Can you tell that I like chicken? :)
Caroline's Favorite Orange Chicken and Potatoes (Slow Cooker)
Ingredients:
-2 chicken breasts
-salt and pepper
-6 red potatoes
-1 orange, cut into slices
-1 can Campbell's chicken broth
-1 tablespoon honey
-dashes of thyme, basil, and oregano
Cut the chicken into small squares and season with salt and pepper. Combine broth, potatoes, chicken, honey, and seasoning in the slow cooker. Place orange slices along the top layer of the food. Set the slow cooker to high and cook covered for 2.5-3 hours
Chicken and Pineapple (Slow Cooker)
Ingredients:
-2 Chicken breasts cut up into cubes
-1 can of canned pineapple chunks
-1 tablespoon + 1 teaspoon Teriyaki sauce
-Dash of ginger
-Dash of cayenne
-Thawed bag of sugar snap peas (we used mixed veggies above)
Mix pineapple, chicken, Teriyaki, ginger, and cayenne in slow cooker. Cook on low for 6 hours. Add in sugar snap peas for the last 30 minutes.
Chicken Cacciatore
Ingredients:
-2 chicken breasts, thawed
-1 can Hunt's diced tomatoes
-2 cans Hunt's tomato sauce
-Dashes of pepper, garlic powder, oregano, and thyme - I don't really measure it out, I just dash it in :)
Cut chicken into small cubes. Combine above ingredients in crock pot. Cook on low for 8 hours. Serve over pasta.
Cornflake Chicken
Ingredients:
-3 Chicken breasts
-3-4 cups Kelloggs Cornflake Crumbs
-1/2 cup Milk
-2 tbsp Margarine
-Dash of Paprika
-Dash of Salt and Pepper
Preheat the oven to 350F. Coat the chicken breasts with milk, then cover with a mix of cornflake crumbs and a dash of salt. Place on pan and then add paprika and pepper to the top of each chicken. Drizzle each piece with some melted margarine. Cook in oven for 1 hour (yes, that's a long time but definitely worth it!)
Roasted Broccoli
Ingredients:
-Fresh broccoli
-Parmesan cheese
-Olive oil
Heat oven to 400 degrees. Break up broccoli into small clusters on a large pan and baste with olive oil. Cook for 15 minutes. Take pan out and flip broccoli. Sprinkle parmesan cheese on each piece. Cook an additional 5 minutes.
Asian Orange Chicken (Slow Cooker)
Ingredients:
-2 chicken breasts, cut into chunks
-1/2 cup flour
-Olive oil, for browning the chicken
-1 tablespoon kosher salt
-4 ounces (1/2 can) frozen orange juice concentrate (no pulp), thawed
-3 tablespoons brown sugar
-1 teaspoon balsamic vinegar
-3 tablespoons ketchup
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
-2 chicken breasts, cut into chunks
-1/2 cup flour
-Olive oil, for browning the chicken
-1 tablespoon kosher salt
-4 ounces (1/2 can) frozen orange juice concentrate (no pulp), thawed
-3 tablespoons brown sugar
-1 teaspoon balsamic vinegar
-3 tablespoons ketchup
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
