Slow Cooker Salsa Chicken

Yes, here is another slow cooker recipe but who doesn't love slow cooker recipes?  This is a great no fail recipe because you can't mess this up.  I only used 4 ingredients so it can't get any easier.  What is also great is how versatile this chicken is for so many different dishes.  I have made a sandwich and burritos with this chicken already.  Enjoy!

Slow Cooker Salsa Chicken

Printable Recipe

Ingredients

1 pound chicken (I had 1 chicken breast and 2 chicken thighs.)

1 cup salsa

15 ounce can black beans, drained

1 teaspoon cumin

Directions

Place chicken in slow cooker and season with cumin.

Top with drained black beans and salsa.

Cook on high 3 to 4 hours or on low for 6 to 8 hours, until chicken is cooked through.  The chicken should shred easily.

Serve over rice, in a burrito/taco or as a sandwich.

Slow Cooker Chicken Stoup

My friend Ashley shared a slow cooker recipe with me a couple weeks ago.  I decided to try it since I needed something simple to make after my travels.  Of course I had to tweak it since I didn't have all the ingredients and just made do with what I had.  I think next time I'll follow the recipe and try to get all the ingredients because it sounds delicious.  What I ended up making turned out to be a chicken stoup, a mix of a soup and stew.  I served it over plain white rice and topped with cheddar cheese and sliced green onions.  I added in a side salad to balance the meal.  You could eat it as is.  I would also be happy serving this over egg noodles too.  Scroll to the bottom for Ashley's original recipe, thanks Ash!

 

Slow Cooker Chicken Stoup

Printable Recipe

Ingredients

2 boneless, skinless chicken breasts

1 can chicken gravy

2 ½ cups chicken broth

½ cup corn, frozen

½ cup peas and carrots, frozen

1 potato, diced

½ cup milk

2 cloves garlic, minced

1 onion, chopped

1 teaspoon cumin

 

 

Directions

Place all ingredients into a slow cooker.  Cook on low for 8 hours or on high for 4 hours. 

 

Before serving, remove chicken from slow cooker and shred with two forks.  Place shredded chicken back into slow cooker.

 

Serve over white rice and top with shredded cheddar cheese and sliced green onions.

 

Enjoy!

Here is Ashley's original recipe that she sent to me:

Two chopped chicken breasts (we put them in whole and shredded them at
the end and dumped it back in)
1 can of condensed cream of chicken soup
2.5 cups of chicken broth
1.5 cup of corn
2 jalapeno peppers sliced
1 green bell pepper sliced
1.5cups of potatoes
1/2 cup milk
2 cloves garlic
1 onion chopped
1 tsp cumin

Top with crispy asian noodles and cheddar cheese.

Mustard Maple Chicken

I am personally not a huge fan of mustard but I am a fan of this mustard maple chicken.  This is such a quick and flavorful dish.  It is very similar to honey mustard sauce.  I adapted my recipe from Food Network's Ellie Krieger recipe for Maple-Mustard Chicken Thighs . You can basically use any type of chicken, if you have chicken thighs instead of chicken breasts, it would still be fine.  You just need to adjust the cooking time, usually a little longer for chicken thighs.  I served the mustard maple chicken with saffron rice (recipe here) and sauteed kale.  Make sure you spoon that extra sauce from the baking dish over the chicken. 

 

Mustard Maple Chicken

Printable Recipe

Ingredients

1 ½ pounds chicken breast

½ cup dijon mustard

¼ cup maple syrup

1 tablespoon rice vinegar

salt and pepper to taste

 

Directions

Preheat oven to 425 degrees F.

Lightly grease a 9x13 inch baking dish.

 

In a small bowl, combine mustard, syrup and vinegar.

Season chicken breasts with salt and pepper to taste.  Place chicken in greased baking dish.

 

Pour the mustard maple mixture over the chicken.   Turn chicken breasts over to fully coat with mustard maple mixture.

Bake for 30 minutes.  Turn chicken breasts halfway through.   Bake until chicken is no longer pink and juices run clear.

 

Let cool for 10 minutes before serving.

Serves 4-6.

Curry Coconut Chicken

I love coconut anything these days.  My current favorite coffee flavors for K-cups are coconut mocha and island coconut.  I usually bring coffee to work so I have been interchanging those two K-cup flavors every other day.  I also had a mocha coconut frappucino not too long ago at Starbucks.  Too bad there is no "light" version of the mocha coconut frapp or I'd be getting it more often!   There once was a time I despised coconut flavors and then one day I happened to start liking coconut.  This is how I came upon this curry coconut chicken recipe.  I altered this recipe from allrecipes.com and it came out great.  I tried out a green curry for the first time so instead of using 2 tablespoons of curry, I did 1 tablespoon of regular curry and 1 tablespoon of green curry.   I found the green curry on sale at World Market, so you should check out their spices section next time if you can't find it at the grocery store.  I served this curry coconut chicken over white rice.  How good does that look?

Curry Coconut Chicken

Printable Recipe

Ingredients

1 ½ - 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces

2 tablespoons vegetable oil

2 tablespoons curry powder (I used 1 tablespoon green curry.)

½ onion, thinly sliced

2 cloves garlic, minced

13.5 ounce can coconut milk

28 ounce can crushed tomato sauce

3 ounce tomato paste (½ of typical 6 ounce can.)

3 tablespoons sugar

salt and pepper to taste

Directions

Season chicken with salt and pepper.

Add oil in a large skillet, over medium-high heat.   Add in curry powder and stir to mix with oil for a minute or two. 

Add in onions and garlic, stir into curry oil and cook for a minute or two.

Add in chicken and stir to coat with curry oil.  Cook for 5 to 7 minutes or until chicken is no longer pink.

Add in tomato sauce, tomato paste, coconut milk, and sugar.  Stir to combine.

Reduce heat to low, cover and simmer for 30 minutes.

Serves 4 to 6.