Blogs

[#1]

Hi, everyone!

I like foods that can multitask, meaning you can use the same basic recipe to make lots of different dishes. Need an example? Look what I can make with my Slow Cooker Ranch Chicken:

Now here are all three recipes I mentioned in the video…the chicken, the pizza, and those cheesy nachos. If you’re wondering what kind of slow cooker I was using, it was the Ninja 4-in-1 Multi-Cooker. And I hope you noticed all those gorgeous Temp-tations® pieces…those are from our Today’s Special Value® set available tonight at Midnight ET.

Slow Cooker Ranch Chicken

This recipe is prepared with the Ninja 4-in-1 6-qt Multi-Cooker (K41333).

Ingredients:

• 4–6 boneless chicken breasts
• 1 package taco seasoning mix
• 1 package dry Ranch dressing
• 2-1/2 cups chicken broth

Preparation:

1. Place the chicken in a slow cooker. Combine the seasoning packets with the broth in a bowl. Pour the liquid over the chicken. Set the slow cooker on low and cook for 6 hours. If the chicken seems dry as it cooks, add more broth. Once cooked, shred the chicken with forks.

 

Pulled Chicken Flatbread Pizza

This recipe is prepared with the KitchenAid Set of 3 Non-Slip Mixing Bowls (K34993).

Ingredients:

• 1/4 cup olive oil
• 2 Tbsp fresh lemon juice
• Salt and pepper, to taste
• 1-1/2 cups heirloom cherry tomatoes, halved
• 1 (8-oz) jar Queso Fresco
• Premade flatbread pizza crust
• 1-1/2 cup shredded Monterey Jack cheese
• 1-1/2 cup Jill's Slow Cooker Ranch Chicken
• 1/2 cup chopped avocado
• 1 cup baby arugula

Preparation:

1. Preheat the oven to 400°F.

2. Combine the olive oil, lemon juice, salt, and pepper in a small bowl. Coat the cherry tomatoes in the vinaigrette and then remove. Reserve the remaining vinaigrette mixture to toss Arugula with the arugula later.

3. Spread the Queso Fresco on the flatbread pizza crust. Layer the shredded Monterey Jack cheese on top of the sauce. Layer the pulled chicken on top of the cheese. Top with the cherry tomatoes. Bake for 10 minutes, or until the cheese is melted and the crust is crispy. Toss the arugula in the remaining vinaigrette. Remove the pizza from the oven and top with the avocado and arugula.

Pulled Chicken Nachos

This recipe is prepared with the Farberware Soft Touch Bakeware 10" x 15" Cookie Pan (K132623).

Ingredients:

• 1 (16-oz) bag of tortilla chips
• 2 cups shredded Colby Jack cheese, divided
• 1-1/2 cups of Jill's Slow Cooker Ranch Chicken
• 1 cup thinly sliced roasted red peppers
• 3 jalapeño peppers, sliced
• 3/4 cup sliced green onions

Preparation:

1. Preheat the oven to 400°F. 

2. Alternate the tortilla chips and 1-1/2 cups of the cheese on a baking sheet. Top with the pulled chicken, roasted red peppers, jalapeño peppers, and the remaining 1/2 cup cheese. 

3. Bake for 5-10 minutes, or until the cheese is melted. Top with the sliced green onions just before serving.

This is THE perfect back-to-school recipe, don’t you think? Keep it handy in the weeks to come. I can’t believe it’s August 18^th!!!! Soon we’ll be seeing pumpkins, mums, and hay bales on doorsteps.

To help you get a head-start on autumn entertaining, join me for a special cooking edition of You’re Home with Jill(R) tomorrow at 7pm ET. We have that Sweet Endings Toasted Coconut Layer Cake that debuted during our Christmas in July® programming and it’s SHEER BLISS. Remember it?

From my home to yours,

—Jill