Best Cowboy Chicken Recipes

COWBOY CHICKEN & BEAN STEW

Steps:

• Heat the oil in a large casserole dish with a lid. Add the onion and bacon, and cook over a medium heat for 15 mins, until the onion is really soft and starting to brown, and the bacon is crisp. Push to the side of the pan, increase the heat and add the chicken pieces. Cook for a few mins until the meat is nicely browned, but don't worry if it's not evenly coloured. Add the paprika, tomatoes, along with half a can (200ml) water, the barbecue sauce, herbs, a pinch of salt and a generous amount of black pepper. Cover with a lid, lower the heat to a gentle simmer and cook for 45 mins, stirring occasionally.
• Check that the chicken is tender - if not, cover again and cook for 15 mins more. Add the beans and simmer, uncovered, for 20 mins until the sauce is thickened. Serve in bowls topped with grated cheddar and tortilla chips, if you like.

COWBOY BBQ CHICKEN POT PIE

Steps:

• Heat oven to 400ºF.
• Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until no longer pink, stirring frequently. Remove chicken from skillet; set aside.
• Heat remaining oil in skillet. Add peppers, red onions and corn; cook 4 to 5 min. or until crisp-tender. Add beans, barbecue sauce and chicken; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray.
• Reserve 1 Tbsp. green onions for later use. Mix egg and sour cream in medium bowl until blended. Add muffin mix, remaining green onions and 1 cup cheese; stir just until blended. Spread evenly over chicken mixture. Place baking dish on baking sheet.
• Bake 25 min. or until toothpick inserted in center comes out clean. Top with remaining cheese; bake 5 min. or until melted. Sprinkle with reserved green onions.

COWBOY CHICKEN CASSEROLE

Steps:

• Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
• Preheat the oven to 350 degrees F.
• Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
• Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
• Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.

COWBOY CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the chicken in a shallow baking dish. In a medium bowl, stir together the salsa, brown sugar and mustard; pour over the chicken. Cover the dish with aluminum foil.
• Bake for 1 hour in the preheated oven, until chicken is cooked through. Remove the foil for the last 15 minutes to brown the chicken.

COWBOY CHICKEN CASSEROLE

Steps:

• *Combine the chichen, stock, wine, cilantro, lime juice, peppercords, 1 tea spoon of salt, oregano and bay leaves in a medium soucepan and bring to boil. Reduce heat to simmer uncovered for 10 min. Remove from hear, let chicken to cool in cooking liquid for 45 minutes. Remove chicken and tea or cute into bite-size pieces. Strain the liquid and reserve. * Preheat oven to 350F degrees. Heat the butter in a large skillet over high heat until foamy. Add mashrooms, ramining salt and pepper. Cook, stirring occasionally, until mashrooms release their liquid; continure to cook until mashrooms are golden brown and liquid has evaporated. about 6 minutes. Sprinkle mashrooms with flour, stir to blend, and cook for 1 min. Add milk, and stir, scraping up bits from the bottom until mixture thicken. *Add 11/2 cups of the reserved chicken liquid, stir and cook until very thick, about 10 min. Remove from heat. *Place tortilla chips in a 9x13x2 glass casserole. Crunch the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the cooking liquid over the chips and allow them to soak up the liquid. Scatter chicken, and spread chopped onions, bell peppers and jalapenos. Top with half of the grated cheeses and sprinkle with chili and cuman. Sppon mashroom micture, then top with tomamtoes and green chilies. Cover the rest with cheeses. *Baked uncovered for 40-45 minutes ro until cheeses bubbly. Let sit for 5 min before serving.

BBQ CHICKEN & RICE BURRITO (COWBOY CRUNCH BURRITO)

Steps:

• Prepare rice as directed on bag, or in rice cooker.
• Coat diced chicken with cajun seasoning.
• Cook chicken over medium heat in a skillet. You may saute in butter/margarine or in a light cooking oil or spray, your choice.
• Once chicken is cooked, switch to low heat and add barbecue sauce and ranch dressing. Mix until chicken is coated in sauces.
• Once rice has finished cooking, add to skillet with chicken mixture.
• Crush tortilla chips and add on top of chicken and rice.
• Mix all ingredients.
• Serve on warm tortilla with lettuce, tomato, and cheese, if desired.
• * You can also add refried beans if you'd like. Really, you can customize this to your liking. So easy and so good!

COWBOY CHICKEN CASSEROLE

Steps:

• Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
• Preheat the oven to 350 degrees F.
• Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
• Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
• Combine all ingredients thoroughly.

COWBOY CHICKEN

Steps:

• Pre heat the oven to 350 degrees F.
• Place the chicken in a shallow baking dish. In a medium bowl, stir together the salsa, brown sugar, and mustard; pour over the chicken. Cover the dish with aluminum foil.
• Bake for 1 hour in the preheated oven, until chicken is cooked through. Remove the foil for the last 15 minutes to brown the chicken.
• Serve over Rice.

SLOW COOKER COWBOY CHICKEN

Steps:

• 1. Place chicken in a 5-6 quart greased slow cooker. 2. In medium bowl mix brown sugar, mustard, and salsa. 3. Pour mixture over chicken. Add water to cover chicken, if needed. Cook on low for 6-8 hours or high for 4 hours. 4. With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks. 5. Add the beans, corn, and sour cream to the slow cooker and mix together with the chicken. Replace lid and cook for remaining 30 minutes. 6. Serve over rice with sour cream.

COWBOY CHICKEN

Steps:

• Heat oven to 350°F.
• Place chicken in shallow pan sprayed with cooking spray.
• Combine salsa, sugar, mustard and pepper; spoon over chicken. Cover tightly with foil.
• Bake 45 min.; remove foil and sprinkle with cilantro and cheese. Bake 10 to 15 min. or until cheese is melted and chicken is done (165°F).

SLOW COOKER COWBOY CHICKEN RECIPE - (4/5)

Steps:

• Arrange chicken pieces in the bottom of a lightly sprayed slow cooker. Spoon the salsa over the chicken. Mix the Worcestershire sauce, honey and mustard and pour over the ingredients in the cooker. Add the beans and cook on low for 6- 8 hours. To serve: As a dinner entre, serve each guest one piece of chicken on a plate with a whole grain side (such as the rice* below) and spoon sauce over all. Or serve as tacos: Remove bones and skin from the chicken and shred the meat. Return the meat to the sauce in the cooker and serve spooned into warm tortillas, topped with sliced avocados and sour cream if desired.

COWBOY BBQ CHICKEN PIZZA

Steps:

• Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.
• Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
• Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.

CROCKPOT COWBOY CHICKEN RECIPE - (4.3/5)

Steps:

• 1. Place chicken in a 5-6 quart greased slow cooker. 2. In medium bowl mix brown sugar, mustard, and salsa. 3. Pour mixture over chicken. Add water to cover chicken, if needed. Cook on low for 6-8 hours or high for 4 hours. 4. With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks. 5. Add the beans, corn, and sour cream to the slow cooker and mix together with the chicken. Replace lid and cook for remaining 30 minutes. 6. Serve over rice with sour cream.