This was super easy to make and pretty yummy. I halved the recipe and it provided 4 adult servings.
4 oz can diced green chilies
2 cups shredded Jack cheese (8 oz)
2 cans (14 oz each) diced tomatoes
1 medium onion, chopped
1 large green bell pepper, seeded and chopped
2 cups uncooked rice (I used brown)
2 packages Taco seasoning
3 cups cubed cooked chicken
1 can (14.5 oz) chicken broth
1/2 cup cold butter (1 stick)
2 cups fritos corn chips
2 cups (8 oz) shredded Mexican cheese
Preheat the oven to 350.
Spray a 9 X 13 baking pan with cooking spray. In the greased pan, mix together the diced green chilies, Jack cheese, 2 cans of diced tomatoes, chopped onion, bell pepper and uncooked rice.
Sprinkle the taco seasoning over the top and add the chicken. Add the chicken broth and stir everything again.
Cut the butter into 8 pieces and place on top. Cover the pan with heavy duty foil (or a double layer).
Bake for 90 minutes @ 350 degrees.
Remove the foil and sprinkle the fritos and cheese over the top. Bake for another 10 minutes or until the cheese melts.
Let sit for at least 10 minutes before serving.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, August 13, 2009
Tuesday, July 21, 2009
Cheesy Chicken Enchiladas
Ingredients
2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
Preparation
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas.
4. Cover and bake at 350° for 20 minutes.
5. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
Preparation
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas.
4. Cover and bake at 350° for 20 minutes.
5. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Wednesday, June 24, 2009
Buttermilk Oven-Fried Chicken with Coleslaw
Cracker meal gives the coating more crunch; look for it on the baking aisle of your supermarket. If you can't find cracker meal, make your own by pulsing 10 saltine crackers in a food processor until they're finely ground. Or place them in a zip-top plastic bag and crush them with a rolling pin.
Yield 4 servings (serving size: 1 chicken breast half and 3/4 cup slaw)
Ingredients
Coleslaw:
4 cups packaged cabbage-and-carrot coleslaw
3 tablespoons fat-free mayonnaise
1 1/2 teaspoons sugar
1/2 teaspoon celery seeds (I used 1/8 tsp celery salt instead)
1 1/2 teaspoons cider vinegar
1/8 teaspoon salt (I omitted this because of above celery salt)
Chicken:
1 cup low-fat buttermilk
4 (8-ounce) bone-in chicken breast halves, skinned
1/3 cup all-purpose flour
1/3 cup cracker meal
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
Preparation
1. To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill.
2. Preheat oven to 425°.
3. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.
4. Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.
5. Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425° for 32 minutes or until a thermometer registers 165°.
This Cooking Light recipe was so good and easy to make - I'll definitely be adding this to our summer meal rotation!
Saturday, January 31, 2009
Tortellini Soup (Colleen)
Ingredients
This is so easy, healthy and yummy.
5 1/4 cups vegetable or chicken broth
1 (14.5 ounce) can diced tomatoes
1 clove garlic, minced ( I used the already minced from the store)
2 tablespoons grated Parmesan cheese
1 (16 ounce) package prepared cheese tortellini, thawed
1 package frozen spinach
I used chicken from a rottiserie chicken cubed up.
Procedure
Saute garlic in a little oil, add chicken broth and can of tomatoes and bring to boil. Once the broth is boiling, throw in the frozen spinach and boil about 5 min. Add tortellini and boil 7 minutes. Throw in chicken at last minute. sprinkle w/ parm cheese.
This is so easy, healthy and yummy.
5 1/4 cups vegetable or chicken broth
1 (14.5 ounce) can diced tomatoes
1 clove garlic, minced ( I used the already minced from the store)
2 tablespoons grated Parmesan cheese
1 (16 ounce) package prepared cheese tortellini, thawed
1 package frozen spinach
I used chicken from a rottiserie chicken cubed up.
Procedure
Saute garlic in a little oil, add chicken broth and can of tomatoes and bring to boil. Once the broth is boiling, throw in the frozen spinach and boil about 5 min. Add tortellini and boil 7 minutes. Throw in chicken at last minute. sprinkle w/ parm cheese.
Slow cooker Tortilla soup (Colleen)
Ingredients
Slow cooker Tortilla soup. It is healthy too.
1 pound shredded, cooked chicken
1can black beans undrained
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Procedure
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp
Slow cooker Tortilla soup. It is healthy too.
1 pound shredded, cooked chicken
1can black beans undrained
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Procedure
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp
Mexican Chicken and Cheese Soup (Brenda)
Ingredients
Mexican chicken and cheese soup
1 pound of cubed chicken (browned)
1 can Fiesta nacho cheese soup
1 can Cream of Chicken soup
1 soup can of milk
1 can enchilada sauce (mild only)
Crushed tortilla chips
shredded cheddar cheese.
Procedure
Prep:
Brown chicken. Combine chicken with soups, milk, enchilada sauce. Bring to a boil over low heat - it burns quickly so stir often and watch closely. Serve with crushed chips and cheese on top!!
Mexican chicken and cheese soup
1 pound of cubed chicken (browned)
1 can Fiesta nacho cheese soup
1 can Cream of Chicken soup
1 soup can of milk
1 can enchilada sauce (mild only)
Crushed tortilla chips
shredded cheddar cheese.
Procedure
Prep:
Brown chicken. Combine chicken with soups, milk, enchilada sauce. Bring to a boil over low heat - it burns quickly so stir often and watch closely. Serve with crushed chips and cheese on top!!
Chicken Noodle Soup (Brenda)
Ingredients
4 chicken breasts cut in pieces - uncooked
1 bag of cut carrots (if you are lazy like me)
2 stalks of celery chopped
4 medium size potatoes
1 small zucchini chopped
1 small yellow squash (about the same size as the zucchini) chopped
1/2 tsp garlic (more if you like garlic)
1/2 tsp dehydrated onion flakes
1 large can of chicken broth (I use the low sodium kind)
Procedure
Just chop it all and throw it in there. I put it on low all day and then about 30 minutes before we want to eat I put in noodles (our favorite is the frozen noodles). You might have to add some water or more broth after you add the noodles.
I have a really big crockpot. You might have to adjust the amount of veggies you put in accordingly. I have been known to run out of room for the noodles because I put too much other stuff in there...
4 chicken breasts cut in pieces - uncooked
1 bag of cut carrots (if you are lazy like me)
2 stalks of celery chopped
4 medium size potatoes
1 small zucchini chopped
1 small yellow squash (about the same size as the zucchini) chopped
1/2 tsp garlic (more if you like garlic)
1/2 tsp dehydrated onion flakes
1 large can of chicken broth (I use the low sodium kind)
Procedure
Just chop it all and throw it in there. I put it on low all day and then about 30 minutes before we want to eat I put in noodles (our favorite is the frozen noodles). You might have to add some water or more broth after you add the noodles.
I have a really big crockpot. You might have to adjust the amount of veggies you put in accordingly. I have been known to run out of room for the noodles because I put too much other stuff in there...
Friday, January 30, 2009
Chicken Cacciatore
Ingredients
3 to 3 1/2 lb. cut-up frying chicken, skin removed (I use chicken breasts)
1 (14.5 or 16 oz) can diced tomatoes, undrained (I use thediced tomatoes with garlic, basil, and oregano)
1 medium onion, thickly sliced
1 medium gree bell pepper, thickly sliced
1 teaspoon dried Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
** If serving over pasta - add 2 small cans or 1 large can tomato sauce
Procedure
Microwave Directions:
1. Arrange chicken in 12X8 (2 qt) microwave-safe dish. In a medium bowl, combine the remaining ingredients; pour over chicken. Cover with microwave-safe plastic wrap.
2. Microwave on HIGH for 22 to 26 minutes or until chicken is fork tender and juices run clear, rotating dish 1/2 turn and spooning sauce over chicken once during cooking. If desired, serve over hot cooked pasta.
3 to 3 1/2 lb. cut-up frying chicken, skin removed (I use chicken breasts)
1 (14.5 or 16 oz) can diced tomatoes, undrained (I use thediced tomatoes with garlic, basil, and oregano)
1 medium onion, thickly sliced
1 medium gree bell pepper, thickly sliced
1 teaspoon dried Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
** If serving over pasta - add 2 small cans or 1 large can tomato sauce
Procedure
Microwave Directions:
1. Arrange chicken in 12X8 (2 qt) microwave-safe dish. In a medium bowl, combine the remaining ingredients; pour over chicken. Cover with microwave-safe plastic wrap.
2. Microwave on HIGH for 22 to 26 minutes or until chicken is fork tender and juices run clear, rotating dish 1/2 turn and spooning sauce over chicken once during cooking. If desired, serve over hot cooked pasta.
Whole Chicken (Stephanie)
Ingredients
One Whole Chicken
Foil
Seasonings you like to taste
Procedure
You can also take a whole chicken and cook it in the crockpot all day. We love this one cooked on low. If you put some foil balls underneath thechicken it allows the fat to drain off and the chicken to sit on top rather than in it.
Then you can pull the rest of the chicken off for other recipes.
* Sometimes I use just salt and pepper, sometimes season salt,sometimes a little onion, garlic powder, etc. All depends on my mood.
One Whole Chicken
Foil
Seasonings you like to taste
Procedure
You can also take a whole chicken and cook it in the crockpot all day. We love this one cooked on low. If you put some foil balls underneath thechicken it allows the fat to drain off and the chicken to sit on top rather than in it.
Then you can pull the rest of the chicken off for other recipes.
* Sometimes I use just salt and pepper, sometimes season salt,sometimes a little onion, garlic powder, etc. All depends on my mood.
Kona Chicken (Ceci)
Ingredients
I have a new one, just had it last night - it tastes like Teriyaki chicken - very yummy!
2 (2 pound) broiler chickens, quartered or 4 boneless/skinless breasts
1/2 cup chopped green onion (optional)
1/4 - 1/2 cup soy sauce (depends on how salty you like it)
1/2 cup dry white wine
1/2 cup water
1/2 cup honey
1tbs garlic (optional but yummy!)
Procedure
Place chicken into a slow cooker. Stir together the onion, soysauce, white wine, water, honey and garlic in a cup or small bowl. Pour over the chicken. Cover, and cook on low for 4 hours.
I have a new one, just had it last night - it tastes like Teriyaki chicken - very yummy!
2 (2 pound) broiler chickens, quartered or 4 boneless/skinless breasts
1/2 cup chopped green onion (optional)
1/4 - 1/2 cup soy sauce (depends on how salty you like it)
1/2 cup dry white wine
1/2 cup water
1/2 cup honey
1tbs garlic (optional but yummy!)
Procedure
Place chicken into a slow cooker. Stir together the onion, soysauce, white wine, water, honey and garlic in a cup or small bowl. Pour over the chicken. Cover, and cook on low for 4 hours.
Easy Santa Fe Chicken (Stephanie)
Ingredients
1 can black beans, rinsed and drained
2 cans whole kernelcorn, drained
1 cup bottled thick and chunky salsa
5 skinless boneless chicken breasts (can use frozen)
1 8 oz brick cream cheese, low fat is fine
1 cup shredded cheddar cheese
Procedure
1. In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.
2. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
3. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.
4. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.
5. Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream
1 can black beans, rinsed and drained
2 cans whole kernelcorn, drained
1 cup bottled thick and chunky salsa
5 skinless boneless chicken breasts (can use frozen)
1 8 oz brick cream cheese, low fat is fine
1 cup shredded cheddar cheese
Procedure
1. In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.
2. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
3. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.
4. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.
5. Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream
Easy Crockpot Chicken Chili (Hillary)
Ingredients
Put the following in no special order into the crockpot and stir.
1 pound chicken, cut into cubes
1 can northern beans
1 can of corn
1 jar of salsa (16 oz)
1 tablespoon chili seasoning
Procedure
I cooked it for about 4 hours on high since I started it later than I initially planned. But I'm sure you could cook it on low, probably about 8 hours, if you started it in the morning (but I figured you all knew more about cooking time than I do...so you all would know how long was long enough to cook the chicken if you did it on low)
I have to say, if it was successful in my crockpot it will work in everyone's. This is the first thing I've actually made that was good enough that Todd had seconds and took leftovers to work. Although, next time I make it, I'm going to double the recipe b/c this really didn't make enough for more than just one dinner and one small helping for leftovers. I was really counting on two days of chili (well at least lunch for both Todd and me the next day)
Hope you guys enjoy
Put the following in no special order into the crockpot and stir.
1 pound chicken, cut into cubes
1 can northern beans
1 can of corn
1 jar of salsa (16 oz)
1 tablespoon chili seasoning
Procedure
I cooked it for about 4 hours on high since I started it later than I initially planned. But I'm sure you could cook it on low, probably about 8 hours, if you started it in the morning (but I figured you all knew more about cooking time than I do...so you all would know how long was long enough to cook the chicken if you did it on low)
I have to say, if it was successful in my crockpot it will work in everyone's. This is the first thing I've actually made that was good enough that Todd had seconds and took leftovers to work. Although, next time I make it, I'm going to double the recipe b/c this really didn't make enough for more than just one dinner and one small helping for leftovers. I was really counting on two days of chili (well at least lunch for both Todd and me the next day)
Hope you guys enjoy
Crockpot Sour Cream Salsa Chicken (Stephanie)
Ingredients
4 skinless, boneless chicken breast halves
1 pkg. Reduced sodium taco seasoning mix (I use 1/2 pkg)
1 cup salsa
2 Tbsp. cornstarch (I usually omit)
¼ cup light sour cream
Procedure
1. Spray the crockpot with cooking spray.
2. Add the chicken breasts.
3. Sprinkle chicken breasts with taco seasoning.
4. Top with salsa.
5. Cook on low for 6- hours. (I cook on high for 6 hours if I throw them in frozen)
6. When ready to serve, remove the chicken from the pot. Then place 2 Tbsp. cornstarch in a small amount of water. Stir well and then stir the mixture into the salsa sauce in the crockpot. Stir in ¼ cup of sour cream. Mix well and place the chicken back in the crockpot.
Notes:
This makes 4 servings. Each serving is 4 points.
The chicken can be completely frozen and thrown in the crockpot. It will come out perfect. I don't add the sourcream till 10-20mins before I serve it, I usually take the chicken out, shred it, then put the corn starch mixture in and then add the chicken and let it cook a little longer before adding the sourcream.
This makes good taco filling or quesadilla filling with some cheese.
4 skinless, boneless chicken breast halves
1 pkg. Reduced sodium taco seasoning mix (I use 1/2 pkg)
1 cup salsa
2 Tbsp. cornstarch (I usually omit)
¼ cup light sour cream
Procedure
1. Spray the crockpot with cooking spray.
2. Add the chicken breasts.
3. Sprinkle chicken breasts with taco seasoning.
4. Top with salsa.
5. Cook on low for 6- hours. (I cook on high for 6 hours if I throw them in frozen)
6. When ready to serve, remove the chicken from the pot. Then place 2 Tbsp. cornstarch in a small amount of water. Stir well and then stir the mixture into the salsa sauce in the crockpot. Stir in ¼ cup of sour cream. Mix well and place the chicken back in the crockpot.
Notes:
This makes 4 servings. Each serving is 4 points.
The chicken can be completely frozen and thrown in the crockpot. It will come out perfect. I don't add the sourcream till 10-20mins before I serve it, I usually take the chicken out, shred it, then put the corn starch mixture in and then add the chicken and let it cook a little longer before adding the sourcream.
This makes good taco filling or quesadilla filling with some cheese.
Crockpot Chicken Tacos (Erin)
Ingredients
4 boneless chicken breast
1pk taco seasoning
1 jar of Picante sauce or salsa
Procedure
Place chicken into crockpot, sprinkle seasoning on top (I usually use half pk) put picante or salsa on top, cook on low for about 8hrs, high is 4hrs...Then you shred the chicken, I usually do this when it is about half way done (easier to shred chicken) then you can put in tacos, burritos or make chicken nachos.
4 boneless chicken breast
1pk taco seasoning
1 jar of Picante sauce or salsa
Procedure
Place chicken into crockpot, sprinkle seasoning on top (I usually use half pk) put picante or salsa on top, cook on low for about 8hrs, high is 4hrs...Then you shred the chicken, I usually do this when it is about half way done (easier to shred chicken) then you can put in tacos, burritos or make chicken nachos.
Chicken Enchiladas (Stephanie)
Ingredients
1 1/2 lbs boneless/skinless chicken breast or tenders
1 can Rotel Mexican style tomatoes
1 tb taco seasoning (1 to 2)
1 8 oz brick cream cheese (I use low fat)
Flour tortillas
1 cup sour cream, sauce
1 Liptons cream of chicken soup mix (in the box), sauce
1 cup hot water, sauce
Procedure
1. Cut up chicken breast into chunks if not using tenders.
2. Put in crockpot with the can of Rotel and 1-2 tbs of the taco seasoning.
3. Cook on high 3-3/12 hours, until tender.
4. Drain about 1/2 cup of juice off.
5. Add cream cheese that has been cut up into chunks.
6. Cook on low for thirty minutes until melted and stir together
7. Cool a bit and shred the chicken mixture with two forks.
8. Fill the tortillas with equal amounts of mixture and roll up (I can fit 8 of them in a 9 x 13 pan) and top with this:
9. Whisk this the sour cream, hot water, and creamy chicken noodle soup all together and pour over top of enchiladas in pan.
10. Sprinkle with shredded cheese (Mexican style or cheddar are good) and cook on 350 for thirty minutes. It's yummy!
1 1/2 lbs boneless/skinless chicken breast or tenders
1 can Rotel Mexican style tomatoes
1 tb taco seasoning (1 to 2)
1 8 oz brick cream cheese (I use low fat)
Flour tortillas
1 cup sour cream, sauce
1 Liptons cream of chicken soup mix (in the box), sauce
1 cup hot water, sauce
Procedure
1. Cut up chicken breast into chunks if not using tenders.
2. Put in crockpot with the can of Rotel and 1-2 tbs of the taco seasoning.
3. Cook on high 3-3/12 hours, until tender.
4. Drain about 1/2 cup of juice off.
5. Add cream cheese that has been cut up into chunks.
6. Cook on low for thirty minutes until melted and stir together
7. Cool a bit and shred the chicken mixture with two forks.
8. Fill the tortillas with equal amounts of mixture and roll up (I can fit 8 of them in a 9 x 13 pan) and top with this:
9. Whisk this the sour cream, hot water, and creamy chicken noodle soup all together and pour over top of enchiladas in pan.
10. Sprinkle with shredded cheese (Mexican style or cheddar are good) and cook on 350 for thirty minutes. It's yummy!
Chicken Cacciatore (Brenda)
Ingredients
6 skinless, boneless chicken breast halves
1 (28 oz.) Spaghetti sauce
2 green bell peppers, seeded and cubed
8 oz. Mushrooms, sliced
1 onion, finely diced
2 Tbsp Garlic, minced
Procedure
Put chicken in crock pot. Top with all ingredients and cook for 7 to 9 hours on low.
6 skinless, boneless chicken breast halves
1 (28 oz.) Spaghetti sauce
2 green bell peppers, seeded and cubed
8 oz. Mushrooms, sliced
1 onion, finely diced
2 Tbsp Garlic, minced
Procedure
Put chicken in crock pot. Top with all ingredients and cook for 7 to 9 hours on low.
Ceci's Creamy Chicken
4 boneless, skinless chicken breasts
8 oz. Italian dressing
Cook in crock pot for 5-6 hours, then shred the chicken and discard most of the dressing. (I think I reserved about 1/4-1/2 cup.) Return chicken and reserved dressing to the crock pot and add:
1-8 oz. bar cream cheese
1 can cream of chicken
1 can chicken broth
Continue cooking for one hour. Serve over rice or noodles.
I also added one 4 oz. can of green chile to impart a little bit of extra flavor. So good!
AmyB
8 oz. Italian dressing
Cook in crock pot for 5-6 hours, then shred the chicken and discard most of the dressing. (I think I reserved about 1/4-1/2 cup.) Return chicken and reserved dressing to the crock pot and add:
1-8 oz. bar cream cheese
1 can cream of chicken
1 can chicken broth
Continue cooking for one hour. Serve over rice or noodles.
I also added one 4 oz. can of green chile to impart a little bit of extra flavor. So good!
AmyB
BBQ Chicken (Betsy)
Ingredients
frozen chicken breasts (as many as you want)
bbq sauce
Procedure
dump bbq sauce on chicken, cook on low all day. Just before we eat I shred up the chicken and put it in hamburger buns
frozen chicken breasts (as many as you want)
bbq sauce
Procedure
dump bbq sauce on chicken, cook on low all day. Just before we eat I shred up the chicken and put it in hamburger buns
Applesauce Chicken (Year of Crockpotting)
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
Kathleen note: All the black pepper made it a little spicy for Bill and I (what can I say, we're wimps). I'll use 1/4 tsp black pepper next time.
Procedure
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken. Cover and cook on low for 5-7 hours, or on high for 3-4.
Serve with rice or quinoa.
for the full recipe - she's a great blogger and highly entertaining - http://crockpot365.blogspot.com/2008/09/crockpot-applesauce-chicken-recipe.html
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
Kathleen note: All the black pepper made it a little spicy for Bill and I (what can I say, we're wimps). I'll use 1/4 tsp black pepper next time.
Procedure
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken. Cover and cook on low for 5-7 hours, or on high for 3-4.
Serve with rice or quinoa.
for the full recipe - she's a great blogger and highly entertaining - http://crockpot365.blogspot.com/2008/09/crockpot-applesauce-chicken-recipe.html
White Chicken Chili (Stephanie)
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
¾ teaspoons cayenne pepper
3 (14.5-oz) cans great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional
Procedure
In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
¾ teaspoons cayenne pepper
3 (14.5-oz) cans great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional
Procedure
In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
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