Hawaiian Chicken in a Pot.

Inspired by this pin. This basic recipe was easier.

Hawaiian Chicken in a Pot

Ingredients

4 boneless, skinless chicken breasts

1 cup pineapple juice

1/2 cup packed brown sugar

1/3 cup light soy sauce

Directions

1. Spray crockpot with oil.
2.  Add everything to crockpot.
3.  Cook for 4 hours on low.  Left on warm for another 3 and a half.   If you don't need it to go for 9.5 hours, you can cook it on low for 6 to 8 hours straight.

I was not a fan of the no vegetable or fruit included, so I would definitely add a can of chunk pineapple.  It would also be great with chopped peppers, but my DH is not a fan of peppers.

We gave this recipe a 4 out of 5 stars.

Chicken Cordon Bleu in a Pot

And it's time for another Chicken in the Pot recipe...what can I say I am a sucker for easy cooking.

Today, it's Chicken Cordon Bleu from Chef-In-Training.  Of course, I did a little tweaking.  I had to find a way to get some vegetables in there.

Chicken Cordon Bleu in a Pot 

 Ingredients

4 skinless, boneless chicken breast halves (frozen)
1 (10.5 ounce) can condensed cream of chicken soup
1 cup 1 percent milk
4 slices of ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix (Used Arnold brand)
1/4 cup butter, melted
8 oz. frozen peas and carrots
 

Directions

1. Whisk together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
2. Add some of the peas and carrots into the sauce.
3. Layer chicken breasts over the sauce.
4. Cover with slices of ham and then Swiss cheese.
5. Pour the remaining soup over the layers, stirring a little to distribute between layers. Add peas and carrots as possible, trying to keep them in the liquid.
6. Sprinkle the stuffing on top, and drizzle butter over stuffing.
7. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.  My crockpot runs really warm so I set it on low for 4 hours and let it warm for another 3.  I thought it was too soupy looking so I left the lid off and let it evaporate for about 1 hour.

Enjoy!

We liked it.  DH gave it a 5 out of 5.  I gave it a 4 out of 5.  So that's a 4.5 for us - we'll be serving this again!

Next time - add double the peas and carrots to the bottom.  They were awesome and cooked up no problem.

Butternut Squash and Apple Soup ...Absolutely Amazing!

The best soup recipe I have made in YEARS!!! Amazing.  Absolutely amazing.

My DH had to leave town for a few days this week.  Since I was home alone, I wanted to make a vegetarian meal for me.  So, I pulled this Butternut Squash and Apple Soup from Pinterest.  The original recipe came from NPR.

I tweaked it a bit, so here's my take.

Ab Fab Butternut Squash and Apple Soup

Makes 4 to 6 servings

Ingredients

1 butternut squash, about 2 pounds, peeled, seeded and cut into 1-inch chunks
3 firm, sweet apples, such as Braeburn, Pink Lady or Jazz, peeled, cored and quartered
1 large onion, peeled and roughly chopped
1 tablespoon Garlic Chili Sauce
2 cloves of garlic, unpeeled and crushed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon coriander seeds
2 teaspoons finely chopped fresh rosemary
3 1/4 cups vegetable broth
2/3 cup light cream

Directions

1. Preheat oven to 400 degrees.
2. Spread the squash, apples, onion, and garlic on a baking sheet. Sprinkle with the salt, pepper, coriander and rosemary. Roast for 45 minutes to 1 hour, or until all the vegetables are cooked through and golden.
3. Remove the vegetables from the oven. When they are cool enough to handle, squeeze the garlic from the peel. (I forgot to do this, but it didn't make any difference.) 
4. If you have an immersion blender, scrape the vegetables into the crockpot with the vegetable broth. Deglaze the baking sheet with 1/4 cup boiling water, scraping at the burned-on bits to capture them. If you are using a countertop blender, deglaze the pan as above and pour roughly 1/3 of the vegetables from the baking sheet into the blender/food processor and puree. Transfer puree to the crockpot. Continue this process with the rest of the vegetables.
5. Once the vegetables are pureed, put the crockpot on warm and let it cook all day.  I left it on warm for 8 hours. Then, stir in the cream and let it warm up for about 30 minutes or until the soup is warmed through and reaches your preferred consistency.
6. To serve, divide into bowls. 

And it was amazing.  I give it a 5 out of 5 stars.   Hope you enjoy it as much as I did.