Crock Pot Chicken Pot Pie

My crock pot and I could really be best friends.  When it comes to dinner, I rely on that one appliance as much as anything else.  There’s nothing better than coming home to dinner that is near ready when you walk in the door from a busy workday.   A few basic ingredients and you will be enjoying this slow cooked version of a classic.   Just before you want to have dinner, bake your favorite biscuits and serve it over top of one!  Here’s a great biscuit recipe to try:  Mama’s Flaky Cream Biscuits.  Delish!!

20190106_214735

Ingredients:

5 medium potatoes, peeled and diced to 1 1/2”

3 large carrots, peeled and diced

3 boneless, skinless chicken breasts – any fat trimmed (about 1 ¾ to 2 pounds)

2 T minced dried onion (or ½ c fresh onion chopped)

½ tsp garlic powder

1 tsp. salt

¼ tsp. black pepper

2 cans (10 ½ oz each) Campbell’s Healthy Request cream of chicken soup

1/3 c. water or low sodium chicken broth

1 c. frozen corn

1 c. frozen peas or green beans

Place diced potatoes in 6-quart crock pot.  Add carrots and seasonings.  Lay chicken breasts on top of vegetables.  Pour in cream of chicken soup and water over chicken.  Do Not Mix!  (Corn and peas are added later.)  Place lid on crock pot and cook on high for approximately 4 hours or on low for approximately 7 hours.  Remove chicken from crock pot to a heat proof plate and shred; set aside.  Add corn and peas or beans to the crock pot.  Thin sauce in crock pot with up to an additional ¼ c. chicken broth, if needed.  Return chicken to pot.   Allow frozen vegetables to heat through, about 10 minutes.  Serve over a baked, warm, split biscuit.

WW Freestyle Info: Makes 8 servings of 1¼ cups each.  4 SmartPoints per serving, not counting your choice of biscuit.

Crock Pot Chicken Pot Pie
    Ingredients
  • ~ 5 medium potatoes, peeled and diced to 1 1/2”
  • ~ 3 large carrots, peeled and diced
  • ~ 3 boneless, skinless chicken breasts – any fat trimmed (about 1 ¾ to 2 pounds)
  • ~ 2 T minced dried onion (or ½ c fresh onion chopped)
  • ~ ½ tsp garlic powder
  • ~ 1 tsp. salt
  • ~ ¼ tsp. black pepper
  • ~ 2 cans (10 ½ oz each) Campbell’s Healthy Request cream of chicken soup
  • ~ 1/3 c. water or low sodium chicken broth
  • ~ 1 c. frozen corn
  • ~ 1 c. frozen peas or green beans
  1. Place diced potatoes in 6-quart crock pot.
  2. Add carrots and seasonings.
  3. Lay chicken breasts on top of vegetables.
  4. Pour in cream of chicken soup and water over chicken. Do Not Mix! (Corn and peas are added later.)
  5. Place lid on crock pot and cook on high for approximately 4 hours or on low for approximately 7 hours.
  6. Remove chicken from crock pot to a heat proof plate and shred; set aside.
  7. Add corn and peas or beans to the crock pot.
  8. Thin sauce in crock pot with up to an additional ¼ c. chicken broth if needed.
  9. Return chicken to pot.
  10. Allow frozen vegetables to heat through, about 10 minutes.
  11. Serve over a baked, warm, split biscuit.

Weight Watchers Freestyle Info: Makes 8 1¼ cup servings at 4 SmartPoints per serving.

https://foursistersdish.com/2019/01/07/crock-pot-chicken-pot-pie/

Advertisements

Creamy Chicken Taco Chili

Every New Year’s Eve on Facebook (for the past several years), I have posted, “Tell me something good that happened this year.”  If you listen to The Bobby Bones radio show, the phrase “tell me something good” may ring a bell.  It’s a segment on his show every morning where the cast reads positive news headlines.  It’s my favorite part of his show.  I mean, who doesn’t love to hear about the GOOD things people are doing in this world?!  There is enough negativity and bad news out there.  It’s nice to focus on the good for a change.  My yearly Facebook post is a knockoff from Bobby’s Tell Me Something Good segment… a chance for me to hear some positive news from my friends and share some positive news of my own.  A perfect way to end one year and move into the next.  If more people focused on the positive things in their lives instead of harping on the bad stuff, this world would be a much more pleasant place, don’t you agree?

This year, I was able to share several good things that happened for me in 2018 (I could have named a bunch but I focused on the highlights):  1.  I became a WW (formerly Weight Watchers) Wellness Guide (a.k.a. meeting receptionist – I’m still not used to the new titles).  I’ve been a lifetime member for YEARS and decided it was time to take a more active roll.  2.  I went back to teaching!  I was a kindergarten teacher for 6 years but I quit teaching and went into a different field when my daughter was a year old (long story) so I’ve been out of public ed for over 10 years.  I’m back and glad to be working with kids again, plus it’s awesome to be back on the same schedule as my own kids.  3.  We more than doubled our blog traffic on Four Sisters Dish in 2018 as compared to our first year, 2017.  That’s amazing!  We have YOU to thank for it.  We want to thank you all for reading, subscribing, commenting, sharing, and most importantly COOKING our recipes!  We love when people make our food and tell us how they like them.  Please continue to do so… we love hearing from our readers and we hope to have more interaction with you 2019!

Tell us something good in the comments!  What was something good that happened for you in 2018?  We hope your 2018 was as great as ours and we at Four Sisters Dish wish you a happy, healthy and delicious 2019!

Speaking of delicious, let’s start the year off with this Creamy Chicken Taco Chili.  This can be made in your crockpot or your electric pressure cooker.  I’ve included instructions for both.  This chili is creamy and rich but it’s guaranteed not to sabotage your healthy diet resolutions.  Enjoy it without guilt!  ~Erin

salt_20181014_205208_284 (1)

2 ½ lb. boneless, skinless chicken individually frozen chicken breasts*

2 cans (10 ¾ oz. each) Campbell’s Healthy Request cheddar cheese soup

1 (16 oz.) can fat-free refried beans

1 (16 oz.) jar mild taco sauce (I used Taco Bell brand.)

1 (16 oz.) can fat-free chicken broth

1 (15 oz.) can whole kernel corn, drained

1 (10 oz.) can mild Ro-Tel tomatoes and green chilis, undrained

1 T. chili powder

1 tsp. paprika

1 tsp. onion powder

1 tsp. salt

¼ tsp. black pepper

½ tsp. oregano

1 tsp. garlic powder

2 cans (15 oz. each) black beans, drained and rinsed

1 (8 oz.) package fat-free cream cheese

 

Slow Cooker Instructions:

In the pot of a slow-cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.  Nestle the frozen chicken breasts into the mixture.  *You can use thawed chicken breast, just be aware that it will cook much faster.

Cook on high for 4 hours or low for 8 hours.  In the last 30 minutes of cooking, remove the chicken from the pot and shred it; set aside.

In a medium bowl, whisk together some of the hot liquid from the crock pot with the cream cheese, until smooth.  Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot. Continue cooking for 20-30 minutes of cook time.

Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

 

Electric Pressure Cooker Instructions:

In the pot of an electric pressure cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.  Nestle the frozen chicken breasts into the mixture.

*You can use thawed chicken breast, just be aware that it will cook much faster.  See your pressure cooker owner’s manual for time adjustments for thawed chicken breasts.

Set the electric pressure cooker for 45 minutes.  Quick release pressure and open the pot when all pressure is released.  Remove the chicken from the pot and shred it; set aside.

In a medium bowl, whisk together some of the hot liquid from the pressure cooker with the cream cheese, until smooth.  Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.  Using the saute setting, simmer for about 5-10 minutes, stirring occasionally, or until beans are warmed through.  Watch it closely so the cream cheese doesn’t scorch.

Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

WW Freestyle Info:  This soup makes approximately 16 cups.  Each cup is 2 SmartPoints, not counting optional garnishes.

Creamy Chicken Taco Chili

Creamy Chicken Taco Chili

    Ingredients
  • ~ 2 ½ lb. boneless, skinless chicken individually frozen chicken breasts*
  • ~ 2 cans (10 ¾ oz. each) Campbell’s Healthy Request cheddar cheese soup
  • ~ 1 (16 oz.) can fat-free refried beans
  • ~ 1 (16 oz.) jar mild taco sauce (I used Taco Bell brand.)
  • ~ 1 (16 oz.) can fat-free chicken broth
  • ~ 1 (15 oz.) can whole kernel corn, drained
  • ~ 1 (10 oz.) can mild Ro-Tel tomatoes and green chilis, undrained
  • ~ 1 T. chili powder
  • ~ 1 tsp. paprika
  • ~ 1 tsp. onion powder
  • ~ 1 tsp. salt
  • ~ ¼ tsp. black pepper
  • ~ ½ tsp. oregano
  • ~ 1 tsp. garlic powder
  • ~ 2 cans (15 oz. each) black beans, drained and rinsed
  • ~ 1 (8 oz.) package fat-free cream cheese
    Slow Cooker Instructions
  1. In the pot of a slow-cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.
  2. Nestle the frozen chicken breasts into the mixture. *You can use thawed chicken breast, just be aware that it will cook much faster.
  3. Cook on high for 4 hours or low for 8 hours.
  4. In the last 30 minutes of cooking, remove the chicken from the pot and shred it; set aside.
  5. In a medium bowl, whisk together some of the hot liquid from the crockpot with the cream cheese, until smooth.
  6. Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.
  7. Continue cooking for 20-30 minutes of cook time.
  8. Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.
    Electric Pressure Cooker Instructions
  1. In the pot of an electric pressure cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.
  2. Nestle the frozen chicken breasts into the mixture. *You can use thawed chicken breast, just be aware that it will cook much faster. See your pressure cooker owner’s manual for time adjustments for thawed chicken breasts.
  3. Set the electric pressure cooker for 45 minutes.
  4. Quick release pressure and open the pot when all pressure is released.
  5. Remove the chicken from the pot and shred it; set aside.
  6. In a medium bowl, whisk together some of the hot liquid from the pressure cooker with the cream cheese, until smooth.
  7. Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.
  8. Using the sauté setting, simmer for about 5-10 minutes, stirring occasionally, or until beans are warmed through. Watch it closely so the cream cheese doesn’t scorch.
  9. Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

WW Freestyle Info: This soup makes approximately 16 cups. Each cup is 2 SmartPoints, not counting optional garnishes.

https://foursistersdish.com/2019/01/02/creamy-chicken-taco-chili/

Buffalo Ranch Chicken Chili

This recipe was inspired by my husband. When I created my Jalapeno Popper Chicken Chili, he suggested that Buffalo style might be another tasty variation. He was right! Even if you don’t love Buffalo wings, I am confident you will love this chili. It’s packed with flavor & has just the right amount of kick! ~Erin

buffaloranchcknchili_logo

Ingredients:

4 oz. reduced fat or Greek cream cheese, softened

1 (10 ¾ oz.) can Campbell’s Healthy Request Condensed Cheddar Soup

32 oz. unsalted chicken stock

2 lbs. boneless, skinless chicken breasts – individually frozen

½ c. finely chopped carrots

½ c. finely chopped celery

3 cans (15.8 oz. each) great northern beans, drained and rinsed

1 tsp. onion powder

1 tsp. garlic powder

1 package (about 8 tsp.) Hidden Valley dry ranch dressing mix

1/3 c. Frank’s Red Hot Buffalo Wings sauce

Optional garnishes: real bacon bits, green onions, extra buffalo sauce

Slow Cooker Instructions:

In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar soup until well combined.

Whisk in chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.

Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook faster).

Add beans but do not stir them in — leave them on top.

Cook 4-5 hours on high or 7-8 hours on low. When 1 hours of cook time is left, remove the chicken breasts, shred, and return to pot to finish cooking.

Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

Electric Pressure Cooker Instructions:

In the pot of your pressure cooker, whisk together condensed cheddar soup, chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.

Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook much faster – refer to your pressure cooker manual for cook times).

Pressurize and cook 40 minutes, then quick release pressure.

Carefully remove the lid when all pressure is released.  Remove the chicken from the pot and shred; set aside.

In a small bowl, whisk some the hot liquid from the pot with the cream cheese until smooth; set aside.

Now return the shredded chicken to the pot and stir in the beans.

Using the saute’ setting, simmer with the lid off for 10-15 minutes, stirring often, until thickened.

Turn off the heat and stir in the thinned cream cheese.

Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

Buffalo Ranch Chicken Chili

Buffalo Ranch Chicken Chili

    Ingredients:
  • ~ 4 oz. reduced fat or Greek cream cheese, softened
  • ~ 1 (10 ¾ oz.) can Campbell’s Healthy Request Condensed Cheddar Soup
  • ~ 32 oz. unsalted chicken stock
  • ~ 2 lbs. boneless, skinless chicken breasts – individually frozen
  • ~ ½ c. finely chopped carrots
  • ~ ½ c. finely chopped celery
  • ~ 3 cans (15.8 oz. each) great northern beans, drained and rinsed
  • ~ 1 tsp. onion powder
  • ~ 1 tsp. garlic powder
  • ~ 1 package (about 8 tsp.) Hidden Valley dry ranch dressing mix
  • ~ 1/3 c. Frank’s Red Hot Buffalo Wings sauce
  • ~ Optional garnishes: real bacon bits, green onions, extra buffalo sauce
    Slow Cooker Instructions:
  1. In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar soup until well combined.
  2. Whisk in chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.
  3. Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook faster).
  4. Add beans but do not stir them in – leave them on top.
  5. Cook 4-5 hours on high or 7-8 hours on low. When 1 hours of cook time is left, remove the chicken breasts, shred, and return to pot to finish cooking.
  6. Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.
    Electric Pressure Cooker Instructions:
  1. In the pot of your pressure cooker, whisk together condensed cheddar soup, chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.
  2. Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook much faster - refer to your pressure cooker manual for cook times).
  3. Pressurize and cook 40 minutes, then quick release pressure.
  4. Carefully remove the lid when all pressure is released. Remove the chicken from the pot and shred; set aside.
  5. In a small bowl, whisk some the hot liquid from the pot with the cream cheese until smooth; set aside.
  6. Now return the shredded chicken to  the pot and stir in the beans.
  7. Using the saute' setting, simmer with the lid off for 10-15 minutes, stirring often, until thickened.
  8. Turn off the heat and stir in the thinned cream cheese.
  9. Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

Weight Watchers Info.: Each 10 oz. serving (about 1 ¼ cups) is 2 SmartPoints on the Freestyle plan. Serves 10. Optional garnishes should be calculated separately.

https://foursistersdish.com/2018/01/23/buffalo-ranch-chicken-chili/
Buffalo Ranch Chicken Chili

Buffalo Ranch Chicken Chili

    Ingredients:
  • ~ 4 oz. reduced fat or Greek cream cheese, softened
  • ~ 1 (10 ¾ oz.) can Campbell’s Healthy Request Condensed Cheddar Soup
  • ~ 32 oz. unsalted chicken stock
  • ~ 2 lbs. boneless, skinless chicken breasts – individually frozen
  • ~ ½ c. finely chopped carrots
  • ~ ½ c. finely chopped celery
  • ~ 3 cans (15.8 oz. each) great northern beans, drained and rinsed
  • ~ 1 tsp. onion powder
  • ~ 1 tsp. garlic powder
  • ~ 1 package (about 8 tsp.) Hidden Valley dry ranch dressing mix
  • ~ 1/3 c. Frank’s Red Hot Buffalo Wings sauce
  • ~ Optional garnishes: real bacon bits, green onions, extra buffalo sauce
    Slow Cooker Instructions:
  1. In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar soup until well combined.
  2. Whisk in chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.
  3. Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook faster).
  4. Add beans but do not stir them in – leave them on top.
  5. Cook 4-5 hours on high or 7-8 hours on low. When 1 hours of cook time is left, remove the chicken breasts, shred, and return to pot to finish cooking.
  6. Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.
    Electric Pressure Cooker Instructions:
  1. In the pot of your pressure cooker, whisk together condensed cheddar soup, chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.
  2. Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook much faster - refer to your pressure cooker manual for cook times).
  3. Pressurize and cook 40 minutes, then quick release pressure.
  4. Carefully remove the lid when all pressure is released. Remove the chicken from the pot and shred; set aside.
  5. In a small bowl, whisk some the hot liquid from the pot with the cream cheese until smooth; set aside.
  6. Now return the shredded chicken to  the pot and stir in the beans.
  7. Using the saute' setting, simmer with the lid off for 10-15 minutes, stirring often, until thickened.
  8. Turn off the heat and stir in the thinned cream cheese.
  9. Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

Weight Watchers Info.: Each 10 oz. serving (about 1 ¼ cups) is 2 SmartPoints on the Freestyle plan. Serves 10. Optional garnishes should be calculated separately.

https://foursistersdish.com/2018/01/23/buffalo-ranch-chicken-chili/

Slow Cooker Beefy Pinto Beans

BeansLogoThis is my husband’s recipe for beefy pinto beans.  He made this for me when we were newly married and honestly, until then, I didn’t know how to make pinto beans.  Sounds silly because they are like the easiest meal in the world to make.  If you can run water, you can make pinto beans.  I just never had done it before we got married and didn’t know where to start.  (The basic directions are usually on the package, I found out later.  Duh!)  The good thing about beans is that they are customizable and basically take on the flavor of whatever you cook with them.  I grew up with ham in my beans.  My husband, who was raised on a cattle ranch, always had ground beef in his beans.  I like them both ways, but I prefer this beefy version over the ham… especially with some chopped up jalapenos and fresh cornbread mixed in!  If you’ve never tried making pinto beans, try them this way.  The beef and seasonings add so much flavor!  I think you’ll love them.  ~Erin

 

Ingredients:

2 pounds dry pinto beans

3 T. seasoned salt (I use Lawry’s)

1 lb. 93% lean ground beef, browned

Water

Optional: pickled jalapeños

 

Instructions:

Rinse your beans in a colander and remove any beans that don’t look normal.  Place the beans in the slow cooker pot and cover them with 2 to 3 inches of water above the top of the beans. They will expand a lot.  Allow the beans to soak overnight at room temp.

In the morning, pour the water off the beans and rinse them again.  This doesn’t have to be a perfect rinse job.  Just pour as much off as you can without dumping them in your sink, run water over them, and repeat a couple times.

Finally, fill the pot with enough to cover the beans with about an inch to an inch and half of water over the top of the beans.

Cook the beans on low for at least 10 hours.  When about 2 hours of cook time is remaining, stir in the seasoned salt* and cooked ground beef and continue to cook for the last 2 hours.

Serve the beans with cornbread and, if desired, chopped pickled jalapenos.

Weight Watchers Info.:  This recipe makes 11 servings.  Each serving is 8 ounces (about 1 cup).

Old SmartPoints:  9 SmartPoints

New Freestyle SmartPoints:  2 SmartPoints

*The salt is not added until the end of cook time because, if added too early, it inhibits the tenderizing process.