Put all ingrediants in crockpot , stir it up some and set on low for 6 hours WALA!
Add in additional spices to your taste. I can see adding hot peppers, basil, green beans or any number of things to this simple dish. Use your imagination.
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.
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!
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
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.
debone and deskin chicken and tear into shreds.
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.
n a bowl.
Once chicken is cooked and diced, combine
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
nd set aside.
Place chicken breasts halves between plastic sheets
ver medium heat. Cook whole chicken breast until browned, about 4
Prep directions:
1) Label your bag with cooking the directions.
2) chop all of the veggies, mince garlic and add to bag.
3) add meats (trim chicken breasts and cut in half to have a total of four pieces of chicken per bag).
4) Add other ingredients.
5) Let out air, seal bag, and lay flat!
6) Freeze & Rejoice!
Instructions for bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice.
Remove any giblets, rinse the chicken with cold water, and place
In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, 1 tsp of the salt and the pepper flakes.
Toss with large spoon to blend.
Place chicken thighs on top, boneside up.
Cover; cook on low for 7-8 hours or high for 2 1/2 - 3 hours, until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Reheat to simmer. Serve over couscous.
nd cornstarch; mix well. Add chicken and toss to coat.
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken pieces in a baking dish in a flat layer.
Stir ketchup, bell pepper, onion, water, oil, vinegar, salt, garlic powder, and black pepper together in a bowl; pour evenly over chicken pieces to coat.
Bake the chicken, basting occasionally, in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
x13-inch baking dish. Arrange chicken breast halves in baking dish