Mains
Chicken and cheese make for a filling, satisfying Southwest-inspired soup.
Servings: 8-10
Time: 8 hrs
Slow Cooker Method: Add all ingredients except for the cream cheese and pepper jack cheese. Cook on low for 6-8 hours.
Remove chicken breasts and shred with two forks, returning chicken back to the slow cooker. Add the cream cheese and pepper jack cheese and stir occasionally for the next 20 minutes or until cheese melts.
Instant Pot Method: Select the poultry button for 20 minutes.
Allow to naturally release for 10 minutes, then quick release. Remove chicken breasts and shred with two forks, returning chicken back to the IP.
Add cream cheese and pepper jack cheese and cover with the lid, stirring occasionally until the cheese is melted.
Move over, takeout. There’s something creamier—and more budget-friendly. This 30-minute butter chicken is about to become a dinner favorite.
Cheesecake for breakfast? We won’t tell. Cinnamon-baked apples and maple ricotta piled onto fresh-baked Yoke’s sourdough make this an easy fall favorite.
Big family dinner. Small grocery bill. And the crockpot does most of the work. Let’s all say “hooray” for Chicken Pozole (po-SOH-lay).