Ingredients

4 boneless chicken breast, cooked and chopped/shredded
1/2 C. onion, chopped
1/2 C. celery, chopped
Salt to taste
Pepper to taste
1/2 C. to 1 C. dried cranberries

Dressing:
1 C. mayonnaise
1/2 C. sugar
1/4 C. vinegar
1 tsp. prepared mustard
1 tsp. salt to taste
1/4 tsp. pepper

Directions

Combine cooked chicken, onion and celery, salt and pepper. Mix all dressing ingredients together and pour over chicken. Add the dried cranberries (add right before serving or the chicken salad will turn pink). Serve with crackers or on lettuce.

Note: Add more dressing if chicken salad is too dry. White meat tends to "soak" up the dressing.

Crock Pot Chicken and Gravy

INGREDIENTS

2 packets dry chicken gravy mix

1 10.5 oz can cream of chicken soup

2 cups water

1 lb boneless, skinless chicken breasts

garlic powder, salt & black pepper to taste

1/2 cup sour cream

rice, mashed potatoes or noodles for serving

INSTRUCTIONS :

Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add the seasoned chicken breasts. Be sure to get them covered in gravy.
Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork. Stir in sour cream (if using).

Recipe Notes

The chicken gravy and cream of chicken soup already have salt in them so don’t go overboard on seasoning with salt (about a teaspoon should work).
Sour cream adds a great creaminess to this so I definitely recommend adding it in! Serve over rice, mashed potatoes or noodles.

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INGREDIENTS :

4 boneless skinless chicken breasts

¾ cup orange marmalade

¾ cup BBQ sauce

2 tablespoons soy sauce

DIRECTIONS :

Season chicken breasts with salt and pepper, and cook in crockpot on high for 3 hours or low for 6 hours.

After 3 hours on high or 6 hours on low, drain juices from crockpot.

At this point you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crockpot.

Mix together BBQ sauce, orange marmalade, and soy sauce.

Pour mixture over chicken, and cook on high for 30 more minutes.

Serve with rice.

This meal is so yummy!

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Recipe: Slow Cooker Brown Sugar Chicken

Prep time: 10 min |Cook time: 6 hours |

Yield: About 4 to 6 servings

Ingredients

3 pounds bone-in chicken thighs, skin removed
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste
1/4 teaspoon garlic powder, or to taste
1/2 cup light brown sugar, packed
1 (6 ounce) can pineapple juice
1/3 cup soy sauce
2 tablespoons cornstarch
2 tablespoons water

Instructions

Remove skin from chicken and season lightly with the salt, pepper, Cajun seasoning and garlic powder. Pat seasoning into chicken and place into the slow cooker. Whisk together the brown sugar, pineapple juice and soy sauce; pour around chicken. Cover and cook on low for about 5 to 6 hours, depending on the size. Use a wide spatula to remove the chicken from the slow cooker to a platter and loosely tent with aluminum foil; set aside to prepare the glaze.

Turn cooker to high until mixture comes to a boil, or transfer to a saucepan for the stovetop. Whisk together the water and cornstarch until there are no lumps. Slowly stir into the boiling sauce until fully incorporated and continue boiling for about 3 to 4 minutes or until mixture thickens. Remove from heat and let rest a moment. Brush the sauce over each chicken thigh and serve the remaining sauce at the table.

Cook's Note: I also added a few grinds of Rachael Ray's Perfect Poultry seasoning to the chicken with this batch, which contains sea salt, black pepper, onion, sage, rosemary and thyme. I use low sodium soy sauce so I can control my added salt.

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To Make this Recipe You’Il Need the following ingredients:

Ingredients

4 boneless, skinless chicken breasts, cubed

1/2 Tbsp cornstarch

1 Tbsp soy sauce

3 Tbsp peanut oil

1 green bell pepper, sliced

4 mushrooms, sliced

1/2 lb snow peas, cut in half

1/2 c cashews

1/4 tsp ground ginger

1/4 tsp cayenne pepper

SAUCE INGREDIENTS

6 Tbsp soy sauce

3 Tbsp white wine

1/2 Tbsp cider vinegar

3 Tbsp brown sugar

1 Tbsp cornstarch

1 Tbsp oil

Directions

1. In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.

2. Clean, cut and prepare all ingredients ahead of time, including sauce mixture.

3. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.

4. Remove chicken from pan and set aside on a plate.

5. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.

6. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.

7. Return chicken to pan with vegetables, add sauce and stir.

8. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

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Healthy and flavorful. Oven roasted chicken breasts and rainbow veggies are tender & juicy and ready in 15 minutes.

This is a long time favorite recipe of mine and I can’t believe I haven’t shared it yet. It’s a “one pan” type of dish where you basically place everything in the pan and bake. Minutes later, a hearty and delicious dinner platter is ready. The reason this dish cooks so quickly is because of the chicken is cut into small bite size pieces and the oven temperature. The results are charred veggies and juicy chicken.

INGREDIENTS

2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)
½ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
½ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon italian seasoning
¼ teaspoon paprika (optional)

INSTRUCTIONS

Preheat oven to 500 degree F.
Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Leftover Sloppy Joe Grilled Cheese