4 Boneless, skinless chicken breasts
1 Onion, diced
1 Green Pepper, diced
1 ½ Cup Chicken Broth
Salt & Pepper
1 package (2 Cups) Shredded Cheddar-Jack Cheese
4 Ounce Sliced Jalapenos, drained
1 Cup Whole Milk
2 Package Cream Cheese, softened
16 Ounce Sour Cream
1 Teaspoon Minced Garlic
Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper.
Dice onion and green pepper and place on top of chicken.
Pour chicken broth over top of ingredients in slow cooker.
Cover and cook on LOW for 4 hours.
Remove chicken from Crock-Pot® slow cooker and shred with two forks.
Reserve liquid from Crock-Pot® slow cooker in a separate container.
Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers.
Add enough of the reserved liquid back just to moisten meat, about ½ Cup.
SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.
Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.
Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.
Meanwhile, place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve)
SERVING: Warm flour tortillas according to package directions.
Place chicken mixture in tortilla and roll to place seam side down on a plate.
Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.
1 pound ground turkey
1/2 ground chuck
30 oz. tomato sauce
24 oz. v-8 (tomato-vegetable juice)
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. chili powder
1 c. chopped green pepper
1 c. chopped mushrooms
1 sm. jalapeno pepper (optional)
14 oz. stewed tomatoes
1/2 c. uncooked wild rice
2/3 c. brown sugar
14 oz. chili beans
1 oz. chili seasoning mix
Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on low for 6 to 9 hours. Serve with crackers or cornbread.
2 tablespoons butter
1 cup shredded Cheddar cheese (4 oz)
¼ cup milk
Buns and Optional Topping
4-5 large buns
½ cup pickled sliced jalapeño chiles, if desired
In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast. Season chicken with salt. Pour salsa verde and diced tomatoes on top of chicken. Cover; cook on High heat setting 4 hours.
Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.
In 1-quart saucepan, melt 2 tablespoons butter over medium heat. Add diced bacon and bread crumbs, stirring 2 to 3 minutes, until lightly toasted. Set aside.
In another 1-quart saucepan, heat Cheese Sauce ingredients over medium-low heat, stirring constantly, until smooth.
On large buns, layer pulled chicken, cheese sauce, toasted bacon bread crumbs and pickled sliced jalapeño chiles.