Slow Cooker Chicken Tortilla Soup

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IF there was one soup I’d have to choose from to eat for the rest of my life, it would have to be chicken tortilla. This is a way healthier version of chicken tortilla soup. You may be familiar with the really creamier fatty good version that’s loaded with cream of chicken soup or heavy cream. I do still love that version and at the grocery store I shop at they have an awesome version of it. Can’t eat that every day of my life, but with this soup you can and you won’t feel guilty eating it either. I don’t believe I’ve blogged about this soup ever and I’ve been making it for almost 2 years now. To make it more filling, I’ll add in a can of black beans and usually top it off with some crumbled up chips and melted cheese. Lower fat of course. :)

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Slow Cooker Chicken Tortilla Soup


1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil


1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Slow Cooker Sweet Garlic Chicken

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I spent most of my weekend inside, because it was FREEZING out. The temp on Saturday morning was -7 with a wind chill of -35. Brrr!!!! Wouldn’t you like to stay home and do nothing on days like that? It eventually did end up warming up in the afternoon so Ben and I went out to do something. We went to Three Lyons Pub which is an awesome bar in town here. I am in LOVE with their London Broil sandwiches which I plan on making a recipe for that later on this week.

This recipe for Sweet Garlic ChickenI posted on my facebook page. My picture looks nothing like the one I posted. My chicken turned out a reddish color and it was very sweet. The only thing I can think of is that whoever took that picture, used white sugar instead of brown sugar maybe??? Maybe?! I served mine over some orzo pasta. It was fabulous. I’d make this again.

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Crock Pot Sweet Garlic Chicken

4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Slow Cooker Chicken Noodle Soup

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Most canned chicken noodle soups that I recall ever eating had an equal amount of noodles, chicken, and vegetables. This chicken noodle soup made in the slower is just a little bit better than that and is VERY filling. The soup is mostly chicken and noodles, with very little vegetables in it, but what do you expect when the soup is called Chicken and Noodles? ;) The broth was very tasty and had just the right amount of seasoning. We now have enough chicken noodle soup to eat for the next 2 days.

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I got a new cook book yesterday called The New Midwestern Table by Amy Thielen. I’m looking forward to trying a lot of the recipes in the cook book and so far I’ve made the Fried Onion Dip and Peppered Pork Loin. Both were super good and I really like her, because she’s from Minnesota. My next door neighbor state. You can catch her on the Food Network on Saturday mornings at 9:30. That is central time by the way.


Recipe from Or so she says….


4 boneless skinless chicken breasts
8 cups water
3 fresh celery leaves
1/4 tsp celery seeds
1/4 tsp dried thyme
1/3 cup sliced green onions
1/2 cup sliced celery
1/2 cup sliced carrot
2 Tbsp minced fresh parsley or 2 tsp dried parsley flakes
1/2 tsp sea salt
1/4 tsp coarsely ground pepper
1 tsp chicken bouillon granules or 1 chicken bouillon cube
1 (16 oz) Grandma’s Fresh Frozen All Natural Egg Noodles, Wide, Homestyle
1 bay leaf


Preheat slow cooker to high.
Place chicken, water, celery, thyme, green onions, carrots, parsley, salt, pepper, bouillon and bay leaf in crock pot on high.
After 4-6 hours; shredded cooked chicken breast and return.
Add frozen noodles or egg noodles and cook according to directions.
Discard bay leaf.
Serve and enjoy!

Heaven in a Crockpot.

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Have you ever made a dessert in the crock pot before? I have never done that and I wonder why I’ve waited this long to try it. My cake didn’t take 3 hours like the cooking time suggested, it took only about 2. This dessert is pure heaven and reminds me of a trifle dessert that my husband used to eat all the time at Ruby Tuesday’s. You need one box of brownie mix and one packet of cookie dough mix. Melt 1 stick of butter in the microwave and take out 4 eggs. Take 1/2 of the melted butter and 2 eggs and mix them together in a bowl with the brownie mix and then repeat using the cookie dough mix. Dump everything in a crock pot and let it cook away for 2 hours. To make this even more heavenly scoop some vanilla ice cream on top and drizzle some chocolate fudge sauce on top. Add sprinkles or chocolate chips and I think this would be an awesome birthday cake.

Speaking of birthdays, my birthday is next week. I’m going to be 32 years old. Feel free to send me any gifts. :) I got an early birthday present tonight. I needed a new swim suit that was chlorine resistant and I work out a lot in the water.

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Recipe from My Favorite Things:


1 box fudge brownie mix
1/2 cup butter, melted
4 eggs
1 pouch chocolate chip cookie mix
vanilla ice cream, as desired


1. Spray 4 1/2-quart slow cooker with baking spray with flour.

2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.

3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.

4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.