Teriyaki Chicken

 This was found off of pinterest. click here for the original recipe. lakelurecottagekitchen.com.
CROCK POT TERIYAKI CHICKEN
12 boneless skinless chicken thighs (about 3 pounds)
 3/4 cup sugar
3/4 cup low-sodium soy sauce
 6 tablespoons cider vinegar
 3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
 4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
 Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice. Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time. 

Creamy Italian Chicken

Creamy Italian Chicken

4 boneless, skinless chicken breast halves
1/3 c. plus a bit Italian salad dressing
1/3 c. water
8 oz. cream cheese, softened
1 can cream of chicken soup
1 4 oz. can of mushroom stems & pieces, drained
Hot cooked rice or noodles.

Place chicken in crock-pot. Combine salad dressing and water; pour over the chicken. Cover and cook on low heat for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until the chicken juices run clear. Serve over rice or noodles.



JD’s Version of Creamy Italian Chicken

4 boneless, skinless chicken breast halves
1/3 c. plus a bit Italian salad dressing
1/3 c. water
8 oz. cream cheese, softened
1 can cream of chicken soup

Place chicken in crock-pot. Combine everything else and pour over the chicken. Cover and cook on low heat for 4 hours or until the chicken juices run clear. Serve over rice or noodles.

We love to double this recipe and freeze the leftovers in a gallon-sized freezer bag for a quick and yummy meal!

Hawaiian Haystacks

2 – 4 chicken breasts, cooked and diced
rice, cooked
Cream of chicken soup
1 c. milk
Salt and pepper
Chinese noodles
Toppings, such as pineapple, chopped celery, grated cheese, olives, coconut, mushrooms, sunflower seeds, tomatoes, chilies, peppers, raisins

Combine cream of chicken soup, milk, and salt and pepper in a saucepan and heat through. Heap rice, chicken and other desired toppings in a pile - top with soup mixture and grated cheese.

Lime Rice

I love this recipe. We always serve it with the sweet pork.

4 T. butter
2 1/2 c. rice
4 1/2 c. chicken broth
1 1/2 tsp. salt
juice of 4 small limes
4 T. chopped cilantro
1/2 tsp. cumin

Mix everything in a rice cooker and cook until done. (Or in a pot on the stove top, if you don't have a rice cooker.)

Chicken & Rice Soup

2 c. cooked and cubed chicken (Add a bit more if you have it...)
2 c. cooked rice
1 c. frozen sweet corn
1 c. milk
7 c. chicken broth
1 cube butter
1 c. flour
1 tsp. salt
1/4 tsp. pepper
2 T. parsley

Bring the chicken broth to a simmer in a large pot. Meanwhile, melt the butter in a saucepan. Whisk in a cup of flour to the melted butter. Add to the simmering broth. Stir in the salt, pepper and parsley. Let simmer for 30 – 45 minutes. Add the cooked chicken, cooked rice, the corn and milk. Heat thoroughly. (If you want it less thick, you can add more milk or broth as needed.)

This soup is great! Kids love it, adults love it . . . and it's warm and hearty!