Slow Cooker Santa Fe Chicken Soup

I’ve been so busy thinking about Black Friday Sales (have you seen my sale yet?) and holiday season, that I’ve put off  starting to eat more healthily!  I’m getting caught up on the holiday festivities now and I’m starting to focus on healthy, diet friendly recipes for my slow cooker.  I’m about to get going on a new eating plan (aka diet) and I think this one fits the bill!  It was really good and a great way to fill up the freezer!  This made a large pot that we ate on for several days, but the next time I make it, I’m going to put individual serving sizes in quart size freezer bags so that I can have plenty of food for my lunches, when I’m on a diet.


In the past, I’ve bought Progresso Light Soup as a staple for my kitchen while on a diet.  While those soups are good, this one is much better, and so much better for you, too!

Slow Cooker Santa Fe Chicken Soup -


Slow Cooker Chicken Santa Fe Soup


3-4 boneless, skinless chicken breasts
2 cans diced tomatoes and green chilies
4 cans of diced tomatoes
4 cans black beans
4 cups of chicken broth
1 chopped onion
2 tsp garlic powder
2 tsp cumin
salt & pepper to taste



  1. Chop onion.
  2. Place all ingredients in slow cooker.
  3. Cook on low for 6-8 hours or high for 3-4 hours
  4. Once the soup is cooked through, chop chicken up into small pieces using a knife or kitchen shears.


Freezer to Slow Cooker Instructions:  

  1. Chop Onion
  2. Place all ingredients in a gallon size zip lock bag.  (If you need room, you can put it into 2 bags or hold some of the canned goods out until cooking day.)
  3. Label and lay flat to freeze.
  4. Follow instructions above on cooking day.

Santa Fe Chicken Soup 2


Don’t forget about my Black Friday through Cyber Monday sale!  You can get all of my recipe ebooks, my Christmas crafts ebook and my leftover turkey recipe book for one low price, which is more than 1/2 price!  For  more information, go here.

See ALL of my Freezer to Slow Cooker Meals to save time and money – HERE. 



Spicy BBQ Chicken {Crock Pot Recipe}

This is a post from monthly contributor Karen from The Saving Cents Mom.  


Spicy BBQ Chicken is a delicious crock pot recipe that is so easy to make.  Just put all of the ingredients in the crock pot and let it simmer all day.  It is the perfect dinner on nights when you don’t have time to cook.



Spicy BBQ Chicken Slow Cooker Recipe




  • 4-6 Chicken Breasts, thawed or frozen
  • 1 18 oz. Bottle of BBQ Sauce
  • ¼ Cup of Vinegar
  • 1 Teaspoon of Onion, minced
  • 1 Teaspoon of Red Pepper Flakes
  • 1 Teaspoon of Garlic, minced
  • ¼ Cup of Brown Sugar



1.  Put 4-6 chicken breasts into the crock pot.  I always pull the chicken straight from the freezer and put it into the crock pot, but you can use chicken that is thawed too.




2.  Add 1 bottle of BBQ sauce.  My personal favorite is Kraft BBQ Sauce but you can use any kind you prefer.





3.  Add a ¼ cup of vinegar to the crock pot.





4.  Add a teaspoon of minced onion, red pepper flakes, and garlic.





5.  Add ¼ cup of brown sugar to the crock pot.





6.  Cook on high for 4 hours or on low for 6 hours.


Prep Time: 15 minutes

Cook Time: 4-6 hours

Serves: 4-6 people






Serve Spicy BBQ Chicken with a side of brown rice and salad for a complete, delicious meal.


If you have any leftovers, shred the chicken and serve it on a bun to make Spicy BBQ Pulled Chicken Sandwiches.  I like to add just a little more BBQ sauce on top of the chicken when I make these sandwiches and serve them with homemade cole slaw and zucchini fries.  I love when you can make two meals out of one recipe.  It not only saves you time but money too.


What is your favorite crock pot chicken recipe?


This post is written by Karen from The Saving Cents Mom.  Karen is a mom who loves to save money!  She has two amazing children and a wonderful husband who she loves to spend time.  They enjoy reading books, playing outside, watching movies, and making memories.


See all of Sidetracked Sarah’s Printable Crockpot Freezer Meals HERE

Pumpkin Pie Cake – The Perfect Thanksgiving Dessert!

Pumpkin Pie Cake 3

Do you want to know the one dessert that I make multiple times a year in November and December?  Seriously.  Not only is it a huge hit with our own family, it’s also a hit among anyone and everyone we take it to.  I already made it for a party this past week and now we’ve made it again for my husband’s work Thanksgiving Dinner.  Next, I’ll make it for my side of the family’s Thanksgiving dinner and then again probably for our Family Reunion Christmas Party on my husband’s side.  Everyone always raves about it.  Everyone always asks for the recipe, too!

It’s like pumpkin pie with a crumbly cake topping, which makes it even better than pumpkin pie!  It’s delicious served with whipped topping on top.  Let me make it easy for you.  I will provide you a printable recipe, if you will just try it!  If you’re taking it to a group function, be sure to print out several recipes so that you can hand them out when everyone wants to know what it is you made!  I’m telling you, it’s good stuff.  :)

This cake came from a recipe book I started as a child.  I was homeschooled 10th grade through 12th grade, and while I was, when we’d cook something good, I’d write down the recipe so I could share it with my own family when I had one.  I’m so glad that I did!

Pumpkin Pie Cake

1 can pumpkin (29 oz)
4 eggs
1 can evaporated milk  (I always substitute with 1 1/4 cup of regular milk and don’t notice a difference)
1 1/2 cups of sugar or honey
1 t. ginger
2 t. cinnamon
1/2 . salt

1 yellow cake mix
1 cup chopped nuts
1 cup melted butter

  • Mix first 7 ingredients and pour into ungreased 9×13 cake pan. 
  • Sprinkle dry cake mix over pumpkin (drizzle butter over mix). 
  • Sprinklie with nuts. 
  • Bake at 350 degrees for one hour.

This “cake” is so good topped with cool whip!

Pumpkin Pie Cake 2

Be sure to print the recipe sheet here:   Pumpkin Pie Cake Recipe Sheet