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.

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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.

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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 »

August 7, 2007 by Scott.

- 2 Cups soy sauce
- 1 Cup red wine
- 1 Tbls Thyme
- 1 Tbls Ginger
- 1 Tbls Garlic
- 1 1/2 Tbls Italian Seasoning
- 1 Tbls Cumin
- Honey to taste

Directions:
1. Make marinade the night before cooking, and then add chicken the next morning, soak at least 8 hrs.

Note: The longer it soak the more flavor will be tasted through out the chicken. If needed it can be made in the morning and add the chicken right away. Of course create a fresh herb baster to apply more marinade during cooking.

Posted in BBQ, Marinade, Rubs, Sauce, Chicken | No Comments »

August 1, 2007 by Scott.

Basic Mexican chicken recipes can be used with a dozen different recipes. Chicken tacos, soft chicken tacos, chicken enchiladas, etc.

Ingredients:
- 4 Chicken boneless breasts or your choice.
- 1 tablespoon salt (or to taste)
- 1/2 teaspoon of cumin
- 2 tablespoons of chili powder
- 2 garlic cloves or 1 teaspoon of garlic powder
- 1 medium onion
- 2 medium bell peppers
- 3 tablespoons cooking oil your choice
- 12 oz can whole tomatoes or chopped

Instructions:

- Put the chicken breasts and salt in a pot and cover with water, bring to boil, loosely cover.
- Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
- When cooled, take and cut in strips 1/4 by 1 inch would be great. (I simply shred the chicken with two forks)

- In a skillet add oil, saute: onion, bell peppers sliced then quartered, garlic (if using fresh garlic).
- Cooking over low heat till lightly sauteed, add chicken cooking 3 or 4 more minutes.

- In a blender add 12 oz can tomatoes, 2 cups of chicken stock from your chicken, garlic powder if not using fresh garlic, chili powder, cumin and salt.
- Pour mixture in skillet, bring to boil, cover and simmer over medium heat about 10 minutes.

You do not want to boil out all of the juices. If you need to reheat, you will still have moist chicken, that you can use in other recipes.

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