Crockpot cheesey chicken chili

This was pretty good I liked it and it was so easy prep time was about five min. The next day as I was eating leftovers I thought this would be good as an appetizer too. Enjoy it with corn chips.
Crockpot cheesey chicken chili

1 can black beans
1 can corn, or frozen corn
1 can diced tomatoes with chilis undrained
1 package dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 Cup salsa
1 8 oz package cream cheese
2 chicken breasts (I used 3 breasts)

Drain and rinse black beans. Place chicken at bottom of pot, top with all other ingredients except cream cheese *if using frozen don't add yet add with in the last half hour.Stir together to mix then place cream cheese on top. Cover with lid and cook on low for 6-8 hours (if chicken is frozen) If not frozen 4 hours is better.. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html

Venician Apricot Chicken

Austin and I really like Olive Gardens Apricot Chicken I tried to re-create it at home using this recipe.

Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish
Procedures
COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
GRILL chicken until internal temperature reaches 165°F.
PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
TOP chicken breasts with apricot sauce and garnish with chopped parsley.

Pot Pie

This is so so yummy I make it every year with left over turkey. But also like it with chicken.

2 pie crusts
4 T butter
1/2 onion chopped
2 Carrots chopped
2 celery chopped
3 T parsley
1/2 c milk
1 tea oregano
1-2 potatoes depending on size
2 cups chicken broth
1 1/2 cups chicken shredded
3 T flour

Melt 2 T of butter sauté carrots, celery, onion, oregano, salt and pepper, and parsley.
Add broth and potatoes cook till tender
Add chicken milk, and flour
Stir till thick
Pour in shell cover with 2nd shell
Cook at 425 for 15 min then 350 for 20 min.

Baked Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas or flour

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll and bake. Serve with salsa sour cream or guacamole

Chicken with Tarragon Sauce

This comes from my mother in law Derra Ball. Our whole married life when someone is coming over for dinner I need to impress I make this :). It is always a hit. Not very healthy but it tastes realy good :)

1 T green onions finely chopped
6 chicken breasts cut thin
1/4 C. flour
1/2 t season salt
1/4 t pepper
butter
1/4 C chicken broth
1 t tarragon
8 oz heavy whipping cream

Combine flour and salt and pepper. Dredge chicken on both sides.
Melt butter in frying pan and brown chicken on both sides
Take chicken out and add onions saute
add 1/4 c broth and scrap pan
add the flour left over from dredging and tarragon
Return chicken to pan and cover let cook about 15 min more.
Take chicken back out and add whipping cream.
Heat and serve over chicken.

Deandra's Chicken Enchiladas

Ok so I have a post for "the best chicken enchiladas" and it is true they are MY favorite. But different people like different things. Before I found the other recipe this was my favorite. I got this recipe from my sister in law Deandra

enchilada sauce

1 T oil
1 1/2 T flour
1/2 T chili powder
1 t cummin
14 oz chicken broth
1 8 oz can of tomato sauce
1/4 t garlic powder

Filling

2 cups shredded cooked chicken
1/2 c green onions
1 C cheese
1/4 cup sour cream
1 4 oz can of green chili's
1/2 C salsa

Heat oil flower and chili powder till pasty. Add the rest and simmer sauce for 10 min

Put a little sauce on bottom of pan assemble enchiladas and top with remaining sauce and cheese.

Chile Lime Tostadas

Ok I am stealing this recipe from my sister in law Callie again :) and she got it from realmomkitchen.com. I really thought it was yummy.

Chile Lime Chicken Tostadas

1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole
Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
Spread warmed refried beans on tostada shells.
Top with hot chicken mixture and any other desired toppings.

Lemon Chicken Tacos

I almost always leave out the cilantro because I never have it on hand. It is still really good with out it.

Ingredients
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
2 tablespoons plus 1 teaspoon lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
8 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1/2 cup salsa
Directions
Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
In a large nonstick skillet, saute onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until no longer pink.
Remove from the heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon into tortillas; top with lettuce. Fold in half. Serve with salsa. Yield: 4 servings.

Chicken with Angel Hair Pasta

Ingredients:

1 tablespoon olive oil
2 teaspoons butter
3 boneless chicken breast halves cut into 1-inch cubes
1 carrot, sliced on diagonal into 1/4-inch thick pieces
1 1/2 cups frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta or linguini
2/3 cup chicken broth
1 teaspoon dried leaf basil
salt and pepper, to taste
3 tablespoons Parmesan cheese

Preparation:

Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels. Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Serves 4

Basil Chili Garlic Chicken

*adapted from Rachel Ray's magazine

2 tablespoons fish sauce
2 tablespoons soy sauce
4 teaspoons sugar
2 teaspoons crushed red pepper
1/2 pound thin Asian rice noodles or vermicelli pasta
3 tablespoons vegetable oil
1/2 cup thinly sliced onion, plus 1 cup finely chopped onion
2 carrots julienned
1-2 celery chopped
8 cloves garlic, finely chopped (about 3 tablespoons)
1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 cup torn fresh basil leave 2 T dried

In a small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside.

In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.

While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, carrots, and celery and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.

Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.

Crock Pot Creamy Chicken and Potatoes

2 cup(s) (half 16-oz. bag) peeled baby carrots
1 pound(s) red potatoes, each cut into quarters
1 small onion, coarsely chopped
1 clove(s) garlic, crushed with press
4-5 chicken breasts
1 cup(s) chicken broth
3 tablespoon(s) cornstarch
1/2 teaspoon(s) dried thyme
Salt and pepper
1 package(s) (10-ounce) frozen peas, thawed
1/2 cup(s) heavy or whipping cream
Directions

In 5- to 6-quart slow cooker, combine carrots, potatoes, onion, and garlic. Place chicken pieces on top of vegetables. In 2-cup liquid measuring cup, with fork, mix chicken broth, cornstarch, thyme, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; pour mixture over chicken and vegetables. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 6 hours.
With tongs or slotted spoon, transfer chicken pieces to warm deep platter. With slotted spoon, transfer vegetables to platter with chicken pieces. Cover platter to keep warm. Stir peas and cream into cooking liquid; heat through. Spoon sauce over chicken and vegetables on platter.

Italian Chicken and Potatoes

For anyone who loves a good pot roast they will love this.

Chicken Breasts (about one for everyone who will be eating)
One bottle of Italian dressing (I love the roasted red pepper by Kraft)
Carrots (about one for everyone) sliced
Red potatoes (about one for everyone)sliced. I have used russets in a pinch and they are alright but red is a lot better.
Italian seasoning
Red pepper flakes

Put chicken on bottom of crock pot drizzle with dressing (about 1 cup) may need more depending on how many breast you are cooking. Put veggies on top and drizzle with a little more dressing, and seasoning. Cook on low for 6 hours.

A Different Chicken Salad

My husband and I don't care for Mayo much and we don't like slimy. I like this because it is very flavorful and not slimy :) I got this from a pampered chef party. They served it on French bread you bake yourself (in a tube with the cinnamon rolls). They drizzled olive oil, garlic, and Italian seasoning on the bread which was really yummy. But when I have been lazy before I just have it on normal bread and it is good that way too.

got this recipe at a Pampered Chef party and it was delicious.

1/2 cup mayo
1 tbsp. Dijon mustard
1 tbsp. chopped onion
1 tbsp. parsley
1 13 oz. can of chicken
1/4 lb. cooked bacon
1/2 cup shredded swiss cheese
1 tomato

Combine mayo and mustard. Add onion and parsley. Mix chicken, swiss, and bacon in a separate bowl. Add mixtures together. Serve on bread with tomato.

Salsa Soup

This is one of my favorite "taco soup" recipes I have found. I got it from my sister in law Deandra and tweaked it a little.

2 chicken breasts
2-3 garlic cloves or teaspoons
1/4 cup onions
1 can of diced tomatoes
14 oz chicken broth
14 oz beef broth
1 Tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. pepper
1 can black beans drained
about one cup frozen corn
1 cup salsa

Saute onions and garlic in oil. Add remaining ingredients and cook until chicken is done (about 10 minutes). Take chicken out and cut it up. Return chicken to pot, add salsa. Serve with tortilla chips and cheese.

Chicken Broccoli Pasta

My favorite thing about this one is it is all in one pan. I love that no big mess and it tastes great too.

Ingredients:

2-3 boneless skinless chicken breasts, cubed
Olive oil
1 medium onion, minced
4 cloves garlic, minced
½ tsp dried oregano
¼ tsp red pepper flakes, or paprika for a milder taste
12 oz package of penne pasta
4 ¼ cups chicken broth
4 cups broccoli
½ cup sun dried tomatoes
¾ cup heavy cream
¾ cup grated Parmesan cheese (Asiago works too)
1 ½ Tbsp fresh lemon juice

Heat some oil in a large skillet. Season the chicken with salt and pepper. Add chicken to skillet and cook until almost done, about 4-5 minutes. Remove from the skillet set aside in a bowl (don’t worry, it’ll finish cooking later). Heat a little more oil and add the chopped onion. Cook until onion is soft and transparent. Add the garlic, oregano, and red pepper flakes. Add the pasta, chicken broth, and 3 cups of the water and cover, stirring occasionally.

Cook the pasta for about 15 minutes, until the liquid is thick and almost gone. Add the broccoli, sun dried tomatoes, and the remaining water. Cover again, stirring occasionally. Cook until broccoli is tender. Uncover and stir in the cream, cheese, and chicken. Stir to combine. Cook uncovered for a few more minutes until the sauce has thickened. Remove from heat, add lemon juice and serve.

The Best Chicken Enchiladas

I have tried a lot of different recipes and this one is awesome. I have made it almost every week for a month. It is a great recipie to try if you don't like slimy enchiladas. My friend Tamber shared this with me. I have actually never tried it with the cilantro I am sure it is good both ways

1 small onion, chopped 1 clove garlic, minced 1 lb. cooked boneless skinless chicken breasts, shredded 1 cup Chunky Salsa, divided 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed 1 Tbsp. chopped cilantro 1 tsp. ground cumin 1 cup Shredded Cheddar & Monterey Jack Cheese, divided 8 flour tortillas (6 inch) Make It!HEAT oven to 350°F.

HEAT large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.

SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.

BAKE 15 to 20 min. or until heated through.

Creamy White Chicken Chili

Creamy White Chili
My wonderful sister in law make this for us after Beckett was born I loved it. Thanks Callie!

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Angel hair chicken

Ingredients
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese

Directions
1.Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
2.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
3.While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
4.Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

Basil chicken and pasta

from allrecipies.com
Ingredients
1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
1/4 cup grated Parmesan cheese

Directions
1.In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
2.Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
3.Toss drained pasta with basil sauce and serve immediately.

Brooklyn girl's Arrabiaa

from Allrecipes.com
I have made this wihout the chicken and it was still good. This is spicy but I like it.

1/2 cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets
Directions
1.Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
2.Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
3.In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
4.Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
5.Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.