Crockpot Rotisserie Chicken

http://crockpot365.blogspot.com

--1 whole chicken, skinned (4-5 pounds)

--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)

--1 tsp paprika

--1 tsp onion powder

--1/2 tsp dried thyme

--1 tsp Italian seasoning

--1/2 tsp black pepper

--4 whole garlic cloves (optional)

--1 yellow onion, quartered (optional)

The Directions.

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. Keep small children away so you don't freak out about salmonella. I skin whole chickens because I hate the idea of the chicken fat simmering all day in the crock---it also looks disgusting when the chicken is cooked because it's all slimy and icky.

I get it that I'm weird. If chicken skin makes you happy, then by all means, ignore me.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Chick Fil A Chicken Nuggets

2 Cups Chicken Breast (Boneless, Skinless, Cubed)

1 Cup Flour

1−1/2 Cups Cracker Meal

1/4 teaspoon Paprika

2 Cups Water

2 Chicken Bouillon Cubes

2−1/4 teaspoons McCormick Season−all

Place cool water in bowl, add 1/4 teaspoon season−all and

dissolve bouillon cubes in mixture. Place cubed chicken in

water, mix, cover and place in refrigerator for 12 hours or

next day. When ready to cook nuggets, mix flour, cracker meal,

2 teaspoons season−all and paprika in bowl. Heat oil for deep

frying. Drain chicken. Coat nuggets in flour, cracker mixture

and fry until golden. Chicken will be flavorful and juicy.

I got this recipe from online, but didn't document where :(. I've had it a while and just barely gave it a try...they are excellent!

Crockpot Applesauce Chicken

I'm gonna try this on Friday. Again just click on the title to go the recipe.

Chicken Marsalis

This is a recipe that I came across while I was blog hopping one day and somehow lost the link...But it is so yummy! And not the least bit healthy!

Chicken Marsalis-

4 chicken breast grilled & chopped

2 C. sliced mushrooms

3 T. Butter

1 C. tomatoes soaked in olive oil with 3 tsp. garlic salt

2 T. Italian Seasoning

Sauté Mushrooms in Butter then add rest of ingredients & simmer while you prepare pasta & sauce.

1 Package of Pasta boiled till soft

Sauce:

1 C. Butter melted

1 1/2 C. parmesan cheese

1 1/2 C. whipping cream

Combine all ingredients & cook on low until cheese is melted.

Combine pasta with mushroom & chicken mixture. Then pour over pasta and toss. Serve immediately.

(I cooked Chicken in Olive Oil and Garlic powder and salt, and then added them to the mushrooms and tomatoes. I was too lazy to start the grill! I used Portobello mushrooms. I got the ones that are pre-sliced from Wal-Mart and then just cut them up into smaller pieces)

Mushroom Chicken

Got this recipe from a friend and it sounds so yummy!

We put however many pieces of chicken we need in the crockpot. We tend to use thighs and drumsticks, but always with the bone and skin.

Add 2 sticks of butter (we prefer salted) you can use one (we like it better with 2), 1 lb chopped or sliced mushrooms, and 1 large chopped onion, salt and pepper to taste.

Crock on low heat for about 3 hours (Basically until the chicken is almost done)

Add 2-4 TBSP cornstarch or flour (we use our homeground whole wheat flour), mix until smooth

Crock on high for 10-20 minutes. until it thickens up a bit.

Optionally you can remove the chicken from the crock, and pour all the juices, mushrooms, and onions into a sauce pan and turn it into a thick gravy.

Add Sour Cream and Serve over rice.

We do remove the skin from the chicken after cooking but before eating.

-------------------

Its not a fixed recipe, but by crocking the chicken in the butter and veggies the flavors blend really well, so adjust to what you like. Also, optionally you can use a couple of cans of cream of Mushroom Soup, but the last time I read the ingredient label I swore I would never use it again. Alex loves our home version.

Hope you enjoy adjusting it to your family's taste.

Poppy Seed Chicken

I love this recipe...It is super easy and I love it!

Poppy Seed Chicken

3 to 4 C Cooked chicken - cubed or pieces

1 can Cream of Chicken soup (large Family Size)

1 container (16oz) sour cream

1 stick of butter

2 tbsp poppy seeds

1 pkg Ritz crackers to make crumbs

Put cooked chicken in the bottom of a 9x13 pan.  Mix sour cream & soup then 'spread' over chicken.  Mix cracker crumbs, poppy seeds & butter & spread over top.  Bake at 350 for 30 mins.

***I cut the chicken up and fry it in a little olive oil with some garlic and onion powder, a little salt and pepper. Then spray the pan with Pam and put the soup and sour cream in the pan an d mix it well. Then I add in the chicken and mix it all together.

I put the crackers in a large baggie and crush them, and then add the poppy seeds and melted butter and mix it up and pour it over the top of the chicken and sauce.

Serve over rice.

Sometimes, when I am feeling less frugal, I will buy the pre-cooked chicken that is already seasoned and grilled and then just dump them all together in a pan! Even EASIER!

HAWAIIAN HAYSTACK OR CHICKEN SUNDAE

HAWAIIAN HAYSTACK OR CHICKEN SUNDAE
-----------------------------------

 Pineapple tidbits
 Chopped green onions
 Chopped green pepper
 Chopped celery
 Diced tomatoes
 Cooked chicken, cut into bite size pieces
 Cooked rice
 Sliced water chestnuts
 Grated Cheddar cheese
 Chow mien noodles
 Coconut
 Toasted almonds (slivered)

Put rice on your plate then some chicken, cover with chicken
gravy and then top it with any or all of the above
ingredients. You can put more gravy on.


CHICKEN GRAVY:

 2 cans cream of chicken soup
1 soup can of milk

Heat.

Pantry Tacos

This is a recipe that I threw together for lunch today. I call them pantry tacos because it is all stuff that in theory you could have in your pantry! :) They are yummy.

Pantry Tacos

1 Can of chicken (large)
1 can of corn
1 can of black beans
I can of mushrooms (small)
I can of Rotelle (small)
Ranch Dressing
Fajita Seasoning
Tortillas
Cheese Shredded

Open and drain all canned food. Dump into a pot and turn on med-low heat. Sprinkle with fajita seasoning. Add ranch dressing. (I used about 1/2 bottle). Warm up tortillas and add a couple scoops of mixture and top with Cheese and enjoy!

You can also add some Spanish Rice and Guacamole if you have some on hand!

Changs Style Lettuce Wraps

At the request of many on Facebook today, I am posting the recipe for my Lettuce Wraps. They taste just like PF Changs and are so yummy!!!

Special Sauce:
1/4 cup granulated sugar
1/2 cup water
2 Tbsp. Soy Sauce
2 Tbsp. Rice Vinegar
2 Tbsp. Ketchup
1 Tbsp. Lemon Juice
1/8 teas. sesame seed oil

Chinese Hot Mustard
Chili Garlic Sauce

Mix sugar, water, soy sauce, rice vinegar, ketchup, lemon juice, and sesame oil in a small bowl. Refrigerate until you're ready to serve the lettuce wraps. You will add desired amount of Hot Mustard and Chili sauce then. Add a little at a time so you don't get it too spicy.

Stir Fry Sauce:
2 Tbsp. Soy Sauce
2 Tbsp. brown sugar
1/2 teas. rice vinegar

Mix together in small bowl then set aside for chicken mixture.

Chicken Mixture:
4 Tbsp. Vegetable Oil
2 boneless/skinless chicken breasts
4 Tbsp. Chopped green onion
1 cup water chestnuts (chopped)
1/2 cup peanuts (chopped)
1 teas. minced garlic

1 cup fried Maifun Rice sticks (follow package directions for frying)
4-5 iceberg lettuce cups
1/2 carrot shredded

Heat 2 Tbsp. oil in wok or skillet. Cook chicken breasts until done, remove from pan to cool. When you can handle the chicken, cut it into small pieces. Add remaining oil to pan and heat then add chicken, water chestnuts, green onion, peanuts, stir fry sauce (previously set aside)and garlic. Saute for a couple of minutes then spoon into a bed of rice noodles and shredded carrots.

To serve:
Remove special sauce from fridge. I use small sauce bowls and let people mix up their own sauce. I pour about 1/8 cup of special sauce in to the bowl and let others add their own hot mustard and chili sauce according to their own taste.

Spoon a bit of chicken mixture including rice noodles and carrots onto your lettuce leaf, sprinkle with sauce and roll up in the lettuce like a burrito.

Cheesy Chicken Bake

3 lbs. Chicken breasts, cooked and cubed
1 pkg. frozen mixed vegetables
2 cups rice
4 cups water
Cheese Sauce *
1 & ½ Cups Ritz Crackers, crushed (one pack)
1 stick butter, melted
Salt
Pepper
Chicken seasoning
Boil chicken with seasonings 15-20 minutes or until thoroughly cooked. Cut chicken into bite-sized pieces. Mix chicken, cheese sauce, rice, water, vegetables and seasonings together. Spread thinly in greased 9x13 casserole dish.
In separate dish mix together crushed crackers, melted butter. Sprinkle this mixture on top.
Bake at 350 degrees for 3 hours.
*Cheese Sauce
4 Tbsp. butter
3/4 Cup flour
Saute until play doh consistency
1/2 to 1 Cup milk, add a little at a time until desired consistency.
Add cheddar cheese until desired, aprox. 1 & 1/2 cups
Mix until melted.
Notes:
Precook rice to speed up bake time, bake for 30 minutes to 1 hour, until hot and bubbly.

Heroin Wings

4 pounds chicken wings or boneless, skinless thighs
1 Cup grated Parmesan cheese
2 Tablespoons dried parsley
1 Tablespoons dried oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 Cup butter

Preheat the oven to 350 degrees.
Cut the wings into drumsticks, (will not need to do if you got the boneless, skinless thighs).
Combine the Parmesan cheese and the parsley, oregano, paprika, salt and pepper in a bowl.
Line a shallow baking pan with tin foil.
Melt the butter in a shallow bowl or pan.
Dip each drumstick in butter, roll in the cheese and seasoning mixture and arrange in the foil lined pan.
Bake for 1 hour.

This recipe is from 500 Low-Carb Recipes by Dana Carpender

Bestest Fettucine Alfredo with Broccoli and Chicken

1 8 oz. pkg. Cream cheese
6 Tablespoons butter or margarine
1 ½ cups milk
½ teaspoon garlic powder
½ cup Parmesan cheese, grated
Pepper to taste

Cook cream cheese and butter on med-low heat and add milk slowly.
Continue stirring until thoroughly blended. Add Parmesan cheese, garlic and pepper. Continue stirring until cheese is melted.

1 lb. Fettuccine Noodles, cooked al dente
1 bag frozen broccoli florets, heat through
2 Chicken breasts, grilled and cut into bite sized pieces (season with garlic powder, salt and pepper to taste)

Toss noodles, broccoli, chicken and sauce until coated.

This recipe is originally from Kristen Lindorf! And as always, you will love it, it's from Kristen after all :)!

Chicken Marsallis

Chicken Marsalis-
(Macaroni Grill Recipe and Marc’s Favorite)

4 chicken breast grilled & chopped
2 C. sliced mushrooms
3 T. Butter
1 C. tomatoes soaked in olive oil with 3 tsp. garlic salt
2 T. Italian Seasoning
Sauté Mushrooms in Butter then add rest of ingredients & simmer while you prepare pasta & sauce.

1 Package of Pasta boiled till soft

Sauce:
1 C. Butter melted
1 1/2 C. parmesan cheese
1 1/2 C. whipping cream
Combine all ingredients & cook on low until cheese is melted.
Combine pasta with mushroom & chicken mixture. Then pour over pasta and toss. Serve immediately.

(I cooked Chicken in Olive Oil and Garlic powder and salt, and then added them to the mushrooms and tomatoes. I was too lazy to start the grill!  I used Portobello mushrooms. I got the ones that are pre-sliced from Wal-Mart and then just cut them up into smaller pieces)

Chicken Rolls

Cara Parker

Rolls:

3-3.5 cups flour

1 pkg yeast

heat 1 ¼ cup milk, ¼ cup sugar, ¼ cup Crisco until warm

1 egg

1 tsp salt

Stuffing:

1-2 chicken breasts cooked and shredded

Mix with 1 pkg. cream cheese

Sauce:

1 can Cream of Chicken Soup

1 can of milk

Roll out dough in a circle. Butter inside of dough. Cut into crescents (cut like you would a pizza). Put 1-2 Tbsp. of stuffing into each roll and wrap/roll into a crescent shape. Butter the outside of rolls and roll in crushed ritz crackers.

Bake 350 degrees for 18-20 minutes, until golden brown.

Serve with warm sauce.

Notes:

*Add finely chopped vegetables to the stuffing, it adds color and texture.

*To save time you may use store bought roll dough.

*I use a little of the warm milk mixture to proof my yeast.

*If you don’t want to take the time to let the milk/Crisco cool then melt the Crisco in the microwave and then add it to the milk and sugar. Can substitute regular oil for the Crisco.

Variations:

Sausage Rolls: Make rolls per normal. For stuffing: brown 1 lb. sausage, mix 1 8 oz. brick of cream cheese and 1 can Rotel until cheese is melted. Prepare as above. Make a milk gravy to serve over the top.

Cafe Rio Recipes

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian

1 Tbsp chili powder

1 Tbsp cumin

3 garlic cloves, minced

5 lbs. chicken breast

put all ingredients in crockpot. Cook on low 4 hours. Shred chicken. Cook additional hour.

Cafe Rio Pork

1 jar Pace Picante Sauce - mild
1 cup brown sugar
1 cup Dr. Pepper or Coke
2 lbs pork sirloin roast
put all ingredients in a crock pot. cook on low 8-10 hours. shred before serving.


Cafe Rio Rice

2 Tbsp butter

1 yellow onion, or 12 green onions, chopped

6 large garlic cloves, minced

8 chicken bouillon cubes

12 + sprigs cilantro, chopped

2 tsp cumin

2 Tbsp. lime juice

1 tsp. lime zest

8 cups water

4 cups rice

add butter, onions, garlic, and bouillon in a 5 quart pot over med-high heat. cook 5-6 minutes, or until onions are translucent and garlic is fragrant. add cilantro, cumin, lime juice, and zest. stir.

Add water. Heat to boiling. Add rice and stir. Cover, turn heat to low, and let cook 20 minutes or until all water is absorbed. Do NOT remove lid.

Cafe Rio Beans

1 can black beans, rinsed and drained

1 1/3 cup tomato juice

2 cloves garlic, minced

1 teaspoon ground cumin

2 tablespoons olive oil

1 1/2 teaspoon salt

2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until it becomes fragrant. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cafe Rio Tomatillo Dressing

1 cup mayo

1 cup cilantro (no stems)

1/4 tsp. crushed cayenne pepper

1 pkg. of Hidden Valley Ranch Buttermilk Recipe

1/2 cup buttermilk

2 cloves garlic

3 tomatillos, roasted, peeled, and quartered

pepper to taste

place all ingredients in blender and blend until mixed thoroughly

Pico De Gallo

1 lb tomatoes, seeded and chopped

1 cup cilantro, chopped

1 small onion, chopped

1 jalapeño, seeded, and minced

kosher salt, to taste

lime juice, to taste

combine all ingredients.

Green Enchilada sauce (Thanks to favfamilyrecipes.com for this recipe.)
1 small can diced green chilies
1 7 oz. can Salsa Verde
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt
Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance  just reheat in the small saucepan before serving.