Category: Chicken

Easy Creamy Crock Pot Chicken and Rice

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 Easy Creamy Crock Pot Chicken and Rice
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Servings
servings
Ingredients
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Instructions
  1. Put all your ingredients in a large bowl, mix well and pour into your slow cooker
  2. Cover and cook on low for 3-4 hours, stirring well every hour or so until your chicken and rice are both done
Recipe Notes

UPDATED: After receiving lots of mixed reader feedback, I've went back into the kitchen and reworked this recipe. I think you will be wonderfully surprised with the results! This recipe is inspired from a recipe in Gooseberry Patch’s Slow-Cooker Christmas Favorites. When I say stir it well during the cooking process, I mean stir it all around. Top to bottom, bottom to top...all around. Toward the end of cooking (the last hour or so), you will want to watch it very closely. I wasn't sure how long exactly this would take with reworking the recipe, it took right at 3 and a half hours for mine. If I would have left it for another 30 minutes, I am sure it would have been mush instead of perfection. So, I cannot stress enough, watch it closely. As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish. All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed. crock pot recipe https://www.recipesthatcrock.com/crock-pot-creamy-chicken-and-rice/

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Nutrition Facts
Easy Creamy Crock Pot Chicken and Rice
Amount Per Serving
Calories 332 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 102mg 34%
Sodium 884mg 37%
Potassium 130mg 4%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 1g
Protein 32g 64%
Vitamin A 3%
Vitamin C 11%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Oven Roasted BBQ Chicken Thighs

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 Oven Roasted BBQ Chicken Thighs
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. PREHEAT OVEN TO 400 DEGREES.
  2. Line baking sheet with parchment paper. Place chicken thighs skin side down on the baking sheet. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
  3. Continue roasting for another 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
Recipe Notes

Original recipe from:

http://thepioneerwoman.com/cooking/oven-bbq-chicken/

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Nutrition Facts
Oven Roasted BBQ Chicken Thighs
Amount Per Serving
Calories 349 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 57mg 19%
Sodium 1041mg 43%
Potassium 136mg 4%
Total Carbohydrates 49g 16%
Sugars 33g
Protein 15g 30%
Vitamin A 2%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Chicken & Veggie Pasta

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 Creamy Chicken & Veggie Pasta
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 425°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 5 minutes; add carrots and cook another 8 minutes or until crisp-tender; drain. Stir in chicken, corn, and peas. Cover and set aside.
  2. While gravy is cooking, prepare egg noodles per package directions, drain. Add a little butter, about 1/2 Tbsp, to coat noodles to prevent drying out or sticking together. Cover and set aside.
  3. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, corn peas, carrots, and potato mixture; remove from heat.
  4. Stir in cooked noodles until you have enough for an even mix between noodles and chicken gravy mix; you may not need all the noodles you've cooked.
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Nutrition Facts
Creamy Chicken & Veggie Pasta
Amount Per Serving
Calories 351 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 47mg 16%
Sodium 753mg 31%
Potassium 503mg 14%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 5g
Protein 25g 50%
Vitamin A 117%
Vitamin C 19%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Enchilada Casserole with Masa

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 Chicken Enchilada Casserole with Masa
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Course Main Dish
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook chicken and shred. Stir in enchilada sauce. Set aside.
  2. Heat oven to 350F.
  3. Pour 2 cups of water into a heavy saucepan. Whisk the masa harina into the water until it is smooth and thoroughly blended. Stir in the salt and chili powder. Bring the mixture to a boil. stirring almost constantly. Lower the heat and keep stirring until the mixture thickens to the consistency of batter, about 3 minutes. Remove from heat.
  4. In a small bowl, beat the egg. Stir in the sour cream or yogurt and a cup of the hot masa mixture. Stir the egg mixture and the baking soda into the pot containing the remaining masa mixture.
  5. Put the chicken and cause in a 8" or 9" square baking dish. Pour the masa batter over the meat.
  6. Bake until the casserole is bubbly and the top is slightly browned, about 45 minutes. Let sit for 10 minutes before serving.
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Nutrition Facts
Chicken Enchilada Casserole with Masa
Amount Per Serving
Calories 347 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 111mg 37%
Sodium 888mg 37%
Potassium 36mg 1%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 1g
Protein 27g 54%
Vitamin A 12%
Vitamin C 1%
Calcium 33%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

My Chicken Cordon Bleu

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 My Chicken Cordon Bleu
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat overn to 350F. Spray 9 x 13" baking pan with nonstick spray.
  2. pound chicken to ~1/4" thick.
  3. Sprinkle both sides with salt, pepper, and garlic powder to taste.
  4. Place cheese slices to mostly cover one side of chicken, then spread ham over. Carefully roll chicken up with ham and cheese inside. Use toothpick if needed to hold together.
  5. Bake for 15 minutes; baste with 1 Tbsp butter. Cover and put back in oven for 15 minutes.
  6. Remove from oven and place another slice of cheese on top. Recover and let sit for 10 minutes.
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Chicken Chili

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 Chicken Chili
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat oil in large saucepan/pot until simmering; add chicken and cook for ~2 minutes. Add all other ingredients.
  2. Heat to boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
  3. Now would be a good time to see if you need more chili seasoning.
  4. Simmer until the consistency and flavor you like,
Recipe Notes

One serving is 24 oz.

You can serve with sour cream, cheese, chives, crackers, salsa, chopped parsley, whatever you can think of.

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Nutrition Facts
Chicken Chili
Amount Per Serving (680g)
Calories 494 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0.03g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.4g
Cholesterol 77mg 26%
Sodium 1129mg 47%
Potassium 690mg 20%
Total Carbohydrates 61g 20%
Dietary Fiber 18g 72%
Sugars 7g
Protein 46g 92%
Vitamin A 61%
Vitamin C 11%
Calcium 14%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce

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 Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 450.
  2. Line a small pan with parchment paper. Place bacon slices on parchment and cook for 10-15 minutes our until crispy.
  3. Season and grill chicken. Set aside to cool.
  4. For sauce:
  5. In a skillet, melt butter and oil.
  6. Add garlic and shallot. Cook for 2 minutes.
  7. Add flour and cook for 1 to 2 minutes stirring frequently.
  8. Add wine (or beer or broth). Stir.
  9. Add milk slowly and stir.
  10. Season to taste.
  11. Add basil.
  12. Stir and cook for 2 more minutes over medium heat.
  13. Remove from heat.
  14. Spread pizza dough onto pizza pan or stone. Prick with a fork all over.
  15. Spread sauce over dough.
  16. Top with chicken, bacon, shredded colby jack, and sliced mozzarella.
  17. Bake at 450 for 15 minutes.
Recipe Notes

This pizza is so versatile. Change it up by adding veggies like spinach or change up cheeses by adding shredded Parmesan or sliced provolone instead.

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Nutrition Facts
Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce
Amount Per Serving
Calories 439 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 64mg 21%
Sodium 859mg 36%
Potassium 80mg 2%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 3g
Protein 22g 44%
Vitamin A 16%
Vitamin C 2%
Calcium 72%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Dutch Oven Grecian Chicken

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 Dutch Oven Grecian Chicken
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 min
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 min
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees / 190 c
  2. Stuff ½ of one lemon into the chicken's cavity with 5-8 garlic cloves.
  3. Generously salt and pepper chicken.
  4. Add to dutch oven and throw in rest of lemon and garlic.
  5. Sprinkle chicken with oregano.
  6. If you like extra crispy chicken skin, add a pat or two of butter to the top.
  7. Add lid and cook 1½ hours, checking temp every 20 minutes after an hour. You want the temp to get to 160, and then remove the lidded dutch oven, as it will keep cooking to reach the safe internal temperature of 165 degrees for a chicken.
  8. Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.
  9. Remove from pan, and carve!
Recipe Notes

Tips to Perfect Whole Roasted Greek Chicken

The only real work here is stuffing some lemons and garlic into the chicken and seasoning the bird up.

After that, just toss it in the pan and cook for about an hour and a half- and you’re done!

The chicken also gives off a delicious cooking liquid that is very gravy like, and very lemony.

The garlic also turns a delicious golden brown and has an incredible caramel flavor. I like to add a little of this to cous cous for an insanely delicious flavor!

I prefer using a chicken under 3 1/2 pounds – I feel they provide more flavor in this recipe. Look for free range organic chicken if possible.

While butter doesn’t seem like the proper Greek way (hello, olive oil!), every family I’ve eaten this dish wish from Greece uses butter for the flavor. I realize this is very Americanized, and you can use either – but the butter gives a lovely richness to the chicken skin that I just don’t quite get with olive oil. Go ahead and use oil if you prefer it though!

https://sweetcsdesigns.com/dutch-oven-grecian-chicken/

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Nutrition Facts
Dutch Oven Grecian Chicken
Amount Per Serving
Calories 692 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 15g 75%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 317mg 106%
Sodium 292mg 12%
Potassium 145mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 68g 136%
Vitamin A 33%
Vitamin C 37%
Calcium 17%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Chicken and Zucchini Yakitori

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 Grilled Chicken and Zucchini Yakitori
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Bring mirin, low sodium soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan, and cook over medium heat for about 5 minutes. Set aside to cool.
  2. Cut the chicken into 1-inch pieces and place in a Ziplock bag; pour half of the marinade over the chicken. Place the zucchini in a second large Ziplock bag and pour the remaining marinade over the zucchini. Refrigerate for at least 30 minutes. Meanwhile, soak the skewers in water 30 minutes so they don’t burn.
  3. Thread the chicken onto skewers, alternating with green onion so that each stick has 3 cubes of chicken and two pieced of green onion, discarding the chicken marinade.
  4. Thread the zucchini onto skewers, alternating with remaining green onion, reserving the marinade for basting.
  5. Preheat the grill or a grill pan over medium-high heat. When hot, spray with oil then reduced heat to medium; grill the zucchini and chicken skewers about 5 to 6 minutes on each side brushing both sides of the skewers with the yakitori sauce during the last few minutes of cooking time..
  6. Makes 14 chicken skewers, 4 zucchini skewers.
Recipe Notes

*Note: It’s really hard to be accurate with the sodium here since most of it is tossed, I calculated it with 2 tbsp soy sauce and 1 tbsp mirin, but it would actually be less.

Skinnytaste.com Size: 3 1/2 chicken skewers, 1 zucchini • Points +: 5 pts • Smart Points: 9 Calories: 213.5 • Fat: 8.5 g • Carb: 14 g • Fiber: 1.5 g • Protein: 21 g • Sugar: 10 g Sodium: 618.5 mg* • Cholest: 72 mg Read more at http://www.skinnytaste.com/grilled-chicken-and-zucchini-yakitori/#v0O6pge95T8WSCcQ.99

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Crunchy Chicken

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 Crunchy Chicken
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F
  2. Chicken can be raw or cooked, if raw, adjust cooking time upward to ensure chicken is done.
  3. Mix sour cream, cheese, Worcestershire sauce, garlic powder, and lemon juice together until blended. Add chicken and mix well until coated. Spread evenly in baking dish.
  4. Spread stuffing mix evenly on top of chicken mixture. Drizzle melted butter on top.
  5. Bake at 350F for 30 minutes or until hot, melted, and bubbling.
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Nutrition Facts
Crunchy Chicken
Amount Per Serving
Calories 301 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 68mg 23%
Sodium 636mg 27%
Potassium 146mg 4%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 21g 42%
Vitamin A 4%
Vitamin C 2%
Calcium 13%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.