Dinne rBy Dezra

Yield: 6-8 Servings  Hands-on Time: 25 Minutes  2 Tbs. olive oil   1 lb. chicken tenders    ½ onion, chopped   1 small red bell pepper, chopped   1 small green pepper, chopped  15 oz. can black beans, drained and rinsed   2 cups frozen corn  1 tsp. cumin   1 Tbs. chili powder   18 crunchy corn taco shells   1 cup cheddar cheese, shredded    Cook chicken in a skillet till done. (You can also use pre-cooked chicken.) Remove chicken from pan and chop. Cook onion and peppers in olive oil in skillet until tender. Return chicken to pan. Add beans, corn and spices. Fill taco shells and set upright in oven-proof pan. Sprinkle with cheese. Bake at 350° for 5-10 minutes or until heated through. 

Yield: 6-8 Servings Hands-on Time: 10 Minutes Slow Cooker Time: 5-6 Hours Instant Pot Time: 17+ Minutes 4-6 chicken breasts 3 Tbs. butter 4 oz. cream cheese 1 package Italian dressing mix 10 oz. can cream of chicken soup ½ cup white wine ½ cup chicken broth - Instant Pot only 16 oz. angel hair pasta, for serving Slow Cooker Version: Place the chicken in the slow cooker. Melt the butter and soften the cream cheese in the microwave. Stir those together with the Italian dressing mix, soup and wine. Pour over the chicken and cook on low for 5-6 hours. Serve over angel hair pasta. Instant Pot Version: Hit the sauté button and add the butter and the cream cheese. Stir until melted, then turn off the sauté. Stir in Italian dressing mix, soup, wine, and ½ cup chicken broth. Add chicken and turn to coat. Set cook time for 12 minutes. Let the pressure release naturally for 5 minutes, then release remaining pressure. Serve over angel hair pasta. Notes: Don’t want to use cream of chicken soup? Mel...