1/2 cup chicken broth
1/2 cup hot pepper jelly
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons instant tapioca
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon five-spice powder
Salt and pepper
2 red bell peppers, cored and cut into 1/4-inch-wide strips
1 (15-ounce) can baby corn, rinsed
1 (8-ounce) can sliced water chestnuts, rinsed
3 scallions, sliced thin
1. Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low.
2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.
3. Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve.
This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make.
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In a 9×13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
This is a recipe from Campbell’s kitchen.
- 1( 10.75 oz ) can Campbell’s Condensed Cream of Chicken Soup
- 1 teaspoon chili powder
- 1/2 cup shredded cheddar cheese
- 2 ( 4.5 0z) cans Swanson premium chunk chicken breast in water -drained
- 8 flour tortillas
1. Preheat oven to 425
2. Mix soup, cheese, chili powder, and chicken
3. Spread 1/4 cup soup mixture on half of each tortillas to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
4. Bake 10 minutes or until hot.
If you want to add a little kick, add red pepper or chopped jalapenos. I also recommend adding some onion and garlic.
1 -2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion,
sliced 4 -6 hamburger buns
1. Remove all visible fat from the chicken and toss it in the crock pot.
2. Place the onion slices on top of the chicken.
3. Pour the barbecue sauce over top.
4. You may not need the entire jar, just enough to cover the chicken.
5. Cook it on LOW for 8 hours or until the chicken is nice and tender.
6. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
7. Or, if you’re like my dad, you might prefer leaving the breasts whole and eating it that way.
9. An easy weeknight meal that doesn’t heat up your kitchen in the summertime!
10. I love this with potato chips and a carrot and raisin salad.
Found this recipe on www.food.com
Crockpot Chicken Tacos
Serves: ~12 people
1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman’s Own is my favorite)
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc.
Baked tortilla chips and a garden salad are excellent accompaniments for this soup.
Yield: 4 servings (serving size: 2 cups)
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 teaspoon olive oil
- 1 cup chopped green bell pepper
- 1/2 cup chopped green onions
- 1 tablespoon bottled minced garlic
- 1 teaspoon ground cumin
- 2 cups chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
- 1 (11-ounce) can whole-kernel corn with sweet peppers, drained
Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.