Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, December 19, 2016


4 cooked chicken breasts, shredded
2 cans (14 1/2-oz each) chicken broth
2 cans (15-oz each) mild green enchilada sauce
2 cans (4-oz each) diced green chilies
2/3 cup water
1 1/2 tbsp cumin
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
2/3 cup frozen corn, thawed
2/3 cup instant rice
1 block (8-oz) cream cheese, cut up
salt and pepper to taste
Shredded Monterrey Jack Cheese
Fresh cilantro leaves for garnish, if desired

Place the chicken broth, enchilada sauce, green chilies, water, spices and shredded chicken in a crock pot or other slow cooker. Cook mixture on high 3 1/2 hours.

Add the corn, rice, and cream cheese; stir to blend and cook on high another 30 minutes. Add the salt and pepper.

To serve, ladle into bowls and top with the shredded cheese. Garnish with the fresh cilantro leaves, if using.

Yield: 4 to 6 servings
This is a recipe all my chicken lovers enjoy. I first saw it on the website on the picture. All my followers know I do not allow chicken in my mouth so I cannot vouch for this personally.

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