{Instant Pot} Razorback Soup

{Instant Pot} Razorback Soup

2 pounds Italian sausage (or wild hog, like we used)

2 14.5 oz cans cannellini beans, drained

1 14.5 oz can carrots, drained

1 14.5 oz can diced tomatoes, undrained

1 14.5 oz can collard greens, drained

1 large onion, chopped 

1 clove minced garlic 

4-6 cups chicken broth

1/2 teaspoon each of: salt, pepper, Italian seasoning, garlic powder, onion powder

1/4 teaspoon ground thyme 

1. Push the Saute button on the Instant Pot, and cook the sausage and chopped onion together. Cook until sausage is browned. 

2. Add all other ingredients, and stir to combine. 

3. After putting the lid on the Instant Pot, and making sure the valve is on sealing, push the Manual button on the Instant Pot. Set for 5 minutes. 

4. After the Instant Pot has finished cooking, release the pressure, and taste test to make sure you don't want to add any more of the above seasonings. You can also make this ahead of a meal, and leave it sitting on the 'Keep Warm' feature that the Instant Pot automatically goes to after it finishes cooking. 

Southern Style Dumplings

 

Southern Style Dumplings

1 cup all purpose flour

1 teaspoon salt 

2 heaping Tablespoons butter

1/2 cup hot water

1/2 cup + 2 Tablespoons all purpose flour

1. Using a pastry blender, mix butter into 1 cup of flour and salt. (use grater to add butter)

2. Add 1/2 cup hot water, and 1/2 cup + 2 tablespoons all purpose flour. Mix until a soft dough ball forms. (firm enough to roll out)

3. Divide dough into 2 balls, and let rest for 10 minutes. 

4. Flour a work surface. Roll out each dough ball. (thin like a pie crust)

5. Cut dough into strips 1 1/2 inches wide. Cut each strip into pieces approximately 2 - 3 inches long. 

6. Drop dumplings into hot boiling broth, and cook for 10 minutes. 

{Instant Pot} Southwest Chicken Stew

Jana here with a new Instant Pot recipe that is really easy to prepare, and delicious!  I got inspiration for this here.

{Instant Pot} Southwest Chicken Stew

1 tablespoon olive oil
1 large sweet potato, peeled and diced
1 large onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2.5 cups chicken broth
1 can black beans (15 ounce), drained and rinsed
1 can diced tomatoes (14.5 ounces)
1/2 cup quinoa
2 cups cubed chicken, uncooked (I used boneless, skinless chicken thighs...you can also use chicken breast)

1. Choose the Saute function on your Instant Pot, and add the oil to the stainless steel pot. Once this has warmed, add the diced sweet potato and onion. Cook for about 5 minutes, stirring some, and then add the garlic. Cook for an additional minute.

2. Stir in the chicken broth, seasonings (chili powder, cumin, salt, black pepper, paprika), black beans, tomatoes, quinoa, and chicken. Stir to combine, then lock lid in place. Choose the Manual function, and set for 4 minutes. Once this has finished, let the steam release using Natural Release. (10 minutes)  If you want the stew to be less runny, either let it sit on the keep warm feature until you are ready to serve it (the quinoa will absorb the liquid as it sits), or turn on the saute feature for a few minutes, stirring constantly.

Enjoy!

{Instant Pot} Coconut Curry Chicken and Rice

Jana here with a new Instant Pot recipe that will definitely be on repeat at our house!  I got the inspiration from this Instant Pot cookbook that I own, and enjoy! The flavors are mild (not spicy), and the end result is a creamy, delicious meal that my whole family really liked.

{Instant Pot} Coconut Curry Chicken and Rice

1 tablespoon olive oil or grapeseed oil
1/2 medium onion, diced
2 teaspoons minced garlic
1 1/2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon ground ginger
2 pounds bone-in chicken (thighs or drumsticks - skin on is fine)
1 can coconut milk (14 ounce)
1/2 cup water
1 1/3 cups rice (basmati, jasmine, or whatever you have on hand)
2 teaspoons sugar
2 teaspoons cilantro
salt and pepper to season

1. Add the oil to the Instant Pot (IP) , and select Saute on the Instant Pot. Add the onion, and let it saute for 2-4 minutes, stirring constantly. Continuing to stir, add the garlic, curry powder, turmeric, and ginger. Cook for 1 minute.

2. Add the chicken, and season with salt and pepper. Add the coconut milk and water. Close and lock the lid. Select Manual, and cook for 13 minutes. (high pressure)

3. When cooking is done, use a quick release and open the IP. Transfer the chicken to a cutting board, and allow to cool slightly.

4. Add the rice, cilantro, and sugar to the IP, and close the lid again. Choose Manual, and cook for 4 minutes.

5. Meanwhile, remove the skin from the chicken, and take the chicken off of the bone.

6. When the rice is finished cooking, select Cancel and let it NR (naturally release) for 10 minutes. Release any remaining steam, and open the lid.

7. Add the chicken back to the pot, and stir to combine. Season with salt and pepper to your preference.

Enjoy!

{Thrice Favorites} Creamy Mexican Chicken

Jana here with a delicious slow cooker meal that is super fast to prepare!  This is a great meal for a day when you only have a few minutes to spend on dinner.  One of the things I love about it is the finished product is very versatile!  We ate it the first night over brown rice.  The second time we had it, we put it in tortillas, added salsa and cheese, and had a yummy burrito!

Creamy Mexican Chicken 

2-2.5 lbs frozen chicken breasts
1 can corn, drained
1 package cream cheese
1 can Rotel
1 can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried cilantro (optional)

1. Place frozen chicken breasts in your slow cooker.

2. Add remaining ingredients on top.

3. Cook on low for 6-8 hours, stirring every few hours if possible.

About halfway through the cooking time, I used a fork to stir and shred the chicken.  It did so very easily, and made it where the chicken could absorb the flavors and moisture of the sauce even more!  This would make a great freezer meal also!

Printable Version

{Thrice Favorites} Slow Cooker Chicken Curry

Jana here with a recipe that my family really enjoys!  After eating at an Indian restaurant last year, I discovered that I really enjoyed the flavors of the food we ordered!  I came home, and decided to start making different forms of curry. This recipe is so delicious, and you can make it as spicy (or not!) as you prefer!   I found the recipe here, and followed it fairly closely.  I hope you'll give this a try, even if it's different from what you normally cook!

Slow Cooker Chicken Curry

1 pound boneless, skinless chicken breasts (or tenders)
1 medium onion, thinly sliced
15 ounce can chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and diced
1/2 cup coconut milk
1/2 cup chicken broth
15 ounce can tomato sauce
2 tablespoons curry powder
1/2 teaspoon salt
cayenne powder (to taste)

1. In the bottom of the slow cooker, mix together the coconut milk, broth, tomato sauce, curry powder, salt, and cayenne.

2. Add chicken breasts, onion, chickpeas, and sweet potatoes. Gently toss ingredients to evenly coat.

3. Cook on low for 4-6 hours.  Serve over rice. (I found Basmati rice at my local store, and it was delicious!)

Enjoy!

Printable Version

Sloppy Joes

Jana here with a quick weeknight dinner you can make in under 30 minutes. It's a great recipes for children to help with also. My 8 year old son made this, with minor supervision from me. We found a recipe for Sloppy Joes in our Better Homes and Garden cookbook, and modified it to make this recipe. Sloppy Joes are traditionally served with a bun or bread, but I think serving it over quinoa or cauliflower rice would be good as well!

Sloppy Joes

1 pound ground beef, venison, or turkey

1/2 cup chopped onion

1/2 cup chopped sweet pepper (any variety)

1 can tomato sauce (8 ounce)

1/4 cup water

1 teaspoon chili powder

1/2 teaspoon garlic salt (or 1/2 teaspoon salt + 1/2 teaspoon garlic powder)

1. In a large skillet, cook ground beef, onion, and peppers until meat is browned and vegetables are tender. Drain off any fat.

2. Stir in tomato sauce, water, chili powder, and garlic salt.

3. Bring to a boil, then reduce heat and let simmer for 5-10 minutes.

Enjoy!

Salmon Quinoa Patties

Jana here with a recipe my whole family really likes!  These Salmon Quinoa Patties are really fast to mix up, and get ready for dinner. We like to eat them with sweet potatoes, and broccoli a lot of times! They are also good to freeze, if you want to double or triple the batch. They are packed with protein, and really delicious.

Salmon Quinoa Patties
(yield: 6-8 patties)

1 can salmon (remove the bones that are typically in the middle)
1 egg, lightly beaten
3/4 cup quinoa, cooked (I used a quinoa blend this time that included red quinoa)
1/4 cup parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasonings (or basil if you don't have this)
oil to cook (we prefer coconut oil)

1. Heat the oil over medium high heat in an electric skillet or medium size pan.

2. Combine all ingredients, and mix until well combined.

3. Form patties, and place in the oil to cook. Cook on each side for approximately 3-4 minutes or until they are browned. Flip, and cook the opposite side until golden brown.

Enjoy!

{Instant Pot} Whole Chicken

Jana here with another Instant Pot recipe!  I recently cooked a whole chicken in my Instant Pot, and the results were delicious. Moist chicken that was falling off the bone!  In my opinion, cooking a whole chicken in the Instant Pot is good for then using the meat in other ways. Because you aren't marinating or injecting the chicken with flavor throughout, I prefer to season the chicken in different ways for various meals throughout the week. If you want some ideas for recipes using chicken, scroll to our right sidebar on the blog, and look for the food categories. When you click on 'chicken', it will show you all recipes we have posted that involve chicken!  Another reason I like cooking a whole chicken sometimes, is you can then use the bones to make homemade bone broth! 

{Instant Pot} Whole Chicken

1 whole chicken (4-5 lbs)
1 cup water
1-2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1. Pour 1 cup of water or broth in the bottom of the Instant Pot. Add the trivet, and set the chicken on that.

2.  In a small bowl, pour 1-2 tablespoons of olive oil. Add 1/2 teaspoon each of salt, pepper, garlic powder, and onion powder. Stir to combine. Using a silicone kitchen brush, brush the oil all over the top of the chicken. (or drizzle it if you don't have a brush)

3. Close the lid, and cook on Manual mode for 25 minutes. Use NR (Natural Release...let it stay on the Keep Warm feature for 10 minutes before releasing pressure and opening the lid), and check the temperature of the chicken with a meat thermometer. It should be 165 degrees F. (or just above)  If it is below this temperature, close the lid, and do another 5 minutes on Manual mode.

Enjoy!!

{Instant Pot} Spaghetti Squash

Jana here with another easy, healthy Instant Pot recipe!  If you aren't familiar with what an Instant Pot is, we have a basic tutorial here. I was SO happy with how the spaghetti squash turned out. The one I cooked was about 4 pounds, and the cook time may vary a few minutes if the squash you are cooking is larger or smaller. The squash easily came out in these 'noodles' with a fork once it was done. We prefer to eat spaghetti squash slightly al dente (with a small amount of crunch), so if you want yours to be completely soft, you might increase the cook time by a few minutes. There are many options for what to eat with this. You can do spaghetti sauce, or pesto. I made a homemade pesto (recipe coming soon!), and we added mushrooms and smoked brisket. A healthy, delicious dinner that we all enjoyed!


{Instant Pot} Spaghetti Squash

1 spaghetti squash (3.5 to 4 pounds*)
1 cup water or broth

1. Pour 1 cup of water in the Instant Pot, then place the trivet in.

2. If the spaghetti squash you have will fit whole, you can poke a few holes in one side of the squash, and place the whole squash on the trivet to cook. If it is too big (or just as another option), you can cut the squash in half, scoop out the seeds/inside, and place both halves on the trivet.

3. Close the lid, and cook on Manual mode for 15 minutes. Use QR (quick release - release the steam and open) once it has finished cooking. Check the squash to make sure it easily flakes out with a fork. If you aren't satisfied with this, you can let it cook for another 2-3 minutes on Manual mode.
Enjoy!

*If your squash is smaller than 3.5-4 pounds, I would suggest decreasing the cook time to 10 minutes. Squash can become watery and mushy if it is overcooked.

Pizzadillas

Becca here with a super quick and easy meal that is on our regular rotation.  It's easy enough that even my youngest kids can help.  Making Homemade Tortillas is my very favorite, but not something I can prioritize right now; these from Sam's Club are what we typically use in this stage of life.  Feel free to be creative and add in your favorite toppings, like mushrooms, peppers, black olives, etc.  Offering an array of different choices, and letting kids make their own, can be a great way to get them to try some new-to-them foods.  I typically cook 2-3 pounds of sausage at a time.  Our favorite is to mix JC Potter breakfast sausage with half homemade sausage made with deer meat.  Then I have it already cooked and ready to throw together some super quick meals, like Sausage & Egg Breakfast Fried Rice, Baked Breakfast Cups, 'Anytime' Breakfast Burritos, Unstuffed Zucchini Squash Skillet, Tuscan Soup, Breakfast Casserole, Sausage, Bean, and Spinach Stew, Breakfast Pizza, etc.

Pizzadillas

Your favorite tortillas - I typically allow two per person
Pizza Sauce - we use the Walmart store brand, because it is in glass, has no added sugar, and is just over $1
Mozzarella Cheese, shredded
Cooked sausage, beef, or pepperoni
Other toppings as desired (black olives, mushrooms, etc.)

Preheat large skillet or electric griddle.

Place tortilla onto hot pan, and immediately cover with a thin layer of cheese, pizza sauce, meat, and other toppings, ending with a few sprinkles of cheese, before placing another tortilla on top.  Make sure not to make the toppings too thick, or the pizzadilla will be soggy.

When the bottom of the pizzadilla has started to lightly brown (you can peek under it using a spatula!), carefully flip it over.  Continue to cook until both sides are golden brown and beginning to crisp.

I let them rest on a dinner plate for a minute or two while I load the next batch of tortillas, and then use kitchen shears to slice them into quarters and serving.  Enjoy!

Zoodles

Jana here with a recipe for zoodles!  Zoodles are zucchini noodles, if you aren't familiar with the term. We had never made them at our house, but after this meal, we will definitely be making them again!  They were kid approved, and parents approved too!  I used a spiralizer to make the noodles. My four year old son helped me, and it was super fast. We used 3 medium sized zucchini, and had them done in less than 5 minutes!  If you don't own a spiralizer, they are fairly inexpensive, and something that I think is really handy to own. We don't use it weekly, but when we do need it it's really nice to have!  We have used it on potatoes, apples, and sweet potatoes before.

Zoodles

3-4 medium sized zucchini
olive oil
salt and pepper

1. Spiralize the zucchini. You can do this ahead of time, and put in a covered dish in the refrigerator until you are ready to use them.

2. Heat olive oil in a large skillet. Approximately 1 tablespoon. Once it is heated, add the zoodles in. Cook for 2-3 minutes, stirring frequently. If you notice the zoodles sticking at all, add in a little more oil.

3. Remove the zoodles from the pan so they won't continue to cook. You don't want them to cook too long, or they will get mushy.  Season with salt and pepper.

There are endless options for toppings, but we went with a traditional route this time. Marinara type sauce from a jar (recipe here for homemade), along with ground meat and mushrooms. It was really delicious, easy, and a meal we will make again!

Leave a comment if you have made zoodles, and what toppings you enjoy!

{Instant Pot} Super Tender, Chuck Roast

Becca here with an easy and pretty foolproof way to make a roast that is incredibly tender.  It literally is falling apart, and can be cut with a spoon!  One of the best parts is that I started with a completely frozen solid chuck roast mid-afternoon, and it was ready and waiting for us at dinner time.  I also like to add my own seasonings, because it is a lot less expensive than the seasoning packets I see a lot of recipes calling for, and also avoids a lot of the yucky additives we try to avoid.  My roast here was from Aldi, I try to go once a month or so to stock-up on some items that I can buy for significantly less there, chuck roast being one of them, at $2.99 a pound.  I use (and love) Walmart Grocery Pickup, and Sam's Club Pickup for most of my main shopping.  We do try to eat organic as much as possible, but grass fed, organic beef is not a good, feasible option for our family.  Let me know how your family liked this recipe!  My husband said that it was "better than candy", and all of my kids ate it well, even the one with some texture/sensory issues that can make meats tricky!

{Instant Pot} Super Tender, Chuck Roast - From Frozen!!!

1 Frozen Chuck Roast, about 3 pounds
1 Tablespoon coconut or olive oil
1 cup water
1 teaspoon black pepper
2 teaspoons onion powder
2 teaspoons granulated garlic powder
3 teaspoons Pink Himalayan or "Real Salt" Salt

Turn Instant Pot to the Saute setting, and add the Tablespoon of oil.

Add the frozen chuck roast.  Try to get it to rest flat on the bottom.  If it won't, do the best you can.  Mine was at an angle at first, as you can see.  Rotate the roast a few times, until you have as much of it browned as you can get, about 10-15 minutes total saute time.

Pour in the 1 cup of water.

Add the seasonings (black pepper, onion powder, granulated garlic powder, and salt), sprinkling each one evenly onto the top of the roast.

Add the Instant Pot lid (make sure saute is turned off!), and push the meat button, then the + button I'm pointing to in the bottom right photo, until the pressure time reaches 90 minutes. The Instant Pot will automatically switch to the warm setting and keep the roast nice and warm and tender, so it's ready when you are ready to eat!

I have also made gravy using the liquid remaining in the Instant Pot, and it was really flavorful and delicious!

{Instant Pot} Spaghetti

Jana here, with one of my new favorite small kitchen appliances!  How many of you have heard of the Instant Pot? It's an electric pressure cooker, and it has almost completely replaced my use of a slow cooker!  There are also other brands of electric pressure cookers available. Everything I have cooked in it so far has been wonderful; moist, flavorful, and fast!  I am planning to start sharing the recipes I make using the Instant Pot (IP). To easily access all of the Instant Pot recipes, you can click on the category on the right side bar. This will pull up all available Instant Pot recipes!

There are several reasons it is nice to make really basic recipes,such as spaghetti, in the IP. First, you are only using one pot. (as opposed to 2 or 3 when you make spaghetti on the stove!) Second, once you add all of the ingredients, you are able to walk away and do other things. You don't have to stand at the stove and stir,make sure things aren't boiling over, etc. Third, once the spaghetti is finished, it will automatically stay on the Keep Warm feature until you are ready to eat!


{Instant Pot} Spaghetti

1 lb ground beef (or turkey or venison)
1 jar spaghetti sauce
3/4 jar water
1/2 box spaghetti noodles

1. Turn the Instant Pot on saute mode, and brown the ground meat (lid off).

2. Drain, if there is excess grease.

3. Add the noodles,breaking in half first.

4. Pour in the spaghetti sauce, followed by the water.

5. Close the IP, and press Manual. You will need to set the time for half of what your noodle box suggests for normal boiling.

6. Once the time is up, let it stay in the keep warm feature for 10 min before releasing the pressure, and opening the lid. If the spaghetti is too runny, you can turn the saute feature on for a couple of minutes. Stir constantly so it doesn't stick to the bottom.

Enjoy! Let me know in the comments if you would enjoy a How To post about the Instant Pot.

Printable Version

German Lentils with Sausage

Becca here with a recipe (no photo, sorry, we ate it before I got a picture!) that my family really enjoyed.  I recently did a big freezer cooking session, and adapted this recipe to be both freezer and Instant Pot (electric pressure cooker) ready.  I have used an Instant Pot for many years; I'm actually on my second one, after the first had had an unfortunate incident with the plastic part of the lid coming in contact with the hot stove-top and melting.  When we had to leave our home last year and stay in a hotel for 60 nights, because of a water leak, my Instant Pot was the one thing from our kitchen I took with me to the hotel.  I love the popularity they have gained in the past few years; my newer model Instant Pot has several great features that my original one did not, one of them being the "saute" button.  This was my first time using saute, and I'm wondering why I haven't before.  I was able to brown the sausage, and then cook the meal all quickly, and in the same stainless steel (no toxic chemical non-stick finishes!) pot.  My family all really enjoyed this recipe, and our youngest son that is a new eater even had seconds, as did most of the kids!  The seasonings were delicious, and had just enough of a distinctly different taste, to make the recipe unique.

The recipe makes a generous portion; my family of seven, with several large appetites in the bunch, ate it for a meal once, and had enough to accompany lunch the next day, with the five kids and I each having a small portion.  I will include the directions for making up a double batch to keep in the freezer, as I did, below the recipe.


German Lentils with Sausage

1 pound dried brown lentils
Orrington Farms Chicken Base or 'Better Than Bouillon' (use package instructions, see amount needed for 10 cups of water)
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
1/4 teaspoon nutmeg
1 bay leaf
2 Tablespoons dried parsley
1/2 teaspoon garlic powder

10 cups water

4 cups grated carrots
2 Tablespoons minced garlic
1 teaspoon Worcestershire Sauce
21 ounces Kielbasa Sausage or Ham, diced

Place diced Kielbasa Sausage (or Ham) into the instant pot.  Stir on 'saute' setting until browned.

Add remaining ingredients, stir, and cook on meat/stew setting.

Enjoy! -Becca


To make ahead and freeze:
Multiply all ingredients times the number of meals you want to freeze.
Put top ingredient section (lentils, chicken base, and spices) into a quart bag, and label with recipe name.
In order, place the grated carrots, worcestershire sauce, minced garlic, and then diced sausage into a gallon bag, and label with recipe name.
To prepare the dish, follow the recipe above (the sausage needs to be on top of the freezer bag, so it can be browned first, before adding the other ingredients!)

Chicken Lazone

Jana here with a simple, delicious chicken meal!  I found inspiration for this on www.plainchicken.com . I served ours over basmati rice, but you could also use your preference in rice or noodles!  I also think this recipe has great flexibility with the type of chicken you can use. I had bone in chicken breast in my freezer, so I opted for those. But you could easily use chicken tenders, chicken breast, leg quarters, etc.

Chicken Lazone

2 pounds chicken, cooked to your liking (I roasted ours for an hour in the oven at 400 degrees)
1/4 cup butter
2 cups half and half
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon ground thyme

1. Melt butter in a small skillet or saucepan. Once melted, add the half and half, and heat on medium heat.

2. Add the spices, and stir to combine.  Continue heating on medium heat until it nears boiling. At that point, turn to low and simmer for approximately 10 minutes. Once sauce has thickened, combine with your rice or noodles, and serve with chicken.

Enjoy!

Coconut Milk Baked Chicken

Jana here with a new recipe we loved!  We eat chicken a couple times a week, and are always looking for new ways to try it. I love roasting chicken, and this was my first time to use my cast iron skillet in the oven. The chicken was moist and so flavorful!  This chicken would pair well with any veggies, and some rice or quinoa! I found inspiration for this recipe here.

Coconut Milk Baked Chicken

6 tablespoons canned coconut milk
1 tablespoon lemon juice (fresh or bottled)
2 tablespoons brown sugar
1/2 teaspoon ground ginger
3/4 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds bone in chicken (skin on)

1. Preheat oven to 450 degrees.

2. Whisk together all ingredients (excluding chicken) until well combined. Toss chicken in mixture to coat.  Arrange in oven proof skillet or glass 9x13 dish.

3. Bake uncovered 30 minutes, or until chicken is done.

Enjoy!

Slow Cooker Chicken Curry

Jana here with a new recipe that my family really enjoyed!  I am trying to expand my culinary horizons, so I am challenging myself to cook one 'ethnic' meal per week. (this doesn't include Italian or Mexican, as I already cook plenty of that!)  After eating at an Indian restaurant recently, I discovered that I really enjoyed the flavors of the food we ordered!  This recipe is so delicious, and you can make it as spicy (or not!) as you prefer!   I found the recipe here, and followed it fairly closely.  I hope you'll give this a try, even if it's different from what you normally cook!

Slow Cooker Chicken Curry

1 pound boneless, skinless chicken breasts (or tenders)
1 medium onion, thinly sliced
15 ounce can chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and diced
1/2 cup coconut milk
1/2 cup chicken broth
15 ounce can tomato sauce
2 tablespoons curry powder
1/2 teaspoon salt
cayenne powder (to taste)

1. In the bottom of the slow cooker, mix together the coconut milk, broth, tomato sauce, curry powder, salt, and cayenne.

2. Add chicken breasts, onion, chickpeas, and sweet potatoes. Gently toss ingredients to evenly coat.

3. Cook on low for 4-6 hours.  Serve over rice. (I found Basmati rice at my local store, and it was delicious!)

Enjoy!

Baked Chicken Chimichanga

Jana here with a Mexican recipe that you will definitely want to make! I found inspiration for this recipe here, and made some changes to fit our preferences. If you've ever had a chicken Chimichanga at a Mexican restaurant, you know how delicious they are....but they are also fried, and not very healthy. I was really happy with the texture of these tortillas once they'd been baked.  They were light and crispy, and just right!  The filling can be modified significantly from what I list below. Ground beef can be traded for chicken. Black beans for refried beans. Different types of cheese can be tried.  The recipe is very flexible!

Baked Chicken Chimichanga

2 cups cooked chicken, chopped or shredded
1 cup salsa
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
3/4 cup refried beans
6-8 flour tortillas (8 inch size)
2 tablespoons butter, melted

Toppings: sour cream, salsa, avocado, lettuce, tomato

1. Heat oven to 400 degrees.  Mix chicken, salsa, spices, cheese, and beans in a medium sized mixing bowl.

2. Spread about 1/3 cup of the mixture in the center of a tortilla. Roll tortilla where all sides are sealed. (fold in 'short sides' first, then roll lengthwise)  Place seam side down in a baking dish.

3. Brush with melted butter. Bake at 400 degrees for 25 minutes, or until golden brown and crispy.

Garnish with toppings and ENJOY!

Creamy Mexican Chicken

Jana here with a delicious, fast slow cooker meal!  This is a great meal for a day when you only have a few minutes to spend on dinner.  One of the things I love about it is the finished product is very versatile!  We ate it the first night over brown rice.  The second time we had it, we put it in tortillas, added salsa and cheese, and had a yummy burrito!

Creamy Mexican Chicken 
2-2.5 lbs frozen chicken breasts
1 can corn, drained
1 package cream cheese
1 can Rotel
1 can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried cilantro (optional)

1. Place frozen chicken breasts in your slow cooker.

2. Add remaining ingredients on top.

3. Cook on low for 6-8 hours, stirring every few hours if possible.

About halfway through the cooking time, I used a fork to stir and shred the chicken.  It did so very easily, and made it where the chicken could absorb the flavors and moisture of the sauce even more!  This would make a great freezer meal also!