Crockpot Whole Chicken

***UPDATE 11/11/2014: I’ve moved! My new site is www.lovecreatenourish.com, so anyone here from Pinterest can head over there! ūüôā

 

First things first: my resolution to be more disciplined is going well! I’ve been keeping tabs on what I eat, portion size, and have exercised every weekday so far, not to mention the other important parts of my discipline. Overall, successful so far.

So, I wasn’t going to blog about this recipe . . . because it’s not really a “recipe”. It’s pretty much the easiest thing in the world and one of the most delicious things in the world. I can’t believe it took me over three years of cooking to be brave enough to attempt it. And I really didn’t need to be brave, because, seriously — easiest thing¬†ever. What is it?

CrockpotChickenChicken in the crockpot — a¬†whole chicken. I have to be honest, I just really don’t like working with meat that has bones and fat that you have to pick apart to eat. When I was little and my mom made bone-in pork chops, I’d eat as close to the bone as I dared and then would hand it off to my dad to finish it. When I make bone-in pork chops now, Brett actually cuts it for me, because yes, I am three-years-old. He picks apart the good stuff so I don’t have to get too close to the bone. I know, I know. Ridiculous. He’s so lucky to have me around.

So that was another reason I was nervous about making this chicken, but I didn’t need to worry. Brett dissected it for me so all I had to see when we ate was the meat. And it was so, so good. Tender, juicy, perfectly cooked and extremely flavorful! It was also extremely cost effective. The meat filled a tupperware bowl, and then I chopped three cups of it to make these easy, delicious enchiladas. (Seriously, try them! Four ingredients!) The rest of the leftovers were turned into chicken salad for sandwiches.

The best part was that I made crockpot chicken broth afterward. All you do is add water to the bones/skin/etc., (I did six cups and will probably do more next time), turn the crockpot on low, and let it cook overnight. Once it’s strained, you can refrigerate or freeze it. I realize I’m late to this party as a lot of my friends already do this, so I’m glad I finally joined! I was even feeling congested and crappy for a few days . . . then I made potato soup with the chicken broth, ate a bowl, and woke up feeling almost 100% better the next day. Seriously, if I haven’t given enough reasons already to try doing this, that has to be the best yet!

CrockpotChickenBroth

Here’s the “recipe”:

Crockpot Whole Chicken + Crockpot Chicken Broth

  • 1 whole chicken
  • seasonings of choice (I used garlic powder, onion powder, dried thyme, paprika, cayenne pepper, and salt)
  • water (I used six cups, but will probably do more next time)
  1. Remove giblets from chicken.
  2. Place chicken in crockpot. (I sprayed my crockpot with non-stick olive oil spray.)
  3. Combine spices/seasonings and rub all over the top of the chicken.
  4. Cook on low 7-8 hours. (I had a 5-lb. chicken; cook less for smaller chickens.)
  5. Once cooked through, remove chicken from crockpot for serving.
  6. Place bones and skin back into crockpot. Add water.
  7. Cook on low overnight. Strain and place in containers to store for future use.
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A Mish-Mash of Life Lately

We¬†still have some of our Christmas decorations up. Don’t judge.¬†Life has been busy lately, or at least it seems that way. I’m usually up by 7am every weekday to help Brett get out the door (a.k.a., make his lunch), and while I typically don’t head into work until 10 or 11am, I use that time to get the majority of my design work done. I’m loving having consistent design projects, but not loving that I get on a roll, lose track of time, and all of a sudden I have to leave. Talk about major motivation to keep growing my business and blog . . . someday, someday.

Anyway, it’s been awhile since I’ve posted, mainly because of some hefty design work that I can’t wait to share with you in the future. I thought today I’d just share just a few snapshots of life lately:

pizzaloafI can’t help sharing pictures of good food. This was taken about a month ago when one of my best friends came to visit. I almost always have some sort of pizza on the menu every week, whether it’s stromboli, regular pizza, pizza bagels, pizza loaf . . . you get the picture. It’s so easy and cheap to make. In this case, we went with two pepperonis, one veggie, and one barbeque chicken. Let’s just say that last one was amazing. I had the leftover shredded barbeque chicken in the freezer, so once that was thawed, all I had to do was heat it up and throw it on the loaf before it was baked. SO good. Pizza loaves are always crowd pleasers. Just make sure you have plenty of cheese.

cookieThe Superbowl. We had Brett’s family over, and I wanted to make something cute but also really easy. Hello, giant cookie. You were delicious. I was going to just buy pre-made cookie dough for this, but I knew I had all of the ingredients for chocolate chip cookies already. When I Googled “giant football cookie” this was the first link. The only change I made was using all chocolate chips because I had no peanut butter chips, and I just used canned chocolate frosting. The white decoration (courtesy of Brett’s artistic side) is just melted white chocolate chips since I couldn’t find those cake decorating pens anywhere. This cookie really did turn out huge — we were eating it for weeks afterward, bits at a time. Yum.

olympicsSay hello to my nice old Mac. You better believe I brought it out to the living room to work while we watched the Olympics. We’re a little obsessed over here. I mean, it only happens once every few years — how do more people not care? Not a single person I work with has watched any of the events. I’m not a very athletic person, and normally the only sport I truly enjoy watching is football (and gymnastics and figure skating, duh). But some of these sports are insane! I can’t believe people actually do some of these things (going 85 miles an hour down a hill?!) for careers. We only watch NBC’s prime time coverage, so sometimes we accidentally know who wins medals, but most of the time we have fun guessing who will win each event and trying to say the athletes’ names. I’ll be a little sad when it’s all over this weekend.

mexicanfoodA lot of people go all out for Valentine’s Day . . . yeah, we’re just not those people. We did little things to make it special: Brett got me a box of delicious chocolates and I got him a metal cup he’s been wanting. I know, you’re thinking, “Seriously? A cup?” My husband’s been obsessed with survival kits lately, and the cup can be used for boiling water. Yep. I’m impressed with myself for just knowing that much. And what does that have to do with a picture of half-eaten food? This was our Valentine’s dinner, a day late. We went to our favorite Mexican restaurant and stuffed ourselves silly. I tell him pretty much every time we get this food that I couldn’t have married someone who doesn’t like Mexican cuisine. We eat way too much of it.

eggsHere was my Pinterest project this past week. I was really craving hard-boiled eggs, and since Brett hates them I get them all to myself. The reason they have weird brown spots on the shells is because I baked them in the oven — yes, you read that right! I saw the idea on Pinterest and had to try it. I would link to the website but the pin only had a description and no clickable link. Basically, all you do is put a dozen eggs in a 12-cup muffin tin, set your oven to 325, and bake for 25-30 minutes. Seriously, that’s it. I think I cooked them around 26-27 minutes, and while a couple of them were difficult to peel, they turned out perfectly! I’m totally doing this in the future. Way easier than boiling water.

So there was a tiny look at our life lately, and I just realized it’s mostly food. Exciting stuff, people. Anyway, this coming week is Brett’s winter break from school, and we’re flying out to Ohio to spend some time with my family. Even though our flight is literally at the crack of dawn, we’re so excited to see loved ones and relax. The forecast says there will finally be a break in the seemingly constant inches and inches of snow up here, so we shouldn’t have any problems flying this weekend. Is anyone else ready for spring? Me too.

Cheesy Veggie Chowder

***UPDATE 11/11/2014: I’ve moved! My new site is www.lovecreatenourish.com, so anyone here from Pinterest can head over there! ūüôā

 

I have another meatless recipe for you! You’d almost think we were vegetarians around here, but we’re most definitely not. Not that there’s anything wrong with being a vegetarian, buuuut we love our chicken and beef and steak. I just like to only cook meat two or three times a week and keep the grocery bills down, so I’m always on the hunt for yummy meatless meals. As I’ve said before (in this post) I grew up hating all vegetables except potatoes and lettuce, and even then I’d only eat lettuce in salads. Never, ever on sandwiches. I actually still never eat lettuce on sandwiches — something about the watery, crunchiness of it grosses me out. I do heap a pile of spinach on my sandwiches, though . . . which is healthier than iceberg anyway! So there!

Anyway, now that I cook almost every night, I eat vegetables way more often. I don’t know if my taste buds have changed or what, but I like broccoli now. Kind of. Only if it’s cooked thoroughly in a dish with lots of other flavors, or thoroughly soaked with a dressing in a salad. I think my extended family would drop dead to read this . . . I get teased a lot about my weird food tendencies. If it helps at all, I still hate eating plain fruit. Apples are the only fruit I can stomach happily. Seriously. Everything else¬†tastes good, but the texture . . . ick. I can’t handle it. That’s why I make myself a smoothie almost every single day. I typically put in a banana, a lot of frozen fruit, spinach, a little yogurt, and water or milk. It’s the only way I can deal with fruit. I know, I know. It’s weird.

But this chowder has tons of veggies! Lots of nutrition, right? Right.

Before_VeggiesNow, this recipe called for most of the veggies to be sauteed, potatoes + broth added and cooked till tender, and¬†then the broccoli added. Well, I decided to be extra productive on my day off last Monday, and I actually chopped up all the veggies I needed that week for various recipes. I separated them into ziplock bags by meal before realizing the broccoli was supposed to be added later. I wasn’t going to pick it out piece-by-piece now. And you know what? It turned out perfectly. It was still great. Having slightly crunchy broccoli in this soup would’ve ruined it for me anyway, so I think I’ll stick to doing it this way any time I make it!

After_VeggiesThis recipe is so good and extremely versatile. You could probably do any vegetable your heart desires. I wanted to add in a zucchini, but my grocery store was out. I did add in a red bell pepper and extra carrots and potatoes. It was so good, and after the hubby and I had two full bowls, we were left with three more servings. That was my lunch the rest of the week!

VeggieChowderI made some easy-peasy garlic cheese biscuits to go with these, recipe found here. It was the perfect dinner on a nasty, rainy night.

Cheesy Veggie Chowder (adapted from this recipe)

  • 2 T. butter
  • 1 small onion, diced
  • 1 c. finely chopped carrot
  • 1 c. finely chopped celery
  • 1 red bell pepper, diced
  • 2 c. chopped broccoli
  • 1 T. minced garlic
  • 4 c. chicken broth (or vegetable broth)
  • 2 large potatoes, chopped
  • 1 T. flour
  • 1/2 c. cold water
  • 2/3 c. milk
  • 2 heaping c. shredded cheddar cheese
  1. Melt butter in large pot. Add onions, carrots, celery, red bell pepper, and broccoli. Cook until mostly tender.
  2. Add garlic; stir well and cook 1-2 minutes.
  3. Add broth and potatoes; bring to boil and cook till tender, about 20-25 minutes.
  4. Whisk flour into water. Slowly stir the mixture into the soup and simmer until slightly thickened.
  5. Add milk; stir well and simmer 1-2 minutes while stirring.
  6. Add cheese and stir well.

Crockpot Mexican Chicken

My last post was almost a month ago. I’m not going to go into the reasons for the delay, but if anyone is curious, go to the site my mom and I have been keeping¬†here. We’ve been through a lot in the last month, but we are trying to praise God through everything . . . even when it seems this journey will be endless.

Today I’m sharing one of my absolute favorite recipes. I got back from Ohio last Sunday, and I really haven’t felt like cooking much. This awesome recipe is perfect for those days: throw it all in your slow cooker and forget about it for eight hours. When you’re ready to eat, the chicken completely falls apart and shreds itself as you stir it. Plus it tastes fantastic no matter how you eat it. We usually do burritos the first night, but we’ll eat the leftovers as salads, burritos, or plain with tortilla chips. It’s incredibly versatile. I forget where I found the original recipe, but I’ve added and subtracted lots of ingredients to suit our tastes.

collage1_qtr

This is perfect for our single friends out there . . . simple, filling, tasty, and lots of leftovers. You can eat it for a week, or freeze some! We’ve frozen half of it before to have a few weeks later. How much better can it get? It’s also a great meal for guests. Not only do you not have to worry about dinner, but it’ll be a¬†hit, I promise! I’ve served this to my in-laws, other family, and friends of ours many times, and pretty much everyone has said they love it.

collage2_qtr

In the age of Chipotle, everyone probably knows how to fold a burrito, but I thought I’d show you anyway. The trick is not filling the tortilla¬†too full, no matter how tempted you are. (1) Put your filling in a straight-ish line; (2) bring the [short] sides closest to the filling in; (3) holding those sides in, fold over one of the long sides and push back against the filling; (4) roll your finished burrito!

We’re pretty simple with condiments: sour cream, cheese, and spinach. Because it’s so versatile, this can be as healthy as you want it to be, though. Hope you enjoy!

Crockpot Mexican Chicken

  • 3-4 large boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 1 or 2 bell peppers (color of your choice), diced
  • 1 jalepeno, seeded and diced (optional)
  • 8-oz. frozen corn
  • 1 15-oz. can black beans, drained and rinsed
  • 2 T. minced garlic
  • 16-oz. salsa
  • 1 T. chili powder
  • 1 T. cumin
  • 1 t. oregano
  • 1/2 t. cayenne pepper (more or less, depending on taste)
  • salt and pepper
  • 2 c. dry rice (I use Minute Brown Rice)
  1. Place chicken in crockpot.
  2. Mix all ingredients except rice; pour over chicken. Make sure chicken is covered.
  3. Cook on low for 8-10 hours.
  4. Stir and shred chicken.
  5. Cook rice and stir into chicken mixture.
  6. Serve with shredded cheese, sour cream, tortillas, tortilla chips, and anything else your heart desires.