Ingredients
- 1 rotisserie chicken, skin and bones removed and meat shredded
- 2 tablespoons olive oil
- 1 whole onion, chopped
- 1 yellow or red bell pepper, seeded and chopped
- 4 cloves garlic,, finely diced
- 1 tablespoon chili powder
- 1 teaspoon oregano, dried
- 2 bay leaves
- 1 small can diced green chiles
- 1 (fourteen-ounce) can diced tomatoes
- 2 cups apple cider
- 3 cups chicken broth
- 2 cans white beans,, rinsed
- salt and pepper
- grated cheese, sour cream, sliced onions, sliced jalapenos for topping
- Heat olive oil in a large Dutch oven or stockpot over medium-low heat.
- Add onion and bell pepper and cook, stirring occasionally, until veggies are tender, about 10 minutes.
- Add garlic and cook for one minute more. Add chili powder, oregano and bay leaves and stir to combine.
- Add diced green chiles, diced tomatoes, apple cider, chicken broth and shredded chicken. Raise heat and bring to a boil.
- Cover partially, reduce heat, and simmer for 20 minutes.
- Add beans and simmer for five minutes more or until heated through. Taste for seasoning and add salt and pepper if necessary.
- Ladle into bowls and top with desired ingredients.
IngredientsC
- 1 can Green chiles,, diced
- 1 jar salsa, (about 12 ounces; mild or spicy to taste)
- 1 teaspoon Ground cumin
- 1 whole onion, chopped
- 2 cloves Garlic, minced
- 2 pounds boneless, skinless chicken thighs
- Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours.
- Remove chicken from pot, shred, and return to juices.
- Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.
Hands-On Time: 25 minutes
Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH)
Yield: 6 servings
Ingredients
- 2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1⁄2-inch strips
1 small onion, thinly sliced
1⁄3 cup soy sauce
1⁄4 teaspoon salt
2 teaspoons minced fresh ginger 1 small green bell pepper, sliced 1 package (about 3 ounces) shiitake mushrooms, sliced
1 head bok choy, cleaned and chopped
1 can (5 ounces) sliced water chestnuts, drained
2 tablespoons corn starch
1 can (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice
- Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1⁄2-quart CROCK-POT® slow cooker as it is browned.
- Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef.
- Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
- Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.