Crock Pot Mexican Noodles

1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 small can diced green chilies
1 t. Garlic powder
1 t. Cumin
1/4 t. Pepper
2 cans of cream of mushroom soup
4 frozen chicken breasts
3-4 cups shredded cheese, divided
1 lb. pasta

The beauty of this meal is that it's both a freezer meal and a crockpot meal. If you want to do the freezer version, mix the first 9 ingredients and 1 to 1 1/2 cups cheese to a freezer safe container or bag. Then defrost it the night before and place it in the crock pot for 8-9 hours on low the next morning. Cook the noodles and shred the chicken.  Add in the remaining cheese and mix in the cooked noodles.  Let the cheese melt by letting it continue in the crockpot for 10-15 minutes.  If you want to do the crockpot version mix the first nine ingredients and 1 to 1 1/2 cups cheese and place directly in the crock pot.  Cook on low for 8-9 hours. Shred chicken and cook noodles. Add in the noodles and remaining cheese and continue cooking for 10-15 minutes. Easy Peasy.

Jalapeno Popper Chicken

Stephen said this was the best thing that I've ever cooked!  A real man pleaser

Jalapeno Popper Chicken




Jalapeno Popper Chicken




5 STARS

3 servings

3.3 net carbs per serving



3 chicken breasts

a sprinkle of cumin (I used about 1/2 tsp)

a sprinkle of chili powder (I used about 1/2 tsp)

a light sprinkle of salt

2 cloves garlic, minced

3 jalapenos, seeded and chopped (we are wimps so we just used 1 but I recommend 3)

4 oz full fat cream cheese

3/4 cup chicken broth

3 slices of bacon, chopped

1 TBSP chopped fresh cilantro (can use 1 tsp dried but I don't recommend)

3/4 cup shredded cheddar cheese





Pan fry the bacon until crisp. Remove the bacon with a slotted spoon but leave grease. Sprinkle cumin, chili and salt on each side of chicken breasts and pan fry in the bacon grease until cooked through, flipping half way. Remove chicken and keep warm. Throw chopped jalapeno and garlic in pan and cook for approximately 2 minutes over medium heat. Add chicken broth, scraping and deglazing the leftover yummies in the pan. Add cream cheese and stir in until melted. Add shredded cheddar and stir until melted. Add bacon crumbles and cilantro, stirring through for a minute or so. Spoon sauce over chicken

Savory Chicken Kabobs

My family really enjoyed these. Be sure and make them ahead of time so they can soak up the flavor of the marinade. Also, soak your wooden skewers in water so they don't catch on fire.

1 envelope dry onion soup mix
1/4 c. olive oil
2 Tbsp. peanut butter
2 Tbsp. brown sugar
1 lb. chicken tenderloins or breast chunks

Place all the ingredients in a ziploc bag and mix it around until the chicken is well coated in the marinade. Refrigerate for at least an hour and up to overnight. Grill until the chicken is cooked through.

Angel Chicken

So this recipe has been making the rounds on pinterest. Angel chicken originally came from the Cleverly Inspired blog. It looked yummy and even better, it's a crock pot recipe. The recipe is simple and it was very good. I would recommend eating it on rice after we tried it both ways. The sauce is a little runny and the rice soaks it up better than noodles. I changed the recipe slightly for what I had and use regularly.

3 large skinless, boneless chicken breasts, cut in half

16 ounces of fresh button mushrooms, quartered

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed mushroom soup with garlic

1/2 cup chicken broth

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

Melt the butter in a sauce pan over medium heat. Add in the Italian dressing and mix well. Then stir in the soup, broth and cream cheese until it is all melted together. Quarter the mushrooms and place them on the bottom of the crock pot. Next place the chicken breasts on top of the mushrooms. Then pour the sauce over the top of the chicken. Cook on low for five hours. Serve over hot rice or noodles.

Crock Pot Chicken

Put all ingredients in crock pot, cook on low 6 hours and enjoy! I ate it on tortilla chips with a little pepper jack cheese and State ate it on corn tortillas. Either way we liked it.

1 -1.5lbs chicken breasts

1 can of rotel

1 can corn (drained)

1 can black beans (drained)

8 oz cream cheese

Poppy Seed Chicken

4 to 6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 cup sour cream
1 package Ritz crackers
1 cube butter
1 TBS poppy seeds

Boil chicken breasts, cut into small cubes. Place chicken in the bottom of a casserole dish. Warm soup and sour cream in a small sauce pan on stove, mix together and pour over the chicken. Crush Ritz crackers and add melted butter and poppy seeds to the cracker mix, the top the chicken with cracker mix. Bake at 350 for 20-25 minutes.