Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas

Ingredients:
4-6 boneless, skinless chicken breasts (frozen works fine!)
1 packet taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 small onion, chopped
1 (4 oz) can green chilis
1 teaspoon lime juice
1/4 cup water
1 can cream of chicken soup
1 cup sour cream
2 cups cheddar cheese (any cheese would work- use your favorite)
1 can enchilada sauce (you can use red or green)
green onions, chopped
olives, sliced
tortillas (I usually get about 12 good-sized enchiladas)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
Mix together cream of chicken soup and sour cream.
Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9×13 pan (or two 9×9″ pans).
Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
Repeat with the rest of the tortillas.
Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.

This recipe is also from sixsisters. :D

Slow Cooker Sweet BBQ Chicken Recipe

Slow Cooker Sweet BBQ Chicken Recipe:

(Makes 4 servings)

Ingredients:

4 boneless, skinless chicken breasts (frozen or thawed)

1 (18 ounce) bottle barbecue sauce

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 Tablespoon Worcestershire sauce

Directions:

Place chicken breasts in the bottom of slow cooker. In a mixing bowl, combine barbecue sauce, brown sugar, vinegar and Worcestershire sauce. Pour sauce over chicken. Cover and cook on high 3-4 hours or low for 4-6 hours.

 

This recipe was found at http://www.sixsistersstuff.com/2013/05/slow-cooker-sweet-bbq-chicken-recipe.html

Garden Taco Rice

Garden Taco Rice
1 lb. hamburger

I pkg Taco Season

1 can of tomato sauce
3 c. water
3 c. Instant Rice
1 c. cubed zuchinni
1 c. frozen corn
Grated cheese
Tortilla chips

Brown hamburger in a skillet, and drain. Add everything but cheese and tortilla chips. Cook over medium high heat until everything is warm, and water is absorbed into the rice. You may add any vegetables you would like, or omit any you would like. Serve your Taco Rice in a bowl, sprinkle with cheese and serve with chips. It is even good reheated.

This month for our freezer meal group, I made Garden Taco Rice. It is one of my family's favorite meals.

Shepard's Pie

Shepard's Pie
1 lb. ground beef
1 clove garlic
1 onion or some dried onion
1 small package frozen veggies
2 cans of cream of chicken or cream of mushroom soup
1/2 cup of sour cream (optional- makes it creamier)
1 package grated cheese
1 package of hash browns or tater tots

First, brown the ground beef with the dried onions and pressed garlic in the skillet. Drain off oils.
Mix in soup, veggies and sour cream. (I don't use the sour cream when making freezer meals.)
Layer the soup mixture in the bottom of your pan, and cover with cheese. Cover the cheese with hashbrowns or tots, and cover with tin foil.

I cooked the frozen meal for 2- 2 1/2 hours at 300 until the hasbrowns started turning brown. If it is thawed, I would just cook it at 350 until the hashbrown were browned and it is warm throughout.