Tangy Lemon Chicken:

Ingredients:

3 to 4 pounds chicken parts
1 (6-ounce) box Lemon Jello powder
3 Tablespoons melted butter
1 Tablespoon prepared Dijon mustard
1 Tablespoon dried minced onion flakes (or one tiny onion, finely diced)

Directions:

Place the chicken into your slow cooker. In a small mixing bowl, combine the jello powder, melted butter, dijon mustard, and onion flakes. Stir together to make a paste. Smear this onto your chicken.
Cover and cook on low for 6 to 8 hours.

Serve with mashed potatoes, or rice pilaf and something green.


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Enchilada Casserole:

Ingredients:

2 cups cooked chicken
28 oz can of enchilada sauce
1 orange pepper
1 yellow pepper
1 can black beans, drained and rinsed
6 corn tortillas
2.5 cups shredded cheddar cheese
Sour cream (optional) 

Directions:

Combine chopped or shredded chicken with the enchilada sauce. Starting with 2 corn tortillas, layer ingredients into the crockpot:

-tortillas
-chicken mixed with sauce
-chopped peppers
-black beans
-cheese

Repeat layers. Finish with a handful of cheese and 1 tablespoon of water.

Cover and cook on low for 4-6 hours.

Serve with a dollop of sour cream.

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Chicken Enchilada Chili:

Ingredients:

1.5 pounds chicken (boneless & skinless)
1.5 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans pinto or kidney beans, undrained
1 onion, diced (or 1 tablespoon dried, minced onion flakes) 
1-2 teaspoons chili powder 
1 teaspoon cumin 

Directions: 

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart crockpot. Add beans, celery, onion and spices. Stir to combine. Place chicken on top. 

Cover and cook on low for 7-8 hours.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired. 

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21 Ingredient Chili:

Ingredients:

2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)

1 onion, diced

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can white cannellini beans, drained and rinsed

1 (15-ounce) can corn (drained and rinsed)

1 (15-ounce) can fire roasted tomatoes (whole can)

1 (4-ounce) can diced green chilies

1 medium sweet potato, peeled and grated

1/2 cup spicy brown mustard

2 Tablespoons soy sauce

2 Tablespoons honey

3 Tablespoons chili powder

1 Tablespoon chipotle chili powder 

1 Tablespoon onion powder

1 Tablespoon garlic powder

1 teaspoon white pepper 

1 teaspoon oregano

1 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon cloves

2 cups chicken broth

 

Directions:

Put the chicken into the bottom of your cooker. Add the diced onion, canned beans, tomatoes, chilies, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices. Pour in the chicken broth.

 Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. This will taste best if cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. 

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Chicken Lettuce Wraps:

Ingredients:

4 chicken breast halves or 10-12 chicken breast tenders 
5 chopped cloves of garlic
1/2 chopped onion
1/4 cup soy sauce
1/4 cup white wine
1/2 teaspoon ginger
dash of allspice
2 Tablespoons balsamic vinegar

Directions:

Chop up chicken into small pieces and put into crockpot. Chop up the onions and garlic. Put into crockpot on top of the meat. In a mixing bowl, mix the liquid and spices and then pour over top of the meat.

Cover and cook for 4-6 hours on high, 6-8 on low.

Serve over lettuce leaves.

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20-40 Clove Garlic Chicken:

Ingredients:

3-4 pounds chicken breasts or thighs
1 large onion, sliced
1 Tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact

The Directions.

Place onion slices on the bottom of the crockpot. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker on top of the onion.

Cover and cook on low for 6-8 hours, or on high for 4-6. 

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Rotisserie Style Chicken:

Ingredients:

1 whole chicken (4-5 pounds)
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon Italian seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
pinch of chili pepper (optional)
4 whole garlic cloves (optional)
1 yellow onion, quartered (optional)

Directions:

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Place the bird breast-side down into the crockpot. If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Cover and cook on high for 4-5 hours, or on low for 8. 

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Moroccan Chicken:

Ingredients:

4 Frozen chicken breasts

1 cup salsa

1/4 cup chicken broth

2 teaspoons hot sauce

1/3 cup toasted almonds

5 cloves smashed and chopped garlic

1/3 cup golden raisins

2 teaspoons honey

1 teaspoon cumin

1/2 teaspoon cinnamon

1/4 teaspoon chipotle chili powder

1/2 teaspoon saffron threads

 

Directions:

Put the frozen chicken into your crockpot. Mix the spices, salsa, and broth in a separate bowl and pour evenly over the chicken. Add the raisins and almonds.

Cover and cook on low for 4-8 hours.

Serve over couscous or quinoa.

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Indian Curry:

Ingredients:

 1 13.5 oz can of coconut milk

 1 can garbanzo beans, drained and rinsed
 4-6 frozen skinless, boneless chicken thighs 
 1 Tablespoon tomato paste
 2 Tablespoons curry powder
 1 teaspoon ground coriander
 1 teaspoon ground cumin
 1 inch peeled and grated ginger
 few dashes of hot sauce
 1 yellow onion. chopped
 2 or 3 cloves of smashed and chopped garlic
 1 green bell pepper, seeded and chopped
 1/2 of an eggplant, chopped (no need to peel)
-1 sweet potato, peeled and chopped

Directions:

Assemble all of your spices, coconut milk, hot sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow. Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans. Wash and chop all of the vegetables, and then add to the Crockpot.

Cover and cook on low for 7-9 hours, or on high for 4-6. Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.

Serve over rice.

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Looking for a change of pace? This ought to do it! 

I love nachos. I don't think I've ever met a nacho that I didn't like. How about you?

Mmm...Chicken nuggets...

Here we go with week 2 of chicken! This one sounds amazingly delicious and I can't wait to get it cooking away. 


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Honey Garlic Chicken:

Ingredients:
1.5 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce
1/2 cup ketchup
1/3 cup honey

Directions:

Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.

Cook on low for 6 hours or high for 3-4.

Serve with basmati rice and steamed/roasted vegetables.

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Salsa Chicken:

Ingredients:
6-9 chicken thighs
1 can rinsed black beans
1 cup chunky salsa
1 cup frozen white corn

Directions: 

Put your chicken in the crockpot. Top with the rinsed black beans, salsa, and corn.
Cover and cook on low for 6-9 hours, or on high for 4-5.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.

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Pizza Chicken:

Ingredients:
4 chicken breast halves (or about 6 thighs)
1 green bell pepper, seeded and sliced
1 small yellow onion, peeled and diced
1 (14-ounce) jar pizza sauce
20 pepperoni pieces
4 cups shredded mozzarella cheese

Directions:
Put the chicken into your cooker and top with the cut up veggies and pizza sauce. Put the pepperoni pieces evenly over the top, and add lots of cheese. Cover and cook on low for 6 hours or about 4 on high.

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Pineapple Chicken:

Ingredients:
4 chicken breasts
20 ounce can of pineapple chunks
1/4 cup soy sauce
1 teaspoon red pepper flakes

Directions:

Place the chicken into the crockpot. Drain the pineapple, and add the chunks with the soy sauce and the red pepper flakes.

Cook on low for 4-6 hours, or on high for 3-4.

Serve over rice, quinoa, or on a bed of fresh spinach.

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Pesto Chicken:

Ingredients:

For the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pine nuts
1/4 teaspoon pepper
1/4 teaspoon salt

4 chicken thighs, or breast halves
sliced mozzarella cheese
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on

Directions:

In a food processor or blender, combine the ingredients for your pesto.

In the bottom of a large slow cooker, arrange your chicken pieces. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5.

Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be hot, so please be careful.



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I was just talking to my oldest about having some sort of fancy food for dinner and what do I come upon? Orange chicken. That seems mighty fancy to me on a cold winter's day. Do you have a favorite cold weather food?

Orange Chicken:

Ingredients:
1.5 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil for browning the chicken
1 Tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 Tablespoons brown sugar
1 teaspoon balsamic vinegar
3 Tablespoons ketchup

Directions:

Dredge the chicken pieces with the flour, and shake off the excess. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. Sear it just enough to get the flour to stick and to get some nice color.

Add the chicken pieces into your crockpot. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4.

Serve over rice.
Enjoy!




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