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Crock pot recipes anyone? (and cheap!)
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<blockquote data-quote="recoveringenabler" data-source="post: 614397" data-attributes="member: 13542"><p><span style="color: #FB6400"><strong>I just made this one yesterday, it's good.</strong></span></p><p><span style="color: #FB6400"></span></p><p><span style="color: #FB6400"><strong>Slow Cooker Chicken Taco Soup</strong></span></p><p><span style="color: #FB6400"><strong>Prep Time: </strong></span>15 Minutes</p><p><span style="color: #FB6400"><strong>Cook Time: </strong></span>7 Hours</p><p><span style="color: #FB6400"><strong>Ready In: </strong></span>7 Hours 15 Minutes</p><p><span style="color: #FB6400"><strong>Servings: </strong></span>8</p><p></p><p><span style="color: #333333"><span style="font-family: 'Arial'">"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!"</span></span></p><p><span style="color: #333333"><span style="font-family: 'Arial'"><span style="color: #FB6400"><strong>INGREDIENTS:</strong></span></span></span></p><p>1 onion, chopped</p><p>1 (16 ounce) can chili beans</p><p>1 (15 ounce) can black beans</p><p>1 (15 ounce) can whole kernel corn,</p><p>drained</p><p>1 (8 ounce) can tomato sauce</p><p>1 (12 fluid ounce) can or bottle beer</p><p>2 (10 ounce) cans diced tomatoes with</p><p></p><p>green chilies, undrained</p><p>1 (1.25 ounce) package taco seasoning</p><p>3 whole skinless, boneless chicken</p><p>breasts</p><p>shredded Cheddar cheese (optional)</p><p>sour cream (optional)</p><p>crushed tortilla chips (optional)</p><p></p><p><span style="color: #333333"><span style="font-family: 'Arial'"><span style="color: #FB6400"><strong>DIRECTIONS:</strong></span></span></span></p><p></p><p>Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.</p><p></p><p>2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.</p></blockquote><p></p>
[QUOTE="recoveringenabler, post: 614397, member: 13542"] [COLOR=#FB6400][B]I just made this one yesterday, it's good.[/B] [B]Slow Cooker Chicken Taco Soup[/B] [B]Prep Time: [/B][/COLOR]15 Minutes [COLOR=#FB6400][B]Cook Time: [/B][/COLOR]7 Hours [COLOR=#FB6400][B]Ready In: [/B][/COLOR]7 Hours 15 Minutes [COLOR=#FB6400][B]Servings: [/B][/COLOR]8 [COLOR=#333333][FONT=Arial]"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!" [COLOR=#FB6400][B]INGREDIENTS:[/B][/COLOR][/FONT][/COLOR] 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) [COLOR=#333333][FONT=Arial][COLOR=#FB6400][B]DIRECTIONS:[/B][/COLOR][/FONT][/COLOR] Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. [/QUOTE]
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