It’s Time to Pull Out the Crockpot!!!!

Our first little Fall nip in the air has come and gone, but I know the next one…. a longer one, will come again soon!  And with today officially being the First Day of Fall, I thought it would be appropriate to bust out the crockpot!  I am going to share some of our favorites for this time of year!


We are having this old standby for dinner tonight, and even though it’s not technically very cool, I still cannot wait!  

Chicken Tortilla Soup

Ingredients
1 lb chicken 
2 10 ounce cans diced tomatoes
1 box low-sodium chicken stock
1 can corn
1 can black beans, rinsed
1 can chili beans
1 can rotel tomatoes
1 green bell pepper diced
1 medium onion, diced
2 cloves garlic, diced
1 tbsp ground cumin
1 1/2 tbsp ground chili powder
salt and pepper to taste


Optional toppings: tortilla strips, shredded cheese, sour cream, jalapeno peppers, or avacado


1. Combine everything in a large crockpot.
2. Cook on low for 8 hours or high for 4 -6 hours.
3. Before serving, shred chicken and place back in pot. Serve hot!

Slow Cooker Chicken Stew ( original recipe from Eatingwell.com)

INGREDIENTS

• 6 tablespoons plus 1/2 cup all-purpose flour, divided
• 1 teaspoon salt, divided, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed
• 4 teaspoons extra-virgin olive oil, divided
• 3 pieces bacon, chopped
• 1 pound whole baby carrots or large carrots cut into 1-inch pieces
• 1 8-ounce package cremini or button mushrooms, halved if large
• 2 cups chopped onion
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried thyme
• 3 cups reduced-sodium chicken broth
• 2 cups frozen baby peas, thawed

PREPARATION

1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add 1 cup chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

TIPS & NOTES

• Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker

• For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.