RED BELLA SLOW COOKER RECIPES
SLOW COOKER SALSA CHICKEN BLACK BEANS AND CORN
This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!
Provided by Gina
Categories Dinner
Total Time 360 minutes
Prep Time 5 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Combine corn and beans and put them in the slow cooker.
- Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
- Cover and cook LOW for 6 hours.
- Top with cheese, cover and cook until melted, about 5 minutes. Garnish with cilantro.
- To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.
Nutrition Facts : ServingSize 1 piece chicken, 3/4 cup vegetables, Calories 414 kcal, CarbohydrateContent 43 g, ProteinContent 42 g, FatContent 13 g, SaturatedFatContent 5.5 g, CholesterolContent 108 mg, SodiumContent 866 mg, FiberContent 8 g, SugarContent 6.5 g
PRESSURE COOKER POT ROAST RECIPE - MEALTHY.COM
You can have a lovely, tender pot roast ready for the entire family without ever warming up the oven thanks to this pressure cooker pot roast recipe. A beautiful beef chuck roast or shoulder is seasoned and seared in the MultiPot. Then onion and garlic add flavor and dimension. The key to making this dish perfectly tender and juicy is adding beef broth and red wine. Rosemary and thyme bring a fresh elegance while potatoes and carrots round out the meal. Believe it or not, everything is done and ready to enjoy in just about 90 minutes.
Provided by Team Mealthy
Total Time 1 hours 30 minutes
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season beef generously with salt and pepper. Heat olive oil in a pressure cooker on sauté function. Brown beef completely, 5 to 7 minutes per side; remove to a plate. Fry onion and garlic in the fat remaining in the pressure cooker until soft and fragrant, about 3 minutes. Pour beef broth and red wine into the cooker to deglaze the bottom, using the flat edge of a wooden spoon to scrape any browned bits of food from the cooking surface. Return the beef to the pressure cooker; add the thyme and rosemary sprigs. Seal cooker and cook on High Pressure for 55 minutes. Allow the pressure to release naturally. Add the potatoes, carrots, and bay leaf to the pot. Seal the lid and cook on High for an additional 4 minutes. Use quick-release valve to relieve pressure. Remove and discard the bay leaf and thyme and rosemary sprigs. Transfer beef to a large serving platter. Arrange the vegetables around the pot roast to serve.
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