Enchilada Soup - crockpot

I found the main recipe for this in a Pillsbury Slow Cooker cookbook. I made a few changes and adapted it for our family.

• 2 cups chicken broth
• 19oz (2 cans) Enchilada Sauce (I used medium, use mild for less kick and hot for more)
• 4.5oz (1 can) chopped mild green chiles (I used 1/2 can)
• 1.5 lbs chicken breast
• 15oz (1 can) black beans - drained and rinsed
• 12oz (1bag) frozen corn

Garnish (as desired): Fat Free sour cream, shredded Mexican Cheese, chopped fresh cilantro, crushed tortilla chips or Fritos

Spray 4-5 quart crockpot with cooking spray. Mix broth, enchilada sauce and chiles. Place chicken in sauce, spooning over sauce if needed. Cover and cook on low 7-8hrs (mine cooked 9 and was fine).

Remove chicken from crockpot. Stir beans and corn into mixture in crockpot. Increase heat setting to high. Shred chicken and return to crockpot. Cook additional 5-10 minutes. Top each serving with Garnish as desired.

Bourbon Chicken Lettuce Wraps

I took the recipe for the sauce from a friend of mine's website and modified it slightly. Here is the link to her site. Busy Mom's Cookbook. Thanks Katie!

• 1lb ground chicken
• 1/2C minute rice
• Head of iceberg lettuce
  
• 2T EVOO (or veg. oil)
  
• 1 garlic cloved - crushed (I used 1tsp of minced garlic in olive oil)
• 1/2tsp ground ginger
• 1 tsp crushed red pepper flakes
• 1/3C brown sugar
  
• 2T Chili Sauce (can use ketchup)
• 1T Cider Vinegar
• 1/2C apple juice
• 1/2C soy sauce
• 1C water

-Cook ground chicken in EVOO.
-While the chicken is cooking mix all the ingredients except the rice.
-Once chicken is fully cooked (should not take long and does not need to be drained) pour in the sauce you made. Bring to a boil.
- Add rice and turn down heat to a simmer. Cover and simmer 10-15 minutes. Until rice is cooked and remaining liquid is boiled off.
- while the rice is cooking peel off large pieces of lettuce to use as "wraps". Rinse in cool water and pat dry between paper towels.

Chicken Nuggets

This is a great chicken nugget recipe for your little ones. I am planning on making some this weekend. Thanks Lucy_dc from MC!

Chicken Nuggets
1 lb. ground chicken
2-4 ozs. pureed vegetables (optional; can be any kind)
1-2 eggs mixed with a little water
1 cup or more flour
1 cup or more bread crumbs (seasoned are fine)
ground pepper to taste
1/4 tsp thyme
1 tbls parsley

• preheat oven to 375
• line a cookie sheet with tin foil and spray with cooking spray
• Mix ground chicken, vegetables if using, ground pepper to taste, thyme and parsley. If using pureed veggies you may need to add some bread crumbs to mixture to thicken/ Do not overwork mixture.
• Put each ingredient in a separate bowl: flour, egg (well beaten with a little water) and bread crumbs
• Use a tablespoon to measure out each nugget, roll into a rough ball. Dip in flour, then egg, then bread crumbs. Place each on cookie sheet, spaced by about 1/2 inch, and repeat.
• Before placing in oven, squash each nugget gently with a fork to flatten and shape.
• Bake for about 10 minutes a side.Recipe will yield about 30 nuggets, more if you add veggies.
• Can be frozen and reheated

Italian Shredded Chicken

This recipe is THE BEST! I absolutely love it. It is super easy to make and I cannot find the words to mention how delicious it is. Try it for yourself and see. Thanks Jenny!

4 boneless, skinless chicken breasts
1-1/2 oz pkg. onion soup mix
1/4 t. garlic salt
1/4 cup italian salad dressing
1/4 cup water

4 sandwhich buns
garnish: lettuce, sliced cheese, sour cream or ranchdressing

Place chicken in a slow cooker: sprinkle with soup mixand garlic salt. Pour dressing and water overchicken. Cover and cook on low setting for 8 to 9hours. Remove chicken and shred with 2 forks: returnto slow cooker. Serve with a slotted spoon on buns:garnish as desired.

Chicken Pot Pie

2-4 boneless skinless chicken breasts, cut up and cooked (I blanch them usually)
1 cup frozen corn
1 cup frozen peas
1 cup frozen broccoli
1 can cream of potato soup
1 can cream of chicken soup
1 can refrigerated biscuits (I used the cheap kind...not the grands)

In a large pot combine chicken, veggies and soup. Stir together and heat just until hot. Pour into a casserole dish. Top with refrigerated biscuits. Cook in a 375 oven for 20 minutes. (Basically follow biscuit cooking instructions.)

You can add/change veggies as desired.

Chicken Parmesan

1 pkg. chicken breasts
1 box Italian Shake and Bake
1 pound pasta (I use egg noodles or last night I used the tube ones)
2 small cartons whipping cream
1 jar pasta sauce (or you can make your own)
cheese

Pound out chicken breasts if they are too thick. You can have them as thick or thin as you like. I try to make sure they are at least big enough to cover a 9 x 13 dish. Coat with shake and bake. I generally use the whole box for this recipe. Brown in olive oil in a skillet. Set aside.

Cook pasta according to directions on box. Pour in the bottom of a 9 x 13 dish. Pour whipping cream over the pasta. Grind pepper over the pasta to taste. I also sprinkle dried onion flakes over the top of it, as well. Place chicken breasts over pasta covering as much of the pan as possible. Pour marinara sauce over the top.

Cover with aluminum foil and bake for 30 minutes at 350.

Uncover and cover with cheese. I usually use a mixture of Italian, Parmesan, and Mozzarella. Bake uncovered for another 30 minutes or until cheese is brown and bubbly.

Salsa Chicken - Crockpot

1lb boneless chicken breasts
2 cups of salsa
packet of taco seasoning
1/2C water

Cook on low 6-8 hours. Either shred with forks or leave breasts whole. Can be used to make chicken tacos, nachos, or wraps. You can also serve alone with spanish rice and/or beans. Garnish with a bit of mozz cheese and sour cream.

Chicken and Stuffing - Crockpot

4 boneless, skinless chicken breasts
1 can cream of chicken, celery, or mushroom soup
1 2/3 c. water
1/4 c. milk
1 box stuffing mix

Place chicken in slow cooker. Combine soup and milk. Pour over chicken breasts. Combine stuffing mix, seasoning packet and water. Spoon over chicken. Cover and cook on low 6-8 hours.

Chicken Pot Pie

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces (I use precooked chicken)
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing
8 oz. (1 pkg.) Neufchatel Cheese, cubed
4 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
1 pkg. (16 oz.) frozen mixed vegetables
1 refrigerated pie crust (1/2 of 15-oz. pkg.)
PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour to broth and add mix to skillet; mix well. Add vegetables; simmer 5 min.
POUR mixture into casserole dish. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
BAKE 40-45 min. or until crust is golden brown.

Italian Chicken

Chicken breasts
Kraft Catalina Salad Dressing
Fresh cracked pepper

Coat chicken with dressing and pepper to taste. Let sit for 20 minutes to an hour in the fridge. (or longer). Grill or bake at 350 for 1hr.

Chicken Casserole

2 boneless skinless chicken breasts - cubed
1 can cream of whatever soup (whatever you like)
1 can (use cream of soup can) milk or chicken broth
10 oz bag of frozen mixed veggies (corn, carrots, peas, etc)
3 cups instant or real mashed potatoes (prepared)

sautee chicken in olive oil until just cooked, add soup, broth and veggies mix well continue cooking until veggies and soup are hot and chicken is completely cookedserve over mashed potatoesor pour chicken mixture into casserole dish and top with mashed potatoes and dot with butter or margerine bake at 350 for 15 minutes or until top is starting to brown!!

BBQ Chicken Sandwich - Crockpot

4 chicken breasts
Kraft Hickory BBQ sauce

Put chicken in crockpot cover with BBQ sauce. Cook for ~6hrs on low. Use mixer to tear apart chicken. Serve on buns with coleslaw from the deli

Coke Chicken - Crockpot

1 cup ketchup
1 can coke or diet coke
chicken breasts
Put in crockpot on low; 4-6hrs

Chicken and Rice Casserole

3-4 cups chopped chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 cup uncooked rice

mix together and put in pyrex dish. Bake at 325 for 45 minutes or until not very watery.

Easy Cheesy Chicken - Crockpot

chicken breasts
Can of cream of mushroom soup
Can of cream of Chicken soup
cheddar cheese
potatoes (optional)
sour cream (optional add at end)
place in crockpot on low for 8 hours

Creamy Crockpot Chicken

2-4 boneless skinless chicken breasts, cut into chunks
one can cream of chicken soup
one packet onion soup mix
one container sour cream
dump all in crock pot and cook on low for 8-10 hours
Serve over egg noodles or rice (can be tossed in the last hour and turned to high)

Hawaiian Chicken - CrockPot

Hawaiian Marinade (Mrs. Lowry's) + med can of pineapple chunks (juice and all) + chicken breast (or pork)
throw in crock pot on low for 4-6hrs. About 20 minutes before serving add 1-2tbs of flour and stir to thicken sauce (you can skip this step if you want, add more flour the thicker you want it)