Crockpot Chicken and Mushroom Stroganoff

Ingredients:

4 boneless skinless chicken breasts, cubed
8 ounces sliced mushrooms
8 ounces cream cheese, softened
1 (10 1/2) ounces cream of chicken soup
1 envelope (1 1/4 ounce) dry onion soup mix
salt and pepper to taste
fresh parsley, chopped to garnish
1 pound large egg noodles for serving

Instructions:
Place the chicken in the bottom of a lightly greased crockpot.  Add the mushrooms.  Mix cream cheese, cream of chicken soup and dry onion soup mix then spread on top of chicken and mushrooms.  Cook on low for 4-6 hours or high for 3-4 hours.  Serve over noodles and top with fresh parsley and salt and pepper.

Recipe from: therecipecritic.com

Greek Slow Cooked Chicken

INGREDIENTS:
3-4 boneless, skinless chicken breasts
3 Tbsp. Greek Rub ( I used Cavender's All Purpose Greek Seasoning)
1 1/2 Tbsp. minced garlic
3 Tbsp. lemon juice
1-1/2 cups hot water
2 chicken bullion cubes (I used the granules) 

INSTRUCTIONS:
Line slow cooker with liner or cooking spray.
Rub each chicken breast with Greek Rub to coat generously on each side.
Next, rub about 1/2 Tablespoon of garlic on each chicken breast.
Place chicken breast in slow cooker and drizzle lemon juice over the top.
Crumble and stir 2 chicken bullion cubes in 1 1/2 cups of hot water. Once dissolved and stirred as best as possible. Pour over chicken. Cover with slow cooker lid.
Cook on LOW for 6 hours, or until cooked through and tender.

From Chef In Training

Chunky Chicken-Noodle Soup

Ingredients:
1 (3-pound) broiler-fryer; skinned, or 2 1/2 pounds chicken pieces (I use a rotisserie chicken and debone it to save time)
6 cups water (I used 8 cups)
3 fresh celery leaves (I added a dash of celery seeds)
1/4 tsp dried thyme
1/3 cup sliced green onions
1/2 cup sliced celery
1/2 cup sliced carrot
2 Tbsp minced fresh parsley (I used dried)
1/2 tsp salt (I left this out)
1/4 tsp coarsely ground pepper
1 tsp chicken bouillon granules (I used 1 Tbs since I use rotisserie chicken) or 1 chicken bouillon cube
1 cup of uncooked fine egg noodles (I used 16 oz. Grandma's Fresh Frozen All Natural Egg Noodles, Wide, Homestyle)
1 bay leaf

Directions:
Combine the first 4 ingredients in a Dutch oven; bring to a boil.  Cover, reduce heat, and simmer 45 minutes.  Remove chicken from broth, and cool.  Strain broth; discard celery leaves and solidified fat.  Return broth to Dutch oven; add green onions and next 8 ingredients.  Cover and simmer 20 minutes (this is when I add the frozen egg noodles and cook).  Bone and chop chicken; add to broth.  Cook 5 more minutes.  Discard bay leaf.  Sprinkle soup with pepper, if desired.  Yields 7 cups.

*Crock Pot:  Place water, celery, thyme, green onions, carrots, parsley, salt, pepper, bouillon and bay leaf in crock pot on high with 4 boneless, skinless chicken breasts.  After 4 to 6 hours, shredded cooked chicken breast and return.  Add frozen noodles or egg noodles and cook according to directions.

Recipe from the Ultimate Southern Living Cookbook.

White Chicken Enchiladas

Ingredients:
10 flour tortillas
2 cups cooked shredded chicken (I boiled 4 chicken breasts)
2 cups shredded Monterey Jack Cheese (or more)
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies (I used (7.76 oz) can Salsa Verde)

Directions:
Preheat oven to 350 degrees.  Grease a 9x13 pan.  Cut or tear up tortillas into strips.  Lay half on the bottom of the pan.  Spread chicken and half of the cheese on top.  Lay the other half of the tortillas on top of the chicken and cheese.  Spread remaining cheese on top.  In a sauce pan, melt butter and stir in flour.  Cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Remove from heat.  Stir in sour cream and chilies.  Pour over enchiladas and top with more cheese.  Bake 20 minutes.  Broil on high for 3 minutes to brown cheese.

Recipe from joyful-mommas-kitchen.blogspot.com.

Crock Pot Teriyaki Chicken

Ingredients:
3 to 4 lbs of boneless skinless chicken thighs
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Cooked rice 

Directions:
Place chicken in the slow cooker.  In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender. 

Remove chicken from the slow cooker.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.  

To serve, top rice with chicken and cover with Teriyaki Sauce.


Recipe from www.scatteredthoughtsofacraftymom.com.

Copycat Recipe: PF Chang’s Lettuce Wrap

Yield: Serves 4

Preparation: 35 minutes
Cooking time: 25 minutes
Total time: 1 hour

Recipe for dipping and pouring sauce:

• 4 tablespoons sugar
• 1/2 cup hot water
• 3 tablespoons soy sauce or gluten free tamari
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup or canned tomato sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon dark sesame oil

Recipe for stir-fry sauce:

• 2 tablespoons soy sauce or gluten free tamari
• 2 tablespoons brown sugar (not packed tightly)
• 1/2 teaspoon rice wine vinegar

Recipe for stir-fried chicken:

• 1 teaspoon hot water
• 1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons dark sesame oil
• 2 boneless, skinless chicken breasts, cut into half-inch cubes”
• 1 – 8oz can sliced water chestnuts, drained and minced
• 1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
• 1/2 yellow onion, minced
• 3 garlic cloves, minced
• 6 large leaves of iceberg or romaine lettuce

Method for Pouring Sauce Recipe:

1. In a large bowl, dissolve sugar in 1/2 cup hot water. Blend in soy sauce or tamari, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready.

Method for Stir-Fry Sauce Recipe:

1. In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.

Method for Stir-Fried Chicken Recipe:

1. In a small bowl, combine 1 teaspoon hot water, dijon mustard and minced garlic and set this aside.
2. In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. 
3. Take the pan or wok that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, and add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.
4. Add mustard/garlic mixture that you set aside to the pouring sauce, 1/2 a teaspoon at time to taste.
5. Serve the entire lettuce wrap recipe in a nice, big serving tray, complete with stir-fry and iceberg lettuce leaves, and pouring sauce in small bowls. Wrap the stir-fry in lettuce leaves, then top with pouring sauce.

Recipe from www.theculinarylife.com.

Viva La Chicken

Ingredients:
6 broken flour tortillas
2 cans cream of chicken soup
1 cup milk
1 grated onion
1 tsp chili powder
1/2 cup sour cream
1 chicken, deboned and cut-up
Grated cheese

Directions:
Mix soup, milk, onion, chili powder, and cream cheese.  Lay tortillas, chicken, and cream mixture three times.  Top with grated cheese and cover with foil.  Bake at 325 degrees for one hour.

Recipe from Shauna Campbell.

Crispy Chicken

Ingredients:
1 1/2 cup flour
1 1/2 tsp pepper
1 1/2 tsp paprika
1 Tbs garlic salt
1/4 tsp poultry seasoning

Batter:
2/3 cup flour
1/2 tsp salt
1/8 tsp pepper
1 beaten egg yolk
3/4 cup water

Directions:
Mix dry ingredients and batter separately.  Dip chicken first in dry ingredients then in batter and back in flour again.  Fry in 1 inch oil until golden brown.

Recipe from Shauna Campbell.

Cafe Rio Burritos

For the sauce:

1 small can diced green chilies
1 (7 oz.) can Salsa Verde
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat 

and let simmer for at least 20 minutes. Serve warm. You can also refrigerate

it overnight after simmering if you are making it in advance. Just reheat in the

small saucepan before serving.

For the burrito:
1 LARGE tortilla
1 large scoop rice (cooked with cilantro and lime juice)
1 large scoop beans
1 large scoop shredded pork or chicken
Shredded Monterey Jack cheese, to taste
Green Enchilada Sauce (see recipe above)
Lettuce
Pico de gallo
Guacamole
Sour cream

Roll up rice, beans, pork or chicken, cheese, and green sauce in large tortilla 

to form the burrito.  Slather with a big ladle full of the green sauce and top with

additional Monterey Jack cheese. Place in the oven at 450-degrees until

cheese is melted. Serve with lettuce, pico de gallo, guacamole, and/or

sour cream.  I like to top it off with the Cafe Rio Cilantro Ranch Dressing!

Recipe from www.favfamilyrecipes.com.

Cream Cheese Chicken

Ingredients:
4 chicken breasts
1 envelope Italian salad dressing mix
1 can cream of chicken soup
1 cup milk
1 (8 oz) package cream cheese


Directions:
Cook chicken and Italian salad dressing mix in crockpot for 3 hours on low heat.  Shred chicken.  Combine cream of chicken soup, milk, and cream cheese and add to chicken in crockpot.  Stir occasionally while cooking for 1 more hour.  Serve over rice or bow tie pasta.


Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

One Dish Chicken and Rice Bake

Ingredients:
1 can cream of mushroom soup
1 cup water
3/4 cup uncooked regular white rice
4 skinless boneless chicken breast (seasoned with Greek Seasoning)
1/4 tsp paprika
1/4 black pepper
Green onions

Directions:
Mix soup, water, paprika, black pepper, green onions, and rice.  Pour into a 2 quart shallow baking dish. Place chicken on rice mixture and cover.  Bake at 375 degrees for 45 minutes or until chicken is done.

Recipe from my mom, Margie Lanclos and www.campbellkitchen.com

Lemon Caper Sauce for Salmon or Chicken

Ingredients:

2 tsp capers, drained and rinsed
4 Tbsp butter
1 clove garlic, minced
2 Tbsp lemon juice
1 tsp lemon zest
1 tsp flour
1/4 cup chicken broth

Directions:
In a small pan or skillet, melt butter.  Add garlic, lemon juice, zest, and capers.  Simmer over low for a few minutes.  Stir in flour then chicken broth.  Remove from heat and stir in parsley if desired.  Makes enough sauce for 4 salmon fillets or 4 chicken breast.

Recipe from www.buzzle.com/articles/lemon-caper-sauce-recipes.html

Slow Cooker White Chicken Chili

Ingredients:
2 (14 oz) cans chicken broth
3 to 4 chicken breast, trimmed of fat
3 cloves garlic
1 tsp ground cumin
2 tsp dried oregano leaves
1 tsp salt
1 tsp crushed red pepper
2 cans great northern beans
1 can white shoepeg corn
2 Tbsp lime juice
2 Tbsp chopped fresh cilantro

Directions:
Add chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker.  Cover and let cook for about 6 to 8 hours on low or until chicken falls apart.  Shred the chicken with tow forks.  Drain and rinse the beans and corn and add them to the slow cooker.  Add chopped cilantro and lime juice.  Put cover back on and let cook for 30 more minutes until heated through.  Serves 6 to 8.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Poppy Seed Chicken

Ingredients:
3 pounds of chicken breast, cooked and cubed
Dash of salt
1 can cream of mushroom soup
1 1/2 cups sour cream
1 Tbsp poppy seeds
2 tube of Ritz crackers, crumbled
1 cube of butter

Directions:
Mix soup, sour cream, and poppy seeds.  Then add chicken.  Top with Ritz crackers mixed with butter.  Bake at 350 degrees for 30 minutes.

Recipe from Sandy Brough.

Chicken Tortilla Soup

Ingredients:
2 whole boneless, skinless chicken breast
1Tbs olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tbs olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cups red bell pepper
3 cloves garlic, minced
1 can (10 oz) Rotel tomatoes and green chilies
32 oz low sodium chicken stock
3 Tbs tomato paste
4 cups hot water
2 cans (15 oz each) black beans, drained
3 Tbs cornmeal or maze
5 whole corn tortilla, cut into uniform strips around 2 to 3 inches


For the Garnishes:


Sour Cream
Diced Avocado
Diced Red Onion
Salsa or Pico de Gallo
Grated Monterey Jack Cheese
Cilantro

Directions:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Recipe from www.tastykitchen.com

Chicken Salad

Ingredients:
2 1/2 cups cooked chicken, diced
2/3 cup mayo
2 Tbsp lemon juice
1 tsp salt
1 tsp curry powder
1 cup diced celery
1/4 cup slivered blanched almonds
1 cup seedless grapes

Directions:
Mix and chill.  Serve on rolls.

Recipe is unfortunately unknown.  I either got it while living in Minnesota or Wyoming.

Crockpot or Regular Fajitas or Enchiladas

Ingredients:
1 1/2 pound boneless sirloin steak or 3 to 4 large chicken breasts, cut into thin strips
2 Tbsp oil
2 Tbsp lemon juice
1 garlic cloves, minced
1 1/2 tsp ground cumin
1 tsp seasoned salt
1/2 tsp chili powder
1/2 tsp crushed red pepper flakes
1 large green bell peppers, cut into strips
1 large onion, cut into strips
Flour tortillas
Shredded cheddar cheese
Sour cream
Salsa

Directions:
Put meat strips in crockpot.  Add lemon juice and seasonings.  Stir into meat.  Cover and cook on high for 2 to 2 1/2 hours.  When meat is tender, add green bell pepper and onion, cover, and cook for 45 minutes or until tender.  (I just throw it all in and cook it at once.)  Serve on tortillas and garnish with cheese, sour cream, and salsa.

To cook quick:
Brown meat in oil on the stove, add seasonings and lemon juice and simmer covered for 30 to 40 minutes.  Add green bell pepper and onion for another 30 minutes.

For Enchiladas:
Follow the crockpot or cook quick.  Shred meat mixture, place in tortillas, sprinkle with cheese, and wrap.  Put seam down and place in baking pan/dish.  Any left over meat mixture placed on top.  Combine 1 can of mild Enchilada sauce with 1 can of Campbell's Fiesta Tomato Soup and pour over the top.  Sprinkle with cheese and bake at 350 degrees for 25 minutes.  Let stand for 15 minutes.

Recipe is from Ann Burton.

Chicken (or Turkey) Tetrazzini

Ingredients:
Spaghetti, broken up in 2 inch piece and cooked in salted water
4 cups cooked chicken (or left over turkey) or one whole chicken cut up, cooked, and deboned in bite size pieces
1 cup chopped onion
1/2 cup chopped green bell peppers
1/2 chopped celery
1 can cream of mushroom soup
1 can chicken broth
2 cups grated cheese (reserve 1 cup for top)

Directions:
Mix all the ingredients and put in a casserole dish.  Bake at 325 degrees for 30-45 minutes.  Last 5-10 minutes spread the 1 cup of reserved cheese on top and finish baking.

Recipe from my mother, Margie Lanclos

Easy Gumbo

You can make just chicken, just shrimp, or chicken, shrimp and sausage as pictured above.  Any combination works.

My mom and my grandmother, Mawmaw Mary, made their roux without measuring.  However, I like to be a little more precise.

To make a Roux:
Whisk 1/2 cup of flour into 1/3 to 1/2 cup oil in a Dutch oven or stock pot over medium heat.  Stir constantly.  Remove from heat if it starts to smoke as you don't want to burn your roux.  You just want to continue to cook and stir it until you get a rich dark caramel or chocolate color.  Mine was pretty light so next time I'll cook it longer.

***For just shrimp or chicken gumbo, season cleaned shrimp or chicken with salt, pepper, and garlic salt.  My grandma's recipe says 3 pounds of shrimp.  My mom's recipe says a whole chicken cut-up.  Put your meat in your roux and cook while stirring for about 5-6 minutes.  Then add your water and vegetables.  Simmer for an hour or more.***

I put in about 7-8 cups of water.  You can use broth for half of the water if desired.  And I used a cooked rotisserie chicken that I stripped the meat off of, cut up beef sausage links, and a 1 pound bag of cleaned un-cooked shrimp.  For the vegetables, you can have your pick or all of (1 large or 1 cup) chopped onions, (1/2 cup) green onions, (4 stalks or 1/2 cup) celery, (2-3) cloves minced garlic, and 1 green bell pepper.  I don't put okra in mine, but you can use a frozen bag or 1 pound of sliced okra.  Add 1/2-3/4 tsp dried thyme, 1 tsp hot sauce, and 1 Tbsp-1/4 cup Worcestershire sauce.  Feel free to take out any ingredients you don't like or add any you like.  That's what I do.  Let simmer and serve over rice.  We put a seasoning called Gumbo File on ours, but it's great without it too.

Recipe is a combination from my Mawmaw, Mary Lanclos, my Mom, Margie Lanclos, and my Southern Living Cookbook