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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for SLOW COOKER CHIPOTLE RANCH CHICKEN is from Elizabeth's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 boneless, skinless chicken breast
1 - 8oz. package cream cheese softened
2 Tbsp. Chipotle Seasoning (Recipe Below)
1 packet Ranch Seasoning & Dip Mix
1 can Rotel
1/2 tsp. Garlic Salt
1 cup of frozen corn
Parsley to taste
Salt & Pepper to taste

Chipotle Seasoning:

2 Tbsp. Brown Sugar
2 Tbsp. Red Pepper Flakes
1 Tbsp. Paprika
1 Tbsp. Dry Mustard
1 Tbsp. Ground Cumin
1 Tbsp. Salt
Mix all ingredients together and use as a dry rub for chicken or pork.

1) Spray the inside of a slow cooker with non-stick cooking spray. Place
chicken breasts in the bottom of the slow cooker.
2) In a medium bowl, mix the cream cheese, Rotel, chipotle seasoning, ranch
dressing & dip mix, corn, garlic salt, sea salt, and pepper until just combined.
3) Spread this mixture on top of the chicken evenly.
4) Cook on low 5-6 hours or high 3-4 hours.
5) Shred chicken and mix meal together.
6) Serve over fresh rice. Garnish with parsley, if desired




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