assignmentPREPARATION
Place chicken, tomatoes, enchilada sauce, onion, green chilies and garlic into slow cooker.
Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and bay leaf.
Stir in corn and cilantro.
Cover and cook on low setting for 6-8 hours or on high for 3-6 hours.
Brush tortillas with oil on both sides and bake in 400° oven for 10-15 minutes.
Cut into strips and sprinkle in soup when ready to serve.
Top with shredded cheddar and sour cream.
2 cans Mexican style Rotel tomatoes 4-6 chicken breasts, fully cooked, deboned
Place all ingredients in a large crock pot. Stir until well mixed. Cook on medium setting for 3-4 hours. Check for consistency by stirring. Add more water if needed. Serves 12.
Cook on high for 3-4 hours. Whisk the flour into the heavy cream, make sure to get the lumps out and all other ingredients are chopped very finely -- makes a huge difference. Put the cream, kale, mushrooms and bacon into the soup.
Cook for another 30-45 minutes. Sprinkle with freshly grated parmesan cheese.
[slow Cooker Turkey & Dressing] (turkey Riddance)
Beat with electric mixer until smooth consistency: 1 of the cans of soup, both eggs and the chicken broth. Crumble dressing and pour soup mixture over top. Stir until moistened. (Add more chicken broth if necessary.)
Pour ½ can of cream of chicken soup in bottom of slow cooker. Layer turkey, dressing, and repeat layers ending with turkey on top. Pour remaining can of cream of chicken soup on top. Cook on low for 3 hours.
Cook on low for 3 hours.
Wash shrimp in cold water; drain. Place in crock-pot. Add remaining ingredients; stir well. Cover[C] and cook on high setting for 2 hours or until shrimp turn pink. If desired, turn to low setting until serving time, up to 2 hours.
Cook on low setting for 6-8 hours or until pork is tender.
Remove pork from crock pot and place on a serving dish and tent loosely with aluminum foil. Allow pork to rest for about 7 minutes.
Thicken the sauce while pork is resting: in a small bowl, mix cornstarch with the cold water until it's completely dissolved. Pour all the liquid from the crock pot into a small saucepan. Add the cornstarch mixture and bring to a boil. Boil for 1-2 minutes until the mixture thickens. Slice pork and pour the thickened sauce over it and serve.
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Nestle the chicken in to completely cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours. ½ hour before serving, remove chicken from cooker and shred with two forks. Return meat to cooker and stir well.
Serve over rice (I like Knorr Fiesta Sides Spanish Rice. 2 pkts prepared as directed.) Top with fresh cilantro and your favorite toppings, shredded cheddar, sour cream, guacamole, lettuce, tomato, sliced ripe olives.