help me with tonights dinner..

njcarita

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Joined
Jul 30, 2003
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2,150
have a large package of raw chicken breast tenderloins... and I crockpot itching to be used today... any ideas
 
Okay this isn't what you think, not tomato sauce...it is my favorite and when I need a comfort it is what I make...

Chicken in crockpot with a small amount of liquid..I use stock when I have it, but water is fine. Cook for 2 hours - then add Mayo mixed with shredded parm cheese and some Italian spice. (I do this by sight depending on how much chicken) Top chicken and cook another 2 hours.

It might be less than 2 hours depending on how much chicken and the size of your cooker...

I serve over noodles.
 
Chicken in crockpot with a small amount of liquid..I use stock when I have it, but water is fine. Cook for 2 hours - then add Mayo mixed with shredded parm cheese and some Italian spice. (I do this by sight depending on how much chicken) Top chicken and cook another 2 hours.

Sounds interesting. What is the ratio of mayo to cheese - 1/2 of each?
 
Mexican Chicken

Put chicken in the crock pot and cover with a can of black beans (undrained0 and a can of tomatoes with mild green chilis (also undrained) and cook on high for 4 hours or low for eight. Remove chicken from crock pot and shred. Drain off excess liquid and return chicken to the crock pot. Add a jar of salsa con queso and mix well (we use mild, but depending on how spicy you like it you can use medium or hot). I serve it with warm tortillas, shredded lettuce, salsa and sour cream. My daughter likes to eat hers with taco chips, like a dip. I also serve a side salad.

My kids love it and I never have any leftovers.
 

My favorite is chicken, 1 can of cream of mushroom soup, 1 can of cream of chicken soup, some veggies, cook 6-7 hours, throw it on some rice and YUMMY!

Also, not dinner but as a dip- Buffalo Ranch chip dip (although I could eat this as a meal!) cook the chicken in some chicken stock, drain and shred, then to the shredded chicken; add velevetta cheese, hidden valley ranch dressing (the best to use imo) cream cheese and hot sauce. I don't do any measuring just eyeball it and add more to taste. It should be a creamy smooth with chunks consistency. Eat with tortilla chips and celery. Basically equal parts of each item.
 
Okay this isn't what you think, not tomato sauce...it is my favorite and when I need a comfort it is what I make...

Chicken in crockpot with a small amount of liquid..I use stock when I have it, but water is fine. Cook for 2 hours - then add Mayo mixed with shredded parm cheese and some Italian spice. (I do this by sight depending on how much chicken) Top chicken and cook another 2 hours.

It might be less than 2 hours depending on how much chicken and the size of your cooker...

I serve over noodles.

have u tried this with low fat mayo????
 
Mexican Chicken

Put chicken in the crock pot and cover with a can of black beans (undrained0 and a can of tomatoes with mild green chilis (also undrained) and cook on high for 4 hours or low for eight. Remove chicken from crock pot and shred. Drain off excess liquid and return chicken to the crock pot. Add a jar of salsa con queso and mix well (we use mild, but depending on how spicy you like it you can use medium or hot). I serve it with warm tortillas, shredded lettuce, salsa and sour cream. My daughter likes to eat hers with taco chips, like a dip. I also serve a side salad.

My kids love it and I never have any leftovers.

we've made this a bunch of times... big hit with the whole family.....
 
Throw it in with 1 jar of salsa and 1 packet taco seasoning, and cook til it falls apart. Makes delish burritos or tacos! Serve topped with shredded cheese, sour cream etc!

You can also toss in 1 can of black beans and add some corn at the end.
 
Mexican Chicken

Put chicken in the crock pot and cover with a can of black beans (undrained0 and a can of tomatoes with mild green chilis (also undrained) and cook on high for 4 hours or low for eight. Remove chicken from crock pot and shred. Drain off excess liquid and return chicken to the crock pot. Add a jar of salsa con queso and mix well (we use mild, but depending on how spicy you like it you can use medium or hot). I serve it with warm tortillas, shredded lettuce, salsa and sour cream. My daughter likes to eat hers with taco chips, like a dip. I also serve a side salad.

My kids love it and I never have any leftovers.

THis sounds really good to me!
 
Can of cream of mushroom soup or salsa and serve over rice when done--

Not crock pot but so fast and easy--
crush a cup or so of rice krispies.add salt, pepper, garlic or other spice as desired.
dip tenders in olive oil and roll in ceral mixture- put on foil lined pan and bake 400 for 20 minutes or so till done. If you do not have ceral, use flour.yummy.

Use it in place of red meat and make pasta sauce.
 
Add some taco seasoning and a couple of cans of Rotel tomatoes, low all day and there you go. Instant salad, tacos, burritos, nachoes- whatever you want!
 
loving all the ideas.... I try to use the crockpot at least 4 times a week... so all the recipes will come in handy...

we'll i had a lonely orange left on the counter and was inspired to try this recipe I saw online since I had all the ingredients on hand: Orange Chicken

I'll let u know how it turns out..

and in my other crockpot I'm planning on making Low Fat Apple Cake for desert...


Orange Chicken

* 3lbs chicken
* 1/2 cup orange marmalade
* 1/2 cup orange juice
* 1/4 cup dry red wine
* 2 tablespoons cornstarch
* 2 tablespoons brown sugar, firmly packed
* 2 tablespoon lemon juice
* 1 teaspoon salt

Preparation:
Rinse chicken and pat dry; place in crockpot. Combine remaining ingredients in a bowl or 2-cup measure and pour over chicken. Cover and cook on low for 6 to 8 hours. Serve with hot cooked rice or noodles.
 
you may not have these ingrediants on hand, but just to put it out there...Chicken Enchiladas Verde! All amounts are approximate as I only measure when baking....

-Chicken breasts (or whatever chicken parts you have on hand), about one pound give or take
-1 large can (15oz) green enchilada sauce
-1-2 small cans diced chilies
-cumin (2 tsp. or so)
-diced onion (1 small or 1/2 a medium)
-minced garlic (2-4 cloves)
-choped fresh cilantro (shouldn't need more than 1/4 cup's worth)
- 8oz shreaded monterey jack cheese (or more if you like things cheesy)
- 1 package flour tortillas

In crockpot, put chicken (whole pices, do not cut up), chilies, onion, garlic, cumin. Mix it up a bit and then cook on low for around 3-4 hours or until chicken is done. Shred chicken with two forks. In a 9 x 13 or similar shaped baking dish, pour about half the can of enchilada sauch and spread evenly along bottom. Put 1/4 to 1/3 cup (or so) chicken mix, a pinch or two of cheese, and a sprinkle of the cilantro into a tortilla, roll and place in dish so seam is along the side of the dish or on the bottom so it doesn't flop open. Repeat until you run out of toritllas or chicken or room in the pan. Top with the remaining sauce and then top with the remaining cheese. Bake at 350 for 15-20 minutes or until cheese is melted and sauce is bubbling. Serve with a another sprinkle of choped cilantro, if desired.

-Alternate method. If you don't have time or inclination to use the crock pot, you can just dice the chicken and saute the same ingrediants in a frying pan (with a bit of oil) until cooked through, and proceed from there.
 

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