Archive for Potatoes

Italian Herb Chicken and Potatoes

For a meal earlier in the week, I had bought a 5 lb. bag of red potatoes and a big bag of baby carrots. I don’t usually have a problem using up the baby carrots, but the potatoes are another story. No matter what, I always seem to waste potatoes, and I hate that. So this time around, I was determined not to do that. When I realized how many potatoes we had left, I quickly threw this on the meal plan.

Now, let me preface this by saying I am NOT a meat and potatoes type of girl. That might imply that I’m a health-food type of girl instead, but that’s not really the case, either. In reality, I think it’s safe to say that I’m a pasta/casserole type of girl.

So with that in mind, it was a huge shock to both me and Rick when I really, really liked this recipe! I was fully expecting it to be dry and bland, but that was not the case at all. The potatoes, when tossed with the olive oil and herbs, were delicious and very flavorful. The chicken (also very flavorful) was very moist. I think the key here is to use chicken thighs instead of chicken breasts, which I think I’ll continue to have on hand for this type of dish.

I’m pretty proud of myself for branching out and trying a “meat and potatoes” dish—and liking it!

Italian Herb Chicken and Potatoes
Adapted from Eat at Home Cooks

1.5 lb. chicken thighs
1.5 lb. red potatoes, quartered
baby carrots (as many as you want)
1 clove garlic
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. Kosher salt
black pepper to taste
1-2 tbsp. olive oil

Place chicken in your crockpot. Top with baby carrots.

In a medium bowl, combine the garlic, herbs, salt, pepper, and oil. Toss with potatoes and add to your crockpot.

Cook on low for 7 hours. Enjoy!


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Baked Potato Soup

I don’t know about you, but I have the hardest time going through an entire bag of potatoes before they go bad. I hate wasting food, but with potatoes, I just can’t help it. It’s not a huge problem, I guess, because they’re really cheap, but I still feel bad. So that’s why I put this on the menu during the same week I had planned on having Zuppa Toscana. I bought an 8-pound bag of potatoes for $3, and between both dishes, it used up about half of the bag. Then, maybe some baked potatoes for lunch on the weekend and some oven fries next week, and that should just about do it!

I had made a baked potato soup one other time, but wanted to try something different. I had saved this recipe from A Year of Slow Cooking, and since I had all the ingredients on hand—well, I had found a winner!

This soup was very good. It was just the right amount of thickness—not too thick, not too thin. The cream cheese made it nice and creamy, and the seasonings were great. I used 1/2 tsp. of red pepper, which almost made it a little too spicy. I might cut it back next time, but if you like spiciness, go for the 1/2 tsp.

Baked Potato Soup
2.5 lb. potatoes, peeled and diced into 1- to 2-inch chunks
1/4 cup onion, diced
4 cloves garlic, minced
1 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. red pepper
4 cups chicken broth
8 oz. cream cheese

Place the potatoes into your crockpot. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cook on low for 8 hours, or on high for 4. At end of cook time, use a potato masher or an immersion blender to mash the potatoes in the soup.

After smashing the potatoes, crumble in the cream cheese and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is melted and completely incorporated. Stir a few times during the 30 minutes.

Top with crumbled bacon, green onions, and cheddar cheese. Enjoy!

This makes about 6 servings.

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Cheesy potato soup

Source: 365 Days of Slow Cooking

I love soup in the winter. Whenever temperatures plummet, I get a craving for a nice, hot bowl of soup or chili. At the end of last week, we had a snowstorm that dumped about 4-5 inches on us, and it was the perfect day for this recipe! I added some crushed crackers to my bowl, which made it even better. I definitely recommend you try this recipe on a cold day!


2 lbs. red potatoes, cubed into half-inch pieces
1 cup chopped carrots
1 medium onion, chopped
3 cups chicken broth
1/2 tsp. salt
1 cup milk (I used skim)
1/4 tsp. pepper
2 cups shredded cheddar cheese (next time I will use less, maybe 1 1/2 cups)

Place potatoes, carrots, onion, broth and salt in crockpot. Cook on low for 6-8 hours. At end of cook time, stir in milk and pepper. Cover and cook on high for 15 minutes. Turn off crockpot, add cheese, and stir until melted.

Shared on Eat at Home Cooks

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Baked potatoes


Source: A Year of Crockpotting

So this is pretty cool — you can make baked potatoes in the crockpot! This really came in handy for me the other day when we had 40 clove garlic chicken for dinner. I needed a side dish, but didn’t feel like taking 20 or more minutes to prepare something after work when our main course was sitting there, ready and waiting for us. So, since I have two crockpots, I set them both to work, and our complete dinner was ready for us when we got home!

I actually enjoyed these potatoes more than traditional oven-baked potatoes. They were so much softer. At first, Rick said the texture tasted a little off, but the more he ate, the more he liked it!


P9140724Wash potatoes, and set aside to let them dry completely. Pierce several times with a fork. Wrap potatoes in foil, and place in crockpot. I made 4, and it just barely covered the bottom, but  you can stack them as high as you need them to go. Do not add water. Cover and cook on low for 10 hours. Top with your favorite toppings and enjoy!

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Chicken Chowder


Source: Land O Lakes Web site

Man, did I pick a good day to make this recipe. It has been raining ALL DAY, and I was so looking forward to coming home and heating a nice hearty bowl of this. This did not disappoint. It had a very familiar taste, like something I had had before, but I couldn’t place it. I definitely recommend giving this a try on a cold, rainy day like today!


2 boneless, skinless chicken breasts, cut into 1-inch cubes
8 small red potatoes, cut into 1-inch cubes
1 cup onion, diced
2 14 oz. cans chicken broth
1 16 oz. package frozen mixed vegetables
1 1/2 tsp. marjoram
1 tsp. garlic salt
1/2 tsp. thyme

1 cup half and half
2 tbsp. cornstarch

1 8 oz. container onion and chive-flavord cream cheese, softened

This makes a lot of food. I have a 6-quart crockpot, and it was about 3/4 full!

Combine chicken, potatoes, onion, broth, veggies and spices in crockpot. Stir well to combine. Cook on low for 6-8 hours.

At end of cook time, mix half and half and cornstarch together until smooth. Gradually stir into chicken mixture. Cover and cook on high for 15-30 minutes until thickened.

Just before serving, stir in cream cheese until melted. Enjoy!

Shared at Eat at Home Cooks Ingredient Spotlight: Cream Cheese.

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Pizza potatoes


I found this recipe from the Fix It and Forget It cookbook that my mom got me for Christmas. (Thanks, Mom!) When I was planning the menu for this week, I thought it sounded delicious. However, when it came time to make it this morning, I was a little worried. But at dinner tonight, I was happy to see that I had no need to worry. This was great! Rick really liked it, too. Next time around, we might play with some different additions, such as sausage or mushrooms. We’ll definitely be making this meal again!

6 medium potatoes, sliced
1 large onion, sliced
2 tbsp. olive oil (I know the picture shows EVOO, but I used olive oil)
2 cups shredded mozzarella cheese
8 oz. jar pizza sauce
3 oz. pepperoni slices
1 tsp. salt

Saute potatoes and onions in the olive oil until onions appear transparent. Drain well and add to crockpot. Mix in pepperoni, cheese and salt. Cover with pizza sauce. Cook on low for 6-10 hours until potatoes are tender. We cooked ours for 8 hours and it was just right!

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Creamy Red Potatoes


This was a nice side dish for dinner last night. It wasn’t quite as creamy as I had hoped, but it was still good. When I read the ingredients, the Velveeta seemed out of place, and it still seemed out of place after we made it. If I make this again, I’ll cut out the Velveeta entirely and add more cottage cheese in its place.


6 cups cubed red potatoes
1 cup cottage cheese
1/2 cup sour cream
1/2 cup Velveeta
1 tablespoon dried minced onion
2 garlic cloves, minced
1/2 teaspoon salt

Put the potatoes in the crockpot. In a bowl, mix the cottage cheese and sour cream until smooth. Stir in the Velveeta, onion, garlic and salt. Pour over potatoes and mix well.
Cook on low for 5-6 hours. Stir before serving. Garnish with paprika and chives if desired. We used a little paprika.

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