CROCKPOT FRENCH TOAST 2 HOURS RECIPES

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BEST CROCK-POT FRENCH TOAST RECIPE - HOW TO MAKE ... - DELISH



Best Crock-Pot French Toast Recipe - How to Make ... - Delish image

French toast has never been so easy with this Crock-Pot version from Delish.com.

Provided by Lauren Miyashiro

Categories     breakfast

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 11

Cooking spray, for Crock-Pot

1

large brioche (or challah), preferably day-old

8

large eggs

2 c.

half-and-half

1/3 c.

granulated sugar

1 tsp.

pure vanilla extract

1/2 tsp.

ground cinnamon

1/4 tsp.

kosher salt

small pinch nutmeg

Maple syrup, for serving

Powdered sugar, for serving

Steps:

  • Lightly grease the inside of Crock-Pot with cooking spray. Slice brioche into thick slices then quarter each slice. Place bread in Crock-Pot.
  • In a large bowl, combine eggs, half-and-half, sugar, ½ teaspoon cinnamon, vanilla, salt and nutmeg and beat until well combined. Pour egg mixture over bread, folding bread gently to make sure each piece is coated.
  • Cook on low for 2 ½ to 3 hours, until the French toast is warm and cooked through.
  • Serve warm with maple syrup and powdered sugar.

SLOW-COOKER SHREDDED MEXICAN CHICKEN RECIPE - PILLSBURY.COM



Slow-Cooker Shredded Mexican Chicken Recipe - Pillsbury.com image

Make tonight taco night with only three ingredients! This big batch of easy Mexican shredded chicken is just what you need to share big flavor with minimal effort. Load up your slow-cooker with a handful of simple ingredients, and you'll be greeted with flavorful slow-cooker taco shredded chicken before you know it. Serve this shredded Mexican chicken recipe with rice or inside taco shells with lettuce, tomatoes and cheese.

Provided by Pillsbury Kitchens

Total Time 4 hours 40 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 3

1 package (28 oz) boneless skinless chicken thighs
1 package (1 oz) Old El Paso™ taco seasoning mix
24 oz (or 3 cups) salsa

Steps:

  • In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
  • Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is very tender (at least 165°F).
  • Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.

Nutrition Facts : Calories 230 , CarbohydrateContent 10 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1130 mg, SugarContent 3 g, TransFatContent 0 g

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