Italian Slow Cooker Chicken

Want to know about a savory chicken dish that is so simple you won’t believe it?

Good! Here it is.

Throw some chicken breasts in your crock pot, dump a bottle of Italian salad dressing over it, and cook for 6-8 hours on low.

That’s it!

I used 4 chicken breasts and removed them around 4 hours to chop into chunks. They came out at the end of the cooking time juicy & flavorful.

Serve over pasta or rice & sprinkle with cheese.

Matt added some sour cream to his and it tasted great while adding a creaminess to the sauce.


Ranch Chicken

I love Ranch dressing, so it’s no surprise that I loved this! I saw the recipe over at Krazy Coupon Lady.

It’s very flavorful and the corn flakes give it a nice crunch on the outside. I cooked mine on top of a baking rack so that the bottom didn’t get soggy. You could also sub the butter for egg and it would be great.

6-8 Chicken breasts
1 cup Corn Flakes
1 cup Shredded Parmesan
1 cube butter (melted)
1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered. Enjoy!

Hawaiian Chicken

This is a dish I made up and will be making again! I had all of the ingredients on hand and they needed to be used up…so they married each other in what I have deemed Hawaiian Chicken. It seriously tastes like you’re eating a mixed plate in Hawaii. Mmm!

2 chicken breasts, cooked & shredded

1/2 bottle Soyaki sauce

1-2 T. soy sauce

1 cup pineapple

Green onions (optional)

Cooked rice

If cooking frozen chicken breasts, lay in slow cooker and pour 1-2 cups chicken broth over to cover. Cook on low for 5-6 hours until chicken is cooked through and shreds easily. (I love doing this, then freezing to have cooked chicken on hand to grab for quick meal prep later!)

Remove liquid and return shredded chicken to slow cooker. (Or if using rotisserie chicken, shred and begin here). Pour Soyaki sauce over and mix to coat. Add pineapple on top. Cook on low for another 2-3 hours, until sauce is absorbed and you want to eat the whole pot. Add 1-2 T. soy sauce depending on your tastes and mix. Meanwhile, have rice cooking.

Serve over or next to rice and have soy sauce on the table to pass. Garnish with green onions if desired. I didn’t have any on hand but thought they’d be perfect. Enjoy!

Chicken Parmigana

This recipe showed up in my inbox via Real Simple and I gave it a try. It tastes better than any chick parm I’ve had in a restaurant!

Recipe found HERE.

In the photo on their site, there is NO way they used the whole amount of mozzarella. You’ll notice that I did :)

I served it over whole wheat spaghetti & it was great!

Honey Lime Enchiladas

I found this recipe via The Sisters Cafe. They have so many good recipes over there!

I have tried many enchilada recipes, and this is the last one! I’ll never make another again. The meat has a sweet taste to it and is complimented well by the green sauce.

I did the rice Chipotle style…thanks to miss Jasmine for the idea! It tastes so much better than original Mexican rice, in my opinion. I was there with my mom last week (oh if only she was on spring break all year long) and the girl working said they put cilantro, lime (or lemon?) juice, and salt in it. So easy & yummy!

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded


1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder


2 (10 oz) cans green enchilada sauce (I couldn’t find these, so I used a 15 oz. can and it was the perfect amount for us)

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (She usually uses one 9×13 and one 9×9…I used a 13×15) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I even poured the remaining marinade sauce on top) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

I make two pans and freeze one for a later dinner. It’s so nice to have a homemade dinner without all of the work on a busy day. Do the work once and enjoy the food twice!

Orange Chicken

This is a yummy & healthier version of a Chinese food we all know and love! Matt said he didn’t like this at first, but then after eating the leftovers for lunch, begged me to make it a second time and devoured it. We figured out that the first time around, he had picked up all of the pieces around the edge of the crock pot that were overcooked and way too strong. I ate the pieces in the middle and loved it! So my advice is don’t overcook it :)  I do 3 hours and it’s perfect!

Orange Chicken

1 1/2 pounds boneless chicken, cut in 2-inch chunks

1/2 cup flour

olive oil, for browning the chicken

1 tablespoon salt

6 ounces (1/2 can) frozen orange juice concentrate, thawed (use little or no pulp. The pulp can taste bitter when cooked)

3 tablespoons brown sugar

1 teaspoon balsamic vinegar

3 tablespoons ketchup

Dredge the chicken pieces with the flour, and shake off the excess. Throw away any remaining flour, you won’t need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you’d like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. (Keep an eye on it, if you see that the edges are getting too dark and overcooked, it’s done!) Serve over white or brown rice.

Chicken Taco Soup

This soup is a staple in our home; every fall I start making it again! I found this recipe in the Essential Mormon Celebrations cookbook that my Aunt Liz gave me. It has so many wonderful recipes in it! I also made the Cilantro Lime Dressing which was awesome, it had a thick texture and tasted great with the soup and as a dip for chips. (I halved this recipe & Matt had seconds with plenty leftover for lunch or dinner for the two of us)

Chicken Taco Soup
  • 6 cups water
  • 6 chicken bouillon cubes (could sub chicken stock)
  • 4 chicken breasts, cooked & cubed
  • 1 teaspoon cumin
  • 1 or 2 tablespoons chili powder (I used one and it was perfect for me - but I like things on the mild side)
  • 1 (29 oz) can crushed tomatoes
  • 1 tablespoon sugar
  • ½ cup rice
  • 1 (15 oz) can garbanzo beans, undrained
  • Corn tortilla chips
  • Cheese, grated
  • Cilantro, chopped
  • Sour cream
  • 2 limes, quartered
  1. In a large pot, bring water to a boil; dissolve bouillon cubes. Reduce heat to low. Stir in cubed chicken, cumin, chili powder, tomatoes, sugar, rice, and garbanzo beans. Simmer for about 1 hour. When ready to serve, add remaining ingredients as toppings to individual servings. Makes about 8 servings.

Cilantro Lime Dressing
  • 1 (1 oz) packet Ranch dressing mix
  • 1 cup mayonnaise or miracle whip
  • 1 cup sour cream
  • 1 (3 in.) jalapeño pepper, cut and seeded
  • 2 tablespoons chopped onion
  • ⅓ cup chopped cilantro (I put more because I love cilantro)
  • Juice of 1 lime
  1. Blend all ingredients in blender or food processor & enjoy!

Apricot Chicken

This is a great, easy recipe that I’ve been making for years! It’s travels well and is usually my go-to dish when I sign up to bring people meals. We had the missionaries over last month and I made this – there wasn’t a piece left. One Elder asked what kind of sauce it was and said it was sooooooo good!

I halve this as well when it’s just Matt & I.

Apricot Chicken

8 boneless, skinless chicken breasts (I like to chop them up)

1 (8 oz) bottle Russian salad dressing

1 cup apricot jam

1 package dry onion soup mix

Place chicken in a greased 9×13 pan. Combine the dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 degrees for one hour. Makes 8 servings.

Chicken & Orzo Soup

It has been rainy soup weather up here! I’ve had this recipe sitting around for two years just waiting to be made. I found it in Williams-Sonoma…that glorious store that is like Disneyland! Matt & I were there with Ada a few weeks ago and I was in heaven looking at everything. The saleslady asked if I liked to cook and if I wanted a job! Too bad it was way up in Los Gatos…that discount would be oh-so-sweet.

This is one of those wonderful recipes that takes a short time to prepare, but tastes (& smells) like it’s been simmering on the stove all day long. It is so comforting & reminiscent of chicken noodle soup.

Chicken & Orzo Soup
Recipe type: Soup
  • 1 T. butter
  • 1 small onion, chopped
  • 2 carrots, thinly sliced
  • 1 celery stalk, thinly sliced
  • 2 T. fresh (or 2 t. dried) marjoram
  • 8 cups chicken broth
  • ¾ cup orzo or other small pasta
  • 6 oz. baby spinach
  • 3 cups cooked chicken, shredded (I used a rotisserie chicken)
  • Salt & freshly ground pepper
  • ½ c. grated parmigano-reggiano
  1. In a large saucepan over medium heat, melt the butter. Add the onion and saute until translucent, 3 to 4 minutes. Add the carrots, celery and marjoram and saute until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.
  2. Add the pasta to the simmering soup and cook until al dente, 3 to 4 minutes or according to package directions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute.
  3. Season with salt and pepper.
  4. Ladle the soup into bowls and sprinkle with some of the cheese. Serves 4 generously.

White Chicken Chili

I saw this recipe on Down Home with the Neelys. Do you think they’re always like that? They are kind of entertaining to watch, but annoying if you’re not in the mood. It made me think that I want a cooking show with my husband. It would probably be a disaster, though, because Matt tends to get majorly awkward in front of cameras.

We made this Sunday night for dinner, and it was delicious! Matt is my sous chef and chops my onions because they make my blue eyes cry. This soup was perfect on a cold, rainy day and packs more of a punch with the jalapenos and poblano (or pasilla as I found at the store) peppers.  Don’t worry though, I’m a mild girl and I still loved it.

2 (14.5-ounce) cans white beans

1 tablespoon canola oil

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

Kosher salt and freshly ground black pepper

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon ancho chili powder

4 cups low-sodium chicken broth

2 limes, juiced, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

Sour cream, for topping

Tortilla chips, coarsely crushed, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Husband approved :)