Recipe Request: Things to Pour onto Chicken

Here is a shortage I have found in my recipe file: Things to Pour onto Chicken. What I like (“like”) to do is put raw pieces of chicken breast (“pieces” as in “cut each chicken breast into several pieces, like chicken tenders, or actually use chicken tenders) into a 9×13 Pyrex baking dish, pour something relatively easy over the chicken, and put the whole thing into the oven. Or crock-pot would also be fine, though the one time I tried to cook chicken in a crock-pot, it was totally cooked in, like, four hours.

There are a fair number of “dip the chicken into something liquidy, then into something crunchy” recipes, and there are tons of “cook the chicken first, then put it in the baking dish” recipes, but I have enough of those. I need ones where once I’ve finished putting the raw chicken into the baking dish, I don’t have to touch it anymore. I don’t mind doing a lot of OTHER work, but I don’t want to touch the chicken. Do you have any of those?

It doesn’t have to make the chicken into a CASSEROLE, either. Like, the recipe can be “put on lemon juice and pepper, then cover it and bake it for x minutes.” Don’t think to yourself, “Oh, but she’d already know this,” because I am VERY NEW to handling raw chicken.

113 thoughts on “Recipe Request: Things to Pour onto Chicken

  1. Emily

    I do barbecue sauce–I like KC Masterpiece, but I’m sure you could use whatever variety you prefer. Pour on one side, spread with spatula or rubber scraper to cover the whole piece of chicken, bake for half the time, flip, pour/spread the other side, bake for the remainder of the time. Yummy barbecue chicken!

  2. T.J.

    We do one where you mix a box of lemon jello, 3tbsp melted butter, 2 tbsp mustard, and 1 tsp garlic powder and pour it over raw chicken, then sprinkled slivered almonds over everything, and pop in the oven for about 20 minutes covered and ten minutes uncovered…I think. I guess it depends on the size of your chicken pieces. Serve over rice. But that might be more prep work (melting butter, mixing ingredients) than you were hoping for.

    Similar to Emily’s suggestion above, we do one where you mix some bottled bbq sauce with Italian dressing and slather on raw chicken, bake for a while, flip and coat again, bake some more. It sounds weird, but it is tasty.

  3. aly

    salsa– chicken, some salsa and then maybe some cheddar cheese? this also works great in a crock pot (depending on time, size of chicken, etc). you can also add beans, jalapenos, etc. serve with taco shells. works great. :)

    1. Monique S.

      I second the salsa over chicken. I do mine in a crock pot for 4 hours and it is awesome and super easy. Also the ratio for me is 1 jar of salsa to 4 med. chicken breasts

      1. Kelsey D

        I third the salsa. What I do is: put chicken in crock pot as is. Mix a packet of taco seasoning into a jar of salsa (16oz) and pour over chicken. Pop in crockpot on low for 3-4 hours (for 4 chicken breasts). The chicken pulled away like a pulled pork… we made chicken tacos out of the meat. The next day I used the left over chicken to put over nachos with melted cheese. You could also use the chicken to spice up a homemade soup.

        You could also do the same in a baking dish and put in oven for ~1 hour until chicken is cooked. The chicken tastes really good cut up and put in sandwich buns with some peppers and avocados. Yum.

  4. Elisabeth

    This actually goes into the slow cooker, but it is also a “Pour something on it and never touch the raw chicken again” recipe.

    Put chicken in slow cooker. Pour on a can of enchilada sauce. Add 1/4 c brown sugar and 1 packet taco seasoning (plus a can of green chiles if you like spicier food). Cook on low for 6-7 hours.

    A good “pour on chicken recipe”: http://www.tasteofhome.com/recipes/honey-baked-chicken-2

    We liked this at our house. You cook the chicken on the stove top for a little bit, then cook some vegetables, throw the chicken back in with a can of diced tomatoes and some balsamic, and then throw it in the oven.
    http://www.ourbestbites.com/2014/02/braised-italian-chicken/

    1. Elisabeth

      Forgot to add that on the first one, I usually take the finished chicken out, shred it, and use it for tacos.

    2. Becky

      We do something very similar in the crock pot, but it’s JUST the enchilada sauce and a can of green chilies. It sounds so simple and weird, but it makes DELICIOUS chicken tacos every time. And if you leave it on the full 8+ hours (we turn it on low in the morning and go to work all day) the chicken shreds really easily.

    3. Caro

      We do a similar copycat recipe from a popular Tex mex chain:
      Chicken (or country style pork ribs) in crockpot, add 1 can of coca-cola, 1 cup of brown sugar, 1 can of enchilada sauce, and 1 can of green chiles. Cook in crockpot for 6-8 hrs. on low. Feel free to add more coke or sugar to taste. And while it is more flavorful if marinated overnight in this, it’s not necessary. Serve in burritos/tacos with rice and other favorite toppings

  5. LeighTX

    I made a new pork chop dish last night and the sauce in that recipe would go well with chicken–1 cup whipping cream (I actually used Silk creamer since we don’t do dairy) plus 1/4 cup of Dijon mustard and 2 Tbsp of white wine. You could mix some chicken broth in there if it’s too thick.

  6. jen

    Oh I have a family favorite for you! Take a 9×13 and pour a layer of rice. I’ve tried using brown rice but it only works if you par boil the brown rice first, which is sort of a pain so I usually stick with regular white rice (not the quick cooking). Cover the rice layer with water. You could measure these to make sure you have the proper rice/water ratio but I’ve never have so I don’t know. Place 4-6 raw chicken breasts on the rice. In a bowl, mix together one packet Lipton onion soup mix and two cans cream of something soup (we always use mushroom and chicken). This will look sort of gross. Trust, it is not. Spread this layer over the chicken. Cover with foil and bake at 350 until the chicken cooks through, about 45 mins to an hour. It has a long cook time but the prep is super simple and it makes delicious leftovers.

    1. sooboo

      My mom used to make this but she used a box of Uncle Ben’s wild rice and cans of those two soups. She called it Two Cans and a Box. So good and even better as leftovers.

  7. Jill

    I was going to comment to say “salsa or rotel or similar, bake low for a long time (or crock pot) and then shred and use for tacos/enchiladas” but I see several like-minds beat me to it!
    We actually prefer dark meat chicken at our house because white meat always seems to get too dry. My best tip for shredded meat: (we usually do pork b/c mmm pork but works the same with chicken) if you have to work to shred it you haven’t cooked it long enough. I bake everything in a dutch oven (chicken thighs, spices, salsa etc) and then just stir it around with a fork or tongs. If it’s done it will just fall apart and shred itself.

  8. lillowen

    1) A can of golden mushroom soup (made by Campbell’s, can be a bit difficult to find, a slightly off-putting orange colour but very delicious), then serve over rice

    2) Equal parts apricot jam and Russian salad dressing, plus about half a pouch of dried onion soup mix, serve over rice

    3) Wing sauce plus a packet of dried ranch dressing mix, cook then shred and serve on hamburger buns or in quesadillas (bonus: put some blue cheese crumbles on top before serving to get all melty and delicious)

  9. stacey

    there is always the standard “pour a can of cream of something soup over it, add a bag of frozen broccoli and then bake at 350 for 30 minutes” serve with a salad. I use chicken thighs rather than breasts & bake for slightly longer. Or you could go oriental – mix up 1/3 cup soy, 1/3 cup rice wine vinegar, 1/3 cup sesame oil, a couple teaspoons fresh grated ginger (or cut a couple slices off it), a couple peeled garlic cloves & 2 tablespoons of sugar. Mix really well. Shake it up in a covered jar. Then pour over chicken, marinade in the fridge for 30 minutes or as long as you want & then bake at 350 for 20-30 minutes, or until chicken is cooked through. Add fresh chopped broccoli & pea pods or sliced carrots when baking if you want and serve over rice.

  10. Renee

    My favorite is to cut up the chicken, put it in a 9×13 with some diced potatoes then squirt Italian dressing over all of it, sprinkle on some Italian seasoning and some grated Parmesan cheese and bake at 350 until the chicken is cooked through and the potatoes are fork tender. Yum.

  11. Erin

    I put chicken in the center of 9×13 dish, cut some red potatoes into wedges and put around the chicken, then pour 2 cans of italian style diced tomatoes over the top and bake.

  12. liz

    I put frozen chicken breasts into a crock pot (they aren’t as gross to me when they are frozen!), pour a half of jar of salsa (this is for 3-4 frozen breasts), then cook on low while I am at work. I shred it, and we do a million things with it. Tacos, enchiladas, quesadillas, taco soup, etc.

    My mom also would cook “West County Chicken”, with chicken, a cream of something soup, mixed with sour cream poured over the top….then the pepperidage farm dry stuffing poured over the very top (serve with rice).

  13. Michelle

    I love apricot chicken: mix 8 oz apricot jam, 8 oz catalina salad dressing and 1 packet of onion soup mix. Pour over the chicken and bake. I bake it at 350 for 45 minutes for whole boneless skinless chicken breasts, but it might cook a little faster with chicken tenders.

  14. Artemisia

    Raw chicken freaks me the f*ck out, so I don’t cook it very often. When I do, I put uncooked rice in the bottom of a casserole. Then mix a can of cream of mushroom with a can of cream of cheese (?? Cheese soup? You will know the can when you see it) together with some onion and garlic powder and any other spices you want to play with. Pour over the rice, place chicken on top. I usually salt and pepper the chicken. Then bake! I can send actual amounts and baking temp via email tonight if you like.

  15. Becky

    My family’s favorite is a can of Rotel and a can of Nacho Cheese soup dumped over chicken & cooked in the crock pot. Serve over rice.

  16. Sara

    If you are into the crockpot recipes, I recommend crockingirls.com They have some super easy and good recipes, like chicken & dumplins and philly chicken sandwiches. Also, if your chicken was done in four hours, you might have a “hot” crock and need to adjust accordingly.

    We have a salsa chicken recipe as well–top chicken with taco seasoning, cover with salsa, bake in oven until done. A few minutes before you think it is done, top with cheddar cheese and let it melt. My picky girls won’t eat it anymore. :( I’m hoping to find a good recipe myself–I have to figure out what to do with the chicken in my fridge for dinner!

  17. Lawyerish

    I like to melt butter and Tabasco sauce together (about 1 bottle of sauce + up to a stick of butter) and pour them over chicken, then bake at 400 for about 25-30 min or until cooked through. It’s like a buffalo sauce, basically, so you could serve with carrots, celery and blue cheese or ranch dressing. If desired, about five minutes before it’s done, you could put shredded cheddar or monterey jack cheese over the top.

  18. Lyssa

    1) Canned tomatoes (whole or diced, plain or with seasonings)

    2) Italian dressing- just plain, oily salad dressing

    3) Any BBQ sauce.

    4) GARLIC. Lots and lots of garlic- either the powder, or fresh cloves. I use frozen raw chicken and it seems to be juicy enough on its own, the garlic doesn’t dry it out.

    All of these are ridonkulously easy. Put raw chicken into crock pot, cover with “stuff”, cook on low. If you cook on high, it will be done much sooner. Sometimes I do these in the microwave, too. Hubby likes to do the “Italian Chicken” by marinating the chicken in the dressing for a day before cooking.

  19. Bitts

    This is one of my favorite ways to cook, so I have lots of ideas / combinations. 2 of the most important steps are:
    #1 – stir the chicken around in the sauce after it’s all in the pan, so every piece is covered evenly. This helps prevent sticking also.
    #2 – COVER WITH FOIL … this is NOT a superfluous step. You will get sauce crust and chicken jerky if you don’t cover it with foil!

    Combos we like:

    ** 1 cup white wine, 1 cup broth (any kind), 1 brick cream cheese (softened, divided into equally-sized chunks throughout), 1 tablespoon minced garlic, 1 teaspoon lemon pepper

    ** 8oz sour cream, 1 envelope onion soup mix, 1 cup broth or white wine (you have to cook this really LOW LOW LOW or the sour cream will break)

    ** 1 jar salsa, 1/2 brick Velveeta cut up and distributed evenly

    ** 1 can diced peaches (in juce — do not drain) 1 cup broth or white wine

    ** 1 can diced pineapple (in juice, do not drain) 1/4 cup soy sauce, a few shakes of sesame oil

    ** a bottle of any salad dressing, really, + a cup of broth or white wine / we like Gazebo Room Greek, Ken’s Zesty Italian, and Drew’s Rosemary Balsamic

    ** a 16oz jar of Heinz Chicken Gravy + a cup of broth or white wine

    I often drop a brick of Land O Lakes seasoned saute butter in with many of these — we like the garlic/herb flavor and the teriyaki flavor

    Also, any of those pouch sauces in the canned food aisle would also work, like the Campbell’s slow cooker or saute sauces, or the Kraft Cooking Sauces. The protein you use does not have to match the meat on the label. The cooking sauces and marinades in the condiments aisle are also all ok to use like that, even if the label doesn’t say so. I just always add a cup of broth or white wine to most of those.

    I don’t do any of the flipping that others have recommended, though sometimes when the chicken is finished cooking, I peel back the foil and sprinkle shredded cheese, breadcrumbs, or a combo of both on top, then re-cover with foil for a few minutes if it’s cheese, or take the foil all the way off and put it back in the oven if it’s breadcrumbs. The oven is OFF at this point, just cooling down.

    Sorry if you already knew all these details. You said you were very new!!

  20. Jenny Grace

    I find raw chicken to be the most repellent of all the raw meats, so I am CAREFULLY VIEWING THESE COMMENTS. If you test any out, I would very much appreciate a follow up compilation post.

  21. Emily

    These are good hints. Here are two of my pour stuff over chicken recipes, though I am not sure one counts.
    1. Lime Chicken: Place raw chicken in plastic ziplock bag the night before with a lot of lime juice and some minced garlic (from a jar acceptable, usually about a tablespoon worth). 1 hour before dinner pour the chicken and sauce into a pan and put in an oven at 350 cook uncovered until done. I am not sure it counts because you do have to pour it out of the ziploc bag, but you don’t have to touch it at all.

    2. This is cheating, but there are now a very large number of pour over your meats sauces that would work with chicken. I buy a bag of them (I like the offerings from the fontera grill the best), and pour it over the chicken and put it in the oven. I have found that though many of them say for beef or pork, they all work fine with chicken as well.

  22. Kara

    It’s super unhealthy, but super delicious-
    Take a sleeve of Toll House Town House crackers (not saltines, not Club crackers, the Town House ones), and smash it into crumbs. Put crumbs into a bigger bowl.
    Melt a stick of butter. Put a cup of full fat sour cream into the butter, and mix together. Pour hot mess over cracker crumbs, and mix together.
    Get a glass pan or other oven safe dish.
    Put a layer of the cracker mix on the bottom of the dish. Put the pieces of chicken on top of the cracker layer. I like to use tenderloins, but breasts cut into strips work just fine.
    Cover the chicken with the remaining cracker mix.
    Bake at 375 until the chicken is fully cooked- maybe 45 minutes? An hour?
    Serve with the delicious crumbs.

    Though I often just throw the chicken in a dish with salsa and cook. When it’s fully cooked, I’ll put some cheese on the top, and stick it under the broiler just long enough to melt the cheese.

  23. Linnea

    If you don’t mind sprinkling instead, Pensey’s spices. The Fox Point blend is a big hit here. Also Mrs, Dash. We cover with foil to keep the chicken moist.

  24. Britni

    Well this isn’t exactly what you are asking for, but maybe it is easy enough that you would still like it.
    I buy the chicken tenders (so I don’t have to touch or cut anything), cut strips of veggies (I use onion, green/red pepper, broccoli, snap pea.. whatever is in the fridge/that I like), throw it all in a pan (I use a wok, but a pan will work) and add soy sauce. While its cooking, I put “Success in a Bag” (rice in a bag = easy/lazy girl rice) in boiling water. Delicious chicken stir fry. super easy.

  25. Amelia

    I do the salsa chicken thing, but I mix the salsa with sour cream first and then pour the whole mess over the chicken.

    Our current favorite is to smother the chicken with mayonnaise (with a spatula – no touching chicken!) and then top with Parmesan cheese, then bake.

    My husband would eat ranch chicken every night of the week: put chicken pieces over uncooked rice (say, one cup), cover with milk (two cups milk to one cup rice), and then cover t the whole mess with ranch dressing. Lots of ranch dressing. Cover with foil and bake for an hour at 375-degrees.

  26. Jesabes

    This honey chicken recipe can be made in either the crock pot or the oven. The crock pot does only take 3-4 hours, so I start it in the afternoon.
    http://myhappycasa.blogspot.com/2012/02/honey-sauce-chicken.html

    This Thai Peanut Chicken recipe is one of my absolute favorites. We LOVE it. (I can’t remember if you guys have any nut allergies?) It’s another crock pot one, but I’m sure it would be easily convertible. Again, I start it about 3-4 hours before we want to eat if using the crock pot.
    http://mmmcafe.blogspot.com/2008/11/thai-peanut-chicken.html

    1. Jesabes

      Oh! And I forgot, with the crock pot recipes I don’t usually even bother with thawed raw chicken – I put frozen chicken breasts straight from the freezer into the crock pot. In that case they take around 4-ish hours on high. (With all the sauce and everything.)

  27. Jenny

    Again, not exactly what you asked for, but I use whole chicken pieces (bone-in), put them on a cookie sheet, and drizzle them with olive oil, salt and pepper them, and roast them at 425 for about 45 minutes. It’s my favorite easy dinner. You can roast them on top of sliced carrots or onions or other veggies; you can vary what you put on them, like black beans or soy sauce or honey or lemon juice or paprika or cumin or herbs or whatever. But just olive oil and salt turns out good every time.

  28. Swistle Post author

    This is good stuff, you guys. GOOD STUFF. So far I have not seen a single recipe where I thought, “Oh, I already knew about that.” GENUINELY NEW TO CHICKEN.

  29. Stefanie

    Bonus points: this recipe calls for frozen chicken, so no need to handle raw, slimy chicken at all.

    Crockpot chicken tacos

    Ingredients:
    4 frozen chicken breasts
    1 jar salsa (16-24oz)
    1 packet taco seasoning
    1-2 cans black beans (drained)
    1 Tbsp sour cream
    Flour tortillas
    Shredded Lettuce
    Shredded Cheese

    Directions:
    Place frozen chicken in crockpot
    In separate bowl mix salsa and taco seasoning—pour over chicken
    Add 1-2 cans of black beans
    Cook on low for 6-8 hours
    Before serving, shred chicken inside the crockpot (use 2 wooden spoons or spatulas)
    Stir in sour cream

  30. Bitts

    Do you need to know about what to serve chicken with? I do every weeknight dinner the same way (we have one family member with OCD and this method avoids food triggers):

    1 protein – chicken/pork/beef/fish

    1 carb – noodles/rice/potatoes/bread or rolls

    1 cooked veg (everything except peas tossed in EVOO & roasted in oven) – broccoli/broc+cauli+carrot blend/green beans/peas/brussels

    tossed salad + individual dressing choice

    This way we only have 1 repeat protein each week, so we eat soup+bread+salad on Saturdays and eggs+toast+fruit on Sundays.

  31. Jodie

    WE make something called Colorado chicken. Basically you throw chicken in the bottom of a greased 9X13 pan, season them (lawreys season all or Mrs Dash or whatever), Spoon some campbells cream of mushroom soup (undiluted–and cream of chicken works well too), put cheese on that (my original recipe calls for swiss, but I have used any white cheese I have) and then take stuffing mix and moisten it with either a stick of melted butter–OR some melted butter and water–just so it is wet–not sopping and cover the chicken with that–bake at 350 for 45 min.

  32. Jesabes

    Ooh, I forgot this one from my own site: http://jesabes.com/2013/07/22/crockpot-chicken-dumplings/
    (You can tell I use the crock pot a lot.) We’re actually having it tomorrow!!

    And for tacos, our favorite is ranch chicken – I like the use of the seasoning packet instead of a bottle of dressing. http://eat-drink-love.com/2012/10/crock-pot-ranch-chicken-tacos/ This one might be even better in the oven with just the ranch packet and taco seasoning – the 2 cups of chicken broth make the crock pot result a little too liquidy. I always try to remember to reduce it and forget.

  33. Lawyerish

    An equally easy pour-over method is to marinate it starting the night before (or that morning — at least for 6-8 hours but best is overnight). Just put the chicken in a big Ziploc bag and pour the stated ingredient over the chicken, seal it up and refrigerate overnight, then dump everything in the pan and cook the usual way (~400 degrees, 20-30 min — I agree with the above poster that foil may help keep it from drying out):

    — Italian salad dressing/marinade
    — BBQ sauce
    — buttermilk with a dash of hot sauce
    — plain yogurt or sour cream mixed with any spices you like; cloves of garlic are especially good, but powdered spices work too (paprika, hot/smoked paprika, oregano, onion powder)
    — jarred Indian simmer sauces (jalfrezi. vindallo (spicy), curry, korma, tikka masala)
    — salsa
    — jarred tomato-based pasta sauce
    — honey mustard (dressing, bottled, or homemade)
    — ranch dressing

    With most of these, if you add some cheese in the last five minutes of baking, it amps up the goodness.

  34. idena

    Here is an adapted recipe for you (I’ve changed it to meet your requirements):

    In the casserole dish put a thin layer of crushed tortilla chips and place raw chicken pieces on top.
    Sprinkle 1-2 Tablespoons of taco seasoning over the chicken.
    Pour 1 cup (or more) of salsa over that.
    Top with another layer of crushed tortilla chips.
    Bake for 30-45 minutes (depending on how thick the chicken pieces are).
    Put some shredded cheese on top (Monterey Jack and/or cheddar). Bake for another 5-10 minutes.

    When I want this to be a full meal, I add a can of rinsed and drained black beans and 1 cup of frozen corn before putting in the chicken.

  35. idena

    Another recipe:
    Place the chicken pieces in a casserole dish.
    In a bowl mix together crushed garlic, lemon juice, oregano, olive oil, pepper and salt.
    Pour that over the chicken and bake.

    And another variation of this:
    Place chicken in casserole dish.
    In a bowl mix together diced or thinly sliced onion, crushed garlic, lime juice, olive oil, salt and pepper.
    Pour that over the chicken and bake.

  36. idena

    One more!

    In a deep casserole dish, put chopped onion, celery, carrots, and garlic (optional).
    Put the chicken pieces on top of those veggies.
    Drizzle 1-2 Tablespoons honey over the chicken.
    Sprinkle with salt and pepper.
    Pour 1 cup of chicken broth in there.
    Cover with foil. Bake.

  37. Portia

    Two things regarding crockpot chicken:

    -if you put it in frozen, it takes longer to cook (usually closer to 6-7 hours than 4, on low), and I agree with above commenters that handling frozen raw chicken is less gross.
    -though most chicken dishes do cook through fairly quickly in the crockpot, I’ve found that the chicken doesn’t usually dry out if you leave it in longer — it just falls apart, which I like but you might not.

    If you embrace the crockpot chicken, you have SO MANY options for dumping things on it. Check out crockpot365.blogspt.com — she has a whole chicken category.

  38. Sally

    I second Diane’s Baked Teriyaki Chicken suggestion. I usually double this recipe and make a crap load of rice to go with it then use the leftovers for Chicken Fried Rice the next day. Two for the price/prep of one!

    My favorite: http://allrecipes.com/recipe/angel-chicken-pasta/
    There is some minor prepping of the sauce but then its a pour and bake.

  39. Deborah

    We have a crazily prolific apricot tree, so we have lots of apricot jam and started doing this: Spray baking dish with cooking spray; put desired number of boneless chicken breasts/tenders/thighs/whatever in it.

    Mix apricot jam with a sweet chili sauce (like this: http://www.amazon.com/Mae-Ploy-Sweet-Chili-Sauce/dp/B00023T3C6) to your desired spiciness — I usually start with half and half and then add more of the chili sauce until it’s zingy enough for us. Make enough to slather generously on top of the chicken; I dollop it on with a spoon and then spread around with the back of the spoon until it’s even. Cook for about 35 min on 325F covered in foil. Excellent with rice, veggies, etc. The left overs are wonderful diced in chicken salads, make good tacos, and are yummy with hummus and spinach in a pita.

  40. Phancymama

    This is the very first way I learned to cook things in the oven (crock pot was the fist way I learned to cook.). It was recent.
    Anyway, chicken in pan, pour a little olive oil on, pour on Parmesan cheese, bake.
    Best dish ever we call chicken-go-to-bed. Mix 2 cans cream of mushroom soup (condensed) with two cans of cream sherry, pour over chicken, bake and serve over rice.

  41. Megan

    We do salsa chicken all the time. If I’m feeling fancy I mix the salsa with sour cream when the whole thing comes out of the oven – take chicken out, add dollop of sour cream to the salsa left in the pan, spoon over chicken. DONE.

    Also, this tomato soup has chicken, and is a throw everything in the crock pot and go, sort of thing. Even the chicken goes in frozen. I just shred the chicken with a fork when it’s done. http://rivernorthpaleo.blogspot.com/2012/03/creamy-crockpot-chicken-and-tomato-soup.html

    We also like the terriyaki sauce and italian dressing over chicken. Not together.

  42. Sarah

    Last night I put a bunch of frozen chicken breasts in the crock pot around noon, dumped a bottle of Peppercorn Ranch dressing over them, and let them go on low for six hours. It was delicious and perfect, amazingly. So… this seems like one of those obvious things, but if you’re looking for a truly non touch, non handling kind of recipe (cuz raw chicken horrifies me too and I try to always limit my handling of chicken to frozen) this works easily. And, obviously, just about any dressing would work, I just thought the peppercorn happened to be especially tasty.

  43. Lauren

    My mom used to make “Cantonese chicken” which can’t possibly be Cantonese but that was always what we called it. Mix 1 cup ketchup, 1\2 cup brown sugar, 1\2 cup soy sauce, and 1\2 cup lemon juice. Pour over chicken. Bake at 350 until cooked through, time depends on size of chicken pieces and whether they are boneless or not. This is pretty saucy and is delicious over rice.

  44. Brenna

    Lazy-ass orange chicken:
    2T frozen oj concentrate (no pulp)
    2T brown sugar
    3T ketchup
    1t balsamic vinegar
    1t soy sauce
    1T KOSHER salt
    1T olive oil
    Mix up and pour over frozen chicken in a crock pot (1.5-2lbs worth) cook on low for 6-8 hours. Shred or cube and serve over rice.

    Easy enchilada chili:
    Frozen chicken
    1 big can enchilada sauce
    2 cans beans (your choice, I use 1 can black beans and 1 can pinto)
    2 cans diced tomatoes
    1 diced onion
    2 chopped celery stalks
    1-2 t chili powder
    1t cumin
    Other seasonings to your taste (cayenne, paprika, red pepper, etc.)
    Dump it all over the frozen chicken in the crock pot, cook on low for 6_8 hours. Shred the chicken and return to crock pot for 30 minutes or so. Serve with usual chili fixings.

  45. Brenna

    Also, I found this out fairly recently and have to share it, because it was a REVELATION. If you have a stand mixer, you can shred chicken (and other cooked meats) in literal seconds with the paddle attachment. Just throw it in the and turn it on low. It’s like magic.

    1. Elisabeth

      Yes! That blew my mind when I found out, because I make a lot of slow-cooker meats (pulled pork, Italian beef, etc.) and now I can shred them all so fast.

  46. Jill

    Ok two things: 1) It’s *fascinating* to me to read how people cook at home. Fascinating.
    2) My husband no longer works as a chef, but he has his culinary degree from Johnson and Wales. He gets super squeamish about crock pots not just because he is a total food snob, but also because people put frozen chicken in them. Read a bit about food safety, and you’ll see that you should never put frozen meat (esp chicken) into a crockpot because it takes the meat too long to reach 140 degrees. The longer the food sits around below 140 degrees the more likely it will breed bacteria that causes food poisoning. I know people do it all the time and say it’s fine, but it’s safer to defrost the chicken first.

    1. Jesabes

      Interesting! Is this the same for both high and low? I pretty much exclusively use my crock pot on high and I read that’s roughly equivalent to 300 degrees (I’m sure it varies widely). Would 300 be enough to bring it up to temp quickly? Or are you not even supposed to cook on the stovetop/in the oven with frozen meat?

      The reason I put meat in my crock pot frozen is because I’m trying to do everything I can to minimize raw chicken juice in my kitchen:) Defrosting it in the fridge means one of my nice glass dishes (and it’s plastic lid) suddenly seems salmonella infested to me. Then the sink as well, when I wash it. Chicken is the worst!

      1. Jill

        I honestly don’t know if cooking it higher helps this. I just know everything I’ve heard food-safety-wise says to defrost first.
        I also think raw chicken is gross, but I’ve gotten over it (mostly). And I figure the dishwasher can take care of any gross raw stuff for me. That and Clorox wipes, right?

  47. sooboo

    My go to easy prep chicken is 1/4 cup olive oil, tablespoon lemon juice, garlic clove, tablespoon soy sauce and a dash of white wine. Whisk it together in a cup and pour over chicken.

  48. Sarah!

    Another no-touch chicken strategy is to boil it: I get the bags of individually frozen chicken breasts, put it in a frying pan or saucepan, and just cover with water. Then boil the water until the chicken is up to temp. You can either pour sauce/etc on after, or put stuff right in with it as it boils- I usually add teriyaki glaze to the water, and canned pineapple/juice from the can, and chopped up bell pepper. It all cooks together and the water boils off making a nice glaze sauce stuff. You don’t have to touch it at all, just keep an eye on it to make sure it doesn’t boil over or run out of water (though sometimes I’ll flip it with tongs partway through, esp with glaze in the pan because then it browns more, you don’t have to if there’s plenty of water).

    My mom’s go-to is: chicken breasts or thighs on pan (or in dish), sprinkle with salt/pepper/garlic powder/onion powder, bake until it reaches proper temperature. Thighs stay moister in the oven.

  49. brenda

    I use the slow cooker a lot for chicken and I find I can leave chicken in there for 8-10 hours without it drying out (low setting). Here’s a recipe we like a lot and very easy: chicken thighs, don’t have to chop them or even touch them just put them in the slow cooker; about 400 ml coconut cream; 1 tablespoon garam masala; as much curry powder as you like depending upon your tastes; about half a cup of tomato paste. That’s it. So easy, so yum.

  50. Peyton

    Maple-mustard chicken

    1/2 cup Dijon mustard
    1/4 cup maple syrup (real stuff is best)
    1 tbsp vinegar of some sort (rice/wine/apple cider)

    Pour over chicken, bake at 450 for about half an hour, until it’s to temp. Sprinkle with rosemary.

    We like to serve it with rice.

    Got it from http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/, and we’ve liked it enough to do once every month or 2 for the last year.

  51. Phancymama

    These recipe idea posts are the BEST. Can we do them more often?! I am also fascinated by the amount (or lack of) effort people put into recipes. What a fun discussion.
    Anyway, I was also going to add that last year I stumbled across Lowrys marinades in the groc store. They had a bajillion flavors and I bought a bunch. They are on the higher sodium side and obviously more expensive than the ingredients alone, but are amazing and easy to just pour over chicken and bake.

  52. Laura

    Easy Chicken Casserole:

    1. Four or more chicken breasts depending on number of people feeding
    2. One can of condensed cream of chicken soup
    3. Four slices (scale up if using more chicken breasts — should be one slice of cheese per breast. I have also used shredded cheese in a pinch. You can use any kind of cheese you like. In Wisconsin, we use sharp cheddar. Others may prefer swiss. I like a cheese with a bit of a bite. Pepper Jack is also good. If you have a sensitive palate, you could use farmer’s or mozzarella – your choice.
    4. – 8 ounces of white wine or water
    5. Bread crumbs (can be optional but adds a nice textural variety to the finished product)
    6. 3 – 5 little thin slices of butter to sprinkle on the top of the breadcrumbs

    Preheat your oven to 350 degrees
    Get a dish. Can be 8 x 8 or 9 x 13 depending on number of chicken breasts and how they fit in the dish.
    Put the chicken at the bottom of the dish in one layer.
    Place the cheese slices over the chicken.
    Grab a bowl.
    Mix the soup and wine or water in the bowl. Pour this mixture over the chicken.
    Sprinkle the whole dish with a layer of breadcrumbs. It is your choice how thick you want your layer of breadcrumbs to be. I prefer a thin sprinkling.
    Dot the breadcrumbs with your little, thin slices of butter – perhaps one per corner and one in the middle.
    Place in the oven and bake for 45 – 55 minutes depending on your oven and whether you are using a glass or metal pan.
    Serve with green beans on the side or a green salad.
    This is a good Midwestern casserole that is easy and warm on a cold day. I started making it when I was 18 and will probably still be serving it on Friday nights when I’m 90!

    1. Erin

      It must be a Midwest thing – we use Swiss cheese and crushed up croutons with melted butter (and usually cream of mushroom). My husband requests this one regularly.

  53. Laura

    Crockpot Barbeque Chicken

    Dump chicken breasts in the crockpot.
    Dump one bottle of barbeque sauce over them.
    Cook for 4 – 7 on low checking it after the 4 hour mark
    Shred chicken in crockpot.
    Dump on top of hamburger buns.
    Chips and pickles on the side and you are good to go!

  54. parodie

    I just thought I’d point out that most of these recipes, while easy + quick, are not a good match for the “reduced sodium” advice you asked for in a previous post. Salsa, canned tomatoes, prepared salad dressing, cream of (whatever) soup: these all generally have exorbitant salt levels. Use with caution.

    My simple chicken recipe is for a while chicken (skin left on): rub skin with butter or olive oil, stick a few peeled cloves of garlic under the skin,dust with salt + pepper, stick in 350F oven until cooked. The end. You can make it fancier by adding any or all of the following: chopped rosemary (or dried rosemary); a whole lemon inside the bird (this will add moisture which makes for a more tender chicken); a layer of chopped root vegetables under the bird (e.g. carrots, potatoes, turnips, rutabagas, onions). Simple, delicious, and it looks super fancy.

  55. jill

    Cover chicken with a can or two of green beans, a jar of salsa, and sprinkle with a little cheese. Bake until chicken is cooked through.

  56. Alison

    Ooooh! A question I can help with! I used to be a cook at a private school, and chicken was a staple protein for us. I am just copying and pasting from my notes, so these recipes are enough to feed A PARTY (like 10+ pounds of chicken). Cut these down to half or quarter. The marinades are also vegan (if vegan Worcestershire sauce is used) because we had some dairy/egg allergies and vegetarians (and a few vegans) amongst the students and staff. The same marinade was used on tofu. I would pour the marinade over the chicken (the pan would be pretty soupy) and bake the chicken in the soupy pans. Hope this all makes sense!
    **Homemade BBQ marinade for 3-4 pans of chicken and 1 pan of pressed tofu
    2 cups organic ketchup
    1 cup water
    1 cup rice vinegar (or apple cider vinegar)
    0.5 cup lemon juice
    1 cup mild oil (canola, safflower, or vegetable)
    2 tbs chili powder
    2 tbs paprika
    0.25 cup organic VEGAN worcestershire sauce (Annie’s Organic brand is good)
    3 tbs yellow prepared mustard
    **Shoyu chicken (“Hawaiian teriyaki”) marinade for 4 pans of chicken thighs and 1 pan of pressed tofu
    2 cups soy sauce
    2 cups water
    2 cups brown sugar, loose, not packed
    2 tbs freshly finely grated ginger
    6 cloves garlic, minced
    2 tbs granulated onion
    Freshly cracked pepper
    2 tbs mild paprika
    2 tbs dried oregano
    **Greek chicken marinade for 3 pans of chicken and 1 pan of pressed tofu
    1.5 cups lemon juice, using at least 5 lemons for fresh juice and making up the rest with bottled
    0.75 cups olive oil
    1 heaping tbs each dried rosemary (chopped), thyme, oregano, and salt

  57. Renee

    This is what we had for dinner tonight. I’m sorry if this has already been mentioned. I didn’t read through all of the comments.

    Russian Chicken
    1 pkt. Lipton onion soup
    1 can cranberry sauce
    1 cup Russian dressing or French dressing (I used Catalina)
    6 chicken breasts

    Put the chicken breasts in a 9×13 dish. Mix the remaining ingredients and pour over the chicken. Bake covered at 350 for 1 hr. Serve over rice.

  58. Jennifer

    Melt in your mouth chicken, discovered on Pinterest. Put chicken in casserole dish. (I use an even layer of chicken tenders). In seperate bowl, mix: 1 cup mayo, 1/2 cup Parmesan cheese, salt, pepper, & garlic powder. Spread over chicken. Bake 45 minutes at 375. So easy, I stopped referring to the recipe and just mix up what I think is right. Tasty and moist. you can probably add other herbs & spices that you like.

  59. Charese

    Take your chicken, cut up some potatoes (I leave the skin on) and whatever fresh veg you like, and toss them in a ziplock with whatever vinaigrette salad dressing you have/like. Put a squeeze of lemon juice in there, if you’ve got them. Shake everything up in the bag. Throw everything in a 9×13 and bake at 400 ish until your chicken is done (maybe 30-40 minutes? Depends in how think your chicken is). Serve with a salad, if you want. Optional: before adding everything to the 9×13, slice some lemons and put them in the bottom of the pan. If you’re using a more delicate veg, like green beans or asparagus, throw them in the 9×13 about halfway through the cooking so they don’t get overdone. You literally don’t need anything else with this meal. You have your protein, veg, and starch all together. This also is easy to make ahead and freeze flat in a freezer bag for an even easier, faster dinner.

  60. Jane in Pa

    I am not sure if someone mentioned this but if you go to food.com and look up Company Chicken…I love, love , love this recipe. I don’t use bacon and it is still yummy. I also don’t make as much chicken- usually I am only cooking 3-4 chicken breasts but I still make the sauce the same. Minimal chicken handling.

    http://www.food.com/recipe/company-chicken-with-dried-beef-38366

    Also, you can adjust your ingredients to have less salt or less fat by buying lowfat cream cheese or whatever so there is some flexibility. I serve it with mashed potates, rice or egg noodles.

    And I actually just made this and had some of the sauce left over (chicken was all gone)—I made toast and used the remaining sauce which still had dried beef in it–super yummy and nothing went to waste.

  61. Annelise

    Pesto! Just pour a container of prepared pesto over chicken and veggies and let it cook in a glass baking-dish until the chicken is done. I think it works better with bone-in chicken, but tenders are fine too if the vegetables cook fast enough.

  62. Bethany West

    This post inspired me to experiment with the crockpot for dinner tonight; this is what I came up with:
    2 c rice
    1 c milk (I used whole)
    1 c italian dressing (this is just what I had left in the bottle. You can up it if you like stronger flavor)
    2 c broth (mine didn’t have salt, but I think salted would have tasted better)
    The rest of my bag of carrots, cut in chunks
    2 (gigantic) boneless, skinless chicken breasts

    Cook on low for 6 hours. It was great! I used frozen chicken and would definitely reduce the time if you have fresh. I also would have liked to add celery if I’d had it on hand.

  63. Lisa

    I don’t think anyone else has gone Indian … Coat the chicken (we use thighs instead of breasts) in a mixture of plain (Greek) yogurt and tandoori paste. Hard to specify quantities / ratios since different brands of tandoori paste vary in spiciness … I usually do a few TBSP yogurt to 1 TBSP paste and coat the chicken then broil (or BBQ). But that requires handling it … so you could just make the yogurt / paste mix more liquid-ey and pour it over your chix and bake it. I serve with yellow split pea dahl and cucumber raita (Greek yogurt again, chunks of cuke, mint, sugar, salt, cumin) and either rice, naan or roti.

  64. Jenny

    I think any of the Soy Vay family of sauces (I find them in the Asian ethnic food section at local groceries) would work well in a pour-over-chicken scenario. The Hoisin Garlic bottle suggests cutting chicken into bite-sized pieces and baking in foil packets. This turns out delish, but is a high-contact way to deal with chicken. I think it’d do fine with Pyrex, but you may want to cover the pan with foil the first time.

    Also: Kroger has been selling, under their “Simple Truth” line which is supposedly more natural (whatever that means), chicken breasts wrapped in their own individual packets. I found that those, opened with kitchen shears, made for a considerably less disgusting experience. There’s a lot less juice and it’s a lot easier to direct it right into the drain.

  65. Elizabeth

    I would like to recommend a box of disposable gloves for those who are icked out by handling raw chicken.

  66. Kaela

    We mix curry powder with some olive oil and plain yogurt and minced garlic (about 1 clove per breast or 1/2 a clove per leg) and pour it over the raw chicken in a glass dish, the bake for 40ish minutes. It’s really delicious with rice or quinoa. Prep takes 10 minutes, mostly chopping the garlic.

  67. Liv

    Bag of frozen breasts, dump in crock, cover with one bottle of franks hot sauce, sprinkle with one packet of ranch dressing (hidden valley) – cook. Shread chicken with two forks. Serve in tacos, top a salad with it etc.

    Mix 1/2 cup soy sauce, 1/2 cup brown sugar, 4 cloves garlic, 1 inch fresh ginger (minced), stir it up & put w/chicken breasts in crock & cook on low = teriyaki chicken. Also works great w any type pork.

  68. Elizabeth

    My favorite marinade is a mixture of balsamic vinegar, dijon mustard, honey if you have it on hand, garlic, and then whatever spices you’d like plus salt and pepper. Um, sorry, not very scientific but I don’t think any variation of proportions would make it inedible! Also, I have only done this for a marinade (make the morning you want to eat it for dinner) and have never just poured it over the chicken right before cooking. However, it is still minimum handling as you just need to use a fork to put it in a dish to marinate then a fork to transfer to the baking dish.

    I usually quarter some red potatoes, some carrots, and onions and throw it all in together. It is such a yummy dinner all baked in one dish!!

  69. Mandy

    Trader Joes has a great Tikka Masala simmer sauce. We throw it in the crock pot with chicken, let it go all day, then serve over rice. Or do the same thing with cream of (mushroom, chicken, whatever) soup.

    I also like to pour jarred marinara over chicken in a baking dish, bake in the oven, then sprinkle mozzarella cheese over the top and melt it for a quick chicken parm.

  70. Liz

    Here’s my Spicy Ginger Peanut Sauce (good over everything, but especially chicken)
    1 inch of ginger root, peeled and minced
    1 whooping big scoop of creamy peanut butter
    1/4 cup low-sodium soy sauce
    1 tsp corn syrup
    1 tsp rice vinegar
    1 or 2 drops of fish sauce (I KNOW! But really! It works!)
    1 shallot finely chopped
    2 cloves of garlic finely chopped
    Peanut oil for the wok
    Sesame oil to finish.

    Mix ginger, peanut butter, soy sauce, corn syrup, vinegar, and fish sauce until well blended.

    In a wok or high-sided frying pan, heat the peanut oil and saute the shallots and garlic. Add the peanut butter mixture and heat briefly (you don’t even need to do this part, but if you don’t then you need to add the sesame oil to the shallots and garlic after they come off the heat). Add sesame oil. Pour over noodles or chicken or veggies. You could garnish with green onions if you’d like.

    So very, very, very yummerific.

  71. Jessee C.

    I should note that we used grated parmesan and italian Panko and it still came out delicious!

  72. Katie

    Haven’t read all the comments, so forgive if its a repeat. And its not the HEALTHIEST thing in the world but there is something SO. GOOD. about this. Its one of those recipes that the ingredients listed out don’t sound all that, but the end result is much better than the individual ingredients. In fact, now I’m salivating.

    1 can cream chicken soup
    1 can cream celery soup
    1 can cream mushroom soup
    1 can full of white wine
    1 c. shredded sharp cheddar cheese
    6 pieces of chicken (any parts)

    Mix all ingredients except chicken. Dump it over chicken in a 9 x 13 pan. Cook covered at 325 for 2.5 hours (YES A LONG TIME.) and then uncover for an additional half hour.

    Serve over rice.
    Yum.

  73. Katie

    Oh and if you are up to grilling, this marinade is my fam’s favorite. Just equal parts dijon mustard and real maple syrup. Soak it in there overnight or so. Then pull out and grill. My kids hate mustard, but the sweetness of the maple syrup changes it and it is good!

  74. Monique J.

    Our favorite chicken recipe, is not “pour over” but is fast and tasty:

    4 slices bacon, diced
    4 chicken breasts
    2 cloves garlic, minced; or equivalent of jarred
    4 – 6 sliced black olives
    1 14 oz can diced tomatoes, or stewed, whatever you like

    Heat a frying pan on medium high, add the bacon and cook for 2 minutes. Add the chicken and brown on both sides. Add the rest of the ingredients and stir around. When it comes to a boil, put a lid on it and reduce the heat, eh, medium low? Needs to stay at a good simmer for about 20 minutes more or less depending on thickness. For more than 4 chicken breasts, I use the same number of bacon slices as chicken and double everything else, or even triple if you’re going with more than 8 or really like the sauce.

  75. MrsDragon

    Here’s is my favorite and I can make it without handling raw chicken AT ALL:

    1. Dump the entire bag of raw chicken into the crock pot.
    2. Add a combination of the following: enchilada sauce, tomato paste, canned tomatoes, salsa, and water until the chicken it mostly covered.
    3. Turn your crock pot on low and ignore for 6-8 hours.
    4. Shred the chicken and use in enchiladas, tacos, burritos, nachos, etc. Freeze leftovers in baggies to pull out as needed.

  76. Stephanie

    I admit to not having read all 97 previous comments, so my apologies if this is a repeat. I have a “bean pot” which is basically a ceramic pot with a ceramic lid that fits inside ovens and (some/most) microwaves. The big hoopla about bean pots is that you dump ingredients in, put in oven or microwave for a specified amount of time, and voila, meal is created. My favorite bean pot recipe that I think would likely convert to a pyrex-covered with aluminum foil recipe (maybe/hopefully) is thus: 1 package chicken breasts, 1/2 jar (or more if you prefer) of apricot preserves, one large can of pineapple tidbits, including juice. Put chicken in the dish. Liberally spread apricot preserves on the chicken. Pour in can of pineapple tidbits/juice. Bake at 350 for 45-60 minutes.

    It is DELICIOUS and also very tender. Plus you eat the pineapple with the chicken and it just has a nice flavor combination. I imagine this really would work in a covered pyrex dish assuming it was big enough to hold all the juice from the pineapple. Also, the apricot preserves really are crucial to the tenderness and flavor of this recipe. I was out of them once and thought “how big a deal can it really be, I still have the pineapple!” and it was a marked difference.

    (The bean pot comes with many, many recipes as easy as this, and has been a very worthwhile investment for me, the hater-of-cooking.)

    (I do not sell bean pots and am getting no kickbacks from promoting them. I just really like mine and use it frequently. This pineapple chicken recipe is my favorite.)

  77. Ruby

    Combine a mixture of honey, yellow mustard, and a little minced garlic and pour it over the chicken (or maybe brush it on with a pastry brush). Top with bread crumbs and bake. I usually mix the honey/mustard mixture in a Ziploc and just put the chicken in the bag to coat, then roll it in the breadcrumbs, but this is pretty much the same idea and there’s minimal chicken-touching involved.

  78. Kendra

    I have a recipe!! Honey Mustard chicken. Start by putting the raw chicken in a 9×13 pan (I think I spray with Pam first). Then combine the following: 1/2c honey, 1/4 cup Dijon mustard, and 1 packet of ranch dressing mix (I do it in a 2 cup pyrex measuring cup, only dirty one dish!). Stir and pour over chicken. Reserve 1/2 cup (for a dipping sauce basically). Bake at 350 for about 40 minutes or until cooked. Baste occasionally. It is really good!

  79. Elizabeth

    Our favourite is a recipe by the Looneyspoons authors (yeah, I know…): mix 3/4 cup bottled light peanut sauce with1/2 cup salsa, plus optional chopped fresh basil. We usually do it over chicken thighs, but it’s pretty good with chicken breasts also.

  80. Kelsey D

    This is my husband and my favourite recipe.

    Crock Pot Sweet Garlic Chicken

    Ingredients:
    4 boneless, skinless chicken breasts
    1 cup brown sugar
    2/3 cup vinegar
    3 garlic cloves, chopped
    2 tbsp low-sodium soya sauce
    1/4 cup lemon-lime soda (I made this recipe as is, already thinking of different alternatives to using this ingredient… I swear I could taste the sweetness/carbonation of the soda in the final product. I’ve made recipes that are almost identical to this one and didn’t taste nearly as good. It’s the damn soda. At least it is only a 1/4 of cup and it does come in diet version)
    2 tbsp corn starch
    Red pepper flakes (optional)
    Sesame seeds (optional)

    Directions:
    Place chicken in bottom of crock pot
    Mix together brown sugar, vinegar, garlic, soya sauce, and soda. Pour over chicken.
    Cook on low 5-6 hours or high for 4 hours
    Take chicken pieces out of slower cooker (mine fell apart) and pour remaining sauce into saucepan.
    Mix together corn starch and 2 tbsp of sauce. Once dissolved, add to saucepan with remaining sauce
    Place saucepan over high heat and bring to boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.
    Remove saucepan from heat and let cool for a minute.
    Pour sauce over chicken, add sesame seeds and/or red pepper flakes, and serve with rice.

  81. Kelsey D

    Check out my blog: http://oliverandcompanytake2.blogspot.ca

    I am JUST starting it up… so not a ton on there but all my favourites. Keep checking back because I’m adding as I go.

    Here is another one of our favourites. OMG TO DIE FOR. And is soo simple and easy. A dump over chicken recipe for sure.

    Crock Pot Creamy Chicken Bacon Carbonara

    Ingredients:
    1 lb boneless, skinless chicken breasts
    1 can fat free, low sodium chicken broth
    3 tbsp low fat ranch dressing (sounds weird, but just do it! PS. I don’t even like Ranch)
    1/2 cup reduced fat, softened cream cheese
    3 garlic cloves, chopped
    1/8 to 1/4 cup bacon bits or cooked bacon, sliced
    3/4 cup sharp cheddar cheese, shredded

    Directions:
    Place chicken in bottom of crock pot
    Pour chicken broth over chicken
    Top chicken with garlic, ranch dressing, cream cheese, and half of the bacon bits
    Cover and cook on low for 4-5 hours
    About 30 minutes prior to serving, top with shredded cheese and remaining bacon bits
    Serve over hot noodles

  82. Gaby

    Chicken in crockpot, add largely chopped carrots and onions (optional), toss a can of adobo peppers and all of the juice on top. Cook on low for 8 hours or high for 4. Serve over rice.

    I usually make this with chicken thighs, so you might need a touch more liquid if you’re cooking it with breasts, since they tend to be a bit more dry–fill the can of peppers about halfway with water and toss it in, and you should be ok/

  83. Shawna

    Salt, pepper, garlic, and balsamic vinaigrette salad dressing. Bake in the oven.

    Salt, pepper, garlic, 1/2 cup cottage cheese or ricotta, and a diced onion plus a large can/jar of your favourite commercial spaghetti sauce, over 3-4 chicken breasts in the crock pot, low for 5 hours, shred with 2 forks and top with grated parmesan, grated mozzarella and shreded basil. Serve over pasta (bow tie will make it look kind of chicken-lasagna-like).

    Salt, pepper, garlic (do you sense a theme here?), juice of 1 lime, 1 chipotle pepper in adobo sauce, chili powder, + 3 chicken breasts in a crock pot, low for 5 hours, shred with 2 forks. Great for filling burritos, enchiladas, tacos, etc. with the addition of some cilantro, salsa, sour cream and refried beans. Beware that it’s not too dry – water-chilled chicken breasts will have enough moisture but if you use air-chilled you might want to use some stock or jarred salsa in the crockpot. Also, you can leave the chipotle pepper whole and discard after cooking, or you can mince it before adding if you like it a little hotter.

  84. Heather

    I mix up natural (unsweetened) yoghurt with something like a Moroccan/Portuguese spice mix. Spoon it onto those chicken breasts and smear it around with the spoon. Into the oven without touching! And if you want, you can put a layer of it under the chicken so both sides get coated.

  85. Cassie

    Put the cut up chicken in a large, preferably deep-ish pan. Roughly chop some onion and dump it in too. Sprinkle with garlic salt, pepper, basil, onion powder. Dump a whole can of petit diced tomatoes on top of it all. One of the big cans. Cover ans simmer 20-30 minutes. Serve over rice or pasta. Easy.

  86. Janae

    I hate raw chicken. Actually, I have a problem with all raw meat. I like to eat meat though…so I’ve had to figure it out. Here’s an easy one that I like because the meat stays frozen and I don’t have to touch anything gross:

    Frozen chicken breasts. Lay on a large piece of foil. Coat with olive oil and whatever spices you like (I like garlic powder, salt, pepper, onion powder, cayenne, etc). Bake in the oven on 350 for 45 min.comes out moist and yummy with couscous/rice and roasted veggies.

    I also do the same with with frozen tilapia and it’s amazing.

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