Crockpot Cheesy Potatoes

I had so such fun lashing up my Crockpot Cheesy Cowherd Potatoes that I definite to experiment with some author cowboy-style recipes. The exclusive formula was that it had to be a one-pot meal that you could make over a campfire if you loved to - though of bed, I'd be using my Crockpot instead.

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INGREDIENTS

• 1 lb boneless skinless chicken breasts
• 1 tsp chili powder
• 2 tsp paprika powder
• 2 tsp cumin powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 tsp salt
• 1 red bell pepper diced
• 1/3 cup of onion diced
• 1 15 oz cans kidney beans, drained and rinsed
• 1 28 oz can diced tomatoes with juice
• 2 cloves garlic minced minced
• 1/2 cup barbecue sauce
• 1/2 cup ketchup2 cups chicken broth
• 12 oz package of elbow pasta cooked to al dente according to package.
• 2 cups shredded cheddar cheese plus extra for topping
• chives diced for topping

INSTRUCTIONS

1. Add poultry to your crockpot. In a small trough, mix unitedly chile pulverisation, paprika, herb, onion powder, flavoring pulverization, preserved oregano illegal flavourer and flavouring. Scatter seasoning over both sides of yellow.
2. Next add in your red pepper, onion, beans, tomatoes, garlic, cookout sauce, ketchup and cowardly broth to delayed cooker. Cook on low for 6 hours or Piping for 4 hours.
3. Once cooking minute is up, smidgen fowl with 2 forks. And mix in crockpot until fine compounded. Strike in baked pasta.Move in cheeseflower. Appeal the crockpot off. Garb until cheeseflower is molten, roughly 5 mins.
4. Assist topped with mallow and diced schnittlaugh.

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