Adventures in Married Life: chicken

Showing posts with label chicken. Show all posts

April 11, 2013

Slow Cooker Cashew Orange Chicken

adventures in married life Thursday, April 11, 2013 0 Comments

Cashew Orange Chicken

Ingredients:

2 lbs boneless skinless chicken breasts (About 4 pieces)
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
juice of one orange
1 Tbsp Honey
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

1.Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, orange juice, honey, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
4. Cook on LOW for 2-3 hours. Add cashews and stir.
5.Serve over rice.

November 1, 2012

CROCK POT TERIYAKI CHICKEN

adventures in married life Thursday, November 01, 2012 0 Comments

CROCK POT TERIYAKI CHICKEN

6-10 chicken drumsticks, skinned
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons 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
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider 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 to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with rice.

September 27, 2011

Slow Cooker Southwest Chicken Stacks

adventures in married life Tuesday, September 27, 2011 0 Comments

Slow Cooker Southwest Chicken Stacks

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, etc. I served over rice.

August 8, 2011

Cheesy Chicken Goddess Casserole

adventures in married life Monday, August 08, 2011 0 Comments

Dinner tonight was so yummy. I even got Olivia to eat it!

A freakin' miracle!!

Cheesy Chicken Goddess Casserole

Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
8 oz block of cream cheese
1 Can of Black Beans, drained & rinsed.
1 Can of Corn or Hominy (drained)
2 Cans of diced tomatoes

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!) corn, & tomatoes.

Cover & cook in your Crock Pot on low for 6-8 hours. or high for 4-5 hours.
Shred the chicken. Turn the crock pot off & let it sit for about 30-45 minutes. Serve this over rice or chips.