Chicken Breast (crockpot)

I use this chicken for everything--in pretty much all of my chicken dishes & also sandwiches.  I love my crockpot! 

I like to do a bunch at once & then I put the chicken in containers with a little broth & put it in the freezer.  Then when I need it, I can just pull it out of the freezer & let it thaw for a couple hours.

Chicken Breast (crockpot)


4-5 boneless skinless chicken breasts (I use frozen)

1 1/4 C. water

1-2 tsp. chicken bouillon (to taste--you can leave it out or add more)



Place everything in crockpot & cook on low for 8 hours (you could do it for less time on high, but I like to cook mine on low).  Remove chicken & let cool for a few minutes & then shred.






recipe from somewhere online--I just don't remember where :)

Stir Fry

This was SO GOOD!  We had this for Father's Day & we enjoyed it so much that we made it again for my birthday a couple weeks later :)

Stir Fry


2 large boneless, skinless chicken breasts (thawed & cut into bite-sized pieces)

garlic, to taste (I used 1 1/2 tsp. minced garlic)

6 carrots, peeled & cut into bite-sized pieces

6 stalks of celery, cut into bite-sized pieces

2 C. broccoli, cut into bite-sized pieces

2 C. cauliflower, cut into bite-sized pieces

1 onion, cut

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

pea pods, cut in half (I used about 1/4 to 1/2 lb. and I also cut of the little stem ends, but you don't have to)

1 small cabbage, cut into bite-sized pieces

juice of 1/2 of a lemon (I used the bottled lemon juice)

3 Tbsp. water

3 Tbsp. cornstarch (mix together with water in a small bowl)

soy sauce, to taste (I used about 7 Tbsp.)

garlic powder, to taste (I just sprinkled some in)



Cook chicken with garlic & a little bit of oil in a large pan or Wok if you have one (I just got this one for my birthday at Walmart for $30 & it worked great!).  Remove chicken & set aside.  Cook carrots & celery on medium heat for a few minutes, stirring every so often throughout the whole process of cooking the stir fry.  Then add in broccoli & cauliflower & cook for a few minutes.  Add in onion & bell peppers & cook for a few minutes.  Then add in pea pods & cabbage & cook for a few minutes.  Add in chicken.  Then add in lemon juice & cornstarch/water mixture.  Add in soy sauce & garlic powder.  Serve over rice or noodles (we like ours with brown rice).





*All of the measurements for the vegetables are approximates--you can do as much as you want or different kinds of vegetables too!



*The cooking time is also just an estimate--cook it for a shorter amount of time if you like your vegetables a little crunchy or cook it for longer if you like them soft.






recipe from Mom

Grilled Chicken Marinade--BBQ and Garlic & Herb

BBQ marinade.  Just add apple juice (it has alternate suggestions as well on the back of the box, but we used the apple juice & it worked great).

Garlic & Herb marinade.  Just add lemon juice or one of the alternate suggestions.

I got these marinades at Sam's Club & we really liked both flavors so I thought I would share.  Each box was only a few dollars & it comes with 6 packets.  We made chicken with both of them & also had the cold leftovers for chicken sandwiches & chef salad--it was tasty!

Honey Lime Chicken Enchiladas

These were very good--will definitely be making them again!

Honey Lime Chicken Enchiladas


1/3 C. honey (next time I think I will try a little less)

1/4 C. lime juice (I just used the kind that comes in a bottle)

1 Tbsp. chili powder (I used 1/2 Tbsp.)

1/2 tsp. garlic powder (I used closer to 1 tsp.)

1 lb. chicken, cooked & shredded (I did mine in the crockpot--I put 4 boneless, skinless breasts from the freezer with 1 C. of water in a large crockpot & cooked it on low for about 8 hours. It comes out very tender & shreds nicely & I only used 1/2 of the chicken & put the rest in the freezer for later use)

8-10 flour tortillas (I used 9 & they were whole wheat)

1 lb. Monterrey jack cheese, shredded (I just used a mixture of cheddar & mozzarella & I used way less than a pound)

2 (10 oz.) cans green enchilada sauce

1/2 C. heavy cream (I used 1/3 C. skim milk instead)




Mix the honey, lime juice, chili powder, & garlic powder together. Toss with the shredded chicken. Let it marinate for at least 30 minutes (I did mine overnight in the fridge). Grease a 9x13 pan & pour enough enchilada sauce on the bottom to create a thin layer of sauce. Fill the tortillas by spooning some of the chicken mixture down the middle of the tortilla. Sprinkle on a little bit of cheese & roll up the tortilla & place in the pan. Mix the remaining enchilada sauce with the milk & any leftover marinade (I didn't have any leftover since I let mine soak overnight). Pour the sauce mixture over the top of the enchiladas and sprinkle the top with some cheese. Cover with foil & bake at 350 degrees for 30-45 minutes or until bubbly & heated through (I took the foil off for the last 15 minutes).





recipe from Alli

Chicken Roll-Ups

These are really good & easy! Definitely kid friendly--Jace helped me make them & he had so much fun rolling them up & dipping them in the butter & bread crumbs :)

These are the bread crumbs that I used. The recipe doesn't need very much, so this will last me a long time & it was only a few dollars.

Chicken Roll-Ups
1 C. shredded chicken (you could also used canned chicken if you're in a hurry)

8 oz. cream cheese (I use the Neufchatel (lowfat) cream cheese & it works great)

2 Tbsp. milk

salt & pepper to taste

2 cans crescent rolls (I use the reduced fat)

1 C. crushed croutons (I used breadcrumbs & I just dump some in a bowl--you don't need a lot)

1-2 Tbsp. melted butter



Blend together chicken, cream cheese, milk, & salt & pepper. Open crescent rolls & separate them into triangles. Spoon chicken mixture onto the base of the triangle on the crescent roll. Fold in bottom corners & roll-up. Lightly roll in melted butter & then roll in crumbs. Place onto greased baking sheet & bake at 350 degrees for approximately 20 minutes, or until they are lightly browned. Serve with sauce if desired.




Sauce


1 can cream of chicken soup

1/2 C. milk

seasonings, to taste (I used pepper, garlic powder, onion powder, parsley & oregano)




Combine all ingredients together in a saucepan. Cook over medium heat until it's heated through & bubbly.






*We had sauce left over, so I just put it in the freezer for next time!






*FYI--I think these are best straight out of the oven, but Danny & Jace also really liked them chilled the next day.






I found this recipe somewhere online, but I can't remember where

Chicken & Biscuit Casserole

This was very easy & fast! Danny said that it wasn't his favorite, but we both thought it was pretty good--especially for how quick it was.

Chicken & Biscuit Casserole


2 C. cooked chicken, cut-up (I didn't measure, I just dumped some in. If you're in a big hurry, I think canned chicken would work good too)

1 can (11 oz.) mexicorn, drained

1 can cream of chicken soup

2 C. shredded Monterey jack cheese (I only used 1 cup & I just used cheddar & mozzarella)

salt & pepper (to taste)

1 2/3 C. Bisquick mix

2/3 C. milk



Mix chicken, corn, soup, cheese, and salt & pepper. Place in a greased 8x8 baking dish. In bowl, mix Bisquick & milk until soft dough forms. Place dough on surface dusted with some Bisquick. Knead 10 times. Roll into 7 1/2 inch round and 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on top of chicken mixture. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown.





*I used the lazy approach & just did drop biscuits. Just mix the Bisquick & milk in a bowl & then take 2 spoons & drop the dough on top of the chicken mixture. I did 3 rows of 3, so 9 drop biscuits total. It's nice to skip the kneading, rolling out, & cutting--even if it doesn't look quite as pretty :)




*I thought the biscuit layer was quite thick, so next time I'm going to do a little less of the Bisquick & milk.





*You can also use ready made biscuits that you buy in the refrigerator section of the grocery store instead of the Bisquick & milk.






recipe from Adrienne Branch

Tinga

This is one of my favorite meals! My brother Robert learned how to make these on his mission in Mexico City, so they are definitely authentic & SO SO GOOD! This was actually my first time making them (Robert always made them) and we will be having them again soon--a favorite for both Danny & I :)

This is what the chicken mixture looks like when it's all done. It doesn't look very appetizing, I know, but it's good, I promise!

These are the chipotle peppers I got. I only used 1/3 of the can, so I put the rest in 2 separate baggies in the freezer (each with some of the sauce too) to use for later.

The tostadas I used. I had a hard time finding some--Giant Eagle didn't have them, so I actually found these at Walmart, but I know that Winco in Idaho Falls carries them (they come already toasted in a big bag).

Tinga


3 large chicken breasts, boiled & shredded (save the broth from boiling the chicken)

1 onion, chopped

5-8 plum/Roma tomatoes (depends on how big your tomatoes are, I used 7)

1-4 chipotle peppers in Adobo sauce (depends how spicy you want it--I used 2 peppers, but I will do 3 next time)

salt (to taste)

tostadas (the kind I bought needed to be toasted in the oven for a few minutes, but some come already toasted).

toppings (sour cream, lettuce, tomatoes, guacamole, etc.)




Boil chicken (I just put mine straight from the freezer into a pot of water & cooked it for about 15 minutes once it started boiling). Save the broth & then shred the chicken. Sauté onions in a little bit of butter or oil (needs to be a fairly deep pan because it'll have all the sauce and then the chicken in it).

In the blender, put a bunch of tomatoes (I used 7 & it pretty much fills up the blender). Also add a couple chipotle peppers into the blender (depending on how hot you want it, 1 or 2 is not too spicy, add a couple more if you want a bit more of a kick). Also add some of the sauce from the can, not just the peppers. Pour some of the chicken broth from the boiled chicken (I used about 3/4 C.) into the blender and blend it all up. Don't put too much broth in or it'll take a while to boil down to where it's not so runny. Pour the tomato mixture into the pan with the onions and mix it around. Add some salt to taste.

Heat mixture to a boil and then add the shredded chicken and heat to a simmer. (Make sure you taste it because you can always blend up some extra tomatoes & add in if it's too spicy. Or you can blend up & add some extra chipotle peppers if it's not spicy enough). Let it simmer for a while so the chicken will soak up the flavor (and to boil off some of the broth if it's too runny).




Serve with tostadas with sour cream and desired toppings (we like just lettuce).



It works best to take your tostada & spread a thin layer of sour cream over it & then put on the chicken & then top with the lettuce & other toppings. Make sure you have lots of napkins handy, because they can be pretty messy to eat! You can always break-up your tostada into a bowl & then add everything on top & eat with a fork, but I think it's best the messy way :)








Recipe from Berto :)

Cranberry Chicken

This was fast, easy & very good! I always love a good crockpot recipe.

Cranberry Chicken


1 can whole cranberries cranberry sauce

1 pkg. onion soup mix

1 bottle French dressing (I used lowfat)

6 boneless, skinless chicken breasts (more or less depending on the size--I used 6 large & it was perfect)




Place cranberry sauce, onion soup mix, & dressing in bottom of crockpot. Mix together & then add chicken (I used frozen chicken). Cook on low for about 8 hours or until chicken is done. You could cook on high for part of the time if you are crunched for time.




*You can also cook these in the oven in a 9x13 baking dish.




recipe from Pamela Crouse

Winger's Sticky Fingers & Amazing Sauce

Danny LOVES Winger's sticky fingers, so I knew that I had to try this recipe for him. He said it was really good & tasted just like Winger's!

Winger's Sticky Fingers & Amazing Sauce


3 Tbsp. Frank's Hot Sauce (it has to be Frank's Hot Sauce--no other sauce will taste as good)

3/4 C. brown sugar

2 Tbsp. water




Heat up hot sauce, brown sugar, & water in a pan over medium heat until all the sugar dissolves (I let it simmer for about 2 minutes). That's it for the sauce! Brush the sauce on cooked chicken fingers & enjoy. Mix some of the sauce with some ranch to make the creamy amazing sauce.





*I bought frozen chicken fingers (they were whole grain breaded & really good) & baked them in the oven instead of frying them.




*I doubled the sauce just to make sure there was enough for the chicken & for dipping. It was plenty, so I'm going to freeze the rest for next time!






*These go great with these oven fries!





recipe from Favorite Family Recipes blog

Sweet & Sour Chicken (crockpot)

I saw a recipe online for sweet & sour chicken in the crockpot & I LOVE crockpot recipes, so I took this recipe that I already use & did it in the crockpot & it turned out great!

Sweet & Sour Chicken


1 can of pineapple chunks (including the juice)

1/4 C. brown sugar

1/4 C. ketchup

1/4 C. soy sauce

3 Tbsp. vinegar

1-2 tsp. orange juice concentrate

2 Tbsp. corn starch

1-2 large boneless, skinless chicken breasts (I just put mine in frozen)

green or sweet red pepper (I never use this)

onion (I always just use onion powder to taste)

garlic powder (to taste)

1-2 carrots peeled & cut-up



Put everything in the crock pot and cook on low for approximately 8 hours. About 1 hour before it's done, take out the chicken & cut it up & then put back in for the last hour. Serve over rice (we always have brown rice).






recipe from Barb

Chicken Salad Sandwich

This makes a yummy & fast lunch!

Chicken Salad Sandwich


1 can chicken, drained (I buy mine at Sam's Club)

1/4 to 1/2 C. mayo (more or less--depending on how much mayo you like)

1/8 to 1/4 C. shredded cheese (or you can also cut-up cheese into little chunks)

salt/pepper (to taste)




Mix everything together in a bowl & then spread between 2 pieces of bread and you're done! Store any leftovers in the fridge.





*You can also add olives, grapes, nuts, onions, or anything else that sounds good.





recipe from me

Broccoli & Chicken

This is a simple & yummy dinner!

Broccoli & Chicken


chicken, cooked & cut-up (about 1 cup)

broccoli, cooked & cut-up (1-2 cups, I just put mine in a pan & cover half-way with water & cook for about 7 minutes)

1 can of cream of chicken soup

1/2 to 3/4 c. milk

salt & pepper (to taste)

shredded cheese




Stir soup & milk together & put in bottom of a greased 9x9 pan. Add in chicken & broccoli & then season with salt & pepper. Bake at 350 degrees for about 30 minutes, or until it is bubbly. Take out of oven & sprinkle with shredded cheese. Serve over rice (I like to use brown rice).




recipe from Mom

Chicken Chef Salad

So yummy! One of our favorite dinners--simple & healthy too!

Chicken Chef Salad


cooked chicken breast, cut up (we like to make extra of this chicken & use the leftovers)

lettuce (we use romaine)

veggies (we use carrots, celery, broccoli, & cauliflower, but you could do whatever you want)




*This is also good with boiled eggs too--I'm just too lazy to make them :)




*I like to make these Garlic & Cheese biscuits to go with.

Chicken Tortilla Soup

This soup is SOOO good! It's a new favorite in our house, so I'll be making this again very soon! Don't let the long list of ingredients deter you--all you do is dump everything into the crockpot, it's really quick & easy!

This is the garlic that I use. It's just like using fresh garlic, but so much faster & it was only $4 & will last me a long time (1/2 tsp. equals 1 clove of garlic).

Chicken Tortilla Soup


2-3 boneless skinless chicken breasts (I just put mine in frozen or you could use chicken that is already cooked & shredded)

1 can black beans, drained

1 (15 oz.) can whole peeled tomatoes, mashed (my can was actually bigger & it worked great)

1 (10 oz.) can enchilada sauce (whatever heat you want--I used mild, we don't like things too spicy)

1 medium onion, chopped (I just dumped in some onion powder)

1 (4 oz.) can chopped green chili peppers (I just used 2 oz. & froze the rest to use next time)

2 cloves garlic, minced

2 C. water

1 (14.5 oz.) can chicken broth

1 tsp. cumin (I just used 1/2 tsp.)

1 tsp. chili powder

1 tsp. salt (I just used 1/2 tsp--trying to cut back on the salt :)

1/4 tsp. black pepper

1 bay leaf

1 (10 oz.) pkg. frozen corn (I just used a can of corn & drained it)

1 Tbsp. chopped cilantro (if you use fresh make sure to add it only one hour before serving)





Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into large crockpot. Pour in water & chicken broth & add cumin, chili powder, salt, pepper, & bay leaf. Stir in corn & cilantro. Cover & cook on low setting for 6-8 hours or on high setting for 3-4 hours (if you're putting in frozen chicken, make sure you give it enough time to cook and then take out the chicken & shred it 1 hour before serving).




Baked Tortilla Strips


7-10 corn tortillas

Pam

salt



Cut corn tortillas into thin strips using a pizza wheel. Spread onto a baking sheet & spray with Pam & sprinkle lightly with salt. Bake at 400 degrees until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.








*You could also garnish this soup with shredded cheese, avocados, and a splash of fresh lime juice.





recipe from Elena

Killer White Chili

This is really good & really easy--gotta love crockpot recipes! It's just as good for leftovers too!

Killer White Chili


48 oz. Great Northern beans (I just use 3 cans)

12 oz. salsa (whatever variety you like--I use mild)

2 C. pepper jack cheese, shredded (I just use 1 cup)

2 tsp. cumin (I just use 1 tsp.)

1 can (2 cups) chicken broth

chicken breast, cooked & chopped (I use about a cup give or take)



Put everything into crockpot & cook on low for about 6 hours.



*You could serve the chili with some pepper jack cheese on top--I just like mine plain or with a little sour cream. It would also be good with tortilla chips.




*If I don't have chicken that is already cooked, I will put in frozen chicken & just cook it longer or on high for part of the time.




*We like to have this corn bread with the chili.









recipe from somewhere online

General Tso's Chicken

General Tso's Chicken


This isn't really a recipe, I just wanted to post it because it's yummy & very easy--which is just what I need with a new baby! Anyway, I buy this at Sam's Club, but I'm sure it's available other places too & it costs around $10 and feeds our family for two meals. You just put it straight in the oven frozen & cook for 15-20 minutes (there's also directions for the microwave & frying).


*We like to have it with brown rice because I'm too lazy to make fried rice :)

Chicken Breast (Herb & Garlic Marinade)

Sooooo yummy & easy!

This isn't really a recipe, but I just had to post it because it is one of our favorites! You just marinade chicken breasts in the Lawry's Herb & Garlic marinade (they have a lot of other flavors as well--we also really like the Teriyaki and the Steak & Chop marinades) & then cook them on the BBQ. I usually put them in the marinade (I just use a 9x13 pan) the night before I want to cook the chicken, but it says it's a 30 minute marinade, so I'm sure it's good that way too.



*This chicken goes perfectly with the oven fries!

Pepsi Chicken--Crockpot

This is one of our favorite dinners!

Pepsi Chicken

6 large boneless, skinless chicken breasts

1 small onion (I just cut it in big slices, so that they're easy to pick out)

1 green bell pepper (cut into strips)

1/2 to 3/4 pepsi (20 oz.) we just dump some in

1/2 to 3/4 BBQ sauce (28 oz.) we just dump some in (we like Sweet Baby Rays or Bullseye the best)




Place everything in large crockpot. Cook on low for approximately 8 hours.




*This is also a great dutch oven recipe, but we don't have one, so I use the crockpot!






recipe from Barb

Sweet & Sour Chicken

This isn't a very good picture, but I promise this is soooo good! This is one of Danny's favorite meals!

Sweet & Sour Chicken

1 can of pineapple chunks

1/4 C. brown sugar

1/4 C. ketchup

1/4 C. soy sauce

3 Tbsp. vinegar

1-2 tsp. orange juice concentrate

2 Tbsp. corn starch

chicken (cooked & cubed)

green or sweet red pepper (I never use this)

onion (I always just use onion powder to taste)

garlic powder (to taste)

carrots (julienne--I found some already cut up in the grocery store & it saved a lot of time)




Make sauce combining pineapple juice from can, brown sugar, ketchup, soy sauce, vinegar, orange juice, & corn starch. Set aside. Cook carrots in the microwave for a few minutes in water (we like ours to be a little bit firm still). Add chicken, carrots & peppers to sauce. Add pineapple chunks. Cook over medium heat until it thickens. Serve over rice (we always use brown rice, but it's good with either).



*We always have lots of leftovers, so I would say this recipe makes at least 4 servings.



recipe from Barb

Chicken Cordon Bleu--Crockpot

I love how quick & easy crockpot recipes are & this is really tasty too!

Chicken Cordon Bleu

6 chicken breasts (medium-sized)

1 can cream of chicken soup

1 C. milk

4 oz. sliced ham (I like to get it fresh from the deli counter)

4 oz. swiss cheese (sliced or shredded also works)

1 box chicken Stove Top stuffing (I use about 1/4 to 1/3 of the box)

1/4 C. melted butter (I use 2 Tbsp. since I use less stuffing)




Mix together soup & milk & pour a small amount into the bottom of the crockpot. Layer chicken over sauce, cover with slices of ham & top with cheese (I like to do this in 2 layers so it spreads out the ham & cheese over the chicken better). Pour in remaining soup mixture. Sprinkle the stuffing on top and then drizzle with melted butter. Cover & cook on low for 4-6 hours (I always use frozen chicken, so mine takes about 8 hours and I turn it on high for about 2-3 of the 8 hours).




*We like to have this with mashed potatoes because there's a lot of sauce & it works good for a gravy.






recipe from Jenni