Two of my New Year’s resolutions were to eat better and save money. How those two work together is by eating more meals (and by more, I mean the majority) at home. That helps with healthier ingredients, portion control and of course, saving money.

This means that I am once again on the hunt for recipes. I always love trying new recipes, and keeping my meals new and interesting helps to stave off the desire to just say, “forget it!” and go out, or even worse — order in! Seriously though, I could write a whole other article on the price of ordering food in these days! Talk about a budget killer!

Anyway, I’m getting off track…

Recipes! Yes! I’m always on the search for new recipes. These days, Crock-Pot recipes are really helpful. Some nights we can’t get to dinner until after 7, so having something in the Crock-Pot ready to go is always helpful.

Since y’all know I like to share the recipes that I find to try with you, here are a couple that I aim to put in the line-up this week!

First up, Crock-Pot Honey Garlic Chicken
Crock Pot Honey Garlic Chicken

This Crock Pot Honey Garlic Chicken is perfect for any weeknight meal, is kid-friendly, and made with only 5 ingredients!
Ingredients:
• 1.5 lbs. boneless, skinless chicken breast
• 3 tablespoons minced garlic
• 1/2 cup honey
• 1/2 cup soy sauce (or tamari)
• 2 teaspoon chili garlic sauce
• 1/2 tablespoon cornstarch (optional)
Directions:

First, create your honey garlic sauce. Whisk together minced garlic, honey, soy sauce, and red chili garlic sauce until honey has fully dissolved.

Next, place chicken breast on the bottom of your slow cooker. Then, pour the sauce over the chicken.
Turn slow cooker to high and cook for 2-4 hours OR low and cook for 6-8 hours.

Once your chicken is fully cooked and tender, remove chicken from slow cooker and use 2 forks to shred.
Thicken sauce by adding in 1/2 tablespoon of cornstarch and whisk until dissolved.

Then, add chicken back into the crockpot and stir with the sauce. Cover and let cook for 10 more minutes so that the sauce can fully thicken.

Serve with your favorite grain and vegetable.

Next up we have Crock-Pot Chicken Pot Pie Soup. This Crock-Pot Chicken Pot Pie Soup packs all the creaminess you love from a traditional chicken pot pie without all the fillers. This chicken pot pie soup recipe is packed with veggies and made creamy with a homemade healthy roux.
Crock-Pot Chicken Pot Pie Soup
Ingredients:
• 1.5 lbs. boneless, skinless chicken breast
• 20 oz. frozen vegetable mix
• 1/2 large yellow onion, finely diced
• 2 large russet potato, cut into 1/2-inch chunks
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon poultry seasoning
• 1 teaspoon ground oregano
• 1/2 – 1 teaspoon black pepper
• 8 cups chicken broth
Roux Ingredients:
• 1/4 cup butter
• 1/2 cup white whole wheat or white flour
• 3 tablespoons heavy cream
Directions:

Place everything for your chicken pot pie soup into the slow cooker. Mix well and make sure chicken is submerged in liquid.

Cover your slow cooker and cook on high for 2-4 hours OR on low for 6-8 hours.

With 1 hour remaining in your cook time, start making your roux*.

In a small saucepan, melt butter over medium/high heat.
Lower heat to medium heat and add flour to butter. Mix with a whisk until mixture turns into a crumble. Remove from heat.

Add roux to the slow cooker and whisk soup until butter and flour mixture dissolves.

Place cover on slow cooker, turn to high if it’s not already on high, and let cook for an additional 1 hour to allow broth to thicken.

Once chicken is fully cooked, remove from slow cooker and cut into bite-sized chunks. Add chicken back to the slow cooker and mix.

Finally, add heavy cream to soup, mix, and serve!