-Two cans condensed chicken with rice soup (or one family sized)
-Two cans chicken broth
-small chicken breast
-1 cup salsa
-1 large can red enchilada sauce
-shredded cheese of choice
-tortillas (flour or corn)
Dump all ingredients in crock pot and cook on low. Shred chicken before serving. Serve with strips of tortillas in each bowl. Cover with shredded cheese, sour cream if you have some!
Showing posts with label Hot from the Crock Pot. Show all posts
Showing posts with label Hot from the Crock Pot. Show all posts
Monday, September 14, 2009
Chicken and Spinach crock pot lasagna
Chicken Lasagna
I got this recipe from my neighbor who I *think* got it from Southern Living's Quick & Easy Weeknight Cookbook. It is so good! I hope you like it.
2 cans cream of chicken soup
1 (10 oz.) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 (9 oz.) pkg frozen diced cooked chicken (or 2 cooked chicken breasts, chopped--rotisserie chicken works great too)
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella
Combine first 7 ingredients (everything but noodles and mozzarella) in large bowl. Place 3 uncooked noodles in crockpot coakted with cooking spray, breaking noodles in half. Spread 1/2 of the mixtrue over it, sprinkle with 2/3 cup mozzarella. Layer 3 more nooldes, mix and cheese two more times. Top with cheese. Cover and cook on high 1 hour, reduce to low and cook 4 hours, or until pasta is done. Watch it closely, sometimes mine will start to get overdone.
It is VERY important to get as much moisture out of the spinach as possible or else the dish has a bitter taste. After draining it, I squeeze it in a bunch of paper towels and it does the trick.
*This is courtesy of my friend Rachel. This is also a huge favorite!
I got this recipe from my neighbor who I *think* got it from Southern Living's Quick & Easy Weeknight Cookbook. It is so good! I hope you like it.
2 cans cream of chicken soup
1 (10 oz.) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 (9 oz.) pkg frozen diced cooked chicken (or 2 cooked chicken breasts, chopped--rotisserie chicken works great too)
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella
Combine first 7 ingredients (everything but noodles and mozzarella) in large bowl. Place 3 uncooked noodles in crockpot coakted with cooking spray, breaking noodles in half. Spread 1/2 of the mixtrue over it, sprinkle with 2/3 cup mozzarella. Layer 3 more nooldes, mix and cheese two more times. Top with cheese. Cover and cook on high 1 hour, reduce to low and cook 4 hours, or until pasta is done. Watch it closely, sometimes mine will start to get overdone.
It is VERY important to get as much moisture out of the spinach as possible or else the dish has a bitter taste. After draining it, I squeeze it in a bunch of paper towels and it does the trick.
*This is courtesy of my friend Rachel. This is also a huge favorite!
Thai Peanut Crock Pot Chicken
Peanut Crock pot chicken
This rich and creamy sauce is brightened with the flavors of lemon juice, ginger root, and salsa in this fun chicken entree recipe.
INGREDIENTS:
* 8 boneless, skinless chicken thighs
* 1 cup chunky salsa
* 1/3 cup peanut butter
* 2 Tbsp. lemon juice
* 1 Tbsp. soy sauce
* 1 tsp. sugar
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 tsp. finely chopped ginger root
* 1/2 cup chopped roasted peanuts
PREPARATION:
In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center.
Sprinkle with chopped peanuts and serve with hot cooked rice. 4 servings
Calories: 410
Fat: 25 grams
Sodium: 550 mg
Vitamin C: 10% DV
This rich and creamy sauce is brightened with the flavors of lemon juice, ginger root, and salsa in this fun chicken entree recipe.
INGREDIENTS:
* 8 boneless, skinless chicken thighs
* 1 cup chunky salsa
* 1/3 cup peanut butter
* 2 Tbsp. lemon juice
* 1 Tbsp. soy sauce
* 1 tsp. sugar
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 tsp. finely chopped ginger root
* 1/2 cup chopped roasted peanuts
PREPARATION:
In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center.
Sprinkle with chopped peanuts and serve with hot cooked rice. 4 servings
Calories: 410
Fat: 25 grams
Sodium: 550 mg
Vitamin C: 10% DV
Crock Pot Chicken Tikka Masala
Ingredients:
1 1/2 pound skinless, boneless chicken breast diced into large cubes
1 tablespoon dijon mustard (my substitution for mustard seed oil)
2 ounces milk
5 ounces natural yogurt
2 tablespoons lemon juice
1 small can of tomato sauce
5 cloves (large size) garlic, finely chopped
1/2 can chopped green chilies
2 tablespoons paprika
2 tablespoons garam masala (i couldn't find this but it still turned out fine!)
1 teaspoon cumin powder
1/2 teaspoon turmeric
cilantro as garnish
Directions:
Whisk together all of the ingredients minus chicken in your crockpot. If you want to marinate at this point, place mixture into the fridge to marinate for 24 hours.
It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
Turn the crockpot on low until the chicken is cooked throughout (6-8 hours). Most people serve over Basmati rice.
This recipe from CDKitchen for Chicken Tikka Masala serves/makes 4
1 1/2 pound skinless, boneless chicken breast diced into large cubes
1 tablespoon dijon mustard (my substitution for mustard seed oil)
2 ounces milk
5 ounces natural yogurt
2 tablespoons lemon juice
1 small can of tomato sauce
5 cloves (large size) garlic, finely chopped
1/2 can chopped green chilies
2 tablespoons paprika
2 tablespoons garam masala (i couldn't find this but it still turned out fine!)
1 teaspoon cumin powder
1/2 teaspoon turmeric
cilantro as garnish
Directions:
Whisk together all of the ingredients minus chicken in your crockpot. If you want to marinate at this point, place mixture into the fridge to marinate for 24 hours.
It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
Turn the crockpot on low until the chicken is cooked throughout (6-8 hours). Most people serve over Basmati rice.
This recipe from CDKitchen for Chicken Tikka Masala serves/makes 4
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