Category: Chicken

Crockpot Margarita Chicken

(I haven’t tried this yet, nor do I usually cook chicken from frozen)

  • –4-5 frozen boneless skinless chicken thighs
  • –1/4 cup dijon mustard
  • –1/4 cup honey
  • –1 T gluten free soy sauce
  • –2 minced garlic cloves
  • –3 T margarita mix

The Directions.

–mix your sauce ingredients in a mixing bowl

–plop the frozen chicken in the bottom of your crockpot

–cover with the sauce

–cook on low for 7-9 hours or on high for 4-5. If your chicken is fresh, check it after 3 hours on high or 6 hours on low.

The Verdict.

This was delicious! The kids enjoyed it a lot, Adam and I each had seconds, and we didn’t have any leftovers.

We served the chicken with some rice pilaf from Trader Joe’s.

I think what I liked the most about this dish is that I wouldn’t have come up with this flavor combination on my own—but it so totally works and tastes amazing.

https://www.ayearofslowcooking.com/2008/04/margarita-chicken-crockpot-recipe.html

Crockpot Cream Cheese Chicken

Make sure your ingredients are gluten-free if you need it that way. . .

1 can cream-of-something soup

–1/2 cup chicken broth

–raw chicken pieces (2-3 pounds )

–packet of Italian salad dressing mix

–2 cloves minced garlic

–8 ounce block of cream cheese (to add later)
OR EVEN EASIER: ( I haven’t tried this one yet)

Put 2 tablespoons salted butter in a large skillet. 

Brown 16 ounces sliced mushrooms for a VERY LONG time on medium heat. (longer than you think — a good 20 minutes or so, you want them to shrink in half and get nice and brown. 

Add a few twists of ground pepper. Then add to crockpot — juice from pan and all.

Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. 

Shred the chicken with two large forks (or leave whole), and mix in the block of cream cheese. 

Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

Serve over rice, pasta, etc.

From:

https://www.ayearofslowcooking.com/2008/05/crockpot-cream-cheese-chicken-recipe.html

Crockpot Chicken and Cheese

4 to 6 chicken breast halves, or equivalent bird pieces (I use boneless thighs)

12 pieces cooked and crumbled bacon

1/4 cup teriyaki sauce

1/2 cup prepared Ranch salad dressing

1 cup shredded cheddar cheese

Use a 4-quart slow cooker, or double everything. Crockpots work the best when they are 2/3 to 3/4 of the way full.

In a small bowl, combine the teriyaki sauce and the ranch dressing.

Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.

Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are.

From: A year of slow cooking Chicken and Cheese

Mango Chicken Curry

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 4 cloves garlic, smashed with the side of your knife
  • 4 tablespoons ginger, chopped
  • 2 tablespoons curry powder
  • 1 teaspoon each: salt and pepper (I think I left it out the first time and liked it better)
  • 3 ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)
  • 14 ounce can coconut milk
  • 1 lb boneless chicken thighs, chopped (can sub chicken breasts)
  • Minced cilantro, to serve
https://www.theendlessmeal.com/wprm_print/mango-chicken-curry-recipe

INSTRUCTIONS 

  • Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.1 tablespoon coconut oil,1 medium onion,4 cloves garlic,4 tablespoons ginger
  • Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.2 tablespoons curry powder,1 teaspoon each: salt and pepper,14 ounce can coconut milk,3 ripe mangos
  • Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.1 lb boneless chicken thighs
  • When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.Minced cilantro

Instant Pot Chicken Thighs

1-2 Pounds Chicken – I used frozen chicken thighs (boneless).
Add 1 cup water or broth to Instant Pot. Cook on high pressure for 20 minutes (use trivet).  Remove chicken and trivet, dump out broth/water and make one of the following:

Creamy Chicken – Basic

Add 4 ounces cream cheese, 1 chicken bullion cube, and white wine or water (about 1/4-1/2 cup) to instant pot and saute. Can also add mushrooms, onions, sundried tomatoes, spinach, artichokes, parmesan cheese, etc.

Cream Cheese Italian Chicken

Add 4-8 oz. of cream cheese and 1/2 – 1 packet of dry italian seasoning. Heat through on Saute. I like this one with mushrooms.

BBQ Bacon

Place chicken back  in bottom. Pour BBQ sauce over. Add cooked bacon, chopped scallions, and cheddar or monterey jack cheese. Heat on slow cooker for later or higher setting until cheese melts.

Piccatta style

Add chicken bullion, garlic, white wine, capers, italian seasoning, and lemon juice to pan. Add zoodles. Cook on saute for a few. Add chicken back in until heated through.

Buffalo Style
Put chicken back in. Pour buffalo sauce over and crumbles of blue cheese.

Mediterranean

Add white wine, chicken broth, olives, and tomatoes.

 

 

Chicken Piccata

  • 8 ounces Chicken breasts
  • 3/4 teaspoon Salt divided
  • 1/2 teaspoon Pepper divided
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoons Olive oil
  • 1/4 cup Shallots diced
  • 2 Garlic cloves diced
  • 1/2 cup White wine
  • 1/2 cup Chicken broth
  • 2 tablespoons Capers
  • 2 tablespoons Lemon juice
Instructions
  1. Place each chicken breasts between two pieces of plastic wrap and pound them to 1/4 inch thick.
  2. Use 1/2 teaspoon of salt and 1/4 teaspoon of pepper on each chicken breast, then place Parmesan cheese in a bowl and coat the chicken breasts with the cheese.
  3. Heat 1 tablespoon of olive oil in a saute pan and once it is hot place the chicken breasts in the pan and cook until lightly browned on both sides.
  4. Remove chicken breasts and set the aside.
  5. Add another tablespoon of olive oil to the saute pan and add shallots to the pan. Cook for 2 min, or until they begin to soften, then add the garlic and cook for 1 minute.
  6. Add white wine and chicken broth to the pan, stirring with a wooden spoon, making sure to scrape up the brown bits from the bottom of the pan.
  7. When the liquid has reduced by half add the capers and lemon juice, cook for 1 minute and remove from heat.
  8. Pour sauce over chicken breasts and serve over steamed spinach (actually, I like zoodles made from zucchini better.

From https://www.homemadeinterest.com/skinny-chicken-piccata/

Skinny Chicken Piccata

Cobb Salad

Ingredients

For the Dressing:
For the salad:

Directions

Watch how to make this recipe.

In a small bowl, whisk together all of the dressing ingredients and set aside.

Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.

Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

From: www.foodnetwork.com/recipes/cobb-salad-recipe0-1953074

Eating Healthy in 2009. Copyright 2007, Ellie Krieger All Rights Reserved