Honey Sesame Chicken

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder

2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into Bean Pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 375 for 1 hour or just until chicken is cooked through. Remove chicken from Bean Pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into Bean Pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to Bean Pot
 - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice. Feeds about 4 people, doubles GREAT!!

Easy Orange Chicken

What You’ll Need:

4 – 5 Boneless Skinless Chicken Breasts, thawed
3/4 cup Orange Marmalade
3/4 cup of BBQ Sauce {try Sweet Baby Ray’s ~ it’s SO good!}
2 tbsp. Soy Sauce


What You’ll Do:
Pllace Chicken Breast in Bean Pot
Mix together bbq sauce, orange marmalade, and soy sauce
Pour mixture over chicken, and cook on 375 for 1.5 hours {covered}

Citrus Cinnamon Chicken - Gluten Free

Ingredients
1 cup ketchup
¼ cup instant tapioca
1 cup orange juice
1 stick cinnamon
6 pounds chicken thighs, bone-in, skin removed

Instructions
In a bowl, combine the ketchup, tapioca, and orange juice. Put about half in the bottom of your Bean Pot. Place the cinnamon stick on top of the sauce.
Put a single layer of chicken in the pot, spoon some sauce over each piece, add another layer of chicken and sauce. Repeat if necessary.
Cook at 375 for 1.5 hours or until chicken is done.

Bacon Wrapped Chicken Bites

* Ingredients:
* 3 boneless, skinless chicken breasts
(cut in one inch chunks....about 30 pieces)
* 10 slices bacon (cut into thirds)

* Directions:
* Wrap a piece of bacon around each piece of chicken & secure with a toothpick & place in your Magic Bean Pot.
* Place in oven & turn on 350 degrees...bake 45 to 1 hour.

* This is easiest, hot appetizer, that you'll ever make.
* Uses only TWO ingredients and it's soooo good, I guarantee these will disappear in minutes!!

Creamy Ranch Chicken

3-4 Chicken Breasts cut into thick strips
1 Package Ranch Salad Dressing Powder
1/3 Cup Water
3 T. Real Bacon bits
1 Package of Cream Cheese (I use lite)NOT FAT FREE
1 Can of Cream of Chicken Soup. I use 98% Fat
Place Chicken in the bottom of Bean Pot
Mix ranch and water together, Pour over chicken
Add Bacon bits and cream cheese.
Cook with the lid on,Microwave 30-35 minutes on 80% power
Or Bake for 1 1/2 hours at 350.Serve over rice or noodles if you wish!
I serve with veggies! Oh so good!

Hot Chicken Salad

A creamy mix of crunchy veggies and hot chicken is topped with
crispy potato chips. The whole family will love this comforting dish – and you’ll love the quick and easy prep.

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
½ cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
½ teaspoon salt
2 cups crushed potato chips

In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and ½ cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. Transfer to a greased 8 inch square baking dish. Bake, uncovered at 350 degrees for 20 minutes. Sprinkle with crushed potato chips and remaining cheese. Bake 10-15 minutes longer or until heated
through and cheese is melted.

Yield 4 servings (prep time 15 min.) Bake: 30 min.

Zesty Barbeque Chicken

1 lb of chicken
 1 bottle barbeque sauce
1/2 c Zesty Italian Dressing
2 T Worcestershire sauce

Pour all ingredients in your bean pot.  Bake at 300 for 3 hours.  You can eat as is or shred with a fork and make sandwiches.

Buffalo Chicken and Potatoes

1 1/4 lb boneless skinless chicken breasts, c...ut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, stir together chicken strips and wing sauce.
In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

Chicken with Wine and Rice

Boneless Chicken Breast cut into big pieces or strips
1 1/2 cups uncooked white rice
3 cups of white wine (any kind will do)
2 cans of cream of mush soup
2 cans of cream of celery
1 1/2 package of onion soup mixMix all together and bake 325 for 2 1/2 - 3 hrs

Rotel Chicken Mexican Casserole

3 split fryer breasts cooked and cubed 

1 bag of tortilla chips crushed

1 can of Rotel

1 can Cream of Chicken soup

1 small can of chopped green chiles

1 lb of Velveeta or American Cheese

** YOU CAN DO THIS IN YOUR BEAN POT TOO!

Directions:

Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a casserole pan layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. 

Bake at 350 degrees until hot and bubbly. Its DELICIOUS!!!! 

Teriyaki Chicken, Brown Rice and Broccoli

Cut up 1/2 Chicken Breast or Chicken Tenderloins in Mini Casserole. Season to your taste and add a little Teriyaki Marinade  Put Broccoli and seasoning to your taste in Mini Casserole with a little water. Cook both Mini Casseroles in Microwave for 5 minutes. Take out Broccoli and place on plate and stir Chicken then cook another 1 - 2 minutes. Put 1/2 cup of Brown Rice and 1/2 cup water in mini casserole and cook for 5 minutes then let set a couple minutes with lid on. Add Brown Rice to Teriyaki Chicken.

Bacon Peppered Chicken

1 Tbsp Olive Oil
1 tsp Cajun Seasoning
1 C Favorite Cheese (shredded)
½ pkg Pepper Stir Fry Vegetables (frozen)4 Boneless Chicken Breasts
6 Slices Bacon (diced)

Directions:
Place Chicken breasts in Bean Pot. Cover then microwave 10 minutes. Fry bacon until almost crisp. Add vegetables to bacon and continue to cook until bacon is crisp, then drain. Sprinkle chicken with seasoning. Add bacon vegetable mixture, top with cheese. Back at 350 degrees until cheese is melted. Serve with Rice.

Honey Mustard Chicken

Ingredients:
4 boneless chicken breast
3/4 cup honey
1/2 cup Dijon mustard
1 tsp lemon juice
1/2 tsp paprika
lemon pepper to taste
4 Tbsp bacon, cooked and chopped (I used Oscar Meyer bacon bits in the yellow bag)
1 cup shredded mozzarella cheese

Directions:
Place chicken in Bean Pot. In a Celebrating Home bowl, Combine honey, mustard, lemon juice and paprika. Pour over chicken. Top each chicken breast with 1 Tablespoon of bacon. Cover and Continue to cook for 2 1/2 to 3 hours in 375 oven. Add cup of mozzarella cheese at the end and put the lid back on until it melt

Provencal Chicken and Beans

24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme

Place all ingredients into a Bean Pot, stir and cover with lid; cook on 375 for 2 hours.

Marinara Chicken and Vegtables

2 pounds boneless, skinless chicken breasts
4 cloves garlic, peeled and crushed
4 tomatoes, chopped or one 14.5-ounce can low-sodium tomatoes, drained
4 medium ribs celery, diced (1 cup)
2 small zucchini, diced (2 cups)
1 bell pepper, cored, seeded, and diced
One 18-ounce jar low-sodium marinara sauce
1 tsp dried basil
1 tsp dried thyme

1. Place the chicken in the Bean Pot; add the garlic, tomatoes, celery, zucchini, and pepper.

2. Pour the marinara sauce over all, and sprinkle the basil and thyme on top.

3. Put lid on Bean Pot and cook for 2 hours at 325 degrees. Before serving, shred the chicken with a fork.

Shredded Chicken Sandwiches

1 small can Chicken Broth
1 can Cream of Celery Soup
1 lb. Boneless Skinless Chicken Breasts
¾ cup crushed Sour Cream & Onion Potato Chips

Directions:
1. Place the chicken in the Bean Pot.
2. Pour the chicken broth over the chicken.
3. Cook for 1 - 1.5 hours (or until chicken shreds easily with 2 forks).
4. Remove chicken to a separate dish to shred and drain half the liquid.
5. Add the Cream of Celery Soup and potato chips to the Bean pot and mix well.
6. Add the shredded chicken to the Cream of Celery mixture.
7. Mix Well.
8. Let the chicken heat through (usually about 10 to 15 minutes).
9. Serve on sandwich buns.

Buffalo Chicken and Potatoes

3 chicken breast halves (about 2 lbs) cut in bite-sized pieces
1/3 cup of your favorite buffalo wing sauce
32 ounce bag of frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese
1 can cream of chicken soup
1/2 cup crushed corn flakes
2 tablespoons butter, melted
1/4 cup chopped green onions (optional)

 In medium bowl, stir chicken and wing sauce.
In your Bean Pot, combine potatoes, dressing, cheese and soup. Place chicken mixture over potato mixture. Stir together corn flake crumbs & butter. Sprinkle on top. Cook on 375 for 1 hour.

Buffalo Chicken Subs

3 – 5 lbs frozen skinless, boneless chicken breasts
12oz bottle Franks Red Hot Wings buffalo sauce
1 packet Hidden Valley Ranch dressing mix

Place all in Bean Pot, then in the oven for 1 hour at 375 degrees
Shred Chicken with a fork.

Serve on Sub Roll Bread

Dr. Pepper Chicken YUM

4 Chicken Breasts Boneless
1 can Dr Pepper'
1 can Cream of Mushroom Soup

Mix all ingredients in Bean Pot.
Bake at 350 degrees for 1 hour.

7 Up Chicken and Rice

3 lbs Chicken Breasts (boneless and skinless)
1 101/2 oz. can Cream of Chicken Soup
1 12 oz. can 7 Up®
1 cup Rice (Minute® Rice is the best)
1/4 cup Chicken Broth

Place chicken breasts in Bean Pot. Cover with soup
and 7 Up.
Cover and bake at 350 degrees for 2 hours.
Add rice and chicken broth and bake 1 more hour.