Chicken Slop Food

SIMPLE CHICKEN SLOP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large mixing bowl, combine the chicken, soup, cheese, milk, salt, pepper and butter. Mix together and pour mixture into a 9x13 inch baking dish.
• Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until cheese is melted and bubbly, and casserole is hot in the center.

SLOW COOKER CHICKEN CHILI

Steps:

• Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
• Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
• Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

SLOPPY CHICKEN - CROCK POT

Steps:

• Combine all ingredients in crock pot.
• Cover and cook on low 8 hours.
• Stir chicken until it shreds.
• Pile into steak rolls and serve.

CHICKEN SLOP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Top with croutons and pour soup over all; mix together so that croutons are covered in soup.
• Bake at 400 degrees F (200 degrees C) for 40 minutes, or until chicken is cooked through (no longer pink).

CHICKEN SLOP

Steps:

• Let the chicken breast thaw for about 30 minutes.
• While thawing the chicken pour the rice (half a bag) into a rice cooker filled with water and let steam till the rice is big and soft.
• After the chicken has thawed set the stove on high and get a medium size sauce pan.
• Place the butter in the pan (with choice of seasoning) and a splash of water until they start to sizzle.
• Place chicken breast into the pan and grill till cooked thoroughly.
• While grilling the chick on the stove mix and prepare the Cream of Chicken soup with the milk till warm and soupy.
• Do the same with the Cream of mushroom soup.
• In a mixing bowl mix the soup with the rice till the rice is sticky and thick.
• Place the cooked chicken on a serving plate or in a crock pot and pour the rice mix on top.

MEXICAN CHICKEN SLOP

Steps:

• Spread a spoonful of chicken mixture onto the bottom of a deep casserole dish.
• Place a layer of corn tortillas ontop of chicken.
• Sprinkle about a cup of cheese ontop of chicken.
• Add a layer of hot salsa ontop of the cheese.
• Do another layer of tortillas, repeating until dish is full and ending with tortillas and salsa. NO CHICKEN!
• Add about 1-2 cups of cheese on top of salsa and bake in a 340'f oven for 50-60 minutes.

PULLED CHICKEN SLOPPY JOES (SLOPPY CHICKENS)

Steps:

• Add vegetable oil to a saucepan, and then add (in this order) garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce.
• Place over high heat and wait until you can hear the garlic sizzling in the bottom of the pan, about 30 seconds. Let garlic sizzle for about 30 seconds before adding the water. Stir everything together and wait for the mixture to boil.
• Reduce heat to medium-low and simmer, uncovered, until the chicken falls apart, about 1 1/2 hours.
• Stir in the green onions and peppers and cook until the peppers just turn tender, 3 to 5 minutes more. Taste for seasoning.
• Remove from heat and serve on toasted hamburger buns.

CHICKEN GUMBO SLOPPY JOES

Steps:

• Preheat oven to 400F for toasting the buns.
• Dump the ground beef into a large saute pan over medium-high heat.
• Add the diced onions to the pan with the ground beef.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
• Add the chicken gumbo soup, yellow mustard, ketchup, salt, pepper and onion powder to the pan.
• Stir all of the ingredients together well.
• Leave the mixture to simmer until the liquid in the pan thickens. About 4 minutes.
• Reduce the heat to low.
• Place the buns in a single layer on a baking sheet.
• Place the baking sheet in the oven and toast the buns until they are lightly browned. 4-6 minutes.
• Scoop the sloppy joe mixture onto the toasted buns.
• Serve and enjoy!

SLOW-COOKER CHICKEN MOLE

Steps:

• For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
• Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
• Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
• Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
• For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
• To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
• Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.