Bourbon Chicken(Crock Pot)

From:

https://www.spendwithpennies.com/crock-pot-bourbon-chicken/

SEE NOTE BELOW

3 lbs boneless skinless chicken thighs(I used chicken tenders)
3 tablespoons cornstarch
1/4 cup sliced green onions (or more to taste)

SAUCE

• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1/2 teaspoon fresh grated ginger
• 4 cloves garlic , minced
• 1/2 teaspoon crushed red chili flakes
• 1/3 cup apple juice
• 1 1/2 tablespoons honey
• 3 tablespoons cider vinegar
• 1/4 cup water
• 1/4 cup Bourbon
• 1/4 cup soy sauce

Toasted Sesame Oil! The Most important ingredient.

½ Tablespoon to 1 Tablespoon, to taste.

salt & pepper to taste - The soy provided enough salt for me.

DIRECTIONS:
Mix all sauce ingredients in a small bowl.

Place chicken in slow cooker, pour sauce over top.
Cover and cook on low 6-7 hours or on high 3 hours.

Remove chicken and chop into bite sized pieces and cover to keep warm.

Meanwhile, combine 3 tablespoons water with cornstarch.
Turn slow cooker up to high, if it isn’t already. Whisk cornstarch slurry into the sauce.

Cover and allow to thicken, stirring occasionally (about 10 minutes).
Stir chicken back into the sauce and add in green onions.

Serve over rice.

NOTE:
This recipe was made in the crock pot.  I have found that my electric pressure cooker cooks chicken much better.  It falls apart, especially if you are using chicken breasts or tenders instead of thigh meat. The  sauce however does have the bourbon in it so the longer slower cooking time makes sense to get the alcohol out. I have thought about using the pressure cooker for the chicken and the crock pot for the sauce. Chicken does release a lot of moisture which ends up in the sauce so the pressure and slow cooker combo may not work the best(I may still try the whole thing in the pressure cooker). I used chicken breasts which turned out a little dryer that i'd have liked, however I forgot all about that when shredded the chicken and plated it withe sauce over rice. If you don't have GOOD quality TOASTED sesame oil you are missing the amazing in this dish.  un-toasted sesame oil doesn't add enough flavor.

Slow Cooker Garlic Sticky Chicken

From: http://www.pandpkitchen.com/slow-cooker-garlic-sticky-chicken/

Ingredients

• 2-3 bone in chicken breasts with the skin removed
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 2 tbs minced garlic
• 4 tbsp soy sauce
• 1 tsp salt and pepper
• 1 tsp red pepper flakes {unless you dare to use more}
• 2 tbs corn starch mixed with 2 tbsp water to make a slurry

Instructions

Spray the crock of your slow cooker with no stick spray

Place the chicken breasts in pot

Salt and pepper the breasts

Add in the brown sugar, cider vinegar, soy sauce, garlic, add red pepper flakes

Cook on low for 6 hours or high for 3

Remove the chicken and and shred with 2 forks discard the bones and reserve the liquid

Place liquid in a saucepan over high heat

Add the cornstarch slurry and bring to a boil and cook until thickened and reduced by half. approx 5-8 min

Pour the sauce over the chicken and serve with rice

Marinade for Thighs or Breasts

https://mustardmuseum.com/recipes/entrees/marinade-for-thighs-or-breasts/

Ingredients:

• 8-10 chicken thighs or breasts (boned or boneless)
• 1/3 cup Ipswich Ale Mustard

Directions:

Place chicken in Ziploc bag. Add Ipswich Ale Mustard to bag. Seal and shake bag vigorously. Place in refrigerator for 1-2 hours, then grill chicken.

Shredded Chicken and Rice with Bacon

From: http://www.housewifeeclectic.com/2015/08/cheesy-chicken-and-rice-with-bacon-bake.html

This Cheesy Chicken and Rice with Bacon Bake is straight-up homestyle cooking. It's comfort food that's tasty, and the kids will eat it without fighting. Even my picky eater ate it and liked it. Plus, it has bacon. So, win!

INGREDIENTS

• 1/2 lb. bacon
• 4 Tbsp butter
• 1/4 C. flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 can chicken broth
• 1½ cups shredded cheddar cheese
• 2 C. cooked chicken, shredded
• 2 C. white rice
• 1 C. shredded mozzarella

PREPARATION

1. Place the rice in a rice cooker and cook until done.
Boil the chicken and shred.

2. Lay the bacon strips on an aluminum foil lined baking sheet and bake for 10 minutes at 425 degrees. Flip each strip and bake for another 5 minutes, or until bacon becomes crispy. Remove and pat dry with a paper towel. Set aside.

3. Prepare the cheese sauce by melting the butter in a saucepan over medium-high heat.
4. Gradually whisk in the flour until the sauce becomes smooth. Add the salt, pepper, garlic powder, onion powder, paprika and cayenne. Slowly whisk in the chicken broth and whisk until the sauce thickens.

5. Reduce heat to low and stir in the 1½ cups shredded cheddar cheese until well combined.

6. Spray a glass baking dish with nonstick spray. Add the shredded chicken and rice to the baking dish. Pour the cheese sauce and mix to combine. Add the mozzarella cheese and crumble the bacon to top it off.

7. Place under the broiler for about 5 minutes, or until the cheese is melted.

BANG BANG CHICKEN

From: http://damndelicious.net/2014/06/06/bang-bang-chicken/

YIELD: 6 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES

Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!

INGREDIENTS:

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko bread crumbs

FOR THE SAUCE

• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.

Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately, drizzled with sweet chili sauce.

Adobo chicken Breasts with Poblano Angel Hair

Read this all the way through beforehand so you get the big picture.

The spaghetti and chicken breasts are really two separate items I combined together.  You can do each on their own.

The chicken, poblano sauce starter and the roasted poblanos can be done a day ahead if needed.  

You an probably make, assemble, and refrigerate the whole thing for baking the next day. Baking will take longer.  350 for 45 min to an hour is a rough guess.  To make the chicken easier to reheat, slice into strips.

If you are making this all on the same day, plan for 2-3 hours, just so you have some time to work with.  

At any point you can boil 1/2 lb of pasta rinse in cold water and set aside. A whole box was a bit too much. I used angel hair.

I boiled the sauce peppers and roasted the "garnish " peppers at the same time.  took roughly 30 min.

---------------------------------

Chicken.

Ingredients:

• As many chicken breasts as you need. I did six because my pan was large enough. Make as many as you like.  You can always eat them later with other sides etc.
• 1 pint of buttermilk.
• Salt and pepper to taste
• Adobo seasoning or any other combination of seasoning to get a Mexican or Spanish flavor.

Trim off the extra fat from each chicken breast and place into a gallon sized ziplock bag. Pour the buttermilk into the bag and seal.  Let the buttermilk tenderize the chicken in the refrigerator for at least 2 hours. 24 hours is best.

Rinse off the buttermilk. Place chicken on a baking sheet and season both sides with salt, pepper, and Adobo seasoning. 

When ready to bake them, preheat oven to 400 degrees. Place them in a sided glass dish and bake for 15 on each side and or they reach at least 165 degrees internal temperature.

When done, let them rest.  They will be re-heated later on in the oven.

---------------------------------

The poblano sauce starter. 

Ingredients

• 3 poblano peppers, seeded, membranes removed, and cut in half or into quarters. These are going to be boiled so large pieces are ok.
• 2 tbsp chicken bouillon
• 3/4 cup milk
• 1 tsp black pepper.

Boil on high for 30 minutes or until soft. Once soft, place into blender with 3/4 cup milk, 2 tbsp chicken bouillon and a teaspoon of black pepper. Blend until smooth and set aside.

Finishing the sauce(same day or next day)

• 2 tbps butter
• 1/2 medium onion, finely chopped
• 1 clove minced garlic
• 3/4 cup sour cream
• 1/2 block of plain cream cheese.
• 1/2 cup shredded mexican/taco blend cheese

On Medium heat, melt the butter and cook the onion for about 5 min or until soft. Add the garlic and cook for 30 seconds to a minute.  Don't let it or the onions burn.  

Add the green sauce and bring to boil. Reduce heat
Add more chicken bouillon salt and pepper to taste.

Add sour cream, cream cheese and shredded cheese, letting each  mix in and melt before adding the next cheese.

---------------------------------

Roasting poblanos

Ingredients

• 2-3 poblano peppers.
• olive oil.

I roasted them whole under a broiler.

Place an oven rack in the top level or one level down. Which ever feels less dangerous.

Coat the peppers with olive oil. Place them on a parchment or foil lined baking sheet with sides, to catch any juices/oil.  Check on them every 5 min and turn them until all sides are blistered. This took me about 30 min.

After they are roasted, place them into a plastic bag, sealed, for 30 min. The Steam will loosen the skin and make it easier to remove. They will also be cool enough to handle at that point.  I didn't char the peppers. I did get them good and blistered though.

Seed them and remove any membrane that may still be in tact. Cut them into small strips and set aside.

---------------------------------

Assembly

Ingredients

1/4 cup shredded cheese

1/4 cup chicken broth or water, if needed.

You just need a pan to fit everything and allow for the liberal application of cheese on top.

If you the sauce is too thick, heat it up again and add 1/4 cup chicken broth or water.  I don't like using water because it doesn't add flavor.

Combine the sauce and the pasta with a 1/4 cup of shredded cheese and stir until mixed well and cheese is melted or at least mixed in.

Place pasta mixture into rectangular glass dish. I used a 9x13 one. Place the roasted pepper strips on top of the pasta. cover with as much cheese as you like. Place the chicken breasts on top.  Cover them with cheese and bake at 350 for 30 min or 400 for 15 min. You just need to get everything hot again for serving.

Jalapeño Cheddar Chicken

From: www.getinmybelly.com

Ingredients:

• 4 tsp Olive oil, divided
• 3 Boneless, skinless chicken breasts
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 3/4 tsp Chili powder
• 3/4 tsp Cumin
• 1/2 cup Onion, finely diced
• 3 medium Jalapeños, seeds and membranes removed, finely diced
• 2 Cloves garlic, minced
• 1/2 CUP Chicken broth
• 4oz. Cream cheese
• 1 1/2 CUP Shredded cheddar cheese

Directions:

Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat.

Season chicken breasts with the salt, pepper, chili powder and cumin

Add to pan and sear for 4 minutes on each side, until golden brown.

Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)

Reduce heat to medium and add remaining two teaspoons olive oil to pan.

Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened.

Add garlic and saute for 30 more seconds.

Add chicken broth and cream cheese and stir until melted.

Stir in shredded cheddar cheese and stir until melted and mixture is simmering.

Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.

Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.)

Serve chicken breasts with extra sauce spooned over the top.

Creamy Dill Pickle Chicken with Bacon

From: Www.spendwithpennies.com

Author: Nagi @ RecipeTin Eats for Spend With Pennies

Serves: 4

Ingredients

• 1 tbsp oil
• 5 oz bacon, chopped
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 lb chicken thigh fillets, boneless and skinless, cut into bite size pieces
• 1¼ cups chicken broth
• 2 oz cream cheese
• ½ cup light sour cream (or full fat)
• ¼ cup finely grated parmesan cheese
• ½ - ¾ cup dill pickle, chopped, plus more to serve
• Scallions, finely chopped, for garnish

Instructions

Heat oil in a skillet over high heat. Add bacon and cook until golden. Remove with a slotted spoon onto a paper towel lined plate.

If your skillet is looking dry, add a tiny bit of oil.

Reduce heat to medium high. Add onion and garlic, cook for 5 minutes or until golden and translucent.

Add chicken and cook until light golden and just cooked through - about 6 minutes.

Add chicken broth. Once it simmers, add the cream cheese. Use your spatula to break it up into bits so it melts into the liquid.

Add parmesan cheese and sour cream and stir through. Cook sauce for 3 - 5 minutes or until thickened. Season with salt and pepper to taste.

Stir through dill pickle and bacon. Serve over mashed potato, sprinkled with scallions and slices of dill pickle if desired.

Creamy Chicken Enchilada Soup

http://www.wholesomelicious.com/creamy-chicken-enchilada-soup/

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins

Serves: 8 servings

INGREDIENTS

• 1 tbsp olive oil or coconut oil
• 1 jalapeño pepper, chopped with seeds removed(I left this out and it was plenty spicy)
• 1 medium sized yellow onion, chopped
• 8 oz frozen or fresh organic corn
• 1 14 oz jar or can of red enchilada sauce
• 1 14 oz jar or can of salsa verde or tomatillo (green) enchilada sauce
• 1 8 oz can diced green chilies
• 32 oz chicken stock
• 1 lb cooked shredded chicken breast
• 2 cups cooked rice* (I use brown, but any rice is fine)
• ½ cup sour cream
• 4 oz cream cheese

Optional garnishes:

• shredded cheddar cheese
• chopped cilantro
• chopped tomatoes
• chopped green onion
• chopped avocado

INSTRUCTIONS

Heat up a large soup pot to medium high heat. Add oil to coat the pan.

Toss in onion, corn, and pepper. Reduce heat to medium, and sauté for 5-7 minutes.

Pour in enchilada sauce, chilies, chicken stock, chicken, and rice.
Increase heat to medium high, and let soup simmer and cook for about 10 minutes.

Add in sour cream and cream cheese. Reduce heat to a low simmer. Cook for another 10 minutes, or until sour cream and cream cheese blend well into the soup.( I "tempered" the cream cheese and sour cream like you would with eggs.  It prevented lumps to some degree.  Next time I'll have the cream cheese and sour cream at room temperature.)

Serve hot with your favorite toppings.

Slow Cooker Peanut Butter Chicken

http://www.wholesomelicious.com/slow-cooker-peanut-butter-chicken/

PREP TIME 5 mins
COOK TIME 6 hours
TOTAL TIME 6 hours 5 mins

Serves: 4-6
INGREDIENTS

• 4 large chicken breasts
• ½ cup crunchy peanut butter
• ¼ cup soy sauce
• ¼ cup honey
• ¼ cup rice vinegar
• 3 large garlic cloves (minced)
• 1 tbsp crushed red pepper (optional)
• 1 tbsp lime juice

INSTRUCTIONS

Place chicken breasts into your slow cooker.

In a small bowl, whisk together remaining ingredients. Sauce will be slightly lumpy, but make sure it's well incorporated.

Pour on top chicken.

Cook on low for about 6 hours or until chicken is no longer pink and easy to shred.

Serve over rice with roasted vegetables and be sure to top your chicken with the sauce. Chicken can also be served with greens as a salad

Lemony Chicken & Orzo

From Family Circle

Ingredients

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon each salt and black pepper
• 1 can (14.5 ounces) low-sodium chicken broth
• 1/3 cup lemon juice
• 2 teaspoons honey
• 2 1/2 tablespoons low-fat sour cream
• 3/4 cup orzo
• 8 ounces green beans, cut into 1-inch pieces

Directions

1. Cut chicken into 1-inch cubes. Sprinkle with 1/4 teaspoon each of the salt and pepper.

2. Pour broth and lemon juice into a Dutch oven; bring to boil and add chicken. Cover

and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through.

3. Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5

minutes. Stir in remaining 1/4 teaspoon each salt and pepper; whisk in honey and

sour cream.

4. Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until

pasta is tender and most of the liquid has been absorbed. Add green beans to pot for

final 4 minutes of cook time. Stir chicken back into pot and serve.

Simple One­Skillet Chicken Alfredo Pasta

From: www.splendidtable.com

by Katie Workman
Todd Coleman

From Dinner Solved! by Katie Workman, Workman Publishing Company 2015.

Note: What does rigate mean? Ridges. And those ridges are what lets the pasta grab onto that

sauce.

• 1 1/2 pounds skinless, boneless chicken breasts
• Kosher or coarse salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 4 cups chicken broth, preferably low ­sodium
• 1 package (1 pound) penne rigate or ziti
• 1 1/2 cups heavy (whipping) cream or half-and-­half, warmed
• 1 cup freshly grated Parmesan, plus more for serving
• 1/4 cup chopped fresh flat ­leaf parsley (optional)

1. Cut the chicken breasts into 1 ­inch pieces. Season with salt and pepper.

2. Melt the butter in a very large skillet over medium­high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don’t have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.

3. Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.

4. Stir in the Parmesan until well incorporated, and adjust the seasonings.

5. You can continue with Step 6 or see the Fork in the Road for add­in suggestions.

6. Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.

Alfredo Add­-Ins:

When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two.

• 1 cup slivered sun ­dried tomatoes or 1/4 cup sun­ dried tomato pesto
• 1 tablespoon pureed chipotles in adobo sauce
• 4 cups sliced mushrooms, sautéed
• 3 cups lightly cooked tiny broccoli florets
• 2 tablespoons fresh herbs, such as oregano, thyme, or parsley

Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add­-ins to the pot.

Hawaiian BBQ Chicken {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

INGREDIENTS:

• 3 lbs. Chicken (Frozen or Fresh; Breast, Thighs, Wings or Drumettes
• 1 Cup BBQ Sauce
• 2 Cups Diced Pineapples (Canned or Fresh, don’t matter). I covered and layered ring pineapple on the bottom.
• 1 Cup Coconut Milk - Not the canned kind.
• 1 Tsp Chili Flakes (Optional, or more if you like more kick)
• Shredded Coconut (garnish)
• Juice of Limes (garnish)

Mix the BBQ Sauce, Coconut Milk and Chili Flakes together.  In the main cooking pan of your pressure cooker, put down the pineapples at the very bottom.  The reason why I put it on the bottom is that it will be closest to the heat source and will therefore render out the pineapple juice so the pressure cooker will use the juices to steam up and pressurize since the BBQ sauce mixture is quite thick and may burn if you put it on the very bottom.

Start dipping your chicken pieces in the BBQ sauce mixture, a thin coat is fine.  And put them into the pot one by one.  Pour the remaining sauce mixture over the chicken when you’re all done.

Shut the lid of your cooker, turn to lock it.  Set the pressure valve to Airtight.  Program the cook time for 10-minutes.

Once the cooking cycle is finished, your pressure cooker will beep and let you know that the chicken is ready to hula dance!  Release the pressure and unlock the lid.  The chicken and the pineapples will release a lot of juices during the pressure cooking process so everything will look extra liquidy.  Never fear.  Remove just the chicken with a pair of tongs and set aside temporarily.  Turn on the BROWNING feature on your pressure cooker by pressing the START button if you have this feature and reduce the sauce mixture so it’s nice and thick.  I also took out my trusty potato masher and mashed down the pineapples so they were more pulpy.  (If you want the sauce extra thick, you can also make a flour roux with a bit of the liquid ladled out in a little bowl, mix a bit of flour with it until smooth and pour it back into the pot.)

Once the sauce has thickened to your desired consistency, put all the chicken back in.  Now it’s ready to serve!  Serve it with rice or just eat it on its own.  Garnish with a healthy heap of shredded coconut and a squeeze of lime juice.

Crock Pot Chicken and Dumplings

From: http://weekendcollective.com/

This southern classic is sure to hit home. When you’re in the mood for comfort food, these chicken and dumplings will do the trick. The crock pot does all the work for you, and you’ll get to enjoy some good home cooking without wasting the afternoon. The canned biscuits really make the cooking easy as pie!

Ingredients:

• 4 boneless skinless chicken breasts
• 2 cans of cream of chicken soup
• 1 can of chicken broth
• 1 small onion, chopped
• 2 tablespoons of butter
• 1 can of biscuit dough

Directions:

In your crock pot, add all the ingredients except the biscuit dough. Make sure the chicken breasts are covered with the liquid. Cook on low for 6-8 hours. Once finished, shred the chicken with a fork or potato masher. Turn the heat up to high and add pinches of biscuit dough to the crock pot. Stir, cover, and let cook on high for an additional 45 minutes. Serve!

CROCK POT CHICKEN CAESAR SANDWICHES

From: http://weekendcollective.com/

Enjoy a fresh and delicious chicken sandwich without relying on fast food or takeout. This recipe comes together easily without much prep on your part! Serve your shredded Caesar chicken on a toasted bun with romaine lettuce or tomato. If you’re not a carb lover, spoon it into some lettuce wraps for a healthier option!

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup Caesar dressing
• 1/2 cup parmesan, shredded
• 1 tablespoon parsley
• 2 teaspoons pepper
• ½ cup water

Directions:

Place the chicken breasts and ½ cup of water in the crock pot. Let cook on low for 3-4 hours. Once finished, remove chicken breasts and shred. Drain liquid from the crock pot. Return the chicken to the crock pot and add the remaining ingredients. Mix and cook on low for an additional 30 minutes.

ORANGE CHICKEN - CROCK POT

From: http://weekendcollective.com/

This orange chicken is delicious and under $10! The dish comes together fast, so you don’t have to spend hours around the stove. Serve the chicken over fried rice, in a stir fry, or mixed into noodles for a perfect dinner or lunch!

Ingredients:

• 4 – 5 Boneless skinless chicken breasts, thawed
• 3/4 cup Smuckers Sweet Orange Marmalade
• 3/4 cup of Sweet Baby Ray’s Original BBQ Sauce
• 2 tbsp. Soy Sauce

Directions:

Cook the chicken breasts on high for 3 hours. Drain the juices. You can leave the chicken whole or shred or dice it. Mix the orange marmalade, BBQ sauce, and soy sauce together. Pour the mixture over the chicken and cook on high for an additional 30 minutes.

Crock Pot Honey Garlic Chicken

From: http://weekendcollective.com/

Crockpot Honey Garlic Chicken packs a powerful punch with the hot pepper sauce that is sweetened by the honey. Serve this delicious dish over rice or on toast or a bun for a spin on pulled BBQ chicken.

Ingredients:

• 1 1/4 lbs. boneless chicken breast
• 1/2 cup steak sauce
• 1/4 cup honey
• 1 tsp garlic powder
• 1/2 tsp hot pepper sauce

Directions:

Spray crock pot with nonstick cooking spray. Place chicken in the pot. In a mixing bowl, mix steak sauce, honey, garlic powder, and hot pepper sauce. Mix well. Pour over chicken. Cover and cook on low for 8 hours or on high for 4 hours. Shred chicken and let it marinate in sauce for the last 1/2 hour of cooking.

OVEN FRIED PARMESAN CHICKEN

03/15/2012 BY REENI

Adapted from Hellmann's:

http://www.hellmanns.com/recipes/detail/32658/1/parmesan-crusted-chicken

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

These quick and easy chicken breasts get their crunchy coating from mayonnaise, Parmesan cheese and bread crumbs. For taking mere minutes to throw together the results are impressive. The inside stays juicy, tender and succulent, while the coating is crispy and flavorful.

So good this was I ended up making them twice in one week! The first time I used bone-in chicken with the skin on and the result was just like fried chicken. Super crispy and delectable. If you’re looking for an alternative to frying chicken this is the closest thing I’ve found.

The second time I used chicken cutlets. With barely 10 minutes of prep and a 12 minute cooking time they were on the table in record time. I turned the broiler on for the last-minute or two to help crisp them up, with such a short cooking time they needed a little help in that department.

I turned the leftovers into chicken Parmesan by briefly baking them with sauce and mozzarella on top, then broiling them to get the cheese bubbly and golden brown. Served over pasta, it was a delicious way to reinvent the leftovers.

OVEN FRIED PARMESAN CHICKEN

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

INGREDIENTS:

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

4 tsp. Italian seasoned dry bread crumbs

INSTRUCTIONS:

Preheat oven to 425° F.

Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.

Bake 20 minutes or until chicken is thoroughly cooked.

Italian Chicken Noodle Soup {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

INGREDIENTS:1 Whole Chicken (You can quarter it or leave it whole; or go the easy route and just use 6 chicken breasts)

·         3-5 Italian Sausage (Mild or Spicy)

·         1 Medium Yellow Onion (Chopped)

·         1 Cup Celery (Chopped)

·         2 Jalapenos (Chopped)

·         1 Cup Green Bell Pepper (Chopped)

·         3 Tbsp Fresh Oregano (Roughly Chopped)

·         1 Cup Canned Tomatoes

·         1/2 Cup Heavy Cream

·         3-4 Cups Low Sodium Chicken Broth

·         3-4 Cups Water

·         3 Cups Pasta Noodles (Macaroni, shells, ditalini, rigatoni, etc.  It doesn’t matter.)

This recipe involves cooking in stages. So what we’re going to do first is use the Browning function in the pressure cooker by pressing START.  Add a couple of tablespoons of olive oil.  Then mix in the freshly chopped oregano.  This will open up the fragrant herb and get all its flavors flowing.  Cook the oregano for about 3 minutes.  When that is done, press CANCEL to shut off the machine and remove all the cooked oregano into a small dish and set aside for later.

Now comes a quick sauteing of the vegetables.  Press START again on the pressure cooker and put in the chopped onions, bell pepper, celery and jalapenos into the pot.  Add some olive oil and brown all the veggies for a couple of minutes.  Then press CANCEL to shut off the heat and remove all the veggies to another small dish and set aside for later.

Do the same again with the Italian Sausage. Remove the sausage from its casing.  Separate and brown the sausage just for a few minutes.  You don’t have to completely cook it all the way through.  Again, set aside for later.

It’s chicken time!  Add the whole chicken into the pot.  Pour in all the Chicken Broth and water so the majority of the chicken is covered.  Add in all the chopped onions, celery, jalapenos and bell peppers.  Shut the lid and turn it to lock it into position.  Adjust the valve to Airtight.  If you’re cooking the chicken in quartered pieces, then you can just use the MEAT & CHICKEN pre-programmed button.  If you’re cooking the chicken whole, then program the Pressure Cook time for 20-minutes and press START.  The machine will begin its heating process and slowly build up pressure.  When the pressure has built up, the heating element will shut off and the letter “P” will appear on the LED screen.  This is when the machine is using “Pressure” to cook the food.  Let the machine do its thing.  (If you’re using just chicken breasts, cook for only 10-15 minutes or just press the MEAT & CHICKEN button.)

When the chicken is done, the pressure cooker will beep and automatically go to Keep Warm.  Release all the pressure by setting the valve knob on top to Exhaust.  When all the pressure has released, the float valve will drop and the lid can now be turned to unlock it and open.   Remove all the chicken to a large platter.  Remove and discard any gunk that’s floating around in the liquid.  Be careful, the chicken will want to come apart.
Let the chicken cool slightly.  Then rip it to shreds!!!

Take all the shredded chicken and mix it with the cooked oregano from earlier.  Give it a good toss and let it sit for a few minutes so the chicken and oregano can do their special mind meld. Chop up the canned tomatoes coarsely and add it into the stock liquid that’s still in the pressure cooker pot.  Season with salt and pepper if necessary, but I usually do this at the end to avoid over-salting my dishes.  Less sodium equals less water weight.

Add in the desired pasta as well and the semi-cooked Italian sausage. Now put the shredded chicken and oregano mixture back into the pot with everything. Add the heavy cream. Give it a quick stir.

Shut the lid and lock it. Program the cook time for 5-minutes only.  The pasta will cook fast.
When it’s done, you know the drill.  Release all the pressure to avoid over cooking the pasta noodles.  Open the lid and give everything a good stir.  Season it with salt and pepper and let it sit for a few minutes just to mind meld a bit more.

Garnish with some chopped fresh basil and parmesan cheese.  It will be a delight!

VARIETY TIP:

– You can choose not to shred the chicken and just leave the chicken in smaller whole pieces.  This is the Asian way of cooking chicken soup.  However, that also means leaving the skin on which is more  calories and fat.

–  To lower the fat and calorie count, you can use less sausage or completely not use any sausage.  And add more water than chicken broth to lower the sodium count.

Indian Chicken Curry Tikka Masala {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

So what we have here today is Indian Chicken Curry aka Tikka Masala.  It’s a pretty common Indian dish that I think honestly isn’t even really Indian.  It first originated in London.  It must be one of those Eastern dishes that was Westernized in order to make it palatable for Westerners.  (Kind of like Chop Suey for Chinese food.  Chop Suey does not exist in real Chinese cooking and culture.)

I’m going to sort of divide this recipe into three parts.  There is some cooking that doesn’t involve the pressure cooker as well.  There is the 1)  Marinating of the Chicken; 2) Broiling the Chicken; 3)  Making the Sauce; and I guess there is a number 4) Finishing up everything inside the pressure cooker.

MARINADE INGREDIENTS:

1 Cup Plain Yogurt

2 Tbsp. Fresh Lemon Juice

1 Tbsp. Minced Fresh Garlic (Oops, forgot to take a picture of it.)

1 Tbsp. Minced Fresh Ginger

¼ Tsp. Cumin

¼ Tsp. Crushed Coriander

½ Tsp. Kosher Salt (I seem to never take pictures of salt for some reason.)

¾  Tsp. Garam Masala (This is the Indian spice that makes this dish what it is.)

¼ Tsp. Cayenne Pepper

6-8 Chicken Breasts or Boneless, Skinless Chicken Thighs

Combine all the ingredients except the chicken.  Mix well.

Take a knife or a fork and poke the heck out of the chicken pieces.  I gave this job to my HB.  Since he likes to…oh never mind.

Throw the chicken in with the yogurt mixture and coat each piece well.  Put everything into the refrigerator and refrigerate for at least 1-hour or even overnight is fine.

Preheat oven broiler to 500-degrees and adjust rack in the oven to about 4-6 inches away from the elements.

Remove the chicken from the marinade and transfer to a broiler pan.  Broil the chicken for 5-8 minutes.  Then remove and set aside.  Make sure the chicken is not completely cooked through.  You are only trying to brown it.

Now let’s work on the sauce.

SAUCE INGREDIENTS:

1 Tbsp. Cooking Oil

1 Cup Onion; Chopped

2 ½ Tsp. Garam Masala

2 Tsp. Minced Fresh Garlic

2 Tsp. Minced Fresh Ginger

1 Tsp. Cayenne Pepper (This is an add-on ingredient that I think will add to the original recipe I followed, hence no photo of it.)

1 Serrano Chile, seeded and minced. (Can add more if you like it spicy.)

2 Tbsp. Tomato Paste (I forgot to buy tomato paste, so I used canned tomatoes.  Avoid this mistake if possible.)

½ Cup Heavy Cream

Press START on the pressure cooker to start the Browning cycle.  Add the oil and onions to the main cooking pot and cook until it begins to brown.  Add the spices and the chile and stir to cook until fragrant.  Stir in the tomato paste.  Add half of the Heavy cream and stir.

Add the chicken to the sauce and coat well.  Now it’s time for the Pressure Cooker to do its thing.

Shut the lid and turn it counter-clockwise to lock it.  Set the Pressure Valve to “Airtight”.   Program the cooker for 10-minutes.  Press START.

You can take this time to prepare some rice or Indian Naan to serve the chicken with.  Or maybe you can wash the dishes.  Hmmmm, decisions, decisions.

When the cooking cycle is done, the pressure cooker will beep and go to Keep Warm.  Release the pressure by turning the Pressure Valve to “Exhaust”.  Once all the pressure has released, the float valve will drop and allow you to turn and unlock the lid to open.  Stir the contents inside.  You’ll probably notice the sauce is not as thick.

Take out the chicken and set aside.  Press START on the pressure cooker to heat up the unit.  We’re going to cook the sauce some more now to thicken it by adding the rest of the Heavy Cream.  Stir it occasionally and reduce the mixture. (If you like, you can add flour or cornstarch as well.)  Make sure to taste as you go by adding salt or more cayenne pepper if you like it spicy.  Bring it to a boil. The sauce should thicken in less than 5-minutes.  Transfer the chicken back in with the mixture and coat thoroughly.  Press CANCEL to turn the  pressure cooker OFF.

Serve over rice with sour cream and chopped cilantro.  Or serve with Indian Naan.  Enjoy!