Indian Chicken Curry

This curry recipe is delicious, and really close to a butter chicken curry you might get in an Indian restaurant. If you like Indian curry, I highly recommend trying this recipe!

Ingredients:

3 Tbsp peanut oil
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp curry powder
1 tsp ground cinnamon
1 tsp paprika
1 tsp chili powder
1 tsp garam masala
1 bay leaf
1/2 tsp grated fresh ginger root (or ground ginger, if you don’t have fresh)
1/2 tsp white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 Tbsp tomato paste
1 tsp chili paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1 Tbsp cornstarch
1/2 tsp cayenne pepper

Directions:

1. Heat peanut oil in a large skillet over medium heat.
2. Sauté onion until slightly browned.
3. Add chicken, garlic, curry powder, cinnamon, paprika, chili powder, garam masala, bay leaf, ginger, sugar and salt. Cook for about 5-10 minutes until chicken is browned, stirring occassionally.
4. Stir in tomato paste, chili paste, yogurt, and coconut milk. Bring to a boil, reduce heat to low, and simmer for 20 to 30 minutes.
5. Remove bay leaf. Stir in lemon juice, cornstarch, and cayenne pepper. Simmer 3-5 minutes. Serve immediately.

This recipe was adapted from Allrecipes (http://allrecipes.com/recipe/indian-chicken-curry-ii/detail.aspx).

15-Minute Mac & Cheese

Kraft Mac & Cheese was one of my absolute favorites as a kid, and mac & cheese is still one of my favorite sides today. However, Kraft simply doesn't measure up to macaroni & cheese from scratch. I love a good stovetop mac and cheese because it is the perfect creamy consistency. I have made this many times and highly recommend! Or check out my roasted garlic mac & cheese if you prefer baked mac & cheese.

Ingredients:

8-ounces dry pasta (elbow, shells, bow-tie, etc)
2 eggs
1 cup half and half
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon ground mustard
4 tablespoons butter
8-ounces cheddar, shredded
1 tablespoon cornstarch

Directions:

1. Cook pasta al-dente according to the package instructions. Drain.
2. Whisk together the eggs, half and half, salt, pepper, and ground mustard.
3. Add butter to the pasta pot over low heat. Add drained pasta to the pot.
4. Stir in the sauce, then the cheese. Stir the pasta until the cheese has melted and desired texture is achieved.
5. If consistency is too thin, remove a portion of the liquid and combine with cornstarch until dissolved. Recombine with mixture in pot. Stir well.

This recipe was adapted from "Quick and Easy Stove Top Mac & Cheese in 15 Minutes" from PBS (http://www.pbs.org/parents/kitchenexplorers/2013/02/28/quick-and-easy-stove-top-mac-cheese/).

Yumm Bowls

To follow up my copycat of Yumm sauce, here is the basic idea behind Yumm bowls. I love the original Yumm bowl, which is described below. The main difference between the one I make and the original at Cafe Yumm is the rice. Cafe Yumm uses brown rice, but I use white rice. This is mostly just because we keep white rice in the pantry but not brown rice. I don't think it makes that much of a difference in the overall taste. These bowls are delicious and cost a fraction of what they would cost from the restaurant!

As I've said, I like to eat vegetarian when I can. However, I have many friends who cannot conceive of a meal that does not include meat. To make Yumm bowls more appealing to those people, we add some type of cooked chicken to the top. Highly recommend trying Cajun chicken!

Ingredients:

2 cups cooked brown or white rice
1 can black beans, warm
1-2 tomatoes, diced
1-2 avocados, sliced
1/2 cup sliced black olives
1/2-1 cup Shredded cheddar cheese
Yumm Sauce (make your own!)
Salsa
Sour cream
Fresh cilantro
Cooked chicken (optional)

Directions: 

1. In a soup bowl, add 1-2 scoops of cooked rice.
2. On top of rice, add a layer of black beans, and pour desired amount of Yumm Sauce over the top.
3. Add desired amount of tomato and black olives and sprinkle cheese over the top.
4. Top the bowl with sliced avocado, salsa, sour cream, and fresh cilantro.

Copycat Yumm Sauce

If you have ever been to Oregon, you might have been to a local restaurant chain called Cafe Yumm. Most of their food is just rice bowls, but what makes this restaurant really unique is the signature sauce. I wanted to find a good recipe so that I could make the sauce at home, but most of the recipes I found online were not very close to the real thing. I have been tinkering with the recipe for about a year, and now I finally have something that is ridiculously close to the original! This sauce is awesome!

Ingredients:

1/2 cup toasted slivered almonds
3/4 cup cooked garbanzo beans (~1/2 15 oz. can)
3/4 cup cooked soybeans (not edamame beans)
1/2 cup canola or vegetable oil
1/2 cup water
1/2 cup fresh lemon juice
3/4 cup nutritional yeast
1-2 garlic cloves
1/2 teaspoon salt
2 1/2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon dried cilantro
1 teaspoon cumin
1/4 teaspoon lemon pepper seasoning (or add a little black pepper and lemon zest)
2 teaspoons toasted sesame seeds

Directions:

1. In a food processor, blend toasted almonds, garbanzo beans, soybeans, and oil.
2. Add remaining ingredients and blend until creamy and smooth.

This recipe was adapted from the recipe at http://www.food.com/recipe/yummy-sauce-297251. I modified this recipe heavily, as the original recipe was not very close to real Yumm sauce.

Avocado, Mozzarella, and Tomato Salad

This salad is a great side that can be made with no use of the oven or stove. It is awesome to make on summer nights, when I don't want to heat up the house.  Totally delicious too!

Ingredients:

1 avocado, cut into small pieces 
1 roma tomato, diced
4 oz. fresh mozzarella, cubed (or use halved balls of marinated mozzarella)
1-2 Tbsp olive oil
1-2 tsp dried basil
salt and pepper, to taste

Directions:

1. Mix avocado, mozzarella, and tomato together and season with olive oil, basil, salt, and pepper. 

This recipe was adapted from "Avocado Tomato Mozzarella Salad" from Bearwithmeee (http://www.chefjenny.com/2012/02/avocado-tomato-mozzarella-salad.html).

Pesto Pasta with Tomatoes

When I was in college, I loved getting pesto pasta from one of the coffee shops on campus. It was so delicious and simple that I just had to make it at home, especially when we started getting ridiculously large amounts of basil from our garden. This is great with a homemade pesto sauce, but you could also use store-bought too. Great summer side!

Ingredients:

2 roma tomatoes, diced
2 Tbsp olive oil    
8 ounces macaroni pasta (or whatever you have on hand)
3 Tbsp pesto 
Salt and ground pepper, to taste
Parmesan Cheese

Directions:

1. Cook pasta according to the package directions. Drain. 
2. When pasta has cooled slightly, add the pasta to a bowl with tomatoes, olive oil, and pesto. 
3. Toss and add salt and pepper, to taste. Serve immediately or refrigerate for several hours or overnight.
4. When ready to serve, top with parmesan cheese, to taste.

This recipe was inspired by the recipe at the Whole Grains Council (http://wholegrainscouncil.org/recipes/main-dishes/penne-with-pesto-and-cherry-tomatoes).

Canned Tomato Salsa

I used to always buy canned salsa in the store just to have around for when we made Mexican food. However, a few months ago, I found this recipe for salsa made from canned tomatoes, and it is so awesome, I will never buy canned salsa again! It's amazing how much of a better this is than canned salsa, despite starting from canned tomatoes. The use of fresh garlic, onions, jalapeños, and lime juice are really make the flavor of this salsa. I did not expect this to be so great, but now I make it all the time! 

Ingredients:

2 (15 oz) cans diced tomatoes
1 medium onion, coarsely chopped
4 cloves garlic
1 jalapeño pepper, seeded and coarsely chopped
2 tsp lime juice (fresh is always better)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp cumin
1/8-1/4 tsp cayenne pepper
6 tbsp fresh cilantro, chopped (or 2 Tbsp dried)

Directions:

1. Drain tomatoes and reserve juice. 
2. Add onion, jalapeno, and garlic to a food processor fitted with a metal blade.  Pulse to chop.
3. Add juice from tomatoes, lime juice, salt, pepper, garlic powder, cumin, and cayenne. Pulse to combine.
4. Add 1 can of diced tomatoes and process on for a few seconds. Add remaining tomatoes and cilantro and pulse until the salsa is the proper consistency. 

This recipe is adapted from "Best Canned Tomato Salsa Recipe" from Simply Fresh Cooking (http://simplyfreshcooking.com/2012/04/best-canned-tomato-salsa-recipe/).

Cake Pan Dutch Baby

I really enjoy a nice breakfast on the weekends because I love breakfast food, and I really don't have time for a nice breakfast during the week. We used to go out a lot on the weekends for breakfast, but now we pretty much always make it at home because it saves us a lot of money. These dutch babies are delicious and so easy to make! I can't imagine ever paying for something like this in a restaurant now that I know how easy they are to make at home.

Ingredients:

2 large eggs 
1/2 cup milk
1/2 cup all-purpose flour 
Pinch of salt 
1/4 teaspoon nutmeg
3 Tablespoons butter 
1 lemon
powdered sugar

Directions:

1. Preheat the oven to 450 degrees F with a 9” circular glass cake pan in the oven as it preheats.
2. Using a hand whisk, mix eggs, milk, flour, salt, and nutmeg. 
3. When the oven is preheated and the cake pan hot, remove the cake pan from the oven and throw in 3 Tbsp of butter, swirling the pan to prevent the butter from browning or burning. When most of the butter is melted, pour batter into the pan. 
4. Bake 7 to 10 minutes. Transfer pancake to a large plate.
5. Finish with lemon juice and a dusting of confectioner's sugar, to taste. 

This recipe was based on Cleo Coyle's Cake Pan Dutch Baby (http://coffeehousemystery.com/userfiles/file/CleoCoyle_CakePanDutchBaby.pdf).

Avocado Feta Dip

When I was starting out with cooking and trying to build up a set of recipes I liked and felt comfortable making, this was one of the first things I made. It's an awesome dip to take to parties! The feta, tomato, and avocado in this salad really complement each other. Highly recommend this recipe because it's very easy to make and sure to impress a crowd!

Ingredients:

2 roma tomatoes, diced
1/4 cups red onion, diced
1 tablespoon fresh oregano, chopped (or 1 tsp dried)
1 tablespoon cilantro, chopped (or 1 tsp dried)
1 tablespoon parsley, chopped (or 1 tsp dried)
4 oz. feta cheese, crumbled
2 avocados, diced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
Dash of lime juice

Directions:

1. Combine all ingredients except avocado.
2. Add avocado and stir a few times (you don’t want to make the avocado too mushy).
3. Cover and refrigerate at least 2 hours. Serve with tortilla chips.

This recipe was adapted from the recipe at tastebook.com (http://www.tastebook.com/recipes/354791-Kathy-s-Avocado-Feta-Salsa?full_recipe=true).

Pesto, White Bean, Tomato, and Tortellini Salad

We've had a ton of basil coming out of our garden recently, and so I have been making pesto all the time! I have been trying to come up with new ways to use it, and this was a really awesome option. This salad is great because it's very filling and vegetarian. I like trying to eat vegetarian as often as I can because its healthy, and it saves me money, not eating meat at every meal. If you are one of those people who needs meat with every meal, though, this would pair great with any grilled item, such as bratwurst or chicken breasts.

Ingredients:

1 (19 oz.) bag frozen tortellini
1/2 cup pesto
1 can white beans, drained and rinsed (I used great northern beans)
1 roma tomato, diced

Directions:

1. Cook tortellini according to package directions. Drain, rinse with cold water, and allow time to cool.
2. Mix the tortellini, pesto, white beans and tomatoes. 
3. Toss ingredients until well mixed and everything is coated in pesto.
4. If desired, chill before serving.

This recipe was adapted from The Dreaming Foodie (http://www.thedreamingfoodie.com/2013/07/03/tortellini-salad/#comments).

Roasted Garlic Potatoes

These potatoes are awesome because they are extremely versatile. They go great with breakfast food, either as a side to meat and eggs or in breakfast burritos. They'd also go great with any dinner where you might instead make a baked potato or fries. I'm sure there are even more uses for them! Potatoes are also always pretty cheap to make, so they are awesome when you are trying to be frugal.

Ingredients:

3 medium russet potatoes
2 Tbsp olive oil
1/2 tsp freshly ground black pepper
3 cloves garlic, minced (or 1/2 tsp garlic powder)
salt, to taste

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes into 1/4”-1/2” pieces.
3. Place in a bowl with the olive oil, pepper, and garlic. Toss until the potatoes are evenly coated.
4. Transfer the potatoes to a baking sheet lined with parchment paper and spread out into an even layer.
5. Roast in oven for 45 minutes to 1 hour, or until browned and crisp. Flip twice during cooking to make sure potatoes do not burn and are evenly browned.
6. Remove from oven and season with salt and pepper to taste.

This recipe was adapted from "Garlic Roasted Potatoes" from Food Network (http://www.foodnetwork.com/recipes/ina-garten/garlic-roasted-potatoes-recipe/index.html).

Chunky Vegan Guacamole

Guacamole is one of those foods where I am always changing up the recipe and trying new things. This recipe is great for people who are lactose intolerant or vegan because it has no sour cream in it (I love sour cream so I would normally add some). It's based on a Chipotle guacamole copycat recipe that I modified by adding tomatoes, garlic, and cayenne pepper. It came out pretty spicy and really delicious!

Ingredients:

3 avocados, sliced
1/2 cup of red onions, chopped
1/2 cup of fresh cilantro, chopped (or a tablespoon or two of dried, if you don't have fresh)
1 jalapeno, finely diced
1 1/2 tablespoons lemon juice
1/2 tablespoon lime juice
2 Roma tomatoes, seeded and diced
2-3 cloves garlic, minced
1/4 teaspoon cayenne pepper
Salt, to taste

Directions:

1. Place all ingredients in a bowl and mash/stir with a fork

This recipe is based on the Chipotle copycat recipe from Budget Savvy Diva (http://www.budgetsavvydiva.com/2012/02/copy-cat-recipe-chipotles-guacamole/).

Slow Cooker Chicken Tortilla Soup

I love this soup! It's so easy to make, and takes only about 10-15 minutes of prep in the morning. So amazingly tasty too! It's full of flavor, but not too spicy, so it's a hit with pretty much everyone who tries it. Highly recommend this recipe!

Ingredients:

2 chicken breasts (about 1 lb., or more if desired)
2 15 oz. cans petite diced tomatoes
1 15 oz. can black beans, rinsed and drained
2 15 oz. cans kidney beans, rinsed and drained
1 15 oz. can corn
1 onion, chopped
4 cubes chicken bouillon
6 cups water
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
1/2-1 tsp cayenne, optional (if you like it a little more spicy)
Fresh or Dried Cilantro, optional

Directions:

1. Combine onion, beans, tomatoes, corn, chicken bouillon, water, garlic powder, chili powder, cumin, cayenne, and dried cilantro, if desired, in the slow cooker.
2. Add chicken breasts to slow cooker and submerge in the liquid.
3. Cook on high for 6-7 hours or on low for 8-9.
4. When finished cooking, shred the chicken breasts. To serve, top with avocado, cheese, sour cream, and cilantro, or to preference.

This recipe was adapted from "Southwest Chicken Tortilla Soup" from Anne's Odds & Ends (http://annesoddsandends.blogspot.com/2012/02/southwest-chicken-tortilla-soup.html).

Soft Snickerdoodle Cookies

I don't like chocolate, so it is always awesome to find good desserts that I like, and my chocolate-loving friends will like too. These are definitely one of those recipes. These snickerdoodles are nothing short of amazing! Most of the snickerdoodle recipes I have seen online call for about a 1:1 ratio of butter and shorteneing. However, we don't really keep that much shortening around, so this recipe is all butter, no shortening. They came out so well that I doubt I will ever need another recipe!

Ingredients:

Cookies:
1 cup unsalted butter, softened
1 and 1/3 cup sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 and 1/2 teaspoons cinnamon
1/2 teaspoon salt

Cinnamon Sugar Topping:
1/4 cup sugar
1 teaspoon cinnamon

Directions:

1. Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
2. In a large bowl using a hand-held mixer, cream the butter for about 1 minute on low to medium-low speed.
3. Add the sugar on medium-low speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
4. In a medium size bowl, combine the flour, cream of tartar, baking soda, cinnamon, and salt.
5. Slowly add the dry ingredients to the wet ingredients in 3 additions, mixing with hand mixer. You may have to stir in the last addition by hand (the dough gets quite thick).
6. Mix 1/4 cup sugar with 1 teaspoon cinnamon to make topping.
7. Take 1.5 - 2 Tablespoons of dough and roll into a ball (approximately 1 inch ball). Roll the ball in the cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top. Depending on how round and puffy you like your cookies, you can gently flatten the dough balls before putting them in the oven. I usually do this, but you can also flatten the cookies after baking for thicker cookies.
8. Bake cookies for 11-12 minutes.
9. If you did not flatten the cookies before baking, lightly press down on them with the back of a spoon or fork to slightly flatten them while they are still warm.
10. Cool on the baking sheet for 5-10 minutes. Transfer to a wire rack to cool the rest of the way.

This recipe was modified from the recipe "Soft & Thick Snickerdoodles" at Sally's Baking Addiction (http://sallysbakingaddiction.com/2013/05/19/soft-thick-snickerdoodles-in-20-minutes/).

Slow Cooker Carnitas with Beer

I've made this many times now, and it is always a hit. Just the perfect amount of spicy and full of flavor! I also think the beer really adds to the flavor of this pork. We will continue to make this recipe over and over again! I really like using the leftovers to make freezer burritos or enchiladas.

Ingredients:

2-3 pounds pork roast
1 tablespoons olive oil
1 1/2 teaspoons salt
2 teaspoons pepper
1 tablespoon smoked paprika (or regular paprika, if you don’t have smoked)
2 teaspoons cumin
1 tablespoon onion powder
2 tablespoon chili powder
2 teaspoons oregano
1 teaspoon cayenne
1 tablespoon garlic powder
1 (12 ounce) Mexican beer (or just something light that you have on hand)
1/2 cup orange juice
1-2 limes, juiced
1 4 oz. can jalapeños, minced

Directions:

1. For better flavor, you should brown your meat before putting it in the slow cooker. I skip this step often when I am in a rush, and I don’t notice a huge difference. To brown, heat olive oil in a large skillet over medium-high heat. Add pork and sear on all sides until golden brown.
2. Combine salt, pepper, smoked paprika, cumin, onion powder, chili powder, oregano, cayenne, and garlic powder together in a bowl and mix.
3. Add pork to the slow cooker and sprinkle with seasonings.
4. Pour in beer, orange juice, lime juice, and jalapeños. Cook on low for 10-12 hours. Flip once while cooking, if possible.
5. Before serving, shred pork in the slow cooker using forks or tongs. Stir to combine with the liquid in the slow cooker.

This recipe was adapted from the recipe from Half Baked Harvest (http://www.halfbakedharvest.com/crockpot-carnitas-tortilla-burrito-bowl/).

Spicy Chorizo Hash & Eggs

We usually like to cook ourselves a nice breakfast/brunch on the weekends. It's so much cheaper to make breakfast at home, rather than going out, and it's a great way to start off the day. This is probably my favorite breakfast recipe right now. Deliciously spicy and full of meat, potatoes, onions, and beans. I prefer to top mine with a fried over-medium egg or two. You could also add bell pepper to this and it would be good. It's definitely more time consuming to make than many of our other regular breakfast recipes, but the result is very worth it!

Ingredients:

3 medium russet potatoes
8 oz chorizo (or make your own with ground pork and spices)
Olive oil
½ medium onion, diced
1 tsp dried oregano
1 tsp smoked paprika
1/8-1/4 tsp cayenne pepper
Salt and pepper, to taste
2 cloves garlic, minced
1 cup black beans, rinsed and drained
4 eggs, cooked to your preference

Directions:

1. Wash potatoes. Stab them 4-5 times with a fork. 
2. Microwave on high for 3-5 minutes, flipping once. If you are doubling this recipe or cooking larger potatoes, you may need to double this time. 
3. Dice the potatoes into 1/2-inch cubes.
4. In a large skillet (cast iron, if you have it), break up the chorizo and cook over medium heat for 8-10 minutes. If the chorizo sticks to the pan, add oil to pan as needed. 
5. Remove the chorizo from the skillet and keep warm.
6. Heat 2 tbsp olive oil in the skillet. Add the potatoes, oregano, paprika, and cayenne. Sprinkle with salt and pepper. Mix well. 
7. Cook the potatoes for 10-12 minutes, turning every 3-4 minutes. 
8. Add the onions and additional oil if needed. Cook until the onions have softened, about 8 to 10 minutes. 
9. Add the garlic, chorizo, and black beans. Cook until the beans are warm. 
10. Serve with cooked eggs.

This recipe was adapted from "Smoky Chorizo Hash and Eggs" from Smells Like Home (http://www.smells-like-home.com/2013/05/smoky-chorizo-hash-and-eggs/).

Cilantro-Lime Rice in Rice Cooker

This is a great alternative to spicy rice in burritos. I especially like being able to make this in the rice cooker. I should have made sure the chicken bouillon was better dissolved when I cooked this, but it still came out tasting great! I will definitely make this again.

Ingredients:

1 cup white rice
2 cups water
1 teaspoon chicken bouillon granules or 1 crushed bouillon cube
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
salt to taste

Directions:

1. Add the rice, water, and chicken bouillon to a rice cooker.  Stir mixture to dissolve bouillon as mixture heats. Cover and cook.
2. When rice is finished cooking, add the lime juice, cilantro, and salt; fluff ingredients with paddle until well combined.

This recipe was adapted from a non-rice cooker recipe found on Allrecipes (http://allrecipes.com/recipe/cilantro-lime-rice/detail.aspx).

Baked Garlic Cilantro Fries

Baked fries are awesome to make at home because they're pretty easy (especially if you have a mandoline slicer) and also really delicious. One of the baked fry recipes I make most often is this one, garlic cilantro fries. They're so good and so simple. I will note, though, that I had a lot of trouble with fries sticking to the baking sheet when I first started making baked fries. I tried lining the baking sheet with foil, like most recipes recommend, and they still stuck. I have found that the key to nice crispy fries that don't stick is to line the sheet with parchment paper. If you don't already have this in your kitchen, you can easily pick it up from any grocery store. Highly recommend using it for fries! They come out so much better than any other method I've tried.

Ingredients:

2-3 russet potatoes, cut into thin fries
2 Tbsp olive oil
1/2 - 1 tsp garlic powder
salt & pepper, to taste
2 Tbsp fresh cilantro leaves, finely chopped, or 1-2 tsp. dried cilantro

Directions:

1. Preheat the oven to 425 degrees.
2. Soak thinly cut fries in cold water for 5-20 min, depending on how much time you have. You can skip this step, but the fries won’t be quite as crispy.
3. Line a baking sheet with parchment paper.
4. Drain fries and dry with paper towel.
5. Toss the fries with the olive oil, garlic powder, salt and pepper. If you are using dried cilantro, you can also add that here.
6. Spread seasoned fries out on a baking sheet in a single layer.
7. Bake for 30-45 minutes, depending on the temperature of your oven and desired crispiness of fries. Flip the fries every 15 minutes while baking.
8. Remove fries from over, toss with cilantro in a bowl (if using fresh).

This recipe was adapted from "Baked Garlic Cilantro Fries" from The Talking Kitchen (http://www.thetalkingkitchen.com/baked-garlic-cilantro-fries/).

Slow Cooker Creamy, Cheesy Chicken and Broccoli Over Rice

I'm always looking for good slow cooker recipes because there's really nothing better than coming home and having a mostly prepared meal waiting for me. When I first saw this recipe (and a few other similar versions), it didn't look amazing, but it looked really easy. So, I pinned it and forgot about it for a long time. Finally made it recently, though, and it was so much more awesome than expected! I was seriously impressed by how good this was. I made my own cheddar soup, since I don't keep canned around the house and it sounded a lot better from scratch. Will definitely make again!

Ingredients:

2 lbs boneless chicken breasts
10 oz can cream of chicken soup
10 oz can cream of mushroom soup
2 1/2 cups water
2 cubes chicken bouillon
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
14 oz can cheddar soup (or try homemade!)
1 cup sour cream
16 oz bag frozen broccoli florets
1 cup shredded cheddar cheese

Directions:

1. Spray crockpot with olive oil or other cooking spray.
2. Pour cream of chicken soup, cream of mushroom soup, water, chicken bouillon, Cajun seasoning, garlic powder, and onion powder into your slow cooker. 
3. Stir together until smooth (you may want to use a whisk). Once smooth, place the chicken in the slow cooker.
4. Cover and cook on low for 6-8 hours (I started with frozen chicken breasts and cooked mine for 8 hours). 
5. When the chicken is done cooking, shred with two forks. Then, add the broccoli, cheddar soup, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is cooked through.
6. Serve with white rice.

This recipe was adapted from The Recipe Critic (http://therecipecritic.com/2014/01/slow-cooker-creamy-chicken-broccoli-rice/). I made quite a few changes from the original recipe, but the overall concept is pretty similar.