Tag Archives: chicken

Chicken

Jalapeno Chicken

Makes: 6 servings

Bake 15 mins

Slow Cook 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high) plus 15 minutes (high)

Chili powder and sliced pickled jalapeno chile pepper turn up the heat on these slow-cooked chicken breasts. Add a cream cheese sauce before serving, and sprinkle with bacon, if you like.

Ingredients

  • 6 bone-in chicken breast halves, skinned
  • 1 tablespoon chili powder
  • 1/8 teaspoon salt
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1/3 cup sliced pickled jalapeno chile pepper, drained
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 8 – ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
  • 2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)

Directions

  1. Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  3. Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
  4. If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.

Tip

  • For Easy Cleanup Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

(Jalapeno Chicken Breasts)

Servings Per Recipe 6, vit. C (mg) 6, vit. A (IU) 923, sugar (g) 1, Thiamin (mg) 0, Riboflavin (mg) 0, fiber (g) 1, Niacin (mg) 18, Lean Meat () 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 489, Potassium (mg) 474, calcium (mg) 81, iron (mg) 2, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, chol. (mg) 143, sat. fat (g) 6, cal. (kcal) 329, carb. (g) 5, pro. (g) 49, Fat, total (g) 11, Fat () 2

Chicken

Chicken Cacciatore

1/3 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
2 medium onions, cut into wedges
1 medium green pepper, cut into strips
1 jar (6 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup shredded Parmesan cheese

Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese.

Serves 6.

 

Chicken

Sweet and Tangy Chicken

8 skinless, boneless chicken breasts, divided
2 (18 ounce) bottles prepared barbecue sauce
1 (15 ounce) can pineapple chunks, juice reserved
1 green bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced

Place 4 of the chicken breasts in the bottom of a slow cooker. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic. Mix well and pour half of this mixture over the chicken in the slow cooker. Place the remaining chicken in the slow cooker and top with the remaining sauce. Cook on low setting for 8 to 9 hours.

 

Chicken

Honey Barbecue Chicken

3 boneless skinless chicken breasts
18 oz bottle Honey Barbecue Sauce
1/2 cup Italian Salad Dressing
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce

Place chicken in a slow cooker. Combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce and pour over the chicken. Cover and cook on low 6-8 hours. Remove the chicken and shred using two forks. Return the chicken to the slow cooker and coat with sauce. Serve on rolls for sandwiches.

 

Chicken, With Beer

BBQ Beer Chicken

3 pounds boneless, skinless chicken breasts (about 6 large)
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces of beer (I used a classic amber)
32 ounces of barbecue sauce

Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crock-pot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.

Notes from original chef:

1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce.

2. If you don’t want to use beer, you can try a ginger ale, chicken stock, or even water.

3. This makes a ton of chicken and I usually immediately freeze a container for later.

 

Chicken

Barbecue Chicken

4-6 pieces chicken (boneless breasts)
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all. Cook slowly in crockpot about 4-6 hours. Serve with baked beans and potato salad.