@sammyfans16: Canal de YouTube: Anny ASMR #ASMR #fyt #viral #asmrsounds #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii🦋

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Friday 18 September 2026 04:39:11 GMT

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mige free fire🇻🇪 :

anny cantas muy lindo 🥰🥰🥰

2026-09-18 04:51:39

1

J&D El Manchas :

sigue cantando.

2026-09-18 05:00:27

1

El papu misterioso :

☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️ñLa reina del ASMR

2026-09-18 04:52:44

1

Marcelino Eduardo Vazquez :

2026-09-18 04:50:53

0

arnol :

hola anny ...te amo

2026-09-18 19:22:42

0

Ezequiel josue Escobar martine :

cantas muy bonito 🥳🥰🥰🥰🥳

2026-09-18 04:55:11

0

Edgar Moysen :

preciosa te mando un beso 😘

2026-09-18 05:08:27

0

Eduardo😎💪19981013 :

que rico masaje corazón ❤️

2026-09-18 05:03:19

0

Matias Cardozo :

👍🇦🇷🇦🇷👍

2026-09-18 08:38:07

0

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🍗 5-Ingredient Crack Chicken (Ultra Creamy and Cheesy) 🥓 Ingredients: For the Slow Cooker Base - 2 lbs (900 g) boneless, skinless chicken breasts, trimmed and patted completely dry - 8 oz (225 g) block cream cheese, full fat, softened at room temperature for 45 minutes and cubed - 1 packet (1 oz / 28 g) ranch seasoning mix - 1/2 cup (120 ml) low-sodium chicken broth - 1/2 tsp freshly cracked black pepper For the Cheese and Bacon Finish - 1 1/2 cups (170 g) sharp cheddar cheese, freshly shredded from a block - 8 slices thick-cut bacon, cooked until shatteringly crisp and crumbled - 3 scallions, thinly sliced - 2 tbsp fresh chives, minced For Serving (choose one) - 8 brioche slider buns, lightly toasted - Or 12 oz cooked egg noodles - Or 2 heads butter lettuce, separated into cups for a low-carb option Instructions: 1. Lay the dry chicken breasts flat in the bottom of a 6-quart slow cooker in a single layer. Pour the chicken broth around — not over — the chicken so the seasoning stays on the meat rather than washing off. 2. Sprinkle the entire packet of ranch seasoning evenly across the top of the chicken, then add the black pepper. Do not add extra salt; ranch mix is already heavily salted. 3. Scatter the cubed, softened cream cheese over the chicken in evenly spaced pieces rather than one solid block, so it melts uniformly into the liquid. 4. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours, without lifting the lid. The chicken is done when it reads 165°F (74°C) and offers no resistance to a fork twisted into the thickest part. 5. While the chicken cooks, lay the bacon on a foil-lined sheet pan and bake at 400°F (205°C) for 16 to 20 minutes, until deeply bronzed and rigid. Drain on paper towels and crumble once fully cooled and crisp — bacon only reaches maximum crunch after it cools. 6. Remove the lid and shred the chicken directly in the cooker using two forks, pulling with the grain into long, tender strands. 7. Stir slowly and thoroughly for 2 full minutes, scraping the sides and bottom, until the melted cream cheese and cooking juices combine into a thick, uniform, ivory sauce with no white lumps remaining. 8. Add the shredded cheddar in three additions, stirring after each, and let it melt gently with the lid off for 5 to 8 minutes on LOW. Freshly shredded cheese melts smoothly, while pre-shredded cheese carries anti-caking starch that turns the sauce grainy. 9. Fold in half the crumbled bacon and half the scallions, reserving the rest for topping. Taste and adjust with black pepper. 10. If the mixture is looser than you would like, leave the lid off on LOW for 10 to 15 minutes and it will thicken as steam escapes. If it is too thick, loosen with 2 tbsp of warm broth at a time. 11. Let the finished chicken rest, covered, for 10 minutes so the sauce settles and clings to the shreds instead of pooling. 12. Pile generously onto toasted brioche buns, spoon over hot egg noodles, or nest in crisp lettuce cups. Crown each portion with the reserved bacon, scallions, and fresh chives. Prep Time: 10 minutes | Cook Time: 5 hours 30 minutes | Total Time: 5 hours 40 minutes | Yield: 6 to 8 servings Nutritional value (per serving): Calories 436 kcal | Protein 38 g | Carbohydrates 4 g | Fat 30 g | Fiber 0 g | Sodium 1,150 mg Pro Tip: Never dump cold cream cheese straight from the fridge into the cooker. Let it come to full room temperature and cube it small, or the outside melts while the core stays solid and you end up chasing stubborn white lumps through an otherwise perfect sauce.

🍗 5-Ingredient Crack Chicken (Ultra Creamy and Cheesy) 🥓 Ingredients: For the Slow Cooker Base - 2 lbs (900 g) boneless, skinless chicken breasts, trimmed and patted completely dry - 8 oz (225 g) block cream cheese, full fat, softened at room temperature for 45 minutes and cubed - 1 packet (1 oz / 28 g) ranch seasoning mix - 1/2 cup (120 ml) low-sodium chicken broth - 1/2 tsp freshly cracked black pepper For the Cheese and Bacon Finish - 1 1/2 cups (170 g) sharp cheddar cheese, freshly shredded from a block - 8 slices thick-cut bacon, cooked until shatteringly crisp and crumbled - 3 scallions, thinly sliced - 2 tbsp fresh chives, minced For Serving (choose one) - 8 brioche slider buns, lightly toasted - Or 12 oz cooked egg noodles - Or 2 heads butter lettuce, separated into cups for a low-carb option Instructions: 1. Lay the dry chicken breasts flat in the bottom of a 6-quart slow cooker in a single layer. Pour the chicken broth around — not over — the chicken so the seasoning stays on the meat rather than washing off. 2. Sprinkle the entire packet of ranch seasoning evenly across the top of the chicken, then add the black pepper. Do not add extra salt; ranch mix is already heavily salted. 3. Scatter the cubed, softened cream cheese over the chicken in evenly spaced pieces rather than one solid block, so it melts uniformly into the liquid. 4. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours, without lifting the lid. The chicken is done when it reads 165°F (74°C) and offers no resistance to a fork twisted into the thickest part. 5. While the chicken cooks, lay the bacon on a foil-lined sheet pan and bake at 400°F (205°C) for 16 to 20 minutes, until deeply bronzed and rigid. Drain on paper towels and crumble once fully cooled and crisp — bacon only reaches maximum crunch after it cools. 6. Remove the lid and shred the chicken directly in the cooker using two forks, pulling with the grain into long, tender strands. 7. Stir slowly and thoroughly for 2 full minutes, scraping the sides and bottom, until the melted cream cheese and cooking juices combine into a thick, uniform, ivory sauce with no white lumps remaining. 8. Add the shredded cheddar in three additions, stirring after each, and let it melt gently with the lid off for 5 to 8 minutes on LOW. Freshly shredded cheese melts smoothly, while pre-shredded cheese carries anti-caking starch that turns the sauce grainy. 9. Fold in half the crumbled bacon and half the scallions, reserving the rest for topping. Taste and adjust with black pepper. 10. If the mixture is looser than you would like, leave the lid off on LOW for 10 to 15 minutes and it will thicken as steam escapes. If it is too thick, loosen with 2 tbsp of warm broth at a time. 11. Let the finished chicken rest, covered, for 10 minutes so the sauce settles and clings to the shreds instead of pooling. 12. Pile generously onto toasted brioche buns, spoon over hot egg noodles, or nest in crisp lettuce cups. Crown each portion with the reserved bacon, scallions, and fresh chives. Prep Time: 10 minutes | Cook Time: 5 hours 30 minutes | Total Time: 5 hours 40 minutes | Yield: 6 to 8 servings Nutritional value (per serving): Calories 436 kcal | Protein 38 g | Carbohydrates 4 g | Fat 30 g | Fiber 0 g | Sodium 1,150 mg Pro Tip: Never dump cold cream cheese straight from the fridge into the cooker. Let it come to full room temperature and cube it small, or the outside melts while the core stays solid and you end up chasing stubborn white lumps through an otherwise perfect sauce.

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