Tag Archives: rice

Crockpot Cream Cheese Chicken “Chili”

Cream Cheese Chicken Chili final

This was one of my first pins that actually turned out so delicious I had to keep making it. This is so good I make it just about weekly.

I love to use the Crock pot. I always feel like I’ve made a gourmet meal with minimal effort. Which, with an almost three year old and a 7 month old, makes me feel like super mom. The original post serves this yumminess over rice. At our house we prefer to make taco out of it. Some times lettuce tacos, as the hubby prefers, but usually of the flour variety. So layer the tortilla with some cheese, sour cream, shredded lettuce, maybe even some salsa or guac, and this chili mix and you’ve got a tex mex meal that REALLY satisfies! Best of all it makes for a great lunch the next day! The best meals are the ones that are better the next day!

Here is the link to Rita’s Recipes or keep reading for mine!

Ingredients:

1 can Rotel tomatoes

1 can corn kernels, do not drain

1 can black beans, drained and rinsed

1 pkg. Ranch dressing mix

1 T cumin

1 t chili powder

1 t onion powder

1 8-oz pkg. cream cheese

2 chicken breasts, still frozen

Instruction:

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1. Add all ingredients except chicken and cream cheese. Combine and give a good stir.

2.Add chicken and “bury”  in the pot.

3.Add cream cheese to top.

4.Cover and cook on low 6-8 hours (less if chicken is not frozen.

5.About 20 min before serving pull out and shred the chicken. Give the mix a good stir to combine the cream cheese then add the shredded chicken back to mix.

6.Serve over rice as suggested or my way with tortillas and toppings!

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Teriyaki Chicken

Teriyaki Chicken Final

Anyone who knows me is fully aware of my addiction to Mexican and Chinese/Japanese food.  Thus, it is my passion to find recipes that will satisfy my thirst for these foods with out having to go out to eat.  While my Mexican Stuffed Shells (and soon to post enchiladas) fit the bill for my Mexican food fix, I had yet to find something for the latter. Enter teriyaki chicken!! I had tried several different recipes before, none worth posting about. They always lacked that certain something. I believe it’s all about the sauce and this sauce is unbelievable. I guess the recipe in total is mine, however, the teriyaki sauce is from Food.com.

Ingredients:

1lb chicken (I buy the lean thin cut chicken as a time saver)

Soy Sauce

Rice (white or brown, I used white rice)

Sauce:

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger (didn’t have it this time but was still delish)
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

1. Start the sauce and get it simmering over a low heat. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Mix cornstarch and cold water in a bowl and dissolve. Add to sauce in pan. I like to bring it to a boil first then let it simmer on low while I prepare the rest of the meal. Stir occasionally as you cook the chicken.

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2.  Cut up the chicken into bite size pieces.

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3. Cook the chicken in a little bit of soy sauce.

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4. Remove the sauce from heat and let stand. It will thicken. This is when I prepare the minute rice, because why not make it as easy as possible? One cup of rice, one cup of boiling water, let stand and voila! 2 servings of rice.

5. Add rice to plate.

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6. Add chicken to rice.

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7. Top with your sauce and enjoy! I won’t be ordering take out as long as I can make this goodie!

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Sweet Garlic Chicken

Sweet Garlic Chicken and rice final

I’m excited to make this one over and over again. It was an easy crockpot meal that has a VERY similar taste to the Sweet Onion Chicken Teriyaki from Subway. I cooked it up and served it over rice. Hubby and I both had seconds. I wish I could tell you how it was as a leftover but there were none! The sauce is so delicious. I keep pondering what else I can use the sauce for. YUM!! This pin came from My Fridge Food.

Ingredients:

4-6 chicken breasts (I think 6 is two many, 3-4 is best)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic (I used Garlic powder)
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:

1. Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker.

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2. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

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3.Take chicken pieces out of slow cooker. I shredded the chicken with a fork. It just fell apart.

4. Pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

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5. Lay chicken over rice and spoon the sauce over both. Enjoy!

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