Pickin’ up a chickie

Yeah, that’s a Peg+Cat reference.  Mama loves PBS.

So, it’s winter.  And it’s about this time of winter that we get really tired of soups.  Cue the white meat.  Here are some of our go-to chicken meals that I’m adding back into the rotation this week.

1.  Chicken Tacos

Ingredients:  chicken (boneless) and salsa (fresh or jarred)

Put boneless chicken thighs or breasts (frozen or thawed-beautiful, right?) in the bottom of your crockpot.

Add 2/3 of the container of salsa (keep some for topping your tacos)

Note:  If you’re feeling fancy, you can add taco seasoning, cumin and/or chili powder, a can of green chiles, a can of black beans or corn, or whatever else you think you might like.   But if you don’t, it’s still going to be delicious.  Seriously.  It will surprise you.

Set the crockpot to low for about 4 hours (or leave it all day, it will be fine)

Shred with a fork and serve with normal taco fixings–at our house, that would be tortillas, avocado, sour cream, cheddar, spinach, and salsa.

2.  5-Ingredient White Chicken Chili with Avocado


    • 6 cups chicken broth
    • 3 cups cooked shredded chicken or cubed chicken breast
    • 2 (15-ounce) cans Great Northern beans, drained
    • 2 cups salsa verde
    • 1 teaspoon ground cumin
    • Kosher salt and freshly ground black pepper, to taste

Add chicken broth, shredded chicken, beans, salsa verde and cumin to a large stockpot or Dutch oven over medium heat; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes.

Serve with cilantro, sour cream, crumbled tortilla chips, or (our fave) avocado.

3.  Thai Peanut Chicken
We LOVE this recipe.  It has sort of evolved over the years into this easy, delicious version adapted from many others.
While you bake 1-2 pounds of chicken breasts/tenders, get out a small sauce pan and add:
  • 1/2 cup peanut butter (crunchy or creamy)
  • 1/2 cup coconut milk (we buy it and then freeze it in muffin tin pucks, which happen to be 1/2 cup)
  • 1/4 cup water
  • 1 tablespoon of curry powder
  • a dash of cayenne pepper

4.  Chicken BBQ/Teriyaki Chicken Lettuce Wraps/Slow Cooker [Chicken] and Mango Quesadillas

I love the blog post about 2 ingredient meals from Andie at Can You Stay for Dinner.  Her story is inspiring and her recipes are delicious with an appropriate ratio of health and indulgence for my liking.  A snippet from the post:

“Here it is: You can combine any meat (chicken, beef, pork) with any pre-made bottled sauce (marinades, salsa, marinara, you name it), and set it to cook on low for 8 to 10 hours, and what you will be left with is nothing short of marvelous.

Just two ingredients. One of which you didn’t even make yourself.

Chicken and salsa? It works. Pork and honey barbecue sauce? It works. Ground beef and marinara? Don’t make me say it again.”

I’m picky about bottled sauces because we don’t eat crap we can’t pronounce and I despise high fructose corn syrup.  That said, there are some out there that don’t have creepy ingredients and just finding one or two would make these recipes so handy and helpful.   Take a look and see what you find.  We like Annie’s Naturals Organic Smokey Maple BBQ Sauce and Andie used Ken’s Steakhouse Honey Teriyaki Marinade.

5.  Whole Herb Roasted Chicken 

We are still using a version of this recipe from Wellness Mama after all these years.

  • A whole chicken (I buy them marked down and freeze them regularly)
  • 1 tsp garlic powder, 1 tsp sea salt, and about 1/2 tsp each of basil, oregano, thyme and rosemary

Oil or butter your crockpot and throw it all in.  Turn it on and leave it for 8-10 hours on low.  Ta da!

I had intended to throw in a few recipes from Facebook friend recommendations here, but M just woke up early from her nap.  Party over!  Sorry, guys.

What’s your easiest go-to dinner (preferrably with clean ingredients)?  Send it to me!


2 thoughts on “Pickin’ up a chickie

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