Home Made KFC

Ingredients

• 2kg chicken legs
• 1 cup plain flour
• 2 tsp garlic powder
• 1 tsp sea salt
• 1 tsp ground black pepper
• 1 beaten egg 
• 1 cup milk

Method

1. add seasonings and flour into a plastic bag and shake well to mix
2. add egg to milk and mix well
3. dip chicken legs in egg wash, then into flour, shake well to coat
4. lay legs onto an oiled baking tray, spray lightly with cooking spray if desired
5. bake in moderate oven, about 180 degrees, for 25-30mins, turning once or twice until chicken is cooked through and browned.

Slow Cooker Chicken Soup

Ingredients

• 4 potatoes, peeled and sliced
• 4 carrots, peeled and sliced
• 2 brown onions, diced
• 4 sticks of celery, sliced
• 4 cloves of garlic, crushed
• 2L chicken stock
• 1 packet French onion soup
• 6 chicken thighs whole and trimmed of all fat 

Method

• Place all vegetables into pot in order of list
• Mix soup mix into chicken stock and pour over vegetables
• Push chicken thighs under liquid
• Cook for 4 hours on high or 8 hours on low
• Remove chicken from cooker and using two forks shred chicken, Return to pot and stir

Slow Cooker Roast Chicken

Ingredients

• 1.2-1.5kg whole chicken
• 1 halved lemon
• few garlic cloves
• 1 onion, peeled and quartered
• 1 tbsp paprika
• freshly ground black pepper and salt

Method

• Wash chicken inside and out, place halved lemon, onion and cloves inside cavity
• Rub paprika all over bird and give liberal sprinkling of salt and pepper.
• Ball up 6 balls of aluminium foil and place in bottom of cooker
• Pour water around balls. Place bird on top of foil so it isn't touching bottom
• Cook on high for 1hr and then reduce to low for 8-10 hours or leave on high for 5-6 hours.

Chicken Pot Pie

This one is my all time favourite, and you can add whatever vegetables you have in the fridge- YUM!

Ingredients

• 2 Sheets puff pastry
• 1 chicken breast fillet or left over chicken
• 1 onion diced
• 1 small carrot diced
• 1 stick celery diced
• 1 tin of cream of chicken soup

Method

• Pre-heat oven to 200 degrees. 
• Cook chicken and set aside to cool if using left over chicken skip this step.
• Saute onion, carrot and celery in pan chicken was cooked in.
• Shred meat, add back to pan and stir in soup.
• Grease pie plate. Line base with one sheet of pastry, add filings and top with second pastry sheet. I like to use left over pastry to write on the top :)
• Trim and crimp edges, add 4-5 vents in top to let steam escape. brush with water.
• cook in oven for 25-30 minutes until golden brown

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients

• BBQ Chook (I got hubby to grab one on his way home)
• 2L chicken stock
• 1 can of corn, drained
• 1 can of kidney beans, drained
• 1 can of diced tomatoes
• 1 packet of taco seasoning or 2 tbsp of Home Made Taco Mix
• 1 onion, sliced and diced
• a corriander bunch
• Plain corn chips, hubby accidently picked up the cheese ones but it still tasted great
• Sour cream

Method

• Saute onion with a bit of olive oil
• Strip chicken and dice meat, throw into slow cooker with onion. I just stripped the chicken meat right into the pan I had the cooked onion in.
• Add corn, beans, tomato, seasoning and stock to cooker
• Stir and cook for 4 hours on high or 6-8hrs on low
• Stir coriander in just before serving
• Serve with bowl of corn chips and sour cream on the side for dipping.

Can also top with cubes of avocado, chopped spring onions, grated cheese or sliced jalapenos