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Chicken BBQ & Slaw Sandwich – 75 Days of Summer Slow Cooker Recipes

June 7, 2013 by

75 Days of Summer Slow Cooker Meals EatAtHomeCooks

 

BBQ in the slow cooker is a staple.  It doesn’t get much easier than this.  Kim from Makin’ it Mo’ Betta spins this classic southern, with the addition of a simple slaw to top the sandwiches.  If you’ve never tried slaw on your barbecue sandwich, please do!  It’s the perfect kind of crunch and flavor to top the meat.

Kim suggests a few brands of vinegar type bbq sauce for the meat.  And she has a sugar free version of the slaw too.

chickenbbqslawsammie

 

Add potato chips and watermelon (maybe make the watermelon wild?) and you’ve got the makings of an easy summer supper.

Click here to see the recipe for Chicken BBQ & Slaw Sandwiches on Mo’Betta.

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Mango Chicken – 75 Days of Summer Slow Cooker Recipes

June 1, 2013 by

75 Days of Summer Slow Cooker Meals EatAtHomeCooks

I love recipes that combine fruit with chicken. It’s a combo that just works. And this Mango Chicken from Erin, of One Dish Dinners and $5 Dinners, looks fantastic.

slow-cooker-mango-chicken-2

Plus, it cooks in the slow cooker. Always a bonus, but especially on hot summer days.  Erin used boneless chicken thighs, zucchini, tomatoes and mango along with seasonings.  She also has a handy tip on how to cut a mango.

Erin served this with buttered toast. I love a simple side dish! Pop over to One Dish Dinners to get the recipe.

We’re sharing 75 days of summer slow cooker meals.  This is day one.  Keep your kitchen cool – don’t miss a single recipe.  Subscribe to on the email list.

 

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General Tso’s Chicken and Broccoli

May 9, 2013 by

In college, the dining hall had a made-to-order station featuring a different dish ever night. General Tso’s nights were one of my favorites – you could pick your protein, vegetables and type of rice for a customizable dinner. I always got chicken and broccoli with brown rice. When I moved off campus, it was one of the few things I missed about the dining hall.

I quickly learned to recreate it at home and it’s been one of our go-to dinners on busy nights since – it’s on the table in about twenty minutes.  It’s also a really flexible recipe. Broccoli not your thing? You can sub in snap peas, green beans or another vegetable. Small meatballs or pork can be subbed for the chicken.

If you’re going for the classic, though, here’s what you’ll need.   [Read more...]

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Lemon Chicken Baked on a Bed of Sauerkraut – A Slow Cooker Recipe

April 30, 2013 by

Crockpot Lemon Chicken baked on a bed of Sauerkraut

 

Please don’t let the sauerkraut deter you from trying this recipe.  It is so good!

The chicken turns out moist and flavorful.  And the sauerkraut is quite as kraut-y or sour as it can be in other dishes.

I used chicken thighs with bones.  Bone-in chicken isn’t as convenient as boneless, but it pays off with much better flavor.

This recipe is adapted from an old cookbook I have called Country Gourmet.  In that version, the chicken bakes in an oven.  I like using the slow cooker though, so I can do all the prep early in the day and have it ready to eat later.

Here’s what you’ll need to make this:   [Read more...]

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Copycat Chick-fil-a Chicken

April 2, 2013 by

If you have never had Chick-fil-A Chicken, then I have to say, you are missing out! It is definitely my favorite fast food chicken. Unfortunately (or fortunately, depending on how you look at it) where we live now is 30 minutes from the closest Chick-fil-A. We are about 30 minutes from everything, but that’s a different story!  I started seeing copycat recipes floating all around Pinterest, and it peaked my curiosity.  Could it possible to make this awesome chicken at home?!  I had to give it a shot, especially since my last restaurant copycat recipe turned out so well! I adapted this recipe from Food.com.

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Copycat Chick-fil-a Chicken

Ingredients

  • 2 lbs chicken tenders
  • 1 cup dill pickle juice
  • 2 eggs
  • 1 cup all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Oil for frying (Chick-fil-a uses peanut oil, I used canola)

Instructions

  1. Place chicken in a plastic bag or covered dish with pickle juice.
  2. Marinate for at least an hour (but preferably overnight)
  3. Beat eggs in a bowl large enough to dip the chicken into.
  4. Mix flour, sugar, and all of the spices in another shallow bowl or plate
  5. Remove chicken from the pickle juice and drain well. (dispose of pickle juice)
  6. Dip the chicken into the egg wash and then into the flour mixture, completely covering chicken.
  7. Fry the chicken using your preferred method. (I used a Fry Daddy, and cooked my chicken in batches.)
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Verdict?  This was really good! Of course, I’m a Southern gal that grew up eating fried chicken, and I still love it.  I rarely eat it anymore, but it’s good stuff.  But how did it compare to CFA?  Well, it was close…but not exact.  However, I also did not use peanut oil, and I’ve been told that yields the best flavor for chicken.  Even though it wasn’t an exact match, my family loved this recipe so that makes it a keeper in my book!  I want to make this again, but a baked version.  I know that won’t taste like Chick-fil-a!
What about you?  Do you have any restaurant copycat recipes that have turned out well?
Here are some others you can check out if interested: Goat Cheese Biscuits (these look amazing! Copycat from Table Fifty Two), Bowtie Festival (a copycat version of Johnny Carino’s Bowtie Festival), and Olive Garden Copycat Zuppa Toscana (a lighter version).  Who needs restaurants?! (Okay, I do…who wants to cook ALL the time!)
KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on Pinterest, Facebook and Twitter!

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Slow Cooker Creamy Jalapeño Chicken Tacos

March 26, 2013 by

These were such a hit!  They have just enough spice to make them interesting without being too spicy.  The sweetness of the corn balances the spice.  And they’ve got cream cheese.  What more can you ask for?

Bonus – they cook in the slow cooker!

Recently, I was asked to try out the new Philadelphia Spicy Jalapeño Cream Cheese as part of Kraft Foods and PHILADELPHIA Spicy Jalapeno blogger program.  Cream Cheese is one of my favorite ingredients and I knew we would love this one.  We did!  The jalapeño and cream cheese are a perfect pair of contrasting flavors.

Here’s what you’ll need for the Creamy Jalapeño Chicken Tacos:   [Read more...]

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Slow Cooker Chicken Cacciatore

March 12, 2013 by

This easy slow cooker Chicken Cacciatore is a crowd pleaser!  I created it on a Sunday morning.  It cooked while we were at church and was ready to eat when we got home.

I fully intended to show you a photo of the finished deal.  I took several, but they didn’t turn out at all.  I guess we were so hungry that I snapped too quickly.

This dish is full of chicken, bell peppers and onions in homemade tomato sauce.  Red wine brings more flavor to the sauce, but you can leave this out if you need to.  Serve the chicken and sauce over hot pasta.  I used bow tie pasta, but you can use any shape you like.

Here’s what you’ll need to make Chicken Cacciatore:   [Read more...]

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Easy Chicken Barley Soup

February 28, 2013 by

This Chicken Barley Soup is pure comfort soup in a bowl. Made with ingredients you most likely have on hand, it comes together quickly on a cold winter’s night.

Since this quick and healthy recipe makes about 8 servings, I love to make it at the beginning of the week so I can have leftovers to put in thermoses for lunches.

Why barley instead of noodles? Barley is much higher in fiber, which means your family will stay fuller longer. I’m pretty sure there is nothing worse than preparing a meal for my family, only to have them hit me up for a snack an hour later. If I’ve gone through the effort of preparing a meal – I want it to satisfy!

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Chicken Barley Soup

Chicken Barley Soup

Ingredients

  • 4 cups chicken broth
  • 1 14 oz can chopped tomatoes
  • 1 pound boneless, skinless chicken breasts chopped into bite-size pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 16 oz package frozen vegetables
  • 3/4 cup barley

Instructions

  1. Combine first 6 ingredients in a large Dutch oven. Cover and bring to a boil. Once boiling, stir in barley. Cover, reduce heat to a low simmer and cook an additional 45 minutes, or until barley is cooked. Serve immediately.
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Andrea has been married to Peter for 20 years, and together they have two teenage daughters. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

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Healthier Skillet Chicken Parmesan and a chance to win $50,000 Kitchen Makeover

February 22, 2013 by

This is our favorite meal that I’ve created recently.  It’s easy.  It’s delicious.  It’s pasta!

And it uses Campbell’s Heart Smart Prego sauce.  Yum!

I’m not always the best at checking sodium levels and other nutrition facts to guard our heart health, so I like products that make it easy.  The Prego Heart Smart Roasted Red Pepper and Garlic sauce is a winner.

This dish tastes fantastic.  Paired with a big, fresh salad, it makes a great heart healthy dinner.

Here’s what you’ll need for the recipe, but keep reading past the recipe to find out how you can enter to win a $50,000 kitchen makeover! [Read more...]

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Thai Chili Chicken Egg Rolls

January 25, 2013 by

Is anyone else excited about the Super Bowl? Even though my beloved Giants didn’t even make the playoffs, I’m looking forward to the big game. It’s so fun to get caught up in the hype, watch the commercials and spend the night eating finger foods in front of the TV!

Egg rolls are always one of my go-to dishes for football game watching. People are always impressed, but they’re actually really easy to make yourself. (And, who doesn’t love dipping things?!) These are also baked, not fried, so I feel better about indulging in them.

I’m not going lie – my first few rolls always come out a little lumpy or ripped. That’s part of the reason double-wrapping them is great – it also helps make them crunchy without the frying. They do get easier as you go, though, I promise!

These are also super freezer-friendly. After you have them assembled, put them on a baking sheet and pop them into the freezer for 2-3 hours, until firm, and then transfer them to a zipper-lock freezer bag. When you’re ready to cook them, use the same baking instructions and just add a few minutes to the cook time.

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Thai Chili Chicken Egg Rolls

Ingredients

  • 1 T. olive oil
  • 4 1/2 c. cole slaw mix (or, shredded cabbage and carrots)
  • 3 c. cooked, shredded chicken breast
  • 1 1/2 c. bean sprouts
  • 2/3 c. Thai Sweet Chili Sauce, plus more for serving
  • 24 Egg roll wrappers
  • Cooking spray

Instructions

  1. In a large skillet, heat 1 T. olive oil until shimmering. Add cabbage and cover. Cook until wilted, for about 5 minutes. Stir in the shredded chicken and cook until heated through, about two minutes. Stir in bean sprouts and sweet chili sauce and toss to coat. Set aside until cooled enough to handle.
  2. Preheat oven to 425F degrees.
  3. Add 2-3 T. of the mixture onto the center of an egg roll wrapper. Fold in two opposite corners, then a third corner over. Roll towards the fourth corner, sealing it off. Place the roll onto another wrapper and wrap again. Repeat with remaining mixture and wrappers.
  4. Spray a baking sheet with cooking spray. Place the egg rolls, seem-side down, on the baking sheet. Spray tops with cooking spray.
  5. Bake for 15 minutes, until golden brown, turning halfway through.
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Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

 

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