{Make Ahead} Cubed or Shredded Chicken

I don’t know about you, but I am constantly needing either cubed chicken or shredded chicken for meals that I make for my family!  It is such a pain to either have to de-thaw chicken during the day {I usually don’t think that far ahead} or to have to try and cook it frozen {it takes forever}.

I recently started cooking my chicken in large amounts in my crockpot, either cubing it or shredding it & then freezing it for later use in 2 cup portions!  The chicken is SO moist & tender….it is delicious!!  It is a MUST for any busy wife & mom!

{Make Ahead} Cubed Chicken

• Chicken
• Water

Place your chicken in your crockpot.  Add enough water to cover the bottom of the crockpot about an inch high.  Place the lid on and cook on low for 4-6 hours.  Once chicken is cooked, let cool.  Cube chicken and freeze in freezer bags.  {{I like to freeze mine in 2 cup portions}}.

 

{Make Ahead} Shredded Chicken

• Chicken
• Water

Place your chicken in your crockpot.  Add enough water to cover the bottom of the crockpot about an inch high.  Place the lid on and cook on low for 10 hours.  Once chicken is cooked, let cool.  Shred chicken and freeze in freezer bags.  {{I like to freeze mine in 2 cup portions}}.

Cheesy Crock-Pot Chicken {Guest Post}

Thank you so much to Alisa and Briana for featuring my recipe here on Sweet Peas and Bumblebees!

A little about me, I am a stay-at-home mom to 2.5 year old twin boys and a one month old baby girl. I love to craft whenever I have spare time, which recently I haven't had much of! I love to make cards, stamp, scrapbook, sew and quilt. Stop on over to my blog, Live. Love. Create., if you get a chance!

This recipe has been a family staple for a few years now and I love to make it for friends and family, because it is simple to make and always gets a compliment. Here is what you need to make Cheesy Crock-pot Chicken (my husband came up with the name, I know it's not original, I am completely open to suggestions!)

Ingredients: (Serves 4)

• 1 pound boneless chicken breasts
• 3/4 cup water
• 3/4 cup white wine (your favorite)
• 1 packet of Italian Dressing Seasoning Mix
• 1 can Cream of Chicken Soup
• 1 8 oz package of Cream Cheese
• Pasta

In a small crock-pot (I use a 3.5 quart) add your chicken breasts to the bottom. In a separate bowl, combine your Italian seasoning, water, and wine and pour over your chicken breasts. Cover, and cook on high for 3-4 hours, or low for 6-8 hours. About a half hour before you want to serve this, remove the chicken and cut into bite sized pieces. Add the cream cheese and cream of chicken soup to the remaining sauce in the crock-pot and mix well. Replace the chicken in the crock-pot, cover, and cook on high for approximately 30 minutes. Serve it over your favorite style of pasta with a side salad and/or veggies. Enjoy!

If you have a larger crowd to feed, double the recipe but be sure to use a larger crock-pot. Thank you again to Sweet Peas and Bumblebees for featuring my recipe!

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Thank you Kelly for the amazing recipe!  I can’t wait to try it!  Also, thanks again for sharing your crock pot favorite…LOVE crock pot recipes! =)  Also, your little guys are A-DOR-ABLE!

Tortilla Soup

This soup has been a favorite at our house for many years.  It is quick to make, flavorful, and SO delicious!  I LOVE to top this soup with fresh avocado, cheese, tortilla strips, and a dollop of sour cream.  Yummy!

**Note:  Do NOT be intimated by the long list of ingredients…it is incredibly easy to make!**

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 Tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 cup white hominy
• 1 (4 ounce) can chopped green chili peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breasts, cooked and shredded
• Corn tortillas
• Vegetable Oil (for frying)
• Shredded Monterey Jack cheese
• Sliced avocado
• Sour cream

This recipe is amazing for using leftover chicken or pork.  Just shred your leftovers and add it instead of the cooked chicken breasts.

 

1. In a medium stockpot, heat oil over medium heat. In the oil,  sauté the onion and garlic until it is soft.  Stir in chili powder, oregano, tomatoes, broth and water.  Bring to a boil and simmer for 5 to 10 minutes
2. Stir in corn, hominy beans, cilantro, and chicken.  Simmer for 10 more minutes.

While the soup is simmering, prepare the tortilla strips.

Cut about 6 corn tortillas into strips.

Pour enough vegetable oil into a medium skilled to reach a depth of 3/4 inch. Head oil over medium heat. Add 1/4 of the tortilla strips to the skillet and cook until crisp and light golden (about 45 seconds). Using tongs or a slotted spoon, transfer the strips to a paper towel to drain and cool. Repeat with remaining tortilla strips.

Ladle soup into individual bowls and top with tortilla strips, avocado slices, cheese, and sour cream.

Serve & enjoy!

Crockpot Chicken

This is an amazingly easy and delicious recipe.  I am in love with crockpot recipes because they are not only easy, but you can put all the ingredients in and not worry about it until dinner time!  My kids always seem to be fussy or need attention in the late afternoon when I need to be getting dinner started, so crockpot recipes allow me to make it in the morning and be there for my kids in the afternoon. 

Crockpot Chicken

• 2 or 3 skinless chicken breasts
• 1 package dry Good Seasons Italian Salad Dressing Mix
• 1 (8 oz) package cream cheese **I use Fat-Free**
• 1 (10.75 oz) can cream of chicken soup

Place Italian Dressing Mix, cream cheese and cream of chicken soup in crockpot.  Stir until mixed.  Add chicken.  Cover and cook on low for 6 hours.  Shred chicken or serve whole over rice or egg noodles.