Showing posts with label chicken. Show all posts
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 (10 oz) can Ro-tel tomatoes
- 1 clove garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tbsp brown sugar
- tortilla chips
- 3/4 cup shredded mexican blend cheese
- optional topping: sour cream, green onions, black olives, lettuce and tomatoes
Instructions
- Mix together Rotel, garlic, onion powder, salt, pepper, and brown sugar in a small bowl.
- Place chicken into slow cooker and cover with tomato mixture
- Cover and cook on low 6-7 hours or high 3-4 hours. Shred chicken.
- Preheat oven to 350°
- Arrange chips on bottom of large baking sheet
- Spoon chicken mixture over tortilla chips; top with cheese. Bake 10 minutes or until cheese is melted.
- Add desired toppings to serve.
slow cooker chicken nachos
Monday, April 17, 2023
Ingredients
- 1-1 1/2 lbs boneless, skinless chicken breasts
- 3 (15 oz) cans white chili beans, rinsed and drained
- 1 large yellow onion, chopped
- 3 cloves garlic, crushed
- 2 (4 oz) can chopped green chiles
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 cup shredded Mexican blend cheese
- optional toppings: extra cheese, sour cream and crackers
Instructions
- Place chicken, beans, onions, garlic, green chiles, and chicken broth into slow cooker
- Cover and cook on low 6-8 hours or on high 3-4 hours
- After cooking, remove chicken breasts from slow cooker and shred
- Return chicken to slow cooker, add cumin, oregano, and cayenne pepper. Cover and cook an additional 15-20 minutes.
- Stir in cheese until melted.
- Serve with an extra sprinkle of cheese, sour cream, and crackers, if desired
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- 2 lbs boneless, skinless chicken breasts
- salt and pepper
- 1 tsp dried minced onion
- 1/2 tsp poultry seasoning
- 2 (10.5) oz cans of cream of chicken soup
- 3 potatoes, cut in 1/4 in cubes
- 16 oz pkg frozen mixed vegetables
- 1/2 cup heavy cream
- 8 biscuits (store bought or homemade)
Instructions
- Add chicken to slow cooker, and season with salt and ppper, minced onion, and poultry seasoning
- Pour cream of chicken soup over the chicken, then add in cubed potatoes
- Cover and cook on low for 6 hours
- Remove chicken and shred
- Add shredded chicken back into slow cover, stir in frozen mixed vegetables and heavy cream; cover and cook on additional 20-30 minutes on low.
- Meanwhile, bake biscuits according to package directions
- Split biscuits on plate, and serve chicken pot pie on top of biscuits.
- 2 lb boneless, skinless chicken breasts
- 1 oz pkg taco seasoning
- 1 tsp garlic powder
- 4 oz can chopped green chilis
- 1 tsp lime juice
- 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 10 oz enchilada sauce
- 6 green onions, sliced
- 2 oz sliced black olives, drained
- 10-12 flour tortillas
Instructions
- Spray slow cooker with cooking spray; place chicken on bottom of slow cooker and add taco seasoning, garlic powder, green chilis, lime juice, and 1/4 cup water.
- Cover and cook on low 5-6 hours or high 3-4 hours. Shred chicken when done.
- Preheat oven to 350°
- Mix together cream of chicken soup and sour cream; pour half of the sour cream mixture on the bottom of a 13x9 inch baking dish, and mix the other half in with the shredded chicken.
- Place about 1/4 cup chicken mixture and 2 tbl cheddar cheese onto each tortilla; roll up and place seam side down into baking dish; repeat with remaining tortillas.
- Pour enchilada sauce over the entire casserole and cover with remaining cheddar cheese; top with green onions and olives.
- Cover with foil and bake 25 minutes. Remove foil and bake additional 5 minutes.
slow cooker chicken enchiladas
Friday, April 14, 2023
Ingredients:
- 4 skinless, boneless chicken breast halves
- 1 cup salsa
- 1 can Rotel
- 1 package taco seasoning
- 1/2 onion, diced
Instructions:
- Combine salsa, canned tomatoes and taco seasoning.
- Place onions & chicken in the slow cooker and top with tomato mixture.
- Cook on low 7-8 hours
- Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.
- Serve in taco shells, on salads, pizza or in bowls over rice.
Crockpot Chicken Tacos
Thursday, January 26, 2023
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Ingredients:
- 1 1/2 lbs skinless, boneless chicken, cut into 1 inch cubes
- 1/3 cup chopped onion
- 1/3 cup water
- 1/4 cup peanut butter
- 3 tbl chili sauce
- 1/4 tsp sauce
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp pepper
- 3 cup cooked brown rice
- 6 tbl chopped salted peanuts
- 6 tbl chopped red pepper
Instructions:
- Place chicken in slow cooker.
- In small bowl, combine onion, water, peanut butter, chili sauce, salt, cayenne, and pepper.
- Pour mixture over chicken.
- Cover and cook on low 4-6 hours or until chicken is no longer pink.
- Shred meat with forks and return to slow cooker and heat through.
- Serve with rice. Sprinkle with peanuts and red pepper.
Indonesian Peanut Chicken
Wednesday, January 25, 2023
Cheesy Chicken, Broccoli and Rice
Ingredients:
- 1 can cream of mushroom soup
- 1 1/3 cup water
- 1 cup rice, uncooked
- frozen broccoli (to taste)
- 1 pouch velveeta cheese sauce
- 1/2 tsp paprica
- 1/2 tsp pepper
- 1 tsp garlic salt
- 4 skinless boneless chicken breasts, halved
Instructions:
- In bowl combine soup, water, rice, cheese sauce, paprica, pepper, and garlic salt.
- Mix in broccoli
- Pour mixture into 9x13 casserole dish
- Add Chicken to dish and cover lightly with rice mixture.
- Bake at 375° for 45 minutes to 1 hour or until chicken and rice are done.
Cheesy Chicken, Broccoli and Rice
Wednesday, October 5, 2022
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