Sweet and Hot Crock Pot Chicken

This was such a tasty dish... you know it's good when your husband says, "Hey is this Bajio." Better yet it is one of those throw it in the crock pot and run to church meals! The name is a little more exciting than the dish.... it really hasn't got much heat, but it has a nice sweet and sour taste! I served the chicken like tacos with black beans, mexican rice, salsa, ect. But it would be delicious as a salad or just over rice.

Ingredients
1 pound (about 2) boneless, skinless chicken breasts
1 (14z) can petite diced tomatoes, undrained
1/3 cup brown sugar
1 tsp crushed red pepper flakes

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6. When tender, shred your chicken and return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce, let heat about 15 more minutes. READY!!!

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Original Recipe: Mel's Kitchen Cafe

Creamy Chicken Alfredo

This is one of those unbelievable no work recipes. I make this a lot when I am feeling lazy and need something tasty. It makes a lot so if you are needing to feed a lot of people or have a lot of left overs, this is your dish.


Ingredients
3-4 Boneless Skinless Chicken Breasts
2 Cube Butter
1 Packet dry italian Dressing
8 Oz Cream Cheese
1 Lrg Can cream of Chicken Soup
1 Pnd Pasta (I like Angel Hair but spaghetti or Fettuccine is great to)

Put chicken in crockpot, throw in your butter and Italian dressing. Cook on high 3-4 hours or low for 6. Shred your chicken and add soup and cream cheese. Cook on high about 20 minutes until heated through and smooth and creamy. Add salt and pepper to taste. Serve over noodles.

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Original Recipe: Michelle Kennedy

Tortilla Soup

Ok Brit this is for you.... but just so you know it is out the order I make up in my mind and it is really throwing me off. haha ok anyway. This is one of my favorite recipes. It is super simple and EVERYONE loves it, I get a lot of requests and compliments. I always make it in the hopes it will last a day or two, but everyone always eats it right up that night. Here you go.
Ingredients

2-3 Boneless Skinless Chicken Breasts
2 (4oz) cans chopped mild green chilies (drained)
3 cloves minced garlic
1 lrg yellow onion diced
2 (15oz) cans petite diced tomatoes including juice
1 cup chicken broth
1 tsp cumin
2-3 limes
1 Can black beans rinsed and drained
1 can or freezer bag of corn
4-6 corn tortillas (corn or flour) cut into 1/4 inch strips
garnish: avocados, Monterey cheese, fresh cilantro.

Place chicken in crock pot. In a medium bowl mix chilies, garlic, onion, tomatoes, chicken broth, cumin, and juice of one lime. Pour over chicken. Cook on high 4 hours, or low 6 hours. (or in my case while you go to church) When meat is fully cooked shred chicken, add extra broth if needed. Add black beans and corn. Continue to cook 10-15 minutes until corn and beans are warm.
Next you can add all your tortihttp://www.blogger.com/post-create.g?blogID=3390096373622891134lla strips to the soup BUT I prefer to add them to each individual bowl because they will get soggy and yucky if you have left overs. Then garnish each bowl, or allow those eating it to have a buffet of sliced avocado, cheese, fresh cilantro and extra limes.

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Original Recipe: Betty Crocker Slow Cooker

Easy BBQ Chicken

I like to do this dish when I need something in a hurry. It is a five minute meal with only 30 minutes to bake. It is pretty tasty.


Ingredients
4 Boneless Skinless Chicken Breasts
16 oz bottle BBQ Sauce
1/4 Cup Honey
1 Tbs Dijon Mustard
1/2 cup Shredded Cheddar cheese.

Mix up BBQ Sauce, honey, and mustard. Pour about half into glass baking dish. Lay in raw chicken and cover with remaining sauce. Cook on 350 for about 30 minutes. Remove and sprinkle with cheese, allow to cook 5 more minutes or until cheese is melted.

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Chicken Salad Sandwich

This is one of my favorite summer recipes. It is fun and easy, and perfect for a light lunch. The croissants make it absolutely delicious but it works fine on regular bread too. Enjoy!!
Ingredients
2-3 cups cooked chicken
1/2 cup celery
1 cup grapes cut in half
1 can pineapple tidbits
1/4 cup sunflower seeds or almonds
1/2 cup green onions
1/2 cup craisons
1 cup mayo or miracle whip (i like to use 1/2 cup each)
1/2 cup plain yogurt
1 tbs. minced garlic
8 butter croissants

Mix all together, and serve on croissants.

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Original Recipe: Michelle Kennedy

BBQ Pasta

This is a really different dish. It is not one of my favorite, but it was fun to make. If you love BBQ sauce you will likely love, and my two year old went NUTS over it. It is fast to make, from start to finish was about 25 minutes.Ingredients

1 Tbs olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
salt to tase
12 ounces penne pasta
2/3 cup BBQ sauce
1/3 cup sour cream
1 cup shredded cheese

In a LARGE skillet (or pot if you don't have a really big skillet.) heat the olive oil over medium heat. Add the chicken and onions and saute until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes until the pasta is tender and most of the moisture absorbed. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through. Garnish with additional tomato, green onions and shredded cheese.

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Original Recipe: Kitchen Cafe

Basil Chicken in Coconut Curry Sauce

Dont let the ingredients intimidate you. This is really an easy easy recipe. I was kind of nervous about it since it is not something i would normally make, but it was so delicious and whips right up in 15 minutes. Keep in mind you will need the chicken to marinate for a couple hours.


Ingredients
2-3 Chicken Breasts
2 tsps curry powder
1/2 tsp salt and pepper (each)
1/4 tsp chili powder
1 red onion
2 jalapenos finely chopped and seeded
6 cloves garlic
1 Tbs dried Basil
1 Tbs olive oil
1 (14oz) can coconut milk
1 Tbs Cornstarch
1/2 Tsp powdered ginger
3-4 cups cooked minute rice

Cut chicken into 1-inch pieces. In a bowl mix curry, salt and pepper, and chili powder. Toss with chicken, cover and chill for 2 hours.
In a large skillet stir onion, basil, garlic, and jalapenos, in hot oil. Cook over medium heat 3-4 minutes until onions are translucent. Add chicken mixture and cook until no longer pink.
In a seperate bowl add coconut milk and cornstarch. Whisk until well combined and slowly add to chicken, whisking constantly. Cook until slightly thickened and bubbly. Stir in ginger. Serve over rice!!!!

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Original Recipe: Katherine Posts

Garlic Chicken and Spinach Pasta

Sorry to all those I promised this too and it has taken so long to get it up. This is so delicious it is one of my favorite new recipes. It is really nutritious and light, but plenty filling and my kidos love it too.
Ingredients
6 cloves minced garlic (about 3 tsps)
1/4 tsp red pepper flakes
6 Tbs oil
2-3 chicken breasts
1 pound penne pasta
1 (5 oz) bag baby spinach
1 Tbs dried basil (or 1/4 cup fresh)
6 Tbs lemon juice, or juice of 2 lemons
1 1/2 cup parmesan (i use shredded because it is delicious but grated works fine too)

Combine garlic, pepper, and oil in small bowl and microwave until garlic turns brown. It usually only takes 1 minute, if it isnt brown stick it in for another 30 seconds.
Cut chicken into bite size pieces, using 1 tbs of your garlic oil, put chicken and oil in a skillett and brown. While you are cooking up the chicken boil the pasta according to package.
Next combine chicken, drained pasta, reserved oil, lemon juice, basil, and cheese. Toss in spinach, serve immediately.

Tips:
If you arent a lemon love like me, you can half the amount
I really never use the whole bag of spinach, i usually use about half because i am not spinach lover, but put in a little at a time until its the amount you like

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Original Recipe: My Kitchen Cafe

Chicken Enchilada Pasta

This was really delicious and if you have already prepared chicken it takes all of 15 minutes to prepare! Enjoy!!

2-3 Chicken Breasts (cooked and shredded)
2 Tbs Oil
2 cloves garlic (I used minced its easier)
1 medium onion diced
4 oz can mild green chilis
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10 oz) can green enchilada sauce
1 can large olives sliced
1 cup sour cream
2 cups shredded cheese
1 (16oz) box small noodle pasta (i used rotini, but penne or macaroni work well too)

Cook pasta to package direction. While pasta is cooking add oil to large skillett, add onion and garlic. Cook 2-3 minutes. Add chicken, green chilis, olives, enchilada sauce, and spices. Let simmer about 10 minutes. Add sour cream and cheese, heat until melted but DON'T BOIL. Combine sauce and pasta.

Tip:
Garnish with sour cream, tomatos, green onions, and/or cheese.
I really like cilantro flavor so I throw a little dried or fresh cilantro in the sauce

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Original recipe: My Kitchen Cafe