Corlie's Dallas Chicken

I am all about easy meals these days! Here is another crock pot recipe from a friend:


First layer chicken breasts in a crock pot, cover with fat free cream of mushroom soup, and top with the salsa of your choice. No real measuring here. I just used frozen two chicken breasts and about 3/4 of the jar of salsa. There was enough liquid that I could have had a few more chicken breasts. Cook on low for 6-8 hours.


When finished cooking, take out the chicken and shred.


Add sour cream to the soup/salsa mixture.


Add back in your chicken.


Serve over brown rice, egg noodles, or whole wheat pasta. My husband also had some leftovers in a tortilla and said it was very good.

Crockpot chicken cacciatore

I love crock pot recipes! Here is another one I tried today:


First layer one onion in the bottom of your crockpot. (Next time I will use two- adjust based on your taste)


Place 1 1/2 lbs of chicken breasts on top (mine were frozen and it worked just fine)


Then in a bowl combine 2- 6 oz cans of tomato paste


1 t oregano, 1/2 t of basil, 1/2 t salt, and 1/4 t of pepper


1/4 C of white wine and 1/4 C of water


2 minced garlic cloves


and 8 oz of sliced mushrooms. Stir all of these ingredients together.


Pour over the top of your chicken.


Place a bay leaf on top. Cover with lid and cook on low for 6-8 hours.


When you are ready to prepare, remove the chicken and shred it with forks. It should tear apart very easily.


I stirred my chicken back into the sauce, but you could keep it separate if you prefer.


Serve with spaghetti noodles or any kind of noodles you have. I topped mine with a splash of balsamic vinegar and a little grated cheese.
This recipe is supposed to serve 4. The serving size must be big, because we had a lot left over. Great recipe! We loved it and will definitely make again.

Crockpot Chicken

This one is so easy:


Place onions, garlic, and lemons in the bottom of your crockpot. (Or celery, potatoes, carrots, anything you like).


Take a whole chicken and rinse in water. (I bought the kind of chicken that already has the inside parts taken out. Otherwise, you would need to fish those out at this time.) Cover the chicken with seasoned salt.


Place breast down over the veggies. Cover and cook on low or high depending how long you will have it in there. I left this while I was at work all day so I put it on the low- 10 hour setting.


When I came home this is what it looked like. Mmm Mmm! You can save the broth to have chicken broth on hand.


Cut and serve.


The chicken was tender, but not really flavorful. I may add more lemons and seasoned salt next time. I will definitely make this again. Depending on how big your family is, you can use the left overs in tacos, enchiladas, sandwiches, salad, or soup.

Crumb Chicken

You don't have to be able to cook to make this chicken...


You need: chicken breasts (fresh or frozen), crackers, some butter, and pepper.


First crush your crackers with a food chopper or food processor. I usually use Ritz crackers, they are my favorite because they crush very fine, but I didn't have any so I just used what I had on hand.


Melt the butter and coat chicken in butter


Dredge chicken in cracker crumbs, turning over each side onto the crackers.


Sprinkle with pepper and poppy seeds (optional).


Place in a baking dish and bake at 350 for 40 minutes (or longer if frozen). Bake until chicken is cooked through.


Serve with the sides of your choice. Yum!!

Coq au vin

Coq au vin is French for "Rooster in Wine". This is a chicken dish that my mom made growing up that I always really liked. I called her and got the recipe, which didn't involve any exact measurements. I will have to work at it bit to get it just right.


You will need: chicken (chicken tenders work best), onion, 1 garlic clove, bacon, butter or olive oil, mushrooms, and white wine or apple juice


Cook the chicken in a pan in 4 oz of butter or some olive oil. Add garlic clove. When chicken is cooked remove from pan.


In the same pan cook chopped onions,


Add chopped bacon, and when bacon is cooked through and onions are soft add:


Chopped mushrooms, stirring around occasionally until soft.


Then add 1/4 c of flour


1 C of White wine or apple juice


Stir all together until heated through and flour and wine make a sauce.
Serve over rice with vegetables.
I forgot to take a final picture, but the meal turned out good. Not quite how I remember my Mom's tasting, but very tasty. Bon appetit!!

Angel Chicken

I have been trying to do one post a week. I got really sick last week, so here is last week's post.
This is another easy crockpot meal. I put it together one day over my lunch break and it was ready to go when I got home.


You need: 8 chicken breasts (I just used three because there are only two of us), 1/4 C of butter, 1 0.7-oz pkg of italian salad dressing mix, 1 can of mushroom soup, 1/2 C of white wine, 1/2 of an 8-.oz tub of cream cheese with chives and onions, and angel-hair pasta


Place your chicken in the crockpot


On the stove melt the butter


Pour in the dry salad dressing mix


Once the butter and dressing are mixed together add in the mushroom soup, white wine, and cream cheese. Stir until combined together.


Pour the mix over the chicken. Cover and cook on low heat for 4-5 hours, or all day while you work.


Serve with cooked noodles and the sides of your choice.
The recipe above makes 6 servings. Using 3 chicken breasts we had tons and left overs for lunch the next day. This picture doesn't look that appetizing, but my husband said "this is Amazing!"

Sour Cream Chicken Enchiladas

I made our mom's enchiladas the other day. This ended up making 4 servings (4 pans of 4 enchiladas in square pans), but if I am making it for a group of people I use a 9X13 pan.


Ingredients: 7 chicken breasts (amount can be adjusted depending on size and how many you are making), 1 large can of enchilada sauce, 1 small can of sour cream, 1 can of cream of chicken soup, monterey jack cheese, and 16 tortillas (also can be adjusted)

First begin by boiling water to boil the chicken


Mix together the enchilada sauce, sour cream, and cream of chicken soup. (My sister has this fun immersion blender I probably need one too! :)


Pour out 1/3 of the mixture in a separate bowl


Chop or shred the chicken into small pieces. I dislike this part the most...not enough to use rotisserie chickens just yet.


Mix the chopped chicken into the larger amount of sauce


Add a little bit of cheese and mix


Fill your tortillas with the mixture, roll them up, and place in the pan


Add a cup of milk to the smaller sauce mixture and mix together


Pour over the top of the enchiladas and cover


Cover with cheese and either cook at 350 for 20-30 minutes or freeze and cook at 350 for 45-55 minutes. Just cook until hot in the middle.


And eat. Great with side salads, rice, beans, or chips and salsa