Crockpottastytomatochicken Recipes

Steps:

• In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
• Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
• Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
• Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
• Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
• Cook the chicken mixture for another 10 minutes so the flavors can marry.
• Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
• Enjoy!

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!

Steps:

• Put chicken into crock pot, remove any skin first.
• Pour 1 jar of sauce over chicken.
• Cook 6-8 hours cooking time.
• Optional: At the last hour of cooking time, sprinkle Uncle Ben's converted rice on top.

Steps:

• Place the chicken breasts in a slow cooker. Stir together the tomatoes, garlic, soy sauce, and dry mustard; pour over the chicken breasts.
• Cook on Low 7 hours; stir in peas and cook 1 hour more.

Steps:

• Pour the spaghetti sauce into a bowl. Add the herbs and mix.
• Season chicken with salt and pepper. Heat a little olive oil in skillet and brown the chicken well; transfer to crock pot.
• Pour all but about 2 tablespoons of accumulated fats from skillet, return to medium low heat. Add the onion and garlic, and cook until soft and just starting to turn color.
• Put the onions, garlic and mushrooms over the chicken.
• Return skillet to burner. Pour the wine into the skillet and scrape up all the fond (browned bits) from the skillet. Pour the wine into the spaghetti sauce and mix. Pour over the chicken.
• Set to LOW and cook for 4 to 5 hours.
• Serve with hot pasta.
• Note1: Use whatever herbs you like - oregano, basil, thyme are all good, or use an Italian seasoning mix. I also sometimes add 1/4 teaspoons crushed red pepper for some heat.
• Note2: Obviously, you can add different vegetables and herbs or spices, to suit your tastes and needs. Sweet bell peppers are a natural, I will also add fresh tomatoes or whatever needs using.
• Note3: I try not to use added salt, but you may want an additional 1/2 teaspoons or so in the sauce. I find commercial sauces salty enough.
• Note4: I like red wine, but any wine or dry vermouth will work. Or use chicken broth.

Steps:

• Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
• Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
• Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.