Simple Chicken Slop Recipes

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:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

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:

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