This recipe is outstanding. Bragging rights for the best and easiest BBQ chicken start here. The extra step in marinating before baking makes it all worthwhile. I never knew baked chicken could be so yummy. The smoked paprika gives the chicken a subtle smoky flavor. If you don’t have that ingredient, invest now…..as we use it in the delicious fish tacos featured on this website as well. The perfect tenderness of the chicken comes from marinating in four simple ingredients. Enjoy!
My friend Judi and I walk and talk… then talk and walk. Our talks always lead to food (shocker), the newest restaurants (big news in our small town), and the latest recipes that we have tried. We are still waiting for Jack Frost in Texas, but when he finally gets here…..we will be ready for something good to warm our bones. This is crockpot (from Crockin Girls) friendly and a treat.
- 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 (yeah right)
EXCLUDING THE BISCUITS put all ingredients in the crockpot and cover and cook on LOW for 8 hours.
About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.
Place the torn biscuit dough in and cook until the dough is no longer raw in the center.
When a busy working mom of three kids gives us an easy recipe to try, it is at the top of the to do list. We tried it with pork chops, score. We tried it with chicken breasts, jackpot. The entire family will eat it, shout it from the mountain tops. Super simple and very good. Thanks, Lacey. You did us right with this one. Think more delicious “shake and bake.”
Growing up in Southwest Missouri, they had a claim to fame that the original Cashew Chicken came from our area. A friend from my hometown of Branson recently posted this recipe and I had to try it. Winner! Perfect amount of spice for the perfect taste.
2 lbs of boneless skinless chicken tenders
1/4 c. flour
1/2 t. black pepper
1 T. canola oil
1/4 c. soy sauce
2 T. rice vinegar
2 T. ketchup
1 T. brown sugar
1 garlic clove, minced
1/2 t. grated fresh ginger (I used 1/4 t. of dried ginger)
1/4 t. red pepper flakes
1/2 c. cashews
Combine flour and pepper in a large Ziploc bag. Add chicken and shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Once browned, cut into bite-sized pieces. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl and pour over chicken.
Cook on LOW for 3-4 hours. Add cashews and stir. Serve over rice.
Note: If you prefer more sauce, I would double the sauce ingredients.
Close your eyes and dream you are on the beaches on Jamaica. After a few minutes in the kitchen, you will realize you have made a great chicken dish with little effort. Spices are well balanced in this recipe.
3 T. Carribean Jerk Seasoning (found in the spice section)
3 T. vegetable oil
2 T. soy sauce
1 T. cider vinegar
1-2 pounds of boneless skinless chicken tenders (or boneless skinless chicken breasts)
Mix the seasoning, oil, soy sauce, and vinegar in a small bowl. Place chicken in a large Ziploc bag or glass dish. Add marinade, turning to coat. Refrigerate 30 minutes to 4 hours.
Remove chicken from marinade and discard remaining marinade.
Stir fry tenders in a skillet on the stove. If using chicken breasts, you may also grill them over medium heat. If the breasts are thicker, you can pound them out while still in the Ziploc bag.
Serve over rice or cut up in bite size pieces with a toothpick.
My friends and neighbors know me well. I am always looking for something new to cook at the first hint of Fall and also any special occasion. Thank you Tawnya for sharing a great soup recipe. Between trick or treaters, we snacked on this soup all evening. It was perfect.
1 tsp. of lemon pepper
1 tsp. of cumin seed
4 boneless skinless chicken breast
1 garlic clove, chopped
1 cup onion, chopped
2-8 oz cans of white shoe peg corn, drained
2-4 oz cans of green chilies, undrained
2-15 oz cans of great northern beans, drained and rinsed
In a large pot combine 3 1/2 cups of water with the lemon pepper and cumin seeds. Bring to a boil and add chicken and return to boil. Reduce heat and simmer for 20 to 30 minutes or until chicken is tender and fully cooked. Remove chicken and cut into small pieces. De-fat the broth if needed and return chicken to pot. (I use a paper towel laid in a spaghetti strainer)
Spray medium skillet with vegetable cooking spray, add garlic and cook. Stir over low heat. Do not burn. Add garlic to chicken. Saute onions in butter in the same skillet until onions are clear. Add onions to the chicken. Add corn, beans, and chilies to the pot and bring to a boil. Reduce heat and simmer 45 minutes. Add salt and pepper to taste.
Serve with tortilla chips and cheese or sweet cornbread.
I adapted this recipe to go in the crockpot. It was outstanding.
I had this at Craig and Amy’s this week, and I loved it! This recipe can easily be doubled for a big family or company. Amy says she makes it when someone has a baby, and I think it’s my new standby for that too!
1 box Uncle Ben’s long grain wild rice (original recipe, not fast cook)
3 chicken breast halves, skinless and boneless
1 can whole berry cranberry sauce (16 oz)
3 T butter
2 T soy sauce
1 T. lemon juice
1/2 cup sliced almonds
Pam bottom of pan (9×13″ if doubling, smaller if not). Put rice in pan, and sprinkle seasoning mix over rice. Place chicken on top. Melt cranberry sauce and butter, then stir in soy sauce and lemon juice. Pour over chicken. Cover tightly. Bake at 325 for 70 minutes. Uncover, top with sliced (blanched) almonds, and bake 10 more minutes.
We are starting to get into “eating things on a toothpick” around here. So I made up a little chicken nugget recipe that is quick, easy and most of all, kid friendly.