Sheet Pan Chicken Shwarma

 This has become an instant family favorite. It's super easy, piling everything onto a cookie sheet. And it's really flavorful. The sauce is optional for serving, but we highly recommend using it.

Serves 8

Ingredients:

3 pounds chicken breast, cubed

2 small red onions, cut into 1 inch pieces

2 red bell peppers, cut into 1 inch pieces

4 carrots, peeled and cut into 1/4 inch pieces (about 1 c)

30 oz can of chickpeas, rinsed and drained

2 TBS evoo

3 tsp paprika

3 tsp cumin

1 tsp red pepper flakes, optional

1.5 tsp garlic powder

1.5 tsp onion powder

1.5 tsp oregano

1 tsp cinnamon

3 tsp kosher salt

White Sauce (optional, but highly recommended, for serving)

1 c yogurt

2 Tbs mayo

1 Tbs apple cider vinegar

1 tsp lemon juice

1/2 tsp salt

1/2 tsp sugar

1/8 tsp black pepper

Directions:

Preheat oven to 425F/220C. Add chicken, veggies and chickpeas to a large mixing bowl. Drizzle with oil and season with the spices and salt. Mix until evenly combined. Transfer to two rimmed cookie sheets and spread in an even layer.

Bake for 20 - 30 min until chicken is cooked through and veggies are tender. Broil for last 2 minute for an extra char if desired. Serve with white sauce drizzled on top, optional but recommended.

Goi Ga (Vietnamese Shredded Chicken and Cabbage Salad)

 *original recipe is from thekitchn.com

This is a great, warm day salad. If you use a rotisserie chicken, then there's no cooking involved. It was delicious, and I served it with some fruit and some soft Turkish bread. This would also be a great dish to add to a potluck. You can make it the night before, and it won't be wilted the next day. Leftovers can last in the fridge for 3 days, and the flavor will intensify each day.

Ingredients for the Salad:

1 pound chicken breast (or use Rotisserie chicken as an even easier option)

1 tsp kosher salt

1/2 medium red onion

2 Tbs rice vinegar

1/2 medium green cabbage (about 1 1/2 pounds), thinly sliced

1-2 carrots julienned (or you can use 1 1/2 cups of pre-shredded carrots)

1/2 bunch fresh cilantro, coarsely chopped

1/2 to 3/4 cup fried shallots (Optional for topping. We didn't use them because we can't buy them here)

Ingredients for the Dressing:

1 clove garlic

1-2 medium limes

1/3 cup rice vinegar (I used white vinegar and it was good)

2 Tablespoons fish sauce (I subbed soy sauce)

2 Tablespoons sugar (can use honey or another sweetener of choice)

Instructions:

1- If you are using rotisserie chicken, skip to step #2. Place chicken on the bottom of a medium saucepan. Add enough water to cover the chicken, add the salt to the water, and then bring to a boil. Reduce heat to maintain a simmer, cover and cook until just cooked through, about 15 minutes. 

2- Thinly slice the red onion. Place in a small bowl, and add 2 Tbs rice vinegar. Toss to combine and let sit for 15 minutes.

3. Add the cabbage, carrots and cilantro to the largest bowl you can find, and mix it.

4. When the chicken is cooked, transfer to a clean plate and let cool. Make the dressing while the chicken cools. 

5. To make the dressings, mix 1 clove minced garlic, about 2 1/2 Tbs of lime juice, rice vinegar, fish sauce and sugar. Whisk to combine. 

6. To finish assembling the salad, shred the cooled chicken, and add it to the bowl. Drain the excess vinegar off of the onions, and add them to the bowl. Drizzle the dressing on the salad, and then mix to combine. Let the salad sit for 5-10 minutes to meld the flavors. Seas with more lime juice as needed, and serve at room temperature or cold.

Easy Blackened Chicken

 Blackened Chicken Seasoning

Seasoning Ingredients:

2 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp onion powder

2 tsp thyme

2 tsp basil

2 tsp oregano

2 tsp chili powder

2 tsp salt

1 tsp pepper

Mix all seasoning ingredients together. Cover 3-4 chicken breasts generously on both sides with seasoning. Grill the chicken in oil in a pan or on a grill, on medium heat, turning after 6 min. Cook until internal temperature reaches 165. You can serve hot or it is also good cold. Serve in wraps with ranch or blue cheese dressing, lettuce, tomato, etc. These are great to make ahead and serve cold on a busy day. 

Creamy Cilantro Lime Chicken

 This one is SO delicious! It's gluten free and we make it dairy free by using coconut milk instead of cream. Everyone in my family enjoys this meal. I'm changing the directions from the original to show what we normally make for our family. 

originally from Sally's Baking Addiction

INGREDIENTS

3 lbs chicken breasts

1/2 tsp salt

1/2 tsp pepper

2 TBS olive oil

3 c. chicken broth

6 TBS fresh lime juice

1 red onion (chopped)

4 TBS chopped fresh cilantro

1 tsp red pepper flakes (more or less depending on your preferences)

1/2 can of coconut milk (or 2/3 cup heavy cream)

Rice, cooked according to package directions, for serving

optional: lime wedges and cilantro for garnish

DIRECTIONS

1. Preheat oven to 375 F or 190 C. 

2. If the chicken is uneven in thickness, pound them down to be even so that they cook simultaneously. Sprinkle both sides with salt and pepper. 

3. In a large skillet, heat oil over medium-high heat. Add chicken and cook 6-7 minutes, turning once. You want the chicken to be nice and browned on the outside but it doesn't have to be cooked all the way through yet. Transfer the chicken to a 9x13 pan and cover with foil until step 5.

4. Add broth, lime juice, onion, cilantro and red pepper flakes to the skillet. Cook and stir to scrape the brown bits from the bottom. Allow to boil uncovered for 10-12 minutes. Add the coconut milk or cream, stir and remove from heat. 

5. Pour the sauce over the chicken and bake in preheated oven for 10 minutes or until the internal temperature of the chicken reaches 165 F.

6. Serve the chicken over rice with sauce spooned on top. Garnish with lime wedges or extra cilantro, optional. 

One Pan Honey Garlic Chicken and Veggies

INGREDIENTS

5 medium potatoes 2 Tbs olive for the potatoes salt and pepper to taste Sauce ingredients 2 Tbs olive oil 1/2 cup honey 6 cloves garlic, minced 1/4 cup soy sauce 4 Tbs brown sugar 2 Tbs dijon mustard 6 large bone in skin on chicken thighs 2 Tbs butter, sliced into six slices 2 cups cut up broccoli (I used up some frozen green beans instead, and defrosted them a little while the chicken was cooking) INSTRUCTIONS -preheat oven to 400F -cut potatoes into even bite size pieces, transfer to baking pan, drizzle olive oil over potatoes, season with salt and pepper then mix together. -Partially bake potatoes for 25 minutes. While it's cooking, you can clean the chicken and prep the sauce. -Mix together all the sauce ingredients and set aside -When potatoes come out of the oven, place chicken thighs over, then pour sauce mixture over chicken and potatoes -Bake for 30 minutes -Take chicken and potatoes out of oven then add broccoli, baste the broccoli with sauce then bake for extra 20 to 25 minutes, until chicken is cooked through and veggies are tender.

Chicken and Biscuits

 This is a great, comfort food recipe. I make this when I have leftover rotisserie chicken or leftover turkey after Thanksgiving.

The original recipe calls for baking the biscuits on top of the chicken mixture. I bake homemade biscuits separately. I am adding a recipe to the blog for the biscuits I make.

*Originally on Campbells.com

Ingredients:

1 can cream of potato or cream of chicken soup  (I use the homemade, dairy-free version)

1 1/4 c. milk (or almond milk)

1/2 tsp dried thyme

2 C frozen or canned mixed veggies

2 cups cubed cooked chicken or turkey

*1 pkg refrigerated biscuit dough. (Instead of baking the biscuits on top, I bake homemade biscuits separately and serve them on the side. Some of my kids like to keep food separated!)

 

Directions:

1. Heat oven to 400 F. While oven is heating, stir soup, milk, thyme, veggies and chicken in ovenproof skillet. Season with salt and pepper. Heat over medium high to a boil, stirring often.

2. If you are baking the biscuits on top, arrange them over the chicken mixture.

3. Bake for 20 minutes or until the biscuits are golden brown.

Garlic Butter Chicken

 This is another easy recipe that everyone in my family eats! I serve this over spaghetti/spaghetti squash with a side of roasted veggies and a salad. It would also be delicious over mashed potatoes, too. 

*Original recipe found on primaverakitchen.com. I have made some changes to the original recipe.

Ingredients:

3 boneless, skinless chicken breasts

Kosher salt and ground black pepper

1 t paprika

4 Tbs butter

1 teaspoon Italian seasoning

1 Tbs fresh parsley, chopped

2 cloves garlic, minced

1 Tbs olive oil

Directions:

1. Preheat oven to 400 F. 

2. Season chicken on both sides with salt, pepper and paprika. Set aside.

3. Heat olive oil in a cast iron skillet over medium heat. I don't have cast-iron, so I use a large skillet and then bake the chicken in a pan. 

4. When skillet is hot, add chicken and sear until golden, about 1-2 minutes per side.

5. If you are using cast-iron, remove chicken to a plate while you make the butter sauce. If you don't have cast-iron, remove the chicken to an oven safe pan. I use a 9x13 glass pan.

6. Melt the butter in the pan, scraping the browned chicken pieces from the bottom. Add garlic and cook until fragrant, about 30 seconds. Add Italian seasoning and parsley, and stir until combined. 

7. Add chicken back into the cast-iron pan, or pour the butter sauce over the chicken in the 9x13 pan. 

8. Cook at 400 F until cooked through, about 20-30 min or until chicken reaches 165 F internal temperature. 

9. Serve over spaghetti, spaghetti squash, rice, mashed potatoes, etc. 

Chicken Carnitas

From The Cookful (https://thecookful.com/slow-cooker-chicken-carnitas/)

• 1 and 1/2 lbs. boneless skinless chicken breasts or thighs or a mixture of both
• 1/2 onion, diced  
• 1 cup chicken broth  
• 2 limes, juiced  
• 1/4 cup orange juice 
• 1 and 1/2 tsp. chili powder
• 1 tsp. cumin 
• 1 tsp. garlic powder 
• 1 tsp. oregano 
• 2 bay leaves   
• 1 tsp. salt 
• 1 tsp. pepper

1. Combine all ingredients in a slow cooker. Cook on high for 4 hours or low for 6-7 hours.
2. With 30 minutes left, remove the chicken and shred with forks. Remove the bay leaves. Place chicken back in the slow cooker for the remaining 30 minutes. 
3. Move an oven rack to 6 inches below the broiler. Set broiler to high. Using a slotted spoon, remove the chicken and place it on a cookie sheet.  
4. Place chicken under broiler for 5 minutes. Remove from under broiler, spoon 1/4 cup of broth from slow cooker onto chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Repeat until chicken has a nice crunch in many places. If it burns in small spots, break off the burnt bits and discard.

Grilled Chicken and Red Onion Quesadillas

This is an old favorite that I have dug back out lately. I love the versatility of it! Patrick and I eat the onions and chicken on a salad with lime vinegarette. The oldest three do chicken quesadillas and the younger two just do cheese quesadillas with the chicken on the side. Everyone wins!

Marinade:
2 large garlic cloves
1 jalepeno (I haven't had these on hand during the quarantine so I leave this out and it is still great!)
1 cup tightly packed cilantro
3 T Extra Virgin Olive Oil
2 T Sherry vinegar (I've used red wine vinegar)
1 t. kosher salt
1/2 t dried oregano
1/2 t freshly ground black pepper

Other ingredients:
3-4 boneless chicken breasts
1 Large red onion, cut crosswise into 1/2 inch slices
Extra virgin olive oil
2 c. grated Monterrey jack or cheddar cheese
4 flour tortillas
Optional serving items: salsa, guacamole, sour cream, etc.

Process the garlic and jalepeno in a food processor. Add the remaining marinade ingredients and process until a paste. Add the paste to the chicken breasts to cover them (I put them in a large ziplock bag and shake it around until the chicken is coated. Refrigerate 3-4 hours.

Lightly brush the onion slices with oil and grill them. I've been using a cast iron skillet on my stove. You can also cook them in the oven at 450 until browned.

Grill chicken until it reaches 165 degrees Fahrenheit.

Assemble quesadillas with chicken, cheese and onions, then grill or cook on the stove top until cheese is melted.

Again, a delicious option is to skip the quesadilla and serve the chicken and onions over a salad. We've been using a homemade lime vinegarette dressing: 2T Extra virgin olive oil, 2 T lime juice, a little sugar to help it emulsify. I add these into a canning jar with a lid and just shake it up and serve.

Crock Pot Butter Chicken

This is an Indian dish and contrary to the name, it doesn't have butter in it. Serve over rice or cauliflower rice with a side of naan.
*originally from damn delicious

Ingredients:
1/2 c. chicken stock
1 6-oz can tomato paste
2 tsp yellow curry powder
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1/2 tsp pepper
2 lbs chicken thighs cut into chunks (I have also used frozen chicken breast and shred it at the end)
1/2 sweet onion diced
3 cloves garlic, minced
1 T freshly grated ginger
1/2 c. heavy cream (I use coconut milk instead)
2. T lime juice
1 1/2 tsp light brown sugar

1. Whisk together first 7 ingredients.
2. Place chicken, onion, garlic and ginger in slow cooker. Add chicken stock mixture over the chicken.
3. Cover and cook on low for 4-6 hours. Stir in cream, lime juice and brown sugar. Season with salt and pepper to taste.
4. Serve immediately over rice or cauliflower rice. A side of naan is yummy too.

Slow Cooker Basil Chicken in Coconut Curry Sauce

Delicious!  Serve over rice or cauliflower rice. 

Yield: Serves 6-8

Ingredients

• 6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
• You can just use chicken breasts too.
• salt and pepper
• 1 teaspoon oil
• 2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)
• 2 tablespoons dried basil leaves
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1 and 1/2 tablespoons yellow curry powder
• 1/2 or 3/4 teaspoon chili powder
• 1 large red onion, chopped
• 8 cloves garlic, minced
• 2 jalapenos, seeded and finely chopped
• 1 tablespoon cornstarch
• 1 tablespoon COLD water
• 1 teaspoon fresh ginger, grated or minced
• 1/3 to 1/2 cup fresh cilantro, chopped

1. Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
2. Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
3. When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
4. Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
5. Remove the chicken to a plate.
6. Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
7. Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
8. Add the chopped red onions, garlic, and jalapenos.
9. Add the browned chicken and stir to combine.
10. Cook on high for 4-5 hours, or on low for 6-8 hours.
11. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
12. Add the ginger to the slow cooker.
13. In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
14. Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
15. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
16. Season with salt and pepper to taste. Stir in the cilantro.
17. Serve with rice, cauliflower rice, or naan.

Originally from http://thefoodcharlatan.com/

Chicken Tikka Masala

Chicken Tikka Masala

Got this from a Facebook recipe exchange group I'm in. We made it this week and it was delicious, quick, AND easy (win win win)! I can't remember if your families like Indian food or not, but this was too good not to share.

Chicken Marinade (if desired)
3 boneless, skinless chicken breasts
1 cup plain yogurt
1 T lemon juice
1 t salt
1/4 t black pepper

Sauce
1 T butter
2 garlic cloves, minced
1/2 cup (or so) onion, diced
3 T sugar
2 t ground paprika
1 t ground cumin
1 t salt
1/4 t ground ginger
1/4 t ground cinnamon
1/8 t cayenne pepper
2 (8 oz) cans tomato sauce
1 cup heavy cream
1/4 cup cilantro, chopped, optional, for garnish

1. Lightly oil grill grate. Grill chicken until juices run clear, approximately 5 minutes per side. (Until it reaches an internal temp of 165*).  (Or roast in 375 degree oven until internal temp reaches 165 degrees). Let rest five minutes, then cut into bite-sized pieces. (Could also pre-cook in crockpot and then shred)

2. Combine spices and set aside. (Sugar, paprika, cumin, salt, ginger, cinnamon, and cayenne pepper).

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and onion until onion is translucent. Add spices and saute briefly. (Let the sugar get liquidy/start to caramelize). Add tomato sauce and cream. Stir to combine. Add chicken and heat through. Simmer until slightly thickened. If it becomes too thick, add extra water.

Serve over rice. Garnish with cilantro. If you have it, warmed, buttered naan nicely sops up the leftover sauce.

Honey Cashew Chicken and Rice

This one was passed to us by Nick and Karen years ago, and I still make it often. Every time I make it, it gets rave reviews, and it is easy and quick, which makes it a winner in my book. It is originally from myrecipes.com

Yield: 4 servings

1 c. rice (prepare as directed on package, omitting oil)
1 lb. Chicken breast, cut in cubes
2 T. cornstarch
1/2 t. salt
1/2 t freshly ground pepper
1 T. canola oil
1 T. dark sesame oil (Since I don't have this, I just add another T of canola oil)
2 c. broccoli florets (I use frozen)
1 c. frozen shelled edamame (I usually sub green beans)
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 c. cashews, unsalted
1 T. rice vinegar (I just use distilled vinegar)
3 T. honey
2 T. soy sauce
1 T. hot sauce (adjust for your tastes - I use less because the kids don't like spicy)

1. Combine chicken and next three ingredients in a bowl and stir to coat. Heat large skillet over medium-high. Add oils. Add chicken and com 4 minutes or until lightly browned. Increase heat to high and add broccoli and next 4 ingredients (through red bell pepper). Cook 5 minutes until veggies are crisp-tender and chicken is done, stirring frequently.

2. Stir in cashews.

3. Combine vinegar and remaining ingredients in a  small bowl. Stir with a whisk. Add to chicken mixture, and toss to coat. Serve with rice.

Sweet Potatoes with Shredded Chicken

This is a nice change of pace from the typical dinners we make. The rotisserie chicken is delicious, and there's usually enough leftover to use for a different recipe that week. You can also cook the sweet potatoes ahead of time to make for a quicker meal option during the week.

6 sweet potatoes
1 tablespoon olive oil
1/4 cup finely chopped celery
1/4 cup dried tart cherries
1/4 cup golden raisins
3 tablespoons orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon kosher salt
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup dry-roasted cashews, unsalted
1/4 cup thinly sliced green onions


1. Preheat oven to 400°. Pierce sweet potatoes with a fork. Rub potatoes with olive oil; wrap each in foil. Place potatoes on a jelly-roll pan; bake at 400° for 1 hour or until tender. Partially split potatoes in half lengthwise; fluff the flesh with a fork. Sprinkle evenly with kosher salt and freshly ground black pepper.

2. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add celery; cook 2 minutes, stirring frequently. Add cherries and next 5 ingredients (through salt); cook 1 minute. Stir in chicken and cashews; cook 2 minutes. Sprinkle with onions. Top potatoes with chicken mixture.

Recipe courtesy of Cooking Light

Coconut-Oat Chicken Nuggets

We've made this twice in the past week. It was so delicious!

2 pounds Chicken Breast, pat dry, sliced into 2 inch nuggets
1 cup oats
3/4 cup Unsweetened Coconut Flake
a few pinches Garlic Salt (to taste, you can add more later)
a few pinches Black Pepper
1/4 tsp ground Ginger
1/4 teaspoon Smoked Paprika (add more or less to taste)
1 teaspoon dried Parsley
1/2 cup Egg Whites
Optional: Red Pepper Flakes or Cayenne for some heat. Combine with other dry ingredients.

Preheat oven to 350 degrees F with rack in the middle of the oven. Line a baking sheet with foil. Place a lightly sprayed wire rack in center of baking sheet. Place oats, coconut, garlic salt & spices in the bowl of your food processor. Grind to fine bread crumb consistency. Taste mixture to see if you want to add any more spice. In another bowl, whisk egg whites.

With one hand dip the pieces of chicken in egg whites, let the excess drip off. With the other hand coat chicken in the oat/coconut mixture. Lightly spray both sides of the chicken nuggets. Lay nuggets down in a single layer on the greased rack.

Bake in oven for about 20-25 minutes, until cooked through. Don't let chicken overcook as you want to keep them crispy on the outside and moist on the inside. You can finish & crisp up the nuggets under a low broiler for about 2 minutes, just watch they do not burn.

Recipe courtesy of marlameridith.com

Easy Crockpot Salsa Chicken

I found this on a site called thefrugalgirls.com. They have several 5 ingredient crockpot dishes when you need a quick, easy meal. This one got approval from all 5 of us.

4 boneless chicken breasts, thawed
16 oz salsa
8 oz cream cheese
1 c. shredded cheddar (I didn't use this)
1 can corn, drained (optional)
1 can black beans, washed and drained (optional)

Bake chicken in crockpot for 3.5 hours on high, and drain juices.

In a bowl, mix salsa, cream cheese, corn and beans. Pour over chicken and cook on high for an additional half hour.

For last half hour, add cheddar on top.

I shredded the chicken and served in tortillas.

Easy Stir Fry Sauce

*originally from food.com

This was super easy to make, and it can store in the fridge, too. I used this with frozen stir-fry veggies and served over pasta. Yummy!

In a large jar with a lid, add:

2-3 T cornstarch
1/4 c. brown sugar
1/4 t. ground ginger or a bit of fresh minced ginger
2 cloves of garlic, minced
1/2 cup soy sauce or tamari soy sauce
1/4 cup apple cider vinegar or white wine vinegar
1/2 cup water
1 1/2 cups broth (any kind)

Put on the lid and shake well. To use, stir fry the veggies and/or meat and then add sauce (I used about 1/3 - 1/2 of what the recipe made). Bring to boil, boil for 1 minute until slightly thickened.

Homemade Cream of _____ Soup Substitute - Dairy Free

I know at least one of you had asked for this recipe, and I am adding it here so I can find it again in the future. It is SO yummy and easy to make. It also uses ingredients that I usually have in my house. I used this to make a dairy-free chicken and rice casserole, and it was delicious. Just to kind of creamy comfort food that I miss on our dairy-free diet. Can be gluten free if you use a gluten-free flour.

The original recipe is for Cream of Chicken, but if you look at the end, there are notes for making Cream of Mushroom or Cream of Celery, too.

Originally from mywisemom.com

Ingredients (yields 4 cups, approx 2 cans)

• 2-1/2 cups organic chicken broth
• 1-1/2 cup almond milk
• 3/4 cups flour (gluten-free, if needed)
• 1 teaspoon real salt
• 1/2 teaspoon pepper
• 1/2 teaspoon parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 cup cooked mushrooms (optional)
• 1/4 cup cooked celery (optional)

Instructions

1. Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
2. Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
3. Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
4. Continue whisking 5-10 minutes until the mixture is smooth and thick.

For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.

Crock Pot Chicken Wings

3 pounds of chicken wings
2 jars of Chicken Wing Sauce (12 oz jars)
2 TBSP butter, melted
1 to 2 teaspoons bottled hot pepper sauce
2/3 cup blue cheese or ranch dressing (for dipping)

For sauce, in a slow cooker combine chicken wing sauce, melted butter, and hot pepper sauce. Add chicken wings, stirring to coat with sauce.
Cover and cook on low heat setting for 4-5 hours, or high heat setting for 2-2 1/2 hours.
Serve immediately or keep warm on low heat setting for up to 2 hours. Serve chicken wings with salad dressing.

Number of Servings: 16
From: Kim Martin

White Bean Chicken Chili

Courtesy of Kerry

Ingredients:

1 1/2 lbs chicken breasts, diced/cubed (approx. 3 c)
1 (48 oz.) can of white beans (great northern beans)
24 oz. salsa
1 tsp cumin
24 oz. water or chicken broth
shredded colby jack cheese

Directions:
1. Put chicken and broth/water in a large pot. Boil until chicken is cooked through.
2. Dump everything else in (except the cheese).
3. Simmer for 45 minutes.

Serve:
It's especially good served over cornbread and then topped with the shredded colby jack cheese.