SMOKY SHREDDED CHICKEN CHILI
The chipotle peppers give this slow cooker shredded chicken chili a subtle smoky flavor. Top with shredded Cheddar cheese, sour cream, oyster crackers, or Fritos® chips.
Provided by Angela Miller
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a pot over medium-high heat. Add 1/2 of the onion and 1/2 of the garlic; cook until onion is translucent, about 5 minutes. Add chicken and season with chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute.
- Stir in remaining onion and garlic, diced tomatoes, tomato sauce, chicken broth, chili beans, chipotle peppers, salt, and pepper; bring to a boil. Reduce heat and let simmer until reduced and thickened, 1 to 2 hours.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 18.3 g, Cholesterol 65.4 mg, Fat 9.3 g, Fiber 5.1 g, Protein 28.1 g, SaturatedFat 2.1 g, Sodium 1414 mg, Sugar 4.8 g
CHICKEN TINGA RECIPE (SPICY CHIPOTLE SHREDDED CHICKEN)
This Chicken Tinga recipe is juicy shredded chicken slowly simmered in a zesty tomato-chipotle sauce. Serve it as tacos, tostadas, burritos, or tortas. Very easy to prepare.
Provided by Mike Hultquist
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
- Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant.
- Season the chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
- Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
- Stir in the seasonings.
- Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
- Remove the chicken and shred it with a couple of forks.
- Return the chicken to the pan and simmer in the sauce another 5 minutes.
- Serve with tortillas or on torta buns and all your favorite fixings.
Nutrition Facts : Calories 175 kcal, Carbohydrate 5 g, Protein 23 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 415 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI
How happy will you be one hectic weeknight when you remember that you made this Make-Ahead Smoky Chipotle Chicken Chili? Our prediction: very happy!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, about 1 cup each
Number Of Ingredients 12
Steps:
- Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 min. or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper powder; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
- Spoon chili into freezer container; freeze up to 1 month.
- Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 min. or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.
Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 27 g
SMOKED CHICKEN CHILI
Steps:
- Heat the canola oil in a large pot over medium-low heat. Add the garlic, onions and poblanos and cook for about 10 minutes or until soft. Add the chili powder and continue to cook for approximately 3 minutes, stirring frequently. Add the heavy cream, chicken stock, hominy and shredded chicken thighs. Bring to a simmer, then reduce the heat to the lowest possible setting and cook for 45 minutes.
- To finish, add the white beans and masa harina. Bring back to a simmer to thicken, stirring frequently. Season with kosher salt. If desired, adjust the consistency with either more chicken stock or masa harina.
- Serve with fontina cheese, tortilla chips, sour cream and lime wedges.
CHICKEN GREEN CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
- Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.
- Meanwhile, seed, core, and thinly slice the poblano peppers.
- Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.
- To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.
- Preheat the oven to 350 degrees F.
- Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
SHREDDED CHICKEN CHILI
Delicious white shredded chicken chili like none other. Easy to make, and good for you too!
Provided by foodisgood
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h
Yield 10
Number Of Ingredients 13
Steps:
- Puree 2 cans of beans in a food processor or blender. Reserve remaining 2 cans.
- Combine corn, chicken broth, celery, onion, jalapeno pepper, garlic, cilantro, cumin, black pepper, and oregano in a large pot over medium-high heat; bring to a boil. Reduce heat to medium and cook for about 20 minutes.
- Stir in blended and whole beans, shredded chicken, and chile peppers. Reduce heat and let simmer, stirring occasionally, for about 15 minutes. Remove from heat and serve.
Nutrition Facts : Calories 451.5 calories, Carbohydrate 56.1 g, Cholesterol 69 mg, Fat 8.5 g, Fiber 11 g, Protein 40.6 g, SaturatedFat 2.3 g, Sodium 769 mg, Sugar 4.4 g
HONEY-SMOKED CHICKEN WITH SWEET CHILE SAUCE
The flavor combination of sweet and smoky is hard to beat. the chicken pieces are rubbed with a buttery honey mixture, then smoked slowly to succulent, juicy taste and texture. But as good as the smoked chicken is on its own, a rich, syrupy, sweet sauce to baste on at the end finishes it off in delicious style.
Provided by Pamela Steed Hill
Categories Chicken
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Warm the butter gently in a small pan until melted. Remove from the heat and add the honey and lemon juice, stirring well until completely combined. Season with salt and pepper.
- Loosen the skin all over the chicken pieces and rub most of the honey mixture beneath it. Rub the remainder on the outside. Place on a large plate and cover with foil. Refrigerate 2-4 hours. Let stand at room temperature 30 minutes before smoking.
- Heat a small saucepan over medium heat and add the olive oil. Add the garlic and sauté 1 minute. Add the vinegar, sugar, sambal oelek, and ketchup and season with salt and pepper. Stir well to dissolve the sugar.
- Bring to a simmer and cook 3 minutes. Reduce the heat to low and whisk in the cornstarch. Cook slowly until slightly thickened and syrupy, 7-8 minutes. Transfer to a bowl and set aside until ready to use.
- Prepare a smoker or light a grill for off-heat cooking at medium-high heat, about 375° F. (If you're using a charcoal grill, it's okay for the temperature to fluctuate between 375° and 350° F as the coals cool.).
- When the smoker/grill is ready, smoke the chicken, turning every 15-20 minutes during the first hour, then every 20 minutes, for about 1-1/4 hours total.
- Baste the chicken with the chile sauce a few times during the last 10 minutes of smoking. Transfer to a platter and let rest 5 minutes.
- Serve hot, passing any remaining sauce at the table.
MEXICAN PULLED (SHREDDED) CHICKEN
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
- Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
- Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
- Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
- Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
- Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SMOKY CHICKEN CHILI
Smoky Chicken Chili. No smoker required!! Pulled chicken chili w beans, tomatoes, peppers, garlic, onions & stock. Perfect winter soup!
Provided by Holly Sander
Categories Bean Soups
Time 2h50m
Number Of Ingredients 26
Steps:
- 1. For the smoked chicken: 1. Preheat the oven to 350 degrees. Use a roasting pan that has a rack and a lid. Mix chicken stock, liquid smoke and 2 teaspoons smoked salt in the bottom of the pan. 2. Place the rack in the pan, then put the prepped chicken on top of it. Season the chicken with more smoked salt and pepper, close the lid turn the oven down to 325 and cooked for 2 hours. 3. Allow the chicken to cool for about 20 minutes, then pull into one-inch chunks using two forks or by hand. Set aside.
- 2. For the chili: 1. Heat 2 tablespoons of olive oil in a soup pot on medium heat. Add the onions, poblano peppers, red peppers, jalapeño peppers, and season with 1 teaspoon of the smoked salt. Sauté for 6 minutes. Mix in the garlic and sauté for 1 more mine. Add in all the spices along with the other teaspoon of smoked salt, and let cook for another minute. 2. Mix in the cilantro, beans, tomatoes, and stock then bring up to a boil. 3. Turn down to a simmer and cook for 15 minutes. 4. Gently fold in the pulled smoked chicken and simmer without stirring for 10 minutes. Remove from the heat and let sit 10 minutes. Serve warm with chopped cilantro, diced green onions, chopped tomatoes, shredded cheese and sour cream.
SMOKY CHICKEN CHILI
Make and share this Smoky Chicken Chili recipe from Food.com.
Provided by KathyP53
Categories Chicken
Time 1h15m
Yield 9 cups
Number Of Ingredients 11
Steps:
- Saute first 4 ingredients in hot oil in a large Dutch oven over medium-high heat for 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients.
- Bring to a boil over medium-high heat. Reduce heat to low; and simmer, stirring occasionally, for 1 hour.
- Serve with toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips.
Nutrition Facts : Calories 317.1, Fat 10.1, SaturatedFat 2.3, Cholesterol 41.1, Sodium 527.8, Carbohydrate 32.7, Fiber 10.1, Sugar 2, Protein 22.4
More about "smoky shredded chicken chili food"
SMOKY CHICKEN CHILI - TASTE AND SEE
From tasteandsee.com
5/5 (2)Total Time 2 hrs 50 minsCuisine AmericanCalories 565 per serving
- Preheat the oven to 350 degrees. Use a roasting pan that has a rack and a lid. Mix chicken stock, liquid smoke and 2 teaspoons smoked salt in the bottom of the pan.
- Place the rack in the pan, then put the prepped chicken on top of it. Season the chicken with more smoked salt and pepper, close the lid turn the oven down to 325 and cooked for 2 hours.
- Allow the chicken to cool for about 20 minutes, then pull into one-inch chunks using two forks or by hand. Set aside.
- Heat 2 tablespoons of olive oil in a soup pot on medium heat. Add the onions, poblano peppers, red peppers, jalapeño peppers, and season with 1 teaspoon of the smoked salt. Sauté for 6 minutes. Mix in the garlic and sauté for 1 more mine. Add in all the spices along with the other teaspoon of smoked salt, and let cook for another minute.
SMOKY CHIPOTLE CHOCOLATE CHICKEN CHILI. - HALF BAKED HARVEST
From halfbakedharvest.com
4.5/5 (8)Total Time 55 minsCategory Main CourseCalories 343 per serving
- Heat a large dutch oven or soup pot over medium heat. Add a tablespoon of olive oil to the pan and then add the onion and garlic. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize. This takes about 30 minutes.
- Add the chicken, ancho chili powder, smoked paprika, ground cumin, onion powder, garlic powder, brown sugar, chipotle chilies and adobo sauce to the pot and continue to cook for an additional 10 minutes covered so that the chicken gets infused with the aromatics and the spices.
- Stir in the chicken broth, diced tomatoes, beans (if using), and green chiles. Stir in the dark chocolate cocoa powder. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.
SMOKY CHICKEN CHILI RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 10Total Time 45 minsCategory EntreeCalories 250 per serving
- In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
- Cook onions in bacon drippings over medium heat, stirring occasionally, until tender. Add garlic, chili powder and paprika; cook 1 minute, stirring constantly. Stir in chicken, broth, beans, tomatoes and barbecue sauce. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
EASY SMOKED CHICKEN CHILI RECIPE - VINDULGE
From vindulge.com
Reviews 4Servings 6Cuisine AmericanCategory Entree
- In a large sauce pan or dutch oven over medium heat, add olive oil and white onions. Soften for 4 minutes. Add red pepper and jalapeño, continue to soften for additional 4 minutes. Add garlic and saute for 1 more minute.
- Add all remaining ingredients and stir. Simmer for 30 minutes covered, with cover slightly open to release some steam. Stir occasionally to avoid browning the sauce. For a richer sauce simmer for 60 minutes total.
- When you see desired thickness (can be up to an hour), remove from heat, stir, and serve warm.
SMOKY CHICKEN CHILI RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Total Time 1 hr 30 minsServings 9
- Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.
- Note: For testing purposes only, we used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.
SMOKY CHICKEN ENCHILADAS: 35-MINUTE RECIPE - WSJ
From wsj.com
Reviews 10Estimated Reading Time 1 minIs Accessible For Free False
SMOKY WHITE BEAN CHICKEN CHILI | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
4.9/5
SMOKED CHICKEN CHILI RECIPE - GRILLGIRL.COM
From grillgirl.com
5/5 (1)Estimated Reading Time 2 minsServings 10Total Time 456535 hrs 51 mins
SMOKY CHICKEN CHILI - TASTY KITCHEN
From tastykitchen.com
10 BEST SMOKED SHREDDED CHICKEN RECIPES - YUMMLY
From yummly.com
10 BEST SHREDDED CHICKEN CHILI RECIPES - YUMMLY
From yummly.com
SMOKY CHIPOTLE CHICKEN CHILI RECIPE - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (6)Category Soup, Dinner, LunchCuisine SouthwesternTotal Time 50 mins
- Add the red and orange bell pepper, poblano pepper and yellow and red onion and sauté for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and sauté for 1-2 more minutes.
- Next, add the ground chicken. Break it up into pieces with a wooden spoon and sauté until golden brown.
- Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 20 minutes until the chili thickens.
SLOW COOKER WHITE CHICKEN CHILI - THE SEASONED MOM
From theseasonedmom.com
5/5 (4)Total Time 6 hrs 5 minsCategory DinnerCalories 354 per serving
- Add cream cheese to the slow cooker, stir, cover, and cook for an additional 5-10 minutes, or until cream cheese is melted and completely combined into the broth. You can feel free to add more chicken broth at this point, to thin chili to desired consistency.
SMOKY CHIPOTLE CHICKEN CHILI - KIM'S CRAVINGS
From kimscravings.com
5/5 (7)Total Time 40 minsCategory Main CourseCalories 285 per serving
- In a large heavy bottom pot, add the olive oil or spray bottom with a generous amount of cooking spray and set stovetop to medium-high heat.
- Add the red and green bell pepper and yellow onion. Sauté for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and sauté for 1-2 more minutes.
- Next, add the ground chicken. Break it up into pieces with a wooden spoon and sauté until golden brown.
- Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 20 minutes until the chili thickens.
BBQ CHILI WITH CHICKEN (SLOW COOKER OR STOVETOP ...
From carlsbadcravings.com
Reviews 76Estimated Reading Time 8 minsServings 6Total Time 6 hrs 5 mins
- Rub chicken breasts with olive oil and add to the bottom of your slow cooker, Add all of the remaining ingredients and stir around chicken.
- Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, remove to a cutting board to shred or dice (personal preference) and return to slow cooker. Cook an additional 20 minutes.
SHREDDED CHICKEN GREEN CHILI TACOS - SWEET CS DESIGNS
From sweetcsdesigns.com
Servings 12Total Time 2 hrs 5 minsEstimated Reading Time 5 minsCalories 540 per serving
- When chicken is cooked to 170 degrees internally, remove from pan with tomatoes and liquid, and place into a large bowl of a stand mixer.
- Add the paddle attachment and turn on medium low and spin until chicken is shredded, about 2 minutes- it helps if the chicken is still extremely hot, it makes it shred more easily.
SMOKY SLOW-COOKED CHILI RECIPE | MYRECIPES
From myrecipes.com
5/5 (70)Total Time 5 hrs 35 minsServings 8Calories 357 per serving
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.
- Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
- Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.
- Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.
SMOKY SHREDDED-CHICKEN TACOS WITH MANGO SALSA | SUNBASKET
From sunbasket.com
SMOKED PULLED CHICKEN-SMOKY SANDWICHES FOR THE HOME OPENER ...
From thetailgatefoodie.com
Cuisine American TailgatingCategory The Main Event (Main Dishes)Servings 8Total Time 1 hr 5 mins
INSTANT POT SMOKY CHICKEN CHILI - TASTE AND SEE
From tasteandsee.com
4.4/5 (18)Total Time 1 hr 30 minsCategory SoupsCalories 522 per serving
SMOKY BEEF CHILI WITH KIDNEY BEANS, CHEDDAR AND SOUR CREAM
From readersdigest.ca
Servings 4Estimated Reading Time 2 minsCategory Main CoursesTotal Time 30 mins
SMOKY PUMPKIN CHICKEN CHILI - CHARLOTTE SHARES
From charlotteshares.blog
Ratings 3Category Main CourseServings 6Total Time 1 hr 25 mins
RECIPE: SHREDDED GUAJILLO CHICKEN TACOS WITH SMOKY SWEET ...
From blueapron.com
4/5 Total Time 30 minsCuisine MexicanCalories 700 per serving
SMOKY CHIPOTLE CHICKEN CHILI - PUNCHFORK
From punchfork.com
4.7/5 (65)Servings 4
SMOKY BUFFALO CHICKEN CHILI | CHILI
From backyardbbqboss.com
Estimated Reading Time 6 mins
SMOKY SHREDDED MARINATED JACKFRUIT - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (12)Calories 79 per servingCategory Main Course
SMOKY SHREDDED CHICKEN CHILI
From pinterest.com
MY FAMOUS SHREDDED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
SMOKY CHICKEN CHILI * | STUFFED PEPPERS, SLOW COOKER ...
From pinterest.com
SMOKY SHREDDED PORK TACOS RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT IS A RECIPE FOR SMOKY HOT CHICKEN WITH CAYENNE? - QUORA
From quora.com
SMOKY SHREDDED CHICKEN CHILI BEST RECIPES
From cookingtoday.net
SLOW COOKERS SWEET & SMOKY PULLED CHICKEN | CLUB HOUSE CA
From clubhouse.ca
SMOKY SHREDDED CHICKEN TACOS — MOODFOOD
From moodfoodrecipes.com
SPICY SHREDDED CHICKEN SLOW COOKER - ALL INFORMATION ABOUT ...
From therecipes.info
SMOKY PAPRIKA CHIPOLTLE CHICKEN SLOW COOKER CHILI
From vgourmet.com
SHREDDED CHICKEN CHILI RECIPES
From tfrecipes.com
SMOKY SHREDDED CHICKEN & SWEET POTATO CHILI! (GRAIN,GLUTEN ...
From brittanyangell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love