Crockpot Sweet and Sour Chicken

Serves: 6
Prep: 10 minutes
Cook:6-7 hours (low)
Finish: 45-60 minues (high)

1 1/2 cups baby carrots
6 large boneless, skinless chicken thighs (about 2 lbs)
1/2 tsp. red pepper flakes, crushed
1 1/3 cups bottled sweet and sour sauce
1 can (20 oz) pineapple chunks in juice, drained
1 bag (1 lb) frozen stir-fry peppers and onions, thawed and drained
6 cups hot cooked rice

1. place carrots ion crockpot. Top with chicken, sprinkle with red pepper (we leave this out because the kids don't want the spice)
2. Cover and cook on low 6-7 hours, until juice of chicken is no longer pink when center of thickest pieces are cut.
3. remove chicken and carrots from cooker; drain and discard liquid from cooker. Return chicken and carrots to cooker. Cover with sweet and sour sauce, top with pineapple and stir-fry vegetables. Cover and cook on high 45-60 minutes, until carrots are tender. Serve with rice.

Per serving: 510 cal, 25 g. protein, 82 g. carbs. 4 grams fiber, 9 grams fat, 55 mg, chol, 270 sodium

I picked up a great magazine at a checkstand one day. Woman's day Special Interest Publication called "Slow Cooking" Love the recipes in this magazine!

Chile-Chicken Tacos

Makes: 12
Prep: 15 minues
Cook: 6-7 hours (low)
Finish: 15 minutes (low)

1 1/4 lb. boneless, skinless chicken thighs
1 pkg (1.25 oz) taco seasoning
1 Tbsp. brown sugar, packed
1 can (4.5oz) chopped green chiles, drained
1 cup frozen corn, thawed
1 can (10 oz) enchilada sauce
1/4 cup medium scallions (about 4) sliced
1 pkg taco shells
3 cups shredded lettuce
1 medium tomato, chopped

1. Spray slow cooker with cooking spray; add chicken thighs. Sprinkle with taco seasoning and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup enchilada sauce. Refrigerate remaining sauce.

2. Cover and cook on low 6-7 hours, until chicken is cooked through.

3. Remove chicken from cooker, place on cutting board. Use two forks to pull chicken into shreds. Return chicken to cooker. Stir in scallions. Cover and cook on low 15 minutes.

4. Heat maining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomato and warm enchilada sauce

Per serving: 320 cal, 24 g. protein, 31 g. car, 5 g. fiber, 13 g. fat 60 mg chol, 900 mg sod.

Yummy. The kids all love it

Bacon Cheeseburger Crockpot Chicken

Funny name because there is no groundbeef!

The Ingredients.

--2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese
The Directions.
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
Since I used the tiny breast tenders (frozen) our dinner cooked in only 3 hours on high.

Tip: I would add the shredded cheese at the end...it added a lot of grease that was unwanted. Put it on just at the end and let it melt!

Tex Mex Chicken Tenders in Crockpot

With so much to do and so little time we are trying this new crockpot recipe for dinner tonight!

Ingredients
1 lb boneless skinless chicken breasts, cut into 1-inch-wide strips
2 tablespoons taco seasoning mix(1/2 of 1-1/4-oz. pkg.)
2 tablespoons flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup shredded four-cheese Mexican blend cheese

Directions
1Spray crock pot with cooking spray.
2Place chicken with seasoning and flour in slow cooker.
3Stir in all remaining ingredients except the shredded cheese; cover with lid.
4Cook on low for 6 to 8 hours.
5Stir well just before serving.
6Top with the shredded cheese and serve over rice.

Oriental Chicken Salad

I love this salad, but it makes a lot. So I usually make it to take to a pot luck. Enjoy!

2 c. cooked chicken cubed
3 T. sesame seeds (I omit this)
3 T. slivered almonds
2 T. sugar
1/2 cup sugar
1/2 cup (or less) cooking oil
3 T. salad vinegar
1 tsp. salt
2 packages top ramen seasoning
2 green onions
2 pkgs. top ramen noodles (uncooked, broken)
5 cups chopped cabbage (or cole slaw mix)

Toast sesame seeds and almonds in cooking oil. Add sugar, vinegar, salt and seasoning. Add cooked chicken and toss. Place cabbage, onions and noodles in serving bowl. Add chicken mixture and toss.

Chili's Bayou Chicken with Pasta

got this off the internet, haven't had it at Chili's but Neil loves the dish. We omit the tomatoes because I am the only tomato eater in the house.

12 oz penne pasta
3 tbs. butter
1 1/2 cup half & half
1/2 parmesan
salt and pepper
1 lb. boneless chicken
cajun spice
2 tsp. oil
2 firm tomatoes

1. Bring pot of water to boil. Cook penne according to package.
2. melt butter over medium heat. Add flour, stir 1 minute. Add half & half; thicken about 6 minutes, add parmesan, salt and pepper. cover
3. place chicken between plastic wrap; pound to 1/2 inch thickness. Rub with cajun spice. Warm oil in skillet over medium-high. Cook chicken turning once until no longer pink (6-8 minutes) Slice chicken.
4. Toss pasta with sauce, top with chicken and tomatoes

White bean chicken chili

This is one of the best chili recipes I have ever had. Super easy to make! Got this from my good friend Rhinda Crockett. She is actually Neils cousin (her grandpa Elmer and Neils grandpa Wayne are brothers) Gotta love this on a chilly day!

3 cans white navy beans or great northern beans
1/2 large onion
1 cube butter
1/4 cup flour
3/4 cup chicken broth
2 cups milk
2 tsp. tobassco
4 oz. diced green chili
3/4 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
4 1/2 cooked and shredded chicken breasts
1 1/2-2 cups shredded monterey jack cheese

In 2T. butter sautee onions. In large saucepan add butter and flour. Mix and add broth and milk. Bring to boil. Turn down heat add other ingredients. Heat through and serve.

Poppyseed Chicken (also known as Ritzy Chicken)

This chicken casserole is one of my sister's favorites! She omits the poppyseeds.

1 cube butter melted
1 1/2 tsp. poppyseeds
1 stack ritz crackers
1 cup sour cream
1 can cream of chicken soup
4-6 boiled chicken breasts (cubed)

Put chicken in casserole dish. Heat soup and sour cream until mixed. Pour over chicken. Mash ritz in zip lock bag. Mix butter and poppyseeds with crackers. Sprinkle over top of chicken. Bake 350* for 30 minutes.

Never met a kid that didn't love this recipe.

BBQ Chicken

Although my first post should be some yummy cupcake recipe, I couldn't resist posting one of my favorite chicken recipes. I got it from a girl in my dorm at college,Jennie Lund, and still make it all the time. It is cheap, easy, fast and yummy! Enjoy!

3 Lb chicken (I use drum sticks)
1 T. Lemon juice
2 T. Vinegar
2 T. Butter
2 T. Worchetshire sauce (spelling?)
4 T. water
3 T. brown sugar
1 t. salt
1 t. mustard
1 t. chili powder
1 t. paprika
1/2 t. cayenne

Place all in a crock pot, cook for 4-6 hours. Chicken will be falling off the bone and delicious!