Makes 6-8 servings
Ingredients:
-6-8 boneless, skinless chicken breasts
-2 teaspoons garlic powder
-4 cups water
-1/2 teaspoon crushed dried bay leaf
-1 tablespoon dried minced onion
Directions:
-Place all of the ingredients in a lightly greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Remove chicken from slow cooker and shred or chop to use in casseroles, soups, or other dishes. Chicken can be frozen in individual freezer bags for easy use later.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Sunday, October 24, 2010
Chicken Fajitas
Makes 8-10 servings
Ingredients:
-4-6 frozen boneless, skinless chicken breasts
-2 1/2 cups chunky salsa
-1 green bell pepper, thinly sliced
-1 red bell pepper, thinly sliced
-1/2 cup chopped onion
-1 large onion, thinly sliced
-Soft flour tortillas (gluten free)
Directions:
-Place all ingredients except tortillas in a greased to 4 to 6 quart slow cooker. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours. Just before serving, remove fajita mixture with a spoon and shred chicken using two forks. Scoop chicken mixture into tortillas and serve.
Ingredients:
-4-6 frozen boneless, skinless chicken breasts
-2 1/2 cups chunky salsa
-1 green bell pepper, thinly sliced
-1 red bell pepper, thinly sliced
-1/2 cup chopped onion
-1 large onion, thinly sliced
-Soft flour tortillas (gluten free)
Directions:
-Place all ingredients except tortillas in a greased to 4 to 6 quart slow cooker. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours. Just before serving, remove fajita mixture with a spoon and shred chicken using two forks. Scoop chicken mixture into tortillas and serve.
Lemonade Chicken
Makes 4 servings
Ingredients:
-4 boneless, skinless chicken breasts
-1 (6 ounce) can frozen lemonade, thawed
-3 tablespoons brown sugar
-1 tablespoon vinegar
-1/4 cup ketchup
-1 (14 ounce) can chicken broth
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Combine the remaining ingredients and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Ingredients:
-4 boneless, skinless chicken breasts
-1 (6 ounce) can frozen lemonade, thawed
-3 tablespoons brown sugar
-1 tablespoon vinegar
-1/4 cup ketchup
-1 (14 ounce) can chicken broth
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Combine the remaining ingredients and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Hawaiian BBQ Chicken
Makes 4-6 servings
Ingredients:
-4-6 boneless, skinless chicken breasts
-1 (8 ounce) can crushed pineapple
-1 (16 ounce) bottle barbecue sauce
-Hot cooked rice
Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Combine the pineapple and barbecue sauce and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve over the hot cooked rice.
Ingredients:
-4-6 boneless, skinless chicken breasts
-1 (8 ounce) can crushed pineapple
-1 (16 ounce) bottle barbecue sauce
-Hot cooked rice
Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Combine the pineapple and barbecue sauce and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve over the hot cooked rice.
Chicken Cacciatore
Makes 4 servings
Ingredients:
-2-4 frozen boneless, skinless chicken breasts
-1 (26 ounce) jar chunky vegetable spaghetti sauce
-1/2 teaspoon minced garlic
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour spaghetti sauce over top. Sprinkle with the garlic. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours.
Ingredients:
-2-4 frozen boneless, skinless chicken breasts
-1 (26 ounce) jar chunky vegetable spaghetti sauce
-1/2 teaspoon minced garlic
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour spaghetti sauce over top. Sprinkle with the garlic. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours.
Citrus-Glazed Chicken
Makes 4 servings
Ingredients:
-4 boneless, skinless chicken breasts
-1/3 cup orange juice
-1 (14 ounce) can chicken broth
-3 tablespoons brown sugar
-1/8 teaspoon salt
-1 tablespoon cornstarch
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour the orange juice and chicken brother over the chicken. Sprinkle brown sugar and salt over top. Cover and cook on low heat for 6-9 hours. Remove chicken with a slotted spoon or spatula; set aside.
-Pour liquid from the slow cooker into a small saucepan. Stir in the cornstarch with a whisk. Bring to a boil over medium heat, stirring until sauce thickes. Pour glaze over chicken.
Ingredients:
-4 boneless, skinless chicken breasts
-1/3 cup orange juice
-1 (14 ounce) can chicken broth
-3 tablespoons brown sugar
-1/8 teaspoon salt
-1 tablespoon cornstarch
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour the orange juice and chicken brother over the chicken. Sprinkle brown sugar and salt over top. Cover and cook on low heat for 6-9 hours. Remove chicken with a slotted spoon or spatula; set aside.
-Pour liquid from the slow cooker into a small saucepan. Stir in the cornstarch with a whisk. Bring to a boil over medium heat, stirring until sauce thickes. Pour glaze over chicken.
Saturday, January 23, 2010
Classic Baked Chicken
Ingredients
* 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
* Olive oil
* Salt and freshly ground pepper
* 1/2 cup of chicken stock* or white wine for the gravy (optional)
Method
baked-chicken-1.jpg baked-chicken-2.jpg
1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.
2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F and the thighs 185°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
baked-chicken-3.jpg baked-chicken-4.jpg
4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan.
baked-chicken-5.jpg
Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.
*While the chicken pieces are baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy.
Serves 4. Serve with steamed rice, mashed potatoes, or Spanish rice.
* 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
* Olive oil
* Salt and freshly ground pepper
* 1/2 cup of chicken stock* or white wine for the gravy (optional)
Method
baked-chicken-1.jpg baked-chicken-2.jpg
1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.
2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F and the thighs 185°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
baked-chicken-3.jpg baked-chicken-4.jpg
4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan.
baked-chicken-5.jpg
Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.
*While the chicken pieces are baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy.
Serves 4. Serve with steamed rice, mashed potatoes, or Spanish rice.
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