Enchilada Casserole Recipe in the Crockpot

I’m a big fan of my slow cookers. I have three of them, although only two get used on a regular basis (the third doesn’t have a removable crock, so it’s a bigger hassle than it’s worth). I love being able to throw food together hours before dinner and have it be ready when we are ready. Some days we are busy and I prep my slow cooker in the morning and let it do it’s thing all day. Then, there are other days where I don’t really start thinking about dinner until after lunch. That’s where this recipe comes in handy. It only needs a few hours in the slow cooker. Which means you don’t have to remember to get it ready right after breakfast! I also love that it uses up leftover chicken. (I’ve also made it with turkey – or leave the meat out and make it meatless!)


I make this recipe in a smaller slow cooker (I think it’s 4 qt) and it makes about 4-6 servings. It can easily be doubled and cooked in a larger slow cooker! Sometimes I even triple it in my large slow cooker to bring to potlucks.





12 corn tortillas
2 cans enchilada sauce (or make your own – here’s my recipe)
2 C cheddar cheese
1 bell pepper, diced
1 can black beans (or 2 Cups of these beans)
1-2 cups diced chicken
Avocado (optional)
Sour Cream (optional)
Diced Olives (optional)



  • In a mixing bowl, combine the diced bell pepper, black beans and chicken. Add 1/4 C of the enchilada sauce, mix well.
  • In a slow cooker, spread 1/4 C of enchilada sauce on the bottom of the crock.
  • Layer 3 tortillas on top of the sauce – breaking the tortillas in half as needed to get full coverage of the crock.
  • Add 1/3 of the pepper/bean/chicken mixture and spread around on the tortillas.
  • Top with 1/2 C of the cheese.
  • Add another layer of tortillas followed by 1/3 of the enchilada sauce, 1/3 of the chicken mixture and 1/2 C of the cheese.
  • Repeat the layers again.
  • Top it with the last of the tortillas, pour over the rest of the enchilada sauce and top with the remaining 1/2 C of cheese.
  • Place the lid on and cook on low for 3-5 hours (or on high for 2 hours). Serve with sour cream, olives and avocado.



 photo IMG_20150319_160119.jpgDiana blogs at Busy Homeschool Days where no two days are the same. Mom of one tween boy and wife to the love of her life, Diana shares about homeschooling, cooking, gardening, natural living and just living life in the beautiful Pacific Northwest. Stop over and say hi on her Facebook page!

Zesty Kielbasa Soup Recipe for the Slow Cooker

Zesty Kielbasa Soup (1)



Can we all take a second to appreciate the treasure trove of recipes Sidetracked Sarah is bringing to the internet this month? What a fantastic idea! I’m completely honored to be able to join in on the fun with a recipe of my own.


Downton Hat 1



I’m Hannah Scott, and I’m a lifestyle blogger over at The Ever Eclectic. Even though I cook at home nearly every day, I don’t typically post recipes on my own blog. For one thing, it’s hard to beat those gooey fudge brownies I shared last fall. (When you’ve already discovered the best recipe in the world, how can you top it?) It’s also extremely difficult to take beautifully styled food photos when your stomach is rumbling and your husband is hovering in the kitchen and looking at his watch. Food blogger spouses, you have my respect.





That being said, I do love experimenting with flavor combinations and interesting ingredients. By adding a little of this and a little of that, I’ve come up with some really tasty dishes…..and my fair share of duds as well. This soup is a result of one such experiment (and I think it falls on the tasty end of the spectrum!)





I’ve been roasting kielbasa and peppers together at least once a week since my husband–a man with an unfortunately particular palate– declared it to be his favorite. That got me thinking about how those flavors would work in soup form. What if we threw in some tomatoes? And beans! Everybody likes beans. And tons of garlic, because yes.





Thus, Zesty Kielbasa Soup was born. The ingredients are tame enough that you probably have nearly everything on hand already, but it’s just different enough from your traditional soup flavors to keep things……well, zesty!


Here’s what you’ll need:



  • 1 lb. kielbasa sausage
  • 2 cans diced tomatoes
  • 1 can white beans
  • 6 oz. banana peppers
  • 32 oz. chicken broth
  • 4 tsp. minced garlic
  • 1 medium yellow onion
  • 4 oz. spinach leaves
  • 1 tbsp. Italian seasoning
  • salt and pepper to taste
  • 1 tbsp oil



  1. Slice the kielbasa into little coins, about 1/4  inch thick. You can leave it this size, or cut each coin in half. I typically go with the halves, because it gives the impression of more meat. (More meat=happier husband=wife win!)
  2. Heat oil (I used olive) in a skillet on medium heat and saute the kielbasa until golden brown. Set aside.
  3. Chop the spinach leaves as finely as you prefer. I try not to have any long pieces that could potentially drape themselves over the spoon and turn off any picky eaters. Also, don’t be alarmed if this seems like an awful lot of spinach. I promise it will cook down!
  4. Chop your onion into small pieces…..or do what I do and stick it in the blender! It takes about 2.5 seconds, and leaves no large chunks.
  5. Place all ingredients, including kielbasa into your crock pot on high. Give it a good stir, then go pamper yourself while it cooks. Mani/pedi, long walk, bubble bath…..whatever speaks to you at the moment. If anyone asks you what you’re doing, just tell them that it’s part of the recipe, and recipes are law!! You can direct them to my blog with any questions. :)
  6. After approximately four hours, your Zesty Kielbasa Soup will be ready to go. Serve with a side of crusty bread and a salad, and dinner is complete. Just don’t chip that new manicure of yours while you set the table!





Hannah ScottHannah Scott is a creative spirit with a passion for bright colors, singing loudly, and parks with lots of trees. She lives in Cincinnati with her husband, and can typically be found with an iced coffee in one hand and a notebook in the other.

Slow Cooker Black Bean, Quinoa & Butternut Stew

This post is shared by naturopathic doctor, Elise Cohen Ho of EliseCohenHo.com.  If you’re interested in hearing more healthy recipes, be sure to check out the recipe section of her website.  

Also, in the Ultimate Homemaking Bundle, there are lots of great books about transitioning your family to whole foods.  Some of the books included are:  The Healthy Breakfast Book, Treat Yourself:  Real Food Desserts, Frugal Real Food Meal Plans, 7 Simple Steps to Better Grain Free Baking, Gluten Free Aldi Meal Plan, From Your Garden to Your Family, Supercharged Foods for Kids, and Your Grace-Filled Journey to Real Foods.  These books are sure to be full of amazing recipes to help you attain your healthy food goals.  Even if you’re not ready to go all in with whole foods, think about adding a recipe here and there to help improve your nutrition.  And be sure to check out the recipe below!  It sounds delicious!  


Slow Cooker Black Bean, Quinoa and Butternut Stew
As a mom of three who works full time as a Naturopathic Therapist, I am very much focused on giving my family the very best food possible. In this completely plant based entree we combine Butternut Squash, Black Beans and other yummy goodness for a protein filled experience that meat eaters and non meat eaters will enjoy.



16 ounce can black beans
1/4 cup uncooked quinoa
1 chipotle Chile from canned chipotle chilies in adobo
1 large onion, chopped
1 cup sweet potato
1 cup Butternut Squash
2 medium Zucchini
2 Bell Peppers
4 large carrots
1/2 cup peeled garlic cloves
2-3 teaspoons chili powder
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
1 1/2 teaspoons Himalayan Sea Salt
1 14.5-ounce can chopped tomatoes
3 c water




Rinse the black beans and drain.
Rinse and drain the quinoa.
Mince the chipotle Chile.
Cut the sweet potato and butternut squash* into cubes.
Cut the bell peppers, zucchini and carrots into thick chunks
Combine all of the ingredients in a slow cooker.
Cook 1 hours on high plus 4 hours on low, stirring once every hour.


*Take note that of all of the root vegetables butternut squash is probably the most difficult to peel. As a time saver, you may like to consider purchasing this already peeled and cut.


If you love recipes, enjoy healthy living tips and simply want to say hello and see what a Naturopathic Therapist posts about then please come on over to my blog.



elise cohen ho profile authorWith over 25 years of experience, Dr. Elise Cohen Ho is an expert in natural health (mental, physical and emotional), support of the family unit and support of the individual.  Elise does not believe in a one size fits all world and to this end is very adept at working with a family to find what will truly help each family member to achieve all that they wish to in health, relationships and life. She is also a rarity in that she is a plant based eater but her website offers a great array of recipes for vegan, vegetarian, pescatarian, flexitarian and everyone in between.