Crockpot Chipotle Dr. Pepper Pork

Easy, flavorful and tender pork slow-cooked in Dr. Pepper with spicy chipotle peppers, potatoes and onions. The soda makes the pork melt-in-your-mouth tender, and the chipotle peppers add so much flavor you will never believe how easy it is!

Crockpot Chipotle Dr. Pepper Pork: An easy, flavorful and healthy weeknight meal

HI!!! I missed you guys, and I feel like I have so many things I want to tell you. Things over here have been crazy. I’m in tech week for my third show in less than three months, and this is the biggest one. I successfully completed my first triathlon (more on that coming this week, but OMG I LOVED it!). I traveled to California for The Big Traveling Potluck with a couple of my favorites, and then also met some amazing new friends. Oh, and I’ve cooked maybe 2 meals in the past month.

Crockpot Chipotle Dr. Pepper Pork: An easy, flavorful and healthy weeknight meal

So that’s the quick catch up on life. Oh that and I have an embarrassing new addiction to….Gossip Girl. All of my students told me I need to watch it, and these are the same kids that share my undying love for Breaking Bad so I trusted their taste, and turns out it is as trashy as I was expecting. And equally addicting. It’s like if they expanded Cruel Intentions into an entire series and I can’t get enough. Although, lately it’s been more like get home at 8:30, eat cereal for dinner, then fall asleep by 9:15 half way into an episode.

Crockpot Chipotle Dr. Pepper Pork: An easy, flavorful and healthy weeknight meal

Thank goodness for my crockpot. And leftovers. I don’t remember the last meal I ate at home that didn’t come from the crockpot (minus my brother’s birthday dinner). A lot of people have mixed feelings on slow cookers, and I’ve heard people say that they suck the flavor out of a dish. Maybe it’s my heavy hand when it comes to seasonings, but I’ve never experienced that! In fact, I feel like the crockpot is a fool proof way to deliver big flavor and the most tender meat. Leaner meats like pork tenderloin or chicken breast can be challenging to get juuuussssttt right. Ya know that point where the meat is cooked, but so soft it falls apart with the touch of the fork? That’s what I’m talking about! And you don’t need a fatty cut of meat to make it happen.

Crockpot Chipotle Dr. Pepper Pork: An easy, flavorful and healthy weeknight meal

Now, before you think I’m nuts for putting soda in my meat, let me explain…When you cook meet with soda in a slow cooker, the acidity of the soda breaks down the meat and makes it even more tender. Depending on what else you put in, you will get a hint of the flavor, but it won’t over power the dish. This being said, you could also use root beer, coke, etc. I mean, I wouldn’t suggest sprite or 7-up, but any dark soda should do it. I’ve also tried it with both regular and diet, and honestly I love it both ways. If you’re not a diet soda person, you may get a hint of that diet soda taste and prefer to use regular. Even if you use regular soda, it has less than half the calories of an equal amount of barbecue sauce, so it’s not going to kill the dish health-wise, ya know?  With the soft and tender pork and smokey chipotle peppers, this simple dish will be one you make over and over again!

Crockpot Chipotle Dr. Pepper Pork

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 12

Crockpot Chipotle Dr. Pepper Pork

Easy, flavorful and tender pork slow-cooked in Dr. Pepper with spicy chipotle peppers, potatoes and onions. The soda makes the pork melt-in-your-mouth tender, and the chipotle peppers add so much flavor you will never believe how easy it is!

Ingredients

  • 3 pounds pork tenderloin (does not have to be exact, slightly more or less is fine too)
  • 1 large sweet onion, chopped
  • 5-6 small yukon gold potatoes, chopped
  • 5-6 ounces chipotle peppers in adobo sauce*
  • ~1 liter Dr. Pepper (regular or diet)

Instructions

  1. Place first 4 ingredients in your slow cooker. Pour soda on top. Make sure pork is completely covered by soda. You may need to use more/less depending on the shape of your tenderloin and the size of your slow cooker. Cook on low for 5-6 hours until potatoes are tender and pork is fully cooked.
  2. Remove pork and shred. Return shredded meat to slow cooker and stir. Use a slotted spoon to serve. Leftovers may be refrigerated in an airtight container for 5-6 days.

Notes

*You may chop chipotle peppers before adding if you want them in smaller pieces. I just left them whole, but they can be overwhelming if you have a milder palate. Either way, just make sure to include the sauce as well!

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Shredded Chicken Taco Salad {+ how to make crockpot salsa chicken}

Ridiculously easy, juicy crockpot salsa chicken turned into a hearty, healthy and gluten-free taco salad with just 10 minutes of working time. A perfect weeknight meal the whole family will enjoy!

Shredded Chicken Taco Salad: Easy, simple, healthy & gluten-free!.jpg

For the longest time I’ve wanted to share my salsa chicken with you guys. Okay, I hesitate to call it “mine” because I feel like everyone in the world makes salsa chicken, and it’s hardly even a recipe because there are only two ingredients, but it’s one of those things that when I discovered it, it totally changed my life. That sounds dramatic, but it really did.

Shredded Chicken Taco Salad: Easy, simple, healthy & gluten-free!

I make salsa chicken at least once a month and nine times out of ten, I eat it in a taco salad. This last time I finally decided to take pictures of it. Even Steve was like “Ummm haven’t you posted that before?” I mean, it’s entirely possible that I’m going senile and did post it, but forgot, but I swear I only shared this taco salad, which is my other weeknight staple.

Shredded Chicken Taco Salad: Easy, simple, healthy & gluten-free!

To make salsa chicken, literally all you have to do is place uncooked boneless, skinless chicken breast in a slow cooker, cover with salsa then cook on low until done. Most people say 6-8 hours, but mine is usually ready in more like 4-5 hours.

Shredded Chicken Taco Salad: Easy, simple, healthy & gluten-free!

Then you can put it into whatever you’d like–burritos, tacos, enchiladas, or this taco salad! I like to keep things really simple since I usually save this for a night I know I won’t feel like cooking, but you can add whatever you’d like. It’s especially delicious with fresh guacamole. ;)

Shredded Chicken Taco Salad: Easy, simple, healthy & gluten-free!

The combination of the juicy, spicy chicken, smooth beans and creamy avocado and Greek yogurt with crisp fresh veggies is the best of all worlds. Healthy and fresh with the perfect combination of flavors and textures. This salad will totally solve your too-busy-to-cook dilemma!

Shredded Chicken Taco Salad {+ How to make crockpot salsa chicken}

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours, 10 minutes

Yield: 4 large salads

Serving Size: 1 salad

Shredded Chicken Taco Salad {+ How to make crockpot salsa chicken}

Ridiculously easy, juicy crockpot salsa chicken turned into a hearty, healthy and gluten-free taco salad with just 10 minutes of working time. A perfect weeknight meal the whole family will enjoy!

Ingredients

    For the salsa chicken:
  • 1 lb chicken boneless skinless chicken breasts
  • approx 24 ounces salsa
  • For the taco salad:
  • approx 8 cups chopped romaine (I used 3 hearts of romaine)
  • 2 red peppers, diced
  • approx 3 cups cherry tomatoes, halved
  • 2 cups cooked beans (I use canned fat free refried beans, but drained black or pinto beans are also a great choice)
  • 1 cup shredded extra sharp cheddar cheese
  • 1 avocado, sliced, pit and peel removed
  • Greek yogurt and chopped green onion for topping

Instructions

  1. Place chicken in slow cooker and cover completely with salsa. Cook on low until chicken is cooked throughout, about 5-6 hours. Shred chicken and stir back into salsa.
  2. Layer salad ingredients in individual large bowls. I typically layer in order of ingredients listed, adding the chicken after the beans then topping with cheese, avocado, yogurt and green onions, but it won't effect anything if you do it differently. Serve immediately. Store leftovers separately in an airtight container in the refrigerator.
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Healthy Crockpot Chicken Tikka Masala

Soft and tender slow-cooked chicken breast with a thick and creamy masala sauce seasoned with bold Indian spices. So rich, hearty and easy with NO prep work, you will want to make it over and over again.

Healthy Crockpot Chicken Tikka Masala: NO prep, easy, healthy & gluten-free

Ummmm, I don’t think I’ve cooked a single meal in the last week and a half. Today I tried to meal plan for the week and I looked at my calendar and asked my husband if we still had leftover chili in the fridge. He said that we did, and that was the end of that conversation since I don’t think I’ll be home before 8pm again all week. Tech week for my middle school musical and peak training week. I’m gonna be a lot of fun, let me tell ya.

Healthy Crockpot Chicken Tikka Masala: NO prep, easy, healthy & gluten-free

Sometimes life just gets totally crazy, and my crockpot is seriously my life saver. I don’t know how people live without them. I’m all about the no prep work required recipes. Browning meat? No thank you. I literally want to throw everything in 10 minutes before I leave for work and come home to delicious food. Is that too much to ask?

Healthy Crockpot Chicken Tikka Masala: NO prep, easy, healthy & gluten-free

I very rarely find someone else’s recipe and want to make it 100% as written. It’s just not me. I can almost always think of something I want to try to make it my own, or a healthier substitution, but every once in a while something catches my eye that looks perfect just the way it is, and that is how I felt when I saw this recipe on Anetta’s blog.

Healthy Crockpot Chicken Tikka Masala: NO prep, easy, healthy & gluten-free

With less than 10 minutes of working time and the bold, perfectly spiced flavor, this healthy, protein-packed meal is a must make, and something I will be making over and over again. I doubled the recipe and it was one of those times where I was legit excited to eat the leftovers for the rest of the week. I served mine with brown rice and added a little fresh lime juice and sriracha on top, but otherwise followed the recipe exactly. Make sure to check out Anetta’s blog for this fabulous recipe! PS: There’s also a super great note and lesson about using Greek yogurt as a thickener without it curdling–copying it ALL THE TIME now!

Crockpot Sweet Potato Chicken Chili

Warm, comforting chili filled with chicken, sweet potatoes, beans and veggies with ZERO cook time outside of the crockpot. Throw everything in before you leave for work, and come home to a delicious and healthy dinner.

Sweet Potato Chicken Chili.jpg

I’m only 3 days back into work after my 2 week break, and please tell me I’m not the only one tired already? I mean good tired, productive tired, the kind of tired that makes you want to dive in, push through, and get to the good stuff; not the kind of tired that leaves you needing an other vacation. So what I mean to say is: I’m pooped, but it’s awesome.

sweetpotatochili-25

However, I cannot even begin to pretend I actually have the motivation or energy to come home and cook in the evening. I’m guessing many of you feel the same way, yes? Whether you’re tired from work, kids, or just life in general, there is nothing better than coming home to a delicious dinner that you can smell the second you pull into the garage. That’s one of my favorite things in life.

sweetpotatochili-17

I very rarely make a crockpot recipe that includes any kind of cooking before hand. If I have to brown meat and sauté veggies, I feel like I might as well just actually make dinner, and who has time to cook before they go to work? I can barely get it together in the morning as it is! The only thing you have to do with this chili is get the sweet potatoes started in the microwave. This isn’t even mandatory, but it is recommended to ensure they get all the way done–I hate when my sweet potatoes aren’t soft enough!

sweetpotatochili-23

Okay, so I have a confession. When I made this chili, I was trying to be so smart, and make a HUGE batch so ensure tons of leftovers. Well, that was great until I overfilled my crockpot, and little chili juices started running over the sides. I’ve filled that baby to the brim before, but this batch did it in! I finally decided that I need a second (and third) crockpot in my life. Did you know people actually do that? Own multiple crockpots? I need to become one of those people.

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Packed with nutritious sweet potatoes, lean protein-packed chicken, and plenty of spice–this dish will rock your world, and make you completely forget that it’s “healthy”.

Crockpot Sweet Potato Chicken Chili

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: approx 8 servings

Crockpot Sweet Potato Chicken Chili

Warm, comforting chili filled with chicken, sweet potatoes, beans and veggies with ZERO cook time outside of the crockpot. Throw everything in before you leave for work, and come home to a delicious and healthy dinner.

Ingredients

  • 1 large sweet potato
  • 1 1/2 lbs boneless, skinless chicken breast
  • 1 x 15 oz can black beans, not drained
  • 1 x 15 oz can pinto beans, not drained
  • 2 x 15 oz can crushed tomatoes
  • 1 sweet onion, chopped
  • 1 red bell pepper, chopped (or orange, or yellow)
  • 2 cloves garlic, finely minced
  • 3 chipotle peppers in adobo sauce
  • 1/2 tbsp chili powder
  • 1/2 tbsp cumin
  • generous pinch salt and pepper
  • Optional for topping:
  • nonfat plain Greek yogurt
  • fresh cilantro
  • freshly grated cheese of choice

Instructions

  1. Pierce sweet potato several times with a fork. Heat in microwave for 2 minutes. This is optional, but recommended for sweet potatoes to reach desired tenderness. Chop into 1" chunks.
  2. Place chicken in slow cooker. Layer sweet potatoes on top, followed by beans, tomatoes, veggies, garlic chipotle peppers and seasonings. Cook for 6 hours on low.
  3. Before serving, remove chicken breasts and use forks or tongs to shred. Chicken should pull apart very easily. Return chicken to crockpot and stir chili to combine, then serve. Leftovers may be kept in an airtight container in the refrigerator for up to 10 days.

Notes

Recipe adapted from Pinch of Yum

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Crockpot Chicken Enchilada Soup

Warm, bold, and flavorful enchilada soup made easily 100% in your crockpot. All the flavors you love about decadent chicken enchiladas in a simple, easy and healthy crockpot soup.

Crockpot Enchilada Soup #glutenfree

Is it just me, or does a long weekend make anyone else feel more tired? I feel like I spend the entire time trying to get more done, rather than taking it easy. I did have a super fun Saturday night, however. It included maple whiskey and cards against humanity. Obviously my kind of evening. ;)

Crockpot Enchilada Soup #glutenfree

I spend a lot of the weekend trying to meal plan/prep for the week, and grocery shopping. Ummm, grocery shopping takes me like 2 hours. It starts off like this wonderful, fun experience, then I realize I still have 3 more stores to go to in order to get all my favorite specialty items, and I am totally over the whole experience since I just slowly made my way through Sprouts for the last hour and a half.

Crockpot Enchilada Soup #glutenfree

Reason # 984058085 that I am in total, unconditional love with my crockpot. I can toss some ingredients in when I’m getting ready in the morning with little-no prep, and I come home to bold, delicious and flavorful chicken enchilada soup. The chicken comes out perfect every time–by the time you remove it to shred it, it is practically falling apart on it’s own.

Crockpot Enchilada Soup #glutenfree

This soup is so simple and easy, and it also provides that warm fall and winter comfort we all crave this time of year. Mexican food is kind of my go-to. It’s always full of flavor, and it never disappoints, and this soup is no exception!

Crockpot Enchilada Soup

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings

Crockpot Enchilada Soup

Warm, bold, and flavorful enchilada soup made easily 100% in your crockpot. All the flavors you love about decadent chicken enchiladas in a simple, easy and healthy crockpot soup.

Ingredients

  • 2 large chicken breasts
  • 32 oz enchilada sauce (make sure it's gf if necessary)
  • 2 orange or red bell peppers, chopped
  • 1 sweet onion, chopped
  • 16 oz black beans, drained and rinsed
  • 2 cloves garlic, finely minced
  • 1 jalapeno, seeded and finely chopped (ribs are optional and will lead to a spicier soup)
  • 1/2 tbsp cumin
  • For serving:
  • Plain Greek yogurt
  • Fresh cilantro
  • Freshly shredded cheddar cheese
  • Chopped green onions

Instructions

  1. Place chicken, enchilada sauce, veggies, beans and seasonings into your crockpot. Be sure liquid is covering your chicken. If chicken is revealed, add more sauce. Cook on low for 5 hours.
  2. Remove chicken and shred. Return to crockpot and stir back into soup. Serve topped with Greek yogurt, cilantro, green onions and shredded cheese. Leftovers may be stored in the refrigerator in an airtight container for up to one week.
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