Chicken Recipes

Crockpot chicken

• Frozen chicken breast (about 5)
• 1 can of rotel
• I can of corn
• 1 8oz block of cream cheese
• 1 can of beans (kidney, garbanzo, pinto etc)
• Seasoning

1. spray crock pot with pam cooking spray
2. Add all ingredients above.  You can even add the chicken frozen (that's what I do)
3. Drain the beans
4. Slow cook for about 4 to 5 hours or until chicken is done.

Note:  This was extremely easy.  I didn't have rotel so I subsituted stewed tomatoes and mexican corn with a can of cream corn.  This is a higher fat version of this recipe.  A lower calorie version is to cook the chicken with a little water and apple cider vinegar. (I found this recipe on pinterest) then add your vegitables and cook.


Boneless Skinless BBQ Chicken Breast

• 5 boneless chicken breast
• sea salt
• fresh ground pepper
• lemon juice
• Homemade Bariatric Friendly BBQ sauce

Layer tin foil on a cookie sheet.  Layer chicken breasts on sheet and sprinkle with salt, pepper, lemon juice and a small amount of water.  Bake at 350 degrees for an hour and a half. When chicken is finished brush with BBQ sauce. 


Roasted Teryaki Wings

• 30 wings (3 lbs)
• 1 c soy sauce
• 2 Tbsp sesame oil
• 2 tbsp vinegar
• 1/4 c smuckers orange marmelaid (sugar free)
• vegetable cooking spray
• kosher salt
• ground pepper

Heat oven to 425.  Warm soy sauce, sesame oil, vinegar and preserves until blended.  Toss wings in a large bowl.  Arrange wings in a single layer on a sheet pan coated with vegetable cooking spray.  Season w/salt & pepper.  Roast wings turning once for 30-40 minutes.

On this recipe I followed the above directions. They were very good, but I would suggest maybe marinating the wings in the fridge for a couple of hours before roasting them.  The sauce had trouble sticking to the wings.  This would be the perfect superbowl party or new years party item.  They were a huge hit with the family.



Crispy Cheddar Chicken - Baked

• 2 lbs chicken tenders or 4 lg chicken breast
• 2 sleeves of Ritz Crackers
• 1/8 tsp pepper
• 3 C cheddar cheese, grated
• 1/4 tsp salt
• 1/2 c whole milk
• 1 tsp dried parsley

Sauce:  1, 10 oz can cream of chicken soup
2 tbsp sour cream
2 tbsp butter

Crush crackers.  Cut chicken breasts into 3 large strips.  Pour the milk, cheese, and cracker crumbs into seperate small pans.  Toss the salt & pepper into the cracker crumbs & stir to combine.  Dip chicken into milk, then cheese.  Press the cheese into the chicken with fingers then roll the chicken in the crumbs.  Spray a 13 x 9 pan with cooking spray.  Lay chicken in the pan and sprinkle dried parsley over the chicken. Cover pan with tin foil and bake at 400 degrees for 35 minutes.  Remove tin foil and bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium size sauce pan combine cream of chicken soup, sour cream and butter with a wisk.  Stir it over medium high heat until the sauce is nice and hot.  Pour over chicken. 

For a healthier alternative you can use whole wheat ritz and low fat cheese.  Also subsitute milk for almond milk or soy milk. 



Greek Chicken

• 8 large boneless thighs
• All purpose or wonder flour
• 1 med onion
• 2 garlic cloves (minced)
• one 15 oz can diced tomatoes
• kosher salt
• 1 Tbsp Olive Oil
• 1/2 c white wine
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 4 oz feta cheese, drained, rinsed, crumbled
• 1/3 C sliced black olives smashed with the flat side of large knife.

Season the chicken with salt and pepper then dust it with flour.  Heat the olive oil in a large nonstick skillet over medium high heat and cook the chicken until well browned on both side, about 3 minutes per side.  Transfer the chicken to a serving platter.  Saute the onion and garlic in the oil remaining in the pan until golden.  Add the tomatoes, wine, oregano, and cinnamon.  Season with black pepper.  Return browned chicken to skillet with any juice.  Cover the chicken and reduce the heat to a simmer for 20-30 minutes until the chicken is tender.  Add feta and olives to the skillet, cover, and simmer until cheese melts into the sauce. 


Chicken and Dumplings

1 c chopped onion
1 garlic clove, chopped
1/4 c dry cherry
1/2 tsp salt
1/4 tsp pepper
2 cans ff chicken broth
1 (10 3/4 oz) can cream of mushroom soup
4 lbs chicken pieces skinned
1/4 c water
2 Tbsp cornstarch

Dumplings:  2 c baking mix, 2/3 c ff milk

Heat a dutch oven coated with cooking spray over medium-high heat.  Add onion and garlic.  Saute 5 minutes.  Stir in sherry and the next 4 ingredients.  Bring to a boil.  Cover, reduce heat and simmer 35 minutes.  Remove chicken from heat and cool for 15 minutes.  Debone your chicken.  Combine water/cornstarch in small bowl.  Stir with a whisk.  Add cornstarch mixture to pan and stir.  Drop dough into chicken mixture.  Simmer for about 20 minutes. Cover and cook 10 minutes.