Cafe Rio Chicken

I came upon this recipe on Pinterest and fell in love with the picture.  Then, I made it myself and fell in love with the taste!  This chicken recipe is so simple and you can use the chicken several different ways:  burritos, tacos, nachos, salad.  It's moist, shreds easily, and delicious!  And the best part?  It's all done in a slow cooker!

Mix together 1 package dry ranch mix with 1/2 cup of water.

Mix 1/2 small bottle of zesty Italian dressing with 1/2 Tbsp. minced garlic.

Stir the ranch mixture into the dressing mixture.  Add 1/2 Tbsp. chili powder and 1/2 Tbsp. ground cumin.

Place 2 lbs. chicken into a slow cooker.  I always use a slow cooker liner for easy clean up.

Pour dressing mixture all over the chicken and turn slow cooker on low.  Cook for 7-8 hours.

Enjoy the yummy aroma throughout the day as it is cooking!

When it is done, shred the chicken with two forks.

Use in your favorite recipe or even eat it by itself.  You could freeze the chicken for future use, but once you taste this, you will not want to save it for later.

Cafe Rio Chicken
2 lbs. chicken
1 pkg. dry ranch mix
1/2 cup water
1/2 small bottle zesty Italian dressing
1/2 Tbsp. minced garlic
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Mix water and ranch mix in a bowl.  In another bowl, mix Italian dressing and garlic.  Add in ranch mixture, chili powder and ground cumin.  Place chicken into a slow cooker.  Pour dressing mixture over chicken.  Cook on low for 7-8 hours or high for 5-6 hours.  Shred with a fork.

Avocado Chicken Salad

I love a good chicken salad. I'm not fond of the kind with nuts and grapes, but I'm always looking for different varieties. I came across a recipe for Avocado Chicken Salad and wanted to try it. I decided to just experiment with my own recipe and it turned out very tasty!

First, boil 1 lb. of chicken and cut into pieces or shred.  It depends on how chunky you like your chicken salad.

I sprinkled plenty of salt, pepper, and garlic powder over the chicken.

Dice up a desired amount of red onion.

Pick out a ripened avocado...

...cut in half and then slice diagonally to make squares.  This makes it easier to scoop out.

Add the onion and avocado to the chicken with desired amount of sour cream.  It depends on how creamy you want it.

Mix everything together until the avocado is nice and mashed.  You can always mash the avocado separately and then add to the chicken.

Finally, serve in rolls, toast, or over crackers!

Chicken salad is not an exact recipe.  There's no right or wrong way to it.  Add or take away ingredients to fit your own tastes.

Avocado Chicken Salad
1 lb. chicken, cooked and diced or shredded
1/2 red onion, finely diced
1 ripened avocado, diced
1/2 cup sour cream
salt, pepper, and garlic powder
Rolls

Mix everything together until avocado is completely mashed.  Season to taste.  Serve on rolls.



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Teriyaki Chicken and Fried Rice Bowls

Who doesn't love a tasty Chinese dish?  More important, who doesn't love an easy, homemade Chinese dish?  I found a recipe for Teriyaki Chicken and a recipe for Fried Rice and decided to merge the two recipes to make an easy dish.

All you need for the chicken is a bottle of Teriyaki sauce and chicken.  I just used a value pack of chicken tenderloins.  

Place all the chicken in a slow cooker (don't forget the plastic liner so you don't have do a lot of clean up afterwards) and pour in some sauce.  I used about half the bottle or it will taste too salty.  Stir the chicken around in the sauce to get it covered really well.  Cook on low for 8 hours.

This recipe for Fried Rice is very easy as well.  I started with instant rice and cooked it in the microwave.  Follow the box directions for correct rice to water ratios and heating times.  I follow the directions for 4 servings.  It makes plenty.  Let cool.

Lightly beat 2 large eggs with salt and pepper.

Heat a wok or frying pan with 2 Tbsp. oil.  I used a wok that I bought at IKEA for $2.99.  Yes, you read that correctly.  $2.99!!!!  Add the eggs to the oil.

Let the eggs slightly set and then scramble them.

After eggs are cooked, pour them into a bowl and set aside. Add 2 Tbsp. of oil and add the rice.  Stir-fry for a few minutes and separate any clumps.

Stir in 1-2 Tbsp. soy sauce.  Again, you don't want to add too much and be overwhelmed with salt from the rice AND the chicken.  Mix well.

Add the scrambled eggs and chopped green onions if desired.  You can also add in chopped carrots, scallions, peas, or any other vegetable you desire.  Mix thoroughly.

Place rice in a bowl and add the chicken.  The chicken will be very tender and will shred easily.  Finally, enjoy your easy, homemade Chinese dish!

Cranberry Chicken

When my mom first told me about this recipe, I thought there wa no way I was making this for my family. The ingredients just sounded like a weird combination. However, I made it, my family tasted it, and we fell in love with it. It has become my 5 year old son's favorite dish (it asks for it on his birthday) and he is the pickiest eater I know. I've made it for friends recovering form surgery or childbirth and they've also loved it. There's only 4 ingredients: chicken, french dressing, whole berry cranberry, and dry onion soup mix.

Layer chicken in a baking dish. I use a 2 lb. package of chicken tenderloins.

Mix together one can of whole berry cranberry sauce, one packet of dry onion soup mix, and half a bottle of french dressing.

Pour the sauce over all of the chicken.

Cover te dish with foil and bakefor 1 hour at 350 degrees. Uncover and test for doneness. Pour some sauce over the chicken to coat and bake 15-20 more minutes.

I like to serve it over steamed rice and add some veggies. Trust me, you'll love this.

Creamy Swiss Chicken

This is a recipe I first posted on our family blog, The Suburban Kelley's, awhile ago. It's a family favorite and so incredibly easy. I didn't post step-by-step pictures because it's pretty much just mixing and pouring. Hope you like it.

I got the recipe for Creamy Swiss Chicken from a Pillsbury cookbook. It was one of the first recipes I tried after Craig and I got married. Well, okay, it was one of the first recipes I tried EVER!

It's creamy and flavorful. I always serve it with steamed rice and veggies. It's very quick and easy to make too. I always double the recipe for my family because it goes quickly and great for leftovers (if there's any). Enjoy!











Creamy Swiss Chicken

1 lb. boneless chicken breast or tenderloins, thawed



1 can cream of chicken soup



1/4 cup half-and-half



1/4 cup Progresso plain bread crumbs



1 tbsp. butter, melted



4 slices Swiss cheese

Heat oven to 375 degrees. Spray casserole dish with cooking spray. Place chicken in dish. In small bowl, combine soup and half-and-half; mix well. Pour over chicken. Bake for 30 minutes. In another small bowl, combine bread crumbs and melted butter; mix well. Remove chicken from oven. Top with cheese slices; sprinkle bread crumb mixture over cheese. Return to oven; bake another 10 minutes.