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Crockpot Chicken Taco Burrito Bowls

I made a delicious dinner recently that started out intending to be one thing but ended up something totally different because a certain teen boy ate critical ingredients to the original recipe. I planned to make Chicken Burritos but they turned into Chicken Taco Burrito Bowls instead when I discovered all the tortillas, Mexican rice, and refried beans were gone. And I dare say, I liked this dinner better!

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Ingredients:
3-4 chicken breasts
1 jar (16oz) chunky salsa
1 can black beans, drained
1 pkg frozen corn
1 pkt taco seasoning
2 cups rice, cooked
1 cup shredded cheese
1 container sour cream

Directions:
1. Add chicken, salsa, beans, corn and taco seasoning to crockpot.
2. Add 1/4 cup of water.
3. Cook on low for 8 hours or High for 4 hours.
4. Shred chicken and mix well.
5. Build taco bowls with rice, taco mix, shredded cheese, and sour cream.

The kids loved this! They liked being able to build their own bowls. Next time I’m going to add guacamole and pico de gallo to the toppings! 

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Easy Crockpot Chicken Stroganoff

My kids love meatball stroganoff so I decided to give it a try with chicken. It was delicious! Everyone asked for seconds and nobody whined about any part of the dinner. That’s a huge victory in a house full of picky eaters. It was just creamy enough without being overly creamy, if that makes sense. I will definitely be making this one again soon.

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Ingredients:
3 chicken breasts
1 can cream of mushroom soup
8 oz cream cheese, cubed
16 oz sour cream
3 tsp pepper
1 box pasta

Directions:
1. Place chicken in bottom of crockpot.
2. Pour soup over top.
3. Add cubed cream cheese.
4. Sprinkle with pepper.
5. Cook on low for 6 hours or High for 3 hours.
6. Shred chicken and stir in sour cream.
7. Add cooked pasta and stir.
8. Allow to continue cooking on low for 20 minutes before serving.

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I was surprised at how flavorful this dish ended up being. I will probably add onions next time I make it but even without the onions it was delicious! 

Crockpot Chicken Stroganoff
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Ingredients
  1. 3 chicken breasts
  2. 1 can cream of mushroom soup
  3. 8 oz cream cheese, cubed
  4. 16 oz sour cream
  5. 3 tsp pepper
  6. 1 box pasta
Instructions
  1. Place chicken in bottom of crockpot.
  2. Pour soup over top.
  3. Add cubed cream cheese.
  4. Sprinkle with pepper.
  5. Cook on low for 6 hours or High for 3 hours.
  6. Shred chicken and stir in sour cream.
  7. Add cooked pasta and stir.
  8. Allow to continue cooking on low for 20 minutes before serving.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Easy Crockpot Chicken Fajita Pasta

This last week has been crazy in our house. Between the younger 3 starting school and varsity football and all the things that come with the beginning of a new school year I’ve feel like I’ve been running through cement trying to get everything done. One thing that slipped through the cracks was grocery shopping. I’ve been winging it for the last week and we were getting down to the bowels of the freezer. This dinner came about out of sheer desperation and a random grouping of ingredients. And shockingly, it was delicious! The kids loved it, Matt loved it, and Tyler even took it for lunch the next day!

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Ingredients:
4-5 chicken breasts
1 bag frozen fajita vegetable mix
1 can fire roasted diced tomatoes
1 pkt fajita seasoning
2 cans cream of mushroom soup
2 cups shredded fiesta blend cheese
1 box pasta noodles
1/2 cup chicken broth, cooked

Directions:
1. Place chicken breasts in bottom of crockpot.
2. Top with frozen fajita vegetables, diced tomatoes, fajita seasoning, and mushroom soup.
3. Cook on High for 6 hours.
4. Shred chicken and return to crockpot. Add 1 cup shredded cheese, chicken broth, and noodles to crockpot and combine well.
5. Top with remaining cheese and continue cooking for 30 minutes.

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I think I’m actually going to add this one to my regular rotation, it was that good! Even my kids who don’t like vegetables of any kind ate this and loved it so if you have picky eaters they might actually enjoy this dinner!

Crockpot Chicken Fajita Pasta
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Ingredients
  1. 4-5 chicken breasts
  2. 1 bag frozen fajita vegetable mix
  3. 1 can fire roasted diced tomatoes
  4. 1 pkt fajita seasoning
  5. 2 cans cream of mushroom soup
  6. 2 cups shredded fiesta blend cheese
  7. 1 box pasta noodles
  8. 1/2 cup chicken broth, cooked
Instructions
  1. Place chicken breasts in bottom of crockpot.
  2. Top with frozen fajita vegetables, diced tomatoes, fajita seasoning, and mushroom soup.
  3. Cook on High for 6 hours.
  4. Shred chicken and return to crockpot. Add 1 cup shredded cheese, chicken broth, and noodles to crockpot and combine well.
  5. Top with remaining cheese and continue cooking for 30 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Easy Crockpot Philly Cheese Chicken Subs

One of Matt’s most favorite dinners is Philly Cheesesteak subs. But it’s way too expensive for me to make cheesesteak subs for this many people. So I found and tweaked a recipe for Philly Cheese Chicken subs instead. These were absolutely DELICIOUS! The kids loved it, Matt was in heaven, and I’ve already been asked to make this again! 

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Ingredients:
4 boneless chicken breasts
1/2 cup diced onion
2 tsp Italian seasoning
1 tsp lemon pepper
1 jar (16oz) sliced mild pepper rings (reserve brine)
1 jar (16oz) sliced roasted bell pepper strips, drained
1 cup chicken broth
1/3 cup reserved brine
8 hoagie rolls
4 slices provolone cheese

Directions:
1. Lay chicken breasts (I used frozen) in bottom of crockpot.
2. Sprinkle with Italian seasoning and lemon pepper.
3. Pour onions, pepper rings, and bell pepper strips over top.
4. Add chicken broth and reserved brine on top.
5. Cover and cook on High for 5 hours.
6. Shred chicken and stir back into crockpot.
7. Continue cooking on High for 30 minutes.
8. Spoon mixture into hoagie rolls, top with sliced cheese, and broil for 3-4 minutes until cheese melts.

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Crockpot Philly Cheese Chicken Subs
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Ingredients
  1. 4 boneless chicken breasts
  2. 1/2 cup diced onion
  3. 2 tsp Italian seasoning
  4. 1 tsp lemon pepper
  5. 1 jar (16oz) sliced mild pepper rings (reserve brine)
  6. 1 jar (16oz) sliced roasted bell pepper strips, drained
  7. 1 cup chicken broth
  8. 1/3 cup reserved brine
  9. 8 hoagie rolls
  10. 4 slices provolone cheese
Instructions
  1. Lay chicken breasts (I used frozen) in bottom of crockpot.
  2. Sprinkle with Italian seasoning and lemon pepper.
  3. Pour onions, pepper rings, and bell pepper strips over top.
  4. Add chicken broth and reserved brine on top.
  5. Cover and cook on High for 5 hours.
  6. Shred chicken and stir back into crockpot.
  7. Continue cooking on High for 30 minutes.
  8. Spoon mixture into hoagie rolls, top with sliced cheese, and broil for 3-4 minutes until cheese melts.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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The Easiest Crockpot Chicken & Gravy

One of Matt’s favorite dinners is chicken and gravy over mashed potatoes. I only made it occasionally because it was time consuming and not something I could do quickly on a busy night. Then I decided to try and make it in the crockpot. My first couple of attempts were….not great. But I kept working on it and finally found a combination that is perfect. 

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Ingredients:
3-4 chicken breasts (mine were frozen)
1 pkt Pioneer Brand Country Gravy (2.75oz)
1 can cream of chicken soup
1 cup water
1 cup milk
1/4 tsp pepper

Directions:
1. Combine gravy packet, soup, water, milk, and pepper in bottom of crockpot.
2. Add chicken breasts and coat with gravy mixture.
3. Cook on Low for 8 hours or High for 4 hours.
4. Shred chicken and stir to combine.
5. Serve with mashed potatoes or rice.

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This was so delicious. The gravy was creamy and smooth, not lumpy or watery (which is how my first 2 attempts came out). You can serve this with mashed potatoes or with rice. I’ve served it both ways and I prefer it with mashed potatoes. The kids loved this and we had zero leftovers. 

The Easiest Crockpot Chicken & Gravy
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Ingredients
  1. 3-4 chicken breasts (mine were frozen)
  2. 1 pkt Pioneer Brand Country Gravy (2.75oz)
  3. 1 can cream of chicken soup
  4. 1 cup water
  5. 1 cup milk
  6. 1/4 tsp pepper
Instructions
  1. Combine gravy packet, soup, water, milk, and pepper in bottom of crockpot.
  2. Add chicken breasts and coat with gravy mixture.
  3. Cook on Low for 8 hours or High for 4 hours.
  4. Shred chicken and stir to combine.
  5. Serve with mashed potatoes or rice.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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