Crock Pot Gorgonzola Chicken Food

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JOHNNY CARINO'S GORGONZOLA CHICKEN



Johnny Carino's Gorgonzola Chicken image

This is a rich pasta sauce that is flavored with Gorgonzola cheese, mushrooms, grilled chicken, and fresh chopped tomatoes.

Provided by pickman

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 chicken breasts
2 tablespoons vegetable oil
1 lb dry pasta
2 cups half-and-half
4 ounces crumbly gorgonzola
8 ounces white button mushrooms, sliced
2 tablespoons shredded parmesan cheese
1/2 cup chopped tomatoes

Steps:

  • Pound chicken breasts until they are 1/2 inch thick season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need to add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
  • Cook pasta according to instructions on the package. Johnny Carino's typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.
  • If you need to reheat this dish, I recommend leaving all of this unassembled and reassemble just before serving again. If you do not combine the pasta sauce and pasta together while this is refrigerated the sauce won't soak into the pasta.

SLOW-COOKED CHICKEN



Slow-cooked Chicken image

Provided by Food Network

Categories     main-dish

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 whole chicken, 3 1/2 to 4 pounds
Kosher salt
Cracked white pepper
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and smashed
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch

Steps:

  • Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
  • Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.

HAWAIIAN CROCK POT CHICKEN



Hawaiian Crock Pot Chicken image

Make and share this Hawaiian Crock Pot Chicken recipe from Food.com.

Provided by SB61287

Categories     Chicken Breast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

4 -6 boneless skinless chicken breasts
1 (16 1/2 ounce) can crushed pineapple
1 (16 1/2 ounce) bottle archer farms hawaiian style barbecue sauce (found at Target)

Steps:

  • Place breasts in crock pot, pour pineapple on top of chicken and then pour sauce over all. Cook on low for 6 hours.

CROCK POT MOROCCAN CHICKEN



Crock Pot Moroccan Chicken image

Make and share this Crock Pot Moroccan Chicken recipe from Food.com.

Provided by Haversac

Categories     Poultry

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
1 cup onion, chopped
1 cup baby carrots
1 tablespoon olive oil
1 (8 ounce) can mandarin oranges, drained
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes
1 tablespoon lemon juice

Steps:

  • Spray inside of large crock pot with cooking spray.
  • Mix water, spices and lemon juice in a small bowl. Set aside.
  • Layer ingredients in crock pot in this order:.
  • onions.
  • carrots.
  • water mixture.
  • chicken.
  • olive oil.
  • oranges.
  • Cook on low for 8 hours.
  • Serving Suggestion.
  • Serve over rice or couscous.

Nutrition Facts : Calories 220.5, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 395.9, Carbohydrate 14.9, Fiber 2.4, Sugar 9.4, Protein 28.4

GORGONZOLA CHICKEN AND ORZO



Gorgonzola Chicken and Orzo image

Delicious, warm, and rich, this dish is easy to prepare. I consider it a comfort food. It travels well, too, so is good for taking along to a friend's house or potlucks.

Provided by Julesong

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
2 teaspoons butter
1 1/2 cups chopped white onions
1 clove garlic, minced
3 boneless skinless chicken breasts
2 cups chicken broth
1 cup uncooked orzo pasta
1 teaspoon lemon juice
1/4 teaspoon dried oregano or 1 teaspoon minced fresh oregano
1/2 teaspoon dried basil or 1 1/2 teaspoons minced fresh basil
1/4 teaspoon freshly grated lemon, zest of
salt & freshly ground black pepper, to taste
1/3-1/2 cup crumbled gorgonzola, to taste

Steps:

  • Trim the fat from the chicken breasts, then cut into bite size pieces.
  • Over medium-high heat, melt together the olive oil and butter in a large non-stick pan with high sides, then add the onion and sauté, stirring often, until just tender, about 3 minutes.
  • Add the minced garlic and chicken pieces sauté until chicken is browned on all sides, stirring occasionally, about 5 minutes.
  • Stir in the broth, orzo, lemon juice, oregano, basil, lemon zest, and pepper into to chicken mixture and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, or until pasta is to desired texture.
  • Season to taste with salt and pepper, stir in the crumbled Gorgonzola, and serve.
  • Goes well with a salad, crisp baby green beans, or asparagus.
  • For a change of pace, try this recipe using cubed (boneless and skinless) turkey, duck, or even goose!
  • A bit of proscuitto sauteed in with the chicken is good, too (not much, though - only about a tablespoon).

Nutrition Facts : Calories 250.6, Fat 6.6, SaturatedFat 2.8, Cholesterol 43.2, Sodium 409, Carbohydrate 25.8, Fiber 1.5, Sugar 2.5, Protein 20.9

SPINACH GORGONZOLA CORNBREAD (CROCK POT)



Spinach Gorgonzola Cornbread (Crock Pot) image

Make and share this Spinach Gorgonzola Cornbread (Crock Pot) recipe from Food.com.

Provided by barefootmommawv

Categories     Breads

Time 1h38m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 (8 1/2 ounce) boxes cornbread mix (any brand)
3 eggs
1/2 cup cream
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 cup crumbled gorgonzola
1 teaspoon ground black pepper
paprika (optional)

Steps:

  • Coat Crock pot slow cooker with nonstick cooking spray.
  • Mix all ingredients in medium bowl. Pour batter into crock pot slow cooker.
  • Cover; cook on High 1 1/2 hours. Sprinkle to with paprika for more colorful crust, if desired.
  • Let bread cool completely before inverting onto serving platter.
  • ***** Note ******.
  • Cook only on High setting for proper crust and texture.

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