Crock Pot Weather

 

 

To say it's been chilly lately is quite an understatement! Blustery, winter weather definitely calls for some "crock pot" meals! Here's what we've been eating recently: Chicken and Biscuits and  Chicken Taco Chili - mmm!

 

 

 

 

Crock Pot Chicken and Biscuits (adapted from an unknown Pinterest source)

 

2-4 boneless, skinless chicken breasts (I used two huge ones)

1 can peas

about a dozen baby carrots, chopped

1 small can sliced mushrooms

2 Tbl. butter

2 cans cream of chicken soup

1 can chicken broth

1 onion, diced

1 Tbl. dried parsley

 

Place chicken in crock pot.  Add the butter (right on top).  Pour on the cream of chicken soup. Pour in the chicken broth. Add the peas, carrots, mushrooms and onions. Top with the parsley.  Cook on high for 4-6 hours.  After the cooking time has elapsed, take a fork and break the chicken up into pieces.  

 

 

Bake some Bisquick biscuits (per instructions on the box) and ladle some creamy, chicken and veggie "sauce" all over broken-up biscuits...mmmmm! I thought it tasted like deconstructed chicken pot pie!

 

 

 

Crock Pot Chicken Taco Chili (loosely adapted from several Pinterest sources)

 

This is what I put together from items found in my pantry:

 

1/2 large onion, diced

15 ounce can black beans, drained and rinsed (nobody wants purple chili...)

14.5 ounce can diced tomatoes

15 ounce can whole kernel corn, drained

1/2 envelope taco seasoning (it's all I had)

10 ounce can green chile enchilada sauce

16 ounces chicken broth

ground cumin, to taste

cilantro (I used dried), to taste

 

Stir all these ingredients together and then set on top:

 

2 very large boneless, skinless chicken breasts

 

Let simmer on high for 4 hours, then shred the chicken with a fork. Let simmer about another hour.  Try not to eat 3 bowls full in one sitting.... :)