I’m always looking for a tasty slow cooker recipe. The slow cooker is such a time saver during the week or on the weekend – after a little bit of prep time, set it and get on with your life. Then, when it’s dinner time, your kitchen will smell wonderful and dinner is ready! It’s just hard to find recipes that TASTE good, but this one does! This chicken chili is great over rice. Feel free to add extra hot sauce to your bowl if this is not spicy enough for you.
Recipe adapted from Katie Lee on Food Network.
Prep time: 10 minutes
Cooking time: 4 hours
Serves: 8 people
2 cups low-sodium chicken broth
One 15-ounce can cannellini beans, drained and rinsed
One 4-ounce can chopped green chiles
1/2 cup Buffalo wing sauce (or 1/4 cup butter and a scant 1/8 cup hot sauce)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
3 stalks celery, diced
1 bay leaf
1 rotisserie chicken, skin discarded, meat shredded
1/2 jalapeno, seeds and membranes removed, minced (optional)
1 medium yellow onion, diced
In a slow cooker pot, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar cheese, hot sauce, and/or cilantro; cornbread on the side.
This is one of my ‘go-to’ grilled chicken marinades – very flavorful, fresh and healthy. I do think marinating the chicken overnight makes a big difference (and makes for one less thing to do the day of!) I whiz up my marinade, toss with my chicken pieces in a bowl, and store in Ziplock bags in the fridge overnight. Let sit on the counter 15-30 minutes prior to grilling. Recipe is easy to double if you’re having friends over.
Recipe very slightly adapted from the blog healthyseasonalrecipes.com
Make ahead: Prepare marinade 1-2 days before adding the chicken.
- 6 cloves garlic, peeled
- 1/2 cup plain low-fat or Greek yogurt
- 3 tablespoons minced ginger
- 2 tablespoons honey
2 tablespoons lime juice
- 2 tablespoons curry powder
- 1 teaspoon kosher salt
- Approx. 4 pounds bone-in, skin-on chicken thighs and/or drumsticks, any extra fat trimmed
- 2 tablespoons chopped cilantro for garnish, optional
- Fit food-processor with steel blade attachment. With motor running, drop garlic cloves one at a time through feed tube and process until finely chopped. Remove lid and add yogurt, ginger, honey, lime juice, curry powder and salt. Process until smooth.
- Place chicken thighs and/or drumsticks in a large bowl and toss with marinade. Pour everything into a resealable plastic bag and seal. Allow the chicken to marinate in the refrigerator a minimum of 4 hours or up to 1 day for maximum flavor.
- Oil grill rack and pre-heat grill to medium heat (375 degrees). Remove the chicken from the marinade and place on the grill and cook without turning for 10 minutes. Turn chicken over with a thin flexible spatula and continue grilling, turning and rotating occasionally, until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 170-180 degrees F, 20 to 25 minutes longer. Note the chicken may stick to the grill slightly. Serve hot or cold garnished with cilantro.
I’ve made this recipe a few times and it’s always a hit (even with the kids)! If you love artichokes (um, yeah!) and olives (yeah!), and you’re looking for something new to do with chicken (please!), then try this meal. I serve it with crusty bread (rustic sourdough loaf) which is great for soaking up any excess liquid. I hope you love this!
Yield: Makes 4 servings
Total Time: about an hour
- 8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
- Sea salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, thinly sliced
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Generous pinch red pepper flakes
- 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 2 cups organic chicken broth
- 2 teaspoons grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
- 8 thawed frozen or jarred artichoke hearts, quartered
- 2/3 cup whole pitted green olives, such as Picholine or Manzanilla
- 2 tablespoons chopped fresh mint or cilantro
Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3-4 minutes per side. Transfer to a plate.
Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, add back the chicken thighs, and cover and simmer for 15 minutes.
Add the chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Check largest chicken thigh with a digital thermometer to make sure it is cooked through to at least 170 degrees in the center. Stir in the remaining tablespoon of lemon juice. Taste; you will likely want to add another squeeze of lemon juice and a pinch of salt. Garnish with the mint or cilantro.
I’m always looking for new chicken recipes, so was excited when I found this one. It’s super easy and tastes like “fresh”, flavorful Chinese food. I’ve tried this with breasts (white meat) and thighs (dark meat) and liked both. We serve with brown rice. This was a hit with the entire family … I’ll be making this again and again.
Recipe from Food and Wine (contributed by Todd Porter and Diane Cu).
Lemony Chicken Stir-Fry
TOTAL TIME: 30 MIN
“Bright and lemony, this superfast chicken stir-fry makes an excellent weeknight dinner.”
2 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
3 garlic cloves, minced
2 pounds skinless, boneless chicken breasts or trimmed
thighs, cut into 3/4-inch pieces
1 tablespoon soy sauce, plus more for seasoning
1/4 teaspoon toasted sesame oil
Freshly ground pepper
1 tablespoon, plus 1 teaspoon
finely grated lemon zest
2 tablespoons fresh lemon juice
1 scallion, thinly sliced
Steamed rice, for serving
In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes. Stir in the soy sauce and sesame oil, season with salt and pepper and stir-fry until the chicken is cooked through, 3 minutes longer. Remove from the heat and stir in the lemon zest and lemon juice. Season with salt, pepper and soy sauce. Transfer the chicken to a platter, top with the sliced scallion and serve with rice.
I had been in search of the perfect Chicken Tortilla Soup recipe for a while, so was so excited when my mother-in-law Patsy told me about this one that she found. It’s straightforward but is a little time consuming, so I would call this a “weekend” or “special occasion” soup – not one I’d whip up all the time during the week. It’s a hit with kids and always fun for people to add their own toppings. This is the perfect soup to keep you warm during the cold winter months. Enjoy!
Recipe slightly adapted from the one on food site Chow.com, which was adapted from the Neiman Marcus Cookbook.
Chicken Tortilla Soup
Total cooking time: 2 hours
Serves: 8-12 people
“There are a lot of ingredients in this soup, but each one plays a part in its big flavor. To make it, first soften vegetables including onion, carrot, and bell pepper in a pot, then add dry spices to bring out their flavors. Add chicken broth, tomatoes, and tortillas, then let the mixture simmer until everything melds and the tortillas disintegrate to make a thick and hearty soup. Finally, throw in shredded chicken and garnish with fried tortilla strips, or if you want to skip frying the strips, just use regular crushed-up tortilla chips.
For a thicker soup, use 10 corn tortillas rather than 8.”
For the soup:
- 3 tablespoons vegetable oil
- 1 medium onion, medium dice (about 1 1/2 cups)
- 1 small carrot, peeled and medium dice (about 1/2 cup)
- 1 medium celery stalk, medium dice (about 1/2 cup)
- 1 medium red bell pepper, medium dice (about 1/2 cup)
- 1 medium garlic clove, minced
- 1 teaspoon chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (or more if you want a spicy soup!)
- 8 cups (2 quarts) stock or low-sodium chicken broth
- 2 cups water
- 1 cup canned crushed tomatoes
- 2 teaspoons kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more as needed
- 8 to 10 (6-inch) corn tortillas, cut into 1/2-inch pieces
For the tortilla strips:
- 1 1/2 cups vegetable oil
- 8 (6-inch) corn tortillas
- Kosher salt
- Freshly ground black pepper
- 3 cups shredded, cooked chicken (about 16 ounces) (Note: I use chicken from 1 rotisserie chicken to save time!)
- 1/2 cup heavy cream (or more if you want a richer soup)
- Kosher salt
- Freshly ground black pepper
- Shredded Monterey Jack or Mexican blend cheese
- Thinly sliced scallions
- Sour cream
For the soup:
- Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
- Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil.
- Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips.
For the tortilla strips:
- Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350°F on a deep-frying/candy thermometer), about 6 minutes.
- Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside.
- When the oil is ready, add a handful of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remaining tortilla strips; set aside.
- When the soup is ready, add the chicken and cream and stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.
- Serve the soup topped with the tortilla strips, passing any desired garnishes on the side.
We eat chicken at least once a week and we got so tired of my boring baked chicken preparation. Now that I’ve discovered this wonderful Turkish Seasoning from Penzys Spices, we have an easy and tasty way to make chicken that we all look forward to. Follow the simple marinade and refrigerate in the morning or in the afternoon, and cook the chicken how you like (bake, saute or grill). The marinade should work on lamb and beef just as well as it does on chicken.
Recipe adapted from Penzeys catalog.
Turkish Seasoning by Penzeys Spices
1 pound chicken (we prefer boneless, skinless)
Extra virgin olive oil
Mix 1 tablespoon olive oil with 1 tablespoon Turkish Seasoning and rub over chicken. Let marinate in refrigerator for at least 2 hours or all day. Bake in oven at 375 or 400 degrees for 15-17 minutes or until chicken is just cooked through (insert knife into thickest part of chicken and chicken will no longer look pink and the juices should run clear). Alternately, sauté in skillet (or grill) over medium-high heat for 6-8 minutes per side or until chicken is just cooked through (insert knife into thickest part of chicken and chicken will no longer look pink and the juices should run clear). Let the meat rest for a few minutes (so it retains its juices) before serving or slicing.