Crock Pot Chicken Chili

Sorry there's no picture, but here's a recipe I've made quite a few times that I think everyone who's had it has liked, so I figured I'd share it. It's nice since it's a crock pot recipe so I assemble everything in the morning and by the time I get home from work it's done. :) It's also good for the cold weather. I hope you enjoy.


Crock Pot Chicken Chili

Ingredients:
1 – 16 oz. can kidney beans, rinsed & drained
2 – 16 oz. cans chili beans (plain chili beans, no meat/no extras, un-drained)
2 – 14 ½ oz. cans diced tomatoes, un-drained
1 – 15 oz. can tomato sauce (optional, makes it soupier)
1 small or medium onion, chopped
2 cloves garlic, minced (or 1 teaspoon garlic powder)
2 Tablespoons chili powder
2 teaspoons salt
½ teaspoon cayenne pepper
1 ½ teaspoon ground cumin
½ teaspoon ground black pepper
1 teaspoon chicken bouillon granules
2 or 3 frozen chicken breasts (plain, skinless and boneless)

Directions:
Combine all ingredients into a 3 quart or larger crock pot, including whole, frozen chicken breasts. Cook on low for 8 to 10 hours. Remove chicken and shred, and then add back in to chili. Serve with grated cheese.

Peach Pie

I know it's almost the end of summer and peach season, but if you can still find some you should try this, it's amazing... if you like peaches... and pie (sorry the picture's not great).

Peach Pie

- Pastry for two-crust pie
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 6 cups pealed and sliced peaches (6 to 8 medium)
- 1 teaspoon lemon juice
- 1 tablespoon stick margarine or butter

Heat oven to 425 degrees F. Prepare pastry.

Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired.

It's also good with vanilla ice cream. Enjoy! :)

Tasty Tortilla Soup

I don't know why it's called tortilla soup since it doesn't have tortillas in it, but it's still good, so I thought I'd share it. Mark & I have made this a couple times and really like it. It's super easy since it's made in the crock pot and for those of you who don't like working with raw meat it's great since the chicken goes in frozen and comes out cooked! Enjoy! :)

Chicken Tortilla Soup

Ingredients:

- 1 (10 oz.) can whole, peeled, drained & mashed tomatoes

- 1 (10 oz.) pkg. frozen corn

- 1 can black beans, drained

- 1 small onion, chopped

- 2 cloves garlic, minced

- 1 (4 oz.) can chopped green chili peppers

- 1 (10 oz.) can enchillada sauce, mild

- 1 tsp. cumin

- 1 tsp. chili powder

- 1 tsp. salt

- 1/4 tsp. black pepper

- 2 frozen chicken breasts

- 1 (14.5 oz.) can chicken broth

- 2 cups water

- 1 Tbsp. chopped cilantro (opt.)

Directions:

Combine all ingredients in crock pot, cover and cook on low for 8 to 10 hours (or on high for 3 or 4 hours). Remove chicken and shred, then add back to the pot. Serve with chips, cheese, sour cream, guacamole or anything else that sounds good... now wasn't that easy?! :)