641 chicken recipes

Hearty navy bean stew with browned Italian sausage, carrots, corn, and chicken broth, oven-baked in a Dutch oven until thick and bubbly. A cold-weather crowd-pleaser.

Keep your company satisfied with this yummy casserole made with chicken, mushrooms and almonds.

Let your kitchen smell wonderful with this scrumptious dish made of succotash, chicken and a variety of spices.

Red beans and brown rice with chili powder, cumin, and coriander, served with a fresh tomato-jalapeno-lime salsa. A hearty, spice-forward one-pot meal from dried beans.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Only 2 ingredients and your slow cooker can turn any meat into fall apart and tender goodness.

Authentic pub-style pickled eggs in a hot vinegar-and-pickling-spice brine with sliced onion. Ready in hours, not weeks. The classic British boozer snack made at home.

Emerald vichyssoise, a chilled spinach and potato soup with cream, chicken broth, scallions, and lemon juice. A vibrant green twist on classic vichyssoise.

Senate navy bean soup with dried beans, chicken broth, and a bright lemon juice finish. A simple, classic American bean soup inspired by the U.S. Capitol's famous recipe.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.

This silky chilled carrot vichyssoise blends sweet carrots, leeks, and potatoes with a whisper of dill and nutmeg. A refreshing cold soup that's ready to chill and thrill.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.

Turkey and rice in a warm-spiced tomato sauce with sweet dried apricots and a little green chile heat. A sweet-and-savory, Moroccan-leaning skillet served over fluffy rice, lean and quick to fix.

Lawry's black beans with bacon, tri-color bell peppers, cumin, and cayenne, simmered in chicken stock and finished with Italian dressing. A smoky, tangy cold bean side dish.