slow cooker

SLOW COOKER CHICKEN BREASTS WITH GRAVY

SLOW COOKER CHICKEN BREASTS WITH GRAVY

My family and I have a weak spot for comfort foods. Most recipes for comfort food require time that I do not have. This is where the chicken with gravy saves the day. It takes only minutes in the morning to put together and then my mind is not stuck all day thinking about dinner ideas. That is beautiful!

I usually make rice or egg noodles to serve with the chicken. Both are delicious options, but my family insists that mashed potatoes are the absolute best. If I have time (usually only on weekends), I make the mashed potatoes! With the gravy, they elevate the dish to a new level of comfort food!

When I was growing up, my Mom made a dish very similar to this one and she always served it over egg noodles. That was my favorite back then and I admit that I still prefer it today. It will not take long to determine which is the favorite – they will let you know! This dish is a winner, and you will be thrilled with how effortless it is to make!

Ingredients

2 packets chicken gravy mix
1 (10.5 oz) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
1 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. paprika
1/2 cup sour cream
Sliced green onions or chopped chives – optional for garnish

Instructions
In a small bowl, combine the garlic powder, salt, black pepper, and paprika.

Season both sides of chicken breasts with garlic powder, salt, black pepper, and paprika mixture.

In the slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.

Add the seasoned chicken breasts to the slow cooker and flip to coat both sides with the gravy mixture.

Cover and cook on low for 6-8 hours.

When done, carefully remove chicken and shred or cut as desired.

Whisk the sour cream into the slow cooker until smooth and serve over chicken.

Optional Ideas

Rice, mashed potatoes, and egg noodles all go well with the chicken.

Sprinkle sliced green onions or chopped chives over the chicken if desired.

Notes
* Greek yogurt is a great substitution for sour cream and provides the wonderful creaminess of the gravy.

* If you are watching your sodium intake, or avoid salty foods, keep in mind that the gravy packets and the cream of mushroom soup have salt. You may want to cut back on the salt in the seasoning for the chicken.

* If the gravy is runnier than you like, you can thicken it very easily. When the cooking time is finished, whisk 2 Tbsp. of cold water and 2 Tbsp. of cornstarch in a small bowl until it is well blended. Add the mixture to the gravy and chicken in the slow cooker, stir it well, place the lid back on, and let it cook for 10 more minutes or until thickened to your liking.

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

Crock pots are amazing.  Seriously.  Whoever thought you could make crock pot chicken pot pie is a genius.  Through the slow cooker process, these flavors have time to marinate and blend together, creating an amazing flavor (and aroma).  Your house is going to smell so good!  There is really nothing better than coming home to a house that smells like someone has been cooking in the kitchen all afternoon.

Ingredients

  • 1 yellow onion, chopped
  • 1 ½ cups carrots, chopped
  • 1 ½ cups celery, chopped
  • ¼ cup fresh parsley leaves, chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup chicken stock
  • 2 cans (10.5 ounces each) cream of chicken condensed soup
  • 3-4 boneless skinless chicken breasts, totaling 2 pounds
  • 1 ½ cups frozen peas
  • 1 can (15 ounces) corn
  • 1 can (16.3 ounces) refrigerated biscuits, baked

Instructions

  • Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.
  • Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover.
  • Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.
  • Serve topped with a biscuit.

SLOW COOKER TOMATO BASIL CHICKEN BREASTS

SLOW COOKER TOMATO BASIL CHICKEN BREASTS

Made with only 8-ingredients, this recipe is super easy to make! Get out your slow cooker, gather your ingredients, and sit back and relax! Here’s what you need to get started:

INGREDIENTS

  • 14 oz can diced tomatoes with Italian herbs
  • 1 cup pasta sauce
  • 1 cup cream cheese, softened
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ cup basil, freeze dried or fresh, chopped
  • 1/4 teaspoon black pepper
  • 2 lb boneless skinless chicken breasts

INSTRUCTIONS

  1. Add tomato sauce, cream cheese, diced tomatoes, garlic, salt, basil, pepper to slow cooker and stir well to mix. There will be lumps of cream cheese which is ok, we want it mixed but not to smooth.
  2. Add chicken breasts to slow cooker, and press into sauce until submerged.
  3. Add lid, set slow cooker to high.
  4. Cook on high for 4 hours, until sauce has thickened and chicken has reached 175 internal temperature.
  5. Serve with pasta, rice, vegetables, or potatoes and enjoy!

NOTES

  • Stir the sauce, but don’t worry about lumps of cream cheese – they will melt.
  • Add more cheese with up to a cup of grated parmesan cheese.
  • Use any pasta sauce you love – three cheese, tomato basil, and spicy arrabiata are all favorites of ours for this recipe.

TIPS AND TRICKS TO PERFECT SLOW COOKER TOMATO BASIL CHICKEN BREASTS AND FAQS:

  • There will be lumps of cream cheese when you mix it with the sauce and spices. This is ok, we want it mixed but not too smooth. The lumps will melt as it cooks.
  • Check the internal temperature of the chicken. It should be 175? internal temperature.
  • Add more cheese. A cup of grated parmesan cheese is delicious on top.
  • You can use chicken thighs in this recipe as well. Cooking time stays the same.
  • If you want, you can shred the chicken before serving it.

What temperature should I cook this chicken at?

You should put your slow cooker on high to cook the chicken. However, you can also cook it on low, but will need to increase the time to 8 hours.

How long does this recipe take?

With prep time and cook time, you can have this recipe done in about 4 hours and 10 minutes. Or, if you want to cook it on low, it will take 8 hours and 10 minutes.

Can I use frozen chicken?

You can use frozen chicken instead, but you will need to increase the time by at least an hour. Additionally, you will want to check the internal temperature before you serve your chicken. Keep in mind that other professionals do not recommend cooking frozen chicken in the crockpot. This is all up to what you feel safe doing.

How do you cut basil?

If you are going to use fresh basil, then you need to cut it down a bit. The best way to do this is by chaffolding the basil leaves. Roll the basil leaves horizontally and then carefully slice ribbons of basil off the rolled leaf. This will give you long ribbons of basil that you can use or can cut down further into smaller pieces.

What pasta sauce do I use?

You can use your favorite pasta sauce or spaghetti sauce. You can use homemade sauce or buy a jar. Marinara is also a great sauce to use for this basil chicken recipe.

How do I store leftover tomato basil chicken?

This chicken stores really well in your refrigerator for 3-5 days. Simply place it in a tupperware bowl and put it in your fridge. Additionally, it makes a great freezer meal. Let your chicken and sauce cool completely, and then put it in a freezer Ziploc bag. You can store it in the freezer for up to 3-months.

Slow Cooker Cheesy Kielbasa Hashbrown Casserole Dinner

Slow Cooker Cheesy Kielbasa Hashbrown Casserole Dinner

File this one in your comfort foods section because it is the ultimate comfort! You can serve it at breakfast or for dinner – whichever you want and whenever you want. I have made it for both, and it is wonderful morning or night It is so simple to assemble in the slow cooker and press start – perfect for busy days or when you don’t want to heat the whole kitchen!

My family loves when I substitute sour cream for the milk (I have had to do this many times). The sour cream with the sausage is a fantastic flavor!

It is also a great dish for any gathering or to take to potlucks. It will be a crowd favorite! We have a group of friends with whom we do a monthly potluck brunch once a month. I get requests for this recipe every time and there are never any leftovers.
Enjoy!

Ingredients

1 32 oz. bag of hash browns – cubed or shredded and defrosted

14 – 16 oz. kielbasa sausage – thawed if frozen and cut into small pieces

1 small onion, diced

⅓ cup butter – melted

2½ – 3 cups shredded cheese (I used a mix of Monterey Jack and Cheddar)

10.5 oz. can cream of chicken

1 cup half and half or whole milk – preferably one of these for best consistency

Directions

Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased crock pot.

In a separate bowl, combine cream of chicken, butter, and milk. Pour over hash brown mix.

Sprinkle remaining cheese over top.

Cook on high for 3 hours.

Notes
• Storing: Cool completely and place in airtight container. Keep in fridge for up to 4 days.

• Freezing: Once cooled, either divide into individual servings in freezer containers or transfer it to an airtight container. Store up to 2 months.

• Reheating: Place the casserole in a baking dish and bake in a preheated oven at 350° F until hot. You can also place it back in the slow cooker in the morning and let it cook on low until heated through – it will be ready later in the day.

• Additions: Red Pepper flakes or a few dashes of your favorite hot sauce add a little spiciness.

• Substitutions:

Sausage – You can substitute the Kielbasa with Smoked Sausage, Andouille sausage, or another variety of your preference.

Cream Soup – Cream of Mushroom or Cream of Celery soup is also delicious!

Half and Half / Whole Milk – Sour cream in place of milk is great and imparts a deeper flavor.

Hash Browns – I have substituted with tater tots, and it is great (my kids’ favorite version!) Also, you can dice fresh potatoes if you do not have hash browns.

Cheese – Cheddar is delicious as is Colby, Monterey Jack, and Colby Jack work very well in this recipe. Choose your favorite cheese that melts well! For the best melted cheese, shred your cheese from a block.

Slow Cooker Cheesy Chicken Broccoli Casserole

Slow Cooker Cheesy Chicken Broccoli Casserole

Ingredients:

2 – 2.5 lbs. boneless skinless chicken breasts diced into 1 inch cubes
21 oz. cream of chicken soup (two 10.5 oz. cans) DO NOT ADD WATER TO SOUP
12 oz. cornbread stovetop stuffing (two 6-oz. boxes)
2.5 cups chicken broth (or water) room temperature or cold
1/2 cup salted butter (1 stick)
1 head broccoli cut the florets off into medium sized pieces
8 oz. shredded cheddar cheese divided (2 cup bag)

Instructions:

Add your bags of stovetop stuffing to a large bowl.

Add the chicken broth (or water) and melted butter to the mix. Add 3/4 cup of the cheese. Stir gently. Fold in the broccoli gently. Set aside.

Add the diced chicken to the slow cooker. Pour over the cans of cream of chicken soup. Stir.

Add the stuffing mixture over the chicken, do not mix it into the chicken. Spread the stufing layer into a smooth layer.

Sprinkle over the remaining cheese.

Cook on LOW for 4.5-5 hours or until the chicken is cooked and the casserole is hot and bubbly.

Recipe Notes:

You can put the leftover chicken casserole in an airtight container and keep them in the fridge for up to 3 days. For longer storage, put in a freezer-friendly container and store them for up to three months.

This dish can be on the salty side; to minimize this, use healthy request soups and use water instead of chicken broth. You can also use 2 cups of plain cooked white or brown rice instead of the stuffing.

Chicken thighs can be used instead of chicken breasts, be sure to trim them well.

Nutrition Information:
Calories: 681kcal | Carbohydrates: 21g | Protein: 67g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 230mg | Sodium: 1596mg | Potassium: 1291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1459IU | Vitamin C: 71mg | Calcium: 279mg | Iron: 3mg

Slow Cooker Creamy Potato Bacon Soup

Slow Cooker Creamy Potato Bacon Soup

This slow cooker creamy potato bacon soup is going to be a new family-friendly favorite. It’s easy to make so it’s perfect for a weeknight dinner, and reheats really well so it’s great for meal prep. This crock pot ground beef soup is also gluten-free and loaded with vegetables like potatoes, carrots, onion, celery and tomatoes. It’s full of flavor and one of our go-to recipes for fall and winter.

INGREDIENTS:

3.5 cups chicken broth
4 russet potatoes, peeled and diced (3–4 cups)
1 (14 ounce) can diced tomatoes
1 yellow onion, diced
1 cup shredded carrots
1 cup diced celery
1 tablespoon dried parsley
1/2 tablespoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 package (12 ounces) bacon, cooked and chopped
3 tablespoons butter
1/4 cup flour (gluten free 1:1)
2 cups half and half
2 cups shredded cheddar cheese or pepper jack cheese
To garnish: green onions, reserved chopped bacon

INSTRUCTIONS:

Add the broth, tomatoes, potatoes, onions, carrots, celery, parsley, garlic powder, basil, salt and pepper to the slow cooker. Cover with the lid and cook on low for 6 to 8 hours, or on high for 3-4 hours
About 30 minutes prior to serving, brown the ground beef. Drain the grease and add it to the slow cooker. Fry and chop the bacon and transfer the chopped bacon to the slow cooker. You can also bake the bacon in the oven at any point while the soup is cooking and set it aside for later
Wipe out the pan of any excess grease and add in the butter. Melt the butter and then whisk in the flour until it’s all combined. Then whisk in the half and half. Continue whisking for about 2-3 minutes, until it’s thickened a bit
Pour the half and half into the slow cooker and stir to combine it in with the rest of the soup. Add the cheese and stir again. Cover and let the cheese melt for a few minutes. Give it another good stir or two to fully incorporate the cheese just prior to serving.