Shredded Chicken Nachos (burritos)

Never took a picture of this one – but it was pretty good and the kids ate it as left overs the next day too.

 

INGREDIENTS
Nachos
2    lb. (about 10) boneless skinless chicken thighs
1    (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1    (15-oz.) can pinto beans, drained
1    (14.5-oz.) can diced tomatoes, undrained
1    (4.5-oz.) can Old El Paso® Chopped Green Chiles
2    tablespoons lime juice
10    oz. restaurant-style tortilla chips

 
Toppings
4    oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4    cup sour cream
3/4    cup Old El Paso® Thick ‘n Chunky Salsa
1/4    cup sliced green onions
1/4    cup sliced ripe or green olives
2    tablespoons chopped fresh cilantro
1    lime, cut into 12 wedges

 

DIRECTIONS
1.    Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2.    Cover; cook on Low setting for 7 to 8 hours.
3.    Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
4.    To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

Slow Cooker Chicken and Noodles

Ingredients

4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped (optional)
salt and pepper to taste
1 (12 ounce) package frozen egg noodles

Directions

Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

 

Slow Cook chicken and mushroom stew

This was very bland

 

4 chicken breasts
1 can cream of mushroom and roasted garlic soup
salt and pepper to taaste
2c celery cut into 1.5 inc pieces
8oz white mushrooms
1c baby carrots

stir together soup and 1/2can water in slow cooker.  Cut chicken into 2inch chunks.  Sprinkle with salt and pepper.  Add chicken to slow cooker.  Add celery, mushrooms,. and carrots and stir gently to mix.

Cover and cook on low 6-8 hours.  Serve with hot parsleyed rice.

Herb Chicken and Veggies

 

 

Ingredients

* 2  teaspoons paprika
* 2  teaspoons brown sugar
* 1  teaspoon salt
* 1/2  teaspoon thyme
* 1/4  teaspoon pepper
* 1  whole chicken (3-1/2 to 4 pounds)
* 1  tablespoon vegetable oil
* 1  medium onion, sliced
* 3  cloves garlic, crushed
* 1/2  pound small red potatoes, cut in half
* 2  carrots, peeled, cut into chunks
* 2  parsnips, peeled cut into chunks
* 1  large sweet potato, peeled, cut into chunks
* 1  stalk celery, cut into chunks
* 1/2  cup chicken broth

Directions

1. In small bowl, combine paprika, sugar, salt, thyme, and pepper. Remove neck and giblets from cavity of chicken and discard. Rinse chicken and dry with paper towels. Sprinkle paprika mixture over entire chicken.

2. In large skillet, heat oil over medium-high heat. Place chicken, breast side down, in skillet, and brown. Using tongs, turn chicken to brown all sides. Transfer chicken to a plate. Add onion to skillet and cook until browned, about 7 minutes. Add garlic and cook 1 minute more. Transfer onion and garlic to slow cooker along with remaining ingredients. Place chicken on top of veggies in slow cooker. Cover and cook 4 hours on high. To cook 8 hours on low, use a chicken that has been cut into pieces.

Use more salt – otherwise it was great

Chicken & Dumplings Like Grandma’s

*   2 cups chopped cooked chicken

* 1 (10 3/4 ounce) can cream of mushroom soup, undiluted

* 1 (10 3/4 ounce) can cream of chicken soup, undiluted

* 2 (10 3/4 ounce)  soup cans water
* 4 teaspoons all-purpose flour
* 2 teaspoons chicken bouillon granules
* 1/2 teaspoon black pepper

* 1 (8 count) package refrigerated buttermilk biscuits

Directions

1.
1
Mix all ingredients except biscuits in the Crockpot.
2.
2
Cut biscuits into quarters and gently stir into mixture.
3.
3
Cover; cook on low for 4 to 6 hours.

Chicken Alla Cacciatora

I accidentally had chicken breasts and a thigh WITH bones so I used them anyway – and it still turned out great.

1.5 lbs boneless chicken breast halves
28 oz whole peeled tomatoes (can)
8 oz sliced mushrooms
1c frozen sliced carrots
2 celery sticks sliced
1c condensed cream of chicken soup
1c chicken broth
2tsp salt free chicken seasoning
Hot cooked pasta – optional

put tomatoes, mushrooms, carrots, celery into slow cooker.  Place chicken on top of veggies

In bowl mix: broth, seasoning and soup.  Pour over chicken.

Cover and cook on low for 6-8 hours.

Serve with pasta (optional)

Chicken with New Potatoes and Spinach

1.5 pounds boneless chicken breast
1tsp black pepper
1/2 tsp salt
1lb small red potatoes – quartered
12 oz fresh baby spinach
1c frozen chopped onion
10.75 oz condensed cream of celery soup

preheat broiler – sprinkle chicken with salt and pepper and lay on cookie sheet, smooth sides up.  Broil 6 inches from heat for 10 min until chicken is golden

in crock pot – arrange potatoes.  Top with spinach and onion.  Spoon half of the soup on top of veggies.  Add chicken.  Add remaining soup.

Cook on low for 5-6 hours

(I thought that 12 oz of spinach looked like too much so I only did 6… I should have done 12.)

Slow Cooker Shredded beef nachos (burritos)

Total Time:
9 Hr 15 Min
Makes:
12 servings
INGREDIENTS
Nachos
1    (3-lb.) boneless beef chuck roast, trimmed of fat
1    (1 oz) pkg. Old El Paso® Taco Seasoning Mix
2    garlic cloves, minced
3    tablespoons brown sugar
10    oz. restaurant-style tortilla chips
Toppings
4    oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4    cup sour cream
3/4    cup Old El Paso® Thick ‘n Chunky salsa
1/4    cup sliced green onions
1/4    cup sliced ripe olives
2    tablespoons chopped fresh cilantro
DIRECTIONS
1.    Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
2.    Cover; cook on Low setting for 8 to 9 hours.
3.    Just before serving, place all topping ingredients in individual serving dishes. Remove beef from slow cooker; place on large plate. Shred beef with 2 forks; return to slow cooker and mix well.
4.    To serve, have guests place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top nachos with desired toppings. Beef mixture can be held on Low setting for up to 2 hours.

Bacon Ranch Slow Cooked Chicken

*   2 tablespoons bacon bits
* 1 teaspoon instant minced garlic

* 1 (1 ounce) package hidden valley ranch dressing mix

* 1 (10 1/2 ounce) can cream of chicken soup
* 1 cup sour cream
* 4 boneless skinless chicken breasts
* egg noodles, Prepared

Directions

1.
1
Combine the first 5 ingredients.
2.
2
Pour over chicken in slow cooker.
3.
3
Cook 3-4 hours on high, or until chicken is done.
4.
4
Serve over hot noodles.

While we ate it and it smelled great… I wasn’t too impressed.  The chicken was tender, it was okay… but nothing amazing.

Slow Cooker Cheesy Broccoli Chicken Casserole

*   1 1/2 lbs boneless skinless chicken breasts, cut into pieces
* 1/2 cup chopped onion
* 5 medium white potatoes, peeled and sliced, cut up
* 16 ounces frozen broccoli florets, can use fresh

* 2 (10 3/4 ounce) cans 98% fat free broccoli cheese soup, undiluted
* 3-4 garlic cloves, minced
* 1 cup low-fat milk
* 1 1/2 cups shredded cheddar cheese
* 1/4 teaspoon red pepper flakes, use more to taste
* 1/2 teaspoon paprika
* 2 teaspoons parsley
* pepper, to taste
* salt, if needed, to taste

Directions

1.
1
Cut chicken into about 2-inch pieces. Place in a large slow cooker.
2.
2
Add all remaining ingredients. Cover and cook on high for about 7 hours, or until chicken is done and potatoes are tender.
3.
3
You can par-boil your potatoes, if desired to speed cooking time.
4.
4
Gently stir well before serving.

While J11 ate this (3 bowls) and said he liked it… I was NOT impressed and even J4 said he didn’t really like it.  Not even sure where to start with what I didn’t like.  The chicken was dry, it was bland, it was watery instead of cheesy… I don’t know – I just wasn’t impressed.