Tag: crockpot

Black Bean and Sausage Soup

When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

Ingredients

  • 2, 15 oz can black beans, drained
  • 2 bell peppers, diced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 TB chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup salsa
  • 2 1/2 cups chicken broth
  • 2 cups cooked brown rice
  • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

Directions

  1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
  2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
  3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!n

Notes

  • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
  • Lasted well in fridge for 4 days before eating 

Black Bean and Sausage Soup

When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

Ingredients

  • 2, 15 oz can black beans, drained
  • 2 bell peppers, diced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 TB chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup salsa
  • 2 1/2 cups chicken broth
  • 2 cups cooked brown rice
  • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

Directions

  1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
  2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
  3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!

Notes

  • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
  • Lasted well in fridge for 4 days before eating 

Black Bean and Sausage Soup

When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

Ingredients

  • 2, 15 oz can black beans, drained
  • 2 bell peppers, diced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 TB chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup salsa
  • 2 1/2 cups chicken broth
  • 2 cups cooked brown rice
  • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

Directions

  1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
  2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
  3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!

Notes

  • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
  • Lasted well in fridge for 4 days before eating 

Chicken Curry Crockpot

When I have a lot to do during the weekends, I love making crockpot meals! Since we just moved into our new home two weeks ago, I wanted to spend Saturday unpacking instead of cooking a delicious meal! Here it is!

Ingredients

  • 1 lb chicken breast cut up
  • 2 bell peppers, diced
  • 2 cups butternut squash, diced 
  • 1 onion, diced
  • 2 cups fresh kale
  • 1 1/2 cups full fat coconut milk
  • 1/4 cup red curry paste
  • 1/4 cup pineapple juice (I used the juice from canned pineapple
  • 2 tbsp fresh ginger
  • 4 garlic cloves, minced
  • 1 jalapeño, diced
  • Salt and pepper for taste

Directions

  1. In a bowl, combine coconut milk, curry paste, pineapple juice, ginger, garlic and mix well
  2. Add chicken, bell pepper, butternut squash, and onions to the slow cooker
  3. Pour coconut milk mixture over the chicken, toss to coat, and cover.
  4. Cook on high for 3-4 hours or low for 6 to 8 hours
  5. Add kale and then cook another 10 minutes

Notes

  • We love spicy in our home so my fiancé and I both added hot sauce
  • Served it over brown rice