Slow Cooker Sunday: Shredded Mexican Chicken

I would like to say Slow Cooker Sunday is back, but, considering I don’t have many slow cooker recipes lined up to try I will say that it will slowing be appearing on Sunday’s. I have been focused on getting recipes together for the holidays, finishing up some craft projects, holiday crafts and a few other things. While I have been trying out new baking recipes when it comes to cooking I have been taking the easy route and making stuff that I am familiar with, can make quickly and require minimal ingredients. Today’s recipe is actually a two-parter. While you can use the chicken for this recipe to make some delicious tacos or burritos, I used it to make a Skillet Tamale Pie. That recipe will come later in the week.

To begin I placed 4 boneless chicken thighs in the insert of my slow cooker. I sprinkled about half of a 1 oz. package on taco seasoning over the chicken and then tossed the two together to coat the chicken. I then poured a 24 oz. jar of salsa over the chicken and gave everything a good stir. I covered the slow cooker and set it to cook on low for 4.5 hours.

After 4.5 hours I removed the chicken from the slow cooker and shredded it using two forks. I placed the cover back on my slow cooker so the sauce in there could remain warm. Without the cover on, slow cookers begin to lose their heat quickly.

Once shredded, I returned the chicken to the slow cooker and added in the remaining taco seasoning. I gave everything a good stir and then covered it and let it continue to cook on the low setting for an additional 30 minutes.

 

Slow Cooker Shredded Mexican Chicken

Ingredients:

28 oz. boneless skinless chicken thighs (4 pieces)

1 package taco seasoning mix*

24 oz. mild salsa*

 

*I used Trader Joe’s Taco Seasoning Mix

** I used Chi-Chi’s Mild Thick & Chunky Salsa

 

Directions:

Add the chicken to a 4 to 5 qt. slow cooker and toss with half of the taco seasoning mix.

Pour the salsa over the chicken and stir to combine. Cover, and cook on low setting for 4 to 4.5 hours, or until chicken is very tender.

Remove the chicken from the slow cooker and transfer to a cutting board to shred. Return the shredded chicken to the slow cooker along with the remaining taco seasoning mix and stir to combine. Cover and continue to cook on the low setting for an additional 30 minutes.

Recipe from Pillsbury

Zucchini, Corn and Basil Stir-Fry with Chicken

Quick and delicious meals are something I am always searching for. And, meals that aren’t written for 6 or more servings. Since I cook for just myself 4 or less is perfect. It gives me enough for leftovers for the following day. While you can find quick to prepare food at the supermarket, you know those flavored rice’s and pasta sides, have you ever noticed how much sodium is in them. I am by no means a health nut, but, I do try to avoid certain things whenever possible. Sodium being one of them. Today, I am bringing you a quick dish that can be made with tofu, chicken or shrimp and has a healthy amount of vegetables… A Zucchini, Corn and Basil Stir Fry. What’s really nice about this dish is that there are no sauces that are giving this dish a flavor. Just some salt, pepper, garlic, onions and basil. Yum! And, it’s written for 2 servings… Perfect for me.

Zucchini, Corn and Basil Stir Fry

Ingredients:

8 ounces tofu, chicken breast or sausage, or shrimp

2 tablespoons olive oil

1/2 cup red onion, chopped

3 medium-sized zucchini, sliced into half-moons a 1/2 inch thick

2 garlic cloves, chopped

1 ear of corn, kernels sliced off*

1/4 cup fresh basil, sliced into ribbons

Salt and pepper

Red pepper flakes, optional

*This is approximately 3/4 cup of corn if you want to sub frozen or canned corn

Directions:

Heat the oil in a large skillet over medium heat, season the oil with salt and pepper. Cook your chosen protein to your liking, fully cooked if chicken or shrimp. Set aside.

In the same skillet, add more oil if necessary, add the onion and sauté for 2 minutes until fragrant. Add the zucchini, and continue cooking for about 5 minutes until the zucchini is golden, stirring frequently.

Add the garlic and corn and cook for an addition 2 minutes, stirring. Add more salt and pepper.

Cover the skillet and let it steam for 3-4 minutes. Check the zucchini with a fork for doneness. When the zucchini is ready add the basil and adjust the salt.

Add the red pepper flakes, if using and return your protein the skillet and heat through.

Recipe from Feasting At Home

Chicken Vegetable Ramen Noodle

When I was in college I used to make ramen noodles a few times a week in my trusty electric hot pot. It was one of the few things that was fool proof to make in there, besides heating up a can of soup. Once I graduated though the hot pot was thrown out and I stopped eating ramen noodles. Then last year not long after my Dad passed away I had a sudden craving for ramen noodles. There was such a feeling of comfort and safety in that bowl of noodles. A reminder of when life was easier and the safety of youth made you feel like nothing could ever go wrong or nothing bad could happen. Grief is a funny thing. It can make you remember things you completely forgot and question whether or not they happened and can make you find comfort in the oddest of things, hence the ramen noodles. To this day I still enjoy the occasional bowl of ramen noodle and have a case of it in my cabinet at all times. It got me thinking, why not try to make a traditional ramen bowl as opposed to the instant one I have been enjoying.

I began by prepping my various vegetables to have them ready to add to the pot as I was going…

And once I started it came together pretty quick, the most time consuming part of making this ramen bowl was prepping all of the vegetables. Oh yeah, and finding the miso. I ended up going to a local Oriental grocery market that I’ve known about for years. I did find miso at my local supermarket, but, the recipe called for white miso and the one they had was red and I didn’t want to take any chances with subbing ingredients.

And while it was delicious, I did have a minor mishap. I left the pot covered a little too long with the noodles so I ended up with something more like Lo Mein than ramen soup. I did have enough broth for one bowl, but, not for two.

Oh well… My noodles and veggies were just as delicious.

I’ll definitely make this again, but, I think next time I will omit the eggs and the chicken. It was definitely enough with just the vegetables.

 

Chicken Vegetable Ramen Bowl

Ingredients:

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 teaspoon garlic powder, plus more for seasoning chicken

3 tablespoons toasted sesame oil, divided

1 chicken breasts (about 1 pound)

2 eggs

1/2 medium onion, chopped

1-inch piece ginger, finely chopped

3 tablespoons soy sauce

4 cups chicken or vegetable broth

2 tablespoons white miso

8 ounces fresh shiitake mushrooms, de-stemmed and sliced

1 cup baby spinach

4 to 5 mini sweet peppers plus more for garnish, sliced

3 to 4 green onions plus more for garnish, sliced

1 large carrot, thinly sliced into ribbons

6 ounces ramen noodles

 

Directions:

Preheat oven to 375 degrees.

In a skillet over medium-high heat, warm the 1 1/2 tablespoons of the oil. Sprinkle each chicken breast with salt, pepper and garlic powder. Once hot, add the chicken breasts to the skillet. Brown chicken for 5 minutes on each side.

Transfer the chicken to the oven and bake for 20 minutes, until cooked through.

In a small saucepan, place the eggs and cover with water and cover the pan. Bring to a boil then turn off the heat. Keep lid on saucepan for 5 minutes. Drain the hot water and fill with cold water, once cool drain the water and peel the eggs.

In a large stockpot over medium-high heat, warm the remaining oil. Once hot, add onion and ginger. Cook for 5 minutes, until onions are translucent.

Add garlic powder, stirring frequently for 1 minute. Whisk in soy sauce, broth and miso. Add mushrooms and bring to a boil, then reduce to a simmer. Let simmer covered for 15 minutes.

Add the peppers, green onions, spinach and carrots. Continue to simmer covered for 5 minutes. Taste the broth and add salt if necessary.

Finally, add ramen noodles and turn off heat (the heat from the soup will soften the noodles).

Slice chicken breasts and eggs. Divide soup into bowls and serve with chicken and a halved egg.

Recipe from Simply Organic

Caribbean Chicken

Every week there are two questions I dread… What should I make for lunch for the week and what should I make for dinner? I try to switch it up and make different things but sometimes I just run out of ideas or quite simply I just don’t feel like cooking. Thankfully, I have a binder of organized recipes I have been collecting for quite some time and I am finally putting them to good use. This Caribbean Chicken recipe is one that I ripped out from Food Network Magazine a few years ago and I am sure I will be making it again.

To start I browned boneless skinless chicken thighs that I seasoned with curry powder, allspice, thyme salt and pepper in melted coconut cream that I skimmed off the stop of the coconut milk. Just remember not to shake the coconut milk or you won’t be able to skim this cream off of it.

 

Once the chicken was browned I transferred it to a plate and added onion, garlic, cilantro, a serrano chili and thyme sprigs to my Dutch oven and cooked until the onions began to soften. 

 

I then returned the chicken to the pot along with water and the remaining coconut cream and milk from the can and cooked it covered on medium-low heat, for about 15 minutes until the sauce was thickened and the chicken was cooked through, about 15-20 minutes. And finally, I added in a cup frozen peas and carrots thawed and cooked everything until the pear and carrots were warmed through. I then seasoned it with salt and pepper.

 

And served it with white rice.

 

Caribbean Chicken

Ingredients:

1 1/2 teaspoons curry powder

1/2 teaspoon ground allspice

1/2 teaspoon chopped fresh thyme, plus 3 sprigs

Kosher salt and freshly ground pepper

1 1/2 pounds skinless, boneless chicken thighs, quartered

1 13.5 ounce can unsweetened coconut milk (do not shake)

1 yellow onion, chopped

2 garlic cloves, minced

2 tablespoons chopped fresh cilantro

1 Scotch bonnet, habanero or serrano chili pepper, seeded and finely chopped

1 cup frozen peas and carrots, thawed

Cooked white rice for serving

Directions:

Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of black pepper in a small bowl and use it to season the chicken.

Skim 2 tablespoons of the solid cream off the top of the coconut milk and transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and brown on both sides, about 5-7 minutes. Transfer to a plate.

Add the onion, garlic, cilantro, chili and thyme sprigs to the pot and cook, stirring until the onions are softened. Return the chicken to the pot along with a 1/4 cup of water and the coconut milk along with any remaining coconut cream. Reduce the heat to medium, cover and cook until thickened, about 15 minutes.

Remove the thyme sprigs and add the peas and carrots and continue cooking until warmed through.

Serve with rice.

Recipe adapted from Food Network

 

Slow Cooker Sunday: Chicken and Broccoli

So, this wasn’t one of my favorite types of slow cooker meals. You know, throw it all in the slow cooker, walk away for about 8 hours and come back to a delicious meal, but it was one of the quickest (3 hours) and tastiest.

I started off by combining hoisin sauce, soy sauce, rice wine vinegar, sugar, minced garlic and red pepper flakes in my slow cooker. I then added in chicken thighs that I roughly cut into 1 – 2 inch pieces. I set the slow cooker to low and cooked the chicken for 2 hours.

After 2 hours, I added in a cornstarch-water mixture to thicken the sauce and some fresh broccoli florets and continued cooking everything for an additional hour on the high setting.

And that was it…

 

To serve, I made rice to soak up all of the sauce.

 

The one thing I would do different next time I make this is omit the cornstarch-water mixture. I found that the sauce got even thicker the following day for left-overs.

 

Slow Cooker Chinese Chicken and Broccoli

Ingredients:

1/4 cup hoisin sauce*

1/4 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup water

1 tablespoon sugar

2 garlic cloves, minced

1 teaspoon crushed red pepper flakes

1 pound boneless skinless chicken thighs, cut into 1 1/2 inch pieces

2 tablespoons cornstarch

2 heads broccoli, cut into florets

Cooked rice, for serving

*I used garlic hoisin sauce

**I used a low-sodim soy sauce

Directions:

In a slow cooker whisk together the hoisin sauce, soy sauce, rice wine vinegar, water, sugar, garlic and red pepper flakes. Add the chicken and toss to coat with the sauce. Cover and cook on low for 2 hours.

In a small bowl combine the cornstarch with 2 tablespoons of water.

After 2 hours, stire the cornstarch mixture into the slow cooker to thicken the sauce. Add the broccoli and toss to coat (don’t worry if you cannot coat most of the broccoli). Cover and cook for an additional hour on high, or until the broccoli is tender. Serve with rice.

Recipe from Slow Cooker Family Favorites

Chicken Egg Rolls

There’s nothing like making homemade takeout… you know those staples like pizza, burgers, Mexican and probably one of the most popular Chinese. I don’t know about you but one of the things I like the most from my Chinese take-out are the egg rolls. And today I am bringing you a super simple and absolutely delicious recipe to making egg rolls at home!

First, in a medium bowl, I combined shredded chicken (I bought a cooked rotisserie chicken from the supermarket), broccoli slaw (which you can find in your local supermarket in the bagged salad area), cilantro, scallions, and freshly grated ginger along with teriyaki sauce, duck sauce and vegetable oil.

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Next, with the egg roll wrapper positioned in a diamond shape in front of me I placed about two tablespoons of the mixture in the lower corner.

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To roll, I folded up the bottom corner, then each of the sides (it’ll look like an envelope) and then dabbed the top edges with water and then rolled to enclose it.

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Once I had finished rolling all of the egg rolls I heated vegetable oil in my cast iron skillet. I’ll say it was about 1/4 of the way up the sides of my skillet. Now, I’m not one to take the temperature of the oil when frying food. My trick, place a wooden spoon in the center of the oil and if bubbles form around it you know the oil is ready. This is definitely a lot safer than my other “trick,” flicking water into the oil. Not a lot of course, just enough to get a reaction. So, once my oil was ready I fried the egg rolls in batches, turning, about 3-4 minutes until they were golden brown. I then transferred them to a paper towel-lined plate to drain.

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I served the egg rolls with a broccoli slaw salad made by combining the remaining broccoli slaw, cilantro and scallions in a large bowl and tossing it with teriyaki sauce, duck sauce, vegetable oil and rice vinegar. And of course with a side of duck sauce for dipping! YUM! The fresh grated ginger is really the standout ingredient in these egg rolls… You taste it, but, not as an overpowering ingredient but as one that really brings all the flavors together.

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And it wasn’t long before I made these again (less than a week later) but without the chicken, yet, they were just as delicious. I am thinking of trying shrimp next.

 

Chicken Egg Rolls with Broccoli Slaw

Ingredients:

1 1/2 cups shredded rotisserie chicken, skin removed

4 cups broccoli slaw (about 8 ounces)

1/2 cup roughly chopped fresh cilantro

4 scallions, sliced

2 tablespoons grated peeled fresh ginger

3 tablespoons teriyaki sauce

3 tablespoons duck sauce, plus more for serving

2 tablespoons vegetable oil, plus more for serving

8 egg rolls wrappers

1 tablespoon rice vinegar

 

Directions:

Mix the chicken, 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions, the ginger, 2 tablespoons each of teriyaki sauce and duck sauce and 1 tablespoon of vegetable oil in a medium bowl.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until the oil is hot but not smoking. While the oil is heating, arrange the chicken mixture in the center of each egg roll wrapper.

Tuck in the ends and roll to enclose, dab the edges with water and continue to roll to enclose.

Once the oil is hot, fry the egg rolls in batches, turning, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain.

To make the slaw, combine the remaining broccoli slaw, cilantro and scallions in a large bowl. Add the remaining tablespoon each of teriyaki sauce, duck sauce and vegetable oil along with the rice vinegar, toss. Serve with the egg rolls.

**The original broccoli slaw recipe included a 14-ounce can of baby corn which I opted to leave out.

Recipe from Food Network

Slow Cooker Sunday: Chicken and Hominy Stew

Hey Everyone! For this week’s Slow Cooker Sunday I am bringing you a stew that those of you who are sensitive to spiciness may find too spicy and those of you on the other end of the spectrum will say “Where’s the spice?” I’m on the latter side of that statement. I truthfully didn’t think the stew had any kick to it but others who tried it did, but, not so much that they weren’t able to enjoy it. So, what is this stew? Well, it’s a Chicken and Hominy Stew.

Once again, this is another of my favorite types of slow cooker meals… Just chop, drain then add to the slow cooker and let the machine work its magic. After cutting boneless skinless chicken thighs into approximately 1-inch pieces I placed them in the bottom of my slow cooker. Next I added in 2 seeded and chopped poblano chile peppers, half a bunch of cilantro that I roughly chopped and two cans of hominy that I rinsed and drained. If you are wondering what exactly is hominy check out this link.

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I then added in my liquids… low-sodium chicken broth and a jar of mild salsa verde.

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And finally I added in two corn tortillas that I tore into small pieces. I then covered it and set it to cook on low for 7 hours. Now, if you have a programmable slow cooker you need not worry about your start time, but, if you have a slow cooker like mine – I have one that has a 4 and 6 hour cook setting for high and a 8 and 10 hour cook setting for low, and a separate warm setting – make sure you take note of your start time. You don’t want to “overcook” the soup and end up with chicken that’s on the verge of shredding. You want a bit of bite to this soup since it is a stew.

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And after 7 hours it was time to enjoy a bowl. I topped it with some chopped avocado and enjoyed it with an extra corn tortilla on the side. Overall there’s not one thing about this stew I would change. The flavors all worked well together and like I said earlier I definitely didn’t feel like it was too spicy, it was just right!

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Slow Cooker Chicken and Hominy Stew

Ingredients:

1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

2 15-ounce cans hominy, drained and rinsed

2 poblano chile peppers, seeded and chopped

1/2 bunch fresh cilantro, roughly chopped

2 cups low-sodium chicken broth

1 16-ounce jar salsa verde

1/2 teaspoon kosher salt

2 6-inch corn tortilla

Kosher salt

Options for topping:

sour cream

avocado, diced

cilantro, chopped

romaine lettuce heart, shredded

corn tortillas, warmed

Directions:

Add the chicken, hominy, peppers and cilantro to the slow cooker. Add the broth, salsa verde and salt and stir to combine. Next, tear the 2 corn tortillas into small pieces and add to the slow cooker. Give everything a good stir, cover and cook on low for 7 hours.

If serving with the tortillas, warm them according to the package directions. Top each serving of the stew with your favorite topping and enjoy. Serve with the warmed tortillas on the side.

*Please note I use a 5 1/2-quart slow cooker.

Recipe modified from The Food Network