Taquito Crock Pot Chicken

*I found this here but I do it a little differently. I used dehydrated onions and omit the paprika, and use a little extra worcestershire for my own personal taste. It's very good! Great for salads and burritos too.

3 frozen chicken breasts
1/4 cup worcestershire sauce
1/2 cup water
1/2 onion, diced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper

combine in a crock pot and cook on low for four hours. shred and taste for seasoning. add salt and pepper if needed, and more paprika for color, if needed. keep warm.

Blackened Chicken or Salmon

4 Tablespoons paprika
1/4 teaspoon cayenne
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 cup butter
4 salmon fillets, room temperature or
4 tilapia fillets, room temperature or
4 chicken breasts, pounded evenly, room temperature

Mix dry spices on a plate. In a skillet, melt butter and oil over medium-high heat. Pour off 1 Tablespoon of butter into a shallow pan. Turn on your oven vent and crank the heat to high. (work with your range, some gas ranges would be way too hot on high, work on med-high.) Pat fillets or breasts dry with paper towels. Dip each fillet or breast lightly into melted butter and dip into the dry ingredients, patting the spices on by hand. Cook fish/chicken in skillet, 3-4 minutes per side, careful when turning. Fish/Chicken will look charred black and you may get smoke- hence the name!

Good Salad

This is truly a salad I could devour on my own. If you like the taste of a subtle Sesame Oil, this is the salad for you. I've used whole wheat noodles and less sugar than the recipe calls for and still LOVE LOVE LOVE it. A good way to get your spinach in if you don't like the taste.

25 servings

3 chicken breasts - cooked, chopped
1 lb rotini or small noodle - cooked, rinsed
1 lb baby spinach
5 green onions -chopped
1 c. sugared almonds

Dressing
1 c. mayo
1/2 c. sugar
3 T. sesame oil
3 T. vinegar
1/2 c. soy sauce

Sugared Almonds
2 T. butter melt in frying pan
1 c. almonds
1/3 c. sugar
cook over medium until sugar carmelizes - stir continually
spread on cookie sheet with wax paper

Chicken Tortilla Soup for the Crock Pot

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups cooked chicken, shredded (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onion
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the chipotle flavor)
1/2 teaspoon chipotle pepper (optional)

Garnishes
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
*If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.Simmer for at least an hour so that the flavors mix together.

Creamy Italian Crockpot Chicken

1- FAMILY SIZE CREAM OF CHICKEN SOUP (or 3 regular cans)
1- PACKAGE CREAM CHEESE CUT INTO CUBES
1- 16 OZ SOUR CREAM
1- PACKAGE ITALIAN DRESSING MIX
2- large RAW CHICKEN BREAST, CUT UP - or use CHICKEN TENDERS
1- CAN OF MUSHROOMS
1- SMALL CAN OF GREEN CHILIS (IF YOU LIKE)
SALT & PEPPER

MIX IN THE CROCK POT AND COOK FOR 5 PLUS HOURS ON LOW. YOU CAN USE MORE CHICKEN IF YOU PREFER. SERVE OVER RICE OR PASTA.

(I have also added cooked chicken at the end of heating - if you are doing cooked chicken, just heat soup mixture through till thick soup consistency and to make sure flavors are melded)

Chicken Lo Mein

It looks complicated, but it's not. True restaurant quality.

You can add bean sprouts if you want, which is good I think. I would eliminate water chesnuts and use bamboo shoots. It's less salty than others I've tried.

Ingredients
2 teaspoons instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 ounces boneless skinless chicken breast, cut into long,thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
3-4 cloves garlic, minced
1/2 teaspoon ground ginger
4 green onion, chopped
1/2 can water chestnut, chopped
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green pea, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and drained

Directions
Dissolve broth granules in boiling water in small saucepan.
Pour 1/2 cup broth mixture into large skillet.
Let remaining liquid in saucepan cool.
Bring mixture in skillet to boiling.
Add chicken and simmer 5 minutes, until no longer pink in center.
Remove chicken with slotted spoon to platter.
Pour off liquid from skillet.
Stir wine, soy, and cornstarch in small bowl until smooth.
Stir into remaining cooled broth in saucepan.
Heat oil in same skillet over medium-high heat.
Add garlic and ginger; cook 30 seconds, stirring.
Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
Add chicken and pasta; toss 2 minutes until heated through.
Stir cornstarch mixture in saucepan; add to skillet.
Cook 2-3 minutes, stirring, until slightly thickened.
Top with additional sliced green onion if desired.

Chicken Tortilla Casserole

4 breasts, diced and cooked
1 lg family sized cream of chicken
1 can nacho cheese soup
1 can diced chilis
8 oz salsa

Mix and pour over crused corn chips, top w/ grated cheese

Bake at 350 - 30 min.

Upon serving, top with sour cream

Cream Cooked Chicken

8 breasts, placed in 9x13 pan
mix and pour over chicken:
1 can cr. celery soup
1 can cr. chicken soup
1 1/2 c. sour cream
1 1/2 c. cheese

Sprinkle with paprika, cover with foil
350 for 1 1/2 hour (remove foil in last 10 min)

Serve with noodles or baked potato

Dutch Oven veggies and chicken

Not every dutch oven dish needs to be cooked outside on coals - we place this inside our seasoned dutch oven and cook it in our indoor oven. Very tasty dish on a Sunday!

Place in bottom of dutch oven:
6 chicken breasts (can be frozen)
Cut up over the top:
1 head cauliflower
2 bunches broccoli
2 onions
Add:
1 lb baby carrots
3 cans sliced potatoes
fresh whole mushrooms
Cut 2 squares of butter onto top of veggies, sprinkly with seasoning of your choice (we use Spike)

Bake for 1 hr. at 350.

(can also do just veggies, but bake for only 45 min.)

Chicken Quesadillas

1 lb breasts - cooked, cut up
add, heat thru:
1 can cheddar cheese soup
1/2 c. chunky salsa

Spread mixture on tortilla w/in 1/2" of edge. Moisten edge with water to seal.
Place on 2 baking sheets and broil or grill for 5 min.

Chicken Chow Mein

Saute the following in 4 T. olive oil and allow to simmer for 5 min.
2 green peppers
2 red peppers
2 chopped onions
4 ribs celery

Sprinkle with 1/2 c. flour - stir
Add in, and bring to boil - then reduce to simmer for 10-15 min:
4 T. soy sauce
2 c. chicken broth
1 can mushrooms (opt)
2 chicken breasts - cut up
s&p to taste

Serve over rice or chinese noodles, top with slivered almonds, more soy sauce and fried noodles.

Parmesan Chicken

Dip 2 lbs of chicken pieces into melted butter
Then dip in:
3/4 c. parmesan cheese (shredded or powdered)
1 1/2 c. breadcrumbs

Place in pan, sprinkle with season salt

Bake at 375 for approx 20-30 min.

Chicken Filled Cresent Rolls

Mix:
1 8-oz pkg softened cream cheese
1/4 c. chopped celery
1/4 c. chopped onion
4 c. diced chicken.

Roll 2 cans refrigerator cresent rolls (16) to enlarge slightly.
Place 1 T. heaping chicken mixture in center and roll up.
Dip in melted butter: roll in crushed garlic croutons.

Bake at 350 for 20 min.

Serve with gravy made from 1 can cr. chickn soup and 1/2 c. milk

Chicken Parmesan

dip:
4 breasts
in:
1 beaten egg
3/4 c. Italian seasoned bread crumbs

arrange chicken in greased 9x13 pan
Cook uncovered at 400 degrees for 20 min.

Pour tomato pasta sauce over and top with mozerella cheese.

can serve with buttered noodles.

Chicken Curry

Brown:
1 lb chopped chicken pieces
4 T. chicken broth
Add, cook for 5 min on low heat:
1/2 c. chopped celery
1/2 c.chopped onion
1/2 t.salt
1/4 t. paprika
Add, cover, cook for 45 min or until chicken is tender:
3 c. boiling water (can use more if desired)

Mix, add to above and cook several minutes:
1 T. curry powder
3 T. butter
Add and cook till thick:
4 T. flour
2 c. milk
Let sit for 1 hour or overnight - serve over rice.

Roasted Whole Chicken

A great main dish to make while you're at church - ready when you get home.

1 or 2 whole chickens - thawed, dry
garlic salt
pepper
grated parmesan cheese
butter
1 large onion, or onion flakes

Make a seasoned butter with the ingredients and rub under the skin of the chicken, also sprinkle generous amounts of seasoning into cavity and on top of chicken. Place in roaster pan, breast side up, on a rack if possible. Put about an inch of water in the bottom of the roaster pan and slice your onion into it. You can also put potatoes and carrots or your choice of vegetables around the chickens.

Roast on a low temp - about 300 for 3 hours. Or, slow roast on about 200-250 all day. The longer it roasts, the more tender it becomes and will fall off the bone.

*Don't roast all day with veggies as they will become really soft and nasty.

Crock Pot Chicken W/ Black Beans and Cream Cheese

This looks disgusting once it's cooked, but has GREAT flavor

4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Directions

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour

Serve over Rice or serve in tortillas as a burrito filling and garnish.

Creamy Chicken Enchiladas

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 4oz chopped green chilies
1 c sour cream
1 1/2 c cooked, boneless, skinless chicken breasts
1 1/2 c grated white cheese
8 lg flour tortillas

Mix soups, chilies, and sour cream. Heat until warm. Spread a little sauce in bottom of 9x13 pan. Put a little sauce in the center of a tortilla, sprinkle with cheese. Add some chicken. Roll up tortilla envelope style. Place in pan. Continue until all 8 tortillas are completed. Pour remaining sauce over top and sprinkle with remaining cheese. Bake at 350 for 20-25 min.

Southwestern Grilled Chicken

Not the same unless grilled!

1 envelope GOOD SEASONS Italian Salad Dressing mix
1/2 c vegetable oil
(or rather than those 2 ingredients, you can use 2/3 cup of prepared Italian dressing. However, do not use a “zesty” Italian as it does NOT taste as good.)

1/4 c lime juice
1/4 c chopped fresh cilantro
1 t chili powder
6 boneless skinless chicken breasts- halved.

Mix all ingredients into a Ziploc baggy. Add chicken and marinade for about 1 hour.

Preheat grill to medium high heat. Remove chicken from marinade and put on grill. I pour the remaining marinade on top of chicken when I first put it on the grill. Grill chicken 6-8 minutes on each side or until cooked through.

Pesto Chicken

1 pkg pesto sauce mix (or prepared pesto)
8 boneless/skinless breasts (I used 5 large breasts and cut them in half)
unseasoned breadcrumbs
1/2 c. melted butter
sliced provolone cheese (or mozzerella)

Preheat oven to 350. Prepare sauce as directed on pkg. Dip breasts in melted butter then coat in breadcrumbs. Place in greased 9x13 pan. Spread pesto over the tops as generously as you'd like and then top with provolone cheese. Cover with foil and place in oven for 45 - 50 minutes. Remove foil when 15 minutes remain to brown cheese on top.