Saturday, November 17, 2012

Carson Crockpot

Here is a good-sounding recipe for Crockpot Nachos that Cheryl brought home from a Relief Society dinner last night. Also some dressing recipes.

Crockpot Nachos:

4-5 frozen chicken breasts
1 can drained black beans
1 can drained canned whole kernel corn
1 (15 oz) jar of salsa (recommended medium)
1 (8 oz) package of cream cheese

Cooking Directions
1.  Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot
2.  Add corn, black beans, and jar of salsa - dump it right on top of the chicken
3.  Cover and cook in crock pot on high for 4-5 hours or until chicken forks apart.
4.  Fork apart the chicken
5.  Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour.

You can put this in tortillas or over chips or rice.

Here is how we served it at relief society:  To be eaten as a salad or rolled up like a burrito
Tortilla, rice, chicken, lettuce, tomatoes, chips, salsa, cheese, sour cream, guacamole, tomatillo dressing or ranch dressing.

Creamy Tomatillo Salad Dressing: (Melanie brought this one)

1 cup light sour cream                                        1 clove garlic, minced
1 envelope ranch salad dressing                        juice from 2 limes, freshly squeezed (about 2 tbsp.)
1/2 envelope fiesta ranch salad dressing           1/4 cup fresh chopped cilantro
6 tomatillos - husked and cut in half

Combine all ingredients in a blender and blend until smooth.  Store in refrigerator.

Creamy Cafe-Rio Style Salad Dressing:  (Jill brought this one)
1 ½ cup sour cream
¾ cup mayonnaise
1 bunch cilantro
1 pkg Ranch dressing mix
4 Tbsp. Salsa Verde (green salsa)
2 cloves garlic, minced
1/8 tsp. Green Tabasco sauce
Juice of 1 lime
Mix all together in a blender; chill.