Your Fav Chicken Recipe

chelsea_carter22

Bump

3ball

Foreman Grill FTW. I grill up a big breast on one of those and then do whatever I want with it. Dip it in a little BBQ sauce, add it to homemade mac & cheese, etc...

reneelee

Put 1 quart water in gallon size baggie add 6TBS. salt , 6Tbs. sugar when dissolved add 4 chichen breast . Seal zip lock place in a container incase you have a leak. Place in refridgerator for 1.5 hours. Remove chicken from the brine mix and rinse off the chicken breast and dry them off with a paper towel.
Doing this will make your chicken moist and delicious you can season before cooking with any thing you like, but the brining of the chicken is what makes the meat so good!

nwspirit

~Pineapple Chicken~

--enough chicken for 4
--20 oz can of pineapple chunks
--1/4 cup soy sauce (Tamari wheat free or La Choy are gluten free)
--1 t red pepper flakes

The Directions.

put the chicken into the crockpot. I used frozen breast tenders. Drain the pineapple, and add the chunks with the soy sauce and the red pepper flakes. cook on low for 4-6 hours, or on high for 3-4. The cooking time will depend on how thick your pieces of chicken are, and if they are frozen or not.

The Pineapple Chicken sounds divine. Last week someone gave me an idea for a Crockpot Black Bean Salsa Quinoa Chicken Dish. Several pieces of skinless boneless chicken in the crockpot with a large can of black beans and jar of favorite salsa. About 30-45 minutes before dinner, I added healthy quinoa to the crockpot. It was delicious, protein & fiber packed and lasted for days for lunch and/or dinner. To change it up a bit through the week, I add some LF cheese to the top of the dish during reheating with a mix of raw veggies (celery sticks, cucumbers, peppers) on the side for lunches. Thanks MFPs!

_Jessica_

I like to put chicken in the crockpot...frozen chicken breasts (I use a large bag with about 12 breasts)-over top pour 2 cans of campbells fiesta cheese soup, lg jar of your fave. salsa (I like great value corn and black bean), and a can of corn or green giant mexicorn-drained. Cook all day on low. Serve it over brown rice. Makes 12 servings at about 215 calories each-not including rice. I also like a bit of sour cream on the top.

I assumed you are not a 12 person family so what do you do with the additional servings? Shouldn't cooked chicken be eaten within 2 days I believe? Freezing cooked chicken means wouldn’t change that "rule". Thanks.

ALSO, my crockpot says (and from what I've read) you shouldnt put frozen meat in there, it basically zaps the strength and will take 2x as long but yours cooks fully?

I always cook the meat from frozen. It's such a waste of time to defrost first and then to slow cook it.

I only cook on low and I'm away from home anways for 10 hours during the day anyways so cooking it a little longer is fine.

They actually say to sear your meat before placing it in a crock pot that you plan on cooking on low, because it sits too long at a low temperature and bacteria can be an issue.. I always sear my roasts when cooking on low.. any other meats I cook on high heat

I also always cook onlow from frozen. Never had a problem. I like it better that way too becaue as it thaws the natural juices keeps it mosit instead of adding water. a side note, I grew up on a farm and ate ALL my meat (Chicken, turkey and pork included with beef) a bit pink in the middle.. I eat my beef bloody... NEVER gotten sick from any of it.

As for the person who asked aobut freezing the chicken, We do that all the time, make extras of everything and thow it in the freezer for sometimes months on end in containers, take it out and eat it. Never gotten sick from it. I could just be imune
Hope this helps. ~Jessica

nala1965

bump

UnderCoverShyGirl

I like to season the breast with salt/pepper/garlic powder/red pepper flakes, then lay it on top of a huge mountain of spinach, drizzle with balsamic and a tiny bit of EVOO, and bake it for about 20 minutes or until done (based on thickness of breast, etc.). I do this with fish also.

AlisonMacKay

bump for later...love the chicken cordon blu with laughing cow.

cmDaffy

Pounding to a uniform thickness will make it cook more evenly. I hate when the bottom of the breast is all dried out while the top is still pink! I prefer to grill. Lots of commercially available rubs on the market.

I do crockpot 6 pounds of chicken breasts a month in one can of chicken broth, one can of RF cream of chicken soup. Shred after cooking and divide into single serving portions. Make's it easy to defrost before going to work or for dinner to make sammies, salads, burritos (On LC tortillas!)

HTH!

jend114

good thread!