I’m really excited about this blog post! I cannot wait for you all to try it and hear your feedback! I know it’s hard for some of us to make time to cook. So this is an easy way to kill two birds with one stone! Make a Crockpot full of chicken and use it for two dinners, maybe even three. One Crockpot of chicken will make my modified version of Rachael Ray’s Chicken Enchilada Suiza Casserole and my Chicken Tortilla Soup. And if you want to throw an extra chicken thigh or two into the slow-cooker, you’ll have enough for a third dinner…maybe tacos or panini’s. Just add the chicken to the Crockpot before you leave for work. When you come home, your chicken will be done and you can make two or three healthy meals! You’re welcome!
Health tips: diabetes-friendly, kidney-friendly, low-carb
Crockpot Chicken (makes 2 dinners):
- 3 ½ lbs. chicken thighs*
- 2 c. roasted green enchilada sauce (or you can buy a good quality/low sodium store-bought jar of salsa verde)
- ½ bottle/can beer
- 3 tsp cumin
- 3 tsp coriander
- 1 ½ tsp salt (optional)
- 1 small onion, cut into wedges
- Layer the chicken thighs in the slow-cooker. In between each layer of chicken, sprinkle the cumin, coriander, salt, onion wedges, and salsa. Pour beer into slow-cooker (what you do with the rest of the half of beer is up to you…*wink). Cook on high for 4 hours. Let cool. Shred chicken and strain the delicious “juice” from the slow-cooker. SAVE THE JIUCE! You will use the reserved “juice” for the soup. It makes about 4 cups.
You can absolutely buy a jar/can of good quality, low sodium salsa verde! I do suggest you make my roasted green enchilada sauce found here. If you make this, I would double the recipe and store leftovers in the freezer. That way you have it on hand and can defrost it whenever you need! But you are the boss of your kitchen; so do what is best for you and your family.
*I like to use thighs in the slow-cooker. I find if I use any type of lean meat, it tends to dry out and get almost a mealy texture. But feel free to use chicken breasts or a mix of both thighs and breasts.
Chicken Enchilada Suiza Casserole: (serves 6) diabetes friendly
- 3 cups of shredded chicken
- 12 tortillas* (corn or whole wheat flour; I love corn)
- 2 c. roasted green enchilada sauce (or you a good quality/low sodium store-bought can of green enchilada sauce)
- 1 c. (4 oz.) Swiss cheese, shredded
- 1 c. (4 oz.) Monterey jack cheese, shredded
- 1 c. Greek yogurt (or sour cream or Mexican crema)
- Quick pickled red onions** (1 red onion, 1 lime, salt, cilantro)
You are going to LOVE how quick and easy this is!
*To char the tortillas or not to char? This is up to you. If you are strapped for time, just throw the tortillas in the casserole dish. But if you have time, char them for a few seconds on an open flame, right on top of your stove. It gives the casserole added flavor.
**To make the quick picked red onions, thinly slice red onions. Throw onions in a small container and squeeze lime over them. Sprinkle a small amount of salt and 1 tsp of chopped cilantro. Let sit for about 15 minutes (mixing with hands occasionally).
- Preheat oven to 375 degrees and mix the 2 cheeses together.
- Spread a thin layer of sauce on the bottom of a casserole dish (about 1/3 cup). Lay 4 tortillas on the bottom of the dish, then add half of the chicken (about 1 ½ cups). Sprinkle 1/3 of the cheese and dollop 1/3 cup of Greek yogurt on top. Pour about 2/3 cup of sauce on top of that. Repeat ending with cheese, yogurt and sauce.
- Bake for 30-40 minutes. Let rest for 15 minutes. Top with pickled onions. That’s it! ENJOY!
Chicken Tortilla Soup: (serves 6) Kidney friendly, diabetes friendly
- 3 cups of shredded chicken
- 1 quart (or 4 cups) of chicken stock
- 1 quart (or 4 cups) of leftover “juice” from the Crockpot chicken
- 1 can of fire roasted diced tomatoes (no salt added)
- 1 small can of diced green chiles
- 2 green onions (scallions), chopped
- 1 avocado, diced
- 1 lime, cut into 4 wedges/quarters
- Greek yogurt
- Tortilla chips, lightly crushed
If you loved how easy the enchiladas were, this one is even easier and faster!
- Heat the 1 quart of chicken stock and 1 quart of “juice” in a pot over medium-high heat. Add 1 can of fire roasted tomatoes and diced green chiles. That’s it!
- Now build your bowl of soup: In the bottom of a bowl, add about 2/3 cup chicken. Ladle in about 1 ½ cups of the stock, tomato, chile mixture from the pot. Top with scallions, diced avocado, cilantro, lime, a dollop of Greek yogurt, and crushed tortilla chips. Sooo simple and quick!
If you would like, you can always add some black beans or roasted corn to the stock mixture before serving. Enjoy!
If you threw in 2 extra thighs, make some tacos like I did! Three dinners from just one Crockpot of chicken! Winner chicken dinners!!!