the recipe, all of them were complicated. The whole point of a casserole is it's supposed to be easy, right? Well, as fate would have it, a friend offhandedly mention he'd made chicken cordon bleu casserole just the other night and he rattled off the recipe. It was easy enough for me to remember so I was sold. I doubled the recipe and made it for a recent family get-together and it was a big hit. The only changes to my friend's recipe I made were the addition of thyme and I used panko breadcrumbs instead of crushed saltines.

Ingredients
4 cups cooked rice
4 chicken breasts
1/2 onion, diced
4 tbsp butter

1 large can cream of chicken soup

1/2 package swiss cheese

1/2 package deli sliced ham

1/4 tsp powdered thyme

1/2 package Italian panko breadcrumbs

Directions
1. Prepare rice and spread an even layer on the bottom of a 9x12 greased baking dish.

2. Cook chicken breasts with onion in butter on stove over medium heat for 15 mins or until cooked thoroughly. Remove and cut chickn into bite-sized chunks. Leave onions and remaining juices in pan.

3. Layer chicken piece evenly over rice.

4. Slice ham into bite-sized chunks. Layer evenly over chicken.

5. Layer cheese over top ham.

6. Mix cream of chicken soup with chicken juices and onions leftover in the pan. Add thyme and mix thoroughly. Spread evenly over entire casserole.

7. Layer Panko crumbs over top of casserole and cover with foil.

8. Bake at 400˚ for 35 mins. Uncover and bake an additional 10-15mins.

Herb Crusted Chicken in Basil Cream Sauce

I recently discovered that you can get jarred fresh basil in the herb section at the grocery store. Since my basil plants didn't do that well this year, this has come in handy to supplement my fresh picked basil when a recipe, such as this one, calls for a boatload of basil. This is an adaption of a Pinterest recipe I experimented with. I altered it to simplify the ingredient list and also added a little heat! I also upped the amount of sauce so there's enough to cover the chicken and noodles.

Ingredients
4 chicken breasts, pounded flat
1/4 cup milk
1/2 tsp garlic bell pepper seasoning
1/2 cup Italian bread crumbs

4 tbsp butter, divided

1 tbsp minced garlic

1 pint half & half

2 chicken bullion cubes

1 (4oz) jar pimentos, drained

1/2 cup Italian cheese mix
1/4 cup fresh basil, chiffonade
1/4 tsp cayenne pepper

Few dashes of fresh black pepper

1 package egg noodles, cooked

Directions
1. Place bread crumbs mixed with garlic bell pepper seasoning and milk in two separate bowls. Pound out chicken then dip in milk. Move to the bread crumb bowl and toss until thoroughly coated.

2. In a large skillet, cook chicken in 4 tbsp butter over medium-low heat about 10-15 minutes depending on thickness and type of pan you're using. Transfer chicken to a heated toaster oven if you have one or cover loosely with foil to keep warm.

3. Using the same skillet, sauté garlic in remaining tbsp butter for 1 minute. Add half & half and chicken bullion cubes, cheese mix, pimentos, basil, cayenne and pepper. Bring to a boil and stir until well blended. Reduce heat and simmer for 4 minutes, stirring occasionally.

4. Serve chicken over egg noodles topped with sauce.

Serves: 4

If you love basil like I do, then you might also like my Honey Viniagarette Orzo Salad.

Easy Chicken Fajitas Recipe

This is a fantastic and easy chicken fajitas recipe. It's a winner with the whole family so this is one of our new go-to weeknight meals and also one we cook when friends come over (just double the recipe). To keep it healthier and lower in carbs, you can eliminate the tortillas and serve the chicken mixture over top of the rice and beans. It's still so delicious this way! Either way, here's how to make these awesome fajitas:

Ingredients
1 red, 1 yellow pepper sliced
1 red onion
4lbs chicken breasts, sliced
1 tsp salt
2 tbsp cooking oil
4 tbsp butter
1/2 tsp cumin
1 tsp chili powder
12 flour tortillas

Toppings & Sides
1 (14oz) can diced tomatoes
1 (4oz) can green chilies
Sour cream as desired
3 cups rice, cooked
1 (14oz) can black beans, cooked
Fresh cilantro

Directions
1. In a skillet, heat oil and 2 tbsp butter over medium heat. Add green peppers and onions and cook for about 20 minutes, stirring frequently.

2. In a separate skillet, heat 2 tbsp butter over medium heat. Add sliced chicken. Sprinkle with salt, cumin and chili power, toss and cook thoroughly for around 15-20 minutes. Transfer chicken to skillet with peppers and onions and keep warm on low.

3. Heat tomatoes and green chilies in empty skillet over high heat for 3 minutes, stirring frequently.

4. Serve chicken fajita mix in tortillas, topped with fresh sprigs of cilantro, tomatoes and sour cream. Serve with black beans and rice on the side.

Serves: 4

Things you may need to make this:

  

Crispy Crock-Pot Creamy Italian Chicken Recipe

You may have seen a recipe like this going around Pintest. It's simple. It's delicious. And you can make it in a Crock-Pot. However, there's a secret little ingredient here that makes this dish not like the other ones. Want to know what it is? Wait for it... wait for it... okay, okay, it's Panko crumbs. I'll admit, I got the idea to add fried Panko crumbs from another recipe I made recently (which was not very tasty by the way so I won't be sharing it!). So, here ya go: easy crispy creamy Italian chicken :

Ingredients

4 chicken breasts
1 (16oz) large can cream of chicken soup
1 packet Italian dressing mix
1 (8oz) package cream cheese
1/4 cup water
1 bag frozen peas & carrots
1/4 cup Panko crumbs
4 tbsp cooking oil, divided
1 bag no-yolk egg noodles

Directions
1. Grease Crock-Pot with 2 tbsp of oil. Place chicken breasts in the Crock-Pot. Add Italian dressing mix, cream cheese, cream of chicken soup and water. Stir in vegetables if desired; I like to add peas & carrots. Cook on low for 4+ hours or until chicken is throughly cooked. When chicken is cooked, remove and cut it up or shred it. Then place it back in the Crock-Pot, stirring into the sauce to thoroughly coat the chicken.

2. Prepare noodles as directed on the package.

3. For the crispy topping, heat remaining 2 tbsp of oil over medium heat and fry panko crumbs until they are golden brown (about 2-3 mins). Serve creamy chicken over prepared noodles and sprinkle Panko crumbs on top.

Serves: 4-6

Things you'll need to make this:
  

Authentic Indian Butter Chicken Recipe

Otherwise know as Chicken Makhani, Indian butter chicken is probably my all-time favorite way to prepare chicken. I grew up eating authentic Indian food because my sister is half Indian. We ate at a lot of excellent Indian restaurants like the Bombay Palace in Washington D.C. and I got to experience meals cooked by relatives visiting from India.

I find it shocking that Indian food is not more popular in the U.S. because the flavors are so rich and delicious. With a few unique spices, you can create this very authentic Indian butter chicken recipe yourself... If you like this, I'll have a few more Indian recipes coming your way. By the way, contrary to popular belief, curry is not used in this recipe or even used that often in other Indian dishes.

Marinade
1 tbsp chili powder
1 tsp salt
1 lemon
4 boneless chicken thighs, cut into bite-sized pieces

Sauce

Here's my sis and me being silly!

1/2 cup butter
2 tbsp vegetable oil

1 small onion, diced

2 tsp garam masala
1 tsp ginger powder
1 tbsp minced garlic
1 (6 ounce) can tomato paste

1 tsp chili powder

1 tsp coriander

1 tsp cumin
1 tsp fenugreek leaves
1 tsp fennel seed
1/2 cup heavy cream
Salt to taste

1 large ziplock bag

Directions
1. In a large ziplock bag, marinate chicken in lemon juice, chili power and salt. Refrigerate for 30 mins - 1 hour. DO NOT MARINATE OVERNIGHT or the acid in the lemon will toughen the chicken.

2. Saute onion and garlic in butter and oil until onions are translucent. Stir in garam masala. When masala begins to crackle, mix in ginger, tomato paste, coriander, cumin, fennel seed and fenugreek leaves.

3. Add marinated chicken to saucepan. Cook over medium heat for about 15 minutes or until chicken is thoroughly cooked, stirring occasionally.

4. Once chicken is thoroughly cooked, stir in heavy cream. Simmer for about 5 minutes then serve over rice.

When I make this, I serve the butter chicken over rice with sides of naan, lemon cucumbers, samosas w/ mint chutney and aloo gobi. I'll try to post those recipes soon!

Serves: 4

Creamy Crock-Pot Chicken & Dumplings Recipe

This is an excellent, easy recipe for creamy Crock-Pot chicken and dumplings that's made up of ingredients you'll likely already have on hand.

Ingredients
1 whole fryer chicken (or 4 large chicken breasts)
1 tbsp minced garlic
1 onion, minced

1 bay leaf

4 stalks celery, chopped

1 bag crinkle cut carrots

About 6 cups water

2 cups chicken stock (created from cooking chicken)
1 (26oz) large can cream of chicken soup

1/2 tsp black pepper

1/2 tsp garlic salt
1/4 tsp celery seed

1 lrg package Pillsbury flakey buttery biscuits (dumplings)

Directions
1. Place chicken, onions, garlic, celery, carrots and bay leaf into crock pot and fill with water until chicken is covered or mostly covered.

2. Cook on high for 4 hours or until chicken is falling off the bone. Remove the whole chicken and let cool in a bowl.

3. Using a strainer placed over a large bowl, pour remaining Crock-Pot contents into the bowl using the strainer to separate out the solid ingredient from the chicken stock. Measure and return 2 cups of chicken stock to Crock-Pot. Stir in cream of chicken soup, pepper, garlic salt and celery seed. Turn Crock-Pot to high heat and cover.

4. Shred the cooled chicken, discarding the carcass, and return chicken to Crock-Pot. Add solid ingredients from the strainer back into the Crock-Pot. Stir gently.

5. Open biscuit dough and slice each biscuit in sixths. Place in crockpot pointy-side down. Cook on high 55-60 minutes or until all dumplings are firm to touch.

Serves: 6-8

Kathi Lipp's December 26th Chili Recipe

I asked Kathi Lipp (author of The "What's for Dinner?" Solution and The Christmas Project) for one of her family's favorite holiday recipes and she sent me this great idea for turning Christmas leftovers into a delicious post-Christmas chili. Throw it in bread bowl and it's a no-fuss dinner you can serve your holiday house guests (who may or may not have decided to overstay their welcome).

This recipe can be doubled or tripled, depending on how many people will be stopping by (or lingering).

Ingredients


3/4 lb. leftover chicken or turkey, shredded
1 cup onions, chopped
1 clove garlic, minced
1-16 oz. can stewed tomatoes
1-16 oz. can kidney beans
1-16 oz. can tomato sauce
3 tsp. chili powder
1/2 tsp. basil
1-6 oz. can tomato paste
Salt & pepper to taste
Shredded cheddar cheese
Sour cream

Directions
Kathi says "It's truly this easy": In a large saucepan, sauté onions and garlic until the onions are translucent. Drain. Place in your Crock-Pot, along with the leftover chicken or turkey, un-drained tomatoes, drained kidney beans, tomato sauce, chili powder, basil, salt and pepper. Cook on low for at least four hours. Serve in a warm, toasted bread bowl topped with cheddar cheese and sour cream.


Serves: 4

Crock-Pot Chicken Tortilla Soup Recipe

This is so delicious and so easy it literally cooks itself! I've taken this to tailgates and also serve it for dinner regularly at our house. Everyone loves it and you can make it as spicy or as bland as your taste buds desire. Don't let the long list of ingredient intimiate you; it's all stuff you'll likely already have on hand.

Ingredients
3 large chicken breasts
8 cups water
1 small onion, sliced
1 (8oz) can fire roasted tomatoes
1 cup frozen corn
1 (8oz) can black or navy beans
1 package Bear Creek tortilla soup base

1/2 cup cheddar cheese
1/2 cup sour cream

For extra flavor:
1 lime (optional)
1 (4oz) can green chilies (optional)
1/4 tsp red pepper flakes to taste (optional)

Tortilla strips (salted)

Directions
Put all ingredients minus the sour cream and cheese into your Crock-Pot  After the chicken is thoroughly cooked, remove and shred it. Put the chicken back in the Crock-Pot; stir in the sour cream and cheese and then it's ready to serve. Flavor with fresh-squeezed lime juice to taste and top with tortilla strips.

Serves: 8

Things you'll need:
  

Cranberry Walnut Chicken Salad Recipe

This is a really appetizing and filling low-carb meal idea: Start with the chicken salad and serve with a side of steamed or raw broccoli and low-carb bread toasted with a slice of cheese. I got this simple recipe from my cousin Meg after having it at her house. I don't normally like chicken salad, but this was so light and fresh tasting, compared to other chicken salad I've had, that I ended up asking her what was in it. I think it's the cranberries and walnuts that give it an nontraditional flavo.

Try it topped
 with fresh tomatoes

Ingredients

6-7 chicken breasts, shredded
1 cup mayo
1/3 cup dijon mustard

1 cup chopped walnuts
1 cup dried cranberries

1 cup celery, finely chopped
1/4 tsp paprika
salt & pepper to taste

Directions
1. Boil or cook chicken breast in salted water, in a Crock-Pot until thoroughly cooked then remove and shred.

2. Add mayo, dijon mustard, cranberries, celery, walnuts and salt & peper. Best if chilled for at least 1 hour before serving.

Serves: 6-8

Shrimp & Chicken Pesto Recipe

This is a super easy and fantastic recipe if I do say so myself. Well actually my hubby is the brains behind this recipe so I can't take the credit anyway. I love this dish because it's so insanely good, it's easy to prep and it can be double to serve a large group. Perfect for our extended family dinner nights.

Ingredients
5lb bag raw shrimp
2 chicken breasts
1 package linguine
2 tbsp basil
1 tbsp spinach
1/2 tbsp parsley flakes
1/2 tbsp oregano
1/4 tsp salt

1 tsp garlic powder

1/2 cup grape seed oil, plus more to grease pan
2 tbsp pine nuts, toasted
1/4 cup shredded parmesan cheesed
salt & pepper to taste

Directions
1. Cook linguine as directed on the package.

2. Toast pine nuts until golden brown then set aside.

3. Mix together basil, parsley, oregano, salt and garlic powder with oil and set aside.

4. Pound out chicken breasts, slice into thin strips. Sear them in an oiled pan on medium-high heat for 1 minute on each side, then turn down to medium and cook the rest of the way. Add shrimp so that they cook 3-4 minutes on each side or until just pink.

5. Once chicken, shrimp and noodles are cooked, toss everything together with the pesto sauce and pine nuts then serve topped with parmesan cheese.

Serves: 4-6

Chicken Pot Pie Recipe

I'll admit, I love Banquet Pot Pies. But a homemade pot pie is WAY better. This is a 5-star recipe I found on allrecipes.com and made for my family a couple of times. I've altered some of the ingredients and I believe this version has got to be —at least—worthy of 6 stars.

Leave me a comment and let me know how yours came out!

3 chicken breasts, cubed
1 1/2 cups mixed peas & carrots
2/3 cup sliced celery
1/3 cup butter
1 1/2 large onion
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
1 tbsp chicken bullion
2/3 cup half & half
2 ready made pie crusts


Preheat oven to 425˚. Place 1/2 of one onion sliced, chicken bullion, cubed chicken, carrots, peas, and celery in just enough water to cover the food and boil for 15 mins. Drain and set aside.

Mix together flour, salt, pepper, and celery seed in a bowl.

While chicken & veggies are cooking, use another pan to cook onions in butter until translucent. Slowly stir in flour mixture; then chicken broth and half & half.

Press one pie crust into greased pie pan. Add chicken mixture. Pour broth mixture over top. Cover with top crust & seal edges. Use a fork for decorative edges. Cut slits in the top crust to prevent explosion!

Bake 30-35 mins. Serves 4-6.

Chicken Cordon Bleu Recipe

I made this dish for a family dinner party and really had to wing it since I lost the original recipe. I think it actually came out better than expected, and I got lots of compliments from some pretty picky eaters. Serve with prosciutto-wrapped asparagus and a fine white wine to impress your guests.

• 6 chicken breasts, filleted
• 6 slices Swiss cheese
• 6 thick slices ham, cubed
• 1/4 cup flour
• 2 tsps Thyme
• 6 tablespoons butter
• 1 cup white wine
• 6 cups chicken broth
• 1 chicken bullion cube
• 1 cup heavy cream
• 1/4 cub bread crumbs
• 1tsp salt & pepper

Roll up chicken fillets stuffed with ham & cheese;
secure with toothpicks. Mix flour, salt, pepper &
Thyme; coat chicken. Mix wine, chicken broth, bullion
& cream; set aside. Brown chicken in butter;
transfer to baking pan. Add wine sauce & bread
crumbs and bake at 375˚ for 20 mins.

Serves: 4-6

Linesville Buffalo Chicken Dip Recipe

Aaron & I discovered this little dish at a diner after taking a trip with the family to the Linesville Spillway in PA to see "the ducks walk on fish." If you've never heard to this place, it's really wild! Here's a YouTube video of these INSANE fish. It's cool to see but a little freaky too... I recommend watching the video after you've eaten so you don't ruin your appetite :P

Here's Aaron's recipe recreation.

1/4 cup hot sauce
1/4 cup butter

1/4 cup celery, food processed

2 tbsp ranch dressing

2 chicken breasts, shredded
1 hand full cheddar cheese

dash of salt

Boil chicken breasts with dash of salt until fully cooked. Shred chicken by hand. Mix all ingredients and bake at 400˚ for 10-15 minutes or until bubbling hot. Serve with tortilla chips or crusty bread. Serves 2-4.

Chef: Aaron & Angela