This stuff is soo good to eat on it’s own, or with tortilla chips. You can’t go wrong with this cheesy Mexican inspired chili recipe. Serve over steamed rice with chopped cilantro. You’ll Need: 2 chicken breasts, still frozen 1 can Rotel tomatoes 1 can corn kernels, do not drain 1 can black beans, drained …
Crock Pot soup: 1 can of Rotel tomatoes, 1 can of corn, 1 can of black beans (drained & rinsed), 2 frozen chicken breasts, 8 oz cream cheese, 1 packet dry ranch dressing, 1 tablespoon cumin, 1 teaspoon onion powder, 1 teaspoon chili powder. Put all ingredients in Crock Pot and cook 6-8 hours. Shred chicken, and enjoy!
Slow Cooker Apple Crisp - Allrecipes.com. I have made this multiple times now, and the flavor is great. It works easy in the oven too. Just put it in at 350 degrees for one hour, and the topping gets a littke crunchy. Its sooooo good!
CROCK POT CHICKEN ENCHILADA SOUP recipe from: Dainty Chef 3 tablespoons butter 3 tablespoons flour ½ cup chicken broth2 cups milk 1 can (15 ounce) black beans, rinsed and drained 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos 1 package (10 ounce) frozen corn ½ cup onion, chopped ½ cup bell pepper, diced 1 can (10 ounce) Enchilada sauce 2 whole chicken breasts 1 cup shredded Monterrey Jack cheese
Crockpot Chicken & Dumplings :) Easy and an old favorite of mine! of Boneless Skinless Chicken Breasts (about 2 cans Condensed Cream of Chicken Soup 1 can Chicken Broth 1 medium White Onion, diced 4 Large Flaky Refrigerator Biscuits (half a can)