1 pound frozen chicken breasts
1 (15 oz) can whole peeled tomatoes, mashed
1 (10oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
3 (14.5 oz) cans chicken broth
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 (10 oz) package frozen corn
1 can black beans, rinsed
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pout in chicken broth and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and coo on low for 6 to 8 hours or on High for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados.
1 can of crescent rolls
thinly sliced roast beef
provolone or swiss cheese
half an onion, diced
packet of au jus sauce
Unroll the crescent rolls and stuff each triangle with roast beef, sauteed onions and some cheese. Roll them up and bake as directed on crescent roll can or until rolls are golden brown. Serve with au jus dip on the side!
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle plain barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover and cook for 3 to 4 hours on High or 6 hours on Low.
