Chicken with Apples, Creamy Chicken and Rice, Slow Cooker Spicy Chicken and Sausage

Chicken with Apples

  • 2 boneless skinless chicken breasts
  • 1 sweet apple
  • 2 ½ teas. olive oil
  • 1 ½ teas. garlic salt
  • 1 teas. pumpkin pie spice
  • 1 ½ teas. chopped dried tarragon
  • 1 Tbsp. black pepper

Slice the chicken breasts into ¼-inch strips. Peel, core and thinly slice the apple. Heat the olive oil in a large skillet over medium heat. Add the chicken strips to the hot oil and cook for about 5 minutes, turning once. Slowly add the apples to the skillet and stir. Continue to cook the chicken and apples for about 15 minutes or until the chicken juices run clear and the apples are tender. Mix together the garlic salt, pumpkin pie spice, tarragon and pepper. Reduce heat. Add this spice mixture to the ingredients in the skillet and mix well. Allow all ingredients to simmer together for a few minutes and then serve.

Creamy Chicken and Rice

  • 8 boneless skinless chicken breasts
  • 2 cups uncooked jasmine rice
  • 1 lb. thick-cut bacon, chopped
  • 1 can 10.75 oz. condensed cream of chicken soup
  • 4 cups water
  • ½ teas. garlic powder
  • ½ teas. onion powder
  • ½ teas. ground nutmeg
  • ½ cup butter
  • 3 cups heavy cream
  • salt and pepper to taste

Preheat oven to 375 degrees F. Spray a 9×13 -inch baking dish with cooking spray. Place the water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, about 20-25 minutes. In a large skillet, place the bacon and cook over medium-high heat until the bacon is evenly browned and crisp, about 10 minutes. Reserve the bacon drippings and drain the bacon on paper towels. Sprinkle the chicken breasts with the garlic powder, onion powder, nutmeg and salt and pepper. Melt the butter in a large skillet over medium-high heat.

Cook the chicken breasts in batches in the hot melted butter, turning once, until the juices run clear and the chicken is no longer pink in the center, about 10-12 minutes. Reserve pan drippings. Transfer chicken to cutting board and cut chicken breasts into small pieces. In a large saucepan bring the heavy cream and cream of chicken soup to a simmer. Stir the bacon, the reserved bacon drippings and the reserved chicken drippings into the cream mixture. Spread the rice in the bottom of the prepared baking dish. Spread the chicken over the rice and pour the soup mixture over the chicken and rice. Cover the baking dish with foil. Bake the casserole in the preheated oven until the food is heated through and bubbling, about 15-20 minutes.

Slow Cooker Spicy Chicken and Sausage

  • 8 boneless skinless chicken thighs
  • 1 lb. Polish sausage, sliced
  • 1 cup uncooked long grain white rice
  • 1 16 oz. can diced tomatoes
  • 1 green bell pepper, chopped
  • 1 medium
  • onion, chopped
  • 1 6 oz. can tomato paste
  • 1 teas salt
  • 2 or 3 dashes hot pepper sauce
  • 2 cups water

Combine the chicken, tomatoes, bell pepper, onion, tomato paste, salt and hot pepper sauce in the slow cooker. Cover the pot and cook on low for 4 to 5 hours. Shortly before ingredients in the slow cooker are ready, place the water and rice in a medium saucepan and bring it to a boil. Reduce the heat, cover the saucepan and simmer for about 20 minutes until the rice has absorbed the water. Mix the cooked rice and the sausage into the slow cooker. Cover the slow cooker and cook on high for 20-25 minutes, or until the sausage is heated through.