Coconut Curry Soup

Oh. My. LOVE.
This is my new favorite soup. We’ll be eating it A LOT this soup season.
The coconut milk adds a fantastic depth to the flavor. SO GOOD!

• 1 can Cream of Chicken Soup
• 1 cup Water
• 2-3 tsp. Curry Powder (I used 3 tsp.)
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 1-2 lbs. chicken breasts (I used 3 frozen breasts)
• 2 lbs. Carrots, sliced
• 2 Yukon Gold Potatoes, cubed
• 1 cup frozen Peas, thawed
• 1 can Unsweetened Coconut Milk
• 1 Red Pepper, diced
• 1/2 cup Sliced Green Onions

Combine the chicken soup, water, curry powder, salt and pepper. Put carrots and chicken breasts in a crock pot and pour the soup mixture over the carrots and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred or cube and return to crock pot. Add remaining ingredients, cover and cook for 30 minutes on high. Potatoes should be just fork tender when ready.

Enjoy! 

{Recipe adapted from On Our Dinner Table}

Garlic Lime Chicken

This is very good! My favorite part of this was the broth over the rice.
It had a very good flavor! I will definitely make this one again…

• 4-5 Chicken Breasts
• 1/2 Cup Soy Sauce (low sodium is best)
• 1/3 Cup Lime Juice
• 1 Tbsp. Worcestershire Sauce
• 2 Garlic Cloves, minced OR 1 tsp. Garlic Powder
• 1/2 tsp. Dry Mustard
• 1/2 tsp. Pepper

Place chicken in a crock pot. Combine remaining ingredients and pour over chicken. Cover and cook on high for 4-5 hours or low for 6-8 hours. Serve over rice. Make sure to get some broth over the rice, yum!

This would also be delish added in with a stir fry of veggies. Shred the chicken into large pieces and stir fry the broth with some veggies. Yum!

South Pacific Chicken

I found this recipe on some random recipe site and thought it sounded interesting.
It’s pretty good. Not my favorite, but I will definitely make it again. It could be a little
sweeter, if you ask me. Maybe a tablespoon or two of brown sugar?

• 4 boneless/skinless chicken breasts
• 1 can chicken broth
• 1/4 cup vinegar 
• 1/4 cup soy sauce
• 3-4 garlic cloves, minced
• 1 can (20 oz.) pineapple tidbits, don’t drain
• 1 red pepper, chopped
• 5 green onions, sliced

Put your chicken in a crockpot. Add peppers and green onions. Mix the remaining ingredients in a bowl and pour over the chicken/veggies. Cook on low 6-8 hours.
Before serving, break chicken up into chunks or roughly shred. Ladle broth/chicken mixture over a bowl of rice.

Italian Angel Chicken

• 4 oz. Cream Cheese, softened
• 1 can (10.75oz) Cream of Mushroom Soup
• 1/2 cup Italian Salad Dressing/Marinade (from the bottle)
• 1-1/2 lbs. Boneless/Skinless Chicken Thighs, cut into bite size pieces (you could also use chicken breast if you preferred)
• 1/2 lb. Angel Hair Pasta, uncooked
• 2 Tbsp. Chopped Fresh Parsley

Beat cream cheese, soup and salad dressing with a whisk until blended; pour over chicken in a crock pot. Cook on low for 4 to 5 hours or high for 2 to 3 hours.

Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and fresh parsley.

Baked Potato Soup

Everything you love about a baked potato -- in a soup!

I got this recipe off of The Mom Blog and we absolutely LOVED it!  It was so scrumptious.  It's quite a bit of prep but so worth it.  It makes a lot, too--we had leftovers for a few meals!  Yum! 

* 4 large baking potatoes

* 2/3 cup butter or margarine

* 2/3 cup flour

* 6 cups milk

* 3/4 tsp salt

* 1/2 tsp pepper

* 4 chopped green onions

* 12 slices bacon, cooked and crumbled (I used turkey bacon and no one knew!!)

* 1 1/4 cups shredded cheddar cheese

* 8 oz light sour cream

* 1 1/2 tsp chicken bouillon granules (optional)

Wash potatoes and prick several times with a fork.  Bake in foil at 350 degrees for 45 min to 1 hr.  Let cool.  Cut potatoes into several cubes.

Melt butter in heavy sauce pan over low heat.  Add flour, stir until smooth.  Cook 1 min, stirring constantly.  Gradually add in milk.  Cook over med heat, stirring constantly until mixture is bubbly.

Pour into crockpot and then add salt, pepper, green onions, crumbled bacon, cheddar cheese, chicken granules.  Mix through.  Fold in potatoes.

Cook on high for 2 hours, or low for 4 hours.  Stir in sour cream right before serving.  Add a little milk if you think soup is too thick.

Optional: Garnish with additional sour cream, crumbled bacon, green onions, etc.  Enjoy!

Emily’s Cheesy Chicken with Rice

I made this for dinner a few days ago, and LOVED it! I don’t know about you, but I think broccoli is one of the best veggies ever… always have, always will! So easy, and delish – you’re gonna wanna try this one!

• 1 can cream of chicken soup
• 1 can cheddar cheese soup
• 1/2 cup milk (emily’s recipe didn’t call for this, but I added it to make the sauce more saucy)
• 4 small chicken breasts
• broccoli (i added 4 cups of frozen broccoli, but you could add less if you wanted or you could use fresh – it’s up to you)

Spray your crockpot with no-stick spray and put your chicken on the bottom. Mix your soups together in a separate bowl and add milk. Pour over your chicken in the crock pot. Cook 8-10 hours on LOW or 4-5 on HIGH. About an hour before serving, add your broccoli. Serve over rice.

I didn’t get a picture of this one, I was too excited to eat the creamy cheesy goodness with the broccoli! To view emily’s pictures and the original recipe post, click here.

Crock Pot Chicken Burritos

4 frozen chicken breasts
1 can cream of chicken soup
2 cups jarred salsa
1 can black beans, drained and rinsed (you could also use pinto beans)
2 cups minute rice (we use brown minute rice)

Spray your crock pot with no-stick spray. Place your chicken breasts in crock pot. Add black beans.  In a mixing bowl, mix your salsa and cream of chicken soup together, using the soup can, add 1 1/2 cans of water; Mix well. Pour mixture over chicken and cook on low for 6-8 hours. About 30 minutes before serving, take chicken out and shred; Return to crock pot. Add 2 cups of minute rice and stir into your chicken/liquid mixture. Cook in crock pot for 10-15 minutes longer.

Serve on tortillas with chopped tomatoes, avocados, cheese, sour cream, and additional salsa (or  any of  your favorite burrito toppings will do!) Enjoy!
*this recipe makes a lot! we had leftovers for lunch the next day and enough for one more meal…