1 1/2 lb shredded chicken (4-5 breasts)
1 can diced tomatoes
1 can green enchilada sauce
1 can corn with juice
1 can beans (black, pinto, whatever you prefer)
1 can diced green chili
1 onion chopped
14 oz can chicken broth
1 bunch cilantro, chopped
1 glove garlic minced
1 t chili powder
1 t cumin
1 t salt
1/2 t pepper
Throw it all in the crock pot and cook 6-8 hrs on low or 3-4 hrs on high. You can even put the chicken in frozen and then shred before serving.
Put some Mi Nana's Tortilla strips on top....YUM!
Hope you enjoy! We sure love it! Donelle
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Tuesday, November 2, 2010
Sunday, February 14, 2010
Chinese Lemon Chicken
**UPDATE**
We liked this meal but would double the sauce. I accidently cooked it longer than we were supposed to and that also made it a little dry.
Okay, here is a NEW recipe that I am going to try. With my trusty new rice cooker and plethera of rice I found some recipes to use. It sounds easy and with 10 ingredients or less!
Ingredients:
4 boneless, chicken breast
1/2 cup flour
1 tsp salt
6 oz (1/2) can lemonade concentrate, thawed
3 tsp brown sugar
1 tsp balsamic vinegar
3 tsp ketchup
olive oil for browning chicken
Directions:
Cut chicken into strips or largish chunks. Dredge in flour and salt, shake off excess. Brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit).
Place into crockpot. Mix the rest of the ingredients in a seperate bowl and pour over the top of chicken pieces. Cover and cook of high for 4 hours, low for 6-8.
We liked this meal but would double the sauce. I accidently cooked it longer than we were supposed to and that also made it a little dry.
Okay, here is a NEW recipe that I am going to try. With my trusty new rice cooker and plethera of rice I found some recipes to use. It sounds easy and with 10 ingredients or less!
Ingredients:
4 boneless, chicken breast
1/2 cup flour
1 tsp salt
6 oz (1/2) can lemonade concentrate, thawed
3 tsp brown sugar
1 tsp balsamic vinegar
3 tsp ketchup
olive oil for browning chicken
Directions:
Cut chicken into strips or largish chunks. Dredge in flour and salt, shake off excess. Brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit).
Place into crockpot. Mix the rest of the ingredients in a seperate bowl and pour over the top of chicken pieces. Cover and cook of high for 4 hours, low for 6-8.
Tuesday, February 9, 2010
Chicken Spaghetti
Source: Pioneer Woman
http://www.thepioneerwoman.com/
I love the Pioneer Woman's site. She has awesome step by step pictures. I have learned a lot from her! I made this recipe in hopes that my kids would like it and they did! This is one of our go-to meals. It is also an inexpensive meal.
Ingredients:
2 cups cooked chicken
3 cups dry spaghetti, broken into two inch pieces
2 cans Cream of Mushroom soup
2 cups grated Sharp Cheddar cheese
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 ounce) diced pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp Cayenne Pepper
Cook chicken and set aside. I boil my noodles in that same pot. I chop up the chicken, onion and green pepper. Reserve 1 cup of cheddar cheese for the topping. Combine all of the ingredients into a large bowl. Add spaghetti; then mix. Pour into casserole dish and top with remaining cheese. Bake at 350 for 45 minutes. This can be frozen for up to six months.
http://www.thepioneerwoman.com/
I love the Pioneer Woman's site. She has awesome step by step pictures. I have learned a lot from her! I made this recipe in hopes that my kids would like it and they did! This is one of our go-to meals. It is also an inexpensive meal.
Ingredients:
2 cups cooked chicken
3 cups dry spaghetti, broken into two inch pieces
2 cans Cream of Mushroom soup
2 cups grated Sharp Cheddar cheese
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 ounce) diced pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp Cayenne Pepper
Cook chicken and set aside. I boil my noodles in that same pot. I chop up the chicken, onion and green pepper. Reserve 1 cup of cheddar cheese for the topping. Combine all of the ingredients into a large bowl. Add spaghetti; then mix. Pour into casserole dish and top with remaining cheese. Bake at 350 for 45 minutes. This can be frozen for up to six months.
Chicken Tortilla Soup
Sister Amon brought us this meal when I had Reagan. We instantly fell in love with this. I found a recipe that was healthy and that tasted just like hers. Adam also froze this and took this on the Winter camp out with the Scouts.
8 cups chicken broth - reserve 2 T * I use the broth from the chicken I boil
2 tsp minced garlic
2 c cooked cubed chicken
1/2 bell pepper chopped or sliced
1 tsp lime
1 c chopped onion
1/4 c green chile's
1 can corn
1/4 c fresh cilantro
2 tsp cumin
shredded cheese and tortillas chips
Spray large pot with Pam. Add 2 T chicken broth and heat over medium heat. Add onions, garlic, chilies. Cook for 3-5 minutes, until softened, add remaining broth, chicken, corn, bell pepper, cilantro, lime juice and cumin. Bring to boil over high heat. Reduce heat and simmer for 10 -15 minutes. This soup can be frozen.
Garnish with any cheese and chips you like.
8 cups chicken broth - reserve 2 T * I use the broth from the chicken I boil
2 tsp minced garlic
2 c cooked cubed chicken
1/2 bell pepper chopped or sliced
1 tsp lime
1 c chopped onion
1/4 c green chile's
1 can corn
1/4 c fresh cilantro
2 tsp cumin
shredded cheese and tortillas chips
Spray large pot with Pam. Add 2 T chicken broth and heat over medium heat. Add onions, garlic, chilies. Cook for 3-5 minutes, until softened, add remaining broth, chicken, corn, bell pepper, cilantro, lime juice and cumin. Bring to boil over high heat. Reduce heat and simmer for 10 -15 minutes. This soup can be frozen.
Garnish with any cheese and chips you like.
Sweet and Sour Chicken
serves 4
4 boneless, skinless chicken breasts, cut into cubes
6 T flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
1/4 cup olive oil
1/8 cup cornstarch
1 tsp salt
1/4 tsp pepper
1/4 c brown sugar
1/4 c vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 cup pineapple juice (reserved juice)
1/2 cup chicken broth
1 T soy sauce
1 red bell pepper, sliced
Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers and pineapples. Cook until heated through. Serve over rice.
4 boneless, skinless chicken breasts, cut into cubes
6 T flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
1/4 cup olive oil
1/8 cup cornstarch
1 tsp salt
1/4 tsp pepper
1/4 c brown sugar
1/4 c vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 cup pineapple juice (reserved juice)
1/2 cup chicken broth
1 T soy sauce
1 red bell pepper, sliced
Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers and pineapples. Cook until heated through. Serve over rice.
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