Chicken 3 for 3
By Angie Sutton, www.mothersapronstrings.com
Week three of chicken dishes features three of my family’s favorite recipes. When chicken breasts are on sale, I like to use the Simple Baked Chicken Breasts recipe with a variety of seasonings and then freeze portions in resealable plastic freezer baggies. For soups you can use 1/2 teaspoon poultry seasoning and dice the cooked chicken breasts. Kick it up a bit with 1/4 teaspoon cumin and 1/4 teaspoon chili seasoning if you’re preparing shredded chicken for Mexican-inspired dishes.
Creamy Tomato Slow Cooker Chicken
This dish is tasty on a cool evening!
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 clove garlic, finely chopped
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. ground black pepper
1 (15-oz.) jar Alfredo sauce
1 (14.5-oz.) can petite diced tomatoes, drained
1 (8-oz.) can tomato sauce
1 lb. penne pasta
2 Tbsp. cornstarch
2 Tbsp. tap water
1/2 c. shredded Italian-blend cheese
1. Place chicken breasts on bottom of slow cooker crock. Sprinkle with garlic, basil, oregano and pepper.
2. In a bowl, combine Alfredo sauce, petite diced tomatoes and tomato sauce. Pour over chicken breasts.
3. Cover and cook on low for 5 hours.
4. Prior to serving, prepare penne pasta according to package directions.
5. In a small bowl, stir together corn starch and water. Stir into the chicken mixture, increase setting to high, cover and cook 10 minutes longer.
6. Serve chicken with pasta.
BBQ Ranch Chicken Drummies
Kid-approved! Who doesn’t love the taste of barbecue and ranch? Mix them together and this simple recipe pleases the palate of the youngsters at your dinner table.
4 to 5 lbs. of chicken drumsticks
1 (18-oz.) bottle barbecue sauce
1 (1-oz.) pkg. dry ranch seasoning mix
1. Arrange drumsticks on bottom of slow cooker crock.
2. Cover and cook on high for 3 hours, then remove liquid from crock.
3. In a small bowl, combine the barbecue sauce and ranch seasoning mix and pour over the drumsticks, coating each drumstick well. Cover and cook 30 minutes more.
Chicken and Wild Rice Soup with Carrots
This quick soup recipe is a favorite at Sutton Central. I find it handy to bake and freeze chicken breasts for quick dishes like this (see recipe for Simple Baked Chicken Breasts).
4 c. chicken broth
2 c. water
2 cooked, boneless chicken breast halves, shredded
1 pkg. (4.5 oz.) quick cooking long grain and wild rice with seasoning packet
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. all-purpose flour
1/2 c. unsalted butter
2 c. heavy whipping cream
1 can cooked, sliced carrots; drained
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling and then stir in rice, reserving the seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a saucepan over medium heat, melt butter. Stir in seasoning packet until mixture is bubbling. Reduce heat to low, then stir in flour mixture—about a tablespoon at a time—to form a roux. Whisk in cream slowly until fully incorporated and smooth. Cook until thickened, 4 or 5 minutes.
3. Stir cream mixture into broth and rice. Add carrots. Cook over medium heat until heated through, 15 minutes.
Simple Baked Chicken Breasts
A quick test with a food thermometer should read 165 degrees F when inserted into the center of your chicken breast to indicate doneness. Cool and chop or shred, then freeze in resealable plastic freezer bags.
4 skinless, boneless chicken breasts
2 Tbsp. olive oil
1 Tbsp. sea salt
1/4 tsp. creole seasoning
1 tablespoon water, or as needed
1. Preheat oven to 400 degrees F.
2. Rub chicken breasts with olive oil and sprinkle both sides with salt and creole seasoning.
3. Line a baking sheet with aluminum foil and give it a light coat of cooking spray. Spread chicken breasts out to allow 1-inch between each.
4. Bake for 10 minutes and then flip them over. Continue to bake for 15 minutes more or until no longer pink in the center and the juices run clear.
Apron Strings Tips: Swap the creole seasoning for ranch seasoning mix, poultry seasoning or Italian seasoning based on the dish you are preparing it for.