Hellobee Boards

I made a creamy green enchilada chicken this weekend. Throw in 1 package of chicken breasts (like 1.25lbs), half a block of cream cheese (a whole block if you like it really creamy), some seasoning for the chicken, and 1 cup of green enchilada sauce. Hit go on the poultry setting, then carefully pour off half the liquid in the pot. Then shred up the chicken and stir everything together so the cream cheese and juices make a sauce. You can eat it as a taco filling, make enchiladas with it (just roll up in tortillas, top with more sauce and cheese and broil), or use it on salads.

Crack Chicken is basically the same recipe, but instead of green enchilada sauce, you use 1 cup of broth, a packet of ranch dressing, and a block of cream cheese. Pour off half the liquid, then shred/mix. Some people like adding bacon or cheese to it too. You can make it into wraps, serve it over pasta, or put it on salad.

Salsa chicken is the same, but you add 1 cup of salsa, half a pack of CHICKEN taco seasoning, and to save time, I go ahead and throw beans and corn in there too. I pour off some of the liquid and shred everything together. Some people like this creamy, so they also throw in cream cheese too.

IP recipes require at least 1 cup of liquid in the pot to build the proper steam and pressure, which is why I drain off the liquids after if I think it will be too soupy.

@CC Mommy: yes after it's cooked.

I use canned because I don't use beans often enough to justify keeping huge batches of cooked beans in my house.