Savory Slow Cooker Chicken

from the Fix-It and Forget-It Diabetic Cookbook

2 1/2 lbs chicken pieces, skinned
1 lb. fresh tomatoes, chopped or 15-oz. can stewed tomatoes
2 Tbsp. white wine
1 bay leaf
1/4 tsp. pepper
2 cloves garlic, minced
1 onion, chopped
1/2 cup chicken broth
1 tsp. dried thyme
1/4 tsp. salt
2 cups broccoli, cut into bite-sized pieces

1. Combine all ingredients except broccoli in slow cooker.
2. Cover. Cook on Low 8-10 hours.
3. Add broccoli 30 minutes before serving.

Makes 4 servings
Ideal slow cooker size: 4-5 quart

Per serving:
Calories - 230, Total Fat - 7g; Sodium - 427mg, Carbs - 3g, Sugars - 7g, Protein - 30g

Exchange list values: Vegetable 2, Meat, lean, 3

My New Favorite Way to Make Chicken

Food on the Table calls this "Country Chicken." I call this my New Favorite. Very flavorful way to cook bone-in chicken that falls off the bones.

I did make a few changes. First, I halved the recipe because, even though it says 4 servings, four pounds of chicken is a lot and to me is more than four servings. Second, I used seasoning salt instead of the salt and pepper. Personal preference.

I served this over biscuits, but you could also serve it over rice or noodles.


Country Chicken

1/4 cup butter
2 lbs cut up chicken, with skin and bones
1-2 tsp seasoning salt
2 cups chicken broth or stock (I had turkey stock in the freezer so I used that)
1 cup water
1 cube chicken bouillon
8 oz sour cream

1. Melt butter in a large pot over medium high heat. Season the chicken pieces, then place in the pot. Cook until skin is browned, turning as necessary.

2. Add chicken broth and water. Bring to a boil and add chicken bouillon cube. Stir until dissolved. Cover and simmer over low heat for 35-45 minutes until chicken is fall-off-the-bone tender.

3. Remove chicken pieces from pot and set. Stir sour cream into the broth. Serve chicken and broth over biscuits, rice or noodles.


This makes a lot of broth, so the nutritionals will be less if you don't use up all the sauce. Also, we don't eat the chicken skin so the fat grams will increase if you do.
Nutritional info:
Calories - 214
Fat - 14 g
Carbs - 2.2 g
Protein - 20 g

Thanksgiving in a Crockpot

Wow. This is some good eats. A totally flexible meal depending on what you have on hand. Great for cleaning up leftovers too.


Chicken and Stuffing Crockpot Casserole

1 large sweet potato
2 cups shredded or cubed cooked chicken or turkey
2 cups homemade cream of something (or 1 can cream of chicken soup+1 canful milk, mixed together)
2-3 cups prepared bread stuffing (I had leftovers from Thanksgiving)

Layer ingredients in a 3-4 quart crockpot. Cook on LOW 6-8 hours. Enjoy!

UPDATED TO ADD: Depending on what vegetable you use, this is about 350 calories per serving.

Easy Cream Cheese Pasta and Chicken

I wanted to make my yummy Crockpot Cream Cheese Chicken, but I didn't have all the right ingredients. So I improvised!

First, I didn't have any boneless skinless chicken breasts; all I had was chicken leg quarters (yay for 49cents/lb chicken!). I didn't have any Italian seasoning or cream of chicken soup either. I'm trying to use less processed foods in my cooking. And I didn't want to mess up another pan just to make a white sauce!

This was very yummy! I'll definitely make this again!



Easy Cream Cheese Pasta and Chicken

4 chicken leg quarters (or use whatever chicken you have on hand)

8 oz spaghetti noodles
2 T. butter
4 oz cream cheese (I used 1/3 less fat)
1 T. Italian seasoning
1 t. garlic powder
1 T. milk

1. In the morning, put your chicken in the crockpot with about 1 cup of water. Sprinkle with a little bit of your favorite seasonings. I use seasoning salt. Cook on low 8 hours or high 6 hours.

2. A half hour before eating, cook spaghetti noodles according to package directions. Drain and reserve until after next step.

3. In the same pot over low heat, melt butter. Stir in cream cheese, seasonings, and milk. Allow the cream cheese to melt. Add a bit more milk if you like a looser sauce. I wasn't going for a sauce that you can pour, just a sauce that would stick to the noodles.

4. Return noodles to pot and toss to coat with sauce.

5. To serve, pile de-boned chicken, noodles, and your choice of steamed vegetables on your plate. Enjoy!

Amish Chicken Noodle Casserole

This is a great dish to use up leftover chicken. The week after I wrote this post about my frugal $5 chicken, I got two more whole chickens for $7 - for both of them! So we've been eating a lot of chicken lately! I cooked them in the crockpot, with about 4 cups of water, a couple of bay leaves, and some seasoning salt. Then I shredded the leftover chicken and froze it in ziploc bags, 2 1/2 cups to each bag. I also froze the broth in 2 cup amounts.

That has made meal planning very simple lately. Just pull out a bag of chicken and a bag of broth in the morning, and they were ready for this casserole in the afternoon.

I asked Hubby for some ideas of what meals he would like, and chicken and noodles was one of his choices. I had remembered having a chicken noodle casserole when I was a teen during a visit to an Amish farm. Of course, they had homemade noodles in their casserole. If you have time to make homemade noodles, go for it. I just haven't had that kind of time with a toddler underfoot! (Although I would like to try that again soon.)

The only thing I changed with this recipe is that I omitted the mushrooms (due to my allergy) and used peas instead. It turned out great!

Amish Chicken Noodle Casserole

Ingredients

• 8 ounces noodles, cooked
• 2 cups cooked chicken, cubed
• 2 cups chicken broth (canned is ok)
• 1 cup milk
• 1 (4 ounce) can mushrooms
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup margarine
• 1/3 cup flour
• 1/3 cup grated parmesan cheese

Directions

1. Melt margarine, then add flour and stir until smooth.

2. Gradually add milk and broth, then seasonings and mushrooms.

3. Combine chicken, cooked noodles, and prepared sauce.

4. Place in an ungreased 9 x 13 inch baking pan and top with Parmesan cheese.

5. Bake at 350ºF for 35-45 minutes, or until heated thoroughly and top is browned slightly.

 

Nutritional Info:

Makes 8 servings

Calories: 281; Fat: 4 grams; Carbs: 48 grams; Fiber: 6 grams; Protein: 14 grams 

Creamed Chicken over Biscuits

This meal has a lot of different names; a few of them shouldn't be repeated on a food blog, as they may cause you to lose your appetite. My Hubby's family called this S.O.S. (sh** on a shingle).

Whatever you call this, it's a great way to stretch your food budget. I cooked a chicken in the crockpot this week and will be using the broth and leftover chicken from that to make this for our dinner tonight. Good comfort food that is frugal too - can't beat that!

I use whatever vegetables I have on hand: fresh veggies go in at the beginning, frozen veggies later. This a great way to use up whatever odds and ends of frozen veggies you might have hanging around. And use whatever type of meat you have: chicken, turkey, or even chipped beef or chipped ham.

For more recipes, please visit Carol who hosts Saturday Stirrings.


Creamed Chicken over Biscuits

2 Tbs. butter
2 Tbs. flour
2 carrots, chopped
2 celery stalks, chopped
1/2 medium onion, chopped
3 cups chicken broth
salt and pepper
(a few Tbs of milk if you like your gravy on the creamy side)
1-2 cups shredded chicken
your favorite biscuits or toast

1. Start by making a roux in a medium saucepan: melt butter over medium high heat, being careful not to let the butter get brown. Add flour and whisk together for 1 minute, until flour starts to have a "nutty" smell.

2. If you are using fresh vegetables, add them to roux at this point, whisking continually. Cook for 2 more minutes.

3. While continuing to whisk, add the broth slowly. Whisk until all flour lumps are gone, then stir occasionally until broth begins to thicken. If you are using frozen vegetables, add them at this point. Add milk and shredded chicken and continue to stir until gravy has reached desired thickness.

4. Serve over your favorite biscuits or toast.

Crockpot Pollo Loco (Crazy Chicken)

One of my favorite local Mexican restaurants serves Pollo Loco, Crazy Chicken. I decide to try to recreate it in my crockpot. It was a huge success!

The usual vegetables are: onions, bell peppers, tomatoes, and broccoli. But I used whatever I had in the freezer, which was green beans and broccoli. You can also use fresh veggies. It's a great dish to use up odds and ends.

Don't forget to check out more Saturday Stirrings recipes at I Throw Like a Girl.



Crockpot Pollo Loco

chicken for 4-6 servings (I used chicken legs that were on sale)
1 jar of salsa
vegetables of your choice, or whatever you have on hand

1. Place chicken in crockpot. Cover with salsa. If your vegetables are fresh, layer them over the salsa.

2. Cover and cook on low 8 hours or high 6 hours. If you cook on low, the flavors will come together more.

3. At one hour before serving time, turn crockpot to high. If using frozen vegetables, add them at this time.

Chicken Panzanella

I made this dish this past weekend when my in-laws came over. This is an Italian dish; panzanella is a bread-salad. This was absolutely delicious! I doubled the dressing mixture because I added extra bread and a fresh zucchini. There was nothing left - we all had seconds!


Chicken Panzanella

1 c chicken stock
1/2 lb boned chicken breast

2 T lemon juice
1 t olive oil
1 t dried basil
1/2 t dried oregano
1 clove of garlic, minced

Pumpernickel cubes (about 4 slices worth, left out on countertop to dry)
1-1/2 c tomatoes, coarsely chopped
3/4 c celery, chopped
1/2 c purple onion, diced

In a skillet, simmer the chicken in the stock until it is cooked through, about 10 minutes. Cut the chicken into pieces and reserve the liquid: chill both while you do the rest.

In a large serving bowl, mix together the lemon juice through the garlic. Add the rest of the ingredients, one at a time, and toss each.

When ready to serve, toss in the chilled chicken pieces, and drizzle the mixture with the reserved liquid.


And don't forget to check out Tempt My Tummy Tuesday for more great recipes and kitchen tips!

Crockpot Chicken n Dumplins

Well, that's how I say it! I have to admit that last week was the first time I had tried to make chicken n dumplins all by myself. This is more of a southern dish, so I didn't have this growing up. I've always enjoyed chicken n dumplins when someone else made it.

I found this VERY easy crockpot version of chicken n dumplins, and Hubby RAVED! He has requested that I make this OFTEN! So I think that qualifies it for "Family Favorite" status.

Don't forget to check out Pam's Random Thoughts for more Random Recipes!

Crockpot Chicken and Dumplings

Put frozen chicken breasts into crock pot.
Add 2 cans of chicken broth. (I did add a bay leaf and some Lawry's Seasoning Salt as well.)
Cover and simmer on low for 8 hrs or high for 6 hrs.

Twenty minutes before dinnertime, turn crockpot to high and mix 2 cups Bisquick mix and 2/3 cup milk. Drop by small spoonfuls into broth. Cover and allow to simmer for 20 minutes. (I took the lid off for a few minutes before serving.)

The dumplings are doughy and squishy, which is just the way that Hubby likes it! Serve with a salad or other veggie.

Crockpot Cream Cheese Chicken

I "borrowed" this recipe from the Crockpot Lady, but changed a few things for our family. That's one of my favorite things about cooking - you don't always have to precisely follow a recipe. Just use it for inspiration.

Crockpot Cream Cheese Chicken

8 frozen chicken breast tenderloins or 4 frozen chicken breasts
1 can cream of chicken soup (or you can use cream of mushroom or cream of celery)
1 can of water (measured in soup can)
1 packet of Italian dressing seasoning
1 8 oz package cream cheese (I used 1/3 less fat)
1 package frozen broccoli

Put first four ingredients in crockpot. Cook on low for 6 hours or high for 4 hours. Thirty minutes before serving, use two forks to shred chicken. Then stir in frozen broccoli and block of cream cheese and cook on high for remaing 30 minutes. Serve over rice or pasta.

** This turned out fabulous! A bit like broccoli and chicken alfredo. I served this over whole wheat pasta.

Chicken Salad with Pistachios

Today's Random Recipe calls for picnic food to get us ready for the Memorial Day weekend. This is my mother in law's chicken salad recipe, and we usually have this at most of our summer get-togethers.

Most of the time we grill out at their house, so refrigeration isn't an issue. If you're taking this to a picnic, make sure that you have adequate space in your cooler. Or you could make sandwiches ahead to save on space.

Chicken Salad with Pistachios

8 ounces light sour cream

1 cup reduced fat mayonnaise

4 cups already roasted and sliced chicken (we use rotisserie chicken)

1 bunch scallions (enough for 1 cup chopped)

2 ribs celery (for about 1 cup chopped)

1 cup already shelled pistachios, unsalted

1/3 cup sweet pickle relish, well drained

1/2 tsp black pepper, more or less to taste

salt to taste

In a 2 quart or larger bowl, mix together the sour cream and mayonnaise. Chop the chicken into chunks, if necessary, and add to the mayonnaise mixture. Stir until the meat is well coated.

Rinse the scallions and slice them, using all of the whites and enough of the tender green tops to make 1 cup. Sprinkle them over the chicken as you chop. Cut the celery into bite-sized pieces and add them to the salad. Add the nuts, sweet pickle relish and black pepper. Stir to mix well. Add salt and additional black pepper to taste, if necessary.

Serve immediately or cover and refrigerate for up to 24 hours.

Chicken and Asparagus Casserole

I saw this over at BooMama's, and it sounds good! Except for the mushrooms. I'll be leaving those out.


Chicken and Asparagus Casserole

1 medium onion, chopped
1/2 cup butter (you can use a little less if you’d like. I say go big or go home.)(that's BooMama's opinion)
1 (8 ounce) jar sliced mushrooms, drained
1 can cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces sharp cheddar cheese
1/4 teaspoon Tabasco sauce
2 teaspoons soy sauce
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon Accent
2 tablespoons chopped pimiento, drained
6 chicken breasts, cooked and cut into bite-size pieces
2 (15 ounce) cans green asparagus spears
1/2 cup slivered almonds

Preheat oven to 350.

In a skillet, saute’ onion butter until tender. Add remaining ingredients except chicken, asparagus and almonds.

In a lightly greased 13 x 9-inch baking dish, layer half of chicken, 1 can asparagus and half of sauce. Repeat layers, ending with sauce. Top with almonds.

Bake 30 minutes or until bubbly. Do not add liquid, even if it looks dry. Freezes well.

Campbell's Chessy Chicken and Rice Casserole

Campbell's® Cheesy Chicken & Rice Casserole
From: Campbell's Kitchen
Prep: 5 minutesBake: 50 minutes
Stand: 10 minutes
Serves: 4

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Vegetable Chicken Crock Pot Lasagna

6-8 servings


oven ready lasagna noodles
1 tablespoon olive oil
2 chicken breasts, cut into bite-sized pieces
2 (10 ounce) cans cream of chicken soup
3 cups milk
1 Tbs garlic powder
salt
pepper
2 Tbs poultry seasoning or sage
16 oz bag of frozen broccoli, cauliflower, and carrots
shredded monterey jack cheese
shredded cheddar cheese


In a large soup pot, oil the pan with the olive oil and add the chicken pieces and cook for about 7-10 minutes or until no longer pink. Add the canned soups and the milk, being measured in the soup cans. You may need to add some more milk if the sauce becomes too thick. Season the sauce well with the garlic, salt and pepper, and the poultry seasoning. You can add other herbs for your taste. Add the frozen vegetables to the sauce and cook it for about 5 minutes or so.

To prepare the lasagna, using a 1 Cup measuring cup, Pour about 1 Cup of the sauce to the bottom of your crock pot. Layer the noodles in an even layer, breaking noodles to size as needed. Top the noodles with about 4 Cups of Sauce and sprinkle some shredded cheese, about 1 & 1/2 Cups worth for each layer. Continue to layer the noodles, sauce, and cheese in two more layers.

Cook on low setting for 6-8 hours, or high setting for 4-5 hours, depending on your slow cooker.