Tag Archives: Chicken

Slow-Cooker Chicken Cacciatore Over Rice – #SundaySupper

When our wonderful host Em Beitel at Sunday Supper started asking for rice recipes, this recipe for Slow-Cooker Chicken Cacciatore Over Rice was the first thing to hit my brain! I absolutely love this dish over rice. I know it’s mostly a chicken dish, but it just wouldn’t be the same without rice in my opinion.  I love rice, and especially in a dish like this. This dish has a delicious sauce, but it’s a thin sauce. It’s not thick like a spaghetti sauce. That’s where the rice is a beautiful thing! It soaks up all that sauce and you don’t miss a single delicious drop.

Just a few days ago, I shared an easy Individual Baked Ziti recipe that is full of flavor yet low in fat. Well guess what folks? So is this Slow-Cooker Chicken Cacciatore Over Rice. Just look at all those pretty veggies! This dish is full of bell peppers, mushrooms and onions. Lots of tomato going on in there, and lots of seasoning. Great thing about cooking at home, you get to control how much seasoning. Want less salt? Use less salt. Super easy and fast for busy families. Prep  your veggies the night before and store in the fridge. In the morning, put it all in the slow cooker, turn it on low and let it cook while you’re at work, or running errands or otherwise busy. Or  heck… take a nap!

These are a few reasons why I love my slow cooker so much. In the market? This is the slow cooker I  have, and absolutely adore it! Some recipes, usually soups and stews, will say to stir occasionally, but to do that you have to open the lid, and that’s taboo when slow cooking. You’re not supposed to open the lid. Plus, the entire idea behind a slow cooker is to dump dinner in it and forget about it. You can’t do that if you have to stir every now and again. So…this slow cooker, has an auto stir system. Problem solved!

End result, you are left with a beautiful dish of deliciousness. No one would ever guess that this dish, is healthy, and since I’m a Weight Watchers girl, I calculated this recipe at only 3 SmartPoints per serving. SmartPoints aside, even if you just want to add more healthy meals to your rotation, you’re going to love this.

Of course, in my house, there’s usually a salad involved. This recipe pairs very well with a nice crisp Caesar salad. I hope you enjoy this healthy and delicious recipe as much as we did, and it brings your family together around the table too!

Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Slow-Cooker Chicken Cacciatore over Rice Yum
Recipe by Christine Titus
Cuisine Italian
Servings
servings
Ingredients
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. In the bowl of your slow cooker (5-6 qt), add crushed tomatoes, wine, tomato paste, Italian seasonings, salt and black pepper. Whisk together to thoroughly combine. Add chicken thighs, onion, garlic, mushrooms & bell peppers.
  2. Cover and cook on low for 6-7 hours or on high 3 1/2 – 4 hours. Mine took 4 hours.
  3. Serve over hot cooked rice, and garnish with black olives.
Recipe Notes

You can serve this over anything you like, mashed potatoes, noodles, whatever you prefer. I chose rice because the sauce is thin, and the rice soaks up all that deliciousness.

Per Serving: (1 thigh and about 3/4 cup vegetables): 3 SmartPoints. (Does not include rice)

Adapted from Weight Watchers The SmartPoints Cookbook

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Chicken, Veggie & Rice Casserole

After this long weekend and returning to every day life, you’re probably going to be looking for an easy weeknight meal. Well, surprise surprise, I have what you are looking for! Today I’m sharing with you my Chicken, Veggie and Rice casserole. It’s so simple, and just perfect for busy weeknights, or for when you’re just tired and don’t want to spend forever in the kitchen. I mean, you need time to put your feet up and have a glass of wine. I’m just saying.

This recipe calls for cooked chicken, which increases the ease of it. If you already have cooked chicken in your freezer (which I like to keep stocked up on), or if you have leftovers from the night before, great! If you don’t have any already cooked chicken, to keep this recipe simple, you can grab a rotisserie chicken from your grocery store deli. That will do just fine.

All you need to round out this meal is a tossed salad. So lets just jump right in so you can get to relaxing!

A few of my favorite things I used in this recipe:

  • Pyrex 4 qt. glass mixing bowl – I love this giant bowl. I use it to mix casseroles together before putting them in the casserole dish, and I also love it because I can make a huge batch of salads to take to potlucks or to have at any party. Lots of space in this one. Plus Pyrex is non-porous so it won’t absorb food odors, flavors or stains, and it’s oven, microwave, refrigerator, freezer and dishwasher safe.
  • Paula Deen Cookware – I absolutely love my cookware set. Paula Deen has many different sets, but this is the one I have and I love it. Always cooks evenly, washes easily, never stains.
  • Pioneer Woman Ceramic Bakeware Set – I just got this set and I adore them! They’re so pretty, not to mention easy to wash.


Print Recipe
Chicken, Veggie & Rice Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Prepare your rice according to the package directions.
  3. In a very large bowl, combine rice, chicken, soup, milk, carrots, green beans, and tarragon. Season with salt and pepper to your taste. Spoon into a 2 1/2 - 3 qt. casserole dish. Top with bread crumbs.
  4. Bake, uncovered, for 40 minutes or until heated through.
  5. Flip on the broiler, and broil for a minute or two, just to brown the bread crumbs. Watch closely so you don't burn it.
  6. Serve & enjoy!
Recipe Notes

Adapted from Del Monte.

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Slow Cooker Hawaiian Chicken

As soon as the weather just hints at warmer days to come, I start craving that warm weather food! You know, like grilled burgers, cold salads, corn on the cob!!! OMG Corn on the cob! One of my favorite things to eat during the warmer seasons. I saw a pile of it at the grocery store on my last trip, and took a peek at them, and they were beautiful! Can’t believe I only bought 3! I knew I was only really feeding it to myself and kids, but it was perfect corn! I’m hoping they have some more when I go back this week. Oh, and yea, just myself and my kids on the corn. If I haven’t mentioned this before, my husband is to corn like a vampire is to garlic. Not kidding. He hates the stuff. Not even corn bread! He won’t touch it. I could complain, but honestly, more for me!! HA!

Another one of my favorite foods during the warmer months are shredded (or pulled) meat sandwiches, put on a hamburger bun or Kaiser roll, dripping with delicious sauce, and topped with yummy coleslaw (or like my kids, put the coleslaw on the side). I normally decide on the main dish and THEN figure out the side dish, but since I saw this corn, it came first and I needed a main dish. I wanted something that was really going to wow my taste buds, and make my kids cheer my name. I have thousands of recipes in my files, but seriously, nothing jumped out at me 😂 so I hopped on over to Lemon Tree Dwelling, one of my favorite food blogs. If you haven’t checked it out, you should! Cathy over there, really knows how to wow your taste buds! I took one look at her Slow Cooker Hawaiian Chicken and already knew it was perfect! So that’s what I’m sharing with you today, is her perfect, delicious, out of this world, Slow Cooker Hawaiian Chicken. You can’t go wrong with this one folks. It’s so easy, and one bite, you’ll think you’re in heaven! Here’s my insanely bad picture, (😂 I’m trying to get better! I swear!) and her wonderful recipe. Make this!! Take it to a potluck, or just serve it to your family because it’s pure love! You won’t regret it!



Jake’s Garlic Lemon Chicken

Hello and happy Friday everyone! I am so excited, and not just because it’s Friday! I’m also excited to be sharing with all of you, the most epic, ridiculously delicious chicken recipe. This is one of my favorite main dishes, and it’s not even my recipe. It’s my husband’s! He’s nice enough to let me share this with all of you.

Jake’s Garlic Lemon Chicken, is the first recipe my husband made for me before we were married. He asked me if I liked garlic. Psh.. duh.. I love garlic! In my opinion, there is no such thing as too much garlic. So, he says “You gotta try my chicken!” I was skeptical, but willing. I didn’t even know he could cook, and when he didn’t whip out a recipe to read from, I was even more shocked! The aroma as this chicken baked was just taunting me. I couldn’t wait to try it. I will never forget that first bite. Ooohhhh man… the most juicy, flavorful chicken I have ever eaten in my life! After all of the laughter he brought me (and still does), making me laugh until my sides hurt, and now this chicken, that was it! I knew I had to marry this man! The kids love this recipe too, in fact, for some reason it hadn’t been made in quite awhile, and when Andrea (my 10 year old) asked if we could have this for dinner, I may or may not have squealed in delight. Pretty sure I did, but we’ll keep that between us mkay?

Hubster is not the measuring type of guy. He’s not even a recipe type of guy. He’s a concoct it in his head type of guy, and it just works really really well. If you don’t like a lot of garlic, then don’t use as much garlic. It’s really just one of those kinds of “recipes”. I don’t want to waste any more of your time, because you’re going to need to go make this for your family ASAP. So lets get to it, shall we?

You’ll want to get your 13×9 glass backing dish out, first thing. Then you’re just going to pour some olive oil in the bottom of the dish, just basically coat the bottom. Then you’re going to place your boneless skinless chicken breasts on top of the oil. As you can see here, our chicken breasts were HUGE. So we only used three, because once we cut those in half, this will feed 6. So use as many or as little chicken breasts as you need. Now take a fork, and pierce the top of the chicken breasts several times. The idea here is to let that lemon juice get into the chicken. Now pour some lemon juice over the chicken. Jake estimates that he probably used about a cup of lemon juice. You really can’t over-do the lemon juice, so just eye-ball it. You want it swimming, as shown below. Then, take about 3-4 large garlic cloves per chicken breast (depending on the size of your chicken breasts), and press it right over the top of the chicken. Spread it out a bit, as my husband says “It’s like a blanket of flavor” LOL. Seriously, if you are not a total serious garlic freak, feel free to cut back on the garlic. My whole household are garlic freaks so… yum! Now, once he has blanketed his chicken breasts with garlic, he seasons to taste using Garlic & Wine Seasoning. This is a seasoning sold by The Melting Pot restaurant, and you can order it online, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well. Now sprinkle some parsley over the top. All that’s left to do is pop it in a 425 degree oven for 30-35 minutes, or until chicken is no longer pink, and juices run clear.

All that’s left to do is pop it in a 425 degree oven for 30-35 minutes, or until chicken is no longer pink, and juices run clear. I served this up with some green beans and roasted potatoes on the side. We were all in our own little heaven at the dinner table.  I hope you enjoy this as much as we do!

 

Print Recipe
Jake's Garlic Lemon Chicken Yum
Recipe by John (Jake) Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Pour a good amount of olive oil into the bottom of a 13x9 glass baking dish, to coat bottom of pan.
  2. Place chicken in pan, evenly spaced.
  3. Pierce top of chicken several times with a fork.
  4. Evenly pour lemon juice over the chicken. You can't over-do the lemon, you want it kinda swimming in the lemon juice. We used approximately a cup.
  5. Press garlic right on top of chicken breasts, distributing evenly. Season to taste with Garlic & Wine Seasoning and parsley.
  6. Bake in a preheated 435 degree oven for 30-35 minutes, or until chicken is no longer pink and juices run clear.
  7. Notes:
  8. Garlic & Wine Seasoning is a seasoning sold by The Melting Pot restaurant, and you can order it online here https://shop.meltingpot.com/collections/seasonings, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well.
Recipe Notes

Notes: Garlic & Wine Seasoning is a seasoning sold by The Melting Pot restaurant, and you can order it online here https://shop.meltingpot.com/collections/seasonings, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well.

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Grilled Chicken with Balsamic Horseradish Mustard

This chicken recipe is ridiculously good! For such an easy and quick marinade, it gives chicken an amazing flavor. There’s something about the horseradish mustard that my husband and I just love! We use it on sandwiches, and I’ve used it in several recipes. It never seems to fail when using it in a marinade. It helps give that boring chicken a wonderful robust flavor. I put this together in a snap when I got up in the morning, while I waited for my coffee to finish brewing. Then it sat in the fridge all day marinating. When it was dinner time, my own personal Grill Master grilled it to perfection. It’s awesome served with a side of green beans and a fresh tossed green salad.

The unfortunate part? Well, this recipe is part of my Wine Pairing Wednesday post, and apparently I was too busy enjoying the wine, and forgot to snap some pictures of this delicious main dish! The good thing, it just means I have to make it again real soon so I can get the pictures posted. I’m certain no one will complain about eating this again.

Enjoy!

 

Print Recipe
Grilled Chicken with Balsamic Horseradish Mustard Yum
Recipe by Christine Titus
Course Grilling
Servings
servings
Ingredients
Course Grilling
Servings
servings
Ingredients
Instructions
  1. Place chicken between two pieces of plastic wrap, and using a rolling pin, or meat pounder, flatten chicken to about 1/2-inch thick.
  2. For the marinade, in a small bowl whisk together horseradish mustard, balsamic vinegar, garlic and thyme. Place chicken into large resealable plastic bags (I put half in one bag, and half in another). Add marinade to chicken in back, seal bag, turn to coat chicken.
  3. Refrigerate for 8 hours or overnight, turning the bag occasionally.
  4. Remove chicken and discard marinade. Grill chicken over medium heat for about 7 minutes. Turn chicken over and grill for 5 - 8 minutes or until chicken is no longer pink.
Recipe Notes

slightly adapted from peanutbutterandpeppers.com

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Mom’s Chicken and Yellow Rice with Broccoli & Cheese

I have a quick and easy recipe for you to day on this lovely Spring Sunday! The weather here in Indiana is beautiful and it’s calling to me to come sit on the porch and sip a nice fruity cocktail or maybe just some Iced Tea. Either way, that sunshine isn’t going to soak itself up! Lets get to the recipe shall we?

Mom’s Chicken and Yellow Rice with Broccoli & Cheese is such an easy, one skillet meal. It comes together fast (especially if you pre-chop everything earlier in the day or the night before), easy clean up since it’s only one pan. Just throw a salad together and you’ve got a very tasty meal and very happy tummies!

First, season the chicken with the garlic pepper to your liking. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 – 10 minutes or until browned and cooked through. Remove chicken to a plate and set aside.

Heat remaining 1 tablespoon oil in skillet. Add onion, garlic and bell pepper; cook and stir 4 minutes or until softened. I really wanted to use an orange bell pepper here, just for a pop of color, but I couldn’t find a good orange one, so I opted for red. Really any color is fine.

Now add your water and bring to a boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.

Now place broccoli and chicken over the rice; cover. Cook 5-10 minutes longer or until broccoli and chicken are heated through. Now you’ll want to sneak a taste and adjust the seasoning to your liking. Add more garlic pepper if you wish, or just some salt & pepper.

The final touch, sprinkle cheese over top and cover. Remove from heat. Let stand 5 minutes or until cheese is melted, and enjoy!

 

 

 

Print Recipe
Mom's Chicken and Yellow Rice with Broccoli & Cheese Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Season chicken with garlic pepper to your liking. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken; set aside.
  2. Heat remaining 1 tablespoon oil in skillet. Add onion and garlic and bell pepper; cook and stir 4 minutes or until softened. Add water; bring to boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
  3. Place broccoli and chicken over rice; cover. Cook 5 minutes longer or until broccoli and chicken are heated through. Here is where you can have a little taste, and adjust the seasonings to your liking. Add a little more garlic pepper if you wish, or just some salt & pepper.
  4. Sprinkle cheese over top; cover. Remove from heat. Let stand 5 minutes or until cheese is melted.
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