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Get 5 meals out of crock pot chicken! Ellie Krieger shows how

Food Network host Ellie Krieger knows cooking can be exhausting, and she's out to help. Enjoy her slow cooker Southwestern chicken at the beginning of the week, then use leftovers to make four more meals.

Slow cooker Southwestern chicken
Servings:

8-12 servings

Ingredients

    • 2 tablespoon chili powder
    • 1 tablespoon ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon red pepper flakes
    • 8 bone-in chicken breast halves (6 1/2 pounds), skin removed and halved across the bone (ask your butcher to do this)
    • 2 large onions, finely chopped
    • 6 cloves minced garlic
    • 2 poblano peppers or 1 large green bell pepper, seeded and chopped
    • 1 28-ounce can no-salt added diced tomatoes (fire-roasted or regular)
    • 116-ounce package frozen corn kernels
    • 2 medium zucchini, diced

Preparation

Baking Directions:

In a large bowl, combine the chili powder, cumin, coriander, salt, black pepper and red pepper flakes. Add the chicken and toss to coat. Layer the onion, garlic  and peppers on the bottom of a large (6 quart) slow cooker and top with chicken. Add the tomatoes with their juice and the corn. Cook on high until chicken is tender, 4 hours. Add the zucchini in the last half hour of cooking. Serve over brown rice.

Soft tacos verde with chicken
Servings:

4 servings

Ingredients

    • 1 cup store bought tomatillo salsa
    • 2 cups shredded cooked chicken (from Slow Cooker Southwest Chicken recipe)
    • 8 small corn tortillas (5-6 inches in diameter)
    • 1 avocado, sliced
    • 1 1/2 cups shredded romaine lettuce
    • 1/4 cup fresh cilantro leaves
    • 1 lime, cut into wedges

Preparation

Baking Directions:

Put the salsa in a medium skillet and cook over a medium heat until warm. Stir in shredded chicken and cook until the chicken is warmed through, about 3 minutes.Wrap the tortillas in damp paper towels and microwave for 45-60 seconds until heated through. Place two tortillas on each of the serving plates. Spoon about ¼ cup of the chicken onto each tortilla. Top each with a couple of slices of avocado, lettuce and cilantro. Serve with lime wedges.

Pulled chicken sandwiches with slaw
Servings:

4 servings

Ingredients

  • For the slaw:

    • 1/4 cup plain non-fat Greek yogurt
    • 2 tablespoons mayonnaise
    • 2 tablespoons cider vinegar
    • 2 teaspoons honey
    • 1/4 teaspoon salt
    • 1/8 teaspoons freshly ground black pepper
    • 1/2 16-ounce bag of shredded coleslaw mix
  • For the pulled chicken:

    • 2 cups pulled chicken from slow cooker Southwestern chicken recipe
    • 2 teaspoons fresh lime juice
    • Hot sauce, to taste
    • Salt, to taste
  • For serving:

    • 4 whole wheat burger buns

Preparation

Baking Directions:

To make the slaw:In a large bowl, whisk together the yogurt, mayonnaise, vinegar, honey, salt and pepper. Add the coleslaw mix and toss to coat.To make the sandwiches: Place the chicken and sauce in a medium saucepan or skillet and heat over a medium heat until warmed through. Add the lime juice, hot sauce and season with salt if desired. Place chicken on buns and serve slaw in the sandwiches on top of the chicken, and/or alongside the sandwiches.Put the salsa in a medium skillet and cook over a medium heat until warm. Stir in shredded chicken and cook until the chicken is warmed through, about 3 minutes.

Chicken salad with jicama, orange and avocado
Servings:

4 servings

Ingredients

    • Cooking spray
    • 2 medium oranges
    • 2 tablespoons canola oil
    • 1 tablespoon fresh lime juice
    • 1 teaspoon honey
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 medium jicama, peeled and cut into matchsticks
    • 1 avocado, peeled, pitted and sliced
    • 5 ounces mixed baby greens
    • 4 -6 pieces of chicken from slow cooker Southwestern chicken recipe, removed from the bone and sliced

Preparation

Baking Directions:

Cut the tops and bottoms off of the oranges. Stand each orange on its end and, cutting downward following the curve of the fruit with the knife, remove all the rind and white pith. Over a bowl to catch the juice, use a paring knife to remove each orange segment from the fruit, letting the fruit drop into the bowl. Squeeze any juice from the remaining membrane into the bowl and discard the membrane.In a small bowl, whisk together 2 tablespoons of the juice from the oranges, the oil, lime juice, honey, salt and the pepper. Place the greens in a large bowl and toss with the dressing.To serve, distribute the greens among 4 plates. Place a few slices of chicken of top of each then scatter the orange segments, jiacamas and avocado around each.

Black bean and corn tortilla soup
Servings:

4 servings

Ingredients

    • 4-5 cups of the sauce and vegetables from the slow cooker Southwestern chicken recipe
    • 1 15-ounce can of black beans, drained and rinsed
    • 3 cups low-sodium chicken broth
    • Salt to taste
    • Baked corn tortilla chips
    • 1/4 cup reduced fat sour cream
    • 2 tablespoons chopped fresh cilantro

Preparation

Baking Directions:

Combine the sauce-vegetable mixture, beans and broth in a medium soup pot and bring to a simmer. Add salt to taste. Serve topped with tortilla chips, a dollop of sour cream and a sprinkle of cilantro.

Want more slow-cooker recipes? Check out 5 of our favorites

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