SLOW COOKER CHICKEN CHILI
This is so incredibly easy, and I have made it numerous times. I love making this for freezer meals and passing it along to my friends with new babies. This makes a great freezer meal; you can add all ingredients into a freezer bag before or after cooking and freeze.
Provided by carry016
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 6h40m
Yield 4
Number Of Ingredients 16
Steps:
- Lightly grease the crock of your slow cooker with vegetable oil.
- Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
- Cook on Low for 6 hours (or on High for 3 hours).
- Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
- Continue cooking on Low for 30 minutes more.
Nutrition Facts : Calories 362 calories, Carbohydrate 41.9 g, Cholesterol 46.2 mg, Fat 10.1 g, Fiber 13.9 g, Protein 25.4 g, SaturatedFat 4.5 g, Sodium 907.3 mg, Sugar 4.1 g
SLOW COOKER GREEN CHILE CHICKEN
Wholesome version of chicken chile made in a slow cooker! Slow cooker green chile chicken is hearty with tomatillos and a hint of spice. Serve over brown rice and garnish with chopped cilantro, pico de gallo, avocado, and cheese, or wrap in a tortilla!
Provided by Bites of Flavor
Categories World Cuisine Recipes Latin American Mexican
Time 9h25m
Yield 6
Number Of Ingredients 21
Steps:
- Remove stems from cilantro and tie together; save leaves for sauce.
- Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
- Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
- Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
- Roast in the preheated oven for 25 minutes.
- Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
- Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
- Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 25.4 g, Cholesterol 63.8 mg, Fat 15.6 g, Fiber 6.5 g, Protein 23.4 g, SaturatedFat 3.6 g, Sodium 1344.9 mg, Sugar 8.4 g
CHILE RELLENO CHICKEN SOUP
Ever had a chile relleno? It's a delicious Mexican dish that consists of a roasted poblano pepper stuffed with cheese, dipped in an egg batter, and fried. All those same flavors also make for a deliciously rich, cheesy soup. I added chicken to make this soup a little more substantial and would be a great way to use leftover roasted chicken. It's perfect for the approaching cold weather!
Provided by Mark T.
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
- Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
- In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
- Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
- Add cream cheese and two cups of the cheddar cheese and whisk until smooth.
- To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).
CHILES RELLENOS CHICKEN
There's a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. -Julie De Matteo, Clementon, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 10
Steps:
- Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks. , In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. Remove chicken from skillet; keep warm., Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime zest. , Remove toothpicks from chicken. Serve with cream sauce.
Nutrition Facts : Calories 416 calories, Fat 24g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 583mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.
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