CrockPot Potato Soup

I love my crockpot so very much! In fact, now that the winter weather has set in, I cook with it non stop! It not only frees me up to do other things, but it also makes the food taste...OH MY GOODNESS!

In light of the winter season being upon us, I decided to share with you my absolute favorite crockpot recipe--my homemade potato soup. Hope you enjoy!

Crockpot Potato Soup

Ingredients:

2 and 1/2 cups of cooked, diced potatoes

2 and 1/2 cups of juice from cooked potatoes

1 cup sour cream

1 can of cream of celery

1 can of evaporated milk

1 bunch of green onions

1 cup shredded cheddar cheese

5 slices of bacon cooked and crumbled

salt and pepper to taste

Directions

1. 
   
   
   
   Peel potatoes and dice them. Place potatoes in a microwave safe bowl and cover with 3-4 cups of water. Put in the microwave on high for about 10 minutes.
   
   
   
   
2. 
   
   
   
   While potatoes are cooking, add to crockpot evaporated milk, sour cream, cream of celery, and cheddar cheese. Turn slow cooker on low and let melt together.
   
   
   
   
3. 
   
   
   
   Once potatoes are done, pour the amount needed in to the slowcooker. If you need more liquid, you can add some more of the potato water. Salt and pepper the soup to taste and let simmer for about an hour.
   
   
   
   
4. 
   
   
   
   Right before you serve, cook the bacon and allow it to cool. Crumble it and add it to the top of your soup along with some chopped green onions and extra shredded cheese. Serve with crackers or your favorite crusty bread.
   
   
   
   

This post is linked to Welcome To Our Krazy Kitchen.

Chicken and Dumplings

This week I tried my hand at making chicken and dumplings. I will say that this is one of the easiest and tastiest recipes I have ever used in my entire life!

I got the recipe from Tasty Kitchen, the website designed by the Pioneer Woman. I made it almost like the recipe, but left a couple of things out, so here is my version! Hope you enjoy!

Ingredients:

1 whole chicken (about 3 pounds)

10 cups of water (salt like you would for spaghetti for added flavor)

2 whole bay leaves

1 tablespoon of oregano

1/2 of an onion(leave it in its half form--I just set it in the water for flavor)

10 tablespoons of butter

1/2 teaspoon salt for taste

1/2 teaspoon black pepper for taste

4 cups of self rising flour

1/2 cup shortening

Directions

Add water, bay leaves, oregano, onion, salt and pepper to the water.  Place chicken in the water and turn stove to medium heat. Cover and let cook for about an hour or so. Remove chicken and allow it to rest. Add butter to the water.

While butter is melting, place flour and shortening in a bowl and mix together until it is crumbly. Take one and a half cups of the liquid from the pot (don't worry if the spices get in the dough mixture--that is what makes it good) and pour in the flour mixture. Mix well. Dump out onto a floured surface and roll dough to about a half an inch thick(dumplings will plump in the mixture). Cut into 1" by 1" squares and drop into broth. Allow to cook for about 10 min. (Right before dropping the dumplings in, be sure and remove the onion and bay leaves).

While dumplings are cooking, remove skin and shred chicken. Once dumplings have cooked, add chicken back into the pot. Time to enjoy!

Chicken Chili

My friend Stewart LOVES my Chicken Chili. My hubs thinks it's pretty awesome as well. I started making this delicious soup when we went to a Christmas Eve party and someone had made a pot of it. We instantly were hooked. Now I will tell you that this soup is H-O-T! Spicy hot that is, so if you don't like it spicy, you may not want to make this.

Chicken Chili

Ingredients:
2 bone in chicken breasts boiled and shredded

1 can green chiles

2 boxes of chicken broth (or you can use your own stock)

2 cans of great northern beans

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon cayenne pepper

1 onion chopped

3 cloves garlic chopped

2 tablespoons olive oil

2 cups shredded monterey jack cheese

salt and pepper to taste

Sour Cream, for garnish

Cilantro for garnish
Directions:

1. Put oil in the bottom of soup pot.

2. Add onion. Cook until tender

3. Add garlic and green chiles. Cook for 1 minute. Stir so you don't burn garlic!

4. Add cumin, oregano, and cayenne pepper. Cook for 1 minute. Stir so as not to burn the garlic.

5. Add chicken broth and beans.

6. Add shredded chicken and 1 cup of the monterey jack cheese.

7. Add salt and pepper to taste.

8. Let simmer on the stove for about 30 minutes. Then enjoy!

9. garnish with fresh cilantro and sour cream.

Hope you enjoy!

Chicken Chili

My friend Stewart LOVES my Chicken Chili. My hubs thinks it's pretty awesome as well. I started making this delicious soup when we went to a Christmas Eve party and someone had made a pot of it. We instantly were hooked. Now I will tell you that this soup is H-O-T! Spicy hot that is, so if you don't like it spicy, you may not want to make this.

Chicken Chili

Ingredients:
2 bone in chicken breasts boiled and shredded

1 can green chiles

2 boxes of chicken broth (or you can use your own stock)

2 cans of great northern beans

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon cayenne pepper

1 onion chopped

3 cloves garlic chopped

2 tablespoons olive oil

2 cups shredded monterey jack cheese

salt and pepper to taste

Sour Cream, for garnish

Cilantro for garnish
Directions:

1. Put oil in the bottom of soup pot.

2. Add onion. Cook until tender

3. Add garlic and green chiles. Cook for 1 minute. Stir so you don't burn garlic!

4. Add cumin, oregano, and cayenne pepper. Cook for 1 minute. Stir so as not to burn the garlic.

5. Add chicken broth and beans.

6. Add shredded chicken and 1 cup of the monterey jack cheese.

7. Add salt and pepper to taste.

8. Let simmer on the stove for about 30 minutes. Then enjoy!

9. garnish with fresh cilantro and sour cream.

Hope you enjoy!

CrockPot Potato Soup

Over at Bailey's Leaf, she is hosting a Crockpot Fest! I love my crockpot so very much! In fact, now that the fall weather has set in, I cook with it non stop! It not only frees me up to do other things, but it also makes the food taste...OH MY GOODNESS!

In light of the fall season being upon us, I decided to share with you my absolute favorite crockpot recipe--my homemade potato soup. Hope you enjoy!

Crockpot Potato Soup

Ingredients:

2 and 1/2 cups of cooked, diced potatoes

2 and 1/2 cups of juice from cooked potatoes

1 cup sour cream

1 can of cream of celery

1 can of evaporated milk

1 bunch of green onions

1 cup shredded cheddar cheese

5 slices of bacon cooked and crumbled

salt and pepper to taste

Directions

1. Peel potatoes and dice them. Place potatoes in a microwave safe bowl and cover with 3-4 cups of water. Put in the microwave on high for about 10 minutes.
   
   
   
2. While potatoes are cooking, add to crockpot evaporated milk, sour cream, cream of celery, and cheddar cheese. Turn slow cooker on low and let melt together.
   
   
   
3. Once potatoes are done, pour the amount needed in to the slowcooker. If you need more liquid, you can add some more of the potato water. Salt and pepper the soup to taste and let simmer for about an hour.
   
   
   
4. Right before you serve, cook the bacon and allow it to cool. Crumble it and add it to the top of your soup along with some chopped green onions and extra shredded cheese. Serve with crackers or your favorite crusty bread.
   
   
   

This post is linked to Bailey's Leaf Lovin Crock Pot Fest.