Slow Cooker Lemon Chicken

I use my slow cooker all year round. I love it in the summer because it doesn't heat up my kitchen while cooking and I love it the rest of the year because it is such a time saver. My friend has 9 children with one on the way and she doesn't have a slow cooker. I cannot even grasp that concept. How does she survive without one?! 

Crazy, is what it is. 

Make this Slow Cooker Lemon Chicken today. It only takes 3-4 hours so you can start it later in the afternoon and be ready for dinner. Sometimes I forget to start a meal in my slow cooker in the morning and then it's too late because a lot of meals take longer to cook. Not this one. Winner, winner chicken dinner. I had to say it.

Printable Version

Ingredients

4 boneless, skinless chicken breast or 12 chicken tenders

1/4 C. flour

1/4 C. butter

1 packet Italian Dressing mix, dry

1/2 C. fresh lemon juice or 1/4 C. concentrated lemon juice

1/2 C. chicken broth or 1/2 C. water plus 1 chicken bouillon cube

Directions

• If using chicken breasts, cut into thirds lengthwise; coat chicken in flour.
• Heat 2 Tbsp. butter in a large skillet; cook half of the chicken on each side 3 minutes to brown. Don't cook through as they will cook in the slow cooker.
• Remove chicken and place in the slow cooker; cook other half of the chicken in the remaining 2 Tbsp. butter.
• Place chicken in slow cooker.
• Sprinkle chicken with Italian Dressing mix, lemon juice and chicken broth. 
• Cover with lid and cook on low 3-4 hours.
• Serve over rice with juices.

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Chicken and Wild Rice Soup

Yesterday I was able to take Preston and Emma's school group picture. Now if you have been reading my blog for a while, you know that the school is very small. Like 12 kids total. It has kindergarten through 3rd grade. We live in the very rural middle of nowhere part of Southeast Idaho. They get homemade lunches and I love it. It was a cold day for pictures, though. The poor kids. It is hard enough getting all the kids to look good and at me at one time. If you were there you would have heard me saying, "Ok everyone look at me. Look at the camera. Put your arms back in your sleeves. Stand up straight. Give your toy car to your teacher. Ok smile! Don't look at your neighbor."  We got it done in about 30 seconds which was awesome. When I got home, I was craving this Chicken and Wild Rice Soup. It hit the spot. I love to dip my soups with homemade bread or rolls. Stick around for a giveaway after the recipe!

Printable Version

Ingredients

3 (14 oz each) cans chicken broth, divided

1 C. carrots, peeled and sliced

1/2 C. sliced celery

1/2 C. onion, chopped

2 C. sliced mushrooms (I only did 1 C. and it was plenty)

1/2 C. wild rice, uncooked

2 Tbsp. butter

1/2 C. all-purpose flour

4 tsp. salt (I only used 1 tsp. and it was plenty)

1/4 tsp. pepper

1 C. heavy cream

2 C. cooked chicken, diced

Optional: sour cream, chives

Directions

• In a pot over medium heat, combine 2 cans broth, carrots, celery, onion, mushrooms and rice. 
• Bring to a boil; reduce heat to low.
• Cover and simmer 40 minutes or until rice is tender.
• In a separate saucepan, melt butter over medium heat.
• Stir in flour, salt and pepper; add remaining broth. 
• Cook and stir until thickened; stir in cream.
• Add to rice mixture.
• Add chicken; heat through.
• Garnish with sour cream and chives if desired.

This recipe comes from Gooseberry Patch's Hometown Harvest. It is one of my favorite cookbooks of theirs.

You will find recipes like Hot Buttered Cider, Ginger Spice Muffins, Perfectly Pumpkin Pancakes, Fresh Apple Pound Cake, Cranberry Pork Roast, and so much more. There is also a section called Over the River and Through the Woods that is filled with Autumn memories from people around the country. I loved this part!

You can win a copy of your very own. Simply use the rafflecopter below to enter. Sign in with your email or facebook account. The more entries you do, the better your chances of winning!

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White Chicken Chili {in broth}

I have seen recipes for White Chicken Chili floating around and I have a confession. I have never eaten White Chicken Chili. I have wanted to, but just never got around to making it. I told myself this year I would do it. And I did. Only it's not the regular creamy version. It's a broth version and I loved it. It reminded me of Taco Soup. I loved it topped with plain greek yogurt and shredded cheddar cheese. Then I crunched up some tortilla chips and stuck those in, too. I love that my family loved it, too.

Printable Version

Ingredients

1 onion, chopped

2 cloves garlic, chopped or 1 tsp. minced garlic

3 Tbsp. olive oil

6 C. chicken broth

3 (15 oz.) cans Great Northern beans, drained

2 C. cooked chicken, cut into bite sized pieces

4 oz. can diced green chiles

1 tsp. ground cumin

salt and pepper to taste

Garnish: sour cream or plain yogurt, shredded cheddar cheese

Directions

• In a large pot over medium heat, saute onion and garlic in olive oil until tender. 
• Stir in remaining ingredients except garnish.
• Bring to a low boil, stirring frequently.
• Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
• Top each bowl with a dollop of sour cream and a sprinkle of cheese. 
• You can also crush some tortilla chips and stir those in, too.

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Chicken & Orzo

A few weeks ago, I asked my Facebook followers which recipe I should make for this giveaway. The result was almost unanimous that Chicken & Orzo was what I should make. So I listened! This is one of my new favorite meals. It's a complete meal all together. I love the simple flavor of the Orzo, topped with some fresh squeezed lemon. Orzo is just tiny pasta. It's right in the pasta aisle so be sure to look for it. The chicken is super tasty and cooking the zucchini in the same pan as the chicken gives it a delicious flavor. It's all cooked on the stove so it's very simple to prepare. You will love this recipe! 

Printable Version

Ingredients

4 Tbsp. olive oil, divided

4 boneless, skinless chicken breasts

1 tsp. dried basil

salt and pepper to taste

2 zucchini, sliced

8 oz. package orzo pasta, uncooked

1 Tbsp. butter, softened

2 Tbsp. red wine vinegar

1 tsp. dill

Garnish: lemon slices

Directions

• Heat 2 Tbsp. oil in a large skillet over medium heat.
• Sprinkle chicken with basil, salt and pepper.
• Add chicken to skillet and cook, turning once, for 12 minutes, or until juices run clear.
• Remove chicken to a plate and keep warm.
• Add zucchini to skillet and cook for 3 minutes or until crisp-tender.
• Meanwhile, cook orzo according to package directions; drain and stir in butter.
• Whisk together remaining oil, vinegar, and dill; drizzle over orzo and toss to mix. (I added salt to my orzo for more flavor)
• Serve chicken and zucchini with orzo. Garish with lemon slices.

This delicious recipe comes from Gooseberry Patch's 101 Stovetop Suppers.

This cookbook is full of easy and delicious stovetop recipes. It is one of my favorite Gooseberry Patch cookbooks. It has recipes like Pepperoni Tortellini, Chicken Romano, Creamy White Chili, and even desserts like Chocolate Hazelnut Skillet Bars. You need this cookbook.

Lucky for you, I have a copy to giveaway! Just use the rafflecopter form below to enter.

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