Crock Pot Chicken Tacos

Crockpot Chicken Tacos
3-4 ckn breasts, whole
1/4 C oil
1/4 C red wine (ACV as substitute)
1 tsp sugar
1 tsp oregano
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

mix and pour over chicken in crock pot
cook on low 5-7 hrs
shred chicken 15-30 min before serving

serve with regular taco ingredients

Chicken Chili

http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

Chicken Cheddar Wraps

Chicken Cheddar Wraps

1 cup (8 oz.) sour cream

1 cup chunky salsa

2 T. mayonnaise

4 cups, cooked cubed chicken

2 cups (8 oz.) shredded cheddar cheese

1 cup thinly sliced fresh mushrooms

2 cups shredded lettuce

1 cup guacamole (optional)

12 tortillas

In a bowl, combine the sour cream, salsa and mayo. Stir in chicken, cheese and mushrooms. Divide lettuce and guacamole if desired between tortillas. Place about ½ cup chicken mixture on each tortilla. Fold sides over filling.

Chicken and Black Bean Chili

 Chicken and Black Bean Chili
(from America's Best Slow Cooker Recipes)

1 T veg oil
2 lbs chicken cut into cubes
1 med onion, finely chopped
2 cloves garlic, minced
1 can tomatoes, chopped in juice
1 can corn  or 1 1/2 cups frozen
1 can black beans rinsed and drained or 2 cups soaked, cooked and drained
2 cups mild/med/hot salsa
1 T chili powder
1/2 tsp salt

In skillet, heat oil over med and cook chicken until no longer pink.  Transfer to crock pot.  (I didn't do this...I just cooked longer and put in the raw whole breasts and I cut it up after it was cooked and then added it back in....lazy and I hate touching raw chicken)  I also didn't use 2 lbs.  Prob a lb and a half since that is the packages that I get from the grocery typically are.

Add the rest of the ingredients and stir to combine.  Cover and cook on Low for 4-6 hours or High for 2 to 3 hours, until hot and bubbling.

Mallorie's....Alice Springs Chicken

use boneless skinless chicken breasts, sprinkle with salt and pepper and seasonall for some flavor (optional) layer portabella mushrooms on top of breasts. Wrap the chicken breast in bacon (all the way around) bake at 400degree for 45min or until chicken is done. Once you take out of the oven lay cheddar cheese on top of chicken breast. The heat from the chicken will melt the cheese perfectly on top! Dip is a honey mustard sauce when eating if desired.

Emily's Southwest (Chicken) Fiesta Salad

you can add shredded/cubed chicken or ground beef/turkey OR NO MEAT =]

INGREDIENTS:
 lettuce, ripped into little pieces (i use about 1/2 head)
2 C broccoli slaw mix (it has carrots, broccoli and red cabbage in it)
**for the above you can just use a bare salad mixture
1 15 oz can kernel corn, drained
1 15 oz can black beans, drained and rinsed
1/2 C ranch dressing
1/2 C picante sauce (i find salsa works too, but it is not as good--too chunky)
1 C crushed tortilla chips
1/2 C shredded cheese
1/2 C diced tomatoes (optional)

place all salad stuff in a bowl
add corn and beans
piece chicken, add
in separate bowl mix ranch dressing and picante sauce
pour over greens, beans and corn
mix well

top with shredded cheese, and tomatoes
chill till ready to serve
add crushed tortillas right before serving.

From Beth: Yummy! We just drizzled the dressing on ourselves and that way my leftovers will not be soggy. :-) 

Jocelynn's Chicken Rice Casserole

Chicken Rice casserole...3 cups of cooked chicken, 2 cups of chopped celery,2/3 teaspoon minced onion, 3/4 cup mayonaise,1 cup cooked rice, 1 teaspoon lemon juice,1 can of water chestnuts,1 can of cream of chicken soup, 1 stick of melted butter...Mix all of the ingredients and then top with 1 cup of Rice Krispies..Bake at 350* for 45 minutes uncovered.

Chicken Adobo

Chicken Adobo (serve this over white rice)

* 2 tablespoons vegetable oil

* 1 1/2 lbs chicken breast cut into pieces

* 1 large onion, quartered and sliced

* 2 tablespoons minced garlic

* 1/3 cup white wine vinegar (you can use non alocholic vinegar)

* 2/3 cup low sodium soy sauce (if u don’t use low sodium its wayyy to salty!)

* 1 tablespoon garlic powder

* 1 tablespoon black pepper

* 1 bay leaf

(instead of vegetable oil, I've been using 1 TBS olive oil and 1 TBS sesame oil and I always forget the bay leaf)

1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.

2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Buffalo Chicekn Dip

Buffalo Chicken Dip

Okay this one I don’t know measurements, i just kinda like squirt and taste. LOL

2cans of shredded chicken

3 bars of cream cheese

TX petes hot sauce

blue cheese dressing

1bag of shredded cheddar cheese

put creme chz in microwave to soften. then mixed with drained chicken in a bowl. add hot sauce (if i had to guess what i add about 1/4-1/2cup) depending on who is eating it and spice) Squirt in some blue cheese dressing, maybe like 4 spoon full? Mix all together. Sprinkle with cheese. Serve with celery or chips. It tastes better heated up BTW. Enjoy!

2 Chicken Marsala Recipes!!

Chicken Marsala 1

Ingredients

* 1/4 cup all-purpose flour for coating

* 1/2 teaspoon salt

* 1/4 teaspoon ground black pepper

* 1/2 teaspoon dried oregano

* 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

* 4 tablespoons butter

* 4 tablespoons olive oil

* 1 cup sliced mushrooms

* 1/2 cup Marsala wine

* 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

--------------------------------------------------------------------------------------------------------------------------------------------

Chicken Marsala 2 More Complex!

Ingredients

* 1 1/2 pounds skinless, boneless chicken breast halves

* 1 cup all-purpose flour for coating

* 2 eggs, beaten

* 4 tablespoons butter

* 1 tablespoon vegetable oil

* 1 cup chicken broth

* 1/2 cup dry Marsala wine

* 2 1/2 cups fresh sliced mushrooms

* 2 tablespoons dried oregano

* 2 tablespoons chopped fresh parsley

* 1 teaspoon meat extract

* 2 teaspoons fresh lemon juice

* 1/4 cup grated Parmesan cheese for topping (optional)

* salt to taste

* ground black pepper to taste

Directions

1. With a mallet, pound chicken breasts thin. Cut into serving size pieces. Dip in flour. Dip in egg.

2. Melt 2 tablespoons butter or margarine and 1 tablespoon oil in a wide skillet. Saute chicken until light brown. Do not crowd pan, and add more oil if necessary to keep chicken from sticking. Place chicken on a serving platter, and keep in a warm oven.

3. Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken broth, Marsala wine, oregano, parsley, and meat extract. Stir well. Cook over high heat until liquid is reduced by half.

4. Remove pan from heat. Swirl in 2 tablespoons butter or margarine and lemon juice. Season with salt and pepper. Pour sauce over chicken, and sprinkle with cheese.

Creamed Chicken and Biscuits

Creamed Chicken and biscuits

Ingredients

1/3 cup butter

1/3 cup all-purpose flour

2 cups chicken broth

2 cups heavy cream

1/4 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

3 cups cooked, chopped chicken breast meat

2 cups frozen green peas, thawed and drained

1 cup toasted sliced almonds

Directions

1. Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits

Chicken Pillows

Chicken Pillows

Ingredients

2 packs of crescent rolls

2 cups cooked, shredded chicken

8 oz package cream cheese, softened

4 oz can chopped green chilis

Directions

Heat oven to 350. Mix chicken, cream cheese, and chilis together, set aside. Pinch seams of crescent rolls together to make 8 squares (4 per package). Place filling in the middle of crescent squares (dividing the filling equally between the squares). pulls sides of crescents up and pinch together to seal (enclosing the chicken mixture). Place filled crescents on baking sheet and bake for 25-30 minutes.

Mallorie's Chicken Pizza

My invention!!

Chicken Pizza

Ingredients

whole wheat pizza crust

pizza sauce

1 lb boneless skinless chicken breast tenders

3 cloves garlic

1/2 cup onion, chopped

1/4 cup green bell pepper, chopped

2 cups Italian blend shredded cheese (or mozzarella)

2 roma tomatoes, sliced

mushrooms (he likes them, I don't)

olive oil

salt

pepper

red pepper flakes

Directions

Heat oven according to directions on pizza crust. Cut chicken tenders into bite-sized pieces. Put 2 TBS. olive oil in skillet. Add onions, peppers, and garlic, cook until onions and peppers are tender. Add chicken (season with salt, pepper, and red pepper flakes as needed). Cook until chicken is done. Spread sauce on crust, arrange chicken mixture on top of sauce. Add fresh mushrooms if desired. Sprinkle cheese on top. Arrange tomato slices on top. Bake according to directions on pizza crust package.

Mallorie's Chicken Enchiladas

Chicken Enchiladas (my favorite)

Ingredients

1 cup chopped onion

1/2 cup chopped green bell pepper

2 TBS butter

2 cups chopped cooked chicken

1 (4 oz) can chopped green chili peppers

3 TBS butter

1/4 cup all-purpose flour

1 tsp ground coriander (I use ground cumin instead)

3/4 tsp salt

2 1/2 cups chicken broth

1 cup sour cream

2 cups shredded Monterrey jack cheese

12 fajita size tortillas

Directions

In large saucepan cook onion and green pepper in 2 TBS butter till tender. Combine in a bowl w/ chopped chicken and green chili peppers; set aside.

In same saucepan melt the 3 TBS butter. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup of cheese. Sir 1/2 cup of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each tortilla w/ about 1/4 cup of chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish. Bake, uncovered, in 350 oven about 25 minutes or till bubbly. Serves 6.

Beth's Asian Chicken Thighs

Asian Chicken Thighs

8 boneless  skinless chicken thighs

5 tsp olive oil

1/3 c warm water

¼ c packed brown sugar

2 T orange juice

2 T soy sauce

2 T ketchup

1 T white vinegar

4 cloves garlic, minced

½ tsp red pepper flakes

¼ tsp Chinese 5 Spice

Stack thighs in sprayed crock.  Combine ingredients and pour over thighs.  Cook on low for 5 -6 hours.  For a thicker sauce combine 2 tsp cornstarch and 2 tsp water and add to pot.  Cook an additional 30 minutes on high or until thickened.

Serve over rice.