Spicy Crock Pot BBQ Chicken Sandwhiches

There is not much better than coming home and the first thing you smell when you come in the door is BBQ chicken that has been cooking in the crockpot all day.  This recipe was a little different for Hubs and I, since we like our food pretty plain.  Adding in the chipotle peppers was the perfect touch – don’t leave them out!


  • 8 ounces of your favorite BBQ sauce
  • 1 – 4 ounce can of chopped green chilies
  • 1 teaspoon of canned chipotle chilies, finely chopped
  • 1/2 teaspoon of salt
  • 2 pounds of boneless, skinless chicken breasts
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • 4 light hamburger buns

Stir BBQ sauce, green chilies, chipotle chilies, and salt in a crockpot.  Add chicken, onion, and garlic.  Stir to combine.  Put the lid on the crock pot and cook on low for 4 – 5 hours.  Use two forks to shred the chicken in the crockpot.  Serve on whole wheat hamburger buns.

Makes 8 servings.  9 Weight Watchers Points+ value per serving.

Cal:  364;  Fat: 13;  Carbs:  32;  Fiber:  4;  Protein:  30


Double Duty Chicken Crock Pot Meal–Day 2

Do you remember the awesome Southwest Chicken we shared with you yesterday?  Remember how we cooked all the chicken in the crock pot and saved some for “another meal”?  Well….drum roll please….

Simple Chicken Noodle Soup



  • Left over chicken from previous meal (already cooked)
  • 2 cups of water
  • 1 32 ounce carton of chicken broth (low sodium – low fat)
  • 1 tablespoon of olive oil
  • 2 cloves of minced garlic
  • 2 teaspoons of Italian seasoning
  • 1/2 cup of frozen chopped onion
  • 1/2 cup sliced celery
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 medium sliced carrot
  • 6 ounces of ditalini pasta (or any small pasta of your choice)
  • 2 tablespoons of fresh parsley, chopped

Combine water and chicken broth in a microwave safe dish, and microwave on high for 5 minutes.  Shred the chicken from the previous meal and set aside.

While the broth heats up, heat a large saucepan over medium-high heat.  Add oil to a pan and add sliced carrots, salt and pepper, then cook for 2 minutes.  Next, add onion and celery and cook for 3 – 4 minutes or until tender.  Make sure you stir frequently.  Add the garlic and Italian seasoning and stir for one more minute, or until the garlic smells fragrant.  Add the broth mixture and the pasta, then bring to a boil.  Cook for 7 minutes, or until the pasta is tender.  Stir in the shredded chicken and cook for 2 more minutes or until the chicken is heated through.  Add the parsley and serve.

Makes 4 servings.

Calories: 237;  Fat: 5; Carbs: 24; Fiber: 2; Protein: 23

6 Weight Watchers Points+ Value per serving.

Double Duty Chicken Crock Pot Meal

Yeah, so we are in a chicken-from-the-crockpot kind of mood…so what?! If everything I made was this easy, and this delicious, I would be one happy wife and I am sure I would have one happy hubby.  Unfortunately, it isn’t always that way {I just choose to only share the good stuff with all of you}.

This crock pot meal was super awesome because I cooked the chicken all at one time in the crock pot and used half of it for another meal later in the week (which I will share with you tomorrow).

Southwest Chicken



  • 1.5 pounds of boneless skinless chicken breast (plus another 3/4 pound of chicken for another meal)
  • 14.5 ounce can of dice tomatoes with mild green chilies
  • 15 ounce can of black beans (rinsed and drained)
  • 8 ounces of frozen corn
  • 1/4 cup of chopped fresh cilantro
  • 14.5 ounce can fat free chicken broth
  • 3 green onions, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper

In the crockpot, combine the chicken broth, beans, corn, tomatoes, cilantro, green onions, and seasonings.  Season the chicken breasts with salt (to taste) and lay them on top of the mixture in the crockpot.  Lay the extra chicken breast on top of that (so it doesn’t touch the mixture on the bottom), then season with salt and pepper.  Cook on low for 8 hours.


30 minutes before you serve the meal, remove the extra chicken breasts from the top and put them in a sealed container to save for another meal.  Use a fork to shred the remaining chicken in the crockpot, mix with other seasonings, and cook for 30 more minutes.  Serve mixture over rice.

Makes 8 servings

Calories: 210; Fat: 3; Carbs: 24; Fiber: 5.6; Protein: 21

5 Weight Watchers Points+ per Serving.

Come back tomorrow to see how we used the extra chicken!

Creamy CrockPot Chicken

Be aware….I am in a “foody” kind of mood lately.   You are going to see a lot of new goodies we have tried over the next few days.  I hope you get a chance to try them yourself and enjoy them as much as we did!

If you want to talk about delicious, start talking about chicken in the crock pot.  You just about can’t mess it up.  It always comes out so tender!  This recipe was no exception!  I loved the creamy texture and hubs loved all the flavor.  It was a match made in heaven!



  • 4 ounces of cream cheese
  • 1/2 can of cream of mushroom soup
  • 1/2 packet of dry Italian seasoning
  • 1/2 c of dry white wine or cooking wine
  • 1 pound of boneless skinless chicken breasts

Soften the cream cheese in the microwave, then mix it with the mushroom soup, italian seasoning, and white wine until it is smooth.  Place the chicken in the crockpot and cover it with the soup mixture.  Cook on low for 4 – 6 hours. 

I served the chicken mixture over pasta, but it would be just as yummy over rice or potatoes.


Lightening it Up

In our efforts to live a healthier lifestyle, we have been lightening up our weeknight dinners.  We tried this simple yummy recipe the other day, and ended up making it three times in the week!  It is so light and refreshing, leaving you feeling full but not heavy.


Chicken Cesar Salad Pasta


  • 2 chicken breasts, cooked and chopped
  • 8 ounces of bowtie pasta (or any pasta of your choice)
  • 1 head of romaine lettuce, chopped
  • 1 cup of chopped grape tomatoes
  • 4 ounces of feta cheese
  • 4 tablespoons of Cesar dressing
  • Salt and Pepper to taste

Cook pasta according to package directions.  Drain and add all the rest of the ingredients.  Toss and serve. 

I told you it was easy!  Try it for yourself and I promise it will turn into a weeknight go-to meal. 

This one calls for an….O.M.G.!!

One of my favorite places to grab a bite to eat is Cracker Barrel.  YUMM!  I always order the same thing….vegetable plate with Chicken and Dumplings!  I haven’t ever tried to make chicken and dumplings at home because I just knew that they would never stack up…well guess what!?  Not only did this recipe stand up to the Chicken’n’Dumpling lover’s tastes, but also to the Hubs pickiness, AND it was so EASY!!


Fast, Homemade, Chicken’n’Dumplings


  • 1 pre-cooked rotisserie chicken
  • 2 cans of chicken broth
  • 1 can of cream of celery soup
  • 1/4 teaspoon of poultry seasoning
  • 1/2 can of refrigerated biscuits

Tear off bite-sized chunks of the rotisserie chicken and set aside.


In a large pot, combine chicken, broth, soup, and seasoning.  Bring to a boil.  Reduce heat and simmer for 15 – 20 minutes. 


On a lightly floured surface, flatten your biscuits to 1/8 – 1/4 of an inch thickness.  Cut the dough into 1/2 inch wide strips and then cut in to make smaller bite sized pieces.  Reduce your pot to a low boil and drop your biscuits into the broth 1 at a time.  Simmer for ten more minutes and stir to prevent the biscuits from sticking.


Fall Bucket List ~ Cream Cheese Chicken Chili

One of my favorite things about fall and the cooler weather, is all the yummy chili recipes that I can try!  One thing on my bucket list was to make a hearty chili and I was determined to step away from my go-to recipe and find something new to try.  This Cream Cheese Chicken Chili was so delicious that it has officially bumped my old go-to chili recipe off it’s 5 year podium!


Crock Pot Cream Cheese Chicken Chili (recipe from Yummy Healthy Easy):

  • 1 can black beans
  • 1 can corn, undrained
  • 1 can Rotel, undrained
  • 1 package ranch dressing mix
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. onion powder
  • 1 8-oz package light cream cheese
  • 2 chicken breasts

This chili makes the best leftovers and even freezes good.


Drain and rinse the black beans. Place your chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.


Top with seasonings and ranch dressing mix. Stir together. Place cream cheese on top (see picture above). Cover with lid and cook on low for 6-8 hours.


Before serving, use two forks to shred the chicken and stir in the cream cheese.  Serve warm, even a dollop of sour cream on top is tasty!