I love chicken. I love the crock pot, so anything with crock pot and chicken, is something our family will eat! I had Sunday to prepare a few dinners to prepare us for a busy week of harvest.



We had rain over the weekend, it has really slowed down farmers the beginning of the week.  Some are trying to get back in the bean fields, and it took 2-3 days for beans to dry down.  Bean yields are coming in high, corn yields are still variable.  We will still have a great crop in Northwest Indiana.

Crock Pot Fiesta Crack Chicken is another meal we enjoy during the busy week.  It is easy to warm up, and eat a sandwich on the go, or home after a late night.




This was my first time "cooking" bacon in the oven. Cook on 400 degrees,  I put in on a cookie sheet and 10 minutes later, I flipped the bacon, and put back in oven for a few more minutes.  No greasy mess on the stove.  Win for me.



Place your chicken breasts in the bottom of the crock pot.  Add your softened cream cheese, and ranch seasoning.  I used Fiesta Ranch for an extra kick.




If you don't want the extra kick, use regular ranch seasoning.  I cooked on high for 4-5 hours. Keep a eye out on the cream cheese, and make sure it is evenly distributed over the chicken. If you like a special flavored cream cheese, go for it.




The chicken was so tender, I was able to shred it in the crock pot.



Husband asks, "How did you get the chicken so creamy?"  At what point do you tell him it's the cream cheese?


These buns are awesome too. We picked these homemade buns from our local bakery. These are the buns that sell out in a hurry.  Dave remembers his grandma using these buns for cheeseburgers! Sounds so good!

This recipe is easy, and delicious.  Enjoy!









PRINT RECIPE HERE

I linked this recipe up with Whatcha Crockin Week 11. Lots of great recipes!

I linked up this recipe with Weekend Potluck at The Country Cook and Meal Plan Monday 48.

Do you think September went by fast?  October is going to go by even faster. It's pumpkin time.  And while I do not have any pumpkins at my house because we are waiting for work to be done on our front porch, and the front sidewalk poured.  The kids can enjoy pumpkins at the grandparents house for now!


On each biscuit, layer pumpkin, butter, and sugar/spice mixture.


It almost looks like mini pumpkin pies here! 


Love all the butter!  You know its going to be good!


 Stack them up to get ready to place in the pan. 



It's easier to tilt the pan when you stack all the biscuits in the pan, it will fill up the pan.




If you have any leftover butter, or sugar mix, add it here.


Bake for 40-50 minutes.


Mix powdered sugar, milk and vanilla to the consistency you would like for the icing. Use the remaining icing when you are serving.
















PRINT RECIPE HERE


I linked here:
Meal Plan Monday #36
The Country Cook Weekend Potluck #251

CROCKPOT ITALIAN BEEF SANDWICHES

1.5 lb.  rump roast
1 16 oz jar of Mezzetta Pepperoncini Peppers
1 48 oz jar of Swanson Beef Broth

Use a roaster and set rump roast in roaster. Add salt and pepper and 48 ounces of beef broth.  Cook until done. Remove from roaster and wait until it's cool enough to shred.  Set into a  Crock-Pot and add peppers.  Set on low for 2 more hours.  Serve on sandwich buns, top with mozzarella cheese if desired.

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