Maple Dijion Chicken

Yes, this is another week of crock pot recipes.

Ingredients:
2 lb boneless chicken breasts
2 onions, chopped
6 garlic cloves, chopped
2 tsp dried thyme
1/4 cup and 2 tbsp maple syrup
1/4 cup Dijion mustard
4 sweet potatoes, peeled and chopped
2 cups chicken broth
4 bay leaves

Directions:
Put chicken into stoneware and toss with onion, garlic, thyme, maple syrup, and Dijion mustard. Place sweet potatoes on top of chicken. Pour in chicken broth and add bay leaves. Cook on high for 5 to 7 hours.

From Stephanie O'Dea's Make it Fast, Cook it Slow

Indian Curry

Ingredients:
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 inch piece fresh ginger
3 garlic cloves, minced
1 14 oz can coconut milk
1/2 tsp Tabasco sauce
4 to 6 boneless chicken breasts
1 15 oz can garbanzo beans, drained and rinsed
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1/2 eggplant, chopped
1 sweet potato, peeled and chopped

Directions:
Combine spices, ginger, garlic, cocunut milk, and Tabasco sauce in bottom of slow cooker.  Add chicken, and flip to coat with sauce. Add garbanzo beans. Chop vegetables and add. Don't stir vegetables! Cover and cook on low for 7 to 9 hours. Serve over rice.

From Stephanie O'Dea's Make it Fast, Cook it Slow

Chicken and Rice Soup

This is a really good substitute for chicken noodle soup. It is also a good way of cleaning out the pantry. From Make it Fast, Cook it Slow.

Ingrediens
2 cups blended vegetables (use whatever you have in the pantry)
1 cup cooked chicken
2 quarts chicken broth
1 cup water
1 cup raw brown rice
1 teaspoon herbes de Provence
kosher salt
black pepper

Directions:

Wash and trim vegetables and put them into blender. Place in slow cooker. Add chicken, broth, water, brown rice, herbes de Provence, salt, and pepper. Cover and cook on low for 8 to 10 hours.

Note: You can find herbes de Provence in the spice section of the grocery store or at the spice store.

Chicken and Rice Soup

Lazy Chicken

This is probably the easiest recipe I've ever seen. It is very simple and only requires two ingredients.

Ingredients:
3 chicken breasts
pasta sauce

Directions:
Put chicken breasts in crock pot and pour sauce on top. Cover and cook on low for 8 hours. Pull chicken apart with a fork and serve over pasta and rice.

Like I said this recipe is so easy. And the best part is that you can use any kind of meat and sauce. This should be my fallback for the crock pot. Maybe I should try a different kind of meat next time.

From Make it Fast, Cook it Slow

Lemon Herb Chicken

Again this was a recipe I meant to post last week. And if you haven't already figured this out, all the recipes I made last week were crock pot recipes. This particular recipe is very easy.

Ingredients:

1 4 lb whole chicken
1/2 tsp kosher salt
1/2 tsp pepper
1 head garlic, cloves intact and peeled
2 lemons, sliced
3 to 4 sprigs fresh rosemary

Directions:
skin chicken and discard neck and giblets (the internal organs).Put whole cloves of garlic in cavity. Place in cork pot breast side down and lay rosemary on top. Place chicken in crock pot, cover, and cook on low for 8 hours. Remove chicken from crock. (the meat will fall off the bones) Serve with rice or vegetables. (I had it with a baked potato)

And yes I know I keep forgetting to take pictures of these recipes. I'll have to get better at doing it.

From Make it Fast, Cook it Slow

Chipotle Chicken with Sweet Potatoes

I love this recipe. It is a little spicy, so if you don't like spicy foods, you may want to use less chipotle.

Ingredients:
4 chicken breasts
1 10 oz package mushrooms
1 onion
6 garlic cloves
2 small sweet potatoes, peeled and chopped
4 green onions, chopped
1 diced red bell pepper
1 cup chicken broth
1 tsp chipotle pepper (I only used 1/2 tsp)
1 tsp paprika
black pepper

Directions:
Put chicken in crock pot. Add vegetables, broth, and spices. Cook on low for 6 to 8 hours until chicken is beginning to shred. Serve over rice.

From Make it Fast, Cook it Slow
One thing I might want to say about this week is that I'm making all crock pot recipes this week. Tomorrow, I'm making potato leek soup.

From Make it

Tortilla Soup

Finally a gluten free tortilla soup. This one can be made in the crock pot, so it's quick and easy

Ingredients:

1 1/2 cups cooked chicken
1/2 onion, chopped
1 cup frozen corn
2 green onions, chopped
1 28 oz can tomatoes with juices
1 cup chopped fresh vegetables
4 garlic cloves, chopped
1/4 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
1 tsp ground cumin
kosher salt
3 cups chicken broth
tortilla chips

Directions:

Add chicken, vegetables, garlic, spices, salt, and broth. Cook on low for 8 hours or on high for 4 hours. Serve with tortilla chips.

This soup is so delicious. The tortilla chips is really what makes the soup. I'm so bummed I forgot to take a picture to post on here.

4 Step Chicken

This recipe is based off of a similar recipe by Food network chef, Melissa D'Arabian. She has what she calls her 4 step chicken. It's very flexible, you can use different ingredients or even different meat.

Step One- Dredge in Flour.
 Cut the chicken breasts in half  to make them thinner. I used a mixture of rice flour and tapioca flour for this recipe. Season flour with your choice of seasonings. Today, I used thyme and orange zest. Then dredge the chicken in the flour and shake off the excess.Cook in a frying pan until chicken is no longer pink.

Step Two- Add Aromatics
Remove the chicken and add your choice of onion. Today I used yellow onion and orange zest. You could also add bell pepper or anything else you can saute. Cook until aromatic

Step Three- Add liquids
Turn the heat to high and add liquids. I used white wine, orange juice, and chicken broth. Cook until slightly reduced.

Step Four- Finish the Sauce
Add a tablespoon of butter to finish. Serve with rice.

The best chicken ever

The chicken was really good. I could really taste the orange.

Tomorrow's recipe: Corn Chowder