Place chopped onions and minced garlic on the bottom of slow cooker.
Place chipotle peppers and adobe sauce on top of the bed of onions.
Mix dry ingredients and salt.
Cover chicken with the spice mix and put on top of the onions.
Pour salsa over the chicken.
With lid in place cook chicken on high for 4 hours or on low for 7 hours.
Remove bones and skin when the chicken is done and shred the meat, add meat back to the sauce.
Enjoy in soft or crunchy tacos or in my favorite burritos!
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Preheat oven to 180 (160 Fan) or Gas Mark 4. Prepare the Mexican chicken as directed on pack.
Cook the rice in boiling water according to the pack instructions. Drain the rice and rinse well under cold water. Add the beans, red onion and tomato and mix together.
Dice the avocado and mix with the lemon juice then stir into the rice mixture. Serve the Mexican chicken with the rice.
Write \"Mexican Chicken - 400 degrees F for 45
Boil chicken breasts.
Add minced onion to water.
When done, cool.
Break into shredded consistency.
Add Ortega Mexican chicken, water and black olives; mix together.
Simmer on low for about 2 hours.
Stir occasionally.
Serve warm.
Can serve with tortillas.
own layer of tortillas. Each crockpot will vary in size. Mine
a bowl. Many Vietnamese Chicken recipes usually require a short time
Place chicken, Italian dressing mix, butter, lemon juice and chicken stock in crockpot.
Cover and cook on low 6-8 hours.
When finished cooking, shred chicken with two forks.
Serve chicken over hot cooked rice (or noodles) and top with chicken juices from crockpot.
In a large crockpot place chicken and fill with chicken broth until chicken breasts are submerged.
Then place the rest of the ingredients in and mix.
Cook on high for 3.5-4 hours.
Pull out chicken breasts and shred.
Turn crockpot to warm and return chicken to simmer in juices for 30 minutes. Serve to your liking. Suggestions: Taco or Burrito.
In a large crockpot pour in the green
Heat the oil in a medium saucepan over medium heat.
Brown chicken and cut into small pieces.
Add to crockpot.
Saute onion, celery, and garlic until soft.
Add to crockpot.
Add broth, chili powder, and cumin.
Add the green chiles, tomatoes, and oregano.
Cook on'low' for 4 hours.
Add hominy 30 minutes before serving.
Add cilantro leaves, and lime juice just before serving.
Season, to taste, with salt and pepper.
Serve hot.
et.
Boil 3lbs of chicken. Let cool, then cube. Set
Place 4 chicken breast fillets in the bottom of the crockpot.
Pour
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
1. Place chicken breasts in the crockpot.
2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
3. Pour the mixture over the chicken.
4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
5. Garnish with sour cream if desired.
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.
Cut chicken into cubes and season with chili powder, salt and pepper. Saute chicken until done.
Saute onion and green pepper until soft, 10-15 minutes.
Bake pizza crust 10-15 minutes, or according to package directions. Remove from oven and spread salsa over crust. Add onion and green pepper over salsa. Place chicken over pizza and top with Mexican cheese.
Bake at 350 until cheese melts, about 10-15 minutes.
Top with sour cream and enjoy!
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Spray slow cooker w/ nonstick spray.
Layer half of frozen tots on bottom of crockpot.
Sprinkle w/ 1/3 Celsius bacon pieces & 1/3 Celsius shredded cheese.
Add diced chicken on top.
Season with salt & pepper.
Add remaining tots, cheese & bacon (in that order).
Pour 3/4 Celsius milk over the top.
Cover & cook on low 4-6 hours.
place all ingredients in your crockpot set to 4 hours on high. .
Once done cooking use forks to shred chicken.
Strain liquid to cook rice, quinoa, or dried beans inches.
put on tortillas, salad, or eat by itself.