http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells, with chips.
Sunday, January 5, 2014
Soy Sauce and Brown Sugar Ribs
1/4 cup soy sauce
1/4 cup brown sugar
1 T water
1 package ribs
Mix the first 3 ingredients in crockpot, put in a package of ribs. High for 4-5 hours, low for 8. Turn over sometime after the half mark.
This will probably only serve 3 people since it's not fun to share. :) Just double recipe.
1/4 cup brown sugar
1 T water
1 package ribs
Mix the first 3 ingredients in crockpot, put in a package of ribs. High for 4-5 hours, low for 8. Turn over sometime after the half mark.
This will probably only serve 3 people since it's not fun to share. :) Just double recipe.
Cream Cheese Chicken Soup
1
small Onion, chopped (or you can use minced onion)
2 Tbsp. Butter or Margarine
3 cups Chicken Broth
3 med. Carrots, sliced
2 med. Potatoes, peeled and cubed (of course we just keep cutting until it looks like enough for all who are eating it)
2 cups cubed cooked Chicken (We use a whole pkg.)
2 Tbsp. Fresh Parsley or equivalent amount dried Parsley
Salt & Pepper to taste
1/4 cup All-Purpose Flour
1 cup Milk
1 (8 oz.) pkg. Cream Cheese, cubed
In a large saucepan, saute the onion in butter. Add broth, carrots & potatoes. Bring to a boil. Reduce heat; cover & simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt & pepper; heat through. Combine flour & milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat. Add cream cheese; cook & stir until melted.
Yield: 8 servings.
Like I said we usually make a big batch, so we add more then they say!
This is one of my family's favorite recipes! It is Delicious!!!
2 Tbsp. Butter or Margarine
3 cups Chicken Broth
3 med. Carrots, sliced
2 med. Potatoes, peeled and cubed (of course we just keep cutting until it looks like enough for all who are eating it)
2 cups cubed cooked Chicken (We use a whole pkg.)
2 Tbsp. Fresh Parsley or equivalent amount dried Parsley
Salt & Pepper to taste
1/4 cup All-Purpose Flour
1 cup Milk
1 (8 oz.) pkg. Cream Cheese, cubed
In a large saucepan, saute the onion in butter. Add broth, carrots & potatoes. Bring to a boil. Reduce heat; cover & simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt & pepper; heat through. Combine flour & milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat. Add cream cheese; cook & stir until melted.
Yield: 8 servings.
Like I said we usually make a big batch, so we add more then they say!
This is one of my family's favorite recipes! It is Delicious!!!
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