Slow Cooker Honey Soy Chicken

Slow Cooker Honey Soy Chicken

Serves 4-6

Easy-peasy and tasty too. I served over a brown rice and quinoa blend from Costco, but plain white or brown rice would work well too!
Source: Just a Taste

3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)

1/2 cup honey

1/2 cup low sodium soy sauce

1/4 cup blackberry jam

1/4 cup hoisin sauce

2 Tablespoons olive oil

3 cloves garlic, minced

1/2 cup diced onion

1/4 teaspoon crushed red pepper flakes (optional)

1 Tablespoon cornstarch

Sliced scallions, for garnish

Sesame seeds, for garnish

1. Arrange the chicken breasts in the slow cooker so that they are not overlapping.
2. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
3. Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
4. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
5. Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Grilled Chicken with Avocado Salsa

Grilled Chicken with Avocado Salsa

Serves 6

A deliciously fresh meal.  Easy, yet visually appealing.  A good meal for entertaining.
Sources: Avocado Salsa comes from Better Recipes 

Salsa:
3 avocados, seeded and chopped
3 medium roma tomatoes, seeded and finely chopped
6 T. finely chopped onion
1-1/2 t. minced garlic
4-5 T. lime juice
salt and pepper

Chicken:
Grill or bake using your favorite standard seasoning. 

Cook chicken. Top with salsa.  Serve over saffron rice.

BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Serves 2

A delicious, healthy, fresh option for lunch or dinner.
Source: me

romaine lettuce, chopped
1 large chicken breast, grilled and chopped
1/2 cup corn, cooked and chilled
1/2 cup shredded cheddar cheese
1/2 cup chopped red onion
1/2 avocado, chopped
6-7 cherry tomatoes, chopped
4 baby carrots, chopped

To make dressing: combine equal parts Ranch dressing and BBQ sauce

Cover lettuce with toppings, then serve with BBQ Ranch dressing.

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 6.

A crunchy, yummy, fresh and tasty salad.
Source: Pinch of Yum

Salad:

• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups shredded)
• 1 large carrot (1½ cups shredded)
• 1 green papaya (1½ cups shredded)
• ½ cup fresh cilantro
• ½ cup green onions
• ½ cup chopped peanuts

Dressing:

• 2 cloves garlic
• 3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water

Directions:

1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 4.

This reminded me of Asian Broccoli Slaw salad... you know, the one with the Ramen noodles?  It's fresh and crunchy and full of flavor.
Slightly adapted from: Pinch of Yum

2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded) -- I used coleslaw mix
1 large carrot (1½ cups shredded)
1 green papaya (1½ cups shredded) -- I used 1 cucumber here instead
½ cup fresh cilantro
½ cup green onions
½ cup chopped peanuts

Dressing:
2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper) -- I used 1/2 t. crushed red pepper 
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce -- I omitted because I didn't have any
¼ cup peanut butter
¼ cup water


Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.

If you did not buy coleslaw mix, chop the cabbage into very thin pieces, like it would be for coleslaw, rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. 

Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya (or peel and grate the cucumber). Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Chicken Bundles

Chicken Bundles

Makes 4 bundles.

One of my favorite recipes.  Easy, delicious, and a kid-pleaser for sure.  This is a great meal to take to new moms (especially if they have other children already), but is also a great option for a busy weeknight.  Leftovers reheat well, or you can pop them in the freezer for a future meal.
Adapted from: Allrecipes

8-oz. canister refrigerated crescent roll dough (buy the seamless sheet option to make things even easier!)
3-oz. pkg. cream cheese, softened
1 lb. chicken breasts, cooked and shredded (about 2 cups)
2 T. minced onion
Salt & pepper
1 T. milk, if needed

Preheat oven to 350 degrees.

Unroll crescent dough.  If you are working with the seamless sheet, simply cut into 4 rectangles.  If you have the traditional dough, separate into four rectangles, while simultaneously pinching together some of the triangles to form those rectangles.  That was wordy... hope it makes sense!  Basically, you want 4 equally-sized rectangles from the one sheet of dough.

Make chicken filling by mixing together cream cheese, shredded chicken, onion, salt and pepper, and a little bit of milk, if needed.  Place chicken mixture evenly on top of each rectangle.  Pull corners up and together to form little pockets, pinching together any open ends.

Place onto greased baking sheet.  Bake in a preheated oven for 25-30 minutes, or until golden brown.

Classic Chicken Salad

Classic Chicken Salad

Makes enough to fill about 40 slider sandwiches.

I love a classic chicken salad... who doesn't??  This is as classic as classic can be, so feel free to jazz it up if you prefer grapes, or dried cherries, or nuts, or any additional ingredients.
Inspired by: Hezzi D's Books and Cooks

3.5 lbs. boneless, skinless chicken breasts
1 c. mayo
2 T. Dijon mustard
2 T. lemon juice
4 celery ribs, minced
1/4 c. red onion, minced
1/4 c. green onion, minced
Salt and pepper

Poach chicken breasts and then chop into small pieces.  Combine with remaining ingredients and fill sandwich buns, or refrigerate until you are ready to serve.

Avocado Chicken Salad

Avocado Chicken Salad

Makes 3-4 sandwiches, or 6-8 "sliders"

Avocado is super tasty and heart-healthy.  After snapping the photo above, I realized crushed red pepper would have given this chicken salad the extra kick it needs, so be sure to add it!
Slightly adapted from: Key Ingredient

2 chicken breasts, cooked and shredded
1 avocado
2 T. mayo
1/4 onion, diced
1/8 c. diced celery
1/2 lime, juiced
Salt & pepper
Crushed red pepper
Sliced provolone cheese, if desired

If chicken is not already cooked, poach in water until no longer pink.  Shred with two forks.

Meanwhile, mash avocado in a large bowl.  Stir in mayo, onion, celery, lime juice, and chicken.  Season with salt, pepper, and crushed red pepper.

Serve on sandwich buns, with provolone cheese, if desired.

Slow Cooker Chicken Phillies

Slow Cooker Chicken Phillies

Serves 4-6.

This is such a simple recipe, but for whatever reason, I loved it!  Having good buns, toasting them with a melty white cheese, and slathering them with mayonnaise is key.  YUM!
Slightly adapted from: Food, Family, & Finds

2 T. butter
1 large onion, sliced
1 green bell pepper, sliced
3 boneless, skinless chicken breasts, sliced (I forgot to slice and it still worked out fine)
2 T. Dale's steak seasoning (or any steak seasoning)
sliced mozzarella cheese
hoagie rolls

Spray a 3-4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
Add butter, onion, and green pepper.
Toss chicken with steak seasoning, salt, and pepper, then add to slow cooker.
Cover and cook for 4-5 hours.
Shred chicken.
To serve, toast hoagie buns with mozzarella cheese in oven.  Slather with mayo.  Top with chicken mixture.

Eat and enjoy.

Balsamic Vinegar Chicken with Fresh Tomatoes & Goat Cheese

Balsamic Vinegar Chicken with Fresh Tomatoes & Goat Cheese

Serves 4.

A delicious meal, and fairly easy considering the presentation.
Adapted from: Coach Shelly Heim: Eating Clean and Staying Fit

4 skinless, boneless chicken breasts1 package of cherry or grape tomatoes, cut in half1/2 red onion, thinly sliced1 cup fresh basil, chopped1 tablespoon olive oil4 – 5 garlic cloves
1 tsp. balsamic vinegar1/4 cup water

Preheat oven at 375 degrees. Place chicken breasts in a baking dish that has been coated with nonstick spray and season with salt and pepper. Top with tomatoes, crumbled goat cheese, red onion, and basil.

In a small bowl, combine the garlic, olive oil, vinegar, water; pour over chicken.  Bake for about 40-45 minutes or until chicken is fully cooked. 

Ultimate Chicken Fingers

Ultimate Chicken Fingers

Serves 4.

Shown here with Parmesan Oven Fries, these chicken fingers were so so good.  We all LOVED them. I really need to make a batch and freeze them (to replace the store-bought chicken nuggets), but each time I make them, we just want to eat them!
Source: Betty Crocker

2/3 c. Bisquick mix
1/2 c. grated Parmesan cheese
1/2 t. salt or garlic salt
1/2 t. paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2" strips
1 egg, slightly beaten
3 T. butter, melted (I omitted this)

Heat oven to 450 degrees.  Line cookie sheet with foil; spray with cooking spray.

Mix Bisquick, cheese, salt, and paprika in a 1-gallon resealable plastic bag.  Dip the chicken strips into egg; place in bag of Bisquick mixture.  Seal bag; shake to coat.  Place chicken on cookie sheet.  Drizzle butter over chicken (if using).

Bake 12-14 minutes, turning after 6 minutes, until no longer pink in the center.

Dinner in a Flash

Dinner in a Flash

Serves 3-4.

This is not a "clean eating" dinner.  It's nothing fancy.  It's not something I'd want to eat every night.  But it's super easy.  And it kinda resembles a homemade meal.  And it tastes good too.  If your other option is fast food, maybe this will be appealing?

Chicken:
4 chicken breasts
1 c. mayo
1 c. shredded parmesan cheese

Preheat oven to 350 degrees.  Combine mayo and cheese, and spread on top of chicken that has been placed in a baking dish coated with non-stick spray.  Bake for 45-60 minutes until cooked through.

Knorr's Italian Sides Creamy Garlic Shells

Birds Eye Green Beans and Spaetzle in a Bavarian-style Sauce -- in the freezer section

Spaghetti with Chicken Meatballs

Spaghetti with Chicken Meatballs

Serves 4-6.

A healthier twist on the traditional classic, especially if you serve it with whole wheat pasta, but still just as satisfying.
Source: Just a Pinch

1 lb. ground chicken
2 eggs
1/4 medium onion
1 t. seasoned salt
1/2 t. pepper
1 t. crushed red pepper
1/2 t. garlic powder
1 t. Italian seasoning
1/2 c. crushed Ritz cracker crumbs
1/4 c. Parmesan cheese
Spaghetti, cooked to package directions
Your favorite pasta sauce

Preheat oven to 350 degrees.

In a large bowl, combine the first 10 ingredients.  Take mixture and roll into medium or small meatballs (about 12).  Place meatballs on a pan coated with nonstick spray (especially if your ground chicken is very lean).  Bake for 40 minutes.

Serve over spaghetti with your favorite sauce.

White Chicken Enchiladas

White Chicken Enchiladas

Serves 5.

These are seriously so good!  Here are some tips from the original blogger:
1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them. 
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out. 
Source: Joyful Momma's Kitchen

10 soft taco tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream - use Greek yogurt instead!

1 (4 oz) can diced green chillies

Preheat oven to 350 degrees.  Grease a 9x13 pan.

Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese.

Chicken Spaghetti

Chicken Spaghetti
Serves 6-8.

A comfort casserole perfect for winter from The Pioneer Woman.

Slightly adapted from: The Pioneer Woman

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups chicken broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, drain and combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Loaded Chicken Nachos

Loaded Chicken Nachos

Serves 3-4

A fun, delicious meal that's perfect for Friday night.  If you use baked tortilla chips, you can make it healthier.

tortilla chips
2 chicken breasts, cooked and shredded
2 c. shredded cheddar cheese
1 c. black beans
1 c. diced tomatoes
1/2 c. diced red onion
sour cream
guacamole
cilantro
lime

Preheat oven to degrees 325 degrees.

Spread tortilla chips over a large baking sheet.  Top with cooked chicken, shredded cheese, and black beans.  Bake for 15-20 minutes.

Remove from oven and top with tomatoes, red onion, sour cream, guacamole, cilantro, and freshly-squeezed lime juice.  Enjoy!

Spicy Chicken Soup with Wild Rice

Spicy Chicken Soup with Wild Rice

Serves 4-6.

The original name of this recipe is Chicken and Wild Rice soup, but the soup it made was a far cry from what I was envisioning.  The amount of rice was far too small to be considered a main part of the title.  I need to keep seeking for the soup I'm looking for, but this was still a good soup for a cool day.  And since it's a crock pot recipe, it simmers all day while I'm out and about doing other things.  It packs some heat, so hopefully you like spicy soups!
Adapted from: The Other Side of Fifty

1 TBSP olive oil
1 red bell pepper, seeded and diced
1 onion, diced
1-3 jalapeno peppers, seeded and diced 
kosher salt and pepper
2 cloves of garlic, minced
1 1/2 tsp cumin
1 tsp oregano
1 1/2 lbs of boneless, skinless chicken
1 (8 oz) can green enchilada sauce
1 (4 oz) can of diced green chiles
1/3 cup wild rice 
4 cups chicken stock 
1 TBSP cornstarch
2 TBSP milk or water

Heat olive oil in a large skillet. Add the bell pepper, onion, jalapeno peppers and season with salt and pepper. Saute for 6-7 minutes then add the garlic, cumin and oregano. Saute for another minute or two.

Pour skillet contents into crockpot and add the remaining ingredients, except for the cornstarch and milk/water. Cook on low for 5-7 hours. Shred chicken with two forks. Mix cornstarch into cold milk/water and add to crockpot. Return setting to high and cook for another 30 minutes or until thick and bubbly.

Chicken Chili Enchiladas

Chicken Chili Enchiladas

Serves 3-4.

The original recipe linked below gives Weight Watchers points for her recipe.  Please note that I made changes after I found that the chicken filling would only fill 6 tortillas instead of 8.  I also wasn't able to find turkey chili without beans, but the addition of beans didn't bother us.  A good enchilada recipe that isn't too bad for you!
Slightly adapted from: Pointless Meals

1-1/2 lbs. boneless, skinless chicken breasts
1 can ( 4 oz) diced green chilies
8 oz. reduced-fat cream cheese
8 La Tortilla Factory Whole Wheat Tortillas
1 c. salsa
1 ( 15 oz) can Hormel Turkey Chili Without Beans
3/4 c. reduced-fat shredded cheddar cheese
cilantro

Preheat oven to 350 and spray a large baking dish with nonstick spray.
Coat a large skillet with nonstick spray. Cook chicken until no longer pink. Let stand 5 minutes, then shred.
Beat cream cheese with green chilies; add chicken and mix.
Fill each tortilla evenly, fold and place seam-side down in the baking dish.

In a saucepan, combine chili and salsa. Heat through. Spoon chili mix over tortillas. Sprinkle with cheese. Cover and bake 20 minutes or until heated through. Top with chopped cilantro.

Buffalo Chicken Stromboli

Buffalo Chicken Stromboli

Serves 4, or 2 very hungry eaters.  I sliced into 8 strips to serve at a party.

I used shredded chicken instead of turkey, and a premade pizza dough.  This is a fantastic stromboli.  LOVED it!
Slightly adapted from: Naturally Ella

Dough:
I used a canister of premade pizza dough, but the blog linked above has a recipe for homemade, if you prefer

Filling:
1 lb. boneless chicken breast
1/4 cup Frank's red hot sauce
2 T. butter, melted
1 cup diced onions
3/4 cup bleu cheese
1 cup shredded mozzarella
Oil, parmesan, and fresh parsley for topping


Cook chicken on a grill, in a skillet, or by poaching.  Once chicken is cooked through, shred or dice into 1-2″-1″ cubes and combine with Frank’s red hot and butter.  Increase the amount of Frank's if you prefer a spicier dish.

Pre-heat oven to 425˚ with a baking stone (if you have one).

Role out pizza dough into a 16″x10″ rectangle with the 16″ edge parallel to your body. Leaving a 1″ border, spread chicken over dough (drizzle a little of the extra Frank’s over the chicken-about 2-3 T). Sprinkle Onions, Bleu cheese and mozzarella on top of that (the amount of cheese is really up to you).  Beginning with the side closest to you, begin to roll the stromboli away from you. When finished, seal each end edge and the long edge by pinching the dough. Cut three-four slits in the top and brush with olive oil and sprinkle with fresh parsley and parmesan. Slide onto baking stone (or sheet tray) and bake for 20-30 minutes or until the filling begins to bubble out and the crust is golden. Let cool slightly before cutting.

Buttermilk Roast Chicken

Buttermilk Roast Chicken

Serves 4.

The recipe was good, and easy!  But I keep trying and trying, and I just can't get myself to love bone-in chicken.  It's just a pain to eat, in my book.  So I'll use this recipe again and try it out on boneless, skinless breasts.  If drumsticks tickle your fancy, though, by all means roast away!  If you try boneless, skinless, just remember that your cooking time will decrease.
Source: Smitten Kitchen

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.