web analytics

Easy & Delicious Crockpot Chicken Taco Chili

We are a family of chili lovers but a person can only eat regular chili so many times in a month before it gets a little monotonous. So I went on a hunt for some different chili recipes to try. I found a Chicken Taco Chili recipe but it wasn’t quite right so I tweaked it a few times until I got it perfect for our family. This recipe is super easy- it’s a dump and go crockpot recipe using frozen chicken breasts. I don’t even defrost them first- just toss the still frozen chicken breasts into the crockpot with the other ingredients and your prep work is done! 

 

 

CTC1

 

 

Crockpot Chicken Taco Chili

 

Ingredients:

1 can (16oz) black beans

1 can (16oz) kidney beans

1 can (8oz) tomato sauce

1 pkg (10oz) frozen corn kernals

1 can Hunts Fire Roasted diced tomatoes with garlic

1 pkt taco seasoning

2 T cumin

2 T chili powder

3-4 frozen chicken breasts

 

Directions:

1. Combine beans, corn, tomato sauce, cumin, chili powder, and taco seasoning in crockpot.

2. Place chicken on top.

3. Cook on low for 10 hours or high for 6 hours.

4. Half an hour before serving, shred chicken and return to crockpot.

5. Serve with sour cream, shredded cheese, and tortilla strips.

 

I’ve added this recipe to our regular dinner rotation- that’s how much we love it! The crunch from the tortilla strips (I found them in the salad toppings section) really makes the dish and the sour cream adds the perfect amount of creaminess. I love tossing this together in the crockpot early on a Sunday and smelling it cook all day long. Yum!

 

Crockpot Chicken Taco Chili
Write a review
Print
Ingredients
  1. 1 can (16oz) black beans
  2. 1 can (16oz) kidney beans
  3. 1 can (8oz) tomato sauce
  4. 1 pkg (10oz) frozen corn kernals
  5. 1 cans diced tomatoes with garlic
  6. 1 pkt taco seasoning
  7. 1 T cumin
  8. 1 T chili powder
  9. 3-4 frozen chicken breasts
Instructions
  1. Combine beans, corn, tomato sauce, cumin, chili powder, and taco seasoning in crockpot.
  2. Place chicken on top.
  3. Cook on low for 10 hours or high for 6 hours.
  4. Half an hour before serving, shred chicken and return to crockpot.
  5. Serve with sour cream, shredded cheese, and tortilla strips.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/

postsig1a



Chocolate Chip Pumpkin Bread Recipe

 
 

One of my favorite things to make during the holiday season is this amazing Chocolate Chip Pumpkin Bread. I’ve been making it for years ever since I had an aha moment while eating traditional pumpkin bread topped with melted chocolate chips- why not combine the two? So simple and yet so delicious. This year I am making mini loaves for our neighbors as a holiday treat- if I can keep the kids (and Matt) from eating them all before they get delivered. The wonderful thing about this recipe is how versatile it can be- you can serve it as a dessert, as a appetizer at a party, or even for breakfast on that morning when nobody’s alarm clock went off on time….or is that just my house? Some nights when it’s been a particularly rough day I even drizzle hot fudge over top of a slice of this bread….and then I close my eyes while I savor every bite. It’s just that good.

 

 PCCB1

 

 

Ingredients:

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

4 eggs

2 cups canned pure pumpkin

2 cups sugar

1 1/2 cups canola oil

6 oz semi-sweet chocolate chips

 

Directions:

1. In large bowl, combine flour, salt, baking soda and cinnamon.

2. In another bowl, beat eggs, pumpkin, sugar, and oil until smooth.

3. Stir pumpkin mixture into dry ingredients just until moistened.

4. Fold in the chocolate chips.

5. Pour into 2 greased loaf pans. 

6. Bake at 350 for 1 hour.

7. Cool for 10 minutes.

8. Transfer loaves to wire rack to cool completely.

 

Seriously, so good y’all. Matt requested several to take to his office holiday party and I can’t count how many times I’ve been asked for the recipe. It’s so easy to make but it tastes like you slaved over it! I always heat the slices before serving, it melts the chocolate chips slightly and the taste will just make your tongue happy. 

 

 

Chocolate Chip Pumpkin Bread
Write a review
Print
Ingredients
  1. 3 cups all-purpose flour
  2. 1 tsp salt
  3. 1 tsp baking soda
  4. 2 tsp cinnamon
  5. 4 eggs
  6. 2 cups canned pure pumpkin
  7. 2 cups sugar
  8. 1 1/2 cups canola oil
  9. 6oz semi-sweet chocolate chips
Instructions
  1. In large bowl, combine flour, salt, baking soda and cinnamon.
  2. In another bowl, beat eggs, pumpkin, sugar, and oil until smooth.
  3. Stir pumpkin mixture into dry ingredients just until moistened.
  4. Fold in the chocolate chips.
  5. Pour into 2 greased loaf pans.
  6. Bake at 350 for 1 hour.
  7. Cool for 10 minutes.
  8. Transfer loaves to wire rack to cool completely.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/

Shared with Craft-o-Maniac Monday, Motivate Me Monday, Monday Funday, Made By You Monday, Make the Scene Monday, Give Me The Goods, Project Inspired, Mix It Up Monday, Show Me What Ya Got, Anti-Procrastination Tuesday, From Dream to Reality, One Project At A Time, Tutorials and Tips, Tuesday Treasures, Whatever Goes Wednesday, The Inspiration Exchange, Thursdays Are Your Days, The Party Bunch, Link Party Palooza, Strut Your Stuff Saturday, That DIY Party, Inspire Me Please, Work It Wednesday, Nifty Thrifty Tuesday, Take a Look Tuesday, Live Laugh Linky, The Weekly Creative, Wow Us Wednesday

 

postsig1a



The Best Crockpot Chili Recipe

We are a family of Chili lovers. Matt would eat chili for every meal if I allowed it- that’s how much he loves it. Of course, if he ate it for every meal then he would no longer be allowed to live in the house so I have to space it out. The kids, who normally whine about anything that might possibly have some form of health benefit, eat more than one serving of my crockpot chili. I love to make this recipe on Sunday’s. It makes the house smell so yummy and it’s the perfect meal to enjoy while watching Football. I’ve tried so many chili recipes in the past and they all seemed to be missing something. After years of tinkering and tweaking, I have hit on the best crockpot chili recipe. It’s so simple I can’t believe it but the taste is out of this world. Seriously y’all, it takes almost no prep work and it all cooks in one pot. 

 

 

chili1a

 

 

Ingredients:

2 lbs ground beef, browned and drained

1 pkt Great Value mild chili seasoning

2 cans Hunt’s Fire Roasted Garlic Diced Tomatoes

3 cans (8oz each) tomato sauce

1 can pinto beans, rinsed and drained

1/4 cup ketchup

1 T sugar

 

Directions:

1. Combine all ingredients in crockpot.

2. Cook on high for 3-3.5 hours.

3. Serve with shredded cheese and cornbread.

 

The Best Crockpot Chili
Write a review
Print
Ingredients
  1. 2 lbs ground beef, browned and drained
  2. 1 pkt Great Value mild chili seasoning
  3. 2 cans Hunt's Fire Roasted Garlic Tomatoes
  4. 3 cans (8oz each) tomato sauce
  5. 1 can pinto beans, drained and rinsed
  6. 1/4 cup ketchup
  7. 1 T sugar
Instructions
  1. Combine all ingredients in crockpot.
  2. Cook on high for 3-3.5 hours.
  3. Serve with shredded cheese and cornbread.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/

Shared with Craft-o-Maniac Monday, Motivate Me Monday, Monday Funday, Made By You Monday, Make the Scene Monday, Give Me The Goods, Project Inspired, Mix It Up Monday, Show Me What Ya Got, Anti-Procrastination Tuesday, From Dream to Reality, One Project At A Time, Tutorials and Tips, Tuesday Treasures, Whatever Goes Wednesday, The Inspiration Exchange, Thursdays Are Your Days, The Party Bunch, Link Party Palooza, Strut Your Stuff Saturday, That DIY Party, Inspire Me Please, Work It Wednesday, Nifty Thrifty Tuesday, Take a Look Tuesday, Live Laugh Linky, The Weekly Creative, Wow Us Wednesday

 

postsig1a



Crockpot Loaded Baked Potato Soup

I love loaded baked potatoes. I think they should be their own food group. I also love soup. And my crockpot. A recipe that can combine all three? Pretty much the best thing ever!  I’ve tried a bunch of different recipes for Loaded Baked Potato Soup and this one is my favorite. The whole point of using my crockpot is to make dinner easy and have minimal prep work. I am not a fan of the recipes that want me to cook the meal before putting it in the crockpot…what’s the point? This recipe uses frozen hashbrowns instead of having you cook the baked potatoes and then mash them. 

 

BPS1

 

 

 

Crockpot Loaded Baked Potato Soup

 

Ingredients:

 

1 bag frozen shredded hashbrows, thawed

3 cans chicken broth

1 can cream of chicken soup

1 pkg cream cheese, full fat version

2 cups shredded cheddar cheese

1 container sour cream

1 pkg real bacon pieces

 

 

Directions:

 

1. Combine thawed hashbrowns, chicken broth, and cream of chicken soup in crockpot.

2. Cook on low for 5 hours.

3. Stir in softened cream cheese and cook on low for additional hour.

4. Serve topped with shredded cheese, sour cream, and bacon pieces.

 

This is so delicious. My whole family gobbled this down! I thought I was going to have some leftovers for lunch the next day but nope! It was gone. I love to serve this during the fall and winter on Football Sunday. The house smells divine all day long and this serves as excellent comfort food for Matt when his football team loses. Word. The best part- you can top this with anything you want! Green onions, tomatoes, different cheeses….anything you like! I served this soup at a family gathering and set up a toppings bar for everyone to load their soup with their preferred toppings. Talk about a huge hit!

 

 

BPS2

 

 

Crockpot Loaded Baked Potato Soup
Write a review
Print
Ingredients
  1. 1 bag frozen shredded hashbrows, thawed
  2. 3 cans chicken broth
  3. 1 can cream of chicken soup
  4. 1 pkg cream cheese, full fat version
  5. 2 cups shredded cheddar cheese
  6. 1 container sour cream
  7. 1 pkg real bacon pieces
Instructions
  1. Combine thawed hashbrowns, chicken broth, and cream of chicken soup in crockpot.
  2. Cook on low for 5 hours.
  3. Stir in softened cream cheese and cook on low for additional hour.
  4. Serve topped with shredded cheese, sour cream, and bacon pieces.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/

 
Shared with Craft-o-Maniac Monday, Motivate Me Monday, Monday Funday, Made By You Monday, Make the Scene Monday, Give Me The Goods, Project Inspired, Mix It Up Monday, Show Me What Ya Got, Anti-Procrastination Tuesday, From Dream to Reality, One Project At A Time, Tutorials and Tips, Tuesday Treasures, Whatever Goes Wednesday, The Inspiration Exchange, Thursdays Are Your Days, The Party Bunch, Link Party Palooza, Strut Your Stuff Saturday, That DIY Party, Inspire Me Please, Work It Wednesday, Nifty Thrifty Tuesday, Take a Look Tuesday, Live Laugh Linky, The Weekly Creative, Wow Us Wednesday

 

**Don’t forget to enter for a chance to win a $100 Visa Gift Card right HERE!

postsig1a



5 Family Favorite Fall Dessert Recipes

It’s no secret that we are a dessert lovin’ family. I am a total sugar addict and over the years I have accumulated a fabulous collection of dessert recipes that are now family favorites. Today I want to share 5 of our family favorites- tried and true easy recipes that anyone can make! All 5 of these yummy desserts are perfect for Fall!

1 dozen Krispy Kreme Donuts
2 eggs
1 cup milk
3/4 cup sugar
1/2 t vanilla extract
Nutmeg & Cinnamon, to taste
1/4 lb raisins, optional


Cut each donut into pieces and spread in bottom of greased 13×9 baking pan. In bowl, beat together eggs and milk. In separate bowl, stir together equal parts nutmeg and cinnamon, sugar, vanilla & raisins if you use them. Spread Cinnamon mixture on top of donuts. Pour egg mixture over top of donuts. Stir until mixed and let sit for 30 minutes. Then stir again. Bake at 350 for 30-40 minutes until pudding is browned.




1 box Lemon Cake Mix + ingredients
2 boxes Instant Lemon Pudding
2 cups cold milk
1/3 cup sugar
1 1/4 cup water
3 T lemon juice
Powdered sugar, for dusting


Prepare cake mix as directed on package. Pour cake mix into greased 13×9 baking dish. Combine dry pudding, milk, sugar, lemon juice, and water in bowl. Whisk together for 2 minutes until well combined and slightly thickened. Pour pudding mixture over top of cake mixture. Do not attempt to spread it, just pour it over top. Place baking dish on top of cookie sheet to catch any drips while cooking. Bake at 350 for 55 minutes to 1 hour. Allow to cool for 20 minutes while sauce thickens slightly. Sprinkle top of cake with powdered sugar. Serve warm and be sure to refrigerate any leftovers.



6 Flour Tortillas (8 inch)
1 can (21oz) Apple Pie Filling
2 t ground cinnamon
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup water

Spread apple pie filling on plate and cut apples into bite size pieces. Lay tortillas flat and evenly spoon apple pie filling over top of each. Sprinkle cinnamon evenly over top of fruit filling on each tortilla. Roll up each tortilla and place seam side down in a greased baking dish. I used a 9×9 glass dish. Combine brown sugar, white sugar, butter and water in a saucepan. Bring mixture to a boil. The reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce mixture evenly over top of tortillas, reserving a little to pour over ice cream. Sprinkle with more cinnamon, if desired. Bake at 350 for 20 minutes. 



1 box yellow cake mix
1 cup flour
1 packet of active dry yeast
2/3 cup warm water
2 eggs
2 cans (21 oz each) Cherry Pie Filling
1/2 cup butter (no substitutes)
1 cup powdered sugar
3-4 T milk


Mix together 2 cups of dry cake mix, flour and yeast. Add the warm water and stir together. Add eggs and stir well. It will be a thick, glob of mess so just blend it all together the best you can. Use spatula to press mixture into the bottom of a 13×9 baking pan. Spread both cans of cherry pie filling over top of cake mixture. Pour the rest of the dry cake mix into a separate bowl. Slice the butter and add to cake mix. Use your fingers to combine cake mix and butter until it forms clumps. Sprinkle the mixture over top of the cherries. Bake at 350 for 45 minutes. Allow to cool slightly. To make the glaze, combine powdered sugar and milk, starting with 2T and adding more milk until glaze reaches desired consistancy. Pour over top while cobbler is warm.



1 Oreo Pie Crust
3 pks (8 oz each) cream cheese, softened
1 can (14oz) sweetened condensed milk
1/2 cup sugar
3 large eggs
3 T lime juice
1 T vanilla extract
3/4 cup semi-sweet chocolate chips
2 T chocolate syrup
2 T caramel syrup
1/2 cup pecan cookie pieces
1/4 cup semi-sweet chocolate mini morsels

Beat softened cream cheese and sweetened condensed milk together until smooth. Add sugar, eggs, lime juice, and vanilla to cream cheese mixture. Continue beating until smooth. Remove 1 cup of filling and set aside. Melt 3/4 cup of chocolate chips in microwave. Combine reserved filling with melted chocolate and stir until blended. Pour white filling into the Oreo crust. Pour chocolate filling over top. Use a knife to swirl the 2 fillings together. Bake at 300 degrees for 1 hour 15 minutes or until the sides are set and center jiggles slightly. Cool completely. Top with chocolate sauce, caramel syrup, pecan bits and mini morsels. Refrigerate several hours before serving.