African Peanut Chicken (slow cooker)

This tasty, full-flavored dish makes lots of good sauce and is great served over steamed rice. Pop it in your slow cooker before heading off to work for a delicious meal to come home to!

Makes about 4 servings
1 lb SUNSET® Campari® Tomatoes, halved (i used one 14 oz. can of drained, diced tomatoes)
1/2 cup chopped onion
1/3 cup chunky peanut butter
1 – 1 1/2 tsp hot sauce (depending on how much spiciness you like), or substitute a pinch of cayenne pepper
4 large boneless skinless chicken breast halves
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground coriander

Place tomatoes in bottom of slow cooker. Distribute onion over tomatoes, dollop with peanut butter, and drizzle with hot sauce. Arrange chicken on top of onions, sprinkle evenly with salt and spices, and then turn chicken pieces over.

Set slow cooker on high and cook chicken for 8 hours, or on low for 12 hours. When chicken is done, transfer the pieces to a deep platter or bowl. Stir sauce to mix ingredients, and spoon over chicken.

Chef's Notes: If you happen to have ground cloves in your pantry, they make a nice addition; try adding 1/8 tsp to the spices.

Greek Chicken for the Crock Pot

1 onion, sliced
1 clove garlic, minced
1 lb chicken breast, thin sliced
1 14 oz can diced tomatoes, undrained
1/2 cup olives, pitted and halved
1 tbsp oregano
½ tsp Salt
½ tsp pepper

Spray crock pot with nonstick cooking spray.
Layer sliced onions and garlic on the bottom of the crock pot.
Add chicken, salt, pepper, oregano.
Add tomatoes and olives.
Cook for 4-6 hours on low setting. My crock pot seems to cook things quickly – 4 hours and it was done.

Add crumbled feta during last 15-20 minutes of cooking.

Red Cooked Chicken with Stir-fry vegatables, slow cooker

I've made this recipe both fresh, and by freezing it first- came out great both ways. Please follow directions carefully for best results! Please note that chicken has bones in it and make sure marinade is cooked throughly. Let me know what you think!

-Casserole club prep. directions:
1. defrost bag with chicken and marinade in it in fridge completely (takes a full day if not longer).
2. place both chicken and marinade in crock pot. I cooked it on low for a good 8 hrs. if not a bit longer to ensure marinade was cooked. The chicken stay moist, so don't worry about drying it out.
3. Follow steps 2 and 3 of recipe below


Complete Recipe
1/2 cups dry cooking sherry
1/3 cups soy sauce
1/4 cup packed brown sugar
2 tablespoons grated peeled fresh ginger
1 teaspoon Chinese Five spice powder
3 cloves garlic, crushed
1 bunch of green onions, cut into 2 inch pieces (white and green parts separated)
3 lbs. bone in skinless chicken thighs

1 bag (16 0z) frozen veggies for stir fry

1. In slow cooker, combine sherry, soy sauce, sugar, ginger, five spice powder, garlic and green parts of onion. (coarsely chop green parts, put in fridge until serving time)

Add chicken thighs and coat with sherry mixture. Cover slower cooker with lid and cook on low for 8 hours, or on high for 4 hours.

2. Just before serving, cook veggies per package directions (either stove top or microwave)

3. With tongs, transfer chicken from crock pot to deep platter. Leave the sauce in the crock pot. Stir cooked vegetables into slow cooker to mix with sauce. Spoon vegetable mixture over chicken. Serve with rice (provided)

Serves 4-6

Rotini and Chicken Mozzarela- Heather Lukas

I made Rotini and Chicken Mozzarela From Country Casseroles by Debbie Mumm
8oz dry rotini
2 TBSP olive oil
11/2 thin sliced zucchini
1 c chopped onion
2 cloves garlic minced
1 can 28 oz crushed tomatoes
2 cups cooked cubed chicken
3/4 cup corn
2 tsp italian seasoning
1/4 tsp black pepper
11/2 c shredded mozzarella cheese
2/3 c grated parm cheese
Cook pasta drain set aside
Heat oil in large skillet add zuc, onion, garlic saute for 3-5 min until tender >sir in everything else BUT cheeses and pasta.
Bring to a boil reduce heat to low and simmer for 5 min or until heated thru
remove from heat and stir in pasta. Spoon 1/2 pasta mix in greased 9x13 baking >dish, top with 1/2 cheese mix. repeat layers
Bake in 350degree oven for 20-25 min let stand 5 min.
I am going to suggest increasing the bake time since it will be coming from

Creamy Chicken Enchiladas- Michelle Granger

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Directions
1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

Linguine with Chicken and Sauteed Vegetables

I think I've done this one before but can't find it one the blog. Either it was done before we started using the blog or I simply forgot to post it (the latter is more likely!).

***This recipe is all about the garlic oil!***

Ingredients

* 1/2 cup vegetable oil
* 10 cloves garlic, finely chopped
* 1 (12 ounce) package uncooked linguine pasta
* salt to taste
* 1/2 cup chopped broccoli
* 1/2 cup chopped cabbage
* 1/2 cup shredded carrots
* 1/2 cup chopped cauliflower
* 2 tablespoons diced green onions
* 1 pound chicken tenders, cut into bite-size pieces
* 3 1/2 tablespoons soy sauce
* salt and pepper to taste
* 1 cup chopped cilantro
* 4 lime wedges

Directions

1. Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
3. Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.
4. Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 480 Total Fat: 21.6g Cholesterol: 46mg

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches

Ingredients

* 4 skinless, boneless chicken breast halves
* 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
* 1/2 (1 ounce) package dry ranch salad dressing mix
* 2 tablespoons butter
* 6 hoagie rolls, split lengthwise
* crumbled blue cheese for topping

Directions

1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce and crumbled blue cheese to serve.

Lemon-Oregano Chicken

I have never made this recipe with chicken thighs, as called for in this dish. However, I made this dish with boneless breast and split chicken breast, which were both very good.

Ingredients
2 garlic cloves
3 tablespoons vegetable oil, divided
2 tablespoons fresh lemon juice, divided
8 chicken thighs with skin (about 1 3/4 pounds)
2 tablespoons unsalted butter, divided
1/2 cup reduced-sodium chicken broth
1 teaspoon dried oregano

Accompaniment: lemon wedges

Directions
Preheat oven to 450°F with rack in middle. Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.

Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides. Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through). Transfer, skin side up, to a 4-sided sheet pan.

Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, then pour over chicken.

Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.

Serve with:Roasted Potatoes with garlic, lemon and oregano; orzo; asparagus with horseradish butter
GourmetApril 2009by Paul Grimes2009-03-17 15:05:24.0

Sesame Chicken Skewers

1 pound skinless chicken breasts, cut into strips or chunks
1/2 cup honey
2 tablespoons soy sauce
1/4 cup orange juice
2 Tablespoons fresh ginger, grated
2 cloves of garlic, minced
1/4 cup sesame seeds

Mix all ingredients together in a plastic bag or bowl. Marinate for at least 30 minutes. Thread chicken onto skewers (if using), and place on parchment or foil lined baking sheet. Sprinkle skewers with 1/2 sesames. Bake at 400 degrees for 7-10 minutes and then turn skewers or chicken pieces over and sprinkle with remaining sesame seeds. Cook for an additional 10 minutes, turning skewers or chicken pieces as needed, until chicken is cooked through.

CC CLUB INSTRUCTIONS: Thaw, place on skewers (optional), sprinkle with sesame seeds and bake at 400 degrees for 7-10 minutes and then turn skewers or chicken pieces over and sprinkle with remaining sesame seeds. Cook for an additional 10 minutes, turning skewers or chicken pieces as needed, until chicken is cooked through. Serve with Jasmine rice, provided.

Savory Chicken Oven Dinner

2 cups of 1/2 inch pieces cooked chicken
1 can (10 3/4 oz) condenced cream of chicken soup
1/4 cup milk
1 cup shredded Swiss cheese (I substituted sharp cheddar)
1 cup frozen green beans, thawed
1 1/4 cups Bisquick mix
1/4 cup cold butter or margarine, cubed
1 teasp. dried sage leaves
1 egg, slightly beaten

1. Heat oven to 400 degrees, and spray 8 inch square pan with cooking spray. In baking dish, mix chicken, soup, milk, cheese, and green beans.
2. In medium bowl, mix Bisquick mix, butter and sage with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
3. Bake 30-35 minutes or until topping is light golden brown.

Chicken Satay

Serves 8 (each family got a half recipe)

2 lbs chicken breast
½ cup coconut milk
6 cloves garlic
1 T brown sugar
1 T each ground coriander, ground turmeric, and ground cumin
1 t salt
1 t pepper

Mix everything but chicken in a large bag. Pound chicken flat and cut in to strips. Put the strips in to the marinade and refrigerate overnight. Drain and discard excess marinade. Thread onto skewers. Grill uncovered over medium high heat for about 4 minutes each side or until juices run clear.

Sauce:
1/3 cup peanut butter
1/3 cup coconut milk
2 green onions chopped
1 small jalapeno, seeded and finely chopped
2-3 T lime juice
2 T soy sauce
1 garlic clove, minced
1 t sugar
1 T minced fresh cilantro
1 t minced fresh ginger

Mix together and serve with grilled chicken.

Freezer Chicken Enchiladas

1 (28 oz) can tomato sauce

1/2 medium onion

3 garlic cloves

1 teaspoon cumin

1 teaspoon coriander

2 tablespoons of chilpotle chili in adobo sauce (from a 7 oz can, more or less according to your taste

1/4 teaspoon salt

1/2 cup chicken stock (I used homemade)

oil

3 cups shredded chicken

2 cups Colby-jack cheese

10 6-inch corn tortillas

In a food processor, chop the onion, garlic, stock and spices together. Add the chipotle and blend until smooth. Heat a frying pan and add oil. Carefully add the mixture from the food processor and add the tomato sauce. Bring to a boil then lower the heat and simmer until this is reduced to about 3.5 cups - takes about 10 minutes.

Remove 3/4 cup of sauce and put it in the fridge. The remainder should be put in a container and frozen.

When cool, combine the 3/4 cup of sauce, 1 cup of cheese and chicken. Warm five tortillas until pliable. Place about a 1/4 cup of chicken/cheese to tortilla and roll. Place seam side down on plate. Repeat with remaining five tortillas.

Put the plate in the freezer for one hour. Then remove enchiladas and double wrap in plastic. Label and store along with remaining one cup of cheese and separate sauce.

To Bake:

Preheat oven to 350'. Defrost enchilada sauce only in microwave. Coat a 9x13 baking dish with spray oil. Arrange frozen enchiladas in a single layer in pan. Spray with cooking oil as well. Bake about 20 minutes. Remove dish from oven and cover enchiladas with 1.5 cups of sauce and bake 10 minutes. Remove dish and add cheese then bake until cheese is melty, about 3-5 minutes.

Serve with remaining sauce and rice.

Optional garnishes: pickled jalapenos, cilantro, or finely shredded lettuce and tomatoes.

And here's the truth of it all... I made the first batch of sauce according to the recipe using and entire can of chipotle in adobo and it was so spicy -I- couldn't talk after tasting it. So, I doubled the batch and left the chipotle out. It was STILL too spicy. In the end, I used one can of chipotle and quadrupled everything else! It is quite mild now - so when you make it, learn from my experience and start small with the chipotle. You can always add more.