Simply Delicious Crockpot Chicken Fajitas

I just absolutely love Crockpot cooking.  It makes life so much easier and almost every meal comes out perfectly.  As a mom I am always looking for simple recipes that everyone in our house will eat.  

At our house we are all huge fans of Chicken Fajitas from Chili's so when I was trying to think of a recipe to use up some chicken I decided to give Crockpot Chicken Fajitas a try and we are all glad I did!  This turned out so good--not the same flavor as Chili's but still really good!  I have made fajitas over the years using different spices but we have never been thrilled with the end result but now I have my go to recipe for them because this was a hit!

You will need:

Simply Delicious Crockpot Chicken Fajitas

 5-6  boneless skinless chicken tenderloins, frozen

1 onion, cut into slices

1 red bell pepper, 1 yellow bell pepper and 1 green bell pepper, cut into thin strips

1 can Ro-tel or a can of diced tomatoes and chiles.

1 packet of taco seasoning 

Flour tortillas or serve over a bed of rice

For toppings you may want lettuce, salsa, cheese, sour cream, guacamole etc.

Place the chicken tenderloins, onion, peppers, Ro-tel and taco seasoning in a crockpot and set to low for 6 to 8 hours or high for 4 to 5 hours.  I always start mine on high and then after a couple hours turn it down to low for the remainder of the day but if you aren't home to do this I would just set it on low.  

Once the chicken is cooked through take 2 forks to shred it up a little while still in the crockpot and then serve on a tortilla shell with your favorite toppings and if you would prefer to skip the shell this is great over rice! 

Throw your peppers, onion, chicken, Ro-tel and taco seasoning in the crockpot and done!

Simple and Sweet!

 This will be sure to please your whole family!  If your kids don't like all the veggies then it's easy to pick out the chicken for them!

 A quick and healthy meal for the whole family to enjoy is always a success story in my book!

 Enjoy your Crockpot Chicken Fajita dinner!

. . . Crockpot Baked Potato Soup . . .

I really am not a soup lover however a long time ago I found this recipe in a magazine and I decided to give it a try.  Oh my goodness, it was so good I couldn't believe it.  I always make it on the stovetop but last time I decided it sounded good I thought I might try it in the crockpot.  I'm so glad I did because it is so easy and nice to not have to worry about it all day.  It turned out perfectly and will now be the way I make it.

I hope you and your family enjoy this soup as much as we do.  It's kind of like eating a loaded baked potato in soup form.  Even my son loves it and he is a picky eater.  I think the cheese and bacon make it a kid friendly recipe!

You will need:

5 pounds Russet potatoes, peeled and cut into 1-inch pieces

6 cups chicken broth

1 tablespoon fresh minced garlic

Ground black pepper to taste

1 cup milk

1/2 cup sour cream

4 tablespoons butter

1 cup grated cheddar 

Extras:

Sour cream

Grated cheddar

Package of bacon, cooked and crumbled

Diced green onions or chives

Peel and dice the potatoes into small cubes so they cook faster and it's easier to mash them at the end.  Place potatoes, chicken broth, garlic and pepper into the crockpot and cover.  Cook for 8 hours on low or 4 hours on high.  See recipe for my notes on how long I cooked it.

Chop up green onions for the garnish.  Also you will want to cook the bacon and crumble it while the potatoes cook.

When the potatoes are done cooking and are tender when you stick a fork into them use a potato masher or an immersion blender and mash them up until they are smooth and liquidy.

Add your milk or cream.  I used Half and Half to make it a bit richer.

Add the sour cream next

Add the butter

Last, but not least, add the sharp cheddar cheese.  Mix all the above together until it has melted and smooth.  Make sure the heat is down to warm so the cheese doesn't curdle.

This soup is sure to please!  Even for me not liking soup I could eat this regularly.  I am so glad it turned out in the crockpot as well since I've been making it on the stove for years.  Somehow it just seems easier to put it into the crockpot.

Serve with warm crusty bread and top with bacon, sour cream, cheese and green onions

 

Yummy in the tummy!

 

Crockpot Baked Potato Soup

5 pounds Russet potatoes, peeled and cut into 1-inch pieces

6 cups chicken broth

1 tablespoon fresh minced garlic

Ground black pepper to taste

1 cup milk

1/2 cup sour cream

4 tablespoons butter

1 cup grated cheddar

Extras:

Sour cream

Grated cheddar

Package of bacon, cooked and crumbled

Diced green onions or chives

Place chopped potatoes, chicken broth, and garlic in large crockpot. Add ground pepper. Cover and cook for 8 hours on low or 4 hours on high or until potatoes are soft when pierced with a fork.  I used my crockpot on high for about 5 hours and then turned it down to low for a little longer and then switched to warm. 

Once potatoes are finished cooking turn the crockpot down to warm and use a potato masher or an immersion blender to "mash" the potatoes until smooth and creamy.   I used a potato masher and it worked beautifully.  Add milk, sour cream, butter, and grated cheese and mix until all ingredients are incorporated.  I like my soup a little richer so I used Half and Half instead of milk and used just over a cup to make it a little smoother.  Because of the dairy products you want to do this step at the very end or your cheese may get clumpy so don't leave the heat on for a really long time after you've added the dairy products.

Spoon soup into bowls and top with sour cream, grated cheese, chopped bacon, and green onions. 

. . . Crock Pot Mississippi Roast . . .

The first time I made this roast it was a chilly, rainy fall day.  It was the kind of day that was just screaming for a dinner made up of comfort food and this totally fit the bill.  It made the house smell so amazing!   I am making it again today as I write this blog post and man, I just want to crawl in that crock pot and never leave because it smells so darn yummy!  

I really don't know why it's called Mississippi Roast but that is what I keep coming up with when I google it and see it on Pinterest so we are going to stick with that name.  It is very fast to make because it's just a couple ingredients and it's all done in the crock pot.  I find that anyone that tries it is hooked so I hope it is a keeper for you and your family too.

 

Mississippi Pot Roast

1 Chuck Roast (I get a 2 to 3 pound roast)

1 envelope of Ranch Dressing mix

1 envelopes of Au Jus mix

1 stick of butter

5 to 6 pepperoncini peppers

1/4 cup water

Place roast in crock pot and sprinkle the Au Jus Mix and Ranch Dressing Mix over top of it.  Place your stick of butter on top and sprinkle with the 1/4 Cup water.  Place 5 to 6 peppers around the top and cover and let cook all day.  You can serve immediately in chunks or you can remove it and shred it and pour the juices over it.  I shredded some and left some in chunks.  I sometimes prepare a gravy as you see in the photos but it's perfect without it too.

 Gather your ingredients

 Add everything to your crock pot. 

 I always use crock pot liners which are the best invention ever since they makes clean up a breeze.

Don't be afraid of adding the peppers because they aren't really a hot pepper. If you cut them open the roast will be much spicier but if you leave them whole they just provide a very nice flavor.  The heat gets released from the pepper when they are cut so I just leave mine whole since I'm not a big fan of real spicy food.

 I cooked mine in the crock pot for about 8 hours and it was perfect because it fell apart so nicely and was so tender.

 I shredded most of my meat but my husband likes it in chunks so I left some of it like that as well.  This makes amazing sandwiches as well.

 Serve with some of the juices drizzled over it or make a gravy with the juices and put that over your meat and potatoes.  

I know this meal is a little scary because you use a whole stick of butter but it really is worth the splurge.  You can also use some beef broth in place of a little of the butter to help save a few calories.  

I hope you enjoy this meal as much as we do!