Magic Chicken

This has been the latest buzz . . . what is "magic chicken" you ask?  Well, it's chicken that has been cooked in the crockpot or instant pot with various seasonings and broth.  It can be used for almost anything!  Basically, it's pulled chicken.  However, you can use pork or beef or . . . whatever meat you want.

Ingredients:

4 lbs boneless skinless chicken (breasts or thighs or both)
2 c water or chicken broth
4 Tbsp Onion Onion Seasoning
2 tsp Garlic Garlic Seasoning
1 tsp Seasoned Salt

Instructions:

1. Place the chicken in your slow cooker; add remaining ingredients.

1. Cook on LOW 5-7 hours, until internal temperature of chicken reaches 165°F on an instant-read food thermometer and shreds easily.

1. Shred the chicken. Package in 1 quart freezer bags, about 2 cups of chicken per pack.  Recommend adding a little bit of the liquid to keep it moist.
   

Makes about 8 cups.

Chicken salad

Serving Suggestion: Use prepared chicken for casseroles, stir in any of our sauces for a pulled-chicken sandwich, top salads, add taco seasoning for chicken tacos, the ideas are endless.

Electric Pressure Cooker Directions: Prepare step 1 in 6-quart or larger electric pressure cooker. Cook 15 minutes on pressure cooker setting. Let stand 10 minutes before releasing pressure. Continue with step 3. *Always follow manufacturers directions for proper use for your specific electric pressure cooker.

Tip: Strain juices and pour over chicken, if desired

Wahoo! White Chili

Another soup for these cold, wet days . . . We love chili!  In this recipe, I left out the green chilies (we don't like those).  If you need the seasoning, just holler (I still have a couple on hand).

Ingredients:


1 1/4 lbs ground turkey
2 (4 oz) cans chopped green chilies
1/4 c Wahoo! Chili Seasoning
3 c reduced sodium chicken broth
2 (15 oz) cans Great Northern or cannellini beans, drained
1 c sour cream

Instructions:


1. In large saucepan or Dutch oven over medium heat, combine turkey, green chilies and Wahoo! Chili Seasoning.

2.  Cook and crumble until turkey is no longer pink, about 5-6 minutes.


3.  Add chicken broth and beans; simmer 30 minutes, stirring occasionally.  Stir in sour cream; simmer until heated through.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Chicken & Rice Broccoli Soup

We aren't much a soup family . . . we have our favorites like Potato Soup, Clam Chowder & Tomato Soup.  And when we are sick, we like the Chicken Rice or Chicken Noodle soups.  So, when I made this one, wasn't too sure about it.  It did turn out to be delicious.  It could easily have additional vegetables and maybe potatoes added to it for a thicker soup.

Ingredients:

1 Tbsp olive oil (I used Avocado Oil)
1 1/2 lbs boneless skinless chicken thighs, cubed (I used breasts)
1 1/2 Tbsp Onion Onion Seasoning
3 c water
3 c milk
2 c instant white rice
1 pkg Cheddar Broccoli Soup Mix

Instructions:

1.  In large saucepan or Dutch oven, heat oil over medium-high heat.  Add chicken and Onion Onion Seasoning.  Salt and pepper as desired.  Saute until browned, about 5 minutes.

2.  Stir in remaining ingredients.  Bring to a boil; reduce heat and simmer 12-15 minutes, stirring frequently.  Salt and pepper as desired.

Makes 6 servings.  Serve with Rustic Herb Breadsticks.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Wahoo! Slow Cooker Sausage & Potatoes - Fall/Winter 2016 Meal kits

This could become Jambalaya so easily by adding shrimp and carrots.  I really enjoyed eating it.  Mama Mia Marinara Sauce Mix can be used as a substitute for the Wahoo! Chili Seasoning.  My husband does not care for bell peppers so I just eliminated them but did fix green beans so we could have a vegetable.


Ingredients:

4 c hot water
1 pkg Perfectly Potato Cheddar Soup Mix
2 Tbsp Wahoo! Chili Seasoning
1 Tbsp Garlic Garlic Seasoning
4 medium red potatoes, sliced
1 (14 oz) pkg polska kielbasa sausages, sliced
1 c chopped green, red and/or yellow bell pepper, optional
2 c shredded Cheddar cheese

Instructions:

1.  In large bowl, combine first 4 ingredients.

2.  In a greased 4-quart or larger slow cooker, layer 1/4 potato slices; salt and pepper as desired.  Layer 1/4 sausage slices, 1/4 bell peppers,1/4 soup mixture and 1/3 c cheese.  Repeat layers ending with 1 cup cheese.

3.  If desired, sprinkle top layer of cheese with a dash of Wahoo! Chili Seasoning and Garlic Garlic Seasoning.  Cook on low 6-8 hours.  Remove stoneware from cooker, remove cover and let stand 15 minutes before serving.

Makes 6 servings.  Serve with green salad.

Make Ahead & Freeze:  Place step 1 ingredients except water in a quart freezer bag.  Place sausage and peppers in a gallon freezer bag.  Place cheese in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.