SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE

1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

http://damndelicious.net/2015/06/05/slow-cooker-honey-garlic-chicken-and-veggies/

Slow Cooker Chicken and Dumplings

4 boneless, skinless chicken breast halves
¼ tsp. poultry seasoning
¼ tsp. paprika
¼ tsp. pepper
2 cans (10.5 oz. each) condensed cream of chicken soup, undiluted
1 can (14.5 oz.) chicken broth
1 soup can water (use the empty soup can to measure)
2 tubes (10 oz. each) refrigerated biscuit dough, torn into pieces
Chopped parsley, for serving (optional)

Place the chicken in a slow cooker. Sprinkle with the poultry seasoning, paprika, and pepper.

2. In a medium bowl, whisk together the 2 cans of soup, chicken broth, and water; pour the mixture over the chicken in the slow cooker.

3. Cover and cook for 5 to 6 hours on HIGH.

4. About 90 minutes before serving, remove the chicken from the slow cooker and roughly chop into pieces. Return the chicken to the slow cooker. Add the torn biscuit dough, pressing down gently to make sure they are all submerged. Cook until the dough is no longer raw in the center.

5. To serve, sprinkle with chopped parsley.


http://www.lovebakesgoodcakes.com/2015/01/slow-cooker-chicken-and-dumplings.html

Chicken Marinades

Marinade Recipes

Thai Coconut Marinade

• 1/4 cup + 2 tablespoons light coconut milk
• 1/2 teaspoon soy sauce
• 1 tablespoon brown sugar
• 1 large garlic clove, roughly chopped
• 1 tablespoon chopped fresh ginger (from an approximately 1-inch-long knob of fresh ginger)
• 1 small Thai or Fresno chili pepper, thinly sliced (optional)

Classic Italian Marinade

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 large garlic clove, roughly chopped
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon red chili flakes

Provençal Herb Marinade

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 large garlic clove, roughly chopped
• 1 teaspoon Dijon or stone-ground mustard
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 1/2 teaspoon fresh thyme leaves or 1 pinch dried thyme
• Teriyaki Marinade
• 1/4 cup + 2 tablespoons pineapple juice
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon chopped fresh ginger (from an approximately 1-inch-long knob of fresh ginger)

Place the chicken in a zip-top bag. Whisk the ingredients (listed below for each marinade) together in a bowl, then pour over the chicken. Seal the bag tightly, pressing the bag gently to remove as much excess air as possible.

Place the bag(s) on a rimmed baking sheet or plate just in case the bag isn't perfectly sealed.

If you'll be marinating the chicken to eat for dinner tonight or the following evening, simply refrigerate for up to 24 hours (no need to freeze).

Freeze on the baking sheet or plate until completely solid, then stack and store in the freezer for up to 3 months. Defrost the bag in the refrigerator up to 24 hours before you plan to cook and serve the chicken. For safe handling, do not thaw the bags at room temperature on the kitchen counter.
Once the marinated chicken is fully defrosted, cook it as you prefer — on the grill over direct heat for 7-10 minutes, flipping once or twice; on the stove in an oiled frying pan for 12-15 minutes, flipping as needed; or in a 375-degree F oven for about 20 minutes — until the thickest part of the chicken registers 165 degrees F on a meat thermometer.

• 1 1/2 cups vegetable oil
• 3/4 cup soy sauce
• 1/2 cup Worcestershire sauce
• 1/2 cup red wine vinegar
• 1/3 cup lemon juice

• 2 tablespoons dry mustard
• 1 teaspoon salt
• 1 tablespoon black pepper
• 1 1/2 teaspoons finely minced fresh parsley

Directions

1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

Butter Chicken

Marinade

• ½ cup plain yoghurt, full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• ½ tsp chili powder or cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp fresh grated ginger
• 2 garlic cloves, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

• 1 tbsp vegetable oil or ghee (Note 3)
• 1 cup tomato passata or puree (also known as Tomato Sauce in America) (Note 4)
• 1 tbsp sugar
• 1¼ tsp salt
• 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)

To serve

• Rice
• Coriander/cilantro (optional)

1. Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
2. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
3. Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
4. Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
5. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

Slow Cooker Cilantro Lime Chicken

• 6 chicken breasts
• 3 Tbs olive oil
• 2 limes, juiced
• 2 cups cilantro
• 24 oz bag of frozen corn (can be less depending on preference)
• 4 minced garlic cloves
• 1 finely chopped red onion
• 2 cans of black beans, rinsed
• 2 t cumin
• 2 t chipotle powder
• salt/pepper to taste

1. If making for freezer meals, split everything evenly into two large freezer bags.
2. Close bags, label and give a good shake to get everything mixed. Place in freezer until ready to prepare.
3. Cook on low for 8 hours or high for 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

One-Pot Black Pepper Chicken

• 1-1/2 pounds boneless, skinless chicken breasts, cut into cubes
• 1 red bell pepper, seeded and cut into strips
• 1-1/2 teaspoons freshly ground black pepper
• 1-inch fresh ginger root, peeled and finely chopped
• 2 cloves garlic, peeled and finely minced
• 3 tablespoons lite soy sauce, divided (optional, coconut aminos, Tamari or Bragg Liquid Aminos)
• 3 tablespoons white vinegar, divided
• 1 tablespoon coconut palm sugar or honey
• 2 tablespoons olive oil

Directions

Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.

Add oil to a skillet and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.

Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the bell pepper strips, remaining soy sauce and vinegar, and black pepper and stir. Cook for about 10 minutes until peppers have softened and chicken is cooked through.

Spoon chicken over or alongside brown rice or quinoa.

http://skinnyms.com/one-pot-indian-black-pepper-chicken-recipe/?li_source=LI&li_medium=category-index

CROCKPOT CHICKEN GNOCCHI SOUP

• 1 lb. boneless skinless chicken breasts
• 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
• 1-2 teaspoons dried basil
• 1-2 teaspoon Italian seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 4 cups chicken broth
• 2 tablespoons cornstarch dissolved in 2 tablespoons water
• 2 12 ounce cans evaporated milk
• 2 1lb. packages mini potato gnocchi (about 4 cups - we use DeLallo brand)
• 6 slices bacon
• 2-3 cloves garlic
• 5 ounces fresh baby spinach

1. Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
2. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover.
3. Cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
4. Add any additional liquid as needed (I added about a cup of water) and season again with salt and pepper as needed

Slow Cooker Lemon Chicken

12 boneless, skinless chicken thighs

Kosher or sea salt to taste

¾ teaspoon pepper, divided

2 tablespoons olive oil, divided

1 lemon, sliced (optional)

1 cup chicken broth (fat free, low sodium)

3 tablespoons freshly squeezed lemon juice

¼ cup flour, optional corn starch

½ teaspoon ground cumin

Directions

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken.

Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.

Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours. A

Read more at http://skinnyms.com/slow-cooker-lemon-chicken/#m6ptz73efPiAV2Ht.99

Slow Cooker Provencal Chicken and Beans

24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme 


Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.




https://recipes.sparkpeople.com/recipe-detail.asp?recipe=697126

Dinner Ideas

Fajitas
Chicken + Potatos
Black Bean Soup
Minestrone Soup
Red Pepper Pasta
Bean Burritos
Gnocchi
Pork Casserole
Beef Quesadilla
Vegetable Soup
Ravioli
Zesty Chicken Taco
Tacos
Chicken Roast
Pot Roast
Empanada
Pizza
Chicken Pot pie
Talipia
Orzo Salad

Future Recipes

http://www.food.com/recipe/fast-fiesta-mexican-ravioli-108124

http://www.maebells.com/slow-cooker-zesty-chicken-tacos/

http://www.foodnetwork.com/recipes/robin-miller/minestrone-soup-with-pasta-beans-and-vegetables-recipe.html

http://www.marthastewart.com/318100/big-batch-vegetable-soup

http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-enchiladas/#SWuTDE4IUbgWkdvP.97

http://www.food.com/recipe/souper-easy-chicken-pot-pie-351699?photo=178307

http://www.tasteofhome.com/recipes/home-style-stew

http://www.tasteofhome.com/recipes/breaded-baked-tilapia

http://www.tasteofhome.com/recipes/easy-stuffed-shells

mini pizza

http://www.thekitchn.com/the-5-best-types-of-soups-to-freeze-tips-from-the-kitchn-214854

http://www.thekitchn.com/17-soups-that-will-last-all-week-recipes-from-the-kitchn-214592#_

Creamy Chicken and Wild Rice Soup

• 3/4 cup uncooked wild rice blend
• 1 cup chopped yellow onion (from about 1 small onion)
• 1 cup diced carrots (from 2 medium)
• 1 cup diced celery (from 2 - 3 stalks)
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
• 1 lb boneless skinless chicken breasts halves
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 tsp lemon zest

• Prepare rice according to directions listed on package.
• Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
• In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
• http://www.cookingclassy.com/2014/02/creamy-chicken-wild-rice-soup/

Fajitas

• 
  
• 
  
• 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
• Salt
• 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
• 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
• 3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade

• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 jalapeno, seeded and minced
• 1/4 cup chopped cilantro

Extras

• 8-12 flour tortillas
• Salsa
• Sliced avocado
• Sour cream

Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)

Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour.

Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan.. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here's a tip. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two. 

While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese,salsa, guacamole,

Read more: http://www.simplyrecipes.com/recipes/chicken_fajitas/#ixzz3jg6jXqOt