Creamy Chicken Soup in a Crock-Pot! (Mostly...)

Chicken Pot Pie Soup!

OK so, first of all, this is NOT a dinner swap meal... I mean, I guess it could be!  But, that's not why I made it :)

The other day I saw THIS Soup Recipe and started getting hungry!

I mean who WOULDN'T!

So, I looked at the ingredient list, bought a few things, and ... pulled out my crock pot! (whoops!)

I started melting butter... chopped and added carrots...and then realized that this was NOT a crock pot recipe!  I mean, it's one thing to pre-cook a few veggies, but to make the entire thing on the STOVE?! It even wanted me to make a RUE for goodness sakes!  Well, since THAT was not happening, I went to the web for another recipe for inspiration and one... kind of.  I'm not even sure where it is now, but if I find it... I will share!

In the end, I invented my own.  Give it a try if you like!  If not, I promise, I won't be insulted ;)

Before I share, I have to admit that I DID make some homemade bread bowls with my trusty Pantry Secrets recipe! (thanks for the help, Tefi!)  I would give you the recipe, but then I would have to kill you... haha OK not really, but maybe someday I will get certified to teach these bread classes and you can all come and learn!  It's soo soo yummy and easy!  I LOVE it!

OK back to the soup!  Here it is! (sorry, I don't have exact measurements for most of it!

Bree's Creamy CROCK POT Chicken Soup:

about 2 carrots
2-3 TB Butter
about 2 cups country cubed frozen hash browns (You could dice potatoes if you prefer)
2 Cups Hot Water
2 Chicken Bullion Cubes
1 Can Cream of Celery Soup
Frozen Peas - as many as you like
about 1 Cup Chopped Onion
A splash of Heavy Cream (Just what I had on hand)
1 - 12.5 oz can of Chicken
I may have added some milk.  This seems super thick, so if it is, add milk or more chicken stock until you get the consistency you want.
1 8oz pack of cream cheese
Seasonings as desired

First, since I thought I was going to make the first recipe,  I started sauteing the carrots in butter.  Once I decided to abandon the first recipe, I decided to keep cooking them in butter because... why not? :)  You could throw the onions in with them as well, if you like!  Though I'm sure you could get away without precooking any of it!

Then, I dumped everything else, except the cream cheese into the crock pot, adding the carrots after they started to get tender.  I cooked on high for a few hours (maybe 4?). About an hour before eating, I cubed and added the cream cheese!

So much of this was just things I easily had on hand, loosely based on a mix of 2 different recipes!  I'm sure you could add noodles if you wanted (just cook noodles and add at the end).  I'm sorry I don't have a picture!  We ate everything too fast :)  I hope you like it!


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Photos

Okay ladies, after posting my recipes I realized how much I like the ones that have pictures with them. And when I visit other sites I like the pics to show me if I'm on track while I do it. So I'm going to try to have my camera close by in Nov. and try to snap some shots to add to my post next month and thought I'd invite you to do the same! :) It just gets my mouth watering, and me all jazzed to start cookin'!

Easy Teriyaki Chicken

1 chicken, cut up (or equivelant amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup apple juice
1/2 tsp dried ginger

Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.

On cooking day, defrost in refrigerator. Preheat oven at 425 and bake chicken for 30 minutes (may take longer depending on chicken piece choices). Or grill on a barbeque until chicken is no longer pink.

Serve over rice.

Pizza Pasta Bake

Pizza Pasta Bake

• 1 lb. penne rigate or mostacolli, fully cooked and drained
• 1 c. ricotta cheese
• 3 c. marinara sauce (homemade or from a jar)
• 30 slices pepperoni
• 1/2 c. sliced mushrooms (I used canned, but only because that’s what I had on hand)
• 1/2 c. sliced black olives
• 1 1/2 c. shredded mozzarella cheese

1. Combine hot pasta with ricotta cheese and stir until cheese is melted and smooth. Pour into a 13×9 casserole dish.

2. Pour marinara sauce over pasta. Top with pepperoni, mushrooms and olives (or your favorite toppings). Add shredded mozzarella cheese on top.3. Bake at 350 degrees for 10-15 minutes, until warmed through and cheese is melted.

FYI: This one is a little pricier than I expected. Easy to make... hard on the budget. I'd plan ahead for this one and watch for sales.

http://stolenmomentscooking.com/pizza-pasta-bake/

Salsa Joes Freezer Recipe

So, I'm finally getting around to adding the recipes I've made in the past. I can't wait till we've got them all on here. You ladies have made some wonderful meals! Here's the first:

Salsa Joes Freezer Recipe

4 lbs hamburger
2 cups salsa (mild, medium or hot, dependent on your taste!)
2 16 oz cans tomato sauce
4 tbsp brown sugar, packed

In a large skillet, brown ground beef. Add remaining ingredients, stirring well. Bring to a boil then reduce heat. Simmer 20-30 mins. Cool and freeze in four portions (makes four "Salsa Joes" for each portion).

To use, defrost then add to large sauce pan. Heat over medium until warmed. Serve on toasted hamburger buns.

Found it here:

http://www.momsbudget.com/freezerrecipes/salsajoes.html

Colorful Chicken Casserole

Here's one ladies that will make you a proud mom! Lately I have been feeling rather guilty for my kids lack of vegetable intake. So, when I saw this recipe I had to try it out! FIVE different vegetables and the option to mix in whole wheat noodles will give us all the nutrition we need in a tasty way!

1 cup chopped green pepper
1 cup chopped celery
3/4 cup chopped onion
2 Tbsp butter or margarine
1 cup chicken broth
1 cup frozen peas
1 cup frozen corn
1 tsp salt
1/4 tsp pepper
3 cup cubed cooked chicken
1 pkg(8oz) elbow macaroni, cooked and drained (you can add more to beef it up)
1 jar(4-1/2oz) sliced mushrooms, drained (optional)
1 cup(4oz) shredded cheddar cheese

In large skillet, saute green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt and pepper; heat through. Stir in chicken and macaroni. Divide between two greased 8-in. square baking pans. Top w/mushroom and cheese. Cover and freeze one casserole (up to 3 months). Cover the other one and bake 350 for 30 min; uncover and bake 10 min longer. To use frozen casserole: cover and bake at 350 for 35 min; uncover and bake 15 min longer.

Horray!!

Hey Beauties!!  The Sept. 25th swap is almost complete and I'm SO exited for all of the new meals!!  Pam, I'm sooo glad you started this a while back - what a great way to get some good food and say hi to great friends!

Hopefully this post will be emailed to several of you, so if you're not on the email list and want to be, just let me know and I'll be happy to add you!  And if you should be on the list, but didn't get it, let me know too and we'll fix it! :D

Can't WAIT to try the new food and see all these great recipes!  (if you need help posting one, check out To Post or Not to Post or just let me know and I'd be happy to post it for you)

Next Swap - November!!

So...is it dinner time yet?