Slow Cooker Sticky Chicken!

More slow cooker recipes!  You asked for them, so I am trying to oblige you!  I am taking a few of our family favorites, that I never used a slow cooker for, and use the slow cooker for quicker, hearty meals that families and especially kids will love!!

This "sticky chicken" as we call it, is DELICIOUS.  I am not sure why we started calling it that, but we did, and the name has "stuck". 
Hardy har har......  
Sometimes we eat it over rice, sometimes over egg noodles.  The awesome thing about this recipe is, it will feed an army, AND the leftover options are endless.   I have taken leftovers, added more stock, carrots, celery, and whatever rice or noodles are left for soup, I have added carrots, peas, potatoes, celery and slapped it in a  pie crust for pot pie.  I have also added chili powder, cheese, and cumin, and turned it into chicken enchiladas.  I mean, you get my drift, you don't have to have the same leftovers again the next night.

On a side note.  This whole "shredding" thing, really REALLY sends me over the edge.  I know I could use my fingers however, usually I am not patient enough to let things cool enough for that.  By the way, as I type this, my mouth is watering and I have chicken skin (goose bumps) just thinking about it.  If I use two forks, and the tines get stuck in each other, it almost sends me into shock.  I am the woman who can't put silverware away in a drawer because it touches each other  (now my teeth hurt) and the sound, OMG the sound.  OK, I can't talk about it anymore.

Here is this easy recipe that is probably one of the most versatile recipes on my website as far as leftover remakes!

4lbs boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 cup chicken stock
1 T. onion powder
1 tsp. garlic powder
salt and pepper to taste
parsley to sprinkle on top if you choose

Place chicken breasts into your slow cooker.  In a bowl combine, soups, stock, onion powder, garlic powder and salt and pepper.  You may want to wait on the salt since the canned soups are fairly sodium laden (hangs head in shame).  Mix ingredients until completely combined.  Pour over chicken, flip chicken around in the mixture, cover, and set your slow cooker on high for 3-4 hours or low for 6-7 hours.  When it is done, remove chicken to a plate and shred.

When it is all shredded, add back into your creamy gravy-ish mixture and stir. 

Serve over rice or egg noodles.  We love both but did egg noodles this time!

I know this photo isn't the greatest, sometimes that just happens, but trust me when I tell you, it is comforting, filling and plain old good for the tummy!

ENJOY!

Slow Cooker Chicken and Dumplings

You know, I don't recall having chicken and dumpling a lot as a kid.  Maybe once or twice only.  That sounds almost abusive to me now, since I love it so much.  I forgive you mom. 

A couple of years ago now I found this easy recipe over at Christy Jordan's Southern Plate,  The first time I made it, it was like, I don't know, heaven to strong of a word?  We loved it.  It was easy, a bit of a shortcut, and honestly the best version I have had yet. 

So fast forward to a week ago.  I decided to try this in the crock pot.  I added a few things, here and there, tweaked a couple of things, and got my dumplin' on people!  Holy guacamole, delish.

Without further adieu let's get on with the slow cooking!  I am kind of grasping this slow cooker thing I have fought so hard and long to avoid!  This makes a good size batch, I kind of double, or something'd (<----my own language there) the recipe and did a little tweaking this time. 

26 ounce can of cream of chicken soup
2 T butter
3 cups chicken stock (I suggest low sodium always especially with the use of a canned soup)
1 tsp. poultry seasoning
1/4 tsp. black pepper
1 tbsp. onion powder
6 boneless skinless chicken breasts (8 if you do thighs) THAWED
2 packages flaky refrigerator biscuits

Add together, soup, butter, stock poultry seasoning, pepper, and onion powder into your slow cooker.  Whisk until combined.  Add in chicken and set on low for 8 hours or high for 4 hours.   When there is ONE hour left, take biscuits and you can leave them whole or peel the layers apart, and cut each into 4 pieces.  Toss them in and when you are done, push them down into the liquid.  Let cook one more hour, stir to break up the dumplings and serve. 

Note: In a world where my husband loved veggies, I would add 2 chopped carrots and 2 ribs of celery to the soup mixture!

Ohhh la la!

Chicken and Rice Casserole

I think I have an admission to make.  An apology maybe, perhaps, just to be forgiven.  I think.....I........actually...........MIGHT.........LIKE..............SOOOOOMMMMMEEEE......(coughs, chokes and feels lightheaded)...............CASSEROLES.  (gasps for a breath).  I know, I know, I have been hating on them for so long.  Granted I still think they look like a dogs dinner, I think there are SOME that can be done very appealing to the eye AND tummy. 

I know busy moms, dads, grandparents, aunts, uncles, etc.....need easy recipes, quick recipes.  Kids are so involved in so much these days!  I get where a casserole will do that.  So many times they are a one pan or one pot meal.  I actually enjoy this myself, more and more. 

Aren't these recipes about a dime a dozen?  I know, I know.  I figured you wouldn't mind then if I shared mine, or rather my moms.  She has been making this recipe since the beginning of time.  She always used bone IN chicken but in the name of quick and easy and so forth, I went with boneless skinless breasts.  You could use boneless thighs as well or use bone in, but, I am just saying, I like this particular recipe better, bone OUT. 

I only added one thing to my moms recipe, and that is I added peas.  I liked it.  I really liked it.  Just make sure they are frozen ones!  You are getting my moms original here, which does include 2 cans of cream soup.  Go with it, or don't, but I ain't messin' THAT much with moms recipe!  I even baked it in her old 9x13 from when I was a kid, I LOVE this pan!

You will need:
3 boneless skinless chicken breasts cut into big strips or pieces
1 cup instant rice (uncooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 empty soup can of milk
2 tbsp. melted butter
3/4 cup peas  (could also use 1 cup very small broccoli florets) BOTH are optional
salt and pepper
dried parsley, because my mom always did!

Preheat your oven to 350 degrees F.  Butter or spray a 9x13 baking dish with nonstick cooking spray.  In a large bowl combine, rice, both soups, milk, butter, salt, pepper, and peas.   Mix until completely combined.  Add in peas, salt and pepper and mix again.  Pour into prepared casserole dish or 9x13 pan.  Lay in a single layer, your cut up chicken pieces. .   Sprinkle some dried parsley over the entire thing Bake for 45-60 minutes.  Chicken should be done and rice tender.  Let stand 10 minutes before serving. 

You don't have to add the peas (or broccoli) at all.  My mom never did, I just wanted to give it a try this time. 

Enjoy this family favorite from days gone by!!

Your "my name is Chris and I like casseroles" Chefwannabe

Smothered Fried Chicken

It is no secret.  I love chicken.  Like, LOVE chicken.  My mom makes the best fried chicken I have ever eaten, and I love that too.  I, however, can't seem to get it right.  I have tried everything, make it to the letter like she did, but I tell you, some things just aren't meant to be made by anyone but mom.  Agree?

Anyway I was really hungry for fried chicken and potatoes and gravy.  So, I decided to combine it, kind of.  There is no amazing twist to this very simple, common recipe of mine.  It is just how I do it, and how I wanted it this night.  You know how that goes when you are hungry for something and you don't get it?  It is like someone has awakened a beast inside of you that can't be tamed until you get it.  I KNOW you have been there!!  Once said food has been ingested, the world is perfect again.  Yea, it was one of those kinds of days. 

This dish takes some help from the store, but you know, I won't apologize for that anymore.  I am done feeling less than human if I open a can to include in a recipe sometimes.  So don't even go there with me. Don't. Do. It.  K? HAHA!  Let me give you the recipe, you can do with it, what you want!  I served it of course with mashed potatoes and green beans. YUMMO, my fav combo, chicken and green beans.  OH, I love it!  Ok, look in the PS below to find a less sodium alternative.  I can't guarantee your outcome but it is what I would do if I didn't use the cream soups.

6 boneless skinless chicken breasts
2 cups flour
3 eggs well beaten
3-4 cups seasoned breadcrumbs (I always use my homemade fresh ones)
2 cans cream of chicken soup
1-2 cups chicken stock
1 tsp black pepper

Preheat oven to 350 degrees.  Now, find your best frying skillet, add in about an inch of oil.  You may need to add more later so keep it handy.  Now take your chicken breasts, dip them in your flour, then the egg and then cover in breadcrumbs. Place the chicken in the skillet.  Fry on medium heat for about 3-4 minutes per side.  Make sure to only do a couple of pieces at a time.  You are just working on a great crust, not worrying about cooking the chicken the whole way through at this point.  When it is done, remove to a rack on a cookie sheet to drain.  Do this with all chicken breasts. 

Now, in a 9x13 pan, arrange all chicken breasts.  It is OK if they are overlapping here and there.  In a large bowl mix soup, pepper and chicken stock.  You will need at least 1 cup of stock but up to 2, depending on the thickness of the gravy you prefer.  I used  1 1/2 cups.  Use a whisk and combine completely.  Pour over all the chicken, making sure they are all covered in gravy!  Bake for 30-40 minutes COVERED with foil.  Remove and serve!

I hope you enjoy this simple, but so satisfying meal that takes some help from the store!  I know you busy parents will appreciate it and served with mashed potatoes, it is heaven!!  Leftovers of this are even BETTER than the first time you ate it!

Your "makes no apologies"chefwannabe

 

PS.  If the cream soups are just more than you can take or you or someone you are cooking for just simply can't do all the sodium, Try using 3 cups of low sodium or homemade chicken stock.  While ti is still cold whisk in 3-4 tbsps of cornstarch.  Bring to a boil, and add in 1 cup half and half or milk, or cream.  Keep whisking until thickened.  Pour over your chicken!  You guys KILL ME!   Is there ANYTHING I won't do for you?!?!  HAHA!  xoxo