#TBT Slow Cooker Chicken Chile Verde

Any of you remember when Martha bashed bloggers last October? Well I wrote this back then and just found it! So I’m Throw Back Thursday-ing this blog post, because it’s funny and tasty:

Did you see the Martha Stewart interview about her take on bloggers? Obviously a lot of people are upset, but you just have to take a deep breath and blow it off. She’s so far from reality it’s hard to take anything (or recipe or craft) she says seriously.

Read this hilarious comment I found from The Kitchn (www.thekitchn.com/weekend-cooking-whats-the-most-51991) in regards to the most difficult meal you’ve ever made:

“I’ve made pretty complicated things — my initiation into gastronomic pursuits at age 14 was a 6 layer torte with 2 kinds of buttercream as well as layers of dacquoise; or the nutmeat paté in brioche, or the many Christmas feasts I have made single-handedly. But the experience that brought me to my knees was my Martha Day. I had decided to make one of her monthly meals — you know, the ones that come on the little card squares in the magazine. I seem to recall it was shell steak with mushrooms, homemade spaetzle, baked orange beets, and apple brown betty. Simple enough, right? Well, add to that a Martha Weddings present wrapping (artfully wrapped wedding presents as featured in the Wedding mag). A friend was getting married… Anyways, I had to drive 200 km roundtrip to the city (we lived in a little town on the Prairie back then) to buy all the ingredients. In those days, there was no Michael’s, so shopping for the crafty stuff was a pain. And my husband was going on a business trip and needed his shirts ironed. Well I think we ate that damn shell steak at 11 pm, and the apple brown betty after midnight. The damn presents took the whole friggin’ day to wrap, and the shirts and clean-up had me going until almost 3 a.m., when I fell into bed, exhausted and blubbering. Okay, more was involved than merely cooking, but it sure showed how misleading Martha’s mags are. She makes it look as if she does everything (well, at the time, the mid-nineties, she still did), but my little ‘experiment’ in real time showed how difficult it is for us mere mortals to follow in her footsteps…


Five Years Ago

Don’t get me wrong, I love Martha. I wanna be Martha. She’s “perfect” in the homemaking sense and she clearly loves what she does and (she and) her people come up with some amazing stuff, but she’s unrelatable to us normal people. But bloggers? We are relatable. Most of us don’t have millions of dollars or acres of land, much less perfectly groomed land, nor do we have the ability to throw massive parties for the elite, much less our neighbors. We have children and insane schedules and most of us don’t have help to keep it all together. She has obviously forgotten where she came from in the beginning, is clearly thoughtless, and has so much, she forgot how to be grateful, or at least being grateful isn’t a top priority to her, because without us she would be nothing. So shake it off and get on with your blogging self, inspiring people to better their lives!!! Boo-yeah!

Onwards and forwards I say! So, when was the last time I had Chile Verde? I think the answer is never. Unless I had it when I was a kid and don’t remember. But since I don’t eat pork (except for that Christmas ham. I just can’t resist!), I never have chile verde. When I saw this recipe, I got excited and decided to give it a try and I’m glad I did! It did take some prep work, but I’d definitely keep this on hand for company or even a potluck! I didn’t 5 star love it, but it was worthy of keeping the recipe in my book. And my husband really liked it. So I’ll put it in our repertoire for the future.

Notes from me:

  • I found tomatillos at Whole Foods. I bought them all and even then it wasn’t an exact 2 pounds. Go tomatillo hunting before you buy the rest of the ingredients.
  • Not sure which pepper is an Anaheim? Ask. You don’t want to pick the wrong one and then have a fiery meal!
  • I totally ran out of onion… don’t ask. I’m sure it would have been way better with onion. Ha!
  • Even though my husband doesn’t like cilantro, I still added it. He didn’t even notice.
  • I had leftover vegetable broth from Meatless Monday so I used that instead of chicken broth.
  • Those peppers & tomatillos didn’t roast like this recipe said they would and the 450 temp was making my kitchen hot so I stopped the roasting after 15 minutes and those dang peppers did not sweat in the paper bag… I ended up roasting them over the gas flame which was a pain and they still didn’t peel well. I’m not sure what the point of peeling them was because I peeled what I could and left the rest on and it was fine.

P.S. If you make this, leave me a comment below and let me know how you liked it! Thanks!

Slow Cooker Chicken Chile Verde

Recipe adapted from: www.twopeasandtheirpod.com/slow-cooker-chicken-chile-verde/

Yield: Serves 6-8


  • 2 lbs tomatillos husked, washed and dried, and cut in half
  • 10 medium Anaheim peppers, cut in half, seeds removed
  • 1 jalapeño pepper
  • 1 cup diced onion
  • 4 garlic cloves
  • 2 cups roughly chopped cilantro
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • Zest of 1 lime
  • Juice of 1 lime
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth
  • 2 lbs boneless skinless chicken breast
  • Tortilla, beans, and rice for serving, optional


1. Preheat oven to 450 degrees F. Place tomatillos and Anaheim peppers on two large greased baking sheets. Roast until tomatillos are golden brown about 5-7 minutes, and until peppers are charred.

2. Place peppers in a brown paper bag to sweat for about ten minutes. Remove the peppers from the bag and peel.

3. In a blender or food processor, combine 6 peppers (12 pepper halves), tomatillos, jalapeños, onion, garlic, cilantro, cumin, paprika, lime zest and juice, sugar, and salt and pepper to taste. Blend until smooth.

4. Dice the remaining Anaheim peppers. Pour salsa verde, chicken broth, diced Anaheim peppers, and chicken into the slow cooker. Add salt and pepper.

5. Cook on high for 3-4 hours or on low for 6-8 hours or until chicken is at least 165 degrees in center of meat.

6. Once chicken is cooked using a slotted spoon remove chunks of chicken to a cutting board and shred and return to crock pot with chile verde sauce. Season with salt and pepper, to taste. Serve warm with tortillas, beans, and rice.

Crock Pot Turkey and Gravy

Here we go again with the turkey breast in the wrong month. But this time I got it all backward! I went into Whole Foods and saw they had turkey breasts so I bought one, except I didn’t have a recipe this time! I came home, googled crock pot turkey breast and came up with this delightful recipe. And it’s a low fat recipe if you follow the recipe correctly and aren’t rushed for time like I was… again… ode to life with a toddler! I went ahead and just made a fatty gravy because I literally didn’t have 15 minutes to make the gravy sauce. I didn’t have fresh sage either, which is a darn shame because sage is one of my all time favorite fresh herbs. Have you tried anything with brown butter and sage? It makes the world go ’round! But that’s for another time.


I’d most definitely try this with mashed “potatoes” made with cauliflower. We’ve had those and they really are quite delicious! But because of our time crunch and the fact that I didn’t think ahead about a side, I mean come on, this was an impromptu buy, we just had regular mashed potatoes. I suppose that’s better than instant mashed potatoes, right? Oh and as crazy as this is, my Trader Joes had left over cornbread stuffing out on the shelf so I had gone ahead and bought some a few weeks prior, so I made that too. My husband was in heaven! I’d make this again and give it 4 stars. It most definitely was not a Thanksgiving turkey roasted in the oven, but a tasty mid-year Thanksgiving treat!

Crock Pot Turkey and Gravy

Adapted from skinnytaste.com


  • 1 1/2 tbsp unsalted butter or olive oil
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped medium
  • 2 celery ribs, chopped medium
  • 6 garlic cloves, peeled and crushed
  • 1/3 cup flour
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1/4 cup dry white wine
  • 2 tbsp fresh sage
  • 2 bay leaves
  • 4-5 lb whole bone-in turkey breast, skin on, trimmed of fat
  • salt and pepper


Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.

Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.

Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.

Discard the skin and carve the turkey and serve with gravy. Makes 2 1/2 cups of gravy.


Crock Pot Lasagna- It’s Another Keeper!

My husband loved this recipe. Loved, loved, loved it! I took our daughter and went out of town this weekend and he told me he ate it for two lunches and a dinner while we were gone. Now that is a high rating from him if he ate it for four meals!

I didn’t halve this recipe because I wasn’t sure what would happen to it, other than be super flat, and ended up freezing the other half for another dinner when I don’t feel like cooking. (Our freezer is filling up fast!) Another note about this recipe is that I waited too long to get it started and I turned it on high for about an hour to an hour and a half and then turned it to low for two hours. One section of the exterior got a bit dark or, um, burned, but the rest of it was fine, so I guess you can just watch it if you are in a rush or just chance it and cut it off if need be.
Again, my thought that lasagna is hard to make was squelched! I mean, how hard is mixing and layering ingredients?! Maybe I think it’s hard because if you order it in a restaurant you have to wait for it, making my brain think it’s hard work, rather than it’s just a made-to-order menu item? No idea. But it’s not hard, at all.

I’ll make this again because it was so good and easy. And my husband will be happy! And wrong. Wrong, wrong, wrong. He finished his dinner and said “That was so good! Too bad we’ll never see it again!”. Ha! WRONG!

Slow Cooker Lasagna

Adapted from cuteasafox.com


1 pound ground turkey breast
1 medium onion, chopped (1/2 cup)
3 15 oz cans tomato sauce
2 Tablespoons Italian Seasoning
½ teaspoon salt
2 cups shredded mozzarella cheese (8 oz)
1 container (15 oz) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles


1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink. Drain.

2. Stir in tomato sauce, Italian seasoning, and salt.

3. Mix 1 cup of the mozzarella cheese with the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

4. Spoon one-fourth of the sausage mixture into 6-quart slow cooker. top with 5 noodles, broken into pieces to fit. (Note: I just put one layer of noodles, in my slow cooker it is usually less than 5 lasagna noodles)

5. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture.

6. Top with remaining 5 noodles and remaining sausage mixture.

7. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. Note: Do not try to cook on high, the outside edges of the lasagna will burn. Trust me on that one.

8. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces and serve.


Crock Pot Chicken Stew

This is a big, fat, unfortunate “no way” for me. (Even though the picture looks delicious!) However, I LOVE big flavor so if you don’t love big flavor, then give this one a try! I am always on the hunt for crock pot meals and since I don’t eat beef or pork and am not super crazy about beans, it’s pretty dang hard to find a crock pot meal that I can make!

Crock Pot Chicken Stew



I found this blog that referred to this blog as the “Top 10 Slow Cooker Meals of 2012”, so I checked it, and low and behold it was mostly chicken meals! Woo Hoo! Except, after saving them all to my meal planner and I then reading the blog, I discovered that the woman was from England… which, stereotypically, means meals that are most likely not full of flavor. Or so I am thinking. We shall see. However, the first of all the crockpot meals I planned, this was a big sad dinner. It was totally flavorless which could be because I don’t eat pork and therefore used turkey bacon, and unfortunately it cooked too long, which was my fault because I did one hour on high because I was yet again in a hurry (I need a time management manager!) and then 1 hour on low and I only made three chicken breasts. Anyway, I should have known there wasn’t much flavor just by the simple ingredients. If you are one to tweak recipes to your liking by adding things, please do. I will not make this one again because there are too many recipes and so little time!

Crock Pot Chicken Stew

adapted from mummydeals.org


  • 4 boneless skinless chicken breasts
  • 4 slices bacon cooked
  • 1 cup sliced mushrooms/ 8oz container
  • 1 small bottle of white wine I used zinfandel. (I mean the teeny tiny bottles that are 6.3oz)


Add the bacon to the bottom of the crock pot.

Place the mushrooms on top and add the chicken breasts on the top.

Pour the wine over and then fill the bottle with cold water and pour that over the whole thing.

Cook on low 4-6 hours or high 2-3.

Open the slow cooker and sprinkle in some corn starch to thicken. Stir fast to thicken the sauce.

Cook for another 15 minutes.

Serve with bread.