Crock Pot Cream Cheese Chicken

We made this for the second time today for our weekly crock pot Sunday.  I'll admit the first time I made it I had no clue how long you needed to cook black beans for and they were slightly crunchy.  This time however I boiled them for several hours yesterday afternoon while doing some other things in the kitchen.  Second time around was much better!  My sweet husband actually threw all of this in the crock pot before church, its that easy.  Five ingredients.

3 large frozen chicken breast (the first time I used 4 smaller...)
1 block cream cheese
1 can rotel
Small bag frozen corn (The bag I was using was 10 oz, and I didn't use all of it) [the original recipe called for 1 can of corn, drained]
2 cups cooked black beans (warning: this does not mean you should cook 2 cups of uncooked black beans, they GROW! I have a TON precooked beans now.  Oops.) [again original recipe called for 1 can of black beans, drained]


Place the frozen chicken breast on the bottom of the crock pot, and place the rest of the ingredients ontop.  I cooked for 4 hours on high and it was perfect when we got home.  The chicken will fall apart, and then we shred it. 

I like serving with rice as a filler, we just mix it all together [think delicious mush].  The first time we made it we turned the leftovers into a taco salad type meal with tortillas, lettuce and shredded cheese.  It would also be good mixed with the rice and served in tortillas.  The leftovers are equally as delicious if not more.  Yum! 

Thanks Larson Lingo for this great recipe!

Chicken Enchilada Soup

I adjusted a recipe I found online for enchilada soup.  Just fair warning if you see that title and like me, thought it would taste somewhat like enchiladas, it doesn't really.  It was really good, just not very enchilada-y :) 

1 package frozen corn (mine was 16 oz)
1 handful of chopped onion
1 handful of chopped celery
2 chicken breast
1 can cream of chicken soup
1 can enchilada sauce
1 3/4 cups milk

Optional: shredded cheese, avocado, tortilla chips, sour cream, can of diced tomatoes, black beans.

Place the corn, onion, celery in crock pot.  Then place chicken breast on top.  Mix together the cream of chicken soup and enchilada sauce, then mix in milk.  Add the liquid mixture to the crock pot.  Cook on high for 3-4 hours or low heat for 6-8 hours.  The original recipe had listed the above optional items, but I forgot some of them and it was still very good.  Next time I think I will add a can of diced tomatoes and black beans from the start to make it more filling and delicious.  We topped with cheese and loved it.  (Serves 4 regular eaters)

Firecrackers

This recipe came from my sweet Nana, who always made these for us growing up.  I also found they were an extremely easy snack to send to Shane while he was at West Point. 

4 sleeves Saltine crackers (do not use fat free, they don't soak up the oil, I have used half wheat successfully though)
1 1/2 cup Vegetable Oil
1 packet dry ranch dressing mix (about 1/3 cup)
3 Tablespoons crushed red pepper flakes (adjust according to how hot you like things)
1 1/2 teaspoons Garlic powder

Put the crackers in a container or zip lock.  Mix remaining ingredients together and slowly pour over crackers, mixing as you go.  Let sit, and turn bag for several hours.