SLOW COOKER SHREDDED CHICKEN FOR NACHOS, QUESADILAS, ENCHILADAS OR BURITTOS

SLOW COOKER SHREDDED CHICKEN
I was skeptical this would be good when I was making it but we all LOVED it!  So easy and yummy.  I had the bone-in chicken breast (was a really good buy).  Cooked in crock pot then took out and shredded and put back in juice and cooked for about another two hours.

4-6# boneless, skinless chicken thighs (frozen or fresh) - see my note above
1 T chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp oregano
1 (4 oz) can green chilies
1 can Rotel diced tomatoes with green chilies (undrained)
2 T lime juice (optional)

Place chicken in bottom of slow cooker.  Place remaining ingredients in slow cooker.  Cover and cook for 6-8 hours or high 3-4 hours.  Once cooked shred chicken with two forks.  Serve over tortilla chips and top with favorite toppings.  (see note above this chicken could be used for lots of different things)

Possible toppings:
shredded cheddar cheese
sliced jalapeno
olives
fresh chopped tomatoes
corn
black beans
salsa
sour cream
chopped spinach
refried breans

CHICKEN AND BROCCOLI STIR FRY

CHICKEN-AND- BROCCOLI STIR-FRY
http://www.marthastewart.com/924838/chicken-and-broccoli-stir-fry

This was very good and easy to make.  Family loved it! Would be good with egg rolls from 2nd McCleve cookbook.

UPDATE: I added a frozen snap pea stir fry bag.  It really added to it...was very good.  Used about 1.5 # of thighs.  Didn't made additional sauce.  My family really likes this meal.  Need to make it more.

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
• 3 tablespoons minced peeled fresh ginger
• 2 cloves garlic, minced
• 2 scallions, thinly sliced
• 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
• Cooked white rice, for serving

Directions

1. Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
2. In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.

STICKY ORANGE-GLAZED CHICKEN THIGHS

STICKY ORANGE-GLAZED CHICKEN THIGHS
http://www.marthastewart.com/903009/sticky-orange-glazed-chicken-thighs
Everyone really loved this but it made a HUGE mess in the oven.  I think next time I would either cook at a lower temperature or do on the stove top.  And for sure use tin foil.  Would be good with chicken breast too.

Ingredients

• 8 bone-in, skin-on chicken thighs
• Coarse salt and ground pepper
• 1 cup thawed orange juice concentrate
• 1 cup ketchup
• 2 tablespoons light-brown sugar
• 4 teaspoons white-wine vinegar
• 4 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce

Directions

1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
2. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
3. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

 

THAI PEANUT CHICKEN STIR-FRY SALAD

2	small carrots, peeled
8	cups (2 L) chopped romaine lettuce
1 1/4	lbs (625 g) boneless, skinless chicken thighs
1/2	tsp (2 mL) salt
1/2	tsp (2 mL) coarsely ground black pepper
1	tbsp (15 mL) vegetable oil
1/4	cup (50 mL) dry-roasted peanuts
1	can (15 oz/398 mL) baby corn, drained
1	medium red bell pepper
1	medium red onion
4	garlic cloves, peeled
1/3	cup (75 mL) Thai Peanut Sauce
1/4	cup (50 mL) chopped fresh cilantro (optional) (didn't add)

Directions:

1. Julienne carrots using Julienne Peeler; cut into 2-in. (5-cm) pieces using Utility Knife. Arrange lettuce on serving platter; top with carrots and set aside.
2. On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife. Combine chicken, salt and black pepper in Classic Batter Bowl; mix well. Heat oil in(12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook undisturbed 4-5 minutes or until browned on one side. Stir chicken usingBamboo Spatula. Cook an additional 2-3 minutes or until chicken is no longer pink in center, stirring occasionally.
3. Meanwhile, chop peanuts on clean Cutting Board using Food Chopper; set aside. Cut baby corn in half crosswise. Slice bell pepper into strips; cut strips in half. Slice onion into 1/2-inch-thick (1-cm) wedges. Slice garlic using Garlic Slicer.
4. Add vegetables to chicken in Skillet; cook 3-4 minutes or until vegetables are crisp-tender. Remove Skillet from heat; stir in peanut sauce. Spoon stir-fry over salad; sprinkle with peanuts and cilantro, if desired.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 23 g, Sodium 510 mg, Fiber 3 g

http://www.pamperedchef.com/recipe_search/recipe.jsp?id=89702

This is a good summer dinner.  Used House of Tsang Bangkok Padang - it was spicy.