Green Goddess Chicken Salad

This is one of my favorite summer salads from growing up. My mom actually got this recipe at a cooking class in 1985. That makes this a timeless, classic. 

Green Goddess Chicken Salad

adapted from Marilyn Harris

Ingredients for salad:

8 chicken breasts, cooked and diced

1 can sliced water chestnuts

1 lb asparagus

Green Goddess Dressing (see below)

Salt and pepper to taste

Place cooked chicken in a bowl large enough to toss with ingredients. Drain and dry water chestnuts, place in bowl with chicken.

In a shallow saucepan, large enough for the asparagus, bring water to a boil. Trim the tough ends of the asparagus. Prepare a bowl of ice water and set to the side. Place asparagus in water for 3-4 minutes. Immediately place in ice water bath following. Dry asparagus and cut into thirds. Place into bowl with chicken and water chestnuts.

Ingredients for dressing:

1 cup mayonnaise (I used Hellman’s - you can make your own too)

1/2 cup greek yogurt (I used Fage 5%)

4 green onions, trimmed and sliced

1/2 cup fresh parsley 

2 TBS lemon juice

1 tsp Swerve

Add mayo, yogurt, green onions and parsley to food processor. Blend until it’s well mixed and you only see green flecks. Add lemon juice and Swerve. Mix until incorporated. 

Add dressing to chicken, water chestnuts and asparagus. You may not need to add all of it. Use only to your preference. Chill for about one hour before serving. 

Enjoy!

Orange Chicken

Overall, this was very good. I would make a few changes though - swap out the thighs with breasts. Unless you are really into thighs. Simmer the sauce longer until it's thicker OR maybe lightly coat the chicken in coconut flour? Not sure about the last suggestion. I'm not on the up-and-up with flour substitutes. Hubby ate it over white rice and I ate mine over cauliflower rice. Our 2 1/2 year old took a bite, but declared it "too spicy". Hubby doesn't like spicy stuff at all and he didn't think it was spicy so...  

Orange Chicken

adapted from Health-Bent

Prep Time: 15 minutes

Cooking Time: 10-15 minutes

Servings: 2-3

Ingredients
1 lb. boneless, skinless chicken thighs, cut into small pieces
juice of 2 oranges
zest of 1 orange
1 tsp fresh ginger
3 TBS coconut amino (like soy sauce, but different - if using soy sauce 1/2 the amount)


Directions
In a small saucepan, combine the orange juice, orange zest, ginger and coconut aminos. Bring to a boil over high heat and then reduce it down to medium-low to simmer. It may take 10-15 minutes to thicken the sauce. While the sauce it thickening, saute your chicken in a couple of tablespoons of your fat (ghee, clarified butter, olive oil, coconut oil). Once the sauce has thickened, add it to your chicken and cook together for a few minutes, just enough time for it to soak into the chicken. Serve over rice, cauli-rice or your other favorite veggie (broccoli would be yummy!). 

Enjoy!

Skillet Chicken Divan

This was very good! I do have some changes that I would make - add paleo mayo, reduce the curry, add more broccoli. The flax meal on top was a nice addition and give it a good crunch. My 2 1/2 year old took a bite and like the broccoli, but I think the chicken had too much curry on it.

Skillet Chicken Divan

adapted from Popular Paleo

Prep Time: 30 minutes (plus overnight soaking)

Cooking Time: 20 minutes

Servings: 4-6

Ingredients

3 boneless, skinless chicken breasts, diced

2 cups broccoli florets

1 cup raw cashews

cloves garlic

cup white or yellow onion, large dice

cup chicken stock

tsp kosher salt

1/2 tsp curry powder

1/4 tsp fresh black pepper

1/4 cup flaxseed meal

Directions

The night before you plan to make this, soak your cashews in 1 1/2 cups of water. Before you use them, just drain the water off. 

Add the soaked cashews, chopped onion, garlic cloves, curry, salt and black pepper to a food processor. Pulse it a few times to break up the cashews. Turn the food processor "on" and use the small feed tube to continuously stream the chicken stock into the cashew mix. Let it run for another minute or two after the chicken stock has finished streaming into the bowl. Set your sauce to the side.

Heat a skillet on medium high heat with olive oil, ghee or clarified butter (I used clarified butter). Once hot, put your chicken in the pan and cook until golden brown. Toss the broccoli on top, cover the pan, reduce heat to medium and cook for 3-4 minutes. 

Uncover and add the cashew-curry sauce to the chicken and broccoli. Simmer for 5-10 minutes, or until sauce thickens. 

Before serving, sprinkle the pan with the flax meal. 

Enjoy!

Curried Chicken Salad

This was delicious and I will definitely be making this again. Below in the recipe, there is a link for the paleo/Whole30 approved mayo. You use an immersion blender and it is sooooo easy! This makes quite a bit, but I ate it throughout the week. Plus it's one of those recipes where the longer it sits the better it gets. You could even add water chestnuts for additional crunch. 

Curried Chicken Salad
adapted from Whole Foods

Prep Time: 30 minutes
Serves: 6-8 

Ingredients

2 1/2 pounds cooked chicken, diced

1/4 cup diced red onion

3 ribs celery, diced

1/2 to 1 cup chopped almonds (optional)

1/2 cup chopped grapes (optional)

1 1/2 cups homemade mayonnaise

2-1/2 tablespoons curry powder

Salt and freshly ground pepper, to taste

Directions

In a large mixing bowl, combine cooked chicken, red onion, celery, almonds and grapes.

In a smaller bowl, mix together mayonnaise and curry powder. 

Pour the mayonnaise mixture on the chicken, tossing to coat.

Let it sit for 30 minutes or more to let the flavors meld together. Serve on a bed of lettuce. 

Slow Cooker Cheesy Chicken

This was really good. I didn't get to eat it the night I made it, but it does reheat well. Hubby said it was yummy and gave it a thumbs up. I don't have a picture since I forgot to take one before I left for work. Next time I make it I will add a pic!

Slow Cooker Cheesy Chicken

adapted from AllRecipes.com

Prep Time: 15 minutes

Cooking Time: 8 hours

Servings: 4-6

Ingredients

1 1/2 lbs of chicken breasts

2 TBS unsalted butter

1 packet of dry Italian dressing

2 can cream of cheddar soup

1 can cream of chicken soup

8 oz light sour cream

1/2 cup of milk

Hot, cooked rice

Directions

Cut the chicken into cubes and place in crockpot with butter. Sprinkle with Italian dressing. Cook on low for 6-8 hours.

 

In the last 30-45 minutes of cooking, add in the soups, milk and sour cream. Serve over hot, cooked rice (or noodles - whatever your preference!). 

 

Enjoy! 

Honey-Soy Chicken Planks

These were so delicious! They were flavorful and crunchy without being high in fat. I don't often make Chinese-type food as stir-fry often contains the dreaded vegetables. I found a recipe from Rachael Ray for some honey mustard chicken planks and became inspired for something more Chinese-y. These were also great paired with the Fried Rice. 

Honey Soy Chicken Planks

adapted from multiple recipes

Prep Time: 20 minutes, plus 3 hours for marinating

Cooking Time: 30 minutes

Servings: 4-6

Ingredients

4 boneless skinless chicken breasts

3 TBS vegetable oil

1 TBS sesame oil

1/3 cup honey

1/3 cup soy sauce

2 cloves garlic, minced

1/2 TBS chopped ginger

1 cup panko breadcrumbs

2-3 TBS toasted sesame seeds

Directions

In a bowl, mix together the oils, honey, soy sauce, garlic and ginger. Cut the chicken breasts into 2 1/2 -3 " wide strips (about 1/2" thick) and put in the honey-soy sauce marinade. Let it sit for 3-4 hours.

Remove the chicken from the fridge and let it come to room temperature. 

Preheat the oven to 425. Place a baking rack on a baking sheet with a rim and coat the rack with cooking spray.

In a shallow pan, mix together the panko and sesame seeds. Remove the strips from the marinade, shake off excess liquid and place them in the breading. Press the breading lightly into each side. Place the chicken on the rack and lightly coat with cooking spray. 

Bake for 25-30 minutes, or until golden brown. 

Enjoy!

Creamy Chicken and Rice Soup

This was delicious. Very light and fresh! It does have some similarities to Demos' Baked Chicken Soup if you are from the Middle TN area and know what I am talking about. The spices aren't quite the same and if anyone figures that out, please let me know. It was a favorite all around and I will definitely be making it again! Perfect for a cold winter night.

Creamy Chicken and Rice Soup

adapted from multiple recipes

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 8-10 

Ingredients

4 TBS butter

1/4 cup flour

2 - 26 oz cartons of chicken stock 

4 cups shredded chicken (I used a rotisserie chicken since I was short on time)

1/2 tsp garlic powder

2 packets of dry Italian dressing mix

2 cups of whole milk

4 TBS lemon juice (1 whole lemon)

3 TBS white wine

4 cups cooked white rice

Directions

Melt 2 TBS butter in a pot over medium heat. Whisk in the flour and mix until smooth. Slowly pour the stock in while continuously whisking, making sure there are no lumps. Add the chicken, garlic powder and Italian dressing mix. Bring to a boil, turn down the heat and simmer for 15 minutes.

Add in the milk, lemon juice and wine. Stir until well blended. Add the rice and remaining butter, cover and simmer until rice is heated through and butter has melted, about 10 minutes. 

Enjoy!

Slow Cooker Chicken and Wild Rice

I definitely thought this was yummy, but my hubby and niece were not fans. Maybe it was the nuttiness of the rice? You could always swap it out for plain white rice or make both and just serve the chicken over the rice instead of putting it in the crockpot. Also this is so easy it's ridiculous.

Slow Cooker Chicken and Wild Rice

adapted from Southern Plate

Prep Time: 20 minutes

Cooking Time: 8 hours (in Crockpot)

Servings: 6-8

Ingredients

4 boneless, skinless chicken breasts, cut into chunks

1 can cream of mushroom soup

1 can cream of chicken soup

2 TBS butter

2 tsp onion powder 

1 tsp garlic powder

1 1/4 tsp paprika

1 box Uncle Ben's Long Grain and Wild Rice w/ seasonings

Directions

Cube the butter and place it and the chicken in the bottom of the crockpot. Sprinkle the paprika, onion and garlic powders over the chicken. Pour the soups over the chicken. Set the crockpot on low for 8 hours. 

Before serving, cook the rice according to the package directions and then stir into the crockpot. 

Enjoy!

Chicken, Bacon and Cheddar Turnovers

Well these didn't turn out as pretty as I had hoped. I had a hard time getting the puff pastry to stay wrapped around the chicken and when they were cooking they just busted open. Regardless, these were delicious! Hubby was very vocal in his admiration, but what man doesn't like chicken, bacon and cheese? In my delight to eat these I forgot to take a picture. Oops!

Chicken, Bacon and Cheddar Turnovers

adapted from Rachael Ray Magazine

Prep Time: 20 minutes

Cooking Time: 40 minutes

Servings: 4

Ingredients

4 boneless, skinless chicken breasts

2 tsp Cajun seasoning

1 sheet frozen puff pastry, thawed

Extra sharp cheddar cheese

5 slices bacon, cooked and crumbled

2 TBS extra virgin olive oil

Directions

Preheat oven to 350. Place a cooling rack on a baking sheet.

Season the chicken with Cajun seasoning. In a large skillet, heat olive oil and brown the chicken on each side for 2-3 minutes. Transfer to a plate and set the skillet aside. 

Cut the puff pastry into 4 equal parts and roll each out into an 8 inch square. 

Place a chicken breast on each square toward one corner. Top with a few slices of cheese and some bacon. Fold the pastry in half to create a triangle and pinch the edges closed. Brush the top with the reserved olive oil from your skillet. Using a sharp knife, cut 2 small slits in the top to allow steam to vent. 

Bake for 30-35 minutes.

Enjoy!

Oven Fried Chicken

I have been making this for probably close to a year now and it's definitely a favorite. It's so simple and delicious. Crispy on the outside and tender on the inside. If you need a fried chicken fix, this might just take the edge off. Although nothing ever really replaces deep fried goodness, this comes close. I serve it with my Honey Mustard Sauce.

Oven Fried Chicken 

adapted from Food Network

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

4 boneless, skinless chicken breasts

1 1/3 cups Rice Krispies

2 1/4 cups broken wheat Melba toast

3 tsp olive oil

3/4 tsp paprika

1/2 tsp Kosher salt

1/4 tsp black pepper

1/2 cup plain Greek yogurt (fat free isn't recommended - at least 2%)

1 tsp dijon mustard

Directions

Preheat oven to 475.

Set a cooling rack on a foil lined baking sheet and coat generously with cooking spray.

Grind the Melba toast and Rice Krispies in a food processor or blender. (If you have neither of these, put it in a plastic ziplock bag and crush with a rolling pin or mallet.) I like to leave the "breading" mixture a little chunky so I don't process mine too fine. Transfer to a plastic ziplock bag and put in the olive oil, paprika, salt and pepper. Toss it around to mix.

In a small bowl, mix together the yogurt and mustard. Add chicken breasts one at a time and coat each side, then put it in the "breading." Shake to coat. Put the chicken on the rack and coat it with cooking spray.

Pop it in the oven for 30 minutes. 

Enjoy!

Chicken Chimichangas

The first words out of hubby's mouth was "This is the bomb!" Obviously he was a fan. I definitely thought they were good. The only change that I would make is making the filling a little saucier. I added some more sour cream, but next time I think I would add some juice from the tomatoes and maybe chicken stock. I would then let it simmer for a few minutes.

Photo Credit to Food Network

Chicken Chimichangas

adapted from Food Network

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients 

2 TBS unsalted butter 

4 TBS vegetable oil 

1/2 cup shopped white onion

3 cloves garlic, chopped 

1 jalapeno pepper, diced (remove seeds for less heat) 

1 1/2 tsp chili powder 

1/2 tsp ground cumin 

1/4 tsp ground cinnamon 

Kosher salt

14 oz can of petite diced tomatoes, undrained

2 TBS chopped fresh cilantro 

2 1/2 cups shredded chicken 

1/4 cup sour cream 

15 oz can fat-free refried beans 

4 Burrito (10-inch) flour tortillas 

1 cup shredded monterey jack cheese, plus more for topping 

Shredded lettuce, for topping 

Mexi-sauce:

1/2 cup chopped onion

2 cloves garlic, chopped

2 - 4 oz cans of chopped green chiles

1 cup chicken broth

1/4 cup chopped cilantro

Pinch of chili powder, cumin, salt and sugar

Directions

Preheat the oven to 450. 

Melt the butter with 2 TBS vegetable oil in a small bowl in the microwave. Heat the remaining 2 TBS oil in the skillet. Add the onion and jalapeno and cook until soft, about 3 minutes. Add the garlic, chili powder, cumin, cinnamon and 1 teaspoon salt; cook about 30 seconds. Add 1/2 of the can of tomatoes and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Spray a rimmed baking sheet (jelly pan) with cooking spray. Spread 2 TBS of refried beans on each tortilla. Top with 1 cup of chicken and 1/4 cup cheese. Fold in the ends and roll up.

Place the chimichanga seam side down on the baking sheet. Brush with butter-oil mixture. Bake for 8-10 minutes on each side, brushing after you flip. Top with sauce, cheese, lettuce and tomato.

To make the sauce, saute onion and garlic in 1 TBS vegetable oil. Add the spices and cook 30 seconds. Drain and rinse green chiles. Stir in and cook 2 minutes. Add chicken broth and simmer until thickened. Puree and then add cilantro. 

Enjoy!

Chicken Stuffing Casserole

I just love casseroles like this. They are so warm and filling on a cold night. It got two thumbs up from everyone - hubby, sister-in-law and my 3 year old (almost 4!) niece. It's pretty easy and quick so it's great for weeknights.

Chicken Stuffing Casserole

adapted from multiple recipes

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 6-8

Ingredients

14 oz package Pepperidge Farm Herb Seasoned Stuffing

14 oz can of chicken broth

1 medium onion, diced

celery, optional

Butter

1 1/2 lb boneless, skinless chicken breasts

1 can reduced fat and/or reduced sodium cream of chicken soup

8 oz container of low fat sour cream

1 clove garlic, minced

1/2 tsp Kosher salt

1/4 tsp ground black pepper

Directions

Preheat the oven to 400.

Prepare the stuffing according to the package for a medium sized turkey (I think this was the middle column using 4 cups of stuffing). The only changes I made was I cut down the amount of onion by half and I didn't use celery since I didn't have any. Set aside.

Cut the chicken into cubes. In a medium bowl, mix together the soup, sour cream, garlic, salt and pepper. Add a splash of chicken broth. Stir in the chicken. 

Spread the chicken mixture in a 9x13 pan that has been well-coated with cooking spray. Top with the stuffing. Bake for 30 minutes. 

Enjoy!

Buffalo Chicken Fries

These were really yummy. Great way to get in your craving for wings without adding all the fat and grease to your diet. They are fairly easy to make. If someone doesn't like buffalo sauce then you can just as easily toss them in barbecue sauce or even leave them plain. You could even pick up some sauces from Buffalo Wild Wings for some variety. 

Buffalo Chicken Fries

adapted from Cuisine at Home

Prep Time: 20 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients

1 lb boneless, skinless chicken breasts

1/3 cup all-purpose flour

1/8 tsp table salt

1/4 tsp black pepper

Canola Oil 

Frank's RedHot Buffalo Wing Sauce

Directions

Cut the chicken into 1/2 inch wide strips. Combine the flour, salt and pepper in a bowl or ziplock bag. Toss until all the chicken is coated evenly.

Heat 2 TBS canola oil in a large saute pan over medium-high heat. Add half of the chicken and cook until browned, about 2 minutes on each side. Repeat with remaining chicken.

In a bowl, place your chicken. Drizzle with a little sauce and toss to coat.

Enjoy!

Sticky Chicken

So I have made this before and it's always very yummy. Oddly enough, while it got thumbs up from everyone, both my sister-in-law and my husband thought it tasted kind of like breakfast sausage. I have no clue why they thought this. Maybe it's the sweetness of the glaze combined with the red pepper flakes? I don't know. Regardless, this is delish. I like to serve it over some basmati rice with a little bit of the left over glaze poured over it. 

Sticky Chicken

adapted from This Mommy Cooks

Prep Time: 5 minutes, plus 4-5 hours to marinate

Cooking Time: 15-20 minutes

Servings: 4

Ingredients

4 boneless, skinless chicken breasts

1 cup reduced fat coconut milk

1/2 TBS chopped ginger

1 tsp ground black pepper

1/2 tsp red pepper flakes

Glaze:

3/4 cup rice vinegar

1/2 cup of sugar

3 TBS soy sauce

1/2 tsp red pepper flakes

Directions

Pound out each chicken breast to even thickness. Marinate the chicken in the coconut milk, ginger, pepper and red pepper flakes for 4-5 hours. 

In a small saucepan over medium-high heat, bring the ingredients for the glaze to a boil. Cook the mixture until it thickens, about 8-10 minutes. Remove from the burner and set aside.

Place a grill pan over medium heat and add the chicken. Cook on each side for 5-8 minutes. In the last few minutes of cooking, baste the chicken with the glaze.

Enjoy!

Gumbo

I have made this several times and it is definitely a favorite around here. I'm not going to lie, this is a lot of prep work and has an extensive cooking time. It's not something that can really be converted to a slow cooker recipe because you must make the roux. There is just something about the cooking process on the stove that's essential to the flavor. You will not be disappointed in this recipe!

Gumbo

adapted from Southern Living

Prep Time: 45 minutes

Cooking Time: 4 hours, 15 minutes

Makes: 2.5 quarts (8-10 servings)

Ingredients

2 lbs boneless, skinless chicken thighs (I have used breasts with good results)

1 lb smoked turkey sausage

1 lb smoked ham

1/2 cup vegetable oil

1/2 cup flour

2 medium onions, chopped (about 2 cups)

1 large green bell pepper, chopped (about 1 cup)

1 large celery rib, chopped

2 large garlic cloves, minced

2 - 32oz boxes Kitchen Basics Unsalted Chicken Stock

3/4 tsp dried thyme

1/2 tsp black pepper

1/4 tsp ground red pepper

Hot cooked rice

Directions

Cut the chicken, sausage and ham into bite sized pieces. Cook over medium heat in a large dutch oven until browned. Put into a separate bowl and wipe out the dutch oven.

Heat oil in dutch oven over medium heat. Gradually whisk in the flour. Continue whisking constantly until the roux is a deep mahogany color. 

Stir in onions, celery and green peppers. Cook about 5 minutes and add in garlic. Cook another 5 minutes or until tender. Gradually add the chicken stock. Add the meats, thyme, red and black pepper. 

Bring mixture to a boil over medium high heat. Reduce to medium low and simmer, stirring occasionally for 3 hours. Serve over hot cooked rice. 

**You can omit the chicken and add 2 lbs medium raw shrimp (peeled and deveined) in the last 15 minutes of cooking.

Enjoy!

Homemade Chicken Noodle Soup

This was hearty, warming and delicious. I seriously don't think I can eat canned soup again! One tip, make sure that you start sauteing the onion and celery before the carrots. The carrots don't need as much encouragement to become soft as the celery and onion. Next time, I think I am going to cook the chicken in some stock and shred it for the soup. I'm just a big fan of shredded chicken in soup for some reason.

Homemade Chicken Noodle Soup

adapted from multiple recipes

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 6-8

Ingredients

2 TBS butter

1 cup chopped celery

1/2 cup chopped onion

1 cup sliced carrots

2 cloves garlic, minced

2 - 32 oz carton Kitchen Basics Unsalted Chicken Stock

16 oz carton chicken broth

1 1/2 lbs chicken breast, cut into bite sized pieces (approx. 3 breasts)

3 cups egg noodles

1/2 tsp basil

1/2 tsp oregano

salt and pepper to taste

Directions

In a large pot over medium heat, melt the butter. Add in the celery and onion. Cook until soft and translucent. Add in the carrots and garlic. Cook about 3-4 more minutes. 

Pour in the chicken stock and broth. Toss in the chicken, basil and oregano. Bring to a boil, reduce heat, cover and simmer 20 minutes.

Throw in the uncooked egg noodles and simmer an additional 10-15 minutes, uncovered. You want the noodles to be soft, but not mushy. Add salt and pepper according to your tastes. I think I added about an 1/8 tsp pepper and 1/4 tsp Kosher salt. I didn't really measure the salt, just sprinkled it in!

Enjoy!

Chicken Tortellini Bake

Let's just say that my 3 year old niece threw down on this and said "Mommy I really like this!" It's so yummy and cheesy and delicious. Hubby went back for seconds and we almost ate an entire 9x13 pan of this! I had made this recipe once before, but wanted it to be a little saucier than the original. So this version was born.

Chicken Tortellini Bake

adapted from My Kitchen Cafe

Prep Time: 30 minutes

Cooking Time: 45-50 minutes

Servings: 6-8

Ingredients

19 oz package frozen cheese tortellini

1/2 tsp garlic powder

1/4 tsp black pepper

1 can low fat cream of mushroom soup

8 oz container of reduced fat sour cream

1 cup chicken stock

3 chicken breasts, cut into small pieces

3 green onions finely chopped, white and green parts

2 TBS flour

1 TBS canola oil

2 cups shredded Monterey jack cheese

Directions

Preheat oven to 350. Coat a 9x13 pan with cooking spray.

Cook the tortellini according to package directions. Drain, rinse with cool water and set aside.

Heat the oil in a large non-stick skillet over medium heat. Toss in the chicken and green onions. Saute until chicken is almost done, 4-5 minutes. Sprinkle on flour and cook for 1-2 minutes. Add chicken stock and simmer for 2-3 minutes.

In a large bowl, combine the soup, sour cream, garlic powder, black pepper and 1 cup of cheese. Put the chicken mixture in the bowl and stir to combine. Add the tortellini, toss until well coated. Pour into the prepped 9x13. Top with the remaining cup of cheese.

Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until bubbly and the cheese beings to get golden brown. Let it rest for 5 minutes before serving.

Enjoy!

Creamy Chive Chicken

OMG. This was so amazingly, awesomely, wonderful. I think it might be my new favorite. Initially, when I looked at the ingredients I thought it would be too reminiscent of Chicken Stroganoff. Boy was I wrong! Personally, I think it tastes sophisticated without a lot of work. I will apologize for the picture. I didn't realize until I was more than halfway though my meal that I hadn't taken one. Hence, the reason it looks kind of weird. I promise you that you won't regret making this!!

Creamy Chive Chicken

adapted from Easy Meals for Moms

Ingredients

4 boneless, skinless chicken breasts

2 TBS butter

1 package dry Italian dressing mix 

1/2 cup dry white wine

1 can golden mushroom soup

1/2 an 8 oz tub of cream cheese with chives

1/2 an 8 oz bar of plain cream cheese

White rice

Directions

Cut the chicken into cubes and place in crockpot with 2 TBS butter. Sprinkle with Italian dressing mix. Cook on low for 6-8 hours.

Add cream cheese, wine and soup. Cook on high for another 30 minutes to an hour, or until cream cheese is thoroughly melted and heated through. While waiting for this to be ready, cook the rice according to the package. 

Enjoy!

Slow Cooker Roasted Chicken & Veggies

Sadly, I don't have a picture of my perfect little roasted chicken. As soon as I tried to take it out of the crockpot it fell apart. The chicken was good, but you definitely need to get the seasoning under the skin. I also put my veggies at the bottom with some chicken stock and they were tasty, but scary looking as they had turned kind of brown from the stock. Time called for me to do a crockpot meal, but next time I might just roast the darn thing.

Roasted Chicken & Veggies 

adapted from AllRecipes

Ingredients

2-5 lb whole chicken (I chose 5 so that we would have leftovers)

3 TBS butter, softened

Salt 

Pepper

Salt-free all purpose seasoning

Onion

Whole carrots

Celery

Potatoes

Baby carrots

Directions

Rinse the chicken off. Rub him down with a little butter all over. The butter will harden as you rub him since he is cold. In the cavity, place 2-3 tops of the celery (like the part with the leaves), 1/4-1/2 of an onion and a carrot (unpeeled is fine) that has been quartered. Season the chicken with salt, pepper and all purpose seasoning. Obviously these are just what I like, you can pick any spices you want!

In the bottom of the crockpot, put some peeled and quartered potatoes and baby carrots. If you want to leave these out to cook later, wad up three sheets of aluminum foil into 3-4" balls and place in the bottom of the crockpot. Place the chicken on top of these.

Cook on low for 8-10 hours. 

Enjoy!

White Chicken Chili

I personally thought this was really good, maybe a little soupy. I think this might be solved by adding less chicken stock and maybe some puree of the beans. It had great flavor and was filling. Hubby wasn't as fond. He thought it was too soupy to be classified as "chili" and he didn't think it had much flavor. Granted, he has been sick for the last week so I am going to blame his "lack of flavor" comment on that.

White Chicken Chili

adapted from multiple recipes

Ingredients

1/4 cup chopped onion

3 cloves garlic, minced

4 oz can of chopped green chiles

2 tsp ground cumin

1 tsp dried oregano

32 oz Kitchen Basics unsalted chicken stock

1 1/2 lb boneless, skinless chicken breasts, shredded (approx 3 cups)

2 cans white beans (Northern or Cannellini)

Monterey Jack cheese

sour cream

Directions

Put all ingredients with the exception of the cheese in the slow cooker. Turn on low for 8 hours.

Top with a dollop of sour cream and some Monterey Jack cheese. 

Enjoy!