CHICKEN AND DUMPLINGS

Today is a SNOW DAY!!!  YAY!!!  and I really REALLY needed to go grocery shopping, but don't really feel like getting out in the cold with the slick roads and since my DH will be working out in the weather ALL day long I decided I needed to cook something hearty and filling.  But with the not so full cupboards I just wasn't sure.  Then I remembered my Sis Javonna's FAMOUS chicken and dumplings....they are so simple and basic.....and I have EVERYTHING I need!!  YAY!!!  I am going to substitute the whole chicken for some leg quarters I bought on sale around Labor Day and froze.  And I won't be using the crock pot....I'll be cooking my chicken on the stove top ( but I LOVE the crock pot option for busy days when I'm not home).  I also may add some carrots and onions to the water as I boil the chicken to add some extra flavor to the stock.  Thanks for this AWESOME recipe Javonna!!!  I can't believe it didn't get posted here sooner!!

CHICKEN AND DUMPLINGS

From Javonna Wallace

Cook one chicken - I like to do mine in the crock pot with salt, pepper and enough water to cover the chicken. However you can also cook it in a pot on the stove.
When chicken is done remove it and allow it to cool. Place all but 1 cup of broth into a stock pan.
Take the 1 cup of broth (best at room temp), mix in 1 egg and enough flour to make dough the consistency of bread dough.
Bring remaining broth to a boil.
Roll out dough. Cut into strips about 1x1 inch. I use a pizza cutter because it's easier. Drop strips one by one into boiling broth.
Reduce heat and Simmer for 40 minutes.
While dumplings are simmering debone chicken and tear meat into chunks.
When 40 minutes are up add chicken and enough milk to make creamy. Bring to boil and simmer for 10 more minutes.
Salt & pepper to taste!

GRILLED GARLIC LEMON CHICKEN AND CREAMY COLESLAW

Do you ever get in a dinner rut???  You've got chicken in the freezer, but just don't know what to do with it.  Last night I was dealing with that same dillema.  DH is not a big fan of chicken....but I really like it.  So when I make it...it's GOTTA be good!!  Last night when he came home from work and stepped out onto the back patio he was like "whatcha cooking???  It smells GOOOOOOD!!!"   YAY!!!  Lucky for me it tasted just as good as it smelled!  I paired it with some CREAMY COLESLAW (recipe below), a squash salad (will get a recipe and pic next time I get more squash) and some garlic bread.

If you are not handy with a knife, you can actually buy half a chicken cut up like this at some grocery stores. 

GRILLED GARLIC LEMON CHICKEN

1 whole chicken, cut in half

1/4 cup olive oil

3 garlic cloves, crushed

Kosher salt

juice of 1 lemon

pepper

Preheat gas grill to medium heat.  Pour olive oil into a small bowl and stir in crushed garlic; set aside.  Thoroughly wash and dry chicken and place on metal cookie sheet or any pan that has sides.  Cut a small slit in the skin of each breast, brush  entire chicken with garlic/oil mixture. With remaining mixture use fingers to rub into the slit (under the skin) of each breast.  Sprinkle with lemon juice, then salt and pepper.  Place chicken (inside down) on a piece of foil on the grill (this helps to prevent burning from fat dripping off of the skin, but BE CAREFUL, the fat will pool and it WILL ignite if it flows off of the foil).  When the inside of the chicken is browned turn over to brown the skin (you can remove the foil at this time if you want a little more crunch to the skin).  When the chicken reaches 180 degrees internal temp or when cut there is no visible pink, it is done (approx 45 mins)

A food processor makes this recipe come together quickly!!



CREAMY COLESLAW

1/2 cup sour cream

1/4-1/2 cup mayonnaise or salad dressing

1 TBSP sugar

2 tsp lemon juice

1 tsp dijon mustard

1/2 tsp celery seed

1/4 tsp pepper

Mix all ingredients in a large glass or plastic bowl. 

1/2 medium head cabbage, finely shredded or chopped (4 cups)

1 small carrot, shredded (1/2 cup)

1 small onion, chopped (1/4 cup)

Add remaining igredients; toss until evenly coated. 

Cover and refrigerate at least 1 hour to blend flavors. 

BRITTANY'S WHITE CHICKEN CHILI

Brittany's White Chicken Chili  posted by Jenny Spencer

*Ingredients

1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion-chopped
1 1/2 teaspoons garlic powder
1 tablespoon of vegetable oil
2 cans (15 1/2 oz each) great northern beans, mostly drained
1 can chicken broth 14 1/2 oz
2 cans chopped green chilies 4 oz each
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 8oz sour cream

*Directions:
In a large pot sauté chicken, onion, garlic powder and oil until chicken is all white and no longer pink. Add the beans, broth, chilies, and all seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in the sour cream.

GREEN CHILE CHICKEN CASSEROLE

GREEN CHILE-CHICKEN CASSEROLE
Posted by Sandee
Yield: 12 servings (serving size: about 3/4 cup)

**This dish makes a lot and has a very rich flavor to it. I used regular sour cream instead of fat-free; next time I will use about half of the chi...cken the recipe called for because I thought it was too much. I will also saute' my onions before adding them to the sauce, as they were too crunchy for my taste.**

Ingredients
• 1 1/3 cups fat-free, less-sodium chicken broth
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion
• 1 cup fat-free sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound)
• 2 cups (8 ounces) finely shredded sharp cheddar cheese
Preparation
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

OVEN FRIED CHICKEN & HERB ROASTED POTATOES

Herb Roasted Potatoes
Posted by Sandee

3 Tbs. Dijon mustard
2 Tbs. olive oil
1 clove garlic, chopped
1/2 tsp. Italian seasoning
6 medium red skin potatoes, cut into chunks

Heat oven to 425. Combine all ingredients, except potatoes. Place
potatoes in lightly greased 13x9" baking pan, toss with mustard
mixture. Bake 35 to 40 minutes or until potatoes are fork tender,
stirring occasionally.

Oven-Fried Chicken
posted by Sandee

1/4 cup margarine or butter (I use butter)
1/2 cup all-purpose flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
2 1/2-3 pound broiler-fryer, cut up (I only use chicken legs when I make this)

Heat butter in rectangular pan, 13x9x2 inches, in 425 degree oven until melted. Mix flour, salt, paprika and pepper in a gallon size ziplock bag. Add chicken pieces until coated. Place skin sides down in pan. Bake uncovered 30 minutes. Turn chicken; bake until thickest pieces are done, about 30 minutes longer. (since I only use leg piecse, this takes 20 minutes per side.)

SOUTHWESTERN CHICKEN SCALLOPINE

SOUTHWESTERN CHICKEN SCALLOPPINE
posted by Sandee

4 boneless, skinless chicken breast havles (about 1 1/4 lb.)
1/4 c. all-purpose flour
...1 tsp. ground cumin
1/2 tsp. salt
1 1/2 Tbsp. vegetable or canola oil
1/2 c. chicken broth*
1/4 tsp. red pepper sauce, optional (I used it)*
2 Tbsp. lime juice*
2 Tbsp. chopped fresh cilantro*

Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken. Cut chicken into smaller pieces, if desired.
In shallow bowl, combine flour, cumin and salt. Reserve 1 tsp. flour mixture*. Coat chicken with remaining flour mixture.
In a 12" nonstick skillet, heat oil over medium heat. Add chicken; cook 3-5 minutes per side or until golden brown and no longer pink in the center. Remove chicken from skillet; cover to keep warm.
In a small bowl, stir reserved 1 tsp. flour mixture into chicken broth. Gradually stir broth and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken. 4 servings.

CORDON BLEU CASSEROLE

Cordon Bleu Casserole ~ yield 6 servings
Posted by: Sandee

INGREDIENTS
2 cups cubed fully cooked ham
...4 cups cubed cooked turkey (I used chicken)
1 cup shredded Swiss cheese
1 large onion, chopped
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg (I omitted)
1 3/4 cups milk

TOPPING:
1 1/2 cups soft bread crumbs (I used club cracker crumbs)
1/2 cup shredded Swiss cheese
1/4 cup butter or margarine, melted (I used 2 tbsp)

DIRECTIONS
In a nonstick skillet, sauté ham for 4-5 minutes or until browned; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside.
In a saucepan, sauté the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown and bubbly.

I added sliced mushrooms (about 8 oz) to the sautéed onions. I also did added about 1/4 cup cheddar cheese instead of the 1/2 cup swiss to the topping mix.

CHICKEN FAJITAS

**I made these for dinner tonight and they got two thumbs up from the entire family (except for Rachel, but that's not unusual). The chicken has a great flavor with the cumin and oregano. These took me a little over an hour, but if you prep your veggies and cut up your chicken ahead of time that should cut back on prep time quite a bit -- actual cooking time is pretty quick.**

CHICKEN FAJITAS
posted by Sandee
serves 4
prep/cook time: 1 hr. 15 min.

1 pound of chicken breasts - boneless
1 lime
2 teaspoons of sugar
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 teaspoon of oregano
1/2 teaspoon of cumin
1/2 teaspoon of red pepper flakes
1 medium onion sliced
3 medium bell peppers - sliced
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1 tablespoon of olive oil
8 flour tortillas - warmed
Slice chicken into thin strips approximately 3 inches long and set them in a flat glass baking dish.

Squeeze the juice from one lime on top of the chicken.

Mix together sugar, garlic powder, onion powder, oregano, cumin, and red pepper flakes and sprinkle the spices onto the chicken being sure to coat all the chicken.

Pre-heat your oven to 325 degrees. Wrap eight flour tortillas in a clean dish towel and put them in a serving dish. Cover the dish with tinfoil and put it in the oven for about 10 minutes to warm up. Preheat your oven safe serving dish in the oven as well.

In a large preheated frying pan, heat 1 Tablespoon of olive oil over medium high heat. When the oil shimmers, add the sliced onions and pepper and sauté 2-3 minutes or until tender. Season with salt and pepper and remove from pan. Place on heated serving dish. Cover with tinfoil to keep warm.

Add the chicken to the hot pan and quickly sauté until cooked through – approximately 4-5 minutes.

Add the cooked chicken to the serving platter.

Place warm tortilla on a plate; add chicken and peppers and onions and serve.

You can garnish Chicken Fajitas with salsa, guacamole, shredded cheese and sour cream.

CHICKEN QUESADILLA

Chicken Quesadilla
Posted by: Sandee
Source: BH&G New Dieter's Cookbook

Prep: 15 minutes
Cook: 2-4 minutes
Makes: 6 appetizer servings (I had as a meal)

1 10-inch plain or spinach flour tortilla
Nonstick cooking spray
1/2 cup shredded cheddar cheese (2 oz.)
1/2 cup shredded cooked chicken or turkey (I used bnls. sknls. chicken breasts and chopped them up)
1/4 cup chopped avocado
2 to 3 fresh small jalapeno chile peppers, seeded and thinly sliced (I didn't use quite as much, and I finely diced mine)
1/2 cup bottled salsa

1. Lightly coat one side of tortilla with cooking spray. Sprinkle half of the cheese evenly on half the surface of the unsprayed side of the tortilla. Top with chicken, avocado, and jalapeno. Add a little salsa and sprinkle with remaining cheese. Fold tortilla over filling.

2. Heat a heavy skillet or griddle over medium heat. Cook quesadilla about 1 to 2 minutes per side or until cheese melts and tortilla is lightly browned. Cut into 6 wedges. Serve warm with remaining salsa.

CREAMY CHICKEN BURRITOS

Creamy Chicken Burritos
Posted by Sandee

3 chicken breast halves, cooked and cubed
1 (8 oz) pkg cream cheese
1 1/2 cup salsa
1/4 tsp garlic powder
1 (15 oz) can pinto beans, drained (or black beans )
1 1/2 cup shredded Mexican Four Cheese
8 flour tortillas

Preheat oven to 350º. Spray a 9 x 13" baking dish.

In large saucepan melt cream cheese and salsa together over medium heat. Stir well.

Add garlic, beans and chicken. Mix well.

Fill tortillas, roll up and place in baking dish. (I used toothpicks to secure) Mixture will be a bit runny. Sprinkle burritos with cheese.

Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes.

CREAMY CHICKEN ENCHILADAS

CREAMY CHICKEN ENCHILADAS

1 can (10 3/4 ounces) cream of chicken soup
1/2 cup sour cream
1 TBSP margarine or butter
1 medium onion, chopped (about 1/2 cup)
1 tsp chili powder
2 cups chopped cooked chicken or turkey
1 can (about 4 ounces) chopped green chilies
8 flour tortillas (8 inch)
1 cup shredded Cheddar or Monterey Jack cheese

In a small bowl mix soup and sour cream. Set aside.

In a skillet over medium heat, heat margarine. Add onion and chili powder. Cook until tender. Add chicken, green chile and 2 TBSP of the soup mixture.

Spread 1/2 cup soup mixture in a 2 quart shallow baking dish. Along one side of each tortilla, spread about 1/4 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish.

Spread remaining soup mixture over enchiladas. Sprinkle cheese over soup mixture. Bake at 350 degrees F for 20 minutes or until hot.

CREAMY WILD RICE SOUP

CREAMY WILD RICE SOUP         recipe courtesy of Kristi Fields
yield: 6-8 servings

1 pkg long grain & wild rice mix
3 Tbsp chopped green onions
1/4 cup shredded carrots
3 Tbsp chopped pecans
6 Tbsp butter
1/3 cup flour
2 cans (14 1/2 oz each) chicken broth
1/2 cup diced ham or chicken (optional)
1/4 tsp black pepper
1 cup half and half cream

Cook rice according to package instructions. In a large pot, saute onions, carrots and pecans in butter 1 or 2 minutes. Stir in flour until blended; gradually add broth; bring to a boil and cook and stir for 2 minutes. Reduce heat; add pepper and rice. Cover and simmer for 5 minutes or until carrots are tender. Add cream and heat through, DO NOT BOIL.

BAREFOOT CONTESSA'S MEXICAN CHICKEN SOUP

**I made this for dinner last night, and it is already gone! We finished off the leftovers for lunch today, it's a very good soup! I used boneless, skinless chicken breasts that were frozen--I popped them into a shallow dish with chicken broth and let them thaw/cook slowly, and then shredded the meat once cooled. I ended up using 2 jalapenos because of the girls, but I will add something more next time because I thought it could use more heat. Maybe I'll leave some of the jalapeno seeds in. You must serve this with all the recommended toppings, as this adds a lot of flavor.**

Barefoot Contessa’s Mexican Chicken Soup
posted by Sandee

•4 split (2 whole) chicken breasts, bone in, skin on
•Good olive oil
•Kosher salt and freshly ground black pepper
•2 cups chopped onions (2 onions)
•1 cup chopped celery (2 stalks)
•2 cups chopped carrots (4 carrots)
•4 large cloves garlic, chopped
•2 1/2 quarts chicken stock, preferably homemade
•1 (28-ounce) can whole tomatoes in puree, crushed
•2 to 4 jalapeno peppers, seeded and minced
•1 teaspoon ground cumin
•1 teaspoon ground coriander seed
•1/4 to 1/2 cup chopped fresh cilantro leaves, optional
•6 (6-inch) fresh white corn tortillas
•For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

CHICKEN AND DUMPLIN

Posted by Jacquetta

I was looking at a cookbook from 1966 and came across chicken and dumplin receipe. I had to laugh but I tried it with left over frozen chicken broth I had in the freezer. It is GREAT!! Have to guesstimate measures and time, but well worth the time. Which it does not take any time at all to make.

Rich chicken or turkey broth or stock
Flour

Heat broth or stock to boiling.

( I added some celery, onion and carrots to mine, becuase I had starined it prior to putting in freezer. I added 2 cups of water and 2 chicken bullion cubes also. I also spiced it up with whatever I could get my hands on.)

Put some flour in a bowl. :-) Put in hot broth. :-)

( I started with 2 cups, just me around here, then started ladeling hot broth into the flour until I got the dough to the consistancy of biscuit dough. I also added origional Mrs Dash to the dough, not much just a pinch.)

Roll out and cut in to strips and put in hot broth.

The receipe ends here. Mine continues.

( I put the dough on a lightly floured surface and rolled to 1/8 in. rectangle piece. Cut the dough into strips, as big or little as you want, then add them back to the boiling broth. Turn your heat to medium low or low, and cover with lid. I cooked mine till the dough looked done. In Oklahoma that was about 15 min. If it boils over you have it too hot. }

This is really simple and great! Use canned broth or stock, add canned or cooked chicken. Make it as simple or complicated as you want.

CHICKEN KABOBS

Posted by Marisa Morgan

CHICKEN KABOBS

3/4 cup soy sauce
1/4 cup sugar
1 tablespoon vegetable oil
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
2 skinless, boneless chicken breast halves-cut into 1 inch pieces
6 green onions or onion of your choice, cut into 1 inch pieces
8 ounces fresh mushrooms, stems removed



In a mixing bowl, combine first five ingredients. Stir in chicken and onion; allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken,onion,mushroom and another chicken piece. Place on a broiler rack. Boil 5 in. from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately!!!!!!!!!!!!

TERIYAKI MARINADE

I like to use this marinade on Chicken Leg Quarters best!  It gives it such a wonderful deep flavor!

Teriyaki Marinade

1/2 cup soy sauce
1/2 cup sugar
1 tsp garlic powder
1/2 tsp pepper

Mix all ingredients in a bowl.  Pour over meat and allow to marinade for atleast 30 mintues.  Grill as desired.

EASY VERSION OF TORTELLINI CARBONARA

Easy Version of Tortellini Carbonara
Approx. 4 servings

1 package frozen cheese tortellini
1 can cooked chicken, drained
8 bacon strips, cooked and crumbled (I used pre-cooked bacon pieces)
1 jar prepared Alfredo sauce
1-2 TBSP dried parsley
Parmesan cheese (optional)

Cook tortellini according to package. While pasta is cooking, heat Alfredo sauce, drained chicken, bacon and parsley in a medium sauce pan, do NOT boil. Drain noodles and toss with sauce. Top with fresh grated parmesan for additional cheesy goodness!!

CHICKEN CAESAR LASAGNA

Posted By Heath and Valarie Nippert
Chicken Caesar Lasagna

It came from a better homes and garden magazine
9 dried whole wheat lasagna noodles (we used regular)
2 10 oz containers refrigerated light Alfredo sauce (we used jars)
3 Tbsp. Lemon juice
1/2 tsp. cracked black pepper
3 cups chopped cook chicken breast
1 10 oz pkg frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cup shredded Italian blend cheese

1. Preheat oven to 325F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 3 - quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving.

Makes 9 servings.

WHITE PIZZA w/ ROASTED GARLIC SAUCE & CHICKEN

White Pizza with Roasted Garlic Sauce and Chicken
posted by Sandee

1 cup milk (I use skim)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 head Roasted Garlic
2 Tablespoons cornmeal
1 recipe favorite pizza dough
About 2 cups chopped cooked chicken
2-3 cups grated cheese (mozzarella, provolone, fontina)

Roast a head of garlic: Cut off top of garlic to expose cloves--about 1/4 inch. Place on a piece of foil. Drizzle a little olive oil over; close up foil and roast at 400º for 40 minutes. Let cool. Meanwhile, warm milk in microwave. Heat butter in small saucepan over medium low heat. Whisk in flour; cook one minute. Slowly stir in milk, whisking until smooth. Bring to a boil allowing mixture to thicken, about 1-2 minutes. Remove from heat. Squeeze roasted garlic cloves from the head into the white sauce. Use a blender to mix well.

Preheat oven to 425º. Sprinkle cornmeal on pizza pan or stone. Spread pizza dough over prepared pan/stone. Spoon sauce (may not need all of it) over dough to about 1 inch from edges. Sprinkle with cooked chicken. Sprinkle with cheeses. Bake on lowest rack of oven for about 15-18 minutes, until crust is golden and cheese begins to brown. Cool a few minutes before slicing.

ABBIE'S CHICKEN BURRITOS

Posted by Nikki Hahn

Abbie's Chicken Burritos

2-3 Chicken Breasts Frozen
Garlic Salt, Pepper to taste
2 Garlic Cloves
1/4 C Lemon juice
1/2 C Chicken Broth
1/2 C frozen corn
1/2 C to 1C salsa or green chili salsa
Tortillas and Cheese for serving


Place frozen chicken in crock pot (in morning), season with garlic salt, pepper. Add crushed garlic, lemon juice and chicken broth. Place crock pot on low, cook all day. Check periodically for liquid (so chicken doesn't dry out, add more broth or water if no liquid is apparent). Before dinner shred chicken in crock pot, add corn and salsa, reheat for 10 minutes or so. Serve on tortillas with cheese. Yummy!