Chicken Recipes


Easy Crock Pot Chicken


Thaw 4-6 chicken breasts. I tend to double every recipe to I can stretch them to take out lunches for my hubby or hot lunches for the rest of us 🙂

2 each .. cream of mushroom soup, cream of chicken and cheddar cheese soup. Spices as needed. Cook on high for 4 or so hours.Serve over rice.


Mrs A’s Roasted Chicken

Two Whole Chickens (  You can minimize this as you need)

two lemons, sliced in halves.

Spices to taste, I love thyme and sage.

1 12 ounce container of chicken broth ( You really only need about two-three cups but I always use chicken broth. It won’t ever go to waste 🙂 )

Butter or margarine.

Clear out your chicken of the gizzards inside and rinse well. Dry. Place in baking dish and spice your chickens… 2-3 teas each .. and rub down with butter. Squeeze lemons and them shove them (one whole lemon each) into the cavity of each chicken. Drizzle some broth over each chicken (leaving no more than 1/2 inch liquid on bottom of pan. Be sure and baste every 15 minutes. Cook for about 1 1/2 hours in a 350 degree oven. Cook  until 180 degrees by meat temperature. Enjoy!

From Deanna of

Asian Grilled wings with Steamed Rice, Roasted Carrots and Brussel sprouts Recipe:

chicken pieces of choice (wings, thighs or drums)
1/4 cup soy sauce
1/4 cup packed brown sugar

1/2 tsp curry powder

2-3 cloves garlic minced

1/2 tsp crushed red pepper

1 TB lime juice ( I was out so I used lemon)

sesame seeds for garnish

combine marinade ingredients in freezer size zip lock bag and add chicken pieces. Marinade in refrigerator for 3 hrs turning occasionally.

Heat grill to med heat. Remove chicken from marinade and set aside. Place marinade in a small saucepan. Bring to a boil and allow to boil a minute or two to kill any bacteria from chicken. Grill chicken pieces basting with marinade often until chicken is cooked through and no longer pink and juices run clear. Aprox 12-20 mins depending on pieces. Remove chicken and sprinkle with sesame seeds for garnish

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