SLOW COOKER CHICKEN CREAM CHEESE RANCH RECIPES

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SLOW-COOKER KING RANCH CHICKEN SOUP RECIPE - PILLSBUR…



Slow-Cooker King Ranch Chicken Soup Recipe - Pillsbur… image

While the history of the classic King Ranch Chicken Casserole is up for debate, there is one thing we can all agree on: It’s a real crowd pleaser and family-favorite dinner. This slow-cooker soup version brings all of the classic King Ranch flavors to the table—literally—but gets it done with half the effort!

Provided by Pillsbury Kitchens

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 12

1 cup chopped yellow onions
1 medium red bell pepper, diced (1 cup)
3 tablespoons vegetable oil
1 teaspoon salt
1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1 can (18 oz) Progresso™ creamy mushroom soup
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 lb boneless skinless chicken breasts
1 package (8 oz) cream cheese, cubed, softened
Chopped fresh cilantro leaves and crushed tortilla chips, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
  • In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
  • Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
  • If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.

Nutrition Facts : Calories 390 , CarbohydrateContent 18 g, CholesterolContent 85 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 22 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1640 mg, SugarContent 9 g, TransFatContent 1/2 g

MAC AND CHEESE WITH CREAM CHEESE (SLOW COOKER) + VIDEO



Mac and Cheese with Cream Cheese (Slow Cooker) + Video image

Mac and cheese with cream cheese is made in a slow cooker with THREE cheeses! Make this recipe for the cheesiest comfort food meal ever!

Provided by Donna Elick

Total Time 2 hours 15 minutes

Prep Time 5 minutes

Cook Time 2 hours 10 minutes

Number Of Ingredients 9

1 pound cellentani pasta (also known as cavatappi), uncooked
4 tablespoons unsalted butter, sliced into 1-tbsp pieces
4 ounces cream cheese, cut into 1-oz pieces
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 cups whole milk
1/2 cup heavy cream
2 cups freshly shredded sharp cheddar cheese
1 cup fresh shredded pepper Jack cheese

Steps:

  • Pour the uncooked pasta onto the bottom of your slow cooker. I love my 6-quart for this recipe.
  • Scatter the butter and cream cheese pieces over the pasta.
  • Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.
  • Stir to combine everything and smooth the pasta into one even layer coated in sauce.
  • Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta, so start with 1 hour and adjust from there.
  • Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
  • Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. The cheese will melt into the sauce to create the most luxurious creamy cheese sauce.
  • Cover the mac and cheese and cook for 10 minutes, until the cheese is melted and it comes together. Stir before serving.
  • I love the flavor in this recipe, but when I am preparing it for a crowd I swap the pepperjack cheese with Colby Jack cheese. It gives it a great flavor but it isn't overly spicy for sensitive palates.
  • The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
  • Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

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SLOW-COOKER KING RANCH CHICKEN SOUP RECIPE - PILLSBUR…
While the history of the classic King Ranch Chicken Casserole is up for debate, there is one thing we can all agree on: It’s a real crowd pleaser and family-favorite dinner. This slow-cooker soup version brings all of the classic King Ranch flavors to the table—literally—but gets it done with half the effort!
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Reviews 4.5
Total Time 3 hours 20 minutes
Calories 390 per serving
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