Tipps in the Kitch

Slow Cooker Rotel Chicken Soup

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Slow Cooker Rotel Chicken Soup, heyyyyy-ya.

Slow cooker soups are one of the greatest things to ever exist. I mean, who doesn’t love walking in the door after a busy day to a big pot of delicious soup and not to mention the yummy aroma filling the room? I know I do. My initial plan for this soup was to make my good ole white Chili recipe, but I randomly decided to add some black beans, which led to a can of corn, followed by a can of rotel, pickeld Jalepeños, etc. etc. I.couldn’t.stop.

The result, however, was straight up deliciousness. It’s like a white chili chicken tortilla soup on steroids. Simply throw everything but the beans, corn, and jalepenos into your crock before zipping out of the door. The chicken will shred perfectly when you get home, and all you’ll have to do is add in those last few items, and bowl it up!

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Crockpot Rotel Chicken Soup

Slow Cooker Rotel Chicken Soup

  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: 5–6 1x
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Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 4 c chicken broth
  • 15 oz can navy beans, drained and rinsed
  • 15 oz can ranch style beans, drained and rinsed
  • 15 oz can corn, drained and rinsed
  • 2– 15 oz cans rotel
  • 1/4 c diced pickled Jalapeños
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • Optional toppings: chopped cilantro, red onion, avocado, cilantro, diced tomatoes, crema

Instructions

  1. Add everything but the beans, corn, and jalepenos to your slow Cooker. Cook on low for 5-6 hours or high for 4 hours.
  2. When chicken is cooked, remove from pot and place onto a cutting board. Using two forks shred the chicken into bite sized pieces.
  3. Add chicken back to pot along with beans, corn, and jalepenos. Cover and cook on low an additional 15-20 minutes.
  4. Serve in bowls with toppings of choice.
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Crockpot Chicken Tikka Masala

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For some reason, I’ve always been a little hesitant to make my own Indian Food, but after whipping up this Crockpot Chicken Tikka Masala, I can confidently say– ALL.. okay, (most) of my fears have gone away.  I tend to bring the crock pot out during the busiest of weeks, and I’m always amazed at how much easier it makes my life.  This meal is seriously so easy and since it has all of the time in the world to soak in the pool of sauce, the chicken is extra tender and the sauce is loaded with all the delicious indian flavors.  SO good. For reals.

Chicken Tikka Masala Instant Pot Crock Pot

THIS POST CONTAINS AN AFFILIATE LINK FOR THESE ECO FRIENDLY AND AMAZING COCONUT BOWLS.

This recipe now has Slow Cooker AND Instant Pot Instructions, so take your pick!  If you don’t have either, you can use a large skillet and follow the same instructions. Just make sure to simmer long enough for the chicken to cook all the way through. If you are using a crock pot or instant pot and have time to chop up the chicken ahead of time and marinate in the greek yogurt, I would highly recommend it! It makes the chicken really tender and cuts down on some of the prep time later, but absolutely no worries if you don’t have time for that.

This meal is absolutely perfect for busy weeknight dinners, or even Sunday night meal prep as it will last in the fridge for up to 4 days. Just make sure to store the rice and chicken separately.  I like to serve this dish in my all-time favorite Coconut Bowls, which I also use for smoothie bowls, soups, and so much more.  They really are the best! Feel free to serve this dish with cauliflower rice in place of the jasmine rice for a low-carb option.  It’s so delicious either way!

Hopefully you enjoy this hearty dish as much as we do!

Chicken Tikka Masala

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Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

  • Prep Time: 20 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 mins
  • Yield: 4-5 1x
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Description

This Crockpot Chicken Tikka Masala is super easy to make and perfect for those busy weeknights.  The sauce is creamy, delicious, and jam packed with flavor.  This is one of the best and easiest you will ever try!

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Ingredients

  • 1.5– 2 lbs boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 3 T tomato paste
  • 1– 15 oz can tomato sauce
  • 1 c greek yogurt
  • 2 tsp salt
  • 1 tsp pepper
  • 1 T garam masala
  • 1 T paprika
  • 1 T fresh ginger, grated 
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 12 oz can unsweetened, full-fat coconut milk
  • 2 c cooked basmati rice (or sub cauliflower rice)
  • Chopped cilantro, as garnish
  • Grilled Naan, for serving

Instructions

SLOW COOKER INSTRUCTIONS:

  1. Add onion, garlic, ginger and chicken to your slow cooker.
  2. In a medium sized mixing bowl, combine the yogurt, tomato sauce, tomato paste and spices; stir to combine.
  3. Pour tomato-yogurt mixture over the chicken and onion, and toss to make sure everything is evenly coated.
  4. Cook on low for 5-6 hours.
  5. Pour in the coconut milk and stir; let simmer an additional 15-20 minutes and serve over Rice with fresh cilantro and grilled naan bread.

INSTANT POT INSTRUCTIONS:

  1. Press saute function on your instant pot and allow to heat up for 30 seconds. Add onion and garlic and cook for 2 minutes. Now add spice mixture, stir together and cook another 30 seconds or so, until fragrant.
  2. Press cancel on the instant pot, and add chicken, yogurt, tomato sauce, tomato paste and ginger. Set pressure valve to “sealing”, and cook at high pressure for 15 minutes. Allow the pressure to naturally release, and then carefully lift valve to “venting” and allow remaining pressure to release.
  3. Pour in coconut milk and stir. Put lid back on for a few more minutes while you prepare the rice and chopped cilantro.
  4. Serve in bowls with rice, chopped cilantro, and grilled naan bread.
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