In Love With a Foodie

I never really had any reason to start cooking until I got married. One of the perks of being single is you don’t mind eating peanut butter and jelly sandwiches every night or bumming off your parents for dinner. I mean really why buy food when you could buy something way better like shoes. Unfortunately, my husband does not agree with this concept. You see, he is what I would like to call a “foodie.” I define a “foodie” as someone who what they eat actually means a lot to them. For example, where I am good with Taco Bell, he would drive an hour for that perfect taco from this little place he read about on the internet. This is a lot of pressure for someone who never really cooked. So after many failed dinner attempts, I found the perfect solution. It is an amazing, magnificent, oh so life saving appliance called a slow cooker. The “foodie” LOVES everything I have made with it so far. Slow cookers are also great for days when you are really busy and you do not have time to make dinner. Below are listed a couple of my favorite recipes (disclaimer, I swiped them all from Pinterest):

Slow Cooker Buffalo Chicken Sandwiches

Ingredients

4 skinless, boneless chicken breast halves

1 (17.5 fluid ounce) bottle buffalo wing sauce, divided

1/2 (1 ounce) package dry ranch salad dressing mix

2 tablespoons butter

6 hoagie rolls, split lengthwise

DirectionsPlace the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.

Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Chicken Enchilada Soup

Ingredients

1 15-ounce can black beans, rinsed and drained

1 14.5-ounce can diced tomatoes

1 10-ounce package frozen whole kernel corn

½ cup chopped onion

½ cup chopped yellow, green, or red bell pepper

1 10-ounce can enchilada sauce

1 10.75-ounce can condensed cream of chicken soup

1½ cups milk

1 cup shredded Pepper jack cheese (4 ounces)

2 chicken breasts

Directions

In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.

Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.