Tortilla Soup - Slow Cooker style

This recipe is originally from my friend Joan, but I've tweaked it a little to make it easier. Super quick to put together, but it does require some planning.

Ingredients
4-5 large chicken breasts - frozen
28 oz can whole peeled tomatoes
32 ounces chicken broth
4 cups water
1 medium onion, chopped
28 oz can enchilada sauce
8 ounce can green chili peppers
2 T chopped garlic
2 t cumin
2 t chili powder
2 t salt
1/2 t pepper
1 bay leaf

Optional Ingredients:
chopped cilantro
shredded cheddar
corn tortillas

Directions
Place frozen chicken in the bottom of your 5.5 - 6 qt. crock pot.  Dump in tomatoes, broth, water, onion, enchilada sauce, green chilis, garlic, cumin, bay leaf and salt and pepper.

Cook on low 8 hours, then shred up the chicken and serve, topped with fresh cilantro and cheese.  Yum.   We usually toast some corn tortillas until they crisp up and serve them with the soup.

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Chicken Sliders

Recipe # 16.  So easy and even the kids love them!

Ingredients
4-5 pounds chicken thighs in fajita marinade (HEB sells these pre-marinated)
1 beer

Directions
Dump chicken in crock pot and pour beer over the top.  Cook on low 8 hours, then shred.  Top with homemade BBQ sauce and cole slaw on slider buns (or my favorite, Kings Hawaiian sweet rolls).

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Pollo Asado Salad

In this recipe, you can use any roasted or grilled chicken you have on hand.

Ingredients
pollo asado (or any chicken you have - grilled or roasted, with seasonings)
romaine, washed and torn
small can of corn, drained
grape tomatoes
cotija cheese
corn nuts
ranch vinaigrette, or dressing of your choice (today I mixed together balsamic vinaigrette and ranch)

Directions
Spread corn on a baking sheet at bake at 350 for 10-15 minutes or until warmed and lightly brown.
Layer salad in individual large bowls: romaine, roasted corn, grape tomatoes, crumbled cotija cheese, corn nuts.  Then add dressing.

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