CrockPot Chicken Enchiladas

Adapted recipe from here.


1 onion, chopped
1 garlic clove
1 T oil
10 oz can enchilada sauce
14 oz can tomato sauce (recipe called for 8 but I don’t think it was enough)
8 corn tortillas
1 can black beans, drained and rinsed
1 c frozen corn
2 c cheese
3 chicken breasts, cooked and shredded ( I cooked mine in the crockpot ahead of time with 1 c salsa and 1 T taco seasoning)
2 ¼ oz olives (GROSS, I didn’t do this!)

Saute onion and garlic in oil in saucepan. Add enchilada sauce and tomato sauce.

Combine chicken, beans, and corn together.

Place 2 tortillas in the bottom of crockpot

Layer 1/3 chicken/bean/corn mixture, 1/3 cheese, 1/3 sauce, repeat 2 more times.

Top with 2 tortillas.

Cover, cook on low for 6-8 hours.

Also, you can substitute ground beef or turkey for chicken.

Greek Chicken

From Fix it and forget it

The information below is halved from the book.  There is only two of us in our house, and since  I am making BBQ chicken tomorrow, I used 1/2 the chicken for today and 1/2 tomorrow.
Makes 2-3 servings
Prep time: 10 minutes
Cooking time: 5-10 hours
Ideal slow cooker size: 6 quart

Ingredients:

2-3 potatoes, quartered
1/2 chicken cut up
2 small onions, quartered
1 whole bulb garlic, minced
3 teaspoons of dried oregano (or 3 tablespoons of fresh oregano)
1 teaspoon salt
1/2 teaspoon black pepper


Directions:
I skinned all the chicken pieces except the wing (that's just too much work!) I wouldn't do that again, it was kind of dry!

Place potatoes in bottom of slow cooker.
Add chicken onions and garlic.
Sprinkle with seasonings and top with oil.
Cover and cook on high for 5-6 hours or on low for 9-10 hours.

Chicken and Stuffing - Sunday Lunch

I'm gonna try this for lunch on Sunday!  Gonna put it in the crockpot and then it will be ready for us when we get home!  I have some broccoli I might layer in, too!

· 4 boneless chicken breast halves, without skin


· 1 can (10 1/2 ounce) condensed cream of chicken soup

· 1 can (10 1/2 ounce) condensed cream of mushroom soup

· 1 cup chicken broth

· 1/4 cup soymilk

· 1 Box stuffing

salt and pepper to taste



Season chicken breasts with salt and pepper; place chicken breasts crock pot. Pour chicken broth over chicken breasts. 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.

Modified from here:
http://southernfood.about.com/od/crockpotchicken/r/bl103c5.htm

Panda Style Orange Chicken

I got this recipe from here! YUMMY!!

Chicken

2 lbs chicken, cut up in bite size pieces
1 egg
1 ½ t salt
½ t pepper
1 T oil, plus additional for frying
½ c cornstarch
¼ c all purpose flour

Sauce

¼ sugar
¼ white vinegar
2 T soy sauce
2 T water
zest from orange
1 T from above orange (I added this!)


Stirfry

1 T grated ginger
1 t minced garlic
dash red pepper flakes
¼ c green onions
¼ c water
1 T sesame oil




Place the cubed chicken in a large bowl. Stir in the egg, salt, black pepper, and 1 tablespoon oil. Mix well. Stir 1/2 cup of the cornstarch and the flour together in a large shallow bowl. Add the chicken pieces, a handful or two at a time, and stir to coat evenly. Tap off any excess

Pour about 1 inch of oil in a wok or deep, heavy skillet and heat to 375 F. If you don’t have a thermometer, heat the oil until it starts to ripple in the pan. Add the chicken pieces, a small handful at time, and fry until golden and crisp, 3 to 4 minutes. Remove the chicken from the oil with a slotted spoon and drain on paper towels. Set aside. When cooking the next batch, you will probably need to turn the heat down to keep the chicken from cooking too fast and possibly add a bit more oil.

Once all the chicken is cooked, reserve a couple tablespoons of the oil remaining in the wok in a separate bowl (I just used fresh oil because the excess oil I had was gross with burnt chiky crust in it). Clean the wok.

Combine the sauce ingredients in a large measuring cup and whisk until the sugar dissolves.

Heat the wok for 15 seconds over high heat. Add the reserved oil back into the pan.

Add the stirfry ingredients to pan. Heat through.

Add the sauce and bring to boil. Add the cooked chicken, stirring until well mixed.

Serve with rice or low mein noodles

My Famous Chicken Alfredo

Olive Oil
1 garlic clove
1 8oz cream cheese
2 chicken breasts, cooked and cut up
1 box of your favorite noodle (ours is rotini)
chicken broth

Cook noodles

While noodles are cooking:

saute garlic in olive oil, add cream cheese until melty, add chicken broth til your desired consistancy, add chicken, heat through (5-10 minutes)

Mix sauce and noodles together

Enjoy with your favorite garlic bread and salad

and then wonder why you don't make this more often!

Chicken N Dumplin's

4-6 chicken breasts or parts
1 can cream of chicky soup
2 sliced carrots
1 cup water
Roll chicken in flour, pepper, paprika, an garlic powder
Brown chicken in fry pan with a small amount of oil
Remove pan of any excess oil with paper towel (if you want)
Add soup, carrots, & water.
Cover and cook on medium to low for 45 min (if bone in chicken) 20 minutes (no bone)

Then add dumplings...
1 c flour
1 1/2 t baking powder
1/2 t salt (optional)
1 egg, beaten
1/3 c milk
2T oil
Stir together dumpling mixture (will be stiff) and large spoonful on top of chicken pieces and gravy mixture.
Cover and steam for 15 minutes until puffy (I served them right out of the pan... this is the leftovers.

check out TMTT

I'm always cooking for a meal for us, or for someone else. A couple who are leaders at Alive had a baby, so her core group and a few other leaders made food for them and also a wonderful lady in our Women's Ministry had surgery and we made food for her and her hubby!

Here's the chicken recipe! It can be frozen so if they get a lot of meals, they can thaw when they are ready. Please note, all ingredients are to be used as a "guideline" I don't follow directions well :) Recipe adapted from here. We baked it before we gave it to them. Make sure when you are making meals for people, you put the directions of what they need to do on the packages :)

Parsley Parmesan Chicken
1/4 C. Italian salad dressing
2-3 lbs. boneless skinless chicken breasts
1/2 C. grated parmesan cheese
1/3 C. dry bread crumbs
2 T. parsley flakes
1/2 t. paprika
1/2 t. salt
1/4 t. pepper

Containers:
1-gallon freezer bags for chicken, quart freezer bags for crumbs.

Assembly Directions:
To Pre-Bake on Cooking Day: Pour salad dressing in a large bowl. Add the chicken parts to the dressing, coating well. Cover and chill about 4 hours, or overnight. Turn chicken in the dressing occasionally.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 1 hour, or until thickest piece is done.
To Bake on Serving Day: Pour chicken parts and salad dressing into a freezer bag. Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into a quart-sized freezer bag. Attach to the bag of chicken or put both bags into a larger freezer bag.
Freezing and Cooking Directions:
Pre-Baked Chicken:
Remove from oven and cool. Put baked chicken pieces into a freezer bag or rigid freezer container. Label and freeze.
To serve, place chicken in a 9x13 baking dish or pan. Warm in 400º oven for 10 minutes or until warmed through.
Non-Baked Chicken:
Seal, label, and freeze. To serve, thaw marinated chicken and crumb mixture. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 1 hour or until thickest piece is done