Mu Shu Chicken Wraps

Into the crock-pot, on LOW for 6 hours:

• 1 white onion, chopped
• 2-3 lbs. boneless, skinless chicken thighs
• 1 TBS sesame oil
• 3/4 cup Hoisin sauce
• 1 TBS soy sauce
• 1 TBS honey
• 2 tsp rice vinegar
• 1/4 tsp ground ginger
• salt & pepper to taste

Prep for serving 30 minutes prior to mealtime:

• fajita size flour tortillas, warm
• shredded napa cabbage (1/2 cup per person)
• sliced green onions

HINT:  We couldn't find any napa cabbage so I used regular cabbage sliced very thin.  Slivered almonds would be a good additional topping to these wraps, make sure you have extra Hoisin sauce on hand for dipping...enjoy!!

Chicken Chow Mein (Crock-Pot)

Ingredients:

• 1 1/2-2 lbs. boneless, skinless chicken thighs
• 1/2 small head of cabbage, chopped
• 1/2 lb baby carrots
• 1/2 large white onion, chopped
• 1 small can sliced mushrooms, drained
• 2 celery stalks, chopped
• 2 TBS rice vinegar
• 1 TBS sesame oil
• 3 chicken bouillon cubes
• 1 tsp minced garlic
• 4 cups water
• crispy chow mein noodles (for garnish)
• rice

Directions:

1. Combine in the crock-pot:  chicken, chopped cabbage, baby carrots, chopped onion, drained mushrooms, rice vinegar, sesame oil, bouillon cubes, minced garlic, and water.  Stir well.
2. Cook on LOW for 6-7 hours, or on HIGH for 4-5 hours.
3. Add chopped celery approximately 1 hour before serving. Stir well.
4. Serve over rice, garnished with crispy chow mein noodles.

BBQ Chicken Sandwiches

Ingredients:

1 1/2-2 lbs boneless, skinless chicken thighs
1/2 bottle prepared BBQ sauce
1/2 medium white onion, sliced

Directions:

* Combine all ingredients in a crock-pot and cook on LOW 5-6 hours.

* Serve on toasted bread.

Hint: I added sliced tomatoes and sliced Colby cheese to my sandwich. We used whole-grain bread, toasted in the oven at 450 degrees F for 4 minutes. The longer the chicken cooks, the thicker the sauce will become. Stir often, and enjoy!

Kickin' Chicken Chili

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 lb sliced, frozen pepper mix (stir-fry blend)
• 1 (16 oz) jar green salsa
• 1 (15 oz) can white kidney beans, rinsed and drained
• 1 (14.5 oz) can fired roasted tomatoes with garlic
• 2 tsp cumin
• 1/4 tsp salt
• shredded mexi-blend cheese, for garnish
• 2 green onions, chopped

Directions:

1. In a crock-pot combine: chicken thighs, pepper mix, green salsa, beans, tomatoes, cumin and salt.
2. Cook on low 6-7 hours, or on high 4-5 hours - stirring occasionally.
3. Serve topped with shredded mexi-blend cheese and chopped green onions if desired.

Hint: I have to confess that this meal was cooked today quite simply because I ran out of energy. At 10 in the morning. Because I knew I would have a hungry husband and teenagers come dinnertime, I decided to throw this in the crock after lunchtime today. We added crackers and drank cold milk. Chili beans or kidney beans, or even black beans could be substituted for the white kidney beans - and your choice of red salsa could be subbed for the green salsa. Plus, the house smells wonderful as it gets closer to dinnertime...if you like the smell of chili cooking! Good thing we do :) Enjoy!!

I'm so excited to share this recipe over at Lil House on the Prairie Living's ...Old Fashioned Recipe Exchange this week!! Last week the Mexi-Stuffed Shells recipe made it this week's featured recipe - go see what other great recipes are being shared!!

Herbed Chicken & Shrimp (Crock-pot)

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs

1 tsp salt

1 tsp pepper

1 large onion, chopped

1 (15 oz) can tomato sauce

1/2 cup white wine

1 clove garlic, minced

1 tsp dried basil

1 lb uncooked medium shrimp, peeled and deveined

* Prepare the crock by spraying lightly with non-stick cooking spray. Lay the boneless, skinless chicken thighs on the bottom on the crock and season with salt and pepper.

* Next, top the chicken breast with chopped onion, tomato sauce, white wine, garlic, and basil.

* Cook on low 4 1/2 - 5 1/2 hours. During the last 45 minutes, add the peeled and deveined shrimp. Stir well.

* Serve over rice or pasta.

Hint: This is a great dinner to start later in the day. The cook time is shorter, and the prep is next to nothing. If you buy frozen chopped onion - as I do on occasion - prep will be even less. We topped ours with grated Parmesan cheese....delightful!

Buffalo Chicken Soup

Ingredients:

3 TBS vegetable oil

3 cups chopped celery

2 cups chopped onion

1 TBS minced garlic

1/4 cup all-purpose flour

2 quarts chicken broth

1 cup buffalo wing sauce

1 (16 oz) container sour cream

5 boneless skinless chicken thighs

1 cup uncooked rice, prepared as directed

For garnish: blue cheese crumbles, bacon crumbles, chopped celery & additional buffalo wing sauce

* Saute onion, celery, and garlic in vegetable oil over medium heat in deep skillet or pot on the stove top.

* Add AP flour, stirring constantly for approximately 2 minutes.

* Slowly add chicken broth, whisking into flour and vegetable mixture until smooth.

* Next add buffalo wing sauce and sour cream. Continue to whisk ingredients.

* Pour over chicken thighs in crock-pot.

* Cook on low 6-8 hours, or on high 4-5 hours.

* Add prepared rice, just before serving.

* Garnish with blue cheese crumbles, bacon crumbles, chopped celery & buffalo wing sauce.

**Would be excellent served in bread bowls**

Ooey Gooey Chicken

A few years back, I came across this recipe in a scrapbooking forum - so I claim no ownership or credit for it - but I can testify that it is DELICIOUS!!

Ingredients:

1 1/2-2 lbs. boneless skinless chicken thighs
1 can, cream of mushroom soup
1 can, cream of chicken soup
1 cup water
1 cup salsa
1 (15 oz) can black beans, drained and rinsed
1 (4 oz) can chopped green chilies
1 tsp chili powder
1 tsp cumin
1/2 tsp red pepper flakes
**shredded mexican cheese for garnish**
**extra salsa for garnish**
tortilla chips <-- for dipping


*Combine chicken thighs, cream of mushroom soup, cream of chicken soup, water, 1 cup of salsa, rinsed and drained black beans, green chilies, chili powder, cumin, and red pepper flakes in crock-pot.

*Cook on low 6-8 hours, or high 4-5 hours.

*Garnish with shredded cheese, salsa (even sour cream or jalapeno slices if you like)

*Serve with tortilla chips

Cashew Chicken

1 - 1/5 lbs. boneless skinless chicken thighs

3 Tbs soy sauce

1 teas ground ginger

1 can Golden Mushroom soup

1 (4 oz.) can mushrooms stems & pieces, drained

2 cups cashew halves & pieces

green onion, for garnish

Place chicken, soy sauce, ginger, soup, and mushrooms in crock-pot and cook on low 4-6 hours. During the last hour of cooking add cashews. Serve over rice - garnish with green onion.

YUMMM!

**We served with egg rolls, pot stickers, and steamed broccoli. Family pleasing meal!!**

MiMi's Chicken Chili

Ingredients:

1 package boneless skinless chicken thighs

2 can great northern beans, drained & rinsed

1 small can chopped green chilies

1 package frozen fiesta corn blend

1/2 medium onion, diced

5 cups water

1 tsp cumin

1 tsp taco seasoning

1 1/2 tsp garlic salt

*pepper to taste*

*tortilla chips*

*sour cream*

*shredded colby-jack cheese*

- Combine chicken, great northern beans, green chilies, corn blend, onion, water, and spices into a crock-pot

- Cook on low 6-8 hours

- Stir occasionally

- Serve with warmed tortilla chips

- Garnish with sour cream & shredded colby-jack cheese

Chicken Gnocchi Soup (Crock-Pot)

Ingredients:

1-2 lbs boneless, skinless chicken thighs
1 can cream of chicken soup
1 cup half and half
4 cups of water, (more to cover if needed)
8 oz fresh baby spinach
1/2 lb baby carrots, sliced into small rounds
2 stalks of celery
1/2 medium onion
1 TBS garlic
3-4 TBS chicken base (bouillon)
**gnocchi, from the deli or pasta section at the local store**
salt & pepper to taste

-Combine all the ingredients, except the gnocchi and cook on low, 6-8 hours.
-During the last hour - add the gnocchi.
-Stir occasionally.

Sweet & Tangy Chicken

Another crock-pot recipe we tweaked a bit - it was a hit here!

Put in crock-pot first:

2 lbs. boneless, skinless chicken thighs
1/2 tsp ground ginger
1/4 tsp allspice (we used Pampered Chef Cinnamon Blend)
1 tsp minced garlic
1/2 tsp black pepper
2 TBS soy sauce
1/4 cup cider vinegar
**Juice drained from 20 oz. skinny fruit pineapple slices - save the pineapple to add later**
2 TBS quick-cooking tapioca
1 TBS sugar

Cook on low 5-6 hours, stirring occasionally.



About one hour before you are ready to eat, add to crock-pot:

reserved pineapple
1 1/2 green peppers (diced, large chunks)
1/2 medium red onion (diced, large chunks)



We decided to go with rice on the side tonight. Noodles would be good too but the resident 16 year old was fussing about "pasta, pasta, pasta"...so we switched it up a bit. Yep, we're sneaky like that!