Baked Fried Chicken

I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!

This is super easy and you are TOTALLY going to love it!

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!

Crock Pot Chicken Tortilla Soup

4 boneless, skinless chicken thighs

4 ounces chopped green chilies, canned, drained (hot or mild, depending on preference)

2 cloves garlic, minced

1 yellow onion, diced

30 ounces diced tomatoes, canned, including juice

1/2 to 1 cup chicken broth

1 tablespoon cumin

salt and pepper

2 tablespoons cilantro, chopped

1 lime

4 corn tortillas, sliced into 1/4-inch strips

1/2 cup Monterey jack cheese, shredded

1 avocado, diced and tossed with lime juice to prevent browning

Directions

1. Place chicken in Crock-Pot® slow cooker.
2. In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ c chicken broth and cumin. Blend and pour over chicken.
3. Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
4. Just before serving, add tortillas and cilantro to slow cooker. Stir to incorporate. Adjust seasoning to taste.
5. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

Crock Pot Chicken Divan

20 ounces frozen broccoli spears

6 chicken breasts

21 1/2 ounces cream of chicken soup, canned

2 cups mayonnaise

2 teaspoons lemon juice

Directions

1. Place broccoli in slow cooker.
2. Place chicken on top of the broccoli.
3. Mix together the soup, mayonnaise and lemon juice.
4. Pour over the chicken.
5. Cover; cook on Low for 8 hours.

Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Crock Pot Chicken Cordon Bleu

•4-6 chicken breasts (pounded out thin)
•4-6 pieces of ham
•4-6 slices of Mozzarella cheese
•1 can cream of Mushroom soup (can use any cream soup)
Cooking Wine
Preparation:
Put ham and cheese on chicken & roll up and secure with a toothpick
Place chicken in the Crock Pot
Mix soup with the cooking wine (I don't measure the wine, just pour in what looks right)
Pour soup over chicken & cook on Low for 4 - 5 hours or until chicken is no longer pink

Crock Pot Chicken Enchilada Soup

2 cans (10 3/4 oz) Cream of chicken soup
1 can of La Preferida Red Chile Enchilada Sauce
2 cups whole milk
1 cup shredded cheese
1 lb of fresh raw chicken breast
1 package of taco seasoning mix
1 can of navy beans or mexican corn or both
1 can of green chiles

Combine all ingredients in crock pot (don’t stir too much or you’ll mash the beans) and cook on low 6-8 hours. Shred chicken when done and add back to soup or you can cut up the raw chicken before you put in crock pot.

Top individual servings with crushed tortilla chips, sour cream, avocado, cheese

Crock Pot Chicken and Dumplings 2

3-4 breasts, cut into large pieces
one large can of Cream of Chicken soup
2 tablespoons of butter
refrigerated, canned biscuits

Combine all ingredients, except biscuits, and cover with water. Cook on low until done.

Tear biscuits into pieces and cook for 30-45 minutes until done.

Slow Cooker Pulled Chicken

Slow Cooker Pulled Chicken

2 1/2 pounds of boneless, skinless chicken thighs
1/2 chopped onion
3 cloves of garlic, minced
1 cup bbq sauce
1/2 cup ketchup
1 Tbsp cider vinegar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1/2 tsp hot pepper flakes
1 1/2 Tbsp brown sugar

Put everything in the crockpot and stir together. Cover & cook on low for 7-8 hours or on high for 4 or 5. When done, take chicken out and shred with two forks. Add juice from the crockpot until the chicken is coated and well moisened. You will probably have some sauce left.

Serves 4-6

Crock Pot Chicken and Dumplings

Crockpot Chicken and Dumplings

Adapted from this recipe

1 large potato, peeled and cubed

3 carrots, peeled and sliced

1 medium onion, diced

3 cloves of garlic, minced

1 cup sliced mushrooms

1 L chicken broth

1/4 cup all purpose flour

3/4 tsp salt

1 tsp ground thyme

1/2 tsp freshly ground pepper

8 boneless skinless chicken thighs cut into 2 inch pieces

2 cups frozen green peas

Dumplings:

6 Tbsp butter, melted

1 1/2 cup all purpose flour

1/2 tsp baking powder

1 tsp salt

1/2 cup milk

Add potato, carrot, onion, garlic and mushrooms to the crock pot. Whisk together the flour and chicken broth. Pour over veggies. Add spices and chicken pieces. Stir well and cook on low for 6 – 8 hours.
One hour before you want to serve the chicken and dumplings, stir in the frozen peas. Let chicken mixture return to bubbling. Stir dumpling ingredients together in a small bowl but don’t over mix. Drop into bubbling chicken mixture by tablespoonfuls. Cook for 20 – 25 minutes or until dumplings are done in the middle.

Serves 6

Crock Pot General Tso's Chicken

1 pound boneless, skinless chicken, cut in 1-inch chunks
4 garlic cloves, minced
3 tablespoons brown sugar
1 teaspoon dried ginger
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 (16-ounce) package stir-fry vegetables (to add later)

The Directions:
Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients. Cover and cook on low for 5 to 6 hours , then add the frozen vegetables. Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
Serve with white or brown rice.

Crock Pot Chicken and Dumplings

2 cups of cooked chicken
1 can - cream of mushroom soup
1 can - cream of chicken soup
2 soup cans of water
4 teaspoons all purpose flour
2 teaspoons of chicken bouillon granuels
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)

1. Mix all ingredients except biscuits in slow cooker

2. Cut biscuits into quarters and gently stir into mixture. Cover and cook on LOW 4-6 hrs.

Crock Pot Soda Chicken

1 lb chicken

1 can of soda

1 cup of ketchup.

Cook on high for 4-5 hours or until chicken is done.

Crock Pot Chicken and Bacon

Crock Pot Chicken and Bacon

4 Boneless skinless Chicken Breasts

1 pound of Bacon (cut in half)

1 can of Cream of Mushroom Soup

1 16oz. container of sour cream

Combine Soup and sour cream and set aside. Place 2 chicken breasts on bottom of crock pot and take 1/2 the bacon and layer on top of the chicken, pour half the soup and sour cream mixture. Repeat the layers starting with the chicken again. Turn crock pot on low and cook for 6-7 hours. The chicken will just fall apart when done, ENJOY!!! :)

Ranch Chicken

1 packet Ranch dressing mix
1/4 cup plain bread crumbs
1 gallon size baggie

Mix the Ranch & crumbs in the baggie. Place the chicken in there one at a time & shake ala Shake-n-Bake style. place in a 9x13 greased pan. Bake @ 400 for 35 - 40 minutes.

Carribean Jerk Chicken Skewers

Caribbean Jerk Chicken Skewers

1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 Tbsp. brown sugar
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
1-1/2 lb. boneless skinless chicken breast halves, cut into chunks
3 red or green bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks (I use canned)
12 wooden skewers, soaked in water

PREHEAT grill to medium-high heat. Mix salad dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme and ground red pepper until well blended. Pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly. Refrigerate 30 minutes to marinate. Drain; discard marinade.
THREAD chicken onto skewers alternately with bell peppers and pineapple. Place on grill grate or rack of broiler pan.
GRILL 15 minutes or until chicken is cooked through, turning frequently.

Amy's Taco Chicken

I just toss everything into the crockpot!

chicken breasts (can go in frozen)
i use picante sauce - at least medium
few shots of tobasco
and about 1/2 of a taco seasoning packet

you can add heat or less heat by preference.
cook it until it's done
then shred it - and i keep it in a big gallon ziplock bag
just break off a piece and heat it in the micro when we need it

i use it for enchiladas, quesidillas, tacos, nachos - whatever.

Salsa Chicken

Preheat oven to 375 degrees

Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Crock Pot Brown Sugar Chicken

Brown Sugar Chicken

2 pounds boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2 to 3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper

Place chicken in crockpot. Combine remaining ingredients; pour over chicken.

Cover; cook on low for 6 to 8 hours. Serve over rice or noodles. To thicken sauce, combine 1 1/2 tablespoons cornstarch with 2 tablespoons of water and add to the crockpot.

Ritz Cracker Chicken

Ritz Cracker Chicken

6 Chicken Breasts
2 Cups crushed Ritz Crackers
3 Tbsp Parmesan Cheese
2 tsp Garlic Salt
1 tsp Seasoned Salt
1 Cup Plain Yogurt
1/4 cup melted Butter

Mix crackers, cheese and salts together. Dip chicken in yogurt and then into cracker mixture. Transfer to a greased baking pan. Dribble 1/4 cup melted butter over coated chicken breasts. Do not cover. Bake at 350 for 45 minutes to one hour.