Cheesy Chicken and Potato Casserole – Crockpot Recipe – So easy a kid can make it!

Potatoes 1

Before I get into this blog post, I must apologize for the horrendous pictures.   I am still learning how to use my camera, and the white chicken in this dish completely didn’t turn out correctly.  Oh well, I’m learning.

There are some days when my children surprise me.  Yesterday was one of those days.  I had thawed a bag of chicken to be used for dinner, but completely forgot to put it in the crockpot before I left for work. When my husband called me to ask what needed to be done with the chicken, I scrambled to think of what we could do with the chicken once we got home.  He suggested that I call the kids and have them put together their favorite crockpot recipe.  I was very leery about asking 2 teenagers to do anything while they are on Spring Break, much less asking them to COOK something.  I decided I would call them later to see if they would be so kind as to prepare dinner for the family, fully expecting to hear groaning and complaining.  To my surprise, I received a call from my son asking what he needed to do with the chicken.  WHAT!?  Could this be true?  My husband had called my son to ask him to make dinner, and he said “yes.”  I’m still shocked.  After explaining that “slow cooker” and “crockpot” were exactly the same thing, he was ready to prepare dinner.  He didn’t require any additional help.

I was very excited when I arrived home and, 1) my house was still in tact, 2) dinner was finished, 3) the teenagers had even folded some laundry.  I felt like I had won the lottery!

If you are looking for a quick and simple dinner, this should be your go-to recipe.  It is one of our favorites.  One important note about this is that it only requires 4-5 hours of cooking time on low, and it won’t last long if you leave it on warm after it is done.  It dries out quickly.

p.s. This recipe is “naturally” gluten free

p.p.s. My kids really didn’t fold any of the laundry.  My mom stopped by for lunch and decided to do me a favor.  Thanks mom!

Potatoes 2

Cheesy Chicken and Potato Casserole for the Slow Cooker

Ingredients:

1 bag frozen tater tots (32 ounces)

1/3 cup bacon pieces

4 boneless/skinless chicken breasts (thawed, diced, uncooked)

2 cups shredded cheese (cheddar, colby, mexican, etc)

3/4 cup milk

Directions:

  1. Cover crockpot with plastic liner or spray with cooking spray.
  2. Layer half of the tater tots in the bottom and sprinkle with 1/3 of the bacon pieces and 1/3 of the shredded cheese.
  3. Add chicken on top of the previous layer and sprinkle with 1/2 of the remaining cheese and bacon pieces.
  4. Add the remaining taters tots and top with remaining bacon and cheese.
  5. Pour milk over the top.
  6. Cook on low for 4-5 hours or until chicken is fully cooked.  Do not overcook or leave in crockpot on warm once casserole is finished.

Mashed Potatoes – Recipe for Mom’s Crazy Cooking Challenge



I recently joined a challenge that asks us to explore recipes from other bloggers. This first challenge was to make mashed potatoes using a recipe from someone else’s blog.

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I’m pretty partial to my own mashed potato recipe, so it was tough to decide on a different recipe. The only real difference between the recipe I found at Life’s Ambrosia and mine was the use of half and half. Other than that, it’s identical.



My little sous chef helped peel potatoes, in fact, he peeled most of them. I chopped them this time, but he usually does that as well.


We prepped the potatoes ahead of time, so they had to be submerged in water so they wouldn’t turn brown before we used them.



These potatoes are really yummy and creamy. They aren’t complicated to make. I did change it up a bit because I only had heavy cream, but I made the appropriate adjustments. This is the perfect mashed potato recipe….and it’s super easy. One look at these yummy potatoes will make you wish you had made some already.


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Mashed Potatoes
Recipe adapted from: Life’s Ambrosia

Ingredients:
8 russet potatoes – peeled and cubed
6 tbsp. butter
1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)
salt and pepper to taste

Directions:
Place cubed potatoes into large pot of boiling water. Let boil until potatoes can be pierced and broken with a fork. Drain potatoes.

Add butter and half and half to bowl of stand mixer. Place potatoes in bowl on top of butter and milk and let sit for one minute to allow butter to melt.

Turn mixer on medium speed and whip for 2 minutes. Add in salt and pepper during mixing. Taste after 1 minute to determine if you need more salt. Serve immediately – plain or with your favorite gravy.

Slow Cooker Turkey Breast

Happy Friday to everyone! I am going to be putting together a wonderful Thanksgiving menu that’s perfect for people that don’t have a lot of time and/or don’t know how to cook. This menu is going to include recipes that I have made in the past, but I made them before I started my blog. In other words….no pictures. BOOOOO! I will put together the entire menu, but I need to get each recipe posted first.

This first recipe is something that I made a few years back when I hosted Thanksgiving at my house for the hubby’s family. I’ve also made it several other times, but I think it’s important that you know I did actually make it for Thanksgiving. Everyone loves this recipe. It is fool-proof! If you are scared to make a turkey for fear it will be gross and dry, try this recipe. It only uses the breast portion of the turkey, so if you have a small family, this will be the perfect size. I would say that this will easily feed 6 people. Make sure you have a large crockpot because this will not fit in the smaller ones.

Enjoy!

Slow Cooker Turkey Breast
Recipe by: The Accidental Cook
Printable Recipe

Ingredients:
1 – Whole turkey breast (6-8 lbs.) – These are found in the freezer section with the frozen, whole turkeys.
2 – Dry onion soup mix packages
1 yellow onion – cut in quarters
3 celery stalks – cut in sections
1/2 cup chicken broth
4 – tablespoons butter

Directions:
Spread onion soup mixture on the outside and inside cavity of the turkey. Place the onion and celery on the inside of the turkey and underneath and around the turkey if you have space in your crockpot. Pour the chicken broth into the bottom of the crockpot being careful not to pour over the turkey and wash off any seasoning. Cut butter into 4 squares and place them on top of the turkey. Cook on high for 1 hour and then on low for another 7-8. Remove turkey from crockpot and let rest for 10-15 minutes. Discard the onion and celery. Slice turkey and serve.

Cheri’s Slow Cooker Chili – My new favorite halloween recipe



Why did the Invisible Man flunk out of school? Because the teacher kept marking him absent! This was the best joke that I heard this year….and honestly, it wasn’t that great. I heard all of the “oldies but goodies” but there still wasn’t anything that made me laugh uncontrollably. Well, there was that 2-year-old that said, “whole bunch” and held up his pumpkin after I gave him 2 pieces of candy. Apparently he wanted more. It was cute, and it worked, but his parents were mortified. Hey, at least he knows how to ask for what he wants.

What’s Halloween without chili? It’s like Thanksgiving without turkey, Christmas without snow, St. Patrick’s day without beer, Mardi Gras without….um, well, I’ll skip that one. Each year I make chili for Halloween. I take that back, the hubby usually makes beef chili and I make my chicken chili. This year we decided to find a recipe for chili and make a big pot of only 1 kind of chili. I searched through Allrecipes and came across one of their highest rated recipes. Of course I had to adapt it to make it my own, including making it a slow cooker recipe. If I can put something in the crockpot to cook all day, I will do it!

The hardest part of this recipe is chopping up all of the fresh veggies. You could probably put it all in a food processor or buy pre-chopped to save time. Either way, this recipe is pretty simple and very forgiving. If you don’t have the beans that the recipe calls for, use what you do have…within reason. I’m pretty sure that you wouldn’t want to use baked beans or garbanzo beans, but hopefully you already knew that.

I adapted my version to be gluten free by using this bouillon. But you can use regular bouillon if you don’t have an issue with gluten.

This recipe makes a TON of chili, so be prepared to feed a crowd or have tons of leftovers. I guess I need to start researching recipes that will help me use up my leftover chili. We’ve already done chili dogs, so maybe some chili mac??? Anyone want to come over for some chili?!

This recipe has been shared at:
A Southern Fairytale
11th Heaven’s Homemaking Haven


Cheri’s Slow Cooker Chili
Adapted from: Allrecipes.com
Printable Recipe

Ingredients:
2 pounds ground beef
1 1/2 pounds bulk Italian sausage
3/4 cup water
4 cubes beef bouillon
1/4 cup chili powder
2 (15 ounce) cans chili beans, drained
2 (15 ounce) cans black beans, drained
2 (28 ounce) cans petite diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 orange bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 (4 ounce) can diced green chiles
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons white sugar

Directions:
In large skillet, brown ground beef and sausage. Drain and add to large crockpot. Dissolve bouillon in water to form a concentrated broth and pour into crockpot. Add the reminder of the ingredients to the crockpot, stir to combine and cook on low for up to 8 hours. *I prepared this the night before and just stored in the fridge and put it in the crockpot the following morning.

Slow Cooker Roast Beef – Tastes like it took longer than 5 minutes to prepare



Happy November! Well, maybe it’s not happy for some. The way I look at it is that it brings me one month closer to spring. That’s the only thing I look forward to once October ends.

Last night was Halloween, and, as always, my neighborhood was CRAZY. We went through 8 big bags of candy! The kids had so much fun. I made homemade chili (recipe tomorrow) and apple pie (recipe soon). My mother-in-law made white chicken chili, so I will take pics and post that later as well. Gees, I have a lot of blogging to do this week.

So this recipe isn’t a recipe that I made for Halloween. This is a recipe that I make on a regular basis because the hubby loves it. I love it too, especially because it’s a crockpot recipe. I have always loved French dip sandwiches, but I never knew how to make the perfect roast beef for them. This recipe does it. All you need are some good French rolls and any cheese that you prefer with your roast beef and you will have a quick and easy roast beef sandwich. This can be prepared the night before and then added to the crockpot in the morning, or it can be prepared the same day.

Hunk of Meat Mondays

Slow Cooker Beef Dip Sandwiches
Adapted from: allrecipes.com
Printable Recipe

Ingredients:
5 pound beef chuck roast
1 1/2 tablespoons minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce (I use GF soy sauce)
6 cups water

Directions:
In large bowl, combine all of the ingredients except the bay leaves and roast. Stir to combine. Add roast to bowl, cover and refrigerate overnight if possible to marinate the meat. This is not a necessary step, but I find that the flavor is better if you can let it sit in the marinade overnight.

Add the beef, marinade and bay leaves to a large crockpot. Cook on low for 8 hours.



Remove roast from crockpot. Let meat rest for 5 minutes. Slice and spoon some of the leftover liquid from the crockpot onto the meat. Serve warm or cold.

Roasted Red Potatoes – One of the easiest side dishes I make



Is there a website that just sells 1 shoe? There has to be. I couldn’t possibly be the only person out there that has a dog that chews up just 1 of their shoes on a regular basis. I wish someone could explain to me why our dog only chews up 1 shoe and they are only MINE. The children could leave shoes on the floor for a month, but if I leave a pair of shoes out, she takes only one and tears up only the important parts like the tips of the heel or one of the loops for the shoe strings. Why can’t she just chew up the laces??? Anyway, if you find a website that sells single shoes, let me know. I have a closet full of single shoes.

When I first started cooking, I had no idea what “roasting” potatoes meant. I thought it was some complicated cooking technique that was too much for me to handle. Um, wrong! Roasted red potatoes are one of my family’s favorite dishes, and it’s the easiest way to add potatoes to a quick, weeknight meal. These can be prepared in 5 minutes. The thing that takes the longest is baking them. This recipe is very versatile and can be used with veggies as well. I’ve added squash, carrots, sweet potatoes and asparagus and they all taste great. Potatoes take longer to bake, so reduce the cooking time for veggies. I served these with the hubby’s favorite slow-cooker roast beef (recipe coming soon).


Roasted Red Potatoes
Recipe by: The Accidental Cook
Printable Recipe

Ingredients:
1/4 cup olive oil
2 tsp. garlic powder
2 tsp. italian seasoning
2 tsp. salt + more for seasoning
3 cups red potatoes, cubed

Directions:
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.

In large bowl, mix olive oil, garlic powder, italian seasoning and 2 tsp. salt.



Add potatoes and stir to coat.



Pour potatoes onto prepared baking sheet. Sprinkle with additional salt (based on taste).



Place in oven and bake for 20 minutes. Stir potatoes and continue to cook for an additional 10-15 minutes. Cooking time varies depending on the size of your potatoes. The potatoes are done when they are crispy on the outside. Serve immediately.

Cheesy Chicken Pot Pie – Gluten free!



My blog should be named…Everyday I dream of Bread. I have an issue with bread. I love everything about it…I love to eat it and I love to make it. There are so many things you can do with bread. It can be used for sandwiches, Thanksgiving stuffing, French toast, bread crumbs, croutons, and almost anything else that is awesome.

The worst part about having Celiac disease, at least what I think would be the worst part, is not being able to eat regular breads. The gluten-free breads are ok, but they aren’t stellar. We pretend like they taste good, and to someone that can’t eat the regular stuff, it’s better than nothing, or a poke in the eye.

So this morning, the hubby suggested that we have chicken pot pie for dinner. I started looking around for a gluten-free recipe and then I remembered that I had just bought a box of gluten-free Bisquick mix. The main reason that I ever started buying Bisquick was to make the cheddar bay biscuits that they serve at Red Lobster. Which gave me the idea that became this recipe. Could I top the pot pie mixture with a layer of cheddar bay biscuits? Oh yes I can!!! Everything about this recipe was perfect, except the hubby thought the topping was too thick, so I posted the recipe for half of the topping mixture, and that should be the perfect amount.

You could make this recipe using regular flour and regular Bisquick, just decrease the amount of milk by half in the topping mix. If you or someone you know has issues with gluten, make this for them. It’s so good that I had 3 helpings.
YUM!



Cheesy Chicken Pot Pie
Recipe by: The Accidental Cook
Printable Recipe

2 tablespoons butter
1/2 cup onion, chopped
1 tablespoon garlic, minced
1/4 cup gluten-free flour (I used Andrea’s)
3 cups chicken broth
Salt, to taste
Pepper, to taste
1 cup cooked chicken, chopped
1/2 cup frozen peas, thawed
1/2 cup whole kernel corn
2 whole carrots, chopped
2 medium russet potatoes, peeled and diced

1 1/4 cups gluten-free Bisquick
2 tablespoons cold butter
1/2 cup shredded cheddar cheese
2/3 cups cold milk
1/4 teaspoon garlic powder

2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
1/8 teaspoon salt

Directions:

Preheat oven to 400 degrees.

In large skillet over medium/high heat, melt butter. Add onions and sauté until translucent. Add garlic and sauté for another minute. Sprinkle the onions with flour and stir until the flour is completely mixed into the onions. Slowly whisk in the chicken broth, and continue whisking until the mixture starts to simmer and becomes thick. Add in the chicken, peas, corn, carrots and potatoes. Add salt and pepper to taste. Continue simmering over low heat and prepare the top crust.

Pour Bisquick in a large bowl. Add in the chilled butter and use a pastry cutter, pizza wheel or 2 knives to cut in the butter to the Bisquick until is resembles small pebbles. Add in milk, cheese and garlic powder and mix until just combined.

Remove vegetables from heat and pour into a 9×9 baking dish. Spoon the topping mix over the top of the vegetables and spread to cover the entire dish.

Place in preheated oven and bake for 15 minutes. Place a cookie sheet underneath the pan to catch any drippings.

Meanwhile, melt 2 tablespoons butter and add garlic, parsley and salt. After the pot pie has been baking for 15 minutes, brush the top with the butter mixture and return to the oven for another 5 minutes.

Remove from oven and let stand for 10 minutes before serving.

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