Simple Chicken Slop Recipes

CHICKEN SLOP

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.

SIMPLE CHICKEN SOUP

Steps:

• Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
• Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
• Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
• When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

SLOPPY CHICKEN - CROCK POT

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.

SLOW COOKER SLOP RECIPE - (4.1/5)

Steps:

• Put in enough water to cover the potatoes. Drop in 4 chicken buillion cubes Salt and Pepper to taste! Cook on high for 6 hours! Stir right before serving but not until then!!!!

PULLED CHICKEN SLOPPY JOES (SLOPPY CHICKENS)

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.

BUFFALO CHICKEN SLOPPY JOES

Steps:

• Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.
• Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.

MEXICAN CHICKEN SLOP

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.