Slow Cooker Chicken and Dumplings

                                                               

Ingredients:

4 skinless, boneless chicken breast halves 

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.


I found this recipe at Allrecipes.com. 

Slow Cooker Chicken Taco Soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernal corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded cheddar cheese (optional)
crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Chicken Fried Chicken

Chicken
4 skinned and boned chicken breasts
1 tsp salt
2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil

Directions:
 Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.

Country Gravy
1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt & pepper to taste

Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks too oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.

Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens too much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips
In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

I found this recipe here.

Baked Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
12 skinless chicken thighs

Directions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F.

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Buffalo Chicken Fingers

4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water

Directions

Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.

In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.

Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.

Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

Chicken Enchiladas

Ingredients

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Chicken Tortilla Soup

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions


Directions:
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Southern Fried Chicken

3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 (3 pound) whole chicken, cut into pieces
2 cups oil for frying

Directions

1. In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.

2. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).


3. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

Kung Pao Chicken

Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Directions:
Step 1: combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in a wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Chicken

Ingredients:
2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil

Sauce-
3 tablespoons honey
2 tablespoons sugar
Salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper

Directions:
Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.

Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown

Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Olive Garden Parmesan Crusted Chicken

Yield: 4 servings

1 cup plain bread crumbs
2 tablespoons flour
1/4 cup Kraft Parmesan cheese
1 cup milk
6 thick pieces of chicken breast strips or chicken tenders
vegetable oil for frying
2 cups dry bow tie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white table wine (Chablis)
1/4 cup water
2 tablespoons flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoons salt
1/8 teaspoons basil leaves
3/4 cup mild, finely grated Asiago cheese

Prepare pasta according to package directions. Wash and dry chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in a dish for dipping. Dip chicken in breadcrumb mixture, then in milk, and then back in breadcrumbs. Place in frying pan with heated oil and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter; add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt; stir well. Add wine and blend. Immediately add half and half and sour cream; stir. When mixture is smooth, add grated cheese; stir until melted. Finally, sprinkle fresh basil in the sauce and stir lightly. Remove from heat.

GARNISH:
4 broccoli florets (lightly steamed)
2 white mushrooms, quartered and lightly steamed
1/4 teaspoon crushed red pepper

ASSEMBLY:
Place 2 cups pasta in an individual pasta dish. Spoon about 1/2 – 3/4 cup sauce over pasta; add broccoli and mushrooms. Place Parmesan chicken on pasta and sprinkle red crushed pepper. Add grated Parmesan cheese if desired.

Oven Fried Chicken

400g chicken breast strips (skinless & boneless)
35 Ritz crackers
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
2 Tablespoons butter or margarine
3 Tablespoons milk
1 large or 2 medium egg(s)

Preheat oven 180 Celsius / 375 Fahrenheit. Lightly grease a baking dish. Crush Ritz crackers into fine crumbs Mix in salt, paprika, and black pepper with crackers crumbs. In a separate bowl beat egg(s) and add milk. Melt butter or margarine. Dip chicken in milk/egg mixture then coat in crackers mixture. Put chicken in baking dish and drizzle melted butter or margarine over chicken. Put in oven for 45-60 minutes.

Buca di Beppo’s Chicken with Lemon

Yield: 4 servings.
1 large egg
1 Tablespoon lemon juice
1/3 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 skinned and boned chicken breast halves
1/4 cup butter or margarine, melted
1 1/2 to 2 teaspoons chicken flavored granules
1/2 cup hot water
1 Tablespoon capers
Lemon wedges

1) Combine egg and 1 tablespoon lemon juice in a small bowl; beat well with a whisk.

2) Combine flour, garlic powder, and paprika in a small bowl; stir well.

3) Put chicken breast between two sheets of waxed paper. Pound until the chicken is flattened and even in thickness.

4) Dip chicken in egg mixture; dredge in flour mixture. Brown chicken in melted butter in a large skillet over medium high heat 2 to 3 minutes on each side.

5) Dissolve bouillon in hot water. Add bouillon mixture and 2 tablespoons lemon juice to chicken. Bring to a boil; cover, reduce heat, and simmer 10 – 15 minutes or until chicken is done.

6) Plate. Garnish with capers and lemon slices.

Chicken Noodle Soup

1/2 cup onion chopped
1 cup carrots chopped
1 cup celery chopped
2 TBS olive oil
3 32 oz. boxes of chicken broth
2 cups shredded chicken
1 pound egg noodles
1 can cream of chicken soup
2 TBS fresh parsley
Salt and Pepper to taste

In a large pot, add olive oil and add onions, carrots and celery. Cook until soft. Add chicken broth and bring to a boil. Add egg noodles and cook as directed on package. Add chicken, cream of chicken soup and parsley. Add salt and pepper to taste.

Chicken Tortilla Bake

3 cups chicken, cooked, shredded
2 cans (4 oz. each) green chilies, chopped
1 cup chicken broth
1 can (10 ¾ oz.) condensed Cream of Mushroom soup, undiluted
1 can (10 ¾ oz.) condensed Cream of Chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas
2 cups (8 oz.) cheddar cheese, shredded, divided

Directions:
1. In a bowl, combine the chicken, chilies, broth, soups and onion; set aside.

2. Warm tortillas according to package directions.

3. Layer half of the tortillas on the bottom of a greased 13" x 9" x 2" baking pan, cutting to fit pan if desired.

4. Top with half of the chicken mixture and half of the cheese.

5. Repeat layers and bake, uncovered, at 350º F for 30 minutes.

Chicken Pasta with Artichoke Hearts

4 cups pasta, cooked
1 (6 oz.) jar marinated artichoke hearts, undrained, coarsely chopped
3 boneless skinless chicken breasts, cut into bite-sized pieces
3 cups mushrooms, sliced
¾ cup reduced fat, low sodium chicken broth
½ cup dry white wine
1 Tbsp. cornstarch
salt and pepper, to taste

Directions:
Cook and drain pasta as directed.

Drain liquid from artichokes into a large nonstick skillet and heat over medium heat.

Add chicken and cook for 3 minutes, stirring occasionally.

Add mushrooms and cook 4-6 minutes or until chicken is no longer pink.

Add artichokes to chicken.

Combine broth, wine and cornstarch and mix well. Gradually add broth mixture to chicken bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes.

Toss with pasta, salt and pepper to taste, sprinkle with parsley and serve.

Boneless Buffalo Wings

oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter


Directions
1. Heat oil in a deep-fryer or large saucepan to 375 degrees F.

2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.

3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.

4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Chicken

6 skinless, boneless chicken breasts, cooked
2 cups eggplant, cubed and peeled
2 cups mushrooms, sliced
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 tsp. dried oregano leaves
½ tsp. dried basil leaves
½ tsp. dried thyme
2 cups de-fatted, low sodium chicken broth
¼ cup dry sherry or red wine
¼ tsp. salt
¼ tsp. pepper
1 can (14 oz.) artichoke hearts, drained
6 cups egg noodles, cooked

Directions:
1. Spray a large soup pot with nonstick cooking spray and heat over medium heat.

2. Add eggplant, mushrooms, onion, garlic, oregano, basil and thyme and cook over medium heat until soft, about 5 minutes.

3. Add cooked chicken, chicken broth, sherry, salt and pepper and heat to a boil. Reduce heat and simmer covered for about 1 hour. Add artichokes during last 20 minutes of cooking. Serve over noodles.

Chicken Salad

2 cups chicken breast, baked, cut in bite-sized pieces
2 Tbsp. pecans, chopped
2 Tbsp. poppy seeds
2 Tbsp. honey
2 Tbsp. Balsamic vinegar
1 cup seedless grapes, sliced
½ cup fat-free mayonnaise

Directions:
Combine all ingredients together. Keep refrigerated.