Catching Katy

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Crock Pot Chicken Pot [Not] Pie

It’s been a while since I’ve tried any new recipes. Life’s been a little crazy – work, 2 classes (and the work for that), alumni events, and trying to make the most of some un-seasonally warm weather. And what better way to cook with a busy schedule than my Crock Pot! I wanted something easy without any strange ingredients. And when I came across this pot pie recipe it sounded like the perfect February comfort meal to follow up some studying.

It seemed a little bland so I tweaked a little with some poultry seasoning. Still could be better so I’ll continue to tweak. If you want to experiment, poultry seasoning is a mix of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Or maybe you have a better idea – please share!

This is an easy and yummy meal and it’s going to get me through the week. Enjoy!



Crock Pot Chicken Pot [Not] Pie


  • 4 frozen chicken breasts
  • 2 cans cream of chicken soup
  • 3 large potatoes
  • 12 oz. bag frozen peas and carrots
  • ½ bag frozen chopped onion
  • 1 chicken bullion cube
  • salt & pepper to taste
  • Poultry seasoning to taste
  • Dried parsley to taste (optional)
  • Frozen or canned biscuits (or make your own!)


Peel and dice the potatoes. Place frozen chicken in bottom of crock pot.

Mix the potatoes, cream of chicken soup, & frozen vegetables. Season with salt, pepper, & poultry seasoning. Pour onto top of chicken in crock pot. Add chicken bullion cube.

Cook on low 8-10 hours. Use a spoon to break up the chicken and mix well with veggies. Season with additional salt, pepper, & poultry seasoning as needed.

Bake/make biscuits (I do 1 per serving).

Place bottom half of biscuit in bowl. Cover with chicken from crock pot. Top with top half of biscuit and sprinkle of dried parsley.

[modified from The Monthly Lineup]

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Balsamic Chicken

Surprise, surprise – another crock pot recipe!! 🙂 I actually made this just to have for lunch one week – my whole30 was over but I wanted to keep it clean as much as possible! This is great on it’s own….or over zoodles….or with a cold zoodle salad…..or over rice….or over pasta – get creative! Make sure you store it with some juice so it doesn’t dry out. Enjoy!

throw in chicken, onions and seasoning

throw in chicken, onions and seasoning

top with tomatoes

top with tomatoes

 Balsamic Chicken


  • 1 Tbsp. olive oil
  • 4-6 boneless, skinless chicken breasts
  • black pepper and salt
  • 1 onion, thinly sliced
  • 4 garlic cloves
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 1/2 C balsamic vinegar
  • 2 cans diced tomatoes


Pour olive oil in slow cooker.

Add chicken, salt and pepper each breast.

Add onions on top of chicken.

Add all dried herbs and garlic.

Pour in balsamic vinegar.

Top with diced tomatoes.

Cook on high for 4 hours.

[from Skinny Ms.]

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Pot Roast

I wanted to share the recipes from my dinner party last weekend because they were all delicious. I’m definitely going to add them all to my go-tos. Here’s the main dish – I’ll share the sides later this week!

I wanted a nice dinner that was easy to put together, so of course the crock pot had to be used. I adapted this recipe from All Recipes. I was a little busy to manage to take many pictures – plus crock pot pics are never that great anyway. Enjoy!

pot roast

pot roast

Crock Pot Pot Roast


  • 3-5 lb. pot roast
  • 1 lb. baby carrots
  • 1 onion, chopped in large pieces
  • 2 cans cream of mushroom soup
  • 1 packet dry onion soup mix
  • 1 1/4 C beef broth


Place a handful of carrots and onions in the bottom of the crock pot.

Put the pot roast in the crock pot. Cover with the rest of the carrots and onions.

In a medium bowl, mix together the soup, dry soup mix, and beef broth. Pour over the top of roast in the crock pot.

Cook 4-6* hours on high or 8-10 hours on low.

*I did 4 hours on high and it wasn’t quite cooked enough. Next time I’ll do 6 hours or cook on low. If this happens, just transfer it to an oven-safe dish with a lid (I used my corning ware) and pop in the oven at 350-400 degrees for about 30 more minutes!


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Crock Pot Chicken & Butternut Squash

This may be my favorite Whole30 meal and it was one of the last of my official Whole30 meals. It was the easiest and the most filling! It was easy for me because I bought pre-cubed butternut squash….if you have to cut your own add some time. There isn’t much to it but the flavor was great. I also made some sweet potato “noodles”, but you can serve with any side you want!

The meal doesn’t make for pretty pictures, but don’t let it fool you. The crock pot bags also don’t help with pics, but man, do they help with clean up.


cooked in the crock pot!

sweet potato "noodles"

sweet potato “noodles”

happy plate

happy plate

Crock Pot Chicken & Butternut Squash


  • 2 chicken breasts (or 3-4 if they are small)
  • 2 tsp. red wine vinegar
  • salt & pepper
  • 1 lb. bag baby carrots
  • 1 butternut squash peeled, seeded, and diced (I used 2 bags of pre-diced)
  • 2 tsp. Italian seasoning
  • Side: sweet potato (1 large per serving); or whatever side you want


Place chicken breasts in the crock pot and splash the vinegar on top. Season with salt and pepper.

Add the carrots and butternut squash around and on top of the chicken. Season with Italian seasoning and more salt and pepper.

Cook on low for 8 hours.

When chicken is done or close to done, make your sweet potato(es)

  • Option 1: peel the potato then use the straight blade on your spiralizer for a wider, flatter spirals
  • Option 2: peel the potato, then continue using the peeler on the whole potato. you end up with flat, kind of thin ribbons.

To cook, heat ~1 Tbsp. oil (I use coconut or olive) in a large frying pan. Toss in sweet potatoes, seasoning with some Italian seasoning, and sauté for about 5 minutes (or until potatoes are softened).

I served my chicken over my sweet potatoes or serve on the side!

*I obviously had leftovers, but the chicken was a little dry when reheated. I’d suggest saving some of the liquid from the crock pot when you store it (I think that’s ok, right??).

[from $5 Dinners]


Cilantro Lime Chicken

This was another easy crock pot recipe I found – but it is very similar to my taco chicken (which should have been obvious). Both are delicious, you just probably don’t want to make them in the same week like I did! Similarly, you can do many things with this chicken once it’s cooked. I served over some zoodles (sauteed and seasoned with chili powder) and with some sweet potatoes – didn’t really go together but I need the sweet potatoes as a was running a 5K the next morning. Enjoy!



Cilantro-Lime Chicken


  • 2 1/2 lbs. boneless, skinless chicken breasts
  • 1 1/2 C salsa (I made my own or you can find some without added sugar for Whole30 – read labels!)
  • ~12 sprigs fresh cilantro
  • 2 limes (save the rinds)
  • 2 Tbsp. chili powder
  • 1/2 tsp. cumin
  • dash or 2 cayenne pepper
  • dash of salt & pepper


Juice both limes and set the rinds aside.

Place chicken in bottom of crock pot. Add lime juice, chili powder, and salsa.

Tie or band cilantro together. Drop cilantro and lime rinds on top of chicken.

Cook on low 8-10 hours (or high for 6 hours).

When chicken is tender enough, remove the lime rinds and cilantro. Shred the chicken in the pot using two forks.

Stir well and add remaining seasoning. Continue to cook or simmer for about 30 minutes.


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Creamy Chicken Tomato Soup

As I said in my last weekly update, I’m relying on my crock pot a lot for the rest of my Whole30 – and luckily I had some friends share some recipes with me! This one was delicious but it makes a TON. My crock pot was filled to the brim and narrowly missed spilling over. So you could easily half it – unless you’re feeding an army – and still have plenty! Freezing is also a good option for this one, which I did to save for later! If you’re not doing the Whole30, this would be amazing with some shredded mozzarella and/or parmesan sprinkled on top of each serving.

I did do a little prep the night before to make it quicker to dump everything in before heading out the door the next morning. Chop the onion, mix the spices, and just gather everything you need.



Creamy Chicken Tomato Soup


  •  8 frozen (or thawed) boneless skinless chicken breasts (I used 5 very large ones and it was plenty of chicken)
  • 2 Tbsp. Italian seasoning
  • 1 Tbsp. dried basil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 2 14 oz. cans of coconut milk (full fat; shake before opening)
  • 2 14 oz. cans diced tomatoes (do not drain)
  • 2 cups chicken broth
  • 1 small can tomato paste
  • 1/2 jar of your favorite tomato sauce (I used Publix Basil & Tomato pasta sauce – for Whole30 just read the labels for added sugar, cheese, etc! Or it may mean actual tomato sauce, but that doesn’t come in a jar, so that was confusing)
  • Salt & pepper to taste
  • Non-Whole30 option: cheese!


Place chicken in bottom of crock pot and dump everything else on top. Cook on low for 8-10 hours.

After cooked, stir/use two forks to break up the chicken.  I think it’s easier to season each serving with salt/pepper since the crock pot .

Option to sprinkle each serving with a little shredded mozzarella cheese if you’re not restricted 🙂

*This makes a ton. My crock pot was filled to the brim so you could easily half the recipe and still probably feed 4 people. Or make the whole recipe and freeze some!

[From River North Paleo Girl]

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Taco Chicken

I absolutely love the crock pot. And I can’t believe I’ve never posted this recipe since it is one of my go-tos. And it’s Whole30 appropriate (with one small variation). I’ve posted a reuse of this recipe since it’s good as is or to make a lot of other things – tacos, burritos, enchiladas, salad, soup – you can get creative! And since it’s a crock pot recipe it’s SO easy!

This week I’m using it for lunch – chicken “tacos” (with romaine lettuce as the shell) and taco salads. Top with whatever you want!

Crock Pot Taco Chicken


  • ~6 boneless, skinless chicken breasts (can modify depending on the size)
  • 1 green pepper
  • 1 onion
  • 1 jar salsa (16 oz)
  • 1/4 C or 1 packet taco seasoning*


  1. Place chicken breasts in bottom of the crock pot.
  2. Chop the green pepper and onion and put on top of the chicken.
  3. Mix the salsa and taco seasoning together and pour on top of the chicken and veggies.
  4. Cook on high 4-6 hours or low 6-8 hours.
  5. Shred chicken with a fork.


*I normally use Penzey’s original taco seasoning, but it is not Whole30 compliant, so I found a recipe for a homemade taco seasoning while doing Whole30. I went ahead and doubled the recipe and stored the leftover.

Homemade taco seasoning (from Whole New Mom)

  • 2 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. oregano
  • 1 tsp. paprika
  • 1 Tbsp. cumin
  • 2 1/2 tsp. salt
  • 2 tsp. black pepper


whole30 chicken "tacos"

whole30 chicken “tacos”