Slow Cooker Chicken Chile Relleno Sopa Recipes

SLOW COOKER CHICKEN CHILE RELLENO SOPA

Steps:

• Place all ingredients except for cream cheese and cheddar cheese in a slow cooker. Cook on low 6 to 8 hours. Remove chicken and shred and set aside. Remove bay leaves and discard.
• Add a couple of ladles of the soup to a food processor and add the cream cheese. Process until smooth. Add back to the slow cooker along with the chicken and cheddar cheese. let cook 15 more minutes.
• Serve

SLOW COOKER CHICKEN CHILI

Steps:

• Lightly grease the crock of your slow cooker with vegetable oil.
• Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
• Cook on Low for 6 hours (or on High for 3 hours).
• Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
• Continue cooking on Low for 30 minutes more.