1-2 lbs chicken, thawed
3 tbs dry ranch dressing mix
2 tbs oil
1 tbs balsamic vinegar
Mix ingredients in ziplock bag. Add chicken. Marinate 4 hours or overnight.
Bake in 350 degree oven until done.
Monday, February 4, 2013
Susan's Angel Hair Crockpot chicken
Ingredients
3 chicken breasts
1/2 cup butter
1 envelope Italian salad dressing mix
10 oz. mushroom soup
8 oz. cream cheese with chive/onion
Directions:
Melt the last 4 ingredients above in sauce pan and pour over chicken. Cook on low 6-8 hrs.
Serve over hot cooked angel hair pasta.
I sometimes use frozen chicken. Make sure to cooke for 8-10 hrs. if frozen.
3 chicken breasts
1/2 cup butter
1 envelope Italian salad dressing mix
10 oz. mushroom soup
8 oz. cream cheese with chive/onion
Directions:
Melt the last 4 ingredients above in sauce pan and pour over chicken. Cook on low 6-8 hrs.
Serve over hot cooked angel hair pasta.
I sometimes use frozen chicken. Make sure to cooke for 8-10 hrs. if frozen.
Erin's Crockpot Rotisserie Chicken
1 whole chicken, skinned (4-5 pounds)
2 tsp kosher salt (or if you like it as salty as the ones in the store, add another tsp.)
1 tsp paprika
1tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper (probably not necessary)
4 whole garlic cloves (optional)
1 yellow onion, quartered (optional)
Directions
1. I used a 6 quart crockpot for a 5 pound bird. It fit nicely.
2. Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while and is gross. Keep the small chicken away from you so that you don't freak out about salmonella. I skin the whole chicken because I hate the idea of the idea of the chicken fat swimming all day in the crock...it also looks disgusting when the chicken is cooked because it's all skinny and icky.
I get it that I am weird. If chicken skin makes you happy, then by all means, ignore me.
3. In a bowl, combine all of the dried spices. Rub the spices mixture all over the bird, inside and out. Plop the bird breast first down into the crockpot.
4. If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
5. Do not add water.
6. Cover and cook on high for 4-5 hours or on low for 8. The meat is done when it is fully cooked and has reached the desired tenderness. The longer you cook it, the more tender the meat.
2 tsp kosher salt (or if you like it as salty as the ones in the store, add another tsp.)
1 tsp paprika
1tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper (probably not necessary)
4 whole garlic cloves (optional)
1 yellow onion, quartered (optional)
Directions
1. I used a 6 quart crockpot for a 5 pound bird. It fit nicely.
2. Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while and is gross. Keep the small chicken away from you so that you don't freak out about salmonella. I skin the whole chicken because I hate the idea of the idea of the chicken fat swimming all day in the crock...it also looks disgusting when the chicken is cooked because it's all skinny and icky.
I get it that I am weird. If chicken skin makes you happy, then by all means, ignore me.
3. In a bowl, combine all of the dried spices. Rub the spices mixture all over the bird, inside and out. Plop the bird breast first down into the crockpot.
4. If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
5. Do not add water.
6. Cover and cook on high for 4-5 hours or on low for 8. The meat is done when it is fully cooked and has reached the desired tenderness. The longer you cook it, the more tender the meat.
Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles
3-4 large boneless skinless chicken breasts, thawed
2 cans of 98% fat free Cream of Chicken soup
4 oz. can chopped green chilies
1 tsp. cumin (I like to put 2 tsp.)
1/2 tsp. of Kosher salt
1/4 tsp fresh cracked black pepper
1/4 tsp garlic salt
1/4 tsp parsley
Place chicken, soup, cumin, salt, pepper and garlic salt, green chiles into crockpot on low. Let cook for 4-6 hours on low or until chicken is tender and falls apart easily. With 2 forks, shred chicken in the sauce. Spoon over rice and garnice with crumbled tortiall chips.
2 cans of 98% fat free Cream of Chicken soup
4 oz. can chopped green chilies
1 tsp. cumin (I like to put 2 tsp.)
1/2 tsp. of Kosher salt
1/4 tsp fresh cracked black pepper
1/4 tsp garlic salt
1/4 tsp parsley
Place chicken, soup, cumin, salt, pepper and garlic salt, green chiles into crockpot on low. Let cook for 4-6 hours on low or until chicken is tender and falls apart easily. With 2 forks, shred chicken in the sauce. Spoon over rice and garnice with crumbled tortiall chips.
Rebecca's Chicken Noodle Soup plus More....
Chicken noodle soup
2-3 broiled and diced chicken breast
2-4 T spoon of chicken bouillon
1-2 cups of the following vegetables dice or sliced
Celery
Carrots
Corn
Green beans
Bag of egg noodles (can leave out noodles and serve over rice)
Salt and pepper to taste
Seasoning salt
Corn starch and milk to thicken
Lay ck breast out on broiler pan sprinkle with seasoning salt then broil on high for 15 min or until center is no longer pink. Flip over and re-season cook for another 5 minutes. Dice cooked chicken breast and place in large pot add 7 cups of water. Add sliced/diced vegetables to the pot then add chicken bullion ( I add 4-5 T, I like a lot of flavor)continue to stir over medium heat. Add salt and pepper to taste. I usually bring mine to a boil and then turn down to medium. 10 minutes before dinner time add the noodles this way they don't become to soft. To thicken stir 1/4 cup of corn starch into a 1/3 cup of milk stir until completely dissolved. Add thickening sauce to soup and stir until combined.
You can opt out the noodles and serve over rice with cheese on top.
Day two I thicken the soup even more. Make a simple pie crust roll out and place in a small casserole dish bring pie crust all the way up the Side and then pour in chicken soup place last layer of pie crust on top.
Cook for 30 minutes at 350.
Hope that makes sense Stef I usually just toss stuff together
2-3 broiled and diced chicken breast
2-4 T spoon of chicken bouillon
1-2 cups of the following vegetables dice or sliced
Celery
Carrots
Corn
Green beans
Bag of egg noodles (can leave out noodles and serve over rice)
Salt and pepper to taste
Seasoning salt
Corn starch and milk to thicken
Lay ck breast out on broiler pan sprinkle with seasoning salt then broil on high for 15 min or until center is no longer pink. Flip over and re-season cook for another 5 minutes. Dice cooked chicken breast and place in large pot add 7 cups of water. Add sliced/diced vegetables to the pot then add chicken bullion ( I add 4-5 T, I like a lot of flavor)continue to stir over medium heat. Add salt and pepper to taste. I usually bring mine to a boil and then turn down to medium. 10 minutes before dinner time add the noodles this way they don't become to soft. To thicken stir 1/4 cup of corn starch into a 1/3 cup of milk stir until completely dissolved. Add thickening sauce to soup and stir until combined.
You can opt out the noodles and serve over rice with cheese on top.
Day two I thicken the soup even more. Make a simple pie crust roll out and place in a small casserole dish bring pie crust all the way up the Side and then pour in chicken soup place last layer of pie crust on top.
Cook for 30 minutes at 350.
Hope that makes sense Stef I usually just toss stuff together
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