Slow-Cooker Chicken Tortilla Soup
Serves: 8
Ingredients:
2 frozen chicken breasts, whole
1 large can crushed tomatoes
1 pkg taco seasoning
1 med. onion, chopped
2 cloves garlic, minced
2 cups water
1 can chicken broth
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
2 cans corn (or 1-10ounce package of frozen corn)
1 tsp dried cilantro
7 corn tortillas (coloured ones are fun!)
vegetable oil
sourcream
cheddar cheese, shredded
Directions:
-Add first 13 ingredients to slow cooker. Stir and cover. Cook on high setting for 5 hours.
-Before serving, remove chicken breasts and cut into shreds. Stir back into soup.
-Preheat oven to 400 degrees. Lightly brush sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10-15 minutes. (If wanting to freeze some of the soup, put some aside now)
-After pouring soup into a bowl, sprinkle tortilla chips, shredded cheese, and a scoop of sour cream over each person's individual soup bowl.
Slow-Cooker Chicken Barbecue
Serves: 6
Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce (choose your favourite flavour)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions
1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
3. To serve, you can either serve the chicken breasts whole and use the sauce over potatoes, rice, or pasta. Or shred the chicken with a fork and put it back into the sauce and mix it all together and then serve it on a bun (just like a pulled pork sandwich, but with chicken).
