1 lb shredded, cooked chicken
1 (15 oz) can crushed tomatoes
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth (2 cups)
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 T chopped cilantro
Place chicken, tomatoes, enchilada sauce, onion, green chile peppers, 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 for 6 to 8 hours or high for 3 to 4 hours.
***I poach the chicken breasts in water for about 20 minutes and then shred them with two forks.
***Since everything is already cooked when you assemble this, it's more about letting the flavors meld than the cooking time so if you need to serve it early, you can as soon as it is heated through. For this reason, it's also good the 2nd day.
Thursday, February 24, 2011
Sunday, February 20, 2011
TACO SOUP
1 lb hamburger
1 package taco seasoning
1 package ranch dressing
2 cans of beans (kidney, great northern, black, whatever)
1 can of corn, drained
1 can of tomatoes (diced, petite diced, crushed, whatever)
1 onion, chopped
1 beer
Brown hamburger and drain. Stir in both packages of seasoning. Add beans, corn, tomatoes, onion, and beer. Stir and bring to a boil. Turn down to low and allow to simmer for 15 minutes.
If you want this to be a soup-ier (technical cooking term) dish, add 1 cup of chicken broth.
1 package taco seasoning
1 package ranch dressing
2 cans of beans (kidney, great northern, black, whatever)
1 can of corn, drained
1 can of tomatoes (diced, petite diced, crushed, whatever)
1 onion, chopped
1 beer
Brown hamburger and drain. Stir in both packages of seasoning. Add beans, corn, tomatoes, onion, and beer. Stir and bring to a boil. Turn down to low and allow to simmer for 15 minutes.
If you want this to be a soup-ier (technical cooking term) dish, add 1 cup of chicken broth.
CHICKEN CACCIATORE
3 pounds of skinless, boneless chicken breasts or thighs
15 ounces of crushed tomatoes
6 ounce can of tomato paste
1 cup of chicken broth
1 onion, chopped
1 green pepper, chopped
1/2 cup dry, red wine
1-2 cups of fresh, sliced mushrooms
1 tsp basil
1/2 tsp salt
1/8 tsp pepper
Layer ingredients in crock pot. Cook on low for 6-8 hours.
For a thicker sauce, mix 2 T of cornstarch with 3 T of water. Stir until smooth. Remove the chicken from the crockpot. Stir in the cornstarch mixture and cook for 15 more minutes.
15 ounces of crushed tomatoes
6 ounce can of tomato paste
1 cup of chicken broth
1 onion, chopped
1 green pepper, chopped
1/2 cup dry, red wine
1-2 cups of fresh, sliced mushrooms
1 tsp basil
1/2 tsp salt
1/8 tsp pepper
Layer ingredients in crock pot. Cook on low for 6-8 hours.
For a thicker sauce, mix 2 T of cornstarch with 3 T of water. Stir until smooth. Remove the chicken from the crockpot. Stir in the cornstarch mixture and cook for 15 more minutes.
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