Slow Cooker Chicken Noodle Soup Recipe

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A cold winter blast just hit us here here in upper Michigan so hot soup sounded really good. I had some shopping I needed to get done so I thought the slow cooker would be a good fit to free up my afternoon. This Slow Cooker Chicken Noodle Soup Recipe does require a little bit of prep time, but the end result is really good – serve as a side dish or stand alone meal.

Slow Cooker Chicken Noodle Soup Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • 1 ½ pound chicken thighs ( 4 thighs)
  • 1 split chicken breast (about 12 ounces)
  • 1 tablespoon vegetable oil
  • 3 medium carrots (peeled and chopped)
  • 2 celery ribs (chopped)
  • 1 medium onion (chopped)
  • 5 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • ½ teaspoon thyme
  • 1 teaspoon red pepper flakes
  • 8 cups low sodium chicken broth (divided)
  • 2 bay leaves
  • 1 cup egg noodles
  • ½ cup frozen peas
  • 2 tablespoons minced fresh parsley
  • shredded cheese for garnish (optional)
Instructions
  1. Generously salt and pepper chicken thighs. In a large skillet over medium high heat, using the oil ,brown chicken breasts on both sides; remove to platter and set aside. Reserve 1 tablespoon of the cooking oil in the skillet and cook the carrots, celery, and onion until mixture starts to brown. Add the tomato paste, thyme, garlic, and red pepper flakes cooking until fragrant, about 30 seconds.
  2. Stir in 1 cup of the chicken broth scrapping any dripping from the bottom of the pan and pour the mixture into the slow cooker. Add bay leaves and remaining chicken broth to the slow cooker and add the chicken thighs to the mixture.
  3. Salt and pepper the chicken breast, wrap breast in aluminum foil and place foil packet on top of the soup mixture.
  4. Cook for 4 – 6 hours or until chicken is fall off the bone tender. Remove the chicken breast and thighs from the slow cooker and place a a platter too cool.
  5. Cook noodles according to package directions; drain.
  6. While noodles are cooking using a fork shred chicken into bite size pieces discarding the bones; add the chicken back to the slow cooker. Remove bay leaves, mix in the noodles, peas and parsley and continue cooking until heated through.
  7. Serve garnished with shredded cheese.

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Adapted from Cooks country

Slow Cooker Honey-Garlic Chicken Thighs Recipe

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This Slow Cooker Honey-Garlic Chicken Thighs Recipe is very simple, but big on flavor. Get this into the slow cooker early in the day and all you have to do is cook the rice at supper time. There is plenty of sauce so there is room to add additional chicken thighs if needed.

This is a great recipe if you want to free up some time to do a little Christmas shopping while supper is cooking. Enjoy

Slow Cooker Honey-Garlic Chicken Thighs Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 skinless, boneless chicken thighs (trimmed of any excess fat)
  • ½ cup low sodium soy sauce
  • ½ cup ketchup
  • ⅓ cup honey
  • 4 cloves garlic (minced)
  • 1 teaspoon dried basil
  • Rice to serve chicken over – I think this would also go good with hash browns.
Instructions
  1. In a medium size bowl mix together the soy sauce, ketchup, honey, garlic, and basil.
  2. Arrange chicken thighs on bottom of slow cooker and pour the sauce over the top of the chicken.
  3. Cook on low for 6 hours or until thighs are fork tender
  4. If serving with rice, start rice about 30 minutes before chicken is done.
  5. Serve chicken and sauce over rice.

Adapted from Allrecipies.com

Simple and Quick Chicken Pot Pie Recipe

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This chicken pot pie recipe is simple, quick and a great way to warm up a cool winter night. This recipe uses precooked deli chicken so you can put it together in less than a half an hour.

So if you’re looking for a simple, quick and good recipe for after school, or work, pick up a Deli Chicken and give this one a try; it’s really good.

Simple and Quick Chicken Pot Pie Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 package refrigerator biscuits (I used Pillsbury Grand’s for this recipe)
  • Salt
  • 4 tablespoons butter
  • 1 medium onion (finely chopped)
  • 1 rib celery (sliced thin)
  • ¼ cup all-purpose flour
  • ⅛ teaspoon cayenne pepper
  • 2 ¾ cups chicken broth
  • ½ cup heavy cream
  • ¼ teaspoon thyme
  • 1 package frozen peas and carrots (10-ounces thawed and precooked to desired doneness)
  • 1 rotisserie chicken (skin removed and meat shredded into large bite-sized pieces)
  • 4 teaspoons lemon juice
  • Black pepper
Instructions
  1. Lightly salt biscuits and bake according to package directions.
  2. While biscuits are baking in a large skillet using the butter over medium heat cook the onion and celery until tender. Whisk in the flour and cayenne pepper stirring constantly until flour starts to brown. Gradually mix in the chicken broth, cream, and thyme; continue cooking until mixture thickens.
  3. Mix in the lemon juice, vegetables, and chicken and cook until heated through - salt and pepper to taste.
  4. Serve hot with buttered biscuits over the top.

 

Slow-Cooker Cheesy Chicken Enchilada Chili

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taco-chili-recipe

 

If you are looking for a simple and delicious one dish meal this Slow-Cooker Cheesy Chicken Enchilada Chili recipe is it. It takes almost no time to put together and frees up 8 hours of your time while it cooks.

This Cheesy Chicken Enchilada Chili would also make a great game day recipe to serve you guest. It’s not only a great tasting chili, but makes for a delicious dip.

Slow-Cooker Cheesy Chicken Enchilada Chili
 
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Author:
Recipe type: Slow - Cooker
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 package (20 oz) boneless skinless chicken thighs (trimmed of excess fat and cut into 1-inch pieces)
  • 1 can whole kernel corn (15.5 ounces drained)
  • 1 can black beans 15 ounces drained and rinsed
  • 1 can mild enchilada sauce (10 ounces)
  • 1 package taco seasoning mix
  • 2 cups shredded Colby-Monterrey Jack cheese blend
  • Chopped green onions and sour cream
  • 4 cups tortilla chips
Instructions
  1. Lightly spray slow cooker with cooking spray. Place the corn, black beans, and enchilada sauce in the slow cooker and then mix in the taco seasoning; and then add the chicken.
  2. Cook on low for 7 – 8 hours.
  3. Stir in one cup of the shredded cheese stirring until melted.
  4. Top with the green onions and the remaining cheese and serve with dobs of sour cream. (instead of topping with the remaining cheese I served the dishes individually with the remaining cheese
  5. and green onion with the tortilla chips on the side.

taco-chili-recipe-picture2

Adapted from Betty Crocker

Sticky Chicken

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Sticky chicken in less than an hour. This recipe has a delicious combination of flavors, doesn’t require that many ingredients, and is simple to put together.

You’ll love it!!

Sticky Chicken
 
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Author:
Serves: 8
Ingredients
  • 8 chicken thighs (trimmed of any excess fat)
  • black pepper
  • ¾ cups cider vinegar
  • ½ cup honey
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • 1 teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 2 teaspoons toasted sesame seeds
Instructions
  1. Preheat oven to 425F with rack in middle to upper position.
  2. Spray a large oven proof skillet lightly with cooking spray. Pepper the chicken on both sides and position chicken skin side down in the skillet. (you can make up to 8 with this recipe – I was feeding 2 so I cut the chicken down to 4, but used the same amount of ingredients for the sauce.
  3. In a medium size bowl mix together the vinegar, honey, soy sauce, ketchup, garlic powder, and red pepper flakes. Pour the mixture over the chicken in the skillet.
  4. Bake chicken for 20 minutes, flip chicken skin side up, and continue baking until chicken browns on top (about 20 more minutes - internal temperature should be about 195 to 200F with instant read thermometer); transfer chicken to a serving platter.
  5. Let the sauce in the skillet settle a little bit and spoon any excess fat off the top, or pour into a fat separator to separate the fat. In a small glass mix the cornstarch into the water until dissolved, place the skillet over a burner on medium high heat, bring mixture to a boil, and stir in the cornstarch mixture, cooking and stirring until thickened. Return chicken to the skillet, and roll the chicken in the sauce; garnish with the toasted sesame seeds.
  6. Serve over rice or hash browns.

Adapted from Cooks Country

Peach-Glazed Grilled Chicken Thighs

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Peach-Glazed Grilled Chicken recipe

Peach-Glazed Grilled Chicken recipe 2

When I first looked at this recipe I thought, It looks OK, but it was much better than that. The peach preserves, fresh peach, along with a little heat from a jalapeno and cayenne pepper turned this dish into a delicious combination of flavors. It does take a little time to prepare because of the brine time, but it is well worth the effort.

Fire up the grill and give this one a try – it’s really good!

 

Peach-Glazed Grilled Chicken Thighs
 
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Author:
Recipe type: Grilling
Ingredients
  • 3 pounds bone-in chicken thighs (skin removed) Removing the skin is optional.
  • Salt and pepper
  • 1 cup wood chips
  • 1 cup peach preserves
  • ⅛ teaspoon cayenne pepper
  • 1 (13 by 9-inch) disposable aluminum pan
  • 1 peach, halved and pitted
  • 1 jalapeno chili
  • 2 tablespoons cider vinegar
Instructions
  1. Trim chicken and pat dry with paper toweling. Place chicken in a large bowl and season with 2 teaspoons salt and ⅛ teaspoon of black pepper. Cover bowl with plastic wrap and refrigerate for 1 – 24 hours.
  2. While chicken is in the brine, place wood chips in a pan with cold water and let them soak; at least 15 minutes.
  3. Place wood chips on a large piece of heavy duty aluminum foil folding to form a packet. Cut strips in the top of the foil to release the smoke. Place the packet between the grates and primary burner.
  4. Preheat and prepare grill for high heat; oil grates. Continue heating on high covered until foil packet starts to smoke.
  5. While grill is preheating in a small bowl mix together the peach preserves and cayenne pepper. Spray the disposable pan lightly with cooking spray and spread the preserves mixture over the bottom. Arrange the chicken thighs (skin side down if keeping skin on), jalapeno pepper, and peach halves (cut side up) in the pan.
  6. Peach-Glazed Grilled Chicken prep
  7. Reduce heat to medium and place the pan on the grill opposite the wood chip packet; cook covered for 10 minutes. Flip chicken and turn pan 180 degrees, cover, and continue cooking until thighs reach 170F.
  8. Roll the chicken, jalapeno, and peach peach halves in glaze to coat and then place them on the grill grates. Leave the pan on the grill for a few minutes to caramelize the glaze (if needed).
  9. Grill chicken, peach halves, and jalapeno on one side until nicely browned, flip, and continue grilling until peach halves, jalapeno, and chicken are nicely browned and chicken is 175F. Place chicken back in the pan with the peach glaze, tent with aluminum foil, and let rest for 10 minutes.Peach-Glazed Grilled Chicken grilling9. Remove any loosened skin from the peaches and chop up the peach. Remove the seeds and any loose skin from the jalapeno and cut it into small pieces. Place the cut up peach and jalapeno in a small bowl. Place the chicken on a serving platter and pour the glaze from the pan into the bowl and stir in the vinegar.
  10. Pour glaze over chicken and serve hot.

Adapted from Cooks Country

Buffalo Chicken Mac and Cheese Recipe

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deli chicken mac and cheese recipe

deli chicken mac and cheese recipe picture 2

If you’re looking for a little bit of a different take on a Mac and Cheese give this recipe a try – the dominant flavor is definitely the Gorgonzola cheese, so you it with caution. This is a simple recipe that cooks on the stove top and utilizes deli chicken so it is fairly quick to prepare. To make preperation a little easier measure all ingredients into small containers so you have them ready to add as you prepare the cheese sauce.

This is a quick recipe so you can have supper on the table in less than an hour. Enjoy

Buffalo Chicken Mac and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 6-8
Ingredients
  • 1 whole rotisserie deli chicken
  • 16 ounces elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • ⅛ teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • ½ cup hot sauce
  • ½ cup crumbled Gorgonzola cheese
Instructions
  1. Bone chicken into bite size pieces. Cook pasta according to package directions; drain.
  2. In a large dutch oven over medium heat - melt the butter. Slowly whisk in the flour until a paste forms. Continue stirring and cooking until golden brown. Slowly whisk in the milk and cook stirring constantly until mixture is thickened about 5 minutes, and then add the pepper. Cook about 1 more minute, or until mixture is smooth. Reduce heat to low and stir in the Monterey Jack, and cheddar cheese; cook until melted.
  3. Mix in the hot sauce and then fold in the chicken, macaroni, and Gorgonzola cheese.
  4. Serve hot.

Adapted from Allrecipes.com

Barbecued Buttermilk Chicken Breasts

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barbecued buttermilk chicken breasts recipe 2

barbecued buttermilk chicken breasts grill picture

Moist and Tender – these chicken breasts are delicious.

I was looking for a grill recipe that would cook quickly, because I was short on time. These chicken breasts marinate for 30 minutes, and then cook quickly on the grill. Just be sure to flatten them down to about ½ inch so they are about equal size that way they will all be done about the same time.

If you’re looking for a quick and easy grilling recipe give this one a try; you’ll love them!

Barbecued Buttermilk Chicken Breasts
 
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Author:
Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless skinless chicken breast halves
  • 2 cups butter milk
  • kosher salt and black pepper
  • ½ teaspoon cayenne pepper (or to taste)
  • ½ cup barbecue sauce (homemade or your favorite brand)
  • olive oil
Instructions
  1. In a large bowl whisk together the buttermilk, cayenne pepper, ½ teaspoon salt, and ½ teaspoon pepper. Place chicken breasts between plastic wrap and using a mallet pound chicken down to about ½ inch. Place chicken in a large food grad zip lock bag, pour in the buttermilk mixture, and using you hands on the out side of the bag work the buttermilk around the chicken; marinate in the refrigerator for 30 minutes.
  2. Prepare grill on medium high heat.
  3. Remove chicken from the marinade; letting any excess marinade drip off the chicken. Pat chicken dry using paper toweling. Coat chicken breasts on both sides with olive oil and lightly salt both sides. Grill chicken for 2 to 4 minutes or until grill marks form, flip chicken and grill for another 3 to 4 minutes, coat with barbecue sauce, flip chicken to coat the other side. Continue grilling until an instant read thermometer reads 160F. (if you have sauce left over flip chicken again to thicken the coating)
  4. Place chicken on a serving platter, tent lightly with aluminum foil and let rest 5 to 10 minutes, and serve.

Adapted from Fine Cooking Magazine

Barbecued Chicken Kebabs Recipe

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chickenkebabs recipe

chickenkebabs picture 4

Sticky, gooey, and delicious! These Barbecued Chicken Kebabs have a delicious combination of flavors, they do take a little time to prepare, because of the time the chicken marinates in the bacon spice mixture, other then that this is a simple recipe. I prepared the recipe as written with the exception of the amount of chicken used which was a little less than the 2 pounds it calls for; so I wound up with 3 Kebabs, instead of 4.

I used wooden skewers, but metal if you have them would be a better choice because even after being soaked they still have a tendency to burn over high heat.

The next time you want to fire up the grill give these Barbecued Chicken Kebabs a try; there great!

 

Barbecued Chicken Kebabs Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredients for sauce
  • ½ cup ketchup
  • ¼ cup molasses
  • 2 tablespoons onion (grated)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar (packed)
  • Ingredients for chicken
  • 2 pounds boneless skinless chicken breasts (cut into 1 inch chunks)
  • 2 tablespoons paprika
  • 2 tablespoons smoked paprika
  • 4 teaspoons sugar
  • 2 teaspoons kosher salt
  • 2 slices bacon (cut into ½ inch pieces)
Instructions
  1. Directions for chicken
  2. Process bacon in a food processor until a paste forms. In a large bowl whisk together the paprika's, sugar, and kosher salt, and then work the bacon paste into the mixture. I found using my hands worked best for this. Add the chunks of chicken to the bowl and using your hands thoroughly coat the chicken with the bacon spice mixture. Cover with plastic rap and refrigerate for 1 hour.
  3. Directions for sauce
  4. While chicken is marinating mix all the sauce ingredients together in a small sauce pan. Bring mixture to a simmer over medium heat and cook until mixture is reduced to about 1 cup, about 5 – 7 minutes. Remove ½ cup to a dipping bowl, and set aside.
  5. Preheat and prepare grill.
  6. Thread chicken on 4 skewers. Place skewers on grill grates over medium high heat and grill with cover closed until nicely browned on one side, flip kebabs, and using a brush coat browned side with barbecue sauce. After 2nd side is browned flip kebabs again and coat with sauce. Continue flipping and brushing every few minutes until chicken is done and slightly charred. (165F)
  7. Remove chicken to a serving platter, cover with aluminum foil, and let rest for 5 – 10 minutes; serve with dipping sauce.

chickenkebabs picture 4

Adapted from Cooks Country Meat Cookbook

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts

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soy-ginger glazed bone-In Chicken Breastspicture 1

If your looking for a really good grilling recipe for the 4th of July Holiday give this Soy-Ginger Glazed Bone-In Chicken Breasts recipe a try; it’s really good. This is a simple and quick recipe that doesn’t require a lot of prep time and cooks quickly.

I used a gas grill for this recipe, but if you use charcoal the flavors would probably be even better. (a matter of opinion I guess)

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 4 bone-in split chicken breasts
  • ½ cup salt
  • black pepper
  • 2 quarts cold water plus ⅓ cup cup water
  • ¼ cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon fresh ginger (grated)
  • 2 garlic cloves (minced)
  • 3 tablespoons sugar
  • ¾ teaspoon corn starch
  • 2 green onions (minced)
Instructions
  1. In a large bowl dissolve salt in 2 quarts of water – place chicken in bowl, refrigerate, and let brine for 30 minutes to 1 hour. Pat chicken dry with paper toweling and season with pepper.
  2. While chicken is in brine, in a small sauce pan mix together ⅓ cup water, soy sauce, mirin, ginger, garlic, sugar, and cornstarch. Bring sauce to a boil over medium heat, reduce to simmer, and cook until sauce thickens, stir in green onions; set aside.
  3. Preheat and prepare grill on high heat.
  4. Place chicken skin side down on grill, and grill until browned, flip chicken and continue grilling until bone side is browned. Reduce heat to medium, and grill covered until chicken is 150F.
  5. Brush the soy-ginger sauce over the chicken, flipping frequently to glaze both sides. (you can use all the glaze, which I did, or you can save some for a dipping sauce)
  6. Grill until an instant read thermometer reads 160F. Place chicken on a serving platter, tent lightly with aluminum foil, and let rest 5 – 10 minutes before serving.

soy-ginger glazed bone-In Chicken Breastspicture 2

Adapted from Cooks Country Meat Book