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

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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 »

February 24, 2009 by Scott.

Ingredients:
- 4 skinless, boneless chicken breasts
- 2 Tblsp olive oil
- 6 cloves garlic
- 1/4 cup chicken broth
- 1/4 cup balsamic vinegar
- 2 Tbsp flour
- 1 Bay leaf
- 1/4 tspn dried thyme
- 1 Tbsp butter
- Salt & Pepper to taste

Directions:
1. Season chicken with salt & pepper to taste
2. Season the flour with salt and pepper
3. Dredge chicken in flour and shake off excess
4. Heat oil in a skillet over medium heat and saute chicken until lightly brown on one side
5. Add garlic. Turn chicken over and continue frying until slightly brown.
6. Add vinegar, broth, bay leaf and thyme. Cover and let simmer over medium heat for 10 minutes turning occasionally.
7. Transfer the chicken to a warm serving platter and cover with foil. Continue simmering the sauce, uncovered for approximately 7 minutes. Swirl in the butter and discard the bay leaf.

Pour sauce over chicken and serve.

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January 21, 2009 by Scott.

Ingredients:
- 6 skinless, boneless chicken breasts
- 2 (10.75 oz) cans cream of celery soup (other soups work great as well)
- 1 cup sour cream
- 1/3 cup white wine
- Salt, Pepper and Italian seasoning to taste

Directions:
1. Preheat oven to 350 degrees
2. Place chicken in a lightly greased 9×13 baking dish.
3. Spice chicken with the salt, pepper and Italian seasoning
4. Combine the soups, sour cream and white wine. Mix well and pour over chicken. Cover with foil
5. Back at 350 degrees for 1 hour.

Serve over rice or noodles.

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November 16, 2008 by Scott.

Ingredients:
- 8 Chicken breasts (I normally cut them in half to get 16 pieces)
- 16 bacon slices (or 8 if you don’t cut the chicken in half)
- 4 oz. chipped beef
- 2 cans mushroom soup
- 1 pint sour cream
- Paprika

Wrap each chicken breast in bacon . Cover the bottom of a greased 8×12 baking dish with chipped beef. Arrange chicken on top of this. Blend soup and sour cream and pour over chicken breasts. Sprinkle with paprika. Refrigerate at this point if desired. Bake uncovered at 275 degrees for 3 hours

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October 15, 2008 by Scott.

This dish is nice served over white rice or pasta.

Ingredients:
- 6 Boneless, skinless chicken breast halves (cut in half)
- 1/4 cup all-purpose flour
- 1/2/ teaspoon salt
- 3 tablespoons butter (I used olive oil)
- 1 pinch ground black pepper
- 1 (14.5 oz) can stewed tomatoes with liquid
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons distilled white vinegar
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon celery seed
- 1 clove minced garlic ( or two teaspoons minced garlic)

Directions:
1. In a shallow dish/bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken in flour mixture. Put olive oil in skillet over medium heat and brown chicken on all sides. Remove from skillet and drain on paper towels.

2. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Add salt, chili powder, mustard, celery seed and garlic. Bring to a boil; reduce heat, return chicken. Cover and simmer for 40 minutes or until chicken is tender and no longer pink.

Posted in Pasta, Chicken | No Comments »

September 9, 2008 by Scott.

This is similar to Grandpa’s Chicken only made in a slow cooker rather than BBQ (you could even use his recipe in the slow cooker if desired).

INGREDIENTS

* 1 small sweet onion, sliced
* 8 cloves garlic, crushed
* 3/4 cup soy sauce
* 1/2 cup vinegar
* 1 (3 pound) whole chicken, cut into pieces

DIRECTIONS

1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Posted in Slow Cooker, Chicken | 1 Comment »