Chicken Jalapeño Breasts

Increase the heat with pickled jalapeño and chili powder and decrease it with cream cheese sauce. Sprinkle the chicken breasts with bacon bits and enjoy the spicy and creamy taste of chicken jalapeño breasts.

Ingredients

• 6 chicken breast (bone-in, halves, and skinned)
• 2 tbsp of lemon juice
• 1/8 tsp of salt
• 1/3 cup of jalapeno pickled chili pepper (sliced and drained)
• 1/2 cup of chicken broth (low sodium)
• 1 tbsp of cornstarch
• 1 tbsp of cold water
• 1 tbsp of chili powder
• 18 oz. of low-fat cream cheese (softened and sliced into cubes)

Preparation

1. Sprinkle salt and chili powder over the chicken.
2. Place the chicken, with bone side down, in a slow cooker.
3. Pour lemon juice and chicken broth around the chicken breasts.
4. Place jalapeno pepper on top of each chicken breast.
5. Cover and cook the chicken breasts for 6 hours on low.
6. Transfer the jalapeno pepper and the chicken breasts onto a serving plate and reserve the liquid.
7. Combine water and cornstarch into a bowl and mix it in with the reserved liquid.
8. Whisk in cream cheese, cover, and cook on high for 15 minutes.
9. Pour the sauce over the chicken and serve.

Chicken Braised With Red Wine

You can serve this delicious, slow cooked chicken at parties and events you hold at your house. Preparing this dish is not a hassle, as all you have to do is put all the ingredients in the slow cooker and wait for the aroma to emanate through the house.

Ingredients

• 1 cup of baby carrots (peeled and halved)
• 1 packet of seasoning mix (red wine braised roast)
• 1/2 cup of dry red wine
• 1/2 cup of parsley (chopped)
• 1/2 onion (chopped)
• 10 oz. of white button mushrooms (quartered)
• 4 oz of pearl onions (thawed)
• 3 pounds of chicken thighs (with bone and skinless)

Preparation

1. Use cooking spray to coat the slow cooker.
2. Place the onion into the slow cooker, season the chicken thighs with the seasoning mix, and place the thighs over the onion.
3. Include carrots, pearl onions, and mushrooms next.
4. Pour wine into the slow cooker and cook on low for 8 hours.
5. Include the parsley and serve.

Creamy Chicken With Fresh Biscuits

Creamy chicken is a delightful recipe to prepare for your guests and family. Served with warm biscuits to sop up the creamy sauce, this recipe will become your new favorite.

Ingredients

• Salt and black pepper to taste
• 8 chicken thighs (boneless and skinless)
• 6 store-bought biscuits (split)
• 4 carrots (sliced into 1-inch pieces)
• 2 celery stalks (sliced thinly)
• 1/4 cup of all-purpose flour
• 1/2 tsp of poultry seasoning
• 1/2 cup of full-fat cream
• 1/2 cup of dry white wine
• 1/2 cup of chicken broth (low-sodium)
• 1 onion (chopped)
• 1 cup of peas (frozen)

Preparation

1. Combine celery, carrots, flour, and onion into a slow cooker.
2. Place the chicken on top of the mixture and season it with 1/4 tsp of black pepper and 1 tsp of salt.
3. Include the chicken broth and wine.
4. Cover the slow cooker and cook on low for 6 hours.
5. Add the peas, 1/2 tsp of salt, and cream to the chicken 10 minutes prior to serving.
6. Cook the chicken for 10 minutes.
7. Place the bottom layer of the biscuit in a bowl, pour the mixture, and then top it with the top layer of the biscuit.
8. Serve.

Chicken Mushroom Pot Pie

Ingredients

• 1 cup of peas (frozen)
• 1 onion (chopped)
• 1/3 cup of all-purpose flour
• 1/3 cup of full-fat cream
• 1 bay leaf
• 1 cup of green beans (frozen)
• 1 sheet of puff pastry (thawed)
• 2 sprigs of thyme
• 4 carrots (sliced into 1-inch pieces)
• 8 chicken thighs (skinless and boneless)
• 8 oz. of medium cremini mushrooms (stems trimmed)
• Salt and black pepper to taste

Preparation

1. Combine onion, carrots, mushrooms, flour, bay leaf, thyme, and 1/2 cup of water into a slow cooker.
2. Place the chicken on top of the ingredients and season it with 1/4 tsp of black pepper and 1 tsp of salt.
3. Cover the slow cooker and cook on low for 8 hours.
4. Heat the oven to 425 degrees Fahrenheit, 30 minutes prior to serving.
5. Cut the pastry sheet into 4 round circles using a 4 1/2-inch pastry cutter.
6. Place the round circles on a baking sheet and bake for 10 minutes.
7. Add peas, cream, green beans, and 1/2 tsp of salt into the chicken mixture and mix to combine.
8. Cover and cook on low for 10 minutes.
9. Place the chicken mixture onto shallow bowls and serve with baked pastry.

Chicken Served With Mangoes

Ingredients

• Boiled and precooked rice
• 3 garlic cloves (minced)
• 2 pounds of chicken thighs (skinless)
• 2 cups of chicken broth (low sodium)
• 2 cups of fire-roasted tomatoes (diced and undrained)
• 1/4 tsp of cinnamon (ground)
• 1/2 tsp of ginger (ground)
• 1/2 tsp of cumin (ground)
• 1 tsp of salt
• 1 sweet onion (sliced into wedges)
• 1 mango (halved, peeled, seeded, and diced)
• 1 cup of mango nectar
• 1 1/2 tsp of ground chili pepper

Preparation

1. Place mango and onion into a slow cooker.
2. Top them with pepper, garlic, chicken, cumin, cinnamon, and ginger.
3. Add chicken broth, tomatoes, and mango nectar over the ingredients.
4. Cover and cook on low for 5 hours.
5. Use a slotted spoon to remove the chicken and allow it to cool.
6. Remove the bones and shred the chicken.
7. Add the shredded chicken back into the slow cooker.
8. Use as slotted spoon to place the chicken mixture into bowls.
9. Add cooked rice on top of the chicken and pour the mixture on top of the rice.
10. Serve.

Chicken Cranberry

Ingredients

• 3 cups of boiled and precooked rice
• 2 tbsp of tapioca (quick cooking)
• 2 tbsp of onion dry soup mix
• 16 oz. can of cranberry sauce
• 1/2 to 3 pounds of chicken thighs (skinned)

Preparation

1. Place the chicken thighs in a slow cooker.
2. Combine the soup mix, cranberry sauce, and tapioca in a bowl.
3. Pour the mixture on top of the chicken thighs.
4. Cover and cook on low for 6 hours.
5. Serve the chicken and cranberry sauce with boiled rice.