Slow 45 People Used
1 pound (s), cut into bite-size pieces Canned chicken broth ¾ cup (s) Whole-wheat tortilla (s) 12 medium, 6 to 7 inches each Instructions Place garlic, …
1. Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).Preview / Show details
Slow 57 People Used
In a slow cooker, add tomatoes, kidney beans, onion, garlic, oregano, chili powder, salt, and pepper, (and red bell pepper if used). Stir to mix well. …
Rating: 5/5(61)Preview / Show details
Slow 48 People Used
12 medium whole wheat tortillas, about 7-inches in diameter each 3⁄ 4 cup reduced-fat Mexican cheese blend, shredded directions Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth.
Rating: 3/5(1)Preview / Show details
Crock 66 People Used
Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid. 2. Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray. 3.
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Weight 46 People Used
Slow Cooker Buffalo Chicken. This slow-cooker Buffalo Chicken only needs four ingredients, but it tastes so good! A half-cup serving of this dish is 3 points on the Green plan and 1 point on the Blue and Purple plans. Get Recipe. Photo Credit: www.recipe-diaries.com.
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Butter 65 People Used
Preheat a 4.5 litre (18-cup) slow cooker for 6 minutes (see tip). Lightly spray slow cooker with oil. Add onion and chicken, cook, stirring occasionally for 7 minutes. Add garlic, ginger, garam masala, cumin seeds, turmeric, curry powder, cardamom pods, cinnamon stick and cayenne pepper. Cook, stirring for 2 minutes. Season with salt.
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Slow 48 People Used
Place chicken on a cutting board and cut into quarters. Finely chop onion and mince garlic. Place above ingredients in a crockpot, along with broth, corn, pepper, chili powder, cumin, juice from the lime, oregano, and chopped cilantro. Cook on high for 4 hours or until chicken is easy to shred.
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Slow 52 People Used
1 1/2 to 2 pounds boneless chicken thighs. 1 tablespoon chili powder. 1 teaspoon dried oregano leaves. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 1 (15- to 16-ounce) can refried beans. 1/2 cup salsa, or enchilada sauce, plus more for serving.
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Best 57 People Used
Crock Pot Chicken Noodle Soup 77 Recipes Weight Watchers Recipes fat-free chicken broth, olive oil, egg noodles, dried thyme, dried rosemary and 10 more Sweet and Sour Crock Pot Chicken AmberMann36741
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Slow 55 People Used
Place the chicken in the slow cooker. Sprinkle the cumin, paprika, onion powder, garlic powder, salt, and pepper on top of the chicken. Pour the chicken stock around the chicken and top with the salsa. Place the lid on the slow cooker and slow cook for 3-4 hours on high or 4-6 hours on low, until fork tender. Shred the chicken.
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Baked 56 People Used
1 cup (s) Instructions Preheat oven to 350°F. Spray 9 x 13-inch baking pan with nonstick spray. Heat oil over medium heat in medium nonstick skillet. Add bell pepper and zucchini and cook, stirring, until softened, 3−4 minutes. Transfer to large bowl and stir in chicken, corn, onion, yogurt, cumin, chili powder, and salt.
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Crock 56 People Used
Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid. Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.
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There are quite a few Slow Cooker Mexican Chicken recipes out there, but I love this one because it's quick and easy, using: salsa * I use salsa instead of canned tomatoes because salsa gives it more flavor I throw the chicken breasts in whole and frozen, then chop them up afterwards. But you can do that in advance if you prefer.
Put about 1/4 to 1/3 cup of chicken mixture in the center of a warm tortilla. Top with some shredded cheese. Fold the ends over the filling, then roll to encase the burritos. Serve with more salsa and shredded cheese.
Transfer to the slow cooker . Add the chicken, chili powder, oregano, cumin, coriander, salt and pepper. Cover and cook on LOW for 5 to 6 hours, or on HIGH for about 2 1/2 hours. Carefully drain off excess liquids and shred the chicken pieces with a fork. Stir in the refried beans and 1/2 cup of salsa or enchilada sauce.
Gather the ingredients. Saute the onion, bell peppers, and jalapeno peppers until softened. Add the garlic and saute for 1 minute longer. Transfer to the slow cooker . Add the chicken, chili powder, oregano, cumin, coriander, salt and pepper. Cover and cook on LOW for 5 to 6 hours, or on HIGH for about 2 1/2 hours.