It's a very special Slow Cooking Thursday today, so I've got a whole meal for you to enjoy:
We'll start with Cheesy Chicken and Peppers Dip
2 pds boneless, skinless chicken
1 can (10 0z) enchilada sauce
1 can (4 1/2 oz) green chiles undrained but chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 pkg (8 0z each) cream cheese, softened and cut into cubes
4 cups shredded cheddar cheese
Place chicken, enchilada sauce and chiles in 3 1/2-4 qt slow cooker. Cover and cookon low heat setting 8-10 hours or until juice of chicken is no longer pink. Stir in bell peppers, cream cheese and cheddar cheese. Cover and cook on low heat setting about 30 minutes, stirring once or twice until cheese is melted. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips.
For a main dish- why not try Brazilian Chicken and Rice:
3-3 1/2 pd cut up broiler fryer chicken
3/4 tsp. garlic salt
1 T. olive oil
1/2 c. chopped fully cooked ham
1 medium onion chopped
1 medium red pepper chopped
1 can (14 oz) chicken broth
1 8 oz yellow rice mix
Sprinkle chicken with garlic salt. Heat oil in 12 inch skillet over meium high heat. Cook chicken in oil until brown on all sides: drain. Place chicken in 3 1/2-4qt slow cooker. Top with ham, onion and bell pepper. Add broth. Cover and cook on low heat setting 5-6 hours until juice of chicken is no longer pink. Remove chicken from cooker. Stir rice mix (dry) into mixture in cooker. Return chicken to cooker. Cover and cook on high heat about 1 hour or until rice is tender.
To finish this off- how about a very simple dessert!
Take fresh strawberries. Put yogurt in one bowl and brown sugar in another. Dip the strawberries in yogurt and then in brown sugar- Enjoy!