Sticky Wings

HELLO!!!!!!!!!!!  I cannot believe it’s been several months since I last posted!  Things have been super busy around these parts, and then we left town for the summer.  I’m back and promise this blog will become active again!  I’ve missed it so much!

While we were on vacation, I got a new cookbook.  I tried my first recipe from it on Sunday night, and it was really tasty.  The cookbook is called Slow Cooker Revolution.  I got it from Costco for about $17.  It was really simple and was a big hit with the kids especially.  I served it as a main course, but it would be a perfect side dish.  It would even be great served at a party. 

Don’t shy away from the cayenne.  It really does need the balance of sweet and spicy.  And I promise, it’s NOT too spicy.

Ingredients:
3/4 cup packed brown sugar (light or dark will work equally well)
1/4 cup soy sauce
2 tablespoons minced or grated fresh ginger
4 garlic cloves, minced
1/2 teaspoon cayenne pepper
4 pounds whole chicken wings (they can be frozen or thawed)
salt and pepper
vegetable oil spray
1/4 cup water
1/4 cup tomato paste

Stir 1/4 cup sugar, 1 tablespoon soy sauce, ginger, garlic, and 1/4 teaspoon cayenne into slow cooker.  Add chicken to slow cooker, then add some salt and pepper.  Give it a quick stir to coat the chicken in the sauce.  Cook on low for about 4 hours, or until chicken is tender.

Place the oven rack about 10 inches from the broiler.  Place a wire rack in an aluminum foil lined rimmed baking sheet, and coat with vegetable oil spray.  Transfer the chicken to the wire rack, and discard the cooking liquid. 

Combine 1/4 cup sugar, water, tomato paste, 3 tablespoons soy sauce, and 1/4 teaspoon cayenne in a bowl.  Brush chicken with half of sauce mixture and broil until lightly charred and crisp, 10-15 minutes.  Flip chicken over, brush with remaining sauce, and broil an additional 5-10 minutes, or until second side is lightly charred and crisp. 

Grab yourself a whole package of napkins (or better yet, a whole roll of paper towels!), and dig in!  Yummy, gooey, sticky goodness.

So how was your summer?! 
Cook anything delicious?

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Chicken Enchilada Pasta

I stumbled across this gem of a recipe several months ago (my picture file says June) on a website called My Kitchen Cafe. I was frantically searching through my files trying to find a recipe to post. I stumbled across this one and can't believe I've neglected it before now! It's so super good. I was skeptical when I first read it because I thought, "Enchiladas and pasta? Together? Really?" But the combination is a perfect marriage of texture and flavor. It's just perfection.

This dish has the potential to be super spicy, depending on what kind of enchilada sauce you use. I use mild because I'm a wimp.....er, I mean, because my kids don't love spicy food. I made it once using medium enchilada sauce, and even that was a bit much for us. So if you're not big into spicy, make sure you use mild.

Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta

Bring a large pot of water to a boil, and cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and cook the onion for 2-3 minutes, or until translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted. Be careful not to boil the sauce, otherwise your dairy will curdle. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions, crushed tortilla chips, diced avocado, shredded lettuce, etc.

Have you ever tried something that originally sounded weird, but you ended up loving it?

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Crunchy Onion Barbecue Chicken

This is another recipe that I got from Full Bellies, Happy Kids. She said she got it from Taste of Home. I don't remember seeing it in any of the recent magazines, so I'm glad I saw it on her blog. It was really tasty! My kids devoured it, and it was super easy and quick. I always have all the ingredients on hand, so it's a perfect go-to meal. I served mine with buttermilk mashed potatoes. It would go great with anything you'd serve at a barbecue -- corn on the cob, potato salad, etc -- or serve it with green bean casserole to use up more of the French's french fried onions.

Ingredients:
4 boneless, skinless chicken breast halves
1/2 cup barbecue sauce
1 1/3 cups French's french fried onions, crushed
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper

Combine onions, cheese and pepper in a shallow dish or bowl. Put barbecue sauce into separate shallow dish or bowl. Coat both sides of chicken breast halves into barbecue sauce, then dip one side into onion mixture. Place chicken onion side up on a foil lined baking sheet coated with cooking spray. Bake at 400* for about 25 minutes, or until cooked through.

Do you have any yummy recipes that use French's french fried onions (besides green bean casserole)?

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BBQ Chicken Pizza

I've been trying to post all day long, but blogger has been acting up -- it kept shutting down Firefox every time I uploaded a picture?!

This pizza is delish. I've been meaning to make it for a long time but kept forgetting to put it on the menu. Then when I was browsing one of my favorite recipe blogs about a week ago, I saw they'd put up a recipe for it, which reminded me I wanted to make it. We'd never had it before, and it was so yummy. Even if you're not a cilantro lover, try it with some cilantro sprinkled on -- it's not even close to as good without it!

Ingredients:
pizza sauce or spaghetti sauce
your favorite BBQ sauce
2-3 chicken breasts, diced
red onion, sliced
canned pineapple, chunks or crushed
mozzarella, shredded
fresh cilantro, finely chopped
pizza dough, store-bought or **homemade

Cook your chicken breasts in a large skillet with a little bit of BBQ sauce until done. Meanwhile, combine equal parts pizza/spaghetti sauce and BBQ sauce in a bowl; set aside. When chicken is done, assemble pizza -- sauce, cheese, chicken, onion, pineapple, more cheese. I used crushed pineapple because I'm not a huge fan of big chunks of pineapple.

When pizza is done, sprinkle with fresh cilantro. Then devour.


**If using homemade dough: I use this breadstick recipe for my pizza dough. Prepare it the same way up through the first rise. After the first rise, divide the dough in half, roll it out to whatever size pizza you want, then let it rise again for another 30 minutes. Then bake at 425 for about 10 minutes BEFORE topping with pizza ingredients. Then top with ingredients and bake another 10 minutes.

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Barbecue Crispy Chicken Melts

Barbecue Crispy Chicken Melts

3 T butter or margarine

½ c Original Bisquick mix

¼ tsp pepper

¼ cup milk

4 boneless skinless chicken breasts

¼ cup barbecue sauce

½ cup shredded cheddar cheese

1. Heat oven to 425. In 13x9 pan, heat butter in oven 2 to 3 minutes or until melted.

2. In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip in milk; coat again with Bisquick mixture. Place in pan.

3. Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut.

4. In small bowl, microwave barbecue sauce uncovered on high about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.**

** Instead of dirtying another bowl I just spooned sauce over the chicken and put the cheese on it and put it back in the oven for about 5 minutes until it was warm.

Enjoy!

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One-Dish Chicken with Vegetables

I can't exactly remember where I got this recipe. I know it was one of the recipe books that I have posted out of recently. I need to write that down when I type the recipe up huh? I do, however, remember that this was super easy and quick and yummy! I hope you all love it!

One-Dish Chicken with Vegetables

1 envelope onion soup mix
½ tsp garlic powder
¼ cup olive oil
4 boneless skinless chicken breast halves
4 medium potatoes cut into chunks
4 medium carrots cut into ¼ inch slices

Preheat oven to 425 degrees.

In a small bowl*, combine the soup mix, garlic powder and oil. Spoon half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Spoon the remaining marinade into another large resealable plastic bag; add potatoes and carrots. Seal bag and turn to coat.

Arrange chicken and vegetables in an ungreased 11x7 baking dish. Cover and bake at 425 for 15 minutes. Uncover; bake 15-20 minutes longer or until chicken juices run clear and vegetables are tender.

4 servings

* I divided it into 2 small bowls so I could just dump it into the bags. I knew I’d spill half of it if I tried to spoon it into bags.

I made this in a 13x9 pan because I was feeding 6-7 people. I also used 5 potatoes and just some baby carrots cut into quarters. I also increased the oil and the garlic powder a little bit.

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Garlic Chicken Spaghetti

Yet another shout out to my awesome cooking magazines! I'm not sure I'll ever have time to go back to my cookbooks if I keep finding yummy recipes like this. My husband said this was "amazing", and my kids all ate it up. My 7 year old picked at it a bit, but she's going through a doesn't-like-anything-but-chicken-nuggets phase, so we'll just pretend she thanked me profusely and asked for another plate. :)

This one was pretty easy and is pretty versatile. You could take out the chicken for a meatless meal. You can use any tomatoes you have on hand -- I used stewed tomatoes that I diced up, but you could use reconstituted sun-dried tomatoes, canned diced tomatoes or even fresh tomatoes. You could substitute 1/2 cup white wine for the broth (so use 1/4 cup chicken broth and 1/2 cup wine).

Ingredients:
1 pound spaghetti
1/2 cup tomatoes
1/4 cup flour
1/2 teaspoon garlic salt
1 pound chicken, cubed (I used 3 breasts, which was the perfect amount)
1/4 cup extra-virgin olive oil
6 ounces mushrooms, sliced
5 cloves garlic, minced
3/4 cup chicken broth
1/4 cup parsley, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
1/2 cup Parmesan, grated

Cook spaghetti according to package directions. While spaghetti cooks, place flour and garlic salt in a large bag, add chicken and shake to coat. Saute chicken in 2 tablespoons olive oil in a large skillet until browned.

Remove chicken from pan. Saute mushrooms and garlic in remaining olive oil until tender.

Add broth, parsley, basil, salt, pepper and crushed red pepper flakes. Stir in chicken and tomatoes. Add spaghetti and toss to coat evenly. Top with cheese before serving.

Do you like sun-dried tomatoes?

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Aloha Chicken

This one also comes from The Busy Family Cookbook. Mine wasn’t as pretty but it sure did taste good :)

Aloha Chicken

4 boneless skinless chicken breast halves (4 oz each)

1 T all-purpose flour

1 T vegetable oil

2 cans (8 oz each) unsweetened pineapple chunks

1 tsp cornstarch

1 T honey

1 T reduced-sodium teriyaki sauce or reduced-sodium soy sauce

1/8 tsp pepper

Hot cooked rice

Flatten chicken to ¼-in. thickness. Place flour in a large resealable plastic bag; add chicken and toss to coat.

In a large skillet, brown chicken over medium heat in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm.

Drain pineapple, reserving ¼ cup juice. (discard remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil; cook and stir for 30 seconds or until thickened. Add pineapple and chicken; heat through.

Serve with rice.

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Buffalo Chicken Salad

I was browsing around some food show episodes online and saw one for boneless buffalo wings. I instantly had a crazy craving for them and decided to turn it into a salad since I had lettuce that I needed to use up fast. Oh yum. I don't even care that the chicken is deep fried, that there's tons of cheese and fattening dressing. It's so very worth it.

If you have a Super Bowl party to host or go to, this is perfect! You can just fry up all the chicken and lay out all the other ingredients and have people make their own salads. You could even set out tortillas and/or hoagies and do buffalo chicken wraps or sandwiches, maybe with some garlic mayo. . .

I tend to make a lot of things that don't require specific measurements. Not only does that save me from having lots of little dishes to wash but it just makes things easier. So when I post a method instead of a recipe, don't let it scare you. That means you honestly can't mess it up. This is one of those.

I've mentioned before that I'm a huge wuss when it comes to spicy foods. I like a little kick, don't get me wrong, but when it's throat-on-fire and eyeball-watering spicy, I'd rather not. Because of that, I was afraid of Frank's hot sauce and went really easy on it at first, but I actually ended up adding more. The hotness is very mellowed by the olives, the lettuce and the cool ranch dressing.

Ingredients:
2 boneless skinless chicken breasts, chopped into bite-sized pieces
Frank's hot sauce
vegetable oil
1 recipe ranch dressing
romaine lettuce, shredded
tomatoes, diced
green onions, chopped
olives, chopped
carrots, shredded
blue cheese crumbles
celery

Fry chicken pieces in vegetable oil until thoroughly cooked. Make sure you move them around frequently to brown evenly on all sides. Quickly drain excess oil on paper towels. Place chicken pieces into a large bowl while still warm and pour hot sauce over. Toss to evenly coat.

While chicken is cooking, prep whatever toppings you want to use.

Then assemble your salad, drizzle with ranch dressing and enjoy!

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Chili's Chicken Enchilada Soup

This soup is one of my favorites of all time. When we moved away to go to college in 2004, our new tiny town didn't have a Chili's, and I was so bummed. Every time we went home to visit, which was pretty often because we were only an hour and a half away, I'd always make sure I went to Chili's to get a bowl of soup to tie me over until next time.

Then, one day, I realized, DUH! I can find the recipe online and can make it at home! Wow, I'm smart. I couldn't find the exact recipe, but I found a few that gave me some good places to start, and then I tweaked it to make it a pretty darn good replica, if I do say so myself.

Each recipe I found for this soup used an ingredient I'd never heard of before, Masa Harina. So to spare you the temporary anxiety I had from not knowing what this ingredient was, let alone where to find it: it's a Mexican flour found in the baking section of your grocery store, and it's used to make tortillas, tamales and the like.


You can really use whatever you have on hand in this recipe. If I have cans of broth and enchilada sauce, I use that. But most of the time, I just use bouillon cubes and packaged enchilada sauce (both prepared according to package directions). It tastes fantastic either way. If you use bouillon cubes, though, use a little less salt than the recipe calls for. Those are much saltier than canned broths.

This makes a huge pot of soup. I made it the other night for my family of 5, and we all had 2 bowls, plus we all had some for lunch the next day, and I still have at least 1 more bowl's worth in my fridge. But it's so good that you won't mind eating it for like 3 days straight or longer. Oh, yum, now I know what I'm having for lunch!

Ingredients:
1 pound chicken breasts, cooked and diced or shredded
2 tablespoons butter
1/2 cup diced onion
2 cloves garlic, minced
4 cups chicken broth
1 cup Masa Harina
3 cups water
3 cups enchilada sauce
16 ounces Velveeta, cubed
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon chili powder

Garnish (pick and choose from this list -- they're all great!):
tortilla chips, crushed
cheddar cheese, shredded

AND/OR:
salsa
tomatoes, sliced or diced
avocado, sliced or diced
pico de gallo
red onion, diced
green onions, diced

Melt butter in a large soup pot over medium-low heat. Saute onions and garlic until onions are tender, about 3 minutes. Add chicken broth. Combine Masa Harina with 2 cups water, and whisk until well-blended. Add to soup. Add remaining water, enchilada sauce, Velveeta, chicken and spices. Bring to a boil and simmer for 30 minutes, or until thick.

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Chicken Enchiladas

I love chicken enchiladas, but sometimes I just don't feel like the traditional red sauce kind. When my mom gave birth to my youngest brother, a friend of ours brought her some enchiladas, and they quickly became a family favorite. I found another recipe a while ago, and I sort of combined the 2 to make my own version.

Ingredients:
3-4 chicken breasts, cooked and shredded or diced into bite-sized pieces
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup cottage cheese (sounds weird, I know, but it's yummy)
1/2 cup sour cream
1 can diced green chilies
flour tortillas
2 cups sharp cheddar cheese, shredded
1 recipe Cilantro Lime Rice

Toppings:
cilantro, chopped
tomatoes, chopped
sour cream

Preheat oven to 350.

Season chicken (I used cumin, chili powder, garlic salt and lime juice) and cook until done. While chicken cooks, combine soups, cottage cheese, sour cream and chilies. When chicken is done, add to soup mixture.

Lay tortillas out on a flat surface. Spread each tortilla with a generous spoonful of rice and then top with some meat mixture, reserving some of the meat mixture for the top of the enchiladas. Roll up and place seam side down into a sprayed 9x13 baking dish.

Top prepared enchiladas with remaining sauce and then top with shredded cheddar cheese. Cover with foil and bake 30 minutes, or until hot and bubbly. Serve topped with sour cream, tomatoes (or salsa) and cilantro.

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Italian Cream Cheese Chicken

I got this recipe probably about 2-3 years ago from an online forum called Cooking For Your Family. It is so yummy! It's so creamy and delicious. I just love recipes that have very few ingredients but can still turn out so tasty. Add to that the fact that it's also a crock pot recipe, and you've got yourself a serious winner!

Now, I've mentioned before that I really prefer chicken thighs to breasts. However, this recipe is one of the few times where I actually prefer chicken breasts. So definitely use breasts for this one.

Ingredients:
4 boneless, skinless chicken breasts
1 can cream of chicken soup
6 ounces cream cheese, brought to room temperature and cubed
1 package dry Italian seasoning

Put your chicken breasts in your crock pot. Mix soup and Italian seasoning and pour over chicken. Cook on low for 3 hours. Add your cubed cream cheese. I just scatter the pieces over the top of everything, put the lid back on and then let it cook and get really soft for another hour.

After that hour is up, remove chicken from crock pot and shred. Then whisk the cream cheese into the sauce. Return chicken to crock pot and mix well to combine. Then serve over noodles. You could also serve over rice, but I like it over noodles best.

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Honey Mustard Chicken

I created this recipe last night, using a few different elements from other recipes I liked as well as adding my own twist to it. It turned out really, really delicious! It's a quick cooking meal that has very few ingredients and really has lots of flavor to it. My kids gobbled it up and were asking for seconds before I'd even taken one bite (not even kidding)!

Ingredients:
3 chicken breasts, pounded thin
2 tablespoons butter
1/2 cup Italian dressing
3 tablespoons dijon mustard
3 tablespoons honey
2-3 ounces cream cheese
1/4 cup milk

Cook chicken in butter in a large pan for about 2-3 minutes per side. While chicken is cooking, combine dressing, mustard and honey in a bowl. Pour over chicken and cook about 10 more minutes, turning chicken over and basting with sauce. When chicken is done, remove from pan. Break cream cheese up into cubes and add to pan. Whisk until cream cheese is melted and combined with sauce. Add milk to thin out sauce, if needed. Serve sauce over chicken.

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Hawaiian Haystacks

I was supposed to be posting recipes that would help us all cut grocery costs, and I am still planning on it. But life has gotten in the way and hasn't allowed me to have much baking/cooking time the past few days. But stay tuned, because I've got recipes coming for more breads and homemade noodles!

Hawaiian Haystacks are so delicious and super easy! It's a meal that can feed a crowd with very little effort. My kids eat this dish like it's going out of style, and the adults love it, too. I'd never had it before I met my husband. His mom made it all the time, and it quickly became a fast favorite of mine. Most people put different things on theirs, so change it up to meet your family's tastes.

My mother-in-law always makes it with chicken breasts, and that's the way we always did it as well. Until we discovered chicken thighs. I think every dish tastes better with thighs, but feel free to use whatever kind of chicken floats your boat! On that same note, we also use Jasmine rice instead of regular rice. We much prefer the flavor of that to any other type of rice, and I think it makes this dinner taste even better.

Ingredients:
4-5 chicken breasts or thighs
1 can cream of chicken soup
1/2 can milk
1-2 tablespoons soy sauce
cooked rice

Chop chicken into bite-sized pieces. Season chicken with seasoning salt, and cook in a large skillet until done. Stir in soup and milk until well-combined. Simmer for 15 minutes.

Meanwhile, cook rice according to package directions. When rice is done, top with chicken mixture and any toppings you like. The toppings we always use are: shredded cheddar cheese, pineapple tidbits, cashews, black olives, chow mein noodles, peas and green onions. My kids also top theirs with bananas.

Do you already make this dinner and have different toppings you like on it? We'd love to hear about it!

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Garlic Chicken Pizza

My husband and I went to Olive Garden a few weekends ago, and I was inspired to make this after looking over their menu. I'm a huge fan of Fettuccine Alfredo and pizza, so why not combine the 2? I think Olive Garden has it right on the money. Delish.

Ingredients:
2 chicken breasts, sliced
1 recipe Alfredo Sauce
1 recipe breadstick dough, prepared through the second rise
green onions, chopped
extra Parmesan, for topping pizza

You can either make one large pizza or divide the dough in half to make 2 smaller ones. If you make one large pizza, you'll need to give the dough about 7-10 minutes head start in the oven so it's not raw in the center and then increase the cooking time just a bit. If you do decide to make 2 pizzas, divide the dough in half before the second rise.

Cook chicken breasts in a little bit of olive oil. I seasoned mine simply, with just salt and pepper. While chicken cooks, roll dough into desired pizza shape.

To give the dough some extra yummy-ness, I drizzled the dough with olive oil and then sprinkled it with garlic salt. Then I spread some sauce on the dough. Okay, a lot of sauce.

Then scatter the cooked chicken on top of the pizza.

Bake at 425 for about 7 minutes. Then pull the pizza out, sprinkle the top with extra Parmesan and chopped green onions and return to oven for another 5-7 minutes. The pizza pictured below is one I made without green onions for the kids.

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Chicken Stuffing Skillet

If you're having a busy day and have like zero time to make dinner, this is a great recipe for you to serve that night. It's got very few ingredients (5) and comes together in like 15 minutes. It sounds so simple, and it is, but it's very tasty at the same time. My kids always have second helpings.

Ingredients:
3 boneless, skinless chicken breasts, cut in half length-wise
1 package Stove Top Stuffing mix
1 can Cream of Mushroom soup
milk
cheddar cheese, shredded

Season chicken with salt and pepper on both sides. In a large skillet, cook chicken until done.

Meanwhile, prepare stuffing mix according to package directions. Mix soup and about 1/2 a can of milk. You want a nice saucy consistency, not too thin and not too thick. When chicken is done, pour soup over chicken.

Top that with the stuffing and then the cheese. Cover and cook until cheese melts, about 5-7 minutes.

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Ranch Chicken

This recipe is so easy it's not even funny. And it is so yummy. So here you go...

Ranch Chicken

Chicken breasts (to fit your family size)
¾ c. Parmesan cheese
1 small Pkg ranch dressing mix
¾ c. corn flake crumbs (or other cereal)*



Mix cheese, cereal crumbs, and dressing mix in a Ziploc bag.
Moisten chicken and add to bag. Shake until chicken is covered.
Not much of the cereal crumbs actually stick to the chicken so I spoon a bunch onto the chicken before I put it in the oven.



Place on greased baking sheet and bake at 350 for 45 minutes (depending on thickness of chicken).

Remove from oven and serve with mashed potatoes or rice or whatever your favorite side is.



And as always... enjoy!

* I have used corn flakes, Wheaties, corn chex. Pretty much any whole grain cereal or a mixture of cereals works great.

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Parmesan Dijon Chicken

I just made this last night, and everyone in the family raved about it. Even my extremely picky 6 year old couldn't get enough of it and all but licked her plate. This recipe is super easy and quick and is packed full of flavor with few ingredients. Gotta love all of that!

Ingredients:
3-4 boneless, skinless chicken breasts, cut in half length-wise
1/4 cup butter, melted
2 tablespoons Dijon mustard
3/4 cup Italian bread crumbs
1/4 cup freshly grated Parmesan cheese

Combine butter and mustard in a small bowl. Mix until well-incorporated.

On a large plate, combine bread crumbs and Parmesan cheese. Mix well with your fingertips.

Dip each piece of chicken into the butter mixture. You may have to use the back of a spoon to evenly spread the butter/mustard all over the chicken. Then coat the chicken in an even layer of the breadcrumb/Parmesan mixture.

Place chicken in an ungreased 9x13 baking dish. Bake at 375 for 20-30 minutes, turning halfway, until done.

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Mexican Chicken

This chicken is really yummy. And seriously, you cannot get any easier than this recipe - there are only 4 ingredients! My husband doesn't like chicken in the crock pot (he says it has a different texture), but this is the one recipe he really likes.

Ingredients:
3-4 boneless skinless chicken breasts
1 can El Pato Mexican tomato sauce
1 can stewed tomatoes
2 tablespoons taco seasoning

Put chicken in the crock pot. Sprinkle chicken with taco seasoning, then pour El Pato sauce and stewed tomatoes over the chicken.

Cook on low for 4 hours. Remove chicken from crock pot, shred and then return to crock pot.

Cook for another hour to allow the now-shredded meat to really absorb some of the sauce. When I serve this, I usually soften up some corn tortillas in a little bit of extra virgin olive oil on the stove, then put some of the meat mixture in and then top with cheese, sour cream and guacamole. This time, I just used the meat to make taco salads with because I had a bunch of lettuce in the fridge that was threatening to go bad on me. Since I was doing a taco salad, I added homemade ranch dressing, olives and crushed tortilla chips.

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Salsa Chicken

This was so super easy! You will all just love it.

Slow Cooker Salsa Chicken



4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream




Add chicken to slow cooker.



Sprinkle taco seasoning over chicken.



Pour salsa and soup over chicken.



Cook on low for 6 to 8 hours.



Remove from heat and stir in sour cream.



Serve with rice.

(Recipe from sparkpeople.com)

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