Chicken In A Pot

Chicken In A Pot

Ingredients:

2 Carrots, sliced

2 Onions, sliced

2 Celery Ribs, cut into 1-inch pieces

3 lb. chicken, whole or cut up (I used boneless, skinless chicken breasts)

2-teaspoons salt

1/2-teaspoon dried coarse black pepper

1-teaspoon dried basil

1/2-cup water, chicken broth, or white cooking wine

Place all of the vegetables into the bottom of the slow cooker.

Place the chicken on top of the vegetables.

Add seasonings and water.

Cook and cover on low for 8-10 hours, OR on high for 3 1/2 to 5 hours (use 1-Cup liquid if cooking on high).

To make a full meal, add 2 potatoes, quartered, to vegetables before cooking.

California Chicken (slow Cooker)

California Chicken


Ingredients:
3 lbs. Chicken Quartered (I use boneless skinless chicken breasts)
1 cup orange juice
1/3 cup chili sauce
2 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon dry mustard
1 teaspoon garlic salt
2 tablespoons chopped green peppers
1-13.5 ounce can of mandarin oranges


Arrange chicken in slow cooker.

In a separate bowl, combine juice, chili sauce, molasses, dry mustard, and garlic salt. Pour over chicken.

Cover. Cook on low for 8-9 hours

Stir in green peppers and oranges, heat for an additional 30 minutes.

Fruity Chicken (Slow-Cooker Recipe)

1/2-cup crushed pineapple

2-tablespoons lemon juice OR the juice of 1/2 lemon

2-tablespoons soy sauce

3-mashed peaches

1-whole chicken; cut up

Spray crockpot with non-stick spray.

Mix pineapple, lemon juice, soy sauce, and peaches in a large bowl.  Dip chicken in the sauce and place in crockpot.  

Cover with remaining sauce.

Cook on LOW for 6 - 8 hours.

Chicken Enchilada Casserole (slow-cooker recipe)

Ingredients:

1 Onion; Chopped
1 Garlic Clove; minced
1 Tablespoon Oil (I prefer Olive Oil)
1-10 ounce can Enchilada Sauce
1-8 ounce can Tomato Sauce
salt to taste
pepper to taste
8 corn tortillas
3 boneless, skinless, chicken breast halves; cooked and cubed
1-11 ounce can Mexicorn; drained
3/4 lb. cheddar cheese; grated
1-2.25 ounce can sliced black olives; drained


Saute onion and garlic in oil in a saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.

Place two tortillas in the bottom of the slow-cooker. Layer one-third chicken on top. Top with one-third sauce mixture, one third mexicorn, one third cheese, and one third black olives.

Repeat layers 2 more times. Top with 2 tortillas.

Cover. Cook on low for 6-8 hours.

Skillet Chicken Salad

Skillet Chicken Salad (from L. Simms)

Ingredients:
3-chicken breasts; cut into 3 x 1/2” strips
1/4-teaspoon salt
1/4-teaspoon black pepper
1/4-cup chopped celery
1/4-cup chopped green onions
1/4-cup chopped fresh parsley
1/3-cup sour cream
1/3-cup mayonnaise
1/2-teaspoon mustard seed
1-Tablespoon Country Dijon Mustard

In a 10-inch skilled, melt 1-Tablespoon of butter/margarine; stir in chicken, salt, and pepper. Cook over medium heat, stirring occasionally until chicken is browned and fork tender.

Stir in remaining ingredients, cook until warmed through.

Place chicken on lettuce leaves with cherry tomato garnish.

Serve with apple slices, green grapes, and fresh croissants.

Waldorf Chicken Salad

Waldorf Chicken Salad (from L. Simms)

Ingredients:
2-cups; chopped, cooked chicken or turkey
1/2-cup; chopped apples
1/4-cup; chopped celery
1/4-cup; chopped walnuts
1/3-cup mayo
1-teaspoon lemon juice
1/8-teaspoon salt
8-slices of raisin bread
leaf lettuce

In a medium bowl, combine all ingredients except bread and lettuce; mix well.

Cover and refrigerate for 30 minutes to blend flavors. Divide filling mixture between 4 bread slices. Place lettuce leaf on top of filling; top with remaining bread slice.

California Chicken (slow cooker recipe)

California Chicken (slow-cooker recipe)

Ingredients:
3 lb. Chicken; Quartered
1-cup orange juice
1/3-cup chili sauce
2-Tablespoons Soy Sauce
1-Tablespoon Molasses
1-teaspoon Dry Mustard
1-teaspoon Garlic Salt
2-Tablespoons Chopped Green Peppers
1-13.5 ounce can of Mandarin Oranges

1. Arrange chicken in slow cooker

2. In a separate bowl, combine juice, chili sauce, molasses, dry mustard, and garlic salt. Pour over chicken.

3. Cover; cook on low8-9 hours.

4. Stir in Green Peppers and Mandarin Oranges; heat for an additional 30 minutes