Monday, November 5, 2012

Easy Chicken Recipes for the Crock Pot

Here are some super easy chicken recipes that even your kids could put together. I recently discovered using frozen chicken tenderloins, and Trader Joe's sells a 2 1/2 pound bag for $6.99. This size is perfect for our family and I like that they can be used straight from the freezer since my kids don't like having to clean chicken! These recipes can be started in the crock pot late morning or lunch time to be ready by dinner time...

BBQ Chicken Sandwiches
1 -2 1/2 pound bag frozen chicken tenderloins (don't defrost)
1 1/3 cups barbecue sauce
1 1/3 cups crushed tomatoes or tomato sauce

Place frozen tenderloins evenly in large crock pot. Mix together bbq sauce and crushed tomatoes until well mixed and pour over chicken. Cover and cook on low for 6 to 7 hours. Shred chicken with fork and serve in whole wheat rolls.

Variation: Replace crushed tomatoes with a can of diced tomatoes and serve over rice

Creamy Chicken and Black Beans
1- 2 1/2 pound bag frozen chicken tenderloins (don't defrost)
1 block of cream cheese
2 cans black beans, drained (or equivalent if cooking your own)
1- 1 pound bag of frozen corn
2 cups of salsa
taco seasoning, if desired, according to taste (we use about 1/4 cup)

Place frozen tenderloins evenly in large crock pot. Place block of cream cheese over top. Add black beans, corn and salsa. Sprinkle with seasoning if using (we like things a little spicier). Cover and cook on low for 6 to 7 hours. Stir occasionally. Shred chicken when cooked and serve with rice. 

Cranberry Chicken 
1- 2 1/2 pound bag frozen chicken tenderloins (don't defrost)
1 onion, chopped
olive oil
1 heaping cup of ketchup (I use naturally sweetened)
1/2 cup brown sugar
1- 12 oz. bag of frozen cranberries, washed, don't defrost if frozen
1 tsp. grated orange peel

Cook onion in a little olive oil until tender. Place frozen tenderloins evenly in large crock pot. Stir together ketchup, brown sugar, cranberries, orange peel and onion. Pour over top. Cover and cook on low for 6 to 7 hours. Serve with rice.

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