Lovin' From the Oven

Salsa Chicken and Black Bean Soup

by 5 Comments

soup

soup-2

Man, I can’t believe it’s already February. I feel like these months are going faster and faster as we move on. Shoot… that means Valentine’s Day is coming up soon. Anyone have any ideas for what to do for my DB? Don’t worry– he’s too busy reading law school books to read my blog, so he’ll never know! 🙂 We’re not really big on Valentine’s Day, so no need for extravagance.

Here’s another crockpot recipe to add to your list. It’s filled with protein to keep your stomach happy and extremely easy to make. I mean, aren’t all crockpot recipes extremely easy to make? Next time, I’d add a squeeze of lime into my bowl to top it off. From Crockpot 365.

Print
Salsa Chicken and Black Bean Soup

Ingredients

  • 1 pound chicken (I used frozen breast tenderloins)
  • 2 cans black beans, drained and rinsed
  • 4 cups chicken broth
  • 1 cup sliced mushrooms
  • 1 cup frozen corn
  • 1 jar prepared salsa (16 oz)
  • 1 1/2 tsp cumin
  • 1/2 cup sour cream (to stir in at the end)
  • shredded cheddar cheese, avocado slices, cilantro (all optional)

Directions

  1. Add the black beans to the crockpot. Put the chicken on top, then add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans-- let them stay at the bottom of the pot.
  2. Cook on low for 6-8 hours or on high for 4-5 hours.
  3. If you'd like to thicken the broth, you can use your immersible blender (I love that thing) to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.
  4. Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese, avocado slices. and cilantro, if using.
https://lovintheoven.com/salsa-chicken-and-black-bean-soup/

Crockpot Chicken Adobo

by 6 Comments

vinegarchicken-5

vinegarchicken

vinegarchicken-2

vinegarchicken-3

vinegarchicken-4

Man oh man oh man oh man. While making this recipe, I realized that I’m afraid of something else in my life… a fully uncooked chicken. I’m terrified of it. I don’t even know where to start. How do people deal with the skinning, the emptying, the pulling, all the extra stuff? My mom cooks meat all the time and nothing phases her. Eyeballs? Gone. Beaks? More flavor. I have no idea how she does it. She’s a miracle worker.

I, for one, have cooked my first and last whole chicken. The prepping process took me over half an hour. Is that normal? I’ll be sticking to my precut chicken breasts from now on. I’m really not meant for the cooking world.

Aside from the chicken parts, this recipe was full of flavor. It had a kick to each bite with quite a bit of tart. My favorite parts of the dish were the cooked onions and carrots. Recipe from who else, but Crockpot365!

Print
Crockpot Chicken Adobo

Ingredients

  • 3 to 5 pounds of chicken meat (I used a whole chicken. Next time I will use boneless pieces.)
  • 1/4 cup soy sauce
  • 4 cloves garlic, chopped
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup white vinegar
  • 1 1/2 cups shredded carrots
  • 1 large yellow onion, sliced in rings

Directions

  1. Marinate the chicken overnight in the refrigerator with the salt, pepper, soy sauce, garlic, and vinegar.
  2. In the morning, dump the chicken on top of the carrots and onions in the crockpot. Make sure the crockpot is big enough for your chicken!
  3. Cook on low for 7-8 hours, or on high for 4-5. Make sure the chicken is thoroughly cooked before serving.
https://lovintheoven.com/crockpot-chicken-adobo/

Salsa Chicken in a Crockpot

by Leave a Comment

salsachicken-2

My food matches my thai iced tea with boba drink!

salsachicken

This is the lovely crockpot we got from my DB’s sister. I’m slowly learning how much of a lifesaver this thing really is.

salsachicken-5

How it looks before adding the sour cream.

salsachicken-3

Oh, the beauty of leaving all your items in a pot and walking away for the rest of the day. It’s glorious. This is a pretty basic recipe and a great starter for your crockpot. The results are delicious. The taco seasoning is the star of this dish, so don’t you dare omit it!

salsachicken-4

I went for a run the other day and oh boy, I have a lot to work on. I do admit that I’m not the world’s biggest fan of running. I don’t understand how people can run 10-15 miles a time like it’s nothing. I run two miles and I’m beat (and ecstatic that I even ran that much in the first place). I’d much rather be active playing sports, games, or running around playing with kids.

Which reminds me… did I ever tell you that I’m the YMCA’s new youth volleyball instructor? I get to work out and play with kids at the same time! Win win. It’s really important to be active in your daily lifestyle. Go hiking, go white water rafting, go camping, play some outdoor volleyball… whatever you fancy, just do it! I’m taking REI’s Outdoor Pledge. What is that, you ask?

The Outdoor Pledge is a challenge from the outdoor outfitters at REI to help people get outdoors with their family and friends. As part of their ongoing efforts to inspire, educate, and outfit people for a lifetime of outdoor adventure, REI invited 10 BlogHer reviewers to take the Outdoor Pledge. I’m being compensated by BlogHer to help spread the word. Take The Outdoor Pledge, and leave a comment on each blog for the chance to win a $100 REI gift card to help your family get outside! You have 10 chances to win! Please see the BlogHer.com round up page to see all the posts and enter.

Salsa Chicken in a Crockpot
Click here for a printable recipe

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 can of black beans, drained and rinsed
  • 1 can cream of mushroom
  • 1 cup salsa
  • 1 package taco seasoning
  • 3/4 cup sour cream

Directions:

  • Pour in the can of black beans so that it’s touching the bottom of the pot.
  • Put the chicken, cream of mushroom, and salsa in the pot. Sprinkle taco seasoning on top.
  • Cook on low for 6 hours. 
  • Pull the chicken out after 5 hours, shred, and return back into the pot for the last hour. 
  • Stir in sour cream right before serving. 

Categories