chicken

Slow Cooker Chicken Thighs

Another night, another chicken dinner. Chicken can get so boring sometimes, and I forget how to get creative, because it’s either stewed chicken in a broth, cutlets, or something that I end up not liking. Standing in my kitchen last night, I glanced up and saw my crockpot staring at me, begging to be used. I’m also grateful to be off from work this week and was able to start the crockpot at noon rather than at 8am, but nevertheless, the crockpot came to the rescue!

I love using a slow cooker for many different purposes, and am sure I have yet to try a bunch of recipes, but the mere fact that I can throw in all the ingredients at once and it come out really delicious is a MAJOR win.

Chicken thighs are a great cut of chicken to use in the crockpot, whether they are on the bone or off the bone, because they are such a tender cut of meat they naturally release fat into the sauce which creates a glorious texture and flavor. This dish was simple in ingredients and it starts with seasoning, crushed tomatoes, and The New Primal classic marinade (found here!). The New Primal makes healthy alternatives to marinades and sauces, and is Whole30 approved – for my Whole30 compliant readers! Also, they make delicious jerky, so give them a try while you’re at it.

For the seasonings, I used sea salt, oregano, chipotle powder, garlic powder, basil leaves, and onion salt. I added one 28oz can of crushed tomatoes and 1/4 cup of the marinade, stirred together and topped with fresh thyme.

The crockpot I have has two settings: low cook or high cook. I chose low cook and set it for 6 hours and 30 minutes, when really, it cooked for about 7 hours. I stirred several times through, but did not open the lid until it was at least halfway done. I did add a touch of half and half to add extra flavor but that is totally optional. About an hour in, the chicken thighs started to fall apart so I stirred and used a wooden spoon to help break apart the pieces even further until they looked like clumps of string. I roasted sweet potato and vegetables to add to this amazing chicken and it was perfect! NOMaste 🙂

Creamy Garlic Parmesan Chicken and Rice

Since the beginning of the year, I have tried to be incredibly resourceful when it comes to leftover items in the fridge. I know there are instances where this is hard to do as some condiments or produce go rancid and can’t be salvaged. However, when these items are in their “sweet spot” (just before going bad but still smells okay) I love making things to use the rest of it up! Tonight’s dinner was a perfect example: using last bits of heavy cream and parmesan to make a creamy parmesan dinner with chicken and rice.

Instead of using plain water to boil the rice, I opted for bone broth because if I’m going to have starch, I may as well use bone broth (actually, chicken mushroom bone broth) for the added benefit #amirite? I seasoned the chicken first with some salt and pepper and added it to a hot pan with EVOO. This cooked until both sides were not pink. Afterwards I seasoned with garlic powder, minced garlic, oregano, and fresh thyme sprigs.

Once the chicken cooked through, I poured in the rice and chicken bone broth. This cooked for a total of 18 minutes, but halfway through, I added 3/4 cup water because I noticed that the rice absorbed most of the liquid already. At around 3 minutes before the chicken/rice finished cooking, I added in the heavy cream and parmesan (grated) and stirred together.

Serve with more fresh thyme, a dollop of sour cream or like we did, a side of charred broccoli, which can be found here! This was a dish that I had seen done before, but wanted to make it my own. Here is this version, and damn is it tasty! NOMaste 🙂

Creamy Garlic Parmesan Chicken and Rice

Course Dinner
Cuisine American
Keyword cheesy, Chicken, garlic, Hearty, parmesan, quick meals, rice
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Author nomastehungry

Ingredients

  • 1.5 lbs Chicken breasts Diced
  • 1/5 cups Rice white
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup Heavy cream or half and half
  • 1 pint Chicken stock or bone broth
  • 1 tbsp Minced garlic
  • 2 tbsp Olive oil extra virgin
  • Garlic powder
  • Dried Oregano
  • Fresh thyme
  • Salt
  • Pepper

Instructions

  1. In a large saute pan, heat olive oil and add in diced pieces of chicken on medium heat.  Let sear on each side until each piece is no longer pink.  

  2. Add in seasonings (garlic, minced garlic, oregano, thyme) and stir.

  3. Pour in rice and chicken stock.  Bring to a boil.  Cover and let simmer for 18 minutes on low flame.

  4. Halfway through, check and see if the rice may absorb a lot of the liquid; add in 3/4 cup water and stir.  Continue to simmer with lid on.

  5. Three minutes before timer is up, add in heavy cream/half n half and parmesan cheese.  Stir to combine ingredients. Season with salt and pepper and serve immediately.

Pan Seared Herb Chicken

Chicken, it’s what’s for dinner. I have to be very honest, chicken can be so boring and mundane, especially when it’s chicken breast. It dries out very easily, due to it being lean and low-fat. It can also be chewy if cut wrong, and can go rancid if kept out or in the fridge too long. One thing I love to do is bread chicken breasts and make chicken cutlets, but being that I am completely revamping my nutrition, that’s not an option. I threw out my grill pan a while ago because I butchered it (see what I did there?), so how else should I make chicken? *LIGHTBULB* I can pan sear it!

A while ago, I purchased Herbes de Provence from Trader Joe’s and can not stop using it. I’ll use it in marinades, seasoning for vegetables, sweet potatoes, and decided tonight was a perfect opportunity for using it with chicken. I have not pan seared chicken in a very long time, solely because I always have a horrible outcome: chewy, under-seasoned, barely cooked chicken because I lose my patience. The trick I used was extra butter. Yep, you heard right, butter. I swear by Kerrygold butter because it’s grass-fed and has a delicious taste, also really good for cooking! I pan seared my chicken tonight in the butter and it was everything I needed. Here’s how it went down:

  • Start by rinsing three pieces of chicken breast (preferred organic). Trim the sides and slice thin. Pat dry and place in a large bowl.
  • Take four tbsp of the Herbes de Provence and pour into the bowl of chicken.
  • Mix together by hand so that all the chicken (and both sides) are fully coated. Let stand for 10-15 minutes.
  • Heat a large sauce pan. Cut 3 tbsp of butter (do not freak out here) and melt in the pan.
  • Add the chicken (three at a time) into the pan. Sear on each side for 6-7 minutes. You’ll know when the chicken is ready to flip when the sides of the chicken turn white.
  • Repeat for the remaining chicken breasts.
  • Top with pesto (my recipe linked here) and pair with veggies!

Here’s a picture tutorial for those who need some visuals (#multimodallearningbaby)

I hope you enjoy this one, it’s very straightforward, simple ingredients, and oh so yummy! NOMaste 🙂

A Leftover’s Makeover: Chicken Zucchini Boats

If you haven’t heard about using zucchini as a vessel for chicken, lamb, ground beef, etc., you absolutely live under a rock. It’s a “thing,” a trendy new way to use zucchini sans making them into noodles (I have feelings about zoodles but that’s for another post).

Zucchini happens to be one of my favorite vegetables to eat. Not only is it high in water and fiber, it’s actually known to lower blood pressure and provide your body ample amounts of vitamin C. Zucchini is incredibly versatile and when made into tiny “boats,” it can turn any meal into a low-carb masterpiece!

I originally sought to make these boats in an enchilada style, but that will be a follow-up recipe. Instead of taking out more chicken and boiling it then shredding, seasoning, and making an enchilada sauce, I opted to repurpose the leftover coconut cream and tomato chicken thighs from yesterday’s blog post (that recipe can be found here). Ready for the step by step? It’s super easy that it doesn’t even require a recipe. Here’s the deal:

  1. Take four zucchini and slice in half.
  2. Hollow out the zucchini with a spoon (or melon scoop) and repeat until all are finished. Remember to not hollow all the way down to leave a “skin” of zucchini so it resembles a boat. They will soften in the oven.
  3. Preheat oven to 350*
  4. Layer in the leftover chicken (or you can use ground beef, lamb, etc.) Be generous here 🙂
  5. Place in dish (pre-sauced with any kind of marinara sauce or some leftover sauce from the chicken).
  6. Bake for 15 minutes; take out at 15 minutes to sprinkle cheddar cheese and turn oven to broil.
  7. Broil until cheese is melted about 3 minutes.

THAT’S LITERALLY IT. Here are pictures to explain visually (it’s also really not complex, just follow the steps above).

Don’t worry, if you weren’t able to use leftovers it’s really alright. Make some taco meat with taco seasonings found on Thrive Market and make taco boats! Hmmm, #idea.

Nomaste 🙂

Coconut Cream and Crushed Tomato Chicken

Just like Bubba said in Forrest Gump about shrimp, there are a million ways to make chicken. You can grill it, bake it, bread it, fry it, broil it, sauté it, and the list goes on and on. There are days where I despise chicken, especially bland, grilled chicken breast on a salad (boring AF), but when chicken is done well, and it’s not always the breast, it can be a show-stopping meal.

The finished plate with crumbled feta on top, a side of sautéed spinach and mashed potatoes.

When I was in my 20s, I was told that the dark meat of chicken is bad for you and that it’s too “fatty” and will make me fat. Now that I’ve had 10 years of learning what foods work for me and my own body, and what foods I find I can and cannot eat, chicken thighs tend to be the cut of the chicken I gravitate toward most. Sure, there is definitely more fat, and there’s NOTHING WRONG WITH THAT. Ya heard? Fat will not make you fat (at least not in moderation and eating the correct fats). This happens to be a very simple recipe and will cook on its own in a dutch oven (or a crockpot –> on low for 5-6 hours). The difference this recipe makes is two ingredients: Herbes de Provence and coconut cream (NOT milk, cream). These can both be found at Trader Joe’s.

*if you don’t have Herbes de Provence you can use several dried herbs such as sage, thyme, rosemary, marjoram, basil, and garlic powder*

I start with the chicken thighs, organic and freshly cleaned, and place them on a cutting board. Sprinkle a generous amount of Herbes de Provence on both sides of the chicken and let sit. Another quick tip: let the chicken sit out to get to room temperature, as this allows the chicken to remain juicy and not tense up as it hits a hot pan.  I heat my dutch oven first then melt 3 tbsp of butter and add the chicken to the butter and let simmer.

Once the chicken simmers and sears on both sides, I add in the crushed tomatoes (I really like Cento 28oz as it yields a lot of sauce and is low sugar) and coconut cream. Cream is a thicker consistency and makes the sauce thicker too. I season with salt and pepper and lower the flame to low and cover. This will sit on low heat for two and a half hours, stirring occasionally. That’s it.

When the chicken is done, it’ll be beautifully pulled and in shreds, incredibly tender and juicy, and delicious with the coconut tomato sauce. Serve with any veggies and potato, or over rice and beans, maybe even fusili pasta?! The possibilities are truly endless 🙂 Nomaste!

Leftover chicken in coconut cream tomato sauce – can be reused for enchiladas…add some chili powder and BOOM!

Coconut Cream and Crushed Tomato Chicken

Course Dinner
Cuisine American, Chicken
Keyword Chicken, coconut, cream, dinner, dutch oven, easy, healthy, simmered, tomato
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 servings
Author nomastehungry

Ingredients

  • 6 Chicken thighs untrimmed
  • 3 tbsp Butter
  • 1 28oz can Crushed Tomatoes
  • 3/4 can Coconut cream NOT milk
  • Herbes de Provence generous seasoning
  • Salt to taste
  • Pepper to taste

Instructions

  1. Clean and pat dry chicken thighs and lay on a cutting board. Sprinkle Herbes de Provence generously on both sides of the chicken.  Let sit.

  2. In a dutch oven, melt butter and place chicken into pan.  Searing both sides of chicken, about 5-7 minutes each side.

  3. Add in can of crushed tomato sauce and 1/2 can of coconut cream.  Stir to mix liquid.  Judge here if you need more coconut cream, if so, add in a drop more.

  4. Turn heat to low and cover. Simmer for 2.5 hours, stirring occasionally.

  5. Serve immediately with vegetables or sides of choice.