RED CHICKEN CHILI RECIPE SLOW COOKER RECIPES

SLOW COOKER BUFFALO CHICKEN SANDWICHES RECIPE | ALLRECIPES

Slow Cooker Buffalo Chicken Sandwiches Recipe | Allrecipes image

This is a spicy, hearty sandwich that will please those who love buffalo chicken wings. This recipe is perfect for those days spent watching football. I like to top these with blue cheese or ranch dressing.

Provided by Divinesolace21

Categories Chicken Sandwiches

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Cook Time 7 hours 0 minutes

Yield 6 sandwiches

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
½ (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Steps:

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Nutrition Facts : Calories 578 calories, CarbohydrateContent 80.6 g, CholesterolContent 54.1 mg, FatContent 14 g, FiberContent 3.6 g, ProteinContent 31.3 g, SaturatedFatContent 4.3 g, SodiumContent 2901.7 mg, SugarContent 4.9 g

HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE ...

Healthier Slow-Cooker Chicken Tortilla Soup Recipe ... image

Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.

Provided by MakeItHealthy

Categories Tortilla Soup

Total Time 3 hours 40 minutes

Prep Time 40 minutes

Cook Time 3 hours 0 minutes

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray

Steps:

Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

Nutrition Facts : Calories 208.4 calories, CarbohydrateContent 23.7 g, CholesterolContent 42.9 mg, FatContent 6.8 g, FiberContent 3.9 g, ProteinContent 15.3 g, SaturatedFatContent 2.9 g, SodiumContent 438.2 mg, SugarContent 3.7 g

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