Recipes
Slow Cooker Chicken and Rice Soup
Slow Cooker Chicken and Rice Soup
A hearty, comforting slow cooker chicken and rice soup packed with tender chicken, vegetables, and flavorful broth. A perfect meal to warm you up on any day!
Equipment
- slow cooker
- stirring spoon
- Measuring cups
Ingredients
- 4 cups chicken broth
- 1 cup fresh chives chopped
- 1 pound chicken breast cubed
- 3 tablespoons garlic minced
- 1 green bell pepper diced
- 1 cup mushrooms diced
- 1 cup instant brown rice
Instructions
- Lightly oil the slow cooker insert.
- Add the chicken broth, chives, cubed chicken, garlic, bell pepper, and mushrooms to the slow cooker.
- Cover and cook on high for 6 hours.
- Add the instant brown rice and stir well.
- Cook for an additional 10 minutes, stirring occasionally.
- Serve hot.
Notes & Wine Advice
Serving Tip:
Serve alongside a fresh garden salad for a balanced meal.
Wine Advice:
Pair with a light-bodied white wine such as Pinot Grigio or a dry Riesling for a refreshing contrast.
Nutrition values
Calories: 250 kcal | koolhydraten: 28 g | Eiwitten: 30 g | Vet: 4 g | Suiker: 4 g
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Lemon Olive Chicken
Lemon Olive Chicken
This is a succulent dish that will impress your dinner guests – and family.
Equipment
- oven
Ingredients
- 2 pounds bone-in chicken breast
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 1 lemon sliced
- ½ cup kalamata olives pitted
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Season the chicken with the salt and pepper.
- Heat the oil in a frying pan over medium-high heat.
- Brown the chicken on all sides.
- Transfer the chicken to a greased sheet pan.
- Bake for 20 minutes, or until chicken is cooked through.
- At the same frying pan, add the lemon and olives, heating through.
- Serve the lemon and olives over the chicken.
Notes & Wine Advice
Serving Suggestion:
Serve with mashed potatoes and green beans to complete the meal.
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Hoisin Chicken
Hoisin Chicken
Shake up your taste buds with this savory recipe.
Ingredients
- 2 pounds boneless chicken breasts whole
- 1 tablespoon canola oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/3 cup hoisin sauce
Instructions
- Brush the chicken breasts with the oil; season with the salt and pepper.
- In a greased frying pan over medium-high heat, cook the chicken, turning every few minutes to ensure even cooking.
- In the final few minutes cooking, brush both sides the chicken with hoisin sauce.
- When chicken is cooked through, remove from heat.
Notes & Wine Advice
Serving Suggestion:
Serve with a baked sweet potato to complete the meal.
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Grilled Cheesy Chicken
Grilled Cheesy Chicken
The grilled cheese sandwich grows up with this decadent but simple recipe.
Ingredients
- 1 tablespoon olive oil
- 1 chicken breast sliced
- 1 tablespoon butter
- 2 slices sourdough bread
- 1 tablespoon pesto
- 1 slice mozzarella cheese
- 1 slice Colby jack cheese
- ½ Tomatoes sliced
Instructions
- Heat the oil in a skillet over medium heat.
- Cook the chicken completely.
- Remove the chicken from the skillet.
- Butter one side of each slice of bread.
- In the same pan, oiled again, if necessary, toast the bread.
- On the side not buttered, spread the pesto.
- Place the mozzarella on one slice and the Colby jack on the other.
- Add the tomato and chicken to one side.
- Close the sandwich.
- Continue to turn the sandwich until the cheese melts.
Notes & Wine Advice
Serving Suggestion:
Serve alongside a cup of tomato bisque to complete the meal.
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Lime Avocado Chicken
Lime Avocado Chicken
The creamy avocado of this recipe perfectly offsets the tangy lime.
Ingredients
- 2 medium avocados pitted, peeled, mashed
- 2 tablespoons dried cilantro
- 1 teaspoon salt
- 4 boneless chicken breasts whole
- ½ onion sliced
- 1 tablespoon garlic minced
- 1/3 cup lime juice
Instructions
- Sprinkle the cilantro and salt into the avocado, using a fork to combine the ingredients.
- Set aside.
- Coat a skillet with nonstick cooking spray.
- Cook the chicken until it is browned on both sides.
- Add the onion and garlic, then pour in the lime juice.
- Cover the skillet and allow the juice to simmer for 20 minutes, or until the chicken is cooked through.
- Cover the chicken with the seasoned avocado.
Notes & Wine Advice
Serving Suggestion:
Serve with rice for a complete meal.
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Rum Chicken
Rum Chicken
This succulent recipe is best if the chicken marinates overnight in the sauce. Doing so will also help save on time during dinner preparations.
Ingredients
- 2/3 cup rum
- 1/3 cup orange juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried ginger
- 2 tablespoons brown sugar
- 3 tablespoons garlic minced
- 2 pounds boneless chicken thighs
Instructions
- Stir together the rum, orange juice, Worcestershire sauce, ginger, sugar, and garlic.
- Add the chicken to the sauce, covering each piece completely.
- Heat an oiled frying pan over medium-high heat.
- Cook the chicken until the juices run clear, continuing to brush on more sauce.
Notes & Wine Advice
Serving Suggestion:
Top with sliced pineapples for an unforgettable dinner presentation.
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Mushroom Chicken Breasts
Mushroom Chicken Breasts
The mushroom topping really brings this dish together. Make it the night before and refrigerate it to save even more time in dinner preparation.
Ingredients
- 2 tablespoons olive oil
- ½ onion chopped
- 3 tablespoons garlic minced
- 3 cups button mushrooms chopped
- 1 tablespoon red wine
- ½ teaspoon dried thyme
- 1 teaspoon dried cilantro
- 4 chicken thighs
Instructions
- Heat the oil in a frying pan over medium-high heat. Sauté the onion and the garlic until the onion is translucent. Add the mushrooms and stir in the wine, thyme, and cilantro. Cook for five more minutes, then remove the mixture from heat and set aside.
- Grease another skillet and cook the thighs over medium-high heat, or until the meat is no longer pink.
- Spoon the mushroom mix over the chicken before serving.
Notes & Wine Advice
Serving Suggestion:
Add a side of rice and some broccoli for a complete meal.
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Spicy Chicken Wings
Spicy Chicken Wings
No need to pay an expensive check at a restaurant to get your wings fix with this recipe.
Equipment
- oven
Ingredients
- 3 pounds chicken wings
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 tablespoons dried thyme
- 1 bottle buffalo sauce
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Mix the garlic powder, chili powder, cumin, and thyme in a bowl.
- Place the chicken wings in the bowl to coat the meat with seasoning.
- Line a sheet pan with aluminum foil.
- Arrange the seasoned wings in a single layer on the pan.
- Bake for 25 minutes, then flip the wings.
- Bake for an additional 20 minutes or until the outsides the wings are brown and the meat inside is white.
- Pour the buffalo sauce in a bowl.
- Dump the wings into the bowl, tossing to coat them completely.
Notes & Wine Advice
Serving Suggestion:
Use different flavored sauces to accommodate different tastes.
Serve with ranch, celery, and fries to complete the meal.
Serve with ranch, celery, and fries to complete the meal.
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Creamy Slow Cooker Chicken Fettuccine With Mushrooms
Creamy Slow Cooker Chicken Fettuccine With Mushrooms
Equipment
- Crockpot
Ingredients
- 2 pounds chicken breasts boneless and skinless, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 can cream mushroom soup
- 1 can cream chicken soup
- 3 ounces butter
- 8 ounces cream cheese
- 1 cup heavy cream
- 12 ounces mushrooms sliced
- 16 ounces fettuccine cooked and hot
- Fresh parsley
- Parmesan cheese
Instructions
- Place chicken in slow cooker.
- Season with garlic powder, onion powder, salt, pepper, basil, oregano and paprika.
- Cover with both cans of soup.
- In a skillet, heat up butter, cream cheese and heavy cream and stir until smooth.
- Pour into slow cooker and add mushrooms.
- Cover and cook on low for 6 – 7 hours.
- Stir in cooked fettuccine and serve.
- Top with fresh parsley and parmesan cheese.