Time 4h10m Number Of Ingredients 16 Steps:
Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic. To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt. Cover and let it cook on high 3 hours. To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted. At the end of cooking using two forks shred the chicken breast. While serving, top it with fresh cilantro, Sour cream, Avocados. Set the Instant Pot to Saute mode. Once hot add oil. Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic. Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped) Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt. Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes. Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure. Carefully remove Chicken breast in a plate and shred the chicken breast using forks. To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted. Add back the shredded chicken to the pot. Stir well. While serving garnish with fresh coriander leaves.
Time 8h10m Number Of Ingredients 21 Steps:
Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent. Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function). Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge. Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove). Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper. Ladle into bowls and serve with Toppings of choice!
Time 3h10m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.
Time 5h20m Yield 7 Number Of Ingredients 16 Steps:
Spray 3- to 4-quart slow cooker with cooking spray. in slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro. Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro. In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.
Time 6h55m Yield 8 Number Of Ingredients 12 Steps:
Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken. Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours. Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.
Time 4h40m Yield 10 Number Of Ingredients 6 Steps:
Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa. Cook on High for 4 hours. Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.
