Slow Cooker Jalapeno Popper Chicken and Macaroni & Cheese

Graduation is over, we're home from vacation (against our will), my degree arrived in the mail a few days ago, and I'm officially in this "real" world everyone keeps talking about. You know what, though? I'm having a blast. We even went on a double date with two of our good friends on a TUESDAY NIGHT this week (GASP!). When I was in school, my social life could pretty much be summed up with the lyrics "Who goes out on a Monday?" from The Chainsmokers' song #Selfie...but replace the Monday with Monday-Thursday.

In my last blog, I discussed my husband's possible job opportunity. After many prayers, it looks like he will be staying in Abilene (huge sigh of relief). However, he did receive a raise and was offered a salesman position at our current place of employment. We are looking forward to beginning this next chapter in our lives, and are looking forward to focusing on our marriage. Planning a wedding, getting married, and being newlyweds trying to survive the first year of marriage, while also trying to finish school, probably wasn't the smartest idea we've had- but we made it!

As promised in my last blog, I AM BACK! AND I have two new recipes for y'all! Tonight I will be making slow cooker jalapeno popper chicken and my famous slow cooker macaroni and cheese! The perfect comfort foods for this rainy day!

UPDATE: This meal was DELICIOUS. I ended up placing the chicken breasts in a separate pan, sprinkling the breading over the tops of the chicken breasts, and broiling them until the topping browned. There was a TON of extra sauce. We drizzled the extra over the chicken breasts and the leftovers would make a wonderful enchilada sauce! I posted the picture below, but beware, it may cause your mouth to water!




Slow Cooker Jalapeno Popper Chicken

Ingredients:
6-8 boneless chicken breasts
16 oz sour cream
2- 8 oz packages cream cheese, softened
3 cups shredded cheddar cheese
12 oz jar diced jalapenos, drained
2 cups bread crumbs
1 stick butter or margarine, melted

Directions:

1. Combine cream cheese and sour cream.
2. Add cheddar cheese and jalapenos. 
3. Add chicken breasts to the bottom of your slow cooker.
4. Spoon the mixture over the top of the chicken breasts.
5. Cook on low for 6 hours.
6. When chicken is finished cooking, preheat oven to 400°.
7. Combine breadcrumbs and melted butter and spread over the top the chicken.
8. Bake until the topping is crispy. 

Slow Cooker Macaroni and Cheese

Ingredients:

24 oz macaroni

2 cups milk
1 cup sour cream

2 cans Campbell's cheese soup
4 cups shredded sharp cheddar
Salt and pepper to taste

Directions:

1.  Cook pasta according to directions.

2.  In your slow cooker, combine the milk, sour cream, cheese soup, salt and pepper.

3.  Add macaroni, mix well. 

4.  Cook on low for an hour or two, only stirring once or twice.

In case you're wondering what's for dessert...it's my mom's famous white chocolate raspberry bundt cake...stay tuned for the recipe!