September 18, 2011 by Scott.

Ingredients
- 8 chicken (thighs or breasts)
- 1 (12 oz) bottle chili sauce
- 1/3 cup white wine or chicken broth
- 1/4 cup olive or vegetable oil
- 10 cloves garlic, minced
- 4 1/2 dried basil
- 1/2 tsp salt
- 1/8 tsp pepper

Directions
1. In a large resealable plastic bag, combine all ingredients (except checken) and mix.
2. Remove 1/3 cup for basting (optional) and refrigerate
3. Add chicken to back; seal and refrigerate at least 2hrs.
4. Grill, covered skin down, over medium heat for 20 minutes (baste with reserved marinade if saved).
5. Turn chicken and grill 10 min more, basting frequently.

Posted in BBQ, Chicken | No Comments »

June 26, 2011 by Scott.

Ingredients
- 2 (18 oz) bottles of BBQ sauce
- 1 15 oz can of pineapple chunks with juice
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 8 boneless, skinless chicken breast

Directions
1. Mix together: BBQ sauce, pineapple chunks, green bell pepper, onion and garlic
2. Put 4 chicken breasts on the bottom of the slow cooker
3. Pour half of the BBQ sauce mixture over the chicken
4. Place remaining chicken in the slow cooker and pour remaining sauce over chicken
5. Cover and cook 8 hours on Low heat

Serve over rice.

Posted in Slow Cooker, Chicken | 1 Comment »

March 14, 2011 by Scott.

Ingredients
- 2 15oz cans black beans, drained
- 4 cups frozen corn kernals
- 2 garlic cloves, minced
- 3/4 tsp. ground cumin
- 2 cups chunky salsa, divided
- 10 skinless, boneless chicken breast halves
- 2 8oz pkgs. cream cheese, cubed
- Cooked rice
- Shredded cheddar cheese

Directions
1. Combine beans, corn, garlic, cumin, and half salsa in slow cooker
2. Arrange chicken over top. Pour remaining salsa over top
3. Cover. Cook on high 2-3 hrs or low for 4-6 hrs
4. Remove chicken and cut into bite-sized pieces and return to cooker
5. Stir in cream cheese. Cook on high until cream cheese melts
6. Spoon chicken and sauce over cooked rice. Top with shredded cheese

Posted in Slow Cooker, Chicken | 1 Comment »

March 6, 2011 by Scott.

Ingredients
- 1 lb skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1 lb andouille sausage, sliced
- 1 (28 ounce) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp Cajun seasoning
- 1 tsp cayenne pepper (or to taste)
- 1/2 teaspoon dried thyme
- 1 lb frozen cooked shrimp without tails (optional)

Directions
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last ~60 minutes of cook time.

Posted in Slow Cooker, Chicken | No Comments »

October 17, 2010 by TammyL.

4 chicken thighs without skin
3 Tbs olive oil (or any other)
4 cloves garlic minced 
6 Tbs dry white wine
4 Tbs low sodium soy sauce
4 Tbs Dijon mustard

Heat oil in a skillet. Add chicken breasts and brown.  Add minced garlic and cook 3 more minutes, stirring often. In a separate bowl, combine wine, soy sauce and mustard and mix well. Pour generously over chicken. Put all in crockpot and cook for 5 hours on low.

This is great for low carb diets!  If you have to have your carbs, pour the chicken and sauce over whole grain rice…..awesome!

Posted in Chicken | 1 Comment »

August 27, 2009 by Scott.

Ingredients
- 3 lbs chicken pieces
- 1/3 cup olive oil
- 4 tbsp butter, melted
- 1/4 cup lemon juice
- 2 cloves garlic, crushed
- 1tbsp dried oregano
- salt & pepper
- 2 large potatoes, peeled and sliced

Directions:
1. Place chicken pieces in a large baking pan.
2. Mix together remaining ingredients, except potatoes
3. Pour over chicken and cover with aluminum foil and marinate overnight
4. Bake uncovered at 425 degrees until lightly browned
5. Turn chicken pieces and baste
6. Add potatoes and cover with aluminum foil
7. Bake at 325 degrees for 1 to 1 1/2 hours

Posted in Greek, Chicken | No Comments »

July 2, 2009 by Scott.

INGREDIENTS:
- 2 large cans (19 ounces) enchilada sauce
- 6 boneless chicken breast halves
- 2 cans cream of chicken soup
- 1 small can sliced black olives
- 1/2 cup chopped onion
- 1 can (4 ounces) chopped mild chili peppers
- 16 to 20 corn tortillas
- 16 ounces shredded sharp Cheddar cheese (can cut in half if desired)

Directions:
1. Cook chicken and shred.
2. Mix soup, olives, chile peppers, and onions. Cut tortillas in wedges.
3. Layer Crock Pot with sauce (1 can), tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Use half of each for the both layers. Split the second can of sauce between the middle layer and top)

Cover and cook on LOW for 5 to 7 hours.

Posted in Slow Cooker, Mexican, Chicken | No Comments »

May 2, 2009 by Scott.

Ingredients:
-1 cup whole wheat or white flour
-1/2 teaspoon salt
-1/8 teaspoon white pepper, or to taste
-1/8 teaspoon black pepper, or to taste
-2 pounds chicken breast tenderloins or strips
-2 tablespoons canola oil
-2 tablespoons extra-virgin olive oil
-2 cups chicken broth
-2 tablespoons fresh lemon juice
-1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
-1/4 cup capers
-2 tablespoons butter
-1/4 cup chopped flat-leaf parsley

Directions:
1. Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.

2. Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.

3. Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.

4. Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

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March 26, 2009 by Scott.

INGREDIENTS:
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts (I put 4 in and it was still good)

- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)

DIRECTIONS
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled and shred. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Posted in Slow Cooker, Soup, Chicken | No Comments »

March 23, 2009 by Scott.

Ingredients:
- 8 boneless, skinless chicken breasts
- 36oz BBQ sauce (pick your favorite)
- (optional) Salt, Pepper, Garlic powder, Onion powder to taste

Directions:
- Place chicken breasts in slow cooker
- Season with salt, pepper, garlic powder, onion powder
- Pour 1/2 of BBQ sauce over chicken and mix for good coverage

Cook in slow cooker for 2.5 hours on high. Take chicken out and shred. Put chicken back in slow cooker and pour 1/2 remaining BBQ sauce over chicken and mix. Cook on low for 1.5 hours.

Can be served plain or with buns.

Posted in Slow Cooker, BBQ, Chicken | No Comments »