When I heard that it was National Margarita Day, I knew I had to share this recipe that I made last week. I was given this jug of Natalie’s Orchid Island Juice Margarita Mix at one of my husband’s bike races and it’s been staring at me every time I open the fridge. I’m not a huge drinker, so I had to figure out another way to use this mix. I will say, I did enjoy a margarita made with the leftover mix tonight (in celebration of National Margarita Day of course) and it was delicious! Ole! It only has 3 ingredients – limes, water, and natural pure cane sugar – which is great compared to a lot of other mixes out there that contain high fructose corn syrup and artificial colors.
This soup is easy, goes right in your slow cooker, and is done at the end of your day! It’s a great twist to the classic chicken tortilla soup and has just the right tang of the lime juice. Enjoy!
Slow Cooker Margarita Chicken Soup
1 pound boneless, skinless chicken breast (I used frozen)
1 can diced tomatoes with chilles
1.5 cup margarita mix
1 (15 oz) can of black beans, rinsed and drained
1 (14 oz) can of diced tomatoes
1 (14 oz) can of corn
1 packet of taco seasoning*
Optional toppings: avocado (highly recommended!), shredded cheese, green onions, tortilla chips
Layer the first 7 ingredients in your slow cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
When ready to eat, shred the chicken with two forks inside the slow cooker or remove, shred on a plate, then return shredded chicken to slow cooker. That’s it!
*Make your own taco seasoning by combining 1 tablespoon chili powder and 1/4 teaspoon each of garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
I’m so excited to share this recipe! It’s gloomy and rainy here, so it seems like the perfect time to share. We love Thai food in all forms in our household – I would even go as far to say that it would be “my last meal” request if I ever had to make that decision. Let’s hope I don’t! Ha. When I found this recipe that combined two of my favorite things – the slow cooker and Thai food – I knew I had to give it a try and put my twist on it.
Some of the ingredients may sound foreign to you, but you can actually find them all in any grocery stores international/oriental section. So, get on that!
Slow Cooker Thai Chicken Soup
2 tablespoons red curry paste
2 (12 ounce) cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons peanut butter
1½ pounds chicken breasts
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 tablespoon ground ginger
1 cup frozen peas
1 tablespoon lime juice
2 cups cooked rice or quinoa
Mix the curry paste, coconut milk, chicken stock, fish sauce, and peanut butter in slow cooker. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours. After 4 hours, remove chicken breast and shred. Return to slow cooker.
Add in the peas and cook for ½ hour longer. Stir in lime juice. Serve over rice or quinoa – you can also just add the rice or quinoa to the soup and mix it in the slow cooker.
I’m not sure what inspired me to cook beef & broccoli, but I’m sure glad I tried it! After throwing this in the slow cooker, our house started smelling like this dish immediately and I must say that it was hard not to continuously peak into the slow cooker in hopes that it was ready for a little taste. It was worth the wait!
We served this over quinoa, but you could serve it over brown rice or just eat it plain.
Slow Cooker Beef & Broccoli
1 lb. stew beef
1 cup beef broth
1/2 cup soy sauce, tamari, or liquid aminos
1/3 cup dark brown sugar
1 tbsp sesame oil
3 garlic cloves, minced
2 tbsp cornstarch or tapioca starch
1 bag frozen broccoli florets (about 3-4 cups)
In a mixing bowl, whisk together the beef broth, soy sauce, dark brown sugar, sesame oil, and garlic.
Lay the beef in the slow cooker and pour the sauce over, tossing the strips to coat.
Turn the slow cooker on low and cook for about 6 hours. Be sure to check it at the 4 hour mark, as you don’t want the beef to get overdone.
When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the slow cooker. Add the broccoli and cook for about 30 more minutes.
Serve over quinoa or rice and enjoy!
I loooooove Indian food. Actually, I just love ethnic food. All of it. I love the spice and the flavor that ethnic food embodies. With some leftover coconut milk from my last recipe, I thought “I could possible use this in chicken curry.” I was right. Last night, I threw a bunch of ingredients in my crockpot in about 10 minutes as I was running out the door for an appointment and when I came home I thought I had just walked into Sitar (my favorite Indian restaurant in TN). It was so quick and easy to throw together…the only thing missing was a big piece of Naan….sweet, sweet, carb-o-licious Naan.
Crockpots and Slow Cookers (essentially the same thing) are great for making healthy meals in a flash! I always recommend using one if time is a barrier to cooking. My parents have always used them to make dinners and almost any recipe can be made into a crockpot recipe.
Coconut Chicken Curry
(Serves 2…because we eat a lot!)
1 lb boneless, skinless chicken breasts , chopped into cubes
1 onion, diced
5 cloves garlic, minced well
1 tablespoon ground ginger
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup canned, full-fat coconut milk
1 package frozen peas & carrots
Sea Salt & Black Pepper to taste
Toss chicken, onion, garlic, spices, and salt. Cover & cook on low for 3 hours, until chicken is cooked through.
Stir in coconut milk and peas & carrots until heated through (about 30-60 minutes).
I served this over quinoa instead of the typically Basmati rice. I sprinkled cinnamon in the quinoa as it was cooking to get a little sweet flavor going!