Slow Down!

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Here are two slow-cooker meals that I am excited to try out when we get back from our upcoming trip.  Both are chicken because it is cheap and that is mainly what I eat.  If any of you have recipes that are more red meat  friendly please feel free to send them my way.

Slow-Cooker Italian Chicken

Recipe courtesy of Carol Grenyo found in “Paula Deen’s Special Collector’s Issue of Quick & Easy Meals”  2009.

  • 1/4 cup butter
  • 1 (0.7 ounce) package Italian salad dressing mix
  • 2 (10.75 ounce) cans golden mushroom soup
  • 1 (8 ounce) container cream cheese with chives and onion
  • 1 cup dry white wine
  • 6 boneless skinless chicken breasts
  • Angel hair pasta
  • Parsley

 

Preparation:

Cook pasta according to package directions. 

In a medium saucepan, melt butter over medium heat.  Add dressing mix, stirring to combine.  Stir in soup, cream cheese, and wine; cook, stirring constantly, until cream cheese is melted and smooth.

in a 6 quart electric slow cooker, add chicken.  Pour mixture over chicken.  Cook on low for 4-6 hours, or until chicken is tender.

Serve over pasta.  Garnish with parsley.

Cerveza Chicken Enchilada Casserole

Recipe can be found in “Favorite Brand Name Recipes: Casseroles & One-Dish Meals” 2009.

  • 2 cups water
  • 1 bottle (12 ounces) Mexican beer, divided
  • 1 stalk celery, chopped
  • Juice of 1 lime
  • 1 tsp salt
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 can (10 ounces) enchilada sauce
  • 1 bag (9 ounces) white corn tortilla chips
  • 1 /2 medium onion, chopped
  • 3 cups (12 ounces) shredded cheddar cheese
  • sour cream, slice olives, and cilantro (optional)

 

Preparation:

Place water, 1 cup beer, celery, carrot, lime juice, and salt in large saucepan.  Bring to a boil over high heat.  Place chicken in water mixture and reduce heat to simmer.  Cook 12-14 minutes or until chicken is no longer pink in center.  Remove; cool and shred into bite-size pieces.

Spoon 1/2 cup enchilada sauce into 5 quart slow-cooker.  arrange tortilla chips over sauce.  Layer with 1/3 of shredded chicken and 1/3 of chopped onion.  Sprinkler with 1 cup cheese.  Pour 1/2 cup enchilada sauce over cheese.  Repeat layers 2 more times, pouring remaining beer over casserole before adding last cup of cheese.

Cover; cook on low 3 1/2 to 4 hours.  Garnish with sour cream, sliced olives, and cilantro if desired.

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