Crock Pot Tex-Mex Chicken and Beans


Last night my nephew Jackson made the Fox 4 news. It was so fitting that it was a story about the freezing cold weather that had blown in and he was out playing soccer in shorts.    He was a pro!

His Story….


Super quick and easy weeknight meal. Serve this alone or with chips or tortillas.

1 cup Dried Pinto Beans, rinsed
1-1/2 cups Salsa
2 tablespoons Canned Chipotle Chiles in Adobo Sauce, chopped
2 tablespoons Flour
1-1/2 pounds Boneless, Skinless Chicken Breasts
1 medium Red Onion, chopped
1 Red Bell Pepper (ribs and seeds removed), chopped
1 cup Water
1/2 teaspoon Coarse Salt
1/2 teaspoon Ground Pepper

In crock pot, stir together beans, salsa, chiles, flour and water. Season chicken with salt and pepper; arrange on top of bean mixture. Place onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours.
Remove chicken from stew; shred into large pieces and return to crock pot.

Adapted from Martha Stewart

Servings: 6
Calories 300
Total Fat 6.4g
Total Carbohydrates 29.7g
Dietary Fiber 7.2g
Protein 30.4g
Nutrition Grade A

Today’s Leopard Print Find: Kitty A GoGo Cat Litter Box – Leopard Print

Tex-Mex Chicken and Bean Stew


Megan went grocery shopping with me today. First stop, Costco. She really, really needs the $4000 massage chair that they have this month. Then on the way to Target, she let me know that she wants to broaden her shopping horizons. She’s getting tired of just shopping at Justice. She wants to shop the entire mall. THANK GOODNESS she can’t fit into the clothes in most of the mall stores yet. I have a few more years. But I have a feeling that her expectations are going to be through the roof tomorrow when she watches the Grammy’s she recorded and sees Carrie Underwood’s light up dress.

This stew is great alone, with chips or with tortillas.  You can top with cheese or sour cream.

2 cups Dried Pinto Beans, rinsed
3 cups Salsa
1/4 cup Canned Chopped Chipotle Chiles in Adobo Sauce
1/4 cup Flour
2 cups Water
3 pounds Chicken Breasts
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 medium Red Onion, sliced
1 Red Bell Pepper, sliced (ribs and seeds removed)
1/2 cup Cilantro, chopped

Mix beans, salsa, chiles, flour and water in slow cooker. Season chicken with salt and pepper; arrange on top of beans. Place onion and bell pepper on top of chicken.

Cover and cook on low heat for 8 hours.

Shred chicken into large pieces and return to stew. Serve topped cilantro.

Adapted from Martha Stewart

Servings: 12
Calories 361
Total Fat 9.0g
Total Carbohydrates 27.7g
Dietary Fiber 6.5g
Protein 41.2g
Nutrition Grade A

Today’s Leopard Print Find: Mud Pie Leopard Soft Headband Mud Pie Leopard Soft Headband (White)

Spicy Crock Pot Tacos

Last year I had to get rid of the Pottery Barn Kids advent calendar that the girls had used for 9 years. I hated to get rid of it because that was the one they had grown up with, but it kept falling apart and I didn’t really like it anyway. So when I saw this one, I knew it would be more special to my animal crazy girls anyway. I probably should get a second one so they both have one for when they are grown. The same reason we adopted a second elf, so they both have their own. They’ll probably still have to work out visitations with each other’s elves when they get older though.

I couldn’t even get the girls to try this one, but it was soooo good! They hubby loved it too. It was really, really tender.

3 lb Chuck Roast
2 cans Pinto Beans
2 cans Rotel
1 can Cream of Mushroom Soup
1 pkg of Taco Seasoning
1-1/2 cups Cheddar Cheese, shredded
12 Flour Tortillas, taco size

Mix all ingredients except roast in crock pot. Add roast and submerge in mix.

Cook on low for 8-10 hours.

Servings: 12 Tacos
Calories 365
Total Fat 16.4g
Total Carbohydrates 17.4g
Dietary Fiber 3.0g
Protein 37.1g
Nutrition Grade B-

Today’s Leopard Print Find: 4×6 Picture Frame

Crock Pot Barbecue Chicken Sliders

The girls have been determined to make Halloween scary. They want me to get rid of all of my “cute Halloween stuff”. I’ve tried to sell it as scary, but they aren’t buying it. Yesterday they made it their mission to make our front yard scarier. They still think they need more skeletons, spiders and tombstones. (and they want my stuff to go away)

They don’t think my ghosts are scary enough.

Ghostly group yard decoration available here:  


Princess was supervising through the window.

These were super easy and Taylor loved them. Great for a football watching party on a cold day. The spicy mustard in it warms ya up!

3 lbs Chicken Breasts, trimmed (boneless and skinless)
1/2 cup Spicy Mustard
18 oz Barbecue Sauce
18 Kings Honey Wheat Hawaiian Rolls

In crock pot, combine barbecue sauce and mustard. Add chicken. Cook on low for 8 hours. Shred and serve on heated Hawaiian Rolls.

Servings: 18 sliders
Calories 297
Fat 9.0g
Carbohydrates 25.8g
Fiber 1.8g
Nutrition Grade B

Today’s Leopard Print Find: Isaac Mizrahi Jeans Women’s Lyla Crop Jacket


Crock Pot Spicy Pot Roast Tacos

Today was a very eventful day at book fair. First a cute little Kindergarten girl came in with her mom. When they were checking out her mom discovered that she had snuck a diary with a little tiara wearing kitten on the front into her sparkly purple sequin backpack. Apparently this is an ongoing problem with the backpack. :/

Then a sweet little girl came in and asked me where the books were that were less than $3. She said her mom wouldn’t buy her a book and she had to use her own money. All she had was $3 and she really wanted a book about animals. I was almost in tears. All the books about animals were over $10. So when I was telling the story to my hubby Taylor said she was finished with her horse book and she could give it to her. She now has a stack of about 6 animal books to take to her. Sweet thing!! She usually doesn’t like parting with her books.

So here’s another book fair week crock pot recipe….

3 lb Pot Roast
1 Onion, sliced
12 oz Coke
2 cups Water
1 pkg Taco Seasoning
10 oz Taco Sauce
1 can Green Chilies, diced
10 Corn Tortillas
2 cups Cheddar Cheese, shredded
2 cups Salsa

Mix water, Coke and seasoning mix in crock pot. Add roast, chilies and onion. Cook on low for 8 to 10 hours. Remove meat to shred. Add taco sauce to crock pot and stir. Return roast to slow cooker until ready to eat. Serve on warm tortillas with cheese and salsa.

Servings: 10
Calories 446
Fat 19.9g
Carbohydrates 23.5g
Fiber 3.8g
Nutrition Grade B

Today’s Leopard Print Find: Belted Handbag …

Slow Cooker Sour Cream Pot Roast

The cheerleaders and football players had a meet and greet today so they could learn each other’s names. When I picked Megan up she said “I still don’t know any of their names because they all just sounded like (insert grunt here)”. They exchanged gifts….

The football players gave the girls custom flip flops. How cute are those??

After setting up book fair, 2 orthodontist appointments, cheer practice and meet & greet….thank you to the wonderful person that invented the crock pot!!! (It wasn’t invented until 1970??? OMG! What did people do before that???)

3 lb Chuck Roast
1 Garlic Clove, Minced
1 Onion, sliced
1 can Campbell’s Golden Mushroom Soup
1 pkg Lipton Onion Soup Mix
12 oz Coke
16 oz Sour Cream Place roast in crock pot

Mix soups, coke and garlic and pour over roast. Add onions. Cook on low for 6 hours.

Remove roast and slice. Add sour cream to crock pot and whisk until mixed. Place the roast back in the crock pot and cook on low for 2 more hours.

Adapted from Crockin Girls.

Servings: 10
Calories 426
Fat 8.8g
Carbs 21.5g
Fiber 0
Nutrition Grade B-

Today’s Leopard Print Find: Hollandia City 28 Bicycle

Crock Pot Buffalo Chicken Wrap

The week was going so well! And then I had to do my least favorite household chore. :/ It had only been 4 months since the last time. I don’t think I want to do that 3 times a year. Although this time wasn’t nearly as bad as the first time. But I survived. Now if I can just survive the next few weeks of running the Book Fair at the school while trying to get ready for my cruise and the ball!

I’m trying to come up with some really easy meals to make these next few weeks. Thank goodness for crock pots. The best invention besides heated seats and leopard print.

3 lbs Chicken Breasts, boneless and skinless
9 oz Buffalo Sauce
1 cup Ranch Dressing
1 cup Salsa
1 cup Colby Jack Cheese, shredded
8 Sun Dried Tomato Tortillas

Place chicken and buffalo sauce in crock pot. Cook on low for 6 hours. Shred chicken. Warm tortillas and top each with ranch dressing, chicken, cheese and salsa. Roll tightly.

Servings: 8
Calories 490
Fat 18.2g
Carbohydrates 22.3g
Fiber 2.6g
Nutrition Grade B-

Today’s Leopard Print Find: Knirps Umbrella …

Crock Pot Barbecue Chicken Sandwich

Meet our new furry neighbor…Mandy!

Isn’t she cute?? Megan and I found her wandering around in front of our house when we were on the way to cheerleading practice. When I got back I found her making her way to the main road so the rest of us had to get a leash and go rescue her. Our good deed for the day. Apparently she’s not adjusting to her new home very well and keeps escaping. Luckily, she’s 11 so she doesn’t wander off too far.

Okay, so this probably doesn’t qualify as a recipe. More like an idea. But it was good, quick and easy. I’m going to have to come up with as many crock pot ideas as I can for cheerleading practice days.

2 lb chicken breast, boneless and skinless
18 oz barbecue sauce
1 onion, sliced
6 hamburger buns

Place chicken in crock pot. Add onions and pour barbecue sauce on top. Cook on low for 8 hours. Shred the chicken with a fork. Serve on buns with or without the onions.

Servings: 6
Calories 463
Fat 6.9g
Carbohydrates 46.4g
Fiber 1.4g
Nutrition Grade B

Today’s Leopard Print Find: Duffle / Gym Bag …

Creamy Crock Pot Chicken

I am so excited!!! (WARNING: there will be a lot of exclamation points in this post!!!) I found out yesterday that I get to go to the Cattle Baron’s Ball!!! For as long as I can remember, I’ve always wanted to go to a ball. I have to admit I was a little disappointed when I researched this a little more and found out that the dress attire is more Texan than Cinderella. I sure hope they don’t look at me funny when I waltz in wearing my ball gown and tiara!!! (don’t worry, I’ll have my cowgirl boots on underneath) And due to this sudden (and I’m sure) life changing event, I now really, really, really need these!!!!













But sadly, those will have to wait.

3 lbs chicken breasts
1 package Italian dressing mix
2 Tbs melted butter
1 garlic clove, minced
1 (10 1/2 oz) can cream of chicken soup
8 oz. cream cheese, softened
1 cup chicken broth
1 (14/5 oz) box Penne Pasta

In crock pot, stir together broth, cream cheese, soup, garlic, butter and dressing mix. Place chicken in crock pot and cover with the sauce. Cook on low for 6-8 hours. Shred chicken with fork. Cook pasta according to package directions. Add pasta to chicken mixture and mix until combined.

Servings: 8
Calories 584
Fat 21.6g
Carbs 35.1
Fiber 0
Nutrition Grade B-

Today’s Leopard Print Find:

Angel Hair Pasta with Crock Pot Chicken

A pasta dish that’s healthy and didn’t feel heavy. Only 385 calories. Surprisingly, the girls even ate it! After Taylor picked out the carrots of course.Here are two more apps for you to check out…..similar to the Viggle app, you earn points for gift cards or cash.

Checkpoints – lets you scan items and earn points for gift cards


Field Agent – gives you a list of “jobs” in your area. Most of them are visiting local stores, taking a picture and answering a few questions. Each job is a certain dollar amount. Might as well earn some money while you’re shopping!






















2 chicken breasts, boneless & skinless
10 oz chicken broth
1 packet Italian dressing mix
1 Tbs olive oil
1 cup carrots, sliced
10 oz package frozen broccoli florets, thawed
1 tsp minced garlic
8 oz angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
1/4 cup grated parmesan cheese

In crock pot, combine chicken, 10 oz chicken broth and Italian dressing mix.

Cook on low for 6-8 hours. In large pot, heat water for pasta to boiling and cook to package directions. While pasta is cooking, heat olive oil in skillet. Add garlic, basil, carrots and broccoli and cook for 6 minutes. Add 2/3 cup chicken broth to vegetables, reduce heat and simmer for 4 minutes. Shred chicken and add to veggies. Drain pasta and place in a large serving bowl. Top with chicken mixture.

Servings: 4
Calories 385
Fat 11.5g
Carbohydrates 38.4g
Fiber 2.4g
Nutrition Grade B+

Today’s Leopard Find: Insulated Cup with Straw