Ingredients: (Slow Cooker Chicken Mole)
4 pounds boneless, skinless chicken thighs
1 tablespoon Chicken Flavor Bouillon
1 tablet (90 grams) Authentic Mexican Hot Chocolate Drink, grated
1 can (28 ounces) crushed tomatoes
1 large onion, roughly chopped
2 dried ancho or California chiles, stemmed, seeded, roughly chopped
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 cloves garlic, smashed and peeled
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground cinnamon
Hot, cooked rice
Directions: (Slow Cooker Chicken Mole)
Place chicken thighs in a 5- to 6-quart slow cooker.
Place bouillon, Abuelita chocolate, tomatoes, onion, ancho chiles, chipotle chile, almonds, raisins, garlic, oil and cinnamon in blender; cover. Blend until smooth. (Blend in 2 batches if all the ingredients do not fit in your blender). Pour mixture over chicken.
Cook on low for 8 hours or on high for 4 hours or until chicken is tender. Serve chicken and sauce with cooked rice. Sprinkle with toasted sesame seeds, if desired.
Ingredients: (Creamy Chicken Beef and Potatoes)
2 packages (11-oz.) Creamed Chipped Beef, defrosted according to package directions
8 cups mashed potatoes
6 boneless, skinless chicken breast halves, cooked
2 cups crushed potato chips
Directions: (Creamy Chicken Beef and Potatoes)
Preheat oven to 375°F. Lightly grease a 13x9x2-inch baking dish.
Place mashed potatoes in prepared baking dish; arrange chicken on top of potatoes. Pour creamed chipped beef over chicken; top with potato chips.
Bake for 30 minutes.
Ingredients: (Tequila Citrus Chicken Wings)
1 cup vegetable oil
3 plantains, thinly sliced
1 cup finely chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup Seasoning Sauce
1 to 2 tablespoons packed brown sugar
2 teaspoons hot pepper sauce
Instructions: (Tequila Citrus Chicken Wings)
oil in large skillet over medium-high heat. Fry plantains (in batches, if necessary) until crisp and golden. Drain on paper towels. Combine cilantro, lime juice, seasoning sauce, sugar and hot pepper sauce in medium bowl. Serve with fried plantain chips or assorted potato chips.
6 boneless, skinless chicken breast halves
Juice of 2 limes
Salt and ground black pepper to taste
1 tablespoon olive oil
SPICY QUINOA SAUCE
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 to 2 tablespoons hot yellow pepper paste or puree (aji amarillo) or habanero hot sauce to taste
1 cup Evaporated Milk
1/2 cup cooked quinoa
1/4 cup unsalted dry roasted peanuts
1 pkg. (3.5 oz.) goat cheese or 2/3 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Arrange chicken in 13 x 9-inch baking dish. Drizzle with lime juice. Season with salt and black pepper. Drizzle with tablespoon of olive oil. Marinate in refrigerator for 2 hours.
Grill or broil chicken for about 6 minutes on each side or until no longer pink in centre.
FOR SPICY QUINOA SAUCE:
Heat 2 tablespoons olive oil in large skillet over medium heat. Add onion, garlic and pepper paste. Cook, stirring occasionally, for 5 minutes or until soft. Remove from heat; let stand for 5 minutes.
Place milk, quinoa, peanuts and onion mixture in blender or food processor; cover. Blend until smooth. Add the cheese; pulse a few times to blend. Return sauce to skillet. Cook over low heat, stirring constantly, for 10 minutes or until creamy and heated through. Season with salt and pepper. (Makes about 2 cups)
To Serve, arrange chicken breasts on platter. Pour sauce over chicken.
Your Grilled Chicken Breasts with Spicy Bolivian Sauce is ready to serve.
Ingredients: (Slow Cooker Arroz con Pollo)
1 1/2 cups uncooked long grain rice
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 green bell pepper, finely chopped
1 teaspoon chili powder
1 tablespoon Chicken Flavor Bouillon, dissolved in 2 cups warm water
1 can (14.5 ounces) diced tomatoes, undrained
1 1/2 pounds boneless, skinless chicken breast halves or tenders, cut into 1-inch-thick strips
1 cup frozen peas, thawed
1/4 cup coarsely chopped pimiento-stuffed olives
Directions: (Slow Cooker Arroz con Pollo)
Place rice and oil in 5-quart slow cooker; stir until all the rice is coated in oil. Add onion, garlic, bell pepper, chili powder, bouillon mixture and diced tomatoes; stir to combine.
Arrange the chicken pieces evenly in the slow cooker.
Cook on high for 3 to 4 hours or low for 5 to 6 hours or until chicken is tender. Stir in peas and olives about 15 minutes before serving
Ingredients: (Slow Cooker Chicken Posole)
4 cups warm water
4 teaspoons Chicken Flavor Bouillon
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, finely chopped
2 fresh jalapeño chiles, seeded and chopped
1 can (29 ounces) hominy, rinsed and drained
1 can (14.5 ounces) diced tomatoes
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1 lemon, sliced
2 cups sliced green cabbage
1/2 cup sliced radishes
Directions: (Slow Cooker Chicken Posole)
Place water and bouillon in 5-quart slow cooker; stir until bouillon is dissolved.
Add chicken, onion, garlic, jalapeños, hominy, tomatoes, oregano and red pepper flakes.
Cook on low for 4 hours or until chicken is tender.
Ingredients: (CHICKEN & BROCCOLI WITH GARLIC GINGER RICE)
1 lb. boneless, skinless chicken breasts, cut into strips
1 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. vegetable oil
1 clove garlic, chopped
1 package Rice Sides – Chicken flavor
2 cups broccoli florets
1/2 tsp. ground ginger
Directions: (CHICKEN & BROCCOLI WITH GARLIC GINGER RICE)
Combine chicken, soy sauce and cornstarch in medium bowl. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Add garlic to same skillet and cook, stirring, until fragrant, about 30 seconds.
Add 2 cups water, Rice Sides – Chicken flavor, broccoli and ginger and bring to a boil over high heat. Reduce heat to medium-low and cook covered, stirring occasionally, 7 minutes, or until rice is tender. Stir in chicken. Garnish, if desired, with sliced green onions.
Ingredients: (Braised Chicken all’Arrabbiata)
6 whole chicken legs, split into drumsticks and thighs
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large red onion, diced
6 large garlic cloves, minced
1 1/2 teaspoons crushed red pepper
1 bay leaf
1 large yellow bell pepper, diced
1 small poblano, diced
1 tablespoon tomato paste
1 cup dry white wine
One 28-ounce can whole peeled tomatoes, chopped and juices reserved
2 tablespoons red wine vinegar
2 marjoram sprigs, plus 1 tablespoon chopped marjoram leaves
Directions: (Braised Chicken all’Arrabbiata)
- Preheat the oven to 400°. Season the chicken with salt and pepper. In a large ovenproof skillet, heat the oil until shimmering. Add the chicken skin side down and cook over moderately high heat, turning once, until browned, 7 minutes. Transfer the chicken to a platter skin side up.
- Pour off all but 2 tablespoons of fat from the skillet. Add the onion, garlic, crushed red pepper and bay leaf and cook over moderate heat, stirring, until the onion is softened. Add the bell pepper and poblano and cook until softened. Stir in the tomato paste and cook for 1 minute. Add the wine and boil for 2 minutes, scraping up any browned bits from the bottom of the skillet. Add the tomatoes and their juices, the vinegar and marjoram sprigs and bring to a simmer.
- Set the chicken legs in the skillet skin side up. Bake in the upper third of the oven for 35 minutes, until the chicken is cooked through. Discard the marjoram and season the sauce with salt and pepper. Garnish with the chopped marjoram and serve.
2 pounds boneless chicken breasts; cut into bite-size pieces
1 tablespoon olive oil; (1-2)
1 garlic clove; crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch; (if thick sauce desired)
Original recipe makes 4 Servings
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.
I also like to mix about 1 teaspoon of Sriracha sauce (found in the asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicey
Ingredients:(Slow Cooker Dump and Go Cheesy Chicken)
6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder
Directions:(Slow Cooker Dump and Go Cheesy Chicken)
Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
Cook on High for about 6 hours. Note: Do not lift lid while cooking