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Crock Pot Italian Chicken

Crock pot Italian chicken turned out so flavorful.  Thanks to Hunk of Meat Monday: Crock Pot Italian Chicken  I had a quick meal on a busy day.  Wasn’t sure what I was going to do with the meat but I quickly put it in the crock pot and left the house.

When I returned home, I simple pulled the chicken out and shredded it then returned it to the pot.  I then gave my family the option of having it as a sandwich, quesadilla, or atop a salad.  We all tried it a different way.  I ate it on a salad for three days in a row it was so good.  This was not to spicy for the kids because there are no seeds left in the peppers.

I am still searching for a substitute for an Italian seasoning package.  I hate to use those packets of seasoning.  They do taste so good and are quick.  Need a healthier option will keep you posted.

Crock Pot Italian Chicken:

  • 2 lbs. of chicken, mixture of breasts and boneless skinless thighs works great
  • 1 package of italian seasoning/dressing mixture
  • up to a 12 oz. jar of mild pepper rings or seed and slice whole ones, plus 2-4 Tbs of juice from jar

Place chicken in slow cooker.

Sprinkle with seasoning and top with peppers.  Add a bit of juice from the pepper jar.

Turn the crock pot to low and cook on low for about 8 hours.  Around hour 7 you can remove the chicken shred and return to the pot.


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Slow Cooker Corned Beef Brisket

Slow Cooker Corned BeefI don’t care for beef to often but my exception to the rule is when I get to eat Corned Beef Brisket.  I usually prepare it a few times a year.  Using the same method as I usually do I kicked it up to another level this time.  We don’t eat corned beef as most do, we save ours and prepare reuben sandwiches or corned beef sandwiches until it is gone, sometimes we make it into corned beef hash.

With the few added ingredients my corned beef had a whole new level of flavor.  It was so good, Mr.Picky and the kids had a hard time keeping their fingers back as I was slicing it.

Be warned corned beef stinks when it is cooking.  In fact Mr.Picky walked in the door and asked if the dog pooped in the house.  But the smell is nothing like the flavor.  I can tell that is smells like corned beef and not something produced by the dog.  In fact I don’t think they smell anything alike but it is a strong odor.  My mother in-law can not cook it in her house because Mr.Picky’s father the Pickiest father in-law can not take the smell.  So maybe if preparing for guest light some good candles or put the slow cooker in the garage.

Slow Cooker Corned Beef Brisket:

  • 3-4 lb. corned beef brisket (juices included but fat trimmed off completely)
  • 2 cups Guinness stout beer
  • 2 whole cloves
  • package of pickling seasoning (all corned beef comes with this spice packet)
  • 1/2 tsp pepper or 5 peppercorns
  • water to cover

Place brisket with juices from the package in the slow cooker.  Slice and peel the fat layer off and discard.

Add the seasoning package that the corned beef comes with, the cloves, and peppercorns.

Pour in the Guinness stout and then enough water to cover the corned beef completely.

Turn slow cooker to high and cook for about 8 hours.

Remove the brisket and discard the juices cooked in.

Slow Cooker Corned Beef

Slice brisket on an angle against the grain.

Slow Cooker Corned Beef

Serve as desired.
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Turkey Pumpkin Chili

I am a chili lover, especially if the chili is made with kidney beans.  Growing up my mom always made chili with kidney beans. To this day I swear I can eat chili breakfast, lunch, and dinner as long as it is homemade.  My mother’s chili is very similar but usually uses ground beef and omit the pumpkin and pumpkin spice.  Chili is so simple, versatile and forgiving, and is a one pot meal.  A slow cooker would work as well but as long as I am home I love to just simmer my soup in a dutch oven on the stove.

A few years ago I had come across a recipe that added pumpkin.  In the fall if I have any pumpkin in the freezer or extra from baking I make this chili.  The pumpkin purée added a depth and richness to the chili without a pumpkin flavor.

Of course chili can not be served without fresh cornbread.  Sour cream and cheddar cheese are optional.

Turkey Pumpkin Chili

Turkey Pumpkin Chili:

  • 1 package ground turkey breast (16-20 oz.)
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 green pepper,diced
  • 1  cup pumpkin puree
  • 2 (15 oz.) cans kidney beans, rinsed and drained
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (26 oz.) can tomato sauce
  • 2 Tbs sugar
  • 1 Tbs chili powder
  • 1 1/2 tsp pumpkin pie spice or (1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)

Turkey Pumpkin Chili

In a large pot brown turkey, add in onion and garlic and sauté until fragrant.

Add remaining ingredients and bring up to simmer, continue to simmer on low for at least 1 hour.

Serve with cornbread, tortilla chips, or with some cheddar cheese.
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Pesto Ranch Crock Pot Chicken

So now that I had all this pesto made up I decided to use it left and right.  I got some inspiration from Pesto Ranch Crock Pot Chicken Thighs – Picky Palate.  Due to what I had on hand I changed up the directions but it turned out amazing.  I also was headed to the zoo for the day and needed to throw something in the crock pot quick, frozen chicken and all.

I was planning on attempting to make my homemade gnocchi to serve along with the chicken.  I had everything out and opened my ricotta cheese which had spoiled.  So now that my zucchini was grated and my eggs were cracked I made some zucchini and corn fritters.  Stay tuned for the recipe, it is a childhood favorite of mine.

Back to the chicken it was great.  Flavorful and very moist, it was fork tender falling apart.  Next time I would serve it with mashed potatoes or a buttered pasta.  The next night we were headed out so I fixed some cheese tortellini and chopped the leftover chicken up for the kids.  I found myself stealing bites from my children.

Pesto Ranch Crock Pot Chicken:Pesto Ranch Crock Pot Chicken

  • 4 chicken breast or thighs, I used two of each it was all I had, (thawed or frozen) mine were frozen
  • 1/4 cup healthier ranch dressing or bottled ranch
  • 1/2 cup chicken broth
  • 1/3-1/2 cup pesto
  • pepper to taste

 

Place frozen or thawed chicken into slow cooker (crock pot).  Spread a bit of ranch on each piece and then a bit of pesto on each piece.

Grind a bit of pepper on the whole thing.  Carefully add chicken broth so it settle to bottom and doesn’t wash away the toppings on chicken.

 Pesto Ranch Crockpot Chicken

Place on low for 6 hours or high for probably 3-4 hours, after about 6 hours of cooking on low I turned my slow cooker to keep warm until dinner time.

Pesto Ranch Crockpot Chicken

Enjoy!

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Green Chile Pork Mexi Bowls

A few years back I had started making a green chile pulled pork in the slow cooker to stuff into burritos.  While trying to eat healthier I was taking away the tortilla and making a Mexi bowl.  Mr.Picky thought mine looked good and tried one.  This is now one of his favorite meals.  The kids love it also anytime you get to choose your toppings it is interesting.

The toppings and options are limitless.  Mr.Picky enjoys these packed in his lunch.  If feeding a crowd I would double the meat and it is always fun to do a buffet style.  Or save the leftovers and make a big taco salad the next night.

Mexi-Bowls with green chile pulled pork

These are ideas for toppings that we have used in the past and the recipe for the green chile pork is to follow:

  • Mexican Rice (use the link for my version or used a box variety of your choice)
  • cooked or canned pinto/black beans (drained)
  • cilantro (chopped)
  • shredded cheese (we use mexican blend)
  • lime
  • avocado
  • corn
  • olives
  • tomato
  • onions or green onions
  • crushed tortilla chips
  • salsa
  • sour cream

 

Green Chile Pulled Pork:Green Chile Pulled Pork

  • 2-4 pound pork tip or loin roast, trimmed of fat
  • 1 cup onion, chopped
  • 1 (7 oz.) can green mild chiles
  • 1/2-1 jalapeño, seeded and chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp smoked or regular paprika
  • 1/2 tsp chili powder
  • 1 -2 cloves garlic,minced

Place all ingredients in a slow cooker and give it a stir.  Cook on low for 6-8 hours, and high for about 3 hours.

Stir once or twice during cooking time.  During the last hour of cooking remove meat and shred with two forks.

Place meat back into cooking liquid and allow to absorb some of the juices for at least another 30 minutes on keep warm.

Mexi Bowls with green chile pulled pork

Mexi Bowls:

Usually we place rice on the bottom of the bowl, followed by beans and meat, then load them how you like.

Crock Pot Chicken Chili

Mr.Picky is not a fan of soup.  Surprise, surprise Mr.Picky actually liked this recipe.  I tried this recipe out over a year ago and have made it over and over since.  I have adapted some of the seasonings from the original post Crock Pot Chicken Taco Chili.  The original recipe seemed a little too spicy for my kids, it contained both a taco packet and addition seasoning.  I didn’t use a packet of seasoning so have substituted my own seasonings.  I cut out the junk in the taco packet seasoning and I feel the flavor was much better.

This is a great meal that is quick to throw together, but tastes amazing.  We usually add cheese to our chili but I have found you don’t even need it with recipe.  It is great with crushed tortilla chips added and fresh cilantro on top.

Chicken Chili:Chicken Chili

  • 1 medium onion, chopped
  • 1 16 oz. can black beans, drained and rinsed
  • 1 16 oz. can kidney beans, drained and rinsed
  • 1 8  oz. can tomato sauce
  • 10 oz. package of frozen corn
  • 2 14 oz. cans diced tomatoes (petite work best)
  • 1 sm. can green chilies
  • 2 Tbs chili powder
  • 1 Tbs cumin
  • 1 tsp oregano
  • 1/4 tsp red pepper flake
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried minced garlic
  • 1/2 tsp dried minced onion
  • 3/4 cup water
  • 2 boneless, skinless chicken breasts

Combine all ingredients in a slow cooker, except chicken.  Stir until combined and place chicken breasts on top.

Cook on low for 10 hours, or high for 6 hours.  30 minutes before serving remove chicken breasts, shred and mix back into chili.

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