BBQ Chicken
1 pound of boneless, skinless chicken thighs (trimmed)
1 bottle BBQ sauce of your choice
1 cup Italian dressing
1/4 cup brown sugar
Throw everything in the pot (that's why we love crock pots!!)
Cook for 5-6 hours on low
Shred the chicken in the pot
Serve on buns or alone
The thighs are essential! They come out nice and juicy and are easier to shred than breasts.
Balsamic Chicken
4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes- don't drain them
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 tblsp olive oil
1 tsp each: dried oregano,basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
Chicken Enchilada Bake
Take 3-4 chicken breasts and cook in crockpot for 4+ hours or on the stove.
Simmer in 1 can of enchilada sauce, 1 can of chopped tomato's, 1 can of chopped green chilli's, 1 packet of taco seasoning
When chicken is done, shred or chop. In baking pan lay down 2-3 flour tortilla, layer with chicken mixture and shredded cheese.
Layer 3 times, bake at 400 until top layer of cheese is dark & bubbling.
Soooo easy!!!
Cheesy Chicken and Noodles
1 bag frozen chicken tenders
1 can cheddar cheese soup
1 can evap. milk
1/2 bag of egg noodles (*you can serve over rice if you prefer)
1 to 2 tsp dry mustard
2 tsp black pepper
salt to taste
Dump milk and soup and seasonings into LINED crock pot and stir. Add chicken (it can still be frozen or thawed). Stir to cover with sauce. Cook over low heat 6 to 8 hours or high heat about 4. 20 minutes before you are ready to serve add the noodles and stir to break up the chicken and coat the noodles.
You can add broccoli or peas to the mix or on the side.put sliced onion on top of chicken
Pumpkin Black Bean Turkey Chili
1 c. chopped onions
1 c. chopped yellow bell pepper
3 garlic cloves, minced
2 T. oil
1 2/3 tsp oregano
1 1/2 -2 tsp ground cumin
2 tsp chili powder
(2) 15oz can black beans, rinsed and drained
2 1/2 c. chopped cooked turkey
16oz can pumpkin
14 1/2oz can diced tomatoes
3 c. chicken broth
1) Saute onions, pepper and garlic in oil for 8 minutes or until soft.
2) Stir in oregano, cumin and chili powder.
3) Cook one minute.
4) Transfer to slow cooker.
5) Add remaining ingredients.
6) Cover and cook on low 7-8 hours.
Serve with shredded cheese and tortilla chips
Note: I usually skip the first 3 steps. I just put everything in the crockpot at once.
DUMP Recipes
DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
DUMP HERB WINE CHICKEN
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
DUMP LEMON AND GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
DUMP RUSSIAN CHICKEN
2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix
DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger
I know there are more but these are the ones that I have done. For more go to food.com
*** We call it "DUMP-CHICKEN" because you DUMP the mix into a 1-gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge, DUMP it into your crockpot, and cook it!
All the recipes can be made with approximately 1 to 1.5 pounds of chicken (4 to 8 pieces of chicken, any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless). Use boneless/skinless chicken breasts to keep it healthier. This is a perfect way to take advantage of chicken that’s on sale! Prep it all when you get home from the grocery store, put it in the freezer, and you have several (or many) meals ready to go in the crockpot
Dump the contents of the bag in your crockpot and cook on low for approximately 6 to 8 hours.***
White Chili
1 lg. jar (48oz.) Great Northern Beans
1 jar (24oz.) salsa
2 chicken breasts, cooked and shredded
3 cups chicken stock or boullion
2 T. cumin
1 lb. monterey jack cheese, shredded
Combine all ingredients in a large slow cooker, cook on low for 4-6 hours. Serve with tortilla chips
Swiss/Provolone Chicken Casserole
Crockpot Provolone/Swiss Chicken Casserole
Serves 4
4 boneless, skinless chicken breasts
4 to 6 slices of provolone or swiss cheese
1 can cream of mushroom soup
1/4 cup white wine or milk
2 cups herb seasoned stuffing mix
1/2 stick butter, melted
Spray bottom of crockpot with nonstick cooking spray. Place chicken breasts in bottom of crockpot. Cover chicken with slices of cheese. In separate bowl, mix soup with milk/white wine and spread over cheese slices. Combine stuffing mix with melted butter. Spread mixture on top of everything else. Cook on low for 4-6 hours.
NOTES : If you have an older crockpot, you should try this on low for 8 hours first. I find that newer crockpots cook much hotter than old ones, and mine at home only took 4 hours on low for the chicken to be done.
ahh well hopefully these new recipes will add some variety to what we normally cook. can't wait to try them!!!
No comments:
Post a Comment