Slow Cooker Creamy Tuscan Chicken

Slow Cooker Creamy Tuscan Chìcken ìs the rìchest, creamìest crockpot meal you wìll ever eat. And ìt ìs so sìmple to make.

Slow Cooker Creamy Tuscan Chicken is a delicious and easy-to-make dish that is perfect for a cozy night in. Here's a recipe for it

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup sun-dried tomatoes, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach leaves

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chicken broth, sun-dried tomatoes, basil, oregano, salt, and black pepper to the skillet. Stir to combine.
3. Place the chicken breasts in a slow cooker and pour the tomato mixture over the chicken.
4. Cook on low for 6-8 hours, or until the chicken is cooked through and tender.
5. About 15 minutes before serving, stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is creamy.
6. Stir in the spinach leaves and let them wilt for a few minutes.
7. Serve the chicken and sauce over pasta, rice, or with crusty bread.

Enjoy your Slow Cooker Creamy Tuscan Chicken!

Vìsìt Orìgìnal Websìte @ spìcysouthernkìtchen.com for full Instructìons and recìpe notes.

INSTANT POT CRACK CHICKEN RECIPE

Need an easy Instant Pot recìpe? Thìs Instant Pot Crack Chìcken ìs for you! Crack Chìcken ìngredìents ìnclude all of your favorìtes - bacon, chìcken, cream cheese. You can't go wrong. Thìs easy dìnner ìs a wìn ìn my book!

Instant Pot Crack Chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a party appetizer. Here's how you can make it:

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 packet of ranch seasoning mix
• 1/2 cup chicken broth
• 8 oz cream cheese, softened
• 1/2 cup cooked and crumbled bacon
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions

Instructions:

1. Turn on your Instant Pot and select the "Saute" function. Add a tablespoon of oil to the pot.
2. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes on each side, until lightly browned.
3. Add the chicken broth and ranch seasoning mix to the pot. Stir to combine.
4. Close the Instant Pot lid and make sure the vent is set to "Sealing". Select the "Manual" function and set the cooking time for 10 minutes.
5. Once the cooking time is up, let the pressure release naturally for 5 minutes, then do a quick release.
6. Open the Instant Pot lid and remove the chicken breasts from the pot. Use two forks to shred the chicken.
7. Add the cream cheese, crumbled bacon, and shredded cheddar cheese to the pot. Stir until everything is well combined and the cheese has melted.
8. Add the shredded chicken back to the pot and stir to coat it in the sauce.
9. Serve the Instant Pot Crack Chicken hot, garnished with sliced green onions.

Enjoy your Instant Pot Crack Chicken!

Vìsìt Orìgìnal Websìte @ momscravìngs.com for full Instructìons and recìpe notes.

Instant Pot Chicken Breasts

Thìs ìs my trìed and true method for makìng Instant Pot chìcken breasts that are tender, juìcy and delìcìous!

Instant Pot Chicken Breasts is a delicious and easy-to-make recipe that utilizes the popular Instant Pot electric pressure cooker. It involves cooking boneless, skinless chicken breasts with a variety of seasonings and liquids in the Instant Pot, resulting in tender and juicy chicken that can be used in a variety of dishes.

Instant Pot is a versatile and convenient kitchen appliance that can be used to make a wide range of dishes, including chicken breasts. Here is a recipe for making juicy and tender Instant Pot chicken breasts:

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chicken broth

Instructions:

1. In a small bowl, mix together the garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper.
2. Season both sides of the chicken breasts with the spice mixture.
3. Turn on the Instant Pot and select the "Saute" function. Add the olive oil to the pot.
4. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes on each side, or until browned.
5. Add the chicken broth to the Instant Pot and scrape the bottom of the pot to release any browned bits.
6. Close the Instant Pot lid and set the valve to the "Sealing" position.
7. Select the "Manual" or "Pressure Cook" function and set the timer for 8 minutes.
8. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5-10 minutes.
9. Carefully open the Instant Pot lid and use a meat thermometer to check the internal temperature of the chicken. It should read 165°F.
10. Remove the chicken breasts from the Instant Pot and let them rest for 5 minutes before slicing and serving.

Enjoy your juicy and flavorful Instant Pot chicken breasts!

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Vìsìt Orìgìnal Websìte @ apìnchofhealthy.com for full Instructìons and recìpe notes.

Baked Honey BBQ Popcorn Chicken

Baked Honey BBQ Popcorn Chicken by Elizabeth Recipes,
Asy, crùnchy, stïcky, sâùcy chïckén pöppérs thât âré cöâtéd ând bâkéd, nöt frïéd.

Prep Time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 8 Servings

Ingredients:

• 1 lb boneless skinless chicken breast, cut into small bite-sized pieces
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• 2 cups panko breadcrumbs
• 1/2 cup honey BBQ sauce
• 1/4 cup honey
• 1/4 cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• Cooking spray

Instructions:

1. Preheat the oven to 400°F.
2. In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. In a separate shallow bowl, beat the eggs.
4. In a third shallow bowl, mix together the panko breadcrumbs.
5. Dip each piece of chicken in the flour mixture, shaking off any excess. Then dip it in the egg mixture, and finally coat it in the panko breadcrumbs. Place each piece of chicken on a baking sheet sprayed with cooking spray.
6. Bake for 15-20 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
7. While the chicken is baking, make the honey BBQ sauce. In a small saucepan, whisk together the honey, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook over medium heat for 5-10 minutes, or until the sauce has thickened slightly.
8. Once the chicken is done baking, remove it from the oven and let it cool for a few minutes. Then, brush each piece of chicken with the honey BBQ sauce.
9. Return the chicken to the oven and bake for an additional 5-10 minutes, or until the sauce is caramelized and the chicken is crispy.
10. Serve the baked honey BBQ popcorn chicken hot, with extra sauce for dipping.

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Read More this full recipes at Baked Honey BBQ Popcorn Chicken

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Rated 3/140 based on 140 Customer Reviews

Slow Cooker Honey Orange Chicken

Slow Cooker Honey Orange Chicken by Elizabeth Recipes,
Slöw cöökér hönéy örângé chïckén gïvés yöù thé tâsté ând flâvör öf Chïnésé tâkéöùt wïthöùt âll thé bréâdïng ând öïl!

Slow cooker honey orange chicken is a delicious and easy recipe that can be prepared in just a few simple steps. Here is a recipe to make it:

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup honey
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• Salt and pepper to taste
• Optional garnish: sliced green onions, sesame seeds

Directions:

1. In a bowl, whisk together honey, orange juice, soy sauce, olive oil, cornstarch, garlic, and ginger until well combined.
2. Season chicken pieces with salt and pepper, then add them to a slow cooker.
3. Pour the honey-orange mixture over the chicken, making sure that all pieces are coated.
4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
5. Once done, use a slotted spoon to transfer the chicken to a serving dish.
6. If desired, you can pour the remaining sauce from the slow cooker into a saucepan and cook it over medium-high heat until it thickens to a glaze-like consistency.
7. Drizzle the sauce over the chicken and sprinkle with sliced green onions and sesame seeds for garnish.
8. Serve and enjoy!

Note: You can also add some vegetables to the slow cooker, such as broccoli or bell peppers, during the last hour of cooking to make it a complete meal.

 

Read More this full recipes at Slow Cooker Honey Orange Chicken

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Rated 3/160 based on 160 Customer Reviews

Skillet Pineapple BBQ Chicken

Skillet Pineapple BBQ Chicken by Elizabeth Recipes,

A quick pan sauce drenches tender chicken thighs and thick pineapple slices in this easy Skillet Pineapple BBQ Chicken

Prep Time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 6 Servings

INGREDIENTS:

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• 1 Tbsp cooking oil ($0.02)
• 6 boneless skinless chicken thighs* (about 2.3 lbs.) ($6.85)
• Pinch Salt and pepper ($0.05)
• 20 oz. can Pineapple slices in juice ($1.19)
• 1/2 cup BBQ sauce ($0.68)
• 1 jalapeño (optional), sliced thinly ($0.08)
• 2 green onions, sliced ($0.25)

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INSTRUCTIONS:

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1. Heat a large skillet over medium. Once hot add the cooking oil and swirl to coat the surface. While waiting for the skillet to heat, season both sides of the chicken thighs with a pinch of salt and pepper.

2. Once the skillet is hot and the oil is shimmering, add the chicken thighs and cook until golden brown on each side and cooked through. Remove the cooked chicken to a clean plate.

3. While the chicken is cooking, drain and reserve the juice from the canned pineapple slices.

4. After removing the chicken from the skillet, turn the heat down to low and add about 1/2 cup of the reserved pineapple juice. Stir to dissolve and loosen the browned chicken bits from the bottom of the skillet. Once everything has been loosened from the skillet, add the BBQ sauce and stir until a thick sauce forms. Taste the sauce and add salt if needed. If your sauce gets too thick, simply add another splash of the reserved pineapple juice.

5. Add the cooked chicken thighs and pineapple slices to the skillet, dredging both sides in the pineapple BBQ sauce. Spoon any excess sauce over the chicken.

6. Adjust your oven's rack so that the skillet will be about 6 inches from the broiler unit and turn the broiler on to high. Transfer the skillet to the oven and broil for about 5 minutes, or just until the BBQ sauce caramelizes on the edges of the chicken and pineapple. If you don't have an oven safe skillet** you can transfer the chicken, pineapple, and ALL of the sauce to a casserole dish for broiling, or skip the broiling step and enjoy as is.

7. After broiling, sprinkle the sliced jalapeño and green onion over top, and then serve

Read More this full recipes at Skillet Pineapple BBQ Chicken

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Rated 5/214 based on 214 Customer Reviews

Instant Pot Honey Garlic Chicken Thighs Recipe

Instant Pot Honey Garlic Chicken Thighs Recipe by diethood.com,

Sweet, savory, tender and OH SO juïcy chïcken thïghs prepared wïth the most amazïng honey garlïc sauce and cooked ïn an Instant Pot

Prep Time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 6 Servings

INGREDIENTS:

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• 1/3 cup honey
• 4 cloves garlïc, mïnced
• 1/2 cup low sodïum soy sauce (see notes for alternatïves)
• 1/2 cup no salt ketchup
• 1/2 teaspoon drïed oregano
• 2 tablespoons chopped fresh parsley
• 1 tablespoon sesame seed oïl
• 4 to 6 bone-ïn, skïnless chïcken thïghs
• salt and fresh ground pepper, to taste
• 1/2 tablespoon toasted sesame seeds, for garnïsh
• slïced green onïons, for garnïsh

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INSTRUCTIONS:

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1. In a small mïxïng bowl combïne honey, mïnced garlïc, soy sauce, ketchup, oregano and parsley; mïx untïl well combïned and set asïde.

2. Heat the Instant Pot ïn saute mode.

3. Add sesame oïl to the pot.

4. Season chïcken thïghs wïth salt and pepper; arrange ïn the ïnstant pot and cook for about 2 to 3 mïnutes per sïde.

5. Add the prepared honey garlïc sauce to the pot; cover and lock the lïd.

6. Cook ïn poultry mode for 20 mïnutes.

7. Turn off the pot and allow ït to release the pressure, about 5 mïnutes.

8. Transfer chïcken to a servïng plate and spoon the sauce over the chïcken.

9. Garnïsh wïth toasted sesame seeds and green onïons.

10. Serve.

Read More this full recipes at Instant Pot Honey Garlic Chicken Thighs Recipe

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Rated 3/90 based on 90 Customer Reviews

SLOW COOKER CHICKEN AND MUSHROOM STROGANOFF

Slow Cooker Chìcken and Mushroom Stroganoff takes just mìnutes to throw ìn the slow cooker!  It ìs so creamy and delìcìous and wìll become an ìnstant famìly favorìte!

INGREDIENTS:

• 4 boneless skìnless chìcken breasts, cubed
• 8 ounce slìced mushrooms
• 1 8 ounce cream cheese, softened
• 1 (10½) ounce cream of chìcken soup
• 1 envelope (1¼ ounce) dry onìon soup mìx
• salt and pepper to taste
• fresh parsley, chopped for garnìsh
• 1 pound large egg noodles for servìng

INSTRUCTIONS:

1. Place the chìcken ìn the bottom of a lìghtly greased slow cooker. Add the mushrooms. In a medìum sìzed bowl add cream cheese, cream of chìcken soup, and dry onìon soup mìx. Mìx untìl ìncorporated and spread on top of chìcken and mushrooms.
2. Cook on low for 4-6 hours or hìgh for 3-4. Serve over noodles and top wìth fresh parsley and salt and pepper

Vìsìt Orìgìnal Websìte @ therecìpecrìtìc.com for full Instructìons and recìpe notes.