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Monday, December 15, 2014

Creamy Chicken Taco Chili

Creamy Chicken Taco Chili
Serves 6

Ingredients:
4 Chicken breasts (thawed)
1 Can of Black Beans 
1 Can of Corn
1 Can of Diced Tomatoes (32 oz)
1 Can of Tomato Sauce
1 Can of Kidney Beans
1 Can of Chopped Green Chillies 
1 Block of Cream Cheese (16 oz)
1 Packet of Ranch Seasoning
1/2 a Packet of Taco Seasoning

Directions:
1. Place chicken in the bottom of the crockpot
2. Add all the ingredients, stir
3. Cook on high for 3 hours or low for 6 hours
4. Take chicken out, shred, return to crockpot and stir
5. Serve over rice, fritos, tortilla chips, and add your favorite chili toppings! 


Crockpot Pineapple BBQ Chicken

CROCKPOT PINEAPPLE BBQ CHICKEN
Serves 4-5

Ingredients:
4 Boneless Chicken Breasts (Frozen or Thawed)
1 Bottle BBQ Sauce
1 Can of Diced Pineapples


Directions:
1. Place chicken breasts in the crock pot
2. Add entire bottle of BBQ sauce 
3. Add can of pineapples including juice
4. Cook on high for 3 hours or low for 6
5. Take chicken out, shred with a fork, add chicken back to sauce & stir
6. Serve over rice or mashed potatoes!


ENJOY :) 

Sunday, December 7, 2014

Rotel Chicken Pasta


ROTEL CHICKEN PASTA
Serves 4-5 people

Ingredients:
2 Chicken Breasts (cubed)
16 oz Velveeta (cubed)
1 can of Mild Diced Tomatoes and Green Chiles
1 can of Cream of Chicken Soup
16 oz of Pasta (Any kind but I think the spiral noodles are the best)

Directions:
1. Cook the cubed chicken breast in a skillet with a little bit of butter
2. While the chicken is cooking, boil the pasta in water
3. In a casserole dish layer pasta, can cream of chicken soup, chicken and then cubed velveeta
4. Bake at 400 for 20-25 minutes (Half way through take casserole out and stir everything together)
5. Enjoy!