SHRED DEF RECIPES
EASY SLOW COOKER CHICKEN SOUP RECIPE | ALLRECIPES
Delicious and flavorful easy slow cooker chicken soup.
Provided by Tara Harrison
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Cook Time 6 hours 0 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
- Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.
Nutrition Facts : Calories 164.9 calories, CarbohydrateContent 13 g, CholesterolContent 40.6 mg, FatContent 4.8 g, FiberContent 2 g, ProteinContent 17.2 g, SaturatedFatContent 1.2 g, SodiumContent 809.5 mg, SugarContent 4.2 g
ALL-AMERICAN PULLED PORK – INSTANT POT RECIPES
Here’s our standard recipe for pulled pork. We use smoked paprika to give the meat that characteristic “smoker” flavor, rather than a bottled barbecue sauce that can end up too sweet. Even without burnt ends, the flavor will be intense and sweet. Remove any big fatty blobs from the pork so that the sauce is not too greasy.
Provided by The Instant Pot Bible by Bruce Weinstein
Prep Time 10 minutes
Cook Time 1 hours
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pour the cider into cooker. Mix the smoked paprika, brown sugar, chile powder, dried mustard, onion powder, garlic powder, salt, and pepper in a small bowl. Pat and rub this mixture all over the pork. Set the meat in the cooker and lock the lid onto the pot.
- Option 1 - Max Pressure Cooker Set the cooker to 'Pressure Cooker', on MAX level and set for 1 hour with the Keep Warm setting off.
- Option 2 - All Pressure Cookers Set the cooker to 'Meat/Stew or Pressure Cook (Manual)' on High pressure for 1 hour and 20 minutes with the Keep Warm setting off.
- Option 3 - Slow Cook Option Set the cooker to 'Slow Cook' on High for 5 hours with the Keep Warm setting off. (or on for no more than 4 hours)
- If you’ve used a pressure setting, once the machine has finished cooking, turn it off and allow its pressure to return to normal naturally, about 30 minutes.
- Unlatch the lid ad open the pot. Use a meat fork and a large, slotted spoon or a large spatula to transfer the pork to a nearby cutting board (or transfer hunks of the pork, should the thing come apart). Use a flatware tablespoon to skim any excess surface fat from the sauce.
- Press Saute and set the time for 10 minutes.
- Bring the sauce to a boil, stirring a few times. Cook until the sauce has reduced to about half its volume, stirring occasionally, about 7 minutes. Meanwhile, shred the meat with two forks. When the sauce has reduced to the right consistency, turn off the SAUTE function and stir the shredded meat into the sauce in the pot. Set aside for 5 minutes with the lid on top but askew to blend the flavors and let the meat further absorb the sauce.
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One of those “killer” recipes that is sure to wow any crowd (especially when they find out how simple it is), this nine-ingredient slow cooker chili relies largely on pantry staples such as canned white beans, chicken broth, and canned roasted green chilies. To build rich flavor, the chicken is first seared in a skillet and the aromatic onions and fresh garlic are lightly sauteed in the same pan with the remaining flavorful juices and browned bits from the chicken before being transferred to the slow cooker. To add extra flair to your chili, set this vibrant stew out with individual bowls of sour cream, ripe avocado, sliced radishes, diced tomatoes, crumbled cotija (a salty Mexican cow's milk cheese), and fresh limes for topping.
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Calories 394 calories per serving
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Reviews 3.5
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Calories 394 calories per serving
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