Crockpot Chicken Marrakesh

This is a chicken dinner all-in-one! It's so easy to prepare and makes a delicious warm meal for a cold night. I chose to use chicken breasts because they are lower calorie than boneless, skinless chicken thighs but thighs would work well in this recipe too and turn out more tender than the chicken breasts.

Add vegetables to the well of the crockpot.

Mix well.

Add spices.

Add chicken.

Mix well, cover, and set to low for 6 hours.

Enjoy!

Ingredients: 

• 2 lbs. boneless skinless chicken breasts, cut into 2" pieces
• 2 large yams or sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 large yellow onion, peeled and chopped
• 1 can garbanzo beans, drained and rinsed
• 1 can diced tomatoes
• 3 cloves garlic, minced
• 1/2 t. ground cumin
• 1/2 t. ground tumeric
• 1/2 t. ground cinnamon
• 1/2 t. black pepper
• 1 t. dried parsley
• 1 t. salt

Directions: 

• Add all ingredients into the crockpot, mix well.
• Set on low for 6 hours. 
• Serve!

Yields: 10 servings
Serving Size: 1 cup
Weight Watchers Points: 5

Chicken Pot Pie

Well this chicken pot pie was a hit! Seth's dad came into town for a visit over New Year's and we had this for dinner with a spinach salad on the side and it was deeee-licious.

This recipe is so easy because it uses a variation of my Crockpot Chicken Stew as the filling and puff pastry as the crust.

Here's the secret... make my chicken stew recipe and set aside 4 cups for the chicken pot pie (don't worry, you'll still have plenty to eat for lunches or other meals since the recipe makes 10 cups of stew).

Ingredients:

• 4 cups Crockpot Chicken Stew
• 1/2 c. light sour cream
• 1 pkg. puff pastry
• 1 egg

Directions: 

• Thaw puff pastry according to directions on package
• Place one sheet in bottom of 8" or 9" square casserole dish and press along the insides walls of the dish
• Cover with foil (against the dough not just over the dish) and bake at 350 degrees for 25 minutes
• Meanwhile, in a bowl, mix 4 cups of chicken stew with sour cream (this is your filling) 
• Pastry should be golden brown when it comes out of the oven, add filling to casserole dish and then create your lattice work top crust
• Take the 2nd sheet of puff pastry dough and cut it into 10 or 11 even strips. Create a lattice work top. 
• Brush with egg wash (mix 1 egg with 1 T. water to create an egg wash) 
• Bake at 350 degrees for 45 minutes or until top is golden brown and bubbling 

Yields: 9 servings
Weight Watchers Points, per serving: 9

Crockpot Chicken Stew

Crockpot Chicken Stew

Here's my original recipe for crockpot chicken stew. It's hearty, yummy, and low calorie. You can eat it by itself with a spoon or if you're like my husband, you might want to put it over some egg noodles or other type of pasta. It's comfort food that makes you feel warm  all the way down to your toes and it's a recipe that even kids and picky eaters will love (if you have any of those in your life).

Step 1: Chop all your veggies and throw them in the crockpot!

Step 2: Add your spices and mix well.

Step 3: Add chicken to the crockpot. Cover with chicken broth. 

Step 3: About 20-30 minutes before you serve, add peas, corn, and thickener and let it cook.

Our Chicken Enchiladas

Since this is the first post of the blog, I thought I'd start with a nostalgic one. This is the first meal that Seth ever cooked for me so whenever I think about these enchiladas, I smile. When Seth and I had first started dating, he suggested that he would come over and we could cook dinner together. This chicken enchilada recipe is one of the ways he stole my heart. I was so impressed by how thoughtful he was to go to the store and get all the ingredients and then of course, I thought it was kinda sexy the way he took charge in the kitchen. I hope you enjoy! 

Seth's "First Date" Chicken Enchiladas Recipe

Ingredients:

• 2 chicken breasts, shredded and chilled
• 1 12 oz. botttle of Trader Joes red enchilada sauce
• 1 pkg. Blue corn tortillas
• 1 c. sharp cheddar cheese, shredded
• 1/2 c. scallions, chopped

Directions: 

In a 9x13 casserole dish, layer the bottom of the dish with enchilada sauce.

Place a small handful of chicken into each tortilla and roll them up, place them in the pan with the seam facing down. 

Pour enchilada sauce over top of the rolled tortillas and sprinkle with cheese

Bake in the oven at 350 degrees for 20-25  minutes, uncovered. 

Garnish with chopped scallions. 

Let cool for 5 minutes and serve.

Weight Watchers Points: TBD!