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.
I found this recipe at KevinandAmanda.com and it is such a keeper! I’ve made it three times already, and it easily converts to a freezer meal — something I’ll be needing before too much longer with baby girl on the way. It’s got a little kick of spice to it without being overwhelming, and it’s just such a comfort food. It’s everything you wanted that supper-in-a-box to be. 😉
- 1 lb lean hamburger meat
- 1 pkg taco seasoning
- 1 can Ro*tel
- 2 cups beef broth or water
- 1 cup elbow macaroni
For the sauce:
- 2 Tbsp. butter
- 2 Tbsp. flour
- 3/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- Brown the hamburger meat and drain off any grease, then stir in taco seasoning, Ro*tel, broth or water and macaroni. Bring to a boil then turn down to medium/low and cover; simmer for about 12 minutes or until macaroni is tender
- While it’s simmering, make the cheese sauce: in a saucepan melt the butter then whisk in the flour. Cook while whisking for about five minutes until the roux turns light brown, then keep whisking while you pour in the milk and bring to a boil. Keep whisking (see a trend?) until the mixture is smooth and thick, then remove from heat and stir in the cheddar cheese till it’s completely melted in. Add in the salt and pepper, then pour over the hamburger mixture and stir it all together. Supper is served!
To make this a freezer meal let the macaroni cook for only about six minutes, but complete other steps as written. Pour the whole thing into a casserole dish then cover with a layer of plastic wrap then a layer of foil; when it’s cooled off, pop it in the freezer. When you’re ready to heat it up, thaw it in the fridge overnight, then bake at 350F for 30 minutes or so until heated through.
I came across this recipe a while back at Joy the Baker. Comfort food for breakfast? I’m obviously in for that. And I like that it’s something a little different; not that breakfast casserole is anything to turn your nose at (duh), but it’s fun to shake things up every once in a while, right?
Sweet breakfast polenta
- 1 cup polenta
- 3 cups cold water
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- sprinkle of cinnamon
- Measure polenta into a small bowl and add 1 cup cold water; stir and set aside
- In a medium saucepan bring 2 cups cold water and 2 cups milk to a low boil; stir in salt, then slowly add the polenta/water mixture, whisking to keep the lumps away
- Simmer until the polenta is thickened, stirring frequently; this can take anywhere from 10-40 minutes depending on how coarse your polenta is, so keep an eye on it
- Add sugar, vanilla and cinnamon to thickened polenta, then serve topped with milk and an extra little bit of brown sugar (because, hey, why not?)
Keep warm, kids!
Behold: my breakfast from now till Christmas!
These are such a lovely start to the morning. Warm and comfort food-ey and delicious even without any butter on them. I’m afraid this is another one of my scrawled-on-a-piece-of-paper recipes so I’m not sure where I originally got it, but I’ve been making them forever.
- 2 1/2 cups sugar
- 4 eggs
- 1 cup oil
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2/3 cup water
- 1 can pumpkin
- 3 1/2 cups flour
- 2 tsp. baking soda
- Mix all ingredients till just combined — lumps are okay — and fill prepared muffin cups 1/2 to 2/3 full; bake at 350 for about 20 minutes or until a toothpick comes out clean
Some easy edits if you have the urge to health these up a bit:
- Cut the sugar — these are lovely and sweet but would still be yummy with less sugar (although when you divide the sugar by 36 muffins it’s not so bad)
- Replace 1/2 cup of the oil with 1/2 cup applesauce
- Replace half the flour with whole wheat flour
These freeze wonderfully! I freeze them flat on a cookie sheet then drop them in a zip top bag; I take out one every night and it’s thawed by morning when the coffee is ready. You can also pop it in the microwave for a couple seconds to warm it up. Quick and easy comfort food!
Edited to add 11/12/10: Ooh I just found something! For a decadent version of these involving cream cheese check out these from Family Bites!