Slow Cooker Cilantro Lime Chicken

I got this recipe from allrecipes.com and it became an instant family favorite! It is so simple and so delicious!

Cilantro Lime Chichen
1 (16 oz) jar Salsa
1 (1.25 oz) package dry Taco     Seasoning
1 Lime, juiced
3 Tablespoons fresh Cilantro
3 lbs skinless, boneless Chicken     Breast


Place the Salsa, Taco Seasoning, Lime Juice, and Cilantro into a slow cooker and stir to combine.
Add the Chicken Breasts and stir to coat with the salsa mixture.
Cover the cooker and set to High.  Cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours.
Shred chicken with 2 forks to serve.
Garnish with fresh Cilantro.

Serve: as tacos, in enchiladas, on a salad, or just over rice.

 Butter Chicken Sauce

My friend, Lisa Price, the awesome cook came over and taught me how to make this and it is good - if you like indian food anyway.

Spice Blend:
3 tsp ground Ginger
1 tsp ground Cinnamon
1/4 tsp Cayenne
2 TBS Garam Masala seasoning or Curry Powder

Sauce:
3 TBS Butter
1 large Onion
1 tsp minced Garlic
1 TBS Tomato Paste
1 15 oz can of Tomato Sauce
1 14.5 oz can of diced Tomatoes in juice
1/2 cup full fat plain Yogurt
1/3 cup Cream
1/2 - 1 cup Chicken Broth or Stock
2 tsp lime juice
1 box frozen Peas (optional)
Salt to taste
Pepper to taste
Cilantro to garnish (optional)

Stir spice blend together and set aside.

Melt butter in a large skillet over medium heat.  Add onion and cook, stirring frequently, until pieces just beginning to turn gold, about 5 minutes.  Add the garlic, tomato paste and spice blend and cook for 1 minute.  Stir constantly to prevent burning.  The spices will be fragrant.  Add the tomato sauce and diced tomatoes and stir well. Take off heat, allow to cool slightly, and stir in yogurt.  Place sauce back on low heat and thin with Chicken broth.  Rinse peas in water to thaw.  Shake off extra water and add peas and cream to sauce.  Stir well.  Add lime juice.  Stir well and heat through.

Serve over Chicken (great way to use left over chicken or rotisserie) and rice.

This is the rice she recommends with this dish and
it was really, really good.

Also, I forgot to garnish with Cilantro before I took the picture but I did add it before eating and it adds so much color and flavor - I will not consider it optional in the future.

Per Lisa's preference we did not add the peas -  I  may or may not add them next time.  Maybe on the side?

Chicken Scampi

THis recipe was really yummy and very easy.  I did not marinate it but it was still good.  Leftovers are extra flavorful!

Ingredients

• 5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
• 1/4 teaspoon ground black pepper
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon dried parsley
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1 teaspoon dried oregano
• 3 tablespoons lemon juice
• 3 tablespoons Worcestershire sauce
• 1 cup chicken broth

Directions

1. Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and chicken broth in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
2. When ready to cook, just cook everything together in a skillet or frying pan until chicken is done.  You can server over noodles or rice or have it just by itself.  Enjoy!

Lemon Almond Chicken

This is a new recipe I tried and it was fun to make and Ladd craved over how good it was!  It was really good and I will be making it more.  I stole it off of allrecipes.com. 

Ingredients

• 5 tablespoons lemon juice
• 3 tablespoons Dijon-style prepared mustard
• 2 cloves garlic, chopped
• 1/4 teaspoon ground white pepper
• 6 1/2 tablespoons olive oil
• 6 skinless, boneless chicken breasts
• 1 cup sliced almonds
• 2 cups chicken broth
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 2 tablespoons orange marmalade
• 2 tablespoons butter, cut into pieces
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon crushed red pepper flakes
• 6 slices lemon, for garnish

Directions

1. Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
2. In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
3. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

Cream Cheese Chicken

This is my # 1 go to meal. My family loves it! It is great for feeding a crowd and perfect for when you are taking dinner to another family. Chances are if you have ever eaten at my house you have had this.

Cream Cheese Chicken

1/2 cube butter or margarine*
1 small package dry Italian dressing mix
1 can cram of chicken soup
1/2 soup can milk*
1 8 oz package cream cheese
4 boneless skinless chicken breasts*

Cook together on low in crock pot for 6-8 hours, and serve over rice.

*I never add the butter - it is great without it so why add the extra fat and calories!
*I usually wait until about 20 min before serving to add the milk and then add enough to make it the desired consistency (like a thick gravy).
*I put them in whole and then use a wooden spoon to cut into large chunks while I am stirring in the milk.

Serve with steamed veggies (we like the cali mix - carrots, broccoli, cauliflower) and a roll for a very easy and delicious crowd pleasing dinner! Enjoy!