Now this is my idea of a great crockpot meal. It’s like baked chicken, fried potatoes and steamed corn on the cob.
Crock-Pot BBQ Chicken Meal
Now this is my idea of a great crock-pot meal. It's like baked chicken, fried potatoes and steamed corn on the cob. The ingredients and instructions are per serving, so adjust accordingly.
- 1 chicken breast boneless, skinless
- 2 tablespoons barbeque sauce
- 1 large potato
- 1/8 cup mild cheddar cheese shredded
- 1/4 medium onion chopped
- salt & pepper to taste
- 1/2 tablespoon olive oil
- 1 mini ear corn on the cob
- 1 pat butter
- aluminum foil for wrapping
- Place whole potatoes, skin on in a pot of water.
- Bring water to slow boil and boil for 8-10 minutes.
- Immediately place potatoes in a bowl of cold water to halt the cooking process.
- Place the chicken breasts in the bottom of the crockpot.
- Pour bbq sauce over the chicken; you want as little liquid as possible in the bottom of the pot.
- Dice up potatoes, leaving skin on.
- Toss the potatoes, olive oil and onion, together in a bowl.
- Tear off a piece of foil large enough to accommodate the potatoes in a single layer with about 2 inches available on each side for folding.
- Place potatoes on foil and sprinkle potatoes with salt, pepper and shredded cheese.
- Tear off another piece of foil the same size or slightly larger than the one the potatoes are on.
- Place that foil over the potatoes and pull up the sides to form a loose envelope.
- Place the potato packet on top of the chicken, seam side up.
- Wrap each corn in foil with one pat of butter.
- Add the corn around the potato packets.
- Cover, cook on high for 5-6 hours or low for 7-8 hours.
The ingredients and instructions are per serving, so adjust accordingly.
Recipe adapted from Stephanie O’Dea
This is probably one of the best recipes I’ve come across in a very long time. I love white chicken enchiladas and the least favorite part of those for me is the tortilla. When I seen this with crescent rolls I knew I had to make it. It is so good.
Chicken Crescent Roll Casserole
This is probably one of the best recipes I've come across in a very long time. I love white chicken enchiladas and the least favorite part of those for me is the tortilla. When I saw this with crescent rolls I knew I had to make it. It is so good.
- 1 can (10 ounce) cream of chicken soup
- 3/4 cup mild cheddar cheese shredded
- 1/2 cup evaporated milk
- 1 can (4 ounce) green chilies divided equally
- 1 teaspoon black pepper divided equally
- 2 cans (8 ounce) crescent roll dough
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- 3/4 teaspoon garlic powder
- 4 green onions sliced thin
- 3 cups chicken breast boneless, skinless, cooked, shredded
- 1+1/2 cups colby jack cheese shredded, divided equally
- 2 tablespoons mayonnaise
- 1/2 teaspoon salt
- Preheat oven to 350F.
- Spray a 13x9 casserole dish with cooking spray.
- In a saucepan, combine evaporated milk, mild cheddar cheese, soup, 2 ounces of green chilies and 1/2 teaspoon pepper.
- Stir to blend well.
- Heat over low to medium heat, just until the cheese melts, do not boil.
- In a bowl, mix the cream cheese with butter until very smooth.
- Add in the garlic powder, shredded chicken, green onion and 3/4 cup colby jack cheese.
- Mix well until combined.
- Add in mayonnaise and 2 ounces of green chilies, mix to combine.
- Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Unroll the crescent rolls and separate.
- Spread about 2 tablespoons of the sauce mix in the bottom of the greased casserole dish.
- Place a heaping tablespoon of the chicken mixture on top of each crescent triangle, then roll up starting at the thicker end.
- Place in the casserole dish seam side down.
- When all rolls are in the baking dish, drizzle the remaining sauce on top of the rolled crescent rolls.
- Sprinkle rolls with the remaining 3/4 cup of shredded colby jack cheese.
- Bake for about 30 minutes or until rolls are no longer doughy.
Recipe adapted from Tastebook
Happy St. Patrick’s Day everyone. I am 1/2 Irish so I’ve celebrated this holiday for as long as I can remember. When I was a child my mom would put green food coloring in our milk at supper time. We thought that was pretty cool. I’ve never been fond of corned beef so I am making a New England Boiled Dinner instead.
This recipe was right on the money, next time I make it I’m going to do a breast filet so I can but it on a buttered bun with a pickle or two.
Chick-Fil-A Nuggets Copycat
This recipe was right on the money, next time I make it I'm going to do a breast filet so I can but it on a buttered bun with a pickle or two.
- 8 chicken tenderloins cut into bite size pieces
- 2+1/2 cups flour all purpose
- 1/4 cup powdered sugar
- 4 teaspoons salt
- 3 teaspoons black pepper
- 1 teaspoon paprika
- canola oil for frying
- In a deep skillet or deep fryer, heat oil to 375F.
- In a ziplock bag, combine flour, sugar, salt, pepper, and paprika.
- Seal it and shake to combine well.
- Throw the chicken bites into the ziplock bag, close it, and shake until all are coated well.
- Remove nuggets from flour mixture, shaking off excess flour.
- Place nuggets on a plate in a single layer.
- Line another plate with paper towels.
- Fry 10-12 nuggets at a time in the oil for approximately 5 minutes or until juices run clear.
- Remove nuggets from oil and set on lined plate to drain.
- Continue until all nuggets have been cooked.
- Serve hot with dipping sauce of your choice.
Recipe from Table for Two
Although the title is “Sticky Lemon Chicken” it is really not very sweet, it is however, sticky. The skin has a really nice glaze on it which hardens while cooking. The ever so slight tartness of the lemon adds a nice contrast to the rich dark meat chicken.
Although the title is "Sticky Lemon Chicken" it is really not very sweet, it is however, sticky. The skin has a really nice glaze on it which hardens while cooking. The ever so slight tartness of the lemon adds a nice contrast to the rich dark meat chicken.
- 8 chicken thighs
- salt & pepper to taste
- 3-4 tablespoons olive oil
- 2 cloves garlic halved
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/4 cup white grape juice
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 3/4 cup hot water
- 1 lemon sliced thin
- Heat the olive oil in a deep sauté pan.
- Season the chicken with salt and pepper.
- Brown the chicken pieces over a high heat with the garlic, thyme and rosemary for 2–3 minutes on each side until golden brown.
- Add the white grape juice and bubble until reduced by half.
- In a small mixing bowl, blend the honey and soy sauce together.
- Drizzle the soy sauce and honey over the chicken and shake the pan to mix.
- Pour in the hot water and add the lemon slices.
- Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so.
- By now the chicken should be cooked through.
- Transfer the chicken to a platter.
- Serve hot.
Recipe adapted from Gordon Ramsey Video