Chicken
I knew that we were having a busy week. Jim would be in and out of the house along with the kids. So for this particular dinner I wanted something easy and no fuss that everyone could have when they were ready in between meetings and various places to go. I also wanted something easy for me so I would not be in the kitchen the entire evening. With all of that in mind… I put my slow cooker to work!
These BBQ chicken tacos are full of flavor and texture. You can make your own corn salsa but I came across a bottle of corn salsa in my grocery store aisle and used that. We all enjoyed the taco version of this recipe, but I also made this into a taco salad the next day for lunch and that was just as delicious!
INGREDIENTS
1 package of store bought taco shells (crunchy or soft)
4 boneless, skinless chicken breasts
1 bottle of your favorite BBQ sauce
Shredded lettuce
1 cup diced tomatoes
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
store bought or home made corn salsa
DIRECTIONS
Put your slow cooker on low. Add the chicken and your favorite BBQ sauce and cook until chicken is cooked through. I cooked mine for 6 hours on low. When the chicken is cooked through, take the chicken out of the slow cooker and shred using two forks then place back into the slow cooker and mix well covering the chicken with the BBQ sauce. Chop Lettuce, slice tomatoes, shred cheese or use packaged shredded. Open corn salsa. At this point everything is ready. When you are, just warm taco shells slightly in the oven or microwave according to package directions and build your taco starting with lettuce then adding chicken, cheese, corn salsa and tomatoes.
Enjoy,
NOTE
To make taco salad I added everything in the same order as I made the taco but also crushed up some tortilla chips and put those on top you could also crush up left over taco shells if you wanted and add those to the top.
If you are looking for something a little different might I suggest you give this a try? This pasta salad has a lot going on. I made it for an early spring dinner. I really enjoyed the flavor on the chicken as I used a bottle of Iron chef orange ginger sauce.
INGREDIENTS
3 boneless skinless chicken breasts
1 bottle Iron Chef orange ginger sauce
1 box bow tie pasta
1/2 cucumber
1/2 diced red pepper
1 carrot, shredded
1 small can mandarin oranges
Toasted almonds (optional)
Italian dressing
DIRECTIONS
Marinate the chicken in the orange sauce, overnight if possible. Grill chicken until cooked through. Chop into bite sized pieces.
Cook pasta until done, drain and put in a large bowl. Add all of the veggies and chicken. Add oranges and almonds. Add desired amount of Italian dressing (a light citrus dressing would also be great) and mix carefully trying not to break up the orange sections.
Enjoy,
This chicken recipe is full of flavor. With grilling season upon us I thought this would be a great recipe to share as it is not your average BBQ chicken! I found this recipe at a blog called Handle the Heat. We all enjoyed this chicken and served it with mashed potatoes and corn!
INGREDIENTS
1/4 cup honey
3 Tablespoons low sodium soy sauce
1 Tablespoon olive oil
2 limes, using zest and juice of both
3 garlic cloves, peeled and minced
2 Tablespoons Sriracha sauce
1 Tablespoon salt
dash of pepper
4 boneless chicken breast
DIRECTIONS
In a small bowl combine all ingredients, except chicken.
Place chicken into a Ziploc bag and marinate for 6 hours or overnight.
Preheat grill. Remove chicken from marinade and grill chicken until the chicken is no longer pink or until chicken reaches 165 degrees. This chicken can also be baked in a 350 degree oven for approximately 40-45 minutes depending on the amount of the chicken.
Enjoy,
This is a quick easy dinner dish you can have on the table with minimal effort… but with a lot of flavor! We ALL really enjoyed this dish as it was something a little different.
INGREDIENTS
4 boneless skinless chicken breasts
1 bottle of Russian dressing (I used Ken’s brand)
1/4 cup of brown sugar
1/2 sweet onion ( sliced in thin strips)
Salt
Pepper
DIRECTIONS
Preheat oven to 350 degrees. Salt and pepper both sides of chicken. Place chicken in a 13×9 pan. Place the onion slices over the chicken. Pour about 3/4 of the bottle of Russian dressing over the chicken and onions, enough to cover all of the chicken. Sprinkle the brown sugar over all of the chicken. Cover with tin foil and bake for 20 minutes. Uncover chicken and bake for another 20 minutes or until chicken is cooked through.
Enjoy,
This recipe was a very happy accident! I had planned on making this chicken with fresh sautéed garlic but I ran out of fresh garlic soooo, I did what any other Mom in the middle of trying to get dinner on the table would do, make do with what you have. I am glad I did this because it came out so tender and delicious. My husband, not knowing or caring what the sauce was, was dipping bread in the sauce non stop! Sorry that may have been a little too much info! On to the not so recipe!
INGREDIENTS
4 chicken breasts (boneless, skinless)
1 Tablespoon minced garlic
1/4 cup brown sugar
3 Tablespoons olive oil
DIRECTIONS
Preheat oven to 350 degrees. Mix garlic, brown sugar and olive oil together. Place chicken in a baking dish.
Slather the brown sugar mixture all over the chicken and bake for 40 minutes or until chicken is cooked through.
I served this with rice pilaf and corn.
Enjoy,
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