Crock Pot Chicken Cacciatore

From: Skinnytaste.com

• 8 chicken thighs, with the bone, skin removed
• 28 oz can crushed tomatoes (Tuttorosso my favorite!)
• 1/2 red bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips
• 1/2 large onion, sliced
• 1 tsp dried oregano 
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh herbs such as basil or parsley for topping

Directions:

Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Better method but requires more prep:  Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.

Remove bay leaf, adjust salt and pepper and enjoy! 

Chicken Ranch Tacos

From: Pinterest...
3 chicken breasts cut up
1 pkg. of taco seasonings
1/2 cup ranch salad dressing
taco shells (soft are the best)
lettuce
cheese
salsa
olives cut up
sour creme
avocado's
Cook chicken in vegetable oil with the taco seasoning  Once it is cooked through add the ranch dressing, toss to coat and warm.  Serve with toppings.  The is so fast and so so good!

Satay Chicken

From: Pinterest/Real Simple...

• 1  cup  rice
• 2  tablespoons  peanut butter
• 2  tablespoons  soy sauce
• juice of 2 limes
• 1/3  cup  chicken broth
• 3  tablespoons  light brown sugar
• 1/2  cup  coconut milk
• 4  boneless, skinless chicken breasts (6 ounces each)
• 2  tablespoons  vegetable oil
• 1  long red chili, thinly sliced
• 1  1-inch piece fresh ginger
• 1  clove garlic, crushed
• 2  cups  snow peas
• 2  cups  broccoli florets
• 1/2  cup  fresh cilantro leaves

Directions

1. Cook the rice according to the package directions.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk; set aside.
3. Cut the chicken into 1-inch-wide strips. Heat the oil in a large skillet over medium-high heat.
4. Add the chicken, chili, ginger, and garlic to the skillet. Cook, stirring occasionally, until the chicken is golden, about 5 minutes.
5. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute.
6. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. Serve over rice, sprinkled with cilantro.

This is so delish, I LOVE it!!!!

Best baked chicken

From: Allrecipes...
5-6 chicken breasts
1 cup sour creme
2 T fresh lemon juice
2 t. soy sauce
2 t. celery salt
2 t. garlic salt
pepper to taste
1 package of stuffing mix (6 oz.)
1/2 cup melted butter

Pound chicken till it's all about the same thickness, mix together sour creme, lemon juice, soy sauce and the seasonings.  Dip chicken in the sour creme batter to coat.  In a bag crush up the stuffing mix and place on a plate.  Cover the chicken with the stuffing, place on an oven safe cooling rack that is over a cookie sheet. Drizzle with the melted butter.  Place in a pre-heated oven at 375 degrees, bake for 40 minutes or until it finished (if the chicken is thinner it may only need 25-30 min) 

Chicken Wild Rice Soup

From:  Taste of Homes...

2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely sliced celery
1 cup shredded carrots
1/2 cup finely chopped onion
1t chicken bouillon granules
1t dried parsley flakes
1/4 t garlic powder
1/4 t dried thyme

1.4 cup butter
1/4 cup flour
1 can condensed cream of chicken or mushroom soup, undiluted
1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cooked, shredded chicken

In a large saucepan combine the first nine ingredients.  Bring to a boil. Reduce heat; cover and simmer for 30 minutes.  In a soup kettle or Dutch oven, melt butter.  Stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and additional broth.  Add rice and chicken; heat through. Yields 3 1/2 quarts

Chicken Diane

From: Marci Wentz...

4 boneless chicken breasts-pound thin
1/4 cup chicken broth
1/2 tsp salt
1/4 tsp pepper
2 T oil
2 T butter
3 T green onions
juice from 1/2 lime
3 T parsley
2 tsp. dijon mustard

Cook chicken in oil & butter for 4 minutes, or until done, on each side.  Remove from pan and keep warm. Add remaining ingredients to the pan and stir well.  Pour over chicken and serve.

Lettuce Wraps

From: Shelly...
6 teriyaki chicken breasts chopped finely
1/2 can chopped water chestnuts
1/2 cup chopped green onions
1 1/2 t grey pup-on mustard
1 cup yoshida gourmet sauce
1 t oyster sauce
garlic salt
pepper to taste
1/8 t seasoned rice vinegar
Simmer until liquid is mostly absorbed serve with crisp ice berg lettuce.
Sauce:
1 T sugar
2 T soy sauce
1 T water
1/2 t mustard
1/4 t chili sauce
1/4 t rice vinegar
1 drop of chili oil

Chicken Stir Fry

From: Karen...
2-3 chicken breasts
1 cup sliced carrots
1 cup sliced celery
1 medium onion sliced
1 small head of broccoli chopped
Sauce: Mix this and set aside
1 can of chicken broth
2 T corn starch
1 T soy sauce
1/2 t. ginger
1 clove of minced garlic
Stir fry the chicken using 2T vegetable oil, until chicken is light brown, remove chicken from pan.  Add the vegetables and stir fry them for about 5 min. (make sure your stove is on high and your pan is very hot).  Add the chicken back to the pan and add the sauce, stir this constantly until the mixture boils & thickens.  Serve over rice or ramen noodles.
You can use whatever vegetables you would like to use, this is just what I usually have on hand.

Chicken Tortilla Soup

From: Andrea...
Saute together:
1/4 cup margarine
1 bund green onions
1 bunch cilantro
2 cups chopped onion
Add:
4 cans chopped tomatoes
2 cups tomato juice
2 cups water
4 cups chicken broth
1 T paprika
1/2 t. cayenne pepper
1 t. oregano
1 T salt
1 T garlic powder
1 t. sugar
4-5 chicken breast cooked
Simmer for 30 minutes.  To plate this, place broken tortilla chips at the bottom of a bowl then add your soup, garnish with shredded cheddar cheese and avocado

White Chili

From: Andrea (Julie Jensen)...
2 cans Great Northern beans
1 small onion chopped
1 small can diced gren chilies
2 cups chicken (cooked and cubed)
1 T cumin
2 garlic cloves
1 cup chicken broth
1 T chili powder
1/4 t. salt


Mix together in pot and simmer for 25 minutes.  
Add:
1/2 cup sour cream
1 cup grated cheddar cheese
Serve with tortilla chips or cheese quesadilla's:)  So good, more like a wonderful taco soup!

Fettuccine Alfredo Sauce

From: Shelly...
4 T butter
1 cup whipping cream
4 egg yolks
1/3 cup freshly grated Parmesan cheese
1/4 lb. smoked salmon (this is optional and can be used instead of chicken)
salt and pepper to taste
In a medium sauce pan melt butter and add your cream, simmer uncovered stirring over low heat for about 15 minutes (until it has reduced some).  Add a couple of tablespoons of cream to your egg yolks and whisk vigorously, then add this to your hot cream.  Add your parmesan cheese and salt and pepper, allow to thicken (continually stirring).  At this point you could add grilled chicken (my favorite) or salmon.  Serve over hot Fettuccine noodles.

Picnic Chicken

From: Janine See...
3 lbs. chicken (boneless, skinless thighs are best)
1/2 c orange juice
1/4 c soy sauce
1/4 c honey
1/4 c Catsup
1 clove garlic, crushed
1 tsp. basil


Marinate chicken overnight, then grill.

Cream Cheese Chicken Braid

From: Pantry Secrets...
2 1/2 cups cooked shredded chicken
1/4 cup chopped onion
8 oz. cream cheese
4 T butter
1/2 t. season salt
1/4 t. pepper
Combine all ingredients, spoon the filling down the center of dough that has been rolled out into a rectangle.  Using kitchen scissors cut into the sides of the rectangle length wise about an 1" apart and 1 1/2 to 2" deep.  Braid the dough putting one piece of dough over another until you have covered all of your filling and it is braided to the bottom.  Bake at 350 for about 20 minutes, check for doneness, depending on your oven it may need a little less time or more time.
Sauce:
1/2 can cream of chicken soup with 1/2 soup cream. Heat and serve.

Chicken Balls

From: Angi
3 chicken breasts cooked and chopped
8 oz. cream cheese softened
4 T butter softened
1/2 cup green onions chopped
1/2 t. pepper and dehydrated onions
2 tubes of refrigerated biscuit
melted butter
croutons, crushed & Parmesan cheese.  Mix this together.
1 can cream of chicken soup


Mix the first 5 ingredients, form into balls (about 1 T).  Put this into the middle of a bisquit, fold over the edges adn press, dip into the melted butter and roll in crushed croutons and Parmesan.
Space on a baking sheet and bake at 375 degrees for 15 to 20 minutes.  Serve with cream of chicken soup thinned with 1/2 can worth of milk or water.

Crock Pot Chicken Divan

From: Sonya...
4 chicken breasts
1/2 to 1 t. curry powder
2 can cream of chicken soup
1 cup mayonnaise
4 cup broccoli


Put chicken into the crock pot, top with broccoli.  Stir the remaining ingredients and pour over the top of the chicken and broccoli.  Cook on high for 3 to 4 hours.  Serve over rice.

Chicken Pasta Salad

From: Shelly...
2 to 3 chicken breasts cooked (I prefer to grill mine) & chopped
1 1/2 cups of broccoli florets chopped
3 carrots peeled and chopped
3 stalks of celery chopped
1/2 onion chopped
1 can black olives sliced
1 cup of cheddar cheese cubed
cherry tomato's cut in half
1/2 cup frozen peas (thawed)
1 lb. cooked & chilled pasta (I like rotini)


Mix together ingredients, top with ranch dressing (or dressing of your choice).  My family loves this especially if I make them homemade french bread to go with it:) This makes a lot, so if your not making this for your main dish you may want to half the recipe.  Great for pot luck parties.

Chilling Chicken Salad

From: Shelly...

Mix:

8 oz. cream cheese softened

1 cup mayonnaise

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. season salt

1/8 t. pepper

1 t. balsamic vinegar

pinch of sugar

1 to 2 t. Dijon mustard

Chop:

4 to 5 chicken breasts

1/2 cup celery

1/2 cup slivered almonds, toasted

1/4 cup onion

1/3 cup olives

1/2 cup sliced red grapes

Serve with croissant rolls.  This makes a lot, I would half this for my family. We have used this for bridal shower mini sandwiches or for baby showers with a fruit skewer and it's fantastic!

Cabbage Salad

From: Kim...
1 large head of cabbage shredded
2 chicken breasts boiled and shredded
2 pkg. ramen noodles (chicken or oriental)
1/2 cup slivered almonds or cashews
4 green onions chopped
Dressing:
4 T sugar
3/4 cup olive oil
8 T rice vinegar
1 1/2 pkg of the flavoring from ramen noodle packet
Mix the dressing with a blender


Chop the salad ingredients, dress with the dressing right before serving

Hot Chicken Salad

From: Shelly...
3-4 chicken breasts cooked and chopped
4 celery stalks chopped
1 can olives chopped
4 green onion stalks chopped
1 small can of crushed pineapples (drain very well)
1 t. vinegar
season salt
pepper
mayo just enough to moisten
1/2 cut roasted almonds or pecans
lemon juice just a little slosh
sugar about 1 T.
1 to 2 cups shredded cheddar cheese


Chop all ingredients very well, mix top with cheese and bake covered (removing the foil for the last 10 min) for 25 to 30 minutes at 350 degrees.
This is super yummy served on hot fresh homemade rolls (any roll will do)!  I love to eat this as left overs with saltine crackers, also good on crusty baguette bread that you have toasted in the oven with a little fresh garlic spread on top....come to think of it it would be a great party dish if you need snack type of a dish:)

Chicken Parmesan

From: Shelly...
4 chicken breasts
1 jar of spaghetti sauce
4 slices of mozzarella cheese
fresh shredded Parmesan
olive oil
salt and pepper to taste
grilling chicken flavoring (I like McCormick)


Place chicken in a glass baking dish, drizzle olive oil over each breast, sprinkle on the seasonings.  Bake at 350 degrees for about 25 to 35 minutes (check for doneness).  Mean while heat your spaghetti sauce and boil you noodles.  When chicken is finished, place the mozzarella on each breast turn off the oven and allow the cheese to melt.  To plate your dinner place a portion of noodles and then a chicken breast on the plate, cover with spaghetti sauce and sprinkle on the fresh Parmesan cheese.  This is super delish, our entire family loves it!  Serve with a green salad and fresh steamed green beans.