Crock-Pot Cream of Chicken & Vegetables

Crock-pots are a huge love of mine. I mean, how can you not love your crock-pot!? It works magic while you’re at work or bumming around. It’s one of the best darn inventions ever. This weekend was a lazy one, but needed. Time to unwind and relax, be it all weekend, or for a few hours, is very necessary. It’s time to find yourself again in this busy chaotic world.

Saturday the boy & I decided to sleep-in, hang out & play video games all day. What better time to whip out the crock-pot. We wanted something tasty, but not SUPER terrible for us. Both of us are “trying” to watch what we eat & by trying I mean not really, but we like the idea of it.

We found this recipe on pinterest from Skinny Mom called, Skinny Slow Cooker Creamy Chicken. The fact that it had “Skinny” in the recipe title sold us, although I don’t know how “skinny” it is for you, but hey, why not! We both were SO happy that we made this. It was legit so dang delicious. I had 2 servings which instantly makes it not skinny anymore, but seriously, it was that good! We added a bunch of vegetables into the recipe & I am so happy we did. It gave it a good crunch & change in texture. Loved it.

So if you’re looking for an easy recipe, something creamy, and oh so delicious, this is the recipe for you! Enjoy!

Crock-Pot Cream of Chicken & Vegetables

Prep Time:  15 Min          Cook Time:  4 Hours & 15 Min

Servings: Approximately 6


  • 1.5 LBS Boneless Chicken Breasts

    Crock-Pot Cream of Chicken & Vegetables
    Crock-Pot Cream of Chicken & Vegetables
  • 1 Packet of Garlic & Herb Dry Dressing Mix, .75 OZ
  • 1 C Water
  • Salt & Pepper, to Taste
  • ½ Sweet Onion
  • 1 ¼ C Fresh Broccoli, Cut into Bite Sized Pieces
  • 1 ¼ C Fresh Cauliflower, Cut into Bite Sized Pieces
  • 1 C Shredded Carrots
  • 1 Can (10.5 OZ) Campbell’s Healthy Request Condensed Cream of Chicken Soup
  • 8 Ounces Reduced Fat Cream Cheese, Cubed


  1. Trim any fat off of chicken breasts. Sprinkle a little salt/pepper onto both sides of the chicken breasts.
  2. Place into crock-pot.
  3. Combine 1 cup water & garlic & herb dressing mix into a small bowl until dissolved. Pour over chicken in crock-pot.
  4. Dice ½ sweet onion & place in crock-pot with chicken.
  5. Turn crock-pot on high. Allow chicken to cook for approximately 3-4 hours until chicken is tender & shreds easily.
  6. While chicken is cooking, begin prepping broccoli, cauliflower & carrots. Set in fridge until chicken is done.
  7. Once chicken easily shreds, add the cubed cream cheese & condensed cream of chicken soup to crock-pot stirring until combined.
  8. Add cut up vegetables & mix. Allow to cook for an additional 30-40 minutes on high until heated through. ENJOY!
  9. Serve atop a rice mixture or simply enjoy by itself!

Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Welp. My laptop died a couple weeks back. Finally got a new one & am ready to post all these delicious recipes that I’ve been hoarding.

This is probably by far one of, if not, my favorite soups of all time. This stuff is so addictive & so darn good. I first found it last year with my mom & we must have made it at least twice a week for 3 months straight. My dad was so sick of seeing butternut squash & sweet potatoes. The original recipe was found on Catz in the Kitchen. My mom and I have adapted it to our liking. I can’t stress enough how delicious this soup is. It’s creamy, butternutty, fally. You get the picture. IT’S SO GOOD.

If you have some time on your hand and want something delicious for dinner or a side, this is the recipe for you! I hope ya’ll love it as much as I do!

Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Prep: 30 Min                      Cook Time:  8 Hours & 30 Minutes


  • 3 Cups Cubed Sweet Potatoes (About 1lb)

    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
  • 3 ½ Cups Cubed Butternut Squash (About 1lb)
  • Approximately 1 Cup Diced Carrots
  • 1 Yellow Onion, Diced
  • 1 Stick Butter, Cubed (1/2 Cup)
  • 1-2 Cans Low Sodium Chicken Broth (14 Ounces Each)
  • 1 Can Light Coconut Milk (13.5 Ounces)
  • 1 Tsp Salt
  • ¼ Tsp Black Pepper
  • 1/8 Tsp Cayenne
  • 1/8 Tsp Nutmeg
  • ½ Tsp Cumin
  • Optional: Sour Cream for Topping


Combine cubed butter, diced onions, peeled & cubed sweet potatoes, cubed butternut squash, diced carrots & 1 can of chicken broth into a 4-quart crock-pot. Cover and cook on low for 8 hours or until vegetables are tender. If you’re pressed for time you can cook everything on high for approximately 4 hours.

Once vegetables are tender, in batches, begin pureeing them in a blender, one batch at a time. Return pureed mixture to crock-pot. Stir in the second can of chicken broth if you want it a little thinner, coconut milk, salt, pepper, cayenne, nutmeg & cumin. Cook on low for an additional 30 minutes, or on high for 15 minutes, until heated through.

Top with a dollop of sour cream if you desire!

If you have leftovers this soup is great frozen for a couple of months!

Crock-Pot Pineapple Chicken

Two posts within 24 hours – you lucky ducks!

This past Sunday was a relaxing day. I spent it with my favorite boy cleaning his apartment, cooking lunch, dinner & even dessert! We went thrifting on Saturday and I scored this cute little cookbook called “101 Things To Do With A Slow Cooker” by Janet Eyring & Stephanie Ashcraft for $1.00. Schwing! The recipes are all super simple which I like because it leaves a lot of room for adding my own little spin on them. Plus, who doesn’t love a delicious crock-pot recipe?! Crazy people, that’s who.

The recipe i’m going to share with you all is called Pineapple Chicken – simple enough. It’s delicious with some oriental vegetables & brown rice. I opted for a frozen vegetable mix with water chestnuts, snap peas, green beans, carrots, red peppers & onions. The pineapple chicken alone would probably taste delicious on some Hawaiian bread, or potato bread even – something a little sweeter!

Crock-Pot Pineapple Chicken

Serves: 4-6         Prep Time: 10 Min          Cook Time: 6-7 Hours Low


  • 1-1.5 LB Boneless Skinless Chicken Breasts (I used 1 package of chicken breasts, which had 3 large chicken breasts)
  • 1/4 TSP Mrs. Dash Garlic & Herb
  • 1/8 TSP Mrs. Dash Extra Spicy
  • 1/4 TSP Black Pepper
  • 1 Can Pineapple Tidbits (20 OZ), Juice Included
  • 2 TBSP Dijon Mustard
  • 3-4 TBSP Low Sodium Soy Sauce
  • 1/4 TSP Minced Garlic


  1. Grease a 3.5 to 5-quart slow cooker with cooking spray or butter.
  2. Combine spices & sprinkle over chicken breasts. Place chicken into crock-pot, low setting turned on.
  3. In a separate bowl mix the pineapple tidbits, juice from the tidbits, dijon mustard, low sodium soy sauce & garlic. Pour over chicken & cover.
  4. Cook on low for 6-7 hours or until chicken is easy to shred.

**If you’re cooking with frozen vegetables I added them into the crock-pot for 10 minutes once the chicken was done. Make sure to mix them well so that they all get a little of the liquid on them!

Pineapple White Chicken Chili

I haven’t posted in quite some time. I moved and didn’t have internet for a week. I know, how can one live without internet. The struggle was real & I basically used all of my data allotment for the month in 5 days. Sad.

Anyways. In those internet/cable-less days I did some cooking. We were back to the real world come Sunday & couldn’t celebrate in any other way than with The Walking Dead. Zombie Love. So I cooked. Well I pulled my brand new orange Bella crockpot out & all was good in the world again.

I whipped up my favorite white chicken chili recipe to date. Legit, this chili is to die for. I might have actually died the first time I had it. No joke. My roommate back in Utah made a similar chili, but I never got a chance to get her recipe! I was lucky enough to watch her make it a number of times & tried to create my own version. Not to toot my own horn or anything, but TOOT TOOT.

It’s always a hit, every single time. My mom makes it at least once a week for the entire family. Without further ado, see below my recipe for Pineapple White Chicken Chili!

Pineapple White Chicken Chili

Serves 8-10         Prep 30 Minutes               Total Cook Time 5 Hours


Pineapple White Chicken Chili
Pineapple White Chicken Chili
  • 4 Boneless Chicken Breasts (1.5 lbs.)
  • 1 Can Chicken Broth (14.5oz)
  • 2 Cans Water (Use Chicken Broth Can)
  • 1 Yellow Onion, Diced
  • 2 Heaping TBSP Diced Green Chilis
  • 1 1/2C Frozen Corn Kernels
  • 40oz Great Northern Beans
  • 20oz Can Crushed Pineapple
  • 16oz Jar Mild Chunky Salsa
  • 8oz Light Sour Cream
  • Shredded Mexican Cheese for Topping
  • Bag of Tortilla Chips for Dipping


Fill pot with enough water to cover chicken breasts completely. Heat water to a boil & add chicken breasts. Cook until no longer pink, approximately 10 minutes depending on size of breasts.

Meanwhile, turn crockpot on low. Dice the onion and add to the broth mixture along with the corn kernels, great northern beans (juice included), crushed pineapple (juice included), salsa & green chilis.

Once chicken is done being poached & no longer pink, shred the chicken or cut into bite size pieces. Add to crockpot.

Cover the crockpot with lid & let it cook for approximately 4 hours on low. After 4 hours turn the heat up to high & add the sour cream. Mix until mixture is creamy (pinkish in color). Continue cooking for an additional hour.

Top each bowl with some shredded Mexican cheese & enjoy with tortilla chips!

Creamy Spinach Tortellini Soup

I love anything & everything made in crock-pots.  I have yet to eat anything that didn’t taste incredible coming form a crock-pot. I use my crock-pot at least once a week if not more. Sunday’s I call crock-pot Sunday’s because i’m almost always whipping something up in that sucker.

Yesterday was filled with ice & kid birthday parties. I was caught off guard with the weather and was unable to put anything together in the crock-pot before I started my day. My typical Sunday consists of me waking up, eating breakfast, enjoying a cup of coffee & browsing pinterest for a crock-pot meal to make that day. Since it didn’t happen yesterday, crock-pot Sunday’s was moved to Monday for the week.

My roommate, aka my dad, mentioned how he wanted a creamy tortellini soup with chorizo. I’ve made this delicious Creamy Tortellini Soup from Better Homes & Gardens on numerous occasions. It’s always been a hit.

Tonight I decided to put a little different spin on it. Instead of chorizo as requested, I opted for a roasted garlic chicken sausage to add into the soup along with some carrots for some added texture.

As with almost every crock-pot recipe, you basically throw the ingredients into the crock-pot & let it work its magic! It’s so great. This recipe is basically that. Throw almost all of the ingredients into the crock-pot, wait a couple of hours, throw the rest of the ingredients into the crock-pot for an additional 45 minutes & BAM, you have a delicious soup ready to devour.

This soup is also excellent for the winter. The creaminess of this is perfect for a chilly winter night!

Creamy Spinach Tortellini Soup

Creamy Spinach Tortellini Soup
Creamy Spinach Tortellini Soup

Servings: About 8

Prep Time 20 Minutes    Cook Time 5 Hours & 45 Minutes OR 3 Hours & 45 Minutes


  • 1 Envelope of White Sauce or Country Gravy (2.75 Ounces)
  • 8 Cups of Water
  • 2 Cans of Chicken Broth (14 Ounces Each)
  • 1 Cup Chopped Sweet Onion
  • 1 Cup Sliced Carrots
  • 1 Package of Chicken Sausage, Cooked (4 Links)
  • 3 Cloves Garlic
  • 1 TSP Dried Basil
  • 1/2 TSP Salt
  • 1/2 TSP Oregano
  • Dash Cayenne Pepper
  • 1 (12 Ounce) Package Dried Spinach & Cheese Tortellini or Plain Cheese Tortellini
  • 2 (12 Ounce) Cans of Fat Free Evaporated Milk
  • 7 Heaping Handfuls of Fresh Baby Spinach
  • Finely Shredded Parmesan Cheese for Garnish (Optional)


  • In a large crock pot on the low/medium setting add water & envelope of white sauce. Whisk together until combined & smooth.  Stir in the chicken broth, chopped onion, carrots, garlic, basil, salt, oregano, cayenne pepper & sliced chicken sausage.  Once combined, cover & cook on low-heat for 5-6 hours or high heat 2.5-3 hours.
  • Stir in dried tortellini, spinach & evaporated milk. Cover & cook on low setting for an additional 45-60 minutes or high for 30-45minutes, until tortellini is tender.
  • Sprinkle each serving with a little parmesan cheese & enjoy!