View From Our Table

This is a recipe derived from Spend with Pennies Slow Cooker Honey Garlic Chicken Recipe. Ingredients:   Rice for serving   2 pounds chicken breasts 1 small yellow onion, sliced 1 Tablespoon minced garlic 1/2 cup soy sauce 1/3 cup honey 1/3 cup hoisin sauce 1 Tablespoon white wine vinegar 1 teaspoon olive oil 1/4 teaspoon ginger 1/4 teaspoon red pepper flakes 2 Tablespoons cornstarch   Directions    Lay chicken breasts in bottom of slow cooker. Topped with sliced onion.   In mixing bowl whisk together remaining ingredients. Pour over chicken and onion.   Cook on low 8-10 hours until chicken falls apart. About 15 minutes before serving, dissolve cornstarch in a bit of cold water. Add to slow cooker and mix well. Serve over favorite cooked rice. (We do Jasmine rice). I love my crockpot. (Pots* I may or may not have 4 of different variations) Really I need my crockpots for my sanity on the busiest days. This is an easy one to prep quickly in t...

The reason this is not Chicken Wellington, is of course due to the lack of mushroom filling, but other than that it is the same. I’ve had this recipe floating around my kitchen since 2009, at this point I’m not even sure where I found the original it is based it on. Since then, it has been a favorite. Called the chicken things, and fancy hot pockets by guests, I settled on Not Chicken Wellington. I’ve used leftover chicken breast at times, or even buy a rotisserie chicken special for the meal. The biggest problem I’ve run into is the dough sticking, keeping it cold as long as possible and laying it out on silicone baking mats, during prep and cooking, has solved that problem for me.   Ingredients: 2 Cup Cooked Shredded Chicken 2 Tablespoons Butter 1 Sweet Onion (Diced) 2 Garlic Cloves (Diced) 4 Ounce Cream Cheese (Room Temperature) 1 Tablespoon Dijon Mustard ½ teaspoon Dried Parsley ¼ teaspoon Dried Sag 2- 8 Pack Crescent Roll Dough 1 Egg Salt ...

I saw something close to this recipe on a viral video on my facebook feed (no ranch). I couldn't find it again, but it seemed pretty simple. They used a whole bottle of dressing and no ranch. The first time I made it I only had half a bottle so I used ranch, the next time I used the whole bottle. This is my favorite of the two methods. House Items: Slow Cooker   Ingredients: 1 pound chicken breast 8 ounce Olive Garden Italian dressing 1/4 cup ranch 1/4 cup grated parmesan cheese 8 ounce cream cheese 16 ounce penne pasta   Directions: Place chicken in bottom of slow cooker. Cover with next 4 ingredients. Cook on low for 6 hours. Cook noodles according to package. Shred chicken. Stir in noodles. Sprinkle with additional parmesan cheese & serve. This meal is so delicious. It is so easy and it was gone day of. Something even my picky eaters loved. I'm sure something this good, is so bad for you (high in sodium for sure) so we try not to eat it too o...

Inspired by dailyappetite.com where I found the original recipe via Pinterest. I can not express to you how good this gravy turns out! I ngredients 1.5 lbs. Chicken Breasts 2 Cups Chicken Broth 2- 0.87 oz. Packets of Chicken Gravy Mix 1 Tbsp. All Purpose Flower Salt & Pepper to Taste Directions Lay chicken breasts at the bottom of slow cooker Whisk together chicken broth and gravy packets, then pour over chicken. Cover and cook on High for 5 hours. C hicken should easily shred with a fork. Shred chicken, add flour, and stir into gravy mixture. Serve over Mashed Potatoes. This time of year our family is so busy. I'm always looking for quick (so so quick) simple meals. Anything to keep us from eating out every day. Putting this together was so easy & then I just forget about it while I spend the day getting to do's done. I went with instant mashed potatoes to make the proces...

4 Carrots 4 Celery Stalks 12 ounces Garden Rotini Noodles 12 cups Chicken Broth 4 cups Cooked Chicken 1 can Condensed Cream of Mushroom 1 tsp Thyme 1 tsp Sage 1 tsp Salt 1/2 tsp Pepper Cut two slices down the side of whole carrots to form pumpkin stem shape, then cut into slices. Dice celery. In a small saucepan, boil both veggies in 1 cup of chicken broth until soft. (Roughly 15 minutes, add more broth if necessary) While veggies are cooking, in a medium saucepan, cook noodles according to package, then strain. In a large stock pot add remaining ingredients along with the veggies and noodles, bring to a boil. Let simmer for 5 minutes then serve. We serve with crackers. Any chicken broth can be used. I usually used 4 cups of store bought and make the rest from stock. The chicken I will sometimes make in the Crockpot the night before, but usually I will just use a rotisserie. The soup is also great without the actual chicken, so you can us...