Crockpot Creamy Itl. Chicken
4 to 6 boneless, skinless chicken breasts
8 oz. bottle Italian dressing
1 can cream of chicken soup
1 c. chicken broth
8 oz. cream cheese
salt and pepper to taste
In crockpot combine breasts and Italian dressing. Cook on low for at least 6 hours. When chicken is tender, drain most of dressing and discard. Shred chicken and return to crockpot. Combine soup, both, cream cheese, salt and pepper. Pour mixtre of chicken and cook for one more hour. Serve over pasta or rice
Burrito Chicken and Beans
1/2 cup dry-packaged Navy beans or 1
can (15 ounces) Navy beans, rinsed, drained
1/2 cup dry-packaged Red beans or 1
can (15 ounces) Red beans, rinsed, drained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
2-3 teaspoons minced garlic
2-3 teaspoons minced gingerroot or 1-2 teaspoons ground ginger
1 can (14 1/2 ounces) reduced-sodium fat-free chicken broth, divided
2 tablespoons cornstarch
1/2 teaspoon crushed red pepper
4 cups cooked rice
Cover combined beans with 2 inches water in large saucepan and heat to boiling;
uncovered, 2 to 3 minutes. Remove from heat, cover and set aside for at least 1
hour and up to 4
hours. Drain soaking water and rinse.
Place beans, chicken, garlic, ginger, and 1 1/4 cups chicken broth in
stir well. Cover and cook on low until beans are tender, 5 1/2 to 6 hours.
Turn slow cooker to high. Stir in combined cornstarch and remaining ½ cup
chicken broth; stir in
crushed red pepper. Cover and cook until thickened, about 30 minutes.
Serve over rice;
we usually stuff it in tortillas
NOTE: If using canned beans, omit Step 1 of recipe.
NOTE: Although B.E.A.N. recipes usually call for
a specific variety, any canned or dry-packaged
bean variety can be easily substituted for another.