1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese
Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.
Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.
Makes 4 to 6 servings.
Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Thursday, December 2, 2010
3 Envelope Chicken
1 pkg gravy mix
1 pkg pesto mix
1 "pkg" of the cream of whatever mix
water
3 chicken breasts
I made pasta and spooned the sauce on top.
1 pkg pesto mix
1 "pkg" of the cream of whatever mix
water
3 chicken breasts
I made pasta and spooned the sauce on top.
Slow Cooker Tamale Pie
PREP: 25 mins COOK: 7 hours YIELD: 8 servings
1 lb. ground turkey
1 tsp. Mrs. Dash chipotle
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15oz) black beans, rinsed & drained
1 can (14-1/2oz) fire roasted tomatoes
1 can (11oz) whole kernel corn, drained
1 can (10oz) enchilada sauce (this is where you can control the heat, choose mild or hot)
2 onions, chopped and sauted with turkey
1 pkg. (8-1/2oz) corn bread/muffin mix
2 eggs
milk to make corn bread smooth
1 cup (4oz) shredded Mexican cheese blend
In a large skillet, cook turkey and onions over medium heat until no longer pink; drain. Stir in the spices. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs and enough milk to make it smooth; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes.
1 lb. ground turkey
1 tsp. Mrs. Dash chipotle
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15oz) black beans, rinsed & drained
1 can (14-1/2oz) fire roasted tomatoes
1 can (11oz) whole kernel corn, drained
1 can (10oz) enchilada sauce (this is where you can control the heat, choose mild or hot)
2 onions, chopped and sauted with turkey
1 pkg. (8-1/2oz) corn bread/muffin mix
2 eggs
milk to make corn bread smooth
1 cup (4oz) shredded Mexican cheese blend
In a large skillet, cook turkey and onions over medium heat until no longer pink; drain. Stir in the spices. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs and enough milk to make it smooth; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes.
Tuesday, November 30, 2010
Loaded Baked Potato Soup
6 large baking potatoes, cut into 1/2 inch cubes
1 onion, chopped
1 quart chicken broth
3 cloves minced garlic
1/4 cup butter
2 1/2 teaspoon salt
1 teaspoon pepper
1 cup shredded sharp Cheddar cheese
1 cup sour cream
8 slices turkey bacon, fried & crumbled
cheese for sprinkling
Combine first seven ingredients in a large crockpot. Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in sour cream and cheese.
Top with more cheese and bacon.
1 onion, chopped
1 quart chicken broth
3 cloves minced garlic
1/4 cup butter
2 1/2 teaspoon salt
1 teaspoon pepper
1 cup shredded sharp Cheddar cheese
1 cup sour cream
8 slices turkey bacon, fried & crumbled
cheese for sprinkling
Combine first seven ingredients in a large crockpot. Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in sour cream and cheese.
Top with more cheese and bacon.
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