Tag: Chicken

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Crock Pot Hawaiian Chicken

Posted on by feyenfinds

From: https://jamiecooksitup.net/2017/05/crock-pot-pineapple-chicken-sandwiches/

Prep Time: 15 minutes
Cook Time: 6 hours, 30 minutes
Total Time: 6 hours, 45 minutes
Yield: 6-8 servings

CHICKEN:
1 medium onion, chopped
2 Tb butter
1/4 C flour
2 C pineapple juice
1 C brown sugar
4 cloves garlic, minced
3/4 C ketchup
1 Tb soy sauce
1 1/2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp ground ginger
3 pounds chicken breasts
COLE SLAW:
1 1/3 C mayonnaise (I used Best Foods Light)
1/4 C apple cider vinegar
1/3 C sugar
1/2 tsp ground mustard
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 (14 ounce) bag of coleslaw salad mix
6-8 rolls
Instructions

  1. In a large deep skillet, melt the butter. Add the onions and cook until translucent.
  2. In a separate bowl whisk together the pineapple juice, brown sugar, garlic, ketchup, soy sauce, Worcestershire sauce, salt, pepper, onion powder and ginger.
  3. To the skillet, add the flour and stir it in. It will look kind of pasty.
  4. Add the pineapple juice mixture to the skillet and stir. Allow it to come to a simmer while stirring and cook it for 5 minutes. It will start to thicken up for you.
  5. Place the chicken in a 3-4 quart crock pot. Pour the sauce over the top. Cover and cook on low for 6-8 hours.
  6. Remove the chicken from the crock pot and shred with two forks. Add it back to the crock pot and allow it to cook for another 30 minutes.
  7. Top make the coleslaw, stir together the mayonnaise, vinegar, sugar, ground mustard, onion powder, salt and pepper. Pour it over the the top of the coleslaw mix and stir to combine.
  8. Serve the chicken, topped with coleslaw on a nice roll.
    Enjoy!
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Sheet Pan BBQ Chicken

Posted on by feyenfinds

From: https://jamiecooksitup.net/2015/11/sheet-pan-bbq-chicken-and-roasted-potatoes/

Prep Time: 10 min

Cook Tim: 40 Min

Total Time: 50 Min

Yield: 5-6 servings

3 medium Yukon gold potatoes
3 medium yams
2 C mini carrots
4 Tb olive oil, divided
1 tsp thyme, divided
1 tsp smoked paprika, divided
1 1/2 tsp seasoned salt
1/4 tsp pepper
2 1/2 pounds chicken tenders
1/2 C Sweet Baby Rays BBQ Sauce
1 Tb cilantro, chopped
2 Tb green onions, chopped
Instructions

  1. Preheat your oven to 400 degrees.
  2. Wash 3 medium-sized Yukon gold potatoes. Wash and peel 3 medium-sized yams.
  3. Chop them into chunks (about 2 inches in size). Make sure the pieces are relatively similar in size so they cook evenly.
  4. Add the potatoes, yams and 2 cups mini carrots to a large bowl. Drizzle them with 3 Tb olive oil and toss to coat. Sprinkle them with 1/2 tsp thyme, 1/2 tsp smoked paprika, 1 tsp seasoned salt and 1/4 tsp pepper. Toss to coat.
  5. Spray 2 large cookie sheets with cooking spray and pour the veggies over 2/3 of each pan. You want to leave about 1/3 of each pan uncovered for the chicken.
  6. Pop the pans in the oven to bake for 15 minutes.
  7. While the veggies cook, grab 2 1/2 pounds chicken tenders. Take a sharp pair of kitchen scissors and snip the white tendon (found in the thickest portion of the chicken) out.
  8. Place the chicken tenders in the same bowl you used to toss the veggies. Drizzle the chicken with 1 Tb olive oil and sprinkle with 1/2 tsp thyme, 1/2 tsp smoked paprika and 1/2 tsp seasoned salt. Toss to combine.
  9. Remove the pans from the oven and carefully lay the chicken out over the empty spaces on each pan. Return the pans to the oven and bake for 30 more minutes, or until the chicken is no longer pink.
  10. Brush Sweet Baby Ray’s BBQ Sauce over the top of each chicken tender and return the pans to the oven. Cook 5 additional minutes, or until the sauce is bubbly and hot.
  11. Chop 1 Tb of cilantro and 2 Tb green onions. Sprinkle them over the top of the chicken and potatoes. Sprinkle additional salt and pepper over the veggies according to your own personal taste and liking.
    Serve immediately and enjoy!
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Honey Garlic Chicken

Posted on by feyenfinds

From: https://jamiecooksitup.net/2018/03/15-minute-honey-garlic-chicken-of-wonder/

Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Yield: 6 servings

Ingredients:

3 chicken breasts (about 1 1/2 pounds)
salt and pepper
1/4 C flour
6 Tb butter, divided
3 garlic cloves, chopped
2 Tb apple cider vinegar
2 Tb soy sauce
1/2 C honey
1. Take a sharp knife and fillet each chicken breast into two equal halves. Sprinkle with salt and pepper.
2. Pour the flour into a shallow dish (a pie plate works great) and dredge each chicken piece into it, making sure both sides are covered.
3. Heat a large deep skillet up over medium high heat. Add 4 Tb of butter and allow it to melt. Place the chicken in the skillet. Allow it to brown on both sides (should take about 3 minutes per side).
4. Scoot the chicken to the sides of the pan and place 2 Tb butter into the center allowing it to melt.
5. Into the center of the pan place the garlic, stir to combine and let it cook for 1-2 minutes.
6. Add the apple cider vinegar, soy sauce and honey (into the center of the pan). Then, shake the pan a bit, allowing the sauce and garlic to spread and combine.
7. Cook until the sauce thickens and the chicken is no longer pink in the middle. (Should only take 2-3 minutes).
Serve immediately and enjoy!