Here are the recipes I used/adapted:
Hot and Spicy Braised Peanut Chicken
IN THE BAG- 2 cups onions, 2 cups carrots, 2 cups zucchini, 1 red
pepper, 1/2 t grated lime peel, 2 T lime juice, 2 T soy sauce, 2 T
flour, 4 garlic cloves, 2 lbs. cubed boneless, skinless chicken breast.TO COOK- Dump contents of bag in slow cooker. Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together). Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.
TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept our unspicy for the kiddos). Garnish with chopped peanuts and cilantro. Serve over rice.
Coconut Chicken Curry
IN THE BAG- 3 pounds boneless, skinless chicken thighs, 2 lbs. of
chopped cauliflower OR butternut squash, 2 medium onions,chopped, 8 minced garlic
cloves, 1 oz fresh ginger, 2 T curry powder,1 t ground coriander, 1 t
ground cumin, coarse saltTO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.
TO SERVE- Garnish with chopped cashews and cilantro.
BBQ Chicken
IN THE BAG- 2 cups sweet potatoes, 2 cups red and green bell pepper, 1
cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 1.5 lbs chicken,
2 cloves garlic, 1 t saltTO COOK- Dump bag plus one bottle BBQ sauce into crock pot, cook on low for 6-8 hours.
Orange Chicken
IN THE BAG- 2 cups carrots, 2 cups bell peppers, 1 lb cubed boneless skinless chicken breasts, 3 cloves garlic, 1 t salt, 1/2 t pepper, 8 oz. orange juice concentrate (orange pineapple will work as well)
TO COOK- Cook on low in crock pot, 4 to 6 hours
TO SERVE- Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.
Man-Pleasing Chicken (haha this name makes me laugh!)
IN THE BAG- 2 cups red and green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 2 lbs boneless, skinless chicken thighs, 2 cloves garlic, 1 t salt
TO COOK- Add the contents of the bag with 3/4 cup of dijon mustard, and 1/4 cup of maple syrup and 1 T of rice wine vinegar to a foil lined glass pan. Cook at 450 until a meat thermometer reads 165 degrees. Garnish with fresh rosemary and serve.
Cream Cheese Chicken Chili
IN THE BAG - 2 chicken breasts, 1 can Rotel tomatoes, 1 can corn kernels (do not drain), 1 can black beans (drained and rinsed), 1/2 onion (chopped) 1 pkg. Ranch dressing mix, 1 T cumin, 1 t chili powder, 1 8-oz pkg. cream cheese
TO COOK - Dump contents into crockpot, cook on low 6-8 hours, stirring once or twice during that time.
TO SERVE - Serve over rice or with chips and salsa.
Chicken Pesto Ravioli
IN THE BAG - 1 bag of cheese-stuffed ravioli, 1 pound shredded chicken, 1, 1/2 c chicken broth, 4 c zucchini (I subbed eggplant), 1 c sliced mushrooms, 1 c basil pesto, 1 tsp salt, 1 c grated parmesan
TO COOK - Thaw, dump contents into baking dish. Bake covered at 350 for 1 hour.
Credits: Kojo Designs, Rita's Recipes
