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
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
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
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
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.