Just two simple ingredients come together to make this flavorful and easy Crockpot Italian Chicken recipe.
This Italian chicken is so simple and easy; I hardly feel like I can call it a “recipe”. It’s made with just two ingredients and it literally takes about 3 minutes to throw together. I found this Italian dressing on sale at Sprouts the other day and knew I wanted to make something super simple with it.
To make this recipe you’ll place 3-4 chicken breasts in a crockpot and pour a bottle of Italian dressing over the chicken. Cook on low until the chicken is cooked through and it’s ready to serve. Doesn’t get any easier than that!
All you need are a few simple ingredients to make this tasty shredded salsa chicken. As an added bonus, it’s healthy and low in calories as well. Easy, nutritious, and delicious – my kind of recipe!
I’ve tried a lot of salsa chicken recipes and finally found one that’s made with the perfect salsa. This Tomatillo and Roasted Yellow Chili Salsa is the perfect mix of sweet and savory. I found it at Trader Joe’s but you can probably find something similar at your local grocery store.
I am so excited to share this recipe for White Chicken Chili with you. It’s finally starting to feel like fall around here and you know what that means…yep, soup and chili season! Who am I kidding, it’s always soup season at my house. But it’s definitely all the more enjoyable when it’s cold outside.
One of my goals for the new year was to try cooking some new foods throughout the year. Though I’ve had Bok Choy in dishes at restaurants, I’ve never cooked with it at home. Since it’s a great food for a stir-fry I figured I’d start there. I added in some broccoli because that’s my favorite ingredient to add to a stir-fry and I thought chicken would be the perfect protein to complement the other ingredients. It turned out delicious and my two boys even gave it a thumbs up. We ate ours served over brown rice and it was the perfect meal – a protein, veggies, and a whole grain. I bet it would be great over some quinoa as well.
It’s no secret that I have a special affinity for pesto. There is just so much flavor packed into one little sauce. While it’s typically made with Parmesan cheese, basil, garlic, olive oil, and pine nuts, there are actually a lot of different variations that add in green veggies. Two in particular that I’ve been wanting to try are kale and spinach.
If you love traditional bruschetta but are looking for a healthier alternative, look no further. This recipe has the traditional bruschetta tomato, basil and garlic mix, but instead of topping bread we’ll be topping juicy sautéed chicken. This is a healthy, fresh, and flavorful dish that is perfect for summer! I know a lot of people enjoy growing tomatoes and basil in their home gardens so you might be able to step outside and harvest some of the ingredients yourself. It doesn’t get any better than that. My tomatoes aren’t ready yet but I was able to cut plenty of basil off my plant. I love it when I don’t have to buy something at the store because it’s in my backyard!
A few weeks ago it was Teacher Appreciation Week at my son’s school. One of the things I wanted to give his teacher was a home cooked meal. I was going to deliver it one day after school (at 3:00 p.m.) so I needed something that would travel well and still taste great when reheated later in the evening. After thinking about it for a while I decided soup would be a good option. I usually go for some type of Mexican soup when taking food to a family because you can deliver it with chips, salsa, and toppings and have a full meal. But I ended up going with something a little different this time. I was looking for something that seemed a little more like “home.” I decided homemade chicken noodle soup would be the perfect choice. I sent the soup with a box of crackers, salad, and chocolate covered almonds (her favorite.)
One of my favorite dinners is a simple chicken breast with some veggies on the side. I used to bake chicken regularly but have recently found that I prefer the taste of sautéed chicken over baked. It’s much more juicy and has a nice little crisp on the outside. The problem is that cooking the perfect sautéed chicken takes some practice. I’ve been working on it and think I’ve finally got it down.
The other night we were supposed to have some friends over for dinner. Their daughter ended up getting sick and they didn’t get to come but since I already had everything ready to go I decided to go ahead and make our meal. This recipe started in my head as I was looking through recipes on Pinterest. I found one that looked pretty tasty. It was an enchilada recipe. As I was thinking about our friends that were coming over I realized how nice it would be to make something that was more of a “filling” for various things rather than just enchiladas. That way each person could create their own meal. So I came up with what I’m calling Crockpot Fiesta Chicken. Basically it’s just a chicken mix that can be used in burritos, enchiladas, quesadillas, soft tacos, hard tacos, as a topping for nachos, in a taco salad or even as a topping for a baked potato or sweet potato. This recipe makes quite a bit so it would be great for feeding a large group. Plus you can make a taco bar of sorts with hard and soft shells, lettuce for salads and chips. Then set out all your toppings and everyone can make their own meal.
The other day I found some 1 pound bags of Great Northern beans on sale at Kroger. I decided to buy a few bags and try them out in some white chicken chili. Instead of using the several cans of beans called for in most recipes, I thought I’d try dried beans and cook them in the chili all day. For this particular recipe I used some pre-cooked shredded chicken (from a rotisserie chicken) but you can use raw chicken breasts and cook them directly in the chili along with the beans. The inspiration for using dried beans in the chili came from this recipe.
The next time you want some chicken chili, save a few bucks and try using dried beans instead of canned!