In a small pan sautee onions and garlic until tender. Pour content of pan oil and all into the slow cooker.
In the slow cooker add chicken broth, corn, potatos, tomatos, celery & taco seasoning. Cook on low for 6 hours.
With about an hour left on the slow cooker boil chicken until cooked through (about 15 minutes). Shred boiled chicken and add to the slow cooker. Continue cooking soup for another hour.
Garnish soup with cheese, avacado, clianto and crushed tortilla chips.
Dump all ingredients into slow-cooker (chicken can be frozen and whole) (corn is optional). Cook for 6-8 hours Cut up now tender chicken, serve with tortilla chips.
Cook, debone and shred chicken.
Add minced garlic to butter in slow cooker. Saute.
Combine all ingredients except cheese, sour cream and chips.
Cover. Cook on low for 8 hours.
Divide cubed cheese among 6 individual bowls.
Ladle soup over cheese.
Sprinkle with chips.
Top each bowl with a dollop of sour cream.
Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Use slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to soup. Stir.
Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
This recipe was shared by Kraft.
Combine all ingredients in a slow cooker. Cook on low 6-8 hrs or high 3-4 hours.
Preheat oven to 400 deg.
Lightly brush tortillas with oil, cut into thin strips and spread on a baking sheet. Bake until crisp, about 15 minutes Sprinkle on top of finished soup.
Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.
quart slow cooker with cooking spray. In cooker mix all soup ingredients except
Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour
b>chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker
Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
Stir refried beans, corn, chicken broth, taco seasoning, salsa, and garlic powder together in a slow cooker; add the chicken and onion mixture.
Cook on Low for 4-5 hours.
Ladle into bowls and top with cheddar cheese.
asserole pan.
Dump tortilla chips into the soup, mix well.
Place the onion. beans corn, tomato sauce,beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breast on top of the mixture pressing down slightly until just covereed by the other ingredients. Set slow cooker for low heat cover and cook for 5 hours.
remove chicken breast and allow to cool long enough to be handled. Stir in shredded chicken back into soup and continue cooking for 2 hours. Serve topped with shredded cheese a dollop of sour cream and crushed tortilla chips, if desired.
slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts
Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.
Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.
Open Reynolds(R) Slow Cooker Liner and place it inside
Pat chicken thighs dry
Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.
In 10 inch nonstick skillet, cook chicken 5-7 minutes, stirring frequently, until browned and no longer pink in the center.
Spray 3-4 quart slow cooker with cooking spray (or use slow cooker liner). In cooker, mix chicken and remaining ingredients EXCEPT for gnocchi & peas.
Cover; cook on low heat setting 8 to 10 hours.
Increase heat setting to High. Stir in gnocchi & peas. Cover, cook about 30 minutes longer or until gnocchi and peas are tender.
ry chicken. Place in a 5-quart or larger crockery slow cooker. Place
Heat the chicken broth and pour into slow cooker.
Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
Spoon into Slow cooker and cook on High for 2 hours,.
Heat up mushrooms in microwave.
Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
On high cook another hour.
Serve with crackers.