Betty Crocker The Big Book of Chicken (Betty Crocker Big Book) (2015)

From the Slow Cooker

Rotisserie Spiced Chicken

Chicken and Barley Risotto with Edamame

Chicken Parmesan with Penne Pasta

Chicken Cacciatore with Linguine

Spicy Chicken Nachos

Chile-Chicken Tacos

Chicken and Pinto Tostadas

Big and Spicy Chicken Hoagies

Tuscan-Style Chicken Sandwiches

Buffalo Chicken Sandwiches

Buffalo Chicken Wraps

Chicken Verde Tortilla Soup

Mexican Fire-Roasted Tomato-Chicken Soup

Chicken and Gnocchi Soup

Italian Chicken-Lentil Soup

Italian Chicken-Pasta Soup

Chicken and Vegetables with Dumplings

Creamy Roasted Garlic Chicken

Chicken Pot Roast Dinner

Spanish Chicken

Mediterranean Chicken Marbella

Salsa Chicken

Green Chile-Chicken Enchilada Casserole

Thai Peanut Chicken

Chicken Chow Mein

Mango Chutney Chicken Curry

Saucy Orange Barbecued Chicken

Spicy Asian Barbecued Drummettes

Mole Chicken Wings

* CALORIE-CONTROLLED *

rotisserie spiced chicken

Prep Time: 10 Minutes ✵ Start to Finish: 4 Hours 10 Minutes ✵ 4 servings

· SPICE RUB

· 2teaspoons paprika

· 1teaspoon garlic salt

· 1teaspoon onion powder

· 1teaspoon sugar

· 1teaspoon chili powder

· ½teaspoon dried thyme leaves, crushed

· ½teaspoon dried marjoram leaves, crushed

· ½teaspoon pepper

· CHICKEN

· 1whole chicken (3½ to 4½ lb)

1 Spray 5- to 6-quart oval slow cooker with cooking spray. In small bowl, mix spice rub ingredients until well blended.

2 Rub spice mixture on all sides of chicken. Do not tie legs. Place chicken in slow cooker, making sure it fits loosely (leave at least 1 inch of space around chicken).

3 Cover; cook on Low heat setting 4 to 5 hours or until instant-read meat thermometer inserted in thickest part of inside thigh muscle and not touching bone reads at least 165°F and legs move easily when lifted or twisted. Do not remove slow cooker cover before 4 hours.

1 Serving: Calories 270; Total Fat 11g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 125mg; Sodium 370mg; Total Carbohydrate 3g (Dietary Fiber 1g); Protein 40g Exchanges: 5½ Very Lean Meat, 1½ Fat Carbohydrate Choices: 0

a new twist

For a smoky flavor, use 1 teaspoon smoked paprika and 1 teaspoon regular paprika.

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chicken and barley risotto with edamame

Prep Time: 20 Minutes ✵ Start to Finish: 4 Hours 45 Minutes ✵ 9 servings (1 cup each)

· 1¼lb boneless skinless chicken breasts, cut into ¾-inch cubes

· 1½cups chopped onions (3 medium)

· 1¼cups uncooked pearl barley

· ½cup shredded carrot

· 2cloves garlic, finely chopped

· ½teaspoon salt

· ½teaspoon dried thyme leaves

· 1carton (32 oz) chicken broth (4 cups)

· 1cup frozen shelled edamame (green) soybeans, thawed

· ½cup shredded Parmesan cheese (2 oz)

1 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.

2 Cover; cook on Low heat setting 4 to 5 hours.

3 In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in slow cooker. Increase heat setting to High. Cover; cook 25 to 30 minutes or until edamame is tender. Stir in cheese.

1 Serving: Calories 250; Total Fat 6g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 45mg; Sodium 690mg; Total Carbohydrate 27g (Dietary Fiber 6g); Protein 23g Exchanges: 1½ Starch, 1 Vegetable, 2 Lean Meat Carbohydrate Choices: 2

a new twist

For a vegetarian version of this deliciously wholesome recipe, omit the chicken and use vegetable broth instead of chicken broth.

chicken parmesan with penne pasta

Prep Time: 15 Minutes ✵ Start to Finish: 5 Hours 25 Minutes ✵ 4 servings

· 1egg

· ⅓cup unseasoned dry bread crumbs

· ⅓cup shredded Parmesan cheese

· ½teaspoon Italian seasoning

· ¼teaspoon salt

· ¼teaspoon pepper

· 4boneless skinless chicken breasts (about 1¼ lb)

· 1jar (26 oz) tomato pasta sauce

· ½cup shredded Italian cheese blend (2 oz)

· 2⅔cups uncooked penne pasta (8 oz)

1 Spray 3½- to 4-quart slow cooker with cooking spray. In small shallow bowl, beat egg until foamy. In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken into egg, then coat evenly with bread crumb mixture; place in slow cooker. Spread pasta sauce evenly over chicken.

2 Cover; cook on Low heat setting 5 to 6 hours.

3 Sprinkle Italian cheese blend over top. Cover; cook 10 minutes longer.

4 Meanwhile, cook and drain pasta as directed on package. Serve chicken and sauce over pasta.

1 Serving: Calories 720; Total Fat 22g (Saturated Fat 7g; Trans Fat 0g); Cholesterol 200mg; Sodium 1730mg; Total Carbohydrate 79g (Dietary Fiber 5g); Protein 51g Exchanges: 3 Starch, 2 Other Carbohydrate, 6 Lean Meat, ½ Fat Carbohydrate Choices: 5

swap it out

For variety, experiment using different flavors of pasta sauces and any of your favorite pasta shapes.

chicken cacciatore with linguine

Prep Time: 25 Minutes ✵ Start to Finish: 8 Hours 25 Minutes ✵ 6 servings

· 2½lb boneless skinless chicken thighs

· 1jar (4.5 oz) sliced mushrooms, drained

· 2cans (6 oz each) Italian-style tomato paste

· 1¾cups chicken broth

· ½cup white wine, if desired

· 1½teaspoons dried basil leaves

· ½teaspoon salt

· 1dried bay leaf

· 1tablespoon cornstarch

· ¼teaspoon dried thyme leaves

· 12oz uncooked linguine

· Shredded Parmesan cheese, if desired

1 Spray 3½- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix.

2 Cover; cook on Low heat setting 8 to 10 hours.

3 Remove chicken from slow cooker; cover to keep warm. Remove bay leaf. Increase heat setting to High. In small bowl, mix ¼ cup sauce from slow cooker and the cornstarch until smooth; stir into remaining sauce in slow cooker. Add thyme. Cover; cook 10 minutes, stirring frequently.

4 Meanwhile, cook and drain linguine as directed on package. Serve chicken and sauce over linguine. Sprinkle with cheese.

1 Serving: Calories 620; Total Fat 17g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 120mg; Sodium 1110mg; Total Carbohydrate 63g (Dietary Fiber 6g); Protein 53g Exchanges: 2 Starch, 2 Other Carbohydrate, 1 Vegetable, 6 Lean Meat Carbohydrate Choices: 4

swap it out

One 26-ounce jar of tomato pasta sauce can be substituted for the tomato paste, chicken broth and white wine.

spicy chicken nachos

Prep Time: 15 Minutes ✵ Start to Finish: 3 Hours ✵ 24 servings (¼ cup chicken mixture and 7 chips each)

· 1loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes

· ¾cup chunky-style salsa

· 1can (15 oz) black beans, drained, rinsed

· 1package (9 oz) frozen cooked chicken breast strips, thawed, cut into cubes

· 1container (8 oz) sour cream

· 1medium red bell pepper, chopped (1 cup)

· 3medium green onions, sliced (3 tablespoons)

· Large tortilla chips

1 Spray 3½- to 4-quart slow cooker with cooking spray. In slow cooker, stir together cheese, salsa, beans and chicken.

2 Cover; cook on Low heat setting 2 hours, stirring after 1 hour.

3 Increase heat setting to High. Stir in sour cream, bell pepper and onions. Cover; cook about 45 minutes or until mixture is hot.

4 Serve with tortilla chips. Chicken mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

1 Serving: Calories 200; Total Fat 11g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 400mg; Total Carbohydrate 17g (Dietary Fiber 2g); Protein 9g Exchanges: 1 Starch, 1 High-Fat Meat, ½ Fat Carbohydrate Choices: 1

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chile-chicken tacos

Prep Time: 15 Minutes ✵ Start to Finish: 6 Hours 30 Minutes ✵ 6 servings (2 tacos each)

· 1¼lb boneless skinless chicken thighs

· 1package (1 oz) taco seasoning mix

· 1tablespoon packed brown sugar

· 1can (4.5 oz) chopped green chiles

· 1cup frozen corn (from 12-oz bag), thawed

· 1can (10 oz) enchilada sauce

· 4medium green onions, sliced (¼ cup)

· 1box (4.6 oz) taco shells (12 shells), heated as directed on box

· 3cups shredded lettuce

· 1medium tomato, chopped (¾ cup)

1 Spray 3½- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and ½ cup of the enchilada sauce. Refrigerate remaining enchilada sauce.

2 Cover; cook on Low heat setting 6 to 7 hours.

3 Remove chicken from slow cooker to plate. Shred chicken using 2 forks; return chicken to slow cooker. Stir in onions. Cover; cook 15 minutes longer.

4 Heat remaining enchilada sauce. Spoon chicken mixture into warmed taco shells; top with lettuce, tomato and warm enchilada sauce.

1 Serving: Calories 290; Total Fat 9g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 33g (Dietary Fiber 4g); Protein 18g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Vegetable, 2 Lean Meat, ½ Fat Carbohydrate Choices: 2

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chicken and pinto tostadas

Prep Time: 15 Minutes ✵ Start to Finish: 8 Hours 30 Minutes ✵ 8 servings

· 1¼lb boneless skinless chicken thighs

· ½cup chunky-style salsa

· ¼cup water

· 2tablespoons taco seasoning mix (from 1-oz package)

· 1can (15 oz) pinto beans, drained, rinsed

· 8tostada shells (from 4.5-oz box), heated as directed on box

· 1cup shredded lettuce

· ½cup sour cream

· ½cup refrigerated guacamole (from 12-oz container)

1 Spray 3½- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. In small bowl, mix salsa, water and taco seasoning mix; pour over chicken.

2 Cover; cook on Low heat setting 8 to 10 hours.

3 Remove chicken from slow cooker to plate. Shred chicken, using 2 forks; return chicken to slow cooker. Stir in beans. Increase heat setting to High. Cover; cook 15 to 20 minutes or until thoroughly heated.

4 Spoon chicken and bean mixture evenly onto warmed tostada shells. Top with lettuce, sour cream and guacamole.

1 Serving: Calories 290; Total Fat 13g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 55mg; Sodium 570mg; Total Carbohydrate 24g (Dietary Fiber 5g); Protein 20g Exchanges: 1½ Starch, 2 Lean Meat, 1 Fat Carbohydrate Choices: 1½

swap it out

If you don’t have tostada shells, just break taco shells in half. Place the halves on each plate, and top with the chicken and bean mixture.

big and spicy chicken hoagies

Prep Time: 15 Minutes ✵ Start to Finish: 6 Hours 15 Minutes ✵ 8 hoagies

· 3tablespoons Caribbean jerk seasoning (dry)

· 3lb boneless skinless chicken thighs

· 1large red or green bell pepper, chopped (1½ cups)

· 1large onion, chopped (1 cup)

· ½cup chicken broth

· ¼cup ketchup

· 8hoagie buns (7 to 8 inch), split

1 Spray 3½- to 4-quart slow cooker with cooking spray. Rub jerk seasoning generously over chicken. Place bell pepper and onion in slow cooker; top with chicken. In small bowl, mix broth and ketchup; pour over chicken.

2 Cover; cook on Low heat setting 6 to 8 hours.

3 Remove chicken from slow cooker to plate. Shred chicken using 2 forks. Return chicken to slow cooker; mix well. Use slotted spoon to spoon chicken mixture into buns.

1 Hoagie: Calories 550; Total Fat 13g (Saturated Fat 3.5g, Trans Fat 1g); Cholesterol 110mg; Sodium 1070mg; Total Carbohydrate 60g (Dietary Fiber 3g); Protein 47g Exchanges: 3 Starch, 1 Other Carbohydrate, 5½ Very Lean Meat, 1½ Fat Carbohydrate Choices: 4

a new twist

This chicken mixture is also delicious served in flour tortillas, topped with sliced avocado, chopped green onions and a sprinkle of Monterey Jack cheese!

tuscan-style chicken sandwiches

Prep Time: 15 Minutes ✵ Start to Finish: 6 Hours 15 Minutes ✵ 6 sandwiches

· 1¼lb boneless skinless chicken thighs

· 2cloves garlic, finely chopped

· ½cup roasted red bell peppers (from a jar), drained, cut into bite-size strips

· ½teaspoon salt

· ¼cup mayonnaise

· 3tablespoons basil pesto

· 1focaccia bread (10 to 12 inch)

· 6slices tomato

1 Spray 3½- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker; sprinkle with garlic, roasted peppers and salt.

2 Cover; cook on Low heat setting 6 to 7 hours.

3 Remove chicken from slow cooker to plate. Shred chicken using 2 forks; return to slow cooker and mix well.

4 In small bowl, mix mayonnaise and pesto. Cut focaccia bread into 6 wedges; cut each wedge in half horizontally. Spread cut sides with mayonnaise mixture. With slotted spoon, place about ⅓ cup chicken mixture on each bread bottom; top each with tomato slice. Cover with bread tops.

1 Sandwich: Calories 640; Total Fat 26g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 65mg; Sodium 1670mg; Total Carbohydrate 70g (Dietary Fiber 3g); Protein 31g Exchanges: 3½ Starch, 1 Other Carbohydrate, 3 Very Lean Meat, 4½ Fat Carbohydrate Choices: 4½

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buffalo chicken sandwiches

Prep Time: 30 Minutes ✵ Start to Finish: 7 Hours 30 Minutes ✵ 12 sandwiches

· 3to 3¼ lb boneless skinless chicken thighs

· 1¾cups Buffalo wing sauce

· 1English (hothouse) cucumber

· 12large burger buns, split

· ¾cup crumbled blue cheese (3 oz)

1 Spray 3½- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.

2 Remove chicken from slow cooker to medium bowl. Place strainer over another medium bowl. Pour juices from slow cooker through strainer into bowl; skim fat. Reserve 1½ cups juices. Stir chicken to separate into pieces; return chicken to slow cooker. Stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.

3 Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber.

4 Fill each bun with ½ cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining Buffalo wing sauce and 1 tablespoon blue cheese.

1 Sandwich: Calories 400; Total Fat 15g (Saturated Fat 5g; Trans Fat 0.5g); Cholesterol 85mg; Sodium 1390mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 34g Exchanges: 2 Starch, 4 Lean Meat, ½ Fat Carbohydrate Choices: 2

a new twist

To make a quick and delicious appetizer, fill frozen mini fillo shells with the chicken mixture, and top with finely chopped celery and a dollop of creamy blue cheese or ranch dressing.

buffalo chicken wraps

Prep Time: 10 Minutes ✵ Start to Finish: 6 Hours 10 Minutes ✵ 8 servings

· 2lb boneless skinless chicken thighs

· ½teaspoon salt

· ¾cup Buffalo wing sauce

· ¾cup ranch dressing

· 1package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package

· 3cups shredded lettuce

1 Spray 1½-quart slow cooker with cooking spray. Place chicken in slow cooker; sprinkle with salt.

2 Cover; cook on Low heat setting 6 to 7 hours.

3 With slotted spoon, remove chicken from slow cooker to plate; discard liquid in slow cooker. In slow cooker, mix Buffalo wing sauce and ¼ cup of the ranch dressing. Shred chicken using 2 forks; return chicken to slow cooker. Stir gently to mix with sauce.

4 To serve, spread each warmed tortilla with 1 tablespoon remaining ranch dressing; top each with about ½ cup chicken mixture and about ⅓ cup lettuce. Roll up tortilla; secure with toothpicks.

1 Serving: Calories 450; Total Fat 24g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 80mg; Sodium 940mg; Total Carbohydrate 31g (Dietary Fiber 0g); Protein 27g Exchanges: 2 Starch, 3 Lean Meat, 3 Fat Carbohydrate Choices: 2

swap it out

Blue cheese dressing also pairs well with this Buffalo chicken mixture in place of the ranch dressing.

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chicken verde tortilla soup

Prep Time: 15 Minutes ✵ Start to Finish: 5 Hours 15 Minutes ✵ 6 servings (1½ cups each)

· 6boneless skinless chicken thighs (about 1¼ lb)

· 1medium onion, chopped (½ cup)

· 3soft corn tortillas (6 inch), cut into 1-inch pieces

· 1½cups frozen corn (from 12-oz bag), thawed

· 1can (15 oz) garbanzo beans, drained, rinsed

· 1can (4.5 oz) chopped green chiles

· ¾cup green tomatillo salsa (salsa verde)

· 3½cups chicken broth

· 1teaspoon dried oregano leaves

· 1teaspoon ground cumin

· ½teaspoon ground red pepper (cayenne)

· 2medium tomatoes, seeded, chopped

· Chopped fresh cilantro, if desired

1 Spray 3½- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except tomatoes and cilantro.

2 Cover; cook on Low heat setting 5 to 7 hours.

3 Stir to break up chicken. Stir in tomatoes just before serving. Garnish individual servings with cilantro.

1 Serving: Calories 330; Total Fat 9g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 45mg; Sodium 1160mg; Total Carbohydrate 37g (Dietary Fiber 7g); Protein 26g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1 Vegetable, 3 Lean Meat Carbohydrate Choices: 2½

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mexican fire-roasted tomato-chicken soup

Prep Time: 20 Minutes ✵ Start to Finish: 5 Hours 20 Minutes ✵ 7 servings (1¼ cups each)

· 1lb boneless skinless chicken thighs

· 1carton (32 oz) chicken broth (4 cups)

· 2cups frozen corn (from 12-oz bag)

· 1can (14.5 oz) fire-roasted diced tomatoes, undrained

· 1can (15 oz) black beans, drained, rinsed

· 1medium red bell pepper, chopped

· 1medium onion, chopped (½ cup)

· 9soft corn tortillas (6 inch), cut into ½-inch-wide strips

· 1tablespoon chili powder

· 1teaspoon ground cumin

· 1teaspoon salt

· ¼teaspoon ground red pepper (cayenne)

· ¼cup chopped fresh cilantro

· 2tablespoons vegetable oil

· Lime wedges, if desired

· Chopped avocado, if desired

1 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.

2 Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours).

3 Remove chicken from slow cooker to plate. Shred chicken using 2 forks; return chicken to slow cooker. Stir in cilantro.

4 In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.

1 Serving: Calories 350; Total Fat 11g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 40mg; Sodium 1170mg; Total Carbohydrate 41g (Dietary Fiber 9g); Protein 22g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1½ Vegetable, 2 Lean Meat, 1 Fat Carbohydrate Choices: 3

swap it out

Fire-roasted tomatoes add a subtle smoky flavor to the chili. Regular diced tomatoes can be substituted if you have those on hand instead.

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chicken and gnocchi soup

Prep Time: 20 Minutes ✵ Start to Finish: 8 Hours 50 Minutes ✵ 6 servings (1½ cups each)

· 1¼lb boneless skinless chicken thighs, cut into ¾-inch pieces

· 1cup julienne carrots (1½x¼x¼-inch pieces)

· 1medium stalk of celery, chopped (½ cup)

· 1medium onion, chopped (½ cup)

· 1teaspoon dried thyme leaves

· 1carton (32 oz) chicken broth (4 cups)

· 1can (10¾ oz) condensed cream of mushroom with roasted garlic soup

· 1package (16 oz) shelf-stable gnocchi (not frozen or refrigerated)

· 1box (9 oz) frozen baby sweet peas, thawed

1 In 10-inch nonstick skillet over medium-high heat, cook chicken 5 to 7 minutes, stirring frequently, until browned.

2 Spray 3½- to 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, carrots, celery, onion, thyme, broth and soup.

3 Cover; cook on Low heat setting 8 to 10 hours.

4 Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes or until gnocchi and peas are tender.

1 Serving: Calories 390; Total Fat 12g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 60mg; Sodium 1390mg; Total Carbohydrate 43g (Dietary Fiber 4g); Protein 28g Exchanges: 2 Starch, 1 Other Carbohydrate, 3 Lean Meat Carbohydrate Choices: 3

swap it out

Plain cream of mushroom or cream of chicken soup will work in this recipe, but the roasted garlic variety adds lots of flavor.

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italian chicken-lentil soup

Prep Time: 20 Minutes ✵ Start to Finish: 5 Hours 35 Minutes ✵ 6 servings

· 1medium onion, chopped (½ cup)

· 1medium zucchini, chopped (2 cups)

· 4medium carrots, sliced (2 cups)

· 1cup dried lentils (8 oz), sorted, rinsed

· 4½cups chicken broth

· ½teaspoon salt

· ¼teaspoon pepper

· 1lb boneless skinless chicken thighs

· 1cup sliced fresh mushrooms (3 oz)

· 1can (28 oz) diced tomatoes, undrained

· ¼cup chopped fresh or 1 tablespoon dried basil leaves

· Shredded Parmesan cheese, if desired

1 Spray 3½- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Top with chicken.

2 Cover; cook on Low heat setting 5 to 6 hours.

3 Remove chicken from slow cooker to plate. Shred chicken using 2 forks; return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover; cook about 15 minutes longer or until thoroughly heated.

4 Top individual servings with basil and cheese.

1 Serving: Calories 310; Total Fat 8g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 45mg; Sodium 1220mg; Total Carbohydrate 31g (Dietary Fiber 8g); Protein 30g Exchanges: 1½ Starch, ½ Other Carbohydrate, 3½ Very Lean Meat, 1 Fat Carbohydrate Choices: 2

* CALORIE-CONTROLLED *

italian chicken-pasta soup

Prep Time: 15 Minutes ✵ Start to Finish: 8 Hours 15 Minutes ✵ 6 servings

· 1¼lb boneless skinless chicken thighs, cut into 1-inch pieces

· 1cup diced carrots (about 2 medium)

· 1medium onion, chopped (½ cup)

· ½cup halved pitted ripe olives

· 2cloves garlic, finely chopped

· 1carton (32 oz) chicken broth (4 cups)

· 1can (14.5 oz) Italian-style diced tomatoes, undrained

· ½cup uncooked small pasta shells (2 oz)

1 Spray 3½- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta.

2 Cover; cook on Low heat setting 8 to 10 hours.

3 About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover; cook 20 to 30 minutes or until pasta is tender.

1 Serving: Calories 230; Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 60mg; Sodium 830mg; Total Carbohydrate 17g (Dietary Fiber 2g); Protein 23g Exchanges: 1 Starch, 1 Vegetable, 2 ½ Very Lean Meat, 1 Fat Carbohydrate Choices: 1

make-ahead

The night before, cut up all the ingredients for this slow cooker soup. Package them separately and refrigerate. In the morning, it’s easy to assemble the soup in minutes.

chicken and vegetables with dumplings

Prep Time: 10 Minutes ✵ Start to Finish: 9 Hours 55 Minutes ✵ 8 servings

· 2½to 3 lb boneless skinless chicken thighs

· 1lb small red potatoes (about 2½ inches in diameter)

· ¾cup coarsely chopped onion

· 2cups ready-to-eat baby-cut carrots

· 3cans (14 oz each) chicken broth

· 2cups Original Bisquick™ mix

· ½cup water

· 2teaspoons parsley flakes

1 Spray 6-quart slow cooker with cooking spray. In slow cooker, place chicken, potatoes, onion and carrots. Pour broth over ingredients.

2 Cover; cook on Low heat setting 9 to 10 hours.

3 Increase heat setting to High. In medium bowl, stir together baking mix, water and parsley. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover; cook 45 to 50 minutes or until dumplings are dry in center.

1 Serving: Calories 420; Total Fat 16g (Saturated Fat 5g; Trans Fat 1g); Cholesterol 90mg; Sodium 970mg; Total Carbohydrate 34g (Dietary Fiber 3g); Protein 35g Exchanges: 2 Starch, 1 Vegetable, 4 Lean Meat, ½ Fat Carbohydrate Choices: 2

* CALORIE-CONTROLLED *

creamy roasted garlic chicken

Prep Time: 15 Minutes ✵ Start to Finish: 3 Hours 55 Minutes ✵ 4 servings

· 1medium onion, halved, cut into thin slices

· 1cut-up whole chicken (3½ to 4 lb)

· 1pouch (9 oz) creamy roasted garlic cooking sauce

· 1½teaspoons dried thyme leaves

· 2tablespoons all-purpose flour

· Salt, if desired

· Pepper, if desired

1 Spray 5- to 6-quart slow cooker with cooking spray. Place onion in slow cooker. Arrange chicken pieces over onion, in single layer if possible.

2 Reserve ¼ cup of the cooking sauce in small bowl; refrigerate. In separate small bowl, stir together remaining cooking sauce and the thyme with whisk. Pour over chicken.

3 Cover; cook on High heat setting 3 hours 30 minutes (or Low heat setting 6 to 7 hours) or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

4 Remove chicken from slow cooker to plate; cover to keep warm. Add flour to reserved cooking sauce; stir with whisk until blended. Stir into sauce in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce begins to thicken.

5 Meanwhile, set oven control to broil. Line broiler pan or cookie sheet with foil. Place chicken skin side up on pan. Broil with tops 6 inches from heat 4 to 6 minutes or until golden brown. Serve chicken with sauce. Season to taste with salt and pepper.

1 Serving: Calories 350; Total Fat 14g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 140mg; Sodium 360mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 47g Exchanges: ½ Other Carbohydrate, 7 Very Lean Meat, 2 Fat Carbohydrate Choices: ½

* CALORIE-CONTROLLED *

chicken pot roast dinner

Prep Time: 10 Minutes ✵ Start to Finish: 8 Hours 25 Minutes ✵ 6 servings (1½ cups each)

· 1lb small red potatoes (6 to 8), cut into 1-inch pieces (3 cups)

· 2cups ready-to-eat baby-cut carrots

· 1cup frozen small whole onions (from 1-lb bag), thawed

· 6boneless skinless chicken thighs (about 1¼ lb)

· ½teaspoon salt

· ⅛teaspoon pepper

· 1jar (12 oz) chicken gravy

· 1½cups frozen sweet peas (from 12-oz bag), thawed

1 Spray 3½- to 4-quart slow cooker with cooking spray. In slow cooker, place potatoes, carrots and onions. Sprinkle chicken with salt and pepper; place over vegetables. Pour gravy over top.

2 Cover; cook on Low heat setting 8 to 10 hours.

3 Increase heat setting to High. Stir in peas. Cover; cook about 15 minutes or until peas are tender.

1 Serving: Calories 310; Total Fat 11g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 60mg; Sodium 630mg; Total Carbohydrate 28g (Dietary Fiber 4g); Protein 24g Exchanges: 1½ Starch, 1½ Vegetable, 2½ Lean Meat, ½ Fat Carbohydrate Choices: 2

spanish chicken

Prep Time: 15 Minutes ✵ Start to Finish: 6 Hours 15 Minutes ✵ 6 servings

· 1¾lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces

· 1lb Italian turkey sausage, cut into 1-inch slices

· 1large red bell pepper, chopped (1½ cups)

· 1large onion, chopped (1 cup)

· 2cloves garlic, finely chopped

· 1teaspoon dried oregano leaves

· ½to 1 teaspoon crushed red pepper flakes

· 1can (28 oz) diced tomatoes, undrained

· 1can (6 oz) tomato paste

· 1can (14 oz) quartered artichoke hearts, drained

· 1can (3.8 oz) sliced ripe olives, drained

· 2cups hot cooked rice

1 Spray 3½- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except artichoke hearts, olives and rice.

2 Cover; cook on Low heat setting 6 to 8 hours.

3 Stir artichoke hearts and olives into mixture in slow cooker. Cover; heat until hot. Serve with rice.

1 Serving: Calories 490; Total Fat 14g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 120mg; Sodium 1860mg; Total Carbohydrate 46g (Dietary Fiber 8g); Protein 47g Exchanges: 3 Starch, 5 Very Lean Meat, 1 Fat Carbohydrate Choices: 3

mediterranean chicken marbella

Prep Time: 15 Minutes ✵ Start to Finish: 9 Hours 30 Minutes ✵ 8 servings

· ¼cup packed brown sugar

· 2teaspoons dried oregano leaves

· 1teaspoon salt

· ¼teaspoon pepper

· 3cloves garlic, finely chopped

· ⅓cup white wine or chicken broth

· 2tablespoons red wine vinegar

· 2½lb boneless skinless chicken thighs

· 2dried bay leaves

· ½cup pimiento-stuffed green olives

· ½cup pitted bite-size dried plums (from 12-oz package)

· ½cup roasted red bell peppers (from 7-oz jar), drained, coarsely chopped

· 2tablespoons capers, drained

· 1box (10 oz) couscous

· ¼cup chopped fresh parsley

1 In large bowl, mix brown sugar, oregano, salt, pepper, garlic, wine and vinegar. Add chicken; turn to coat well. Add bay leaves. Cover; refrigerate at least 4 hours or overnight to marinate.

2 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place chicken and marinade mixture.

3 Cover; cook on Low heat setting 5 to 6 hours.

4 Stir olives, plums, roasted peppers and capers into chicken mixture in slow cooker. Cover; cook about 15 minutes longer or until hot. Meanwhile, cook couscous as directed on package.

5 Transfer chicken with juices to large serving bowl or deep platter; remove bay leaves. Sprinkle parsley over chicken mixture. Serve with couscous.

1 Serving: Calories 430; Total Fat 13g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 85mg; Sodium 640mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 35g Exchanges: 2 Starch, 1 Other Carbohydrate, 4 Lean Meat Carbohydrate Choices: 3

salsa chicken

Prep Time: 10 Minutes ✵ Start to Finish: 7 Hours 10 Minutes ✵ 4 servings

· 8boneless skinless chicken thighs

· 1teaspoon salt

· 1tablespoon vegetable oil

· ½cup chunky-style salsa

· 1can (15 oz) black beans, drained, rinsed

· 1can (11 oz) whole kernel sweet corn, drained

· 1or 2 boxes (8 oz each) seasoned yellow rice mix with saffron, if desired

· 2tablespoons chopped fresh cilantro

1 Sprinkle chicken with salt. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until browned.

2 Spray 3½- to 5-quart slow cooker with cooking spray. In slow cooker, mix salsa, beans and corn. Top with chicken.

3 Cover; cook on Low heat setting 7 to 9 hours.

4 About 30 minutes before serving, cook rice mix as directed on package. Serve chicken mixture with rice. Sprinkle with cilantro.

1 Serving: Calories 460; Total Fat 15g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 120mg; Sodium 1040mg; Total Carbohydrate 33g (Dietary Fiber 9g); Protein 49g Exchanges: 2 Starch, 1 Vegetable, 2 Very Lean Meat, 4 Lean Meat Carbohydrate Choices: 2

a new twist

Turn leftovers into burritos topped with sour cream or guacamole and extra salsa.

swap it out

Substitute a can of corn with red and green peppers for the regular corn to add a bit of extra color.

green chile-chicken enchilada casserole

Prep Time: 20 Minutes ✵ Start to Finish: 6 Hours 25 Minutes ✵ 6 servings

· 2cans (4.5 oz each) chopped green chiles

· 1can (10¾ oz) condensed cream of chicken soup

· 1can (10 oz) green enchilada sauce

· ¼cup mayonnaise or salad dressing

· 12soft corn tortillas (6 inch), cut into ¾-inch strips

· 3cups shredded cooked chicken

· 1can (15 oz) black beans, drained, rinsed

· 2cups shredded Mexican cheese blend (8 oz)

· 2large tomatoes, chopped (about 2 cups)

· 2cups chopped lettuce

· ½cup sour cream

1 Spray 3½- to 4-quart slow cooker with cooking spray. In slow cooker, spread 1 can green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.

2 Arrange one-third of the tortilla strips over chiles in slow cooker. Top with 1 cup of the chicken, ½ cup of the beans, ½ cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edge of slow cooker to completely cover tortilla strips. Repeat layers twice, reserving last ½ cup of cheese.

3 Cover; cook on Low heat setting 6 to 7 hours.

4 Sprinkle remaining ½ cup cheese over casserole. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

1 Serving: Calories 630; Total Fat 32g (Saturated Fat 13g; Trans Fat 0.5g); Cholesterol 115mg; Sodium 1240mg; Total Carbohydrate 48g (Dietary Fiber 9g); Protein 39g Exchanges: 2 Starch, 1½ Other Carbohydrate, 4½ Lean Meat, 3 Fat Carbohydrate Choices: 3

thai peanut chicken

Prep Time: 10 Minutes ✵ Start to Finish: 5 Hours 10 Minutes ✵ 6 servings

· 2lb boneless skinless chicken thighs

· 1bottle (13.5 oz) Thai peanut sauce

· 2medium carrots, sliced (¾ cup)

· 4medium green onions, sliced (¼ cup)

· 1cup uncooked regular long-grain white rice

· 2¼cups water

· ¼cup chopped cocktail peanuts

· 2tablespoons chopped fresh cilantro

· ½cup chopped red bell pepper, if desired

1 Spray 3½- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. In medium bowl, mix peanut sauce, carrots and onions; pour over chicken.

2 Cover; cook on Low heat setting 5 to 6 hours.

3 About 30 minutes before serving, cook rice in water as directed on package; spoon rice onto serving plate or into bowl. With slotted spoon, remove chicken from slow cooker; arrange over rice. Pour sauce from slow cooker over chicken. Sprinkle with peanuts, cilantro and bell pepper.

1 Serving: Calories 490; Total Fat 21g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 60mg; Sodium 1370mg; Total Carbohydrate 46g (Dietary Fiber 1g); Protein 29g Exchanges: 2 Starch, 1 Other Carbohydrate, 3 Lean Meat, 2 Fat Carbohydrate Choices: 3

* CALORIE-CONTROLLED *

chicken chow mein

Prep Time: 25 Minutes ✵ Start to Finish: 6 Hours 40 Minutes ✵ 4 servings

· 1tablespoon vegetable oil

· 1½lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces

· 2medium carrots, sliced diagonally (1 cup)

· 2medium stalks celery, coarsely chopped (1 cup)

· 1medium onion, chopped (½ cup)

· 2cloves garlic, finely chopped

· 1can (8 oz) sliced water chestnuts, drained

· 1cup chicken broth

· 2tablespoons soy sauce

· ½teaspoon finely chopped gingerroot

· 2tablespoons cornstarch

· 3tablespoons cold water

· 1cup sliced fresh mushrooms (3 oz)

· 1cup fresh snow pea pods (4 oz)

· Chow mein noodles, if desired

1 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until browned.

2 Spray 3½- to 6-quart slow cooker with cooking spray. In slow cooker, place carrots, celery, onion, garlic and water chestnuts; top with chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken.

3 Cover; cook on Low heat setting 6 to 8 hours.

4 In small bowl, mix cornstarch and water until smooth; stir into chicken mixture in slow cooker. Stir in mushrooms and pea pods. Increase heat setting to High. Cover; cook 15 minutes. Serve with chow mein noodles.

1 Serving: Calories 260; Total Fat 9g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 60mg; Sodium 810mg; Total Carbohydrate 19g (Dietary Fiber 4g); Protein 25g Exchanges: 3 Vegetable, 3 Lean Meat, ½ Fat Carbohydrate Choices: 1

mango chutney chicken curry

Prep Time: 20 Minutes ✵ Start to Finish: 6 Hours 20 Minutes ✵ 4 servings

· 4bone-in chicken breasts (about 3 lb), skin removed

· 1can (15 oz) garbanzo beans, drained, rinsed

· 1small onion, thinly sliced

· 1small red bell pepper, chopped (½ cup)

· 1cup fresh sugar snap peas

· ¾cup water

· 2tablespoons cornstarch

· 1½teaspoons curry powder

· ¼teaspoon salt

· ¼teaspoon pepper

· 1jar (9 oz) mango chutney

· 4cups hot cooked rice or couscous

1 Spray 3½- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and peas.

2 In medium bowl, mix water, cornstarch, curry powder, salt, pepper and chutney. Pour over ingredients in slow cooker.

3 Cover; cook on Low heat setting 6 to 7 hours. Serve chicken and vegetables over rice.

1 Serving: Calories 610; Total Fat 7g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 75mg; Sodium 380mg; Total Carbohydrate 97g (Dietary Fiber 7g); Protein 39g Exchanges: 3½ Starch, 2 Other Carbohydrate, 2½ Vegetable, 3½ Very Lean Meat, ½ Fat Carbohydrate Choices: 6½

saucy orange barbecued chicken

Prep Time: 15 Minutes ✵ Start to Finish: 6 Hours 30 Minutes ✵ 4 servings

· 1tablespoon vegetable oil

· 3lb bone-in chicken thighs, skin removed

· ¾cup chili sauce

· ⅓cup orange marmalade

· 1tablespoon packed brown sugar

· 1tablespoon Dijon mustard

· 1tablespoon red wine vinegar

· 1teaspoon Worcestershire sauce

1 Spray 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning occasionally, until browned on both sides. Place chicken in slow cooker.

2 Cover; cook on Low heat setting 6 to 7 hours or until chicken is tender.

3 About 30 minutes before serving, in 1-quart saucepan, stir together remaining ingredients. Cook over medium heat 10 to 15 minutes, stirring occasionally, until thickened.

4 Drain excess liquid from slow cooker. Pour sauce over chicken. Cover; cook 10 to 15 minutes longer.

1 Serving: Calories 690; Total Fat 31g (Saturated Fat 9g; Trans Fat 0.5g); Cholesterol 210mg; Sodium 990mg; Total Carbohydrate 32g (Dietary Fiber 3g); Protein 72g Exchanges: 2 Other Carbohydrate, 10 Lean Meat Carbohydrate Choices: 2

swap it out

Substitute your favorite preserves, such as plum or even raspberry, for the orange marmalade.

* CALORIE-CONTROLLED *

spicy asian barbecued drummettes

Prep Time: 15 Minutes ✵ Start to Finish: 3 Hours 15 Minutes ✵ 4 servings

· 3lb chicken wing drummettes (about 20)

· ½teaspoon salt

· ¼teaspoon pepper

· 1cup honey barbecue sauce

· 1tablespoon Sriracha sauce

· 1tablespoon soy sauce

· 3cloves garlic, finely chopped

· Toasted sesame seed, if desired

· Sliced green onions, if desired

1 Set oven control to broil. Spray 3½- to 4-quart slow cooker with cooking spray. Spray broiler pan rack with cooking spray. Sprinkle drummettes with salt and pepper. Place on rack in pan.

2 Broil 3 inches from heat 8 minutes or until browned. Place drummettes in slow cooker. In small bowl, mix barbecue sauce, Sriracha sauce, soy sauce and garlic; pour over drummettes.

3 Cover; cook on Low heat setting 3 hours. Serve with sauce for dipping. Garnish with sesame seed and onions.

1 Serving: Calories 380; Total Fat 19g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 0mg; Sodium 1510mg; Total Carbohydrate 28g (Dietary Fiber 0g); Protein 23g Exchanges: 1½ Other Carbohydrate, 3 Medium-Fat Meat, ½ Fat Carbohydrate Choices: 1½

* CALORIE-CONTROLLED *

mole chicken wings

Prep Time: 25 Minutes ✵ Start to Finish: 3 Hours 25 Minutes ✵ 12 servings (about 2 wings each)

· CHICKEN

· 3lb chicken wingettes and drummettes

· ½teaspoon kosher (coarse) salt

· ¼teaspoon pepper

· GLAZE

· 2chipotle chiles in adobo sauce (from 7-oz can), finely chopped

· 1can (14.5 oz) fire-roasted diced tomatoes, well drained

· 2tablespoons chopped onion

· 3tablespoons honey

· 1oz bittersweet baking chocolate, chopped (about 2 tablespoons)

· 1tablespoon tomato paste

· ½teaspoon ground cinnamon

· ½teaspoon ground cumin

· ½teaspoon kosher (coarse) salt

· 2cloves garlic, finely chopped

· GARNISH

· 3tablespoons roasted salted pepitas (pumpkin seeds)

· 1lime, cut into wedges

1 Spray 3½- to 4-quart slow cooker with cooking spray. Set oven control to broil. Spray broiler pan rack with cooking spray. Sprinkle chicken with ½ teaspoon salt and the pepper; place on rack in pan.

2 Broil with tops 3 inches from heat 10 to 12 minutes or until browned, turning once. Place chicken in slow cooker.

3 In food processor, place glaze ingredients. Cover; process about 30 seconds or until smooth. Pour glaze over chicken; stir to coat.

4 Cover; cook on Low heat setting 3 hours. Remove chicken from slow cooker; spoon glaze from slow cooker into bowl for dipping. Garnish with pepitas and lime wedges.

1 Serving: Calories 180; Total Fat 10g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 35mg; Sodium 280mg; Total Carbohydrate 9g (Dietary Fiber 1g); Protein 12g Exchanges: ½ Other Carbohydrate, 2 Medium-Fat Meat Carbohydrate Choices: ½