Chicken Salsa

Chicken Salsa

Ingredients

3 thick boneless chicken breast
1 16oz jar mild salsa
1 can cannellini beans (use whichever bean you want/have)
1/2 packet onion soup mix
1 cup water

Line your crock pot :-)

Place cleaned chicken breasts into the crock pot.

Sprinkle onion soup mix over breasts (the chicken's, silly).

Pour in can of beans.

Cover with Salsa.

Pour 1 cup of water at the sides.

Cover and Cook for 8-10 hours.

Serve over some yellow rice and enjoy.

Swedish Fowl-balls (Chicken Meatballs)

I owe you 2 ..... Here is last weeks.
I don't have pics, I made it for Super Bowl.

Swedish Fowl-balls

1 lb.Ground Chicken

1 c. bread crumbs
Minced onion or chopped onion to taste
1 eggs
parsley flakes, salt, pepper, garlic, cumin, paprika, oregano, basil

1/2 cup grated parmesan

Sauce - 1 cup Ketchup, 1 cup Grape Jelly, 2 tbsp crushed pepper flakes

Mix ingredients together and make small meatballs (about 30). Brown in pan with 2 tbsp heated olive oil.

 

LINE YOUR CROCKPOT

 

Mix sauce ingredients and pour some into the lining.  Place in fowlballs into the crockpot and poir the rest of the sauce over them.

Cook on high for 2 hours.

 

Enjoy!

 

 

Chicken Stew-ish ..... Soup-ish ..... ish

This recipe is inspired by a Chicken Stew Recipe my longggggggggg time friend Jennifer sent me.  Thanks Jen!!!
I will make that recipe, but I didn't have all of the ingredients and I wanted it like yesterday .... which is when I ate it :-)
So here is my CrockPot take on it!  Enjoy.

Ingredients:
4 chicken thighs (with bone and skin - I removed the skin after it was done cooking)
1 can cut carrots (I hate canned, but it's all I had - I will use 2 cups fresh next time)
1 can cannellini beans (use any beans you want)
1 can peeled plum tomatoes, drained
2 cups of water (approx)
2 tbsp extra virgin olive oil
LOTS OF GOYA ADOBO
garlic powder, black pepper, onion powder, paprika

Line your pot (-:

Add oil and then sprinkle adobo to create a yummy barrier between the thigh and the liner.  Add garlic and onion powder, paprika, and black pepper (more than you would usually).  Place chicken in pot. 

Sprinkle adobo over the tops of the chicken.  Toss in beans, carrots, and tomatoes. 

Add water to pot until just the chicken is covered, about 2 cups - maybe more.** 

  Cook on low for 8-10 hours.  I served it with yellow rice.  Enjoy! 

** If you are using fresh carrots, add enough water to cover them as well.

Chicken and Mushroom

8 Thinly Sliced Chicken Breast
1 white onion, chopped
8-12oz of Portabella Mushrooms, sliced
16-32fl oz of Wild Mushroom Gravy
salt and pepper to taste
1/2 tsp paprika

Line your Crock pot with a liner (I LOVE THESE THINGS), lay down your onions.

 Place chicken breasts across onions. Sprinkle salt, pepper, and paprika.

Add in mushrooms and pour gravy over the top. 

Cover and cook on med-low temperature (7-8 hours)

Serve with egg noodles, rice, or pasta.

Final Product:

Yummmmmmmmmmeeeeee!  The chicken was perfect and no knife needed!