Slow Cooker Creamy Mushroom Fiesta Ranch Chicken Food

SLOW COOKER CREAMY MUSHROOM FIESTA RANCH CHICKEN

Steps:

• Place you chicken, cream of mushroom soup, chicken stock, red pepper flakes, mexican chipotle chili powder, and dry ranch mix in the slow cooker and stir well.
• In a large skillet melt your butter and add your chopped onions and mushrooms and saute for about 5 minutes or until tender. Add to your crock pot mixture.
• Cook for 3-5 hours or until the chicken breasts are easy to pierce with a fork.
• Serve with buttery rice and corn.
• Enjoy!

FIESTA CHICKEN CROCK POT RECIPE - (3.8/5)

Steps:

• Cook on high in the slow cooker for 4 hours or 6 on low. Shred the chicken with a hand mixer. Trust me, it's so much easier to do it with the hand mixer!

SLOW-COOKER CREAMY CHICKEN

Steps:

• Add all ingredients to crockpot.
• Cook on low all day.
• Serve over w/w pasta or brown rice.

EASY SLOW COOKER CHICKEN AND MUSHROOMS

Steps:

• Combine chicken, soup, cream cheese, mushrooms, salt, and pepper in the bottom of a slow cooker.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CREAMY MUSHROOM RANCH CHICKEN AND VEGGIES - SLOW COOKER

Steps:

• Place 1 slow cooker liner in slow cooker.
• Mix soup, beer and dressing mix in a bowl.
• Place frozen chicken tenders, frozen mixed vegetables, and mushrooms in slow cooker.
• Pour soup mixture over chicken and vegetables.
• Cook on low 6-7 hours, or high 4-5 hours. Check chicken for doneness.
• Fresh chicken and vegetables can be substituted, but be sure to adjust cooking times and check meat for doneness.

SLOW COOKER CREAMY FIESTA CHICKEN RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken breasts in the bottom of the slow cooker.
• Top with onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch dressing mix. Add the cream cheese on top.
• Place the lid on the slow cooker and cook for 6-7 hours on low heat (or high heat for 3-4 hours, but I prefer the "low and slow" method).
• Shred the chicken using 2 forks (it should fall apart fairly easily; you can do this right in the slow cooker or remove the chicken and shred it on a cutting board if that is easier).
• Stir the shredded chicken and the shredded pepper jack cheese in with all the ingredients until the cheese is fully melted and smooth.
• Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!