Slow Cooker Orange Chicken

1.5 lbs boneless chicken, cut in 2-inch chunks
1/2 c. flour
olive oil for browning the chicken
1 tsp salt
6 oz. (1/2 can) frozen OJ concentrate w/little or no pulp, thawed
3 Tbs. brown sugar
1 tsp balsamic vinegar
3 Tbs. ketchup

Use 4 qt slow cooker for best results. For a more authentic chinese chicken, dredge the chicken pieces w/the flour & shake off the excess. Throw away remaining flour. Brown chicken pieces on all side in a large skillet on the stove. Chicken does not need to be fully cooked - just sear it enough for the flour to stick & get a nice coating. Place chicken in your crockpot. You may skip this step and just place the chicken into your slow cooker, if you wish.

In a small bowl, combine the OJ, brown sugar, balsamic vinegar, salt & ketchup. Pour sauce mixture evenly over the chicken to gingerly coat. Cover & cook on low for 6 hrs or on high for 3-4 hrs. Serve over rice.

Crockpot Apricot Chicken

4 skinless/boneless chicken breasts
1 jar Apricot jam
1 Onion soup mix packet

*Cook in crockpot 5-6 hours on low, 3-4 hours on high.
Shred and pour mixture over cooked rice

Broccoli Chicken and Rice

1 cup uncooked rice
1 (10 oz.) package frozen broccoli
1/3 cup chopped onion
1 (10.75 oz.) can cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup mayonaise
1 1/2 cup shredded Monterey Jack cheese
3 cups cooked, chopped chicken
1 cup French Fried onions

Cook rice according to package directions. Thaw and squeeze water from broccoli. In a large bowl, combine broccoli, onion, soup, sour cream, chicken broth and mayonaise. Mix well. Stir in cheese, cooked rice and chicken. Place in foil pan. Label and freeze.

To serve: Thaw. Bake covered for 1 hour at 350 degrees. Uncover and top with French fried onions. Bake additional 10 minutes.

Monteray Chicken

Bonless skinless chicken breasts
Swiss cheese sliced
package precooked bacon
1 bottle Barbecue sauce


Put chicken breasts in the bottom of pan salt, pepper, and season salt the chicken. Pour barbecue sauce on top. Layer with cheese. Then add bacon. Cover and bake on 350 for 1 to 1 1/2 hours or until done.

Italian Chicken

4 boneless chicken breasts
1 pkg dry italian salad dressing mix
1 8 oz pkg of cream cheese
2 cans cream of chicken soup
1 soup can of milk

In a crockpot cook chicken, seasoned with ilatian salad dressing mix. Cook for 3-4 hours until chicken is tender. Remove chicken and add cream cheese, milk and soup to broth. Heat until creamy. Add diced chicken back to crock pot. Serve over noodles or rice.

Citrus BBQ Chicken

1 1/2 c. BBQ Sauce
1/3 c. Orange juice
6-8 chicken breasts

Mix together BBQ sauce and orange juice. Add chicken.
To make: Defrost to marinade. Drain and grill until done.

Sticky Chicken

Ingredients:· 1/2 cup balsamic vinegar·
1/2 cup low sodium soy sauce·
1/2 cup sugar·
2 garlic cloves, minced·
1 Tbsp. grated fresh ginger root·
1/8 tsp. pepper·
3-4 lbs. boneless, skinless chicken breasts

Preparation:Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8Label: Sticky Chicken Place chicken and sauce into a skillet. Bring to boil over med, reduce to low and simmer for 15 minutes. Remove Chicken increase heat and cook marinade until syrupy 8-10 min. Return chicken coat & serve over rice

Indonesian Chicken

12 chicken drums or thighs with bone
1 cup honey
3/4 cup soy sauce
1/2 cup finely minced ginger (or 1 tsp ground)
1/4 cup minced garlic

Heat ingredients in sauce pan for 5 minutes. Place chicken skin side down in casserole dish, pour marinade over chicken and refrigerate overnight. Preheat oven to 350 cook covered for 30 minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally.

Label: Indonesian Chicken Thaw completly, Preheat oven to 350 cook covered for 30 minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally. I used two white and two dark (or six dark) for 1/2 and 4 white and 4 dark (or 12 dark) for full. I bought two Costco honey, 2 soy sauce.

Mexican Chicken & Rice

4 Chicken Breasts or 10 Chicken tenders

1 jar medium salsa

1 small can mexi-corn

1 can black beans or favorite bean

2 cans regular size diced tomatoes

1 can tomato sauce

5 tsp. taco seasoning

1 pkg. dry ranch dressing

1 cup minute rice (add 30 min. before serving)



Label: Cook in Crock pot all day on low heat. Add Minute Rice 30 minutes before serving. Serve over corn chips and top with cheese and sour cream.

Chicken & White Bean Chili

1 lb. boneless, skinless chicken breast
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 T. oil
2 cans Great Northern beans (do not drain)
1 can chicken broth, 14 oz.
1 small can chopped, green chiles
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/2 c. milk, haf & half or whipping cream

Put whole chicken breasts in crockpot with all ingredients except milk/cream. Cook on low for atleast 5 hours or on high for 3 hours. One hour before serving, shred the chicken with fork or cut in small pieces. Add milk/cream. Serve with grated cheese, sour cream and tortilla chips.
*Freezer meal: chicken is already cooked; just thaw, heat to desired temp. and serve (you will need to add 1/2 c. milk or cream to full meal or 1/4 c. milk or cream to half meal).

Tomato Basil Chicken with Fettuccine

3 boneless skinless chicken breasts
1/2 cup green onions
2 tsp minced garlic
1 can diced tomatoes
1 TBS basil
1 1/2 cup heavy whipping cream
1 1/2 cup grated parmesan cheese
8 oz fettuccine
(mushrooms optional)

Place chicken, green onions, garlic and basil in crock pot. Cook on Low for 7-9 hours. Shred chicken into pieces, then stir in cream and parmesan cheese. Cook on High for an additional 30 minutes. Serve over cooked (according to package) fettuccine noodles.

by Shelbie Watson

Cheesey Mushrooom Chicken

8 chicken breasts
8 slices swiss cheese
1 lb mushrooms
1 can cream of chicken soup
1/2 c. water
bread crumbs
paprika

Spray pan with Pam. Place chicken in pan, top with cheese then mushrooms. Mix water & soup together & pour over chicken & mushrooms. Top with bread crumbs & sprinkle with paprika. Bake @ 400 degrees for 1 hour.

Chicken & Dumplings

Chicken (breasts, thighs or tenders)
2 cans cream of chicken soup
1 can (11 oz) milk
1 onion, quartered
1 cup baby carrots
3 stalks celery, cut to desired size
1 tsp salt
1 tsp poultry seasoning
pepper
2 cans biscuit dough

Place items in a crockpot. Cook for 3-4 hours on high or for 7-8 hours on low. Add biscuits for the last 30 minutes of cooking.

Hawaiin Chicken

6 lbs. boneless, skinless chicken breast halves
2 16 oz. cans pineapple slices, drained
2 15 oz. cans mandarin oranges, drained
1/4 cup cornstarch
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp salt
1 tsp ground ginger
1/2 tsp ground red pepper

Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger and ground red pepper. Pour over the chicken in bag. Freeze.

Serving Day: Thaw chicken mixture. Place in Crock-Pot, cover and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot on hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.

Taco Soup

2 cans of chicken
2 cans of corn
2 cans of black beans
2 cans of diced tomatoes
2 cans of water
1 packet of dry ranch dressing
1 packet of taco seasoning

Thaw. Cook in crock pot all day on low or cook on stovetop til boiling and let it simmer 15-20 minutes. Garnish with cheese, sour cream, tortilla chips, etc.

Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

4-6 chicken breasts
1 T Olive Oil
1 T Butter
1-8 oz Package of mushrooms
1 t minced garlic
1 small red bell pepper
1 20 oz package cheese-filled tortellini
1 jars of alfredo sauce
1/8-1/4 cup of pesto
1/2 cup olives
1 tomato chopped
Grated parmesan cheese for topping
Optional-1-6 ounce jar of artichoke heats, drained and coarsely chopped.

Directions:Thaw completely. Cut chicken in strips and Grill or Broil chicken breasts until done. In sauté pan, melt butter with olive oil and cook garlic, mushrooms and bell peppers until tender. Cook tortellini til done, drain. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomatoes and black olives into mushroom mixture. Stir in gently until mixed and heat over low until heated through. Top with grated parmesan cheese.

Homemade Chicken Lasagna

1 small package of Chicken Tenders
1 large can Tomato Sauce
1 8oz can Tomato Paste
1 16oz Cottage Cheese
2 eggs
Mozzerella Cheese shredded
Parmessan Cheese

Brown Chicken until cooked. Shred with a chopper while in the pan. Add Tomato Sauce and Tomato paste with 1 tsp garlic salt, 1 tsp Italian seasoning, 1 tsp Oregano, Salt and Pepper to taste. Let simmer for 30- 45 minutes. Boil Lasagna noodles and set aside till sauce is ready. Mix cottage cheese with 2 eggs and salt and pepper set aside. In 9X13 pan layer little sauce in bottom of pan then a layer of noodles with more sauce and half of cottage cheese mixture then mozzarella cheese and parmessan, then noodles, sauce, rest of cottage cheese mixture, mozzarella, and parmesan, then noodles sauce and cheese then cover with foil bake in oven for 30-45 minutes or until bubbly and cheese is melted.

Apricot Chicken

1 pkg onion soup mix
1 bottle Apricot preserves
About 20 chicken tenders

Mix the onion soup and the apricot preserves together. Put chicken in pan and pour mixture over the top of the chicken. Cook at 350 degrees for 1 hour, or until chicken is cooked all the way through.


If frozen in may take longer on the cooking time.

Sunday Chicken

6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream

Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. Cover and bake at 325 for 3 hours. Serve over rice.

Chicken Cordon Bleu

6 large chicken breasts
4 slices smoked ham (enough to cover chicken breasts)
4 slices swiss cheese (enough to cover chicken breasts)
1 can cream of mushroom
1/2 soup can of milk
1 cube butter
4 c. Pepperidge Farm herb seasoned stuffing (blue bag)

Put chicken on bottom of pan. Cover the chicken with ham and cheese, then mix the cream of mushroom and milk and pour over top. Last, mix butter and seasoning and pour over top. Cover with foil and freeze.

To Serve: Thaw. Bake at 350 for 1 hour. Take foil off and bake another 20 to 30 minutes.