Italian Crockpot Chicken

Italian Crockpot Chicken

Ingredients:

2-4 frozen boneless skinless chicken breasts

1- 8 oz. pkg. cream cheese (let sit out to soften)

1 can cream of chicken soup

1 pkg. italian dressing seasoning (the dried kind in the packet)

Directions:

Stir the cream cheese, cream of chicken soup, and seasoning together in the crockpot. Cook for 30 min on low to let cream cheese soften and stir. Put chicken in and cover with the mix. Cook on high 4-6 hours until chicken is cooked and fall-apart tender.

Serve over rice, noodles, or mashed potatoes.

What I did different: I used boneless skinless chicken thighs (got a killer deal at BJs the other day- $1.49/lb!). They are on the smaller side so I think there were 8 total in mine. One can of soup looked like it just wasn't going to cut it with that much chicken (and my crockpot is pretty big) so I added an extra can of soup. I also opted out of the rice since it's not my favorite and used egg noodles instead. I modified the recipe above to also include mashed potatoes as a serving option. Sounds good to me!

How it turned out: Jason loved it! I thought that it was a bit on the salty side, but the noodles helped to cut it some. The chicken thighs were super moist and tasted great! When I make it again I'm thinking about using 1 can of cream of chicken and 1 can of cream of mushroom just to mix it up some. I may also cut back on the Italian seasoning some too- that is where a lot of the salty flavor came from I'm sure. I served it with steamed broccoli on the side. Looking forward to having this in our regular meal rotation!

Crockpot Hawaiian Chicken

Crockpot Hawaiian Chicken

4-6 frozen chicken breasts

1 bottle Market Pantry (Target) Hawaiian BBQ Sauce

1 can crushed pineapple

Mix ingredients in crockpot and cook on low heat for 6-8 hours. Serve over rice.

The author of the blog that this pin came from originally has since deleted the post containing the recipe, but it was super basic and looked great so I decided to give it a try. We love chicken. We love BBQ sauce. We love pineapple. We did not love this recipe! I think there are 2 main reasons that this did not turn out well. In my crockpot experience I have learned that some BBQ sauces taste much better than others after slow cooking. In general honey and hickory sauces do better, while plain BBQ sauces tend to taste a little more "over-done" or almost a bit burned after 6+ hours of cooking.

This particular sauce had bits of fruit in the sauce- hence the "Hawaiian" label. It also had some kick to it which intensified greatly after its time in the slow cooker. The end result was a very moist and tender chicken, but the sauce had become a bitter, spicy, mushy disaster.

I will definitely try this recipe again, but will we use our tried and true Sweet Baby Ray's BBQ sauce and will try pineapple chunks instead of crushed to make the sauce less mushy! Looking forward to giving it another go and seeing how it turns out next time. Cooking is always an adventure!

Artichoke Chicken

Ingredients

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 tbsp garlic salt
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

OVEN FRIED CHICKEN

INGREDIENTS:
12 chicken thighs (or drumsticks)
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
1/2 cup vegetable oil (OR butter OR Pam spray)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
3. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Slow Cooker Tex-Mex Chicken

modifications noted in RED
Ingredients
1 lb. boneless skinless chicken breasts, cut into 1-inch wide strips (2 lbs. chicken, cut into large chunks)
2 tbsp. (1/2 pkg.) taco seasoning (1 pkg. taco seasoning)
2 tbsp. flour
1 green pepper, cut into 1-inch wide strips (omit)
1 red pepper, cut into 1-inch wide strips (omit)
1 cup frozen corn (1 entire can Fiesta corn, drained)
1- 1/2 cups salsa (2 cups picante sauce- it's all i had in the pantry!)
1 cup shredded cheese
1 can black beans, drained

Directions
Mix flour and taco seasoning. Toss chicken strips in seasoning mixture and place in slow cooker. Stir in veggies and salsa and cover. Cook on low 6-8 hours or high 3-4 hours. Stir just before serving; top with shredded cheese.

Can be served over cooked rice or in steamed tortillas.

Skillet Chicken with Garlic Butter

Ingredients

2 tbsp. light olive oil
1 1/2 lb. boneless, skinless chicken breast, cut into 1 inch cubes
12 oz. mushrooms, rinsed, trimmed and cut in half if small and into quarters if large
1 tbsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. butter
1/4 c. chopped parsley
1/4 c. chicken stock

Directions
Heat the oil in a wok or large skillet over high heat. Reduce the heat to medium high. Add the chicken cubes and mushrooms and stir- fry, stirring constantly, for 3 minutes. Add the garlic, salt and pepper to the pan and continue to stir-fry for 3 minutes more, stirring constantly, or until the chicken cubes are cooked through. Add the butter, parsley and chicken stock to the pan. Stir-fry for 1 minute and serve immediately. Serves 4.

Serve over rice or mix with pasta. Goes well with steamed or roasted veggies!

Broccoli Chicken Divan

Ingredients
1 lb. fresh broccoli cut into spears, or 1 10 oz.pkg. frozen broccoli, cooked and drained
1 1/2 cups cubed chicken or turkey (cooked)
1/3 cup milk
1 can cream of broccoli or chicken soup
1/2 cup shredded cheese
2 T dry bread crumbs
1 T melted butter

Directions
Preheat oven to 450. In baking dish arrange broccoli and top with chicken. In a small bowl, combine soup and milk. Pour over top of chicken. Sprinkle with cheese. In cup combine breadcrumbs and butter, sprinkle over cheese. Bake 15 minutes or until hot and bubbly. Serve over rice.

Chicken Pot Pie

This is a little different than when I make it :-) I have a meeting immediately after school until 4:30 and won't get home until after 5- then have a YW board meeting at 6! No time to cook dinner! Jason has reluctantly agreed to cook dinner for us. Don't get me wrong- he's a great cook, but has a limited range of what he is comfortable cooking. He likes to cook new things only when I'm there to supervise! He gathered up all the ingredients while on the phone with me just a minute ago- too cute!

Chicken Pot Pie (modified for ease of husband!)
2 cans chicken- drained
1 can cream of celery soup
1 can cream of chicken soup
2 cans mixed veggies- drained
1/2 cup milk

Crust:
1 1/4 cup Bisquick
1 cup milk
1 stick butter (melted)
1/2 tsp. pepper

1. Preheat oven to 350 degrees.

2. Spray a 9x13 baking dish with Pam.

3. Mix soups and milk until well blended. Fold in chicken and vegetables. Pour into a greased 9 x 13 baking dish.

4. Mix butter, milk, pepper and Bisquick together and pour evenly over soup and chicken mix.

5. Bake uncovered at 350º for one hour.