Food-a-licious Friday: Verde Crockpot Chicken

Hello everyone! Erin here from Crafty Auntie and I’m sharing a recipe for Verde Crockpot Chicken today!

verde crockpot chicken2


When my crockpot becomes a permanent fixture on my counter, I know that cooler temperatures are quickly approaching.  Verde Crockpot Chicken was introduced to me by my best friend several years ago.  She said it would be a quick family favorite, and she was so right.  It is one of my go to weeknight meals since it is so simple to prepare and is ready to eat when my husband and I arrive home from work.  My preferred way to eat this is over rice and topped with sour cream or Greek yogurt.  I have a friends beg me for the recipe whenever I make it for them.  I promise you won’t be disappointed.

Verde Crockpot Chicken1


  • 2 lbs. Chicken Breasts
  • 2 cans Cream of Chicken soup
  • 1 can (7 oz.) of diced green chiles
  • 1/2 of a 16 oz. jar of Herdez green salsa (do not use enchilada sauce)

Other ingredients you will need depending on how you choose to serve this dish:

  • Sour cream or Greek yogurt
  • Rice
  • Cheese
  • Green Enchilada Sauce
  • Tortillas


Add soup, chiles, and salsa to crockpot. Mix well.

Place chicken on top of mixture. Cook on low for 6-7 hours or high for 2 hours. Longer if chicken is frozen. 

Once fully cooked, shred chicken using two forks.

Serve over rice, in enchiladas, in tacos…you get the idea.

Verde crockpot chicken4

This dish is very versatile and wonderful whichever way you choose to serve it.  It also makes great leftovers, too. If there is any left after dinner!

verde crockpot chicken3

Happy Friday friends!

Follow Erin on Instagram!

Food-a-licious Friday {98} Crockpot Pasta Sauce

It’s the first Friday of November!! 
It doesn’t much feel like it here, though. At almost 90 degrees…I’m kinda wishing for some cooler weather right about now {winks}. 
Today I am going to share MY version of my husband’s red sauce recipe. Growing up, I never had homemade sauce…it usually came out of the jar. Not dissing the jar sauce (I still use it at times), but homemade sauce is just so…. amazing. I always assumed it would be difficult to make…hours and hours spent in the kitchen.
It’s really not that difficult and I make a large batch which lasts us a month PLUS I can share jars of sauce with friends. It’s fabulous and my husband is totally pleased when we have Italian dinner night. 
Are you ready for the recipe??
1- 60oz can of diced tomatoes (the ginormous can of tomatoes from Costco)
1/2 large yellow onion, chopped
1 cup of chopped carrots
3/4 cup chopped red bell pepper
1 1/2 tbs minced garlic (I LOVE garlic…so if you don’t use less)
2 tsp of Italian seasoning
2 tsp salt (I do this by taste mostly)
1 tsp black pepper (I do this by taste also) 
1/2 tsp celery salt
2-4 cups of water
1. On the stove top, cook carrots, peppers, onions, and garlic in a bit of oil until onions are translucent. I usually cook my carrots and peppers for 5-ish minutes before I add the onions and I always add the garlic last. Burnt garlic is no bueno.
2. Spray the inside of your crockpot with cooking spray and add the contents of your pan and the can of tomatoes. Stir well.
3. Add seasonings and 2 cups of water. Stir well.
4. Cook on high for 3 hours, stirring every 20-ish minutes (or more often if you’d like).
5. Add the rest of the water as your sauce cooks, thinning it out a bit. 
6. During the last 30 minutes of cooking, use an immersion blender to smooth out your sauce.
Cook your sauce covered for only half of the cook time.
Stir often.
Taste often! Remember that you can’t take away seasonings but you can always add.
Can or jar your sauce for easy storage and gift giving.
Experiment! Add some oregano or a green bell pepper rather than a red one. What’s the worst that can happen? 
And if you have too much sauce…
Thanks so much for stopping by today! I hope you have a great weekend.
Next week has something special in store for you…right here on the blog! Be sure to check back.

Food-a-licious Friday {72} Crockpot Teriyaki Chicken and Veggies

You all already know about my love affair with my crockpot.

It is, by far, my favorite kitchen tool and my MOST favorite way to cook dinner.

So today I am going to share with you how I make Teriyaki Chicken and Veggies in my crockpot.


1 boneless, skinless chicken breast per 1-2 people (I make 2 and it feeds 3 of us)

2 green onions chopped

1 1/2 cups of chopped broccoli

1 cup of chopped carrot

Teriyaki marinade

Soy sauce (I use light)

1 Tbs honey

salt, pepper, garlic to taste

rice (I use brown)


1. Spray the inside of your crockpot with cooking spray and put the frozen chicken breasts in. Season with salt, pepper, and garlic. Add 1 to 1 1/2 cups of the teriyaki marinade, honey, and chopped green onions. Cook on high for 2 hours or on low for 4 hours.

2. Add the broccoli, carrots and a couple of shakes of your soy sauce and cook on high for another hour.

3. Shred the chicken inside the crockpot. It’s super tender so it’s easy to use 2 forks to shred. If you need more teriyaki, add more now. Taste the sauce and season if needed.

4. Allow food to cook for another 20 minutes without a lid on it so the sauce can thicken. During this time you can get your rice ready (according to the directions on the box).

5. Serve your Crockpot Teriyaki Chicken and Veggies over rice and ENJOY!!

Easy, yummy, healthy….can’t go wrong there!! 

Do you use your crockpot often?

What’s your favorite thing to make using it?

Tomorrow I will be making Corned Beef, Cabbage, Red Potatoes, and Carrots in the crockpot for St. Patrick’s Day!!

Have a great weekend friends!

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Linking up to my favorite parties!

Food-a-licious Friday {71} Creamy Tomato Soup and Avocado Grilled Cheese

You read it right.
Creamy Tomato Soup and Avocado Grilled Cheese
Is your mouth watering?
I’m hungry just typing it!
I’ve always wanted to make my own tomato soup…something easy that I could throw together in a crockpot (like I do most of my soups). And what better to go with tomato soup than a grilled cheese sandwich?! Just add a little avocado and you are GOOD.TO.GO!
Let’s get started with today’s recipe…
1 LARGE can of whole, peeled tomatoes in juice
1 (15 oz) can of Italian diced tomatoes
1/2 block of cream cheese
4 cups of veggie or chicken stock/broth
2-3 cups of water
1/4 cup parmasan cheese
salt, pepper, basil, Italian seasoning to taste
sliced cheese 
sliced avocado
parmasan cheese
1. Combine all ingredients (except for cheeses and water) into the crockpot. Cook on high for 3 hours or on low for 5. Add water to the soup as needed.
2. An hour before serving, add in the cream cheese and parmasan cheese and stir.
3. Use an immersion blender (if you don’t have this tool, get one!) to smooth out your soup and really mix up the cheeses.
4. Continue to cook on low for another 15-20 minutes with the lid off of the crockpot (to let thicken).
5. Serve in a bowl with shredded cheese on top (parmasan, Italian blend, or mozzarella).
*Be sure to taste your soup as you go so that you can add seasonings/water as needed.*
1. Spread butter on the outside of 2 slices of bread.
2. Shake parmasan cheese onto the buttered sides of the bread and pat down gently with your hand.
3. Put one piece of bread (butter down) into a hot frying pan, then lay a slice of cheese on top, then the sliced avocado, then the last piece of bread (butter side up). 
4. After the first side of the sandwich is light brown, flip to let the other side cook.
5. Cut in half and serve with the Creamy Tomato Soup.
SO GOOD and so simple. 
I was able to make the sandwiches while the soup finished up cooking/thickening. 
Such a great meal and the whole family enjoyed it. 
Do you like using your crockpot to make meals?
Thanks so much for stopping by today! 
I hope this recipe becomes one of your family favorites as it became one of ours. 
Don’t forget about the awesome giveaway going on! It closes Sunday, so click on over to enter!!
Linking up here!
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Food-a-licious Friday {66} Healthy Eats

YAY! It’s Friday! Can I get a “WOOT WOOT!”? : )
One of my goals for 2012 is to be healthier. This means cooking more at home, watching my portions, and making sure that I am making low calorie/low fat/healthy meals for my family and myself. Thanks to Pinterest, I have been able to collect some yummy and healthy dinner recipes to try. I thought I would share some of them with you today in case you, too, are looking for healthy recipes for your family.
Sassy Wonton Tacos

Stuffed Chicken Shells

Skinny Baked Broccoli and Macaroni and Cheese

Crunch Wrap Supreme

Healthy Crockpot Recipes

Source: via Kara on Pinterest

Skinny Chicken Enchiladas

Asian Chicken Lettuce Wraps

Skinny Tuna Melt

Skinny Baked Potato Soup

Don’t they all look delicious and helpful! 
We are trying the Skinny Baked Broccoli Macaroni and Cheese tomorrow. I can’t  wait!
Just double click on the images and it should take you right to the recipe. 
You can also check out my Recipes board and Get Fit board on Pinterest for more recipes.
I’d love for you to follow me! If you need an invite to Pinterest, just send me an email.
Thanks for stopping by today! I hope you enjoy your Friday and have a great weekend!
See you tomorrow, friends

Food-a-licious Friday {65} Crockpot Broccoli Cheddar Soup

Happy Friday!!
So glad you could come by today. I have such an easy and yummy crockpot soup to share with you today!
I’ve said it a billion times and I’ll say it again…
I my crockpot!
This recipe is great for a chilly day or when you are feeling under the weather.
It’s the perfect meal to make during a crazy busy week or throw all of the ingredients in the pot before church and dinner is ready later that night with NO fuss!
It’s the little things, people. 

2-3 pounds of broccoli florets 
1/2 cup of chopped carrots
3-4 cups of chicken stock or vegetable stock
2 tbsp butter (I use I Can’t Believe It’s Not Butter)
3 cups of shredded sharp cheddar cheese (I use 2%)
1/2 tsp minced garlic
1/2 cup of half and half (I use reduced fat)
1/4 cup of minced onion (I substitute for onion powder b/c the hubs is allergic)
salt & pepper to taste
flour to thicken (optional)
1. Spray the inside of your crockpot with olive oil spray and set to low if you want to cook it for 6 hours and high if you want it done in 4 hours.

2. Roughly chop the broccoli florets and carrots, mince the onions, and put them into the pot.

3. Add 2-3 cups of chicken or veggie stock (just enough so that the veggies are barely covered in liquid…not swimming in it) and butter.

4. Add the garlic, salt, and pepper and allow to cook.

5. About 45 minutes before the soup is done, add the cheese and half & half to the pot and stir well and allow to melt.

6. After the cheese has melted, I stick my immersion blender down inside the pot to smooth out my soup. I do NOT like chunky broccoli cheddar soup. You can leave it as chunky as you like. If you don’t have an immersion blender, you can use a regular blender or the magic bullet to smooth out your soup.

7. At this point I start adding flour gradually to the pot and whisking it into the soup to thicken it a bit.

8. Let the soup finish cooking for the remaining time (about 15 min.) with the lid off and serve with bread!

I love dipping my bread into the last little bit of soup in my bowl.

Have a wonderful weekend! 
We have a busy weekend starting with my husband’s concert and ending with Disneyland.
See ya on the flip side ; )

Food-a-licious Friday {64} Crockpot Young Chicken

Hi friends!
Are you ready for a new recipe?! Me too! Today my sweet friend, Michelle, is here to share a yum-tastic crockpot recipe with us. We ♥ a good crockpot meal, don’t we? 
Take it away Michelle…

Hellooo everyone and happy Food-a-licious Friday! I am Michelle and I am visiting from my brand new blog, ModernMarthaMichelle. My sweet little blog is all about sharing mommy stories, crafting,  exercise tips, nutrition tips, and delicious recipes such as the one I am sharing with you today.
Kara is a childhood friend of mine. She and I recently reconnected with thanks to Facebook, and our  awesome hobbies (blogging, crafting, & being moms) that we share in common. Kara is my {blogspiration}, so I am so excited and honored to be guest hosting on her fabulous blog today!

Tonight we are cookin’ up a meal that is a favorite in my home. Now, I ain’t no spring chicken, but that’s what we’re makin’. Ok, so it is really called a “young” chicken. We’re cooking a whole chicken in the crock pot. This dinner is great because it is so versatile. You set your crock pot depending on how much time you have~ you can turn it on before you leave for work or in the middle of the day. I hope y’all love this healthy, comfort- food recipe I am sharing.

What ya need:

What ya need to do:

  • Fill your sink with warm water and add a dash of salt. Soak the chicken in the salt water for 20 minutes.
  • Pluck all hairs (soon to be feathers) and any “funk” on the outside from the chicken.
  • Here comes the nitty gritty~ Via the back end, go wrist deep inside the chicken and pull out all the “extras”. 
  • You’ll know what I mean as soon as you’re in there. Discard extras. Drain your water.
  • Pour some salt on your fingertips and rub on the outside of the chicken. Then, pour more salt on your fingertips and rub all around on the inside of the chicken. This helps rid any foul taste.

So, our little chicken is featherless, the innards are out-ard, and I think we are ready to move along to the easy part.

  • Put the chicken inside the crock pot.
  • Quarter your onion and put 1/4 under each “armpit” and the 2 other quarters inside the chicken.
  • Set your crock pot on the high setting and cook for 4- 5 hours, or the low setting for 8+ hours.

This is what your little chickie will look like when all is said and done:

The meat seriously falls off the bone when you are trying to get it out of the crock pot, y’all! We just cut however much chicken we each want off from in the crock pot and put it on our plates. You can put the whole thing on a serving dish if you want to be fancy. Be prepared to devour the moist-est and most tender chicken EVER! It is so delicious. Best part is that it tastes like a total cheat meal/comfort food meal, but it is so healthy.

We make this into a meal by adding a sweet potato and a spinach salad, or some other kind of green veggie. Again, good and good for you.

Ok, just when you think it doesn’t get any better, there’s more! If you take all the left over chicken off the bones and refrigerate it, you have chicken for homemade chicken noodle soup. Stay tuned… Recipe to follow! Can you say, “Winner winner TWO chicken dinners”?? Come on over to my place, ModernMarthaMichelle, and say hi!

Have you ever heard of Reynolds Slow Cooker Liners?? They are an absolute must if you are cooking a messy little dinner like the one above. No scrubbing your crock pot!! You can find them by the Ziplocs.

Thanks for visiting with me today, and have a fabulous weekend with your family and friends!


LOVE this recipe, Michelle! Easy, tasty, and healthy?! Can’t beat that! Make sure you head on over to Michelle’s blog. She’s fantastic and I love what she’s doing with her place ; ) I have got to add those crockpot liners to my grocery list this week!! ♥ me some easy clean up.
Have you all entered the Blogoversary Week of Giveaways yet? 
There are 12 total so be sure to enter! Lots of handmade/hand crafted goodies from amazing bloggers and shop owners. 
See you tomorrow for some Valentine’s Day fun

Food-a-licious Friday {50} 10 Crockpot Recipes

Can you believe we are on the 50th Food-a-licious Friday post?? 
I started the Food-a-licious Friday series to motivate myself to try new recipes and to keep track of the recipes my family enjoys. I hope that you have been able to find some cooking inspiration along the way. 
Today I am going to share my personal 10 favorite crockpot recipes. If you know me, then you know I ♥ my crockpot. We have a pretty special relationship ;) It’s the perfect time of year to bust out that crockpot…although I use my crockpot year round. 
Some of these recipes are my own and others were found via blogland or Pinterest.


Chicken Caesar Sliders
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Chicken Enchilada Soup
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Orange Chicken
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Source: via Kara on Pinterest


Chocolate Lava Cake
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Chicken Parmesan
{click on the picture}

There you have it! 10 yummy crockpot recipes you are sure to enjoy.
I hope you have a fabulous weekend!
Come back tomorrow for an awesome FREEBIE, to you from me.
Don’t forget to enter the Johnny in a Dress GIVEAWAY! It closes on 10/16/11, so click HERE to enter!
Check out DIY Diva Thursdays {fashion party}! Linky is open until Monday night.

Linking up here…

Food-a-licious Friday {32} BBQ Chicken Sliders

Hi there friends! Today I am going to share a great summer time meal that uses the crockpot to cut back on heating up your house…BBQ Chicken Sliders. Yum! This meal is great served with mac-n-cheese, pasta salad, potato salad, fruit salad, chips, fries, coleslaw… and the list goes on. 

What you will need:
-Large dinner rolls 
(I buy a bag of 15 from the bakery section of my grocery store)
-boneless, skinless chicken breasts (about 1 per person)
-cooking spray
BBQ Sauce
-1/4 cup balsamic vinegar
-1 tsp minced garlic
-1 tsp onion powder
-1/2 tsp salt
-1/2 tsp black pepper
-1 tsp lime juice
-1 drop liquid smoke 
-1 serrano  pepper (de-seeded & minced)
-1 cup ketchup
-1/2 cup terriyaki sauce
-1/2 cup mustard
-1/2 cup soy sauce
-1/2 cup water
-1/2 cup brown sugar
1. Defrost chicken breasts
2. spray inside of crockpot with cooking spray
3. place chicken breasts in crockpot and cover. Cook on low for 3 hours or high for 1-1 1/2 hours.
4. Right after you place chicken in crockpot, start preparing BBQ sauce by putting all ingredients into a blender. 
5. Pour BBQ sauce over the chicken in the crockpot (just enough to lightly cover the chicken).
6. When chicken is done cooking, shred with a fork and tongs in the crockpot. This is SUPER easy…the chicken is so tender and juicy. 
7. Put BBQ chicken in the large dinner rolls and viola… you have BBQ Chicken Sliders!

*Save your left over BBQ sauce in the fridge for other meals!
*Save your left over BBQ shredded chicken for a BBQ chicken salad! (recipe coming next week!).
Thank you so much for stopping by!
Enjoy your Friday! I know I am!! 
If you have a recipe you would like to share with MFTM readers, please send me an email! We would LOVE to have you for Food-a-licious Friday!

Linking up to…


Food-a-licious Friday #23: Easy Nacho Cheese Dip

I recently had the honor of co-hosting a sports themed baby shower for a sweet friend of mine. Since the theme was sports, we decided to make food that you would find at a sporting event or tailgate party. I made an easy nacho cheese dip that was to die for…

-1 block of Velveta cheese (or generic brand)
-1 can of Hormel Chili w/o beans (I got the turkey chili)
-1 jar of your favorite salsa (I used Herdez)

-Dump chili and salsa into crockpot.
-Cut the block of cheese into chunks and dump into crockpot.
-Cook on high for about an hour, stirring occasionally.
-Ladle over tortilla chips
*Optional: top with jalapenos

Perfect for any party or get-together!

Here I am…shoving my face : )