Chicken Slop Recipes

Steps:

• Add vegetable oil to a saucepan, and then add (in this order) garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce.
• Place over high heat and wait until you can hear the garlic sizzling in the bottom of the pan, about 30 seconds. Let garlic sizzle for about 30 seconds before adding the water. Stir everything together and wait for the mixture to boil.
• Reduce heat to medium-low and simmer, uncovered, until the chicken falls apart, about 1 1/2 hours.
• Stir in the green onions and peppers and cook until the peppers just turn tender, 3 to 5 minutes more. Taste for seasoning.
• Remove from heat and serve on toasted hamburger buns.

Steps:

• Let the chicken breast thaw for about 30 minutes.
• While thawing the chicken pour the rice (half a bag) into a rice cooker filled with water and let steam till the rice is big and soft.
• After the chicken has thawed set the stove on high and get a medium size sauce pan.
• Place the butter in the pan (with choice of seasoning) and a splash of water until they start to sizzle.
• Place chicken breast into the pan and grill till cooked thoroughly.
• While grilling the chick on the stove mix and prepare the Cream of Chicken soup with the milk till warm and soupy.
• Do the same with the Cream of mushroom soup.
• In a mixing bowl mix the soup with the rice till the rice is sticky and thick.
• Place the cooked chicken on a serving plate or in a crock pot and pour the rice mix on top.

Steps:

• Spread a spoonful of chicken mixture onto the bottom of a deep casserole dish.
• Place a layer of corn tortillas ontop of chicken.
• Sprinkle about a cup of cheese ontop of chicken.
• Add a layer of hot salsa ontop of the cheese.
• Do another layer of tortillas, repeating until dish is full and ending with tortillas and salsa. NO CHICKEN!
• Add about 1-2 cups of cheese on top of salsa and bake in a 340'f oven for 50-60 minutes.

Steps:

• For the grilled chicken: Preheat a grill to 300 degrees F, then reduce the heat to 200 degrees F.
• Chop the chicken thighs and add to a bowl. Add the lime juice and season with salt and pepper. There is no need to marinate, just put the chicken straight on the grill and cook until golden but not too dry, about 20 minutes. Set aside for the sope assembly.
• For the sope: Mix the Maseca with 1/2 cup water in a bowl and mix by hand, adding more water if necessary, until you get a putty-like consistency. Using your hands, shape the Maseca into circles about 1/4 inch thick and 4 inches wide. Place the sopes in a non-stick pan and cook until light brown, 1 to 2 minutes per side. While the sopes are warm, pinch the top side up to create an edge all the way around. Let them cool for 30 minutes.
• Pour the enchilada sauce into a bowl and dip the sopes in the sauce, completely covering them. Let the sopes sit for 30 minutes at room temperature.
• Fry the sopes in a deep-fryer or pan filled with enough canola oil to cover them for 2 to 3 minutes on each side, or a little longer if you want them crispy. Put 1 sope on each serving plate and top with the grilled chicken, refried beans, queso fresco and iceberg lettuce divided evenly among the 4 plates. Garnish with the radishes, jalapenos and tomatillo salsa and serve.

Steps:

• Heat the oven to 375 degrees F and arrange a rack in the middle.
• Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
• Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
• Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
• Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

Steps:

• Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.

Steps:

• Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
• When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
• Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground chicken, onion, and garlic in the hot skillet until chicken is crumbly and no longer pink, 5 to 7 minutes. Add cumin and chili powder; cook for 2 minutes more. Pour in kidney beans, barbeque sauce, ketchup, and Worcestershire. Cook until heated through, 5 to 7 minutes.
• Serve on toasted buns with Cheddar cheese and pickles.

Steps:

• Combine all ingredients in crock pot.
• Cover and cook on low 8 hours.
• Stir chicken until it shreds.
• Pile into steak rolls and serve.

Steps:

• In a large skillet over medium heat, cook chicken, onions, and bell peppers until chicken is no longer pink and vegetables are tender.
• Add seasoning mix, tomato sauce, and worcestershire sauce; simmer for 15 minutes.
• Serve on toasted buns.

Steps:

• In large nonstick skillet, brown ground chicken, onion and green pepper until vegetables are tender and until chicken is no longer pink, breaking up the chunks with a wooden spoon.
• Stir in barbecue sauce and heat through.
• Serve on lettuce-lined buns and top with cheese, if desired.