Chicken with Sun Dried Tomatoes

An elegant recipe with great flavor! Tender and moist, serve this chicken over a bed of capellini noodles.

Ingredients:

• 4 boneless, skinless chicken breasts, halved
• 1 {8.5 oz} jar sun dried tomatoes {julienne cut, with oil}
• 3/4 cup chicken broth
  
• 1/4 cup white wine
• 2 tbsp garlic, minced {divided}
  
• 1 tbsp lemon juice
  
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/4 tsp pepper

• 1 {16 oz} capellini noodles
• grated parmesan cheese {if desired}

1. Wash and trim chicken of any fat. Cut chicken breasts in halves {lengthwise}. Heat olive oil in skillet with 1 tbsp garlic. Add pieces of chicken and brown all sides evenly. Transfer chicken to slow cooker.
2. Add broth, wine, leftover garlic, lemon juice, basil, salt and pepper to Crock Pot. Mix together. Pour jar of sun dried tomatoes {with oil} over chicken evenly. Cover and cook on low for 4 to 6 hours, or until chicken is cooked through. Do not overcook, as chicken will become dry.
3. Prepare capellini noodles as indicated on package. Serve chicken on a bed of capellini noodles, with extra juices from Crock Pot ladled on top of chicken.

{Tip!} Top with grated parmesan {if desired}.

Enjoy!

Thai Coconut Chicken

A good friend of mine shared a great Coconut Thai recipe with me. Since I didn't have all the ingredients the recipe asked for, I decided to change it up a bit. It was perfect. I have made it again and again, as it has become one of my husbands favorite recipes, hands down.

Ingredients:

• 1 {13.5 oz} can coconut milk
• 1 tbsp soy sauce
  
• 1 tbsp garlic, minced
• 1 tbsp dark brown sugar
• 1/2 tsp kosher salt
• 1 tbsp red chili paste {add more for extra spiciness - not too much, it's hot!}
  
• 1 medium yellow onion, chopped
• 2 red bell peppers, seeded and chopped
• 2 medium yams, washed, peeled and diced
  
• 2 lbs boneless, skinless chicken thighs
  
• 2 cups jasmine rice

1. In slow cooker, add coconut milk, soy sauce, garlic, brown sugar, salt and chili paste. Stir together. Combine all other ingredients in Crock Pot {minus rice} and mix together. Cover and cook on Low for 6 to 8 hours, or until yams and peppers are tender.


2. Prepare rice as indicated on package. Serve the chicken dish over rice, pouring extra sauce over dish for flavor.

{Tip!} Sprinkle with chopped cilantro or basil leaves for garnish.

Enjoy!

Shredded Chicken Tacos

This is a Crock Pot recipe keeper. Excellent flavor and so moist, the chicken could almost shred itself.

Ingredients:

• 4 to 6 boneless, skinless chicken breasts
• 1 {16 oz} jar of salsa {more for topping, if desired}
  
• 3 tbsp lime juice
• 1 tbsp chili powder
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• fajita or soft taco size tortillas
• shredded {mexican blend} cheese
• cilantro
  

Other topping ideas: sour cream, tomatoes, lettuce, avocado, salsa {if desired}

1. Combine chicken breasts, salsa, lime juice, chili powder, salt and pepper in Crock Pot. Blend together to cover chicken breasts evenly.
   
2. Cover and cook on Low for 6 to 8 hours.
   
3. Transfer to large serving bowl and shred, using two forks. Moisten with cooking juices. {Or, just shred in slow cooker}.
4. Serve in tortillas with desired toppings.

Enjoy!

{Tip!} If cooking with only one jar of salsa and you want extra for topping, use less salsa in Crock Pot and set aside extra to serve. It's still just as tasty!
{Double Tip!} Use the leftover chicken to make enchiladas, burritos, taco salad, nachos or soup!

Winner Winner Chicken and Vegetable Dinner

My family and I love this recipe. So simple, so good, and the chicken is fall-off-the-bone tender.

Ingredients:

• 1 {4 to 5 lb} whole chicken
• 2 cups chicken or vegetable broth
  
• 1/2 small bag baby carrots
  
• 4 medium red potatoes, cut into fourths
• 3 medium celery stalks, cut into 1'' pieces
  
• 1 medium onion, peeled
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tsp salt, divided
• 1/2 tsp pepper

1. Place carrots, potatoes, celery, broth and 1/2 tsp salt in Crock Pot.
   
2. Remove any giblets from chicken cavity and rinse chicken. Place whole chicken in Crock Pot and stuff chicken with onion. Top chicken with spices and remaining salt and pepper.
3. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours. Remove and arrange on platter before serving. Remove onion from cavity and cut into eighths.

{Tip!} Drizzle extra broth over chicken and vegetables when serving for added flavor.

Enjoy!

Chicken and Brown Rice Paella

Even without the Saffron, you can still make Paella. Although it's not traditional, it's still so good...

Ingredients:

• 1 can {14 1/2 oz} chicken broth
• 1 can {14 1/2 oz} diced tomatoes, drained
• 1 cup tomato sauce
• 6 boneless, skinless chicken thighs
• 3 pork andouille cajun style sausages, cut into 1/2" pieces
• 1 cup frozen peas
• 2 cups brown rice

1. Stir tomatoes, tomato sauce and chicken broth in slow cooker. Add chicken and sausages.
   
2. Cover and cook on low for 6 to 8 hours.
   
3. Stir in rice and peas. Cook for 1 to 2 more hours {or until rice is cooked}.

{Tip!} Add a pinch of red pepper flakes during cooking to give it an authentic kick.

Enjoy!

Lemon Garlic Chicken

Can I say amazing?? This chicken is so incredibly tender, I'm amazed it made it through the photo shoot without falling apart.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp butter
• 1/4 cup lemon juice
• 1/4 cup water
  
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1 tsp chicken bouillon granules
• 4 freshly sliced lemon rounds {optional}

1. In a skillet over medium heat, combine butter, lemon juice, water, oregano, salt and pepper, garlic and chicken bouillon. Bring mixture to a boil.
   
2. Place chicken breasts in slow cooker. Pour mixture over chicken breasts and top with lemon rounds {optional}.
   
3. Cover and cook on Low for 4 to 6 hours {watch carefully, you don't want to overcook}.
   

Enjoy!

Balsamic Chicken Thighs with Carmelized Red Onions

Wow. This. is. one. great. recipe.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 2 large red onions, sliced into (1/4 inch or smaller) rings
  
• 1/4 cup balsamic vinegar
• 6 tbsp olive oil, divided
  
• 2 tsp lemon juice
• 1/4 tsp oregano
• 1/4 tsp marjoram
• 1/2 tsp kosher salt
• 1/2 tsp pepper

1. In stovetop skillet, heat 3 tbsp olive oil and saute red onions until soft.
   
2. Transfer red onions to Crock Pot and add all other ingredients. Cook on Low for 6 to 8 hours.

Enjoy!