Peach Whiskey BBQ Chicken

 I found this adapted version of one of the Pioneer Woman's recipes. It was really yummy! Sean said it was one of the best things I've ever made. Super easy. I think it's even inspired me to try the original recipe on the stove top. :)

I served it over rice that I boiled in chicken stock. I chopped up some fresh peaches, green onions and pecans added them to the rice, as well as adding some of the sauce from the chicken. Next time I think I'll just not add the extra sauce to the rice. It was a little too much that way, but do whatever you like!


Peach Whiskey BBQ Chicken


Peach Whiskey BBQ chicken and tweaked (from the Pioneer Woman) it to make it a crockpot version- fantastic!!!
1 jar peach preserve
1 cup whiskey
1 bottle of BBQ sauce
2 cloves of chopped garlic
1 white onion chopped and sautéd
1 Tbs worchester sauce
4 chicken breasts
Dumped it all in and cooked on high for 6 hours

Creamy Salsa Chicken

I seriously thought I had shared this recipe before. I looked through the archives and couldn't find it. I've been asked for it by several people, so here it is. This is good either in tacos, nachos, enchiladas or served over rice. It is easily adaptable as well. If there is something you don't like, just leave it out!

Creamy Salsa Chicken

3lb boneless skinless chicken breast
2 jars salsa (this is easily adaptable, just use what you have on hand, I would assume they mean a 16 oz. jar)
1 can corn, drained (I always use frozen corn because this Iowa girl can't stand canned corn. If you like it, you may want to try Mexi-corn)
1 can black beans, drained
2 packets of taco seasoning
8oz FF cream cheese

Put chicken breasts into crockpot and pour in all ingredients except cream cheese. Stir until taco seasoning is mixed in well. Cook on high for 4 hours or low for 8 hours.

In the last 30 minutes, add cream cheese. After 30 minutes has passed, stir until cream cheese is blended throughout.

Serve over brown rice.

Sausage and Potatoes

While I'm on a roll and have new recipes to post, I thought I would share another super easy one! I know you must all think that I have sausage on the brain (get your heads out of the gutter!). Like I explained earlier, it's been on sale a lot lately and lots of winter recipes we enjoy call for it.

Tuesday I was battling a new cold, so I wasn't very motivated to cook. A friend of ours from Florida was going to be staying that night with us, so Sean requested something in the crock pot they could eat whenever they were ready that night. I came across this recipe that I hadn't tried before and happened to have everything on hand for it! It was a hit! The guys loved it!

Sausage and Potatoes

14 oz Hillshire Farm Turkey Smoked Sausage, sliced
1 t onion powder
28 oz frozen O'Brien potatoes with peppers & onions
1 10 3/4 oz can cheddar cheese soup
3 T fat free milk
salt and pepper to taste

Combine all ingredients in crock and mix well. Cook on low 6 hours or 3 hours on high.

You can't get much easier than this. Seriously...

I served it with some biscuits, because you know all men need bread when they eat! However, I would suggest a nice green salad or vegetable on the side, too.




 

Buffalo Chicken Sandwiches

These were so good! I served them with a nice tossed salad and some homemade oven fries. It is definitely a keeper. 

Ingredients

4 frozen skinless, boneless chicken breast halves

1 (17.5 fluid ounce) bottle hot sauce sauce, divided (such as Frank's)

1/2 (1 ounce) package dry ranch salad dressing mix ( I used a packet of dip mix and it was .56 ounces)

2 tablespoons butter (omit or use light if you like. it did help tone down the spice a bit)

6 hoagie rolls, split lengthwise

Directions

1. Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.

2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Crock Pot Chicken and Dumplings

1 lb. boneless skinless chicken breast

1 can cream of chicken soup

1 can cream of celery soup

1 envelope dry vegetable soup

1 cup skim milk

1/2 cup frozen peas

1/2 cup chopped carrots

2 cans buttermilk biscuits

Place chicken breasts in crock pot. Add soups carrots and milk. Cook on low 5-6 hours. Shred chicken and add biscuits. Turn crock pot to high heat and let go for approximately 45 minutes.

You could definitely substitute frozen mixed vegetables if you don't have fresh. Also, you could use 2 cans cream of chicken or use cream of potato instead of the cream of celery. There are many versions of this recipe. You can change it to your liking.

Enjoy! :)