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Chicken Chili (or White Chili)--my DH requests this all the time
1 can White Kidney Beans, drained and rinsed
6 cups chicken broth
2 cloves garlic, minced
1 medium onion, chopped
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced chicken
grated Monterey Jack
I place all the ingredients in my crock pot and let it go on med-low for about 6 hours. When you are ready to serve, sprinkle cheese on each individual bowl and top with a dollop of sour cream and chopped jalapenos (optional). It's not spicy at all (unless you want it to be) and my kids love it.
The last time I made this I also added some carrots, it turned out great.
Crock pot chicken and dumplings (figure its a great one to share)
1 can cream of chicken soup
1 can cream of mushroom soup (you can add 2)
1 container of chicken broth (you can use veggie broth)
a couple raw chicken breasts (or thighs or whatever part you want to use)
1 container of sour cream
1 canister of biscuts
Dice up your chicken into small pieces, put that into your crock pot, along with the cream of chicken soup, cream of mushroom soup, and chicken broth. Cook on med for 6 hours (can cook on a lower temp if you want it to go longer - I dont recommend it cooking longer than about 8 hours and if you are going to cook it that long add more broth). After 6 hours, open the crock pot, add the sour cream. Break the biscut dough up into small pieces and add to the crock pot. Let it cook for 1 more hour.
Lemon Herb Baked Chicken
(marinate in a ziploc in the refrigerator while you're at work.)
4 boneless skinless breasts
1/4 cup extra virgin olive oil
2 cups of lemon juice (2-3 fresh or refrigerated)
If using fresh lemons, use the zest of both lemons
Herbs (use dry if you have it, or fresh is tons better. Chop these herbs up finely)
3 tbsps of rosemary
3 tbsps of thyme
3 tbsps of oregano
3 tbsps of parsley or cilantro
1 tbsp of minced garlic
salt and pepper
Bake in a single layer with the marinating juices for 30 - 40 minutes at a 400 degree oven checking for doneness or grill it. I serve this usually with a steamed veggie and rice or homefried potatoes.
Quick and easy Chicken Parmesan
4 boneless skinless breasts lightly seasoned with salt and pepper
1 tin of dices or crushed tomatoes
2 tbsp of italian seasoning
2 tbsp of grated parmesan cheese
4 slices of provolone, mozzarella and/or fresh parmesan shavings
Mix the seasoning and the grated parmesan into the tomatoes. Layer the chicken in a single layer of an oven safe baking dish. Pour half the tomatoe mixture over to cover them well. Bake for 30 minutes at 400 degrees checking for doneness. Layer a slice of provolone or mozzarella to each breast. Bake for another 5 minutes or until the cheese is well melted. Serve with pasta of your choice, and use the remaining tomatoe mixture as the sauce for the pasta.
Generally speaking, if I had time, I would probably first sear the breasts before baking them, but it's just not practical on a weeknight.
Becky, mommy to my Monkey Pie, Maggie (June 10, 2010)