Moist and Delicious Whole Chicken in the Crock Pot

When I found a Perdue chicken half price I looked online for a recipe to cook it in the crockpot. This recipe is from brainhoney.com and came out really good. I'm using the leftovers for chicken pot pie, too.

Moist and Delicious Whole Chicken in the Crock Pot
For this recipe you will need:

One whole chicken (frozen or fresh)
2 Tbs garlic paste (or 4 medium garlic cloves peeled and minced)
1 Tbs salt
1 Tbs olive oil
1 tsp lemon zest (I used lemon juice
I also added one small onion, chopped and two large carrots and two cans of chicken broth

I pulled the giblets out of the inside chicken, peeled the skin back, poked holes in the chicken with a fork and spread the garlic paste with olive oil and salt over the chicken. After I was done spread the mixture over the chicken, I put the remainder of the mixture inside the chicken. I placed the chicken in the crock pot surrounded by the onion and two carrots. I poured 2 cans of chicken broth over the chicken and cooked on low for 10 hours. Cut chicken, serve and enjoy!

Honey-Soy Chicken

This is my favorite way to make chicken breasts quickly. It has a sweet and sour tang to it that is so good! Just make the chicken as you normally would prepare it (on stove top or George foreman grill) then top with the mixture below. Use 2-4 chicken breasts.

From Woman's Day Food circa 2007
by Ellen Greene

Honey-Soy Chicken

Mix 1/3 cup soy sauce, 2 Tbsp red-wine vinegar, a Tbsp honey, a tsp minced garlic and 3/4 tsp crushed red pepper*
Heat 1 minute.

*3/4 tsp red pepper is too much for me, I use just under 1/4 tsp.

Antipasto Chicken

This is a yummy and easy chicken recipe as well. Similar to the Mediterranean style tilapia recipe I love. Just make the chicken as you normally would prepare it (on stove top or George foreman grill) then top with the mixture below. Use 2-4 chicken breasts.

From Woman's Day Food circa 2007
by Ellen Greene

Antipasto Chicken

Mix an undrained 12-oz jar marinated artichoke hearts; drained 12-oz jar roasted red peppers, sliced; an 1/3 cup pitted kalamata olives. Heat 1 minute.

Mushroom Chicken

This is super easy and pretty good, too. It would also be a good topping for thin steaks. Just make the chicken as you normally would prepare it (on stove top or George foreman grill) then top with the mixture below. Use 2-4 chicken breasts

From Woman's Day Food circa 2007
by Ellen Greene

Mushroom Chicken

Saute 8oz sliced mushrooms and 1/3 cup finely diced red onion until golden. Add 1/2 cup chicken broth, 2 Tbsp balsamic vinegar, 2 sliced cloves garlic, 1/2 tsp dried thyme, and 1/8 tsp each salt and pepper. Simmer 4 minutes. Off heat, stir in 1 Tbsp of butter.

Chicken Salad

I was craving some chicken salad, it definitely is a summer staple! There are many different variations but this is the recipe I used and it can be altered to whatever works for you:

Chicken Salad

Ingredients
1 large cooked chicken breast, diced (about 1 cup)
1 stalked celery, diced
1/2 teaspoon sugar (optional)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup grapes, sliced or diced
1/4 - 1/2 cup mayonnaise (or miracle whip)
1/4 c. almonds, sliced or slivered

Directions
1Pull apart the chicken into large chunks and either cut it into a small dice or process in a mini food processor.
2Place chicken in a large mixing bowl and add all remaining ingredients (except bread).
3Mix well.

Chicken Tortilla Soup

This was very yummy! It reminds me of a Mexican Chili but with chicken and more flavors infused. Next time I may substitute ground turkey and see how that tastes. Friends ate almost all of it. It was a hit!

Chicken Tortilla Soup
From Good Thymes and Good Food

INGREDIENTS
1 onion, chopped
2 carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 tsp. cumin
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (I don't like hominy so I used chickpeas)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (omitted as I did not want to purchase a huge package of it)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I roasted them at 425 for about 22 minutes.)
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese (I had cheddar/jack and just used that.)c
hopped green onions
chopped red onion
lime juice
sour cream

DIRECTIONS
1. Preheat oven to 425.
Drizzle chicken with a little olive oil, salt, pepper and a little chili powder.
2. Roast chicken for 22-25 minutes. When cooked, shred with two forks.
3. In a medium stock pot, heat oil over medium heat.
4. Saute onion, carrot and celery in oil until soft.
5. Add garlic and cook until fragrant.
6. Stir in chili powder, oregano and cumin. Coat vegetables.
7. Add tomatoes, broth, and water.
8. Bring to a boil, and simmer for 5 to 10 minutes.
9. Stir in corn, hominy, chiles, beans, cilantro, and chicken.
10. Simmer for 10 minutes.
11. Ladle soup into individual serving bowls, and top/garnish with crushed tortilla chips, avocado slices, cheese, chopped green onion, red onion, lime juice and/or sour cream.

Spring Chicken and Vegetable Soup

This soup is light and good for you yumminess. :) It makes a good rainy day meal.

Spring Chicken and Vegetable Soup
from Woman's Day
Happy Easter Dinner menu

Plan ahead: Slice veggies and chicken a day ahead and refrigerate.
3 cans (14 oz each) chicken broth
3 Tbsp orzo (rice-shaped pasta)
11⁄2 cups sliced baby or small zucchini and/or yellow squash
4 scallions, sliced, white and green parts separated
8 oz boneless, skinless chicken breasts, thinly sliced
1⁄2 cup frozen peas
1 Tbsp each lemon juice and snipped dill

1. Bring broth to a boil in a large saucepan. Stir in orzo; boil 9 minutes or until almost tender.
2. Stir in squash and white part of scallions; cook 1 minute. Add chicken and peas; reduce heat and simmer, stirring occasionally, 1 minute or until chicken is cooked through and vegetables and orzo are tender.
3. Remove from heat and stir in lemon juice, dill and scallion greens.
Per serving: 82 cal, 11 g pro, 7 g car, 1 g fiber, 1 g fat (0 g sat fat), 22 mg chol, 413 mg sod

George Foreman chicken (easy!)

I love cooking on my George Foreman grill. This ia a healthy chicken recipe and very tasty.
I doubled the recipe and made substitutions. The chicken came out moist and tender and was very easy to make. I made the onion soup potatoes as a side.

Ingredients:
1 pack chicken breasts
2 Tbsp olive oil
3 Tbsp balsamic vinegar
1 tbsp garlic salt
1/2 tsp coarsely ground pepper
Montreal Chicken seasoning (it's made by McCormick)

Preheat the Foreman grill.
Mix olive oil, vinegar, garlic salt and pepper together in a bowl.
Pound chicken down to about 1/2 - 3/4 in. thick to tenderize and make the chicken faster to grill. Dip chicken in mixture on both sides, and place chicken on the grill (for me, one piece fit at a time.) Then, sprinkle the Montreal seasoning on top of the chicken and put the grill top down. Grill for 5 minutes, or until done. Repeat for the rest of the chicken.

20 Minute Quick Chicken Parmesean

This is definitely the easiest chicken parm recipe I've ever come across. It was good, too. I served it over penne pasta with a salad on the side.

20-Minute Chicken Parmesan

This is so easy and fast, yet it tastes so good! Great for a quick weeknight dinner.
The recipe is enough for 4 people.

Ingredients:
4 chicken breasts
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 tbsp. margarine
1 3/4 cup spaghetti sauce (you can use the stuff in a jar, or make your own marinara in advance and just reheat that)
1/2 cup shredded mozzarella cheese
1 tbsp. grated Parmesan cheese

1. Flatten chicken with palm of hand. Dip into egg then into crumbs to coat.
2. Brown chicken in hot margarine in a skillet over medium heat. Add sauce. Cover and reduce heat. Simmer 10 minutes.
3. Sprinkle with cheeses, cover, and simmer 5 minutes/until cheese melts.
Serve with hot spaghetti and salad.

Crunchy onion chicken

This is very easy. I found it in the Atlanta Journal Constitutional. Next time, I would add a bit more of the mustard, just to give it more flavor, and maybe some salt and pepper before baking the chicken to give it a little more of a kick. it's baked but kind of tastes like chicken tenders.

Crunchy Onion Chicken
Dish From Market to Kitchen: 5:30 Challenge / 5 INGREDIENTS / 30 MINUTES

TONIGHT'S SOLUTION: Crunchy Onion Chicken

TO MAKE THE MEAL: Green beans and buttered pasta

Slicing the chicken breasts lengthwise to make them thinner and more uniform resulted in a more reliable cooking time. Alternatively, you can pound the chicken for more even thickness, and cut in half horizontally so it's easier to work with.

Hands on time: Total time: 30 minutes Serves: 4

Ingredients for Crunchy Onion Chicken:
1 (6-ounce) can French's French Fried Onions
1 egg, beaten
1 teaspoon mustard
1/4 cup all-purpose flour
1 pound boneless, skinless chicken breasts

Instructions:Preheat the oven to 400 degrees.
Crush onions in plastic bag or with rolling pin. Mix egg and mustard until well-combined.
In 3 shallow bowls, separately place flour, egg mixture and onions. Dredge chicken first in flour, then egg and then onions, pressing firmly to get onions to adhere. Place on cookie sheet and bake for 20 minutes or until cooked through. Nutrition:Per serving: 314 calories (percent of calories from fat, 31), 31 grams protein, 22 grams carbohydrates, 1 gram fiber, 11 grams fat (4 grams saturated), 126 milligrams cholesterol, 327 milligrams sodium.

Garlic Cheddar Chicken

This is an easy chicken recipe that is yummy!

GARLIC CHEDDAR CHICKEN
2 tbsp butter
1 clove garlic, minced (I used 2 cloves)
3 tbsp dry bread crumbs (I used Italian Seasoned Bread Crumbs and omitted the seasonings below)
1/8 tsp dried parsley
1/8 tsp dried oregano
1/8 tsp ground black pepper
1/8 tsp salt
2 tbsp freshly grated Parmesan cheese
6 tbsp shredded Cheddar cheese
2 boneless skinless chicken breasts, pounded thin

Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Mexican Casserole

A friend's brother forwarded this recipe on to me. I tried it and it was good - that's a lot of doritoes though! :)

Mexican Casserole

3 chicken breast
1 can of rotel
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 bag of nacho cheese doritoes
shredded cheese(however much you want to put on it)

Uncle Bens 90 second mexican rice(if you want rice on on the side)

The layers for this are crushed doritos, the soup and rotel mixture, shredded chicken and cheese. Only do 2 layers for each in a sqare Pyrex pan.

Cut the chicken into pieces and cook. Put the Rotel, and soups together in separate pot and cook that. After everything is cooked you will follow the layers above. You will have to shred (pull apart) the chicken with your hands or you can cut it with scissors. After you have the layers done put in the oven on 350 for about 20 minutes or so. You kind of just have to guesstimate if it looks ready.

Chicken pot pie

This is one of my favorite comfort foods and it came out really good! I found this recipe at cooks.com.


CHICKEN POT PIE

2 (10 oz) cans Campbell's Cream of Chicken Soup orCampbell's Chicken or Turkey Pot Pie Soup
2 (about 9 oz) packages frozen mixed vegetables, thawed
2 cups cubed, cooked chicken
1 cup chicken broth combined with 2 tablespoons flour
2 Pillsbury pie shells
Preheat oven to 400°F.
Mix soup, vegetables, chicken, and broth. (The mixture should be sort of thick.) Place in pie shell.
Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly).