Notes: Super Easy. I also make Crock Pot Chicken Fajitas, which come out with a shredded texture. These are not shredded. Delicious flavor!
Servings: 4-6 | Prep Time: 15 minutes
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 TBSP vegetable oil
- 2 tsp chili powder
- 2 tsp cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- 1 (15 oz) can diced tomatoes with green chilies
- 1 medium onion, sliced
- 1 large bell pepper, seeded and sliced (I use half a yellow and half a red)
- 12 flour tortillas
- Toppings such as cheese, sour cream, and guacamole
- Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
- In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
- Drizzle the spice mixture over the chicken and stir to coat.
- Add the tomatoes, peppers, and onions to the casserole dish and stir to combine.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with whatever toppings you like.
Notes: Easy and delicious. The biscuits are very easy to make.
Servings: 6 | Prep Time: 15 minutes | Total Time: 2:45
- 4-5 carrots, cut into 1-inch pieces
- 3 stalks celery, thinly sliced
- 1 small onion, chopped finely
- 1/3 cup all-purpose flour
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- 1/2 teaspoon poultry seasoning
- kosher salt and black pepper
- 1/2 cup dry white wine (you can skip this and increase chicken broth by 1/2 cup)
- 2/3 cup low-sodium chicken broth or homemade chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1 recipe, Drop Biscuits
- In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
- Cover and cook until the chicken and vegetables are tender, on high for 2 1⁄2 hours (my preference) or on low for 5 to 6 hours.
- Thirty minutes before serving, prepare the Drop Biscuits.
- Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
- To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
Recipe Origin: Adapted from Real Simple recipe. Increased broth from 1/2 cup to 2/3 cup, increased flour from 1/4 to 1/2 cup, increased celery and carrots, decreased salt.
Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6
- 8 oz. mushrooms, sliced, or cut up more if you are hiding them from your kids…
- 4 carrots, cut into 1 inch pieces
- 1 medium onion, chopped
- 1/2 cup all-purpose flour (I like White Lily)
- 4 sprigs fresh thyme (don’t skip this)
- 2 bay leaves
- 1 1/2 lbs boneless, skinless chicken thighs (about 8)
- 1 sheet puff pastry, thawed first
- 1 cup frozen peas
- 1 cup frozen green beans
- 1/3 cup heavy cream
- Thaw your puff pastry sheet before you do anything else.
- In a slow cooker, mix together mushrooms, carrots, onion, flour, thyme, bay leaves, and 1/2 cup water.
- Place chicken on top. Season with 1 tsp salt and 1/4 tsp pepper.
- Cover and cook until chicken and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
- 30 minutes before you serve it, heat oven to 425F. Using a large circle cutter or a glass, cut out 4 circles (or more if you want to use the other pastry puff sheet too). Place on a baking sheet and bake until golden, 8-10 minutes. Don’t let the little leftover bits go to waste. Let your kids cut them into whatever shapes they want and bake those too. The smallest bits puff up the most!
- 20 minutes before serving, add the peas, green beans, cream and 1/2 tsp salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, about 15 minutes more. To serve, place chicken mixture in bowls and top with the pastry rounds.
Notes: Family loved this. Leftovers were excellent. I might double this recipe next time in order to have more leftovers!
Recipe Origin: Real Simple, modified with more spices and changed timing around a little.
Servings: 4-6 | Prep Time: 5 minutes | Total Time: 50-60 minutes
- 1 3-5 lb chicken, preferably organic or free-range
- Salt and pepper
- 1/3 cup olive oil
- 1 TBSP butter
- 2 large sprigs thyme (or not, if you don’t have them)
- 2 garlic cloves, peeled and smashed (you could use more)
- 1/4 cup white wine
- Preheat oven to 480F. Pat chicken with paper towels inside and out.
- Put chicken inside cast iron skillet big enough to hold it. Season inside and outside of chicken with salt and pepper. Drizzle a little oil inside chicken.
- Rub rest of oil all over outside of chicken. Salt chicken all over, rubbing into crevices. (Your hands will be exfoliated and feel good afterwards from all the olive oil and salt!)
- Put in oven. Don’t open door for at least 45 minutes, or 55 minutes for a 5 pound chicken. Chicken is cooked when you pierce the thickest part of the thigh with a knife, and the juices run clear. Totally clear. Don’t take it out if juices are pink.
- Remove chicken to a carving board and let it rest while you make the sauce.
- Put the skillet on the stove over medium high heat. Add butter to the pan, and once it melts add thyme and garlic. Cook for about a minute.
- Add wine and scrape all the brown bits with a wooden spoon. Let wine cook down for 1-2 minutes.
- Add 1 cup boiling water, stir well, and let the sauce cook down for about 5 minutes. Taste and add salt if needed.
Recipe Origin: Food52
Servings: 2 | Prep Time: 20 minutes
- 1 bunch broccoli, cut into florets
- 1 lb red new potatoes (about 10), cut into quarters
- 4 TBSP olive oil
- salt and black pepper
- 1 roasted red pepper, finely chopped (get from the deli counter)
- 2 ounces Feta, crumbled or diced finely
- 2 chicken breasts
- 1 TBSP chopped flat-leaf parsley
- Heat oven to 400F. Put one rack on the top and one on the bottom.
- On a rimmed baking sheet, toss the broccoli and potatoes with 2-3 TBSP of the oil, 1/2 tsp salt and 1/4 tsp pepper.
- Roast on the bottom rack, tossing once, for 20 minutes.
- Meanwhile, slice your 2 chicken breasts into thin cutlets. You want them to be thin and flat. You should be able to get 8 cutlets out of 2 chicken breasts.
- Mix together the red peppers and feta in a small bowl.
- Season chicken cutlets with salt and pepper. Place about 1 TBSP of mixture on each cutlet and roll up. Fasten with toothpick. Do not overfill or it will spill out.
- Heat remaining TBSP of oil in a large ovenproof skillet over medium high heat. Cook the chicken seam side up, until browned, 3-4 minutes. Turn the chicken and transfer the skillet to the top rack in your oven, and roast until cooked through, approximately 14 minutes.
- Serve chicken with roasted veggies and sprinkle with parsley.
Recipe Origin: Real Simple recipe. I changed some amounts and times based on us having this for dinner last night. It was a hit with our kids, which was a surprise to me!
Servings: 6-8 | Prep Time: ? minutes | Cooking Time: 4 hours
- 3 lbs. bone-in chicken thighs, skin removed (can use boneless)
- 1 large onion, thinly sliced
- 1/4 cup red or white wine vinegar
- 1/4 cup chicken stock or white wine
- 1 small can tomato paste
- 3 Tablespoons brown sugar
- 3 Tablespoons olive oil
- 3 Tablespoons minced fresh garlic
- 1/4-1/2 cup chopped, pitted kalamata olives
- 5 large pitted dates, chopped
- 2 Tablespoons fresh oregano (or 1-2 teaspoons dried)
- Salt and pepper, to taste
- 2 zucchini cut into 1/2″ rounds
- 6 whole roma tomatoes
- Fresh parsley, for garnish
- Combine all ingredients except zucchini and roma tomatoes in a gallon Zip top plastic bag or large bowl covered with plastic wrap. Refrigerate 1 hour or more until ready to cook. (You can do this a day ahead if you like).
- Spray slow cooker with canola or olive oil. Place the entire contents of the bag into the slow cooker. Arrange the chicken with a spoon or spatula so it is in an even layer. Place the Roma tomatoes evenly around. Place the lid on top.
- Cook 3 hours on high. Add zucchini and cook for 1 more hour on high.
- Sauce should be thickened and chicken should be falling off bone. Serve with french bread, couscous, rice or pasta.
Recipe Origin: My iteration for slow cooker adapted from Design Mom, who adapted it from Big Girls/Small Kitchen.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: Serves 4-6
- 3½ cups boiled, shredded chicken (about 2 boneless skinless chicken breast halves)
- 3 stalks celery, diced
- ⅔ cup pecans, chopped
- ½ cup dried cranberries, roughly chopped
- 2 Tbsp finely grated Parmesan cheese
- Sliced bread, or lettuce, for serving
- ⅔ cup mayonnaise
- ¼ cup apple juice
- 3 Tbsp honey
- 2 tsp apple cider vinegar
- 1 tsp yellow mustard
- 1 Tbsp poppy seeds
- ½ tsp onion powder
- 1/4 tsp Salt
- freshly ground black pepper to taste
- Boil chicken for 15 minutes on medium high, 10 minutes more on medium. Take off eye and let cool in pot. Shred chicken with 2 forks.
- Combine the first five (5) ingredients in a large bowl.
- Whisk the dressing ingredients together. Pour dressing over chicken in large bowl. Toss gently.
- Serve as a sandwich, or on top of a lettuce leaf.
Notes: Recipe Origin: Adapted from this recipe.