MJ’s Chicken Stroganoff
1 lb. Chicken breast, diced
2 Cn. Cream of Chicken Soup
1 pk. Savory Herb with Garlic Soup or Dip Mix
1 cp. Chicken broth
8 oz Sour Cream
Pasta
Place first four ingredients in a greased ( I use Pam Olive Oil Spray ) crockpot, stir well . Cook on low 4 hours. Stir in sour cream. Serve over your favorite cooked pasta.
Crockpot Chicken Breasts in Creamy Creole Sauce
1 bunch green onions (6 to 8, with most of the green part) chopped
2 slices bacon chopped
1 teaspoon Creole or Cajun seasoning
3 tablespoons butter
4 tablespoons flour
3/4 cup chicken broth
1 to 2 tablespoons tomato paste
4 chicken breast halves
1/4 to 1/2 cup half and half or milk
In a saucepan, melt butter over medium low heat.
Add onions and bacon, cook and stir for 2 minutes.
Add flour and seasoning, stir and cook for 2 more minutes.
Add chicken broth; cook until thick then add tomato paste and stir.
Place chicken breasts in the Crockpot; add sauce mixture.
Cover and cook on low for 6 to 7 hours, stirring after 3 hours.
Stir in milk about 30 minutes before done.
Serve over pasta or rice.
Serves 4
Source : The Dallas Morning News Recipe Of The Day Mailer
Makes 4 or 5 servings.
1 can (28 ounces) diced tomatoes with juice
1 can (10 ounces) red or green enchilada sauce
2 medium-size onions, chopped
1 can (4 ounces) chopped green chiles, drained
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
2 cups water
1 can (14.5 ounces) chicken or vegetable broth
1 teaspoon ground cumin
1 teaspoon chile powder
1/2 teaspoon salt
Freshly ground black pepper to taste
1 bay leaf
3/4 teaspoon dried oregano
1 1/2 pounds boneless, skinless chicken breasts, cooked thoroughly in gently simmering water, drained and shredded
1 can (10 ounces) Mexican corn, drained
8 yellow or white soft corn tortillas
3 tablespoons light olive oil
Garnishes:
Finely shredded sharp cheddar cheese
Sour cream (thinned with a few tablespoons milk) or crema Mexicana
Sliced avocado
Sprigs fresh cilantro
To prepare soup: In crockpot, combine tomatoes, enchilada sauce, onions, chiles, garlic, cilantro, water, broth, cumin, chile powder, salt, pepper, bay leaf and oregano. Cover. Cook on low for 5 to 6 hours or on high for 2 to 2 1/2 hours.
To finish soup: Add shredded chicken and corn. Cover. Cook on low for 1 hour. Discard bay leaf.
To prepare tortillas: Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of each tortilla with oil. Using knife, cut tortillas into 2 1/2-by-1-inch strips. Spread tortilla strips on parchment-paper-lined baking sheet. Bake for 8 to 12 minutes or until crisp but not browned, turning once halfway through baking.
To serve: Ladle soup into bowls. Sprinkle each serving with tortilla strips and grated cheese. Top with 1 tablespoon sour cream, a few slices of avocado and cilantro sprigs.
3 tablespoons oil
2 ½ to 3 lbs. boneless, skinless chicken breasts, cut into roughly 1-inch pieces
1 very large red onion, peeled and chopped
1 large red pepper, seeded and chopped
2 jalapeno peppers, chopped
5 cloves garlic, peeled and chopped
Two (14.5-oz.) cans Mexican stewed tomatoes or canned, diced tomatoes
Two (4-oz.) cans chopped green chiles
1 tablespoon chile powder
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
Kosher salt and black pepper to taste (between ½ to 1 teaspoon of each)
Optional: 1 large can pinto or red kidney beans, drained and rinsed
In a large sauté pan or skillet, heat the oil over medium high to high heat until hot. When hot, saute the chicken with the red onion, red pepper, jalapeno peppers and garlic until the onion and peppers are soft, about 5 to 8 minutes.
Transfer the chicken mixture to a slow cooker and add all the remaining ingredients. Cover and cook on low for 4 to 6 hours or up to 8 hours.
You can serve this with rice. I like to have my chili over large corn chips with shredded cheese, spicy picante sauce, guacamole and sour cream.
This recipe will serve 2 to 3 guys during a football game — or 6 normal people.
Ginger Pineapple Chicken
1.5 lbs chicken breast, cut into strips
2 green onions, thinly sliced
1 can pineapple tidbits, with juice
0.25 cup chicken broth
2 tbsp soy sauce
1tbsp brown sugar
0.5 tsp ground ginger
0.25 tsp garlic powder
0.25 tsp salt
0.25 tsp pepper
2tbsp cornstarch
2 tbsp water
Place the chicken and green onions in the slow cooker
Drain pineapple juice into a bowl, reserving tidbits
Combine broth, soy sauce, sugar, ginger, garlic, salt, and pepper with the juice and pour over chicken
Cook on LOW 4-6 hours or HIGH 2-3 hours
Mix together cornstarch and water, stir into slow cooker and add pineapple tidbits. Cook 20 minutes on LOW
Number of Servings: 6
From ” How to Make Love and Dinner at the Same Time ” by Rebecca Field Jager
Mexican Chicken Soup
Makes 10 servings
1/2 to 3/4 lbs chicken breasts, boneless, skinless, and cut into 1-inch
cubes
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 can (14.5 oz) diced tomatoes with jalapenos
1 onion, peeled and chopped
1 tsp oregano
1/2 tsp turmeric
1 can (14 oz) chicken broth
1 can (12 oz) corn, drained
Place everything but corn in slow cooker and give it a good stir.
Cover and cook on High for 5 hours. Add corn, stir and serve.
From the RDJ list to subscribe, send an e-mail to rdj-subscribe@topica.com
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons vegetable oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 cups diced zucchini
1 cup diced green pepper
4 garlic cloves, minced
3 medium tomatoes, diced
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons each dried thyme, oregano, marjoram, and basil
Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender.
Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender.
Yield: 6 servings.
1 jar country gravy
4 to 6 chicken breasts
8 ounces sliced mushrooms
salt and pepper to taste
Combine all ingredients; cover and cook on low for 6 to 7 hours. Serve with rice or noodles.
Serves 4 to 6.
1/4 cup oil
2 breasts, cut into 1-inch pieces
2 small zucchini, unpeeled and thinly sliced
1 small eggplant, peeled and cut into 1-inch pieces
1 large onion, thinly sliced
1 medium green pepper, cut into 1-inch pieces
8 ounces mushrooms, slices
1 (15-ounce) can diced tomatoes
2 teaspoons garlic salt
1 teaspoon crushed basil
1/2 teaspoon pepper
Heat oil in large skillet. Sauté chicken about 5 minutes. Add zucchini, eggplant, onion, green pepper and mushrooms; cook until tender. Add tomatoes, stir carefully. Add remaining ingredients and simmer until done. Serve over rice.
With a hint of both sweet and sour, this zesty, slow-cooker dish is a favorite with kids, especially when served with fluffy white rice and peas.
2 pounds of boneless breast of chicken
1 lemon, quartered
1 teaspoon Kosher salt (or a 1/2 teaspoon of regular salt)
1 teaspoon brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 teaspoon thyme (or 3-4 four sprigs fresh thyme, if available)
Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.
Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours.
Serves 6.
