Tag Archives: chicken

Slow Cooker Cilantro Lime Chicken Tacos

Servings 4


Juice of 2 limes
1 cup frozen corn
2 garlic cloves, minced
1/2 onion, chopped in a small dice
1 15-ounce can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
2 chicken breasts, bone-in with skin
1/4 cup of chicken stock
1/4 cup fresh cilantro, finely chopped
8 6-inch flour tortillas
3 tablespoons pickled jalapeños, finely chopped
Sour cream


In a 6-quart slow cooker, combine all ingredients except chicken and cilantro. Mix well to ensure all ingredients are incorporated. Place chicken into the sauce.

Place lid on slow cooker and cook on low for 7 hours or on high for 4 hours.

Remove chicken from the slow cooker, then discard skin and bones. Shred the chicken meat and place back into the slow cooker along with the cilantro.

Allow the chicken to sit for 5 minutes so it can absorb the flavors of the sauce.

Pile chicken mixture into tortillas and top with chopped jalapeños and a dollop of sour cream


Monterey chicken spaghetti casserole

Servings 6


1 cup spaghetti, broken in half
1 egg
1 cup sour cream
1/4 cup Parmesan cheese, grated
3 cloves garlic, minced
2 cups Monterey Jack cheese, shredded
1 10-ounce package frozen chopped spinach, thawed and drained of moisture
2 cups chicken, cooked and roughly chopped
1 3-ounce can French fried onions


Preheat oven to 350 degrees Fahrenheit and grease a 9″ x 13″ casserole dish.

Cook spaghetti according to package directions. Drain and set aside.

Beat egg in a large bowl. Add sour cream, Parmesan cheese, and minced garlic.

Add drained pasta to egg mixture along with Monterey Jack cheese, spinach, and cooked chicken. Stir well to combine.

Pour mixture into the prepared casserole dish. Cover with aluminum foil and bake for approximately 30 minutes or until heated through.

Remove casserole from the oven and sprinkle French fried onions on top.

Return the dish to the oven and bake for another 5 minutes, until the onions are crisp.

Braised Chicken with Olives and Oranges


1 chicken, about 3 1/2 lb., cut into 10 serving pieces
Kosher salt and freshly ground pepper, to taste
2 1/2 tsp. paprika
1 Tbs. olive oil
1 Tbs. unsalted butter
1/2 onion, diced
2 garlic cloves, chopped
2 shallots, quartered
3/4 cup (6 fl. oz.) red wine
1 1/2 cups (12 fl. oz.) chicken broth
1 can (14 oz.) diced tomatoes
3/4 cup (3 oz.) olives, such as Kalamata, pitted
Zest and juice of 1 orange, zest peeled into strips using a vegetable peeler
2 tsp. fennel seeds
1 cup (8 oz.) roasted red bell pepper slices


Preheat an oven to 350F.

Pat the chicken dry and season with salt and pepper. Sprinkle the chicken all over with the paprika.

In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Transfer the chicken to a plate and carefully pour the fat from the pot.

Add the butter to the pot. When it has melted, add the onion and sauté until translucent, 4 to 6 minutes. Add the garlic and shallots and continue to cook for 1 minute more. Add the wine and cook, stirring to scrape up the browned bits from the bottom, until the wine reduces slightly, about 2 minutes. Add the broth, diced tomatoes with juices, olives, orange zest, fennel seeds and roasted red peppers. Return the chicken to the pot.

Cover the pot, transfer to the oven and cook until the chicken is tender, 1 to 1 1/2 hours. When the chicken is cooked, transfer the chicken pieces to a plate and place the pot on the stovetop over medium-high heat. Add the orange juice and cook until the braising liquid is thickened slightly, about 5 minutes. Season with salt and pepper and return the chicken to the pot. Serve immediately. Serves 4.

Serve with softly cooked polenta, your favorite variety of steamed rice or just a good loaf of bread to soak up the flavorful braising liquid.

Italian Dressing Caramelized Chicken


2.5 lbs-3 lbs Chicken Breast
1 packet (.7 ounce) of dried italian dressing mix
1/2 cup packed brown sugar


Preheat your oven to 350 degrees.

Line a 9×13 pan with a large piece of aluminum foil to prevent sticking.

Combine the packet of dried Italian dressing mix and 1/2 cup of brown sugar.

After cutting excess fat off chicken breasts, dip each piece and coat with the mix on each side. Any extra coating that remains can be sprinkled over.

Place chicken in oven for 15-20 minutes (depending on the size of the chicken breasts) and flip each piece over. Bake for an additional 15 minutes. Turn oven on broil for 2 minutes, flip chicken and broil for another 2 minutes.

Serve with rice, couscous, and quinoa

Heart Shaped Whole Wheat Mini Calzones



1 1/2 cups white whole wheat flour
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups warm water
1/4 cup extra-virgin olive oil
2 tablespoons honey
4 teaspoons active dry yeast
cooking spray


1 cup chopped broccoli
1 cup shredded cooked chicken breast
1 cup light cream cheese, softened


Combine white whole wheat flour, whole wheat pastry flour, baking powder, and salt together in the bowl of a stand mixer; make a well in the center of flour mixture.

Mix water, olive oil, and honey together in a separate bowl; sprinkle yeast over water mixture. Let stand without stirring until yeast softens and begins to form a creamy foam, about 10 minutes.

Pour yeast mixture into well of the flour mixture; mix on low setting using paddle beater until combined, 2 to 3 minutes. Replace paddle beater with dough hook and beat dough on low setting for 10 minutes.

Spray the inside of a large bowl with cooking spray.

Transfer dough to the prepared bowl; cover bowl with a towel and let rise in a warm area at least 30 minutes (1 hour for better texture).

Divide dough into two balls; knead each by hand for about 1 minute.

Spray 2 baking sheets with cooking spray.

Roll each dough ball out with a rolling pin onto the prepared baking sheets about 1/4 inch thick. Cut dough into an even number of hearts using heart-shaped cookie cutters.

Preheat oven to 400 degrees F (200 degrees C).

Place broccoli in a microwave-safe bowl; cook on high in microwave until slightly tender, 1 to 2 minutes.

Mix cooked broccoli, chicken, and cream cheese together in a bowl. Spoon 1 to 2 tablespoons filling into the center of a heart; top with another heart. Seal edges together by pressing around the heart with a fork. Repeat with remaining filling and hearts.

Bake in the preheated oven until hearts are golden brown, about 20 minutes.

Slow Cooker Creamy Ranch Chicken

(Makes 4 servings)


4 boneless, skinless chicken breasts
1 (10.75 ounce) can cream of chicken soup
1 (1 ounce) envelope dry ranch dressing mix (or 3 Tbl home made mix)
1 (14.5 ounce) can chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes
1/8 teaspoon paprika
1/8 teaspoon oregano
1 (8 ounce) block cream cheese


Spray slow cooker with nonstick cooking spray. Place chicken breasts inside slow cooker.

In a small mixing bowl, combine cream of chicken soup, ranch dressing mix, chicken broth, garlic powder, parsley flakes, paprika, and oregano. Pour evenly over chicken breasts.

Cover and cook on low for 4-5 or high for 2-3 hours.

Remove chicken and stir cream cheese into the sauce until smooth.

Put chicken back in the slow cooker and serve over cooked egg noodles or rice. Drizzle with extra sauce.

Crockpot Chicken and Vegetables


Two boneless skinless chicken breasts
3 cups whole green beans (fresh)
5 medium red potatoes (cut up in chunks)
1 package dry ranch dressing mix
1 package dry chicken gravy mix
1/2 stick butter
1/3 cup water


Wash and place green beans on one side of the Crockpot. Place cut potatoes on the other side and the chicken in the center.

Mix together the Dry Mixes and Sprinkle evenly over the chicken. Place the 1/2 of butter on top. Slowly pour water on vegetables (not chicken).

Cook on low heat for 6-8 hours until chicken is done and tender.