Place uncooked wild rice, chicken breast, mirepoix, beef broth, and poultry seasoning into the slow cooker. Cover and cook on low for 7 hours. The chicken should no longer be pink and the rice should be tender.
Remove chicken breast from the slow cooker and shred with 2 forks. Return the shredded chicken to the crockpot.
Add desired amount of hot sauce. Season with salt and pepper.
Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.
1 frying chicken, cut up
1 green pepper, chopped
6 green onions, chopped
16 ounces can tomatoes, undrained
6 ounces can tomato paste
1/4 pound ham, chopped or cubed
1 teaspoon salt
several drops of bottled hot pepper sauce
1/2 pound smoked sausage, sliced
3 cups cooked rice
In the Crock Pot, combine the chicken, pepper, onions, tomatoes, tomato paste, ham, salt, and pepper sauce. Cover and cook on low for 6 hours. Turn control to high and add sausage and cooked rice. Cover and cook on high for 15 to 20 minutes.
3 cups chopped fully cooked ham
2 cups shredded monterey jack cheese (8 ounces)
1 8 ounce can tomato sauce
1 4 ounce can green chili peppers, seeded and chopped
1/2 cup finely chopped onion
few drops bottled hot pepper sauce
golden corn bread, cut in squares
In crockery cooker, combine the chopped ham, cheese, tomato sauce, green chili peppers, onion and bottled hot pepper sauce. Cover; cook the mixture on low-heat setting for 2 hours. To serve, split the hot corn bread squares. Spoon ham mixture onto the bottom half of the corn bread. Cover with corn bread top; spoon more of the ham mixture over.