Best Ever Chinese Chicken

This was a HUGE favorite of my family! I made a double batch and there wasn't much left. I think that the hubs got to take some for leftovers, but the rest of us had to find something different = which NONE of us were happy about! Don't forget to make sure that you have all your ingredients chopped and ready to roll as this is a stir fry and it cooks very quickly! Yummy!

Best Ever Chinese Chicken
(Recipe found at justapinch.com)

4 boneless, skinless chicken breasts, cubed
1/2 tablespoon cornstarch
1 tablespoon soy sauce
3 tablespoon peanut oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 pound snow peas, cut in half
1/2 cup cashews
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper

SAUCE INGREDIENTS
6 tablespoon soy sauce
3 tablespoon white wine
1/2 tablespoon cider vinegar
3 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon oil

In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes. Clean, cut and prepare all ingredients ahead of time, including sauce mixture. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes. Remove chicken from pan and set aside on a plate. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne. Return chicken to pan with vegetables, add sauce and stir. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

Chicken Taquitos

Taquitos are one of my favorite appetizers to order when we head out to a Mexican restaurant, especially at a certain chain restaurant that we have been to quite a bit in Arizona. this was my first go round with trying to do taquitos at home. They were less time consuming than what I thought they were going to be and not quite as good as when you get them made for you, but they were pretty tasty and definitely a redo at our house! We had them for a main dish, but they would be great for appetizers at a party!

Chicken Taquitos
(Recipe found at cherishedbliss.com via pinterest.com)

4 chicken breast
4 cups of vegetable or chicken broth
salt and pepper, to taste
8 ounces cream cheese, softened
4-6 green onions (no more than ½ cup), finely chopped (including the green part)
2 tablespoons cilantro, finely chopped
3 garlic gloves, minced
1 small jalapeno, finely chopped
2 roma tomatoes, finely chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1 teaspoon oregano
30 corn tortillas
olive or vegetable oil, for brushing the taquitos before baking

First cook the chicken breast in a large stock pot or in a crock pot. If cooking chicken on the stove top, use 2-4 cups of broth. If using a crock pot use about a cup of broth.
Cover and simmer chicken until falling apart tender. If cooking in the crock pot cook on high for 3 -4 hours. Shred chicken once chicken has cooled. If using a stand mixer you do not need to shred the chicken before mixing. Preheat oven to 425 degrees. Next in a large mixing bowl, add chicken breast, softened cream cheese, green onions, cilantro, garlic, jalapeno, tomatoes, and all seasonings. Mix everything together until combined well. Next, line a baking sheet with foil. Then wrap 5 corn tortillas in parchment paper, at a time, and heat in the microwave on high for about 30 seconds, or until soft and flexible. Now add about 2 tablespoons of chicken filling and spread it in the middle of a tortilla.Tightly wrap the tortilla and place seam side down. Repeat this process until all the chicken filling has been used. Once all the tortillas are made, spray the tortillas with vegetable or olive oil. You may also brush on the oil as well. Cook for 25-30 minutes at 425 degrees. Serve oven baked chicken taquitos with a your favorite hot sauce, green sauce, sour cream, and/or avocado salad.

Lemon and Garlic Dump Chicken

I love freezer meals, even if I don't cook the recipe using the freezer option! :) I whipped this up and threw it straight into the crockpot, but I know that next time I will probably be making a double batch and freezing one of them for future use. The kids weren't too sure about this recipe the first time around, but they LOVED it cold as leftovers for lunch the next day. Who knew?? I thought it was pretty tasty, although I think that I would like it even better on the grill instead of in the crockpot. I just love the crispness that the grill gives chicken!

Lemon and Garlic Dump Chicken
(Recipe found at www.onegoodthingbyjillee.com via Pinterest)

1–2 teaspoon minced garlic
1/4 cup olive oil
1 tablespoon parsley flakes
2 tablespoon lemon juice
4-6 chicken breasts (or 8 to 10 chicken tenders)

Place all ingredients into a 1-gallon freezer bag. After sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Freeze flat. To prepare, thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 for 35 minutes, outside on the barbecue grill, until no longer pink inside, or place the frozen chicken in the crockpot and cook on low for 6 to 8 hours.

Chicken and Spinach Pasta Bake

This was a super easy recipe to throw together and bake. My son wanted to help with supper this night, so I put him to work mixing everything together. He tried cutting the chicken and although it took a lot longer than I hoped (mom had a lot of patience that night) he did a great job and he was proud that he was able to help me put together supper. This has now prompted me to have the kids help with whatever meal they pick for the week. Last year we started letting them each have one meal a week to pick whatever they wanted for supper. This year I am expanding it to mean that they have to help cook whatever meal it is that they want to have. Hopefully it gets them to love being in the kitchen as much as their mom! Or at least get them to know their way around the kitchen a bit!

Chicken and Spinach Pasta Bake
(Recipe found at mylifewellloved.com via Pinterest)

8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup chopped onion
10 ounces frozen spinach, thawed
3 cups cubed, cooked chicken breasts
1 (14 ounces) can italian-style diced tomatoes, undrained
1 (8 ounces) container chive & onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup shredded mozzarella cheese

Prepare rigatoni according to package directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender.
Transfer onion to large bowl, set aside. Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, tomatoes, cream cheese, salt and pepper into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes. Uncover & bake 15 more minutes or until bubbly.

Taco Chicken Bowl

This may be one of my new favorite meals. This was definitely easy to throw together, including putting the raw chicken into the slow cooker at the start and shredding it at the end. I used my brown minute rice and bam, supper was on the table. The whole family thought this was a great meal and I have made it a few times already and it will definitely be on the list again!

Taco Chicken Bowl
(recipe found at budgetbytes.com via pinterest)

1 1/2 pounds chicken breasts
1 (16 ounces) jar salsa
1 (15 ounces) can black beans, drained
8 ounces frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
pepper, to taste
2 cups dry rice
8 ounces shredded cheddar cheese

Add everything except the rice and cheese to the slow cooker along with 1/4 cup of water. Give it a stir and make sure the chicken is covered in the mixture. Secure the lid on your slow cooker and cook on low for 8 hours. Near the end of the cooking time, cook the two cups of rice according to the package directions. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build the taco bowls by placing rice on the bottom, then the taco chicken mix and shredded cheese.

Chicken Club Pie

Betty Crocker is definitely the place to go if you want a quick and easy meal idea. This recipe was fast to make and yummy to eat. Seriously? Anything with bacon and chicken is a go for me! :) Loved this for a weeknight meal!

Chicken Club Pie
(recipe found at bettycrocker.com)

1 1/2 cups diced cooked chicken
1/4 cup diced cooked ham
4 slices bacon, crisply cooked, crumbled
1 cup shredded mozzarella cheese
1/2 cup bisquick
1 cup milk
3 eggs, beaten
1/2 cup light Caesar dressing
2 cups shredded romaine lettuce
1 cup cherry tomatoes, cut in half

Heat oven to 400. Spray 9" glass pie plate with cooking spray. In pie plate, layer chicken, ham, bacon and cheese. In medium bowl, stir bisquick mix, milk, eggs and 1/4 cup of the dressing with whisk or fork until blended. Pour over ingredients in pie plate. Bake 25-30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.
Meanwhile, in medium bowl, toss lettuce and tomatoes with remaining 1/4 cup dressing. Cut pie into wedges; top each wedge with lettuce mixture.

Asian Glazed Chicken

There are quite a few recipes that I have made from the six sisters site and you can't go wrong with any of them. They have some fabulous recipes and I continuously find more that I want to try. Definitely head on over and check out their full site. This was yet another recipe that our family fell in love with. It was pretty easy to make and my kiddos love drumsticks so they are always a hit in our house. These had a great taste and we will definitely be having them again!

Asian Glazed Chicken
(recipe found at sixsistersstuff.com via pinterest)

8 chicken drumsticks
1 cup water
1 tablespoon sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 teaspoons sugar
3 cloves garlic, minced
1 teaspoon ginger, ground
2 tablespoons scallions, chopped
1 tablespoon sesame seeds

Spray a large skillet with nonstick cooking spray and brown chicken over high heat for 3-4 minutes. Add water, sriracha hot sauce, balsamic vinegar, soy sauce, sugar, garlic and ginger and cook on high until sauce comes to a boil. Reduce heat to low and simmer, covered, for about 20 minutes. Remove cover, turn heat to high and allow sauce to reduce, about 8-10 minutes until sauce is thickened. Turn chicken a few times during this time so that it is covered. Top with scallions and sesame seeds and serve.

Buffalo Chicken Tortilla Pinwheels

This was one of the savory dishes that I made for bunco this last time. I enjoy spicy dishes, so it was good for me, but there were a lot of ladies guzzling their drinks after eating some of these. They were easy to make and put together and I was able to make these the night before, which makes my life a lot easier! Don't forget this awesome tip: To easily shred chicken, bake in oven until cooked through and then put into your stand mixer and turn it on. Chicken will be shredded quickly!

Buffalo Chicken Tortilla Pinwheels
(Recipe found at freshdreamer.com via Pinterest)

8 ounces cream cheese, softened
1/2 cup hot wing sauce (this was a little spicy, I might cut back next time)
1/4 cup blue cheese, crumbled
1 cup colby-jack cheese, shredded
1/4 cup green onions, finely chopped
1 pound chicken breast, cooked and shredded
5 large flour tortillas

In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended. Stir shredded chicken into mixture by hand. Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours. Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.

Crockpot Chicken Burritos

Don't these look delicious? I mean, as I am typing up this recipe I am thinking, "man we need to have these again soon!". They were super yummy and I love that most of the prep work can be done in advance and thrown into the crock pot. I'm not a big fan of two step cooking, but these were super worth it. I paired this with the refried beans that my family can't get enough of!

Crockpot Chicken Burritos
(Recipe found at laaloosh.com via Pinterest)

1 pound skinless, boneless chicken breasts
1 (15 ounces) can diced tomatoes
1 large green pepper, thinly sliced
1 (4 ounces) can diced chiles
1 packet taco seasoning
8 tortillas
1 (15 ounces) can enchilada sauce
1 medium red onion, thinly sliced
4 cloves garlic, minced
1 cup reduced fat Mexican-style cheese, shredded

Preheat oven to 400 and spray an 11 x 13 inch baking dish with nonfat cooking spray. Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid. To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tablepoon shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas. Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese. Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.

BBQ Ranch Chicken Wonton Cups

I made these for our ECFE class when we had a potluck and they were a huge hit... All the kids, especially my own, chowed on these! The adults were also asking for the recipe before we were even finished eating. I love a great hands on meal that the kids are excited about as well.

BBQ Ranch Chicken Wonton Cups
(Recipe found at cheeriosandlattes.com via Pinterest)

2 chicken breasts, chopped
1 cup BBQ sauce
1/4 cup ranch dressing
Wonton wrappers
shredded mozzarella cheese

Cook up your chicken breasts; then chop into small pieces. Preheat your oven to 375. Combine the chicken, barbecue sauce, and ranch dressing in a medium sized bowl. Spray your muffin tins with non-stick spray. Place a wonton wrap in each section and gently press it down to the bottom. Place a small spoonful of barbecue-ranch chicken mixture on top of each wrap. Then sprinkle mozzarella cheese on top. Then re-layer again: wonton, chicken mixture, cheese. (Each cup will have two layers of all ingredients.) Cook at 375 for 18-20 minutes.

Chicken Stew with Cornmeal Dumplings

Again, a warm stew/soup on a rainy day is the best! It is even better when it is thrown together in the crock pot so that you don't have to stand over it and watch it. The dumplings were not as doughy as when I have made chicken and dumplings before so I liked that much better than normal chicken and dumplings. I doubled the batch so I was able to send the extras over to my grandparents house to share with them and my aunt and uncle that were staying with them at the time. They cleaned it up pretty quickly and raved about it the next time that I stopped over. For them I also made a loaf of this whole wheat garlic herb bread. Super yummy! :)

Chicken Stew with Cornmeal Dumplings
(Recipe found at http://www.laaloosh.com via Pinterest)

SOUP
12 ounces boneless, skinless chicken breasts
2 medium carrots, thinly sliced
3 stalks celery, thinly sliced
1 cup frozen corn kernels
1 cup frozen green beans
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
3 cups fat free chicken broth
1 cup fat-free milk
1/4 cup whole wheat all-purpose flour

DUMPLINGS
1/4 cup whole wheat all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1 egg white
1 tablespoon fat-free milk
1 tablespoon canola oil
1/4 teaspoon salt

In a 1 1/2- or 2-quart slow cooker, combine carrots, green beans, celery, corn, onion, garlic, thyme, rosemary, and salt & pepper. Top with chicken. Pour broth over mixture in cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To make dumplings, stir together flour, cornmeal, baking powder, and salt in a medium sized bowl. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened. With chicken still in the pot, break it up into pieces or shred it. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker. Using a spoon, drop cornmeal dumplings dough into 8 mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.)

BBQ Chicken Salad

There is a bagged salad by Marketplace that I buy every once in a while at the grocery store that is a BBQ Ranch salad. It is super yummy and I love it, even if it means a few extra calories when I am trying to eat healthy. This recipe made me think of that salad and I thought that a homemade version would be so much yummier (and healthier), so I knew that I needed to try it. I was right - it was fantastic!! Also, it had the added bonus of chicken involved so it was perfect for a main meal at my house. I doubled the recipe and threw in whole cans of everything canned and the whole fam gobbled it up. In fact my two oldest boys took it for lunch the next day as well. It was fabulous and another redo at this house!

BBQ Chicken Salad
(Recipe found at damndelicious.net via Pinterest)

1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
salt and pepper, to taste
6 cups chopped romaine lettuce
1 tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, topped with tortilla strips.

Crowd Pleasing Chicken

I made this one night when my brother in law and his family came over... No one could stop eating it! In fact his wife called me and asked me for the recipe a few days later and made it for their family less then a week later! I would say that is a success. It was easy to throw together and we were able to visit without me spending the majority of my time getting supper ready. Gotta love a recipe like that!

Crowd Pleasing Chicken
(Recipe found at crockadoodledo.blogspot.com via Pinterest)

8 ounces thick noodles
3 cups cooked chicken, diced
1/2 cup green pepper, diced
1/2 cup celery, diced
1/2 cup onion, diced
4 ounces canned mushrooms
1/2 cup chicken broth
1/2 cup parmesan cheese
2 tablespoons butter, melted
1 cup sharp cheddar cheese, shredded
1/2 teaspoon basil
1 1/2 cups small curd cottage cheese
1 can cream of chicken soup or I used this recipe

Cook noodles per package instructions until almost done...a little firm. Mix with remaining ingredients. Make sure it is mixed thoroughly so the noodles do not stick together. Spray your crock pot, add mixture and spread around so it is even. Cook on low for 6-8 hours. DO NOT LIFT THE LID. You want it to bake and make a crusty brown outer edge.

White Chicken Enchilada Pizza

We love pizza around here and although I love it as much as the rest of the family - I'm not a big fan of red sauce. So, this recipe was right up my alley - chicken, cheese and no red sauce in sight! It was super yummy and the kids devoured it as much as Josh and I...

White Chicken Enchilada Pizza
(Recipe found on pinterest via diaryofarecipecollector.com)

pizza dough - I use this recipe.
2 chicken breasts, grilled and diced
2 tablespoons butter
1 small onion, chopped
1 clove garlic, finely chopped
1 can sliced olives, divided
1 can cream of chicken or I use one helping of this recipe.
1/2 cup sour cream
1 can green chiles, chopped
1 1/2 cups shredded Colby Jack cheese
1/4 cup milk

Preheat oven to 425. While oven is preheating, spread dough into a 12 inch circle on a pizza stone or pan. Place in oven to partially bake while oven is preheating for about 7 -10 minutes. Remove. In a medium saucepan, melt butter. Add onion and garlic and saute for about 5 minutes. Add 1/4 cup olives, sour cream, cream of chicken, green chiles and mix well over medium heat. Remove from heat. Spread sauce on partially baked crust. Top with chicken, olives, and cheese. Bake pizza for 10-15 minutes or until crust begins to get golden brown and cheese is melted.

White Chicken Lasagna Roll-Ups

Mmmmm... I remember this recipe like it was yesterday. Super rich and delicious! I am partial to lasagna roll ups of any kind, which is funny since regular lasagna would be so much easier to make and you know how I am about making it easy! :) I love trying new twists on lasagna roll ups and these were super yummy. How could they not be? Alfredo sauce, cheese, cream cheese? Need I say anything more? Have a salad with them - that makes it healthy! :)

White Chicken Lasagna Roll-Ups
(recipe found on pinterest via lecremedelacrumb.com)

8 lasagna noodles, cooked according to package instructions
2 cups alfredo sauce
2 chicken breasts, cooked and shredded
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese + ½ cup, divided
2 teaspoons garlic powder
2 teaspoons Italian seasoning
salt and pepper to taste

Preheat oven to 375. Lightly grease a casserole dish with cooking spray. Lay cooked lasagna noodles out in a single layer on a clean work surface In a bowl combine chicken, cream cheese, mozzarella cheese, 1 cup parmesan cheese, garlic powder, Italian seasoning, and salt and pepper to taste and mix well. Spread about ¼ cup of chicken mixture onto each of the lasagna noodles. Roll noodles up tightly. Pour 1 cup of alfredo sauce into bottom of baking dish. Place each lasagna roll up side by side in the baking dish. Pour remaining alfredo sauce over roll ups. Sprinkle with remaining parmesan cheese. Bake for 10-15 minutes until cheese is melted. Sprinkle with fresh parsley if desired and serve warm.

Oven Baked Chicken

For my second son's pick of the week he requested chicken legs... he didn't care how I fixed them, he just wanted chicken legs! :) I have had this recipe saved for a while and decided that it was a quick and easy way to make them up. They were super yummy and I loved the crunchiness that came with them, even with out deep frying. It was a hit with the whole family and it tasted great as leftovers the next day as well!

Oven Baked Chicken
(recipe found on bettycrocker.com)

1 tablespoon butter
2/3 cup Bisquick
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds or I used 12 chicken legs)

Heat oven to 425. Melt butter in 13x9 baking dish in oven. Stir together bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Easy Garlic Chicken

This was a quick and easy chicken recipe that used mostly ingredients that I always have on hand. I love that!! Usually I plan out my meals for the week, so there is no guess work as to what I am going to make and I have everything that I need to make it but things come up! :) This chicken was yummy and the kids enjoyed it as well.

Easy Garlic Chicken
(Recipe found on food.com)

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil

Preheat oven to 450. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes, or until juices run clear.

Cornbread Topped BBQ Chicken

Reminder to self - make a double batch the next time that I make this! The kids were going nuts over this and asking for seconds and thirds as I was trying to just get a little bit of my first helping down. That is definitely the sign of a good meal. The kids each get to pick a meal and they rotate through once a week for the month. My oldest son picked this as the meal that he wanted the very next week!! So, we have had this meal a few times already and it is definitely worth a redo.

Cornbread Topped BBQ Chicken
(recipe found on pinterest via recipe.com)

1 tablespoon olive oil
1/2 onion, finely chopped
1 red or green bell pepper, diced
1 small jalapeno pepper, finely chopped
3 cups shredded cooked chicken
1 cup prepared barbecue sauce
1/4 cup chicken broth
1 (8 1/2 ounces) box cornbread mix
1 egg, beaten
3 tablespoons milk
1/2 cup shredded white cheddar

Heat oven to 375. In a saucepan, combine olive oil and onion over medium-high heat. Cook until onion is soft, about 4 minutes. Add bell pepper and jalapeno and cook another 4 minutes, stirring occasionally. Remove from heat and stir in chicken, barbecue sauce and broth; heat through. Transfer mixture to a 1 1/2 to 2 quart baking dish and set aside. In a bowl, combine cornbread mix, egg, milk and cheese; stir just until combined. Spoon batter in mounds over chicken. Bake until cornbread is cooked through and juices are bubbling, about 25 minutes.

Crockpot Applesauce BBQ Chicken

I was looking for a few new recipes to make while my brother in law is staying with us... Since he is gluten free I have to be a little more careful about what I am feeding the family when he is around! :) I love applesauce with chicken and pork, but I wasn't too sure about how this was going to go all mixed together. It turned out really tasty! I couldn't find chunky applesauce anywhere that I checked so I went with the regular applesauce and it was pretty good, although I will keep checking because I want to try it with the chunkiness of apples.

Crockpot Applesauce BBQ Chicken
(recipe found on pinterest via whoneedsacape.com)

4 boneless skinless chicken breasts
1/2 teaspoon ground pepper
2/3 cup chunky applesauce
2/3 cup BBQ sauce
2 tablespoons brown sugar
1 teaspoon chili powder

Spray crockpot with cooking spray. Place chicken breasts on bottom. Mix all remaining ingredients together and pour over chicken. Cook 6-8 hours on low setting. If FREEZING, place all ingredients in gallon-sized freezer bag. Freeze. Thaw overnight in refrigerator prior to placing into slow cooker.

Crockpot Chicken Tacos

I've said it before, my family are big fans of tacos... They are usually on the menu a couple times a month, if not once a week. I wanted to shake it up a bit and use chicken instead of beef and I love the fact that I was able to make these in the crock pot. They were super delicious and a great way to mix it up!

Crockpot Chicken Tacos
(recipe found on pinterest via laaloosh.com)

12 ounces boneless skinless chicken breasts
1 package dry ranch seasoning mix
1 package dry taco seasoning mix
2 cups fat free chicken broth
12 taco shells
1 cup lettuce, shredded
1 small red onion, diced
1/2 cup salsa
1/2 cup reduced fat sour cream

Put chicken, broth, taco seasoning and ranch seasoning into a crock pot and cook on low for 4-6 hours. Shred chicken with two forks. Divide chicken and taco fixings evenly among taco shells.