Chipotle Chicken Wraps With Lime Cream

This is another one of our favorite Crock Pot Recipes - I don't know what it is about the Fall and Winter - but this is when I use my Crock Pot the most - it gives me a cozy feeling and what is better than a one pot meal?! This recipe for Chipotle Chicken Wraps With Lime Cream is from Better Homes and Gardens The Ultimate Slow Cooker Book. Serve it with a Margarita if you need a mid-winter escape to take you back to the Spring and Summer. Enjoy!

Recipe:

Ingredients for the Chipotle Chicken:

2 medium red sweet peppers cut into 1 inch pieces

1 medium onion cut into thin wedges

6 chicken breasts (the recipe calls for drumsticks, skinned, and chicken thighs, skinned, but I modified it and used chicken breasts)

1 14.5 oz can diced tomatoes, undrained

1 6 oz can tomato paste

2-3 tablespoons finely chopped chipotle chile peppers in adobo sauce

2 teaspoons sugar

1 teaspoon salt

Directions:

In a 5 to 6 quart slow cooker combine red sweet peppers and onions. Top with the chicken. In a medium bowl stir together tomatoes, tomato paste, chipotle peppers, sugar and salt. Pour over mixture in cooker.
Cover and cook on low heat setting for 8 hours or on high heat setting for 4 to 4 1/2 hours. 

Ingredients for the Wraps:

1/4 cup of mayonnaise 

1/4 cup of sour cream

1 table spoon of lime juice

1/4 teaspoon of salt

4 lettuce leaves

4 10-inch tortillas (I used whole wheat tortillas)

2 tablespoons of fresh chopped cilantro

Pico de gallo 

Directions:

In a small bowl stir together mayonnaise, sour cream, lime juice, and salt. Warm tortillas according to the package directions.

Place a lettuce leaf on each tortilla. Using a slotted spoon, spoon the Chipotle Chicken mixture onto tortillas, just below the center. Top each with 2 tablespoons of the sour cream mixture and sprinkle with cilantro and top with a spoonful of pico de gallo. Fold bottom edge of a tortilla up and over filling. Fold one side in slightly and then roll up from the bottom. Repeat with the remaining tortillas. Serve with tortilla chips. Enjoy!

Chipotle Chicken Wraps With Lime Cream

Thyme Garlic Chicken Breasts

This recipe for chicken is made in a crock pot - it is so easy to make and is very flavorful and tender. I served the chicken breasts on a salad of mixed greens with a vinaigrette dressing, tomatoes, Kalamata olives, and feta cheese. If you weren't in the mood for a salad, the Thyme Garlic Chicken Breasts would be great in a wrap too. Enjoy!

Thyme Garlic Chicken Breasts

Prep: 20 minutes

Makes: 6 to 8 servings

Cook: 6 hours (low) 3 hours (high)

Ingredients:

3 to 4 pounds chicken breast halves, skinned

1 or 2 cloves of garlic chopped (depending on your taste)

3-4 sprigs of fresh thyme  or 1 1/2 teaspoons dried thyme, crushed

1/2 teaspoon salt

1/4 cup orange juice 

1 tablespoon balsamic vinegar

1 8-10 oz package mixed salad greens

1/2 cup cherry tomatoes, halved or quartered

1/4 cup pitted Kalamata olives

1/4 cup crumbled feta cheese

1/2 cup bottled vinaigrette salad dressing

Recipe:

Place chicken in a crock pot. Sprinkle with garlic, thyme, and salt. Pour orange juice and vinegar over chicken.

Cover and cook on low-heat setting for 6 hours or on 3 hours on high-heat setting. Remove chicken from crock pot; cover and keep warm. Discard cooking liquid.

In a large bowl toss together salad greens, tomatoes, olives and feta cheese. Divide salad among dinner plates. Slice chicken - it might be so tender you can just separate with a fork-  and arrange chicken on top of salads. Drizzle with dressing.

Thyme Garlic Chicken Breasts

Chicken Tortilla Soup - In the Crock Pot

Sunday + Rain + Chilly Outside = Perfect Day for a Crock Pot Soup! 

We love soups all year 'round in my house, and I love using my Crock Pot - especially in the Fall & Winter - to make them. They are easy to make and warm you up when its cold outside and are so comforting to eat.  This is the first time I have made the Chicken Tortilla Soup recipe - and it is one that I will make again! This recipe is from Better Homes & Gardens The Ultimate Slow Cooker Book with some modifications. Enjoy!

Recipe:

Prep: 15 minutes     Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

Ingredients:

2  14 oz cans reduced sodium chicken broth
1  14.5 oz can stewed tomotoes undrained
2 cups cooked chicken breast (I picked up a rotisserie chicken from my grocery store to use)
2 cups frozen sweet pepper and onion stir fry veggies
3 cloves of garlic minced (I omitted this)
1/2 of an avocado, pitted, peeled, sliced (optional)
2 tablespoons chopped fresh cilantro (optional - but it gives the soup a great additional flavor - i recommend using it)
1/4 cup light sour cream (optional - I omitted this)
1 bag of tortilla strips (found in salad dressing aisle in grocery - I used the chili lime ones)
* I also added some taco seasoning that I had on hand for some extra flavor - about 1 tablespoon
* I added shredded Monterey Jack cheese to sprinkle on top
* I added the juice of 1 lime for extra flavor


In crock pot, combine broth, tomatoes, chicken, frozen vegetables, garlic, lime juice, and taco seasoning. Cover and cook on low-heat setting for 6-7 hours  or on high-heat setting for 3-3 1/2  hours. Put soup in a bowl and if desired, top with avocado, cilantro, shredded monterey jack cheese, sour cream and sprinkle with tortilla strips. 

Chicken Tortilla Soup