Paula’s Recipe Swap and Photo Challenge Week Four Winners

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Paula’s Recipe Swap and Photo Challenge Week Four Winners

By Paula Deen

My, oh my, y’all! This had to be the BEST week yet of our Recipe Swap and Photo Contest. My friends at Springer Mountain Farms and I are just so overwhelmed by all of the delicious recipes you all have sent it. It’s been amazing to go through them all!

This week might have been my favorite week. I mean, who doesn’t love a good slow cooker recipe? They’re super easy to do, and really easy on your budget. This week’s winners were just that, and I know that your family will love these recipes!

This week’s First Place winner is Angie Sutton for her Slow Cooker Cream Cheese Chili Chicken. Her recipe is so easy, anyone can do it, and I know you’re going to love the taste! Save this one in your recipe files to add a little bit of spice to your weeknight dinners. Angie has won an autographed copy of Paula Deen’s Southern Cooking Bible and a set of Paula Deen cookware.

The Runner Up for this week is Susan Krauss for her Sweet Potato Orange Chicken. Now here’s a recipe that’ll definitely dance on your tastebuds. Your friends and family will be asking for seconds for sure! Susan has won an autographed copy of Paula Deen & Friends: Livin’ It Up Southern Style

A huge thank you to all who entered this amazing contest! Stay tuned for more to come!

Slow Cooker Cream Cheese Chicken Chili

Ingredients:
2 chicken breasts
1 can (10oz.) diced tomatoes and green chilies
1 can (11oz.) white Shoepeg corn
1 can (15.25oz.) black beans, rinsed
1 packet (1oz.) dry ranch seasoning mix
1 Tbsp. cumin
1 Tbsp. chili powder
1 package (8oz.) cream cheese

Directions:
In a slow cooker, place chicken breasts on the bottom. Dump in remaining ingredients in order. Place lid on slow cooker and cook on low for 6 hours. Remove chicken breasts and shred with a fork. Replace shredded chicken in cooker and stir well. Offer sour cream to top it off and serve with fried tortillas.

Cook’s note: You may kick it up by using the hot version of diced tomatoes and green chilies and replacing corn with Southwestern style corn.

Yummy Sweet Potato Orange Chicken

Ingredients:
2 Tbsp. olive oil
8 chicken thighs, skin removed
2 poblano peppers
1 onion, cut into medium sized chunks (yellow is preferred)
2-3 cloves of garlic, smashed or chopped
2 heaping tsp. ground cumin
1 can of diced tomatoes
1 cup chicken broth
1 cup orange juice
1 tsp. salt
Stems from one bunch of cilantro, chopped finely
1 sweet potato
2 Tbsp. Tabasco Chipotle Sauce
2 green onions, finely sliced
Cilantro leaves to taste
Additional salt and pepper to taste

Directions:
Heat olive oil in heavy pan, salt and pepper the chicken thighs liberally, then brown in pan, a few at a time, about 4 minutes on each side.  Remove chicken from pan and set inside the slow cooker.

While chicken is cooking, char the poblano peppers. Set aside to cool, then peel, remove the seeds and roughly chop. Cut into large chunks and nestle them against the walls of the slow cooker, next to the chicken.

Add onions and garlic to the hot pan and cook until softened just a little, loosening the chicken bits from the pan with a wooden spoon. Add the ground cumin and stir for about 30 seconds to release the flavor, then add the tomatoes, chicken broth, orange juice, salt, pepper (to taste) and cilantro stems. Stir and let it just come to a boil then pour on top of the chicken and sweet potatoes.

Cook on low for 5-6 hours.

Remove the chicken from the slow cooker and cover.  Use an immersion blender to blend everything left into a smooth sauce. (This can also be done in a blender, filled only half way with hot liquid to avoid the overflow.)

Stir in Tabasco Chipotle Sauce, season with salt to taste. Serve sauce under or over chicken and garnish with cilantro leaves and finely sliced green onions.

Cook’s note: I usually have enough sauce to use it as soup the next day. My husband doesn’t like cilantro but doesn’t taste it in the sauce and I leave the leaves off of his serving.

Read More From Prizewinning Plates.

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Leave a Comment

Reader Comments:

54321

Hi! Keep on going Paula - your fans are still out here wanting to hear from you and cheering you on! I tried the light hash brown potato quiche and LOVED it! My husband and I gobbled it all up, and we no longer eat large portions - this was an exception. YUMMY! Keep on keeping on, fondly, Nancy

By Nancy Gough on April 16, 2014

54321

Love your recipes and love you! Especially how you handled the biased press when they were trying to destroy you. You go, girl! I bake Artisan Breads for our local Cherokee County Farmer's Market. I always have people ask me if I have any diabetic-friendly breads. The ones I've tried are dry. Do you have any diabetic recipes, for instance for Banana Nut Bread? I know a lot of people that would be happy if you could help me out!

By Susan on April 02, 2014

54321

Love crock pot cooking. This recipe was simply delicious, very easy prep and little clean-up. Hit the spot with both my husband and myself. Will be making this again. Two thumbs up!!! Thanks for sharing. March 18, 2014

By Mama Smurf on March 18, 2014

54321

I'm looking for a Great Southern cream of potatoe soup, no celery please.

By Rhonda L. Thomas on March 16, 2014

54321

have you ever made a carrot cake with 1/2 wheat flour and 1/2 all purpuseflour

By william simmons on March 07, 2014

54321

I really love Paula💟 I enjoy watching her cooking And entertaining. All her recipes are wonderful, And Paula I love your products too!💖 Sincerely Caroline Atanacio

By Caroline Atanacio on March 06, 2014

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