Slow Cooker Chicken Pie Pot Soup

Chicken Pot Pie just got real! And easy! The creaminess is pure comfort. Soooooo easy to make! Watch!

I’m enjoying this month of slow cooking. My poor slow cooker is all confused. Like, girl, when did you decide to put me to work! lol It’s making me lazy! Just throwing everything in one pot, putting on the lid, and going about my business has been a game changer for me. 

Feel free to use any veggies you’d like. Pearl onions, corn, green beans, hey, it’s your Crock pot! I hope you enjoy this one! And keep the recipe requests coming in!

Love, 

B. Coop

 

Slow Cooker Chicken Pie Pot Soup
Serves 5
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Ingredients
  1. 1 lb chicken breast cut into pieces
  2. 1/2 of an onion dice
  3. 22 oz can cream of chicken
  4. 1 10 oz can cream of chicken and mushroom
  5. 1/2 pint of heavy whipping cream
  6. 1/2 cup milk
  7. 1 cup sliced carrots
  8. 3 peeled and diced potatoes
  9. 2 celery stalks
  10. 1 pie crust sheet
  11. 2 tablespoons butter
Seasoning Blend
  1. 1 T Cajun seasoning
  2. 1 tsp Onion powder
  3. 1 tsp Garlic powder
  4. 1 T Accent seasoning
  5. 1 T thyme
Instructions
  1. Dice chicken breast and add to slow cooker
  2. Add in onion, soups, milk, cream, seasoning blend, and veggies (excluding peas)
  3. Cook on LOW for 6 hrs or on HIGH for 3 hrs
  4. Taste and season as needed
  5. Add in peas and cook for an additional 10-15 mins on HIGH
  6. Preheat oven to 400 degrees F
  7. Brush crust with melted butter
  8. Bake crust for 20 mins.
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

Slow Cooker Honey Bourbon Chicken

I’m over here excited! Just jubilant ya hear me?! Why you ask? Well, for one, I’m posting a second recipe this week! You guys know I’m NEVER this productive. And, most importantly, I’m beyond myself, because this chicken just blessed my soul! My WHOLE soul! Chile, you know I love a good sauce! But, Honey, this sauce right here?! Mannnnn….just try it!

I’m LOVING this slow cooking month! I hope you guys are finding these recipes helpful. This one has to be my new favorite. The sweet and tangy chicken will literally fall apart if you breathe on it. Okay, maybe I’m exaggerating, but it’s just good. lol

You can use chicken breasts instead of thighs and add some red pepper flakes for a little heat. Have it your way! But, definitely give it a try!

Love,
B. Coop

Slow Cooker Honey Bourbon Chicken
Serves 6
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Ingredients
  1. 6 boneless, skinless chicken thighs (cut into 1 inch pieces)
  2. 1/2 green pepper (sliced)
  3. 1 T onion powder
  4. 1 T Accent seasoning
  5. 1 T minced garlic
  6. 1 tsp minced ginger
  7. 1/2 tsp crushed red pepper flakes
  8. 1/2 cup ketchup
  9. 1 cup brown sugar
  10. 1/3 cup soy sauce
  11. 1/4 cup pineapple juice
  12. 3 T honey
  13. 1 T apple cider vinegar
To thicken
  1. 1 T cornstarch
  2. 1 T water
  3. green onions for garnish
Instructions
  1. Pat chicken dry well
  2. Season with onion powder and Accent
  3. Add green peppers and chicken to the slow cooker
  4. In a bowl, whisk all remaining ingredients together (Except green onions)
  5. Pour over chicken and peppers
  6. Cook on high for 3-4 hrs or on low 6-7 hrs
  7. Whisk cornstarch and water together
  8. Pour into the slow cooker and stir
  9. Garnish with green onions
  10. Serve with rice
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Chicken and Dumplings

Happy National Comfort Food Day!!!!!! Yeah, I know. These folks come up with all kinds of food holidays. But, I’m with it! I’ll play along! When, I think of comfort food I think of my favorite cook. My Mommy! More specifically, her super delicious Chicken and Dumplings! chicken-and-dumplingsThis was my absolute favorite childhood dish. Only hers though! I asked for her recipe. Why? I don’t know. My mother doesn’t use recipes! She just uses measuring cups to hold liquids. She’s a pro. But, she gave me the run down on the technique and told me to pray for the rest. Thanks, Theresa! I hope my take on this classic makes ya proud, Girl. Let’s cook!

Love,

B. Coop

Chicken and Dumplings
Serves 5
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Cook Time
1 hr
Cook Time
1 hr
Chicken
  1. 2-3 chicken breasts
  2. 6 cups of water
  3. 3 chicken bouillon cubes
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 T seasoning salt
  7. 1 tsp Accent
  8. 1 tsp thyme
  9. 1/2 cup milk
  10. 1/2 cup evaporated milk
Dumplings
  1. 2 1/2 cups all purpose flour
  2. 2/3 cup chicken broth
  3. 1 tsp baking powder
  4. 3 T melted butter
  5. pinch of salt
Chicken
  1. Season chicken with spices.
  2. Cover with water
  3. Add in bouillon cubes
  4. Boil until chicken is done and tender
  5. Remove chicken and reserve broth.
  6. Once chicken cools, roughly chop or shred it.
  7. Set aside.
Dumplings
  1. Mix all dry ingredients.
  2. Create a "well" in the bowl and pour in the butter
  3. Gradually pour in the broth a little at a time, mixing the flour in between
  4. Using your CLEAN (don't play me) hands, knead the dough
  5. Flour your surface and rolling pin
  6. Roll out the dough and slice it into 2 inch pieces
  7. Leave it to dry out on the surface for 10 mins
  8. Return to the chicken broth
  9. Bring it to a boil
  10. Pour in the milk
  11. Taste and adjust seasonings as needed
  12. Add chicken back in
  13. Add the dumplings
  14. Cook for 25-30 mins on low
  15. Enjoy!
Coop Can Cook https://coopcancook.com/

Jerk Chicken Sliders with Pineapple Slaw

I needed a flavor shock in my life. When I think of flavor explosions, I think of Jamaican food. So, today, we’re making Jerk Chicken Sliders with a sweet, tangy pineapple slaw!  I love it! The perfect blend of comparable herbs and spices is just delightful! Jamaicans know flavor!! Of course, I had to make this Coop style. jerk-chicken You know, I’ll use any excuse to eat pineapples! But, coleslaw gets a bad rep. I’m trying to change that with this slaw.pineapple-slaw Watch me make this….

 

Love,

B. Coop

jerk-chicken-sliders

Jerk Chicken Sliders
Serves 8
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Prep Time
12 hr
Total Time
14 hr
Prep Time
12 hr
Total Time
14 hr
Jerk Chicken
  1. 2 tablespoons olive oil
  2. 1/2 red onion
  3. 3 scallions or green onions
  4. 1 teaspoon of ginger
  5. 2 teaspoons fresh thyme
  6. 3 garlic cloves
  7. 1 teaspoon of cinnamon
  8. 1 teaspoon of nutmeg
  9. 1 teaspoon of cumin
  10. 2 teaspoons allspice
  11. 1 teaspoon ground black pepper
  12. 1 tablespoon kosher salt
  13. 1/3 cup of orange juice or mango, peach, and orange juice
  14. Juice from 2 limes
  15. 3 tablespoons soy sauce
  16. 3 tablespoons brown sugar
  17. 2 tablespoons of scotch bonnet pepper sauce or 3 scotch bonnet or habanaro peppers
  18. 4-5 boneless, skinless chicken thighs
  19. slider rolls
Pineapple Slaw
  1. 1 package of coleslaw mix
  2. 1/3 cup of coleslaw dressing
  3. 3 tablespoons of pineapple juice
  4. 1/2 cup of diced pineapples
  5. Pinch of salt
Instructions
  1. Place all ingredients except chicken and bread in a food processor or blender
  2. Blend well
  3. Pour over chicken in a plastic bag or container.
  4. Marinate for at least 12 hrs.
  5. Pour chicken and remaining marinate into a pan
  6. Bake on 375 for about 35-40 mins or until juices run clear.
  7. Remove and allow chicken to rest
  8. Slice and serve on buns with slaw
Pineapple Slaw
  1. Add pineapples to the coleslaw mix
  2. Mix pineapple juice with dressing and pour over coleslaw mix
  3. Add a pinch of salt
  4. Toss well to combine
  5. Refrigerate for at least 1 hour
  6. Enjoy!
Coop Can Cook https://coopcancook.com/

Bourbon Chicken Wings

Okay, do yourself a huge favor. MAKE THESE WINGS! They are sweet, savory, spicy…Honey, they’re just EVERYTHING! This is my take on Bourbon Chicken sauce. It’s called “Bourbon Chicken”, because it was created on Bourbon Street in New Orleans. You can add Bourbon if you like. I don’t. Doesn’t even need it! Watch me whip this sauce!

SAM_0547

I hope you try this! Let me know when you do!

Love, 

B. Coop

Bourbon Chicken Wings
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Chicken
  1. 4 lbs of chicken wings
  2. Kosher salt
  3. Onion Powder
  4. Garlic Powder
  5. Parsley Flakes
  6. Paprika (1 tablespoon of each seasoning)
  7. 4 tablespoons of baking powder
  8. Finely chopped green onions (garnish)
Sauce
  1. 1 Tablespoon olive or coconut oil
  2. 3 Tablespoons minced garlic
  3. 1 teaspoon red pepper flakes
  4. 1/2 cup of light brown sugar
  5. 6 fl oz of pineapple juice
  6. 1 Tablespoon of rice vinegar or apple cider vinegar
  7. 1.3 cup of low sodium soy sauce
  8. 1/3 cup of water
  9. 3 tablespoons of ketchup
  10. Cornstarch (optional)
Chicken
  1. Preheat oven to 400 degrees F
  2. Make sure chicken is dried well
  3. Toss in the seasoning and baking soda.
  4. Bake on a wired baking rack for 40 mins; turn them over after 20 mins.
Sauce
  1. Combine all ingredigents
  2. Bring to a boil
  3. Simmer for 5 mins
  4. Remove from heat and allow to thicken (use cornstarch and water for a thicker consistency)
  5. Pour half the sauce onto the chicken
  6. Coat well
  7. Place back into the oven for 5 mins.
  8. Garnish with green onions
  9. Enjoy!
Notes
  1. Reduce the amount of red pepper flakes for a milder taste.
Coop Can Cook https://coopcancook.com/

Chicken, Steak, and Veggies- Fajitas

Your girl has been on a roll, Cookies! I’ve cooked everyday this week! Proud of me? Don’t be. I’m ending this madness today! lol But, I’m sharing Wednesday’s dinner with you. I made Chicken and Steak Fajitas.fajitas4 But, I ended up ditching the tortillas. And, omgoodness! It was so good! It was kinda like a burrito bowl minus the rice. Delish! And then I realized how good the meat and veggies were by themselves. You could just serve them with rice and boom!! Another easy, yummy dinner! Healthy too. So, I’m just going to share how I prepared the meat and vegetables and let you decide. Tell me how you’d like to serve it in the comments!

Love,

B. Coop

peppers and onions

fajitas2

 

Chicken. Steak, and Veggies (Fajitas)
Serves 4
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Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 1 1/2 lbs flank steak
  2. 1 lb boneless, skinless chicken breast
  3. 1/2 of each red, green, and orange peppers (sliced)
  4. 1 onion (sliced)
  5. 1/3 cup Worcestershire Sauce
  6. 1 tablespoon Garlic & Herb Mrs. Dash
  7. 1 tablespoon Onion powder
  8. 1 teaspoon cumin
  9. 1 teaspoon chili powder
  10. 2 tablespoons Tony's
  11. 3 Tablespoons of coconut or olive oil (add 1 tablespoon at a time)
Instructions
  1. Season steak and chicken with all spices and Worcestershire sauce
  2. Refrigerate for at least 2 hours
  3. Heat 1 tablespoon of oil in a skillet
  4. Add chicken and cook until done
  5. Remove chicken, add steak (add more oil if needed)
  6. Cook steak to desired temp and remove
  7. Add veggies
  8. Sprinkle the veggies with a pinch of salt to help release the water in them
  9. Cover, and cook until tender
  10. Add the meat back in and saute for about 2-3 mins
  11. Enjoy!
Notes
  1. Serve with tortillas and toppings as fajitas, make a burrito bowl, or just serve with rice.
Coop Can Cook https://coopcancook.com/

 

Chicken Cordon Bleu (Cajun Style)

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Chicken Cordon Bleu is perfect as it is. Elegant and delicious! But, in true Coop fashion, I added a slight Cajun twist. Incorporating a few Cajun spices woke that chicken up! This is my take on a wonderful, French classic! Check out my YouTube video for this recipe. Here, you’ll see step by step instructions. Don’t be intimidated by the fancy title. This entree was a breeze! It was also a lot of fun to make.


You MUST have thin chicken breast, so break out the mallet, Cover the bird with plastic wrap, and beat it like it back talked you or owes you $$ whatever works. Wait, preheat your oven to like 350.. Whatever feels safe. Ok now back to the ? season it.Here’s where my Cajun twist comes in. Add those Cajun spices! Yum

Now grab a slice of ham. Any kind except honey! No sweet meat today! Now a slice of cheese. I used Gruyere because it made me feel special that day, but Swiss works! Roll the chicken and let him chill in the fridge for awhile.

Take him out after 15-20 mins. Throw way that plastic wrap. We can’t eat that, boo! Now, secure him with toothpicks if it’s being a jerk and unrolling.

Plate some breadcrumbs and season it with salt, pepper, onion & garlic powder. Then put an egg and some milk in a bowl (egg wash!) Now, roll that guy in some flour, dip in egg, then breadcrumbs.

Take him over to the stove that should have a hot skillet with a lil oil in it waiting for him, because I mentioned that earlier right? ? Brown ALL four sides of this guy. Then, place him in a greased dish (or leave it in the skillet if it’s an oven safe one) and bake for 15-20 mins or however long it takes until he’s no longer pink inside. But don’t over cook!

Now, I’ll be honest. This sauce was an accident that ended up making sense (story of my life??) But, it’s honestly soooo yummy! So, don’t skip it!

Hope you try this!!!

Love,

B. Coop

Print Recipe
Chicken Cordon Bleu (Cajun Style)
Course Main Dish
Cuisine Cajun, French
Prep Time 20 mins
Cook Time 20-30 mins
Passive Time 15-20 mins
Servings
people
Ingredients
For the Chicken
For the Breading
For Frying
Course Main Dish
Cuisine Cajun, French
Prep Time 20 mins
Cook Time 20-30 mins
Passive Time 15-20 mins
Servings
people
Ingredients
For the Chicken
For the Breading
For Frying
Instructions
Chicken
  1. Pound out chicken using a mallet or meat tenderizer between two sheets of plastic wrap.
  2. Season both sides with Cajun spices.
  3. Spread on the Dijon mustard and layer 1 slice of ham and 1 slice of cheese.
  4. Roll tightly with the plastic wrap.
  5. Continue with each breast then refrigerate for 15-20 mins.
Breading
  1. Set up a breading station with 3 different bowls. One for the flour, egg mixture(whisk milk and eggs together), and breadcrumbs.
  2. Remove chicken from the refrigerator and discard plastic wrap, Secure each roll with toothpicks to prevent unrolling.
  3. Dredge each roll in the flour, then egg mixture, and lastly the breadcrumbs,
  4. Allow the chicken to rest while you heat the oil in an oven safe skillet.
Frying
  1. Heat the oil until it sizzles when a small amount of flour is sprinkled into the skillet
  2. Preheat your oven to 350 degrees F.
  3. Fry each chicken cordon bleu for 3-4 mins per side.
  4. Transfer skillet to the oven for 12-15 mins or until chicken reaches 165 degrees internal temp.
  5. Allow to rest for 5-10 mins before slicing.
Sauce
  1. Melt butter and saute garlic for 1 min.
  2. Pour in the heavy cream and bring to a simmer.
  3. Add cheeses.
  4. Simmer until cheese melts completely.
  5. Taste and adjust seasoning. Add salt and pepper as needed.
  6. Toss in some fresh chopped basil and parsley.
  7. Enjoy!!
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