Caroline brought this for us the other day and it was so good!! It could be easily cooked in the Crockpot.
Cranberry Mandarin Orange Chicken
4 chicken breast
1 bottle French dressing (Not creamy french. She used Country French, Ken's brand)
1 can cranberry sauce (with or without berries)
1 envelope lipton onion soup
1 can mandarin oranges (undrained)
cooked rice
Directions:Place chicken in the bottom of a greased 9x13 or Crockpot. Combine dressing, cranberry sauce and soup mix together in a bowl. Fold in can of mandarin oranges (do not drain the oranges). Pour entire mixture over the chicken. Bake covered at 350 for 60 minutes. Take chicken out and shred. Mix chicken back into sauce. Serve over rice. For the Crockpot: cook on high 4 hours, low 6-8 (this is a guess). I personally think it would be easiest to do in a Crockpot. Yum yum.
Serve with rolls and a salad.
Jan 6, 2012
Oct 25, 2011
Auntumn Risotto with Chicken and Cranberries
This is from Pampered Chef and is on my list to try. I've changed it a little to omit some of the product showcaseness (ie - use the whatever to chop, etc) If you don't have a deep covered baker (that is my one buy this PC party- I've been wanting it for awhile), you could probably use a Corningware dish with lid, but I'm not 100% on that. It might take some experimenting. You could also do it on the stove, just follow the directions for cooking the rice on the stove top.
Autumn Risotto with Chicken and CranberriesIngredients:
1 cup sweetened dried cranberries
2 cups hot water
1 medium onion, chopped
1 cup uncooked Arborio rice (see Cook’s Tip)
tbsp olive oil
23/4 cups chicken stock
3/4 cup dry white wine such as Chardonnay (or chicken broth, or white grape juice)
½ tsp each salt and coarsely ground black pepper
½ cup blanched slivered almonds
2 stalks celery, diced
2 oz cream cheese
2 cups diced cooked chicken or turkey breasts
1/4 cup finely chopped fresh parsley (optional)
Directions:
Combine cranberries and hot water in Small Batter Bowl; set aside. Combine onion, rice and oil in Deep Covered Baker. Microwave, uncovered, on HIGH 2–4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.
Meanwhile, toast almonds in a Sauté Pan over medium heat 5–7 minutes or until golden brown, stirring frequently. Remove from heat. Cut cream cheese into cubes. Drain cranberries; set aside. Carefully remove baker from microwave. Add chicken and celery to baker; stir. Microwave, covered, on HIGH 3–5 minutes or until rice is tender and risotto appears creamy.
Carefully remove baker from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired.
***Rae Note: This was very good. One thing wondered is if doing it in a dutch oven on the stove top would save a lot of back and forth from the microwave which I found to be annoying. Of course I'm not sure how that would affect cooking time. Just a thought.
Yield: 6 servings (about 6½ cups/1.5 L)
Nutrients per serving (2 pieces): (about 1 cup/250 mL): Calories 420, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 470 mg, Carbohydrate 51 g, Fiber 3 g, Protein 23 gCook’s Tips: Arborio rice is an Italian short grain rice that can be found in the rice or ethnic section of most grocery stores.
If desired, substitute an additional 3/4 cup (175 mL) chicken stock for the wine.
© 2011 The Pampered Chef used under license. www.pamperedchef.com
Autumn Risotto with Chicken and CranberriesIngredients:
1 cup sweetened dried cranberries
2 cups hot water
1 medium onion, chopped
1 cup uncooked Arborio rice (see Cook’s Tip)
tbsp olive oil
23/4 cups chicken stock
3/4 cup dry white wine such as Chardonnay (or chicken broth, or white grape juice)
½ tsp each salt and coarsely ground black pepper
½ cup blanched slivered almonds
2 stalks celery, diced
2 oz cream cheese
2 cups diced cooked chicken or turkey breasts
1/4 cup finely chopped fresh parsley (optional)
Directions:
Combine cranberries and hot water in Small Batter Bowl; set aside. Combine onion, rice and oil in Deep Covered Baker. Microwave, uncovered, on HIGH 2–4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.
Meanwhile, toast almonds in a Sauté Pan over medium heat 5–7 minutes or until golden brown, stirring frequently. Remove from heat. Cut cream cheese into cubes. Drain cranberries; set aside. Carefully remove baker from microwave. Add chicken and celery to baker; stir. Microwave, covered, on HIGH 3–5 minutes or until rice is tender and risotto appears creamy.
Carefully remove baker from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired.
***Rae Note: This was very good. One thing wondered is if doing it in a dutch oven on the stove top would save a lot of back and forth from the microwave which I found to be annoying. Of course I'm not sure how that would affect cooking time. Just a thought.
Yield: 6 servings (about 6½ cups/1.5 L)
Nutrients per serving (2 pieces): (about 1 cup/250 mL): Calories 420, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 470 mg, Carbohydrate 51 g, Fiber 3 g, Protein 23 gCook’s Tips: Arborio rice is an Italian short grain rice that can be found in the rice or ethnic section of most grocery stores.
If desired, substitute an additional 3/4 cup (175 mL) chicken stock for the wine.
© 2011 The Pampered Chef used under license. www.pamperedchef.com
Aug 15, 2011
Chicken Curry With Yams
From: My-crockpot-recipes.com
Braised Chicken Curry with Yams
Ingredients:
Canola oil
2 lbs chicken legs and thighs (I use bonless/skinless thighs mostly)
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder (mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
Directions:
In a hot stock pot coated with oil, season the chicken and brown on all sides. Put chicken aside. IN the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Briing to a boil and then simmer slowly for 1 1/2 - 2 hours. Serve on basmati rice. I usually toss it all into the crockpot when i add back the chicken etc. . . . and leave it on low for about 4 hours.
Braised Chicken Curry with Yams
Ingredients:
Canola oil
2 lbs chicken legs and thighs (I use bonless/skinless thighs mostly)
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder (mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
Directions:
In a hot stock pot coated with oil, season the chicken and brown on all sides. Put chicken aside. IN the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Briing to a boil and then simmer slowly for 1 1/2 - 2 hours. Serve on basmati rice. I usually toss it all into the crockpot when i add back the chicken etc. . . . and leave it on low for about 4 hours.
Autumn Chicken
From: My-crockpot-recipes.com
Autumn Chicken
Ingredients:
2 large or 4 small chicken breasts
2 parsnips - 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey
Directions:
Peel and chop carrots and parsnips and place them in the bottom of the crockpot. Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I'm not sure how many cloves of fresh garlic that would be. ) Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.
This sounds great - maybe add some apples too???
Autumn Chicken
Ingredients:
2 large or 4 small chicken breasts
2 parsnips - 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey
Directions:
Peel and chop carrots and parsnips and place them in the bottom of the crockpot. Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I'm not sure how many cloves of fresh garlic that would be. ) Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.
This sounds great - maybe add some apples too???
Eggplant and Tomato Stew with Chickpeas
from: My-Crockpot-Recipes.com
Eggplant and Tomato Stew with Garbanzo Beans
Ingredients:
1 medium eggplant, peeled -- cut in 1/2' cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf
Directions:
1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.
Eggplant and Tomato Stew with Garbanzo Beans
Ingredients:
1 medium eggplant, peeled -- cut in 1/2' cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf
Directions:
1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.
Polynesian Pork Chops
From "101 Things to do with a slowcooker"
Polynesian Pork Chops
serves 4-6
4-6 lean pork chops
1 can (8oz) crushed pinapple (do not drain)
1 cup barbecue sauce (cheap Kraft Honey BBQ sause works well with this)
Place pork chops in a greased 31/2 to 5 quart slowcooker. Combine pineapple and bbq sause and pour over meat. Cover and cook on low hear 6-8 hours. The meat should shred pretty easily. You can use chicken, but I personally like the pork. Serve over rice. Yum!!
Polynesian Pork Chops
serves 4-6
4-6 lean pork chops
1 can (8oz) crushed pinapple (do not drain)
1 cup barbecue sauce (cheap Kraft Honey BBQ sause works well with this)
Place pork chops in a greased 31/2 to 5 quart slowcooker. Combine pineapple and bbq sause and pour over meat. Cover and cook on low hear 6-8 hours. The meat should shred pretty easily. You can use chicken, but I personally like the pork. Serve over rice. Yum!!
Jul 8, 2011
Mexican Crockpot
from: anythingbutmeatloaf.blogspot.com
"Throw chicken breasts, a can of black beans, can of corn, 1 c. salsa and 1 package taco seasoning in the crock pot for 4-5 hours until the chicken is cooked through. Then, remove the chicken, shred it with a fork and place back with bean/corn mixture. Serve over chips with cheese and sour cream. You could also put it over lettuce to make a chicken taco salad. "
I did two chicken breasts, don't drain the corn (if you're like me and did it by instinct, just add water or broth), and cook half the time on low, half on high.
"Throw chicken breasts, a can of black beans, can of corn, 1 c. salsa and 1 package taco seasoning in the crock pot for 4-5 hours until the chicken is cooked through. Then, remove the chicken, shred it with a fork and place back with bean/corn mixture. Serve over chips with cheese and sour cream. You could also put it over lettuce to make a chicken taco salad. "
I did two chicken breasts, don't drain the corn (if you're like me and did it by instinct, just add water or broth), and cook half the time on low, half on high.
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