Crockpot Tuscan Chicken

3 lbs. boneless skinless chicken breasts

6 cloves garlic, minced

one onion, diced

14 oz can artichoke hearts, drained and quartered

8 oz jar sundried tomatoes, packed in oil

8 oz spinach

salt and pepper, to taste

Place chicken in slow cooker and season with salt and pepper.  Add garlic, onion, sundried tomatoes in oil, and drained artichokes.  Cook on high for 2.5-3 hours or low 3.5-4 hours.

Add the spinach on top and wilt (5-10 min).  Mix together and serve.

Crockpot Green Chili Chicken

3 boneless skinless chicken breasts (about 2 lbs)

2 (4.5 oz) cans green chilis

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

8 oz cream cheese

Place chicken in crockpot and add spices.  Pour chilis on top.  Cover and cook on low in crockpot for 4.5 hours. 

After 4.5 hours, shred chicken with fork and then add cubed cream cheese.  Continue to cook for 30 minutes to soften cream cheese.  Stir to mix well.  Serve hot over rice, in tacos, etc.!

White Chicken Chili

1 1/2 lbs. boneless chicken breasts
1 jar green salsa verde
2 cans cannellini beans

2 cans chicken broth

1 tsp salt

1 tsp garlic powder

1 T cumin

pepper

cilantro

8 oz. cream cheese (optional)

Place chicken in the bottom of the crockpot.  Sprinkle with salt, pepper, garlic powder, and cumin.  Pour the jar of salsa verde over the chicken.  Add drained beans and broth.  Cook for 4 hours on high or 6-7 hours on low.

Take out chicken and shred.  Add back to crock pot and add cubed cream cheese if using.  Stir and let melt.

Optional: Serve with tortilla chips, shredded cheese, jalapenos, sour cream, etc.

(From Tammy Aaron, UCES)

The Pioneer Woman's Italian Chicken Sheet Pan Dinner (with a Dyer Dining Twist)

My twist on the Pioneer Woman's Italian Chicken Sheet Pan Dinner was delicious (and I have at least two others who agree), so I am sure her original recipe is amazing.  Here's my (somewhat leaner) version:

1 c. olive oil
1/4 c. balsamic vinegar
1 tsp. parsley, 1 tsp. basil [could sub 2 tsp Italian seasoning) 
1/2 tsp. salt, 1/2 pepper
5 cloves garlic, minced or smashed
8 boneless skinless chicken thighs
at least one bag fresh green beans (4 servings), ends trimmed
at least one carton (but two might be better) of grape tomatoes

Combine all of the ingredients up to and including the garlic in a large bowl.  Whisk well.  Add 8 chicken thighs and approximately 1 cup of marinade to a resealable plastic bag and marinate.  [Even just an hour adds a lot of flavor!]

Add the veggies to the rest of the marinade and stir to combine.

Preheat the oven to 425 degrees F.  Line one or two cookie sheets with aluminum foil and spray generously.  Place chicken thighs (not touching) on the sheets and discard marinade.  Use a slotted spoon to add the veggies to the sheet, trying not to overlap the veggies and chicken as much as possible.  Discard marinade.

Bake for 35 minutes.  Be sure that the tomatoes are bursting and that the chicken is cooked through.

Serve with a side salad and/or crusty French bread.

Here's a quick picture of pan #1 of 2:

Skillet Chicken with Creamy Sun Dried Tomato Sauce

Skillet Chicken and Creamy Sun Dried Tomato Sauce 

4-5 servings 

10 min prep, 10 min cook 

1.5 chicken boneless, skinless thighs or chicken breasts 

½ tsp salt 

Black pepper 

½ c sun dried tomatoes, strips, drained of olive oil (save the oil to cook with!) 

2 cloves garlic, minced 

½ c white wine (or chicken broth) 

3/4 c heavy cream 

1/3 c finely shredded Parmesan 

2 tsp Dijon mustard 

1 c basil leaves, packed (optional) 

Cut chicken in half horizontally to form 2 thin steaks. Sprinkle with S&P. Heat oil from sun dried tomato jar in a large skillet over high heat. Add chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm. Add garlic and cook for 15 seconds until light golden. Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine. Let the wine simmer for 1 minute or so until the smell of alcohol is gone, which means it has evaporated. Mix in mustard, then add the chicken broth, cream, Parmesan, and sun dried tomatoes. Bring to simmer, then reduce heat to medium and simmer for 2-3 minutes until thickened. Stir regularly to dissolve Parmesan. Taste sauce and add more S&P if needed. Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute. Serve immediately. Great served over mashed potatoes, creamy mashed cauliflower, or pasta. Or serve with bread on the side to mop up the sauce.

Skillet Creamy Parmesan Garlic Mushroom Chicken

Skillet Creamy Parmesan Garlic Mushroom Chicken 

Servings: 4 

4 boneless, skinless chicken breasts, thinly sliced 

2 Tbsp EVOO 

S&P 

8 oz sliced mushrooms 

Sauce: 

1/4 c butter 

2 garlic cloves, minced 

1-2 Tbsp flour 

½ c chicken broth 

1 c heavy cream or half and half 

½ c grated Parmesan cheese 

½ tsp garlic powder 

½ tsp salt 

2 c spinach, chopped 

In a large skillet, add EVOO and cook the chicken on medium high heat for 3-5 minutes on each side, or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce, add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, S&P. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta or rice, if desired.

CP Cowboy Chicken Chili Mac

CP Cowboy Chicken Chili Mac
8-10 servings

Ingredients:
1 lb boneless skinless chicken breasts
1 tsp chili powder
2 tsp paprika powder
2 tsp cumin powder
1 tsp onion powder
½ tsp garlic powder
1 tsp dried oregano
½ tsp black pepper
1 tsp salt
1 red bell pepper, diced
1/2 cup of onion, diced
1 (15 oz) cans kidney beans, drained and rinsed
1 28 oz can diced tomatoes with juice
2 cloves garlic, minced
½ cup barbecue sauce
½ cup ketchup
2 cups chicken broth
12 oz package of elbow pasta, cooked to al dente according to package
2 cups shredded cheddar cheese, plus extra for topping
chives, diced for topping

 Directions:
1. Add chicken to your crockpot. In a small bowl, mix together chili powder, paprika, cumin, onion powder, garlic powder, dried oregano black pepper and salt. Sprinkle seasoning over both sides of chicken.
 2. Next add in your red pepper, onion, beans, tomatoes, garlic, barbecue sauce, ketchup and chicken broth to slow cooker. Cook on low for 6 hours or HIGH for 4 hours.
 3. Once cooking time is up, shred chicken with 2 forks. And mix in crockpot until well combined. Stir in cooked pasta. Stir in cheese. Turn the crockpot off. Cover until cheese is melted, about 5 min.
4. Serve topped with cheese and diced chives. ...add drained canned whole corn and drained, rinsed can of black beans for a SW spin, and it will serve more folks...add pinto beans...whatever!

Baked Chicken with Artichokes

15-oz can diced tomatoes, drained [I used Italian]
2 TBSP olive oil
3 cloves garlic, minced
3/4 tsp dried oregano
1/4 tsp salt
pepper
1/2 TBSP lemon juice [I used half a lemon]
2 boneless skinless chicken breasts [I used 3]
pinch of salt and pepper
14-oz can artichoke hearts
1 c. shredded mozzarella

Drain the tomatoes.  In a medium bowl, combine the first seven ingredients (tomatoes to lemon juice).  Stir well, then set aside.  Preheat oven to 400 degrees F.

Cut chicken breasts in half and place in greased casserole.  Lightly sprinkle with salt and pepper. [I omitted this step.]

Drain the artichoke hearts and roughly chop.  Sprinkle on top of chicken.  Pour the tomato mix on top.

Bake the chicken, uncovered, for 30 minutes.  After 30 minutes, sprinkle with mozzarella cheese and broil for no more than 5 minutes until cheese is bubble and browned.  Serve immediately.

{Original recipe can be found HERE.}

Bourbon Chicken (Freezer/Slow Cooker)

Bourbon Chicken | Freezer to Slow Cooker Meals

 

Ingredients

• 1 ½ lbs. boneless skinless chicken
• ⅓ cup brown sugar
• ¼ cup ketchup
• ⅓ cup soy sauce
• ¼ cup apple juice
• 2 T. apple cider vinegar
• ½ cup bourbon (or broth if you don't want to use bourbon)
• 2 tsp. cornstarch
• ¼ tsp. minced garlic
• ¼ tsp. ginger
• ½ tsp. black pepper

Instructions

Freezer Prep:

1. Label gallon freezer bag with contents, date, and cooking directions.
2. Cut chicken into small bite sized pieces.
3. In freezer bag whisk together brown sugar, ketchup, soy sauce, cornstarch, apple juice, apple cider, bourbon, garlic, ginger, and black pepper.
4. Add chicken, shake bag to coat.
5. Press flat, seal bag securely.

Cooking:

1. Thaw bag contents.
2. Pour chicken and sauce into a slow cooker that has been coated in nonstick cooking spray or lined with a slow cooker bag for easy clean up.
3. Cook on low for 6-7 hours, stirring occasionally.
4. Serve over rice, add fresh steamed broccoli or another favorite veggie for a complete meal.

Cool Ranch Shredded Tacos

Cool Ranch Shredded Chicken Tacos Recipe from New Leaf Wellness
Yields: 6 servings

Ingredients
• 2 pounds boneless skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 taco seasoning packet OR 1 T chili powder, 1 tsp pepper, and 1/2 tsp of each salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder
• 1 ranch seasoning packet OR 1 T dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, 3/4 tsp dill, 1/2 tsp pepper, 1/2 tsp salt (Traditional ranch seasoning packets also include dried buttermilk. Add 1 T if you have some on-hand.)

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot. Serve on soft tortillas with your favorite taco toppings like shredded cheese, salsa, and guacamole.

White Wine Chicken with Artichokes

White Wine Chicken with Artichokes Recipe from New Leaf Wellness

Yields: 6 servings
Ingredients
• 2 pounds boneless skinless chicken breasts
• 1 can of artichokes (14oz), quartered and drained
• 1 can of diced tomatoes (14.5oz), undrained
• Juice of 1 lemon
• 1/2 cup dry white wine
• 4 cloves of garlic, minced
• 1/4 cup butter
• 1 tablespoon capers (optional)
• 1 tablespoon corn starch (day of cooking/serving)

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (within 3 months)
2. Tenderize chicken.
3. To your freezer bag, add all ingredients except corn starch.
4. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4-6 hours.
3. Stir corn starch into mixture and cook an additional 1/2 hour on “low” setting.

Serve over spaghetti, zoodles, or cauliflower rice.

Chicken and Fresh Cranberry Sauce

Chicken and Fresh Cranberry Sauce Recipe from New Leaf Wellness

Yields: 6 servings

Ingredients
• 2 pounds boneless skinless chicken breasts (about 6 small chicken breasts)
• 1 small yellow onion, diced (one cup)
• 12 oz bag of fresh or frozen cranberries
• The zest of one navel orange
• 2 cloves garlic, minced
• 1/2 cup light brown sugar
• 2 tablespoons balsamic vinegar
• 1/4 cup ketchup
• 1/4 teaspoon crushed red pepper flakes

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.

Serve with green beans

Sheet Pan Lemon Chicken and Broccoli

Chicken and marinade:
3 TBSP olive oil
juice from one large lemon
2 cloves of garlic, minced
1 tsp Italian season
1/4-1/2 tsp lemon pepper seasoning
1/4-1/2 tsp Paula Deen's house seasoning
4-6 boneless skinless chicken breasts
parsley and lemon slices for garnish (optional)

Broccoli
1-1/4 lb bite-size broccoli florets
2 TBSP olive oil
1 clove garlic, minced
2 TBSP grated parmesan [I didn't measure this; I just sprinkled it on when it was time.]

Cut chicken breasts in half or pound to even out.  In a gallon ziplock bag, add the first six ingredients and mix well.  Add in the chicken, seal bag, and marinade in the refrigerator for 15 min. to 4 hours, turning the bag occasionally.

Preheat the oven to 425 degrees.  Spray a large rimmed baking sheet or casserole dish.  Toss broccoli, olive oil, and garlic on the baking sheet (or in a bowl and then pour onto one end of the baking sheet).

Add the chicken to the remaining space on the baking sheet.  Pour the remaining marinade onto the chicken.  Bake about 20 minutes (or until each breast measures 165 degrees).

Remove from oven and sprinkle parmesan onto the broccoli.  Add parsley and lemon slice garnishes (if using; I didn't).

Lemon Chicken and Asparagus Foil Packs

4 boneless, skinless chicken breasts (pounded to an even thickness)  OR 4-6 boneless, skinless chicken thighs
1 large bundle of asparagus (about 1 pound) OR about a pound of fresh broccoli florets
2 lemons, one juiced and one sliced thin
1 tsp minced garlic (1 garlic clove)
3 TBS butter, melted
1 to 1-1/2 tsp Italian seasons
salt and pepper to taste

*IF POSSIBLE, make packets earlier in the day for the flavors to marinate and then cook at dinner time.  Also delicious if you make and bake immediately.

Rinse asparagus and trim ends.  Cut stalks in half.

Lay out as many foil squares as needed.  (I used 8 thighs so used 8 foil squares.)  Place a piece of chicken in the center of each square.

Divide the asparagus (or broccoli) among each foil pack.

In a small bowl, combine the melted butter, garlic, lemon juice, and Italian seasoning.  Brush over the chicken and asparagus.  (I just spooned/drizzled it on top.)  Sprinkle with salt and pepper if desired.

Tuck in the lemon slices.

Fold up the foil to close off the pack.

Grill over medium-high heat for 7-9 minutes each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender.  Serve immediately.

(I served this with rice.  The juices were delicious with the rice.)

Cajun Chicken Pasta

Cajun Chicken Pasta: 8 servings

 Ingredients:
 1.5 pounds boneless, skinless chicken breasts, cut in 1 ½ inch pieces
1 bell pepper, chopped (I used red and yellow peppers instead)
2 carrots, sliced
2 stalks celery, sliced
2 15-oz jar Alfredo sauce
1 to 1-1/2 C of chicken broth
14.5 ounce can diced tomatoes
1 teaspoon salt
 ½ teaspoon paprika
1/4 teaspoon cayenne pepper (increase to ½ teaspoon for more heat)
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder (I used minced garlic)
1/8 teaspoon onion powder
1/8 teaspoon fresh cracked pepper a pinch of crushed red peppers
1 pound Bowtie pasta
 Parmesan cheese and chives (for garnish)

 Directions: Toss everything but pasta into the crockpot, stir and cover. Cook on low for 6 hours. Serve overcooked pasta.

From Barb Arden

Baked Balsamic Chicken

6 boneless, skinless chicken breasts
1/3 c. balsamic vinegar
1 T olive oil
1 T oregano
1 tsp Paula Deen's house seasoning

Preheat oven to 400 degrees.  Place chicken in sprayed casserole dish.  Pour balsamic vinegar onto chicken.  Turn to coat.  Sprinkle on the rest of the ingredients.

Bake for 20 min.  Turn chicken to coat/baste.

Bake for another 20 min. or until juices run clear.

*This chicken is especially delicious with Balsamic Roasted Vegetables.

Cream Cheesy Pesto Chicken

1 tsp oil
4-6 small boneless skinless chicken breasts
1/4 C cream cheese
1/3 C chicken broth
2 Tbsp pesto

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6-8 minutes on each side or until done. Transfer to plate; cover to keep warm. Add cream cheese to skillet; cook on medium heat until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2-3 minutes, or until sauce is thickened and well blended. Pour over chicken. Serve with rice.

Greek Chicken Salad

2 cucumbers
1/2 lb. carrots
3 oz. feta
3 cooked chicken breasts, diced
Italian dressing

Cube cucumbers and slice carrots into thin rounds.  Add chicken and crumble feta into salad.  Pour salad dressing (one small bottle or about half a large bottle) over everything and stir.  Marinate at least one hour to overnight.

Juicy Low-Fat Parmesan Chicken

6 oz. fat free plain Greek yogurt
1 tsp. (or one clove) minced garlic
1/3 c. parmesan cheese
1/3 c. Italian bread crumbs
4-6 boneless skinless chicken breasts

If you have time, add the garlic to the yogurt 30 min. to an hour prior to prepping the rest. (Mixing ahead will just marinate the flavor better. It's okay to mix and continue if you don't have time.) Preheat oven to 425 degrees.

If chicken breasts are thick, pound thin or even slice in half into cutlets. Place on greased baking sheet. Salt and pepper, if desired.

Add the parmesan cheese to the garlic-yogurt mix and spread onto the tops of the chicken breasts. Sprinkle the bread crumbs evenly on top.

Bake for 20-30 minutes until chicken is cooked through.

{Original recipe can be found HERE.}

Honey Garlic Crockpot Chicken

4-6 boneless skinless chicken breasts
2-3 onions (optional)
3/4 c. ketchup
3/4 c. soy sauce
1/2 c. honey
3-5 garlic cloves, minced (or smashed)
1-1/2 tsp. dried basil

Place chicken breasts in bottom of crockpot. Lightly season with salt and pepper (or use Paula Deen's House Seasoning). If using, slice the onions into wedges and add to crockpot. In a bowl, mix together the rest of the ingredients, then pour the sauce over the chicken and onions. Cook on low 6 hours.

Modified from the original recipe (Crockpot 365) can be found HERE.