ntil blended. Stir in the chicken, beans, and chilies.
Place
killet over medium heat, cook chicken until no longer pink and
Place a whole chicken in a large pot of
1. Place the chicken breasts in a crockpot.
2. Top with cumin
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
resh.
Meat Prep: Cut chicken into bite sized pieces.
In 3-4 quart crockpot, place chicken thighs and sprinkle with taco seasoning mix. Top with chilies, tomato sauce, onion, chili powder, and drained beans. Cover and cook on low for 8 hours.
Remove chicken from crockpot and shred with two forks. Using potato masher, mash some of the beans in the crockpot. Return chicken to crockpot and mix well to blend.
Make tacos with chicken filing, taco shells, and toppings.
Place the chicken in the crockpot.
Place all remaining ingredients on top of the chicken. Cook on high for 2 1/2 hours (depending upon the size of the chicken.).
After the chicken is done remove it to a cutting board. Remove the chili - unless you like a sauce with a lot of heat.
To make your sauce simply get out your handy-dandy immersion blender and blend the heck out of everything left in the crockpot.
Serve with cauliflower rice and pour your delicious sauce over all.
Trim fat off your chicken thighs. (Don't worry about
Using sharp scissors or sharp knife cut off the tips off the chicken feet so that the claws are no longer on.
Add chicken feet and all the other ingredients into a large crockpot.
Cover with filtered water and turn on low. Run overnight.
In the morning remove ingredients from stock.
Stock will be super concentrated.
You can dilute this stock to the point where you have 10 quarts of stock.
At this point the stock will be ready to use for whatever you need it for.
Put lima beans in first, onion and then the corn.
Season up the chicken with pepper, salt and garlic powder put those on top.
Throw in the chicken cubes, let it cook for 4 hours and then add the can of mushroom soup, let it cook for another 2 hours. Meat will start to fall off, add some Yellow Rice. Makes a quick meal.
Place frozen chicken in bottom of crockpot. Sprinkle taco seasoning on top of chicken breasts and dump the cans of tomatoes and green chiles and nacho cheese soup on top of that. Cook on low for 6 hours.
Cut chicken into chunks and spoon into taco or tortilla shells, or place on bed of lettuce for taco salad. Spoon some of the cheesy mixture over chicken and top with favorite Mexican toppings. We serve this with rice and beans, and it's always a hit!
Grease crockpot with olive oil (leave the rest in the crockpot).
Add all ingredients and mix well, adding chicken last; stirring to coat.
Cover and cook on low for 8 hours.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
econds. Add the turmeric and Chicken marsala seasoning. Stir for another
Boil or fry chicken until done.
PREHEAT 375\
nches long.
Unwrap the chicken and drain any extra blood
br>Add 4 cups of chicken stock, bay leaf, parsley, sage
Take frozen chicken breasts place on bottom of crockpot. Add chicken stock, cream of chicken, ranch dry packet, Salt, pepper and Lawry's.
Cook on high 4 hours or low 6-8 hours.
Once done, bag of instant rice cover and let cook for about 10-15 more minutes.