this is our current family favorite
3 C Water
14 oz Chicken Broth
1 can cream of chicken soup
2/3 c. wild rice
1/2 t. thyme
1/4 t. black pepper
3 C cooked/shredded chicken
It also calls for spinach but I left it out and can’t remember how much.
Put everything except the chicken and spinach in the crockpot on High 7-8 hours or low 3 1/2 to 4 hours.
add chicken and spinach last half hour or less.
This is almost not enough for my family of 6. Kids ages 3-11
3 boneless skinless chicken breasts
Swanson chicken broth (I use 1 large one and 1-2 small ones)
2 stalks celery
2 carrots, peeled
8 oz bag of egg noodles
Pepper to taste
Boil chicken for 20-30 minutes or until done. Chop up all veggies and cooked chicken into cubes. Add all to Swanson broth. Season to taste. Bring to rolling boil, then turn down and cover and simmer for 20 minutes or so. Add noodles and continue cooking for about 10 minutes. Serve with crackers or bread.
Simple Chicken Stew
2/3 pound boneless, skinless chicken breast
2 tsp veg. oil
3/4 cup chopped onion
1/2 cup sliced carrot
1/2 cup chopped celery
2 cans (about 14 oz each) chicken broth
4 large flour tortillas (not fat-free)
-Heat oil in a 4.5 quart soup pot over medium heat. Add onion. Cut the chicken into bite sized chunks, adding it to the pot as you chop. WHen all of the chicken has been added, raise the heat to medium-high and cook, stirring, until the chicken is almost cooked through (about 3 minutes).
Juice from 1 lime (about 2 tbsp)
3/4 pound boneless skinless chicken thighs (I use chicken breasts)
2 tsp hot chili powder
2 tsp oil
3 cloves garlic, minced
1 can (14.5 ounces) jalapeno-flavored diced tomatoes (rotel)
3 cups chicken broth
1/2 cup shredded cheddar cheese
1 avacado, peeled & pitted, cut in chunks
-Heat broiler. Drizzle lime juice over chicken; sprinkle with 1 tsp of the chili powder. Coat broiler pan with nonstick cooking spray. Broil chicken 5-6 minutes per side of until done. Remove, set aside.
-Heat oil in a large, deep pot over medium heat. Add garlic and remaining tsp of chili powder. Cook 1 minute. Add tomatoes (with their juice), broth, and 1 cup water. Bring to a boil; reduce heat to medium low and cook 10 minutes, covered.
-To serve: tear chicken into small pieces and divide among 4 bowls. Divide tomato broth among the bowls; top with cheddar cheese, avocado, and tortilla chips. (I’ve usually add the chicken to the soup and let it simmer until I’m ready to dish it up).
Crock Pot Chicken Wild Rice Soup
1 Cup uncooked wild rice
3 Cups diced, cooked chicken
2T. chicken bouillon granules
1 onion chopped
5 Cups water
4 potatoes, cubed
1 1/2 Cups milk
Boil ric, Chicken, bouillon, onion, and water in saucepan. Remove from heat and put in slow cooker. Add potatoes.
Combine milk and flour until smooth. Add to soup mixture.
Cook 6 to 8 hours until rice and potatoes are tender and flavors are blended.
4-6 chicken thighs with skin removed
Sprinkle thighs with garlic powder, chili powder, cumin and black pepper.
Bake at 375 for 30 minutes
While thighs are baking saute in 1 T olive oil
1 medium onion chopped
Then add 1 can corn (drained)
1 can diced tomatoes
1 can diced green chilies
1/2 t garlic powder
1/2 t chili powder
1/2 t cumin
salt and pepper to taste
and a few shakes of hot sauce
When chicken is done, pull out and pour veggies over and cook for another 25-30 minutes.
We like it over rice.
Chicken pieces (bnls/skinls, cut up fryer, thighs, legs, wings, or whatever you have.)
1 tsp ground ginger
1 tsp salt
1/2 tsp pepper
2 T lime juice (lemon might work, but I haven’t tried it)
1 can coconut milk
green onions, chopped
Place (thawed) chicken in a large baking dish. Sprinkle with ginger, salt and pepper, and lime juice. Pour coconut milk over everything. Bake 20-30 minutes or until chicken is cooked (depending on what kind of chicken you are using.) Sprinkle with green onions.
Serve with rice and a salad.
Cook the chicken, remove the meat from the bones, and shred.
Add 1 C hoisin sauce & 1/2 C honey (I change this mixture to taste).
Throw in a tortilla with broccoli slaw on top (easy to make with those leftover broccoli stems and a cheese grater).
Have 2nds and 3rds because they are SO GOOD!
Our other recipe is called “picnic chicken”. It’s good for eating at picnics where you don’t care if you get *really* messy.
Mix a *large* quantity of paprika (1/3 C?), a pinch of mustard (or a squirt of prepared mustard if you don’t have dry), a little garlic powder, a couple of tablespoons of brown sugar or a couple of glugs of real maple syrup, a generous pinch of salt, and a couple of tablespoons of olive oil. Should be about the consistence of … toothpaste? Spread the chicken thighs in a roasting pan upside down and spread 1/3-1/2 of the mixture on them (hands work well), then flip them over and spread the rest of the mixture on top. 400 degrees for 45 minutes. This is good hot, room temp or chilled. :o)
This is the one they call “chicken thighs” (okay, “chicken fighs”, if I’m being honest) — I guess nothing else really counts. You can leave the skin on, if you’re not worried about the really excessive fat in this recipe, or remove it — I usually remove, but it’s awfully yummy with skin. ;o)
For about 4lbs of chicken thighs… Mix 1.5C parmesan cheese, garlic powder, dried herbs (parsley, oregano, rosemary, thyme, sage — the exact mix is up to you), a pinch each of paprika, salt and pepper… In a wide, shallow bowl (or really deep plate!)… Rinse the chicken thighs, pat them dry, and coat in the parmesan mixture. Place on a cookie sheet, sprinkle any remaining parmesan mixture over the chicken. Bake at 375-400 (I think this depends on the oven, lol) for about 45 minutes.