[Tuscan Crockpot Chicken]

Made thise for Christmas 2025 this year.  It was yummy, easy, and reliable. 

INGREDIENTS

• 4 boneless, skinless chicken breasts (about 2 lbs)

• ½ teaspoon salt

• ½ teaspoon Italian seasoning

• ¼ teaspoon paprika

• ⅛ teaspoon pepper
• 
  

TUSCAN CREAM SAUCE

• 1 cup heavy whipping cream

• 1 tablespoon cornstarch

• 3 cloves garlic (finely minced)

• ¼ teaspoon salt

• ⅛ teaspoon pepper

• ⅓ cup sun-dried tomatoes (oil packed, drained and chopped)

• ¼ cup grated Parmesan cheese

• 1 cup chopped fresh spinach (didn't use)
• 
  

INSTRUCTIONSIn a small bowl, combine the salt, Italian seasoning, paprika, and pepper. Sprinkle the mixture evenly over the chicken.

TOTAL TIME: 3HOURS HOURS 10MINUTES MINUTES

• 1.  Place the chicken in a 3- to 4-quart slow cooker.
  • In a medium bowl, whisk together the cream, cornstarch, garlic, salt, and pepper.
  • Stir in the tomatoes and Parmesan and pour over the chicken in the slow cooker.
  • Cover the slow cooker and cook on low for 3 hours, or until a meat thermometer inserted into the chicken reaches 165°F. If the sauce separates as it cooks, simply stir it until smooth. Stir in the spinach.
  • Taste and adjust seasonings as desired. Remove from the slow cooker and serve.

[ BBQ Chicken Bowl ]

 

Prep Time
15minutes mins

I haven't made this yet

Cook Time
35minutes mins

Resting time
10minutes mins

Total Time
50minutes mins

Ingredients

Chicken and Veggies:

• 4 chicken breast halves , or two large breasts, halved, to make 4 thin pieces

• 1 zucchini , washed and sliced into 1/4'' thick rounds

• 1 red bell pepper washed, seeded and sliced

• 3 ears corn , grilled, or substitute 1 1/2 cups cooked corn

• 1 avocado , peeled, seeded and sliced

• fresh cilantro for garnish, if desired

Rice:

• 2 Tablespoons oil , vegetable or canola oil

• 1/2 cup onion , chopped

• 1 1/2 cups long-grain white rice

• 1/2 teaspoon ground cumin

• 3 cups low-sodium chicken broth

• 15 ounce can black beans , drained and rinsed

BBQ Ranch Sauce:

• 1 cup barbecue sauce

• 1/3 cup mayonnaise

• 1/4 cup buttermilk

• 1/4 cup plain Greek yogurt , or sour cream

• 1 Tablespoon honey

• 1/2 teaspoon dried dill weed

• 1/2 teaspoon dried parsley flakes

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon each salt and pepper , or more to taste

Instructions

For the Rice:

1 . Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. 
2. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. 
3. Remove lid and fluff gently with a fork. Set aside.

For Homemade BBQ Ranch Sauce:

Combine all sauce ingredients and mix well in a bowl.

For the Chicken and Veggies:
4. Meanwhile, place chicken in a shallow dish and baste with 3/4 cup BBQ Ranch Dressing. Refrigerate for at least 20 minutes. 
5. To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill or on the grill pan on the stove.  
6. After the veggies are cooked, add the marinated chicken to the grill over medium heat.
7. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
8. Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. 
9. Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.You might also like these Honey Lime Chipotle Chicken Fajita Bowls!

NotesInstant Pot Rice: Reduce broth to 1.5 cups. Cook on high pressure for 4 minutes. Natural release 10 minutes. Open lid and pour rinsed black beans on top. Cover with lid and allow to warm for 5 minutes before fluffing rice with a fork.Make Ahead Instructions: These chicken bowls are easy to prep ahead! Just toss the marinade on the chicken, make the sauce, and chop the veggies. Keep everything in the fridge. Dinner will be a breeze!

[ Chicken Noodle Casserole ]

Prep Time20minutes mins

Cook Time30minutes mins

Total Time50minutes mins

I haven't tried this yet.

Servings: 12

Ingredients

• 12 ounces egg noodles , cooked al dente
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon dried basil
• 4 cups low-sodium chicken broth
• 24 ounces cottage cheese , small curd
• 1 large egg , beaten
• 2 cups shredded mozzarella cheese , divided
• 3/4 cup freshly grated parmesan cheese , divided
• 4 cups cooked chicken , chopped
• fresh chopped parsley for garnish, optional

Instructions

• Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside. Preheat oven to 350 degrees F. 
• Sauce: Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
• Cheese layer: In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup parmesan cheese. 
• Combine: Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
• Bake: Pour mixture into a 9x13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese. Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.

Notes

Make Ahead Instructions: Prep the dish up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and store in the fridge. Let sit on the counter for 30 minutes before baking as instructed.

Freezing Instructions: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 1/2 hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.

Gluten-Free Adaptations: Use gluten-free egg noodles, and all-purpose flour.

[ Mom's Chicken + Rice ]

This is Josiah's favourite.  And I don't blame him.  Mom made this when I was a teen and it was MY fave too.  Still is.  Not my photo.

Ingredients:

1 cup brown rice
1 + 2/3 cups water
1 pack onion soup           - combine in a 9x13

Put chicken thights on top

1 can undiluted mushroom soup - spoon over chicken

1hr 15min covered at 350F
45min uncovered

[ Easy Chicken Marsala ]

I haven't made this yet.  Not my pic.

Ingredients

Chicken:

• ½ cup all-purpose flour (plain flour)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked pepper
• 2 boneless chicken breasts skinless, halved horizontally to make 4 fillets
• 2 tablespoons olive oil divided
• 4 tablespoons unsalted butter divided

Marsala Sauce:

• 1 tablespoon unsalted butter as needed
• 8 ounces brown mushrooms or Cremini mushrooms, sliced
• 4-5 cloves garlic minced
• ¾ cup dry Marsala wine
• 1 ¼ cup low-sodium chicken broth or stock
• ¾ cup heavy cream thickened cream, evaporated milk or half and half may also be used
• 2 tablespoons fresh parsley chopped

Instructions

• Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
• Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
• In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
• Add the garlic and cook until fragrant, about 1 minute.
• Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
• Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
• Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.