The perfect companions for a skewer: The fat from the sausage bastes the chicken as they grill together, leaving behind a pleasantly chewy texture and terrific flavor. Turkey thighs are a great option instead of chicken. Keep the sausage pieces to about 1 inch so they’ll cook at the same pace as the chicken. Serve the skewers as is, or slide everything on top of a bed of rice or another grain, squeezing the lemon wedges over the top. ...
INGREDIENTS 2 pounds frozen chicken wings 1 tablespoon light olive oil, avocado oil, or other oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon black pepper INSTRUCTIONS Place the frozen wings in the basket of your air fryer. Cook at 400°F for 9-10 minutes until chicken is defrosted. Remove the chicken wings and place them in a bowl. Drain any liquid that accumulated in the air fryer basket. Add the oil, garlic powder, onion powder, paprika, salt, and pepper to the chicken wings and toss until the wings are coated with the spices. Place the wings back in the air fryer basket and cook at 400°F for 10-12 minutes until the wings are crispy and cooked through to an internal temperature of 165°F. Flip the wings halfway through cooking. NOTES Don’t overcrowd the basket. Cook the wings in a single layer so that they crisp up nicely. Once the wings are defrosted, make sure you drain the water in the basket before putting them back in the air fryer. This will help the wings crisp up. You can serve the wings naked or toss them with your favorite sauce. I like to toss them with my homemade honey buffalo sauce but you can also toss the wings with barbecue sauce, teriyaki sauce or your favorite wing sauce.
INGREDIENTS For the chicken: 4 boneless, skinless chicken breasts 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon black pepper 2 Tablespoons olive oil 2 Tablespoons butter For the sauce: 1 1/2 cups chicken broth 3 Tablespoons cornstarch 1 cup heavy cream 4 cloves garlic minced 1 1/2 teaspoons Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes 1/2 teaspoon paprika 1/3 cup chopped sundried tomatoes drained 1/2 cup freshly grated parmesan cheese 10 fresh basil leaves chopped INSTRUCTIONS Season the chicken on both sides with the salt, garlic powder, onion powder, and black pepper. Heat a large skillet over medium-high heat. Add the olive oil and melt the butter. Sear the chicken breasts until golden brown, take the pan off the heat, and set aside. Whisk together the chicken broth and cornstarch in a bowl until there are no lumps. Add the chicken broth mixture to the bottom of an 8-quart slow cooker. Whisk in the heavy cream, garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika. Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top. Top each piece of chicken with the chopped-up sundried tomatoes. Place on low for 6-7 hours. Take the chicken breasts out and whisk in the parmesan cheese to the sauce. Add the chicken back into the slow cooker, cover with sauce and add the basil, serve immediately. Notes Don’t cook this on high, there would be a good chance of the sauce scorching at a higher heat. It is great served over pasta, rice, mashed potatoes, or anything that can soak up that amazing sauce. You can skip the sear part but I think that adds flavor to the finished dish. If you do skip it, then I would add 4 Tablespoons of melted butter to the sauce. The sauce needs the butter/olive oil we pour over the chicken after searing. Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
INGREDIENTS 1 (10 oz) can Rotel tomatoes and green chilies, drained 1 (8 oz) package cream cheese or Neufchâtel cheese, softened 2 cups cooked chicken, chopped or shredded 12 corn tortillas 2 cans red enchilada sauce 2 cups shredded Monterey Jack cheese INSTRUCTIONS Preheat oven to 350. Spray 9×13 baking dish with Pam. Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken. Dip both sides of tortilla and then spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese and the remainder of the enchilada sauce. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.
INGREDIENTS 8 chicken thighs bone-in, skin-on 1/4 cup olive oil 1/4 cup fresh lemon juice 4 garlic cloves finely minced (I used my microplain to make sure the garlic is almost a paste) 2 tbsp herbs of your choice I used parsley, rosemary and oregano. Thyme, sage and marjoram are all good with chicken too. 1 tsp paprika 2 tsp salt 1 tsp black pepper INSTRUCTIONS Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs. Allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge. Preheat your grill for 15 minutes, medium to medium-low heat. It’s a good idea to have a cool spot on your grill where you can move the thighs if they brown too quickly. Cook the thighs for 10-12 minutes per side. For the last 5-10 minutes of cooking I turn the heat up and allow the thighs to char a little, making sure the skin is nice and crisp. Remove the thighs from the grill and allow to rest for at least 5 minutes before serving.
INGREDIENTS 1 1/2 pounds of chicken breasts boneless and skinless (about 3 breasts) 1/2 teaspoon ground pepper 1/2 teaspoon garlic powder 1/3 cup shredded Parmigiano Cheese divided 2 cups Zesty Italian Dressing 1 package 8 oz cream cheese, room temperature 1 box 16 oz rotini pasta INSTRUCTIONS Unpack your chicken breasts and pat dry with a paper towel. Place the chicken breasts in the slow cooker and with a fork, poke each breast 3 to 4 times. Sprinkle pepper, garlic powder, and half of the shredded cheese. Gently pour the Olive Garden dressing over the chicken Sprinkle the remaining of the shredded cheese and add the cream cheese on top. Cover and cook on High for 4 ½ hours to 5 hours. Cook your pasta. Drain. Set aside. You may want to add a little bit of olive oil (about 1 tablespoon) or butter, so it does not stick too much together. Once cooked, take the chicken out on a plate and shred the chicken using 2 forks. Place the chicken back into the slow cooker and mix well with the sauce. Mix until the chicken is all coated with the sauce. Add the cooked pasta and mix well until pasta and chicken are well coated. Keep warm until ready to serve Notes Keep leftovers in an airtight container in the fridge for up to 4 days You can cook the chicken on HIGH for 4 to 5 hours and LOW for 6 to 8 hours You can freeze the chicken once shredded in safe freezer bags for up to 3 months You don’t need to add the pasta to the chicken. You can serve the chicken over rice, over pasta, you can also use it in a baked casserole, and it is excellent in a sandwich as leftovers.
INGREDIENTS 1 1/2 pounds chicken tenders, cubed 1 1/2 cups chicken broth 1 1/2 cups diced carrots 1 1/2 cups diced celery 1 cup corn kernels 1 large onion, diced 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground black pepper 1 teaspoon poultry seasoning 1/2 teaspoon dried thyme 1 cup heavy cream 1/2 cup frozen peas INSTRUCTIONS Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid. Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.
INGREDIENTS 1 whole chicken (about 4 pounds) 1 medium onion, quartered 6 cups water 1 tablespoon kosher salt 6 whole black peppercorns 2 celery stalks, diced 2 carrots, peeled and sliced 1 parsnip, peeled and sliced 1 sprig fresh rosemary 1 sprig fresh thyme 1 tablespoon chopped fresh parsley INSTRUCTIONS Place the chicken, onion, water, kosher salt, and peppercorns into the Instant Pot; secure the lid. Press the Manual button and enter 45 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Strain the stock, and set aside. Carefully remove the chicken meat from the bones with gloves or utensils and place the meat back into the Instant Pot. Add the strained stock, celery, carrots, parsnips, rosemary, and thyme to the Instant Pot; secure lid. Press the Manual button and enter 5 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Remove and discard the rosemary and thyme. Sprinkle the soup with parsley and serve. SERVES 4 PRESSURE TIME: 50 MINUTES ...
INGREDIENTS 3 c. shredded cooked chicken 2 c. shredded Mexican cheese blend (divided) 1 (10 oz.) can cream of chicken soup 1/2 c. milk 1/2 c. sour cream 1 can Ro-Tel diced tomatoes with green chilies drained 1/2 packet taco seasoning mix 1 lg. bag Doritos Chopped lettuce Diced tomato INSTRUCTIONS Preheat the oven to 350 degrees. In a large bowl, mix together the shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning mix. Stir well. Grease a 2-quart casserole dish. Layer half of the crushed Doritos across the bottom of the dish. Top with half of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining 1 cup cheese. Cover and bake for 30-35 minutes, until bubbling hot. Remove from the oven and top with chopped lettuce, diced tomato and more crushed Doritos.
INGREDIENTS 1 pound chopped fresh broccoli 1 1/2 cups cubed, cooked chicken meat 1 (10.75 ounce) can condensed cream of broccoli soup 1/3 cup milk 1/2 cup shredded Cheddar cheese 1 tablespoon butter, melted 2 tablespoons dried bread crumbs INSTRUCTIONS Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.