Archive for Chicken

January 29th, 2014

Crock Pot Sweet-Fire Wings

Crock Pot Sweet Fire Wings


Just in time for Super Bowl Sunday, the National Chicken Council has come out with its 2014 Wing Report.  It estimates that during the course of Sunday’s game, American consumers will devour a total of 1.25 billions wings.   Yes, that says BILLIONS-  Crazy isn’t it!

With all the wing cooking and wing consuming going on, I have to confess I have never made wings myself.  So this year I decided to give it a try.  After reading and searching, I decided to follow a basic Crock Pot Method  from the Know-It-Alls {I mean that in a good way} at American’s Test Kitchen.   The results were simply and sweetly fabulous – tender juicy wings with a crisp, crunchy coating in an amazing sweet and fiery sauce!

Instead of their yummy BBQ recipe I wanted to try something a little different.  Here’s another true confession – as much as I love to cook, my boys would eat at Panda Express every day of the week!  They are big fans of the Orange Chicken, but my favorite is the Sweet Fire Chicken.  I wanted to capture that flavor in my wing sauce, so I played with and came up with a sweet and sticky sauce that packs some heat!  I think they are amazing!

I created the fiery sauce with some Jalapeno Jelly, Peppers, and Honey.




Toss the wings in a spicy rub before layering them on that sauce in the in the crock pot.




Go ahead and pile them high.  Then let them cook for 4 hours on low or high for 2 hours.  {The slow cooker lets you get everything done and out of the way, then just finish when it’s time to serve.}





Once the wings are moist and tender, lather on with more of that yummy sweet-fire sauce and stick them under the broiler to let them get nice and crispy and to caramelize the sauce.




Get ready for an amazing taste sensation and beware,  these won’t last long!


Sweet-Fire Wings


2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons cayenne pepper
1/4 cup brown sugar
1 teaspoon salt
fresh ground black pepper to taste
1/2 cup butter
1/2 cup jalapeno or pepper jelly
2 tablespoons honey
1 teaspoon fresh lime juice
2 hot chili peppers, seeded and finely chopped (I used one jalapeno and one fresno)
1 clove garlic, minced
3 pounds chicken wings (about 30), cut at the joints and wing tips discarded


Melt the butter in a small saucepan over low heat.  Whisk in jalapeno jelly, honey, lime juice, peppers, and garlic.  Allow to simmer for 3-5 minutes.  Place 1/2 cup of the sauce in crock pot; reserve remaining sauce.

Combine paprika, chili powder, cayenne pepper, brown sugar, salt and pepper together, then rub mixture evenly over chicken; transfer to slow cooker.  Cover and cook until chicken is tender, about 4 hours on low (2 hours high).

Position oven rack about 10 inches from broiler element and heat broiler on low.  Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray.  Transfer chicken to prepared baking sheet; discard liquid.

Brush chicken wings with half of reserved sauce and broil until lightly charred and crisp, 8-12 minutes.  Flip chicken over, brush with remaining sauce, and continue to broil until lightly charred and crisp on second side, 5-10 minutes longer.

Serve immediately and make sure you have plenty of napkins!




September 10th, 2013

{Crock Pot} Creamy Italian Chicken Tomato Soup


I really can’t say enough about this Creamy Italian Chicken Tomato Soup.  I really love it- and why not?  It’s packed with flavor, low-fat, low carb, healthy and incredibly easy to make – sounds good right?

This recipe is one that just jumped out at me on Pinterest and I knew I didn’t want to just bury in on my board.  However, when I looked at the recipe, it called for coconut milk (paleo friendly).  Hmmm, I really wasn’t quite sure about that and debated if I should replace it . . . in the end I was intrigued and decided to go with it.  If you have that same concern I promise you do not taste coconut at all – it just gives this soup some creaminess.  I added in some fresh onion and garlic and the results were just yummy, and because it’s so healthy it makes a fabulous lunch throughout the week.

In the morning, just add your ingredients to your crockpot – no pre-browning or fussing, you can even add the chicken frozen.  When you come home your chicken should be tender enough to fall apart and you have dinner ready.




{Crock Pot} Creamy Italian Chicken Tomato Soup


3 large boneless skinless chicken breasts
1 small onion, chopped
2 cloves garlic, minced
1 (14 ounce) can coconut milk (full fat)
1 cup chicken broth
1 (14 ounce)can diced tomatoes (add the juice)
1 8 ounce can tomato sauce
2 tablespoons Italian seasoning
1 tablespoon dried basil
1/2 teaspoon sea salt (more to taste)
fresh ground pepper to taste


Mix coconut milk, chicken broth, tomato sauce, and diced tomatoes along with seasonings in your crock pot.  Add chicken.  Cover and cook on LOW for 7-9 hours or on HIGH for 4-6 hours or until chicken shreds easily (remember no two crock pots cook alike – so adjust).

Shred chicken and return to crock pot.  Keep warm until ready to serve.  Serves 6-8

recipe adapted from Everyday Paleo

August 28th, 2013

Crock Pot Honey Sesame Chicken


Okay school has started and life seems to be speeding up again {just make sure you’re not speed through those school zones – time to get use to those again}.  Crock Pots make dinner so easy on busy days.   I love this Honey Sesame Chicken not only because it tastes yummy, but it is so easy to make.  I was a little afraid that this one might be too sweet, but the little kick from the crushed red peppers and the green onions on top balance it all out and make for a delicious dinner.  We love it on noodles, but you could serve it with rice also.


Crock Pot Honey Sesame Chicken


4 large chicken breasts or 6-8 boneless, skinless  thighs  (about 2 lbs total)
salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 cup honey
1/4 cup ketchup
1/2 cup soy sauce
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
1 tablespoon toasted sesame seeds (more to taste)
3 green onions, chopped


Put chicken in crock pot.  Season with salt and pepper.  In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.  Pour over chicken.  Cook on low for 3-4 hours or high for 2 hours.

Remove chicken and shred.  In a small bowl combine cornstarch and water.  Pour sauce in crock pot into a sauce pan and add in the cornstarch mixture.  Stir to combine over medium heat.  Cook for about 10 minutes or until thickened, stirring often.  You can add the shredded chicken to the sauce, but I like to just serve the chicken on the noodles (or rice) and then spoon the sauce over it so I don’t get too much.  Sprinkle with sesame seeds and green onions.

Recipe adapted from Home Based Mom

Be sure to try these other fast and easy Crock Pot recipes:  Zesty BBQ Chicken, Santa Fe Chicken, and Chicken Fajita Tacos



August 26th, 2013

Chicken & Feta Tostadas

It wasn’t too long ago that I shared the delicious Layered Greek Dip that I absolutely ate way too much of.  Well, it so happens that I had leftover kalamata olives and feta cheese and needed something to make; so when I came across this Chicken and Feta Tostada I knew it was meant to be.

This mexican classic is given a greek twist. These tostadas cut into triangle make great appetizers, or serve alongside some fresh fruit and you have a great light dinner.

Chicken & Feta Tostadas


3/4 pound tomatoes, chopped
1/2 cup Kalamata olives, pitted and chopped
1/4 cup chopped fresh parsley
1 roasted chicken, bones and skin removed, meat shredded (about 1 pound boneless meat)
1/2 tsp. salt
1/2 tsp. fresh-ground black pepper
2 Tbls. red-wine vinegar
3 Tbls. olive oil, plus more for brushing tortillas
8 small or 4 large flour tortillas
1/2 pound feta cheese, crumbled (about 2 cups)


Heat the oven to 450. In a large bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar and 3 tablespoons olive oil.

Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2-3 minutes. Turn the tortillas and brown the other side, 2-3 minutes longer.

Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1-2 minutes longer, Top the tortillas with the chicken mixture.

*Recipe from Food & Wine, quick from scratch chicken cookbook.

August 5th, 2013

Crockpot Santa Fe Chicken

I love crockpots:  1.) Just throw in your ingredients, turn it on and forget it.  2.) Come home after a crazy day to find a hot, delicious meal waiting for you.  3.)  Relax and don’t worry about heating up your kitchen on hot summer days.

I have had this Santa Fe Chicken bookmarked for sometime, and have been anxious to try it.  I have to tell you this is one of the best simple-to-make, fast and easy, flavorful dinners.  A delicious blend of Southwest taste that only takes about 5 minutes to put together.  Best of all it’s low in fat, but high in protein and great taste.  Serve over rice with some cheddar cheese and my favorite- avocados.

The recipe makes quite a bit so you will probably have leftovers, to change things up, serve in a warm corn or flour tortilla on day two {Yeah – Cook Once/Eat Twice}.




Crockpot Santa Fe Chicken


1 – 1 1/2 pounds chicken (2-3 chicken breasts)
1 (14.4 oz) can diced tomatoes with mild or hot green chilies- your preference
1 (15 oz) can black beans, drained
1 cup frozen corn
1/4 cup fresh cilantro, chopped (optional)
1 (14.4 oz) can chicken broth
3 scallions, sliced
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. cayenne pepper
salt and pepper to taste
toppings such as cheddar cheese, sour cream, or avocado (optional)


Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.

Season chicken breast with salt and lay on top.

Cook on low for  8-10 hours or on high for 5-6 hours.  Every crockpot is different, just make sure your chicken is tender and shreds.

About 20 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning.  Continue to cook another 15-20 minutes with the lid off or open to allow liquid to reduce.

Serve with rice or use a slotted spoon to drain juice and serve in tortillas with all your favorite toppings.

recipe adapted slightly from




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