Friday, August 29, 2014

SLOW COOKER CHEESY MEXICAN CHICKEN & WHITE RICE

For 1 very full roaster
2- 28 oz cans red enchilada sauce
1- 6lb 6oz can of chunky crushed tomatoes
12 chicken breasts
3 packs of taco seasoning
Spray the inside of the slow cooker or roaster with non-stick cooking spray. Cut the 
chicken breasts into 1 in. cubes. Place the cubes of chicken into the slower cooker. 
Sprinkle taco seasoning over the chicken and stir, making sure all the pieces are 
well-coated. Next, dump in the enchilada sauce and diced tomatoes. Stir once again
until well combined. Cover and cook on low for 6 hours, until chicken is cooked through.
When cooking time is up, uncover and sprinkle shredded cheese on top of the chicken. 
Cover and cook for 10 more minutes. In the meantime, whip up some white rice. 
Serve this yummy chicken over rice and top with chopped cilantro. 
*For a gluten free, and dairy free meal just skip the cheese at the end.*
WHITE RICE
2 c. rice
3 c. water, boiling
1/2 onion, chopped
1 clove garlic
salt
Fry rice. Add onion, garlic, and 3 cups of boiling water. Add salt to taste.

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John 10:10 "I am come that they might have life, and that they might have it more abundantly."

Juan 10:10 "yo he venido para que tengan vida, y para que la tengan en abundancia"