OK! I know I haven't gotten a chance to post the Beef Chimichangas yet but tonight's dinner was SO delicious that I had to post it first. I was a little unsure of how I felt about the smell coming from my slow cooker but it turned out great! Even my husband made a point to say it was good. So, without further delay, here are two great recipes to add to your collection.
Cafe Rio Chicken
From Make Ahead Meals for Busy Moms
1/2 Tbsp. minced garlic
1 pkt (2 Tbsp.) ranch dressing mix
1/2 c. water
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin
Place all ingredients in slow cooker. Cook on High 5-6 hrs OR on Low 8 hrs. Shred chicken using two forks and serve. Has multiple uses including in salads, tacos, wraps, or served over rice. Cheesy Rice below worked well.
Note: The original recipe suggested make a double or triple batch and freezing for a quick, thaw and serve meal. I did this since I had a jumbo pack of chicken breasts that needed to be used and I'm glad I did. It probably would have made plenty for a meal with a single batch, but now I have some on hand!
**For some reason the blog platform is not letting me comment on my posts so.... in answer to the comment, the recipe above is a single batch. My grocery store sells 3+ lb. packs for a discount (usually 4 - 4.5 lb) and I just used a whole pack to double the recipe. Hope that helps!**
Cheesy Cheddar Rice
2 Tbsp. butter
1.5 c. medium rice, uncooked, not instant
1 small can chicken broth + enough water to make 1.5 cups
about 1 c. shredded cheddar
Salt & Pepper to Taste
about 1/2 c milk
Melt butter in a saucepan that has a lid. Add rice and toast for a minute or two, tossing in butter to coat. Add chicken broth and water. Allow to come to a boil and then reduce heat to simmer and cover. Cook about 15 to 20 min until water is absorbed. Add salt and pepper and cheese. Stir until cheese is melted. Add milk a few splashes at a time until your desired creaminess.
**Sharing on Melt in Your Mouth Monday & Menu Mondays**