EASY CROCKPOT SHREDDED CHICKEN

Hello, meet me. Have a nice day and full of delicious food. Delicious food does make us always happy. With the requirements of our bodies also must be healthy and appetite in good condition. 

Chicken crockpot is a dish that is quite familiar and easy to make. But on this occasion we will make chicken crockpot with a combination of several unique spices that are different from usual. Heat? let's look at the recipe below.

Ingredients

• 3 Pounds Chicken Breasts About 4 Large
• 1 Cup Chicken Broth
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder

Instructions

• Place chicken breasts in bottom of crockpot.  Pour chicken broth and seasonings over chicken.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Remove chicken from crockpot and shred with two forks.
• Use the chicken right away in your favorite recipes.  Or, allow chicken to cool and portion into zip-top bags and freeze for up to two months.

Notes

NOTE:  For servings on this recipe I labeled it as 6 cups of shredded chicken TOTAL, rather than serving per person.

NOTE:  Cooked/Shredded chicken is good in the refrigerator for 4-5 days, and in the freezer for up to 2 months.  Store in a well sealed zip-top bag.

BEST EVER INSTANT POT BEEF STEW

Good Morning, come back again with a blog full of cuisine topics, because indeed I wrote this blog to pour new recipes that I found from various references. I am very interested in trying out some new recipes. What about you is the same as my hobby.

I hope I have a friend who has the same passion. This momentum is good, I will discuss the experience of cooking meat. Which makes instant pots with the main ingredients of meat. It feels great for me. Because meat is also quite popular with most people, including my family.

Ingredients

• 1 1/2 Pounds Beef Stew Meat
• 1 Tablespoon Olive Oil
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Italian Seasoning
• 2 Tablespoons Worcestershire Sauce
• 3 Cloves Garlic, Minced
• 1 Large Onion, Chopped
• 1 16 Ounce Bag Baby Carrots, Cut Into Slices
• 1 Pound Potatoes, Cubed
• 2 1/2 Cups Beef Broth
• 1 10 Ounce Can Tomato Sauce
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water

Instructions

• Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
• Cook the meat until Browned on all sides.
• Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
• Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
• Close the lid and steam valve on the instant pot.
• Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
• Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

BUFFALO CHICKEN DIP

Hello guys, hope you are in good health and always ready to enjoy a delicious meal. Don't forget to continue to maintain health. Health is the main factor that can support us to continue to run our cooking hobbies.

We want to discuss about buffalo chicken. This is a new recipe for me, even though I often make dishes from the basic ingredients of chicken but for this one I have never tried it. Okay let's together try this new recipe.

Ingredients

• 2 Cups Cooked Shredded Chicken
• 8 Ounces Cream Cheese, Softened and Cubed
• 1 (1 Ounce Package) Dry Ranch Dressing Mix
• 2 Teaspoons Garlic Powder
• 1 1/2 Cups Shredded Cheddar Cheese
• 1/2 Cup Buffalo Hot Sauce

Instructions

CROCKPOT METHOD:

• In a 2 quart or larger slow cooker add the shredded chicken, cream cheese, dry ranch mix, garlic powder, shredded cheese, and buffalo sauce.
• Stir well to combine.
• Cover the crockpot and cook on low for 1-2 hours until hot and bubbly.

OVEN BAKED METHOD:

• Serve dip with your favorite chips, crackers, and vegetables.
• Preheat the oven to 375 degrees.
• In a large bowl mix together the softened cream cheese, shredded chicken, ranch mix, garlic powder, shredded cheese, and buffalo sauce.
• Pour the dip into a 9x9 inch baking dish.  Bake in preheated oven for 20-25 minutes, until hot and bubbly.

CHICKEN POT PIE WITH BISCUITS

Hello, see you again with me the food lover, how are you guys, I hope it's fine. Let's start today by thinking about what we will cook, he he he. Because we are indeed people who are so happy that we think about cooking and food.

This time I will discuss a dish from chicken ingredients, then I will make chicken pie with buskuits. Does it look unique ?? I hope many of you have never tried this recipe and this can be a surprise for you. Let's start.

Ingredients

• 3 cups cooked shredded chicken
• 2 10.5oz cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cups shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese
• 16 canned biscuits
• 2 tbsp butter melted

Instructions

• Preheat oven to 375°F.
• Spray a 13x9-inch baking dish with nonstick spray.
• In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses.
• Mix until combined.
• Pour the mixture into the baking dish.
• Now grab the can of biscuits.
• Cut each biscuit into quarters, then place in a large bowl.
• Drizzle with the melted butter, and toss.
• Top the chicken mixture with the biscuits.
• Bake, uncovered, for 20 to 25 minutes.
• Let cool until it's safe to eat.
• Serve & enjoy!

SEAFOOD, CHICKEN, AND ANDOUILLE SAUSAGE GUMBO

Guys, what do you want to cook ?? see you again, those of us who have a hobby of eating and cooking will certainly be happy when discussing recipes - new recipes that will spoil the tongue and tempt tastes. Make sure your appetite is always awake and ready to eat every recipe you're trying. 

Talking about chicken again, this time I will combine it with sea food to make it more delicious and the dish more delicious. No less special on the menu this time is the serving of jumbonya which is very enjoyable when enjoyed. I hope you like to present this menu to your loved ones. Let's start.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 lbs Alaskan King Crab
• 1 lbs large shrimp shells removed and deveined
• 1 lb andouille sausage chopped
• 1 cup dried shrimp
• 14 oz can of diced tomatoes
• 1 large onion chopped
• 1 1/2 cup chopped celery
• 2 large bell peppers chopped
• 3-4 dry bay leaves
• 1/2 pound okra chopped
• 2 tsp seasoning salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp poultry seasoned (
• 2 1/2 tsp old gumbo filet
• 1 1/2 tsp ground black pepper
• 2 tsp minced garlic
• 1 1/4 cup vegetable oil
• 1/2 cup all purpose flour
• 64 oz chicken broth

Instructions

• Pour 1/4 cup vegetable oil into a pan, then place the pan over medium heat.
• Once the oil is hot place the chicken thighs into the pan.
• Season the chicken with 1 tsp poultry seasoning,1 tsp seasoning salt, 1/2 tsp ground black pepper, 1 tsp onion powder, and 1 tsp garlic powder.
• Brown each side of the chicken, then pour in 1/2 cup of the chicken broth.
• Cover the pan, and let the chicken cook, until it is completely cooked throughout. Once done, remove the chicken from the pan.
• Toss in the celery, bell peppers, and onions, then cook for 2 minutes.
• Toss in the minced garlic.
• Cook until the veggies are nice and translucent, then turn the heat off.
• In a LARGE pot pour in 1 cup of vegetable oil, and place the pot over medium heat.
• Once the oil is nice and hot, start sprinkling in the flour, but just a little bit at a time.
• Stir continuously, to prevent lumps, and cook until the roux turns into a peanut butter brown color ( about 30 minutes).
• Once the roux is nice and brown, slowly pour in the remaining chicken broth.
• Add in the cooked vegetables, the chicken, and andouille sausage.
• Give everything a nice stir.
• Sprinkle in all of the remaining seasoning salt & black pepper.
• and add in the tomatoes, and bay leaves.
• Stir and cover, then let cook for about 20 minutes.
• Next add in the chopped okra, and dried shrimp.
• Stir, cover, and cook for 20 minutes.
• The next step will be adding in the crab.
• Make sure that the crab, and other ingredients are nicely covered with the broth.
• Let cook for 20 minutes, then toss in the large shrimp.
• Stir the ingredients, and reduce the heat to low.
• Sprinkle in the gumbo filet, stir, and let cook for 7 minutes.
• Turn the heat off, and let the gumbo sit for a couple minutes.
• Serve ad enjoy with steamed rice & cornbread

CHICKEN MARINADE

Hello, my best friend cooks, what do you want to cook today, of course you already have your own plans, but for those who until now still have no plans to cook, still need inspiration to fulfill the family menu today. I have an idea about a simple recipe but it is really delicious for you and your family.

Chicken marinade, this is one of the recipes I just tried right now, because I have never tried this recipe before. Of course the main ingredient for this dish is chicken, remember guys we will cook chicken again. Check out the recipe below okay ...

This is a fabulous all-purpose chicken marinade recipe, whether you're looking to bake, grill, or BBQ. It works for both breasts and thighs, and has delicious Greek inspired flavors. It's very easy to make, and is suitable for a range of healthy diets including low carb, keto, and paleo.

Ingredients

• 2 boneless skinless chicken breasts (1 - 1 1/2 pounds total) or thighs

Marinade:

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 5 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon ground thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Use paper towels to pat the chicken breasts dry. In a bowl, add all marinade ingredients and stir until mixed.
2. In a resealable bag or shallow dish, add chicken and marinade. Arrange the chicken breasts so they're coated with the marinade on all sides.
3. Marinate in the refrigerator for at least 1 hour.
4. Recommendation: Use the marinated chicken to make baked Greek Chicken.

Nutrition Info

This recipe yields 3.5 g net carbs per serving (half of the recipe).