Crock Pot Chicken Fajitas

Long time no post!  Okay, so here is one of our new favorite recipes.  I will admit that taste is not the only reason it is a favorite - I love that it takes almost no time at all and then it cooks all day and dinner is ready whenever!

We usually double the recipe because then we can eat it for several days, but it works just fine in these portions.

-3-4 chicken breasts, these can be frozen or fresh just make sure they are boneless
-about 4 cups of salsa (I never measure so this a guesstimate), I always use Pace Picante, we like medium heat but mild works great too
-1 green bell pepper diced up
-1 red bell pepper diced up
-1/2 an onion diced up

Place the chicken in the bottom of the crock pot.  Cover with salsa (this is where we estimate).  Throw the pepper and onion on the top.  Cover and place on low for 8 hours, or high for at least 4 hours and then low for 2 or more hours.  This can sit on low for up to at least 10 hours (it could probably go longer, but that is the longest I have left it).  If you want it to be chunkier then don't dice your veggies as fine.  When it is done then just use two forks to pull and shred the chicken, by this point it almost falls apart.  We just eat on tortillas with sour cream, cheese, and guacamole. 

Creamy White Chili

Combine in skillet and heat until chickn is thouroughly cooked:
3-4 chicken breasts
1 medium onion diced
1 Tbs garlic powder
2 Tbs Olive Oil

Add:
4 cans great northern beans or 2lbs dry beans that you precooked
28oz chicken broth
14 ounces diced green chilies
2 tsp oregano
2 tsp cumin
2 tsp salt
1 tsp pepper

Simmer for 30 minutes

Add:
2 cups sour cream
1 cup whipping cream

Serve with:
Cheese
Tortilla chips
Corn

Parmesan-Dijon Chicken

This is Rob's current favorite way to have chicken.  It is super easy and super yummy.  I got the recipe from Betty Crocker's Cooking Basics.  Hope you all enjoy it as much as we do!

Servings: 6

Bake: 30 minutes

Ingredients:

6 skinless, boneless chicken breast halves (about 1/4 pound each)

1/4 cup (1/2 stick) of butter

3/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese

2 Tablespoons Dijon mustard

Directions:

1: If chicken is frozen place in refrigerator and thaw for 12 hours prior to use.  Cut and discard fat from chicken.  Rinse under cold water and pat dry(patting dry is important or the mixture will run off).

2: Heat oven to 375.  

3: Melt butter in a pie pan or shallow bowl. Stir in the mustard until well mixed.

4: Mix the bread crumbs and cheese in a large plastic bag (I have also used a glad wear container, you can put the lid on and shake it that way). 

5: Dip the chicken, one piece at a time, into the butter mixture.  Coat all sides.  Place in crumbs and shake to coat.

6: Place chicken in single layer on ungreased rectangular pan.

7: Bake uncovered for 20 - 30 minutes, turning chicken over once about half way through.  Cook until there is no longer pink when you cut into the center of the thickest pieces.  

*Notes - This is the recipe, but I just throw it together and guesstimate.  It does not need to be exact.  If you want more of a spicy dijon flavor just use more mustard in your mixture.  I have also made just enough for two chicken breasts before since there are only two of us.  However, it tastes pretty good reheated, so now I make more so Rob has some for work the next day.  

Chicken Cheese Rolls

So this is one of our all time favorite recipes. Even though it says chicken it also works great after Thanksgiving with turkey.

This is for one 13x9 pan - but it is easily adjusted to different sizes and numbers.

-2 Cans of Crescent Rolls- Pillsbury are my favorite. You can get the big, buttery, flaky kind, but they take longer to cook.

-Chicken - completely cooked and shredded or in small pieces

-Cream of Mushroom Soup, Family Size

-Shredded Cheese - I use cheddar, but it is a matter of preference

-Milk


1. Preheat oven to 350.

2. Whisk one can of soup with half a can of milk

3. Spread thin layer of soup in 9x13 pan - just enough to cover the bottom. Set the rest of the soup aside.

4. Unroll the crescent rolls. Spread each roll out, put small pile of chicken and shredded cheese. Fold the corners over to keep everything inside and then roll up like a normal crescent roll.

5. Repeat until you have filled all the rolls.

6. Line them up in the pan so they fit best and then poor the remaining soup over the top making sure that everything gets covered.

7. Place in oven for approximately 45 minutes. Time will vary based on oven and type of crescent rolls used. If they start looking mostly brown but you still have doughy spots just cover with foil and continue cooking.


That's it. Super easy and yummy. They are also really good reheated. If you don't like mushrooms you can use Cream of Chicken.