Chicken Parmesan {crock-pot}

It's summer time and it's hot and some days there is NO WAY I want to turn on the oven. Here is a recipe that is so quick and easy and yet such a hearty meal. We enjoy Chicken Parmesan pretty much anyway it's cooked up, but this was a great way to cook it in a crock-pot.

Chicken Parmesan {crock-pot}
recipe found at Chef in Training, originally from A Year of Slow Cooking

4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs or Panko Breadcrumbs
1/4 cup Parmesan Cheese
1/4 tsp  black pepper
1/4 tsp  kosher salt
1 tbsp olive oil
1 egg, beaten
sliced fresh mozzarella cheese
favorite jar of spaghetti sauce (or use homemade)
1 box spaghetti pasta (make according to directions)

Spread the 1 tbsp of olive oil into the bottom of your crockpot stoneware insert. (don't forget the awesome crock-pot bags, live-savers for sure).

Beat the egg with a fork in a separate bowl. Mix the bread crumbs with the seasonings and the Parmesan cheese in a separate bowl or plate. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.

Place the chicken breast pieces in the bottom of the crockpot. Cover chicken with entire jar of marinara sauce. Close lid and cook on low for 6 to 7 hours (or high 3 to 4 hours), about 1 hour before the meal is done add slices of mozzarella cheese on top, depending on how much cheese you like, more or little is okay. Cover lid and cheese will melt.

Boil water and begin cooking your spaghetti noodles to your liking. Serve chicken on top of a bed of spaghetti noodles for a delicious summer time meal, without heating your house with the oven.

Pioneer Woman's Fried Chicken {CRAZY COOKING CHALLENGE}

CRAZY COOKING CHALLENGE

Fried Chicken

WOW, WOW, and WOW again. I can not believe I have sucessfully made Fried Chicken. I have attempted a few times before, but this time, let me tell you. The BEST Fried Chicken EVER!!! And so easy and user/cook friendly, really anyone can do this. Believe me, my husband's favorite meal ever is Fried Chicken and I have always just bought a bucket from KFC, he is gonna be so happy now that I can make it fresh, like his mama does. :-)

One year for Valentine's Day, I made a huge delicious meal complete with mashed potatoes, gravy, corn on the cob, homemade coleslaw and YEP Fried Chicken (I purchased this from Kentucky Fried Chicken), no lie. I really went up to the fast food place and bought the chicken because I could not figure out how to make  GOOD Fried Chicken! Well, problem solved this is KFC good.

This month we are making FRIED CHICKEN. I started this CRAZY COOKING CHALLENGE almost a year ago and it's so exciting for a bunch of us bloggers to get together once a month and all make the SAME recipe. Just click on the tab CRAZY COOKING CHALLENGE to see all the details and find out how you can join in for next month. Our theme for August will be Cheesecake.

The CRAZY COOKING CHALLENGE is alot of fun. It's nice to see all the variations and exciting to watch how many other bloggers out there make a similar or almost identical items.

I knew this month was gonna be so easy for me. I have been dieing to make Pioneer Woman's Fried Chicken. When I first started blogging I didn't even know who Pioneer Woman was and a dear sweet blogger named Leigh Anne of Your Homebased Mom had actually made PW Fried Chicken and blogged about it, this is where I first saw the recipe. Perfect! I got to make Pioneer Women's Fried Chicken and I still get to highlight an AWESOME blog Your Homebased Mom.

Leigh Ann is the talent behind this wonderful blog, Your Homebased Mom. And she is also a Facebook friend of mine (I love how we have FB friends, and you feel so close to them, even though you may of never even met)! I just LOVE LOVE watching all she does and what is coming up next in her kitchen. The next time I am in Portland visiting family, I have got to meet her in person. You see I found Leigh Anne by mutual friends, through our Creative Memories contacts. I knew who she was, but did not know her personally and well we have never actually met, YET (a few emails and postings on facebook every now and then)! Then, she hosted an awesome scrapbooking event in Portland and I have a niece in Portland, I hooked them up and well they got to scrapbook together. Lucky for them... but one day I will visit Portland again and I too hopefully will have the privilege of meeting Leigh Anne.

Leigh Anne is a stay at home mom and mother of four grown kids. I watched her all this past year as her youngest went away to college, and now this fall I will be sending my twins off the college. It's nice to see how other moms have done this and survived.

I have made a few other recipes shared by Your Homebased Mom. Here they are: EggNog Cranberry White Choclate Muffins, Shaved Parmesan Chicken & Lemon Creme, Fluffy French Toast, White Chocolate Mousse, Brown Sugar Brie, Buttercream Frosting and our all time favorite cupcake that we've probably made at least 100 times (no exaggeration) Snickerdoodle Cupcakes. So check her blog out, check out my other postings of these fabulous recipes and enjoy!

Again, thank you to Leigh Anne for introducing me to the world of blogging, it it wasn't for Your Homebased Mom and seeing, reading and loving every bit of it. I may not of ever have become a blogger myself! THANK YOU! 

Pioneer Women Fried Chicken
recipe found on Your Homebased Mom and adapted by me with a few small changes, but originally is from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

2 cut-up fryer chickens (my family loves just legs, so I bought the big pack of just legs)
1 quart plus 1/4 cup buttermilk
5 cups all-purpose flour
3 tbsp Lawry's seasoned salt
2 tsp black pepper
2 tsp dried thyme (we leave out the thyme & add in basil instead)
2 tsp paprika
1 tsp cayenne pepper
1/4 cup milk
canola or vegetable oil for frying

Rinse your chicken and in a large bowl add the chicken with 1 quart buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off. (I actually added the buttermilk to the chicken and then froze it until later when I was ready to make it, didn't hurt it a bit. Then I just let it defrost in the refrigerator overnight)

Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until still slightly lumpy. The lumps help the breading stick to the chicken.

Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Use a thermometer to monitor your heat. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven. (I love this, then I don't have to worry about pink in the middle)

Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through. You can cut into one of the thicker parts of one of the pieces to make sure it is thoroughly cooked.

Chinese Sweet & Sour Chicken {TWC #86 Linky Party - International Foods}

THIS WEEK'S CRAVINGS Linky Party #86

(International Foods)

My plan for today was to step out and make some home made Egg Rolls, that's about as International as I can stretch, but time got away. And well there are my two FAVORITE International Foods to pick from Mexican or Italian, I LOVE them both very very much and make them very often. But, I did have this one recipe stored away that I made and my whole family LOVED, Sweet and Sour Chicken. Kinda like the chicken at those fast food Chinese places, my 13 year old son told me it just wasn't the same, but we all thought it was SO MUCH better. I will be making this AGAIN soon!

Baked Sweet and Sour Chicken

recipe found at Six Sisters Stuff, recipe originally from Mel's Kitchen Cafe

Chicken:

3-4 boneless chicken breasts

salt & pepper, to taste

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Sweet and Sour Sauce:

3/4 cup sugar

4 tbsp ketchup

1/2 cup apple cider vinegar

1 tbsp soy sauce

1 tsp garlic salt

Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken, then dip into the eggs.

Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken once or twice about every 15 minutes. This chicken is delicious and will for sure be made again in my house. 

This week's theme is: INTERNATIONAL FOODS

Please only link recipes with our theme!

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

Please Grab Our Button!!!

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

June 25 - Summer Berry Recipes (anything with berries)

July 2 - July 4th Celebration (ONLY Red, White & Blue Food)

July 9 - Fried Foods

July 16 - Seafood Recipes 

Your hostess for this party are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. 

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week's theme is: International Foods
Please only link recipes with our them!

Chicken Parm Sandwich {What to Expect Book}

This was such a quick and easy sandwich to make with left-over Chicken Parmesan (some may even have this in your refrigerator right now) and for a busy mom this meal is just what you may need caring for those little ones. Just after my little niece came home from the hospital, I headed over to my sister-in-laws house to make her a quick lunch and to let her shower in peace while I watched the little ones, my niece is 2 months old and my nephew is almost 2 years old. I know this is a handful, with sleepless nights and long days. I was sent this book What to Expect the Second Year, and I thought she was the perfect person to give this too, my nephew Ace will be two in August and her little one will be right behind him.

Chicken Parm Sandwich
recipe created by me

left-over Chicken Parmesan or Mozzarella Chicken, thinly sliced
French Rolls (butter and sprinkle with garlic salt)

Butter and sprinkle rolls with garlic salt, then Broil for about 4 to 6 minutes. Heat the left over chicken Parmesan in the microwave and unless it has lots of cheese still left on it, you can cut a few extra slices of mozzarella cheese to top it off with. Add the thin slices of chicken to one side of the bread, top with some extra cheese and return to broil for about 4 more minutes, until cheese is melted. Remove from oven, put sandwich together and serve hot. This is GREAT meal for left-overs and it's quick and easy.

I know my sister-in-law loved her sandwich and I am sure when she gets a spare two minutes she will really enjoy this book from What to Expect.

Ranch Chicken Enchiladas {TWC #85 Linky Party - MAN'ly Meals}

THIS WEEK'S CRAVINGS Linky Party #85

(MAN'ly Meals)

After a long weekend of graduation celebrations we are back in business (haha) for a day at least. Tomorrow I leave for Missouri for a two day trip and Friday I am headed for a QUIET weekend with my husband at Pebble Beach Golf Course (this is one of my husband's dreams).

Ranch Chicken Enchiladas

recipe found at Do You Smell That !!?

4 to 6 boneless chicken breast (fresh or frozen)
1 packet of dry ranch dressing
1 packet taco seasoning
1 can chicken broth
1 large packet of corn tortillas
1 to 2 cups of grated cheese
bottled ranch dressing

Put everything in the crock-pot and put on low for 3 to 4 hours. After it's all cooked, shred chicken and then you can serve in tacos or make these amazing enchiladas.

To make enchiladas you start layering the corn tortillas along the botton of a 9x13 pan, then add the chicken, the cheese and a few tbsp of Ranch Dressing in between each layer.

Cook at 350 for about 45 minutes and serve.

This week's theme is: MAN'ly Meals

Please only link recipes with our theme!

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

Please Grab Our Button!!!

<a href=" http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS" target="_blank "><img src="http://i1112.photobucket.com/albums/k498/Hudgens6/Buttons/ThisWeeksCravingsButton.jpg" /></a>

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

June 18 - International Foods

June 25 - Summer Berry Recipes (anything with berries)

July 2 - July 4th Celebration (ONLY Red, White & Blue Food)

July 9 - Fried Foods 

Your hostess for this party are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. 

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week's theme is: Man'ly Meals
Please only link recipes with our them!

Flour Tortilla (BBQ Sauce - Chicken Pizza)

Making a quick pizza from a flour tortilla and the left-over shredded chicken I have from making a whole chicken in the crock pot... life couldn't be better.

This can be made for lunch, dinner or just an after-school snack. Which talking about after-school, my kids only have 7 days left of school! I am doing the happy dance. My little boy will be moving on up to 8th grade and my girls will be graduating High School! WHOOT!! WHOOT!!

Flour Tortilla (BBQ Sauce - Chicken Pizza)
created by Tina Hudgens

2 flour tortillas
1/4 cup BBQ Sauce
1 cup shredded chicken
1/2 cup shredded cheese (whatever kind you wish)

Heat oven to 400. Spread BBQ sauce on the tortilla and then layer with toppings (feel free to add extra toppings if you wish). Cook for about 10 minutes and then slice & serve.

Whole Chicken in Crock Pot

Here is another great chicken recipe. One can never have too many fresh whole chicken recipes for the crock-pot. This is my second one to post. We also love Jamie Oliver's Perfect Roast Chicken and I've pinned, oh, only about 5 more whole chicken recipes I'd love to make. And the shredded chicken in the freezer is so convenient, I LOVE that too. Tomorrow I will be sharing a quick easy BBQ Chicken Pizza recipe using a Flour Tortilla.

This shredded chicken is amazing! Who doesn't love fresh shredded chicken?

Here is the simple easy way to stick all of this in the crock-pot before work and arrive home to a nice ready-made meal with lots of left-overs and a great way to make Homemade Chicken Broth. My Target sells these whole chickens for around $4 bucks each, that's a steel.

Whole Chicken in Crock-Pot
recipe created by Tina Hudgens (that's me!)

1 small whole chicken salt and fresh ground pepper (use less than 2 tsp of salt)
3 small handfuls of fresh herbs (basil, parsley, oregano) finely chopped, or use dry herbs
1 to 2 apples (any kind.. I love to use them when they are almost too soft to eat... no waste)
1 to 2 carrot sticks
1 onion, diced
4 tbsp Herb de Provence (rub on outside of chicken with a little bit of olive oil)

Wash chicken inside and out and pat dry. Rub the cavity with salt. Carefully separate the skin from the breast meat and sprinkle with salt. Drizzle the outside with a bit of olive oil and the fresh or dry herbs. I used mostly dried herbs for this and then used the fresh herbs to make the chicken stock. 

Put a layer of onions on the bottom of the crock-pot and then put the chicken on top. Stuff the bird with cut up apples, carrots and the rest of the onion. Pull the skin forward making sure the flesh isn't exposed. Place the lid on the crock-pot and cook on low for about 8 hours (some crock pots may take less or more time).

Here is the simple recipe I use for making Homemade Chicken Stock

THIS WEEK'S CRAVINGS #82 (BBQ SAUCE or GRILL RECIPES) & Monterrey Turkey Pasta

THIS WEEK'S CRAVINGS Linky Party #82

(BBQ SAUCE & GRILL RECIPES)

Monterrey Turkey Pasta

What a unique way to use BBQ sauce!

This recipe is so easy to throw together on a busy weeknight, when time is limited and you want a hardy meal; hoepfully you have some fresh chicken or turkey stored in the freezer.

Monterrey Turkey (or Chicken) Pasta

adapted by me, but original idea found at Mommy's Menu

2 cups shredded turkey - precooked (or the original recipe calls for chicken)
1 box favorite pasta noodles (penne or macaroni work well)
1 cup of your favorite BBQ sauce
1-2 cups shredded cheddar cheese and jack cheese
6 to 12 slices bacon, cooked until crispy and crumbled (check out my new oven method of cooking bacon)

I store shredded turkey and chicken in the freezer for easy recipes just like this. Cook the pasta to your liking.

Bacon in the oven. This is such an easy way to cook bacon. Lay out all the bacon onto parchment paper or foil on a cooking sheet. Cook the bacon at 400 degrees for about 17 minutes. This is a great way to make bacon for recipes, but it does change the texture a little for just eating it. We perfer skillet if we are just eating the bacon plain, but for recipes that call for bacon this method is perfect.

Once your turkey or chicken is ready, and your noodles and bacon are cooked you are ready to assemble. Spray the bottom of a 9x13 glass baking dish. Lay in the cooked noodles first, then the cooked turkey (or chicken), spread over the meat the BBQ sauce, bacon and top with the grated cheese.

Bake at 350 for 15 - 20 minutes or until the cheese is melted and gooey. Serve and enjoy!

This week's theme is: BBQ SAUCE or GRILL RECIPES

Please only link recipes with our theme!

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

Please Grab Our Button!!!

<a href=" http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS" target="_blank "><img src="http://i1112.photobucket.com/albums/k498/Hudgens6/Buttons/ThisWeeksCravingsButton.jpg" /></a>

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

May 28 - Share your favorite Cheeseburger Recipe

June 4 - Breakfast Breads (Donuts, Coffee Cakes, Muffins & More)

June 11 - MAN'ly Meals for Father's Day

Your hostess for this party are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. 

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: BBQ SAUCE or GRILL RECIPES
Please only link recipes with our theme!
This week's theme is: BBQ SAUCE or GRILL RECIPES 
Please only link recipes with our theme!

Buffalo Chicken Rolls

We are OFF!! Dancing - Vacationing - College Stuff & More!!! We leave California today for an 8 day whirl-wind trip. We are ALL so excited! My husband will be joining us, YAHOOOO! (he works a lot, so this is very exciting, especially for my little guy who will be celebrating his 13th birthday on this trip), also my parents will be coming along. My twins will be dancing at the 2012 Dance Worlds Competition in Orlando, Florida at Epcot. My parents, husband and son will be making their way around Walt Disney World visiting the parks, the last time my son was there he was about 2 years old.

This will be my girls last year competing at Dance Worlds and so we are staying a few extra days for them to be able to enjoy all the Disney parks, we've been three years in a row and it's DANCE-DANCE-DANCE (which don't get me wrong, they LOVE that too), but since this is our last year, it's time to PLAY. This is kind'of a family vacation for us. Then it's off to visit my girls college. It's going to be an amazing trip.

My girls at Dance Worlds (2009)!

In the mean time, I have lots of recipes saved up to share with you while I am away.

This first one is SO easy and SO delicious. I know I will be making these again very soon.

Buffalo Chicken Rolls
adapted by me, from Tracey's Culinary Adventures, originally from Can you stay for dinner?

3/4 lb boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
1 cup hot sauce
12 egg roll wrappers
1/2 cup celery, thinly sliced
water
nonstick cooking spray
ranch dressing, for serving

Preheat oven to 400 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray.

Stir the chicken and hot sauce together in a medium bowl until moistened - you can use more or less sauce depending on how spicy you want your rolls.

Place one egg roll wrapper on a clean work surface. Add about 1 tablespoon of the celery on the diagonal of the bottom right corner. Top with about 2-3 tablespoons of the chicken. Be careful not to overfill the wrappers.

To fold the roll: Bring the bottom right corner up and over the filling to cover it completely and make it snug. Fold each side over to form an envelope, then roll the wrap almost all the way to the top. Wet your finger with water and moisten the top corner, then fold it over the roll, pressing to seal. Place the roll on the prepared rack.

Repeat with the remaining wrappers and filling.

Bake for 15-20 minutes (flipping the rolls halfway through), or until the rolls are golden brown and crisp. Allow to cool for a few minutes, then serve with ranch dressing.

NOTE: I also decided to fry half of this batch, just because. I was worried that they wouldn't be as good baked instead of fried. Well, I can tell you WRONG - WRONG - WRONG I didn't tell anyone and set both kinds out on the try and then asked my girls which ones they liked better. BAKED won! SO, happy I tried the experiment and SO, glad the baked won over fried.

Parmesan Crusted Chicken

My daughters' Senior Photos have been taken, invitations/announcements have been ordered and party planning has begun! Okay, this IS so real! I will have two kids graduating VERY SOON! The big question everyone seems to be asking me is "Are you sad?" and believe it or not, I am NOT SAD! I am happy, excited, overjoyed and thrilled. I am so excited for this next chapter in their lives and I know they are too. God has great things in store for them and I can't wait to get them started already. 25 more schools days.... HURRY UP ALREADY!!!

Photos Taken By: Nikki Bacon Photography

This chicken was so easy to make. It was quick to put together, quick to cook and very quick to eat. We all enjoyed it very much! What I am MOST worried about when my twins leave is, that I will have no one to cook for anymore. My husband works too much and my little guy only wants noodles with butter. What is a blogger to do?

Parmesan Crusted Chicken
recipe from Best Foods Mayonnaise

1/2 cup Best Foods Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (or use chicken tenderloins, you can buy at Costco)
4 tsp Italian seasoned dry bread crumbs
add in a dash of red pepper or fresh pepper into bread crumbs (if desired)

Preheat oven to 425°.  Combine real mayonnaise with parmesan cheese in medium bowl. I try and dip chicken into mayo/cheese mixture and then dip into the bread crumbs. After, arrange chicken on baking sheet and I add more of the may/cheese mixture to the top of the chicken and then sprinkle the rest of the bread crumbs on top. Bake 20 minutes or until chicken is thoroughly cooked.

Slow Cooker Orange Chicken

Here is a recipe, I MUST master! My son's favorite take-out food, Orange-Chicken! Here is my first try and it was delicious. But if you know me, I won't stop at just one recipe. I will try several, so get ready for a few more Orange-Chicken recipes in the near future.

Slow Cooker Orange Chicken
found at Six Sisters Stuff

4 to 6 boneless chicken breasts, chopped into small chunks
1/3 cup flour
olive oil
1/2 tbsp salt
1 tsp balsamic vinegar
3 tbsp ketchup
6 oz frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
4 tbsp brown sugar
1/4 tsp ginger
1 tsp red pepper flakes


In a bowl, mix the salt, balsamic vinegar, ketchup, orange juice, brown sugar, ginger and red pepper flakes. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot. After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3. (mine took a little less time then this, my crock-pot is hot) Serve over rice and even add veggies if you want a healthier meal.

Jamie Oliver Chicken & Homemade Chicken Stock/Broth

I love Jamie Oliver and his recipes. And his cookbook is full of Healthy Recipes. I will be sure to be pulling out his cookbook this month and begin cooking lots of his healthy meals. I know I will be making this at least once a week this whole month while we are on this "meat, vegetable and fruit only diet". I love this chicken it's simple to throw together and we cook it in the crock-pot. The BEST kind of cooking. Plus after cooking this delicious chicken, I make homemade chicken broth for the freeze and that my friends, I just LOVE having on hand, and I just ran out!

Jamie Oliver's Perfect Roast Chicken (crock-pot)
adapted but found on Fabulously Fun Food

Jamie Oliver's Perfect Roast Chicken

1 small whole chicken 

salt and fresh ground pepper (use less than 2 tsp of salt)
3 small handfuls of fresh herbs (basil, parsley, oregano) finely chopped, or use dry herbs
1/4 cup olive oil
2 lemons, quartered
4 bay leaves, torn
2 sprigs fresh rosemary, or dry works great too
1 onions, diced

Wash chicken inside and out and pat dry. Rub the cavity with salt. Carefully separate the skin from the breast meat and sprinkle with salt. Drizzle the outside with a bit of olive oil and the fresh or dry herbs (and a little salt if you wish).

Put a layer of onions on the bottom of the crock-pot and then put the chicken on top. Stuff the bird with one of the lemons, bay leaves, and rosemary. Pull the skin forward making sure the flesh isn't exposed. The second lemon can be squeezed all over the chicken and then placed on top of the chicken for cooking. Place the lid on the crock-pot and cook on low for about 8 hours (some crock pots may take less or more time).

The added bonus is making homemade chicken stock and it's easier than pie!  It’s also extremely frugal!  I just figured out how to make this... and wondering why oh why didn't someone show me this sooner ?

Homemade Chicken Stock (crock-pot)
following instructions found at Real Food, Allergy Free
and adapted slightly by me!

I cook the Jamie Oliver Chicken in my crock-pot and then after dinner take all that's left in the crock-pot add a few things and make homemade chicken stock/chicken broth. 

1. First pick the rest of the meat off the bones and refrigerate or freeze for soups, stir fry's or chicken salad sandwiches.
2. Then I toss the bones back in the crockpot.  I now save the “gizzards,”  and toss them in the crockpot too.  Organ meat actually contain more nutrients than the muscle meat.  Most Americans are uncomfortable eating the organs.  By cooking them in the broth, you can transfer many of the nutrients into the stock. (I tried this for the first time and the chicken broth looks and tastes the same, so if it adds more nutritional value, I am all for it).
3. Next, I add vegetables (whatever I have on hand), and only if you wish. The chicken sometimes already has vegetables in them, so there was no need to add more. But, if you'd like add in a couple onions, carrots and celery. Use frozen vegeatbles too, or whatever you have left over in the refrigerator. You can even use the tough part of asparagus. I add in parsley too, for additional minerals.
4. Cover the bones and veggies with cold water, I fill my crock-pot up almost to the top, then add in 2 - 4 tablespoons of vinegar.
5. Turn the crockpot on low.  Cook 12+ hours, I leave in the crock-pot overnight. So from about 8pm to about 8 or 9am. I heard the longer you cook, the richer the broth.
6. After the chicken and stock cool, remove the bones and veggies and strain the stock (I use an extemley small strainer so that all I get is the liquid). 
7. Take all of the liquid and mix it in a food processor or blender.
8. Pour the stock into freezer containers, freezer bags or ice cube trays if you want small amounts.

Homemade stock will keep in the fridge 5-7 days or can be frozen indefinitely.