We are in the process of moving so this week the crockpot has been a God send! It's been great to prep meals then not have to worry about dinner until much later in the day when I just have to work out what I'm serving with something. When we were packing the kitchen my husband asked what he could pack and I told him that he could pack all the pans except the one that I use every single day and that he needed to STAY AWAY FROM THE CROCK POTS! :)
Tonight we're trying King Ranch Chicken from the Crockin' Girls website. It was their featured recipe this week and I'm excited to see how it cooks up. The only modification that I made was that I did not use the diced tomatoes with the green chiles. I don't like spicy things that much so I just used plain diced tomatoes.
King Ranch Chicken
Ingredients:
Bag of corn chips
½ whole chicken cooked and de-boned or 3-4 boneless skinless chicken breasts, cooked
1 can diced tomatoes with green chilies
1 can cream of chicken soup1 can cream of mushroom soup
1 cup chicken broth1 small onion, chopped
2 cups shredded cheddar cheese
Directions: Place a single layer of corn chips on bottom of the slow-cooker. In a bowl, combine chicken, diced tomatoes with green chilies, both soups, chicken broth, onion and mix until combined. Place half of the mixture on top of the chips. Then top with half of cheese. Repeat layers ending with cheese. Cover and cook on LOW for about 6 hours. This dish can cook faster on HIGH for 3 hours.
We'll see how it turns out!
My hubby made this King Ranch Chicken today. He used almost a whole rotisserie chicken and we love the spicy. I mixed up fresh guacamole and we thoroughly enjoyed King Ranch Chicken, guacamole and tortilla chips!!
ReplyDelete