Whimsy Crock Pot Week-Day 6

Today is Day 6 of my Crock Pot cooking week.  I have loved it so far!  Since it’s Saturday and the start of a holiday weekend, today’s recipe will feed quite a few people.  I got this recipe from food.com.

Time is short, so let’s jump right in!

Chicken Fajitas


  • 3-4 boneless chicken breasts, cut into strips
  • 1 sweet onion, sliced however you like
  • 2 tablespoons of lime juice
  • 1-2 garlic cloves, minced or 1 tsp. garlic powder
  • 3/4 tsp. ground cumin
  • 1 tsp. seasoning salt
  • 1/2 tsp. chili powder
  • 1 green bell pepper, thinly sliced


  1. Place chicken, onions and pepper in slow-cooker.  Sprinkle spices over all.  Add lime juice and stir well.
  2. Cook on low for 4-6 hours.  If chicken is frozen, cooking time may be longer.
  3. Serve with warm tortillas, cheese, sour cream or your favorite toppings.

If you have a favorite crock pot recipe you would like to share, please email me at onewhimsyhousewife@gmail.com.  I would love to feature it in another blog post!


Whimsy Crock Pot Week-Day 3

Here we are at day 3 of the week-long simple slow cooker recipes.  If you missed day 1 and 2, you can view them here: DAY 1   DAY 2

Let’s get right to it!

Chicken Tetrazzini


  • 6 skinless, boneless chicken breast halves (I just take them straight from the freezer)
  • 2 tablespoons of melted butter
  • 1 (.7 oz.) package dry Italian dressing mix
  • 2 tablespoons butter
  • 1 small onion, sliced and separated into rings
  • 3 cloves of garlic, minced
  • 1 (10.75 oz.) can condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1 (8 oz.) package of cream cheese, softened
  • Grated parmesan cheese to taste


  1. Place chicken in the slow cooker.  Top with 2 tablespoons of melted butter; sprinkle with Italian dressing mix.
  2. Cover, and cook on high for 3 hours. (Time may vary depending on if you are using frozen or thawed chicken.  Cook until juices run clear.)
  3. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat.  Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes.  Mix in cream of chicken soup, chicken broth and cream cheese.  Pour mixture over the cooked chicken in the slow cooker.
  4. Cover and continue to cook on low until chicken is fork tender and the sauce has thickened, about an additional hour.
  5. Sprinkle with parmesan cheese and serve over spaghetti or egg noodles.