asserole pan.
Dump tortilla chips into the soup, mix well.
f the crock pot.
Cook (I boil them) the chicken breasts, then
b>chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot
Place the chicken and the mushrooms in a crock pot set to low.
Combine all ingredients into crockpot and cook on low for 8-10 hours.
Right before serving, top with crushed tortilla chips.
Other toppings can include things like sour cream, shredded cheese, etc.
In crock pot combine the following.
Chicken breast, can of black beans,
Mix the cream cheese and rotel tomatoes together in the crock pot.
Stir in the soup, salsa, milk and black beans.
Add the chicken to the crock pot.
Cook on low for 6 hours.
Cut chicken into pieces, remove skin, freeze until firm, arranged in a single layer on a baking sheet.
Place veggies in the bottom of 4 quart.
crock pot, top with frozen chicken pieces.
Blend chicken broth, wine, soy sauce, Tabasco, ginger and salt, pour over chicken pieces, cover.
Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes.
In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
Cover and cook on high-heat for 2-3 hours.
Uncover and stir in noodles and pea pods.
Cover and cook for 5-8 minutes more or until noodles are tender.
Serve with additional soy sauce.
Also good with sesame and chili oils.
Place chicken in greased crock pot.
Top the chicken with onions, lemon pepper and oregano.
Cook on low for 6-8 hours.
10 minutes before serving, remove the chicken and shred it with two forks.
It should just fall apart.
Put the shredded meat back into the pot.
Stir in the yogurt.
To make the sandwich, split open your pita bread and spoon the chicken inside.
This would be wonderful with some sliced tomatoes and cucumbers and some hummus on the side.
Enjoy!
1.Add all the ingredients, except the cheese, rice and corn tortilla strips and avocados to your crock pot. Cook on low for 8-10 hours
2. Shred chicken
3. Add rice
4. Add cheese just before serving.
5. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in oil or brush both sides of tortillas with oil and bake at 400 til crispy then salt them and sprinkle on top of your soup.
6. Add cubed avocados too!
Spray crock pot with Pam Cooking Spray.
Fillet chicken breasts in half and bake at 400 degrees for 20
b>chicken is completely done.
Pour all cans of ingredients into crock pot
Combine beans, broth, corn, salsa and chicken in stock pot. Mix well and simmer for 30 minutes until hot and flavors are well blended. Top with crumbled tortilla chips and and other desired toppings.
Can also be made in the crock pot for 6 hours on low.
May also garnish with guacamole, shredded cheese or sour cream if desired.
Put all ingredients in a crock pot and cook on high for 4 hours.
30 minutes to 1 hr prior to serving, remove chicken and shred; then add back to the soup.
Serve with corn tortilla chips.
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
For Stock.
Chop carcass
Place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Season chicken with salt and pepper. Put one slice of swiss cheese on each breast.
In a separate bowl, combine both cans of soup and milk. Pour soup mixture evenly over chicken breasts. Sprinkle stuffing over entire top of dish. Drizzle melted butter on top of stuffing. Cook on low for 6-8 hours or on high for 4 hours.
g, and place the chicken in the bag and shake