Creamy Italian Chicken

Serve this flavorful crockpot chicken recipe over rice or noodles.

Cook Time: 6 hours

Total Time: 6 hours

Ingredients:

• 4 boneless skinless chicken breast halves
• 1 envelope Italian salad dressing mix
• 1 stick of butter, or for less fat 1/3 cup water
• 1 package (8 ozs.) cream cheese, softened
• 1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
• 1 can (4 ozs.) mushroom stems and pieces, drained (optional)
  
• Hot cooked rice or noodles (I like fettuccine)
  

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
Serves 4.

Tex Mex Beef

1 roast (rump or large chuck)
1 cup mango salsa
1 cup regular salsa
1/2 brown sugar

Cook on low 5-6 hours, shred and server in burritos or salad, cafe rio style!

Chili Verde

1 1/2 pounds pork contry style ribs, diced to cubes

1 14.5 oz can chicken broth

1/2 can Rotel tomatoes

2 cups tomatillos

2 roasted green chiles and 1 Poblano, seeded and diced

2 jalapenos (omit for milder taste)

3 cloves of garlic

1/2 medium yellow onion, peeled and diced

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon sugar

3 tablespoons oil

Roast peppers in the oven until the skins are bubbly on all sides. Remove skins and seeds from center. Cut into smaller pieces, add to blender. Boil tomatillos and jalapenos until they change color (about 5 min.) Cutting any larger ones to smaller pieces, add to blender. Remove skin and rough chop garlic, add to blender. Blend until well mixed. Add Rotel to blender and pulse lightly. Add chopped onion to crockpot, poor in blender mixture. Add oil to frying pan and brown pork. Add chicken broth to deglaze pan. Add pork mixture to crockpot. Add remaining dry ingredients to crockpot. Cook on low 4 hours. Serve as smoothered burritos or with warm tortillas as a stew.

Chicken Fajita Soup

1 lb chicken
1 green bell pepper
1 red bell pepper
1 yellow onion
1/2 packet fajita seasoning
1 can chicken broth
1 can Rotel (tomatoes and green chilies)
1 pkg birds eye super sweet corn
1 tbsp cumin
1 tbsp chili powder

In a large skillet saute sliced chicken. Remove chicken from pan and cook peppers and onion. Add chicken into pepper mixture. Add fajita seasoning and 1/2 cup water. Simmer for 5 min. (Or you can use left over fajita mixture from a previous meal)
In a crock pot add fajita mixture, chicken broth, Rotel, corn, cumin, and chili powder. Cook on low for 4 hours.

Serve with jack cheese, sour cream, and tortilla or corn chips.

Crock Pot Enchiladas

Ingredients:

1 can cream of mushroom soup

1 can cream of chicken soup (or 2 cans of cream of chicken if you don't like mushrooms)

1 cup sour cream

2 Tbsp. chopped onion

1 can diced green chilies

1 ½ cups grated cheddar cheese

12 flour tortillas torn into pieces

3-4 cups cooked chicken or pork

7-oz. jar salsa

½ cup grated cheddar cheese (for garnish)

2 Tbsp. Chopped Cilantro (for garnish)

Preparation:
In separate bowl, combine soups, sour cream, onion, and 1 cup grated cheese. Place one-third of each of the following in layers in crock pot: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4 hours, then stir lightly. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low an additional 15 minutes until cheese is melted. Garnish with Cilantro serve. Goes great with Corn Casserole and Spanish Rice.

White Chicken Chili

In a large pot add:
1 can chicken broth
4 boneless skinless chicken breasts
1/2 chopped onion
1 tsp. Garlic salt with parsley

Boil until chicken shreds easily and is fully cooked. Reserve broth and shred chicken. (Be sure to not have it too high or the broth will cook away. Sometimes I have to add a second can of broth.)

Add:
1 additional can of chicken broth
Shredded chicken
4 cans Great Northern white beans (drained and rinsed)
1 small can Herdez green salsa
2 small can chopped green chilies

Bring all ingredients to a boil. Then stir in about 3/4 of a large carton of sour cream until heated through. Serve with crushed tortilla chips, cheese, and reserved sour cream on top.

Crockpot style:
If making in the crockpot, add frozen chicken breasts or tenderloins, green chilies, green salsa, beans, and 1 can chicken broth to the crockpot. Cook 4-5 hours. Stir to shred chicken. Add sour cream and heat through.