Crockpot chicken and broccoli

K...I guess I will try this. First of all, Weston is a very picky, hard-to-please eater so when I found that he actually liked this recipe and gave me the go ahead to make it again, I knew it had to be good. Second of all, I am all about easy, so crockpot dinners are my favorite!! I kind of just made this one up...

Crockpot Chicken and Broccoli

3 bonelsess skinless chicken breasts
2 cans Cream of Chicken Soup
3 tbs spoons of water
A couple cloves of Broccli cut up

Combine in crockpot and cook on low for 4 to 5 hours! Very yummy~~

Chicken Puff Roll Ups/Chicken Cups

2 c. cooked, cubed chicken
8 oz. cream cheese original or with chives
Pepper
1/4 c. butter or margarine
2/3 c. stuffing mix
Cheddar cheese
Crescent rolls or pop biscuits

Combine chicken cheeses and seasonings in a bowl. In another bowl combine butter and stuffing. Unroll crescent rolls, keep two together. Put a spoonful of chicken mixture on, then bring sides together and dip and roll in stuffing mix. Bake at 350 for 20 to 25 minutes. Serve with gravy over them and rice.


For variation use pop biscuits instead of crescents rolls. Heat oven to 375. Grease a muffin pan and press the biscuits to cover bottom and sides of muffin cup. Spoon mixture into biscuit cups. Bake 16 to 21 minutes or until edges and deep golden brown. Enjoy!

Cream Cheese Chicken (Crockpot)

2 to 3 chicken breasts
8 oz. cream cheese
1 can cream of mushroom soup
1/2 cup water
1 can mushrooms

Put chicken in crockpot. Sprinkle with salt and pepper or favorite seasoning. Mix remaining ingredients together and pour over the top of the chicken. Back on low for 4 hours. Serve over rice or pasta. Enjoy!

Sweet & Sour Chicken

8 skinned chicken thighs
1/2 bottle russian dressing
1/2 jar apricot jam
1 packet onion soup mix

Set chicken in crock pot. Pour ingredients over chicken. Cook on low 5 to 6 hours. Serve over rice or with couscous.

(It doesn't really matter exact amounts of dressing or jam, it comes out great every time, but I probably use about 1 cup of dressing and 1/2 cup of jam)

SUPER EASY and everyone always loves it

Heavenly Chicken Enchiladas

Ingredients:
-1 lb boneless, skinless chicken
-1 8 oz. pkg. cream cheese
-1 small onion, diced
-1 small green pepper, diced
-1 4 oz. jar green chiles, diced
-3 C mexican cheese, shredded
-1 pkg. tortillas
-1 10 oz can enchilada sauce

Directions:
Cut chicken into bite size pieces and cook in oil or butter in skillet. Next, saute the onion, green pepper and chiles in butter. Add onion mixture to chicken. Ass cream cheese and heat until melted. Spoon mixture into flour tortillas (1-2 spoonfuls). Roll up and put in a greased 9x13-inch pan. Repeat until chicken mixture is all gone. Pour enchilada sauce over enchiladas. Top with shredded cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Garnish with sour cream, guacamole, salsa, lettuce, olives, tomotoes and green onions.

Serve with tortilla chips and refried beans.

Cheesy Chicken and Rice Casserole

1 can (10 ¾ oz) cream of chicken
1 1/3 C. water
¾ cup uncooked long-grain white rice
2 C. fresh or frozen vegetables
½ Tsp. onion powder
4 skinless, boneless chicken breast halves
½ C. shredded cheddar cheese

Stir the soup, water, rice, vegetables and onion powder in a 12”x8” shallow baking dish.
Top with chicken. Season chicken as desired. Cover.Bake at 375 degrees for 45 minutes or until done. Top with cheese. Makes 4 servings.

Chicken Puffs

1 package refrigerator crescent rolls
4 oz. cream cheese
1 lg. chicken breast (cooked and shredded)
Salt and pepper to taste
Onion (optional)

Fill crescent rolls with mixture. Make sure to pinch edges closed. Cook according to crescent rolls package directions.

*if desired you can roll in butter and then smashed corn flakes or croutons
*You can also substitute one small can of chicken
*You can also use bisquits

Buffalo Chicken Chili Macaroni

This recipe is really easy to make and yummy! It's from Rachel Ray!

(It calls for 1/4-1/2 cup hot sauce but I suggest only using 1/4 cup...it's really spicy)

Ingredients
2 tablespoons extra-virgin olive oil
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced

yields: 6 servings
Preparation
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.

Place a large pot over medium-high heat and add 2 turns of the pan of Olive Oil, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.

While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes. Sprinkle the chopped scallions over the top!

Chicken and Bowtie Pasta

2 cloves garlic
1/2 lb chicken, cooked & cut into bite-size pieces
1/4 C. virigin olive oil
1/2 C. baby carrots (opt.)
1/2 C. asparagus (opt.)
1/2 C. broccoli
Sauteed fresh mushrooms (opt.)
3/4 C. soaked, chopped sun-dried tomatoes
1 tsp. dried sweet basil
2 pinches crushed red pepper
1/4 C. sparkling apple cider
3/4 C. chicken broth
1 T. butter
1/2 pkg. bowtie pasta, cooked

Add all ingredients but pasta to chicken. Stir, cover and simmer 4-5 minutes. Add pasta and toss with lots of parmesan.

Chicken Salsa Tacos

Here is an easy crock pot dinner!
Put a jar of salsa in the crock pot with a couple of boneless, skinless chicken breasts.
Turn up the heat and let it cook for a few hours.
It is done when the chicken is cooked thoroughly and easily shreds.
We put the chicken mix in warmed fajita size flour tortillas and garish with the following.

diced tomatoes,
avocado
sour cream
salsa
refried beans
shredded cheese

It is so easy and really yummy! Enjoy!