Tag Archives: Chicken Thighs

Slow Cooker Italian Chicken Marinara and Kale Greens

Slow Cooker Italian Chicken Marinara and Kale Greens is a such delicious meal that is both hearty and easy on the budget. It offers a low carb alternative straight out of the slow cooker! But you can stretch the budget even more by adding Orzo pasta to make it extra filling!

Slow Cooker Italian Chicken Marinara and Kale Greens
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Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Slow Cooker Italian Chicken Marinara and Kale Greens
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Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Ingredients
Servings: people
Units:
Instructions
  1. Drizzle olive oil over chicken thighs and season both sides with salt, pepper and herbs de Provence.
  2. Make a bed of sliced leeks and kale greens in the slow cooker. Place chicken thighs directly on top. Pour marinara sauce over chicken.
  3. Cook on low temperature setting for 3-4 hours or until the chicken pulls apart. Serve over your choice of pasta. Orzo or gnocchi are our choices.
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Macadamia & Coconut Crusted Chicken with Honey and Whole grain mustard sauce

Macadamia Coconut Crusted Chicken

Are you still looking in the pantry and the fridge wondering what do you make for dinner on Tuesday night?  Macadamia & Coconut Crusted Chicken with Honey and Whole grain mustard sauce is the answer.  It is simple and delicious and sure to please even the pickiest of eaters.

Macadamia & Coconut Crusted Chicken with Honey and Whole grain mustard sauce
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Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Macadamia & Coconut Crusted Chicken with Honey and Whole grain mustard sauce
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Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Ingredients
Servings: people
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Instructions
  1. Prepare three pans for dredging. Pan number 1 for flour, paprika, and red pepper. Pan number 2 for whisked eggs. Pan number 3 for crushed macadamia and coconut. Take the chicken thighs that have been cut in two and dredge beginning with the flour, then egg, then macadamia coconut mixture.
  2. In a non-stick pan, add the coconut oil and allow to melt on medium heat. Allow one side of the chicken to brown before turning over and cooking the other side. About 3-4 minutes. It is important to keep the temperature down to medium to avoid burning.
  3. Once both sides of the chicken are browned, place on a wire rack over a baking sheet. Bake the remainder of the way in the oven at 350 degrees for another 10-15 minutes. While the chicken is finishing in the oven, make the Honey and Whole grain mustard sauce.
Recipe Notes

It would be fine to substitute chicken tenders in this recipe if that is what you have on hand. Enjoy!

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