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.

CP Green Enchilada Chicken Soup

CP Green Enchilada Chicken Soup 

6-8 hours to cook 

Ingredients 

2.5 lbs boneless, skinless chicken breasts or thighs 

28 oz can green enchilada sauce 

24 oz chicken broth 

1 cup half and half (or heavy cream) 

2 cup Monterey jack cheese 

4 oz cream cheese, cubed and softened 

4 oz green salsa (salsa verde) 

salt and pepper to taste 

optional garnish: avocado, green onion, sour cream, cilantro 

In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add jack cheese, cream cheese, half and half, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted. Add chicken back to the pot. Use hot sauce or additional salsa to taste. Delicious topped with avocado, cilantro, green onion, and sour cream. Serve and enjoy!

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.}

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

Asian Chicken Stir Fry (AKA Crack Slaw)

1 lb. ground chicken breast
1 half head medium cabbage, shredded (or a bag of slaw)
1 (10-12 oz) bag broccoli slaw mix
1 small onion, finely chopped
4 cloves garlic, minced
1/2 tsp fresh grated ginger (or try 1/8 tsp ground dried ginger)
1 TBSP olive oil
1/4 c. reduced sodium soy sauce
1 tsp toasted sesame oil
1 tsp apple cider vinegar (Feel free to double if you like a tart taste!)
1 tsp sriracha sauce
salt and pepper to taste

Heat olive oil over medium heat in a large skillet.  Add in onions and saute until fragrant, 1-2 minutes.  Add in chicken, garlic, and ginger.  Cook while breaking up chicken with a wooden spoon until browned.

Remove chicken from skillet, and add the cabbage and broccoli slaw.  Cook until wilted and mostly tender, about 4-5 minutes.

Return the cooked chicken to the pan.  Stir in the rest of the ingredients and season with salt and pepper as desired.

Serves 4.  (Serving size is 1-1/2 cups, and each serving = 2 Smart Points)

Easy Greek Tzatziki Chicken Salad

6 oz. plain Greek yogurt (I used a 5.3 oz nonfat cup.)
2 TBSP freshly squeezed lemon juice (about 1/2 a lemon)
3 cloves garlic, minced
2 TBSP fresh or 2 tsp dry dill
2 TBSP parsley, chopped (could also substitute dried)
1 medium cucumber, diced (peel and seeds removed)
4 c. shredded rotisserie chicken (or leftover cooked chicken)
10 grape tomatoes, quartered
1/2 medium red onion, diced
3 oz. feta cheese, crumbled

6 pitas

Combine first 5 ingredients in a large bowl and mix well to combine flavors.  Then add everything else (except the pitas).  Refrigerate at least 30 minutes for flavors to blend.

Serve chicken salad in pitas.  (I added fresh spinach to my pita to boost the nutritional value.)

The original recipe, which included olives, can be found HERE.

Hobo Packets

Here is a fun meal to make while camping, but you can also bake them in the oven for an easy meal that's also easy to clean up!

2 lbs. ground beef (the leaner the better) [Or whatever meat you'd like: chicken tenders, kielbasa, etc.!]
1 onion
4-8 potatoes
1 lb. baby carrots
optional: sliced mushrooms, squash, peppers, etc.
salt & pepper to taste
optional: Dale's or Moore's seasoning sauce

Form beef into 6-8 patties.  Place each patty into a large square of foil.  (This part could easily be done ahead!)  Slice up your onion and potatoes (I like to leave the skins on).  Place onions onto the patty, then potatoes, and then carrots.  Add mushrooms too if you like.  Season with salt & pepper or drizzle on a tablespoon or two of the steak sauce.

Wrap up the packets and seal tightly.  (A second layer is probably a good idea.)  Place on a hot grill (med-high heat) and cook for 30-45 minutes.  (If you're making them at home, cook in a preheated 350 deg. oven for 45-60 min.)

Here's a link I found to all kinds of packet meals- even grilled s'mores!

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.}

Swiss Chicken and Stuffing - crockpot

4 - 6 boneless, skinless chicken breasts
4 - 6 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
3 cups Pepperidge Farm herb stuffing mix (8 oz pkg)
½ cup melted butter
Salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts in crock pot.
Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast.
Combine both cans of soup and milk. Cover chicken breasts with soup mixture.

Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

Contributor's notes: You can also mix the chicken broth with the soup and you get almost the same results. If you pour the broth over the chicken, it keeps the chicken moist and tender.

Judy Clarke

Sweet and Sour Sauce

Ingredients:
•1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
•4 tablespoons brown sugar
•1 tablespoon ketchup
•1 teaspoon soy sauce
•2 teaspoons cornstarch mixed with 4 teaspoons water

Preparation:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Asian Dipping Sauce

Ingredients
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons minced fresh ginger root
2 teaspoons sesame seeds
2 teaspoons sesame oil

Directions
1. Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Chicken with Creamy Chive Sauce

Prep: 15 minutes
Cook: 4-5 hours (low)
Makes: 6 servings

6 skinless, boneless chicken breast halves (about 1 ½ pounds total)
1/4 c butter
7 oz package Italian salad dressing mix
10.75 oz can condensed golden mushroom soup
½ c dry white wine
½ of an 8 oz tub cream cheese with chives and onion
Snipped fresh chives (optional)

Place chicken in 4 quart slow cooker. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Add mushroom soup, wine, and cream cheese, stirring until combined. Pour over the chicken.

Cover and cook on low-heat setting for 4-5 hours. Serve chicken with sauce over pasta or rice, sprinkled with fresh snipped chives.


~~I made this for the first time last night to rave reviews from all the kids. I didn't have the fancy tub of cream cheese with chives, so I had to improvise and use dried chives and plain cream cheese, since that was all I had. I doubled the recipe for the troops, so had to use a combination of bone-in and boneless chicken. Work with what you have, but definintely use the golden mushroom soup!

Easy peasy, and great over brown rice.

Crockpot Chicken Teriyaki

Ingredients
■3 lbs. chicken tenders [can use bone-in chicken]
■2 8-oz. cans crushed pineapple
■1/2 C. chicken broth
■1 C. teriyaki sauce
■3 Tbs. soy sauce
■1/4 tsp. crushed red pepper flakes
Directions

Place chicken in crock pot. Pour remaining ingredients over chicken. Cover and cook on low for 7-8 hours.

Original recipe HERE

Here's a link to another one to try. Mix everything and then freeze. Throw in the crockpop the morning that you want it for dinner.
http://www.cdkitchen.com/recipes/recs/283/Dump_Teriyaki_Chicken56155.shtml

Applesauce Chicken

4 frozen chicken breast halves or thighs
1 ½ c applesauce (or more)
1 Tbsp dried onion flakes, or 1 yellow onion, chopped finely
1 Tbsp apple cider vinegar
1/4 tsp cinnamon
½ tsp black pepper
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)

A 3-4 quart crockpot is the best size for this. If your pot cooks fast, err on the lower end of cooking time.

Put frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or on high for 3-4.

Serve over rice.