It turns out that the weather in Southern Louisiana is more unpredictable than in Georgia! One week it's sunny and 70* and the next week it's highs in the 50's and freezing at night. So it's time for some more crockpot soup recipes!
Creamy Turkey Stew
from: Sandra Lee's "Money Saving Slow Cooking"
Ingredients:
1 1/4 pounds turkey breast cutlets, cut into strips (I used chicken, big surprise, but I already had some in the freezer, and opted to cut them into bite-size pieces rather than strips)
2 8oz packages sliced fresh mushrooms (of course I decided to leave these out since neither the hubs nor I like eating fungus)
2 cups peeled and diced potatoes
1 1/2 cups finely diced carrots and celery
1 cup frozen white corn kernels (I had to use sweet corn, couldn't find any white at the store)
2 cups chicken broth
1 can cream of potato soup
1 packet chicken gravy mix
1/2 teaspoon dried tarragon
salt and pepper
optional: cooked bacon and fresh flat-leaf parsley
Cooking Directions:
1. Stir together turkey, mushrooms, potatoes, carrots, celery and corn in slow cooker. In separate bowl whisk chicken broth, soup, gravy mix and tarragon then pour into slow cooker.
2. Cover and cook on high 4 to 6 hours.
3. Season with salt and pepper. Sprinkle with bacon and parsley if desired.
(I apologize, I forgot to take a picture)
This turned out pretty tasty. I do think, however, it would have been better with turkey (but I'm not a huge turkey fan). I will have to remember this recipe around Thanksgiving, it would be great with leftover turkey!
It tasted just like beef stew, but with chicken! And it made great left-overs (which I am a BIG fan of). Thank you Sandra Lee!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Sunday, January 22, 2012
Friday, October 28, 2011
Nacho Cheese Chicken Chowder
Back to Better Homes and Gardens' slow cooker recipes for this week's experiment.
Nacho Cheese Chicken Chowder
Ingredients:
1 pound boneless, skinless chicken breasts cut into small pieces (for a change I actually cubed my chicken instead of shredding it)
2 14.5oz cans Mexican stewed tomatoes (if you're not a big tomato fan I would recommend using diced tomatoes instead)
1 can Nacho Cheese soup
1 10oz package frozen kernel corn
shredded Mexican or cheddar cheese to use as a topping
Cooking Directions:
Mix together chicken, tomatoes, soup and corn in slow cooker and cook on low for 4-5 hours. Or if you're in more of a hurry, cook on high for 2.5 hours.
Super easy right?? It was. However, the taste buds weren't quite as excited. It was okay but nothing special. It was actually quite bland to be totally honest. It needed a little something extra to give it more flavor. Any suggestions??
So, while not being a fiasco, it wasn't quite a success either. Time to wash out the slow cooker and try again next week.
Nacho Cheese Chicken Chowder
Ingredients:
1 pound boneless, skinless chicken breasts cut into small pieces (for a change I actually cubed my chicken instead of shredding it)
2 14.5oz cans Mexican stewed tomatoes (if you're not a big tomato fan I would recommend using diced tomatoes instead)
1 can Nacho Cheese soup
1 10oz package frozen kernel corn
shredded Mexican or cheddar cheese to use as a topping
Cooking Directions:
Mix together chicken, tomatoes, soup and corn in slow cooker and cook on low for 4-5 hours. Or if you're in more of a hurry, cook on high for 2.5 hours.
(Photo credit: Better Homes and Gardens)
Super easy right?? It was. However, the taste buds weren't quite as excited. It was okay but nothing special. It was actually quite bland to be totally honest. It needed a little something extra to give it more flavor. Any suggestions??
So, while not being a fiasco, it wasn't quite a success either. Time to wash out the slow cooker and try again next week.
Wednesday, October 12, 2011
Crockpot Potato Soup
Confession: I'm falling in love with my Crockpot! Lately I've been working the closing shift at my job - which means I don't get home until 10pm. Way too late to make supper, even in this house. Consequently I've been scrounging the internet for tasty Crockpot recipes and I'm loving what I'm finding.
I get Better Homes and Gardens weekly recipe e-mails and this past week's was ALL about my new favorite dish. That's right, tons of new recipes created just for the Crockpot.
There were so many to choose from, I have a strong feeling that I will be returning to the website frequently this season for more meal ideas. But for this week I decided to try the Smashed Potato Soup. I'm a big fan of O'Charley's loaded potato soup so I was curious to see how this home-made creation would compare.
It was delicious! The consistency was a little thick, but that was 100% my fault. I went to work and left it cooking (hence why we all love our Crockpots!) and forgot to tell the hubs to turn it off once he got home. Soo it ended up cooking for a couple of hours too long, making it thicker than planned. But it was still very tasty. Also, I added sour cream and some more cheese (you can never have too much cheese) to my bowl.
It was like eating a loaded baked potato... soup style!
Smashed Potato Soup
Ingredients:
3 1/2 pounds peeled and sliced potatoes
1/2 cup yellow and/or red sweet peppers chopped
1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
4 1/2 cups chicken broth
1/2 cup half and half
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions
Cooking Directions:
1. In slow cooker combine potatoes, peppers, garlic and black pepper. Cover with chicken broth. Cook on low 8-10 hours or on high for 5 hours.
2. Mash potatoes. Stir in half and half, cheese and green onions.
SO EASY and so yummy. But... I had to make the 2 steps into 1 because the hubs was going to be home before me and he likes ready to eat meals. So I added in all of my ingredients at once and let it cook on high for 5 hours and it turned out fine (until it kept cooking another 2 hours on high and all of the liquid cooked out!).
This will definitely be added to the recipe book and used again. and again. and again.
I get Better Homes and Gardens weekly recipe e-mails and this past week's was ALL about my new favorite dish. That's right, tons of new recipes created just for the Crockpot.
There were so many to choose from, I have a strong feeling that I will be returning to the website frequently this season for more meal ideas. But for this week I decided to try the Smashed Potato Soup. I'm a big fan of O'Charley's loaded potato soup so I was curious to see how this home-made creation would compare.
It was delicious! The consistency was a little thick, but that was 100% my fault. I went to work and left it cooking (hence why we all love our Crockpots!) and forgot to tell the hubs to turn it off once he got home. Soo it ended up cooking for a couple of hours too long, making it thicker than planned. But it was still very tasty. Also, I added sour cream and some more cheese (you can never have too much cheese) to my bowl.
It was like eating a loaded baked potato... soup style!
Smashed Potato Soup
Ingredients:
3 1/2 pounds peeled and sliced potatoes
1/2 cup yellow and/or red sweet peppers chopped
1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
4 1/2 cups chicken broth
1/2 cup half and half
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions
Cooking Directions:
1. In slow cooker combine potatoes, peppers, garlic and black pepper. Cover with chicken broth. Cook on low 8-10 hours or on high for 5 hours.
2. Mash potatoes. Stir in half and half, cheese and green onions.
SO EASY and so yummy. But... I had to make the 2 steps into 1 because the hubs was going to be home before me and he likes ready to eat meals. So I added in all of my ingredients at once and let it cook on high for 5 hours and it turned out fine (until it kept cooking another 2 hours on high and all of the liquid cooked out!).
This will definitely be added to the recipe book and used again. and again. and again.
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