Chicken

CrockPot Orange Chicken

Ingredients:

4 or 5 Boneless Skinless Chicken Breasts

1 cup Orange Marmalade

1 cup of BBQ Sauce (I used Sweet Baby Ray’s)

3 Tablespoons of Soy Sauce

Directions:

Place your chicken in the crock pot.

Mix the marmalade, BBQ sauce, and soy sauce together.

Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours

When it is done cooking, shred the chicken.

Serve over cooked rice.

(I added some red pepper flakes the on the adult plates for a hot kick)

Adapted from Frugal Girls

To freeze: you can freeze this cooked or assemble in a freezer bag and then cook)

Chicken Parmesan Casserole Recipe

Makes an 8x8 pan

4 cups shredded chicken

1 jar of spaghetti/marinara sauce

1-2 cups shredded mozzerella

1 cup bread crumbs

1-2 TB olive oil

fresh herbs, minced/chopped (basil, oregnano, parsley-what you have on hand-dried herbs work too)

Salt and pepper to taste.

Your choice of noodles

Grease and 8x8 pan with cooking spray

Layer chicken on the botton, pour spaghetti sauce  and mix with chicken.  Next top with cheese until all chicken is covered. 

In a small bowl mix bread crumbs olive oil herbs and salt and pepper. Sprinkle the breadcumb mixture on top. (Recipe From SixSisstersStuff)

Cook noodles and serve over noodles-penne is yummy!

Bake for 20-25 min or until golden brown and bubbling!

To freeze-assemble before baking in a tin foil/ tinfoil-lined baking dish.

Maren Nichols

Slow Cooker Bajio Chicken CopyCat

Slow Cooker Bajio Chicken CopyCat

5 chicken breasts

1/2 cup salsa


1 Tbsp cumin


1/2 cup brown sugar (more to taste)


1 4 oz. can diced green chilies


6 oz. Sprite (1/2 can)


Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.


Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
 If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

To freeze-once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag. Freeze flat. When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!). (It works best if you let it thaw in your fridge for about 24 hours before reheating it). (Recipe From SixSisstersStuff)

Homemade Chicken Nuggets

3 cups corn flakes


1/3 cup grated Parmesan cheese


1/2 tsp salt
1/4 tsp onion powder


1/4 tsp garlic powder
pinch of pepper


1 lb. boneless chicken breasts


1/4 cup flour
2 large eggs, beaten

Directions:


Cut chicken breasts into nugget-sized pieces. Set aside.
-Preheat oven to 425 degrees. Grease cookie sheet.
-Put flakes in large plastic bag and crush to fine texture. Pour into medium-sized bowl. Add Parmesan cheese, salt, onion powder, garlic powder, and pepper to corn flakes.
-Place eggs in separate small bowl.
-Place flour in separate small bowl.
-To bread chicken, coat chicken piece in flour, shaking off excess. Dip in the egg, coat in corn flake mixture.
-Arrange chicken on prepared baking sheet til golden brown (about 12-15 minutes). (Recipe From SixSisstersStuff)

To freeze: (before cooking line a baking sheet with wax paper and flash freeze in the freezer once frozen put into a labeled freezer bag)

Maren Nichols

Slower Cooker Chicken Recipes

Slow Cooker BBQ Cranberry Chicken

 
Ingredients:


2 lbs chicken breasts


1/4 cup dried minced onion


1 (16 oz) can whole cranberry sauce


1 cup barbecue sauce

Directions:


Combine all ingredients in a resealable gallon-sized freezer bag and zip closed.  When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.  (Recipe From SixSisstersStuff)

Side dish ideas: bake potatoes or stuffing

Slow Cooker Sweet Teriyaki Chicken


Ingredients:


1 cup soy sauce


1 cup sugar


1 teaspoon garlic salt


1/2 onion, chopped


1 1/2 lbs chicken breasts

Directions:


Mix together soy sauce, sugar, garlic salt and chopped onion in a resealable gallon-sized freezer bag. Place chicken breasts inside the bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
Serve over rice. (Recipe From SixSisstersStuff)

Maren Nichols

Slow Cooker Black Bean and Corn Salsa Chicken

Ingredients:


2 (14 oz) cans black beans, drained and rinsed

2 (14 oz) cans corn, drained

1 (1 oz) package taco seasoning

1 lb chicken breasts

1 cup salsa

3/4 cup water

Directions:

Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours. 

When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce. (Recipe From SixSisstersStuff)

Cilantro Lime Chicken w/ Corn and Black Beans

6 portions

Ingredients:

1 1/2 pounds chicken breasts

Juice from 2 limes

1 bunch fresh cilantro, chopped

1 (16 oz) bag frozen corn

2 minced garlic cloves

1/2 red onion, chopped

1 can black beans, drained and rinsed

1 tsp cumin 

salt and pepper to taste

Directions: 

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 

Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Recipe adapted from Over the Big Moon. 

Maren Nichols

Chicken Cacciatore

Chicken Cacciatore

Ingredients:

1 lb chicken breasts

1 (26 oz) jar of chunky vegetable-style spaghetti sauce

1 zucchini, chopped

1 green pepper, chopped

1 sweet onion, chopped

Directions:

Place all ingredients in a resealable gallon-sized freezer bag and mix together.

Garnish: chopped black olives, shredded Parm cheese

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 6-8 hours. 

Serve with cooked spaghetti noodles and garnish with olives and cheese. Also would be delicious with Cheesy Garlic Sticks.

(Recipe From SixSisstersStuff)

Maren Nichols

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo

Ingredients:

1 ½ pounds chicken breasts

1 (16 oz) bag frozen broccoli florets

2 (16 oz) jars Alfredo sauce (I use light)

1 large green pepper, chopped

1 (4 oz) can sliced mushrooms, drained

Directions:

Place all ingredients in a resealable gallon-sized freezer bag and mix together.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours. 

Serve with cooked fettuccine noodles, green salad, and Easy Parmesan Knots. (Recipe From SixSisstersStuff)

Maren Nichols

Chicken Cord-on-Bleu Casserole

From Jennifer Barzee

3 cups chicken, cooked and cubed

2 cups cubed ham

1 ½ cups shredded cheddar cheese

1 ½ cups (12 ounces) half and half

½ cup chopped onion

2 Tbsp butter

3 Tbsp flour

Topping: (mix together following ingredients)

½ cup dried bread crumbs

1 tbsp melted butter

½ cup grated Swiss cheese



Sauté onions in butter, add flour. Stir half and half and bring to a boil until thick, stirring constantly. In a separate bowl, mix together chicken, ham and cheese. Pour sauce over and mix well. If freezing, see directions below. Otherwise, Pour into a 9x13 pan. Sprinkle with topping. Bake at 350 degrees for 30 minutes.

Baked Creamy Chicken Taquitos

From Teresa Moldenhauer

Serving Suggestions Include: chips, salsa, and a fruit salad and/or green salad.

We usually like to double the recipe and get left-overs.
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepper jack cheese
flour tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Moist Garlic Chicken

From Tisha Flora
 
Ingredients:

¼ cup butter, melted

2 garlic cloves, minced

1 tsp. garlic powder

½ tsp. salt

Dash pepper

½ cup seasoned bread crumbs

¼ cup finely shredded cheddar cheese

2 TBL grated Parmesan Cheese

6 boneless skinless chicken breast halves cut in 1 inch strips

In shallow bowl, combine butter, minced garlic, garlic powder, salt and pepper. In another bowl combine bread crumbs and cheeses. Dip chicken in butter mixture then into bread crumbs. Place in greased 9 x 13 inch baking pan. Cover. Bake at 350° for 45-50 minutes or until juices run clear.  

Side dishes:

Rice

Potatoes (My kids love when I make homemade french fries with this because they think they are getting chicken nuggets and french fries)

Green Salad

Veges

Side dish recipe:

Mediterranean Roasted Potatoes

3 lbs of small red or white-skinned potatoes (or mixture)

¼ cup of good olive oil

1 ½ tsp. of salt

1 tsp. of freshly ground pepper

2 TBL of minced garlic (5-6 cloves)

4 TBL of fresh rosemary leaves (I just use dried rosemary and it works fine)

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out in 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to prevent burning.

Tisha Flora