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TOPIC:   Looking for a recipe for bonless chicken breast 


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LUULUU11
LUULUU11's Photo Posts: 432
2/8/08 10:40 A

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Check out my SparkPage; I posted a recipe for Creamy Baked Chicken yesterday. It is super easy and really good. Good for ya too!!

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My husband calls me Sunshine


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PUNKYB830
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2/8/08 8:56 A

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Easy chicken and rice:

-4 B.S chicken breast (cut in half
-2 cans cream of mushroom soup ( You can use 98% fat free)
-1/2 onion diced small
-1/2 can of water

Dump all in the crockpot and cook on low for 6-8 hours. When it's done cook your rice, I make success 10 minute 100% whole grain brown rice. Put some rice on your plate and adda peice of chicken and some of the sauce. This is very good taste alot like chicken and noodles.


Love and Smiles :o) JJ

***THE ONLY PERSON STANDING IN YOUR WAY IS YOU***

If you beleive it then apply it and keep doing it you will acheive it.

I am always asking God to listen to me. What if I started listening to God?

Smile it confuses people.

Cherish every moment with your loved ones for you never know when it may be your last.

Every little tiny thing a loved one ever does to annoy you, you'll beg for if you ever lose them, so savor even the annoying things.

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LABEILLE
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1/16/08 8:13 P

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Chicken thighs are much better in the crockpot, they don't dry out. Especially if you use bone-in. I use the skinless, or if I have a mostly-frozen packet it's easy to peel of the skin and chunks of fat by hand. Chicken breasts (especially boneless/skinless) are best pounded and sauteed for a superquick meal.
I use these for chicken curry and chicken paprikash, they never dry out and they're even better as leftovers.



IRISHMICHELLE
IRISHMICHELLE's Photo Posts: 22
1/14/08 12:52 P

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A friend of mine recently shared this recipe with me, and it sure sounds delish! I'm trying it on Wed.

Chicken Tortilla Soup

Spray the inside of your crock pot with olive oil spray.

Put 1 Large carton of chicken stock into the pot with fresh minced garlic (I put "a lot"), minced onions if you like them, and then stir in a packet of fajita seasoning. Put two cans of black beans (drained first), one can of diced tomatoes, a bag of frozen corn, one cup of rice into the pot. Lay three or four chicken breasts on top of this, then season with salt pepper and thyme on top and cover.

Let simmer all day or cook on medium if you're crunched for time, watching that the rice doesn't overcook. Stir if needed. The soup is done when the chicken falls apart all nice and juicy.

Add water slowly if needed - or more stock if you have it - after the rice has finished absorbing what moisture was in the crock pot, until you get the consistency you like. Salt to taste.

~ Irish (aka, Michelle)

The reality is that the only thing that will get you where you want to be is the same little thing you don’t want to do because it seems so insignificant. That’s life—we want drama and spectacle, we get 10 minutes on the treadmill.
~ Dean Anderson, from "Think You're Too Heavy to Exercise? Part 2"


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CRAIGEMOEN
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1/13/08 7:01 P

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I had some great chicken adobo yesterday in the crockpot. Cut up a whole chicken into parts, then poured in a mixture of garlic powder, rice vinegar, and soy sauce. Yummy!

Craig
"Friends don't let friends eat lutefisk!"


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SEAMYST
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1/13/08 6:52 P

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Just crossed my mind that another reason the chicken breasts might have been dry is that the crockpot was too large for the contents.



KATSAMCAMSMOM
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1/11/08 10:45 P

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This is our favorite, not exactly a low cal dish but not terribly bad for you!!

6 chicken breasts, boneless
2 cans cream of chicken soup, 98% fat free
1 8oz pkg of 1/3 less fat cream cheese, softened
1 pkt of Italian salad dressing seasoning
2 TB spread

Melt spread in crockpot, add cream cheese and soup and seasoning pkt. Add chicken on top and press into soup mixture. Cook for 8 hours. Serve over brown rice. For extra flavor, use the Zesty Italian flavor seasoning pkt.

Let me know what you think!!

Nothing is impossible until you decide to stop trying.


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SEAMYST
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1/11/08 10:34 P

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Use the bone-in breasts. For some reason if the bone is still in the breasts stay more moist for cooking the 8 hours on low.

Favorite family recipe.
1 Cup 10 min brown rice mixed with 1 can each Healthy request Campbell's Cream of Mushroom and Cream of Chicken. Place in crockpot. Layer some finely diced carrots, celery and onions then snuggle the breasts down on top and squished into the stuff. Cook on low 8 hours. We use a second crockpot for green beans - frozen green beans covered with beef broth with some onion and red pepper flakes. This way we walk in and a complete meal is done for those days we're running.

The kids tease me all the time about my crockpots, but they sure like how quick supper gets to the table after work and school for all of us.



VERA_MOM
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1/10/08 10:43 A

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I don't think you can cook chicken for 8-10 hours - even a whole chicken will get dry in the crockpot if you cook it for 10 hours (even 8). I've found you have to know your crockpot well - how it cooks - and chicken, at least, has to be turned off when it's done, or it gets horribly dry. Sitting in the fridge overnight just makes it dryer.


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CRAIGEMOEN
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12/11/07 3:05 P

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I'm guessing that chicken just can't be cooked that long. Reminds me of fish which gets dry real fast if cooked too long. I wonder if it's because it's so lean. Pork chops can be that way too.

Here's a link to what some folks think are solutions:

www.thriftyfun.com/tf28114383.tip.html

Edited by: CRAIGEMOEN at: 12/11/2007 (15:13)
Craig
"Friends don't let friends eat lutefisk!"


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CONNECTED1
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12/11/07 2:31 P

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I have that problem to. I usually use frozen boneless skinless and it ends up dry (I always crockpot for 8-10 hours). I have largely given up chicken dishes because of this. Any suggestions are welcome!

Keep a green tree in your heart & perhaps the singing bird will come.
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CRAIGEMOEN
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12/11/07 1:00 P

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How can you avoid having the chicken getting too dried out? It was fine just after I made it, but then after a day in the refrigerator it was dry, even though it was sitting in some sauce. I have the same problem with chicken breast on the grill. Next day it's dry.

Craig
"Friends don't let friends eat lutefisk!"


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BEESTRONGER
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12/5/07 10:33 A

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I USUALLY use the jellied...You'll see...this tastes a little along the barbque line...
it's ALWAYS a hit.

For the Lord is good and His mercy endures forever...and EVER!


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VERA_MOM
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12/5/07 9:28 A

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That cranberry chicken sounds wonderful, have you ever made it with the regular jellied cranberry sauce instead? No one here likes the whole berries and I'm not sure how much (or even if) it would affect the flavor of the dish.


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CHEFSOPHIE
CHEFSOPHIE's Photo Posts: 20,954
12/4/07 10:15 P

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I love Bunswick Stew.

co-leader of Love to Cook


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UNCANNIE
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12/4/07 9:56 P

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When its cold, I like Brunswick Stew. I never make it the same way twice, but it goes something like this:
1 lb. boneless chicken breasts
1 large onion, chopped
1 large can stewed tomatoes in sauce (Progresso)
1 can tomato soup
1 bag frozen baby corn
1 bag frozen baby limas
1 T sugar
Worcestershire and hot sauce to taste.
My grandmother used to make it with okra.
You can add a diced potato or two during the last hour or so of cooking.
Hearty and filling, with lots of fiber!

White Chili is good too:
3 cans great northern beans
2 lbs. chicken breasts cut up (or shred after cooking)
1 large onion, chopped
Minced garlic (2-3 cloves)
2 cans chopped green chilies
2 cans chicken broth
1 pkg of white chili mix, or 2 tsp cumin and 1/2 t. oregano

I just tried a great new recipe for "Quick Chicken Corn Chowder" on the stove, but I would like to try it in the crockpot...it starts with sauteeing celery, onion, and jalepeno, then making a roux with flour and adding 3 cups of milk, roasted chicken, cream corn and frozen corn. Does anyone have any experience with cream soups in the slow cooker?


Your life is NOW!


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SPAZ525
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12/4/07 12:33 P

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emoticon

~ Heather ~


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BEESTRONGER
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12/3/07 8:07 P

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I make that also, but never thought of adding black beans and corn...GREAT idea!
there's alot of recipes on these boards....but one for dump chicken sounded good and easy...let me find it and I'll post it....
here it is...I got it on this forum I think...I forgot who posted it...I haven't tried it yet but it sounded easy and good.

Sweet and Spicy Dump Chicken
Makes 6 servings

1 package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 pounds chicken pieces (we use about 2 lbs)

Put chicken in the bottom of the pot, pour over the remaining ingredients (mixed) and cook 8 hrs on low.

When making this on the stove:
Cook chicken with some oil, add the dump and fajita style veggies.

Serve with flour tortillas and Spanish rice.

*****************
Comment by original poster:
I make this as a standard "dump" recipe and freeze chicken pieces in the "sauce" ingredients, and have cooked it in the crockpot, but our favorite way is to fillet boneless, skinless chicken breasts, marinate (either freeze and thaw or overnight) and grill it. Mmmm, mmm, good. It's fantastic any way you cook it though (grill, crockpot, bake, stovetop).



For the Lord is good and His mercy endures forever...and EVER!


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CHEFSOPHIE
CHEFSOPHIE's Photo Posts: 20,954
12/3/07 7:08 P

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The cranberry chicken sounds fabulous. I will try. Another option is the salsa chicken on sparkrecipes. I love it and add some frozen corn, canned black beans and chopped red pepper the last hour.

co-leader of Love to Cook


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MYDUSTBUNY
MYDUSTBUNY's Photo Posts: 395
12/3/07 2:36 P

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That recipe sounds very good. I will have to get the stuff on my next trip to grocery store. Thanks for sharing.

Lori


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HAVEDONEIT
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12/3/07 12:40 P

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outstanding .. I am using this for a gather next week-end ..thanks ladies .. have a great day ..I DO ENJOY MY SLOW COOKER ..RUTH

...WITH GOD ALL THINGS ARE POSSIBLE ..

MATHEW 19:26


ONLY GOD KNOWS WHO HAS A TOMORROW , SAY I LOVE YOU TODAY




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BEESTRONGER
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12/3/07 12:02 P

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have you ever tried Cranberry Chicken? It sounds a little gross but it's great...not all sweet ... men love it too....I usually bake it in my oven BUT I made it in my crockpot the other day and it came out fine!. here's the recipe

CRANBERRY CHICKEN
(the Firehouse Recipe)

Serves 4

INGREDIENTS:

8 chicken Thighs (skinned) you can do legs too if you want (OR BREASTS...I would pound them down a little just so they aren't too thick)
1 12 oz Can Whole Cranberry Sauce
(ha! I’ve never seen a 12 oz can...use a 16 oz can)
1 Package Onion Soup Mix (1 oz. size...I think that’s the normal size)
1 8 oz. Bottle French Salad Dressing (not Creamy French or Catalina)
or you can use Russian Salad Dressing

DIRECTIONS:
Lay chicken thighs or breasts in bottom of baking dish (or crockpot)
Mix all remaining ingredients and pour over chicken.
Bake uncovered at 350 degrees for 1 ½ -2 hours (or in crockpot on low
for 6-8 hours) until chicken is very tender and sauce is bubbly.
Serve over hot rice or mashed potatoes.

This recipe ROCKS!

FOR HOMECHURCH
Serves 20

20 chicken thighs….make some of them breasts for special requests
but thighs and legs are less expensive
5 16 oz Cans Whole Cranberry Sauce (that’s 80 oz…or 5 lbs)
5 Packages Onion Soup Mix (1 oz packages…or if using lg. bags use 5 oz)
5 8 oz Bottles French Salad Dresssing (not creamy French or Catalina)
or you can use Russian Dressing



For the Lord is good and His mercy endures forever...and EVER!


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LINDIEJ2
Posts: 74
12/3/07 5:52 A

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Hi
Looking for some ideals for boneless skinless chicken for dinner tonight. Any ideals? Thanks Lindaemoticon

HELL ON WHEELS!


 
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