Slow Cooker Coconut Chicken

Found this recipe on Good Thing Utah's recipe page.  It was really good!  A Thai twist on the popular haystack.

• 2 lbs. boneless, skinless chicken thighs
• 1 (14 oz) can coconut milk
• ¼ cup peanut butter (creamy or chunky)
• 2 tsp chicken bouillon granules
• or 1 tsp Shirley J Chicken bouillon
• ¼ cup soy sauce
• 1 tsp lime juice
• ½ tsp garlic powder
• ¼ tsp ground red pepper
• 2 Tbsp quick-cooking tapioca
• Toppings: red bell pepper,
• grated zucchini, peanuts,
• coconut flakes, cilantro

Directions:

1. Place chicken in bottom of slow cooker.
2. In small bowl combine the coconut milk, peanut butter, bouillon, soy sauce, lime juice, garlic powder, ground red pepper and tapioca. Whisk until smooth. Pour over the top of the chicken.
3. Cover and cook on LOW for about 3-5 hours.
4. Remove lid. If sauce needs to be thickened combine 2 Tbsp cornstarch and 2 Tbsp water in a small bowl. Stir until smooth. Pour into the slow cooker. Cook on HIGH for 10 minutes without the lid, until sauce thickens.
5. Serve chicken and sauce over rice. Top with desired toppings. 

Easy Cheesy Chicken

Another Pinterest find. The girls loved this, I had it in the crockpot for a sitter to serve one night when Aaron and I were both gone. There were no leftovers to be had, so it must have been good.


6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) container sour cream

Directions

Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Shoyu Chicken

I was looking for something to put together for dinner the other day and decided to try this recipe that was featured in the www.allrecipe.com email. I had everything I needed at home already and it was a hit!

1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1 onion, chopped
1 tablespoon grated fresh ginger root
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon ground cayenne pepper (optional)
1 teaspoon ground paprika (optional)
5 pounds skinless chicken thighs (I used chicken tenders because that's what was in my freezer)


Directions

Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Coconut Chicken

I think I found this recipe on pinterest, or I found it and pinned it. Not sure. Click here for the link to where the recipe came from.


chicken:
1 C flaked coconut
1/2 C flour
1/2 t. salt
1/4 t. black pepper
1 1/2 lbs boneless skinless chicken breast halves (however much chicken the mixture will allow)
1 egg, lightly beaten
1/3 C butter or margerine melted on bottom of pan.

heat oven to 400 F. mix coconut, flour, salt, and pepper in medium bowl. dip chicken into egg, then coat with coconut mixture. place in buttered pan. bake 25 minutes or until chicken is browned and cooked through. serve with rice and...

red lobster pina colada dipping sauce:
1/2 C coco lopez cream of coconut (found in the grocery store by the daiquiri and colada mixes)
1/2 C pineapple juice
1/4 C water
2 T crushed pineapple (drained)
1 T sweetened coconut flakes
3 T + 1 t. powder sugar
1 1/2 t. corn starch
3 t. cold water

mix coco lopez, pineapple juice, water, crushed pineapple, coconut, and powder sugar in a sauce pan. heat on medium low temperature until sauce begins to simmer, stirring frequently. let mixture simmer slowly 10-12 minutes. mix corn starch and water together, add to sauce and blend well. let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. remove from heat and bring to room temperature.

this dinner is also really good with these rolls!

samoan sweet rolls:
1 12 oz package frozen dinner rolls, thawed
1 10 oz can coconut milk
3 T sweetened condensed milk
3/4 C white sugar

coat a 9x13 pan with cooking spray. coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. place in a prepared dish. set aside and let rise until doubled. (i used pillsbury frozen rolls and didn't have to let them rise at all, fyi). preheat oven to 350 F. in a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. pour this mixture over the top of the rolls as evenly as you can. bake for 30 minutes in the preheated oven, until golden brown. let cool for a few minutes before separating and serving.

Chicken Enchiladas Verdes

This recipe is from a cookbook called, The Juan-Carlos Cruz Calorie Countdown Cookbook, by Juan-Carlos Cruz.  It's my favorite recipe in the whole book. 

Ingredients:

1/2 pound tomatillos, husked and quartered, or 1 (13 oz) can, drained

1/4 cup chopped cilantro

1 (4 oz) can chopped green chilies

1/4 cup egg substitute

salt 

black pepper

2 tsp. olive oil

1 medium onion

3 cloves garlic, minced

1 pound boneless, skinless chicken breasts, diced

1/2 tsp. ground cumin

1/4 tsp. ground coriander

3/4 cup beer (or chicken broth)

olive oil cooking spray

8 corn tortillas

3/4 cup shredded reduced-fat Cheddar cheese

1/2 cup shredded reduced-fat Monterey Jack cheese

3 Tbsp low-fat sour cream

Directions:

1.  If using fresh tomatillos, preheat the broiler.  Place the quartered tomatillos and roast for about 5 minutes, or until softened.  Remove from broiler and transfer to a blender (if using canned tomatillos, drain and place directly in the blender).  Add the cilantro, half the green chilies and the egg substitute.  Pulse until you have a salsa with a chunky consistency.  Season to taste with salt and pepper.  Set aside.

2.  Heat olive oil over medium heat in a large skillet.  Add the onions and saute until tender, then stir in garlic.  Saute one minute longer until fragrant, add chicken breast, remaining green chilies, cumin, coriander and salt to taste.  Turn the heat to medium high and saute chicken mixture for 5-10 minutes, until cooked through.  Transfer to a bowl.  Add the beer (or chicken broth)and bring pan to a boil, stirring constantly to scrape up any tasty food particles on the bottom of the pan.  Boil until there is only about a 1/4 cup of liquid in the pan.  Stir the chicken mixture back into the pan and set aside.

3.  Preheat the oven to 350 F.  Lightly grease a casserole dish with the olive oil spray.  Fill a medium size sauce pan with water and bring o a simmer.  Using tongs, dip a tortilla into the water, count  seconds then remove.  You must dip the tortillas quickly, the goal is to soften it so that it's easy to roll, but bot to moisten it so much that it falls apart.*  Place about 1/3 cup of the filling on each tortilla, roll up and place seam side down in the casserole dish.  when all the tortillas have been filled, pour the sauce over them and place in the oven.  bake 20 minutes.  Remove from the oven, top with the cheeses and return to the oven to bake for 10-15 more minutes, until the cheese has melted and the enchiladas are bubbling.  Serve warm, garnish with the low-fat sour cream.

*  In step 3 where the recipe talks about dipping the tortilla in water and blah, blah blah...  Well, I usually skip this step, it just takes too long for my liking.  Instead, I put a layer of tortillas on the bottom of the casserole dish, layer them with the filling and then top with a second layer of tortillas.  Then I pour the sauce over the top and I follow the rest of the recipe like it says.  However, I find that I usually need 10-12 tortillas instead of the 8 that the recipe calls for if I do it like this.  Kind of an enchilada casserole instead.

I also like to eat this with some rice, beans and over a bed of lettuce like a taco/enchilada salad with some salsa in addition to the sour cream.  Enjoy!

Cap'n Crunch Chicken Fingers with Honey Mustard sauce

CHICKEN
2 cups Cap'n Crunch cereal
1 1/2 cups corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders
vegetable oil (for frying)

Directions
Coarsely grind or crush the two cereals and set aside.
Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper.
Set aside.
Dip the chicken pieces in the seasoned flour.
Move around to coat well, then shake off the excess flour.
Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325.
Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.

Honey Mustard Sauce
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup honey

Directions
Combine all ingredients in a bowl and mix well.
Cover and refrigerate for at least two hours; overnight is even better.



**I actually bake the chicken tenders by placing a cookie cooling rack in a cookie sheet. Preheat the oven to 400 and cook for 15-20 minutes. This gets the tenders crispy all the way around without needing to fry them.

Oriental Chicken Tenders

2 1/2 lbs chicken tenders
Shake chicken in flour
Dip in a beated egg
Roll in panko bread crumbs

Fry in a little hot oil to form a light batter coating. Shake each side with a little garlic salt as you fry.

Place chicken tenders on a cooling rack stacked in a cookie sheet. Bake at 350 for 10 minutes on each side.

Sauce
3/4 cup sugar
1/2 cup red wine vinegar
1/4 cup pineapple juice
3 Tbsp ketchup
1 Tbsp soy sauce
1/2 tsp. salt

Mix and heat

Pour sauce over chicken tenders and serve

Baked Chicken Breasts

RecipeZaar #45246

4 boneless skinless chicken breast
8 slices swiss cheese
1 (10 1/2 ounce) can cream of chicken soup, undiluted
1/4 cup apple juice
1 cup herb seasoned stuffing mix, crushed
1/4 cup margarine, melted

Directions
1. Prepare a 13x9-inch baking dish with non-stick spray and arrange breasts in dish.
2. Top with cheese slices.
3. Mix soup and apple juice together till well combined.
4. Spoon evenly over chicken breasts.
5. Sprinkle stuffing mix over soup.
6. Drizzle butter over crumbs.
7. Bake at 350° for 50 minutes to an hour, or till chicken is tender.

Cheddar Garlic Chicken Breasts

RecipeZaar #82102

1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 cup seasoned dry bread crumb (can use 3/4 cup)
1/2 cup finely grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breast
grated cheddar cheese or mozzarella cheese (optional, use any amount desired)

Directions
1. Set oven to 350°F.
2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3. In a bowl, combine melted butter with fresh minced garlic, garlic powder and salt.
4. In another bowl, combine breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese and coarse ground black pepper.
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 30-35 minutes or until juices run clear, or you may bake covered for 15 minutes and uncover for the remainder of the cooking time, baking uncovered will create a crispier crust.
**NOTE** for moist tender breasts cooking time should take no more than at the most 35 minutes unless they are very large then you might have to add on a couple extra minutes).
7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).

Funky Chicken with Sesame Noodles

RecipeZaar #76930

SESAME NOODLES
1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
1/3 cup sugar
3 scallion, thinly sliced
1/4 cup sesame seed (or more)

FUNKY CHICKEN
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 garlic clove, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breast
sesame oil, for sauteeing

Directions
1. First make the sesame noodes: Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. Toss with scallions and sprinkle with the sesame seeds.
7. Set aside while you marinate and then cook the chicken.
8. Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
9. Make sure the sugar has pretty much dissolved.
10. Add the chicken, making sure it's all coated with the sauce.
11. Cover and stick in the fridge for 2-3 hours.
12. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
13. Heat the sesame oil in a large non-stick pan.
14. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
15. Remove the chicken from the pan and let cool slightly.
16. Slice the chicken diagonally into thin strips.
17. Serve the chicken over the sesame noodles.

Crockpot Chicken with Black Beans

RecipeZaar #89204

4-5 boneless chicken breast
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.