Slow Cooker Thai Chicken with Ramen Noodles

Ingredients

• 1.5 pounds sliced chicken breast

• 1-2 sliced bell peppers (I used red)

• 2 cups chicken broth, divided in half

• 1/4 cup soy sauce

• 2-3 cloves of minced garlic

• 2 TBSP cornstarch

• 1/2 cup peanut butter

• 10-16 ounces of ramen noodles

• topping ideas - cilantro, chopped peanuts, sliced green onions

Directions

1. Put the first 5 ingredients in the slow cooker and cook on low for 3-4 hours.

2. Combine remaining broth and cornstarch in a bowl and pour into chicken mixture. Add peanut butter. Cook on high for 30 minutes.

3. Stir until combined and serve over cooked ramen noodles. Top with your choice of toppings.

Sheet Pan Cajun Chicken & Veggies

Ingredients

• olive oil

• 6 ears of corn, shucked and cut into 4 pieces

• 16 oz baby bell peppers, halved and seeded

• 1 tsp fresh thyme

• 4 tsp cajun seasoning

• 1 tsp salt

• black pepper, to taste

• 6 boneless, skinless chicken breasts

• 2 grated garlic cloves

• hot sauce, for serving

Directions

1. Preheat oven to 425 degrees. Place olive oil on baking sheets. Combine corn, bell peppers, thyme, 1 tsp each of cajun seasoning, salt, and pepper. Mix until well coated.

2. Add chicken to the sheet pans and coat with same seasonings.

3. Bake for 25 minutes, rotating the baking sheets halfway through. Or until chicken is cooked through and vegetables are tender. Transfer chicken to a platter.

4. Add hot sauce to each tray of vegetables and toss until vegetables are glazed. Add to the platter with chicken.

Crock-Pot Honey-Glazed Chicken Wings

Ingredients

• 4 lbs chicken wings

• 1 cup honey

• 1/2 cup soy sauce

• 1 clove minced garlic

• 2 tbsp tomato paste

• 2 tsp water

• 1 tsp black pepper

Directions

1. Put the chicken wings into crock pot. Combine honey, soy sauce, remaining oil, and garlic in medium bowl. Whisk in tomato sauce, water, sugar, and pepper.

2. Pour sauce over chicken wings. Cover. Cook on low for 6-8 hours or on high for 3-4 hours.

Chicken & Rice Casserole

Ingredients

• 2-1/2 cups diced cooked chicken

• 2 cups cooked rice

• 1 cup diced celery

• 1 can sliced water chestnuts

• 1 tbsp minced onion

• 1 tsp lemon juice

• 1/2 tsp crushed rosemary

• 1/4 tsp pepper

• 3/4 cup mayonnaise

• 1 can cream of chicken soup

• 1/2 cup cornflake crumbs

• 3 tbsp butter

Directions

1. In a large bowl, stir all ingredients except cornflakes. Spoon into a 2 qt. casserole dish.

2. Sprinkle cornflakes over the top.

3. Bake uncovered at 350 degrees for 30-35 minutes. or until heated through. Serve.

Chicken & Sausage Cassoulet

Ingredients

• 3/4 lbs dried navy beans

• 3 cups water

• 1 bay leaf

• 1 tsp salt

• 1 can chicken broth

• 1/4 lb cooked, diced bacon

• 4 chicken legs or thighs

• 2 quartered carrots

• 2 quartered onions

• 1/4 cup chopped celery

• 1 cup canned diced tomatoes

• 2 crushed garlic cloves

• 1/2 tsp ground sage

• 1/2 lbs chopped smoked sausage

Directions

1. Cook dried navy beans in your favorite way. I like the instant pot! Use chicken broth for more flavor.

2. Sear the chicken on all sides in a hot pan. Season your chicken with salt and pepper first!

3. In a large casserole dish, combine the beans with cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, and sage. Top with the chicken.

4. Cover and bake at 350 degrees for 1 hour. Uncover and add sausage. Bake more 30-35 minutes or until beans are tender. Discard bay leaf.

Chicken Broccoli Lasagna

Ingredients

• 1 chopped onion

• 1/4 cup butter

• 1/2 cup flour

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 can chicken broth

• 1-3/4 cups milk

• 2/3 cup grated parmesan cheese

• 1 package frozen broccoli

• 9 lasagna noodles, you can either cook them or put them in raw and add 1/2 cup water to the pan.

• 1-1/3 cups cooked and chopped ham

• 2 cups shredded Monterey jack cheese

• 2 cups cubed cooked chicken

Directions

1. In a large skillet, sauté onion in butter until soft. Whisk in in the flour, salt, and pepper. Stir in broth and milk then bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in parmesan cheese and broccoli.

2. Spread 1/2 cup of the broccoli mixture into a greased 13x9x2 inch baking pan. Layer with 3 noodles, 1/3 of the broccoli mixture, 1 cup ham, and 1 cup Monterey jack cheese.

3. Next layer is 3 noodles, 1/3 of the broccoli mixture, all of the chicken, and 1/2 cup of the Monterey jack cheese. Top with the remaining noodles, broccoli, and ham.

4. Cover and bake at 350 degrees for 45-50 minutes or until bubbly. Sprinkle with the remaining cheese, let bake for 15 more minutes. Let stand for 15 minutes before serving.

Slow Cooker Chicken & Egg Noodles

Ingredients

• 8 pieces of chicken on the bone. I use either thighs or drumsticks.

• 2 cans (10-3/4 oz) cream of chicken soup

• 2 envelopes chicken gravy mix

• 1-3/4 teaspoons Creole seasoning

• 1 teaspoon dried minced onion or onion powder

• 1/4 teaspoon pepper

• 3 cups uncooked egg noodles

Directions

1. Place chicken in a large slow cooker and combine soup, gravy mix, and seasonings (pour over chicken)

2. Cover and cook on low for 6-8 hours or until chicken is tender

3. Meanwhile, cook noodles according to package directions

4. Serve chicken and sauce on top of the noodles and enjoy!

Slow Cooker Creole Chicken

Ingredients

• 2.5 pounds bone in chicken leg quarters/thighs/drumsticks

• 2-3 TBSP creole seasoning

• 1 can drained and rinsed red beans

• 2 large tomatoes, chopped

• 1 green bell pepper, chopped

• 3.5 cups chicken or veggie broth

• Rice for serving

Directions

1. Sprinkle chicken with 1 TBSP of the cajun seasoning.

2. Place broth, beans, pepper, tomato, and remaining seasoning in the slow cooker.

3. Put chicken on top of the mixture.

4. Cook on low for 7-8 hours or until chicken is cooked through.

5. Serve on top of cooked rice and with some tabasco sauce!

Chicken Tortellini Soup (Belly Button Soup)

Ingredients

• 6 cups water

• 6 tsp bullion

• 1 can cream of chicken soup

• 1 cup onion

• 1 cup carrots

• 2 garlic cloves

• 1/2 tsp basil

• 1/2 tsp oregano

• 7 oz. tortellini

• frozen broccoli

• parmesan cheese

Directions

1. Simmer all except broccoli and cheese for 30 minutes.

2. Add broccoli and simmer another 10 minutes

3. Top with parmesan cheese

Ramen Noodle Stir Fry with Chicken

Ingredients

• 2 chicken thighs, cooked and shredded

• 1 head broccoli, chopped

• 2-3 carrots, chopped

• 3 stalks of celery, chopped

• 1 bag frozen veggies

• Other veggies of your choice

• 4 packages ramen noodles, not the spice packets

• 1 cup of soy sauce

• 1/2 cup brown sugar

• 1/2 tsp. crushed red pepper flakes

• 4 cloves garlic, minced

Directions

1. Mix soy sauce, garlic, pepper, and sugar together.

2. Saute veggies in a pan until soft.

3. Add chicken and sauce.

4. Cook noodles in boiling water for 2-3 minutes. Drain and add to veggies and chicken.

5. Mix together and serve!

Chicken and Rice Soup

Ingredients

• 2 pieces of chicken (dark meat is better)

• 4 chopped carrots

• 1 chopped onion

• 4 stalks chopped celery

• 1-2 cups rice

• 1 tsp. thyme

• 2-3 bay leaves

• 8-10 cups chicken broth

Directions

1. Saute veggies in some oil until soft.

2. Add chicken broth, chicken, bay leaves, and thyme.

3. Once everything is cooked, add 1-2 cups raw rice and cook until rice is completely cooked and falling apart.

4. Add a squeeze of lemon if you have it!

Chicken Tortilla Soup

Ingredients

• 1 onion, diced

• 1/2 tsp. cumin

• 6 cups chicken broth

• juice of 1-2 limes

• dash of cayenne

• 1/2 tsp chili powder

• black pepper to taste

• 2-3 cans pinto beans or equivalent of dried and cooked

• 3 TBSP cilantro

• 1 large chicken breast

• taco seasoning

• Toppings of choice - cheese, chips, lime juice, avocados, cilantro

Directions

1. Place all ingredients through the cilantro into a soup pot and bring to a boil and reduce to a simmer. Simmer for 20 minutes.

2. Season chicken breasts with taco seasoning and grill or sear in a pan on the stove until cooked through.

3. Diced chicken and add to the pot.

4. Simmer for 10 minutes and taste for salt.

5. Serve with your favorite toppings!

Chicken Salad Sandwiches

Ingredients

• 2 cups shredded chicken

• 2 TBSP mustard

• 1/3 cup mayo

• 2 TBSP chopped dill pickles

• 1 diced apple

• 1/2 tsp. pepper

Mix together and serve on toasted bread!

Crock-Pot White Chicken Chili with Cream Cheese

Ingredients

• 1 pound chicken, chopped

• 3 cups chicken broth

• 1 chopped onion

• 2 cloves chopped garlic

• 3 cans white beans

• 1 can diced green chilies

• 1 can green enchilada sauce

• 8 oz. cream cheese

• 1 cup chopped cilantro

• 1 tsp cumin

• 1 tsp oregano

• 1/4 tsp cayenne pepper

Instructions:

Add all to slow cooker and cook on high for 5 hours or low for 8 hours. Serve with chips, olives, limes, and sour cream. This would freeze well!