Chicken Salad (Shauna)

5-6 chicken breasts boiled shredded
1 pkg bowtie pasta cooked and cooled
1/2 C chopped celery
1 bunch of red grapes, sliced in half
1 can cashew halves
1 bottle coleslaw salad dressing
1 C mayo

Cook chicken and shred. Cook pasta. Cut up celery and grapes and mix into bowl. Add dressing. Put in fridge then serve on croissant sandwiches.

Chicken Enchiladas (Katie's recipe)

500g boneless chicken
2 med potatoes
2 small cans or 1 large can of Enchilada sauce
Sour Cream
Grated cheese

Boil chicken then shred.
Cook potatoes after you've diced them.
Put chicken and potatoes in tortilla and into the container to cook.
Pour sauce over top after putting a dollop of sour cream on top of each enchilada.
Add grated cheese last then cook at 350 uncovered for about 15-20 mins

SOUTHWEST SLOW COOKER CHICKEN

Ingredients

• 4 frozen chicken breast halves
• 2-3 cups salsa (red or green) I prefer green
• 1- 15 oz can black beans, drained
• 1 small bag of frozen corn or 1-15 oz can corn, drained
• salt and pepper
• 2 cups grated cheese (cheddar, monterey jack, pepper jack if you like it spicy)
• 4 oz cream cheese (regular or low fat)

Instructions

1. Coat the inside of a slow cooker with cooking spray.
2. Place the chicken in the cooker, salt and pepper generously.
3. Pour the salsa over the chicken.
4. Pour the drained black beans and corn on top of the chicken and salsa.
5. Cover with lid and cook on low for about 3 1/2 hours.
6. When the chicken is done, Spread the grated cheese over the top of the mixture in the slow cooker, and then top with 4 oz of cream cheese. Cover and let cook for another 1/2 hour.
7. Remove lid and gently break up the chicken. Spoon the mixture over tortilla chips, shredded lettuce or taco shells.

Hearty Chicken Noodle Soup (Bleazards)

Ingredients

2 tsp chicken soup base
3C chicken soup stock
2 C chopped carrots
2 C chopped celery
3/4 C chopped onion
2 Cans cream of chicken soup (10oz)
1/4 C evaporated milk or 1/2 C whole milk
2 C cooked diced chicken
4 C of noodles cooked
Salt and pepper to taste

Directions

Heat soup base and stock together. Add carrots, celery and onions and simmer until veges are tender.
Add cream soup and milk. Thicken with roux (if needed). Then add cooked chicken and noodles.

Chicken Curry with coconut milk (gina skinny recipe)

INGREDIENTS:

• 1/2 tbsp olive oil
• 1/2 tsp roasted cumin
• 1-1/2 tsp garam masala
  image: http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B000GHJJVI
• 2 tsp curry powder
• 1/2 onion, minced
• 5 cloves garlic, minced
• 1 large tomato, chopped
• 2 tbsp fresh cilantro, chopped
• 1/2 cup light coconut milk
• 2/3 cup water
• 8 oz (1 large potato), peeled and diced small
• 6 skinless chicken thighs
• kosher salt to taste

DIRECTIONS:

1. Heat oil in a large deep skillet, over medium heat.
2. Add onion and garlic and sauté 1 minute. Add cumin, masala
   image: http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B000GHJJVI
   and curry powder and mix well, cooking 1 minute.
3. Place chicken in the pan and season with 1 teaspoon salt.
4. Add tomatoes, cilantro, coconut milk and water.
5. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
6. Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.

Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

Read more at http://www.skinnytaste.com/chicken-curry-with-coconut-milk-43-pts/#gM6aBJLw4FBorQKh.99

SLOW COOKER CHICKEN MARSALA http://lecremedelacrumb.com/

INGREDIENTS

• 4 boneless skinless chicken breasts
• salt and pepper to taste (I used about ½ teaspoon of each)
• 2 teaspoons minced garlic
• 1 cup sliced mushrooms
• 1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
• ½ cup water
• ¼ cup cornstarch
• fresh parsley, roughly chopped

INSTRUCTIONS

1. Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
2. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
3. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
4. Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

Malibu Chicken

Ingredients

• 3 chicken breasts, filleted into two flat halves (making 6)
• 1/2 pound of sliced deli ham
• 6 slices provolone cheese
For the Marinade:
• 2 Tbsp. olive oil
• 2 Tbsp. white vinegar
• 1 Tbsp. honey
• 2 tsp. dijon mustard
• salt and pepper to taste
For the Honey Mustard Yogurt Dip:
• 1 c. greek yogurt
• 1 Tbsp. dijon mustard
• 1 Tbsp. honey

Instructions

• Slice chicken into flat halves then place in a plastic bag. Mix up the marinade and pour over the chicken, then seal the bag. Refrigerate for at least 3 hours.
• Grill chicken over medium heat until thoroughly cooked through and juices run clear. Place chicken on a flat cookie sheet and top with ham slices and provolone and place under the broiler just until cheese begins to melt.
• Mix together honey mustard yogurt dip, and serve with chicken.

From Favourite family recipes

Sweet potato, chicken and quinoa soup

{SLOW COOKER} SWEET POTATO, CHICKEN, AND QUINOA SOUP

SAVE PRINT

PREP TIME

10 mins

COOK TIME

4 hours

TOTAL TIME

4 hours 10 mins

Author: Chelsea

Serves: 6-8

INGREDIENTS

• 1 and 1/2 pounds boneless skinless chicken breasts
• 1 cup quinoa (I used a black bean quinoa package)
• 2 large sweet potatoes (1 pound or ~3-1/2 cups)
• 1 can (15.25 ounces) black beans
• 1 can (14.5 ounces) petite diced tomatoes
• 1 teaspoon minced garlic
• 1 packet (1.25 ounces) chili seasoning mix
• 5 cups chicken broth*
• Optional: fresh parsley

INSTRUCTIONS

1. Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
2. (I found a black beans seasoned quinoa package which I used and loved, but regular quinoa will work as well, just make sure to rinse it well.)
3. Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
4. Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth.
5. Place on high for 3-5 hours (It took 4 hours on high for my crockpot.)
6. Using two forks, shred the chicken and stir all the ingredients together.
7. Add salt and pepper and if desired fresh parsley.
8. Serve immediately.

NOTES

Instead of chicken broth, I used chicken flavor bouillon cubes and made my own chicken broth - I think it has more flavor and it is cheaper this way! Here is a link to show you a picture of what I use.

Chicken Enchiladas (Pioneer Woman)

Chicken Enchiladas

Posted by Ree

194

Comments Print Recipe

This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were:
Chicken & Green Chile Enchiladas
Green Chile & Chicken Enchiladas
Enchiladas with Chicken and Green Chile
Enchiladas with Green Chile and Chicken
Green Enchiladas (grody!)
Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff
So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas.
I feel cleansed.
These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2012.
Wait. Now I’m confused. So I’ll just move forward with this recipe. A pretty easy, throw-together dinner!

Sprinkle some boneless, skinless chicken breasts with lots of seasoning: I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, it’s best not to use seasoning mixes that contain salt. But otherwise, season away!
Note: While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved.



Heat some vegetable oil in a large skillet over medium heat and cook the chicken on both sides…



Until it’s totally done in the center. This’ll take a good 8 minutes or so.



Meanwhile, chop up an onion…



And when you pull the chicken out of the skillet…



Throw the onion into the skillet!



Stir the onions and let them cook around in all that flavorful wonderment…



Until they’re extremely dark and caramelized and luscious. Remove them from the pan and set them aside. These will play a pivotal role in the flavor of the enchiladas, so don’t underestimate them!



Turn the heat to low and pour in 3 cans of green chile enchilada sauce.
And guess what? You can use regular enchilada sauce instead! This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate “Green Chile” in the recipe title. I didn’t want to pigeonhole it.
Oh, and yes: You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasn’t how I rolled yesterday.



Let the sauce warm up in the skillet. And here you can see what I love about this kind of dish: I cooked the chicken in the skillet, then removed it cooked the onions in all the chicken flavor. Then I removed the onions and warming up the sauce in all the chicken and onion flavor. Layers of flavor, baby!



While the sauce is warming up, brown some corn tortillas either on a hot skillet or over your stovetop burner. Doesn’t take very long.



You’ll want to soften them a bit, and you’ll want to brown them so they have a few little black flecks on them.



Meanwhile, use a fork to shred the chicken finely…



And because we’re being obsessive about layering all the flavors in this dish, pour the juices from the chicken plate right into the enchilada sauce…



And stir it around.



Also grate up a whole bunch of cheese. I will pretend that this is a cheddar-jack combination, but it’s actually—wait for it—cheddar-mozzarella. I had a block of mozzarella cheese that was much closer to its expiration date than the Jack, and I made a judgment call. Sorry to cross continents!



Now you’re all ready, both physically and emotionally, to assemble the enchiladas.



First, pour about 2 cups of the sauce in the bottom of a large casserole dish…



And spread it into an even layer.



Then, one at a time, dunk the tortillas into the sauce…



Sprinkle some cheese down the middle…



Along with some chicken…



And some of the dark, delicious onions.



Yum!



Then just roll it up…



And put it seam-side down in the sauce.



Then just keep going until the pan’s all filled!



Scoop whatever’s left on your pan after all the enchiladas are assembled…



And do the same with the onions if you have any left!



Finally, pour on the rest of the enchilada sauce in the skillet…



And sprinkle on the rest of the cheese.



I like to sprinkle on a little chili powder on top, then it goes in the oven for about 30 minutes.



Bada BING!
Oh my, did this ever smell good.
Now, this is the hard part, but it’s very important: You need to let the pan sit about 15-20 minutes before you serve up the enchiladas. They stay together much better this way, and they’ll still be nice and warm.



Serve a couple on a plate, sprinkle on some diced tomatoes, and add a dollop of sour cream.



Then add some chopped cilantro.
I’ll say it again: Bada BING!



In the absence of a more cerebral description (I used all my brain power figuring out the recipe title), this was very, very yummy.
Here’s the handy dandy printable!

Recipe

Chicken Enchiladas

Prep Time:

20 Minutes

Cook Time:

50 Minutes

Difficulty:

Easy

Servings:

8

Print Recipe

Ingredients

• 16 whole Corn Tortillas
• 2 whole Boneless, Skinless Chicken Breasts
• Cumin, For Sprinkling
• Chili Powder, For Sprinkling
• 1/4 cup Vegetable Oil
• 1 whole Large Onion, Diced
• 3 cans (15 Oz. Size) Green Enchilada Sauce, Or Use Red If Preferred!
• 3 cups Grated Cheddar/Jack Cheese, More If Needed
• Sour Cream, For Serving
• Diced Tomato, For Serving
• Chopped Cilantro, For Serving

Preparation Instructions

Preheat the oven to 350 F.
One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.
Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.
Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.

Crockpot tomatillo chicken

Crockpot Tomatillo Chicken

You know a recipe is good when… Your husband ask’s for thirds. Your children eat all their food.. by them selves.The left overs are gone the next day, and it’s a hand-me-down. And a hand-me-down of a hand-me-down.  All of that happened to be this lovely slow cooker recipe.  

Combine everything in the crockpot except sour cream. Cook on low for 6-8 hours or high for 3-4 hours. When done shred chicken and add sour cream.  This is a hard recipe to mess up. Feel free to add more or less of your favorite flavors. I tend to be heavy on the lemon and cumin because I just can’t get enough of them! Never walk up to me and say lemon… you might get drooled on

Serve the chicken and sauce in tortillas.

Or in a creamy quesidilla

Or some creamy chicken Nachos

Or a

Chicken Taco

Or.. all three

Print

Crockpot Tomatillo Chicken

Rating: 4

Ingredients

• 3 chicken breasts 
• 1/2 medium onion chopped
• 1 garlic clove minced 
• 1/2 tsp ground cumin 
• 1/2 tsp oregano
• 1/2 tsp salt 
• 1/2 tsp pepper
• T lemon juice
• 1/2+ C tomatillo salsa (salsa verde)
• 1/2 C sour cream

Instructions

1. 1. Combine everything except sour cream in crockpot. 
2. 2. Cook on low for 6-8 hours or high for 3-4 hours. 
3. 3. When done shred chicken and add sour cream. 
4. Serve warm in burritos with grilled corn and rice, in taquitos, or quesadillas. I love it over a salad. This is a hard recipe to mess up. Feel free to add more or less of your favorite flavors. I tend to be heavy on the lemon and cumin because I just can't get enough of them!

Here's some more!

• Slow Cooker Chicken & Gravy over rice
• Apricot Chicken: Best Crockpot Chicken Recipe
• Dr Pepper Chicken
• Sloppy Chill
• Chicken Tikka Masala