Category Archives: Chicken

Slow Cooker Chicken with Sun-dried Tomatoes and Artichokes

Slow Cooker Chicken with Sun-dried Tomatoes and Artichokes

Slow Cooker Chicken with Sun-dried Tomatoes and Artichokes

Ingredients (serves 4):

Sun-dried tomatoes, drained (6-8 oz.)

Artichokes (6-8 oz.)

3 cloves garlic, minced

2 lbs chicken breast

cream of chicken soup (10 oz.)

chicken stock (2 cups)

salt and pepper

garlic powder

ground basil

4 cups cooked rice


Blend together tomatoes, artichokes, and garlic. Put tomato mixture in slow cooker with 2lbs raw chicken breast.

Add cream of chicken soup, salt, garlic powder, and basil.

Cook on low for 7 hours and 15 minutes.

Serve over rice. Enjoy!


Chicken Enchilada Corn Chowder

This recipe has quickly become one of my favorite winter meals to make. I love cooking soup in the winter, because it’s so easy and usually pretty cheap.

So far I’ve made this soup three times in the past month! It’s probably one of, if not the, best soups I’ve ever come up with. It also reheats really well, so I’m going to make a big batch of it today and eat it for my lunch all week 🙂
Chicken Enchilada Soup

Chicken Enchilada Corn Chowder

{Recipe by: Miranda Mowbray}

Ingredients (makes 4 servings):

40 oz. chicken broth (I used a combination of 16oz. chicken broth + 24oz. homemade veggie stock)

28 oz. canned green enchilada sauce (or use homemade)

4 oz. canned green chilies

1 tbsp of ground cumin

1 tbsp of chile powder

1 tsp of onion powder

1 tsp of garlic powder

salt and pepper, to taste

2.5 cups shredded chicken breast

1.5 cups cooked white rice (3/4 cups dry)

2 cups frozen yellow corn

8 oz. (1 block) fat-free cream cheese


In a large soup pot, mix together the chicken stock, green enchilada sauce, and green chilies, bring to a boil.

Reduce to a simmer and add all of the spices, chicken, and rice.

Let simmer for about 10 minutes, then add frozen corn and cream cheese.

Bring to a low boil and cook until cream cheese has completely melted, stirring occasionally to combine.


Thai Chicken Soup

Thai Chicken Soup


Thai Chicken Soup

(adapted from Food Network Magazine’s recipe)


  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons green curry paste (I used my favorite spicy sauce, Chili Garlic – picture below)
  • 6 cups low-sodium chicken broth
  • 1 can (13.5 fl.oz.)coconut milk
  • 2 red bell peppers, thinly sliced
  • 4 oz. thin rice noodles
  • 2 small skinless, boneless chicken breasts thinly sliced
  • 1 cup finely chopped parsley
  • 1 teaspoon paprika (or to taste)
  • Salt (to taste)


  • Heat the olive oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally until translucent.
  • Add garlic and spicy sauce and cook 1-2 minutes more.
  • Add chicken broth and coconut milk, bring to a boil (this took a lot longer than I expected – maybe because of my piece-of-crap stove, though)
  • Add bell peppers and noodles, simmer for about 3 minutes until noodles reach desired tenderness
  • Stir in parsley, salt, and paprika

Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup

(Recipe by Miranda Mowbray, Biting Life)

Ingredients (four servings):

1 lb lean ground turkey (or substitute ground beef)

Canola oil

1 small onion, minced

1 (15 oz.) can pinto beans

1 (10 oz.) can red enchilada sauce (or use this recipe and make your own!)

1 (3.5 oz) diced green chilis

2 cups low-sodium chicken stock

Salt and pepper




Chili powder

Cayenne pepper

5 cloves garlic, minced

A few drops of Cholula Chili Garlic sauce

1/4 cup shredded parmesan cheese


Brown the ground turkey over medium-high heat in canola oil in a sauté pan, but don’t cook all the way through (about 4 minutes).

Season the turkey with a little bit of salt, pepper, and chili powder while it’s cooking and break up meat with a spatula.

Meanwhile, add the rest of the ingredients (spices to taste) to the slow cooker.

When the turkey is done, add it to the slow cooker, stirring to combine.

Cook on HIGH for two and a half hours.

Serve with a bit of parmesan cheese on top.


Skinny Chicken & Broccoli Alfredo

Skinny Chicken & Broccoli Alfredo


Skinny Chicken & Broccoli Alfredo

(adapted from Courtney from Sweet Tooth, Sweet Life’s recipe)

Ingredients (serves four):

3 boneless, skinless chicken breasts

8 oz. frozen broccoli florets

8 ounces whole-wheat linguine

Olive Oil

4 cloves garlic, minced

2 tablespoons whole-wheat flour

1 cup fat-free, low sodium chicken broth

1/4 cup plain non-fat yogurt

1/4 cup skim milk

Salt and pepper

1/2 tsp ground nutmeg

3/4 cup reduced-fat shredded Parmesan cheese



Preheat oven to 375˚F.

Generously season chicken breasts with salt and pepper on both sides.

Lay breasts flat on a baking sheet lined with foil and greased with cooking spray.

Bake breasts until done, but still moist (about 15 minutes).

Cook pasta and broccoli according to package directions.

Meanwhile, chop chicken into bite-size pieces and set aside.

Sauté garlic in a saucepan over medium-high heat in olive oil.

Add whole wheat flour to garlic and whisk for 2 minutes, forming a roux.

Slowly whisk in chicken stock, yogurt, milk, nutmeg, salt and pepper.

Bring sauce to a boil, then reduce to a simmer.

Continue to let sauce boil for 3 more minutes, until it thickens.

Stir in cheese and remove from heat.

Add cooked pasta, chicken, broccoli and sauce to the same pan and stir until fully incorporated.


 (Calores in One Serving = 383)

Paneer Butter Masala

Paneer Butter Masala

Paneer Butter Masala


(Recipe by Miranda Mowbray, Biting Life — adapted from Seduce Your Tastebuds/Veg Nation)


Ingredients (serves 4):

1 medium onion, diced

1 red bell pepper, diced

canola oil

1 lb chicken breast, chopped into bite-size pieces

salt, to taste

ground pepper, to taste

5 cloves garlic, minced

1/4 tsp chili powder

1/4 tsp cumin

dash of cinnamon

1/2 tsp garam masala

dash of curry powder

1/4 tsp ginger

1 (28 oz.) can crushed tomatoes



Sauté onion and red bell pepper in canola oil over medium-high heat in a large sauté pan.

Add chicken and spices; stir to combine.

Continue cooking on medium-high until chicken is almost done (about 4 minutes).

Add crushed tomatoes; bring to a boil then reduce to a simmer.

Simmer for 3 minutes, stirring occasionally; remove from heat.

Serve over rice (recipe below).


Nutty Chicken Stir-Fry

Nutty Chicken Stir-Fry


Nutty Chicken Stir Fry

  • Chicken breasts (I used about five chicken breast tenders, but it depends on how many people you’re trying to feed)
  • Vegetable Oil
  • Stir-fry vegetables (The easiest thing would be the pre-mixed frozen stir-fry vegetable packets, but I don’t like everything in those, so I used canned baby corn, water chestnuts, and bean sprouts)
  • 3 cloves garlic, minced
  • Brown sugar
  • Cornstarch
  • Ginger
  • Reduced-sodium chicken broth
  • Reduced-sodium soy sauce
  • Peanut butter
  • Long-grain white rice
  • In a large skillet, stir fry chicken breasts in oil for 2 minutes
  • Add vegetables and cook until soft, then add garlic
  • In a bowl, combine 2 tbsp brown sugar, 4 tsp cornstarch, 3/4 tsp ground ginger (I bought fresh ginger and ground it with a cheese grater). Stir in 1/2 cup chicken broth, 1/3 cup soy sauce, 1/4 cup peanut butter (I microwaved for about 30 seconds – make sure not to burn!! – to make it soft enough to stir with the other ingredients) until blended.
  • Pour sauce mixture over chicken mixture. Bring to a boil, cook a stir for 2 minutes until sauce thickens.
  • Serve with rice (I used the rice cooker my parents got me for Christmas… makes perfect rice every time! And they aren’t that expensive)
  • The recipe also called for salted peanuts to sprinkle over the top before serving, but the water chestnuts gave the recipe all the crunch it needed and it was definitely peanut-y enough without them!