Need some simple but tasty recipes for fish or chicken?

thank youNeed some simple but tasty recipes for fish or chicken?
Here are some very easy slow cooker recipes, enjoy! %26lt;3





Slow %26amp; Tipsy Chicken





Ingredients:





1 tablespoon butter


8 chicken thighs


salt and pepper to taste


1 (10.75 ounce) can condensed cream of celery soup


1 (10.75 ounce) can condensed cream of mushroom soup


1 (5 ounce) jar pimento-stuffed green olives


1 (8 ounce) package sliced fresh mushrooms


1 1/4 cups Chablis wine


1 tablespoon all-purpose flour





Preparation:





Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, and brown for 2 to 3 minutes each side. Place in a slow cooker.





In a saucepan over medium heat, blend the cream of mushroom soup and cream of celery soup. Pour over the chicken in the slow cooker, then add olives, mushrooms, wine, and flour. Cover, and cook on Low for 8 hours.








Slow Cooker Chicken with Mushroom Wine Sauce





Ingredients:





1 (10.75 ounce) can condensed cream of mushroom soup


1 teaspoon dried minced onion


1 teaspoon dried parsley


1/4 cup white wine


1/4 teaspoon garlic powder


1 tablespoon milk


1 (4 ounce) can mushroom pieces, drained


salt and pepper to taste


4 boneless, skinless chicken breast halves





Preparation:





In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces. Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture. Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours. Serve over noodles or rice.








Crock Pot Santa Fe Chicken





Ingredients:





1 15 ounce can black beans, rinsed and drained


2 15 ounce cans whole kernel corn, drained


1 cup bottled thick and chunky salsa


5 or 6 skinless, boneless chicken breast halves


1 cup shredded Cheddar cheese





Preparation:





In a slow cooker, mix together the beans, corn and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on high setting for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes.








Chicken Paprikash with Sour Cream





Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.





Ingredients:





2 medium onions, thinly sliced


1 teaspoon kosher salt


1 tablespoon sweet paprika


1 teaspoon hot paprika


1 garlic clove, peeled and halved


3 pounds chicken legs


1/2 teaspoon freshly ground black pepper


1 1/2 teaspoons olive oil


1 1/2 teaspoons unsalted butter


1/2 cup chicken stock or low-sodium chicken broth


1/4 cup sour cream


Fresh dill, chopped, for garnish





Preparation:





In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.





Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.





In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.





Stir sour cream into sauce. Garnish with dill and serve.Need some simple but tasty recipes for fish or chicken?
Chicken Parmesan





What You Need!


1 jar (700 mL) pasta sauce


6 Tbsp. KRAFT 100% Parmesan Grated Cheese, divided


6 small boneless skinless chicken breasts (1-1/2 lb./750 g)


1-1/2 cups KRAFT Mozzarella Shredded Cheese





Make It!


PREHEAT oven to 375掳F. Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.





BAKE 30 min. Uncover.





TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through (170潞F) and cheese is melted. Serve over hot cooked pasta, if desired.





MY ALL TIME FAVOURITE.


HOPE YA LIKEE IT.
I like to cut up chicken and cook it in a frying pan, then put Tonkatsu sauce on it. You can find this in the Asian section with the brand name Bulldog. Put it over rice and you're done!


Or mix 1/3 c soy sauce, 1/3 c honey, and 1/3 c chili sauce, add some ginger, salt and pepper. Bake chicken in it, or use it as a sauce.
Try this on chicken...





CAJUN SEASONING MIX





2 Tbl. salt


2 tsp. cayenne pepper


1 tsp each of garlic powder, onion powder, paprika, white pepper, and black pepper





Mix together and sprinkle on chicken or veggies. Be careful... a little goes a long way!
Choose one of theese quick and easy recipes





http://retete-culinare-diverse.ro/en/sea鈥?/a>
For both fish and chicken I season, cover and place back in the frig. Remove and let sit while I mix the coating and prepare the skillet (cast iron). Then coat lightly and place in the hot but not smoking cooking oil and cook.