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  #16   ^
Old Wed, Jan-25-12, 16:34
bcbeauty's Avatar
bcbeauty bcbeauty is offline
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Posts: 3,021
 
Plan: Dr. A's Diet revolution
Stats: 202/190.2/150 Female 5ft 3in
BF:34%
Progress: 23%
Location: Kelowna BC. Canada
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I've made this with fresh peppers, however, it is way better with the canned green chilis the recipe calls for.
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  #17   ^
Old Wed, Jan-25-12, 17:12
graciejean graciejean is offline
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Plan: south beach
Stats: 168/168/125 Female 4'11
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Location: dixie
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sounds good to me
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  #18   ^
Old Sat, Apr-29-17, 03:20
kathleen10 kathleen10 is offline
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Plan: Atkins
Stats: 150/135/125 Female 64
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I made this Jack Chicken before in my skillet and it turned out great. My stove is on the blink and probably will be for a while. Is there any way that one could make this in a slow cooker? Any ideas from anyone on here. I LOVED the chicken cooked this way!!!
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  #19   ^
Old Sat, Apr-29-17, 12:39
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Kristine Kristine is offline
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Posts: 18,014
 
Plan: Primal
Stats: 165/149/145 Female 5'7"
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Progress: 80%
Location: Southern Ontario, Canada
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I've done a similar recipe in the slow cooker, but you still need to simmer the liquid out. I would omit the chicken broth and dairy. The chicken is going to have a lot of liquid cook out of it and it can't evaporate out of the slow cooker. Add liquids and cheese at the end sort of just by sight, and microwave or broil, if your stove isn't working.
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  #20   ^
Old Sun, Apr-30-17, 05:29
kathleen10 kathleen10 is offline
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Plan: Atkins
Stats: 150/135/125 Female 64
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Thank you for the feed back. I am not that great at cooking. Are you saying to take the cream and broth and microwave them and then add? I have no idea how long to microwave. Would be scared to use broiler as I would probably burn the chicken!!! Thanks so much!!
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  #21   ^
Old Sun, Apr-30-17, 08:22
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Kristine Kristine is offline
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Posts: 18,014
 
Plan: Primal
Stats: 165/149/145 Female 5'7"
BF:
Progress: 80%
Location: Southern Ontario, Canada
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Hi. I just suggested the microwave and broiler at the end, to melt the cheese, as per the recipe and assuming you can't use your stovetop. Now that I think about it, I'd put nothing in the crockpot except the chicken and the can of chilies. It looks dry at the get-go, but the chicken will shed a lot of water (aka broth.) At dinner time when it's done, again assuming you can't use your stovetop, you'll want to drain off the "sauce" from the crock pot, and find a way of making it thick to your liking. Maybe just add a splash of cream? It's tough if you can't heat it on the stove... Then again, it's probably not that important to the flavor for it to be thick. It'll probably still taste good.
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