Slow Cooker Chicken Nachos

 

ngredients

SLOW-COOKER MEXICAN CHICKEN (SEE NOTE 1)

• 1 kg (2 lb 3 oz) boneless, skinless chicken breast (see note 2 if you prefer to use thighs)
• 1 onion, finely diced
• 1 tbsp freshly minced garlic
• 2 tbsp tomato paste (concentrated puree)
• 1 tbsp chipotle in adobo
• 400 g (14 oz) canned diced tomatoes
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tbsp dried oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 2 tsp sea salt flakes, plus extra to finish
• 1 tsp cracked black pepper

LOADED CORN TOPPING

• 1 cup (200 g) corn kernels (fresh, frozen and thawed, or tinned – I used fresh)
• Juice and zest of 1 lime
• ¼ cup (35 g) crumbled feta
• ½ cup (15 g) coriander (cilantro) leaves, finely chopped, plus extra leaves to garnish (optional)
• 1 tsp Tajin (or ½ tsp sweet paprika mixed with ¼ tsp sea salt flakes)

NACHOS

• 300 g (101/2 oz) corn chips
• 250 g (9 oz) shredded Mexican cheese
• ¼ cup (60 g) sour cream
• 1 jalapeño, sliced (optional)
• ¼ tsp Tajin or sweet paprika, to finish (optional)

Instructions

PREPARE THE SLOW-COOKER MEXICAN CHICKEN

1. Place all of the slow-cooker chicken ingredients in the base of a slow-cooker.
2. Stir to combine the chicken with the spices and liquid.
3. Cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and shreddable.
4. Once cooked, use a ladle to remove half of the sauce (the chicken releases juices during cooking). Shred the chicken directly in the slow-cooker using two forks or tongs. Ladle the sauce back into the slow-cooker, until you have reached your desired consistency (I like to serve any leftover sauce on the side for extra drizzling and dunking!). Season the chicken to your liking with extra salt, if desired.

PREPARE THE LOADED CORN TOPPING

1. Combine the ingredients in a small bowl and set aside.

ASSEMBLE THE NACHOS

1. Preheat the oven grill (broiler) to high.
2. Spread the corn chips evenly across a baking tray or ovenproof dish. Sprinkle generously with the shredded Mexican chicken (see note 1 for quantities).
3. Cook under the grill for 6–8 minutes, or until the cheese is melted and bubbly.

FINISH AND SERVE

1. Remove the nachos from the oven and top with the loaded corn topping, sour cream, sliced jalapeño and a sprinkle of Tajin/sweet paprika, if using.
2. Serve immediately and enjoy!

Creamy Lemon Pepper Chicken

• 2 boneless, skinless chicken breasts (500 g/1 lb 2 oz in total), cut in half horizontally to make 4 steaks (see note 1 to use thighs)
• ½ tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 tsp sweet paprika
• ¼ cup (35 g) plain (all-purpose) flour
• 1 tbsp olive oil
• 1 tbsp unsalted butter

CREAMY LEMON PEPPER SAUCE

• ¼ cup (60 ml) water
• 1 tbsp unsalted butter
• 1 tbsp freshly minced garlic
• ½ cup (125 ml) chicken stock
• 300 ml (10 fl oz) thickened (heavy) cream
• 1 tsp dijon mustard
• Juice and zest of 1 lemon
• 1 tsp cracked black pepper, plus extra to serve
• ½ cup (50 g) freshly grated parmesan
• Sea salt flakes, to taste

TO SERVE

• Freezer-friendly mashed potatoes or rice
• Steamed green beans (or greens of your choice)
• Lemon slices
• 1 tbsp freshly chopped flat-leaf (Italian) parsley (optional)

INSTRUCTIONS

1. Chicken – Season the chicken with the salt, pepper and sweet paprika.
2. Put the flour on a plate or a sheet of baking (parchment) paper. Press the chicken into the flour so that all sides are evenly coated.
3. Heat the olive oil and butter in a large, deep, heavy–based pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until the chicken is just cooked, turning once halfway. Set aside on a plate.
4. Creamy lemon sauce – Deglaze the pan using the ¼ cup (60 ml) of water OR wipe the pan clean with a paper towel. Add the butter and garlic and cook, stirring, for 30–60 seconds, or until the butter is melted and the garlic is fragrant.
5. Add the chicken stock and cook for 1–2 minutes until it has reduced by half.
6. Reduce the heat to medium–low and add the cream, mustard, lemon juice and zest and the pepper. Simmer for 2–3 minutes or until the sauce has thickened slightly.
7. Stir through the parmesan, season with salt to taste and return the chicken to the pan for 2–3 minutes until heated and cooked through.
8. Serve – Serve the chicken with mashed potatoes or rice, steamed greens, lemon slices, an extra crack of black pepper and parsley, if using.

Marry Me Chicken

 

Ingredients

• 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced in half horizontally)
• 1½ teaspoons kosher salt
• 2 Tablespoons olive oil
• ¼ cup all-purpose flour
• 3-4 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup Parmesan cheese, freshly grated and divided
• 1 (7-ounce) jar sundried tomatoes, drained and chopped (about ½ cup)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ¼ cup basil leaves, thinly sliced
• Cooked pasta or mashed potatoes, for serving

Instructions

• Season chicken with salt. Dredge in flour, shaking off any excess and discarding unused flour.
• Heat oil in a pan. Sear for 4-5 minutes per side until browned. Don't overcrowd the pan and work in batches, adding more oil, if needed. (we aren't worrying about cooking the chicken all the way through yet). Transfer to a plate and set aside.
• Add garlic and saute for 30 seconds. Add broth and deglaze the pan by scraping up any browned bits from the bottom of the pan. Add cream, ¼ cup of Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes. Stir then return the chicken to the pan.
• Bring to a simmer then reduce heat to medium-low. Cook until chicken reaches 165°F when tested with a digital meat thermometer, about 5-8 minutes.
• Sprinkle with basil, remaining Parmesan cheese, and additional red pepper flakes (if desired). Serve over pasta or mashed potatoes.

Chicken Pot Pie Soup

 

Recipe for Chicken Pot Pie Soup

Chicken pot pie soup recipe is your favorite pot pie filling turned into warm, savory, cozy, aromatic soup topped with pie crust crackers or biscuits!   It's destined to become a family favorite that’s easier than traditional pot pie without a soggy crust.  This chicken pot pie soup is loaded with juicy chicken, potatoes, carrots, celery and peas swaddled in a creamy, herb-infused broth -without any “cream of” soups.  This recipe is also extremely versatile and pantry friendly – swap in your favorite veggies,  swap the chicken for ground beef or sausage, etc.  This chicken pot pie soup also reheats beautifully for make ahead dinner or lunches!

 CourseSoup

 CuisineAmerican

 Prep Time20minutes minutes

 Cook Time20minutes minutes

 Servings6 -8 servings

Ingredients

• 4 tablespoons olive oil, divided
• 3 tablespoons unsalted butter
• 1 pound boneless skinless chicken thighs OR rotisserie chicken see notes
• salt and pepper
• 1 large onion, diced
• 1 cup chopped celery
• 1 cup chopped carrots
• 4-6 cloves garlic, minced
• pinch -1/4 teaspoon red pepper flakes - optional for a kick
• 1/3 cup all-purpose flour
• 2 1/2 cups Yukon gold potatoes peeled and chopped into 1/2” cubes
• 8 cups low sodium chicken broth
• 2 1/2 teaspoons chicken bouillon or better than bouillons
• 1 tablespoon dried parsley
• 1/2 tsp EACH dried oregano, dried basil, dried thyme, dried sage
• 1 bay leaf
• 2 cups half and half or evaporated milk
• 2 tablespoons cornstarch
• 1 cup frozen peas, not thawed
• Salt and pepper to taste

For serving (pick one)

• Pie crust crackers -see notes
• Store bough or homemade biscuits
• Oyster crackers

Instructions

• Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
• Melt 3 tablespoons butter with 1 tablespoon olive oil over medium-low heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and red pepper and sauté for 30 seconds; sprinkle in flour then cook, stirring constantly for 2 minutes (it will be thick); don’t let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
• Add chicken back to the pot along with potatoes, bouillon, all seasonings, bay leaf and chicken broth. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
• Once chicken is tender, remove to a cutting board, shred and add back to the pot. Whisk cornstarch with half and half until smooth then stir back into the pot. Bring the soup to a gentle simmer until thickened.
• Add peas and warm through. Stir in additional broth or half and half if desired for a less “chunky” soup. Taste and season with additional salt and pepper if desired (I like about 1/2 teaspoon salt and 1/4 teaspoon pepper).

Notes

Pie crust Crackers

Pie crust crackers are exactly what the sound like, crackers made from pie crust!  They definitely are the way to go for the complete pot pie experience, but the other options are tasty too – because sometimes all you want to do is pop a can of biscuits and bake! 

To make these easy crackers: you can you use this fabulous homemade pie crust recipe or just pick up some store bought pie crust.  First, preheat oven to 375 degrees F.  Roll the crust out onto parchment paper or non slip silicone mat. Lightly brush the pie crust with some melted butter and lightly sprinkle with some salt. Cut into thick strips.  Bake at 375 for 12-15 minutes or until the strips are golden brown and crispy. Remove from the oven and let cool to room temperature, then break into pieces.  Now you have pie crust crackers! 

Tips and Tricks

• Chicken options: I highly recommend chicken thighs (boneless or bone-in) or breasts because they are inherently juicier, richer and harder to overcook, but you may swap them for breasts if you wish.  Rotisserie chicken is also fabulous.  Add about 3 cups shredded chicken to the soup at the end with the peas to warm through.  If using rotisserie chicken, you’ll skip the salt and pepper used in the beginning of the recipe to season the chicken and season to taste at the end of cooking.
• Veggie options: You can add whatever veggies you have on hand or mix it up just for fun! Green beans, corn, zucchini, cabbage, spinach, etc. would all be delicious. Just be aware most vegetables only need 10 minutes to cook.

• Frozen vegetables: Use your favorite vegetables or a mixed bag of veggies.  Add the frozen vegetables (don’t thaw first) the last 10 minutes of cooking, so after the chicken has been cooking 5 minutes or so.   
• Gluten free: To make gluten free chicken pot pie soup then use gluten-free flour – the rest of the ingredients are gluten free.

• Consistency: You can make this chicken pot pie soup more or less “chunky” or more or less creamy. For a less chunky soup, simply add additional broth or half and half at the end of cooking. For a thicker soup, add extra cornstarch. 

Prep ahead

• Chicken:  Trim chicken of any excess fat and store in an airtight container in the refrigerator.
• Prep mirepoix: The carrots, onions and celery can all be chopped a couple days ahead of time, the night before dinner or just a few hours before cooking then stored in an airtight container in the refrigerator.
• Potatoes: can be peeled and chopped 24 ahead of time but they will need to be submerged in a bowl of cold water in the refrigerator to prevent them from turning brown (works like a charm).
• Measure Spices: It doesn’t take long to measure out the spices, but you can certainly do it beforehand and store the mix in an airtight bag or container. 

Make Ahead 

The flavors of this creamy chicken pot pie soup gets better the next day so it makes amazing leftovers! Reheat per below instructions. 

How to Store and Reheat

• Reheat: Let soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 5 days

• Stove: Reheat large batches on the stove over medium low heat, stirring occasionally, about 10 minutes.
• Microwave: Transfer individual servings to a microwave-safe dish, cover with a microwave-safe lids or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
• Crockpot:  Transfer soup to a crockpot and heat on low for 1-3 hours. The time will depend on how much soup you have remaining.

How to freeze

As a general rule of thumb, creamy soups do not freeze well as the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze the soup with these expectations, or omit the half and half when freezing, then add the half and half to the soup after thawing – then you will have no problem. Alternatively, you can swap the half and half for evaporated milk (see tips below).

1. Cook: Cook the soup according to recipe directions.
2. Cool: Allow soup to cool completely before freezing to preserve the integrity of the ingredients and prevent it from entering the “danger zone.”
3. Package: Transfer soup to an airtight freezer safe container or freezer bag. You can even use sandwich size plastic bags for individual portions. Squeeze out any excess air to prevent freezer burn and label
4. Freeze. Freeze for up to 3 months.
5. Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.

Tips for Freezing This Soup

• Leave out the half and half if you plan to freeze, then it will freeze and thaw without becoming grainy. Once thawed, add the half and half mixed with cornstarch to the thawed soup and simmer until thickened.
• Regular (not low-fat) evaporated milk, or heavy cream freeze much better than half and half. The higher the fat content, the better it freezes. If you think you might freeze this chicken pot pie soup, then plan on using either of these alternatives.
• If freezing with half and half, reheat the thawed soup very gently over low heat to help incorporate the cream back into the soup.
• If freezing with half and half, add some fresh cream or softened cream cheese to improve the grainy texture.

Cheesy Broccoli Chicken Recipe

 

CHEESY BROCCOLI CHICKEN AND RICE CASSEROLE

yield: 8 SERVINGS

 

cook time: 30MINUTES MINS

total time: 30MINUTES MINS

INGREDIENTS

• 6 tablespoons butter
• 1 cup diced carrots
• ½ cup diced onion
• 3 cloves garlic, finely minced, or 1 teaspoon garlic powder
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• 4 ounces cream cheese, cut into cubes and softened
• ½ teaspoon salt
• Pinch of dried thyme
• Pinch of black pepper
• 2 cups shredded cheddar cheese
• 3 cups broccoli florets, chopped small
• 3 cups cooked, chopped chicken
• 2 cups cooked white or brown rice (see note)
• 1 ½ cups coarsely crushed Ritz crackers (about 1 sleeve, 32 crackers)
• 2 tablespoons butter, melted

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
• In a 12-inch deep skillet (if you don't have a deep skillet, use a 4- or 5-quart pot or saucepan), melt the butter over medium heat and add the carrots, onion and garlic. Cook, stirring often, until the veggies soften a bit, 4 to 5 minutes.
• Add the flour and stir to combine. Cook for 1 to 2 minutes, stirring constantly. Gradually whisk in the broth until smooth, and bring the mixture to a simmer. Cook for 1 to 2 minutes until thickened.
• Add cream cheese, salt, thyme and pepper. Continue cooking, whisking until mostly smooth (it's ok for there to be a few small lumps of cream cheese - you won't even notice them at the end).
• Off the heat, add the cheddar cheese and stir until combined. Season to taste with additional salt and pepper, if needed (this is important for flavor)! Set aside.
• Combine broccoli florets and 1/2 cup water in microwave-safe bowl. Cover and microwave for 3 to 4 minutes until broccoli is tender. (Alternately, you can steam the broccoli on the stovetop.) Drain excess water.
• To the cheese sauce, add the steamed broccoli, chicken and rice. Mix until evenly combined. Spread evenly in the prepared baking dish.
• In a small bowl, stir together the cracker crumbs and melted butter. Spread this mixture evenly over the top of the casserole.
• Bake for 20 to 30 minutes until hot and bubbling and the cracker topping is lightly golden (if it browns too quickly on top, lightly cover with foil and continue baking until the casserole is hot throughout). Serve immediately.