Creamy tomato slow cooker chicken from Betty Crocker

Betty Crocker is known for sharing some of the best recipes that can be found on the internet. When the following recipe was shared with me via their newsletter, I knew it was one I was going to have to share with you all, and try myself.

CREAMY SLOW COOKER CHICKEN
Ingredients 

• 4 boneless skinless chicken breasts (about 1 1/4 lb) 
• 2 cloves garlic, finely chopped 
• 1 1/2 teaspoons dried basil leaves 
• 1/2 teaspoon dried oregano leaves 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 jar (15 oz) Alfredo sauce 
• 1 can (14.5 oz) diced tomatoes, drained 
• 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce 
• 8 oz uncooked pasta (such as penne or mostaccioli) 
• 2 tablespoons cornstarch 
• 2 tablespoons water 
• 1/2 cup shredded Italian cheese blend (2 oz), if desired 

Directions
1 Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.
2 In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.
3 Cover; cook on Low heat setting 5 to 6 hours.
4 Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
5 Serve chicken with pasta; top with cheese.

Expert Tips 

• Combine this creamy tomato chicken with a beautiful garden salad for a perfect, well-rounded meal. 
• If you happen to have any leftovers, pack it up right away for an easy lunch to take to work the next day! 
• Don't have pasta on hand? This chicken dish also tastes great served over rice or quinoa.

One-pot parmesan chicken ziti with artichokes and spinach recipe from Betty Crocker

When you hear the name Betty Crocker, you most likely think of baked goods-cakes, cupcakes, cookies and the like. I know that's what I think of. However, they also offer a ton of delicious recipes for dinner, as well on their website. Here is one of my favorites:

One-Pot Parmesan Chicken Ziti with Artichokes and Spinach 
Ingredients 

• 4 cups water 
• 2 cans (12 oz each) evaporated milk 
• 1 teaspoon salt 
• 2 cloves garlic, finely chopped 
• 1 lb uncooked ziti pasta 
• 2 teaspoons cornstarch 
• 2 cups shredded deli rotisserie chicken 
• 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped 
• 10 oz shredded Parmesan cheese (about 2 1/2 cups) 
• Juice of 2 medium lemons (about 2/3 cup) 
• 2 tablespoons butter 
• 4 cups baby spinach (5-oz package) 
• 1/2 teaspoon pepper, if desired 

Directions 

1. In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender. 
2. In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon. 
3. Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again. 
4. Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

Expert Tips

• Stir, stir, stir! The only way to mess up this easy dinner is to neglect the spoon. 
• Baby kale or chard make great stand-ins for spinach in this recipe.

Pesto chicken salad recipe

Pesto (Photo credit: Yannic Meyer)

I was never a big fan of chicken salad sandwiches but that all changed a few years ago when I worked at Cobblestone Cafe. After making literally pounds and pounds of our special recipe every week, I caved and tried it. Surprise! It was pretty darn tasty. When we updated our menu, our head chef tried a new recipe which featured basil and pine nuts and I was in love. Unfortunately, our older clientele wasn't and our scrumptious new recipe fell by the wayside. This is my take on that chicken salad recipe that finally made me a fan.

PESTO CHICKEN SALAD
Ingredients

• 2 cups cooked chicken breast, diced (grilled offers the best flavor, in my opinion)
• 1/6 cup mayonnaise 
• 1/6 cup ranch dressing
• 1 tablespoon pesto 
• 1 teaspoon chopped toasted pine nuts 
• 2 teaspoons chopped roasted red bell peppers 
• Salt and pepper, to taste

Directions
Combine all ingredients together and stir well.

Buffalo chicken sliders recipe from Snyder of Berlin

If you like the flavor of hot wings, these Buffalo style sliders from Snyder of Berlin will be sure  to please! You may want to bookmark this recipe and make this recipe come Super Bowl time!

INGREDIENTS:

• 2 bags Snyder of Berlin® Classic Buffalo Wing Kettle Cooked Potato Chips, coarsely crushed
• 1 pound ground chicken
• 1/4 cup mayonnaise
• 1/4 cup red onion, small diced
• 1/4 cup red and yellow peppers mixed, diced
• 2 eggs
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. cayenne
• 3/4 tsp. coriander
• 3 tbsp. flour
• Butter for sauté

INSTRUCTIONS:

1.      Preheat oven to 350°F.

2.      Combine all ingredients except potato chips and flour in mixing bowl.

3.      Combine crushed potato chips and flour and mix well.

4.      Add 1/2 cup crushed potato chips/flour to chicken mixture, reserving leftover chips/flour on the side, and combine all ingredients well.

5.      Form the sliders approximately 3 oz. and 'bread' in remaining crushed chip and flour mixture.

6.      Melt enough butter in a sauté pan to coat bottom of pan. Place chicken sliders carefully into hot butter, and saut until golden brown, approximately 3 minutes per side. Remove sliders to baking sheet.

7.      Place sauteéd sliders on baking sheet into preheated oven for approximately 15 minutes, or until internal temperature of 165°F.

For more great Snyder of Berlin recipes, please visit me on Examiner!

Peppery chicken kabobs recipe from Bush's

If you are looking for something different to try this summer grilling season, give these kabobs from Bush's a try!

For Marinade: 

• 1 tablespoon garlic, chopped 
• 1 1/2 teaspoons smoked paprika 
• 1/2 teaspoon ground (cayenne) red pepper 
• 2 teaspoons dried thyme leaves 
• 2 tablespoons olive oil 
• 2 teaspoons salt 

For Kabobs: 

• 2 pounds skin on chicken thighs, cut into 1-inch pieces 
• 1/2 each large white onion, peeled and cut into 1-inch pieces 
• 1 each red bell pepper, cut into 1-inch pieces 
• Salt and pepper 1 
• 12-inch sheet plastic wrap 
• Wooden or metal skewers (recommend metal) 
• 1 can (21.5 ounces) BUSH’S® Sweet Mesquite Grillin’ Beans® 
• Optional Garnish: Fresh flat leaf parsley, roughly chopped 

Directions
For Marinade: 
In large bowl, mix together garlic, paprika, red pepper, thyme, oil and salt.

For Kabobs: 
Place chicken in bowl of marinade, turn to evenly coat. Cover bowl tightly with plastic wrap and refrigerate for 3 hours to overnight. Using skewers create kabob by threading chicken, onion and pepper, leaving 1/2-inch of space between each piece for even grilling. Alternate between chicken, onion and pepper until all pieces are used. (Tip: If using wooden skewers, soak in cold water for at least 1 hour before use to prevent burning). Season kabobs with salt and pepper. Set clean, well-oiled grill to medium-high heat. When grill is hot, using tongs, place kabobs on grill. Cook 4 minutes. Using tongs, flip kabobs and cook 5 minutes or until chicken internal temperature is at least 165 degrees F and onions and peppers are slightly crispy. Using tongs, remove kabobs from grill and place on platter. Garnish with parsley, as desired. Be sure to remove all ingredients from skewers before eating. Serve with BUSH’S Sweet Mesquite Grillin’ Beans.

Spicy bbq pulled chicken sliders recipe from Frank's

If you like your chicken spicy, try this recipe from Frank's RedHot Sauce. This would be a great recipe if you don't want to serve up burgers on the 4th.

SPICY BBQ PULLED CHICKEN SLIDERS 
Prep Time: 15 mins
Cook Time: 10 mins
Makes 6 servings

• 1 (3 to 4 lb.) store-bought rotisserie chicken 
• 1 cup honey barbecue sauce 
• 1/2 cup FRANK’S® RedHot Ketchup Style™ Hot Sauce 
• 12 slider buns, split 
• 6 slices cooked bacon, cut in half 
• 2 medium, tomatoes, sliced 
• 12 pieces, green leaf lettuce 

Directions
1. REMOVE chicken from bones and shred or chop meat; set aside. (Makes 3 cups.)
2. STIR barbecue sauce and Frank’s Thick Sauce together in large saucepan. Add chicken; simmer 10 min. to blend flavors and heat through.
3. PLACE 1 lettuce leaf on each slider bun bottom and top with 2 pieces bacon, about 1/2 cup chicken mixture and 1 slice tomato. Cover with top half of bun. Repeat with remaining ingredients.

True Lime honey sriracha chicken skewers recipe from True Lime

These delicious skewers make a great appetizer or entree for summer entertaining.

TRUE LIME HONEY SRIRACHA CHICKEN SKEWERS
Ingredients 

• 3 tablespoons soy sauce 
• 2 tablespoons honey 
• 1 tablespoon vegetable oil 
• 6 packets of True Lime dissolved in 3 tablespoons of water 
• 2 garlic cloves, minced 
• 1-2 teaspoon Sriracha red pepper flakes, to taste 
• 2 tablespoon cilantro 
• 1 pound skinless, boneless chicken breasts 

 Directions 
1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat.
Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

See more at: http://truelemon.com/recipes/collection/true-lime-honeysriracha-chicken-skewers.html#sthash.0fR2mtBn.dpuf

Chicken Caprese recipe from Knorr

Caprese salads are one of my favorite summertime meals-they are light, they are cool, they are delicious and best of all-they are easy to prepare! This recipe from Knorr turns a classic Caprese salad into a delicious summertime meal by adding chicken.

CHICKEN CAPRESE

• 4 boneless, skinless chicken breast halves (about 1-1/4 lb.) 
• 1 Tbsp. olive oil 
• 1/2 cup onion, finely chopped 
• 1 large tomato, finely chopped 
• 1 tub Knorr® Homestyle Stock - Chicken 
• 3/4 cup water 
• 1/2 cup small cubes mozzarella cheese (about 2 oz.) 
• 2 Tbsp. thinly sliced fresh basil leaves 

DIRECTIONS 
Heat oil in 12-inch nonstick skillet over medium high heat and cook chicken, turning once, 3 minutes. Stir in onion and tomato and cook, stirring occasionally, until onion is tender, about 3 minutes. Add water and Knorr® Homestyle Stock - Chicken to skillet and stir until Stock is melted. Bring to a boil over high heat. Reduce heat to low and simmer until chicken is thoroughly cooked, about about 3 minutes. Arrange chicken on serving platter. Stir in cheese and basil and cook until cheese begins to melt, about 1 minute. Serve sauce over chicken.

Chicken and basil cream sauce recipe

(Photo credit: Wikipedia)

Next to rosemary, basil is my favorite herb to cook with. I have been experimenting with it in new and different ways, and for the most part I have been very pleased with the results. This recipe is a more traditional use of the herb and I think it is absolutely amazing.

CHICKEN AND BASIL CREAM SAUCE

• 1/4 cup panko 
• salt and pepper to taste
• 4 chicken breasts
• 2 tablespoons oil
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1/2 cup Parmesan Romano blend cheese
• 1/4 cup fresh basil, cut chiffonade

Directions
In a shallow bowl, add panko, salt and pepper. Stir to combine. Rinse chicken under cool water then dredge in panko mixture, coating well. Heat oil in a skillet and add chicken. Cook until browned on both sides and the juices run clear. Remove chicken and keep warm while you make the sauce. Add broth to the skillet and bring to a boil over medium heat. Using a spoon, scrape up the browned bits from the chicken as the broth cooks. Add cream and boil for one minute then reduce heat. Add cheese, basil and salt and pepper. Stir frequently while the sauce warms. Once warmed through, pour the sauce over top of the chicken and serve immediately.

Easy baked garlic chicken recipe

(Photo credit: Wikipedia)

Last night, I was faced with dinnertime and an almost empty freezer. We had some frozen chicken breasts I planned on using them, but wasn't sure how to fix them. Looking around my kitchen, I realized I had an abundance of fresh garlic and inspiration struck. Baked garlic chicken. It was a hit with the adults and kids, so I will definitely be making it again. And again...

EASY BAKED GARLIC CHICKEN

• 4 chicken breasts
• 6 cloves garlic
• 3 tablespoons olive oil
• couple pinches dried rosemary
• dash of salt
• dash of pepper

Directions
Preheat oven to 400 degrees F. Place chicken breasts on a baking sheet. Combine all remaining ingredients in a food processor and process in short bursts until garlic is chopped. Using a basting brush, brush the garlic mixture onto the chicken. Bake until the chicken is no longer pink and the juices run clear.

Cook's Notes-To make peeling the garlic easier, place a knife flat side down on each clove and push down on it. This should split the skins for easy removal.

Grilled honey mustard chicken recipe

 (Photo credit: Wikipedia)

HONEY MUSTARD CHICKEN

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 4 skinless, boneless chicken breast halves

Directions

Grill should be preheated for medium heat. Lightly oil the cooking grid. In a shallow bowl, whisk together all ingredients, except the chicken, until well blended. Set aside some of the mixture for basting. Dip chicken in remaining sauce. Coat completely. Grill the chicken over indirect heat for 20 minutes, turning and basting 3-4 times during the grilling process. Chicken is done with juices run clear.

Chicken and spinach bruschetta recipe

(Photo credit: desegura89)

CHICKEN AND SPINACH BRUSCHETTA

• 1 loaf French bread, cut into 1/2 inch slices
• 2 skinless, boneless chicken breast halves
• 1 cup Italian dressing
• 4 cups fresh spinach, torn
• 1/3 cup crumbled feta cheese
• 8 sun dried tomatoes, packed without oil, chopped
• 1/4 cup Italian dressing

Directions
In a bowl, add chicken and 1 cup of Italian dressing. Cover tightly and refrigerate for 3 hours. Once chicken has marinated, grill or broil until cooked through. Cool then shred. Spread bread slices in a single layer on a large baking sheet. Broil until lightly toasted on each side (1-2 minutes then flip and toast broil an additional 1-2 minutes). Remove from broiler and set aside. In a bowl, mix shredded chicken, spinach, feta cheese, sun dried tomatoes, and remaining dressing. Top bread with equal amounts of chicken mixture. Return to broiler for 2-3 additional minutes, until warmed through. Serve hot.

Cobb salad recipe

English: Description: Picture taken of Cobb Salad May 9, 2006. Jerry's Famous Deli. Marina del Rey, California. (Photo credit: Wikipedia)

This is another salad recipe that is packed full of flavors and textures. 


COBB SALAD

• 6 slices bacon, cooked crisp, drained and crumbled
• 2 hard boiled eggs, peeled and chopped
• 1 head iceberg lettuce, torn into bite size pieces
• 2 cups chicken, cooked
• 2 medium tomatoes, seeded and chopped
• 1/2 cup blue cheese, crumbled
• 1 medium avocado, peeled, pitted and diced
• 2 green onions, chopped
• Ranch dressing, to taste

Directions
 Divide lettuce evenly among 4 plates and top with all remaining ingredients except Ranch dressing. Serve, allowing diners to top their salads with dressing to taste.

Fruity chicken salad sandwich recipe

Mandarin Charbroiled Chicken Salad (Photo credit: Wikipedia)

The addition of fruit makes this recipe for chicken salad delicious and unique.

FRUITY CHICKEN SALAD

• 1 pound cooked chicken breast, cubed
• 1/2 cup seedless green grapes, halved
• 1/3 cup chopped pecans
• 1/3 cup chopped celery
• 4 ounces mandarin oranges, drained
• 1/2 cup creamy cucumber salad dressing
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 4 croissants, split

Directions
Mix together chicken, grapes, pecans, celery, oranges, salad dressing, salt & pepper. Stir gently until mixed, spoon onto split croissants.

Samuel Adams roast chicken recipe

I grew up in a household where the beer du juor was typically a Coors Light or a Keystone Light. Needless to say, my family is not known for their ability to pick a good brew. Luckily, the Beer Gods blessed me with a more discriminating palate and I enjoy a wide variety of beers. From lagers to ales to framboise to stouts-I will try them all. If I am feeling particularly creative, I will cook with them all, too! One night, last summer, while peering into the refrigerator, I glanced at a bottle of Samuel Adams and a whole chicken and inspiration struck. The rest, they say, is history.

SAMUEL ADAMS ROAST CHICKEN
Ingredients

• 1/4 cup kosher salt
• 1 cup hot water
• whole chicken
• 1 12 ounce bottle Samuel Adams Boston Lager
• 1 stick butter
• 1 teaspoon dried rosemary
• 1 teaspoon dried marjoram
• 1 teaspoon minced garlic

Directions
Mix kosher salt and 1 cup hot water in a container large enough to hold the chicken and immerse it completely in water. Stir until salt is dissolved then add chicken and cover with cold water. Place in refrigerator to brine for at least one hour. Preheat oven to 350 degrees F and line a 9X13 pan with foil. Set aside. Melt butter in a saucepan and slowly add the beer. After the foam has come down, stir in rosemary, marjoram and garlic and bring to a boil. While the beer mixture is cooking, drain and rinse the chicken,patting it dry with paper towels. If desired, sprinkle with a little salt and pepper before placing it in the foil lined pan. Pour beer mixture into pan with chicken and baste the bird before placing it in the oven to roast. Roast for 90-120 minutes, basting the chicken every 15 minutes, until a meat thermometer reads 180 degrees F when inserted into the thickest part of a thigh. Remove from oven and let rest 10 minutes before carving.

Stove top BBQ chicken recipe

Barbecue chicken-02 (Photo credit: Wikipedia)

When the temperatures outside start to fall, most of us retire our grills to the garage for the winter. While grilling out is just as delicious in the winter months as it is during the summer, many people simply don't like standing out in the cold while their meal cooks. For those of you who enjoy barbecued chicken but hate the cold weather, please enjoy this recipe for barbecued chicken made on your stove top.

COLD WEATHER BARBECUED CHICKEN
Ingredients

• 1/4 cup butter
• 1 small onion, diced
• 1 clove garlic, minced
• 8-10 pieces of chicken
• salt and pepper to taste
• 1/4 cup steak sauce
• 1/4 cup tomato sauce
• 1/4 cup packed brown sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot sauce
• 1/4 teaspoon cayenne pepper, optional

Directions
In a large skillet, melt butter than add onion and garlic. Saute until onion is tender. Season chicken with salt and pepper than add it to the skillet and brown it on both sides. While the chicken is browning, combine all remaining ingredients and mix well. Add to chicken once it has browned. Cover with lid and cook over medium low heat for 35-40 minutes. Stir every few minutes. Chicken is done when no pink remains in the meat. Serve immediately.

Baked chicken with rosemary and pecans recipe

(Photo credit: Wikipedia)

Rosemary is hands down my favorite herb to cook with. It adds a unique flavor to whatever dish it graces. I find it especially delicious when used on chicken.

BAKED CHICKEN WITH ROSEMARY AND PECANS
Ingredients

• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 4 chicken breasts
• 1/3 cup panko
• 1/3 cup finely chopped pecans
• 2 tablespoons grated Parmesan cheese
• 3/4 teaspoon minced fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions
Preheat oven to 425 degrees F. Line a large baking dish with aluminum foil and set aside.  Combine buttermilk and mustard in a shallow, flat bottom dish and whisk to combine. In another bowl, combine all remaining ingredients except the chicken. Dredge each chicken breast in the buttermilk mixture then coat in the panko mixture. Place in prepared dish and bake 10-15 minutes on each side, until a meat thermometer inserted into the thickest part of the breast registers 160 degrees F.

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Honeyed garlic chicken recipe

This Asian themed entree is made in the crockpot, so it can cook while you are busy with more important things.Very important in these last few days leading up to Christmas.

HONEYED GARLIC CHICKEN
Ingredients

• 1 cup brown rice
• 10 boneless chicken breasts
  
• 3/4 cup honey
• 3/4 cup soy sauce
• 1/3 cup ketchup
• 2 cloves garlic, crushed 
• 1 teaspoon ground ginger
• dash ground cloves
  
• 20 ounce can pineapple chunks, drained with juice reserved
• 2 tablespoons cornstarch
• 1/4 cup cold water

Directions
Place uncooked rice in the bottom of slow cooker and top with chicken breasts. In a bowl, whisk together honey, soy sauce, ketchup, garlic, ginger, cloves and pineapple juice. Once the mixture is smooth, pour into slow cooker. Cover and cook on high 3-4 hours, until chicken is cooked completely through. Add pineapple 15 minutes before serving to heat. When ready to serve, remove chicken from slow cooker. Mix corn starch and water in a small bowl then blend into rice and sauce mixture. Allow to cook for another 10-15 minutes before serving. 

Photo Credit Harmony Bax