Place chicken breasts in the pot of a slow cooker. Sprinkle with the Hidden Valley(R) Ranch Seasoning mix and chili powder. Top with the onion, green chiles (with liquid), beans, and chicken broth. Stir together and cover. Cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
Remove chicken, shred, and add back to the slow cooker. If creamy white chicken chili is desired, stir in heavy cream and cook on high heat just until warmed through and slightly thickened. Serve warm, topped with garnishes of choice.
in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
mooth.
Pour into slow cooker.
Brown chicken and pat dry with
br>Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour
Spray inside of 4-quart slow cooker with cooking spray. Place 1 can of beans in slow cooker; mash with potato masher or spoon until smooth. Add second can of beans and all remaining ingredients to slow cooker; stir to combine.
Cover; cook on LOW 8 hours or on HIGH 4 hours. Carefully separate chicken into bite-size pieces.
Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
Cook on Low until flavors combine, about 8 hours.
Place chicken in 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions.
Cover and cook on low heat setting 8 to 10 hours.
Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.
himmering. Sautee onion, bell pepper, chili powder, cumin and mexican oregano
For slow-cooked chicken, mix Italian seasoning, paprika, salt
Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours.
Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.
In a large measuring bowl or dish, mix coconut milk, Greek yogurt, tomato sauce, tomato paste, and spices. Set aside.
Sprinkle cut onion and garlic on the bottom of the slow cooker. Place chicken pieces on top. Pour sauce over that and make sure chicken is covered.
Combine melted butter and coconut oil and pour on top of everything in the slow cooker.
Place on lid. Cook low 6-8 hours, stirring 1-2 times along the way.
Serve with rice and whole wheat naan!
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
STIR just before serving. Serve topped with cheese.
Serving Suggestion: For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed PREMIUM Saltine Crackers.
Place chicken thighs (mine were frozen) in bottom of 5 quart slow cooker.
Mix rotel, diced tomatoes and chili seasoning. Pour over chicken.
Place chopped onions over tomato mixture.
Pour both cans of ranch beans on top.
Cook on low until chicken is tender.
Shred chicken and return to pot for remainder of cooking time.
Garnish with chives, shredded cheese and sour cream if desired.
6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
.5-quart slow cooker with cooking spray; place chicken in slow cooker. Stir together
Place chicken thighs in a 4-quart slow cooker.
Mix coconut aminos, dry
In slow cooker, combine chicken, bacon bits, olives, tomatoes, mushrooms, gravy mix, wine, mustard, and vinegar.
Mix together Cover and cook on low heat setting for 6-8 hours.
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.
mix the first 8 ingredients together; rub chicken all over with mixture.
place chicken in a resealable plastic zipping bag and refrigerate overnight.
the next morning, sprinkle onion in the bottom of a slow cooker -- place chicken on top --
heat on low setting for 8 hours.