SLOW COOKER CHICKEN ENCHILADAS CASSEROLE RECIPES

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SLOW-COOKER CHICKEN BOG RECIPE: HOW TO MAKE IT



Slow-Cooker Chicken Bog Recipe: How to Make It image

Chicken bog is a South Carolina tradition with lots of variations (think herbs, spices and fresh veggies), but the standard ingredients remain: sausage, chicken and rice. This slow-cooked rendition is a simple take on the classic. — Anna Hanson, Spanish Fork, Utah

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 6 servings

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, chopped
8 ounces smoked sausage, halved and sliced 1/2-inch thick
3 garlic cloves, minced
5 cups chicken broth, divided
2 cups uncooked converted rice
1 teaspoon salt
1 teaspoon pepper
1 rotisserie chicken (about 3 pounds), meat removed and shredded
Thinly sliced green onions, optional
Hot sauce

Steps:

  • In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to a 5-qt. slow cooker., Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes. If desired, sprinkle with green onions. Serve with hot sauce.

Nutrition Facts : Calories 681 calories, FatContent 30g fat (9g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 1728mg sodium, CarbohydrateContent 54g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 45g protein.

SLOW COOKER ENCHILADA QUINOA CASSEROLE RECIPE ...



Slow Cooker Enchilada Quinoa Casserole Recipe ... image

Get out the slow cooker and make this easy and better-for-you casserole for dinner!

Provided by BETTYCROCKER.COM

Total Time 3 hours 0 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 17

1 cup uncooked quinoa, rinsed
1/2 cup water
1 small onion, diced
2 cloves garlic, minced
1 red pepper, seeds removed, diced
2 (15 oz) cans black beans, rinsed and drained
2 (10 oz) cans Old El Paso™ mild red enchilada sauce
1 (15 oz) can diced tomatoes
1 (4.5 oz) can Old El Paso™ chopped green chiles
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and black pepper, to taste
1 1/2 cups shredded Mexican cheese
Optional toppings: Sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges

Steps:

  • Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
  • Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
  • Serve warm with desired toppings.

Nutrition Facts : Calories 430 , CarbohydrateContent 61 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 15 g, ProteinContent 20 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1090 mg, SugarContent 8 g, TransFatContent 0 g

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SLOW-COOKER CHICKEN BOG RECIPE: HOW TO MAKE IT
Chicken bog is a South Carolina tradition with lots of variations (think herbs, spices and fresh veggies), but the standard ingredients remain: sausage, chicken and rice. This slow-cooked rendition is a simple take on the classic. — Anna Hanson, Spanish Fork, Utah
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