The Comfiest of All Comfort Foods

This recipe was born out of a season of culinary drought and constant discomfort. I had been bedridden by an illness for several weeks, and our blank menu board and empty refrigerator showed it.

Then one Sunday afternoon, a few hours before the Packer game started. I was itchin’ for the kitchen. It completely caught me off-guard, considering my energy was a dwindling resource, but I knew I needed some oven lovin’. Err….crockpot. Let’s not get too aggressive, Jasmine.

I needed a win. And not of the football variety.

So I opened my freezer and pantry, threw what I found into the crockpot, and hoped for the best. 6 hours later: The Comfiest of All Comfort Foods emerged. I don’t know what else to call it.

My husband’s 5 generous helpings surely label this a “win.”

Print Recipe
The Comfiest of All Comfort Foods
Stew? Soup? Chili? Casserole? All of the above? You decide.
Prep Time 20 minutes
Cook Time 6 hours
Servings
Ingredients
  • 1.5 lb boneless, skinless chicken breast fresh or frozen
  • 1 1 lb bag frozen stew vegetables or other frozen mixed vegetables
  • 1 8 oz block cream cheese
  • 2 cups chicken broth
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander ground
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
  • 1 pinch cayenne pepper
  • 3 bay leafs
  • salt to taste
  • pepper to taste
Optional Ingredients:
  • 2 Tbsp corn starch
  • 1 cup rice any variety, I used Basmati
Prep Time 20 minutes
Cook Time 6 hours
Servings
Ingredients
  • 1.5 lb boneless, skinless chicken breast fresh or frozen
  • 1 1 lb bag frozen stew vegetables or other frozen mixed vegetables
  • 1 8 oz block cream cheese
  • 2 cups chicken broth
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander ground
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
  • 1 pinch cayenne pepper
  • 3 bay leafs
  • salt to taste
  • pepper to taste
Optional Ingredients:
  • 2 Tbsp corn starch
  • 1 cup rice any variety, I used Basmati
Instructions
  1. Place chicken breasts in slow cooker. Add vegetables.
  2. Season with all the spices, or as much as you have on hand.
  3. Place block of cream cheese on top. Pour broth over everything.
  4. Cook on low 6-8 hours or high 4-6 hours. Check for doneness by cutting into a chicken breast.
  5. Remove chicken breasts from crockpot and cut into bite sized pieces. Return to crockpot.
  6. The recipe is ready to be enjoyed as a soup or chili at this point! Serve plain, or over rice or mashed potatoes. If you prefer a thicker, creamier soup or casserole, continue below.
Optional Steps:
  1. For a creamier consistency, combine corn starch and liquid from the crockpot in a small bowl. Whisk together until corn starch is fully dissolved. Pour into crockpot. Cook on high an additional 30 minutes.
  2. For a chunky, creamy casserole, cook 1 cup of rice according to package directions. Add to crockpot, and stir. Serve.
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November 8, 2016

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