Slowcookerchickenazteca Recipes

SLOW COOKER CHICKEN AZTECA

Steps:

• Place chicken on bottom of crockpot.
• Mix all ingredients together except the cream cheese and pour mixture over chicken.
• Cook on low for 4 hours.
• Thirty minutes before serving add cream cheese and shred chicken.
• Serve over rice.
• *You can add any vegetables or seasonings that you like.
• We lke it a little spicier so we add some hot sauce and red pepper.
• We also add peas instead of corn if we dont have corn.
• Feel free to mix and match!
• Also, you can add more beans and omit the chicken for a veggie dish*.

SLOW COOKER BAKED ZITI RECIPE

Steps:

• In a large skillet over medium heat, brown ground turkey with chopped onions.
• Once meat is fully cooked, drain well.
• Mix in Italian seasoning, garlic powder, salt, and pepper.
• Pour in spaghetti sauce and stir all together until well combined.
• In a separate bowl, mix together ricotta cheese, egg whites, 1/2 cup mozzarella cheese, and Parmesan cheese.
• Spray your slow cooker with nonstick cooking spray or line with slow cooker liner.
• Pour 1 1/2 cups of sauce in bottom of slow cooker.
• On top of sauce, layer half the noodles, half the cheese mixture, and another 1 1/2 cups of sauce. Repeat the layers twice ending with sauce.
• Cook on high for 30 minutes, and then switch to low for 2-3 hours or until noodles are tender and Ziti is cooked through.
• 10 minutes before serving, top Ziti with remaining mozzarella cheese and continue cooking until melted.

SLOW-COOKER CHICKPEA TAGINE

Steps:

• Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

SLOW COOKER ENCHILADAS

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
• In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
• Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
• Cover, and cook on High for 45 minutes to 1 hour.

SLOW-COOKER 'BAKED' ZITI

Steps:

• Place pasta in slow cooker sprayed with cooking spray. Reserve 1/2 cup mozzarella for later use. Add remaining mozzarella to slow cooker along with all remaining ingredients; mix lightly. Cover with lid.
• Cook on LOW 3 to 4 hours (or on HIGH 2 to 3 hours).
• Top with reserved mozzarella; cook (covered) on HIGH 10 min. or until melted.

SLOW-COOKER LAYERED ENCHILADA DINNER

Steps:

• In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
• Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
• Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
• Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

SLOW-COOKER ENCHILADAS

Steps:

• In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

SLOW COOKER CHICKEN TINGA

Steps:

• Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
• Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
• Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
• Cook on Low for 45 minutes to 1 hour.

SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
• Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
• Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
• Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.