Crock Pot Chicken Enchilada Soup - This is an easy (maybe even lazy) way to make a meal and it doesn't require dirtying too many pots.

Crock Pot Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup - This is an easy (maybe even lazy) way to make a meal and it doesn't require dirtying too many pots.

Sesame Ginger Slow-Cooker Chicken  Ingredients:  12 boneless, skinless chicken thighs (about 2 lbs)  1 bag (16 oz) ready-to-eat baby carrots  2 Tbsp grated fresh ginger root  1/2 cup chicken broth  1/4 cup honey  2 tsp sesame oil  1 tsp dried minced garlic  1/4 cup soy sauce  3 Tbsp cold water  3 Tbsp corn starch  1 Tbsp sesame seed, toasted  2 green onions, sliced with tops

Sesame Ginger Slow-Cooker Chicken Ingredients: 12 boneless, skinless chicken thighs (about 2 lbs) 1 bag (16 oz) ready-to-eat baby carrots 2 Tbsp grated fresh ginger root 1/2 cup chicken broth 1/4 cup honey 2 tsp sesame oil 1 tsp dried minced garlic 1/4 cup soy sauce 3 Tbsp cold water 3 Tbsp corn starch 1 Tbsp sesame seed, toasted 2 green onions, sliced with tops

Easiest Crock Pot Salsa Verde Chicken - chicken tenders simmered in salsa verde with cumin and spices for the easiest chicken ever! #2ingredients #easy #chicken #cincodemayo #weightwatchers #crockpot #freezerfriendly

Easiest Crock Pot Salsa Verde Chicken

Easiest Crock Pot Salsa Verde Chicken - chicken tenders simmered in salsa verde with cumin and spices for the easiest chicken ever! #2ingredients #easy #chicken #cincodemayo #weightwatchers #crockpot #freezerfriendly

1    tablespoon extra-virgin olive oil        4    chicken cutlets (about 1 pound)          Salt and pepper        1½    cups store-bought salsa verde        ¾    cup ricotta cheese        4    large (8″) flour tortillas        ½    red onion, thinly sliced        3    cups baby spinach (about ¼ pound)        2    cups shredded pepper jack cheese

Spinach and Chicken Tortilla Bake

1 tablespoon extra-virgin olive oil 4 chicken cutlets (about 1 pound) Salt and pepper 1½ cups store-bought salsa verde ¾ cup ricotta cheese 4 large (8″) flour tortillas ½ red onion, thinly sliced 3 cups baby spinach (about ¼ pound) 2 cups shredded pepper jack cheese

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