Aunt Annas Chicken Recipes

AUNT SUE'S CHICKEN

Aunt Sue's Chicken image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 chicken breasts, boneless
Salt and pepper
3 cloves garlic, smashed and peeled
3/4 cup chopped red onion
2 sprigs fresh rosemary, finely chopped
1 sprig fresh oregano, finely chopped
3-4 sprigs parsley, finely chopped
1/4 cup white wine or water

Steps:

Heat oil in large skillet over medium high heat. Season chicken breasts with salt and pepper. Lightly brown chicken on both sides. Add garlic to pan and remove before it burns. Stir in red onion and cook until transparent. Pat herbs all over browned chicken. Stir in wine and bring to a simmer. Cover and cook for 15 minutes.

ANNE'S CROCK POT CHICKEN

Anne's Crock Pot Chicken image

I don't remember where I got this recipe, but it's been a family favorite. The sauce is good over rice, noodles, or mashed potatoes.

Provided by lazyme

Categories Chicken

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs chicken pieces
salt and pepper
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup sherry wine
2 tablespoons butter, melted
2 tablespoons Italian salad dressing mix
6 ounces cream cheese, cubed
1 tablespoon onion, chopped

Steps:

Wash chicken and pat dry.
Brush with butter.
Sprinkle with salt and pepper.
Place in crock pot.
Sprinkle with dry salad mix.
Cover and cook on low for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
Cook until smooth. Pour over chicken in pot.
Cover and cook for 30 minutes on low.
Serve with sauce.

GREAT-AUNT NINA'S NOODLES AND CHICKEN

Great-Aunt Nina's Noodles and Chicken image

To a slow cooker chicken, I added an old family noodle recipe. If you want it to be more like a soup, add another quart of broth. This was a fixture at family reunions when I was a child, and the slow cooker makes it even easier.

Provided by Diana Hagewood Smith

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes

Time 8h30m

Yield 12

Number Of Ingredients 14

Ingredients

2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1 inch pieces
1 (4 pound) whole chicken
1 teaspoon salt
½ teaspoon ground black pepper
½ cup white wine
¼ teaspoon dried basil
2 eggs, beaten
¼ cup water
1 pinch salt
2 tablespoons shortening
1 cup all-purpose flour, or as needed
2 quarts low salt chicken broth

Steps:

Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 10.9 g, Cholesterol 146.6 mg, Fat 26.1 g, Fiber 0.7 g, Protein 32.3 g, SaturatedFat 7.6 g, Sodium 377.3 mg, Sugar 1.6 g

AUNT TERESA'S CHICKEN

Aunt Teresa's Chicken image

A hearty and aromatic dish, from Aunt Teresa's kitchen to yours! Great if served with rice.

Provided by Pam Wright

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 2

Number Of Ingredients 5

Ingredients

4 chicken thighs
1 green bell pepper, sliced
2 carrots, shredded
1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

Nutrition Facts : Calories 727.3 calories, Carbohydrate 37.2 g, Cholesterol 157.9 mg, Fat 47 g, Fiber 4.3 g, Protein 39.4 g, SaturatedFat 12.5 g, Sodium 2164.6 mg, Sugar 12.5 g