Chicken Recipes

• Slow Cooker Chicken Teriyaki

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  Slow Cooker Chicken Teriyaki Recipe.

  

  Slow Cooker Chicken Teriyaki

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  • Servings: 4

  Ingredients:

  • 4 Boneless, Skinless Chicken Breasts
  • 1/3 Cup Soy Sauce
  • 3 Garlic Cloves, Minced
  • 3 Tablespoons White Vinegar
  • 1/3 Cup White Sugar
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Black Pepper
  • 1/8 Teaspoon Salt
  • 3 Teaspoons Water
  • 3 Teaspoons Cornstarch
  • Bunch of Green Onions (Optional)

  Instructions:

  1. Add all ingredients, except green onions, water and cornstarch, to your slow cooker. Cover and cook on low for 3-4 hours.
  2. Once cooked, remove chicken to a large bowl or plate and shred completely.
  3. Dump sauce left in the slow cooker into a small pot and bring to a boil. While sauce is reaching a boil, mix together cornstarch and water. Add this mixture to the sauce once it has started to boil.
  4. Mix well, and continue mixing until sauce has thickened, about 4-5 minutes.
  5. Drizzle sauce over chicken and serve over rice or quinoa.
  6. Top with green onions, if desired.

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• Slow Cooker Chicken Parmesan

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  Chicken Parmesan in the Slow Cooker.

  

  Slow Cooker Chicken Parmesan

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  • Servings: 4

  Ingredients:

  • 4 Boneless, Skinless Chicken Breasts
  • 2 Teaspoons Olive Oil
  • 1 Cup Breadcrumbs
  • 4 Tablespoons Unsalted Butter, Melted
  • 1/2 Cup Parmesan Cheese, Shredded
  • 1 Cup Mozzarella Cheese, Shredded
  • 1 Cup Pasta Sauce
  • 2 Cloves Garlic, Minced
  • Salt & Pepper
  • Fresh Parsley (Optional)

  Instructions:

  1. Combine breadcrumbs and parmesan cheese in a medium bowl. Pour melted butter into another medium bowl.
  2. Heat 2 teaspoons of oil in a large pan over medium heat.
  3. Dip each chicken breast into the melted butter, then breadcrumb mixture.
  4. Cook chicken breasts just until lightly browned on both sides, 2-4 minutes each, then transfer to slow cooker.
  5. Add pasta sauce, minced garlic and a dash of both salt and pepper.
  6. Cook on low for 3-4 hours. 1 hour before cooking is done, add mozzarella cheese.
  7. Once chicken is cooked, remove from slow cooker, sprinkle with parsley (if desired) and serve.

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• Sweet & Sour Chicken Lettuce Wraps

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  Sweet & Sour Chicken Lettuce Wraps

  

  Sweet & Sour Chicken Lettuce Wraps

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  • Servings: 4

  Ingredients:

  • 2 Boneless, Skinless Chicken Breasts, Chopped (Bite Size)
  • 1 1/2 Tablespoons Soy Sauce
  • 1 Teaspoon Sesame Oil
  • 3 Tablespoons White Vinegar
  • 1 Tablespoon Brown Sugar
  • 2 Cloves Garlic, Minced
  • 1/2 Teaspoon Pepper
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Ginger
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 Large Lettuce Leaves, Rinsed (Romaine or iceberg lettuce work best)
  • 1/2 Cup Cheddar Cheese, Shredded

  Instructions:

  1. Cook chicken over medium heat until lightly browned.
  2. While the chicken is browning, combine soy sauce, sesame oil, vinegar, brown sugar, garlic, pepper, salt, ginger and olive oil in a medium bowl. Whisk until well combined.
  3. Add sauce mixture to chicken and simmer until chicken is cooked all the way through, about 5 minutes.
  4. Add chicken and sauce to a food processor and pulse until chicken is shredded very well. You could also shred your chicken in a stand mixer. Shred it as much or as little as you would like.
  5. Add about 1/4 cup of shredded chicken to each lettuce leaf, top with shredded cheese, wrap and enjoy.

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• Our Menu Plan This Week

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  Simple Beef Tacos

  Breakfast:

  Cold Cereal x2
  Homemade Instant Oatmeal Packets x2
  Whole Wheat Blueberry Pancakes
  Yogurt, Fruit, Homemade Granola x2

  Lunch:

  Beef Tacos
  Cheesy Bacon Oven Chips, Fruit Drink
  Indoor Picnic Lunch
  Leftovers x4

  Dinner:

  Chicken Chili, Bread
  Dinner Out
  Irish Beef Stew, Mashed Potatoes
  Slow Cooker Honey Sesame Chicken, Rice, Steamed Broccoli
  Honey Mustard Bacon Chicken, Oven Roasted Potatoes, Steamed Broccoli
  Slow Cooker Baked Potato Soup
  Chicken with Rice Soup

  Snacks/Desserts:

  Slow Cooker Chocolate Lava Cake
  Raspberry Cheesecake Bites
  Fruit
  Applesauce
  Yogurt
  Cottage Cheese, Fruit
  Sugar Cookies

  What’s on your menu this week?

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• Slow Cooker Garlic & Brown Sugar Chicken Recipe

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  Slow Cooker Garlic & Brown Sugar Chicken

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  • Servings: 4

  Ingredients:

  • 4 Boneless, Skinless Chicken Breasts
  • 1 Cup Brown Sugar
  • 2/3 Cup Vinegar
  • 4 Cloves Garlic, Minced
  • 2 Tablespoons Water
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Soy Sauce
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Salt
  • 2 Cups Broccoli, Cooked (Optional)

  Instructions:

  1. Add all ingredients, except broccoli, water & cornstarch, to slow cooker and cook on low for 5-6 hours.
  2. Remove chicken from slow cooker, shred and set aside.
  3. Scoop remaining sauce from slow cooker and put into a small pot over medium heat
  4. Mix cornstarch & water in a small bowl. Add to sauce. Cook until thickened
  5. Serve chicken over rice and broccoli. Drizzle sauce over everything.

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• How to Shred Chicken in 30 Seconds or Less

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  I’m not sure if I mentioned this before, but we eat a lot of chicken in our house. I’m not a huge fan of red meat, so chicken is on the menu multiple times every week.

  Luckily, my family doesn’t mind.

  It’s because I make so much chicken, that I have experimented with different ways to prepare it and my favourite way is shredded. Shredded chicken is great for soups, salads, wraps and so much more. The only thing I don’t like about shredded chicken is actually shredding the chicken.

  

  I found that I could never get it shredded evenly and it just became a huge chore. That is, until I decided to throw it in my stand mixer. I don’t know why, but one day I just decided to try shredding a chicken breast in the mixer, and surprisingly, it worked extremely well – and I haven’t looked back.

  Here’s how to shred chicken in a stand mixer:

  1. Cook boneless, skinless chicken breasts (grill, barbecue, bake, poach – for these photos I used barbecued chicken). Don’t let them cool too much. Hot/warm chicken is tender and shreds easier.

  

  2. Put chicken breasts into your stand mixer, with the paddle attachment, and turn to low for about 15 seconds.

  

  

  3. Turn the speed up to medium for about 5-15 seconds, or until your chicken is shredded the way you like it.

  

  There you have it: perfectly shredded chicken every time – in only 30 seconds (or less)!

  Have you ever used your stand mixer to shred chicken?

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• Super Simple Hawaiian Chicken Recipe

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  Super Simple Hawaiian Chicken

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  • Servings: 4

  Ingredients:

  • 4 Boneless, Skinless Chicken Breasts, Cut into Chunks
  • 1 Can Pineapple Chunks, Undrained
  • 3 Garlic Cloves, Minced
  • 1/4 Cup Vegetable Oil
  • 2 Teaspoons Cornstarch
  • 2 Tablespoons Water
  • 1 Green Bell Pepper, Cut into Strips or Chunks
  • 2 Teaspoons Basil
  • 2 Tablespoons Fresh Ginger, Shredded
  • Salt & Pepper, to Taste

  Instructions:

  1. In a large zip-top bag, add all ingredients, except water and cornstarch. Refrigerate up to 24 hours (1 hour at a minimum).
  2. Heat oil in a large pan over medium heat. Add in chicken and marinade and cook until chicken is no longer pink in the middle, about 20 minutes.
  3. In a small bowl, mix together corn starch and water. Add to chicken mixture. Cook until sauce has thickened.
  4. Serve over rice or couscous.

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• Chicken Quesadillas Recipe

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  Chicken Quesadillas

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  • Servings: 4

  Ingredients:

  • 4 Boneless, Skinless Chicken Breasts, Cooked
  • 8 Tortilla Shells
  • 1/3 Cup Ranch Dressing
  • 1 Cup Cheddar Cheese, Shredded
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Curry Powder
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Pepper
  • Green Onions, Sliced (Optional)
  • Sour Cream for Dipping (Optional)

  Instructions:

  1. Preheat oven to 375F. Lay out your tortilla shells.
  2. Add your cooked chicken breasts into a food processor and pulse a few times until chicken becomes very fine. Add ranch dressing, garlic powder, salt, pepper and curry powder, and pulse a few times more. Depending on the size of your chicken breasts, you may need to add a bit more dressing.
  3. Spread chicken mixture on each tortilla shell, sprinkle with cheese, and fold over. Place on a baking sheet and cook for about 10 minutes, or until the edges have browned lightly.
  4. Cut into pieces (a pizza cutter works great for this) and serve with sour cream.

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• Chicken with Rice Soup Recipe

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  Chicken with Rice Soup

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  • Servings: 4

  Ingredients:

  • 3 Boneless, Skinless Chicken Breasts, Cooked & Shredded
  • 4 Cups Chicken Broth
  • 1 Cup Water
  • 2 Celery Stalks, Chopped
  • 2 Carrots, Peeled & Chopped
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Basil
  • 2 Garlic Cloves, Minced
  • 1/2 Onion, Minced
  • 1 1/2 Cups Rice, Cooked
  • 1 Teaspoon Olive Oil

   

  Instructions:

  1. Heat oil in a large pot over low-medium heat. Add onions, celery and carrots, and cook until browned lightly, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Add chicken broth, salt, pepper, basil and water. Cook on medium-high heat for about 20 minutes.
  3. Add chicken and rice, cook for 5 minutes more.
  4. Serve with bread, crackers, or a bit of grated cheese on top.

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• Quick & Easy Greek Chicken

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  Quick & Easy Greek Chicken

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  • Servings: 3

  Ingredients:

  • 4 Boneless, Skinless Chicken Breasts
  • 1/3 Cup Feta Cheese, Crumbled
  • 4 Tablespoons Lemon Juice
  • 2 Teaspoons Basil
  • 3 Garlic Cloves, Minced
  • Salt & Pepper, to Taste

  Instructions:

  1. In a large zip-top bag, add chicken, lemon juice, basil and garlic. Refrigerate up to 24 hours (1 hour at a minimum).
  2. Heat oil in a large grill pan over medium heat. Pour in chicken and marinade, and cook until chicken is cooked through, about 8 minutes on each side. Alternatively, you can cook this on the barbecue.
  3. Serve with crumbled feta cheese on top.

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