MEATLOAF FROM COOKING LIGHT

I don't like much meat, but I love meatloaf and I love mushrooms. I was immediately drawn to this recipe and thought some of you might like to have it, too.  I won't touch poultry so I will make mine all beef but I'm sure most of you will enjoy it just as listed.

Ingredients

• 2 (1-ounce) slices whole wheat bread
• 3/4 pound ground round
• 3/4 pound ground turkey
• 1 1/2 cups sliced shiitake mushrooms
• 1/2 cup grated fresh onion
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 garlic clove, minced
• 2 tablespoons ketchup
• 1 1/2 teaspoons Dijon mustard
• 1/8 teaspoon ground red pepper

directions

Place bread in a food processor and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

Because no evaporation takes place, the crock-pot makes an especially moist and tender meat loaf. The mushrooms add moisture as well.

Servings:6 servings (serving size: 4 ounces)

 

Cooking Light Photo

HONEY GARLIC CHICKEN THIGHS

4 to 6 boneless, skinless chicken thighs

4 garlic cloves, minced
⅓ cup honey
½ cup low sodium ketchup
½ cup low sodium soy sauce
½ teaspoon dried oregano
2 tablespoons fresh parsley
½ tablespoon toasted sesame seeds

Arrange chicken thighs on the bottom of slow cooker; set aside.

In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.

Pour the sauce over the chicken thighs.

Close with a lid and cook for 4 to 5 hours on LOW, or 3 1/2 to 4 hours on high. Remove lid and transfer chicken to a serving plate. Spoon sauce over chicken and sprinkle with toasted sesame seeds.
This recipe showed up on my page and I figured some of you chicken recipe lovers would enjoy it. I believe it is attributed to http://diethood.com

file photo for reference

SAVORY CHICKEN CACCIATORE

1 tbsp olive or canola oil

3 lb skinless chicken breasts, thighs, and/or drumsticks
4 garlic cloves, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes in puree
1 lb white button mushrooms, halved
2 large yellow onions, diced
1 medium green bell pepper, cut into chunks
1 1/2 cups chicken broth or stock
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained
Chopped flat leaf parsley for garnish, if desired

Heat the oil over medium-high heat in a 12-inch skillet.  Add the chicken and cook until browned on all sides.  Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, bell pepper and 1 cup of the chicken broth in a 6-quart slow cooker.  Add the chicken, turning to coat both sides.  Place the lid on the cooker and cook on low setting 7 to 8 hours until the chicken is cooked through.  Remove chicken and keep warm.

Stir the cornstarch into the remaining 1/2 cup of broth until smooth.  Stir the mixture into the cooker.  Cover and cook on high about 10 minutes until the mixture boils and has thickened.  Serve with the chicken and the fettuccine. Sprinkle with the parsley, if using.

Yield: 6 servings.

file photo

THAI CHICKEN WINGS WITH PEANUT SAUCE

24 chicken drumettes (about 2 1/4 lb)

1/4 cup water

1 tbsp lime juice

1/4 tsp ground ginger

1 recipe Peanut Sauce (see below)

In a 3 1/2 to 4-quart slow cooker combine the first four ingredients. Cover and cook on low 5 to 6 hours or 2 1/2 to 3 hours.

Using a slotted spoon, remove chicken from cooker and discard the liquid. Toss chicken with half of the peanut sauce. If desired, return chicken to the cooker. Serve immediately or keep on warm, covered up to 1 hour. Serve with the remaining sauce. If sauce looks separated, gently whisk.

PEANUT SAUCE

In a small saucepan, stir together the following:

1/2 cup creamy peanut butter 

1/2 cup water 

2 tbsp reduced-sodium soy sauce 

2 cloves garlic, minced

1/2 tsp ground ginger 

1/4 tsp crushed red pepper

Cook and stir over medium-low heat until smooth.

May be stored in refrigerator up to 1 week.

Yield: 1 cup

LEMON GARLIC CHICKEN

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley


In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Serve over pasta or as desired.

 File Photo

 

COOKED CHICKEN FOR VARIOUS USES

1 medium onion, sliced
2 1/2 lb boneless, skinless chicken breasts and/or thighs
1/2 tsp seasoned salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder

Layer bottom in the bottom of a 5-quart slow cooker. Add the chicken pieces over the onion; sprinkle with the spices.

Place lid on cooker and cook on low 4-5 hours until cooked through but not dry.

This chicken is excellent to cut up and use in stir-frys, salads, casseroles, etc. Good sliced for sandwiches or shredded for use in enchiladas, tacos, etc.

Variation: Sprinkle chicken with 2 tablespoons light soy sauce for use in Chinese recipes, if desired.

Note: May be frozen for later use.

CASHEW CHICKEN

• 2 lbs boneless skinless chicken breasts (About 4 pieces)
• 3 Tablespoons Cornstach
• ½ tsp black pepper
• 1 Tbsp canola oil
• ½ cup soy sauce
• 4 Tbsp rice wine vinegar
• 4 Tablespoons ketchup
• 2 Tablespoons sweet chili sauce
• 2 Tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• ¼ tsp red pepper flakes
• 1 cup cashews

1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch 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, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
4. Cook on LOW for 3 to 4 hours.
5. Serve over rice. Makes 4-6 servings.

Source: Chef in Training years ago

ANGEL CHICKEN

This basics of this recipe are from an old Midwest Living magazine years ago.

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I use button, again)

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine (May substitute chicken broth, if desired.)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta, for serving

Melt the butter in a saucepan and stir in the dry salad dressing mix. Using a wire whisk, stir in the soup, wine or broth, and cream cheese spread; stir until melted and smooth.

Cut up mushrooms and place in bottom of slow cooker; place chicken over the mushroom. Pour the sauce over the chicken.

Place lid on cooker and cook on low for 5 hours.

Serve with the hot rice or pasta, if desired.

file photo

 

ROOT BEER BARBECUED CHICKEN WINGS

This recipe for wings is a little different since it uses root beer.

Approx. 12 -14 Chicken Wings, thawed
1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
1/2 can A&W Root Beer

Place Chicken Wings in Crockpot.
Cover with lid and cook on High for 2.5 hours.
After 2.5 hours, remove juices from crockpot.
In small mixing bowl, combine Root Beer and BBQ Sauce and stir well.
Pour mixture over chicken.
Cover, and cook for 30 minutes more, or until done.

the file photo

CHICKEN CASSOULET

This is from a small booklet from Better Homes and Gardens 70 years of favorite recipes published in 1979.

Click on picture to enlarge for easier reading.

CROCKPOT BALSAMIC CHICKEN THIGHS

3 pounds of boneless chicken thighs

1 small red onion diced

2 large cloves of garlic minced

1 teaspoon of basil or 1 small bunch of fresh basil chopped 

1 small bunch of parsley reserved

1/2 teaspoon of sea salt

1/2 teaspoon of pepper

1/2 cup of balsamic vinegar

1/8 cup of extra virgin olive oil 

Pour oil into bottom of crockpot. Add chicken and pour the vinegar on top. Add all other ingredients except the parsley. Cook on high for four hours or low for 8. Top with parsley! 

 

CHEESY CHICKEN, BACON, & TATOR TOT BAKE

When I saw this today (back in 2014), I thought of the hundreds of readers out there who are always wanting chicken recipes. If you are a regular on my blogs, you know I do not allow chicken in my mouth, so this is for all you! Enjoy!

Crock Pot Cheesy Chicken, Bacon, & Tator Tots is a delicious and super easy meal to put together! Your whole family will love it!

Author: Stacey

Recipe type: main

Ingredients

• 1 (32 ounce) bag tater tots
• 3 ounce crumbled bacon pieces
• 1 lb skinless chicken breasts
• 1½ cups grated colby cheese
• 1½ cups grated monterey jack pepper cheese
• ¾ cup milk
• salt and pepper

Instructions

1. Grease the bottom of the crock pot
2. Layer ½ the tater tots on the bottom of the pot
3. Sprinkle ½ of the bacon pieces on top of the tator tots
4. Combine the two cheeses, and sprinkle ⅓ of it over the bacon and tots
5. Top cheese with the chicken breasts
6. Sprinkle chicken with salt and pepper to taste
7. Top chicken with another ⅓ of cheese
8. Sprinkle with other ½ of the bacon pieces
9. Add remainder of the tater tots
10. Top with final ⅓ of the cheese
11. Pour milk over the top
12. Set crock pot to high and cook 4-5 hours (3 was perfect for me)

MARSHA'S CHICKEN ENCHILADA CASSEROLE

1 onion, chopped

1 garlic clove, minced

1 tbsp oil

1 can (10-oz) enchilada sauce

1 can (8-oz) tomato sauce

Salt and pepper to taste

8 corn tortillas

3 boneless, skinless chicken breast halves, cooked and cubed

1 can (15-oz) ranch-style beans, drained

1 can (11-oz) Mexicorn, drained

3/4 lb cheddar cheese, grated

1 can (2 1/4-oz) sliced black olives, drained

Sauté onion and garlic in oil in a saucepan. Stir in the enchilada sauce and tomato sauce. Season with salt and pepper.

Place2 tortilla in bottom of slow cooker. Layer one-third of chicken on top. Top with one-third of sauce mixture, one-third beans, one-third corn, one-third cheese and one-third black olives. Repeat layers two more times. Top with 2 tortillas.

Place lid on cooker and cook on low 6 to 8 hours.

Variation: Substitute 1 lb cooked and drained ground beef for the chicken.

Yield: 4 to 6 servings

file photo for reference

 

STUFFED CHICKEN BREASTS

1 cup ricotta cheese

1/4 cup Parmesan cheese
1/2 cup pesto sauce
6 skinless boneless chicken breasts, pound out thin
salt and pepper to suit your taste
1/2 (10 1/2-oz size) can cream of mushroom soup
1/4 cup milk
1/4 cup white cooking wine
fresh basil leaves for garnish, if desired

In small mixing bowl combine the cheeses and pesto; place a dollop on each of the chicken breast.  Roll chicken breast around the mixture and secure with a wooden toothpick.

Season rolls with salt and pepper then place in crock pot or slow cooker.

In a mixing bowl whisk together the soup, milk, and wine (or chicken broth); pour over the chicken in the cooker.

Place lid on cooker and cook 4 to 6 hours on low or 3 to 4 hours on high. 

Garnish with fresh basil when serving, if using.
NOTE: REMOVE TOOTHPICKS BEFORE SERVING!

file photo for reference only - not this exact recipe

SLOW COOKER TURKEY BREAST I

5 slices bacon

1 5 1/2-lb bone-in turkey breast (skin removed)

1/2 tsp garlic pepper

1 can (10 1/2-oz) turkey gravy

2 tbsp flour

1 tbsp Worcestershire sauce

1 tsp dried sage

1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
3. Cover slow cooker and cook turkey 8 hours on Low.

file photo for reference

CROCKIN' GIRLS CHICKEN SOUP

This recipe is from the Crockin' Girls in 2013.  I friend of mine recommended this.  As you all know if you follow my blog, I don't eat chicken.  However, I get more requests for chicken dishes than any other so here you are: 

• 4 Chicken Breasts (boneless, skinless)
• 2 Tablespoons Butter
• 1 Can Cream of Chicken Soup
• 1 Can Cream of Celery Soup
• 3 1/2 Cups Chicken Broth
• 1 Onion, finely diced
• 1 Cup Celery, diced
• 1 Cup Carrots, diced
• 2 Chicken bouillon cube
• 10 Ounces Can of Biscuits, but you can make your own

EXCLUDING THE BISCUITS put all ingredients in, then cover and cook on LOW for 8 hours.

1. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.

2. Place the torn biscuit dough in and cook until the dough is no longer raw in the center.

   
   
   
   
   
   Note: This recipe has a 4 out of 5 star rating on the Crockin' Girls site.

 

SLOW COOKER HONEY-ORANGE CHICKEN DRUMSTICKS

• Another recipe for all you chicken lovers out there!
• 1/3 cup honey
• 2 teaspoons orange zest
• 2 tablespoons orange juice
• 3 tablespoons reduced-sodium soy sauce 
• 3 cloves garlic, minced
• 1 1/2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 1/4 teaspoon crushed red pepper
• 12 medium chicken drumsticks (3-3 1/2 pounds), skin removed (see Tip)
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons toasted sesame seeds

1. Combine honey, orange zest, orange juice, soy sauce, garlic, ginger, vinegar and crushed red pepper in a small bowl.
2. Coat a 5- to 6-quart slow cooker with cooking spray. Add drumsticks, pour in the sauce and mix to coat. Cover and cook until an instant-read thermometer registers 165°F when inserted into the thickest part of the meat without touching bone, 2 to 3 hours on High or 4 hours on Low.
3. Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. Bring to a boil over high heat. Boil until reduced and syrupy, 10 to 15 minutes. Pour the sauce over the drumsticks and stir to coat. Serve sprinkled with cilantro and sesame seeds.

Yield: 6 servings of 2 drumsticks

Per serving: 245 calories

file photo

 

SIMPLE HOISIN CHICKEN

12 (3 1/2-4 lbs total) bone-in chicken thighs, skinned

2 tbsp quick-cooking tapioca

1/8 tsp salt

1/8 tsp black pepper

1/2 cup hoisin sauce

1 pkg (16-oz) frozen stir-fry vegetables

3 cups hot cooked rice for serving

Spray the inside of slow cooker with nonstick cooking spray. Place chicken in the cooker and sprinkle with the tapioca, salt and pepper. Pour hoisin sauce overall.

Place lid on cooker and cook on low setting 4 to 5 hours or on high setting 2 1/2 hours.

If using low heat setting, turn to high. Stir in the frozen vegetables and cook an additional 30-45 minutes or until the veggies are tender. 

Serve chicken and veggies over the hot cooked rice.

slow cooker favorites volume 2

SLOW COOKER CHICKEN POT PIE

1/3 cup all-purpose flour

1 3/4 tsps poultry seasoning
1 3/4 tsps dried thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp canola oil
2 large carrots, cut-up into bite size pieces
2 celery ribs, sliced
2 large red potatoes, cut into bite-size pieces
8 mushrooms, sliced thin
1 large yellow onion, chopped
1 1/2 cups chicken broth
2 1/4 cups Bisquick or similar product
2/3 cup milk

In a large resealable plastic bag combine the flour, poultry seasoning, 1 teaspoon of the thyme, salt, and pepper; add chicken and shake to coat.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.  Remove chicken pieces, shaking off excess flour and using a slotted spoon, place chicken into the skillet.  Cook for 5 minutes, stirring occasionally to brown on all sides.  Remove from the skillet and place in slow cooker or crock pot.

Add the remaining tablespoon of the oil to the skillet.  Stir in the carrots, celery, potatoes, mushrooms, and onion; cook, stirring, for 5 minutes.  Stir in the remaining seasoned flour and cook for 1 minute.  Add the broth and bring to a boil.  Pour the mixture over the chicken in the cooker.

Place lid on cooker and cook on low for 7 hours or on high for 4 hours.

One hour before the end of cooking time, stir together the Bisquick, milk, and remaining thyme just until mixed.  Drop by tablespoonfuls over the chicken mixture in the cooker.  Place a cotton dish towel over the cooker then place the lid over the towel.  Continue cooking until the biscuits are done.

Note: This is another of my recipes I got from an old Family Circle magazine years ago.

SWEET BABY RAY'S CROCKPOT CHICKEN

4-6 chicken breast

1 btl Sweet Baby Ray's sauce -large for normal crocks
1/4 c vinegar - any kind
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

file photo