Chicken · Crock Pot · Potato · Soup · Uncategorized

Zesty Chicken Soup


The weather lately here has been so all over the place.  On Saturday it was sunny and nice, like nice enough to do a long run in short sleeves, but then Sunday was cloudy and then rainy.

I was glad I decided to start this in the crock pot Sunday morning cuz by the time dinner rolled around I was ready for soup!

This recipe calls for the Stubb’s chicken marinade, but I only had the beef kind so I used that instead.

It’s got a kick, you’ve been warned!

Zesty Chicken Soup


  • 5 russet potatoes, peeled and cubed into 1″ dice
  • 5 cups chicken broth
  • 1 14.5 oz can crushed tomatoes {fire roasted if you can find it}
  • 2 stalks celery, diced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 1/2 cup Stubb’s Chicken Marinade
  • 1 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 2 bay leaves
  • 1 large chicken breast


  1. Place all ingredients in your crock pot.
  2. Turn to low heat and cook for 7-8 hours.
  3. After 8 hours, remove the chicken breast with a slotted spoon and place in a bowl.
  4. Shred meat with two forks then add the shredded meat back into the stew.
  5. Season with additional salt and pepper to taste.
Chicken · Crock Pot

Salsa Chicken


Happy Saturday everyone! I’m currently camped out in the library doing everything I can to avoid having to work on my internship projects.  I essentially have to write a research paper today.  I can pump one of those babies out pretty effectively by now….but I don’t want to!

Anyways, Meghan gave me the idea for this recipe last week and I’m so glad I gave it a try.  Super easy and super versatile, the perfect combination!

Basically, once you make this chicken you can put it in everything.

I made quesadillas, added it to my stuffed sweet potato recipe, and ate it mixed with black beans and spinach.  This chicken can go anywhere shredded chicken can go.

Salsa Chicken


  • 2-3 lbs chicken breast
  • 1 jar of your favorite salsa (I used Herdez)
  • 1/2 onion
  • 1 jalapeno pepper


  1. Add all the ingredients to a crock pot.
  2. Cover and cook on high for 3-4 hours.
  3. Shred chicken and cook for an additional hour
  4. Add chicken to anything and everything!



My favorite thing that I have used this chicken for is quesadillas!  I’ve been putting cheese, spinach, and the chicken inside them and they are bomb!

Now I suggest you go make a crock pot of chicken…

Chicken · Chili · Crock Pot

Crock Pot Chicken Taco Chili

We all know I love my crock pot!  I made this a few months ago and absolutely loved it! Also, it made a large amount of servings and froze nicely.  I froze about 4 servings of it and ate the rest of it about a month after I made the original batch.  I had no complaints about how it thawed and reheated, which was nice.  To me, this is comfort food.  I adore chili and can’t get enough of it during the dreary winter days.  So maybe I should have posted this during WINTER, but I know a large part of the country is still in winter mode, so it works 🙂

Crock Pot Chicken Taco Chili 


  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 16-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 0z. (3) boneless skinless chicken breasts


  1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
  2. Place chicken on top and cover.
  3. Cook on low for 10 hours or on high for 6 hours.
  4. Half hour before serving, remove chicken and shred.
  5. Return chicken to slow cooker and stir in.

I love how simple crock pot meals are! You can top this with all the normal chili fixings (sour cream, cheese, cilantro) and serve with cornbread if you choose.  I literally craved this for a few days when I was eating the leftovers, it is SO GOOD!


It’s like happiness in a bowl!

Now seriously, go bust out your crockpot one last time and make this before the sun shine is here to stay!

Servings: 10

  • Calories: 220
  • Total Fat: 1 g
  • Saturated Fat: 0 g
  • Cholesterol: 26 mg
  • Sodium: 1088.8 mg
  • Total Carbs: 35.4 g
  • Protein: 17.6 g
Chicken · Crock Pot · Sandwich

Pulled Chicken Sandwiches

Well lately I haven’t made anything exciting and that is not an understatement.  I’ve been on kind of a “spring cleaning” kick of my pantry (Spring? In Oregon? No such thing, I know) and have been eating a lot of random things that I have left over.  Literally my last two shopping trips have only consisted of fruits, veggies, and dairy perishables like almond milk and greek yogurt.  My meals have mostly been tilapia since I bought a giant bag of it earlier this winter and I have paired the fist with various starches and veggies.  Nothing to complain about, since I like fish, but nothing worth photographing and sharing either.

BUT, I do have a recipe I tried a while back that I want to share.

I don’t know about you, but I am in love with pulled pork.  I adore it.  The cook at my sorority used to make it for lunch every once and a while and I would go crazy for it.  The problem I have with pulled pork, however, is the random chunks of fat that seem to always pop up in it, regardless of who makes it or where you get it.  I used to spend too much time picking through the vat of pulled pork that our sorority cook had made to find the perfect pieces for my sandwich.  I am very picky.

When I found this recipe for pulled chicken in the crock pot I knew I had to try it.  Plus it is literally the most simple crock pot recipe of all time, so obviously I was on board to give it a whirl!

“Pulled” Chicken Sandwiches


  • 3 chicken breasts
  • 1 1/2 cups of your favorite BBQ sauce


  1. Combine all the ingredients in the crock pot with 1/4 cup of water.
  2. Cook on high 3-4 hours.
  3. Shred chicken and serve on roll of choice with desired toppings.

Literally, have you ever seen a more simple recipe?  It also works well as a make ahead freezer meal that can easily be thawed and thrown in the crock pot when you’re ready to make it.  For those details and other super simple recipes click HERE

I served mine on whole wheat buns topped with some cole slaw.  I found the cole slaw in the bagged lettuce section, it was like a little kit that had shredded cabbage and a sauce packet that you just mixed together. Again, super simple!

Again, I apologize for the horrendous picture quality.  The fluorescent lights in my kitchen along with my horrible camera phone don’t exactly lead to the greatest quality.  I will break out my real camera soon! I promise!

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Overall, delicious.  I WILL be making this again!

Chicken · Crock Pot

Well it has been a while…

As with everything, I have had trouble keeping up with this blog. Ooops! I have just been so busy in the past few months that I let it slip.

I’m going to try to be back for good now though, because I really want to get this rolling so if (when) I get an internship I have a place to start documenting my adventures.  Speaking of which, my applications are done! I submitted them on Valentine’s Day and will hear back whether or not I got one on April 7th.  Notification day is a week later this year and I’m not sure how I feel about that…7 weeks to wait instead of 6. Oh well, nothing I can do about it.  At this point I have NO idea what program I am aiming for, I’m waiting until after I hear back about interviews.  You know, just to have a feel for where I stand 🙂

Update on my half marathon training: ran 9 miles a few days ago!!! I felt to strong the entire run until the last mile and then I felt like I was going to die.  Not exaggerating at all, I have no idea how I finished. I’m planning on running 10 miles next week and I am absolutely terrified!!! I have been getting back into the swing of eating healthy and working out more (got a gym membership for myself!) and I’m hoping to drop a few of the holiday pounds I have acquired.  That should make my running much easier if I’m not hauling around extra weight!

Since we’re still in the winter months me and my crock pot have maintained a steady relationship because it is just way too convenient! I have been really wanting to try to make my own Jambalaya because it was always a favorite of mine when my sorority’s cook made it.  I found a simple recipe and gave it a shot. Turned out amazing! It made a lot so I actually have about half of it in my freezer for a time when my food budget becomes non-existent due to a tiny pay check.

My recipe is an adaptation from Katie’s Cucina blog that I found via Pinterest.

Crock Pot Jambalaya


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 6 oz andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 tsp dried oregano
  • 2 tsp Cajun or Creole seasoning
  • 1 tsp hot sauce
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 12 oz frozen peeled shrimp, thawed
  • 1 1/2 cups brown rice


  1. Prepare the ingredients for the crockpot: cut chicken, dice sausage, and chop the onion, green bell pepper, and celery stalk.
  2. In the crock pot combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, cajun seasoning, hot sauce, bay leaves, and thyme. Cover and cook on low for 8 hours or on HIGH for 4 hours.
  3. Once the contents in the crockpot are done cooking, carefully remove the liquid. You will use this liquid to cook your rice in a separate pot. Cook the rice according to package directions using as much jambalaya liquid as possible.  While rice is cooking, stir in the thawed shrimp in the crockpot, cover and cook until the shrimp are cooked (about 30 minutes). Once rice is done mix into the crock pot. Discard bay leaves and serve.

A little on the spicy side, which I think is typical for jambalaya, but if you are sensitive to the spicy side of things I would recommend not adding the hot sauce. Or topping it with sour cream to cool it down 🙂


Servings: 8

  • Calories: 284
  • Total Fat: 4.8 g
  • Saturated Fat: 1 g
  • Cholesterol: 127.5 mg
  • Sodium: 665.5 5 mg
  • Total Carbs: 29.5 g
  • Protein: 28.9 g