Crock Pot Chicken Alfredo

 

This is such an easy recipe for lots of comfort in cooler weather.  And tastes so much better than an Alfredo sauce coming from a jar.

Crock Pot Chicken Alfredo

1# chicken breasts, cut into 1" strips

1 clove garlic, minced

2 cups chicken stock

1 1/2 cups heavy cream

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/4 tsp paprika

4 oz cream cheese

Place the chicken at the bottom of your crock pot.  Add seasonings and garlic on top.  Add in chicken stock and heavy cream.  Add in small pieces of the cream cheese dotted over the chicken.  Cook for 4 hours on medium heat.  Shred or break down chicken into smaller pieces.

Add in -

1/3 cup Parmesan cheese

8 oz of your favorite pasta - I used Rotini

Cook for another half hour and enjoy!

Air Fryer Chicken Tenders

These are the easiest to make and the ultimate chicken tenders - crisp on the outside and juicy on the inside.  The best part is it only takes 15 minutes to cook.  


Air Fryer Chicken Tenders

1# chicken tenders
1/2 cup buttermilk
2 tbsp hot sauce (I used Frank's)

Place in a large zipper plastic bag and allow to sit in the refrigerator for at least 4 hours.  

Combine in a bowl ~

3/4 cup Panko bread crumbs
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika

Remove the tenders from the bag and roll in the Panko mixture.  Place on the air fryer basket.  Cook for 15 minutes at 350 degrees.  Test the tenders to make sure they are 165 degrees.  Serve with your favorite dipping sauce.  I used a honey bbq sauce.

Instant Pot Chicken Pot Pie Soup

This creamy soup is full of lots of veggies and chunks of chicken breasts.  I cut up some Grands biscuits into quarters for a perfect dunking size.


Instant Pot Chicken Pot Pie Soup

1# chicken breasts, cut into bite size pieces
1 tbsp. extra virgin olive oil
2 cups chicken stock
1 large potato, peeled and cubed
1/2 cup carrots, peeled and sliced
1/2 cup peas
1/2 cup corn
2 tbsp. celery flakes
1 bay leaf
2 cups milk
1/4 cup flour
Salt & freshly ground pepper to taste

Set your instant pot to saute and add in the olive oil.  When heated, add in the chicken pieces and lightly brown.  Turn off the instant pot.  Add in the stock, vegetables, celery flakes and bay leaf.  Set your instant pot to the soup setting for 10 minutes.  While that is cooking, warm the milk and whisk in the flour.  When soup is done, release the pressure.  Remove the lid and stir in the milk mixture.  Turn to the saute setting and cook until it slightly thickens.  

Spicy Bacon Wrapped Chicken Breasts

These chicken breasts stay so moist, thanks to the bacon, and are perfect for a weeknight dinner since prep is easy and you just put them in the oven and let them bake with no fuss.  I'm showing that I made 2 but there's enough of the brown sugar mixture for 4 breasts, just add in 2 additional slices of bacon for each.

Spicy Bacon Wrapped Chicken Breasts

2 boneless chicken breasts

4 slices of bacon (I used thick slice, Applewood smoked)

1/2 cup brown sugar

2 tsp chili powder

1/2 tsp salt

Mix together brown sugar, chili powder and salt in a bowl for dipping the chicken in.  Wrap the chicken breasts in bacon and roll in the brown sugar mixture.  Place in a non-stick aluminum foil lined baking pan.  Bake for 40 minutes at 350° or until the internal temperature of the chicken reaches 165°.

Chicken Parmesan Stuffed Shells

If your family loves Chicken Parmesan, then they will love these stuffed shells full of chicken and creamy ricotta cheese. 

Chicken Parmesan Stuffed Shells

1# chicken tenders, cooked and fork shredded

15 oz ricotta cheese

1/2 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 large egg

1 tsp oregano

¼ tsp garlic powder

1/4 tsp crushed red pepper flakes

½ tsp sea salt

¼ tsp freshly ground pepper

30 large pasta shells, cooked al dente

1 ½ cups red pasta sauce

In a large bowl combine the cheeses, chicken, egg and spices.  In a greased 9 x 13 pan, place the pasta sauce at the bottom evenly.  Stuff each shell.  I found using an ice cream scoop (the one you use for meatballs) works perfectly.  Line the pan with the shells and bake for 30 minutes at 350°.  Remove from oven and sprinkle 1 ½ cups mozzarella cheese on top and return to the oven until it melts.

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Spicy Chicken Tenders

Looking for a more adult chicken tender recipe?  These chicken tenders are easy to make with just a half hour of bake time and a quick prep time.  Perfect for a quick weeknight dinner.

 

Spicy Chicken Tenders

1# chicken tenders

¾ cup Parmesan Cheese, grated

2 tbsp parsley

½ tbsp. oregano

1 tbsp paprika

1 tsp salt

½ tsp freshly ground black pepper

1 pinch cayenne

1/3 cup butter, melted

Mix the Parmesan and spices in a bowl.  Melt the butter and dip the tenders into the butter before the Parmesan mixture.  Place on a nonstick aluminum foil lined baking pan.  Bake for 30 minutes at 350°

Chicken Stroganoff

Creamy pasta loaded with lots of chicken and mushrooms.  Plus it only took 2 pans so clean up was easy.  

Chicken Stroganoff

1# chicken tenders, cut into bite size pieces

2 tbsp. extra virgin olive oil

3 tbsp. butter

2 cloves garlic, minced

1 cup mushrooms, cleaned and sliced

1/4 cup flour

1/2 tsp paprika

Salt & freshly ground pepper to taste

1 1/2 cups chicken stock

1/2 cup sour cream

1 tbsp. fresh parsley, chopped

2 cup dumpling noodles

Heat olive oil in a large skillet.  Add in chicken pieces and season.  Cook until a nice golden brown on both sides.  Remove from the pan and set aside.  Add in the butter and melt.  Add in garlic and mushrooms and cook for a couple minutes.  Stir in flour and allow to cook for a minute before adding in paprika and stirring in chicken stock.  Return the chicken to the pan.  Cook the pasta per the package directions while the stock is thickening.  Right before serving, stir in sour cream.  Drain pasta and add right into the pan.  Stir and top with fresh parsley. 

Grilled Apricot Chicken Skewers

Perfect grilling weather is here and I combined some chicken with fresh apricots and peppers for an easy outside dinner.

Grilled Apricot Chicken Skewers

1# chicken tenders (cut into small skewer size pieces)

2 apricots

red & orange peppers 

Salt & freshly ground pepper

Sauce

2 tbsp. soy sauce

2 tbsp. white wine

1/2 tsp chipotle powder

1/4 cup apricot preserves

Cut the chicken tenders, apricots and peppers into skewer size pieces.  Carefully thread onto the skewers and season.  Grill until nice grill marks appear and turn.  As the second side cooks, brush on the sauce.  

Chicken Carbonara

Chicken, bacon and cheese...who could ask for more but then you add in some pasta and you have a delicious meal.  

Chicken Carbonara

1# chicken tenders

4 slices bacon, cut into 1/2" pieces, cooked and drained

2 cloves garlic, minced

1 cup Parmesan, grated

2 large eggs, beaten

1/2 cup cream

2 tbsp parsley

8 oz fettuccine

Cook bacon pieces and then place them on paper towels to drain off the excess grease.  Cook the chicken tenders in the same pan and add in the garlic for the last minute of cooking so it doesn't burn and get bitter.  In a small dish, combine the cream, eggs and Parmesan.  Stir until completely mixed together.  Cook your pasta and drain (reserve 1/2 cup pasta water in case you need it).  Stir cream mixture into the hot pasta and then add in the bacon.  Cook for a few minutes until the noodles are coated (do not boil or else you'll have scrambled eggs).  Season with salt and pepper to taste and add in parsley.  Serve with chicken tenders on top and sprinkle some additional Parmesan over the pasta.

Crock Pot Chicken & Dumplings

I'm patiently waiting for the weather to warm up and then it will be time to grill.  The weatherman promised temps in the 50's but that wasn't happening so it was time for a comfort food dinner in the crock pot.

Crock Pot Chicken & Dumplings

1# chicken breasts

1 cup chicken broth

1/2 cup milk

1/2 cup sour cream

1 cup carrots, diced

1/2 cup peas

1/2 cup milk

Salt & freshly ground pepper

Place chicken breasts at the bottom of your crock pot.  Season with salt and pepper and then add the chicken broth, milk and sour cream to the pot.  Cover and heat over medium heat for 4 hours.  Fork shred chicken and add in the carrots to cook.   After 1 hour add in the peas.  Cook for an additional half hour.  In a small plastic container that has a cover, shake together 1/4 cup milk and 2 tbsp flour.  Stir into chicken mixture and allow to heat up.  After it's thickened, turn up the heat and drop in the dumplings (recipe below).  Cover and cook for 45 minutes.

Dumplings

In a small bowl, mix together

1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tbsp parsley
1/2 cup plus 2 tbsp milk
2 tsp canola oil

Three Cheese Baked Chicken Parmesan

This was a wonderful dinner that I made during the week for a tasty Italian dinner using chicken breasts and some leftover pasta sauce that I had.

Three Cheese Baked Chicken Parmesan

3 chicken breasts
1/2 cup buttermilk
1/2 cup Panko bread crumbs
1/4 cup Italian bread crumbs
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper

Soak chicken breasts in buttermilk for 15 minutes.  Combine all the bread  crumbs and spices in a bowl.  Dip chicken in crumbs and place on a greased baking dish.  Bake for 30 minutes at 325°.  

Cook 8 oz of your favorite pasta - I used fettuccine.  Place in a greased baking dish.  Place baked chicken breasts on top.  Cover each breast with 1/4 - 1/3 cup of your favorite pasta sauce on top.  Cover each breast with a combination of Fontina, Mozzarella and Parmesan cheese.  Bake in the over for 10 minutes or until the cheese is melted at 350°.

Chicken Alfredo Spaghetti

Winter comfort foods are always a day brightener and this dish is so fast and easy to make.  Freshly made alfredo is lots better than one that comes from a jar and has no preservatives (win-win). 

 

Chicken Alfredo Spaghetti

2 chicken breasts

2 tbsp extra light olive oil

2 garlic cloves, minced

½ cup butter

½ cup cream

1/3 cup Parmesan cheese, freshly grated

Salt and freshly ground pepper to taste

8 oz spaghetti, cooked per package directions – keep 1 cup of water from pasta

 

Season the chicken breasts on both sides before placing in a heated frying pan with the olive oil.  Remove the chicken when the internal temperature reads 165 and set aside for 10 minutes before slicing.  Add the garlic to the pan and allow to cook for 1 minute, stirring often so it does not burn.  Add in the butter and stir until it melts before adding in the cream and Parmesan cheese.  Add cooked spaghetti  to the pan with the sauce and mix it around.  If the sauce is too thick, gradually add in leftover pasta water.  Season to taste.

Serves 4

Cheesy Chicken Bacon Soup

It's that time of year for soup and the cold weather seems to have hit earlier than normal.  I was planning on another meal with chicken but decided to warm up with some creamy soup that comes together in less than an hour.

Cheesy Chicken Bacon Soup

1# chicken breasts, boneless, skinless
2 tbsp extra virgin olive oil
1 large carrot, peeled and sliced
32 oz chicken stock
1 tbsp celery flakes
1 cup long grain & wild rice
1 cup milk
2 cups cheddar cheese, shredded
4 slices bacon, cooked and crumbled

Heat olive oil in the bottom of a dutch oven or soup pot.  Cut up chicken into bite size pieces and add into the heated oil.  Stir often so all sides cook.  While that's cooking, microwave the carrot slices for a couple minutes so they cook faster.  Add in the carrots, chicken stock and celery flakes and bring to a simmer.  Stir in the rice and cook for 12 minutes.  Add in the milk and cheese and cook until the cheese melts.  Serve with additional cheese and bacon on top.

Brown Butter Orzo & Parmesan Chicken

A delicious meal that is quick to fix on a busy work night.  All you need to add is a vegetable side and it’s complete.  The orzo takes on the rich, nutty flavor of the brown butter to make it so much tastier than just plain pasta.

Brown Butter Orzo & Parmesan Chicken

Heat in a large saucepan –

2 cups chicken stock

In a large frying pan –

Heat 2 tbsp butter, melt and let it heat until it turns a light brown color.  Add in 1 cup Orzo and cook for a couple minutes, stirring frequently.  Add in ¼ cup white wine and cook until it is absorbed and then add the orzo to the heated chicken stock.  Cook until all the stock is absorbed into the Orzo.  Stir in 2 tbsp parsley and 2 tbsp freshly grated Parmesan cheese.

Parmesan Chicken Tenders

14 oz chicken tenders

½ cup flour

1 tsp salt

½ tsp freshly ground black pepper

¼ tsp paprika

¼ tsp garlic powder

2 tbsp  Parmesan cheese

Mix all the flour, spices and Parmesan together in a bowl for a dredge for the tenders.  Cook in a large frying pan with 2 tbsp of extra virgin olive oil.  Cook until golden brown on both sides.  

Crock Pot Mexican Chicken Tostadas

This is a perfect game day lunch or serve it with scoop chips for a warm snack.  It's a great way to sneak vegetables in to those are are a little fussy about eating them.  

Crock Pot Mexican Chicken Tostadas

2 skinless, boneless chicken breasts
1/2 cup chicken broth
2 tbsp taco seasoning (homemade recipe below)
1 - 15 oz can black beans, rinsed and drained
1 cup frozen corn
1 - 14.5 can petite diced tomatoes
2 tbsp mild green chilies

Place all the chicken breasts in our crock pot.  Place all the other ingredients on top and stir.  Cook over medium over 4 hours.  Remove the chicken and fork shred.  Return the chicken.  Place on top and tostadas and sprinkle some Mexican cheese mix on top.

Taco Seasoning

1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp  oregano
1 tsp pepper, freshly ground
1/2 tsp salt

Place in a sealable plastic bag or container that's airtight and mix well.

BBQ Chicken & Bacon Poutine

It's football season and you want great snacks to compensate in case your team isn't on the winning side.  Why not serve a tray of hot bbq chicken poutine to your team of cheering fans...they'll appreciate it and cheer for you.  




BBQ Chicken Poutine

2 large russet potatoes, peeled and sliced
1 tbsp extra light virgin olive oil
1/4 tsp paprika
salt and freshly ground black pepper to taste

Place potatoes in a small bowl.  Mix spices in a separate small bowl.  Drizzle olive oil over potatoes.  Toss in spices and make sure the fries are evenly coated.  Bake for 45 minutes at 350°.

BBQ Gravy ~

1 tbsp butter
1 tbsp flour
1 cup chicken stock
1/3 cup bbq sauce

Whisk together melted butter and flour in a small saucepan.  Add in the chicken stock and bbq sauce.  Cook over medium heat until thickened.

1 chicken breast, cooked and shredded (approximately 1 cup)
3 slices bacon, cooked and crumbles
5 oz cheddar cheese curds

Place baked french fries at the bottom of an oven ready pan.  Top with shredded chicken, bacon and cheese curds.  Return to oven for 5 minutes to a raised temperature of 400°.  Remove from oven and top with 1/4 cup hot bbq gravy.  Serve immediately.

Chicken Milano

Chicken with a creamy tomato sauce on a bed of buttery linguine.  A delicious meal for a weeknight that doesn't take a lot of time to pull together.

Chicken Milano

2-3 chicken breasts, skinless and boneless
2 tbsp extra virgin olive oil
1 tbsp butter
1 clove garlic, minced
1/2 cup sun-dried tomatoes, diced
1 cup chicken stock
1 cup whipping cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp parlsey, minced

8 oz linguine
1 tbsp butter

In a medium saucepan, melt the 1 tbsp of butter.  Add in the minced garlic and cook for a minute.  Add in the sun-dried tomatoes and chicken stock.  Bring to a simmer until the tomatoes are soft.  Add in the cream and cook until the sauce thickens.  Add in salt and pepper.  

Season the chicken breasts on both sides.  Heat 2 tbsp olive oil in a large skillet.  Brown the chicken on both sides until cooked.  Place on a plate, covered with alumunum foil, until the rest of the meal is ready.

Cook linguine per package directions in salted water.  Drain and stir in 1 tbsp butter.  Cut the chicken into slices and place on top of the pasta.  Top with your tomato cream sauce.

Honey Lemon Chicken

A perfect chicken for hot summer days.  The refreshing taste of lemon in a light sauce that compliments green beans or asparagus that you can serve with the chicken breasts.

Honey Lemon Chicken

2 - 4 chicken breasts, pounded to an even thickness
1 clove garlic, smashed
2 tbsp extra virgin olive oil
Salt and pepper to taste

Sauce 

1/4 cup fresh lemon juice
1/2 cup chicken stock
2 tbsp honey
1/2 tsp oregano
Salt and pepper to taste

To thicken the sauce - mix together 1/4 cup water and 2 tbsp flour and stir in the mixture above when it's simmering

In a large frying pan, heat olive oil with garlic clove in it.  Remove the garlic clove before it burns, you only want to use it for the flavor.  Season both sides of the chicken breasts and place in the hot pan.  Brown on both sides.  Remove from pan and place on a serving dish with lemon slices.  Serve with lemon sauce.

Grilled Hawaiian Chicken Tenders

It only takes minutes to grill these spicy chicken tenders.  I marinaded them for a half hour before grilling in this sweet and savory sauce ~

Grilled Hawaiian Chicken Tenders

1# chicken tenders
1/4 cup chili sauce
2 tbsp honey
2 tbsp pineapple juice
1/8 tsp ground red chili flakes

Put all the ingredients in a gallon zippered plastic bag and make sure everything is mixed together well.  Place in the refrigerator for a half hour while your grill (if charcoal) is getting hot.  Grill 3-5 minutes on each side.

Ancho Chili Pulled Chicken Tostadas

A great summertime quick meal that you can make the chicken ahead of time and just throw it together in the oven or on the grill for a delicious lunch or dinner.  I make the refried beans in a large batch in the crock pot and then freeze them in 1 cup containers for future use.  Refried Beans recipe below.

 

Ancho Chili Pulled Chicken Tostadas

1# chicken tenders

1 cup chicken stock

¼ cup onion, minced

1 tbsp extra virgin olive oil

1 tsp ancho chili powder

1 tsp salt

½ tsp freshly ground black pepper

Tostada shells

Mexican cheese blend

Tomatoes

Avocados

 

Lemon Crema

1/4 cup sour cream

1 tsp lemon juice

Heat the olive oil in a frying pan.  Add in the chicken fingers to lightly brown and the onion.  This won’t take long to cook.  Remove the chicken and fork shred before returning to the pan.  Add in the chicken stock and spices and allow the stock to reduce down over medium heat.  Use right away or refrigerate for future use.

Place a tablespoon of refried beans on top of each tostada.  Top with the ancho chicken, tomatoes, avocados and a Mexican cheese blend.  Heat oven to 350° and bake for 10 minutes or until cheese has melted.  For the grill, place on carefully and cook for about 4 minutes until the cheese melts.  Drizzle the lemon crema over and serve.

Crockpot Refried Beans ~

2 cups pinto beans
1/2 cup onion, peeled and chopped
2 dried chile chipotle
2 large garlic cloves, finely chopped
1 tbsp cumin
1 cup V8 Juice
salt and freshly ground black pepper to taste

Rinse and clean pinto beans and soak overnight in 6 cups of water.  Put in crockpot on high with onions, garlic and chile chipotle on high.  Cook for 8 hours occasionally stirring and adding liquid as needed (the V8 juice and water).

When the beans are soft, mash and add cumin, salt and freshly ground pepper.