I have been wracking my brain (and my computer) trying to figure out the source for this recipe! I saw this Pin on Pinterest and thought it sounded great… but when I clicked through it went to a white cheddar chicken pasta recipe. While that also sounds fabulous, it’s not what I was looking for this time. I finally found the recipe, though, on The Girl Who Ate Everything. Yay!
I scaled down the recipe a bit because I had only two chicken breasts plus a couple tenderloins (what came in our CSA box), and tweaked the timing so the cream cheese wouldn’t cook to long and curdle. So I pulled together this:
Crockpot Italian Chicken
- Two chicken breasts + 2 tenderloins
- 1 packet Zesty Italian dressing seasoning
- 1 can cream of chicken soup
- 1 8-ounce block of cream cheese
- Cooked pasta or rice
- Put soup, chicken, and Italian seasoning in slow cooker and turn on low — you’ll want 4-6 hours of cooking time at least, but more is fine; I’ve never had anything overcook in the slow cooker
- About an hour before you’re ready to eat, take the chicken out and cut it into chunks, then return it to the slow cooker; add in the cream cheese and cook everything together for another hour, then stir so it’s all incorporated into thick sauce
- Serve over cooked pasta or rice
This was so, so good, and is definitely going in our supper rotation!
Do y’all have any suggestions for more slow cooker meals for fall?
I’m kind of a crazy woman right now with a teething baby and homeschooling Kiddo, so I’m going on the assumption that a yummy recipe with no picture is better than no recipe at all. Right?? 🙂
My sweet friend Traci sent me this recipe — her favorite standby meal. She makes it straight-up BBQ served over mashed potatoes instead of rice, and it’s her favorite comfort food. Heaven forbid I leave a recipe alone, of course, so I tweaked it a bit and came up with this. It is SO FREAKING GOOD. You must make it.
Traci’s tropical chicken
- 4-6 boneless/skinless chicken breasts
- 1 stick of butter
- 1 bottle BBQ sauce of your choice
- 1 cup brown sugar
- 1 Tbsp. chili powder
- Salt and pepper
- pineapple rings
- 1 cup uncooked rice
- 1 Tbsp. butter
- 2 cups pineapple juice
- Preheat oven to 350F
- Melt 1 stick of butter in a 9X13 glass baking dish and place chicken breasts in the dish
- Whisk together BBQ sauce, sugar, chili powder and a pinch each of salt and pepper; pour over the chicken, then top with pineapple rings
- Cover tightly with foil and bake for 45 minutes to an hour or until chicken registers at least 165 degrees. BE CAREFUL pulling the pan out of the oven because, as Traci says, there will be lots of sweet, delicious, sploshy sauce. I love that!
- When the chicken has about 20 minutes left to cook, stir together rice and pineapple juice and add in the 1 Tbsp. of butter; cook either in a rice cooker or in a pot on the stove. We’re using pineapple juice INSTEAD of water here — do not also add water to it
- When everything is done, serve chicken over rice, then spoon some of the sauce over the whole thing
It is heavenly.
Y’all, I have somehow done it again. AGAIN I have a lovely camera lens that is now in two pieces. I don’t even know how, but I do know that iPhone photos of food aren’t quite the same. Better than nothing, though, right?
This is based on the Honey Roast Orange Chicken recipe from The Minimalist Cooks at Home by Mark Bittman. The Yankee and I both loved it!
Honey soy chicken
- You will need:
- 1/2 cup soy sauce (lower sodium kind is great)
- 1/2 cup honey
- salt and pepper
- 1 tsp. minced garlic
- 1/2 tsp. ginger
- 3-4 boneless, skinless chicken breasts
- Preheat oven to 375F
- Combine everything but chicken in a bowl and whisk to combine
- Lay chicken breasts in a single layer in a cast iron skillet or baking dish and spoon over about half the sauce
- Bake at 375F for about 40 minutes or until chicken is cooked all the way through, turning over halfway through cooking to keep it evenly coated in the sauce
- When chicken is done move it to a plate to rest, then pour remaining sauce into the skillet; cook uncovered on medium high until sauce reduces and thickens
- Slice chicken into strips (against the grain) and serve over rice and vegetables, using thickened sauce to finish it all off. So tasty!
This was so fast and easy. Let me know what you think!
I always command beg ask my sister to make buffalo chicken dip for football parties, and she does — what a good kid. I wanted to make it for Vanessa’s birthday but I wanted a way to make it a little more portable, so I came up with this!
Buffalo chicken bites
- 8 ounces cream cheese, well softened
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup Frank’s Redhot sauce
- 1/2 cup crumbled blue cheese or shredded mozzarella cheese, plus a little extra shredded mozzarella
- one chicken breast cooked and shredded
- 2-3 packages mini phyllo shells
- Put cream cheese in a bowl and stir it up with a wooden spoon or something up to the task, then add dressing, hot sauce, cheese and shredded chicken and stir well
- Just before you’re ready to serve preheat oven to 350F and put shells on a cookie sheet. Scoop chicken dip into shells (I used a small cookie dough scoop) and top with shredded cheese
- Bake at 350F for 8-10 minutes or until shells are just barely browning at the edges and chicken mixture is hot
Hello? How easy is this? Go! Go make it now! They’re so warm and yummy when one is snowed in…. which, like me, you probably are.
I looked around at a lot of different taco sauce recipes and none of them seemed exactly right to me, so I kind of cobbled together my own according to what I had on hand. Very tasty!
- 1 small can tomato sauce (8 oz)
- 1 tsp. chili powder
- 1 1/2 tsp. cumin
- 1 1/2 tsp. onion powder
- 2 Tbsp. white vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 1/2 tsp. cayenne pepper
- Combine all ingredients in a saucepan and simmer for 15 minutes or so until all the flavors get to know each other pretty well
- Store in fridge, cute jar label optional.