Add all ingredients into a slow cooker; cook on low for 8-10 hours. Shred and serve with your favorite sides.
1½ lbs boneless chicken breast
3 cans petite diced tomatoes (14.5 oz each)
2 cups medium salsa
1 (14.5 oz) can corn, undrained
2 (14.5 oz) cans black beans, drained and rinsed
1 pkg ranch seasoning
1 pkg taco seasoning
Toppings – cheese, sour cream, tortilla strips etc
Combine all of the ingredients in a crock-pot and cook on low 4-5 hours.
Remove chicken from crock pot and shred. Place chicken back in crock pot and stir.
Serve with desired toppings.
1 lb ground turkey
32 oz carton chicken broth
2 (14.5 oz) cans petite diced tomatoes with green chiles
1 (15.8 oz) can Great Northern beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15.25 oz) can yellow hominy, drained
1 (15.25 oz) can white hominy, drained
1 (1.25 oz) pkg. taco seasoning mix
1 (1 oz) pkg ranch salad dressing mix
In a large non-stick skillet cook turkey until no longer pink, 5-7 minutes, stirring occasionally. Drain. Add to slow cooker.
Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 to 5 hours.
To serve, top with shredded cheese and sour cream (if desired), and serve with tortilla chips.
1 lb. chicken breasts
6 strips of bacon, cooked and diced
2-3 garlic cloves, minced
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
½ teaspoon of pepper
½ cup water
8 oz. of your spaghetti, cooked
Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken. Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
When about 15 minutes are left, cook and drain spaghetti as directed on package. Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.