Tag Archives: chicken

Slow Cooker Chicken Tikka Masala

Serves: 6


28 oz canned crushed tomatoes
1 small uncooked onion(s), minced
1 Tbsp minced garlic
1 Tbsp ginger root, fresh, minced
2 Tbsp garam masala
1 Tbsp dark brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
2 pound(s) uncooked boneless skinless chicken thigh(s)
1 Tbsp kosher salt
1/2 cup(s) plain low fat Greek yogurt
1/4 cup(s) cilantro, fresh, chopped (optional)


Combine all ingredients, except yogurt and cilantro, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours.

Stir in yogurt and cilantro.

Yields about 1 cup chicken with sauce per serving.

Notes: Chicken thighs can hold up to a long, slow cook time – they may shred if left in for too long but the dish will still be just as delicious.

You can easily double this recipe. It freezes well.


Greek Chicken & Artichoke Flatbread


1 pkg (11 oz) refrigerated thin crust pizza crust
1 1/2 cups fresh parsley leaves, divided
2 garlic cloves, peeled
1 lemon
1 jar (12 oz) marinated artichokes (about 1 1/4 cups), drained
1 tbsp olive oil
1/4 tsp each salt and black pepper
4 oz feta cheese, divided
8 oz mozzarella cheese
2 cups diced cooked chicken breast


Preheat oven to 400F (200C). Brush Large Bar Pan with oil. Unroll pizza crust onto pan and press to edges. Bake on lowest rack of oven 17-20 minutes or until top is golden brown.

Meanwhile, coarsely process 1/2 cup of the parsley in Manual Food Processor; remove and set aside for garnish. Add remaining parsley and garlic to processor; process until finely chopped.

Zest lemon using Microplane Zester to measure 1 tsp. Add zest, artichokes, olive oil, salt, pepper and half of the feta to processor; process until coarsely chopped.

Grate mozzarella using Microplane Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture and chicken in Classic Batter Bowl; mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once.

Remove pan from oven to Stackable Cooling Rack. Sprinkle crust with remaining mozzarella. Top with chicken mixture; spread to edges.

Cut flatbread into 16 squares using Pizza Cutter. Crumble remaining feta over top and sprinkle with reserved parsley. Serve with Mini-Serving Spatula.

Yield: 8 servings of 2 squares

Rosemary Ranch Chicken Kabobs


1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tbsp minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
5 skinless, boneless chicken breast halves – cut into 1 inch cubes


In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill gate. Grill skewers for 8 to 12 minutes, or until the chicken in no longer pink in the center, and the juices run clear.

Honey Baked Chicken

Serves 4-6

6 chicken fryer pieces
1/3 cup margarine, melted
1/3 cup honey
2 Tbsp. prepared mustard
1 tsp. salt

Arrange chicken in a baking dish with the skin side up.

Combine the rest of the ingredients and pour over chicken.

Bake at 350 degrees for 1 hour and 15 minutes, basting every 15 minutes (until chicken is tender and brown).

Serve with rice.

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.