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Recipes in category: Dinner-Chicken -

  1. Crock Pot Chicken and Wild Rice Soup
  2. Crockpot BBQ Beer Chicken (Slow Cooker)
  3. Easy Chicken Tikka Masala
  4. Easy Slow Cooker Chicken Korma
  5. Slow Cooker Balsamic Chicken
  6. Spaghetti and Chicken Wings
  7. Sweet and Sour Chicken

  • 1 lb [~= 453.6 g] chicken breasts (do not use frozen,) cut in half if large
  • 1/2 small onion or 1 large shallot, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1-1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/4 tsp dried rosemary
  • 1 large or 2 small bay leaves
  • 2 tbl butter or Earth Balance Vegan Butter
  • 6 cup [~= 1.35 l] gluten-free chicken broth
  • 3/4 cup [~= 168.75 ml] wild rice-brown rice blend (I recommend Lundberg Farms)
Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)
Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.
Date added:

  • 3 lb [~= 1.3608 kg] boneless, skinless chicken breasts (about 6 large)
  • 1 tbl onion powder
  • 1 tbl smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz [~= 226.8 g] of beer (I used a classic amber)
  • 32 oz [~= 907.2 g] of barbecue sauce
Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.
1. Thinner barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce.
2. If you don’t want to use beer, you can try a ginger ale, chicken stock, or even water.
3. This makes a ton of chicken and I usually freeze immediately freeze a container for later.
Date added:

  • For the rice:
    • 1 cup [~= 225 ml] brown basmati rice
    • 1 tbl butter or olive oil
    • 1/2 tsp cumin seeds (optional)
    • 1 3/4 cup [~= 393.75 ml] water
    • 1/2 tsp salt
  • For the Chicken:
    • 1 lb [~= 453.6 g] chicken breasts, cut into 1-inch cubes
    • 1/2 cup [~= 112.5 ml] Greek yogurt plus 1 tsp garam masala (optional)
    • salt and pepper, to taste
    • 1 tbl olive oil
    • 4 tbl butter
    • 1 onion, diced
    • 1 inch piece of ginger, grated*
    • 2 cloves garlic, minced
    • 1.5 cup [~= 337.5 ml] (1 small can) crushed or pureed tomatoes
    • 1 heaping tbl garam masala
    • 1/4 tsp cayenne pepper
    • 1/2 to 3/4 cup heavy cream or whole milk (coconut milk can also be used)
    • Naan, for serving (optional)
If you have the time, marinate the chicken in the yogurt, 1 tsp garam masala, and salt and pepper to taste for 20 minutes or overnight.
For the rice, melt butter or olive oil in a medium pot over medium high heat. Add rice and cumin seeds and toast for approximately 3 minutes, stirring occasionally. Add water and salt, bring to a boil, cover and turn heat to low. Rice will cook in approximately 30 minutes.
While rice cooks, heat 1 tbl olive oil plus 1 tbl butter in a large skillet or pot over medium-high heat.
If you did not marinate the chicken, season it with salt and pepper. Brown chicken until fully cooked on both sides. Remove from pot and set aside.
Add remaining 3 tbl butter to pot and saute onions and ginger until softened.
Add garlic and saute for approximately 1 minute, or until fragrant.
Add tomatoes, garam masala, cayenne pepper, and chicken.
Once heated, add cream or milk.
Serve over rice with naan.
Prep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes
Date added:

  • 2 lb [~= 907.2 g] boneless skinless chicken thighs, chopped into 1-inch chunks
  • 28 oz [~= 793.8 g] (1 can) can fire roasted crushed tomatoes
  • 1 small white onion, diced
  • 5-7 jalapeno, diced (seeds optional depending on how spicy you want it)
  • 1 red bell pepper, chopped into large chunks
  • 5 cloves garlic, grated
  • 1 thumb-sized piece ginger, grated
  • 1/2 head cauliflower, broken into bite-sized chunks
  • 3/4 cup [~= 168.75 ml] yogurt
  • 2 tbl curry powder
  • Salt and pepper
  • Cilantro
  • Cooked Rice
Mix all of the ingredients in a slow cooker. It will seem thick/dry, but as it cooks a nice sauce will form.
Cook on high for 4-5 hours, or low for 6-7 hours.
Serve with rice and garnish with cilantro.
Date added:

  • 1/2 cup [~= 112.5 ml] balsamic vinegar
  • 1/2 cup [~= 112.5 ml] chicken broth
  • 1/4 cup [~= 56.25 ml] brown sugar, packed
  • 3 cloves garlic, minced
  • 4 bone-in, skin-on chicken breasts
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/4 tsp crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbl chopped fresh parsley leaves
Cook Time 8 hours, 5 minutes
Total Time 8 hours, 10 minutes
Yield 4 servings
Let the crockpot do all of the work in the easiest dish of all time. Simply throw everything in with 5 min prep. That's it!
In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic; set aside.
Season chicken breasts with basil, oregano, thyme, rosemary, red pepper flakes, salt and pepper, to taste.
Place chicken breasts into a 6-qt slow cooker. Stir in balsamic vinegar mixture. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, reaching an internal temperature of 165 degrees F.
Serve immediately, garnished with parsley, if desired.
Date added:

  • For Cacciatori Wings
  • Family size pkg of raw chicken wings
  • vegetable oil
  • 1 can Campbells tomato soup
  • 1 onion diced
  • 1/8 cup [~= 28.125 ml] vinegar
  • 3 tbsp oregano
  • salt
  • pepper
  • For Spaghetti
  • 1 jar or canned spaghetti sauce
  • 1 cup [~= 225 ml] sliced mushrooms
  • 1/4 cup [~= 56.25 ml] green peppers (optional)
  • 3 tbsp parmesan cheese
  • 1 pkg prepared spaghetti pasta
Chicken Wings
Remove wings from pkg and tuck the wing piece under the rest.
In an electric frying pan, brown wings in oil
Combine separately soup, onion, vinegar, oregano, salt and pepper and pour over wings in pan
Cover and cook on 350 for 1 hour.
After wings are cooked, remove from sauce and set in preheated oven at 225 to keep warm.
Spaghetti Sauce
Add jar of spaghetti sauce to wing sauce in frying pan.
Stir in mushrooms, green peppers and parmesan cheese.
Let sauce simmer for 20 minutes.
Pour finished sauce into drained, cooked spaghetti in large pot and cover for 10 minutes
Serve with Mom's Vinegarette Salad.
Date added:

  • 2 tbl vegetable oil
  • 2 boneless chicken breasts, sliced into strips
  • Salt and pepper
  • 1/2 cup [~= 112.5 ml] chopped red pepper
  • 4 tsp cornstarch, mixed with 4 tsp water
  • 1 cup [~= 225 ml] canned pineapple chunks, drained with 1/2 cup reserved juice
  • 3 tbl light brown sugar
  • 3 tbl rice wine vinegar
  • 1/4 cup [~= 56.25 ml] chicken stock
  • 1/2 cup [~= 112.5 ml] chopped green pepper
In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.