Skinny Crockpot Chicken Noodle Soup


We DEEPLY apologize for the hiatus we have had. Graduate school had taken over our lives for a while but WE ARE BACK. During our graduate school hurricane, I needed to make various recipes to last me the week. So, the Crockpot was my best friend. I made this Skinny Chicken Noodle Soup and I couldn’t even eat the whole batch in a week. Here’s what you’ll need:

6 oz of reduced sodium chicken broth
1 can of corn (I used creamy corn)
4 carrots chopped up
4 celery stocks chopped up
1 pound of chicken breast, cubed
2 cups of diced up mushrooms
1/2 of a finely chopped onion
2 cloves of garlic, minced
1/2 a package of rotini pasta (of whatever past of your choice)

Step one, put everything in Crockpot, including the raw cubed chicken (trust me). Add the ingredient to your liking and taste.


Step 2, set Crockpot on high for 4.5 hours.


Step 3, enjoy.

This recipe is genuinely the easiest recipe ever and its delicious. You’ll enjoy it and so will people you give it to. I ate it over the week for lunch then froze the other half. Deeeeelish!



CrockPot Balsamic Honey Chicken and Mushroom

I was really feeling like using my CrockPot this Sunday. I hadn’t used it since my soup and it was giving me sad eyes from the corner of my kitchen. Well, I looked in my fridge to see what I had and created this little combination. I love how easy the CrockPot is…Here’s what you’ll need:

1 pound of boneless slice chicken breast- about 4 pieces (frozen or defrosted)
1 can of reduced sodium chicken broth
1.5 cups of diced mushrooms (use your favorite)
2 tablespoons of flour (any kind, I used white)
3 tablespoons of honey
5 tablespoons of balsamic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon of turmeric

Okay, this is so easyyy!!

Put your frozen/thawed chicken in the CrockPot.

Take your honey and cover the top of the chicken pieces.Then spoon the balsamic on top. Throw in the mushrooms.
Mix the chicken broth with the flour, salt, pepper, garlic powder, and turmeric in a bowl. Use a spoon to pop the
flour because it will condense on top.
When nice and mixed, pour over top of the chicken.
Turn your CrockPot on low for 3-3.5 hours for defrosted chicken and 4-4.5 hours for frozen chicken.
When done, I put it over barley and inhaled. It was SO delicious!!! I love chicken and mushroom dishes and this one was amazing. Using the CrockPot on Sundays is perfect because you’ll have this for a couple of days! Double this recipe for a big family dinner. This chicken over rice, quinoa, barley, and pasta would all be delicious. Also, use whatever spices you have at home. If I had parsley or basil I probably woulda thrown that in. And even lemon! Yummm.



Crockpot Apple Butter <3 Olivia


Ok, I need to take better pictures of the food I make. But if you have ever had apple butter, you probably know how good it is. My main motivation behind making this recipe is so that I can master apple butter and give it as gifts over the holidays (it looks so pretty in a mason jar with fabric and a ribbon).  For this recipe you will need a crockpot, and if you have a blender (or even better, an immersion blender) you will be able to get your butter very smooth. I do not have a blender so my butter is a little chunky but I think it is just as good that way. I use the apple butter in my PB & J sandwiches and it makes them so much better! This recipe made enough to fill one 24oz jar.

Apple Butter:

– 6 apples (I used granny smith, but any assortment is good)
– 1/2 cup sugar
– 1/2 cup brown sugar (I used light)
– 1 tbs. cinnamon
– 1/4 tsp nutmeg
– Dash ground cloves (if you have)

1. Dice up your apples (if you have a blender you don’t need to worry about getting the chunks small, but since I do not, I cut up my apples into small, 1/4 inch chunks and I left the skin on).
2. Pour the apples, sugar, cinnamon, nutmeg, and cloves straight into the crockpot. Give the ingredients a good stir.
3. Cook the mixture on HIGH for 1-2 hours, stir, and turn to low. (if you want to go to sleep/work you can just start the mixture on LOW right away and add an extra 2 hours, the HIGH step just helps to break down the apples).
4. Continue cooking on LOW for 8-10 hours (a few more won’t hurt).
5. I then crushed up my apples with a spoon right in the crock, as they are now very soft. If you are using a blender you can go ahead and blend your mixture to the consistency of your liking.
6. Pour into glass jars and use on muffins, PB & J, toast, pancakes, etc! Keeps fresh for 3-4 weeks and can also be frozen.