Chicken Ranch Enchiladas

Ingredients

• 3-4 boneless skinless chicken breasts
• 1 package chicken taco seasoning
• 1 package ranch dry salad dressing
• 1 cup bottled ranch
• 1 cup salsa
• 2 cups shredded cheddar cheese
• 1 can chicken broth
• 1 package white flour tortillas

Instructions

1. Cook and shred the chicken. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. I cooked it on low for about 3-4 hours.
2. Mix the ranch and salsa in a bowl. Spread a very thin layer of the mixture on the bottom of a 9 x 13 baking dish.
3. Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the 9 x 13 pan and spread the remaining ranch/salsa mixture on top of the tortillas before sprinkling heavily with cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
5. Drizzle the top with ranch. 

Crock Pot Hawaiian Chicken

4 boneless, skinless chicken breasts
1 bottle of teriyaki marinade
1 large can of pineapple chunks packed in juice (not syrup)

Line the bottom of crock pot with chicken breasts before pouring the teriyaki marinade and juice from the can of pineapple on top of them.  Don't add the actual pineapple yet; that doesn't happen until the end.  Add any seasonings you want; I had minced garlic and minced ginger in the fridge so I put a spoonful of each in with mine.  Cook on low 3-4 hours or until the chicken is cooked through.  Add the pineapple chunks, shred the chicken and let it soak up the sauce before serving over rice.

Crock Pot Bourbon Street Chicken

2 pounds boneless chicken breasts or thighs, cut into bite-sized pieces
1-2 garlic cloves, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/3 cup brown sugar
1/3 cup apple juice
1/3 cup soy sauce
1/3 cup water
2 tbsp ketchup
1 tbsp cider vinegar
1 tbsp cornstarch, if thicker sauce is desired

Put all ingredients into the crock pot and cook until chicken is done.  Serve over rice.

Crock Pot Refried Beans

Ingredients:
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1 - 2 fresh jalapeno peppers, sliced lengthwise and seeded
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin 
5 cups water
4 cups chicken broth

Directions: 
-Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
-Pour in the water and chicken broth and stir to combine. Cook on high for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid, throwing out the onion chunks and the remains of the jalapenos, unless you want to mash them up with the beans. Mash the beans with a hand mixer or potato masher, adding the reserved liquid as needed to attain desired consistency.