Slow-Cooked Ranch Chicken and Vegetables
This creamy, veggie-packed chicken dinner comes together easily in your slow-cooker-and makes enough for another night's casserole (see associated recipe)!
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Be sure to thoroughly look through the vegetable-sauce mixture for any chicken bones that may have separated from the meat during cooking or removal of the chicken.
To make ahead: This recipe makes extra shredded chicken for another meal. Cover and refrigerate the extra chicken (Step 7) for up to 2 days.
1 vegetable, 1 starch, 3 lean meat, 1/2 fat