Crock Pot Cream Cheese Chicken Chili

Crock Pot Cream Cheese Chicken Chili

Served at No Fear Factor Friday

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 Tbsp cumin
1 tsp chili powder
1 tsp onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells.
Serves 4

(This would also make an excellent dip!)

Source: http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html

Jen's Chicken Bundles

2 pkgs. Pillsbury crescent rolls, reduced-fat

3-4 lg. chicken breasts, cooked & diced (can use a rotisserie chicken)

8 oz. cream cheese, softened

1 can mushrooms, drained (optional)

1 tbsp. chives (optional)

salt

pepper

cheese, grated (optional)

butter, melted

breadcrumbs, seasoned

1. Preheat oven to 350 degrees.

2. Cook chicken and dice up.  Place in a bowl.

3. Add cream cheese, mushrooms, chives, cheese & salt/pepper and mix together. Make sure mixture is not too wet looking - it should be form together pretty well.

4. Roll out each crescent roll and spread apart enough to place a lg. spoonful of chicken mixture onto the wide end of each roll.

5. Starting with the wide end, roll up to the top, making a crescent roll. Pinch sides together if needed.  (If freezing, flash freeze on a cookie sheet the bundles before adding the breadcrumbs.  After about 20 minutes, place into a ziploc or food saver for freezing).

6. Roll into melted butter and then into seasoned breadcrumbs.

7. Place onto ungreased cookie sheet, about 2” apart.

8. Bake for 20 minutes at 350 degrees.

Serve with chicken gravy.  *Makes 16 bundles. 

Jen's Chimichanga's

Meat Mix:

1 chuck roast, approx 4-5 lbs.

3 tbsp. vegetable oil

1 lg. onion, diced

1 tsp. garlic, minced

1 can green chilies

1 jar salsa (pace picante works)

1/4 tsp. garlic powder

4 Tbsp. flour

2 tsp. salt

1 tsp. cumin (I love cumin, so I add a bit more)

Juices from the roast beef

1. Cook roast in crockpot until shreddable (approx 6 hours on high) with 1 cup of water.

2. Shred the roast and set the meat aside.  Reserve the juices.  Discard any fatty pieces.

3. In stockpot, add vegetable oil and heat. 

4. Add diced onions, green chilies, and saute for a minute.  Add minced garlic, saute.

5. Add jarred salsa, garlic powder, flour, salt, and cumin.

6. Cook for 1-2 minutes over med-heat.

7. Stir in reserved juices and shredded meat and cook until thickened.

8. Place meat into a warmed flour tortilla and roll up like a burrito.

9. Deep fry in oil until golden brown & crispy.

10. Top with sour cream, lettuce, tomtatoes, salsa, olives, etc.

This meat freezes well. Cook as directed and freeze before putting it into flour tortillas.  Re-heat and start with steps 8-10. 

Jen's Fried Onion Chicken

4 boneless, skinless chicken breasts

4 tbsp. butter (can use spray butter, but I don't)

1 can GOLDEN mushroom soup

1/2 cup water

Lg. Can French's Fried Onions (found near the canned green beans)

Place chicken breasts in casserole.

Place 1 tbsp. butter on each breast.

Mix Golden mushroom soup with 1/2 cup of water until smooth. 

Pour soup/water mix over the chicken breasts.

Top with about 3/4 can of the french fried onions.

Bake at 350 for 45 minutes.  

The gravy is so yummy with mashed potatoes!

Teresa's Cranberry Chicken

20 frozen chicken tenders
16 oz. bottle Catalina/French Dressing
1 can whole berry cranberries
1 envelope onion soup mix


Place chicken in a 9x13 pan.  Spoon on cranberries, pour dressing over the chicken and cranberries.  Then sprinkle the onion soup mix on top.  Cover with foil and bake 1 hour at 350 degrees.  Take foil off and then brown the sugar for another 15 minutes.  Save the sauce and serve with a rice dish.

Jen's Hot and Sour Chicken

3 lbs. chicken or pork, diced = approx. 5-6 large boneless, skinless, chicken breasts
2 eggs
1-2 tsp. Garlic Salt
1/2 c. Cornstarch


Sauce:
1-2 tsp. Sambal Oelek (this is potent stuff - start off with 1 tsp) - it can be found in the Asian aisle of Walmart or Winco - it's a red chili paste.
1/4 c. ketchup
dash salt
2 T. brown sugar
1/2 c. sugar
1 tsp. soy sauce
1/2 c. chicken broth
1/4 c. white vinegar




1. Mix together garlic salt, egg, and cornstarch mixture batter. Add in diced chicken & mix together.
2. Heat oil in frying pan or wok, covering the bottom of the pan. Add chicken pieces 1 at a time to oil. Stir-fry the chicken pieces until golden brown & cooked. Remove chicken onto paper towels. Discard oil.
3. Mix together the sauce in a bowl.
4. Add sauce to frying pan or wok and bring to a boil. If the sauce needs thickening, add some cornstarch/water. Add in your cooked chicken so it's well coated in the sauce.
5. Serve over rice.

**IF you decide to 1/2 the amount of chicken for your family, do NOT 1/2 the sauce, otherwise their isn't much sauce at all. So, 1/2 the chicken but keep the sauce the same.

*this may be made ahead of time in a crockpot. Cook the chicken, as per recipe, then place in a crockpot. Heat the sauce, as directed, and pour over cooked chicken in the crockpot. Place on warm setting until ready to serve.

MEXICAN CARNITAS

Great for putting on nachos, in tacos, etc.

1 4-lb. boneless pork shoulder or butt - cut into smaller chunks
1 tsp. cumin
1 sm. Onion
2 bay leaves
1 tsp. dried oregano
1 lime juice
2 cups water
1 med orange, halved (seeds removed)

1. Heat oven to 300 degrees. Add all ingredients to a Dutch Oven. On the stove top, heat the ingredients until they begin to simmer. Cover the pot and place it in the oven.
2. Cook in oven for 1 hour. Remove and stir. Place back in over for 1 more hour. Meat should be tender and falling apart, if not, cook a little longer.
3. Remove from oven and remove all pork pieces from dish and transfer to a bowl. Keep the liquid, but discard the orange rinds, bay leaves, and onions.
4. On stove top, bring liquid to a boil over high heat. Boil this liquid until it reduces to 1 cup - will thicken.
5. Turn oven to broil and lower oven rack near the bottom. In the bowl, pull pork apart with forks. Add reduced liquid to pork.
6. Place pork pieces onto a cooling rack/wire rack, and place wire rack onto a baking pan/sheet. Broil meat for 5-8 minutes until well browned and crispy.
Serve immediately.

ALOHA CHICKEN

*6-8 chicken pieces (can use bone in, boneless, dark or white meat or both). Frozen is fine.

*1 cup Aloha Shoyu (do not use Kikkoman) (you can find this in Asian section of Winco and Walmart)

*1 cup white sugar

1 tbsp. minced garlic

* The important part of this recipe is that it is ALWAYS equal parts white sugar and Aloha Shoyu. If you have more than 8 pieces of chicken, go up to 1.5 cups each of Shoyu and Sugar. 

1. In bowl,  place equal parts of Aloha Shoyu and white sugar. Then add minced garlic. Stir around until dissolved.

2. Add chicken pieces into a crockpot.  Frozen is fine.

3. Pour the shoyu/sugar/garlic mixture over the chicken.

4. Cook on high for 3-4 hours for white/boneless chicken, or 5 hours for dark/bone-in chicken.

Serve over rice with a veggie of your choice.  You can spoon juices over rice. The sauce will be thin. 

Enjoy! All my kids love this recipe. We prefer boneless thighs or tenderloins.

Sloppy Joes

2 lbs. ground beef
1 onion, diced
1/4 tsp chili powder
1/4 tsp. garlic salt
1 Tbsp. Worcestershire sauce
==================
1 3/4 cup ketchup
1 Tbsp. mustard
3 Tbsp.  brown sugar
1 Tbsp.  Worcestershire
1 1/2 cups water

1. Brown the beef, onion, chili powder, garlic salt and Worcestershire sauce.
2. Add in ketchup, mustard, brown sugar, Worcestershire sauce and water.
3. Simmer on low until ready to serve. Serve on buns.