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Tag Archives: Rotel

Mexican-Style Pulled Pork

Mexican Pulled Pork

1 (3-pound boneless pork butt or shoulder or beef chuck

2 Tbsp tomato paste

1 Tbsp ground cumin

1 Tbsp dried Oregano

1 tsp salt

1/2 tsp black pepper

2 onions, sliced into thin rings

1 (10-oz) can Rotel tomatoes and green chiles

1 (15-oz) can corn

1 (15-oz) Goya Black Beans

1 C chicken broth

Directions

Use a 6-quart slow cooker. Remove the meat from packaging and rinse it with cold water. Pat dry with a few paper towels and place it onto a cutting board or a sheet of wax paper. Set aside while you prepare the spice rub. To prepare the spice rub; grab a small bowl, stir together the tomato paste, cumin, oregano salt pepper. Smear this concoction all over the meat and place the meat into your slow cooker.

Next, add the onions, tomatoes and chiles, corn, and beans. Stir in the chicken broth. Cover., and cook on low for eight to ten hours, or until the pork pulls apart easily with a large fork. Serve as is with desired toppings, or serve over rice or wrapped in tortillas.

Source 365 Slow Cooker Suppers

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Throw in, Turn on, leave and yum!

Yesterday I had somewhat of a busy day and was not home for the majority of the time. However, I thankfully was up early to prepare this Mexican Cream Cheese Crockpot Chicken. Here’s what my day consisted of after I threw all of the ingredients into my Crockpot. I spent the mid-morning and afternoon with my sister (Caylee). She and I went to get coffee at Starbucks and then we shopped at the mall for a few hours. We too had to stop by HEB because I had to purchase a few ingredients for this dish. It was a lot of fun!

Then later that evening I volunteered for the special needs ministry at my church. Volunteering for the special needs ministry is my biggest highlight of my week because I not only enjoy playing with the kiddos but I too love seeing the smiles on their faces. They are adorable!

Now onto the recipe!

This recipe would make an excellent companion for any crazy busy person!

Seriously.

You toss everything into your Crock-Pot in the morning and when you come home you shred the chicken, add the cream cheese and serve it on tortillas or over rice. Of course, that’s accurate of several slow cooker recipes. But the excellent thing about this one, and what separates it from many others, is that everyone will LOVE it. My favorite thing about this dish is that it’s extremely creamy and full of flavor.

Mexican Cream Cheese Crockpot Chicken

Ingredients

4 Chicken Breast Halves, Boneless and Skinless
1 (15 Ounce) Can Black Beans Goya
1 (10 Ounce) Can Rotel
1 (6 Ounces) Can Black Olives
1 Small Yellow Onion, Chopped
1 Envelope Taco Seasoning Mccormick
8 Ounces Cream Cheese, Cubed

Directions

Add all ingredients to your crockpot except for the cream cheese. Cook on high for four-six hours or low for eight hours or until chicken is extremely tender. Remove the chicken and shred. Place the chicken back into the crockpot. Add cream cheese, cover and continue to cook on high for thirty minutes. Stir well and serve with tortillas or over rice

Source Gonna want seconds

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Million Dollar Buffalo Chicken Pasta

I am not surprised that I found another Buffalo Chicken recipe. And since I’m a huge enthusiast of anything buffalo flavor I, of course, wanted to try the dish. This recipe not only has Buffalo sauce, but it too has pasta. Yummy! As you can tell, I also love eating pasta as well. My favorite kind is penne and spaghetti.

Moreover, if you are the same as me and you honestly cannot help it but respond to the cry of a recipe that requests for the flavor buffalo call out your name and saying “could you please pretty please cook and devour me lol.” Then your immediate response should be “getting off of your couch, and going into your kitchen, doing these few simple steps; 1. grabbing your crockpot, 2. tossing a few ingredients into your slow cooker. 3. Wait a few hours then BOOM you have semi cooked lol yourself some delicious Buffalo Chicken Pasta using your crockpot.

Oh, don’t let this recipe fool you because although this recipe calls for affordable ingredients available at your grocery store, it tastes like a million bucks.

What is your favorite kind of pasta? 

Crockpot Buffalo Chicken Pasta

1 lb chicken breasts, chopped

salt and pepper, taste (Optional)

One can cream of chicken soup

1 can Rotel diced tomatoes with green chilies

1/2 C  Frank’s buffalo wing sauce or your favorite hot sauce

1 1/2 C. Mozzarella or cheddar cheese

1/2 C  ranch dressing

1 1/2 C Daisy sour cream

3 C  Barilla’s penne pasta, cooked

Directions

Season chicken with salt and pepper and put into the slow cooker. Combine the chicken soup, hot sauce, and diced tomatoes with green chilies; stir. Cook on LOW for four to six hours or on HIGH for two to three hours. Stir in shredded cheese, ranch dressing, and sour cream, then turn off your crockpot. Boil pasta according to package instructions; drain well and add to the slow cooker. Stir well. Enjoy! 😀 

Source The Crockin’ Girls Slow Cookin’ Companion

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Not all non-spicy soups are tasteless

After my fun and relaxing morning workout yesterday, I prepared this Tex-Mex Chicken Soup using the slow cooker. It’s savory and really creamy. Also, for those of you who don’t like eating a lot of spicy foods, I believe you’re going to enjoy this one because it’s not very spicy at all. 🙂
But, I still added the option of mixing a little cayenne pepper for those who are the same as I, prefer a little kick to their meal. However, either way, lol, you never can go wrong with Tex-Mex and soup.

I promise you and your family are going to love this non-spicy but still incredibly tasty soup. Enjoy! 😀

Slow Cooker Tex-Mex Chicken Soup

2-3 frozen chicken breasts, halves
1 onion, diced
1 10-oz can tomatoes and green chiles, I recommend Rotel 
1 15-oz can corn
1 packet ranch salad dressing mix
1 Tbsp. Ground Cumin or powdered coriander as a substitute
1/8-1/2 tsp. cayenne pepper, Optional
1 tsp. chili powder
1 C. chicken broth
1 8-oz cream cheese

Directions

Place the chicken into your slow cooker, and add the onion, tomatoes, and chiles, black beans, and corn. Stir in salad dressing mix, cumin, chili powder, and broth. Cover and cook on low for eight hours. Shred the chicken with two forks and stir in the cream cheese. Cover and cook on high for thirty minutes, or until the cream is completely dissolved.

Source 365 Slow Cooker Suppers

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Comfort Food Overload

Do you love cheeseburgers? Lol, I know I do! I too enjoy macaroni & cheese. They are so very mouthwatering lol. However, I do realize that they are completely unhealthy, but you sometimes just have to splurge a little bit lol. You know what I mean? If you ever need a serious comfort food fix, then this Cheeseburger Macaroni is the right one for you. It has the perfect blend of all three into one.

I totally suggest you having this dish on a lazy day in your pajamas while watching your favorite movie. I know I would lol. 

Cheeseburger Macaroni

Ingredients:

1-2 Tbsp. coconut or olive oil
1 lb lean hamburger meat
1 envelope taco seasoning
1 (10 oz) can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 C. beef broth (or water)
1 C. elbow macaroni

FOR THE CHEESE SAUCE:
2 Tbsp butter
2 Tbsp flour
3/4 cup milk
1 C. shredded cheddar cheese
1/8 tsp. salt
1/2 tsp. pepper

Directions

Turn your stove on medium heat and pour a few drops of oil into a large skillet. Next, place hamburger meat into the skillet. Cook until it’s no longer pink and drain. Put meat in a medium/large pot and add taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer twelve- fourteen minutes until macaroni is tender.

FOR THE CHEESE SAUCE

Melt the butter in a medium saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Source Kevin and Amanda

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Crock pot King Ranch Chicken

King Ranch Chicken is one of my all-time favorite casseroles. And here’s why: it’s delish, full of creamy goodness and filling. Yum, yum lol. What more could you want?

Crock pot King Ranch Chicken Casserole

Ingredients

14 oz tortilla chips, white or yellow
4-5 chicken breasts, rinsed, pat dry, cooked and diced
10 oz diced tomatoes with green chilies, drain slightly (I used Rotel)
10.75 oz cream of chicken soup
10.75 oz cream of mushroom soup
2 cloves garlic, minced
1 medium onion, chopped
2 C. shredded cheese, (I used Colby Jack)
1 C. chicken broth

Instructions

Grease your crock pot with nonstick cooking spray. Spread a layer of tortilla chips in the crock pot to cover the bottom. (It’s ok if they are overlapping.) In a large sized mixing bowl combine the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, garlic, and onion. Stir until combined. Put half of the chicken mixture on top of the chips. Next, cover with half of the cheese. Then repeat layers on top of cheese…..chips, chicken mixture, and cheese. Cook on low for approximately four hours or high for three hours. Serve with extra tortilla chips.
Source Six Sisters Stuff