SLOW COOKER CREAM CHEESE CRACK CHICKEN CHILI (borrowed from plainchicken.com)
Carcass of DSF chicken that was from the night before (usually we would try and leave a breast on the chicken for a little extra meat in the soup)
1 (11 oz) can corn, drained
1 (15 oz) black beans, drained
1 (10 oz) diced tomatoes and green chilies, undrained
2 cups chicken broth
1 cup cooked chopped bacon
1 (1 oz) packet ranch seasoning & salad dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 (8 oz) package cream cheese
1 cup shredded cheddar cheese
Place chicken carcass in the bottom of the slow cooker. Add all ingredients EXCEPT the cheese into the cooker. Cover with lid and cook on LOW for 6-8 hours. Remove the chicken carcass from the cooker and remove all of the meat off of it. Discard the bones, be careful to make sure all bones have been removed from the soup. Return the meat, making sure it is bite sized, to the cooker and stir in the cheddar cheese. Enjoy!
CROCKPOT CHICKEN NOODLE SOUP (borrowed from blackpeppercorn.com)
Carcass of DSF chicken that was from the night before (usually we would try and leave a breast on the chicken for a little extra meat in the soup)
12 cups water
1 onion, diced
3 cups diced carrots
1 bay leaf
2 tsp salt
1 tsp fresh black pepper
½ tsp garlic powder
½ tsp thyme
1 tsp oregano
2 tsp parsley
1 12oz package of egg noodles
Add all ingredients EXCEPT noodles to the slow cooker. Cook on LOW for 6-8 hours. Remove the carcass and get all of the meat off of it, discard the bones AND bay leaf. Stir in egg noodles and cook until tender, about 45 minutes (you can also precook the noodles then add them straight into the cooker). Enjoy!
MEXICAN STREET CORN AND CHICKEN CHOWDER (borrowed from chelseamessyapron.com)
Carcass of DSF chicken that was from the night before (usually we would try and leave a breast on the chicken for a little extra meat in the soup)
2 cloves minced garlic
1 cup chicken broth
2 cans (14.75 oz each) cream style corn
1 can (14.75 oz) fire-roasted corn or regular canned corn or Mexicorn
1 can (15.5 oz) black beans drained
1 can (4 oz) fire-roasted diced green chiles or regular green chiles
2 tsp chipotle chili powder or regular chili powder
½ tsp paprika
1 ¼ tsp cumin
2 cups Colby or Monterey Jack Cheese
2 cups half and half or heavy cream
Add all ingredients to the slow cooker EXCEPT the cheese AND half and half. Cook on high for 3-4 hours or low for 6-8 hours. Remove the carcass and get all of the meat off of it, make sure to shred larger pieces and make sure all bones have been removed. Add the chicken back into the cooker and mix in the half and half and cheese. Once the cheese is melted enjoy!