Dried Plum and Olive Chicken

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Makes: 6 servings

Prep: 25 minutes Cook: 5 to 6 hours (low)

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Dried Plum and Olive Chicken

ingredients

• 12
  chicken thighs and/or drumsticks, skinned (Note: Leanne found the chicken thighs hard to find)
• 1/4
  tsp. salt
• 1/4
  tsp. black pepper
• 1
  cup pitted dried plums (prunes)
• 1
  cup pimiento-stuffed green olives
• 2
  Tbsp. capers
• 1
  Tbsp. dried Italian seasoning, crushed
• 2
  cloves garlic, minced
• 2
  bay leaves
• 1
  14.5-oz. can chicken broth
• 1/4
  cup honey
• 1/4
  cup cider vinegar
• 3
  cups hot cooked rice

directions Place chicken in a 5- to 6-quart slow cooker; sprinkle with the salt and pepper. Add plums, olives, capers, Italian seasoning, garlic, and bay leaves. Pour broth, honey, and vinegar over all in the cooker.
Cover and cook on low heat setting for 5 to 6 hours. Skim excess fat from broth; remove and discard bay leaves. Serve with hot cooked rice.

nutrition facts

• Servings Per Recipe 6 servings
• Calories414
• Total Fat (g)9
• Saturated Fat (g)2,
• Monounsaturated Fat (g)4,
• Polyunsaturated Fat (g)2,
• Cholesterol (mg)115,
• Sodium (mg)907,
• Carbohydrate (g)53,
• Total Sugar (g)23,
• Fiber (g)4,
• Protein (g)31,
• Vitamin C (DV%)7,
• Calcium (DV%)7,
• Iron (DV%)21,
• Percent Daily Values are based on a 2,000 calorie diet

Source: http://www.bhg.com/recipes/printRecipe.jsp?recipeId=R164379&catref=rcbhg1

Slow Cooker Chicken Cordon Bleu

Slow Cooker Chicken Cordon Bleu

We love cordon bleu, but I knew I had a lot to do today and ran across this recipe at All Recipes and thought it would be the perfect substitute!  It was SO easy and was very delicious!

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High. 

Source:  http://www.sixsistersstuff.com/2011/06/slow-cooker-chicken-cordon-bleu.html

FREEZING NOTES:

Slow Cooker Honey Sesame Chicken

Slow Cooker Honey Sesame Chicken

Ingredients:
4 boneless, skinless chicken breasts (or thighs)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
1 tablespoons vegetable oil

1 tablespoon sesame oil

2 cloves garlic, minced
1/8-1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Notes:
*You can also sprinkle more red pepper flakes on top if you want more heat

* If the sauce is too thin, try cooking it in a sauce pan instead

* For a lower carb version, decrease honey to ¾ cup.  Double garlic and add ginger for more flavor during cooking

Source Notes:
http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html
http://www.skinnymommy.com/2012/01/skinny-honey-sesame-chicken.html
 

Mine [Amy's] was a modified version from two sources, but when you Google it, every site has the same recipe.

 

Crock Pot Chicken Taco Chili

There is nothing like a lazy Sunday when you have a meal cooking all day in the crock pot and the aroma of food is in the air, or coming home from work on a weeknight and having dinner ready when you get home. I love my slow cooker and this chicken chili is a delicious, low point, high fiber meal. It's so easy to make and it is great over rice, with multi-grain chips, topped with low fat cheddar cheese or low fat sour cream. This makes a lot and it is even better the next day for lunch!


Crock Pot Chicken Taco Chili
 Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g  • Protein: 16.9 g

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• 1/4 cup chopped fresh cilantro

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

FOR FREEZING:
All ingredients were put in a freezer Ziploc bag and frozen. Just put some water in the bottom of the slow cooker in the morning, put the contents in and it will be ready in time for dinner.  NOTE: It could be higher than your slow cooker, if that is the case you can use some foil to cover the slow cooker and keep the heat in, until the Chili cooks down some.  

Source: http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

Crockpot Chicken Parmasean

Crockpot Chic Parm (from Keli B-R)

--2-4 boneless, skinless chicken breast halves
--1/2 cup bread crumbs
--1/4 cup Parmesan cheese --1/2 t Italian Seasoning
--1/4 t black pepper
--1/4 t kosher salt
--1 T olive oil
-- Mozzarella cheese
--favorite jarred marinara sauce

The Directions:

--(didn't really follow measurements kind of did it by eye and what looked good lol)
--spread the 1 T of olive oil into the bottom of your crockpot
--place the chicken breast pieces in the bottom of the crock
--layer with mozzarella cheese
--cover with entire jar of marinara sauce
--(I then did another layer added more cheese and more sauce)
--(Then I added some bread crumbs but not all of them)
--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
--(Finish off with bread crumbs before serving for an extra crunch)

Healthy Mama Barbecue Chicken

Healthy Mama Barbecue Chicken (doubled recipe)

3 medium unpeeled  sweet potatoes, cut into 1/2 inch pieces
2 large green pepper, cut into strips
1 large red pepper, cut into strips
1 zucchini, chopped
1 medium onion, sliced
1 tablespoon quick cooking tapioca
2 pounds chicken thighs or drumsticks (I use a tad bit more)
1 8-ounce can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoons Worcestershire sauce
1 tablespoon yellow mustard (I wasn't sure if this meant actual mustard or the spice so I did a little of both)
1 clove garlic, minced
1/4 teaspoon salt

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4.5 hours, or low for 8.5 hours.

Dee's note: I recommend shredding the chicken an hour or two before it is completely done. It flavors much better this way. I also added a little extra chicken to each batch as well as some brown sugar and red wine vinegar for the sauce.

Source: http://mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/

Cost Analysis: TBD

Mango Curry Chicken

Ingredients:

Servings:

4

Units: US | Metric

The ingredient amounts have been scaled to the new serving size. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size.

• 1/3 cup yellow onion, chopped
• 2/3 tablespoon sugar
• 2/3 teaspoon curry powder
• 2/3 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/3 teaspoon turmeric
• 1/3 teaspoon salt
• 2/3 pinch ground cloves
• 4 boneless skinless chicken breast halves, cut into thirds
• 5 ounces diced tomatoes with juice (1/2 a can)
• 1/3 cup mango chutney, store bought
• 2/3 to taste chopped cashews (optional)
• 2/3 to taste chopped cilantro (optional)

Directions:

1. 1
   Combine all ingredients into crock pot, stir to mix well.
2. 2
   Cook in crock pot 4 hours on low. Or, cook in a skillet over medium heat 20 minutes or until chicken is cooked through.
3. 3
   Sprinkle with 1/2 c chopped cashews and 1/4 c chopped fresh cilantro if desired.
4. 4
   To freeze: place all ingredients in ziploc bag, mix well, and freeze. Thaw before cooking as directed above.

Read more: http://www.food.com/recipe/mango-curry-chicken-oamc-247894#ixzz1uKX0JhAB

Source: http://www.food.com/recipe/mango-curry-chicken-oamc-247894?scaleto=4&mode=null&st=true

FREEZER TIPS: