You may remember that I already have a salsa chicken recipe. Well, my church recently collaberated with all the women and came up with our very own cookbook. There are sooo many delicious recipes in it! When I saw this one, by my friend Jamie, I knew I just had to try it. Plus it's so versatile! I'll tell you what I did after the original recipe.
Ingredients:
2 to 4 boneless skinless chicken breasts
1 c. chicken broth
1 c. salsa
1 can corn, drained
1 can black beans, drained
1 pkg. taco seasoning
1/2 cup sour cream
1 c. grated cheddar cheese
Place chicken in greased slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over. Cook on low for 6-8 hours or on high for 3-4. Remove chicken with slotted spoon and place on plates. Stir sour cream and cheese into sauce and pour over chicken. Makes 3-5 servings.
I had every intention of serving it this way, I really did. But when I opened the crockpot, and smelt all the deliciousness going on, I could only think of one thing. Burritos. Soo...I shredded the chicken and kept it in the sauce. Then I warmed up some refried beans and added a little butter, cheese, and sour cream to them to make them nice and creamy. Then I put some of the beans and some of the chicken into a burrito sized tortilla and rolled it up. Then I poured some of the sauce on top as well.
The next time I made this, I did basically the same thing, but deep fried them to make chimichangas.
However you make this one, it's a KEEPER! It's sooo good. Try it. You'll love it.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Monday, January 10, 2011
Tuesday, July 13, 2010
Salsa Chicken
This recipe is delicious, versatile, and best of all- EASY! It's another one of those I put into the "I can't screw it up" catergory. Here's what you'll need.
Makes enough filling for 3 quesidillas/burritos.
2 chicken breasts
1 can tomato sauce
1 cup salsa
1/2 packet taco seasoning
Combine everything into a pan. Cook until chicken shreds easily. Shred chicken, stir and serve as a filling for burritos, tacos, quesidillas, or as a topping to your salad.
*A lot of times I'll cook this in the crockpot as well. Just throw everything in (chicken is frozen) and cook on High for about 3 hours.*
Tuesday, June 22, 2010
Cafe Rio Sweet Pork!
I was browsing the web the other day, and I stumbled upon this recipe. As soon as I saw it, I knew I HAD to try it out. I made it for FHE last night and it was a huge hit! You must make this. It will change your life.
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
12-16 oz can enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
**I doubled this recipe and it was plenty of food for six adults. I also forgot to double the green chiles and the enchilada sauce (I don't know WHERE my mind is lately) and it still turned out delicious. So I don't think there's a way to mess this one up! I also made some re-fried beans and mexican rice to go along with it. It was really good all rolled up in one burrito!**
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
12-16 oz can enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
**I doubled this recipe and it was plenty of food for six adults. I also forgot to double the green chiles and the enchilada sauce (I don't know WHERE my mind is lately) and it still turned out delicious. So I don't think there's a way to mess this one up! I also made some re-fried beans and mexican rice to go along with it. It was really good all rolled up in one burrito!**
Tuesday, April 20, 2010
Crockpot Chicken Barbeque Sandwiches
Last night I hosted FHE at my house. I was in charge of dinner and I was struggling to figure out what to make. I wanted to make grilled chicken pasta in tomato cream sauce, but didn't have enough pasta. Then I wanted to make chili con carne, but didn't have enough ground beef. So finally I came upon this recipe and it was a WINNER!
These sandwiches were so delicious! Everyone loved them and we all gobbled them up (there were 6 adults) until there were no more left! They were so delicious, so yummy, and best of all they are EASY. That's my favorite part! Want to make these too? Well here is the recipe:
Yield: about 16 sandwiches
Ingredients:
6 frozen boneless skinless chicken breasts
1 12 oz bottle barbeque sauce (I used Sweet Baby Rays and I am forever converted)
1/2 cup italian dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
hamburger buns, toasted
your choice of toppings, but these are good plain!
Directions:
Place chicken in slow cooker. Mix barbeque sauce, italian dressing, brown sugar, and wocestershire sauce together, pour over chicken. Cook on high for 3 to 4 hours, or on low for 6 to 7 hours. I like to shred the chicken after 3 hours and let it cook for the last hour in all the juices. Serve on toasted hamburger buns. These will be messy! Make sure you have napkins on hand.
ENJOY!!
These sandwiches were so delicious! Everyone loved them and we all gobbled them up (there were 6 adults) until there were no more left! They were so delicious, so yummy, and best of all they are EASY. That's my favorite part! Want to make these too? Well here is the recipe:
Yield: about 16 sandwiches
Ingredients:
6 frozen boneless skinless chicken breasts
1 12 oz bottle barbeque sauce (I used Sweet Baby Rays and I am forever converted)
1/2 cup italian dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
hamburger buns, toasted
your choice of toppings, but these are good plain!
Directions:
Place chicken in slow cooker. Mix barbeque sauce, italian dressing, brown sugar, and wocestershire sauce together, pour over chicken. Cook on high for 3 to 4 hours, or on low for 6 to 7 hours. I like to shred the chicken after 3 hours and let it cook for the last hour in all the juices. Serve on toasted hamburger buns. These will be messy! Make sure you have napkins on hand.
ENJOY!!
Wednesday, October 7, 2009
Crockpot Chicken and Dumplings
I'm in love with my crockpot.
Here's a super easy, super yummy recipe for the cooler fall days.
Ingredients:
2 boneless skinless chicken breasts
2 tablespoons butter
1 can cream of chicken soup
1/2 onion, diced
water to cover
1 can pillsbury biscuit dough
Place frozen chicken breasts, butter, soup,onion and water in a crockpot and cook on low 5-6 hours or high for 3-4. When the chicken is cooked enough to shred apart easily do so. Not too much, you want chunks of chicken. During the last hour of cooking, tear apart the biscuit dough and place it on the top of the soup mixture. Cook until the dough is no longer raw in the center.
Here's a super easy, super yummy recipe for the cooler fall days.
Ingredients:
2 boneless skinless chicken breasts
2 tablespoons butter
1 can cream of chicken soup
1/2 onion, diced
water to cover
1 can pillsbury biscuit dough
Place frozen chicken breasts, butter, soup,onion and water in a crockpot and cook on low 5-6 hours or high for 3-4. When the chicken is cooked enough to shred apart easily do so. Not too much, you want chunks of chicken. During the last hour of cooking, tear apart the biscuit dough and place it on the top of the soup mixture. Cook until the dough is no longer raw in the center.
Monday, August 31, 2009
Crockpot Refried Beans
1 onion
3 cups dry pinto beans, rinsed
1/2 fresh jalenpeno pepper, seeded and chopped
2 tablespoons minced garlic
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water
Place everything in crockpot and stir to combine. Cook on high for 8 hours.
Once the beans have cooked, strain them and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
--These beans were really good. The recipe originally included 5 teaspoons of salt, but they turned out REALLY salty. It was fine because they went into burritos that were topped with guacamole, so it wasn't that noticeable, but you definitely couldn't eat them plain. So next time I won't add it at all. Well, maybe just a little, but not 5 teaspoons. Plus my mom told me that adding salt can sometimes make your beans turn out hard, so maybe just salt to taste at the end.
3 cups dry pinto beans, rinsed
1/2 fresh jalenpeno pepper, seeded and chopped
2 tablespoons minced garlic
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water
Place everything in crockpot and stir to combine. Cook on high for 8 hours.
Once the beans have cooked, strain them and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
--These beans were really good. The recipe originally included 5 teaspoons of salt, but they turned out REALLY salty. It was fine because they went into burritos that were topped with guacamole, so it wasn't that noticeable, but you definitely couldn't eat them plain. So next time I won't add it at all. Well, maybe just a little, but not 5 teaspoons. Plus my mom told me that adding salt can sometimes make your beans turn out hard, so maybe just salt to taste at the end.
Friday, August 7, 2009
Buffalo Ranch Chicken Sandwiches
The main purpose of this blog is to motivate me to find new and challenging recipes to make. But sometimes I'll post a couple quick and easy recipes.
These are my favorite sandwiches. They are oh-so-yummy and there is no possible way to screw them up. Perfect for college girls looking to impress some RMs. Ashley, Tawni, Lacie? Are you paying attention? Good.
You will need:
A crockpot
2 chicken breasts
1/2 12 oz bottle of Franks Red Hot Wing Sauce (buffalo flavor- you don't want it any hotter than that, trust me!)
1/2 package dry ranch dressing mix
2 tablespoons butter
hamburger buns
lettuce
mayo
ranch dressing
yield: approximately 6 sandwiches
Place frozen chicken breasts in crockpot. Pour in wing sauce. Add dry ranch dressing and butter and cook on low for about 5 hours or on high about 3. When the chicken is cooked enough to shred apart easily, do so. Then continue cooking the chicken in all those good smelling juices for about another hour or until your ready to eat. Like I said, it's hard to screw this up. Maybe that's why it's my fave.
When ready to serve, scoop out chicken with a slotted spoon. It's very juicy and messy. Delightfully messy. So try to get rid of as much of the juices as you can and serve on hamburger buns. Just keep some napkins handy. You'll need them. I like to use some ranch dressing and mayo on my hamburger buns, I think it really adds to the flavor and helps combat the spicy-ness of the buffalo sauce. But eat it however way you choose. It's your sandwich.
Also add cheese. I bet that's good. Dustin doesn't like cheese, so I didn't think to add it, but I bet it's yummy.
Also I would have taken a picture of these sandwiches, but my camera batteries died yesterday :( I feel....incomplete.
These are my favorite sandwiches. They are oh-so-yummy and there is no possible way to screw them up. Perfect for college girls looking to impress some RMs. Ashley, Tawni, Lacie? Are you paying attention? Good.
You will need:
A crockpot
2 chicken breasts
1/2 12 oz bottle of Franks Red Hot Wing Sauce (buffalo flavor- you don't want it any hotter than that, trust me!)
1/2 package dry ranch dressing mix
2 tablespoons butter
hamburger buns
lettuce
mayo
ranch dressing
yield: approximately 6 sandwiches
Place frozen chicken breasts in crockpot. Pour in wing sauce. Add dry ranch dressing and butter and cook on low for about 5 hours or on high about 3. When the chicken is cooked enough to shred apart easily, do so. Then continue cooking the chicken in all those good smelling juices for about another hour or until your ready to eat. Like I said, it's hard to screw this up. Maybe that's why it's my fave.
When ready to serve, scoop out chicken with a slotted spoon. It's very juicy and messy. Delightfully messy. So try to get rid of as much of the juices as you can and serve on hamburger buns. Just keep some napkins handy. You'll need them. I like to use some ranch dressing and mayo on my hamburger buns, I think it really adds to the flavor and helps combat the spicy-ness of the buffalo sauce. But eat it however way you choose. It's your sandwich.
Also add cheese. I bet that's good. Dustin doesn't like cheese, so I didn't think to add it, but I bet it's yummy.
Also I would have taken a picture of these sandwiches, but my camera batteries died yesterday :( I feel....incomplete.
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