Winner, winner chicken dinner!

Here’s an easy weeknight meal idea: Crock-Pot Chicken and Gravy.

This hearty slow cooked dinner is a family favorite and only requires 5 simple ingredients.

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Crock-Pot Chicken and Gravy

Makes 6+ servings

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 chicken gravy packets I used low sodium
• 1 cup chicken broth
• 1 can cream of chicken soup
• 1 bag frozen mixed veggies optional
• 3 cups of cooked white rice or mashed potatoes for serving

Instructions

• Add chicken to the Crock-Pot.
• Pour next three ingredients- gravy, chicken broth, and soup on top and stir to combine.
• Stir in the bag of frozen mixed veggies.
• Cover and cook on low 5-6 hours.
• Using two forks shred chicken and mix well.
• Serve warm over buttered rice or mashed potatoes.

This simple dump and go slowcooker recipe only requires a few basic

ingredients that you may already have in your pantry!

Start by adding chicken breasts to your Crock-pot. 

Add two packets of chicken gravy to the Crock-Pot.

I used low sodium to cut down on the salt in the recipe. 

Now add I can of cream of chicken soup and a bag of frozen mixed veggies on top.

Pour in one cup chicken broth and give it a stir. 

Cover and cook on low for 5-6 hours.

I like to serve this dish with white rice mixed right in!

It is also really tasty on top of creamy mashed potatoes.

Using two forks shred the chicken in the Crock-Pot.

Stir well to combine. 

This hearty recipe makes at least six servings.

Serve warm with rice mixed right in or scoop and serve over rice or mashed potatoes. 

Dinner’s served!

The post Crock-Pot Chicken and Gravy appeared first on For the Love of Food.

Rollups are a often requested lunch in our home. I love that they are easy to make and portable, perfect for picnics and road trips.

You can also add just about any filling you want inside the tortilla and just roll it up and slice! My kids like PB&J, turkey and cream cheese, and barbecue chicken. 

Today I’m sharing my BBQ Chicken Rollups recipe that is delicious as a snack, appetizer, lunch, and also a dip!

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Buffalo Chicken Rollups

Makes 4-5 rollups, approx 32

Ingredients

• 1 large cooked chicken breast boneless and skinless
• 4 oz {1/2 block} cream cheese cubed and softened
• 1/4 cup barbecue sauce I like Sweet Baby Ray's
• 1/4 cup shredded Cheddar cheese
• 1-2 tsp barbecue seasoning to taste I like McCormick Grill Masters
• 4-5 fajita size {medium} tortillas

Instructions

• Add cooked and cooled chicken breast to a food processor and pulse until finely shredded. You can also shred by hand with two forks.
• In a bowl, add chicken, cream cheese, shredded cheese, barbecue sauce, and seasoning.
• Mix until well combined.
• Place a tortilla on a cutting board and spread a couple tablespoons of the barbecue chicken mixture all over.
• Roll up the tortilla and place seam side down on a plate.
• Repeat with remaining tortillas.
• You can wrap the tortillas tightly in cling wrap if you are not serving right away. I like to chill for at least an hour before slicing.
• Once you are ready to serve, slice into bite size rolls, about 8 per tortilla.

Notes

You can also prepare the BBQ chicken filling and serve with crackers as a dip. 

 Add cooked and cooled chicken breast to a food processor and pulse until finely shredded.

You can also shred by hand with two forks.

In a bowl, add chicken, cream cheese, shredded cheese, barbecue sauce, and seasoning.

Mix until well combined.

Now it’s time to make the rollups or you can just serve the barbecue chicken mixture as a dip with crackers and veggies. 

Place a tortilla on a cutting board and spread a couple tablespoons of the barbecue chicken mixture all over.

Roll up the tortilla and place seam side down on a plate. Repeat with remaining tortillas.

You can wrap the tortillas tightly in cling wrap if you are not serving right away.

I like to chill for at least an hour before slicing.

Once you are ready to serve, slice into bite size rolls, about 8 per tortilla.

Serve and enjoy this flavorful meal!

The post BBQ Chicken Rollups appeared first on For the Love of Food.

This recipe, from author Joanne Fluke, is a twist on Beef Stroganoff called Stroganoff Light.

It’s made with chicken and cooked in the Crockpot until tender and flavorful. This hearty meal is the perfect comfort food meal for the winter season. 

This recipe is from Triple Chocolate Cheesecake Murder by one of my favorite food themed mystery writers, Joanne Fluke. 

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Crockpot Chicken Stroganoff Light

Makes at least 8 servings

Ingredients

• ½ cup onion minced
• 6 skinless boneless chicken breasts (or equivalent)
• 2 cans cream of mushroom soup undiluted one can is 10.5 ounces net weight
• 1 can cream of chicken soup undiluted one can is 10.5 ounces net weight
• 2 cans mushrooms undrained (stems and pieces will do just fine–4 ounces each can) or 8 oz container white mushrooms, sliced
• 2 teaspoons finely minced or crushed garlic
• 1 cup 8 ounces sour cream
• 1 8- ounce package brick cream cheese softened and cubed
• 1 teaspoon vegetable of olive oil
• 2 chicken bouillon cubes
• 24- ounce package of wide egg noodles
• 1 tbsp salted butter
• Salt and black pepper to taste

Instructions

• Place the minced onions in the bottom of a slow cooker coated with non stick spray.
• Place the chicken breasts on top of the onions.
• Stir all three sauces and mushrooms together in a bowl.
• Cover the chicken with the soup and mushroom mixture.
• Cook on LOW for 5 hours. This dish will hold for up to 9 hours on LOW.
• One hour before you want to serve your Stroganoff Light, take out the chicken breasts and cool them for 10 minutes on a carving board. Then cut the chicken breasts into bite-size pieces. Place the chicken pieces back in the slow cooker.
• Add minced garlic, a cup of sour cream, cubed cream cheese, and salt and pepper to the slow cooker.
• Mix everything together, cover, and turn the slow cooker up to HIGH. Cook for another 30 minutes.
• Meanwhile, add noodles, 1 tsp oil, 2 chicken bouillon cubes, and water to a large pot.
• Cook the noodles according to the package directions then drain.
• Add 1 tbsp of butter and toss to coat.
• To plate: add warm noodles to a plate and top with a couple ladles of Stroganoff Light!

Notes

Recipe from "Triple Chocolate Cheesecake Murder" by Joanne Fluke.

Place the minced onions in the bottom of a slow cooker coated with non stick spray.

Place the chicken breasts on top of the onions.

Stir together all three sauces and mushrooms together in a bowl.

Cover the chicken with the soup and mushroom mixture.

 Cook on LOW for 5 hours. This dish will hold for up to 9 hours on LOW.

One hour before you want to serve your Stroganoff Light, take out the chicken breasts and cool them for 10 minutes on a carving board.

Then cut the chicken breasts into bite-size pieces. Place the chicken pieces back in the slow cooker.

Add minced garlic, a cup of sour cream, cubed cream cheese, and salt and pepper to the slow cooker.

Mix everything together, cover, and turn the slow cooker up to HIGH. Cook for another 30 minutes. 

Meanwhile, add noodles, 1 tsp oil, 2 chicken bouillon cubes, and water to a large pot.

Cook the noodles according to the package directions then drain.

Add 1 tbsp of butter and toss to coat.

To plate: add warm noodles to a plate and top with a couple ladles of Stroganoff Light!

A delicious hearty meal for a cold winter’s night!

Also check out Double Fudge Brownies by Joanne Fluke.

The post Crockpot Chicken Stroganoff Light | Joanne Fluke Copycat Recipe appeared first on For the Love of Food.

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The Very Best Chicken Enchiladas

Ingredients

• 1 1/2 pounds skinless boneless chicken thighs or breasts
• 4 ounces cream cheese softened
• 4 cups Mexican blend mixed cheese shredded
• 1/2 cup butter
• 1/2 cup flour
• 1 1/2 cups milk
• 2 cups water
• 1 tbsp chicken bouillon
• 1 tsp garlic minced
• 1 can chopped jalapenos {optional}
• 1 can sliced black olives
• 8 10 inch tortillas
• 1 tbsp olive oil
• salt/pepper to taste
• chopped green onions tomatoes, olives{for topping}

Instructions

• Preheat oven to 325 degrees.
• Season chicken with salt and pepper and cook in a covered skillet with olive oil until tender and cooked through.
• Place chicken on a plate and shred or chop into bite size pieces.
• Mix chicken, cream cheese, jalapenos, olives, and 2 cups shredded cheese in a large bowl.
• To make the sauce: melt butter in a sauce pan over medium heat.
• Whisk in flour to make a roux and cook for a minute.
• Then add milk, water, chicken bouillon, and garlic.
• Bring to a boil and take off heat, then mix in 2 cups cheese until smooth.
• Pour some sauce to cover the bottom of a greased baking pan (at least 13 X 9 size).
• Pour one cup of sauce in chicken filling mixture and combine.
• Fill each tortilla with chicken mixture and then fold, roll, and lay flat, seam side down in pan.
• Repeat with each tortilla.
• Pour remaining sauce over the enchiladas, making sure to spread the sauce over the edges.
• Bake for 25-30 minutes or until brown and bubbly.
• Serve with rice and black beans.

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Crock-Pot White Chicken Chili

Ingredients

• 2 lbs chicken thighs boneless and skinless
• 1 4 oz can chopped green chiles drained
• 1 cup {about 1/2 large} yellow onion diced
• 4 cloves garlic diced
• 3 15 oz cans great Northern beans drained
• 8 oz box cream cheese cubed and softened
• 1 tsp cumin
• 1 tsp chili lime seasoning{I used Trader Joe's brand}
• 1/2 tsp white pepper
• 48 oz chicken broth {less if you do not want as much liquid}
• shredded cheese green onions, and crunchy tortilla strips, for topping

Instructions

• Place chicken thighs in the bottom of a large Crock-Pot.
• Top with chiles, beans, garlic, onions, and seasoning.
• Pour chicken broth on top, cover, and cook on high for 4-5  hours or low for 6-7 hours.
• When done, remove the chicken and shred or cut into bite size pieces then mix back in.
• Stir in softened cream cheese and mix until smooth.
• To serve: spoon into bowls and top with shredded cheese, green onions, and crunchy tortilla strips.

The post Crock-Pot White Chicken Chili appeared first on For the Love of Food.

These finger lickin’ good wings are baked then finished off on the grill. Finally I toss them in my favorite Chef Shamy Garlic Butter and Parmesan cheese for a flavor that will knock your socks off!

Chef Shamy

Connect with Chef Shamy

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Crispy Garlic Parmesan Chicken Wings

Ingredients

• 4 lbs chicken wings thawed
• 1 1/2 cups {1/2 container} Chef Shamy Garlic Butter
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste

Instructions

• Grease two large baking sheets.
• Rinse and then dry the chicken wings thoroughly with paper towels.
• Spread the wings in a single layer on the two baking sheets.
• Season with salt and pepper all over.
• Bake the wings until browned and crispy, about 45 minutes.
• I like to get a nice crunch to them so I toss them on the grill for 5 minutes after baking. You can also broil them.
• While the wings are grilling, add the Garlic Butter to a small saucepan over low heat and melt until smooth.
• Stir in Parmesan cheese. Remove from heat.
• When the wings are done, transfer them to a large, heatproof bowl.
• Pour the warm sauce over the wings and gently toss to coat.
• Serve warm with lots of napkins!

 

The post Crispy Garlic Parmesan Chicken Wings #CookoutWeek appeared first on For the Love of Food.

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Chicken Bacon Ranch Sandwiches

Makes 4 sandwiches

Ingredients

• 4 large Tyson Chicken breasts
• 1 cup Hellmann’s Real Mayonnaise plus additional for topping
• 1 oz pkg Ranch Seasoning packet
• 1 cup panko bread crumbs
• 8 slices bacon cooked
• 4 slices cheddar cheese
• 4 Ball Park Tailgaters Crustini Buns toasted
• salt and pepper to taste

Instructions

• Preheat the oven to 375 degrees.
• In a bowl, mix together the mayonnaise and ranch seasoning.
• Add breadcrumbs to a large plate and season with salt and pepper.
• Dip the chicken in the ranch, spreading to cover on all sides
• Place the chicken in the bread crumbs and press to evenly coated.
• Place the chicken on a greased or lined baking sheet.
• Bake for 45-50 minutes until the crust is golden and the juices run clear.
• Remove from oven and place cheese slices on top of chicken.
• Add the toasted buns to a plate and spread additional mayo on the top buns if desired.
• Place one chicken breast on top of each bottom bun and add 2 slices of bacon on top.
• Add the top bun and repeat with remaining chicken sandwiches.
• Place on a serving tray with lots of napkins and serve outside for a delicious messy but good summer meal!

All opinions are mine.

The post Chicken Bacon Ranch Sandwiches #MasterSummer appeared first on For the Love of Food.

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Chicken Divan Casserole

Makes 4 servings

Ingredients

• 2 cups or 2 large skinless/boneless chicken breasts cooked and cubed
• 2 cups or 1 large head of broccoli steamed and chopped
• 10 oz can of condensed low fat cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup low fat sour cream
• 1/4 cup skim milk
• 1/4 cup white wine
• 1/2 tsp curry powder
• 1/2 cup panko breadcrumbs
• 1/2 cup Parmesan cheese {grated or shredded}

Instructions

• Preheat oven to 350 degrees.
• Grease an 8X8 casserole dish.
• In a small bowl add Parmesan and panko and mix well. Set aside.
• Mix together the cooked chicken, steamed broccoli, soup, cheese, sour cream, milk, wine, and curry powder in a large bowl until well combined.
• Pour into the casserole dish.
• Sprinkle the Parmesan panko mix evenly on top.
• Bake for 30 minutes, until golden and bubbly.

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San-J Organic Tamari Gluten Free Soy Sauce 

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Skinny Sauteed Orange Chicken

Ingredients

• 1½ lbs boneless skinless chicken breasts, cubed
• 1/4 cup San-J Mongolian Marinade {can sub San-J Organic Tamari Gluten Free Soy Sauce}
• 1/4 cup cornstarch
• 2 tbsp vegetable oil
• 1/2 cup San-J Orange Sauce
• 1/4 cup green onions diced
• sesame seeds for garnish
• orange slices for garnish

Instructions

• In a small bowl, mix together Mongolian Marinade and cornstarch.
• Add the cubed chicken and stir to coat.
• Marinate the chicken for 10 minutes.
• Heat oil in a large skillet or wok.
• Remove the chicken from the marinade and add it to the skillet.
• Stir-fry the chicken, over medium-high heat, for 5-7 minutes until golden and cooked through.
• Add the orange sauce to the chicken and cook for 4-6 minutes, stirring often until the sauce has thickened.
• Spoon onto plates and top with sesame seeds and sliced green onions. Add orange slices on the side if desired.
• Serve over rice or noodles with a steamed veggie on the side.

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Enter to win!

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Slowcooker Chicken and Rice Soup

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 1 1/2 cups uncooked brown rice
• 1 large yellow onion diced
• 8 oz pkg mushrooms chopped
• 2 stalks of celery chopped
• 2 cups carrots chopped
• 4 cloves garlic minced
• 2 bay leaves
• 2 teaspoons dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 7 cups chicken broth plus more if needed to thin soup

Instructions

• Add all ingredients except for the broth to a large slow cooker.
• Pour broth over the top.
• Stir to combine.
• Cover and cook on low for 6-8 hours.
• Remove bay leaves and discard.
• Remove chicken thighs, shred or dice, and mix back into the soup in the slow cooker.
• If the soup is too thick add more broth as needed.
• Scoop into bowls and serve warm.

Notes

Adapted from http://www.rachelcooks.com

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This review was made possible by iConnect Influencer Management, Febreze and Swiffer was compensated for my participation in this campaign, but all opinions are 100% mine.

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