CHICKEN RECIPES FOR LARGE GROUPS RECIPES

Steps:

• Salt & pepper chicken breasts.
• Place in the bottom of Crock Pot.
• Spoon soup over the chicken.
• Cut butter into several pats and place pieces evenly over soup.
• Whisk the bouillon with the broth.
• Pour over soup.
• Place lid on the Crock Pot and turn to low. Cook for 6 hours.
• Remove chicken and tear into pieces.
• Add back to pot.
• Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
• Sprinkle with parsley and mix in if using at the end of cooking.
• Salt & pepper, if needed, and serve. Yum!

Steps:

• Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
• Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
• Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
• Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
• Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.