Slow-Cooker Chicken Tortilla Soup

I made this tonight & it turned out pretty good. David & Noah both really liked it! I love a good crockpot recipe so I thought I'd share.

The recipe is below... The only things I did differently were: I cooked on HIGH for 4 hours total. I put the chicken breast in whole/raw for 3 hours then shredded & added it back to the crockpot for the last hour. I used dried bay leafs instead of fresh. And instead of making my own tortillas, I used tortilla chips. Topped it off with shredded sharp cheddar & sour cream. It made a lot & we'll have plenty for left-overs! :)


Ingredients:

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth 1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 7/24/2011

http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/detail.aspx

Zesty Slow Cooker Chicken BBQ

I've been trying to find good crockpot recipes because first, it's easier. And second, if it's easier there's a better chance I'll actually cook! We all really loved this! If you go directly to the link, in the comments they talk about using a good barbeque sauce & this is true. I went exactly by the recipe but tweaked it just a little. Other than what the recipe calls for, I added some diced onion, minced garlic, black pepper, garlic powder & onion powder. I also didn't use frozen chicken breasts. I used fresh raw chicken breasts, cooked it for 3 hours on HIGH, shredded the chicken & added it back, then cooked it for 1 more hour on LOW. I used Jack Daniels original BBQ sauce. Put the BBQ chicken on toasted hamburger buns with chips & a pickle & it was a big hit! Yummmmmm.


Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Directions:
1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 7/17/2011



Here's the direct link to the recipe:

http://allrecipes.com/recipe/zesty-slow-cooker-chicken-barbecue/detail.aspx