We have had a few repeat recipes because we love them so much including; buffalo chicken sandwiches and cream cheese chicken chilli.
New recipes we've tried are:
Chicken Tortilla Soup
Ingredients-
1 pound frozen chicken (shred with two forks when finished cooking)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn, or fresh if in season
Crumbled tortilla chips
Cooking Instructions -
1. Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into the crockpot
2. Pour in water and chicken broth, season with cumin, chili powder, salt, pepper, and bay leaf
3. Stir in corn
4. Cover, and cook on low for 6-8 hours or high for 3-4 hours
5. Shred chicken with two forks
6. Sprinkle with crumbled tortilla chips and serve
Baked Potato Soup
Ingredients -
- Potatoes (washed by not peeled), cut into small cubes
- 1 large onion, diced
- 10 cloved of garlic, minced (I usually just use a hand cheese grater to mince it)
- 64 ounces of chicken broth/stock
- 16 ounces softened cream cheese
- 1 tablespoon seasoned salt
- Optional toppings - bacon, green onions, shredded cheese
Cooking Instructions -
1. Add potatoes, onion, garlic, seasoning, and chicken broth to crockpot
2. Cook on high for 6 hours or low for 10 hours
3. Remove half the soup and put into a blender with half cream cheese - blend until mixed well
4. Place other half of cream cheese into crockpot, let melt
5. Add soup/cream cheese mixture back into crockpot
6. Mix everything together well
7. Serve with variety of toppings; Enjoy!
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