SLOW COOKER CHICKEN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield 6 to 8 servings
Number Of Ingredients 19
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.
Nutrition Facts : Calories 507 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 2262 milligrams, Carbohydrate 59 grams, Fiber 15 grams, Protein 38 grams, Sugar 13 grams
SLOW COOKER CHICKEN NOODLE SOUP
This slow cooker version of the classic soup is super easy to make. We used chicken thighs because they're less expensive than breasts and tend not to dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
- Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
- While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.
SLOPPY CHICKEN - CROCK POT
Make and share this Sloppy Chicken - Crock Pot recipe from Food.com.
Provided by TishT
Categories Chicken
Time 8h10m
Yield 16 serving(s)
Number Of Ingredients 13
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.
MEXICAN CHICKEN SLOP
I love this recipe!!! it comes out a bit runny so don't worry. Also, it tastes even better the next day as leftovers! My suggestions are to maybe fry the tortillas a bit before layering, and if you want, add even more hot salsa to the chicken mixture. If you don't want it to spicy, you can spread mild salsa on top of the cheese when layering, but be sure to use hot salsa for the final layer. ENJOY!
Provided by MissAubrieHelena
Categories Spicy
Time 1h5m
Yield 6-7 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1223.4, Fat 62.6, SaturatedFat 32.5, Cholesterol 224.2, Sodium 2793.6, Carbohydrate 99.5, Fiber 9, Sugar 3.4, Protein 71.3
CHICKEN SLOP
Make and share this Chicken Slop recipe from Food.com.
Provided by daniegirl91
Categories One Dish Meal
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 950.4, Fat 35.2, SaturatedFat 13.1, Cholesterol 133.1, Sodium 1521.3, Carbohydrate 108.5, Fiber 1.6, Sugar 0.9, Protein 45.5
PULLED CHICKEN SLOPPY JOES (SLOPPY CHICKENS)
I'm showing you how to make what I like to call Sloppy Chickens, which are a cross between a pulled pork sandwich and a classic ground beef Sloppy Joe, except this chicken version is way easier than both of those. And don't let the name fool you, we're not going to need to pull any chicken, since as you'll see, it actually pulls itself. Garnish these with more green onion if desired.
Provided by Chef John
Categories Chicken Sandwiches
Time 1h50m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 846.6 calories, Carbohydrate 95.1 g, Cholesterol 140.1 mg, Fat 27.4 g, Fiber 5.1 g, Protein 52.5 g, SaturatedFat 6.9 g, Sodium 2629 mg, Sugar 14.9 g
HEALTHY SLOW COOKER CHICKEN AND RICE SOUP
Lemon and dill brighten the deep flavors of this low-and-slow soup for the soul.
Provided by Food Network Kitchen
Time 8h20m
Yield 6
Number Of Ingredients 11
Steps:
- Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt.
- Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own).
- After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. Add the shredded chicken and 1 tablespoon lemon juice. Taste and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped dill. Serve hot topped with whole dill fronds.
CHICKEN GUMBO SLOPPY JOES
Chicken Gumbo Sloppy Joes are an easy weeknight dinner recipe using lean ground beef and Campbell's chicken gumbo soup.
Provided by Erin
Categories Dinner Recipes
Time 30m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 595 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 41 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 803 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHICKEN AND RICE IN THE SLOW COOKER!
Make and share this Chicken and Rice in the Slow Cooker! recipe from Food.com.
Provided by Mrs.Smiles
Categories One Dish Meal
Time 6h5m
Yield 1 Dinner for 2-4, minus veggie side dish, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream of mushroom soup, rice, and milk together in the slow cooker until well blended.
- Sprinkle an even coating of garlic salt over the top of the rice.
- Place 2-4 boneless, skinless chicken breast in the slow cooker. Completely immerse chicken in the rice mixture.
- Cook on low 8-9 hours if cooking with frozen chicken. If chicken is thawed, cook on low 6-8 hours.
Nutrition Facts : Calories 1592.7, Fat 54.3, SaturatedFat 17.6, Cholesterol 219.8, Sodium 2236.7, Carbohydrate 182.5, Fiber 5.2, Sugar 4.3, Protein 85.9
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