Crock Pot Savory Herb Chicken

2 1/2 - 3 lbs. chicken
2 envelopes Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
2 medium red bell peppers, cut into 1 inch cubes
1 cup coarsely chopped onion
1/2 cup water

Place all ingredients in crock pot. Cook on low for 8 hours or high 4 hours.  Serve with rice.
8 servings
To Freeze: Combine all ingredients except water in a ziploc bag and freeze. Add water for cooking.

Label: Thaw, if desired. Place in crock pot and add the 1/2 cup water. Cook as noted above.

Sweet Salsa Dump Chicken

Ingredients 
1 (1 1/4 ounce) package taco seasoning mix 
8 ounces apricot jam 
12 ounces salsa
1 1/2 lbs chicken breasts

Directions
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. 

Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). 

For freezing: Place all ingredients into a 1 Gallon freezer bag. 

Label
Take the bag out of the freezer the night before 

Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

OR

Cook in Crock pot for 6 hrs.

Chicken Parmesan Casserole

2 pounds chicken breasts or thighs, cubed
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 - 24 oz. jar marinara sauce
1/2 C. shredded Parmesan cheese
1 1/2 C. shredded mozzarella cheese
1 C. Panko, toasted
2 T. olive oil
1/4 C. fresh herbs (parsley, basil, oregano, etc.), chopped

Preheat oven to 350 degrees. Spray 11x7 1/2 in. baking dish with cooking spray.
Place cubed chicken in pan and season with salt, pepper and garlic powder. Pour marinara sauce over the top and stir to mix. Sprinkle both cheeses over the top and the chicken and sauce.
In a small bowl, combine the panko, herbs and olive oil. Spread seasoned panko evenly over the top of the cheese layer. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, until chicken has cooked through and the casserole has begun to brown and is bubbling. Serve over spaghetti. Serves 6-8 people.

To freeze: make as directed except do not cook.  Cover and freeze.

When frozen: Thaw overnight in refrigerator. Bake at 350 degrees as noted above

Sweet Potato & Squash Chicken Curry

Ingredients

• 1 can (15 oz.) light coconut milk
• 3 tablespoons curry powder
• 1 pkg (about 1.5 lbs.) boneless skinless chicken thighs
• Salt and pepper
• Butternut or Banana squash
• Sweet potatoes, peeled and cubed
• Carrot sticks, peeled and cut into 2″ pieces
• 1 small onion, chopped
• Salt and pepper over the top

Directions

• Whisk together the coconut milk and curry powder in the base of the slow cooker.
• Add the chicken thighs (or chicken breasts if you prefer), the squash, sweet potatoes and carrots. Toss with the coconut milk.
• Sprinkle a little salt and pepper over the top.
• Set the slow cooker on low and cook for 6-8 hours.
• 20 minutes before serving shred chicken
• Serve Slow Cooker Sweet Potato and Chicken Curry.

 From Freezer:

• Empty contents of bag into slow cooker
• Cook 6-8 hours on low
• 20 minutes before serving shred chicken

Chicken Crunch

1/2 C. chicken broth
3 C. cubed chicken
1/4 C. chopped onion (I used 1 T. dried minced onion)
1/3 C. slivered almonds, optional
2 cans cream of mushroom soup
1 C. diced celery
1 can water chestnuts, drained and sliced thin
1 can (3oz.) chow mein noodles

Blend all ingredients together. Bake in greased (I spray with Pam cooking spray) casserole dish at 325 degrees for 40 minutes or until chicken is cooked through.  **Cook chicken if you are preparing to freeze the meal**

When frozen:  Thaw dish completely, add chow mein noodles and almonds, if desired. Stir well to mix all ingredients then bake as directed.

I have left out the almonds on purpose to let you add to your dish if desired.  My husband is allergic to nuts so I just add them to my dish after baking.

Green Chile Chicken Enchilada Casserole

4 cooked chicken breasts, shredded

8 ounces sour cream

2 cups grated and drained zucchini

garlic salt to taste

14 corn tortillas

1 (28 ounce) can green chile enchilada sauce

16 ounces Monterey Jack cheese, shredded

 

Mix chicken, sour cream, garlic, salt and zucchini together.  Layer enchilada sauce tortillas, chicken mixture and cheese.

 

Bake at 350 degrees for 45 minutes covered if thawed, longer if frozen.  Take foil off the last 10 minutes. Should be hot and bubbly.

 

Crock Pot Pesto Ranch Chicken Thighs

8 boneless skinless chicken thighs
6 oz. jar pesto
1 package Ranch Dressing Seasoning Mix
1/2 cup chicken broth

Turn crock pot to high setting, Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours. Serve with rice or pasta of your choice.

Chicken Tater Bake

2 cans cream of chicken soup, undiluted
1/2 C. milk
1/4 C. butter, melted
6 boneless chicken breasts, cooked and cubed
1 package (16 oz.) frozen peas and carrots
2 C. or 8 oz. package shredded cheddar cheese, divided
1 - 32 oz. bag frozen tater tots

Melt butter and combine with soup and milk in a large bowl.  Mix well. Stir in cooked chicken, peas and carrots and 1 cup of cheese. Mix together.  Split mixture between two (2) - 9" square foil pans sprayed with cooking spray.  Top with tater tots and sprinkle with remaining cheese.  Cover with aluminum foil and freeze.

To bake frozen casserole:  Remove from freezer 30 minutes before baking.  DO NOT THAW.  Bake covered at 350 degrees for 2 hours or until heated through.

Marinated Lime Chicken

6 chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
4 limes or 4 T. bottled lime juice
4 tsp. white wine vinegar
1/4 C. + 1 T. olive oil
2 tsp. basil

Squeeze limes into a medium sized bowl or pour bottled lime juice into bowl. Stir in vinegar, olive oil, basil, salt and pepper.  Place chicken breasts into labeled freezer bag.  Pour lime sauce over chicken; seal and freeze.

To Serve:
Thaw meal completely. Pour marinade into small saucepan. Heat to boiling. Place chicken into baking dish. Pour boiled marinade over chicken.  Bake in preheated 350 degree oven for 35-40 minutes or until chicken is tender and cooked through.  Serve with rice or potatoes.

Serves 6

Slow Cooker BBQ Cranberry Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup diced onion
• 1 can whole cranberry sauce
• 1 cup BBQ sauce

Instructions

1. Place all ingredients in slow cooker, cook on low 6 hours.
2. ***If freezing, place all ingredients in gallon-sized freezer bag. Thaw in refrigerator overnight, cook on low 6 hours.***

White Chicken Taco Chili

Ingredients

• 2 - 3 Chicken breasts (Frozen)
• 1 can of diced tomatoes with green chilis
• 1 Tablespoon of taco seasoning (I used homemade)
• 1/2 onion chopped
• 2 cans of white beans (Mine were from the freezer and they were still frozen)
• 2 -3 cans of water
Optional toppings:
• Sour cream
• Tortilla chips
• cilantro

Instructions

1. Combine all the ingredients (except for the toppings) into the crockpot.
2. Cook on low for 5 to 7 hours (or high 3- 4).
3. Once cooked, remove chicken and shred.
4. Stir chicken back in the crockpot.
5. Stir in Sour Cream for a creamier chili
6. Serve with toppings

Freezer Label

1. Add bag to slow cooker
2. Add 3 cups of water to slow cooker
3. Cook for 5-7 hours on low (3-4 on high)
4. Stir in Sour cream for a creamier chili

Parmesan Chicken Bake

1 cup butter, melted
1 cup bread crumbs
1 cup grated Parmesan cheese
1 tsp garlic powder
Salt & pepper to taste
6 boneless skinless chicken breasts

Combine bread crumbs, cheese, garlic, salt & pepper.
Dip chicken into melted butter, then into bread crumb mixture.
Place in 9x13 pan. Bake uncovered at 350 for 45-55 minutes.

Label: Thaw. Bake at 350 for 45-55 minutes.

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts or thighs
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 

1tsp salt

Directions: 

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on in slow cooker, LOW for 6 hours (or HIGH for 3 hours).   Take chicken out and shred, then add it back to the crockpot and serve.

Serve with tortillas or chips and toppings such as with sour cream, guacamole, salsa, and cheese.
(My family loves the leftovers in quesadillas)

 

Crock Pot Sweet Garlic Chicken

4-6 chicken breasts
3/4 C. packed brown sugar
2/3 C. apple cider vinegar
1/4 C. lemon-lime soda
2-3 T. minced garlic
2 T. soy sauce
1 tsp. black pepper
2 T.  corn starch
2 T. water
Red pepper flakes, if desired

Spray crock pot with non-stick spray. Place chicken (frozen, thawed, or fresh) inside crock pot. In bowl, mix together brown sugar, vinegar, soda, garlic, soy sauce and pepper.  Pour over chicken.  Cook on low 6-8 hours or on high for 4 hours.

Take chicken pieces out of crock pot and pour remaining sauce into saucepan. (I shredded the chicken into large chunks but you don't have to.) Cook sauce on high heat.  Mix together corn starch and water and pour into saucepan and mix well.  Let sauce come to a boil and boil for 2-3 minutes or until it starts to thicken and turns into a glaze.  Remove from heat and let sit for 1-2 minutes (it will continue to thicken as it cools).  Place glaze over chicken and top with red pepper flakes, if desired. Serve over rice or noodles.

Label:  Place frozen chicken in crock pot, pour glaze over chicken.  Cook on low 6-8 hours, high 4 hours. Remove chicken and pour sauce into saucepan.  Mix corn starch and water together.  Add to sauce and mix well.  Bring to a boil for 2-3 minutes.  Remove from heat and let sit for 1-2 minutes.  Pour glaze over chicken and add red pepper flakes, if desired.  Serve over rice or noodles.  Enjoy!

Parmesan Garlic Chicken

1/2 C. grated Parmesan cheese
1 envelope Zesty Italian dressing mix
1/2 tsp. garlic powder
6 boneless, skinless chicken breast halves (approx. 2 lbs.)

Pre-heat oven to 400 degrees. Mix cheese, dressing mix and garlic powder in a bowl. Moisten chicken with water and coat with cheese mixture.  Place is shallow baking dish and bake for 20-25 minutes or until chicken is done (165 degrees internal temp.)  Serves 6.

Label: Thaw chicken, bake at 400 degrees for 20-25 minutes.

Buffalo Chicken Wraps

Ingredients:

• 2 1/2 cups boneless chicken breast, cooked & diced
• 1 cups celery, diced
• 1 cups bleu cheese crumbles (sub Mozzarella if you don’t like bleu cheese)
• 3/4 cups ranch dressing
• 3 Tablespoons buffalo wing sauce
• 8 each flour tortillas, large

Directions:

In a small bowl, mix together ranch dressing and buffalo wing sauce. In a large bowl, mix together chicken, bleu cheese crumbles and celery. Add ranch mixture to the chicken mixture and stir. Add 1/2 cup of the mixture to each tortilla and fold tortilla like a burrito. Cut in half and enjoy!

Freezing Directions:

Follow all directions above and then wrap in plastic wrap. {**If you are concerned about soggy tortillas (they shouldn’t be but there is a chance) you can simply put the 1/2 cup mixture in sandwich bags and put those inside a gallon freezer bag to freeze. Then assemble the tortillas when you are ready. You can add fresh veggies to them this way also.} Place in gallon freezer bag and freeze.

To serve: Thaw. Cut in half.

Slow Cooker Bajio Chicken

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Crockpot Balsamic Glazed Drumsticks

Ingredients

• 8 chicken drumsticks
• 3 tablespoons coconut oil
• 1/2 cup balsamic vinegar
• 3 tablespoons soy sauce
• 1 tablespoon honey

Instructions

1. Put all ingredients into a ziploc bag and you can either freeze for a make ahead meal or let marinade overnight
2. The next morning just dump it all in the crockpot and cook on low for 6-8 hours.
3. Enjoy!

 

Label

Defrost just long enough to dump it all in the crockpot and cook on low for 6-8 hours.

Ginger Garlic Chicken

3 Skinless, boneless chicken breasts

1 (2 inch) piece fresh ginger root
1/3 c coconut oil
2 1/2 t pressed garlic
1/3 c Hoisin Sauce

Directions  

1. Slice the chicken breasts into strips across the grain, and set aside. Peel and grate the ginger root and set aside.

2. Heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. Stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. Toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. Cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.
3. I usually add carrots and broccoli.
   
   For freezing just crockpot on low for 4-5 hours.  Serve with rice.

Chicken Tacos

1 pound boneless, skinless chicken breasts, cut into 1/2" strips
1 package Taco chicken seasoning (I used McCormick)
1/2 C. water
12 taco shells or 6" flour tortillas

Cook chicken strips until done and no longer pink. Stir in seasoning mix and water. Bring to boil, reduce heat and simmer 5-7 minutes or until most of the liquid is absorbed, stirring occasionally. Spoon meat into taco shells or tortillas and garnish with your favorite toppings (shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa or guacamole).

Makes 6 2-taco servings.

Label: Thaw chicken, heat chicken in skillet (add a little water if needed) and enjoy your tacos!