Posts Tagged ‘slow cooker chicken’

Tasteful Tuesday: Slow Cooker Chicken Enchilada Stew

Tuesday, February 26th, 2019

This slow cooker recipe is heated up with spice and offers a hearty meal for the whole family. Kick it up a notch with a handful of red chiles, and make it more creamy by topping with avocado or cheese.

What You’ll Need:

  • 1 (10 ounce) can
    red enchilada sauce
  • 1 (14.5 ounce) can
    petite diced tomatoes
  • 1 (15 ounce) can kidney
    beans, drained and rinsedIrish Blessing Soup Bowl | Sturbridge Yankee Workshop
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen or fresh corn
  • 3 boneless and skinless chicken breasts
  • 2 cups chicken
    broth or stock
  • 1 tablespoon lime juice
  • 2 tablespoons
    chili powder
  • 1/2 teaspoon
    cayenne pepper
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 8 ounces cream cheese
  • Parsley or cilantro
    for garnish


  1. In a large slow cooker, add the enchilada sauce, undrained tomatoes, kidney beans, black beans, corn and uncooked chicken breasts. Add in the chicken broth and all of the seasonings; mix well.
  2. Cover and cook on high for 3-5 hours, low for 5-8 hours or until the chicken is cooked through and is easy to shred.
  3. Remove the chicken from the crockpot and shred in another bowl using two forks. Meanwhile, add the cream cheese to the slow cooker and stir until well combined. Add the shredded chicken back in and stir until the chicken is combined.
  4. Garnish as desired and serve hot.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tuesday Recipe: Baked Chicken Chimichangas with Shredded Slow Cooker Mexican Chicken

Tuesday, March 10th, 2015

This Mexican meal only requires a few ingredients, but your taste buds will be delighted with all of the flavors those ingredients create. The Slow Cooker Chicken is optional, but definitely worth it for getting an all-around delicious chimichanga burrito.

Baked Chicken Chimichangas

Baked Chicken Chimichanga

What you’ll need:

  • 4 large burrito-size flour tortillas
  • 1/2 cup refried beans
  • 2 cups shredded chicken
    (either slow cooked, below, or baked)
  • 1 cup shredded Mexican style cheese (or your favorite cheese)
  • oil or cooking spray
  • 1 cup guacamole (optional)
  • Salsa, guacamole, and/or sour cream for dipping.


  1. Preheat the oven to 425°F and grease a baking sheet.
  2. Lay your tortillas out on a flat surface. Spread re-fried beans in the middle of each tortilla, and spread guacamole (if desired) on top of the beans.
  3. Add shredded chicken, then shredded cheese, and roll into a burrito.
  4. Place burritos on baking sheet and spray generously with cooking spray or brush with oil.
  5. Bake for about 15 minutes until the tortillas are brown and crispy. Serve warm with guacamole and salsa if desired.

Shredded Slow Cooker Mexican Chicken

Rooster ChalkboardWhat you’ll need:

  • 2 large boneless, skinless chicken breasts
  • 1/4 cup water
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder



  1. Add all ingredients to a slow cooker.
  2. Cover and cook on high for 2-3 hours, or on low for 3-4 hours.
  3. Take off the lid and shred the chicken with two forks. Stir and let sit in juices for about 10 minutes before serving or adding to Baked Chicken Chimichangas.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon