My Family's Favorite Crock Pot Dinners
By: Temple Display
Crock Pot Chicken Enchilada Soup
1/2 Onion, finely chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 can (19 oz) red enchilada sauce
1 can (28 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
2 lb. boneless, skinless chicken breasts, cut into thirds
2 1/2 c. chicken broth
1/3 c. cheddar cheese, plus more for serving
1/4 c. heavy cream
Sour cream, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Crushed tortilla chips, for serving
Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.
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Mississippi Pot Roast
4 lb. chuck roast
1/4 cup unsalted butter
1 package ranch dressing mix
1 package au jus gravy mix
5 pepperoncini peppers
Place roast in bottom of a crock pot or slow cooker.
Top with slices of butter, sprinkle the ranch and au jus over the top and add peppers. You can use whole peppers or a handful of sliced peppers.
Cover and cook on low for 8 hours. Shred meat right before serving. ENJOY.
Brought to you by: https://www.shugarysweets.com/
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