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  • November 8, 2017

“Fall”samic Chicken

But really…Crockpot Balsamic Chicken.

Fall has been here for awhile now, but it finally feels like it. There is an actual need for boots, umbrellas, and hot drinks to keep warm. Oh yes and to cuddle up with puppies. 


The best way to embrace this cold weather is to keep cozy with some comfort food. This dish will fill you up, warm you up, and pick you up.

I found this recipe on Delish. To make it a bit more healthy, I changed a few things in the recipe like sweet potatoes instead red potatoes AND just a little less honey.


Bon Appétit!

“Fall”samic Chicken

Serving 4-6 people

Prep Time: 15 mins

Cooking Time: High for 4 hours



2 Cups Brussels Sprouts, Trimmed and Halved

2 Cups Sweet Potatoes, Peeled and Halved or Quartered if large

2 Boneless Skinless Chicken Breasts

4 Boneless Skinless Chicken Thighs

1/4 Cup Balsamic Vinegar (try using Truffle Balsamic for a more rich and nutty flavor)

3/4 Cup Chicken Broth

2 t. Honey

2 T. Grainy Dijon Mustard

1 t. Dried Thyme

1/2 t. Dried Rosemary

1/2 t. Dried Oregano

1/2 t. Crushed Red Pepper Flakes

2 t. Kosher Salt

1/4 t. Freshly Ground Black Pepper

2 Cloves Garlic, Minced


Freshly Chopped Parsley, for Garnish


In the slow cooker, add Brussels Sprouts and Sweet Potatoes in an even layer and place chicken on top.


In a small bowl, whisk together Balsamic Vinegar, Chicken Broth, Honey, Mustard, Dried Thyme, Rosemary, Oregano, Crushed Red Pepper Flakes, Salt, and Pepper.


Pour Marinade and Vegetables over Chicken . Scatter Garlic on top.


Cover and cook on High until Chicken is fall-apart tender, 4 hours.


Garnish with Parsley and serve with the juices.


Bon Appétit!

  • May 10, 2017

Sexy Salsa Chicken

With busy schedules and swimsuit season around the corner, I know lots of us are looking for easy and healthy recipes. Salsa being low in calories, I wanted to incorporate it into a crockpot dish.

Here’s to eating sexy while looking sexy.


This dish is full of zest, fun, and lots of yum. The honey and lime really balance each other. Not to mention, there is a nice kick from the green chilis. To pull it back in, the greek yogurt/sour cream, cheese, and avocado make it perfectly creamy and cheesy. It is a Fiesta of Flavors…and I like it!

Bon Appétit!

Sexy Salsa Chicken

Serving 4-6 people

Prep Time: 15 mins

Cooking Time: Low for 4-5 hours



1 lb. Boneless Skinless Chicken Thighs

1 lb. Boneless Skinless Chicken Breast

16 oz. Jar of Salsa

Three Minced Garlic Cloves

1/4 Cup Chopped Cilantro

2 Chopped Green Chilis

2 Limes

2 Tbsp. Honey

1 White Onion

1 Tbsp. Garlic Salt

2 Tbsp. Chili Powder

1/2 Tbsp. Cumin

Salt and Pepper to Taste



Mexican Cheese


Greek Yogurt or Sour Cream



 Place Chicken Thighs and Chicken Breasts into the slow cooker.

Chop the White Onion and throw that in too.


Put the chopped Green Chilis in the slow cooker.


Chop 1/4 Cup of Cilantro and place in the pot.


Mince 3 Cloves of Garlic and place them in.


Throw in the whole jar of Salsa.


Squeeze 2 Limes on top of everything in The Crockpot.


Mix in 2 Tbsp. of Honey.


Add in: 1 Tbsp. Garlic Salt, 2 Tbsp. Chili Powder, 1/2 Tbsp. Cumin, and the Salt and Pepper to Taste.


Mix it all together and set on low for 4-5 hours.


After 4-5 hours, pull just the chicken out of the slow cooker and shred it up. Place chicken back in the pot and stir it up.

Dinner is served!


Bon Appétit!


  • October 17, 2016

Pumpkin Turkey Chili


Fall is here!

I’m a girl who just loves this time of year! Fall is drinking Starbucks Spiced Pumpkin Lattes, taking a photo with a Pumpkin for the perfect Instagram Pic, and making anything and everything Pumpkin flavored! Sooooo…to follow the trend, I have combined 2 recipes: 1) My Turkey Chili and 2) Julie Benz’s Turkey Pumpkin Chili! Trust me this is delicious.


Enjoy this delicious Pumpkin chili recipe that you can eat by the fire in your cozy sweater…so you too can be on the Pumpkin Wagon!!!


Bon Appétit!

Turkey Pumpkin Chili Recipe

Serving 4-6 people

Prep Time: 15 mins

Cooking Time: Low for 4 hours



1 lb. of Ground Turkey

1 T. Olive Oil

1 Yellow Onion

1 Green Bell Pepper

15 oz Diced Can of Tomatoes

1 lb. of Chicken Stock

1 Can of Pumpkin Puree

2 Cans of Black Beans (15 oz each)

2 Jalapeños

2 Garlic Cloves

1 T. Chili Powder

1 t. Cumin

1 t. Salt

1 t. Pepper

1/4 T. Ketchup


Shredded Monterey Jack Cheese

Sour Cream or Plain Yogurt


Chop the Onion and 2 Garlic Cloves.


Brown the Onion and the Garlic in a frying pan. Put in The Crockpot. 


Second, brown the Ground Turkey in the same fry pan.


Drain the water from the pan and pat down with a paper towel. Place the cooked turkey into the crockpot.

Chop the green bell pepper and put in the slowcooker. 


Chop two Jalapeños (for less spice avoid the seeds and take out the white middle section of the jalapeño). Put in the slowcooker. 

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Drain and rinse the black beans. Put the blackbeans and can of diced tomatoes in the slowcooker. 

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Pour in the pumpkin puree. 


Pour in the chicken stock.


Add the seasonings: chili powder, cumin,pumpkin spice, salt and pepper.

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Add the Ketchup.


Thoroughly stir it all up!


Turn on the crockpot for 4 hours on low (you have already cooked the ground turkey all the way through, so the juices just need to marinate in the meat for a few hours to get that perfectly tender and delicious flavor).


After it is done cooking, let it cool. Serve with cheese and sour cream for a perfect touch.


  • August 24, 2016

Shari’s Chicken Marbella


When I moved into my first apartment during college, I sent out a little note with a request to all of my family and friends asking them to send me their three favorite recipes. One of Mommys’ dearest friends, Shari, shared her Chicken Marbella Recipe from The Silver Palate Cookbook.  I thought I would put a twist on things and turn it into a crockpot recipe. I’m so excited to share it with you!!!


Shari’s Chicken Marbella

Serving 6+ people

Prep Time: 10 minutes

Cooking Time: Low for 5-6 hours or High for 3-4 hours



6  Skinless Drumsticks

8 Boneless Skinless Thighs

1/3 Cup Dry Sherry

1/2 Cup Quartered Prunes

1/3 Cup Quartered Green Pitted Olives

12 Bulbs of Garlic Peeled and Minced

3 T. Capers plus Juice

3 Bay Leaves

2 T. Brown Sugar

1/4 Cup Parsley – Stems Removed

2 T. Red Wine Vinegar

1 1/2 t. Dried Oregano

1/4 t. Salt

1/4 t. Pepper




In a bowl, whisk together Dry Sherry, Dried Oregano, Brown Sugar, Red Wine Vinegar, Salt, and Pepper.


Smash Garlic with the side of a knife then mince it.


Quarter the Olives and Prunes.

Add the Minced Garlic, Capers, Prunes, and Olives – mix it all up.



Put the Chicken in the crockpot.


Add the contents from the bowl into the slow cooker.


Mix it all together and add in the Bay Leaves.


Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.

Thirty Minutes before serving, cook the Rice according to package directions.


At the end, gently stir in the Parsley.


Remove Bay Leaves before serving.


Serve with or without Rice! Both delicious.

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Scarlett says she wants some too! Bon Appétit!


Combined Recipes from Shari and Slow Cooker Chicken Marbella

  • January 24, 2016

Chicken French Onion Soup

This past weekend for MLK Day, I went to Tahoe with my family. We went to a restaurant called Moody’s in Truckee after skiing. Daddy ordered French Onion Soup and Mommy and I kept chirping like little birds for bites. I always forget how delectable the melted cheese and carmelized onions are especially on a cold Winter’s day! As we were sitting there, we started talking about ways to make French Onion Soup the main course for dinner. That’s when the idea of adding chicken came up. So, here you go…Chicken French Onion Soup in The Crockpot!


Adding the chicken worked so well!  I marinated it in beef broth and onions for five hours, which let it absorb all the flavors. Our house couldn’t have smelled more sweet and delicious.

Health Note: Since it’s the New Year and Mommy and I are trying to eat more healthy, we didn’t put a layer of bread slices on top and we used less cheese. The soup is still delicious either way and will fill you right up!

Personal Note: I apologize for not posting for so long, but work has been quite consuming! I’m so happy to find the time to put this recipe together and hope to get another out soon. For now enjoy this delectable dish… Bon Appétit!

Chicken French Onion Soup Recipe

Serving 6+ people

Prep Time: 40 minutes

Cooking Time: Low for 5 hours 



6 Yellow Onions

4 T. Butter

 6 Sprigs of Fresh Thyme

2 Bay Leaves

2 T. Sugar

2 Cartons of Beef Broth (32 Oz. each)

1/4 Cup of Sherry or Vermouth

1 T. Sea Salt

1 t. Black Pepper

Shredded Gruyere Cheese

2 Cloves of Minced Garlic

2 Packs of Chicken Tenders (about 12 pieces)

1 Sweet Baguette

2 T. of Butter for Baguette



Peel 6 Onions.


Place parchment paper under Mandolin and slice Onions.

(If you don’t have a Mandolin, then slice Onions thinly)


Heat Butter in pot (medium to high) and add in Onions.


Mix in 6 Sprigs of Fresh Thyme (stem removed – see below), 2 Bay Leaves, 2 Minced Garlic Cloves, and 2 t. of Sugar.

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Stir Onions occasionally. Cook Onions on medium to high for 20 minutes or until golden brown and translucent.


Pour Onions into The Crockpot.

Pour one of the containers of Beef Broth into the pot where the Onions just were and scrap up all the brown bits.

Pour the remaining Onions and Beef Broth into The Crockpot.


Add the additional carton of Beef Broth into The Crockpot.


Put Chicken into The Crockpot.


Add 1 t. of Fresh Ground Pepper and 3 T. of Sea Salt.


Pour 1/4 Cup Sherry or Vermouth into The Crockpot.


Cover and cook on low for 5 hours.



Now wait…your house will begin to smell so yummy!

Right before The Crockpot is done, grate Gruyere Cheese.

Also, preheat the oven to broil.


Slice up a Sweet Baguette, then Butter each piece. Put Bread slices in the oven and broil until golden brown (approximately 2 minutes).


Before serving, remove Chicken and cut into bite size pieces.

Place Chicken back into The Crockpot.



Fill bowls with soup (make sure bowls are safe for the oven). Layer the slices of Bread on top of the soup in the bowl (if you are being healthy, don’t put Bread layer on top of the soup).


On top of the Bread slices or on top of the soup (if being healthy), put 3 t. or more of Gruyere Cheese or Emmental Cheese. 

Place bowls on top of a baking sheet and put into the oven on the second rack down. Broil Cheese till it is melted and bubbly.


Scarlett is ready for dinner too!


Below you can see two versions: one with Bread on the left and the other without Bread on the right.

Both are equally delicious!

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Bon Appétit!
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  • April 30, 2015

     Chicken Tikka Masala

This recipe blows me away every time I make it. All you need: chicken breast, an onion, cauliflower, and a jar of Patak’s Tikka Masala Curry…THAT’S IT!


As Julia Child said, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

Shopping for such few ingredients makes for a quick trip to the market or even the farmers’ market!

Ever since I was little, Indian food has been one of my favorite cuisines. Mommy always made curries for Daddy and me growing up. Curry dishes are easy and delicious, especially this recipe. Right after I mastered The Chicken Tortilla Soup, Santa gave me a jar of Patak’s Tikka Masala Curry in my stocking for Christmas.


This was the second Crockpot recipe that I made with my slow cooker in college. The only place, I know to sell Patak’s Curry is at the local market at home in Saratoga called Genes Fine Foods. I have used other curry jars and they work great too, but this one is my go to choice! It has just the right amount of cream and spice to make it yummy, but still healthy! The curry makes the chicken moist and full of delicious flavors. With this recipe, the cauliflower stays firm and doesn’t become too mushy, and it absorbs the curry beautifully. 

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Having so much love for this recipe, I knew I had to share this dish when I started this blog! The problem was that I did not want to make it until I got my hands on the jar of Patak’s Tikka Masala Curry from Genes. Fortunately, Mommy and Daddy did a trip down to see me in Brentwood! Mommy brought the jar of curry and a few other goodies! She is sooooo thoughtful and good to me! The weekend was a blast, we went to some amazing restaurants in Brentwood (Sor Tino, Sugarfish, and The Tavern).


On Sunday, Mommy and I insisted we head to the Farmers’ Market before she and Daddy hit the road back up to NorCal. I planned to Crockpot the Chicken Tikka Masala right after they left! I was lucky enough to buy the onion and cauliflower at the Farmers’ Market. It’s sooooo satisfying to know your food is organic and fresh when you go to the Farmers’ Market! Right after we said our goodbyes, I Crockpotted away! 

Note: The problem when I got to college was that I no longer had 3-4 hour field hockey workouts…how could I eat rich, delicious Indian food with all the cream, rice, and naan? Of course, I am still working out, but there is a difference between field hockey workouts and my own work outs now. This meant I needed to watch what I put in my body. I learned moderation. I also figured out that I feel so much more motivated and less tired when I cut down on carbs. So, this is why I have been making the Chicken Tikka Masala dish without the rice or naan as a side dish. Of course, feel free to add these in, but the simplicity of the few healthy ingredients makes this dish nutritious and savory, yet buttery and delicious. It is incredible that this jar full of creamy tomato, lemon, cilantro & spice does all the magic in bringing the flavorful chicken alive! Bōna ēpīṭiṭa (Bon Appétit in Hindi).

Chicken Tikka Masala Recipe

Serving 6+ people

Prep Time: 10 minutes

Cooking Time: Low for 8-9 hours or High for 4-5 hours



4 Boneless Skinless Chicken Breast

1 head of cauliflower

1 white onion

1 (15oz)  jar of Tikka Masala Curry (I use the medium jar of Patak’s Simmer Sauce- Tikka Masala Curry with creamy tomato, Lemon, Cilantro & Spices)

1 tsp salt

1 tsp pepper

1 tsp garlic salt








Place the four boneless skinless chicken breasts in the crockpot. Chop one white onion.


Rinse the cauliflower, cut off the stem, and break apart the pieces of the cauliflower (If a piece is too big, chop it up, but this is a preference on how big you want your cauliflower). Throw the onion and cauliflower into the slow cooker. Pour half the jar of chicken Tikka Masala curry into the crockpot.


Fill the half full jar of curry with water and shake the jar. Pour that half of the watered down curry into the crockpot so that the entire jar is used. (The water gets all of the curry off the sides of the jar, and helps the dish cook better). Add the salt, pepper, and garlic salt into the pot. Mix it all together so that the curry is covering all of the cauliflower and chicken (I use my hands and wash them immediately after).


Cook on low for 8-9 hours or high for 4-5 hours.


Once the dish is finished cooking, let it cool down before serving. Add a little plain yogurt on top and serve with chutney!


  • March 23, 2015

Thai Chicken Soup

Recently, I had the opportunity to go home for a few weeks and I was able to try a few new recipes! After all the years Mommy cooked for me… the least I can do is make some dinners for her! This particular recipe is a new favorite!!! I have always found Asian Cuisine to be slightly intimidating, I thought that a majority of the ingredients would only be found in an Asian market and that the preparation would be difficult. Well, it turns out that all of these ingredients can be found in your local grocery store and can be thrown into a Crockpot in only 10 minutes… not so intimidating after all!


Growing up on Thai Food from the age of three, I have always had a love for the flavorful cuisine that touches all of your senses. From the sweet and sour to salty and spicy, Thai Food uses exotic ingredients that blend beautifully. I was pleasantly surprised that I could make a fresh Thai Dish in my Crockpot without having to go out!


The Thai Chicken Soup is sooo easy and I just loved the flavors.

Mommy even made a side salad with Miso Dressing that paired perfectly with the soup.

(See salad dressing recipe below!)


As you can see…we practically ate it all up! 

ขอให้เจริญอาหาร (Bon Appétit in Thai)!

Thai Chicken Soup

Serving 6+ people

Prep Time: 10mins

Cooking Time: Low for 7 hours or High for 4 hours



2 TBS Red Curry Paste (I used THAI Kitchen Brand)

2 Cans (12 oz) of Coconut Milk

2 Cups Chicken Stock

2 TBS Fish Sauce

2 TBS Brown Sugar

2 TBS Peanut Butter

1½ lbs. Chicken Breasts

1 Red Bell Pepper, Seeded and Sliced into ¼ inch Slices

1 Onion, Thinly Sliced

1 TBS Fresh Ginger, Minced

1 TBS Lime Juice

Cilantro for Garnish

2 TBS Hot Sauce (Sambal Oelek: Ground Fresh Chili Paste)

Cooked White Rice (optional)


Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar, peanut butter, and hot sauce (Sambal Oelek) into The Crockpot.
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Place the chicken breast, red bell pepper (seeded and sliced), onion (thinly sliced), and ginger (minced) into the slow cooker.
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Cover and cook on Low for 7 hours or High for 4 hours.
After cooking in The Crockpot, pull out the chicken from the soup and shred it into 1 and a 1/2 inch pieces. Place the shredded chicken back into The Crockpot and stir in the lime juice. Let sit for 10 minutes. Serve with cilantro (white rice is optional too). You can also add extra hot sauce to the dish if desired!


Miso Dressing for Side Salad:

Mixed Greens with Chopped Scallions

2 TBSP Mayonnaise

1 TBSP Miso (white type)

1 TSP Soy Sauce (low sodium)

2 TSP Rice Vinegar

1/2 TSP Mirin

1 TBSP Water 

Ground Pepper (to taste)

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I adapted this recipe from: http://www.foodiecrush.com/2013/10/slow-cooker-thai-chicken-soup/

  • February 9, 2015

Chocolate Fondue

Happy Valentine’s Day! 


With Valentine’s Day around the corner…this is a fun and romantic dessert to end the night!

When buying The Crockpot at Costco, the Little Dipper (mini Crockpot) comes along with it! This is the perfect size for making fondue. 

Here is the chocolate that I love most: Lindt Sea Salt Dark Chocolate, Lindt Sea Salt Caramel Dark Chocolate, or Toblerone Swiss Milk Chocolate with Honey and Almond Nougat. All three are just incredible.


So, I went to the grocery store and stood in the chocolate aisle asking myself, which chocolate would be THE BEST for the fondue. I was in quite the dilemma…I wanted all three chocolates, so of course I bought them all!


You will practically melt into the chocolate fondue – it’s just that good.

Bon Appétit!

Note: This can also be served with marshmallows, candy bars, Rice Krispie Treats, etc…but I have chosen to stick with fruit (strawberries, bananas, etc…) to make it a bit healthier. ALSO, this would be a great and easy dinner party option at the end of the night. Bon Appétit!

 Chocolate Fondue Recipe

Serving 6+ people

Prep Time: 5-10 minutes

Cooking Time: 30-40 minutes

Ingredients for The Chocolate Fondue:

1 Bar (3.5oz) Lindt Sea Salt Dark Chocolate

4 Squares (1.5oz) Lindt Caramel Sea Salt Dark Chocolate

5 Squares (1.6oz) of Toblerone Swiss Milk Chocolate with Honey and Almond Nougat

2 Squares of 70% Dark Chocolate

1/4 Cup Whipping Cream

1 T. Vanilla Extract


My Dipping Options:





Dried Apricots

Peanut Butter Chocolate Malt Balls

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 Put all four types of chocolates in the Little Dipper, along with the vanilla extract and whipping cream.


Let the chocolate melt, and stir every 5 minutes or so.


While the chocolate sits in the Little Dipper, wash and cut up the fruit. The fondue should take no longer than 30 minutes to melt. 


And there you go: a romantic night with some delicious chocolate fondue!


  • January 26, 2015

Turkey Chili



This is the perfect dish when it is cold outside. It warms up your whole body and makes your tummy very happy.

I made this dish on a Sunday, thinking I was just going to have dinner by myself. Right as the dish was done, I was greeted by some of my best friends from college: Alex, Kayleigh, and Joe.

The second they heard I was making chili- they ran over!


They reacted to the Chili just the way I wanted them to: wanting seconds!

Bon Appétit!

Turkey Chili Recipe

Serving 8+ people

Prep Time: 15 mins

Cooking Time: Low for 4 hours



2 lbs of Ground Turkey

1-2 Yellow Onions

1 Green Bell Pepper

28oz diced can of tomato

2 Cups of Chicken Stock

2 Cans of Black Beans (16 oz each)

3 T Chili Powder

2 T. Garlic Powder

1 t. Salt

1 t. Pepper

4 T. Ketchup

2 T. Sriracha

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Shredded Cheddar Cheese

Sour Cream


First brown the ground turkey meat by placing the meat in a frying pan and cooking it all the way through till it is a brownish/white (with no color of pink).


Drain the water from the pan (you can pat it down with a paper towel too). Place the ground turkey into The Crockpot.

Chop the yellow onions and green bell pepper.

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Throw the chopped onions and peppers into The Crockpot.


Put in the cans of tomato and black beans.


Pour in the chicken stock.

Add the seasonings: chili powder, garlic powder, salt, and pepper.

Add the ketchup and sriracha.


Thoroughly stir it all up.


Turn on The Crockpot for 4 hours on low (you have already cooked the ground turkey all the way through, so the juices just need to marinate in the meat for a few hours to get that perfectly tender and delicious flavor).

After it is done cooking, let it cool. Serve with cheese and sour cream for a perfect touch.


Note: Everyone will have a different preference on how much sriracha to add. Since, the meat has been cooked all the through it is okay to taste test to see how much sriracha is necessary. I keep stirring it all up, and then adding the sriracha till perfection. You can add as much as you want, but you can’t take it out. So just keep adding little by little. If you over spice the dish, then just add ketchup to make the zesty flavors more mild. Personally, I think the ketchup and sriracha make the dish just perfect. 

  • January 11, 2015

Sicky-Chicky Veggie Soup



I have to say I am one lucky girl. I got to go on a cruise to South America this Holiday Season.


The cruise went all the way down the coast of Chile, ending up in Argentina.

Starting in Valparaiso, we cruised through Puerto Montt and went horseback riding surrounded by 8 volcanoes!


We then continued through The Island of Chiloé!


 As we kept going, we passed through The Chilean Fjords!

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Then off to Punta Arenas for some penguin action!

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Before I headed back to America, we had a birthday party for our dear friend, Chris! What better way to have a birthday party than to make it a COSTUME party: Marie Antoinette and Louis XVI.

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I got off at the end of the world: Ushuaia, Argentina, and then spent a night in Buenos Aires on my way home.

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My parents continued onto Antarctica, and I went back to work. To say the least, our Christmas Vacation was a winter wonderland and it was very magical.


Now I am back, and have a yucky cold from the day and a half of travel, and jet lag. My life has been go-go-go! And my body is saying: STOP, you are doing too much!!!! I have been sick for over a week now, and realized that the only cure at this point is to make chicken vegetable soup or in my case Sicky-Chicky Veggie Soup!! Something is going around and hopefully this soup can help all those who have caught this cold.

I made this without pasta noodles, so it is just veggies and chicken; BUT I added zucchini spiralized noodles at the end (so it really does taste like chicken noodle soup). I only want to stick good things in my body when I am sick, PLUS it’s the beginning of a New Year…so being healthy is on everyone’s mind. Here you go! I hope it cures you, like it did me. Bon Appétit.


Sicky-Chicky Veggie Soup

Serving 10+ people

Prep Time: 15 minutes

Cooking Time: Low for 6-7 hours or High for 4 hours



1 1/2 lbs boneless skinless chicken breasts

1 lb chicken tenders

6-7 medium carrots, peeled and chopped 

1 medium yellow onion, chopped 

4 stalks celery, chopped 

3 cloves garlic, minced

3 Tbsp extra virgin olive oil

6 cups chicken broth (3 – 15 oz cans)

1 cup water

1/2 tsp dried thyme

1/2 tsp garlic salt

1/2 tsp dried rosemary, crushed

1/4 tsp celery seed, crushed

2 bay leaves

Salt and freshly ground black pepper, to taste

3 1/2 Tbsp chopped fresh parsley

1 Tbsp fresh lemon juice

Parmesan cheese, for serving (optional)

4-5 Zucchini (for spiralizing, also optional)



Place the Chicken Breast and Chicken Tenders in The Crockpot.


Chop the carrots, onion, celery, and garlic.

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Place them in The Crockpot.


Drizzle olive oil over top.


Then add in chicken broth, water, thyme, rosemary, parsley, celery seed, garlic salt, bay leaves, and season with salt and pepper to taste. Cover and cook on low heat for 6 – 7 hours or high for 4 hours.



Remove cooked chicken and allow to rest 10 minutes (it will be hot), then dice into bite size pieces.


Stir in lemon juice and toss in cooked, shredded chicken.

Let that sit for 10 minutes, and  Spiralize the zucchini (save extra zucchini for leftovers).


Fill a bowl up half way with the raw spiralized zucchini, and pour the chicken veggie soup over the top.

Note: You don’t need to cook the zucchini. Once the hot soup hits the zucchini it will heat it up just right. 

Serve with Parmesan cheese on top, if desired.


  • December 18, 2014

Crock Pot Enchilada Chicken


For those of you that do not know, Mommy is the BEST cook…I’ve said this before (and I’ll say it again just to make her blush)! But she really is incredible at creating recipes.


When I was younger, I asked her, “Where’d you get that recipe? You MUST make it again!” But Mommy had made it up on the spot. Growing up, most of Mommy’s recipes were pretty close to being the same, but often there would be some sort of a new twist. Every time it was just as delicious though. To say the least, I trust any recipe Mommy makes up off the top of her head! She knows what flavors mix well together. Her ability to create a sauce for a meal is a whole other story. Thankfully, once I did start asking for recipes, she started to write them down. The two of us have been working together to make our recipes precise and perfect to our liking (and hopefully your liking too).


Ever since, I started this blog, Mommy has been Crockpotting up a storm up in Northern California trying to help me perfect delectable recipes. When she created this particular recipe, she sent it to me and I was able to make a few adjustments that she had made note of!


The Farmers’ Market is the place to be in Brentwood on a Sunday morning! It provides fresh, organic, inexpensive foods (and I have to say the Brentwood location is one of my favorites). Plus, who wants to miss out on the free samples (it’s practically lunch!!!) So the other day, I cruised over to The Farmers’ Market in Brentwood. I rode my new coral beach cruiser over to Montana Street, and filled my basket full of cilantro, radishes, onions, tomatoes, lettuce, and other goodies that I needed for my kitchen!! There is nothing better than cooking with fresh veggies!! 


There were a few items that I was unable to get at The Farmer’s Market, so I went to the grocery and raced back to the house to watch The 49ers Game! I quickly threw the ingredients into The Crockpot just in time for kickoff! Now Talk about a great Sunday. 


Love the Niners!!

This meal is easy! VERY similar to The Chicken Tortilla Soup, but this is a green sauce instead of red.  I just love this meal because it is very light and healthy for a Mexican dish. All of the toppings are fresh, and they bring so much flavor to every bite. The simplicity and easiness of making this authentic meal is uncanny. The best part, it will blow away your taste buds. Bon Appetit! Or should I say…¡Buen Apetito!

Enchilada Chicken Recipe

Serving 10+ people

Prep Time: 10 minutes

Cooking Time: Low for 8-9 hours or High for 4-5 hours


Ingredients for Enchilada Chicken:

4 Boneless Skinless Chicken Breasts

5 Boneless Skinless Chicken Thighs

1 (28 oz) Can of Green Chile Enchilada Sauce (I used La Victoria – Thick n Chunky)

1 Chopped White Onion

5-6 Various Chilies (My mom used fresh Pasilla and Ancho from the garden, but I used two cans – 7 oz each of Ortega Whole Green Chiles)

1 t. Sea Salt

1 t. Ground Black Pepper


Toppings for Enchilada Chicken:

Iceberg Lettuce

Shredded Mexican Cheese

Light Sour Cream




White Corn Tortillas (optional)


Directions for Enchilada Chicken:

Place Boneless Skinless Chicken Breasts, Boneless Skinless Chicken Thighs, Green Chile Enchilada Sauce, chopped Onion and Various Chiles (fresh or canned) in The Crockpot.

Cook on low for 8-9 hours or high for 4-5 hours.

One hour before serving, turn off The Crockpot and let the Chicken partially cool, pull the Chicken out and shred the Chicken (remove any skins that are tough from the chiles if using fresh).


Pour the shredded chicken back in The Crockpot.


When ready to serve: place chopped lettuce on plate, then place chicken mixture, cheese, a dollop of sour cream, cilantro and tomato on top and serve.

Optional: Can serve with heated white corn tortillas.

  • December 1, 2014

Chicken Parmesan over Zucchini Pasta=Comfort Food.



Com·fort Food (noun): Food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

Everyone loves comfort food. There is nothing like cheesy chicken parmesan with marinara and carby pasta! BUT I try to avoid the pasta part to be healthy. This is such a predicament because how can anyone have comfort food if they don’t eat pasta?

Luckily, I discovered The Spiralizer, which solved the no carb Comfort Food problem. I recently bought The Spiralizer from William Sonoma ($40). My mom and grandma said that everyone needs a Crockpot in their kitchen, (which is true) but I also think that EVERYONE needs The Spiralizer too. I swear these are the only two big kitchen appliances I will ask you to purchase!!! You will get your monies worth (and I swear I’m not a saleswoman). The Spiralizer takes the zucchini (or any vegetable) and makes long thin noodles that resemble and taste like pasta once cooked. This pasta substitute will make you feel like you are eating carbs when in reality you are just eating veggies. Check out this blog: Inspiralized. It gives great recipes and insight on The Spiralizer.

And so, you can see why I have chosen to add the zucchini pasta recipe to this chicken dish: COMFORT! It pairs wonderfully with the Chicken Parmesan. Of course, the chicken can be served alone, but with the zucchini pasta by its side, comfort and healthy are taken to a whole new level. Also, since I have eliminated the pasta and the breadcrumbs, I feel that it is okay to eat a dish with a bit more cheese!!

Sunday was a busy day, so I wasn’t able to make a Crockpot dish for the week like I normally do. So, on Monday night, I prepared this dish after work. Instead of cooking it overnight, I decided to put The Crockpot with the prepared chicken in the fridge. Tuesday morning, I took the slow cooker out the fridge and turned The Crockpot on for 7 hours. It cooked all day, and once the slow cooker was done, it automatically turned to the warm setting and stayed hot till I got home.

Note: The night before I also, Spiralized the zucchini and put it in Tupperware (that way I didn’t have to make a mess out of the kitchen two days in a row).

Feeling like I needed to share this dish with someone, I invited my dear friend and roommate from college, Hadley over for dinner. I had soooo much food and I needed a taste tester to make sure the recipe was worth sharing.

When I came home that evening, the whole room was filled with a delicious aroma of the cooked chicken. I caught up with Hadley, while I quickly seasoned the zucchini pasta and stuck it in the oven for 12 minutes! Once cooked, I put the chicken over the zucchini, and we licked our plates clean. It was cheesy, savory, and just delicious. I felt like I was back abroad in Firenze. Bon Appétit or should I say, Buon Appetito.


Chicken Parmesan Recipe

Serving 8+ people

Prep Time: 10mins

Cooking Time: Low for 6-7 hours or High for 3-4 hours


Ingredients for Chicken Parmesan:

4 Boneless Skinless Chicken Breasts

1 Cup Grated Parmesan Cheese

1 t. Italian Seasoning

1 t. Garlic Salt

1/2 t. Ground Black Pepper

1/2 t. Sea Salt

1/2 t. Onion Powder

1 T. Olive Oil

1 Egg, Beaten

8 oz. Mozzarella Cheese

1 jar (28 oz) Marinara Sauce (I used Cucina Antica Garlic Marinara)

 Basil Leaves

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Directions for Chicken Parmesan:

Drizzle the bottom of The Crockpot with 1 Tablespoon of Olive Oil.

In a small bowl, beat 1 Egg.


In a separate medium bowl, mix the grated Parmesan Cheese and the spices (Italian Seasoning, Garlic Salt, Ground Black Pepper, Sea Salt, and Onion Powder).


Dip the four Chicken Breasts in the Egg that has been beaten, and then cover each Chicken Breast with the Parmesan Cheese and spice mixture.

Be sure to coat both sides of the Chicken completely.

Place the Chicken Breasts in The Crockpot.


Take the Mozzarella ball and cut it into thin slices.

Place the slices of Mozzarella on top of the four chicken breasts creating a layer.


Cover the cheese-layered chicken with an entire jar of marinara sauce.


Throw Basil Leaves on top.


Put the lid on The Crockpot! Cook on low for 6-7 hours or high for 3-4 hours.


Serve over zucchini pasta (or regular pasta).


Note: you may add 1/2 Cup plain breadcrumbs to the Parmesan and spice mixture (I chose to leave them out to make the recipe gluten free and a little more healthy).

 Zucchini Pasta Recipe

Serving 8+ people

Prep Time: 10 minutes

Cooking Time: 10-15 minutes

Ingredients for Zucchini Pasta:

4 Zucchinis (approximately)

2 Cloves of Garlic, Minced

1 t. Ground Black Pepper

1 t. Sea Salt

1 t. Garlic Salt

2 T. Olive Oil

Directions for Zucchini Pasta:

Heat the oven to 375 degrees.

Spiralize the Zucchini into noodles, and put it on a cookie tray that is covered with foil.


Dab the Zucchini pasta with a paper towel to get the water out of the Zucchini.

Drizzle the Olive Oil over the Zucchini and mix in the minced Garlic.

Add the Ground Black Pepper, Sea Salt, and Garlic Salt.

Mix it all up and put in the oven for 10-15 minutes.

Make sure not to overcook, or the zucchini will get mushy!!


  • November 4, 2014

Chicken Tortilla Soup.

Well, maybe I should restate: Chicken Tortilla Soup without the tortillas…of course you can add the tortillas, but I tend to leave them out to make the recipe a bit healthier!


When I was moving out of the dorms and into my first apartment Junior Year of college, I came to Mommy with jitters! I asked her, “How am I going to balance schoolwork, and still be able to cook a yummy dinner for myself?” Of course, Mommy had taught me how to cook fabulous meals, but I wanted to make something delicious that wouldn’t be overly time consuming.

Mommy is the BEST cook. She knows how to cook healthy and make everything taste scrumptious all at the same time, which is an art. Mommy was my go to person to solve my dilemma.

Chelsea’s Problem: Make a healthy dinner that would taste like heaven without spending too much time, money, or energy.

Mommy’s Solution: Let’s go to Costco. We are getting you a Crockpot!

Grammie came along too!


The two generations spent the car ride explaining to me how vital The Crockpot was to their kitchen. They concurred that it is essential that every chef should have a Crockpot. Grammie felt it was her responsibility as the matriarch of the family to buy me a Crockpot as a housewarming gift. For the record, she is quite possibly the sweetest person alive.

I moved into my first apartment, and I was slightly intimidated by the slow cooker. I didn’t know what it was capable of at the time, so it just stared at me. Mommy kept asking if I had used it yet. Fortunately, she was always looking for an excuse to come visit me (okay that might be a lie…I might have been the one begging her to come to Malibu…regardless our desire for her to visit was mutual). So, she booked a flight and made a trip to help me understand the Crockpot’s magic. She had just the recipe!

We decided to have a few of my girlfriends over for dinner. The Crockpot makes food in abundance, which is great for dinner parties. With a very small prep period in the morning, Mommy and I were able to enjoy our day before the party because The Crockpot did all the work for us!

To say the least, the Chicken Tortilla Soup was a major success- with no stress!!! My friends were in love with the meal. Since that night, I have had at least five Chicken Tortilla Soup parties with my girlfriends. I have also made a video on how to make The Chicken Tortilla Soup.  Everyone raves about the recipe, so I keep making it (plus, I LOVE IT myself). The funny thing is… it is SO easy. All you do is throw in the ingredients, turn The Crockpot on the right setting, and voila you have made a masterpiece. I get all the credit, but really we should be taking our hats off to the slow cooker.

This recipe is great because there is no chopping involved. All you need is a slowcooker and a can opener. It will make your house smell like savory heaven. It is mouthwateringly YUMMY! Anyone that says, I can’t cook will be proved wrong after making this soup! It is hearty and healthy, and the prep time is less than 10 minutes! I hope you enjoy! Bon Appétit.

Chicken Tortilla Soup Recipe

Serving 10+ people

Prep Time: 10mins

Cooking Time: Low for 9-10 hours or High for 5.5-6 hours


Ingredients for The Crockpot:

4 Skinless Boneless Chicken Breasts

4 Chicken Tenders

1 can (15 oz) Black Beans (rinse the beans)

1 can (15 oz) Diced Tomatoes with Green Chilies and Spices

1 box (32 oz) Chicken Broth

1 can (20 oz) Red Enchilada Sauce

2 cans (7 oz each) Ortega Diced Green Chilies-Mild

1 bag (12 oz) Frozen Corn

1.5 T. Garlic Salt

1.5 T. Chili Powder

1.5 T. Cumin

1 t. Salt

1 t. Pepper

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Toppings for The Chicken Tortilla Soup:


Sour Cream

Pickled Jalapeños

Mexican Cheese

Tortilla Strips (optional)



Put all ingredients for The Crockpot in the pot: Chicken Breast, Chicken Tenders, Black Beans (rinse the black beans before placing in The Crockpot), Diced Tomatoes with Green Chilies and Spices, Chicken Broth, Red Enchilada Sauce, Diced Green Chilies, Frozen Corn, Garlic Salt, Chili Powder, Cumin, Salt, and Pepper.




Cook on low for 9-10 hours or high for 5.5-6 hours.



Remove the chicken and shred it, and return to the pot.

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Let the chicken sit in The Crockpot for a few minutes before serving, so that the chicken can absorb the soup’s juices.

Serve with cilantro, sour cream, pickled jalapeños, Mexican cheese, and tortilla strips (optional).



If you are home and have the time while the chicken is cooking in The Crockpot: stir the chicken every hour or so throughout the process.

Also, shred the chicken an hour before it is done cooking.

This way, the chicken will soak up more of the delicious juices.

If you are not able to do this, it will taste just as wonderful if you shred the chicken right before serving, but this is an extra step that will enhance the flavors of the chicken soup.



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Sexy Salsa Chicken

Pumpkin Turkey Chili

Shari’s Chicken Marbella

Chicken French Onion Soup

Chicken Tikka Masala

Thai Chicken Soup

Chocolate Fondue

Turkey Chili

Sicky-Chicky Veggie Soup

Enchilada Chicken

Chicken Parmesan over Zucchini Pasta

Chicken Tortilla Soup