Slow-Cooker Chicken Stroganoff

Tender, moist chicken meat cooked in the slow-cooker with the simplest ever sauce!  This is super good - even on a busy, crazy weekday.


INGREDIENTS:

1 lb boneless skinless chicken - I use boneless, skinless thighs
1/8 cup butter - I use Kerrygold garlic herb butter
2/3 C water
1 package Italian dressing mix (I used Seven Seas)
1 (8 oz) package cream cheese
1 can/package cream of chicken soup - I use Pacific GF Cream of Chicken


INSTRUCTIONS:

1:  Prep your slow-cooker - I spray with olive oil lightly.  Add chicken and dressing mix together in slow cooker; add butter and water to the mix.  

2:  Cook on LOW for 5-6 hours (If you are working, using a lamp timer, set the cooker to come on at noon - the chicken will come up to room temperature and cook more evenly)

3:  Add (room temperature) cream cheese (yes, I microwaved it for 30 seconds) and soup.  Mix together and cook on high for 30 minutes.

4:  Cook egg noodles or rice (However you prefer your stroganoff.  We used GF pasta). Serve over rice or pasta.

Optional: Add a green vegetable or salad of your choice.
 

YUM.

Super Simple Chicken Tortilla Soup

2 cups of chopped, cooked chicken (like a rotisserie chicken)

1 package frozen corn

32 oz chicken broth (homemade or store bought)

1 (15 oz) can black beans

1 jar salsa that you love - I use Pace Chunky Garden Style

 

(Optional) Fresh Cilantro - Chopped

 

Place everything into a crockpot. Cook on low heat setting for 4 hours.  Serve over tortilla strips (or chips) and garnish with shredded cheese and sour cream (optional - sprinkle with Cilantro).

Garbanzo Bean Stew with Tomatoes

1 1/2 C dried garbanzo beans

1/4 cup olive oil

1 sm onion, chopped

2 carrots, chopped

4 sm potatoes, peeled and diced

2 cloves garlic, finely chopped

1 can diced tomatoes with juice

1/2 tsp thyme

1 cup water

Salt and cracked pepper to taste

Sort beans and soak overnight in bowl, using 3 times as much water as beans.  In morning, rinse beans with cold water.  Place beans in heavy saucepan, cover with 2 inches of water and bring to a slow boil. Reduce heat and simmer, uncovered, until tender, 35 - 45 minutes.

In large pot, heat oil and sauté onion 5 minutes, stirring occasionally.  Add carrots, potatoes and garlic and cook for 5 minutes more.  Add tomatoes, thyme, cooked beans (with liquid),  and water.

Cover and simmer gently until the potatoes are tender,  about  20 - 30 minutes.  Add salt to taste.  Garnish as desired (fresh parsley and cracked pepper) and serve.